#chicken stick fry recipe

[itsrainingfeathers]

This is an egg appreciation post. I love them.

#boil them fry them use them in recipes mash them stick them in a stew #no salmonella here we have good safe eggs #i'm some kind of vegetarian (don't eat meat chicken fish and try to avoid milk) but eggs are good bc the hens lay them anyway #just have to buy the more ethical eggs at the store #but anyway eggs are great i love them. plant proteins are either expensive or not very good but eggs? always great #unnecessary rambling hours

[markatoto]

fan of breasts?

chicken breasts? yeah! they are, maybe & arguably, one of the most delicious part of the chicken. well, maybe next to drumsticks (which i personally prefer for things like fried chicken, or soups). in particular, i like to use chicken breasts for making katsu, which, lemme tell ya, i'm no expert cook, but id like to think that i do a pretty good job.

matter of fact, if you want an extremely simple recipe, here's how i personally make chicken katsu (all off the top of my head, so some slight details might be missing, so please bear with me):

you'll need a few ingredients

panko (any sort of breadcrumbs will work, but panko is just the brand i use)

cookin' oil (usually simple vegtable oil will work)

the actual chicken breast, of course

the ol' traditional: salt and pepper

one egg (u dont need any more than one egg, typically)

if u wanna make things extra crunchy, having some corn starch mixed in with garlic powder + onion powder for some extra seasoning. maybe even a scoosh of paprika for that yummy (i personally like using this filipino chicken mixture called "crispy fry", which is usually used for fried chicken, but it works here too. it's usually meant for fried chicken drumstick, but what is katsu but a different kind of fried chicken)

anyways, here's how u wanna do things:

take out your chicken breast, pat it down with a paper towel so that it aint wet on the surface and either: slice it so that the chicken breast is about inch and a quarter (or so) thick OR use a mallet to make it around that thickness. youll want your chicken flat as possible, but not too flat! i think you know what i mean.

salt and peppa that mothafucka, both sides (OPTIONAL STEP 2B: it's at this point id probably mix my chicken breast with the starch mixture/crispy fry. it just gives a lil extra flavour and crunch that i enjoy. but this is just me, u dont really gotta do it)

crack open an egg and put it in a bowl. MIX IT UP

put your flattened (and maybe crispy fry seasoned) chicken in the egg. get it drenched, you want that panko to stick to that shit

what i like to do is i like to put panko in a plastic container with a lid, then i put the chicken in the container, close the lid up and just SHAKE it so that its nice and evenly coated. super simple and fun and WAY cleaner to deal with after the fact LOL

pop your oil in your pan. put in generous amount, enough that your chicken wont necessarily be drowning, but enough that your chicken will be sufficiently fried. heat that up until the oil reaches that perfect temperature of around 350'F (that is THE temp for doing any deep frying)

pop your chicken on the pan and leave it frying on the one side for, id say, approximately 4-5 minutes. youre going to have to keep a close watch on it. make sure that panko is that GOOD crispy brown on each side. over all it should take you like…. 7-9 minutes for your katsu to be done.

BEFORE YOU EAT... make sure the internal temp of the chicken is around 160 - 165'F. if it is, it's good to go. take it out and, what i like to do is get a plate and pop on a paper towel to let the katsu dry off all the excess oil. even though its off the pan, that shit is STILL cookin, so youll want to leave it alone for like… a minute or two. plus if you eat it now you'll totally burn your tongue and that's the WORST feeling in the world

and after all that, your katsu is done! get some jasmine (white) rice, put on some katsu sauce and some japanese mayo with a lil bit of furikake for that slight seaweed flavoring and youll be GOOD to go!!

so yeah, i guess you can say i'm a fan of breasts.

#the questions

[littlbowbub]

A bunch of updated recipes

Updated 06.11.2023 - To add new tuning for upcoming 'shopping ingredients' mod!

[Party Ring Biscuits

Fairy Bread

Princess Party Bags] - Princess party set

[Spooky Party Bags

Movie Night Treat Board] - Simblreen 2022 set

Finger food platter

Marshmallow sticks

S'mores Dip

Barbecue ribs & baked beans

Barbeque smoked brisket 

Fluffernutter Sandwiches

Breakfast cereal fruity loopy

The Full Fry-up

Peanut butter & jelly sandwiches

Peanut butter & jelly sandwiches toddler snack plate

[Canned Tomato Soup

Canned Chicken Soup

Canned Carrot & Coriander Soup] - refreshed upload

Potato Unicorns

Potato Smiley Faces

Carrots & hummus

Garden veggies dipping platter

Tea and Biscuits

#updates #lbbgranniescookbook

[takenbypeter]

Food Not For The Fainthearted

Adam Warlock x reader

Words: 1378

“Okay sit down, but keep your eyes shut,” Adam instructed as he placed you in front of a chair.

Your smile deepened as he did so, clear excitement audible in his words. 

Adam has only been on this skull planet for a year now but he hadn’t really made a true friend on this planet until a couple months in when he met you. You made him feel welcomed here. With you he wasn’t at all embarrassed or fearful that you would judge him if he didn’t know a common thing, being that he was only taken out of his pod recently. 

One of the things he enjoyed about you was that you truly took the time to explain things to him and then let him analyze things. One of the things he explored with you was food. Now of course Adam knew what food was and its purpose. He just wasn’t aware there was such a variety of sustenance. With you he discovered his likes, dislikes, how to mix some foods together in recipes, it was truly all new to him. But after some time he gained the hang of it. 

He was so grateful towards you, which is why he wanted to express his thanks. And he thought, what better way than to cook you a meal. Which is what brought you to where you are now, sitting in front of a meal with your eyes closed. He had no help from you and didn’t even give you a hint as to what the meal was, clearly wanting the dish to remain a surprise…until now.

“Okay open your eyes,” he encouraged and as soon as your lids opened, (after blinking at the sudden light), they shifted downwards towards the plate placed in front of you. 

“Chicken stir fry?!” You asked not expecting this type of dish.

“Not just any chicken stir fry. Spicy chicken stir fry,” he corrected, proudly. At the mention of that the crinkle around your eyes relaxed while you tried to keep your smile on display, “oh wow, spicy chicken stir fry…” you repeated. 

Yes, you and Adam had tried different foods together and you were the one to introduce him to different spices and such but it seems that he didn’t notice how you never actually ate any of the spicy foods. It wasn’t the fact that you just didn’t like it, it was more of the fact that some of the spicy items would inflame your taste buds which just wasn’t exactly your favorite feeling in the world. 

But were you going to tell this poor man who looked just so eager for you to try the first dish he’s ever made? Of course not.

“It looks appetizing,” you stated, which was the truth. 

“Thanks, I can't wait for you to try it.”

After making sure you had a glass of water sitting beside you, you stuck the utensil into the dish making sure you got enough. Lifting up the portion you smiled at Adam who was watching you eagerly. And with that final glance you put the portion in your mouth. 

It took all of your acting skills, (which wasn’t exactly the best), to give a smile and pretend it was all okay. Granted the food was delicious but you could already feel the heat sticking to the back of our throat. 

“Mmm, delicious,” you said, mouth hiding behind your hand as the food just hovered in your mouth. Adam grinned widely as he looked down to take his spoonful. In the split second that he does you're already breathing out hot air, trying to do so subtly. 

Obviously there’s no real way of breathing out subtly and Adam picked his gaze back up, looking at you questionably. 

You waved your hand at him, “it’s just a little hot.”

“Oh, yeah I added extra sauce cause I really liked the kick it offered when we tried it awhile ago.”

Your eyes widened at the word extra before you composed yourself, “yup that explains it.” You could practically feel the taste buds on the tip of your tongue starting to appear bumpy, while your nose felt as if it had begun to run. 

Placing your utensil down you take a sip of water, which of course barely helps, if it does at all. Setting the cup down you mentally give yourself a pep talk, he went to all this effort to make you a meal. 

You got your utensil ready taking one more small amount in, of course this just causes more damage to the scene. Quickly swallowing the food, figuring that was better than spitting it out you then grabbed the water before gulping it down leaving just about less than half. 

It was when you placed it down and met Adam’s eyes that you realized just how crazy you probably looked. 

“Are you okay?” He asked, looking concerned. 

You debated for a split second if you should just tell him the truth or pretend everything was okay. You didn’t want to crush his feelings but you didn’t want to burn yourself as well. 

You placed your utensil down, a little more aggressively than you expected, but you blame that on the burning sensation, “Adam this meal is delicious. It’s beautiful, so well put together, I love it.”

His body physically perks up at your words, his shoulders straightening out. 

“But my body just doesn’t get along well with spicy foods.”

Judging from the expression that overcame his face this seemed like news to him, “what do you mean? We’ve had spicy foods together.”

“Yes…but no,” his eyes looked up in thought clearly trying to recall that day while you continued, “when we tried spicy foods, you ate all the food, I just sort of recommended and watched.”

Adam’s jaw dropped. 

“Oh that’s just terrible.”

“It’s fine,” you coughed out, throat hot, “it’s still delicious.”

“No, not the food. The fact that you are always being so kind to me, teaching me my likes and dislikes, and I clearly haven’t been paying any attention to you!”

“Oh please Adam…” you tried to brush off it wasn’t really a big deal.

“No it’s true. I don’t know your likes, your dislikes, I don’t even know you!” 

“You know me—“

Adam’s eyes turned into an intense shade of yellow before they practically lasered your plate into dust.

“How dumb must I be that I didn’t even notice you don’t like spicy food!”

Apparently this was hitting him a lot harder than you expected.

“That’s it…” you pushed your napkin to the side as you slammed your hands on the table standing up while you did so. That caused his own tantrum to pause.

 “You are not dumb! The fact that you say that infuriates me! You were just excited in trying new tastes that’s all.” 

It wasn’t much but that seemed to do the trick as his next words seemed less angry and more disappointed, “I’m just upset because I want to know you. I want to know your likes and dislikes. This whole time I thought we were getting closer but you’ve just been getting closer while I’ve been standing in the same exact spot.”

You hadn’t realized he felt so deeply about this—about you in that way. Maybe he wasn’t the only one who hadn’t noticed things. 

“Just cause you don’t know my likes doesn’t mean you don’t know me. You know me Adam…” he still looked dejected, obviously upset about his lack of awareness. “Okay look, you can start learning things about me right now. Better late than never right?”

Adam pondered this over. “Plus you just found out something I don’t like, spicy food!”

His head shifted from side to side mulling this over before ultimately agreeing, “…okay,” he said, a sly smile sneaking its way onto his face.

“There we go, now that's a better attitude,” you grinned before your eyebrows pushed together suddenly focused on the burnt ash on the table. “I know you were upset but you didn’t have to go and burn the food you’ve made, it was still delicious.”

Adam’s smile turned into a more bashful one, “yeah it was a bit dramatic…But come on, let me make you something you will like.”

#adam warlock x reader #adam warlock fanfic #adam warlock fanfiction #adam warlock imagine #gotg x reader #gotg fanfiction #gotg imagine #gotg fanfic #guardians of the galaxy x reader #guardians of the galaxy imagine #guardians of the galaxy fanfic #guardians of the galaxy fanfiction #marvel x reader #marvel fanfic #marvel fanfiction #marvel imagine #mcu imagine #mcu x reader #mcu fanfic #mcu fanfiction

[copperbadge]

Friiiiiied chicken! 

[ID: A plate covered in paper towel, on which are draining numerous chunks of golden-brown fried chicken, crusted with flour breading and dotted with pepper and onion seasoning.] 

I’ve been struggling with fried chicken not because it’s difficult, but because no matter what I tried, I couldn’t get the breading to stick to the chicken the way it does in recipes or in restaurants. I know some restaurants have pressure-fryers, but I’ve seen enough how-to videos to know you don’t need one of those to make it happen. 

I now have an immersion cooker, and I know that Shake Shack’s nuggets are sous-vide cooked and THEN breaded and fried, so I thought I’d try it. I reasoned that while the breading doesn’t stick all that well to Shake Shack’s either, their chicken is juicier and more flavorful, so I might as well give it a shot.

So I deboned and skinned a couple of chicken thighs, sous-vide cooked them at 155 for two hours, then took them out of the cooking bags, let them cool on a plate for a bit, and chucked them in the fridge. This morning I got them out, chopped the bigger bits into smaller bits, rolled them in an egg wash and then seasoned flour while I heated the oil, then fried ‘em. 

They came out WILDLY better than anticipated; the breading did stick, because the chicken was cooked so no moisture was leaving it and steaming the breading off the surface from the inside, which is the usual reason this happens. The sous-vide thighs were extremely juicy and because the chicken only fried for long enough to brown the breading, the exterior wasn’t super greasy. The cold chicken heated in the time it took the breading to brown, and there was less spatter because see: less moisture. 

Proof of concept! So now I’m going to try a few variations -- I’d like to brine the chicken first for that “pickley” flavor, and I’m going to try it with breast meat (my preferred meat), and also try some wings. I think sous-vide, deep-fry, and then toss with sauce could make the ballingest chicken wings ever. 

#food #sam cooks #fried chicken #sous vide

[blushcoloreddreams]

Brazilian Crepioca (tapioca crepes)

A high protein alternative to a tortilla serves 1 person

This is a healthy and very fast; to do for more people just Multiply the recipe accordingly

This dough can be used with savory or sweet fillings.

Ingredients

2 tablespoons of tapioca flour

2 eggs

1 pinch of salt optional

Extra virgin olive oil (to grease the pan if necessary)

instructions:

Combine all the ingredients in a bowl,stir them with a whisk (egg beater) until obtain a homogeneous mixture.

Preheat a medium frying pan (20 to 25cm in diameter) non-stick over medium heat, grease it with a drizzle of oil and a napkin or paper towel, if necessary.

Pour a ladleful of batter (or less), forming a thin surface, turn the frying pan to evenly spread the dough throughout the entire pan.

Turn the dough when the sides begin to let go.

Repeat the procedure with all the dough and fill as desired.

Savory filling

You can stuff it with shredded chicken, cheese, cottage cheese and oregano.

Sweet filling

You also have the option of filling with peanut butter , banana and cinnamon or strawberry and 70% cocoa chocolate, zero sugar jellies, as you wish!

#personal #level up #femininity #personal development #cooking #recipe #home cooking #recipes #recipies

[slocumjoe]

could i get your take on what the companions (or just my favorite boy X6's) top 10 fave candies/foods would be in a modern AU?

anon you are in luck, because I am constantly thinking about the diets and eating habits of my blorbos

The numbered list isn't in any particular order, it's just so I don't have to manually count each point

so

What the companions would eat if not in a post apocalypse

Cait; Wouldn't have a taste for fancier cuisine. Eats more...hick-ish. I can say that because I was a hick with this kind of diet, growing up. Has a taste for filling, cheap, low-effort food...think lots of fast food, but "healthier" fast food. Like Chipotle, Panera, etc. Can cook, doesn't often, but will if she has a craving. Savory or tart tastes. She tends to eat lighter than you'd expect.

Blueberry brownie anything, favors dark chocolate in general

Submarine sandwiches, anything with pickles

Key lime pie

Salt and vinegar chips and thinks critics of such chips are cowards

Peach Redbull, any energy drinks though

Storebought hummus and Doritos, has been seen eating hummus with just a spoon though

Blueberry bread pudding. Simple to make, fun to eat, very comforting. Buys her bread already stale from a local bakery, has a guy to hook her up with the old shit

Seafood chowder

Sausages in any capacity. Jerky sticks, breakfast sausage, etc. Loves chorizo.

Honey buns from the gas station

Curie; Health nut, she eats like every influencer claims they eat like. Only, Curie actually eats like that. Lots of fresh foods and whole grains, little red meat. However, Curie makes a point to have foods that other health nuts would condemn, thinks its really important to not label any food as "bad." So, she balances between health nut and normal person. Her taste leans toward bright and/or sweet. Dislikes red meat.

Salmon breakfast wraps

Tropical fruit smoothies, eats so much pineapple

Iced tea, favors raspberry. Never seen without an iced tea of some kind

Halibut tacos, likes red cabbage and a fuck ton of lemon on it. Soft shells all the way

Bananas foster

Whipped brie dip, eats it with anything but loves it on apples, basically dessert

Lemon pepper grilled chicken and rice

So many salads, loves that you can just throw shit in a bowl and call it a recipe. Likes strawberries and almonds

Lemon poppyseed muffins

Shrimp and bitter melon stir fry

Danse; mixed bag. One on hand, small town diner tastes. Simple, cheap, good ol' American food. On the other, he's doomed to be a soldier in every universe he's in, so...maybe he picks up some tastes and dishes from places he's toured. Gets a weird pallate that shoots in all directions and makes you wonder what it's like in that thick skull. One day he's a good American boy with pancakes and steak, the next he's eating cake mix dry and drinking tahini from a flask.

Anything BBQ, but a pulled pork devotee

Hot coffee so heavily creamed and sugars it looks like milk. He likes the twix combo of chocolate, shortbread, and caramel flavors

Prepackaged baked goods a la Hostess, fucks up little Debbie oatmeal cookies

Apple and pecan pie

Menemen—Turkish dish, scrambled eggs with tomatoes, bell peppers, spices to taste, and (controversially) onions. Adds sausage and cheese, eats it with a fork or spoon (its meant to be eaten with bread)

Khachapuri—Georgian cheesy bread with egg. Eats with a knife and fork. (its meant to be eaten with the bread crust)

Smores pop tarts

Beef and potato stew

Rice bowl with fried egg and avocado, bonus points if it has bacon

Straight cookie dough/brownie/cake batter, usually when he's black out drunk and cannot shame himself out of eating raw egg products.

Deacon; Very childhood comfort food. Y'know, things you had as a kid, but probably grew out of a bit? Eats out of gas stations/takeout frequently. Very open flavor pallete, has tried everything he's had the chance to. Likes one-handed food, stuff you can have the other hand free for. Doesn’t really have a 'theme', has broad horizons for his diet. Likes lighter, mild flavors, though. He eats lightly and on the go a lot.

Hot/corn dogs, taste in hot dog toppings varies

Egg salad sandwiches

French fries and vanilla ice cream, classic combo

Mango sticky rice

Cornbread with any accompaniments. Likes honey or chili, thinks if you have a drink with cornbread, you ain't a real cornhead

Penne alla vodka

Cucumber salad. This could mean a salad with cucumbers, that trending Asian recipe where you cut the cumber so its springy, or eating a cucumber like a hotdog.

Fried mushrooms

Usually just drinks water but will have gator/powerade when he's working. Likes purple flavor

Captain crunch cereal, loves all cereal though. Prefers the kibble stuff to the berries. Starts philosophical debates about the morality of Trix commercials vs Lucky Charms commercials

Gage; His favorite foods reflect his upbringing. Coastal swamp cuisine, cheap and made in bulk. Take Danse's pallate and hyperlocalize it, and then lower the budget by a good amount. Things he grew up eating. Would gradually replace his favorites with pricier, 'less embarrassing' dishes, distances himself from his origins. However, takes care to not looked too loaded. Smokey and savory flavors are his thing, likes more spice than people expect.

Doberge cake, which is layered with pudding, often half-chocolate and half-lemon

Red beans and rice, with stewed pork if they could afford it

Blackened fish of any kind, liked it with cilantro-lime rice

Steak with potatoes and/or eggs

Chronic iced tea drinker like Curie, though he prefers the bitter kinds

Scallops

Brussels sprouts defender and will fight for their honor

Peaches

Was introduced to curry during a business meeting/outing. Could drink that shit from a glass, has it with potatoes and porkchops.

Lobster anything. This is one of those 'less embarresing' things, but he genuinely enjoys a good lobster roll. Even if he prefers a freshly-caught lobster bisque. Again, something he had growing up, something he pushes away.

Hancock; Similar to Deacon, but favors fatty, greasy food. No, it's not the drugs, that's just his metabolism. He's a skinny twink, always starving, can never put on weight. Eats as much as Danse, who is a big guy and needs more calories than most. He's really into street food and foreign dishes, won't eat at a restaurant if they speak fluent English or have good customer service. IYKYK. Very comfort food heavy, lots of "this would slap with Netflix at 2 am"

A classic oxtail, mac and cheese, and collard green take out combo

Any and all American-chinese take out, usually gets eggplant tofu with chow mein and cream cheese rangoons

"Walking tacos", those things where you open a small bag of chips and dump White People taco makings in. Probably just tips the whole thing into his mouth

Yakitori, Japanese chicken skewers, popular bar food

Bloody Mary cocktails

Pizza, will fight for the honor of pineapple. Would really be into how Brazil does pizza

Frozen yogurt and ice cream, piles with toppings

Breakfast sandwiches or wraps. Egg, meat, cheese, doesn't matter the time nor specifics.

Jam donuts, loves cherry fillings

Puppy chow/muddy buddies, chex cereal covered in chocolate and powdered sugar. Eats his weight in them if not careful

MacCready; forces himself to learn how to cook for Duncan's sake, but for himself...good God. It's horrible. Eats like garbage. Would never drink water if not to set an example. Take out, frozen food, so much candy and soda. After Duncan, broadens his horizons. Finds he really likes soups. Just throw shit in a pot and it works. Eats on a budget, so that's a life-saver. Doesn't have a preferred flavor pallete, aside from his love of candy.

Meat lover's pizza. Thinks pineapple has no place on pizza

Used to drink Mountain Dew and diet coke, replaced it with iced teas and more organic fruit juices for the sake of his teeth

Chicken soup, either from a can, or homemade. Either way, slaps. If homemade, blends veggies for a hidden veggie stock. For him, Duncan is a lot better at eating veggies, MacCready needs to trick himself.

Sour rainbow ropes

Cookie crisp cereal, thinks whoever came up with it deserved the sloppiest head. Incredible design, no notes

Cheese and sour cream chips

Famous Amos cookies

Eggo waffles

Gnocchi is God to him. Its superior to all noodles and makes your Shit In The Fridge soup 1000 times better.

Rice pudding is cheap, easy, and a surprisingly efficient sweet-tooth satisfier. Makes it with pumpkin spice mix or chocolate.

Nick; Home-cooked meals all the way. Could kill himself with cheese and die happy. Lots of easy meals and snacking so he can keep working, but will treat himself to a nice, hard-earned dinner when he has the time and energy. Likes himself the smokey, the fresh, or the sour. Probably knows all the best sub shops in the city, probably in a turf war with regulars of rival shops. Jewish delicatessens are like church to him.

Lasanga. Most of his freezer space is lasagna. Eats so much of it. He's lactose intolerant. It hurts but it hurts so good

Latkes. Fried potato things, kind of like hashbrowns, except the potato is mashed/ground instead of grated. And yes. Also pastrami. But those little potato bitches...mmmph.

Red velvet muffins with cream cheese frosting.

Fried cheese in any capacity

A prosciutto, arugula, brie, and fig sandwich

Pickled pearl onions

Cobb salad

Black coffee. Temp doesn't matter, because he's going to forget it until its room temp.

Has been known to enter fugue states and consume an absurd amount of Chicago style hot dogs

Scones or just plain bread with butter and jams

Piper; Broke college student trying to make it as a reporter. Her tastebuds are fucked, they salivate not for flavor, or texture, but for those good, good low prices. Piper's diet is almost entirely snackfood or takeout. If she ever cooks, it's for Nat. But when taking care of just herself, Piper eats from a box or bag. When she does cook, it's very simple meals. Loves her carbs and her fruit flavors

Chicken Ramen with canned chicken and frozen broccoli chucked in. Also makes this for Nat

Hot cheetos, eats with chopsticks

Spaghetti and meatballs

Fruit smoothies/smoothie bowls, blends in veggies as well for the nutrition

Coka cola and anything from Fanta, loves fruit sodas

Anything carbs and I mean that. Eats a lot of bread, pasta, cakes, potatoes...they're the sweetheart of anyone on a budget.

Buffalo cauliflower, likes it more than Buffalo chicken

Chewing gum. Fruit flavors only, hates mint gum. Likes mint elsewhere, just not in gum.

Nickle-nips and other "jelly/juice in a wax package" candies. Likes the charm of it, also, free chewing wax

Suckers/lollipops, big on hard candy in general but the stick satisfies her smoking habit.

Preston; A mix of easy depression/bulk meals and dishes from his childhood. Lots of spices, cooks with a lot of straight peppers. Tends to eat his food 'raw', not made into a dish. Again, easy and quick to eat. Also tends to buy pre-prepared stuff for the same reason, buys more fruits and veggies and just eats them straight. Doesn't care about eating healthy, he just lacks energy to cook most days.

I have no choice to explain this as it has no name. Casserole dish, layer of mashed potatoes, layer of shredded or chunked chicken, layer of white breakfast gravy or brown poultry gravy, top with drop biscuits. It's buttery, its savory, it is white as snow. Easy, cheap, one ladlefull is dinner. You'll get a few meals out of it, and it's so filling you have like, five minutes before you're stuffed. I call it gut-glue.

Dirty rice

Eggs scrambled with spinach

Jollof/jambalaya

Veggies and hummus or ranch

Various fruits and berries such as grapes, cherries, blackberries, and oranges

Shakshouka, eggs poached in spicy tomato sauce and eaten with bread

Chicken biscuits, crackers dusted with, like, chicken bouillon? They taste like a chicken Ramen packet sneezed on a ritz

Slurpees/Icees/those syruped gas station ice drinks

Straight peppers, eats bell peppers like apples. Eats pickled jalapeños and scotch bonnets to feel something. Drinks the liquid in pickle jars instead of alcohol, or mixes it with gelatin and makes pickle jello.

X6-88; Pretensious rich asshole who eats like it. He rarely cooks for himself, probably has a personal chef or something. Maybe his work has their own restaurants, like Google. Eats mostly vegetables, but his favorite foods skew from "Dubai Influencer" to "12 year old who earned too much lawn mowing money and was let loose in a convenience store." So much sugar. Willy Wonka's factory is his idea of heaven and until it exists, he's an atheist.

Raw meats. Steak and tuna tartar, sashimi, and sushi

Braised duck with cherries

Nduja, a spicy pork sausage spread, has it with flatbreads

Oysters. Eats them all fancy in public, eats them from a tin with doritos at home

Anything from Hostess, Little Debbie, those brands. Fucking anything. However, would kill a man for any kind of Swiss roll

Chocolate milk

Gummies, very picky with brands, hates the harder kinds like Haribo. Wants his gummies soft as a marshmellow

Cadbury eggs

Milano dark chocolate cookies

Gushers

#fallout 4 #fo4 #paladin danse #preston garvey #nick valentine #piper wright #x6-88 #robert joseph maccready #companions react #porter gage

[greenorangevioletgrass]

I always love to hear people's opinions on this:

Out of the three (Jake, Bradley, Bob) who's the best cook? Who's decent? Who would burn water if it was possible?

Aaaah, what a fantastic question Abby! Let’s see:

Bradley is the best of all, I would say. He’s had more experience than Bob and Jake, though, to be fair. He grew up cooking with his mom and basically took over the duties entirely when she got sick :/ Unlike his by-the-book way of flying, the kitchen is one of the places he lets his hair down and go with his guts. he’s not timid with spices and seasonings (and he knows to use six cloves of garlic if the recipe calls for two lol), so his dishes are nicely rich and bold in flavor.

Bob is solidly in the middle. Enough to get by, but he does generally stick with his true-and-tested signature dishes rather than try new recipes. His chicken and stir-fry is decent, and he’ll make you breakfast in bed that’ll taste like home. It’s enough in the best way possible <3

I love Jake to death, but he’s a white boy with a sickeningly normal and happy family, which includes a great cook of a mom who shoos anyone entering her kitchen lolll. He knows good food when he tastes them, might claim to be a bit of a connoisseur, but put him in the kitchen? It’s the most humbling sight ever. He cuts veggies like a toddler and frankly, it’s a little concerning hahah, and don’t even think about letting him man the pots and pans on the stove!

#manic blurb night #bradley bradshaw #bob floyd #jake seresin #ask ava

[my-beloved-lakes]

@leveragetober

Leveragetober 2023

Prompt 1: food

In which Parker and Eliot go through some trial and error, trying to replicate Hardison's favorite meal that Nana used to make for him. (Under the cut)

Eliot slid a small plate of stir-fried chicken and veggies across the counter to Parker. She took a bite, chewing slowly, and contemplated it for a minute, then shook her head and slid it back to Eliot.

"Not quite." She said.

Eliot took the plate back and tasted a bite of it himself.

"Too spicy?" He asked.

Parker nodded.

Eliot went back to the stove and threw a new batch of ingredients into the frying pan. He only had a few more days to get it right, and he had to get it right. It needed to be perfect.

Parker listened contently to the sizzle of food in the frying pan and watched as Eliot expertly flipped and stirred it together.

Suddenly an idea came to her. She jumped over the counter into the kitchen and grabbed the ginger off the spice rack. She popped the lid off the container and sniffed at it, then nodded in approval. She held it up in front of Eliot's face.

"This is it." She said with a knowing smile. "The missing ingredient."

Eliot looked skeptical for a second then shrugged and took the container. It may be a little unconventional, but it was worth a try.

"Alright chef, how much?" He asked.

"Just a shake."

Eliot shook a little into the frying pan and stirred it while he waited for the flavors to mix.

After a few minutes he lifted the pan off the stove and dumped the contents onto the plate. He and Parker both grabbed forks and took a bite. They chewed and thought for a minute.

"It'd be better with fresh ginger, right?" Eliot asked.

"Definitely." Parker confirmed. "And you might think I'm crazy, but I think it needs a little more garlic." Parker said "You were the one who taught me to measure that shit with your heart." She added in her best Eliot impression.

Eliot chuckled and nodded in approval. She was absolutely right about the garlic. You do measure the shit with your heart. He was impressed at how well Parker had picked up on the little nuances of cooking, and how every little thing he said seemed to stick with her. Only a few months ago she thought it was all "just food." But recently she had been spending a lot more time with him in the kitchen, silently observing, learning, and now giving input that, more often than not, turned out to be exactly what he needed to get the recipe just right.

"Hardison's gonna be so surprised when we make this for him on his birthday." Parker beamed.

Eliot nodded. He couldn't wait to see the look on Hardison's face when he realized that they had managed to make a perfect replica of Nana's veggie chicken stir-fry.

Parker glanced at the laptop on the counter. She had the security feed of the brew pub parking lot pulled up on the screen.

"Hardison just pulled up." She exclaimed.

Eliot quickly grabbed all the leftover ingredients and put them away while Parker started throwing all the dishes into the dishwasher. Eliot pulled the towel from his shoulder and wiped down the counter and threw his apron onto its hook. Then they both leapt over the counter and settled into a couple of chairs, acting as if they had been there the whole time.

Hardison wandered in, his arms full with a computer bag and a bottle of orange soda. He glanced over at them with a curious look.

"What are y'all doing?" He asked.

"Waiting for you." Parker said.

"You forgot to text when you were on your way back so I would know when to start dinner." Eliot said, only pretending to be angry. He was too pleased with how their little kitchen experiment had turned out to really be mad.

He got up from his chair and walked casually back into the kitchen to start making their dinner for tonight.

"Go drop your stuff off." He said. "Dinner'll be ready in 30."

Eliot and Parker watched Hardison leave, waiting until he was out of the room. Then they both grinned mischievously and high-fived.

Side note: stay tuned for day five to see how this plays out.

#leveragetober #leveragetober2023 #leverage #eliot spencer #alec hardison #parker #leverage fanfic #leverage fluff #fluff #fanfic

[najia-cooks]

[ID: A plate full of vegetarian chicken breasts covered in a thick, dark sauce. End ID]

Vegan doro wat / ዶሮ ወጥ (Ethiopian braised chicken)

This simmered chicken wat, or stew, is both spicy and richly spiced. Minced onion, tomato paste, and spices and herbs including berbere and niter kibbeh are added at different times during cooking to create a layered, fragrant, full-bodied dish.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

About 300g vegetarian chicken substitute

1/4 cup neutral oil

3 shallots or 1 large red onion, minced

2 garlic cloves, peeled and minced

1-inch chunk (10g) ginger, peeled and minced

1 Tbsp berbere

1 Tbsp tomato paste (optional)

1 tsp nigella seeds (tikur azmut / ጥቁር አዝሙድ), toasted and ground

1/4 tsp korerima (Ethiopian false cardamom), ground (or substitute green cardamom)

1/2 tsp mekelesha (finishing spice blend—see notes at the end)

salt to taste

2 tsp niter kibbeh

Your chicken substitute should be unbreaded and as close to unspiced as you can get; I used Gardein chick'n breasts.

Many Ethiopian home cooks recommend against the inclusion of tomato paste, believing that it dampens the flavor of the dish; others like it for the texture it gives to the sauce, and feel that the inclusion does not ruin the flavor of the dish if the paste is fried thoroughly.

Berbere and mekelesha may be purchased from specialty spice stores or online, but I recommend making them at home. If using storebought, look for berbere with Ethiopian brown pepper or cayenne pepper as its first ingredient (not paprika!), and with korerima (Ethiopian false cardamom) and besobela (Ethiopian holy basil) on the ingredients list.

Korerima is also known as "grains of paradise," "black cardamom," or "false cardamom." Some recipes mistakenly call for Nepal cardamom in place of korerima, because Nepal cardamom is also known as "black cardamom" in English. The aroma of korerima once ground, though, is much more akin to that of green cardamom than to the smoky, camphorous aroma of Nepal cardamom.

Because "tikur azmud" literally translates to "black cumin" in English, some recipes make the mistake of calling for kala jeera (Indian black cumin) in Ethiopian dishes that call for it—however, the seeds are from different plants entirely. "Tikur azmud" refers to the seeds of the Nigella sativa plant, which are known as nigella seeds in English cooking and kalonji in Indian cooking.

Instructions:

1. Cook minced onion or shallots along with about half of the ginger and garlic and a pinch of salt in a dry pan on medium high, stirring often, until they have released their water and are dry. They will become more prone to sticking and need to be stirred more often as they approach being done.

Beginning the cooking process with aromatics sans oil is traditional in Ethiopia, but if you’re worried that they may stick (or don’t have much time), you may add a little oil and cook the onions until they soften.

2. Lower heat to medium. Add oil and stir to combine. Add remaining garlic and ginger and fry for 30 seconds, until fragrant.

3. Add berbere and fry for 30 seconds.

4. Add a little water to prevent burning and cook aromatics and spices until they have softened and the texture of the minced onion is no longer clearly discernable, 10-20 minutes. Being patient at this step is key, since this is where the flavor of the berbere will develop! Taste and add more berbere if required.

5. Optionally, add tomato paste and fry well, until it no longer smells raw and colored oil begins to separate and simmer at the edges of the paste.

6. Reduce heat to medium-low. Add chicken and cook, stirring occasionally, until water evaporates to allow chicken to fry and brown. Brown chicken in oil for about 5 minutes each side, or according to package directions. Add more oil if necessary.

7. Add finishing spices (nigella, korerima, and mekelesha) and a little water to prevent burning, or as necessary to create desired consistency. Add salt to taste and cook for a few minutes to develop spices.

8. Add niter kibbeh and allow to melt. Serve warm.

#recipes #cooking #vegan recipes #vegetarian recipes #Ethiopian #red onion #shallot #chicken

[srk-bugboy]

Pierogi & Kielbasa Curry

This is a Polish-Indian fusion dish that is one of my favorite meals to make. The Gujarati spice base with Polish staples makes for a very tasty and hearty stew-like curry. Enjoy :)

NB: If an ingredient doesn't have an amount next to it, it is intended to be eyeballed to the maker's preference. Additionally, be sure to check the footnotes at the bottom before asking any questions. My inbox is always open.

Ingredients

Vaghar Vegetable Oil 1 Cinnamon stick 5-10 Cloves Cumin seeds Black mustard seeds Fenugreek seeds 1 Dash of hing (asafoetida) (1)

Contents 1 Onion Garlic (2) 12 Potato & Farmer's Cheese Pierogi (3) 1 Kielbasa (14 oz.) (4) 2 Tomatos Water ~1 tsp. Tomato paste

Spices and Thickeners Cumin powder Coriander powder Paprika Garam masala (5) Chili powder (6) ~1 cup Sour cream (7) Potato Flakes

Instructions

Start by mincing the garlic and dicing the onions and tomatos. Then Put them to the side. To make the vaghar, put the vegetable oil in a large pot over medium heat. After about a minute of letting it heat up, add all of the whole spices to the pot (cinnamon, cloves, cumin seeds, mustard seeds, and fenugreek seeds). Stir the spices a little to make sure they are coated in the oil. Once the cumin seeds begin to toast and change color, add the hing and stir again. The goal here is to infuse the oil with the flavor of the spices, so once you feel that has been accomplished(8), add the garlic and onions and begin sauteing(9).

Once the onions start to brown, add the kielbasa and all of the pierogi. Be sure to stir carefully so as to not poke holes in the pierogi, and make sure there is enough oil to prevent the pierogi from sticking and tearing open. If you notice things starting to stick, add more vegetable oil. Ultimately, the goal at this stage is to fry the pierogi skins to prevent them from becoming soggy after you add the water and infuse the pierogi and kielbasa with the flavor of the spices. Once you feel that is done, add the diced tomatos (juice and all) to the pot, and fill with water until everything is covered. add the tomato paste and stir.

Add all of the ground spices (cumin, coriander, paprika, and garam masala, and chili powder(10)) and stir. Turn the stove up to high, and stir. Continue to stir carefully so as to avoid tearing pierogi, and try diligently to keep things off the bottom of the pot because they will stick easily. Once the curry starts to boil, turn the heat down to low/simmer and add the sour cream. Once you are happy with the amount of sour cream you have added, thicken the curry the rest of the way to your preference with the potato flakes.

Footnotes

Ingredients (1) If you cannot obtain the hing or garam masala, don't sweat it. They are not integral parts of the recipe. (2) Feel free to economize anything in this recipe. I frequently use garlic powder instead of garlic and canned diced tomatos when I am busy. The recipe above in its current form is intended to represent the freshest possible version of it. Do not drive yourself crazy trying to make it perfect. (3) Be careful with pierogi that simply call themselves "potato and cheese." I know at least in the United States a lot of the potato and cheese pierogi use cheddar, which would not work for this recipe. Alternatively, you could use plain potato pierogi and make the farmer's cheese yourself (to my knowledge all you have to do is boil milk, add sour cream till it curdles, and strain the curds) and add it seperately to the curry. (4) Preferably, use turkey or chicken kielbasa to avoid accidentally committing a heresy against one of the two cultures this dish is from. (5) Generally, its highly unusual for turmeric to be lacking from the list of spices in a curry like this, but in my earliest attempts with this recipe, I noticed it was clashing with the spices usually found in kielbasa. If you want to try adding it anyways, be my guest. (6) I actually usually don't add chili powder since this curry is already naturally so mild I most often make it for spice-averse audiences, but hypothetically just chili powder shouldn't really increase the heat much because of all the dairy. Therefore, if you're interested in making this recipe with all the heat of a traditional indian curry, I recommend adding a few whole, dried red chilis to the vaghar as well as a tablespoon of chili garlic sauce when you start cooking the onions. (7) 1 cup is what i most commonly add, but really how much you want to add is entirely dependent on how much you like sour cream. You could easily put in 2 cups as well. You could also put in 1/2 a cup and and have sour cream available for people to add to their individual bowls. Instructions (8) the other goal here is to not burn the spices. It can be a fine line trying to infuse as much of their flavor as possible into the oil without overheating them. All you can do is try to gauge if its infused by smell. Ultimately, if the scent of the vaghar becomes smoky, just add the onions immediately to prevent any further burning. (9) I also like to add a small amount of all the ground spices (cumin, coriander, paprika, and garam masala) or a teaspoon of curry paste to the onions here as well. This helps give the onions, kielbasa and pierogi more of that flavor, but it also absorbs oil and makes things easier to stick the bottom of the pot, so judge for yourself whether its worth it. (10) see 6. It is not necessary to add the chili powder unless you like heat.

#Polish #Gujarati #Recipe #Food #polish cuisine

[hellishcuisine]

Mamans Jambalaya

Originally a recipe made from scraps, today jambalaya is a staple dish in every Creole family! This version stems from my mother, dear reader; I urge you to treat it with respect, otherwise I need to turn up at your house °W° (this is a joke). Since I live in Central Europe, some traditional ingredients are not accessible to me. Furthermore, I have to deal with certain allergies.. feel free to change back the indicated substitutes and make sure to let me see your results. I am dying to!

Ingredients (for ~6 servings): - Seasoning mix (see here) - 6 medium chorizos (substitute for Anduille sausage) - cut into ~1/4`` pieces - 3 big chicken breasts - cut into roughly the same size as the sausage - 1 medium capsicum (green) - roughly chopped - 3 sticks of celery - chopped to the same size - 1 big yellow onion - chopped to the same size - 1 habanero (yellow) - finely chopped - Cloves of garlic to taste - finely chopped or crushed - 2-3 tb Tomato paste - 2 cans of crushed tomatoes - Hot sauce to taste - 2-3 bay leaves - 5 cloves - Piment to taste - ~20oz vegetable or chicken stock - Rice

What to do when First, you want to sweat and caramelize your chorizo. Do not overcrowd the pan! In this case, I roasted two batches over medium heat for ~5min on each side. To quote my favorite online chef "Love it, leave it alone!"

Leave the grease in the pan and transfer the sausage into your pot; you will use the grease to brown your chicken! I personally put in some pieces of chorizo in with the chicken and cover everything with a generous helping of seasoning mix... Do not overcrowd the pan! Depending on your stove, this takes ~5min on each side. Do not worry if the center of your chicken is still raw-ish, we will boil it out later.

Again, transfer the meat into your pot. Now starts the fun part - we're caramelizing the holy trinity (onion, capsicum, celery). You need some neutral cooking oil and medium high heat. Let it sit and bleed. My celery was frozen, so do not worry if yours does not bleed as much! Make sure to taste check and adjust your flavour profile if you need to. The trinity can be a little bitter (which I personally prefer!); a bit of honey can balance it out. Once the trinity is softened and some of the excess moisture has evaporated, add the garlic and the habanero and let it become fragrant. Once everything is incorporated well, transfer it to the pot.

I personally like frying off my tomatoe paste, but that is optional! Add it to the pot together with the crushed tomatoes and the stock; add rice (depending on what kind of rice you chose, calculate it to balance with the stock). Add the bay leaves, cloves and piment and let it simmer over low heat for at least 30mins.

If you did everything right, this is the final product. Add some more seasoning mix and hot sauce to taste and enjoy!

#jambalaya #hazbin alastor #hellishcuisine #cooking tutorial #recipe #cajun cooking #creolecuisine

[irradiatedsnakes]

the character limit on replies to posts is not soup recipe-friendly. here you go:

fry a chopped onion in a large pot until it's soft and starting to brown. slice mealy potatoes and put them in the pot and let them brown a bit. it's alright if they stick to the bottom. cover with water and add chicken or vegetable stock (if you're using premade stock just use that instead of water but i use boullion powder). boil until the potatoes are soft, then stir to break them up (you want to have some chunks left). add a splash of cream and crumble in a bit of blue cheese. (we would use a swedish type called ädelost but basically you want it to be a blue cheese with a mild flavor, not something like gorgonzola. wikipedia says roquefort is similar.) season to taste. this is the best soup that exists in the world.

THANK YOU!!!!!

#save

[spinninglightning]

here r my cooking hcs:

percy - loves cooking the most vulgar food, has deepfried instant noodles and cooked a hamburger patty in the dishwasher. good at baking but cant bake cookies at ALL, theres always smth wrong w/ them

annabeth - do NOT trust her in the kitchen, once tried making brownies from a box mix and those shits boiled in the oven. periodically sets microwave on fire bc she gets distracted and leaves her fork in there

jason - good at cooking and baking. specializes in grilling (white dad jason) and baking cookies (to percys ire). prefers to eat raw meat

piper - must stick to a recipe to cook, cant fry an egg for the life of her

reyna - can only cook basic food (think sweets and breakfasts). somehow manages to be almost as bad as annabeth when baking

hazel - she can cook but doesnt really bother to. really good at cooking everyones favorite foods

frank - well rounded. he can cook/bake EVERYTHING. doesnt use any recipes or measurements

leo - similar to frank, specializes in mexican food. loves making menudo from scratch bc of the amt of steps. doesnt use measurements. keeps recipes to himself

nico - can only cook pasta and hes forever pissed abt this (tried to purposefully burn it once and failed). "stop asking me to make pasta you are perpetuating stereotypes." he adds olive oil, basil and oregano to the pot for extra flavor

will - good cook but almost all his food is healthy in some way. prefers not to cook so he can get his junkfood fix lolol

thalia - she can only cook toddler food, like mac n cheese, pizza bites, chicken nuggets

luke - survives on instant noodles and mcdonalds. do not ask him to cook anything beyond that

#jason eats raw meat bcos he can and bc i say so #luke is there bc hes a disaster adult. permanently tired n jst doesnt care #percy jackson #annabeth chase #jason grace #piper mclean #reyna avila ramirez arellano #hazel levesque #frank zhang #leo valdez #nico di angelo #will solace #thalia grace #luke castellan #this is so stupid lmao #percy jackson and the olympians #heroes of olympus #pjo #hoo #basil.txt

[pradame]

Omg for your latest cooking post can you please give the names of the dishes? Esp the 2nd and the second last and last one? I know recipes would be too long to write but if you can give the name i can search how to make it :) they look so delicious and nice!!!

Hello! Thank you ♡ the second one is called eggs en cocotte (recipe by lindseyeatsla.com)

Ingredients:

1 tablespoon softened butter

3-6 eggs 1-2 in each ramekin, depending on size

1/4th cup heavy cream

1/4th cup cheese Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work

bundle of chives thinly sliced to serve

Salt and pepper to taste

toasted baguette to serve

Instructions:

Preheat your oven to 350 degrees, and bring a kettle to a boil.

Take your softened butter, and spread around your ramekins to help with any sticking/and to add more flavor. Crack 1-2 eggs in each ramekin (depending on the size of your vessel).

Finish off with crumbled or shredded cheese of your choice (you can use Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work)

Finish with your cream; 1/4th cup total divided into 3 ramekins.

Place your ramekins in a baking dish/oven safe proof dish that has a little bit of height. Next, you’re going to make your water bath by pouring your boiling water into the baking dish until it reaches halfway up the sides. Cover with your ramekin tops or foil. This helps cook the eggs really gently, and it stays really creamy!

The second to last one are chicken taquitos!

I shredded a rotisserie chicken and added el pato hot sauce, chopped onions, & cilantro. mix that all together and roll into softened tortillas (I used flour), lightly fry with olive oil in a pan and serve with sour cream, lettuce & shredded cheddar cheese 💕

[beholdtheleaves]

deliciously dungeonous

A Dungeon Meshi-inspired ttrpg module

(Built using the Bloom system.)

You are Dungeon Chefs, adventurers who by curiosity or necessity are motivated to prepare meals using ingredients found in the very dungeon you’re traversing. These ingredients could be meat from the monsters you kill, plants you forage for, and even improvised supplies you find in treasure chests. The possibilities are endless.

Creating Your Chef

To start, follow the character creation process in the Bloom system. In short, it entails assigning stats (Agility, Heart, Might, Poise, and Wits) as well as coming up with four Traits (your Main Trait, Weakness, and two Bonus Traits).

Tastes

As a chef, your skill in cooking varies on the type of ingredient. Ingredients are organized under Tastes, which also form your second set of Stats as a chef. Whenever you prepare an ingredient, you must roll the appropriate Taste. As with Stats, each Taste starts at 0, with 8 additional points to assign. The Tastes are the following:

Sweet

Sour

Salty

Savory

Spicy

Specialties

Every chef has a something they’re especially skilled in preparing. You may pick one of the following Specialties for your chef:

Pastry: You gain +1 Sweet and +1 on rolls involving carefully measuring ingredients and handling powdery materials. Your similarly sweet demeanor also gives you +1 on Heart rolls to make friends with strangers.

Vegetable: You gain +1 Sour and +1 on rolls to identify, harvest, and handle plants. Plantlike monsters are scared of you, and thus suffer -1 on rolls to Attack during the first 2 turns.

Meat: You gain +1 Salty and +1 on rolls to cut, portion, and prepare meat as well as Might rolls to use bladed implements, including weapons.

Fry: You gain +1 Savory as well as +1 on Agility rolls to prepare things quickly. You’re used to splattering oil such that attempts to inflict Burned and similar effects on you suffer -1.

Sauce: You gain +1 Spicy and +1 on rolls to mix and handle liquids. Once a session, you can glance at a particular liquid and accurately guess what its major components are.

Creating Ingredients

You can create monsters the same way enemies are made in Bloom. However, aside from this, you will need to think of what ingredients are produced when a monster is defeated. Regular monsters would produce some sort of meat, as well as special ingredients based on their attributes (for example, a clam monster would produce pearls). Plantlike monsters would produce plant ingredients such as roots, stems, leaves, and fruit. Below is a sample monster.

Basilisk

A monster appearing to be a hybrid of a chicken and a snake. Its legendary ancestors were rumored to kill with a single glare, although recent encounters have proved otherwise.

Hit Boxes: 7

Stats

Agility 1 Heart 4 Might 2 Poise 0 Wits 1

Abilities

It can stare down an opponent and roll Heart against their Poise. If successful, they are Paralyzed for the next turn.

Its can produce noxious breath, making anyone who inhales it Nauseous.

During its turn, it can imbue a single object up to the size of a person with the weight and durability of stone.

Ingredients Produced

3 units of chicken meat

1 unit of snake meat

1 unit of spit

2 units of basilisk feathers

Recipes

Both the players and the GM are at liberty to determine what recipes they can prepare and how to cook the ingredients. Easier steps will not require rolls, but the more difficult ones will, based on the appropriate Stats or Tastes. The GM may also raise the difficulty threshold. Leftovers from previous meals can also be used.

Sample Recipe: Basilisk Barbeque

(Wits) Prepare a grill and light the charcoal.

(Savory) Pluck all the feathers off.

(Poise, Difficulty 2) Clean the meat to remove the poison gland.

(Savory) Cut the meat into smaller parts.

(Sweet) Prepare a basting sauce and apply it to the meat.

(Spicy) Season the meat with spices and herbs.

(Savory) Put the basilisk meat on a stick and grill it.

(Agility) Fan the coals to make the flame stronger, making sure it doesn’t get in your eyes.

Once ready, take the basilisk off the grill. Finished!

[ More tabletop stuff on my website! ]

#deliciously dungeonous #ttrpg #tabletop roleplaying #dungeon meshi