#flaky oil pie crust

[vitruvianmanbara]

sophia do u have any vegetarian/vegan holiday recipes 🤲🏼

I'm so glad you asked, of course I do!

Some of these things are from my cookbooks, so anything with a book emoji will be shown below the read more just to save space

Starting with desserts:

Vegan chocolate pie (Nora Cooks) - my favorite one to make for thanksgiving, my family (all meat eaters) loves it so much that I end up making two every year! It's really important to use the tofu that comes in aseptic packaging (the kind that's shelf stable) because the refrigerated kind WILL taste like tofu and you don't want that lol...works great in an Oreo crust or just as a mousse too!

Chocolate pecan pie (Isa Chandra Moskowitz)

Cranberry Spice Oatmeal Cookies (Isa Chandra Moskowitz) - these have great flavor but I recommend subbing butter for coconut oil so they don't spread super thin

Vegan Coffee Cake (Vegan Richa) - great for breakfasts! You could easily make them into coffee cake muffins too

📚 Pastry Crust (Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook) - great staple pie crust that gets its flakiness from a mix of olive and coconut oils! I use this for savory stuff like quiches and pot pies too. Highly recommend the cookbook, it covers everything from Valentine's Day to Passover to Halloween!

📚 Chocolate Gingerbread Cookies (Isa Chandra Moskowitz's Isa Does It cookbook)

📚 Chai Spice Snickerdoodles (Isa Chandra Moskowitz's Isa Does It cookbook)

Savory Thanksgiving & Christmas things:

Easy Vegan Gravy (Nora Cooks) - really simple & much better than the store bought stuff

Easy Vegan Quiche (Jessica in the Kitchen) - more for lunch/brunch than anything, but I like to make a couple these around the holidays because they're so easy to customize & put together

Vegan Alfredo Sauce (Purely Kaylie) - you can put this on pasta of course but I like to use this to fold into mashed potatoes or make a gratin with during the holidays!

Green Bean Casserole (Isa Chandra Moskowitz) - made this one year at the request of a family member, it came out great!

📚 Maple-Mustard Brussels Sprouts with Radicchio and Pecans (Isa Chandra Moskowitz's I Can Cook Vegan cookbook)

Creamy Polenta and Mushroom Ragout (Good Food) - just comfort food tbh!

📚 Glazed Tofu Ham (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - I swear by this and make several before thanksgiving because I inhale them - imo works better as a filling for sandwiches or on the side for breakfast, but could be used as a main dish as well!

📚 Winter Squash Cups with Wild Rice, Hazelnuts, and Cherries (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - made this once and used cranberries instead of cherries!

Some Hanukkah stuff! which I highly recommend trying even if you don't celebrate Hanukkah, my family does a mixed holiday celebration so I keep these in my rotation for those occasions:

Latkes and Vegan Sour Cream (Isa Chandra Moskowitz) - can also dip in applesauce or top with caramelized onions if you prefer sweet!

📚 Raspberry Rugelach (Isa Chandra Moskowitz) - classic, chocolate, and raisin variations from her holiday cookbook

📚 Matzoh Ball Soup (Isa CHandra Moskowitz)

And I have to include a couple heavy hitters, these are for if you're serious about spending a lot of time in the kitchen and maybe want to show off a little lol - well worth the effort, but not for everyone!

Succulent Roast Turky (The Gentle Chef) - I haven't tried a seitan turkey that's come close to being as good as this one. Lots of time & ingredients, but well worth the effort

Anything from Miyoko's Artisan Vegan Cheese cookbook - the best vegan cheese you will ever eat. Requires a couple weeks prep because you have to allow time to ferment the base liquid and culture the cheese - I'm starting mine today! I made a detailed post about my experience trying this out here, and there's images with instructions for making the rejuvelac, cashew base, and a Boursin-style cheese in it as well! Of course if you don't want to do all that you can buy the Miyoko's cheese that's sold in stores, those are great too 😅

Peter Reinhart's Bagels (Smitten Kitchen) - if you suffer from lack of good bagels in your area, this is one way to fix that! Bagels are essential to any holiday celebration in my family so I figured I'd include this lol

Here's the stuff from the cookbooks!

Pastry Crust:

Chocolate Gingerbread Cookies:

Chai Spice Snickerdoodles:

Maple-Mustard Brussels Sprouts with Radicchio and Pecans:

Glazed Tofu Ham:

Winter Squash Cups With Wild Rice, Hazelnuts, and Cherries:

Vegan Sour Cream:

Rugelach (Classic, Chocolate, and Raisin variations highlighted):

Matzoh Ball Soup:

#this is so much information SORRY #i sorely needed to get organized for thanksgiving though so this has been helpful lmao #also i'm not sure why the read more isn't working on desktop sorry everyone 😭 #recipes

[themuseumwithoutwalls]

MWW Artwork of the Day (2/13/24) Thomas Benjamin Kennington (British, 1856–1916) Rare Old Stingo (1910) Oil on canvas, 76.5 x 102 cm. Private Collection (United Kingdom)

This work, painted late in Kennington's life, is a wonderful commentary and celebration of English food, drink and culture. It depicts two older men looking admiringly at a pint of beer, the central bearded figure holding it up reverently. Stingo, a type of strong ale originating in the north of England, was typically known to be paired with game meats, beef or strong, flavoursome food. Paint has been thickly applied in places, loose brushwork captures the flaky crust of the pie and the light reflecting on the gentleman's sleeve and the flagon on the left. A dark background serves to emphasize the narrative and bring the viewer firmly into the celebrations.

#american artist #genre painting

[kfedup]

Chatting about my time at the bakery this morning derailed my big work plans and instead I baked chocolate chip pecan scones and pistachio, cherry, cardamom biscotti. Rosemary olive oil and sea salt bagels about to get boiled then baked. Sexy photo to follow.

I wish I could remember the bakery scone recipe. These came out too flaky almost like pie crust. Weird. Tasty but not the scones I love. I will not be calling the baker to ask him to share the recipe.

#but if anyone else wants to I would not be opposed

[thewolfparadox-things]

Simple Menu for a Small Feast of Hircine

Simple Menu for a Small Feast of Hircine

Appetizers

Venison Carpaccio - Thinly sliced venison drizzled with olive oil, balsamic vinegar, and Parmesan cheese.

Wild Boar Skewers - Grilled wild boar skewers served with a sweet and sour dipping sauce.

Smoked Trout Dip - Smoked trout blended with cream cheese, dill, and lemon juice. Served with crackers or bread.

Main Course

Roasted Stag - A whole roasted stag with all the trimmings, including roasted vegetables and potatoes.

Grilled Elk Chops - Grilled elk chops served with a mushroom and demi-glace sauce.

Braised Rabbit - Braised rabbit in a red wine sauce with herbs and vegetables.

Side Dishes

Roasted Root Vegetables - Carrots, parsnips, and turnips roasted in olive oil with herbs.

Wild Rice Pilaf - Wild rice pilaf with mushrooms, onions, and garlic.

Green Bean Casserole - Green beans baked in a creamy mushroom sauce.

Dessert

S'mores - Roast marshmallows over the campfire and make s'mores with graham crackers and chocolate bars.

Apple Pie - Homemade apple pie with a flaky crust and warm apples.

Huntsman's Pie - A hearty pie filled with venison, potatoes, and vegetables.

Drinks

Beer - A selection of your favorite beers, including some craft beers and local brews.

Wine - A selection of red and white wines, including some that pair well with the food on the menu.

Non-alcoholic beverages - A variety of non-alcoholic beverages, such as water, soda, and juice.

This menu is simple, yet hearty and satisfying. It is perfect for a small feast of Hircine held outdoors. The dishes are all easy to prepare, and they can be cooked over a campfire or on a grill.

#hircine worship #daedra worship #pop culture paganism #skyrim paganism #hircine #werewolves #lord hircine #skyrim pagan

[najia-cooks]

Romanesco quiche

Romanesco florets and mushrooms are folded into a tofu-based filling and baked in a flaky crust in this complexly flavored, hearty dish. Kala namak and miso paste give the tofu a deeply savory, eggy taste; the vegetables are spiced with mustard seeds, baharat, and black pepper. Serve warm with a green salad.

Recipe under the cut!

Patreon | Tip jar

Fills one 9" pie pan; serves 4-6.

INGREDIENTS:

For the pâte brisée:

1 1/4 cup (150g) all-purpose or pastry flour

1/2 cup (100g) cold vegan margarine

A few Tbsp cold water

For the filling:

1 block tofu, drained and patted dry

1 tsp kala namak (black salt)

2 Tbsp tahini

2 Tbsp nutritional yeast

1/2 tsp white miso paste

1/2 tsp ground black pepper

1 1/2 cup (135g) mixed vegan parmesan and swiss

1 bunch parsley

A few sprigs of rosemary or thyme

3 cloves garlic, chopped

1 red onion, diced

4oz (113g) cremini or mixed mushrooms

2 cups (200g) romanesco, broken into small florets (measured after removing stems)

1 tsp baharat (or substitute ground cumin)

1/4 tsp black pepper, or to taste

1 tsp yellow mustard seeds

1/4 tsp salt, or to taste

INSTRUCTIONS:

For the crust:

1. Measure flour into a large mixing bowl (if measuring by volume, spoon flour into dry measuring cups until overflowing and then level with the flat of a knife–this will prevent you from adding too much flour and producing a dry dough).

2. Cut margarine into the flour with a knife or a pastry blender until the bits of margarine are about the size of peas (these will melt to provide flakiness and texture to the dough).

3. Add cold water a tablespoon at a time until the dough just comes together–you’ll need less than you might think! Avoid overworking the dough–you don’t want too much gluten to develop, which would produce a tough crust.

4. Wrap the dough in plastic wrap and refrigerate for about half an hour–it will be easier to roll out if you allow it to rest.

5. Roll out dough between two lightly floured sheets of plastic wrap or wax paper. Form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you continue to turn the dough. The dough should be a few inches larger in diameter than your pie pan.

6. Remove the top layer of plastic wrap and flip the dough over into a 9" pie pan. Drape the dough into the edges of the pan, making sure that it is pressed all the way down into the corners (rather than being stretched over them). Don’t work the dough with your hands too much, or you risk melting the butter.

7. Prick holes into the bottom and sides of the dough with a fork. For best results, refrigerate the crust for another half hour or so before baking.

8. Cover the center of the dough with aluminum foil or parchment paper and fill with pie weights, or something like dried beans, so that the dough doesn’t puff up during baking. Parbake at 425 °F (220 °C) for 10 minutes, or until the edges are lightly golden brown.

For the filling:

1. Blend tofu, black salt, tahini, nutritional yeast, and miso paste in a food processor until combined. Stir in grated cheese, salt, and black pepper.

2. Blanch the Romanesco florets in an inch of boiling water until slightly tender, about 1-2 minutes. Remove from water and set aside.

3. Heat olive oil in a large skillet on medium-high. Add mustard seeds and fry for a couple minutes until fragrant and popping into the air.

4. Add onion and sauté for 5-8 minutes until softened and translucent.

5. Add baharat and black pepper and allow to bloom in the oil for abour 30 seconds, until fragrant.

6. Add mushrooms and salt and sauté until mushrooms begin to brown, 4-5 minutes.

7. Add garlic, thyme and rosemary and cook until fragrant, 1-2 minutes.

8. Add Romanesco and parsley and sauté for another 2 minutes.

9. Remove from heat and pour vegetable mixture into a large mixing bowl. Add tofu and cheese mixture and stir to combine.

To assemble:

1. Pour the finished filling into the parbaked crust. Place the pie pan on top a rimmed baking sheet and bake at 375 °F (190 °C) for 30-40 minutes, until golden brown on top. A toothpick inserted into the center should come out clean, but the filling may still wiggle a bit. Allow to cool slightly before serving.

Serve with freshly cracked black pepper and a green salad.

#romanesco #quiche #cooking #vegan cooking #vegan recipe #tofu #miso paste #tahini #cheese #mushrooms

[cunninghamchrissie]

grace is a bad actress. someone said they watched all her filmography and she got lucky with her performance as chrissy and that she's a mediocre at best

The Best, Easiest Focaccia Bread Recipe

4 cups (512 g) all-purpose flour or bread flour

2 teaspoons (10 g) kosher salt

2 teaspoons (8 g) instant yeast

2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

butter for greasing

4 tablespoons olive oil, divided

flaky sea salt, such as Maldon

1 to 2 teaspoons whole rosemary leaves, optional

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

#ask

[robbybirdy]

Baking therapy on a budget Ft. Genshin characters-Qiqi: Coconut Blackberry Pie

Hello, every birdy. Today we are going to be making yet another pie. But this one is a bit different, in regards to the pie crust. For all of those who know, and who have been following me for a while, you know that I have a favorite pie crust. A Pie crust that my mom taught me when I was younger, and the only pie crust I like making: the Betty Crocker Pie Crust. But today I wanted to change it up a bit and find a coconut oil pie crust. 

Ok, I want to make this pie because of one little zombie child named Qiqi (Chi-Chi) and this girl does not want to come home at all. It makes me sad. She is the only original standard banner character that I do not have. My sister got her on her first day of playing, and I have been playing for a year and haven’t gotten her yet. Hopefully, I will get her soon!

Both recipes will be down in the description below. Feel free to check them out. 

First things first, we are going to be making the pie crust. 

You will need:

Flour

Salt

Granulated sugar

Coconut oil 

Ice water

It is very similar to that of a normal pie crust. However, there is one crucial thing that you need to do. USE A FOOD PROCESSOR. If you don’t, it will look A LOT bigger than a normal pie crust, and you will have chunks of coconut oil in them. 

You are going to add the flour, salt, and sugar, if you desire, to the food processor and blend everything together until it is just mixed. 

Next, you are going to add the coconut oil, and while the food processor is on start adding in the tablespoons of ice water. Until a dough is formed. The amount of water varies. 

Dump the dough onto a flour surface and use hands to form into a ball. Cut the ball in half and you can use it right away, or you can place it in the fridge or freezer until you have your filling together.

For the pie filling you will need:

Sugar 

Flour

Cinnamon, if desired

Blackberries 

Lemon juice 

Butter, if desired

In a large bowl, you are going to mix together the sugar, half a cup of flour, and the cinnamon if you want it. Stir in the blackberries. Set it aside while you roll out the pie crust. 

I didn’t use a food processor for the pie crust, so when I was rolling it out, it was a little bit thicker than the normal pie crust. And it had chunks of coconut oil in it. I honestly thought that it was going to be a gross pie, because of all of the oil. 

Always remember to place pies on a cookie sheet before putting them in the oven. That way you won’t have to clean up your oven afterward. You just have to clean a cookie sheet. 

Bake the pie for about 35 to 45 minutes, or until the crust is golden brown and the juice starts to bubble. Also, don’t be afraid, your pie will start making noise. 

I forgot to take a picture of this pie, and I am kinda sad about it because it was kinda funny. It looked like I put a large piece of swiss cheese on top of the pie. And honestly, the taste was not that bad. It definitely tasted like a blackberry coconut pie. Which was good. 

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you. 

Pinterest: Here

Recipe:

Pie Crust:

Blackberry Pie: 

#ts3 #simblr #ts3 simblr #baking #baking therapy #recipe #food #Genshin Impact #genshin impact #Qiqi #genshin qiqi #qiqi #Coconut #Macaroons #cookies #I want her so much #As of today #I have 80 pity on the standard banner #I am gonna be getting a 5* today no matter what #but maybe posting this post today will help me bring her home #Characters I will be fine with getting on standard: #Tighnari #I need another Dendro unit #Dehya #I am one of those people who eventually want a C6 Dehya #I DO NOT WANT JEAN #DILUC #OR KEQING #mona would be fine

[ailelie]

So I've been thinking a lot about cuisine in Astelan. So far it is a mish-mash, but here are the guidelines:

Astelan was formerly part of a sprawling Empire and so has always been familiar with a variety of cuisines, cooking styles, etc.

However, after becoming independent, they did not have a good fuel source because they refused to cut down trees. They were able, however, to figure out how to make ethanol. Ethanol does not burn hot, so they adapted. Comfort food, everyday food, etc in Astelan is stuff that is cooked for hours on low heat. This leads to basically curries, very soft meats, porridges, steamed buns, etc. They also eat a lot of rice.

But, once they found alternative fuels (likely oil) they started baking again. Most stoves are still ethanol-based, but they can fry and bake now. Fried foods are most common at food stalls.

They don't have a lot of wheat and wheat makes many people sick, so they use a lot of flour blends to recreate Imperial treats, like cookies, pies, etc. (Nora is surprised in one cafe at how soft and flaky a pie crust it.)

Cream of tartar (called wine crystals in this because that's basically what it is) is new, experimental, and definitely not Guild-approved.

They are in a warm climate so their primary meats are fish, duck, and goat.

They do have a lot of seasonal fruits.

They store food primarily through pickling and salting.

Cinnamon is a rare spice growing in popularity (largely because it is imported and most people in Astelan don't realize where it comes from).

I haven't figured out preferred flavor pairings yet (e.g., salt-sweet, etc). Ambrose, the crowned prince, likes bitter flavors and loves smoky flavors.

#nora's return #fantasy cuisines

[mweh24]

Types of Pastries in Bread and pastry productions~.

1.Flaky Pastry. -Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.

2.Danish Pastry. -Danish pastry is a yeasted, buttery pastry of many layers. Used most often for sweet breakfast or dessert pastries, it's cooked until crisp and flaky on the outside, while the centre stays soft.

3.Choux Pastry. -Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

4.Filo/Phyllo Pastry. -Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

5.Short Crust Pastry. -Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. 

Vlog

Pls do like and subscribe to our video, that would be much appreciated thankyou!!

#sweet and sexy #promote #grade 12 #the goat

[ispychef]

#ComfortFood #FamilyMeal #PortugueseCuisine #SavoryPie #TraditionalRecipe

[romerotalan]

Coconut Oil Pie Crust - Desserts

Coconut oil is used to make this pie crust that is dairy-free. Although slightly healthier, it is still delicious and flaky. Both sweet and savory pies can use the two crusts that are made from this recipe.

#bit #coconut oil #crusts #pie #tasting #water

[tommymarsh]

Pies - Strawberry Rhubarb Pie This strawberry rhubarb pie has a double crust and bakes up golden and flaky. It pairs well with a scoop or two of vanilla ice cream. Flour is mixed with milk and vegetable oil to make the crust. It is the ideal pastry to hold the strawberry and rhubarb filling of this delectable pie and rolls out beautifully.

#strawberry rhubarb pie #crust #strawberry rhubarb pie recipe #pie #paper #proof #desserts

[hrcbga]

Research on pies

Human pies.

These pies are made by special effects artist Ashley Newman and baker Andrew Fuller. They are made to look like human faces. They are said to be a 'contemporary turn' on the Victorian Penny Dreadful serial, Sweeney Todd.

The pies Ashley made were not originally edible, but made from perfectly skin-toned latex stretched over a foam base. Once teamed up with cake artist Andrew Fuller, who fully fits the Sweeney Todd profile as the grandson of a barber, they worked together to make edible, aptly named 'People Pot Pies'.

I found the description on how they developed the pie particularly Sweeney Todd inspired, 'As pie makers know, crust is a fickle friend: It thirsts for liquid to become supple, like human skin, yet threatens to become tough and leathery, and shrink away from the pie plate's edge if too much is added.

Of course, the pie is considered the National dish of Britain, but what can be in it? Here are 10 fund facts you may not know about the 'humble British pie'

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When was the pie actually invented?

https://www.bbc.co.uk/bitesize/articles/zmtn2sg

The idea of the pie goes back as far as prior to 2000 BC. The Ancient Egyptians made a pie with a honey filling, covered in a crusty cake made from oats, wheat, rye or barley.

Aristophanes, the Greek writer, mentions pies made from pastry in his plays, closer to the 5th Century BC, and the Romans took that concept even further, making a pastry out of flour, oil and water, although this pastry was used as a way to preserve the ingredients it covered.

Eventually, by the mid 14th century, pies made their way to Europe and in Britain pies had mainly meat fillings, with a base now being called the coffin. However, they were still used as a way to protect and preserve the ingredients inside the pie. The very first cherry pie ever made, was apparently made for Queen Elizabeth I. Shakespeare even wrote about two of the male characters being killed off in his play, Titus Andronicus, baking them in a pie as revenge for attacking the main characters daughter. He fed the pie to his victims' mother.

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We are all familiar with the GBB, or Great British Bake off, but one contestant drew particular attention when they caused outrage when they admitted to his 'passion' for using roadkill animals he finds, in his baking. He named one of his dishes on the show 'Roadkill Pie' when tasked with baking a game pie, as part of a week of challenges inspired by the Victorian era.

Personally I wouldn't have an issue with eating a 'Roadkill Pie' as long as it had not been laying by the road for ages, that would put me off a bit... a lot! In reality, an animal in a game pie still has to die for it to be cooked, also, it is good use of the animal, rather than leaving it to rot by the side of the road.

Here's a newspaper report on the shock of the public and the resulting in a heated online debate by viewers:

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Interestingly, there is even a Sweeney Todd pie brand! Here is a link to their website:

There are a list of pie ingredients, which were, thankfully, all very normal! I particularly liked the idea of the chicken, chilli and chorizo one. I really liked the design of an 'S' on the pie crust, it was a nice touch and nod to the original pie maker extraordinaire. It was interesting to see they also do deserts, such as the traditional chocolate cake

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We then looked at Street Food. First looking at Victorian Street Food on this website:

We were asked to find out about Jellied Eels, Eel Pie, Baked Sheeps Heart, Tripe and Oysters.

The one thing which stuck out for me was the tripe, because my granny always tells us the story of how her mother-in-law gave her tripe for tea and it was absolutely disgusting. I can't say any of the other items appeal to me either. Tripe is the stomach lining of a farm animal, such as cattle, pigs or sheep. Dressed tripe is when the stomachs are cleaned and the fat trimmed off, It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers' shops. The task of dressing the tripe is usually carried out by a professional tripe dresser

Jellied Eels consists of chopped eels, boiled in a spiced stock, which is then allowed to cool and set to form a jelly. They are usually served cold.

In Victorian times eels were not only cheap and nutritious, but also easily sourced. They were very common in the rivers of London, and became a staple for the poor. Eel pie started out being sold on the streets, by a pieman, and later transitioned into pie shops. The traditional eel pie consisted of lengths of eel, which was layed out on a bed of parsley, in a pie crust. They were popularly sold with mashed potato and a green 'gravy' which was made from the liquid result of making the eel pie filling.

Oysters were, again, popular with the working class and poor people due to being cheaper then beef and being easily sourced. Pickled oysters were very popular, along with oyster pie.

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We were asked to think about other unusual Street Food from around the world, and I took a look at this link for inspiration:

There were some extremely weird 'Street Food' options listed, like Guinea Pigs, from Peru, which they call Cuy. It, supposedly, takes like Duck, which I like, so I think I would be willing to give it a try... it helps that I don't have a pet Guinea Pig!

The 'Street Food' option I most liked the sound of was Khanom Krok, from Thailand. It is a coconut and rice pancake concoction. Seeing as I love pancakes and coconut, I really think I would enjoy trying that.

Most people like sushi, but I think that would be my food hell... I really don't like fish, and the though of eating raw fish is not enticing. For dessert, it would definitely be the Banana Cue, from Indonesia. This is deep fried banana on a stick and sounds disgusting.

Two things which stuck out for me on here, which I would consider in my pie design were number 21, Biltong from South Africa, which I have tried in the past and liked. I think it would be effective if used to stick out of the pie top, to create a look or fingers, for example, reaching out. The other choice to go in a pie would be the 'Currywurst', from Germany. This is sausages in a curry spices, with ketchup. Again, they could be made to look like fingers coming out of the pie top.

I think, our choices of what we find acceptable as edible do depend on where we come from, our Nationality, to a certain extent. Some countries eat would consider things we eat in the UK as strange. If we lived in Papua New Guinea, we would be happy with 'Human Pies'

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Here is a 'top ten' of street food markets, which includes farmers markets. These mainly sell fresh produce and locally made produce such as breads and cakes, chutneys and jams.

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Here is another story of 'humans in food'. This is a trailer for the movie Soylent Green, directed by Richard Fleischer:

In the dystopian movie, which is loosely based on the 1966 science-fiction novel, Make Room! Make Room! by Harry Harrison, the company that make food wafers for the poor start to create a new type of wafer, called Soylent Green. Detective Robert Thorn is tasked to investigate the death of a board member of the Soylent Corporation and in the process he discovers that the Soylent Green wafers are derived from human flesh, not from the Plankton the company had said they were made of.

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Snowpiercer, is a post-apocalyptic dystopian, thriller movie from 2013, which was directed by Bong Joon Ho. The movie is based on the French climate fiction graphic novel called Le Transperceneige, written by Jaques Lob, Benjamin Legrand and Jean-Marc Rochette. Set in the year 2031 after a failed attempt at stopping climate chage has resulted in an ice age. In the movie the Snowpiercer is a train, with the poor cramped in the end 'tail compartments'. The 'tail' passengers lead a revolt against the elite at the front of the train. In the story, the poor are given protein bars which consist of ground up cockroaches. It is actually a very interesting one, as food manufacturers have just started adding ground up insects, such as crickets, to food in real life.

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The French delicacy being eaten to death.

This story is about the tiny migratory songbird, called the Orlotan Bunting, which are being hunted to extinction because they are seen as a delicacy food. They are captured, put in cages to fatten up and then drowned in Armagnac, which is an alcohol. They are then plucked, cooked and eaten whole. Every part, except the beak is eaten.

Ritualistically, diners eat the bird feet first in one mouthful with napkins over their heads. Some say the napkin captures the steaming aromas to enhance the gastronomic experience; others contend it hides the act from the eyes of God. It seems very much like a fad for the Elite. People think it is fashionable and don't think about the consequences of their actions.

It is possible the hunting, and subsequent eating, of these endangered birds may soon be banned.

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Strange food in Star Wars movies.

Mos Espa marketplace | Wookieepedia | Fandom

I am a big fan of Star Wars and there was some pretty strange looking food in the movies. The Mos Espa marketplace was one particular, located in the spaceport of the planet Tatooine. It had various types of stalls including those selling fruits, meat and drinks. Names such as Gragra's Gorgmonger Booth, where Jar Jar Binks purchases a Gorg and spits it out into the soup belonging to a Dug. Also, Jira's Fruit Stall, a street cafe: https://starwars.fandom.com/wiki/Akim%27s_Munch/Legends The cafe had a bad reputation for selling undercooked and stringy food.

Human's are also eaten in Star Wars. For example, in Star Wars Episode VI Jabba sends the band of Rebels to the desert to be eaten by the sand dwelling people, the Sarlacc, who would eat and digest them over a thousand years. Luckily they escape.

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The Troll Market in Hell Boy II

For Hellboy II, a set for the Troll Market was created, in an old Hungarian mine cave. Artists were asked to design creatures to be vendors at the market, such as the limb vendor and cat vendor, without the traditional 'movie style' monsters, but using old cave drawings and Arabian tales.

Here are my choice of three of the characters which stood out to me:

This was the first, and strangest I think, creature I chose. It is a creature playing a human bagpipe. This is a sitting creature in an animatronic suit. They have a weird looking snout and the human bagpipes are rested on their very large, exposed stomach. I envisaged the music as enticing the clientele to purchase their wares.

The second creature which caught my eye, and had a very 'Sweeney Todd' style to it, was this one, the Barber Troll:

The barber troll is dubbed 'The Cronie' and is shaving another, more humanoid character, which actually has a baby growing out of it's chest. The actual barber troll looks a lot like a dragon crossed between a troll. The creature is a full size suit, which is worn, but has a fully-mechanised animatronic head and arm extensions.

The third creature, I chose purely because they appealed to me. I liked them and they reminded me of Groot from Guardians of the Galaxy and their face looks a bit like an owl.

This is Cathedralhead, who is a humanoid. The design originated as a sketch, which was then developed into a Maquette, or small scale mode. The idea was a mix of various artists ideas and it's lower face is made to look like old stone. The designers used Spectral Motion make-up and the actor then wore a suit with a head extension and radio-controlled animatronic eyes.

I think this would definitely draw the crowds to the stall if this character was the vendor!

I watched this clip, which I found really useful, it was interesting to see how the creatures I had chosen moved, and what they sounded like: youtube.com/watch?v=rOS1Wi1wvjg

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We were asked to look at the work of Guillermo del Toro, an artist who has worked on many movies including; Hellboy, The Devil's Backbone and Blade II. Here is a link to view his amazing work:

Guillermo del Toro's Cabinet of Curiosities (wordpress.com)

This sketch was from the design process for Blade II in his notebook.

According to Del Toro, 'The pages chart the evolution of the Reapers from their earliest incarnation'. The designs here are very good and I feel as though Guillermo Del Toro really put a lot of effort and love into them, I'm sure the final result was even better.

The pages I have chosen are a bit like a story board, in that they provide notes as well as sketches on his designs. Del Toro mentions that, through his sketching and notes his designs were able to develop.

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Here is a great Super Sculpey design, from Pintrest:

Super Sculpey man eating plant (wip) | Man eating plant, Eating plant, Food (pinterest.co.uk)

I really like the plant, it is very well made and I would love to see the finished piece. I think the artist did a really good job of making the leaves look delicate and I really liked the tendrils, wrapped around the plant's arm type section.

#Youtube

[thewolfparadox-things]

Hircine's Feast

Hircine's Feast

Hircine is the Daedric Prince of the Hunt, so it's fitting that his feast would feature hearty, gamey meats and other foods associated with the wild. Here is a simple meal plan that worshipers of Hircine might eat at a feast in his honor:

Appetizer:

Wild boar carpaccio: Thinly sliced wild boar meat drizzled with olive oil, lemon juice, and shaved Parmesan cheese.

Smoked venison terrine: A pâté made with smoked venison, pork, and herbs, served with toasted bread and cornichons.

Main course:

Roasted elk: A whole elk roasted over an open fire, served with roasted potatoes and vegetables.

Braised rabbit: Rabbit braised in red wine with mushrooms, onions, and carrots, served with mashed potatoes or polenta.

Grilled venison steak: Venison steak grilled to perfection and served with your favorite sides.

Side dishes:

Roasted potatoes: Potatoes roasted in olive oil, garlic, and herbs.

Roasted vegetables: A variety of roasted vegetables, such as carrots, parsnips, Brussels sprouts, and sweet potatoes.

Mashed potatoes: Creamy, buttery mashed potatoes.

Polenta: A hearty cornmeal porridge.

Dessert:

Apple pie: A classic apple pie, made with fresh apples and a flaky crust.

Pumpkin pie: A delicious pumpkin pie, perfect for the fall season.

Chocolate mousse: A rich and decadent chocolate mousse, perfect for a special occasion.

Drinks:

Ale: A hearty ale, perfect for washing down a feast.

Mead: A sweet and honeyed mead, perfect for celebrating.

Wine: A red wine, such as Cabernet Sauvignon or Merlot, pairs well with the gamey meats on the menu.

#hircine worship #daedra worship #pop culture paganism #skyrim paganism #werewolves #lord hircine #skyrim pagan

[savourygoodness]

This recipe uses all-purpose flour, sunflower oil, aquafaba, and baking powder. (Note: It does suggest that olive oil or coconut oil would work fine too.)

#no butter pastry recipe #aquafaba #sunflower oil

[tgadanparish1]

10 fun facts about pies

pie is an ancient dish that was invented by the romans - They gave us roads and running water and the Romans are also credited with giving us pie – the first example of a meat filling enclosed in a basic pastry made of flour and oil can be traced back to ancient Rome.

pie crust was used as Tupperware before being used for something else - The crusty top/lid of a pie actually served to preserve the food as a sort of container – in fact the shells were tough and basically inedible but they served well as a sort of utensil to eat the filling before being discarded.

The theatre of pie - Medieval chefs were often tasked with outdoing one another for their masters entertainment. Birds are said to have flown out of pies and it’s even rumoured that dwarves came out of pies at feasts.

Fruit pies and the Tudor connection - Called ‘pyes’ in medieval England and filled with meat, fruit pies first appeared in the 1500s, but British tradition says that the first cherry pie was served to Queen Elizabeth I in the late 16th century.

Mince pies were once banned - Legend has it that in the 17th century Oliver Cromwell (Lord Protector of the Commonwealth) banned eating mince pies at Christmas as he saw it as a sign of gluttony. Luckily the ban didn’t last long and we are able to enjoy the delicious pies once more.

To eat humble pie - ‘humble pie’, a pie made from the innards of deer, was said to be a dish for the lower classes as venison was reserved for the wealthy. But while it might be fun to put ‘humble’ and ‘humble’ together, there’s no real evidence to link this saying with the dish. 

The Cornish delicacy that features fish that stare at you - Stargazy pie involves baking seven types of fish, including herring and mackerel, and a filling of eggs, potatoes and thickened milk. Whole pilchards are then arranged so their heads (and sometimes tails) emerge from a shortcrust pastry topping. The pie is traditionally cooked in the fishing village of Mouse hole on 23 December to celebrate Tom Bawcock’s Eve, a day commemorating the heroic 16th-century fisherman who braved winter storms in his boat to ensure the locals didn’t go hungry over Christmas.

Jellied Eels is a popular pie accompaniment in East London - In London, pie shops often sell jellied eels –a classic Cockney dish of native British eels, boiled and then cooled – as an accompaniment to pie.

‘Death by pie’ has been cemented in literary legend - Shakespeare killed off two characters in Titus Andronicus by baking them into a pie, and Sweeney Todd, the fictional Victorian character who ran a London barber shop, disposed of his victims by baking them into pies.

Pies pop-up in many a nursery rhyme - Four and twenty blackbirds were baked in a pie in ‘Sing a Song of Sixpence’, Simple Simon met a pieman in his eponymous rhyme and even Little Jack Horner stuck his thumb into a pie.