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#frying
austim · 3 months
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❤️ Valentine's Musubi 🍣
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talos-stims · 8 months
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old-fashioned donuts | source
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thunderstruck9 · 19 days
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Bhupen Khakhar (Indian, 1934-2003), Untitled (Man Frying Jalebis). Watercolour on paper, 29.5 x 42 cm.
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hr-bananabird · 9 months
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Commission for an irl friend
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cherryontopstims · 2 months
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♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡
Grilled cheese stimboard!
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brainlessbeans · 6 months
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me after listening to The Rizzness and actually liking the song
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nanmo-wakaran · 3 months
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rice paper flowers
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black-salt-cage · 7 months
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ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚
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weheartstims · 3 months
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Hello kitty themed food board, pretty please? :3c
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Hello Kitty (Sanrio) with food!
⚪️|🎀|⚪️ 🎀|⚪️|🎀 ⚪️|🎀|⚪️
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sew-much-to-do · 1 year
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DIY Potato Cheese Balls Recipe
Potato Cheese Balls are a crispy vegetarian snack with the melted cheese heaven inside. Learn how to make veg cheese balls in a few steps.
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
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systimming · 11 months
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Butch — An identity centered around a masculine gender presentation / expression.
- Mod Undyne.
((Sources of gifs: x, x, x | x, x, x | x, x, x ))
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austim · 3 months
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❤️ Valentine's Musubi 🍣
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talos-stims · 1 year
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skull mushrooms | source
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one-time-i-dreamt · 2 years
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I made deep fried French toast. Note that I’ve never made it before in my life, yet I was doing this in excruciating detail while there was a war or something going on around me. Anyway I made it in real life a few days later and it was amazing?
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cherryontopstims · 8 months
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♡ | by BORED on YouTube
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copperbadge · 1 year
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Well these are fucking delicious. The rutabaga has got to go, I’m banning it from society, but the daikon radish can stay. 
[ID: Three images; top left, daikon “tots”, small round balls with a golden color, are frying in a pan. Top right, the cooked tots are draining on a sheet of paper towel; in the lower right of the image, the pale cream interior can be seen in one I broke open to taste. Bottom image, a small plate holds five daikon tots plus a dollop of ketchup and one of dark sweet mustard; upper right is a small bowl of sweet chili sauce.]
I don’t mind daikon, generally finding it inoffensive, but I also don’t like the way vegetables crunch in things and there was no way I was going to eat all the daikon if I just like...put it on stuff, so I found a recipe for what amounts to Daikon Tots and made them. They’re good with ketchup and sweet chili sauce, and I think they’d be a good stand-in for meatballs in a pasta dish, but they did not pair especially well with sweet mustard. (Love that mustard but it’s the wrong kind of spicy-sweet.)
The recipe is on a site so riddled with ads that I wouldn’t send an enemy there, but I will recreate it for you here because it’s also relatively simple.
DAIKON TOTS
400g daikon radish (I had two small ones that were about 100g each so I made a half recipe) 
100g flour
seasoning to taste; I used a spoonful of seasoning mix from Penzey’s
2 eggs
Oil for pan-frying (you can deep-fry but don’t really need to)
Trim, peel, and grate the daikon. Add a small sprinkling of salt and let stand for about 10 minutes. Squeeze out all the excess moisture by wrapping the shredded daikon in a dry tea towel and twisting it several times over the sink. 
Cover the bottom of a pan with oil, about half the depth of the tots you’ll be frying, and start it heating so that it’ll be nice and hot when the mixture is ready to go. 
Place daikon in a bowl and add flour and seasoning; toss to thoroughly coat. Beat eggs in a separate dish and then add to the daikon mixture. Mix thoroughly to form a wet but relatively cohesive mixture. 
When the oil is hot, form the daikon mixture into small balls and place into the oil. You could smash them into pancakes if you wanted; I kept mine pretty round. Cook until golden on bottom, then flip; flip a second time to give them a little more heat so the interior cooks completely. Transfer to a rack or paper-towel lined plate to drain, and serve with sauce of your choice. 
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