#put some ground mustard powder in that cheese sauce

[phatcatphergus]

Watching British people cook is crazy bc why are they not seasoning ANYTHING and the American is telling him to season it as I’m typing this omg

#put some ground mustard powder in that cheese sauce #garlic powder or onion powder #Cayenne pepper maybe #SALT AD PEPPER #DILL #FUCK #tubbo #tubathon #tubathon day 6 #tubbo liveblogging

[duelbraids]

duelbraids’ super profreshional mac n cheese recipe

You will Need:

Three tablespoons flour

Three tablespoons butter 

I dunno, like two cups of milk? 

A half cup of heavy cream (heavy whipping cream is fine)

Salt, Pepper

Smoked Paprika (regular paprika is also fine)

Whole mustard seeds or course ground mustard

Vermont or Irish cheddar*

Havarti*

Smoked Gruyere*

OH YEAH, pasta noodles. Pick your favorite, but I love rotini.

Optional:

Panko breadcrumbs

Bacon

*I have never measured the amount of each individual cheese, but the vessel I use to hold all of it is 2 cups. A good ratio is 2 to 1 to 1. Havarti is a good melting cheese which allows the heavy flavor fellows to do their job without risking the roux. I only hand shred or chop the cheese really finely. Pre-shred stuff is covered in potato starch, which makes your sauce grainy. As for wether to use Vermont or Irish cheddar, that’s personal preference. Irish cheddar is way sharper, so may not be to everyone’s fancy. 

Instructions:

Plenty of really really good guides exist on the internet about how to make the perfect roux, but the bare basics are as follows: 

Put a sauce pot over medium heat. melt your 3 tbsp of butter in the sauce pot, not elsewhere, and once it begins to bubble, add the tablespoons of flour. Whisk together. Cook until you can’t smell the flour anymore.

Get ready to whisk until you die.

Add the milk in stages, being sure to whisk out all the lumps. to check and make sure the roux isn’t breaking, occasionally tilt it to check for clumps / grain. 

Once all the milk is added / the roux is a little thinner than you want it to be, add the heavy cream. Heavy cream will thicken

Now, add your salt, pepper, smoked paprika, and whole mustard seeds. chilli powder is also good, but not everyone wants spicy Mac. 

THIS is where you add your cheese. Add in very small batches, starting with the havarti, and slowly incorporating the cheddar and gruyere.

I take this part like, excruciatingly slow, because I’m terrified of wasting cheese. 

OPTIONAL:

I personally almost always have bacon pre-made, but if you don’t, cook the bacon to your liking. Chop it into ittle bittle pieces 

Combine together some panko (maybe half a cup?) with the chopped bacon and cracked black pepper (or just, what ever black pepper you have.) 

Right before your Mac goes in the oven, spread this on top. It’ll come out golden brown and crunchy and good. 

That’s it! It’s not at all simple but buying the ingredients usually gives you enough to make a crap ton of batches, and its freezer friendly! You can freeze mac n cheese for up to 3 months and it’ll reheat really well in the oven, low and slow. (I usually do 350 for 45 minutes)

#fun fact i make this alot and still asked my friend if i got everything right #because my memory is bad #recipies #mac and cheese #tdsklgfsd all this because it got brought up in a masaeanela stream and i live to make people experience my mac n cheese! even digitally!

[charaunofficial]

okay heres how to make mac n cheese

first you cook a box of pasta, any box doesn't have to be macaroni

after the pasta is cooked you drain it and set it aside

then in the pot you cooked the noodles in your going to melt a stick of butter over medium-high heat, i usually set my stove to about a six or seven

once the butter is melted you want to add your seasonings, typically i go for salt, pepper, garlic powder, onion powder. ground mustard, and crushed red pepper. then throw your pasta into the pot and mix until the pasta is coated in the butter and the seasonings

next your going to add about a cup of milk (i just eyeball it) and a big handful of shredded cheese, cheddar is good but i just use whatever i have on hand. you're also gonna want to add about half a brick of creamcheese if you have any.

you could shred a block of cheese if you want to instead

after that your just going to cook it until all the cheese has melted and kinda combined into a thick creamy sauce

scoop some into a bowl and enjoy, i usually make some toast to go with it or put something crunchy like chips or crackers on top.

*...I. Did not ask.

*...thank you, though...?

#flower child #(okay minus the chips/crackers bit i might actually try this sometime -) #(usually my go-to is kraft sdkjgbjasdhfbgjhb)

[adminbryantsaki]

Mustard (ground, powder, and seed)

Hizashi x Reader. Camping trip.

(I do not own My Hero Academia or the characters within. Anything associated with that fandom belongs to Horikoshi Kohei. This story belongs to my 2023 Spice-tober collection. I hope you enjoy. If this story isn’t your cup of tea, blend of spices, or brew of coffee move on. Reader discretion is advised.)

TW: Sex in an R.V. Sex in general, sex in a semi-tight space.

WC: 773

You watched as Hizashi got the trailer backed into the camp site that you had booked for the weekend. Once he parked the car and got out of the vehicle to hook up the camper to the water and electrical outlet provided at each campground while you went inside the trailer and unpacked all your items into their appropriate areas within the camper. Hizashi walked into the trailer with his suitcase and walked to the back of the camper to put his clothes away. You followed him into the bedroom with your own suitcase to unpack as well. “Do we need anything before we settle in for the evening?” He asked as he turned and pulled you closer to him by your waist. You blushed and looked up at him as you thought for a moment. “We need some essentials for the weekend. I didn’t pack much food so could you make a grocery run while I finish setting up?” you suggested. He nodded and kissed you gently. “I’ll be back soon.” He told you and left the camper, taking the car away from the campground and into town to pick some food up and bring it back. You unpacked the rest of your clothes and some snacks that you brought from home before getting changed into some short shorts and a tank top and laying down in the bedroom.

You heard the door of the camper open and close, hearing your boyfriend call out to tell you that he was home along with the clatter of paper bags and his keys on the kitchen counter. You emerged from the bedroom to greet him with a hug and a kiss. He deepened the kiss and pressed you up against the counter. “Want to put the food away later?” You asked him as he kissed down your neck, slipping his hands up your shirt, caressing your back, and slipping a finger or two under your bra strap.

“Yeah, that sounds like a good idea.” He spoke and promptly picked you up and carried you out of the kitchen and into the bedroom where he laid you on the bed and kissed your neck, leaving a hickey behind. He eagerly removed your clothes off with ease and tossing them to a far corner of the small room. He worked his pants off and pushed them off the bed, easing his semi-hard cock out of his boxers to line it up with your entrance and push it in a bit too eagerly which made you whimper as you had to quickly adjust to his girth.

“Sorry, darling, you know how caught up in the moment I get when I’m in the mood.” He told you as he thrusted into you, pinning your hands above your head. He kissed you all over your face and neck as he thrusted deeper into you, slowing his pace a little as he reached his climax and brought you through it with him. He pulled out and laid next to you for a moment as you were brought back down from your high. Hizashi kissed you gently and propped himself up on one elbow to look at you in your blissed-out state.

“Thank you, my love. You did so well. You rest here and I’ll put the groceries away and I’ll bring dinner in here. I got us some fried chicken and all the sides. I heard the restaurant that I got the chicken from puts mustard into their spice blend.” He told you and kissed you before he left the bedroom to retrieve the food and return with all the food in one trip You sat up and helped him lay the food out on the bed in front of you. When he said he got everything, he meant it. There was coleslaw, mashed potatoes, mac and cheese, and biscuits alongside a twelve-piece of chicken tenders and some dipping sauces. You thanked him and began to eat. You could taste the mustard spice in the breading and chuckled as Hizashi was trying to completely coat his chicken tenders in the honey mustard sauce. The End.

#bnha #admin writes #mha #bnha present mic #hizashi yamada #mha present mic #bnha kinktober #mha kinktober #kinktober #kinktober 2023 #smut #spice tober 2023

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

#ask #listen: I didn't CHOOSE to be this white #though weirdly I can handle indian and chinese spice a bit better #though I'm talking MILD #anything more intense will make me weep on the spot

[saniwa]

Jerma's Secret Egg Salad Recipe makes enough for a few days/people Elbertson Family Copyright, don't share this with any other families, it's our shit.

12 Eggs in large Sauce Pan, boil for 12 minutes. Peel eggs and put whole cooked eggs into a large mixing bowl. Slowly mash all eggs until it looks fucking gross. No whole huge pieces of egg, and not so crushed it turns to sawdust, you want it chunky but be reasonable

Add 1 Tbsp of REAL MAYONAISE, don't use anything else, you'll ruin it and all your friends will think i have a shitty recipe. Fold in the Mayo adding 1 Tbsp periodically until all the eggs have been mashed and coated. Its incredibly important to not add too little mayo, it needs to be thick and chunky enough to pick up, and mold together without effort.

Add 2 Tbsp of Tabasco original hot sauce and fold in. If you are really adventures, you can add another 1-2 tbsp. Mix it in until everything is a consistent Nuclear Orange.

Add 2 Tbsp of Ground Brown Mustard

Add 1 tsp of onion powder Add 1 tsp of salt Add 1 tsp of pepper

Look, if you like it saltier or w/e go ahead and add more, that's up to you. Some people like more mustard, go ahead add a lot more if you want it more mustardy, but that's the way I like it. Fold everything together until it is a complete slop and can be picked up and spread over bread easily, this better not be runny, if it is you fucked up so bad.

Grab a bulky roll (preferably an onion roll) Spread onto bottom bun, add 1 slice of cheddar cheese (i don't care what kind, sharp or mild)

anyone that eats this owes me 5% royalties if they bottle and sell it and call it (____ Family Recipe)

#i was just writing this down bc i thought it was funny and would try it later #but then he said after thinking about it he realized he wanted to pass this on in case he never had any grandkids to pass it on to T_T

[abruzcadabra]

My grocery list

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

Meat

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

Veggies and fruits

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

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

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

Spices

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

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

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

Used sparingly: Cardamom, Seasoned Salt

Carbs

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

Sauces

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

Oils and vinegar

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

Dairy

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

Canned/jarred

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

Other

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

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

Just Lists

Staples:

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

Extras:

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

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

[harveythewendigo]

You know the what!

I'm going to go ramble and by the end see how many hashtags I can legitimately shove on it. I like going on long walking because because it's an excuse to get out and you wouldn't believe what kind of loot you can find in the ditches. I've found a leather baseball, a chewed no trespassing sign and two (unfortunately empty) whiskey bottles hell one time my Papa (That's Italian for grampa) found a pair of stereo speakers in a ditch and he hooked them up to his truck and they worked perfectly fine. I love my Papa though he doesn't hear for shit and when he can hear you he ain't listening. I tell you he drives me and Nana (Italian for grampa) up the walls sometimes. My Nana own chihuahuas she currently has 4 there's Peanut the oldest. I like to call him Smelly because he always stinks. Theirs Pinky she always barks when she hears the door open and she doesn't like my Ma for some reason because of that my Ma likes to call her a witch. And finally there's Daisy and Little man. They're Pinky's pups (I choose Daisy's name) they had an older brother Jojo (Yes like the anime I also picked that name) but Nana decided to give him up because he was too big. I still need to finish watching Jojo's bizarre adventure now that I'm thinking about it and beastars too. I wonder if there's any good pirate anime? I've tried watching One piece but I found it boring. Now that I'm thinking about it I should probably also finish watching Hunter X Hunter God I have a lot of anime I need to finish watching. I've also been thinking what counts as anime? Personally anything that's animated and has a "Anime art style" (You know what I'm talking about) as anime but I understand that other people whould be more selective on what classifies as anime. Man talking about anime has got me thinking about ramen. I love ramen if we had tacos or burgers recently because that means thatI can get fancy and take some of the leftover lettuce, onion and tomato and dice it up into my ramen add some garlic powder, soy sauce, some Louisiana hot sauce, crackers and a fried egg oh BOY that's some good eating I tell you what. Speaking of Louisiana hot sauce there's apparently more than one type of Louisiana hot sauce. I like the kind with the yellow label but apparently there's one that seasoned or something it has a deferent labe and it tastes alright I guess. Speaking of hot sauce besides Louisiana I also like Sriracha sauce. I use them for different things. I use Louisiana for things like ramen and chili while I use Sriracha for tacos and burritos. Speaking of tacos and burritos I don't like hardshell tacos they're too messy and soft shell tacos are just an unwrapped burrito. Man I'm getting hungry I think after I, done writing this imma get a midnight snack. Probably a ham and cheese sandwich with mustard and mayo. Speaking of mayo I don't understand why people don't like miracle whip it's delicious and better than regular mayo but my Nana don't like it and only buys it because me and Papa like it. Although I like a lot of things because I've never been a picky eater hell I loved to eat vegetables when I was a kid and I still do. Coleslaw specifically the kind my Mom makes that I wouldn't eat even if you pay me to. I used to think that I didn't like it until last month when my a Nana convinced me to eat some of her slaw and I found out that the reason I hated coleslaw was because my Ma whould put sugar in it. I need to stop talking about food now it's making me more hungry. Um... Oh! I've recently been playing a game called "Epic battle fantasy 4" on new grounds. I remember ebf3 when I was younger; that game was my first introduction to RPGs and to the concept of gun swords. And is probably the only game series where you can say "I had my big tottie mage charm my Nazi so his tactical nuke dose more damage against the bees." And have it make sense in the context of the game. Oh. Apparently I've reached the character limit. Oh well I was running out of ideas anyway. :/

#epic battle fantasy #pirates #dog #chihuahua #hot sauce #ramen #ramblings #rambles #video games #Walking #Cooking #food #nastolgia #childhood #miracle whip #Burrito #Taco #animals #anime #jojo's bizarre adventure #beaststars #hunter x hunter #one piece #Loot

[vegi1]

How to Make Vegan Sausage with Chickpeas at Home

I want to teach you a very simple recipe for making homemade vegetable sausage. Our Italian sausage recipe without meat and eggs is very healthy and delicious. The inside is very soft and tasty and the outside is a little crispy.

In addition to the fact that this sausage recipe does not contain any meat, it is gluten-free, dairy-free, low-fat and actually vegan, and if you wish, you can make it without nuts. Meatless sausages can be prepared using soy, tofu, corn or a mixture of cheese and bread, flour and other food ingredients; Therefore, vegetarians and vegans do not have to remove this meal from their list because of their chosen diet.

Vegetable sausage ingredients:

White beans, soaked and rinsed, ½ and 1 cup (270 grams) *

Oatmeal (gluten-free if necessary), 1 cup (90 grams)

Walnut kernels, 1/2 cup (60 grams) *

Medium onion (60 grams), chopped, 1 pc

Chopped garlic, 3 cloves

Chia seed mixture, 3 pieces (3 tablespoons of ground chia seeds + ¼ cup of water)

Tomato paste, 1 tablespoon

Soy sauce, ½ tablespoon

Onion powder, 2 teaspoons

Smoked spice, 2 teaspoons (or smoke essence)

Italian seasoning, 1 teaspoon (combination of basil powder, oregano, rosemary, sage, thyme)

Sea salt, ¾ tsp

Ground cumin, ½ tsp

Pepper, a fingertip

Black pepper, required amount

How to prepare vegetarian sausage:

In a small bowl, mix the ground chia seeds with ¼ cup of water and set the mixture aside. After 5 minutes, it will thicken.

In the meantime, rinse the cooked white beans and let them dry completely.

Grind the oats and walnuts in a food processor or blender (it should have some texture, it should not be too fine and powdery).

Add the rest of the ingredients to the food processor or mixer and mix again.

Take some of the ingredients and shape them into a sausage shape with your hands (if it is too sticky, add some oat flour.)

Wrap the shaped sausages in greaseproof paper and put them in a wide plate in the freezer for 20 minutes to set.

Wrap each sausage rolled in parchment paper in foil and wrap the top and bottom in chocolate.

Then steam them for 35 minutes. See the photos step by step. (Don't throw away the foils and use them for the next time.)

You can serve immediately or fry in a pan or grill.

Preheat the pan, brush a small amount of oil on each sausage.

Fry it on all sides for 7 to 10 minutes.

Our vegetarian sausage is ready. You can serve it as a hot dog sandwich or a sausage grill. Don't forget mustard sauce or barbecue sauce. It makes it very tasty!

Do not forget

Beans: You can use canned beans that are already cooked or cook the beans until they are soft.

Walnuts: You can use any nuts or seeds like sunflower seeds.

Chia seed or flaxseed mix: (3 tablespoons of ground flaxseed with 1/4 cup of water) can also be good, but you'll probably need to add a little more oatmeal because chia seeds absorb more water.

Oats: You can use buckwheat groats instead of oats.

Add a few drops of liquid smoke or smoky spice to create a smoky flavor.

Store leftover sausages in a sealed container in the refrigerator (up to 6 days).

I hope you prepare this hearty vegetable sausage at home and enjoy eating a healthy and delicious fast food.

[thefoodsandhealthyworld]

Why Was Burger Called Burger?

The term "burger" is derived from the word "hamburger," which in turn comes from Hamburg, Germany, where a similar ground meat dish was popular in the 19th century. The name "hamburger" likely originated from the practice of using ground beef from the city of Hamburg in various culinary creations.

It's important to note that while the name "hamburger" is connected to the city of Hamburg in Germany, the modern hamburger sandwich, as we know it today, has evolved significantly and is a quintessential American culinary creation.

Easy Homemade Beef Burger Recipe

Sure, here's a simple homemade beef burger recipe that you can try. This recipe makes four burgers.

Ingredients:

For the burgers:

1 pound (450g) ground beef (80% lean, 20% fat is recommended for juiciness)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

1/2 teaspoon onion powder (optional)

4 burger buns

Cheese slices (optional)

Lettuce leaves

Tomato slices

Onion slices

Pickles (optional)

For the burger sauce (optional):

1/4 cup mayonnaise

1 tablespoon ketchup

1 tablespoon mustard

1 teaspoon pickle relish

1/2 teaspoon sugar

1/4 teaspoon white vinegar

Instructions:

Prepare the Burger Sauce (optional): In a small bowl, mix together the mayonnaise, ketchup, mustard, pickle relish, sugar, and white vinegar. Set it aside in the refrigerator while you prepare the burgers.

Shape the Patties: In a large mixing bowl, gently combine the ground beef with the salt, black pepper, and optional garlic and onion powder. Be careful not to overmix, as this can make the burgers tough. Divide the mixture into four equal portions and shape them into burger patties, about 1/2 to 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to prevent them from puffing up while cooking.

Preheat the Grill or Pan: Preheat your grill or a skillet over medium-high heat. If using a skillet, you can add a little oil to prevent sticking.

Cook the Patties: Place the burger patties on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. If you're adding cheese, place a slice on each patty during the last minute of cooking and cover the grill or skillet to melt it.

Toast the Buns: While the patties are cooking, cut the burger buns in half and lightly toast them on the grill or in the skillet for about a minute, until they are slightly browned.

Assemble the Burgers: Spread the optional burger sauce on the bottom half of each bun. Then, place a lettuce leaf, a slice of tomato, and some onion slices on top of the sauce. Place the cooked patty with or without melted cheese on top of the vegetables. Add pickles if desired. Finally, top with the other half of the bun.

Serve: Serve your homemade beef burgers hot with your favorite sides, such as french fries or coleslaw.

Enjoy your delicious homemade beef burgers! You can customize them with your favorite toppings and condiments to suit your taste.

Do you need to put egg in burgers?

No, you do not need to put eggs in burgers. While some recipes for homemade burgers include eggs as a binder to help hold the meat mixture together, it's not necessary to create a delicious and perfectly cooked burger. Eggs can add moisture and act as a binding agent, but they are not a requirement.

If you're using high-quality ground beef and handling it properly, you can make flavorful and juicy burger patties without adding eggs. To help your burgers hold their shape, make sure you:

Use the right meat: Ground beef with a higher fat content, such as 80% lean (20% fat), will naturally provide moisture and flavor.

Season well: Season your ground beef with salt, pepper, and other desired seasonings to enhance the flavor.

Handle the meat gently: Avoid overmixing or compressing the meat too much when forming the patties to maintain a tender texture.

Make an indentation: As mentioned in the previous burger recipe, make a slight indentation in the center of each patty to prevent it from puffing up during cooking.

By following these tips, you can create delicious burger patties without the need for eggs. However, if you prefer to use eggs as a binder or for added moisture, you can certainly include them in your burger recipe. Typically, one egg per pound of ground meat is a common guideline if you decide to use them.

How To Make Ground Beef Patties For Burgers - Sip Bite Go

I'm sorry, but I don't have access to specific recipes or instructions from the website "Sip Bite Go" as my knowledge is based on information available up to September 2021, and I cannot browse the internet in real-time.

However, I can provide you with a general guide on how to make ground beef patties for burgers. You can use this as a reference and adapt it to your preferences:

Ingredients:

1 ½ pounds ground beef (80% lean, 20% fat is ideal)

Salt and pepper, to taste

Optional seasonings (garlic powder, onion powder, paprika, etc.)

Hamburger buns

Toppings and condiments of your choice (lettuce, tomato, onion, cheese, pickles, ketchup, mustard, etc.)

Instructions:

Prepare the Meat:

In a large mixing bowl, place the ground beef.

Season it with salt, pepper, and any other desired seasonings. Be sure to mix the seasonings evenly throughout the meat.

Form the Patties:

Divide the seasoned ground beef into equal portions based on how many burgers you want to make (usually 4-6 ounces of meat per patty).

Gently shape each portion into a round patty, about 1 inch thick. Avoid over-packing or pressing too hard; you want your patties to be tender.

Preheat the Grill or Stovetop:

If using a grill, preheat it to medium-high heat. If using a stovetop, heat a skillet or griddle over medium-high heat.

Cook the Patties:

Place the burger patties on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. You can add cheese slices during the last minute of cooking for cheeseburgers, if desired.

Toast the Buns:

While the patties are cooking, split the hamburger buns and lightly toast them on the grill or in a toaster until they're golden brown.

Assemble the Burgers:

Place a lettuce leaf on the bottom half of each bun, followed by a patty with or without cheese. Add tomato, onion, pickles, or any other desired toppings. Top with the other half of the bun.

Serve:

Serve your homemade burgers with your favorite side dishes and condiments.

This general guide should help you make delicious ground beef patties for burgers. Feel free to customize them to your taste and use specific recipes from "Sip Bite Go" or other sources for more detailed instructions or unique flavor combinations.

What makes a burger tasty?

A tasty burger is a combination of various factors that come together to create a flavorful and satisfying experience. Here are some key elements that contribute to making a burger tasty:

High-Quality Beef: The foundation of a tasty burger is high-quality ground beef. Choose beef with a good balance of lean meat and fat (80% lean, 20% fat is a common choice) for juiciness and flavor.

Seasoning: Properly seasoned beef is essential. Salt and pepper are basic seasonings, but you can also use additional spices like garlic powder, onion powder, paprika, or herbs to enhance flavor.

Cooking Method: Whether grilled, pan-fried, or cooked on a flat-top griddle, the cooking method can greatly influence the taste of the burger. Properly cooked beef with a nice sear on the outside adds delicious flavor.

Doneness: Cook the burger to your preferred level of doneness. Some people enjoy medium-rare burgers for a juicy, beefy flavor, while others prefer well-done for a more caramelized exterior and slightly different texture.

Cheese: Adding cheese, such as cheddar, Swiss, American, or blue cheese, can contribute creamy, tangy, or sharp flavors to your burger.

Toppings: Customize your burger with a variety of toppings, such as lettuce, tomato, onion, pickles, and condiments like ketchup, mustard, mayonnaise, and barbecue sauce. These ingredients add freshness, crunch, and different flavor profiles.

Buns: A fresh and toasted burger bun can enhance the overall taste. Brioche, potato, or whole wheat buns each offer a unique flavor and texture.

Texture: Achieving a balanced texture is important. A crispy outer sear, juicy interior, and the contrast of toppings create an appealing mouthfeel.

Balance: The balance of flavors and textures is crucial. Sweet, salty, savory, and tangy elements should work together harmoniously.

Quality of Ingredients: Using fresh, high-quality ingredients, including vegetables, condiments, and cheese, can elevate the overall taste of your burger.

Presentation: The visual appeal of a burger can enhance your perception of its taste. A well-arranged burger with neatly layered ingredients can be more enticing.

Cooking Technique: Pay attention to cooking techniques such as resting the meat after cooking to allow juices to redistribute, and properly melting cheese onto the patty.

Experimentation: Don't be afraid to experiment with different ingredients and flavor combinations. Adding unique toppings or sauces can take your burger to the next level.

Ultimately, the tastiness of a burger is subjective and can vary from person to person. It's all about finding the combination of ingredients, seasonings, and cooking methods that suit your personal preferences. Whether you enjoy a classic cheeseburger or an inventive gourmet creation, the key is to savor each bite and enjoy the experience.

Every Way To Cook A Burger

There are countless ways to cook a burger, and it's a versatile dish that can be prepared to suit a wide range of tastes and preferences. Here are some popular methods for cooking burgers:

Grilling: Grilling is one of the most popular ways to cook burgers. You can use a gas or charcoal grill. Preheat the grill to medium-high heat, place the patties directly over the flames, and cook to your desired level of doneness, flipping them halfway through. You can add a smoky flavor by using wood chips or chunks.

Pan-Frying: Heat a skillet or frying pan over medium-high heat. Add a little oil to prevent sticking. Cook the burgers for about 4-5 minutes per side, or until they reach your preferred level of doneness. This method is great for cooking burgers indoors.

Broiling: Place the burger patties on a broiler pan or a baking sheet. Position the pan in the oven, about 4-6 inches from the broiler. Cook for 4-5 minutes per side or to your desired level of doneness, making sure to flip them halfway through.

Baking: Preheat your oven to 375°F (190°C). Place the patties on a baking sheet and bake for about 20-25 minutes, flipping them once halfway through the cooking time.

Sous Vide: Sous vide cooking involves sealing the patties in an airtight bag and cooking them in a water bath at a precise temperature. Finish the burgers by searing them briefly in a hot skillet or on the grill for a crispy crust.

Smoking: If you have a smoker, you can smoke burgers for a unique flavor. Smoke them at a low temperature (around 225°F or 107°C) for about 1-2 hours, depending on the thickness of the patties.

Steaming: Steam the burgers by placing them in a steamer basket over boiling water. Steam for about 10-15 minutes or until they reach your desired level of doneness.

Microwaving: While not the most traditional method, you can microwave burger patties. Place a microwave-safe plate under the patties to catch any drippings and cook on medium-high for a few minutes, turning them once.

Griddle: A flat-top griddle or electric griddle is perfect for cooking multiple burgers simultaneously. Heat the griddle to medium-high, add a little oil, and cook the patties for about 4-5 minutes per side.

Air Frying: Some people enjoy using an air fryer to cook burgers. Preheat the air fryer to 375°F (190°C), place the patties in the basket, and cook for about 10-15 minutes, flipping them halfway through.

Remember that the cooking time and method may vary based on the thickness of the burger patties and your desired level of doneness. Always ensure that the internal temperature of the burgers reaches a safe level (at least 160°F or 71°C for ground beef) to avoid any food safety concerns. Enjoy experimenting with different cooking methods to find your favorite way to cook a burger!

The importance of burgers can vary greatly from person to person and culture to culture. Here are a few ways in which burgers can be important.

It's important to note that while burgers can be a delicious and enjoyable food choice, they should be consumed in moderation as part of a balanced diet. Additionally, dietary preferences and cultural significance can vary widely, so what one person considers important about burgers may differ from someone else's perspective. Ultimately, the importance of burgers is subjective and can depend on individual preferences, cultural background, and personal experiences.

[ourrecipebook]

Basic White Sauce

Serving: 1 cup

Ingredients

1 cup 2% milk

2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

Dash of white pepper

Directions

In a small saucepan, melt butter over medium heat.

Whisk in flour, salt and pepper until smooth.

Gradually whisk in milk.

Bring to a boil; cook and stir until thickened, 1-2 minutes.

Notes

Cheese Sauce Prepare Basic White Sauce as directed. Reduce heat; stir in 1/2 to 3/4 cup shredded cheddar cheese. Cook and stir just until cheese is melted. 

Curry Sauce Add 1/2 teaspoon curry powder and a dash of ground ginger with the salt and pepper. 

Mornay Sauce Prepare Basic White Sauce as directed. Reduce heat; stir in 1/4 cup shredded Swiss or Parmesan cheese or a combination of both and a dash of ground nutmeg. Cook and stir just until cheese is melted. 

Mustard Sauce Stir 1 tablespoon Dijon mustard into finished Basic White Sauce. 

Brown Sauce Substitute beef broth for the milk. For a richer color, add a dash of browning sauce. 

Veloute Sauce Substitute chicken, turkey or fish broth for the milk.

How do I make a perfect white sauce? Mastering this basic white sauce recipe, also known as bechamel, takes little time and puts a world of recipes at your fingertips. It's even one of the essential French "mother sauces" that you learn in cooking school! Whisking the butter and flour well while slowly adding the milk will result in a smooth, creamy sauce every time. If you end up a with a broken sauce, no worries! There are ways to fix a broken sauce in no time flat.

How is white sauce used? You can use white sauce by drizzling it over asparagus, baked chicken or grilled fish. It's also the base for many other favorites like classic creamed spinach and biscuits and sausage gravy.

Can white sauce be made in advance? Using the sauce immediately ensures optimal consistency for your recipe, but it can be made ahead and refrigerated up to 3 days if needed. When ready to use, warm gently over low heat and whisk until smooth. If the sauce is too thick, add warm milk or cream 1 tablespoon at a time. Freezing is a good option if you have an abundance of sauce. Spoon sauce into a freezer-safe container, placing a layer of plastic wrap directly on top of the sauce; seal tightly and freeze for up to 6 months.

How to fix a broken sauce?

Solution 1: Early Rescue If you are just noticing that your delicious sauce is starting to separate, there’s still time to easily salvage it for your perfect dish if you act quickly! Use this trick if you’re keeping a close eye on the sauce and notice that it’s starting to break up at the edges and form into globs. Step 1: Turn to whatever base you are using: Common liquids include vinegar, wine, and even water. Splash a dash into your saucepan (no more than a teaspoon). Step 2: Grab your spoon or whisk and give your sauce a hard stir. You want that new base to mix in as much as possible. Step 3: Keep stirring and watch carefully. The added base liquid should help cool down the hotter parts of the sauce and give more elements for the fats to form around, eventually smoothing down the sauce. You can try a dash more of base if it doesn’t seem to be working, but don't try too much or you could make the problem worse. Solution 2: The Egg Yolk Trick This solution works for a sauce that has already fully broken (although it’s more effective if the sauce is still warm). A totally broken sauce will be a mix of whey-like liquid and grains of floating fats, with very little emulsion. Step 1: Choose a bowl that you don’t mind serving the sauce in or ladling it from. Pour in a small amount of the base you are using—around a tablespoon or two depending on how much sauce you’re making. Step 2: Grab an egg, crack it and separate out the yolk. Mix only the yolk into the bowl with your base. Save the whites for some avocado scrambled eggs the next morning. Step 3: Whisk the egg mixture energetically and slowly pour the sauce into the bowl at the same time. We mean slowly: You need to give the sauce time to form a new, emulsified substrate and mix throughout your old sauce. Go a spoonful at a time, and watch carefully to make sure the sauce in the bowl is smoothing out and reforming properly. You will want to serve the sauce ASAP after finishing this step.

(Source)

#french #italian #sauces #staples

[greekcookingmadeeasy]

Greek Whipped Feta Sauce/Dip with Yoghurt and Grilled Asparagus

🍚

Greek Whipped Feta Sauce/Dip with Yoghurt and Grilled Asparagus – Saltsa I Krema Fetas me Yiaourti kai Sparaggia sti schara BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

Serves 3-4 persons as lunch or side dish This recipe for whipped Feta Sauce differs from the whipped Feta made with milk, which I posted before. It is thicker, creamier and can only be served cold! Check my Recipe for whipped Feta with milk HERE

It is used as a dip for greens or can accompany grilled or BBQD meat, chicken or veggies. That’s why this time I experimented serving it with grilled asparagus and I can vouch for a gorgeous match, that I am certain will delight you. Let me show you how to make both these dishes and serve them together for a beautiful combo! Suitable for lacto vegetarians.

INGREDIENTS: Ingredients for the whipped Feta: • 200 gr / 7 oz Feta cheese (soft, at room temp.) • ½ cup / 125 ml / 140 gr / 4.9 oz Greek Yoghurt 0% fat • 1 tsp. dry Oregano • 3 tbsp. / 45 ml Extra Virgin Olive oil • 1 tbsp. / 15 ml fresh Lemon juice • 1 Garlic clove • Ground Pepper • A bit of salt if needed • Some sweet Paprika powder, to garnish

Ingredients for the grilled Asparagus: • 400 gr / 14 oz White Asparagus, peeled, cleaned • 1 tbsp. / 15 ml Extra Virgin Olive Oil • Ground Salt and Pepper • 1 tbsp. fresh Parsley, finely chopped • To serve and garnish: Any Lettuce or Purslane/Dandelion

METHOD: A. Make the whipped Feta earlier on the day of serving: 1. Crumble the feta cheese with your fingers. 2. Pour first half of the yoghurt in a food processor or blender. 3. Now add the crumbled feta cheese on top. 4. Pour in the 2 tbsp. olive oil, oregano and lemon juice next. 5. Next goes the garlic clove, cut in slices. 6. Place the lid on top of the blender and start beating the ingredients. 7. Halfway through, stop the blender, season with ground pepper and add the rest of yoghurt.

8. Continue beating for a while, until the mix becomes a thick, smooth mash/sauce. 9. Stop the blender again if needed, and use a spoon or spatula to scrape the ingredients from the sides of the blender. 10. Season with just a bit of salt, if needed. Blend it in. 11. Stop the blender. 12. Pour Whipped Feta Sauce out of the blender and into a nice bowl. Try it for extra salt. 13. Level its surface. Cover the sauce with plastic wrap and place it in the fridge to chill for a few hours.

B. Prepare the asparagus: 14. My asparagus were bought already peeled and cleaned. If yours aren’t, peel and wash them. 15. Place them in a plate and coat them all around with the Olive oil & seasoning.

  16. Turn on an open grill (electric toaster) on highest temperature. 17. Tip #1: Alternatively, you could BBQ them, or use a griddle pan or cook under the oven grill. 18. When the grill heats up, place the asparagus on it. 19. I started first with an open toaster and halfway, for a quicker result, I covered them with the top grill. 20. Grill asparagus for about 10’-12’ in total, turning them every 5’ so that you’ll char each side. 21. Tip #2: Grilling times may differ depending on your device and how powerful it is, but usually asparagus don’t need more than 12’!

22. When ready, remove them from the toaster and place them on a long platter, on a bed of fresh greens.

C. Serving Suggestions: Serve whipped Feta sauce chilled directly from the fridge. Drizzle 1 tbsp. Olive oil and sprinkle some sweet paprika powder on top.

  Serve it with slices of grilled pita bread or pita chips.

  Next to it, put the platter with the warm, grilled Asparagus on a bed of lettuce, sprinkling some chopped parsley on top. They do make a surprisingly delicious combo which you will really enjoy for lunch.

  For dinner they make a very appetizing side dish served with Oven Salmon Fillets & Shrimps in Mustard Sauce. Check the simple Recipe HERE

Whipped Feta sauce/dip is a new trend in Greece. An innovative way to accompany any BBQ or grilled meat dish instead of the typical Tzatziki. Here it is served as a side dish with Greek Sausage Skewers and homemade Fries.

A very exciting Greek sauce to try, what do you think?!

D. Storage info: Whipped Feta sauce can be stored in the fridge, covered, for up to 1 week.

Check my YouTube Video: HERE

Σάλτσα ή Κρέμα Φέτας με Γιαούρτι και Σπαράγγια στη Σχάρα BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy Σερβίρει 3-4 άτομα σα μεσημεριανό ή συνοδευτικό Αυτή η συνταγή για τη σάλτσα φέτας διαφέρει από αυτή που είναι φτιαγμένη με γάλα, την οποία έχω ήδη δημοσιεύσει. Είναι πιο πηχτή, πιο κρεμώδης και σερβίρεται μόνο κρύα! Για την Συνταγή μου για σάλτσα Φέτας με γάλα, δείτε ΕΔΩ

Χρησιμοποιείται σα ντιπ για λαχανικά ή μπορεί να συνοδεύσει κρέας, κοτόπουλο ή λαχανικά στη σχάρα ή στο BBQ. Γι' αυτό αυτή τη φορά πειραματίστηκα να τη σερβίρω με σπαράγγια στη σχάρα και μπορώ να εγγυηθώ για ένα υπέροχο ταίριασμα, που είμαι σίγουρη ότι θα σας ενθουσιάσει. Πάμε λοιπόν να σας δείξω πώς να φτιάξετε και τα δύο αυτά πιάτα και να τα σερβίρετε μαζί για έναν όμορφο συνδυασμό! Κατάλληλο για χορτοφάγους.

ΥΛΙΚΑ: Υλικά για τη σάλτσα φέτας: • 200 γρ / 7 oz τυρί Φέτα (μαλακή, σε θερμοκρασία δωματίου) • ½ φλ. / 125 ml / 140 γρ / 4,9 oz Γιαούρτι στραγγιστό με 0% λιπαρά • 1 κ.γ. ξερή Ρίγανη • 3 κ.σ. / 45 ml Εξαιρετικό Παρθένο Ελαιόλαδο • 1 κ.σ. / 15 ml φρέσκος ​​χυμός Λεμονιού • 1 σκελίδα Σκόρδο • Φρεσκοτριμμένο Πιπέρι • Λίγο Αλάτι αν χρειάζεται • Λίγη γλυκιά Πάπρικα σκόνη, για το γαρνίρισμα

Υλικά για τα ψητά σπαράγγια: • 400 γρ / 14 oz Λευκά σπαράγγια, ξεφλουδισμένα και καθαρισμένα • 1 κ.σ. / 15 ml Εξαιρετικό Παρθένο Ελαιόλαδο • Φρεσκοαλεσμένο Αλάτι και Πιπέρι • 1 κ.σ. φρέσκος Μαϊντανός, ψιλοκομμένος • Για σερβίρισμα και γαρνίρισμα: Ό,τι μαρούλι ή γλιστρίδα/πικραλίδα θέλετε

ΜΕΘΟΔΟΣ: Α. Φτιάξτε τη σάλτσα φέτας νωρίτερα την ημέρα σερβιρίσματος: 1. Θρυμματίστε τη φέτα με τα δάχτυλά σας. 2. Ρίξτε το μισό από το γιαούρτι σε έναν επεξεργαστή τροφίμων ή στο (ραβδο) μπλέντερ. 3. Τώρα προσθέστε την θρυμματισμένη φέτα από πάνω του. 4. Ρίξτε μέσα τις 2 κ.σ. ελαιόλαδο, τη ρίγανη και το χυμό λεμονιού στη συνέχεια. 5. Ακολουθεί η σκελίδα σκόρδο, κομμένη σε φέτες. 6. Βάλτε το καπάκι πάνω από το μπλέντερ και αρχίστε να χτυπάτε τα υλικά. 7. Στα μισά, σταματήστε το μπλέντερ, και προσθέστε το φρεσκοαλεσμένο πιπέρι και το υπόλοιπο γιαούρτι.

8. Συνεχίστε το ανακάτεμα για λίγο ακόμα, μέχρι το μείγμα να γίνει ένας πηχτός και λείος πουρές/σάλτσα. 9. Σταματήστε ξανά το μπλέντερ αν χρειάζεται και χρησιμοποιήστε ένα κουτάλι ή μια σπάτουλα για να ξύσετε τα υλικά από τα πλαϊνά του μπλέντερ. 10. Προσθέστε και λίγο αλάτι, αν χρειάζεται. Ανακατέψτε το. 11. Σταματήστε το μπλέντερ. 12. Βγάλτε τη σάλτσα φέτας από το μπλέντερ μέσα σε ένα ωραίο μπολ. Δοκιμάστε για επιπλέον αλάτι. 13. Ισιώστε την επιφάνειά της. Καλύψτε τη σάλτσα με πλαστική μεμβράνη και βάλτε τη στο ψυγείο να παγώσει για μερικές ώρες.

Β. Ετοιμάστε τα σπαράγγια: 14. Τα σπαράγγια μου αγοράστηκαν ήδη ξεφλουδισμένα και καθαρισμένα. Αν τα δικά σας δεν είναι, ξεφλουδίστε τα και πλύντε τα. 15. Βάλτε τα σε πιατέλα και περιχύστε τα με το ελαιόλαδο & το αλατοπίπερο, να πάνε παντού.

16. Ανάψτε μια γκριλιέρα (ηλεκτρική τοστιέρα) στην ψηλότερη θερμοκρασία. 17. Συμβουλή # 1: Εναλλακτικά, μπορείτε να ψήσετε τα σπαράγγια στο BBQ ή να χρησιμοποιήσετε ένα σχαροτήγανο ή να τα μαγειρέψετε στο γκριλ του φούρνου. 18. Μόλις η γκριλιέρα ζεσταθεί, τοποθετήστε πάνω της τα σπαράγγια. 19. Ξεκίνησα πρώτα με ανοιχτή γκριλιέρα αλλά στα μισά, για πιο γρήγορο αποτέλεσμα, τα σκέπασα με την πάνω σχάρα. 20. Ψήστε τα σπαράγγια στο γκριλ για περίπου 10’-12’ συνολικά, γυρίζοντάς τα κάθε 5’, έτσι ώστε να γκριλαριστούν σε κάθε πλευρά. 21. Συμβουλή # 2: Ο χρόνος ψησίματος μπορεί να διαφέρει ανάλογα με ποια συσκευή χρησιμοποιείτε και πόσο ισχυρή είναι, αλλά συνήθως τα σπαράγγια δεν χρειάζονται πάνω από 12’!

22. Μόλις είναι έτοιμα, βγάλτε τα από την τοστιέρα και τοποθετήστε τα σε μια στενόμακρη πιατέλα, πάνω σε φρέσκα κομμένα λαχανικά.

Γ. Προτάσεις σερβιρίσματος: Σερβίρετε τη σάλτσα φέτας κρύα, απευθείας από το ψυγείο. Περιχύστε από πάνω της 1 κ.σ. Ελαιόλαδο και πασπαλίστε λίγη γλυκιά πάπρικα.

Σερβίρετε τη με ψημένες πιτούλες ή τσιπς πίτας.

Δίπλα, βάλτε την πιατέλα με τα ζεστά, ψητά σπαράγγια, πασπαλίζοντας από πάνω τους το ψιλοκομμένο μαϊντανό. Φτιάχνουν έναν εκπληκτικά νόστιμο συνδυασμό που θα απολαύσετε πραγματικά για μεσημεριανό γεύμα.

Για δείπνο είναι ένα πολύ ορεκτικό συνοδευτικό με ψητά φιλέτα σολομού & γαρίδες με σάλτσα μουστάρδας. Δείτε την απλή Συνταγή μου ΕΔΩ

Η σάλτσα/ντιπ φέτας είναι νέα μόδα στην Ελλάδα. Ένας πρωτοποριακός τρόπος για να συνοδέψετε οποιοδήποτε πιάτο BBQ ή ψητό κρέας αντί για το συνηθισμένο Τζατζίκι. Εδώ σερβίρεται σα συνοδευτικό με σουβλάκια λουκάνικο και σπιτικές τηγανιτές πατάτες.

Μια πολύ συναρπαστική σάλτσα για να δοκιμάσετε, τι νομίζετε;!

Δ. Πληροφορίες φύλαξης: Η σάλτσα φέτας μπορεί να διατηρηθεί στο ψυγείο, σκεπασμένη, έως και 1 εβδομάδα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#meze #lunch #dinner #dips #salad #vegetables #yoghurt #cheese #vegetarian #children #gluten #keto #whipped feta #grilled asparagus #whipped feta sauce #whipped feta and grilled asparagus #σάλτσα φέτας #σπαράγγια #κρέμα φέτας #party #asparagus

[castletown-cafe]

Castletown Café Episode 1: Rouxls Kaard’s Mac & Cheese

The idea that Rouxls Kaard is so determined to make the ultimate macaroni and cheese actually isn’t canon, but a fandom joke and meme started by one person who did a video edit of him announcing that “nobody could stop him from making mac and cheese” (not the exact words). Considering he may just be the Deltarune equivalent of Papyrus (love of puzzles, incompetent at almost everything, thinks he’s greater than he actually is), it’s no surprise the fandom took this joke and ran with it, as one of Papyrus’ character traits was his determination to master spaghetti cooking, so it makes sense to associate Rouxls Kaard with another pasta dish with the same determination of perfecting it.

I imagine if Rouxls Kaard actually did attempt mac and cheese, not only would it be inedible, but it would probably have worms inside, given his affinity for worms! Lancer would probably love it, anyway, however. He’s such a sweet kid.

Going with this idea, I knew to incorporate sausage “worms” into mine. Being a vegetarian however, I used plant based meatballs and rolled them into wormy shapes (unfortunately, I could not find plant-based breakfast sausages at my local grocery store). But if you eat meat, just go with good ol’ breakfast sausages! I suggest the regular flavor though, not maple.

The cheese is a mix of Parmesan and cheddar, with a blend of the two on top, forming a nice, cheesy crust. The Béchamel sauce recipe is a little more complex than a regular one, but it’s soooo much more flavorful this way. The secrets include a clove, a bay leaf, 1/4 cup onion, a hint of nutmeg, a small amount of Worcestershire, and yes, some ground mustard powder - all these flavors combine with the cheese to give it an extra zing.

Ingredients:

4 tablespoons butter

6 tablespoons flour

1 qt (4 cups) milk (Any milk works)

1/4 sliced yellow or white onion (your choice)

1 whole bay leaf

1 whole clove

A pinch of nutmeg

Salt and pepper to taste

2 tablespoons Worcestershire sauce

1/2 teaspoon ground mustard powder

1/2 cup grated Parmesan (get a solid block, not the powdery kind from the pasta aisle)

1/2 cup grated medium cheddar cheese

(You can always add a little extra)

Regular breakfast sausages (or plant based sausages/ground plant-based protein)

About 1 lb elbow macaroni

Equipment:

Frying pan

Pot

2 Saucepans

A casserole dish

A small bowl

A spaghetti strainer

A HUGE colander

1. If using ground plant-based protein, now is the time to form it into sausage shapes or “worms”. If using breakfast sausages however, you get to skip this step entirely.

2. Slice up some onion, you only need a quarter of a large one. Make sure the skin is removed, since this will be strained, you don’t have to chop it thoroughly, just a little.

3. Heat the milk in a large saucepan over medium heat. Make sure you watch it so that it doesn’t boil, scald, or curdle - thankfully, it should be slow to heat as you’re heating cold milk. While that’s heating….

4. Make the roux by melting the butter in a saucepan over medium heat. Once the butter is completely melted and starting to bubble, add the flour and cook, stirring constantly, for a couple minutes. The longer you cook it, the darker the roux will get, so put your roux into a bowl and…

5. Pour some of the milk into the roux, to prevent your sauce from getting lumpy. Then pour your mixture into the milk on the stove. Keep doing this until you get as much of the roux as possible into your heating milk.

6. Add the onion, bay leaf, and single little whole clove, and have it simmer for 30 minutes. Give it a good stir and keep watch over it, reducing the heat to medium-low and continuing to turn it down when it starts to bubble to keep it simmering, but not boiling, as you….

7. Fill up a large pot with plenty of water, about 6 quarts, and bring that to a boil on high heat. You can add a little salt water if desired, and open the box for the macaroni so you’re prepared to add it to the boiling water while you…

8. Brown or cook the sausages. Follow the directions on the package, whether you’re using real meat or plant-based. ‪Simply follow the directions‬ on the package (plant-based meatballs may have directions, which is what I used). If you're more experienced with cooking meat, real or not, put those skills to use browning your sausages!

9. ‪Is that water boiling yet? Good! Add in the macaroni‬ and let it cook while you finish browning the sausages. Put these sausages on a plate and set aside. After 5 minutes, turn the heat down to medium-high and keep your pasta cooking until al-dente or tender.

10. Your sauce will be done when it’s nice and thick and clinging to the sides of your saucepan as well as your spoon when you stir it, the skin that forms on the top of your sauce is totally natural. Now’s the time to grab one of your strainers and pour your sauce through it into a large mixing bowl, getting as much of the creamy sauce in there as you can, while making sure the onion, leaf, and clove do not. Add a small dash of nutmeg, just a pinch, and then your salt and pepper to your desired amount.

11. Hope you’ve got another, bigger strainer on hand because if your macaroni is done cooking, turn it off the heat and pour all that into a strainer! You may need an extra set of hands because this is a large amount and can get quite heavy. Also, you may need to strain it in batches. Add your strained macaroni to your biggest mixing bowl.

12. If you haven’t grated your cheese yet, now is the time. Grate plenty of Parmesan and cheddar, you’ll need at least 1/2 of each cheese, so you have one full cup total, and add that to your Béchamel sauce. Stir to melt and incorporate the cheese, then add your Worcestershire and mustard powder. Don’t forget to grate more cheese that’ll go on top!

13. If you have too much macaroni, take out about 2 cups - I know I did, because there was no way that was all gonna fit in a casserole dish, let alone the mixing bowl with the cheese sauce. That’s right, you’re going to be adding, a little at a time, the pasta to the cheese sauce and stir until your pasta and sauce are fully incorporated. Grease your casserole dish with butter and pour in your mac and cheese, adding in the sausages and stirring, until you fill the casserole dish completely. Top with extra grated Parmesan and cheddar, and bake at 350*F for 30 minutes, or until that meal is thoroughly cooked and heated, cheese sauce is bubbling, cheese on top is melted, and sausage is completely cooked through.

There you have it! Maybe if Rouxls Kaard followed this recipe, he might make mac and cheese that’s edible. Knowing him though, he’d probably think he could do better. After all, he is the rules card, and he makes his own rules….lousy as they are…..

#deltarune #deltarune chapter one #deltarune ch 1 #rouxls kaard #castletown cafe #rouxls kaard mac and cheese #deltarune inspired recipe #recipe #mac and cheess #macaroni and cheese #mac & cheese #cooking #my art

[rnaeborowski]

food i try to always have at home:

bases

pasta

rice

chickpeas (pre-cooked or dried)

black beans (pre-cooked or dried)

red lentils (dried)

cooking oil of some kind

olive oil

pantry

canned chopped tomatoes

tomato paste

vegetable stock cubes

sugar

honey

flour

corn starch

spices

salt

black pepper

cummin

curry powder

chili powder

dried oregano

thyme

gochugaru

herb salt

white pepper

ground coriander

garlic powder

onion powder

smoked paprika

veggies

garlic

onion

frozen veggies (for example: broccoli, cauliflower, mixed veggies, peas)

canned corn

carrots

condiments

soy sauce

hot sauce (rn we have sriracha, tabasco and sweet chili)

ketchup

mustard

mayo

gochujang

maggi sauce

sesame oil

fridge and freezer

milk

butter

shredded cheese (we put it in the freezer so it lasts longer)

greek yoghurt

eggs

frozen herbs (cilantro, dill, basil, parsley)

frozen minced red chili peppers

frozen fruit and berries

other things i just like having at home if i can

sesame seeds

oats

cocoa powder

salted peanuts

instant mashed potatoes

instant ramen

raisins

tea

coffee

vanilla sugar / extract

syrup

shredded coconut

pumpkin and sunflower seeds

my tip if you just moved out or want to fill up on basics is to get just 1-3 things at a time and prioritize getting dried/canned things and spices first as they last for like forever.

always have rice or pasta at home.

i also always have dried lentils at home. you cook them like this: 1 part lentils and 2 parts water + salt. add to a pot. bring to a boil. lower to a simmer and let simmer under a lid for 15-20 minutes.

i prefer to buy pre-cooked beans and chickpeas as cooking dried ones takes a long time but dried ones are very budget friendly so go for whatever works for you.

frozen herbs are amazing bc it tastes pretty much as good as fresh but is cheaper and lasts so much longer than buying fresh. ofc the optimal thing is to grow your own herbs but i can't bc i don't have space or energy.

if you eat meat, keeping it in the freezer will make it last so much longer (just don't forget to take it out to thaw several hours before cooking)

if you're vegan, just exchange the milk products to vegan alternatives like oat milk or soy yoghurt for example.

i want to add that building up a pantry takes time if you're like me and don't have a lot of money and don't have a car to transport heavy groceries. be patient and look out for sales and coupons :)

i hope this can help someone! if not, it's okay because i had fun making this post! love y'all!

#txt #food #long post

[ayybtch]

any chance we can get that recipe for the pasta dish😳maybe it’s the hunger talking but that sounds SO good rn

Yes!!! I’m gonna try and put this under a cut since it might get a little long, but I’m on mobile rn so who knows if it’ll work.

If you make it, let me know how you like it. Happy cooking!

Ingredients

One small butternut squash

5-6 cloves of garlic

Olive oil

Rigatoni pasta

Asiago cheese

The following seasonings: Rosemary, sage, basil, thyme, salt, pepper, cayenne pepper, chili powder, ground mustard, and onion powder

You’ll need to cube the butternut squash and put on a baking tray. Drizzle in olive oil and cover in all seasonings EXCEPT the rosemary and sage. Season to your heart’s content (I’m a horrible cook in the sense that I season with my eyes and heart, rather than actual measurements - use your best judgement!)

Put the garlic cloves, rosemary, and sage on some tinfoil and drizzle in olive oil. Sprinkle some salt on and wrap the tin foil to help try and keep from burning.

Bake the squash and wrapped garlic for 35 minutes @ 400 degrees F

While that’s cooking, make your pasta. Save 1.5 cups of the pasta water.

When the squash and garlic are done, put it all in a blender (minus any stems from the rosemary or sage if you used whole leaf) along with the pasta water. Grate in some of the Asiago cheese. Blend until smooth

Pour sauce into the pasta and mix.

Top with some more Asiago cheese and enjoy ❤️

The next time I make this, I will be adding in cubed chicken. I’d probably just use a lot of the same seasonings I used on the squash for that plus a little apple cider vinegar for a little acidity. 10/10 would also recommend making some garlic bread to go along with it

#sam’s (cooking) shenanigans

[mozelledeliond]

To: Cerusani Duskbinder

As with last time, it is a manila envelope which arrives addressed to one Cerusani Duskbinder, Baroness of the Lost Woods, but this time the simple circle-stamped wax is the color of the ocean off of Stranglethorn and dusted with golden shimmer.  Within is a small envelope and a blank-covered booklet sewn together with soft purple thread.

Lady Duskbinder,

I hope this reaches you in good health. I have gone through a few recipe books, and at times rattled the cage of memory, and I think I have produced a fair collection of recipes for you to peruse at your leisure. I hope you find at least one you enjoy.

Remember to take care of yourself.

— Mozelle

Cream-colored paper and rich black ink in neat handwriting make up the booklet of recipes.

Bread, Cheese Loaf

3 cups wheat flour 2 teaspoons baker's yeast 2 teaspoons salt 1 cup cheddar cheese, shredded or grated 1/2 teaspoon minced onion 1/2 teaspoon minced garlic 1 egg 1/2 cup buttermilk 1/4 cup olive oil

Sift flour to remove clumps, then stir in cheese, onion, and garlic. Beat egg, milk, and olive oil in a separate bowl until air bubbles form. Slowly add liquid mix to the solid while stirring. Cover bowl with damp towel and let proof half hour. Add into loaf pan greased with butter. Depending on oven temperature, cook time may vary. Bread is done when crust is golden brown and toothpick inserted in the center comes out clean.

-

Bread, Potato

1-2 russet potatoes 2 cups milk Very generous dash of salt 2 teaspoons honey 2 tablespoons baker's yeast 2 tablespoons olive oil 5 cups wheat flour

Peel potato(es), cut into large chunks, and simmer in hot water until fork easily passes through. Remove from water and mash. Pour milk into saucepan with salt and honey and heat until milk just barely begins to bubble. Remove from heat, whisking in the mashed potatoes and olive oil. Let cool until warm enough to safely touch. Add in yeast and 2 cups of wheat flour and begin to incorporate the mixture with a paddle or heavy whisky. Add remaining 3 cups of flour and roll dough onto a floured surface to knead until loose and tacky. Wrap dough in damp towel and let proof for 2-3 hours. When dough is proofed, knead it and separate it half. Grease two loaf pans and add dough to each. Bake until golden-brown and toothpick inserted in center comes out clean.

-

Carbonara

1/2 cup sliced salt cured boar belly 1/4 cup grated parmesan cheese 1/2 clove finely minced garlic 3 eggs 2 tablespoons butter 1 pound of spaghetti Salt Optional: dash of ground black pepper

Bring pot of salted water to a boil. Whisk together the eggs, garlic, and grated parmesan. In a saucepan, fry the salt cured boar belly in the butter until the edges crisp. Remove from heat and put the boar belly into a small bowl. Save the drippings left by it. Cook the pasta. Shortly before pasta is finished, remove from heat and use a measuring cup to obtain about a cup's worth of pasta water from the pot and add that to the saucepan with the boar belly drippings. Place saucepan back over heat. Use the measuring cup to obtain about half a cup of pasta water to keep in reserve. Drain pasta, then place the drained pasta in the saucepan with the drippings and stir for one to two minutes until al dente. Remove from heat. Slowly pour egg mixture over top of pasta, using tongs to fold and stir pasta for even coverage. If necessary, use reserved pasta water to adjust the consistency of the egg mixture. Serve, seasoning with black pepper and additional salt and/or parmesan to taste.

-

Duskwood Spider Cake

1 pound spider meat 3/4 cup bread crumbs or finely crushed crackers 2 tablespoons chopped parsley or basil 1/3 cup mayonnaise 1 egg 2 tablespoons verjuice mustard Dash of salt Dash of ground black pepper

Whisk together mayonnaise, egg, and mustard. Season with salt and pepper. In separate bowl, mix together spider meat, bread crumbs, and chopped herbs. Fold in the mayonnaise mixture to the spider meat mixture. Form into small cakes. Add cooking oil of choice to a skillet until the bottom is fully coated; when oil is hot, add in the cakes. Fry until golden and crisp on both sides, approximately 4 minutes on each side.

-

Hoe Cakes

1 1/2 cups cornmeal 1 teaspoon salt 3 tablespoons wheat flour heated water cooking oil (butter, lard, or bacon fat is ideal)

Heat cast iron pan on an open flame. While the pan is heating, prepare the batter: Thoroughly combine all dry ingredients in a bowl. Add heated water until the batter reaches the desired consistency. When oil added to the pan sizzles, the pan is ready. Add batter into the pan in small circles. Add additional oil to pan as needed. Cook and turn hoecakes until browned on both sides.

-

The Light Has Probably Forsaken You, Or, Things Which Seem Like a Good Idea When Completely Out of Ones Mind at Four Bells in the Morning and/or Drunk

1 slice white bread 1 - 1 1/2 tablespoons butter Mixture of three parts brown sugar to one part cinnamon

Optional: cut crust off of bread. Roll bread until it reaches desired thickness. Use knife to spread butter over bread. Sprinkle desired amount of cinnamon sugar over buttered bread. Roll bread as if a cinnamon roll. Cut horizontally and serve. Regret your entire life leading to this moment, probably.

-

Lo Mein

3/4 pound by weight of egg noodles 2 cloves of garlic, minced 1 red bell pepper, sliced 1/2 cup peas 2 1/2 tablespoons soy sauce 2 teaspoons brown sugar 1 teaspoon sesame oil 1/2 teaspoon chili sauce Optional: 1 Dalapeno pepper, sliced Optional: 1/2 cup sliced or diced meat of choice

Cook noodles in a pot of boiling water until done. In a bowl whisk together soy sauce, brown sugar, sesame oil, and chili sauce. Add cooking oil to a skillet until skillet bottom is coated. Add in garlic, bell pepper, and any optional ingredients, stirring frequently until they start to turn tender. Stir in peas. Add noodles and soy sauce mixture, stirring and folding to combine, then serve.

-

Omelette Magnifique 

2-3 eggs 1 tablespoon milk Salt Ground black pepper 3 tablespoons butter 1/4 cup shredded aged cheddar cheese or crumbled goat cheese 1/8 cup diced or sliced red bell pepper Optional: 1/8 cup diced meat of choice; ham or bacon suggested

Beat eggs together until yolks are thoroughly incorporated into the whites. Add milk and desired amount of salt and pepper, whisking vigorously until mix is frothy. Melt butter into heated skillet and pour in the omelette mix, tilting pan to spread the egg over its surface. When omelette sets at the bottom but is still wet on top, top half of the omelette with cheese, peppers, and meat. Use a spatula to fold the untopped half of the omelette over the topped half and let cook several more seconds. Slide omelette out of pan onto plate.

-

Rabbit & Potato Stew

2-4 pounds rabbit meat, diced into chunks 1 1/2 cups flour 3-4 tablespoons butter 1/4 cup olive oil 1 cup diced celery 1 cup diced carrots 2 diced onions 2-3 potatoes, diced into chunks 1 clove minced garlic 1/2 cup chopped parsley 1/2 cup chopped basil Salt 10 cups water OR vegetable broth OR rabbit broth Optional: 4 cups red wine (only use 6 cups water/broth if adding wine)

Lightly coat rabbit chunks with some of the flour and shake off excess. Add oil and butter into large saucepan and quickly brown the rabbit. Add all ingredients but the potatoes and the remaining flour and let simmer approximately two hours. Approximately 45 minutes into simmering, add the potatoes. About twenty minutes before stew is done simmering, if thickening is desired, mix together remaining flour with water until a paste or slurry is formed and stir it into the stew.

-

Rice Pudding

2 cups milk 1/3 cup uncooked white rice Dash of salt 1 egg 1/8 cup brown sugar 1 teaspoon vanilla extract or vanilla bean paste 1/4th teaspoon cinnamon

Rinse rice in clean water and drain. Add rice, milk, and salt to a saucepan and bring to a boil then reduce to a simmer, stirring frequently, until rice is tender. Whisk together egg and brown sugar, then add to the saucepan and stir to integrate. Continue to stir frequently until mixture is just shy of desired consistency. Remove from heat completely and stir in vanilla and cinnamon.

-

Tea, Dreamfoil (Sleep Aid)

3/4 - 1 ounce dreamfoil blossom per 1 cup water Optional: honey

Bring water to a boil. Rinse dreamfoil with cool water to ensure it is free of dirt or bugs. Pour boiling water into desired tea recepticle and place dreamfoil in an infuser. Steep 2-3 minutes. Remove infuser and add honey to taste if desired.

Note: May cause an increase in vividity of dreams. Do not combine with other sleep aids.

-

Tea, Ginger (Digestion Aid & Nausea)

1 - 1 1/5 tablespoon ginger root per 1 cup water Optional: 1 slice lemon Optional: honey

Clean and peel desired amount of ginger root before slicing thinly. Add to water and bring to a steady simmer, then move it from the heat until it is a gentle simmer. After about five minutes remove it from heat and strain. Add lemon and/or honey if desired and serve.

-

Tea, Honey-Lemon (Sore Throat)

2-3 teaspoons honey 1-2 teaspoons lemon juice 1 cup hot water Optional: ginger slice

Heat water until steaming. Add honey and lemon juice to taste. If desired, add ginger and let steep a minute or two.

-

Thalassian Toast (Sweet)

2 thick slices white bread 1 egg 1/4 teaspoon cinnamon Dash of nutmeg Splash of vanilla extract or vanilla bean paste 1/2 tablespoon brown sugar Splash of milk 2 tablespoons butter Optional: maple syrup or molasses Optional: confectioner's sugar

Whisk eggs, milk, vanilla, and spices together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. If desired, powder finished product with confectioner's sugar and/or serve with molasses.

-

Thalassian Toast (Savory)

2 thick slices white bread 1 egg Splash of milk Salt 2 tablespoons butter Optional: 1 egg, fried with 1 sprig chopped parsley Optional: 1/8 cup parmesan cheese

Whisk eggs, a dash of salt, and milk together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. Parmesan cheese can be added on top of the toast shortly before it is removed from the pan. Toast may be served topped with herb-fried egg or parmesan cheese, or as a side to another dish.

[ @cerusaniduskbinder ]

#correspondence #[sits on throne of real cook books I never use]