#corned beef chowder

[therulingqueen]

I have a running list of soups I bring by the pint for people at work. I know it’s appreciated

It's Autumn, which means if I make a Big Pot of Soup it will Fix Everything. No one fact check me on this. We need to let the soup speak for itself.

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References ⚜ Writing Resources PDFs

[antisisyphus]

as a non american i have to ask what american cultural food is there.. i cant think of anything

there is creole cuisine of the usamerican south that is a blend of indigenous, west african, french, and spanish food (side note creole cuisine is not a monolith, there is creole food basically everywhere that was colonized & had a large population of enslaved people)

there is also cajun, which is specifically from the southern state louisiana, it has a lot of similarities to creole cuisine as it is influenced by the acadian french, west african people, and the spanish (ppl often use creole and cajun terms interchangeably but they are distinct)

the food of hawai'i which started as indigenous food of the islands and the goods that was traded within the polynisian triangle, but because of colonization has influences from the US military (spam being a notable case of this), portugal, japan, and china

there is south western cuisine (and the many subtypes) that blends indigenous (pueblo, O'odham, and more) colonial spanish, and mormon foods! this food was shaped by the jobs the people of this area held - lots of influence from cowboys/vaqueros and ranch workers. each southern state has a specific twist!

soul food is based on what enslaved people cooked for themselves, actually a lot of cultural knowledge was passed down & preserved in soul food! lots of southern dishes are based on, inspired by, or straight up stolen from soul cuisine. during the 60s soul food restaurants were important places for organizing! there are also several different styles of bbq

midwestern cuisine is based on various european foods (mainly eastern europen but not solely) and also the agriculture of the area (lots of wheat & pork).

since ~1850 there has been chinese american cuisine! fortune cookies, crab rangoon, general tsos chicken and beef & broccoli are all chinese american.

italian american food uses more cheese & milk than italian food. there are also differences in how we serve pizza

the hot dog is a classic american food! in germany frankfurters weren't served on buns. again most major cities of the us have their own style of hot dog.

other american foods are cheese stake, clam chowder, many fruit pies, milkshakes and rootbeer are all usamerican

potatoes, corn, squash, tomatoes, maple syrup, cashew, pecan, peanut, sweet potato, avacado, chocolate, allspice, chili peppers, lima beans, and vanilla are all foods that are from the americas and are NOT native to europe.

no vodka, no goulash, no christmas turkey roast, no cassoulet, no gazpacho, no cashew korma, no shakshouka, no bruschetta, no gnocchi, no aloo gobi, no colcannon, no latkes, no polenta...

[fallouthomestaedau]

food in the wasteland

this post is inspired by @newvegascowboy 's post on food in the wasteland (go check it out if you haven't read it, its wonderful), and it got me thinking, much of the world in fallout has one characteristic, in one way or another, there is always some group grasping onto the past, and i wondered how that could affect food

lots of folks hold recipes and family tradition close, and at the end of the world that's all some folks have, and with that thought i started wondering how culture would affect food and food would affect culture

a couple notes first, if yall will humour me

i wont be covering fallout 76 or prime (for now) as i have next to no knowledge of them

the Nuka world dlc will get its own post because of unique circumstance within the setting

this wont be all encompassing, it is a collection of thoughts and notes (which yall can use as a basis for any ideas)

yall are wonderful and enjoy

comonwealth

go to meats/eggs

radstag (doe,buck,etc)

brahmin (also used for leather, milk, fertiliser)

yao guai

deathclaw

deathclaw eggs

commonwealth fish

horseshoe mirelurk (young and adult)

mirelurk hunter

mirelurk eggs

(supposedly iguana and squirrel)

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area (all other animals drop meat but it is less appealing or too much effort for everyday people)

major crops

mutfruit

razorgrain

tato

gourd

melon

carrot

corn

tarberry

all fresh variants aswell

foraged plants (food/medicine)

hubflower

bloodleaf

brain fungus

wild carrot flower

glowing fungus

wild gourd blossom

wild tarberry

wild razorgrain

wild mutfruit

wild corn

thistle

wild tato blossoms

silt bean

wild melon blossom

ash blossom

mutated fern flower

theoretical cooking components

butter

cheese

seed oils

tallow (brahmin or yao guai)

maple syrup/sap (maple trees are found in the commonwealth)

pre-existing recipes + theorized realworld components

noodles (ramen made by takashi): razorgrain noodles (alkaline water+razorgrain flower) cooked in broth (brahmin likely), may have additions

molerat chunks: cubed molerat fried in seasonings

radscorpion omelet: radscorpion egg mixed with milk, fried and filled with preference

stingwing filet: fileted and fried stingwing

yao guai roast: yao guai meat, cooked in a thin layer of water in a covered pan, cooked with chopped carrots and tatos (maybe some kind of seasoning or something)

radstag stew: cubed radstag, stewed with cubed gourd and chopped tatos, cooked with a splash of vodka (maybe other seasoning+carrots)

squirell stew: chopped squirell, stewed with chopped tato and carrots, seasoned with bloodleaf

mirelurk cake: chopped mirelurk mixed with mirelurk egg and day old razorgrain bread, fried in thin layer of oil

deathclaw wellingham: heat milk, razorgrain flour, and cheese in a pot till melted and thick, dice/grate tato's, after which mix them in then put to side to cool, mix deathclaw eggwhites till stiff, and fold into cooled-down mixture, place in can and bake

vegetable soup: cook vegetables and seasoning of choice till water becomes broth and vegetables are soft

deathclaw omellet: mix together a deathclaw egg and milk, dice carrots and or mutfruit for filling, fry and fill

sweetroll: mix milk, butter, razorgrain flour and an egg of your chosing, and bake into a small roll, cover with a sugar based glaze of choice

mirelur omelet: mix mirelurk egg with milk, fry and fill with prefference (like mirelurk)

pretty much any meat: fried/grilled/poached (use common sense)

moonshine: bobrov secret recipe

possible local foods

marinated roast beef

"lobster" roll

clam chowder

baked silt beans

clambake

yankee potroast

baked fish

boiled mirelurk

maple anything

fried clams

seafood soups

homemade razorgrain bread/rolls

new england boiled dinner

homemade doughnuts?

vodka

mutfruit cider/wine

wines made from most fruits

cornmeal breads

gravies

mashed tatos

boiled tatos

cooked/boiled vegetables

vibes of the food

hardy food, mostly local with a lot of proteins and carbs, stuff that lasts, especially through the winter. diamond city and goodneighbour have more high end food, good cuts of beef, venison and even deathclaw are found in the markets, takashi toils over hardy broths and succulent mirelurk paired with glowing fungus, fresh breads and high end cooking, down south and along the coast, theres lots of fish and mirelurk on the menu, small house gardens, while to the north there are many orchards, and fields, small by prewar status but mind blowing to folks who come from dc way, central boston is home to more merging of the local diets, but much more pre-war food, folks scrounge for food more than grow it. the food is almost reminiscent of the colonial days, lots of dried or canned goods

the island

go to meats

rad-rabbit

erratic/island radstag

yao guai

fog crawler

hermit crab

mirelurk

mirelurk hunter

commonwealth fish

mackrel

haddock

angler

barnacle

dolphish (dolphin creature)

wolf

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area

crops (most likely to br grown on island)

corn

tatos

carrots most crops are likely shiped in, as growing conditions are rough

foraged plants

aster

black bloodleaf

blight

cave fungus

lure weed

raw sap (maple)

wild gourd (blossom)

wild mutfruit

wild carrot

hub flower

wild tato (blossom)

wild corn

silt bean

mutated fern

razorgrain (found growing feral)

theoretical cooking stuff

tallow

dolphish blubber

syrup (made from sap)

pre-existing recipe + theories of contents

chicken noodle soup: chicken thigh cooked with chopped carrots, razorgrain or cornmeal noodles and seasoned with black bloodleaf

ground molerat: cooked ground molerat meat

gulper slurry: gulper innards stewed with carrot and tato, seasoned with black bloodleaf

wares brew: alcohol distilled from sap

the captains feast: yao guai roast cooked with tato and carrots, cooked in vodka and seasoned with black bloodleaf

sludge cocktail: mix condensed fog, blight and water

seasoned rabbit skewers: fried rabbit and skewers seaoned with aster, black bloodleaf, lureweed and blight (fried in oil, oil coated rabbit as its cooked)

resilient sludge cocktail: condensed fog, bloodbug meat and rad-x

mirelurk jerky: dried mirelurk coated with tarberry juice

wolf ribs: rib meat of a wolf, seasoned with lureweed as cooked

possible recipes

chowder

cooked clam/oysters

boiled mirelurk

"lobster" rolls

ployes

clambake

needhams (made with tato)

mirelurk cakes

"indian pudding" made with syrup not molases

homemade "cornbread" (more bread like}

baked fish

fried fish

boiled fog crawler

cooked meats

homemade stews

fried eggs

homemade gravy

roast chicken

homebrewed alcohol

baked (silt) beans

razorgrainmeal (oatmeal stand in)

food vibes very hearty but humble, lots of seafood, meat heavy meals are meant for special occasions, salted foods are common, lots of preserved foods, very dense foods, very filling, typical of a town where you have to worry about fish people and ancient sea gods, it is the food of people who think that an easy week is half a day off after a full 50 hour work week, imported foods like mutfruit jam is saved for the guests kinda food

washington

meats

brahmin

molerat

yao guai

mirelurk

radroach

possibly iguana (iguana bits)

possibly squirell (squirell bits)

crops/plants

apple

pear

carrot

potato

mutfruit

crunchy mutfruit

cooking components

butter

cheese

tallow

pre-existing recipes + components and stuff

mirelurk cakes: mirelurk meat, eggs and potato starch, fried in oil/butter

noodles: potato starch noodles boiled in a simple broth

squirell stew: made with squirell, potato and carrots

cooked meat

possible recipes

boiled mirelurk

apple "jam"

potato bread

food vibes desperate and despair, most soil is unfarmable due to all the bombs, people eat what they catch, brahmin are sickly and produce precious little food, its inventive in a sad way, even with cleaned up rivers the fish are still unfit to eat, and will be for a while, the soil will take lots of tlc and hydroponics can only do so much, its a wasteland

the mojave

go to meats/egg

bighorner (used for milk, wool and hides)

brahmin (used for milk, fertiliser, transport and hides)

deathclaw

deathclaw eggs

gecko (used for hides too)

gecko eggs

perch

minnow

suposedly iguana and squirell (iguana/squirell bits)

molerat

crops (some imported)

crunchy mutfruit

fresh apple

fresh pear

fresh carrot

fresh potato

jalapeno

maize

mutfruit

pinto bean

foraged (and farmed) plants

barrel cactus

bannana yucca

broc flower

buffalo gourd

cave fungus

honey mesquite

nevada agave

pinyon nuts

prickly pear

white horsenettle

xander root

possible cooking components

butter

cheese

tallow

oil

chile oil

pre-existing recipes + components

brahmin wellington: brahmin steak, wrapped in ant egg puff pastry

caravan lunch: cram, instamash and pork and beans

desert salad: xander greens, topped with sliced barrel cactus, thin sliced dried brahmin meat and pinyon nuts

gecko kebab: gecko meat marinated in jalapeno and banana yucca

noodles: cornmeal noodles cooked in a broth

ruby's caserole: cornmeal crust filled with chopped molerat marinated in jalapeno and radscorpion venom

trail mix: fresh apple+pear, pinyon nuts and sugar bombs

wasteland omelet: deathclaw eg mixed with brahmin milk, filled with a mixture of blamco mac n cheese, mutfruit and lakelurk meat

possible recipes

Chateaubriand

onion rings (the strip)

ribs

cornbread

grits

tortilla

chicken fried steak

baked potato

mashed potato

homemade gravy

green chili stew

mutton stew (bighorner)

sagebrush salad

quesadilla

stuffed peppers

chile

sauted corn (corn, chiles. seasonings)

stews -soups

tamales

grilled maize

fried fish (near lake mead)

cactus fries

nopales

jalapeno poppers

sopapillas

homemade bread

homemade rolls

food vibes western-new mexico, the strip has more high end food but most of the mojave has more rural staples, very flavourful, kinda ranch food, keeps you going all day and makes you glad to come home, really homecooked vibes, lots of variations, like never ask for a recipe in a crowded room cause it will start a fight over whose grandma had the better recipe, lots of meat and vegetables, very little fish, not a lot of "pickyness" over food

zion canyon traditional

meat

perch

rainbow trout

yao guai

gecko

mantis

bighorner

molerat

plants

cave fungi

daturana

sacred datura

xander root

prickly pear

spore plant pods

bannana yucca

honey mesquite

pinyon nuts

cooking components

tallow

recipes

stews

fried meats

fried xander greens

fried fish

fried mushroom

roasted pinyon nuts

food vibes not highly intricate but somehow nostalgic, very traditional indigenous, simple in an uncomplicated way not a bad way, some of the best quality ingredients around, clean food and clean water, smoky flavors, food isn't meant to be showy or fancy, its meant to leave you full and happy as you spend time with family, its meant to be honored and not wasted

new California republic

meat

brahmin

deathclaw

deathclaw egg

gecko

gecko egg

fish

various wild game

crops

potato

onion

cabbage

maize

green mutfruit

fava bean

apple

rice

tomato

carrot

foraged

seaweed

recipes

shi rice: cooked rice served with a side of seaweed or fish

brahmin, any cut of meat grilled or fried

cornbread

grits

tortillas

cabbage soup

chile

cabbage salad

mashed potatos

baked potato

sauerkraut-coleslaw

pickled veg

jerky

mashed potato

baked potato

stews

soups

food vibes very diverse, lots of regional staples, San Francisco has lots of seafood while towns like Modoc have mostly brahmin meat and veg, Klamath has gecko, its very locale dependent ¨(out of character, fallout 1-2 is super bleak and sparse) food is often a matter of survival more than fancy, with the exemption of larger settlements and cities where imports are available and you can afford to experiment with food

[chthonicathenean]

Can this be me but with porridge?

hellllll yeah almost at 100 soups this year

[argonphoenix]

something that fuckin IRKS me is when survival games pretend that you cannot POSSIBLY put whole grains into a soup... you truly have the audacity to come in here, into my home, and insult my four beautiful daughters: pozole, faro, beef & barley, and corn chowder. SHAME ON YOU.

[michimonie]

Disney Recipes: From Animation to Inspiration

Online listing of the book

Here's a new post to hold the recipes and contents of the book I've been posting recipes from.

Old Posts: 1 | 2

[Warning: This book came out in 2003 and will have some outdated characters, names, and references. I'll be posting everything as shown in the book, so some recipes may be offensive or use outdated language.]

---

Table of Contents

[Note: Anything underlined has a post, anything that isn't will be uploaded and posted eventually. Feel free to request recipes, and/or vote in the polls.]

Preface by Ira L Meyer

Foreword by Marcello Garofalo

Introduction

--

APPETIZERS AND CONDIMENTS

Ariel's "Under the Sea" Tempura

Baloo's Jungle Ambrosia Salad

Lumiere's Appetizers

Si and Am's Appetizers

Basil's Smoked Salmon Tartare

The Big Bad Wolf's Dream: Barbecued Spareribs with Blackberry Sauce

Mushu's Egg Rolls and Juk

Philoctetes' Onion Marmalade with Raisins

Princess Aurora's Berried Honey Butter

--

PASTAS

Clarabelle Cow's Tagliatelle

Genie's Free-Form Lasagna

Gus the Goose's Spaghetti with Peas

Lady and the Tramp's Spaghetti Bella Notte

Minnie Mouse's Pasta with Three Cheeses

Pinocchio's Farfalle with Leeks and Sausages

Stromboli's Penne with Grilled Vegetables

"So Dear to My Heart" Pasta

Willie the Whale's Pappardelle with Shrimp

Horace Horsecollar's Cool Pasta with "Salsa Fresca"

--

SOUPS

The Black Cauldron's Forest Soup

Cinderella's Herb and Egg White Soup

The Grasshopper and the Ant's Lentil Soup

Merlin's Magical Broth

Louis's Seafood Chowder

Treasure Planet's Astral Soup

Robin Hood's Creamy Carrot Soup

Snow White's Winter Vegetable Soup

Widow Tweed's Cheddar Soup with Herbed Crisps

Wise Little Hen's Roasted Corn Soup

Madam Mim's Dragon Soup

Make Mine Music's Double Soup

--

ENTRÉES

Captain Hook's Codfish Fillet

Cookie's Special Chili

Esmeralda's Turkey Piccata

Figaro's Trout in Crazy Water

Oliver & Company's Dry-Roasted Chicken

King Hubert's Veal Roast with Apricots and Thyme

King Midas's Hamburger Stuffed with Holden Onions

Simba's Seared Fillet of Beef

Mulan's Mahogany Chicken

Pecos Bill's Grilled Rib-Eye Steak with Red-Eye Gravy

Peg Leg Pete's Seared Swordfish with Mint Bread-Crumb Sauce

Pluto's Cold Roast Turkey Breast

Quasimodo's Multicolored Cabbage Salad and Chicken

The Scat Cat Band's Crispy Fried Sole Fillets with Raw Tomato Sauce

Sir Ector's Whiskey-Glazed Ham

Ichabod's Roast Turkey with Giblet Gravy

--

SALADS, DRESSINGS, AND SANDWICHES

Alice's Warm Mushroom Salad

The Cheshire Cat's Marinated Fish Salad

Humphrey the Bear's Sandwich

Bambi and Thumper's Green Goddess Dressing

Lilo & Stitch's Hawaiian Sandwich

Melody Time's Cold Poached Shrimp with Melons

Mowgli's Mixed Vegetable Salad

The Walrus and Carpenter's Fresh Oyster Salad

Tinker Bell's Golden Herb Melange

Willie the Giant's Mixed Sandwich

--

VEGETABLES AND VEGETARIAN ENTREES

Mrs. Price's Cabbage Buds with Braised Nettles

Peter Pan's Crispy Spinach with "Pixie Dust"

Fun and Fancy Free's Ratatouille

Kuzco's Spinach Puffs

Pocahontas's Savory Indian Corn Pudding

Uncle Scrooge's Golden Risotto

Three Caballeros' Vegetarian Burritos

Pumbaa and Timon's Potatoes with Caramelized Onions

The Three Little Pigs' Potato Pancakes and Applesauce

--

DESSERTS

The Aristocats' "Crème de la Crème" with Milk and Honey

The Rescuers' Sweet Potato Pie with Cheese

Daisy Duck's Orange-Flavored Brownies

Huey, Dewey, and Louie's Chocolate Pie

Winnie the Pooh's No Bake Honey Cookies

Tarzan and Jane's Grilled Tropical Fruits with Passion Fruit Coulis

Dumbo's Roasted Peanut Pie with Chocolate

Maid Marian's Blackberry Pie

Fauna's Birthday Cake

King Louie's Bananas with Honey and Coconut

Goofy's Birthday Cake

Elliott's Caramelized Red Apples

Johnny Appleseed's Apple Pie

The Mad Hatter and March Hare's Cheesecake

Tigger's Frozen Dark Chocolate Orange Mousse

Witch Hazel's Pumpkin Pie

Santa's Cookies

Chip and Dale's Corn "Chips"

Snow White's Gooseberry Pie

--

BAKED GOODS

Aladdin's Rice Pudding

The Beast's Breakfast Porridge

Cookie Carnival's Boys and Girls

Mary Poppin's Corn Muffins with Sun-Dried Cherries

The Reluctant Dragon's Breakfast with the Upside-Down Cake

Mickey Mouse's Special Breakfast

Mr. Toad's Irish Soda Bread

The 101 Puppies' Kanine Krunchy Dog Biscuits

Fantasia's Pizza

The Hundred Acre Wood's Carrot Bread

Fantasia/2000's Pizza

Jiminy Cricket's Banana Bran Muffins

Donald Duck's Pancakes and Waffles

--

DRINKS

Heroes' Herculade

Rafiki's Coconut Drink

Saludo's Amigos' Gazpacho

--

Walt Disney's Recipes

The Recipes

Index

Filmography

Acknowledgements

[bakersgrief]

OC favorite food things bc I'm bored

Yose Preuett

Favorite...

Food: Brie and butter sandwiches

Dessert: Butter cookies with cream and jam

Soup: Corn chowder

Ice cream: Honey lavender

Snack: Crystallized ginger

Hot drink: Lemon balm tea

Cold drink: Lemonade

Coffee shop order: Cold brew with cream and lavender syrup

Alcoholic beverage: Mulled wine

Eliza Howard

Food: Pork and roasted red pepper aspic

Dessert: Victor's special extra butter scones

Soup: Vichyssoise

Ice cream: Cucumber

Snack: Raw carrots

Hot drink: Coffee

Cold drink: Ice water

Coffee shop order: Cold brew with a splash of milk

Alcoholic beverage: Absinthe

Magnolia Marcus

Food: Beef bourguigon

Dessert: Mitarashi dango

Soup: Beef stew

Ice cream: Earl gray

Snack: Sweet potato fries

Hot drink: Hot chocolate

Cold drink: Iced matcha lavender latte

Coffee shop order: Brown sugar shaken espresso

Alcoholic beverage: Sangria

Stevie Pantazis

Food: Lemon potatoes

Dessert: Panna cotta

Soup: Chilled cucumber soup

Ice cream: Rainbow sherbet

Snack: Fairy bread marshmallows

Hot drink: Mint tea

Cold drink: Blackberry Italian soda

Coffee shop order: Cortado

Alcoholic beverage: Mead

[strvybvllet]

chat in infinite chef i just made

Dinner is served, and it's Salted Sweet and Fluffy Elderberry Rose Apple Cranberry Starfruit Pomelo Currant Dreamberry Mulberry Date Olive Cantaloupe Lychee Jackfruit Orange Lemon Lime Grape Avocado Rye Pistachio Horse Liver Calf Brain Goat Dapperpus Pringle Matcha Tofu Popcorn Vegan Jello Syrup Feijoada Biscuit Fairy Bun Flatbread Pretzel Bagel Wafer Baguette Taco Chowder Mud Fluffernutter Muffin Carbonara S'more Oreo Mayochup Buffalo Wing Barbecue Salsa Ketchup Chocolate Hot Relish Cheese Mayonnaise Gravy Worcestershire Tomato Butterscotch Soy Sauce Icing Buttercream Sundae Yoylecake Açaí Bowl Coleslaw Radish Portabella Chive Lima Alfalfa Sprout Watercress Lavender Yam Butternut Squash X Parsley Chard Vanilla Fava Rutabaga Kidney Chili Pepper Rosemary Habanero Cauliflower Bay Turnip Peppermint Sage Pickle Mung Tea Garlic Cilantro Bamboo Shoot Enoki Thyme Wasabi Cocoa Lentil Curry Leaf Pinto Basil Coffee Bean Tabasco Mint Onion Seed Chickpea Dill Mustard Greens Vegetable Eggplant Leek Lettuce Truffle Cabbage Fiddlehead Black-eyed Pea White Button Shiitake Rhubarb Soybean Water Chestnut Oat Cucumber Licorice Root Corn Peanut Sugar Beet Potato Pumpkin Carrot on A Stick Twice-cooked WOAH!! California Roll Sushi Shepherd's Pie Ocean Number 15 Oppenheimer Developer Squid Human Salad Lamb Baby Doll Crayfish Sausage Spam Poultry Fish Beef Blue Lobster Goose Crab Snail Pepperoni Bacon Prawn Cephalopod Balut Ham Octopus Shellfish Salami Pork Tongue Rabbit Meat Kebab Fried Red Herring Sardine Anchovy Cod Tuna Mackerel Eel Calamari Spaghetti & Ground Meatball Foot Nugget Chicken Patty Burger Hotdog Ice Sour Cream Sandwich Cheeseburger Black Eyed Peas Mashed Banana Pudding Brookie Lollipop Dango Brownie Pop Churrasco (#InfiniteChef)

@asgudasded @sna1lbl0b

[dare-to-dm]

Top five meals you cook?

Oooo, this is a nice question. I don't consider myself to be a great cook and I'm actually scared of using knives, but here are the top 5 meals in my wheelhouse:

Clam Chowder

This is my top comfort meal. I have a version I grew up with that is mainly made of canned ingredients that is so easy but still so delicious. But I've been experimenting lately with alterations that are more from scratch, some of which incorporate ingredients I can forage such as field garlic.

2. Carbonara

I've been practicing my carbonara sauce lately, and it's coming along well. I like to put it over cheese tortellini with peas. But also good over spaghetti noodles.

3. Ramen Salad

I get that as a salad I'm not technically cooking a dish. But then again, for this recipe I do toast my own almonds and sesame seeds, plus I add cooked chicken for protein. What I really like about this meal is how textural it is. The ramen noodles, cabbage, and almonds all give their own crunch variations and it's a fun mouth feel. Plus the vinegar based dressing packs a nice flavor punch.

4. Slow Cooker Corned Beef and Cabbage

I try to cook this not around Saint Patrick's day as corned beef is always super expensive around then. But it's really tasty and easy.

5. Ramen Noodles

Okay, this one may seem like something of a cop out, but honestly, when cooking I judge recipes not just on the quality of the finished product but also on the ease of making them. A fabulous meal that takes hours of stressful work to produce is not better than a simple meal that is quick and easy to make but still really delicious. And it doesn't get easier than packaged ramen noodles. I add frozen veggies and mess around with different seasonings and usually add a couple of eggs kind of poached on top. It takes less than 10 minutes to cook and is super delicious, has protein from the eggs and nutrients from the veggies. I limit myself from cooking this meal more than once a week if only because the sodium content is pretty insane.

[my-wellness-way]

The Dos and Don’ts of Dining Out on the Keto Diet

Navigating the world of dining out while staying true to your keto diet can be challenging. However, with a little preparation and knowledge, you can enjoy delicious meals while sticking to your low-carb lifestyle. This guide explores the dos and don’ts to help you make the best choices when dining out on keto.

The Dos of Dining Out on the Keto Diet

1. Do Research the Menu in Advance

Before heading out, check the restaurant’s menu online. Many establishments provide nutritional information, making it easier to identify keto-friendly options. Look for dishes rich in healthy fats and protein, and low in carbs.

2. Do Customize Your Order

Most restaurants are happy to accommodate dietary preferences. Don’t hesitate to ask for substitutions. For example:

Replace fries or mashed potatoes with steamed vegetables or a side salad.

Request bunless burgers or lettuce wraps.

3. Do Stick to Whole, Simple Ingredients

Choose meals with ingredients you recognize. Grilled meats, roasted vegetables, and salads with olive oil-based dressings are excellent choices. Avoid heavily processed or sauced dishes, as they often contain hidden carbs.

4. Do Focus on Healthy Fats

Healthy fats are a staple of the keto diet. Look for dishes featuring avocado, olive oil, nuts, seeds, or fatty fish like salmon. You can also ask for extra butter or oil on the side.

5. Do Communicate Clearly

When placing your order, clearly mention that you’re avoiding carbs and sugar. This ensures your meal is prepared according to your dietary needs.

The Don’ts of Dining Out on the Keto Diet

1. Don’t Be Tempted by the Bread Basket

Bread, chips, and other complimentary starters are high in carbs. Politely decline or ask the server to remove them from the table to avoid temptation.

2. Don’t Assume All Sauces and Dressings Are Keto-Friendly

Many sauces and dressings contain added sugars or starches. Stick to simple options like olive oil, vinegar, or lemon juice. If you’re unsure, ask for the dressing on the side.

3. Don’t Forget About Hidden Carbs

Hidden carbs can sneak into seemingly keto-friendly dishes. Pay attention to:

Marinades and glazes.

Creamy soups or chowders thickened with flour.

Starchy vegetables like corn, peas, and potatoes.

4. Don’t Overdo Protein

While protein is essential, consuming too much can lead to gluconeogenesis, where the body converts protein into glucose, potentially kicking you out of ketosis. Balance your plate with healthy fats.

5. Don’t Skip Meals Before Dining Out

Skipping meals to save carbs for dining out can lead to overeating. Stick to your regular eating schedule and enjoy a small keto-friendly snack if needed before your meal.

Keto-Friendly Meal Ideas at Restaurants

American Cuisine

Grilled steak with a side of asparagus and a dollop of herb butter.

Bunless cheeseburger with a side salad and avocado.

Italian Cuisine

Caprese salad with fresh mozzarella, tomatoes, basil, and olive oil.

Grilled chicken Alfredo (ask for it without pasta and over steamed broccoli).

Mexican Cuisine

Fajitas with grilled meat, peppers, and guacamole (skip the tortillas).

Taco salad with no beans or tortilla strips, topped with sour cream and cheese.

Asian Cuisine

Sashimi or grilled salmon with a side of sautéed bok choy.

Stir-fried beef and broccoli (request no cornstarch or sugary sauces).

Conclusion

Dining out on the keto diet doesn’t have to be stressful. By doing your research, customizing your meals, and staying vigilant about hidden carbs, you can enjoy eating out without compromising your health goals. Remember to focus on whole, simple ingredients and communicate your needs clearly. With these tips, staying keto at restaurants can be as satisfying as cooking at home.

[foodfightbrackets]

a soup bracket you say it's final my time!!!:

French onion, minestrone, Italian wedding. braised beef noodle aka 红烧牛肉面, tom yum, wanton, bouillabaise, clam chowder (both new york and non new york), gazpacho, chicken noodle, beef barley, tomato, broccoli cheddar, consummé, pho, cheeseburger, bun bo hue, butternut squash, pasta fagiole (technically a soup), borscht, ukha aka уха, cream of mushroom, cream of chicken, Rasolnik, solyanka, potato leak, cock a leeky, cholent, gumbo, split pea, pozole, tortilla, egg drop, hot and sour, tom kha gai, stuffed pepper, Moroccan lentil, tortellini, she crab, lobster bisque, cioppino, Louisiana beef, jambalaya, chicken corn chowder, chicken and dumplings, guk bap, ramen, budae jigae, tofu and kimchi, gamjatang, ill send more i gotta finish washing the kitchen floor the bleach is getting to me

Ohhh this is helpful! Lots of duplicates of what I already thought of but also lots I hadn't.

You did give me the idea I should be listing the names of things in their non-Western scripts when they're from other countries so this is also going to take some research lol

[literaryvein-reblogs]

Writing Reference: Soup

Soup, stew, broth, bisque, or chowder?

Generally speaking, a dish is called soup when it’s primarily liquid-based.

Stews are thicker and chunkier.

But an especially thick and chunky soup could be called a stew.

Broth is a liquid that serves as a main ingredient for many soups, and can be considered a soup when eaten by itself.

Bisque and chowder are different types of soup.

Soup vs. Stew

The main characteristic of the dish we call soup is that it’s primarily liquid-based. Regardless of what other ingredients it has in it (meat, fish, vegetables, whatever), they’re either submerged (or mostly submerged) in the liquid or are blended as part of it.

The first example constitutes what’s often called a brothy soup.

The second example is what we’d usually call a creamy soup (creamy as in texture—it may or may not have cream in it).

But there are a lot of variations.

The dish we call stew may start the same way as a soup, and can include many of the same ingredients used in soup (meat, fish, vegetables, whatever).

Stews are cooked by simmering or slow boiling, known as stewing.

The popular distinction between these two foods is how “liquidy” or how thick they are: a dish called soup typically has more liquid in it than a stew does. Stews are generally thicker than soups, being made up primarily of larger, solid chunks of ingredients.

In other words, stews are thicker and chunkier—and always have solid ingredients.

Generally speaking, if there is so much liquid that the ingredients are fully submerged, it’s a soup. If the chunks dominate the dish, it’s a stew.

Of course, a dish labeled as soup can be pretty thick and chunky.

And, sometimes, cooking adjustments can turn one into another. A soup could become a stew if cooked long enough that most of the liquid boils off or is absorbed by the ingredients. Or you could add more liquid to a stew to make it soupier. The point at which a soup becomes a stew (or vice versa) can be endlessly debated.

That’s because there is no exact measurement or technical rule separating the two. In many cases, both words could be reasonably applied to the same dish. The difference is often simply a matter of preference or opinion.

Broth vs. Soup

The essential ingredient in many soups is broth (or stock).

Broth is traditionally made by boiling or simmering water with ingredients that will give it flavor, such as meat, fish, or vegetables (and often a combination of things).

The primary flavor of a broth is often specified: chicken broth, beef broth, vegetable broth, etc.

For example, chicken noodle soup is traditionally made with chicken and noodles in a chicken broth.

But can broth be considered soup by itself?

Yes, in fact, when broth is eaten—even without any added ingredients—it is typically considered soup.

For example, a type of clear soup known as a consommé can be considered a broth if it is used as a base for the addition of other ingredients but a soup if it is eaten by itself.

Bisque vs. Soup

A bisque is a type of thick soup that uses cream as a main ingredient.

The term bisque is typically applied to soups that have some kind of shellfish or vegetable as the key ingredient.

Classic examples of bisques include lobster bisque, shrimp bisque, crab bisque, tomato bisque, and potato bisque.

While most people agree that bisque is a type of soup, some may distinguish creamy bisques from non-creamy soups in the same way that others distinguish liquid-forward soups from chunky stews.

Chowder vs. Soup

Chowder is a type of thick soup whose most traditional and well-known forms contain clams, fish, or other seafood, often in a creamy, milk-based broth and also featuring potatoes, onions, tomatoes, or other vegetables.

Different types of clam chowder are especially popular in the Northeast region of the US. Other examples of chowder include fish chowder, corn chowder, and potato chowder.

Most chowders are usually considered a type of soup, but their creamy thickness can also result in them being labeled as a stew.

Some people may take the hairsplitting even further and argue that chowder is its own unique thing in the same way that people distinguish soups from stews.

Source ⚜ More: Notes & References ⚜ Writing Resources PDFs

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

Buy it now

[thornyrose463]

National food tag game 

I decided to create a tag game. 

Rules: Say which country you’re from. Make a list of foods from your country that you think everyone should try. Write a description of each food. Tag as many people as you like. 

I’m from Canada. Here’s my list of foods from my country that I think everyone should try. The pictures are not mine. I found them on Google. All credit goes to the rightful owners. 

Poutine

Poutine is a dish consisting of French fries, gravy, and cheese curds. It emerged in the Canadian province of Québec in the late 1950’s, though its exact origins are uncertain and there are several competing claims regarding its invention. 

Donair

The donair originated in Halifax (the capital city of Nova Scotia, the Canadian province I’m from) in the early 1970’s. Donair meat is made from spiced ground beef sliced off a rotating cone. The toppings typically include chopped onions and tomatoes, while the distinctive sweet sauce is made from condensed milk, sugar, vinegar, and garlic powder (optional). All of these ingredients are wrapped together in a soft white pita.

Garlic fingers

Garlic fingers are an Atlantic Canadian dish, similar to a pizza in shape and size and made with the same type of dough. Instead of being cut in triangular slices, they are presented in thin strips, or "fingers". They are often accompanied by pizza and dipped in donair sauce. 

Lobster roll 

The lobster roll is a dish native to New England and Atlantic Canada. It can be served hot or cold. It is typically made with lobster knuckle, claw, and tail meat. The meat is served on a grilled hot dog bun. The filling may contain butter, lemon juice, salt, and pepper, with some versions replacing the butter with mayonnaise. Other versions may contain diced celery or scallions. Coleslaw and French fries are the typical side dishes.

Hodge Podge

Hodge Podge is a stew consisting of milk, cream, butter, and green and root vegetables. It’s essentially a vegetarian chowder, but it occasionally has meat in it. The version of Hodge Podge that I like consists of milk, cream, butter, potatoes, green beans, and carrots. 

Maple syrup

Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter. The starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.

Nanaimo bars

Nanaimo bars require no baking. They have three layers: a graham cracker crust with shredded coconut and cocoa powder, a sweet custard filling, and a chocolate coating. They have been a mainstay across Canada since the 1950’s. They were first made in the waterfront city of Nanaimo in British Columbia. They became even more popular in the late 1980’s after being featured at Expo 86, the World’s Fair in British Columbia. 

Butter tarts

A butter tart is a flaky pastry with a filling consisting of sugar, egg, corn syrup or maple syrup, and butter. It’s baked and has a crunchy top. Common add-ins are pecans, raisins, and shredded coconut. 

Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario. It dates back to 1900 in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook. Another early published recipe was found in a 1915 pie cookbook.

BeaverTails

BeaverTails is a Canadian restaurant chain, specializing in pastries known as BeaverTails, that is operated by BeaverTails Canada Inc. Its namesake product are fried dough pastries that resemble beaver tails. They are topped with sweet condiments and confections, such as whipped cream, banana slices, crumbled Oreos, cinnamon sugar, and chocolate hazelnut. They are also made in savoury variations, such as poutine and hot dogs. 

The chain originated in Killaloe, Ontario in 1978 and opened its first permanent store in Ottawa two years later. By 2018, it had 140 franchise locations in six countries: Canada (the Maritimes, Newfoundland and Labrador, Ontario, Manitoba, Alberta, British Columbia and Québec, where the franchise is called Queues de Castor), the United States (New Hampshire, Michigan, Wisconsin, Tennessee, Arkansas, and Utah), the United Arab Emirates, Mexico, France, and Japan.

Ketchup chips

French fries and ketchup have gone hand-in-hand since the early 1800’s, but the combination really took off in the 1940’s with the rise of fast food and drive-ins. 

Inspired by this classic combo, adding ketchup-flavoured seasoning to potato chips came to be sometime in the 1970’s. Each chip was dusted with tomato powder, garlic, onion, and spices, infusing smoky, salty, and sweet flavours with a tart bite into every crunch. Since then, millions of chip bags have been torn open and devoured by hungry Canadians. 

Although a quintessential Canadian snack, the origins of ketchup chips are mired in mystery, with no one stepping forward to officially take the credit. At its simplest, it’s believed that this snack was invented by Hostess Potato Chips in the early 1970’s and sold exclusively to the Canadian market.

Digging deeper, it appears that the story could be more complicated. An American company in Pennsylvania, Herr’s Snacks, has reportedly been making ketchup-flavoured potato chips since the early 1980’s. A decade later, the Heinz Ketchup company got on board. They’ve since blended the brands to create Herr’s Heinz Ketchup Flavoured Potato Chips.

The bottom line? Although ketchup chips likely hold dual citizenship, it’s definitely a Canadian classic to the core. While the flavour tends to be scarce south of the border, it can be found in almost every Canadian grocery store. Millions of bags are produced each year by Frito-Lay, the parent company of Hostess. They are also sold by smaller Canadian-owned companies like Covered Bridge.

All-dressed chips 

All-dressed is a popular potato chip flavour in Canada. It's a combination of four other flavours: Ketchup, Barbecue, Sour Cream & Onion, and Salt & Vinegar. 

While the consensus is that the flavour originated in Canada, it is unknown who introduced it first. Yum Yum, a Quèbec-based company, is known to have created a variety of the flavour in 1978. The term “all-dressed” and its French equivalent toute garnie originally applied to pizza, meaning “everything on it,” “deluxe”, or “the works.” The term “all-dressed” extended beyond just pizza and found its way into the world of potato chips. Many early references to the flavour all-dressed are linked to pizza-flavoured potato chips. 

An all-dressed chip called The Whole Shabang is produced by American prison supplier Keefe Group. It became available to the general public in 2016. Frito-Lay began selling all-dressed Ruffles potato chips that same year. In 2024, Co-op Food in the United Kingdom began selling a limited edition all-dressed variety crisp as part of their Irresistible range.

Tagging: 

@gnarly-love

@miyagifangkai2

@keaygerard

@fireladybuckley

@fakesocialmediaa

[lonelyicedcoffee]

Quick date with L again ❤️

Medj scary pa kaming itry tong Burrow Cafe kasi may nabasa akong hindi daw masarap food pero shems hindiiii eh ang sarap ng food nila lalo na yung crispy sumay shookt ako na nagustuhan ko kasi I don't eat suman tska yung Grilled corn chowder soup ang sarapppp 😭 and the beef tapa perfect!!