#sauce-central

[sauce-central]

queen._satisfy on Instagram

Credit if used!

[morethansalad]

Chickpea Paprikash (Vegan)

[1haqerin]

@i8maya

[mattgrayyes]

I’m going to be at several events over the next month or so. If you see me there, come up and say hi if you'd like.

🔹18/19th May: Makers Central, Birmingham NEC

🔹31st May - 3rd June: Electromagnetic Field Festival, UK

🔹15/16th June: Open Sauce, San Francisco!

There are tickets available for all of them still too!

Are you going to any of them?

[edit: I can no longer attend superbooth]

[timmurleyart]

Too hot hot sauce. 🥵🍗👹🔥☠️🐂💀🌵

[jrueships]

want to bite his little cheeks <33 🥰🥰

[hobiebrownismygod]

boopbopbeep

I love Tyler on a spiritual level that he would find insanely creepy if we ever met.

I'm the reason he made Colossus

-Jsauce, who has been listening to every song ever made by Mr. Creator

you’re very real for that I also go a little bit insane over some people to the point where if I met them in real life I would probably end up with a restraining order /j (I’m jp I’m not that crazy 💀)

[wirtsauce4020]

THESE TWO AGAIN, BUT THIS TIME IT’S KRANG-APOCALYPSE FUTURE FLAVORED

[stoportotouch]

somebody please tell me what applesauce is

[six-of-ravens]

listen, skip the dishes...this might be the oddest menu item I've seen yet

[todays-xkcd]

Hint: If you ever encounter this puzzle in a crossword app, just [term for someone with a competitive and high-achieving personality].

A Crossword Puzzle [Explained]

Transcript

[A square 15x15 crossword puzzle is shown. Only 21 of the 225 squares are black. The black squares are in a pattern that are 180 degree rotationally symmetrical. Three black squares down from the 11th column and similarly three black squares up from the 5th column. Three black squares out from the right in row 7 and then two more black squares diagonally up from the end. Similarly three black squares out from the left in row 9 with two more black squares diagonally down from the end. A single black square is three above the first black square on the diagonal going down to the right and similarly there is a black square three under the first of the diagonal squares going down to the left. (Row 6 column 12 and Row 10 column 4). Finally there are three black squares on a diagonal crossing over the central point by going up from the left through the central point (Row 8 column 8). There are numbers at the top of every column (except the one that is a black square) and similarly at the left edge of all rows (except the one that is a black square). There are also numbers at the bottom of every black segment (except the one that reaches the bottom) and all rows after black segments except the one that reaches the right edge. In total all numbers from 1 to 51 is written. They are written in reading order from 1 to 51.]

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51

[Below the square there are two rows of clues for each number that belongs to across (rows) and to the right there are one row of clues for each number that belongs to down (columns). Both segments have an underlined and bold title above the clues. ]

'''Across'''

1. Famous Pvt. Wilhelm quote

11. IPv6 address record

15. "CIPHERTEXT" decrypted with Vigenère key "CIPHERTEXT"

16. 8mm diameter battery

17. "Warthog" attack aircraft

18. Every third letter in the word for "inability to visualize"

19. An acrostic hidden on the first page of the dictionary

21. Default paper size in Europe

22. First four unary strings

23. Lysine codon

24. 40 CFR Part 63 subpart concerning asphalt pollution

25. Top bond credit rating

26. Audi coupe

27. A pair of small remote batteries, when inserted

29. Unofficial Howard Dean slogan

32. A 4.0 report card

33. The "Harlem Globetrotters of baseball" (vowels only)

34. 2018 Kiefer song

35. Top Minor League tier

36. Reply elicited by a dentist

38. ANAA's airport

41. Macaulay Culkin's review of aftershave

43. Marketing agency trade grp.

44. Soaring climax of Linda Eder's ''Man of La Mancha''

46. Military flight community org.

47. Iconic line from ''Tarzan''

48. Every other letter of Jimmy Wales's birth state

49. Warthog's postscript after "They call me ''mister'' pig!"

50. Message to Elsa in ''Frozen 2''

51. Lola, when betting it all on Black 20 in ''Run Lola Run''

“Down

1. Game featuring "a reckless disregard for gravity"

2. 101010101010101010101010 [sub]2→16

3. Google phone released July '22

4. It's five times better than that ''other'' steak sauce

5. ToHex(43690)

6. Freddie Mercury lyric from ''Under Pressure''

7. Full-size Audi luxury sedan

8. Fast path through a multiple choice marketing survey

9. 12356631 in base 26

10. Viral Jimmy Barnes chorus

11. Ruby Rhod catchphrase

12. badbeef + 9efcebbb

13. In Wet Let's ''Ur Mum'', what the singer has been practicing

14. Refrain from Nora Reed bot

20. Mario button presses to ascend Minas Tirith's walls

24. Vermont historic route north from Bennington

26. High-budget video game

28. Unorthodox Tic-Tac-Toe win

29. String whose SHA-256 hash ends "...689510285e212385"

30. Arnold's remark to the Predator

31. The vowels in the fire salamander's binomial name

32. Janet Leigh ''Psycho'' line

34. Seven 440Hz pulses

37. Audi luxury sports sedan

38. A half-dozen eggs with reasonably firm yolks

39. 2-2-2-2-2-2 on a multitap phone keypad

40. .- .- .- .- .- .-

42. Rating for China's best tourist attractions

43. Standard drumstick size

45. "The rain/in Spain/falls main-/ly on the plain" rhyme scheme

[sauce-central]

luke_penry.exr on TikTok

Credit if used!

[morethansalad]

Potatoes with Vegan Quark / Kartoffeln mit Quark (3 Ways)

[wellnesscard]

hollandaise sauce is NOT my type of beat 😕

[dduane]

That paprikahendl recipe

So the first thing to be said is possibly the most important: this is a paprikahendl recipe. (And in this case, it was made with duck, because we were out of chicken... so it's probably paprikaentl, if anything.) :)

Everybody's mom or grandmother would've had her own version of this, which would naturally be the best one in the mind of the person you were talking to. The original dish, though—as @petermorwood has pointed out—would have been a peasant dish of the use-a-moderate-amount-of-flavorful-and-spicy-meat-to-season-a-lot-of-noodles-or-whatever kind. If you're a peasant, after all (and maybe even if you're not, of late...), meat is expensive, so in dishes of this kind it's used as more of a seasoning for what you have plenty of—in this case, the tiny flour-based noodles-or-dumplings called spaetzle. (In its rural beginnings, of course, the meat probably would've been a laying chicken that was too old to lay any more... or even a cockerel that had started shooting blanks, and whose morning racket was starting to get on your nerves.)

Later, though, a small tender chicken (or two) was seen as preferable. Paprikahendl became very popular in Hungary and other parts of central Europe, and in the process—over time—got taken somewhat upmarket. The recipe I used as my basis for this version is one that apparently was (and who knows, maybe still is) served at one of Vienna's famous Sacher establishments. As a result it contains elements I'm none too sure about—such as the last-minute apple—but otherwise seems to me to hold water.

The full recipe is here. Now let me tell you what I did to with it.

(inserting a cut here, so those who don't want to watch a bunch of video clips of things frying and cooking won't have to...)

Normally in the initial stage of this recipe, you'd cut up a whole small chicken (or two) into pieces, color them in your preferred frying fat (in Hungary, possibly lard, but at very least butter) and then set them aside to make the sauce. In this case, since the meat I had to work with was duck, I cooked that as directed and put it aside while we went off to do some other stuff. I also made spaetzle to go on the side, as it's the kind of thing you'd be likely to run into regionally. These we can fortunately buy ready-made, like most other kinds of pasta. Or you can make them from scratch. Since I now have a Magic Spaetzle Machine to do this, I'll show how that's done some other time. (Or you could look at this video...)

Then, to make the sauce, I pulled together:

The zest and juice of a lemon

Half an onion or more, chopped fine (I have to be careful with onions, as too much will set off my IBS)

Off to one side, I asked Peter to do the dry paprika mix for me. This was two very heaping tablespoons of paprika, and about half a teaspoon of cayenne, to mock up the heat of the hotter paprika that would have been used in small villages in the Carpathians.

Then I clarified some butter in the microwave, about three tablespoons of it (you melt it in a tall glass and set this aside until the milk solids settle out, then pour off the clarified butterfat) and dumped that in the big cookpot along with the onions.

When those had hit the cooked-until-translucent point, I cut the duck up into chunks and got them ready to go in: then added the paprika and (when that had fried a little) the lemon juice. (Paprika can taste a little raw in a sauce if you don't fry it a bit first.)

Then in went 125 ml of rose wine (I'd have used white if I'd had any, but whatever...) and about 500 ml of chicken stock, and everything got stirred very well together.

After that, the duck got chucked in and the pot was covered and left to simmer for 45 minutes or so. Normally this would be the time a raw chicken would need to cook, and naturally the duck was well cooked already: but it seemed to me that another 45 minutes getting even more tender couldn't hurt it.

So that was what happened. At the end of 45 minutes, the duck was removed and set aside while I got busy with finishing the sauce. You lower the temperature in the big pot until the pre-sauce liquid is just barely simmering. Then to thicken it, you use about a cup of the thickest sour cream you can lay your hands on, with a third of a cup of flour beaten into it very well with a fork. At which point you should be able to do this with the fork:

Now you find a big balloon whisk and start whisking this mixture into the pre-sauce, sort of a tablespoon or two at a time...making sure each dose of sour cream + flour is very well beaten in, leaving no lumps, before adding the rest. When it's all in there, you very gently raise the heat, stirring or whisking occasionally, until the sauce starts to thicken. Then add the meat back in and let it warm through in there for a little while longer: ten or fifteen minutes should do it.

Assuming that people are ready to eat, you heat the spaetzle (and toss it with some butter), plate it up, and add the paprikahendl on top. And dig in.

...Anyway, that was my take. If you go googling for "paprikahendl", you will find many, many more recipes: some far less complex than this approach, some far more so. Pick one that suits you and see what you make of it. This one worked really well, though: so you might like to take a shot at it.

If you do: enjoy!

[tokidokitokyo]

新潟県

Japanese Prefectures: Chūbu - Niigata

都道府県 (とどうふけん) - Prefectures of Japan

Learning the kanji and a little bit about each of Japan’s 47 prefectures!

Kanji・漢字

新　あたらしい、あらた、にい～、シン　new

潟　かた、がら　lagoon

県　ケン　prefecture

中部　ちゅうぶ　Chūbu, Central Japan, the central region of Japan

Prefectural Capital (県庁所在地) : Niigata (新潟市)

Niigata Prefecture is famous for its high-quality rice, sake, spectacular fireworks displays in winter, skiing in winter, and hot springs year-round. Niigata lies along the Sea of Japan and includes the offshore islands of Sado and Awa. Silt deposited by the Shinano and Agano rivers has created the lowlying Echigo Plain in the central part of the coastline, where the majority of the prefecture's population live. Most of the cities are along the coast as the rest of the prefecture is mountainous.

Recommended Tourist Spot・おすすめ観光スポット The Katakai Fireworks Festival - 片貝まつり

Katakai Fireworks Festival (source)

The Katakai Fireworks Festival is an annual autumn celebration at Asahara Shrine. Fireworks serve as dedications to the shrine, with individuals and companies expressing their sentiments by contributions to the display. The display contains the "yonshakudama" firework, the world's largest firework with an 800-meter diameter, and is listed in the Guinness Book of World Records.

In the morning, the town of Katakai is full of traditional events like the dedication of firework balls to Asahara Shrine, and rituals praying for the success and safety of the upcoming display.

Other fireworks festivities include the Gion Kashiwazaki Festival Sea Fireworks (July 26th) which illuminates the night sky over the sea; the Nagaoka Festival Grand Fireworks Show (August 2nd & 3rd) which unfolds along the banks of the Shinano River; and the winter display of Echigotsumari Fireworks in the snow (Late February) where fireworks color ethereal flower fields of light on snowy plains.

Regional Cuisine - 郷土料理 Hegi-soba (Buckwheat noodles) - へぎそば

Hegi-soba (source)

Soba is usually made with soba flour and wheat; however, this Niigata style soba is made by mixing a type of seaweed called funori with the seaweed. Soba originated in the Edo period, and in Niigata soba was made in an area called Uonuma. Uonuma didn't grow wheat, and so often local vegetables like ground burdock root were added to the soba flour to make noodles instead. In addition to soba, Uonuma was famous for its beautiful textiles, and when weaving the cloth, funori would be ground up and applied to the weft to stiffen the fibers and make the process easier. Someone must have come up with the idea to add funori to soba flour one day, and hegi-soba was invented.

Like zaru-soba, hegi-soba gets its name from the rectangular serving tray in which it is served. The verb hagu means to strip or peel, and in many dialects of the Kanto region it is pronounced hegu. The trays made from planed wood were called hegi. Thus the soba, wound by hand into bite-sized portions and layered on the tray, is called hegi-soba.

The funori makes the noodles a little more slippery than regular soba noodles but the taste doesn't differ much. The best way to enjoy hegi-soba is to dip the noodles into the dipping sauce, or mentsuyu, to get a base flavor. Then, try it with some hot Chinese mustard: Spread a little mustard on the soba, then dip the soba into the mentsuyu without letting the mustard and mentsuyu mix. Next, add sliced green onions to the mentsuyu and dip in your noodles. Finally, add some ground sesame seeds to the mentsuyu and try out that taste.

Hegi-soba is the pride of Niigata, such that you can get a special Soba Ticket in the city of Tokamachi, which gives you two 500-yen vouchers for soba, usable at 14 different restaurants in the city.

Niigata Dialect・Niigata-ben・新潟弁

Niigata-ben has three different classifications - two on the mainland (Tōkai-Tōsan dialect and Tōhoku dialect) and one on Sado Island (Sado dialect).

あちこたねぇ　achi kota nee

Standard Japanese: たいしたことない、大丈夫、心配ない　(taishita koto nai, daijyoubu, shinpai nai) English: trivial, not amounting to much, it's okay, don't worry about it

あちこたねぇよ、きっと大丈夫だから achi kota nee yo, kitto daijyoubu dakara

心配ないよ、きっと大丈夫だから shinpai nai yo, kitto daijyoubu dakara

Don't worry, it's going to be okay

2. かんべんね　kanben ne

Standard Japanese: ごめんね　(gomen ne) English: I'm sorry

あー！かんべんね。忘れちゃった。 aa! kanben ne. wasurechatta.

あー！ごめんね。忘れちゃった。 aa! gomen ne. wasurechatta.

Ah! I'm sorry. I forgot.

3. ごおぎ　(gougi)

Standard Japanese: 大変、ものすごく　(taihen, monosugoku) English: immense, greatly

これはごおぎ難しいね kore wa gougi muzukashii ne

これはものすごく難しいね kore wa monosugoku muzukashii ne

This is very difficult, isn't it

4. なじらね　(najirane)

Standard Japanese: いかがですか、調子はどうですか (ikaga desu ka, choushi wa dou desuka) English: how are you, how are things

A: 今日はなじらね？ kyou wa najirane? B: ばっかいいて～ bakka ii te～

A: 今日は調子どう？ kyou wa choushi dou? B: すごくいいよ～ sugoku ii yo～

A: How are you doing today? B: Really good～

5. そいがー　(soi gaa)

Standard Japanese: そうなんだ　(sou nan da) English: oh really, oh I see

A: この前ぽんしゅ館に行ってきたて～ Kono mae Ponshukan ni itte kita te～ B: そいが？ Soiga?

A: この前ぽんしゅ館に行ってきたんだよ Kono mae Ponshukan ni itte kitanda yo B: そうなの？ Sou na no?

A: The other day I went to Ponshukan* B: Oh really?

*Note: Ponshukan shops are located inside three major JR stations in Niigata, this sake "theme park" where you can sample leading local sake brands, purchase sake-related goods, and even soak in a sake hot spring bath.

More Niigata dialect here (JP).