golden-cookbook
golden-cookbook
Golden-Cookbook
84 posts
old timey recipes, cooking lore, vintage kitchen techniques, primitive cooking skills
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golden-cookbook · 3 months ago
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golden-cookbook · 3 months ago
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"Salle Empire” de l'Hôtel de Soubise (1752-56), aux Archives Nationales, Le Marais, Paris, avril 2025.
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golden-cookbook · 3 months ago
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golden-cookbook · 3 months ago
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Sweet and Spicy Noodle Bowls
This is one of my favorite things to food prep. It feeds my partner and me dinner for 4 days, but you can easily cut the recipe in half for 1 person.
How to make 8 healthy meals for about $10 and low(er) effort:
You will need:
- Cooking oil
- 4 medium zucchini squash
- 16 oz pack of white mushrooms
- Red pepper flakes
- Garlic powder
- Soy sauce
- Sriracha chili sauce
- Honey
- Whole wheat pasta
Steps:
1. Chop zucchini into chunks. I like to cut them into 4 long sticks and then slice that into wedges.
2. Put 2 tbsp (1oz) oil in a large frying or sautée pan and add chopped zucchini, heat on medium high.
3. When the zucchini has just started to soften, add sliced mushrooms (I usually break off stems, and break large slices into smaller bits with my hands).
4. Add red pepper flakes and garlic powder to taste.
5. Start making sauce in a bowl by mixing equal parts 1/4 C (2oz) soy sauce, chili sauce, and honey. Cook veggies until softened, then turn heat to low.
6. Add sauce to veggies, stir, remove from heat. Store extra servings of veggies and sauce. I always make the pasta fresh because it doesn't reheat well.
7. Boil pasta (2 oz per serving) to your preference. I like mine al dente, it adds texture.
8. Drain pasta, put back on low heat, and add veggies per serving to reheat. Alternatively, you can microwave 2 servings of veggies for about 90 seconds to place on top of your noodles.
You can also use cubed beef, chicken, or tofu for protein; assume about 2oz of protein per serving or 1 lb (16oz) of protein total for this recipe. If using meat, you'll sear it in the pan first then add veggies. If using tofu, you'll add it last, because it breaks down easily and doesn't take long to cook.
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golden-cookbook · 4 months ago
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golden-cookbook · 4 months ago
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golden-cookbook · 4 months ago
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golden-cookbook · 4 months ago
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Tarte tatin et sa boule de glace vanille ^^)
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golden-cookbook · 5 months ago
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Collection | Inspired by Pyrex and vintage dishware
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golden-cookbook · 5 months ago
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Scotland’s Most Scenic Train Journeys
Scotland’s railways offer more than just transport—they provide some of the most breathtaking views in the world. Whether you’re gliding past rugged mountains, shimmering lochs, or dramatic coastlines, these scenic train journeys make the journey as remarkable as the destination.
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golden-cookbook · 5 months ago
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why are towels expensive. that’s a rectangle
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golden-cookbook · 5 months ago
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golden-cookbook · 5 months ago
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Can you draw a shrimp please and thank you :)
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Of course!!!!
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golden-cookbook · 5 months ago
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Hammerhead shark
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golden-cookbook · 5 months ago
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Fascism is rising, support your libraries and museums
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golden-cookbook · 5 months ago
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The house is hunted.
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golden-cookbook · 5 months ago
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Perhaps you remember pit master Ed Mitchell from the mini series on Netflix, High on the Hog? It is a known fact that Carolina BBQ sauce is the best sweet and tangy BBQ sauce in the entire world. Any other sauce that thinks it is superior may indeed follow the advice of Ma Rainey and surely must "prove it on me."
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