#A1 Flour

[goshyesvintageads]

Globe Mills, 1944

[galarrapidash]

re: "send me a character" -- how about good old Pact Alchemystars?

I was gonna say Faust but that felt too obvious

ahh thanks, Ada!! 💜

First impression - I thought she was really cute! I got her from the conversion box.

Impression now - one of my faves! I adore her design and personality!! She's regularly on my team for playing through the story, events and just grinding mats. I'll always use her when putting together a forest team too 🌳

Favorite moment - I love all of her messages but her hatred for carrots is especially funny

also this lol

Idea for a story - with enough persistence, Rina convinces Pact that baking cookies together could be a fun way to pass an otherwise uneventful afternoon (and hey, there's no carrots involved!). Thanks to Hunting Stone, there's an explosion of flour and egg yolk gets stuck to the ceiling, but the cookies somehow manage to emerge from the oven unscathed

Unpopular opinion - A1 art > A3 art (I love both but prefer the first one!)

Favorite relationship - from your fics, I love how cute she is with Sikare! They're such an adorable couple 🤧

Favorite headcanon - I can see her going on shopping trips with Faust, and spending far too much!

[foodmagnatefgx]

How to Make Eggless Cake at Home

Discover the art of how to make eggless cake at home with our comprehensive guide. From essential ingredients to foolproof techniques, indulge in the joy of baking without eggs. Unleash your inner pastry chef and savor the goodness of eggless treats.

Baking Without Boundaries: Tips for Perfect Texture and Moisture

Explore the challenges of baking eggless cakes and offer practical solutions. Discuss methods to achieve the desired fluffiness, moisture, and structure in eggless cakes. Provide troubleshooting advice for common issues like dryness or dense texture.

Extend the baking experience by discussing various eggless frosting recipes and creative decoration ideas. Encourage readers to unleash their creativity and personalize their eggless cakes with homemade frostings, edible flowers, or themed toppings.

Conclusion: How to Make Eggless Cake at Home

Summarize the key takeaways from the guide, emphasizing the simplicity and deliciousness of eggless baking. Encourage readers to experiment with flavors, share their creations, and embrace the joy of homemade, eggless treats.

FAQ: How to Make Eggless Cake at Home

Q1: Can I use any egg substitute for baking an eggless cake?

A1: While several substitutes exist, choosing the right one depends on the recipe and desired outcome. Experiment with options like applesauce, yogurt, mashed bananas, or commercial egg replacers to find the perfect fit for your cake.

Q2: Why is my eggless cake dry?

A2: Dryness can result from overmixing the batter or using too much flour. Adjust your technique and measurements, and consider adding extra moisture with ingredients like fruit purees or plant-based milk.

Q3: Can I make an eggless cake without compromising on taste?

A3: Absolutely! Eggless cakes can be just as delicious as traditional ones. Experiment with flavors, use quality ingredients, and follow the recommended techniques to achieve a mouthwatering result.

Remember to customize and expand on each section to meet your blog’s unique style and audience preferences.

[gulabsinghcompany]

Process and Cost of Noodle Making Machine?

The Noodle Making Machine Process

Noodle making machines are marvels of engineering that simplify and streamline the noodle production process. Here’s an overview of how they work:

Dough Preparation: Noodle machines begin by mixing flour, water, and other ingredients to create a consistent dough. This dough is the foundation of great noodles.

Kneading: The machine kneads the dough thoroughly, ensuring it’s well-mixed and elastic. This step is crucial for achieving the desired texture.

Sheet Formation: The dough is then flattened into a thin sheet, which is the basis for cutting noodles of different shapes and sizes.

Cutting: The machine offers various cutting options, allowing you to produce different types of noodles, such as spaghetti, fettuccine, or ramen.

Drying: Depending on the noodle type, the machine may include a drying component to prepare the noodles for packaging and storage.

Cost of Noodle Machine

Noodle making machine come in various sizes and capabilities, impacting their costs. Here are some key factors to consider:

Size and Capacity: Smaller machines for home use can cost as little as 50k, while industrial-sized machines for large-scale production can run into thousands of rupees.

Automation Level: Fully automated machines are more expensive but can save labor costs over time.

Brand and Quality: Established brands with a reputation for quality typically come at a higher price point, but they offer reliability and longevity.

Accessories: Additional features and accessories, such as different cutting blades or drying components, can add to the overall cost.

FAQs

Q1: Can I use a noodle making machine at home?

A1: Yes, there are compact and affordable machines designed for home use.

Q2: How long does it take to make noodles with a machine?

A2: The time varies, but most machines can produce noodles in under 30 minutes.

Q3: Are there specific recipes for noodle making machines?

A3: Yes, many machines come with recipe books, and you can experiment with different ingredients.

Conclusion

Investing in a noodle making machine can be a game-changer for your culinary ventures, whether you’re a restaurant owner or an aspiring chef. Understanding the process and cost of these machines empowers you to make informed choices. With the right machine and a touch of creativity, you can serve delicious, fresh noodles to your customers or delight your family and friends at home. So, take the plunge, explore your options, and embark on a noodle-making journey that’s both satisfying and profitable.

[salonioil110]

Litti Chokha Traditional Recipe Best Oil Used For Cooking

Litti Chokha is a traditional dish from the Indian state of Bihar, and is known for its unique taste and texture best oil to deep fry with. This dish consists of a baked dough ball made from wheat flour, stuffed with a mixture of roasted gram flour and spices, and is typically served with chokha, a spicy mashed potato and vegetable mixture.

The preparation of Litti Chokha is a laborious process that requires several steps, but the end result is definitely worth the effort. To begin with, the dough is prepared by mixing wheat flour, salt, and water to form a soft, pliable dough best indian cooking oil for health. This dough is then divided into small balls, which are flattened and filled with a mixture of roasted gram flour, salt, chili powder, carom seeds, and mustard oil.

The stuffed dough balls are then baked in a traditional wood-fired oven, called a tandoor, until they are crispy and golden brown on the outside and soft and fluffy on the inside vegetable oil healthy. The cooked littis are then served with chokha, which is made by boiling potatoes and mashing them with tomatoes, onions, green chilies, coriander leaves, and mustard oil.

The combination of the crispy, baked littis and the spicy, tangy chokha creates a delicious and wholesome meal that is loved by people of all ages cooking oil for lowering cholesterol. Litti Chokha is not only a popular street food, but is also served in restaurants and homes across Bihar and other parts of India.

The history of Litti Chokha dates back several centuries, and is believed to have originated in the rural areas of Bihar. The dish was traditionally prepared by farmers and laborers who would cook it on an open fire while working in the fields best oil used for cooking. Over time, Litti Chokha became a popular snack and meal option among the people of Bihar, and has since spread to other parts of India and the world.

Apart from being a delicious and nutritious meal, Litti Chokha also has several health benefits. The dish is high in fiber, protein, and essential nutrients, and is a great source of energy for people who engage in physical labor or exercise regularly best oil cholesterol. The spices used in the dish, such as carom seeds and mustard oil, are also known for their medicinal properties and can help improve digestion and boost immunity.

Litti Chokha has become a cultural symbol of Bihar, and is celebrated during festivals and special occasions. The dish is also an integral part of the traditional Bihari wedding menu, and is often served during pre-wedding ceremonies and rituals best edible oil for health.

In recent years, Litti Chokha has gained popularity across India and the world, and several restaurants and food chains have started including the dish in their menus best mustard oil for hair. However, many people still prefer the traditional homemade version, which is made using simple and natural ingredients, and is free from any artificial preservatives or flavors.

Overall, Litti Chokha is a dish that is deeply rooted in the cultural and culinary traditions of Bihar, and is loved by people for its unique taste, texture, and nutritional value. Whether you are a fan of spicy food or not, Litti Chokha is definitely a must-try dish that is sure to leave you feeling satisfied and satiated best cooking oil for diabetes. So, the next time you visit Bihar, make sure to indulge in this delicious and wholesome meal, and experience the true flavors of this vibrant and diverse state.

https://salonioil.com/handi-chicken-recipe-%e0%a4%b9%e0%a4%be%e0%a4%82%e0%a4%a1%e0%a5%80-%e0%a4%9a%e0%a4%bf%e0%a4%95%e0%a4%a8-%e0%a4%95%e0%a4%b0%e0%a5%80-uttar-pradesh-traditional-recipe/

[mousouotome]

How to Choose the Best Laminating Machine

Laminating machines are used in many industries for everything from manufacturing to stationary. Packaging materials such as cement bags are typically laminated, while stationary items require a laminating machine. You might have noticed local stationary stores that offer laminating that allow customers to have their college degrees as well as other important documents laminated to ensure they don't become damaged by the weather or other natural causes.

So, if you're looking to purchase a laminating device for your stationary business or to laminate your product like bags, bags, etc. you'll have to learn about some laminating machines and how to buy them. Therefore, this article is an essential guide for anyone who is considering buying a laminating machine who are confused on how to get the right machine.

What are Laminating Machines?

Large and small laminating machines can be used to laminate large or small items. This shields the object from any external environment. Some common examples include filled bags or paper that are laminated to increase their strength. For instance, a wheat grain bag or flour bag is often laminated by the bag maker, so the flour doesn't leak out and the bag stays solid. This is the appeal of laminating equipment.

How to Purchase Laminating Machines

In order to choose the best laminating machine that is right for you There are a lot of factors to consider. Here are a few examples. Assume that you are purchasing the laminating equipment to laminate paper.

1. Size of the input

If you're looking to purchase laminating equipment, you should make sure you choose the biggest paper feed size. The most popular size of laminating machine is A4, however if you want to laminate larger sizes of paper like A3, A2, or A1 it will cost more money. The machines also take up more space.

2. Warm Up And Preheat Speeds

Laminating machines must be heated up prior to making use of it. The laminator laminates paper using heat. The heat melts the plastic, and the roller presses it down to allow it to bond. The melting of the plastic requires heating up the laminator. Different laminators come with different warm up and preheat speeds. Find out which one best suits your requirements.

3. Lamination Speed

The rate at which paper is laid down, inserted and then released is called the speed of lamination. This is determined after subtracting the preheat and time to warm up. Laminators are able to laminate only several pages at a time. The speed is counted by lamination papers per minute (PPM).

4. Quick Jam Release

If the paper gets jammed halfway through lamination, some laminators have the option to let go of the jammed paper. This can also increase the total cost of laminators. Think about whether you actually require this feature and whether it is worth the investment.

Conclusion

Now that you've understood what features to look for in laminators, the following thing to do is buy one.The world today relies on China to acquire technology. Many well-known brands in the world have outsourced technical products to Chinese producers. It's possible to do similar.

[garafigodur]

3sb3400 1a pdf writer

 3SB3400 1A PDF WRITER >>Download (Telecharger) vk.cc/c7jKeU

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[pinerbrew]

Air fryer hush puppies

Air fryer hush puppies plus#

Air fryer hush puppies free#

They are still pretty delicious reheated this way. This way, you can just take one or two out at a time and heat them up. But, I also make them ahead of time and freeze or refrigerate them. I do think they taste the best when made fresh. Then, I just take out what I need and heat them up in the air fryer or microwave. You could also freeze them in a freezer-safe container like a freezer zipper baggie.

Air fryer hush puppies plus#

Then, I just reheat in the air fryer or microwave for 30 seconds. 2 Pieces of Crab Cake plus One of the Fried Basket with 2 sides. Since these have cheese them, I like to store them in a zipper baggie in the fridge for up to 4 days. Stuffed with chicken, tuna, or ham salad.Instead of serving a side with dinner, you can totally turn these into a meal themselves for breakfast, lunch or dinner Here’s a few ideas to make them sandwiches: Turn these cheddar biscuits into a sandwich Remove from air fryer, serve with butter immediately. A southern hushpuppy championship is held annually in Lufkin, Texas, and they are also available throughout the United States at restaurants serving deep-fried seafood.Lay the biscuits into the air fryer basket and cook for 9 minutes or until golden brown. Hushpuppies are strongly associated with the Southern United States. … Indian boiled cornbread is present in Southern cuisine as “corn meal dumplings”, … and as “hush puppies”… To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the “soul food” eaten by both black and white Southerners. It could be fashioned into high-rising, fluffy loaves or simply fried for a quick meal. Air fry until golden and crispy, 9-10 minutes. Use a 30 disher to place puppies into air fryer basket, do not crowd. In large bowl, mix all to a stiff mix, rest 5 minutes. 7 GB A1 Speak To Me 1:30 A2 Breathe (In The Air) 2:43 A3 On The Run 3:30 A4 Time 6:53 A5 The.

Air fryer hush puppies free#

Cook until puffed and golden brown, about 9 minutes. Listen free to Tool 72826 (Cold and Ugly, Hush and more). Coat the tops lightly with cooking spray. Scoop 4 heaping tablespoonfuls of the chilled batter onto the prepared basket. Remove the basket carefully line with foil and coat lightly with cooking spray. The best Air Fryer Hush Puppies (85.4 kcal, 16.3 carbs) Ingredients: nonfat cooking spray 1 cup yellow cornmeal cup all-purpose flour 1 teaspoons. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization.Ĭornbread was popular during the American Civil War because it was inexpensive and could be made in many different shapes and sizes. Line fryer basket with foil and lube with cooking spray. Preheat air fryer and fry basket to 400F for 10 minutes. The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. One thing I do miss about living “up north”, people think cornbread has to have sugar, and that hush puppies are shoes.Ī hush puppy (or hushpuppy) is a small, savoury, deep-fried round ball made from cornmeal-based batter. At the end of the day, that does not matter, just serve these. I say serve with butter, some folks want to serve this with honey. One MIGHT, add a bit of crumbled fried bacon into the batter, just for the taste. But again, hush puppies deep fried and smeared with a bit of bacon drippings… Hard to beat. I’ve rebooted this from December 2012, and updated to use the air fryer, so it is a little less messy, and a bit healthier. This is a perfect side dish for a fried fish dinner, say catfish, or as a bread to match a chili or thick rich stew. Just a fried bit of cornbread batter, seasoned with salt and cayenne, maybe with some onion, garlic and jalapeno mixed in.

[recipeclips]

6″ sponge cake recipes

https://www.allrecipes.com/recipe/246765/moms-sponge-cake/ -- Bake at 350˚F for 23-28 minutes for 9″ cake Ingredients 2 eggs 200 g white sugar 128 g all-purpose flour 1 teaspoons baking powder 1/4 teaspoon salt 2 tbsp+2tsp milk powder 110 ml water (1/2 cup milk) 30 g 2 tbsp butter 1 teaspoon vanilla extract https://chefgohan.gnavi.co.jp/detail/4377/ https://www.youtube.com/watch?v=ein4XZcdNQw&t=935s -- Bake at 180 C / 356˚F for 35 minutes for 6″ (15cm) cake -- Bake at 180 C / 356˚F for 24 minutes for 4.75″ (12cm) cake 材料・調味料 分量 下準備 ■ ジェノワーズ（スポンジ生地）   全卵   150g 約3個 卵黄   15g 約1個 グラニュー糖   110g 薄力粉   80g ふるっておく バター（16g） サラダ油（10g） バター   30g ■ クレームシャンティ（ホイップクリーム）   生クリーム　乳脂肪分35％   200g しっかり冷やしておく　※乳脂肪分40％を400gでも良い。 生クリーム　乳脂肪分42％   200g しっかり冷やしておく グラニュー糖   32g バニラエッセンス   1滴 ■ 飾り  イチゴ   17個 ヘタをとり、うち10粒を半分にカットしておく  https://natashaskitchen.com/easy-sponge-cake-genoise/ -- Bake at 350˚F for 23-28 minutes for 9″ cake 3 large eggs 1/2 cup granulated sugar, 105 grams 1/2 cup all-purpose flour, 64 grams 1/4 tsp baking powder https://letthebakingbegin.com/simple-yellow-sponge-cake-recipe/ Ingredients 4 large eggs 1 cup granulated sugar Dry Ingredients 1 cup all-purpose flour 1 tsp baking powder Liquids 2 TBSP melted butter 1 Tbsp hot water 1 tsp vanilla extract https://www.spatuladesserts.com/tender-moist-tall-sponge-cake-full-baking-guide/#recipe Ingredients ▢3 Eggs room temperature yolk and white separately ▢150 g Granulated sugar ▢2 Teaspoon Vanilla extract pure ▢100 g Whole milk room temperature ▢80 g Vegetable oil ▢190 g Pastry flour AP works too https://www.kyounoryouri.jp/recipe/3763_%E3%81%84%E3%81%A1%E3%81%94%E3%81%AE%E3%82%B7%E3%83%A7%E3%83%BC%E3%83%88%E3%82%B1%E3%83%BC%E3%82%AD.html -- Bake at 340˚F for 45 minutes for 7″ cake きょうの料理レシピ いちごのショートケーキ 島本 薫 さんのレシピ (直径18cmの底が抜ける丸型1台分)  エネルギー ／3290 kcal 【スポンジケーキ】 ・全卵 （大）150g（約2+1/2コ分） ・卵黄20g（約1コ分） ・グラニュー糖90g ・薄力粉90g ・バター （食塩不使用）20g ・牛乳大さじ1 【シロップ】 ・水40ml ・グラニュー糖25g ・キルシュ小さじ1 ＊さくらんぼのリキュール。 【ホイップクリーム】 ・生クリーム400ml ・グラニュー糖60g ・いちご （中）17～20コ ・バター ・強力粉 ======================= https://www.bbcgoodfood.com/recipes/sponge-cake Ingredients 225g softened butter 225g golden caster sugar 4 large eggs ½ lemon, zested 1 tsp vanilla extract 225g self-raising flour splash of milk Optional fillings of lemon curd, jam, lightly whipped cream icing sugar for dusting https://www.jamieoliver.com/recipes/fruit-recipes/strawberry-cream-sandwich-sponge/ Ingredients 225 g unsalted butter (at room temperature) , plus extra for greasing 225 g white caster sugar 1 teaspoon vanilla extract 4 large free-range eggs 225 g self-raising flour 1 teaspoon baking powder 1 splash of milk FILLING 200 ml double cream 1 vanilla pod 1½ tablespoon of icing sugar , plus extra for dusting 250 g fresh strawberries

[kcileex]

𝐁𝐀𝐊𝐈𝐍𝐆 𝐖𝐈𝐓𝐇 𝐊𝐀𝐈𝐋𝐄𝐄 𝐀𝐃𝐀𝐈𝐑:

There’s more than just cooking with Kailee, she has a good heart in the kitchen and knows how to cook some good ole food!

Hey guys, yes it’s me Kailee and we are back. Today I am making homemade holiday chocolate brownies! Also known as christmas brownie sticks. I can’t wait to show y’all how everything comes out, it’s going to be so good. Just imagine the taste of the mints and sprinkles in your mouth, along with the brownie, pretty much A1. But right now, I’m am going to give y’all all the instructions and steps to make my holiday brownies, stay tuned! Love Kailee, Xo.

INSTRUCTIONS:

Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract and food coloring, until well-combined.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.

Fold in mint candies and cover bowl with plastic wrap. Chill in refrigerator for at least 30 minutes.

Once dough has finished chilling, preheat oven to 350F and line a cookie sheet with parchment paper.

Drop brownie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared brownie sheets, for perfectly straight brownies roll dough in your hands into a smooth ball.

Bake on 350F for 11-13 minutes. If desired, gently press additional mints into the tops of each brownie for decoration while they are still warm.

Allow brownies to cool completely on brownie sheet before removing!

INGREDIENTS:

1 cup unsalted butter softened

1 2/3 cup sugar

2 large eggs

2 teaspoons vanilla extract

3-5 drops bright green food coloring

3 1/3 cups all-purpose flour 2 teaspoons corn starch

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup red and green springles and mints plus additional 1/2 cup for topping brownies, if desired

PREP TIME: 25 minutes

COOK TIME: 12 minutes

TOTAL TIME: 37 minutes

SERVINGS: 36 cookies

Enjoy!

[innaminitus]

Possessive

THIS STORY IS A PART OF MY 1,5K FOLLOWERS CELEBRATION YOU CAN LEARN ABOUT HERE.

This story is for: @ladyloggy

Request: Could you do A1 and F7 for Tommy Shelby please? Thanks so much and congrats on the milestone!!!

Prompts:

A1. You seem pretty young to be searching for that kind of fun

F7. What did I marry into?

Pairing: Tommy Shelby x reader

Warnings: slight smut, language

Word count: 695

A/N: that’s the last one! thank you to everyone who requested something <3

“Daddy? Can you teach me how to use it?” He looked over the desk to find his daughter with a gun in her small hands. Pretty locks escaped her ponytail as she examined the weapon from each side.

“Why would you want to use it, eh?” He took off his glasses and congratulated himself disarming the gun earlier.

“You use it.” She shrugged. “Mom uses it. Uncle Arthur and auntie Polly and auntie Ada use it, too.”

“We only use it if we have to,” he said, walking over to her. “And you are too young to be searching for that kind of fun.” He took the gun from her and put it high on the bookshelf next to him before leaving the office. She followed him like a puppy.

“But what if I had to use it? And I won’t know how?”

She was stubborn, just as her mother and he couldn’t hold back a slight smile.

“We’ll make sure you don’t have to, alright, baby girl?”

“But what if?”

“End of conversation, Shelby.” He went into the kitchen, knowing well he would find you there.

He loved the sight of you cooking. You were in your kingdom, with flour on your cheek and oil stains on the apron. You gave him the feeling of home, of being safe and calm. Marrying you was the best decision he ever made.

“What are you arguing about today?” You asked, cracking an egg into a glass bowl.

“Your daughter wants to learn how to use a gun.” He raised his brows and pointed at her.

“I’m pretty sure that’s your daughter. My daughter is a lady and doesn’t play with such things.”

“But mooom, it’s useful–“

“There’s no need for you to use a gun.” You were calm, as always, and mixed the ingredients. “Now go and play in your room.” She furrowed and angrily turned to leave. “What did I marry into?” You shook your head and took the cigarette Tommy just lit. “Your family is so fucked up even she feels the need to use a gun.”

“Oy!” He pointed a finger at you and lit another cigarette. “It’s your family, too.”

“You gave me no choice, you came with the whole pack.” You dropped the spoon and came over to him. “Your crazy family and emotional baggage.”

“Are you trying to insult me?” He wrapped his arm around your waist and brought you closer. Your lips tasted like sugar and tobacco when they met his in a kiss.

“Just stating the facts,” you laughed when he tickled your side as revenge. “I’m just sayin’ I love you whole.” You kissed him again. “But if you let her use a gun I’m gonna have to kick you out.”

“That’s my house, darlin’.”

“Aren’t you possessive?”

“Only when it comes to what’s mine.”

His hands travelled down, to the hem of your dress and rolled it slightly up.

“Mr. Shelby, what is the meaning of this?” You murmured in his lips, slight smirk showing on your face.

“I just wanna show you how possessive I can be.” With these words one of his hands slid up to your underwear, pulled the lace aside and pushed two fingers deep inside of you, making you gasp loudly.

“Fuck, Tommy–“ You hissed at sharp pain of the rapid intrusion, but your body was faster than your mind, you were already wet for him as he pulled the fingers out only to push them back in.

He smirked at the feeling of your juices on his fingers, and you didn’t hesitate to kiss that smile, allowing you to mute your moan as his thumb began to rub circles on your clit.

Just as fast as it started, it ended. Tommy pulled his fingers out of you and you suddenly felt awfully empty.

“Tommy–“ He slowly, very slowly put his fingers into his mouth, licking every bit of your slick, groaning at the taste like a lion that’s about to feast. “Why don’t you finish…?”

“Oh, I plan to.” He turned to the door and you unwittingly squeezed your thighs. “You won’t be able to walk tomorrow.”

[caribbeanvibesblog]

As Promised per the Call me Cora Podcast: The recipe to my 24hr marinated roast. I pray you enjoy it and I will probably do a Cooking with Cora for mine soon. Cora Be Roasting Roast ♣ Marinate your 5-8lb beef roast for 24hrs • 1 cup Worcestershire • 1/2 Cup A1 Sauce (your preferred) • ¼ cup Olive Oil • 1/3 a cup Lawry’s seasoning salt • 1/3 a cup Cajun Seasoning • 3 tablespoons of Black Pepper • 3 tablespoons of brown sugar • ½ Cup Apple Cider Vinegar • ½ cup Apple Juice • 3 tablespoons of salt ♣ Take Out Marinate Roast let rest to room temperature Sear the Roast on both Sides in a cast iron skillet place in roasting pan reserve the juices. • Put a seasoning blend(frozen bag of bell peppers, onions, red peppers, and celery) in the juices cook veggies till tender. • Pour 1cup milk • Pour 1cup beef broth • Three heaping tablespoons of flour(may need more) • A stick of butter. • Let thicken to desired consistency o Pour gravy over roast o Cut up some Idaho potatoes, & carrots & place on top. o Cover with foil o Bake on 375 for three hours or bake for 16hrs on 200. Serve with Rice or Mashed Potatoes and Greens.

[eiridiel]

Some months back I noticed this display in Draenor and decided I would name each and every one of these. Since I’ve a spot to share, I thought I’d do so now here. Each row is designated as a letter top to bottom, and each column a number. I only went up to 8 as the right most display is identical to the left. Row D refers to the bags. A1. Ground Flame- Fireweed reduced to a powder, used to give heat and a smokey flavor. A2. Starflower petals (Ground)- Used as a stimulant in dishes. Most frequently used in preparing breakfest. A3. Salt (Sea)- You know what salt is, I hope. A4. Vraetin Petals- Petals of the vraetin flower, dried. A5. Moonlit Herbs- Though it provides a flavor not unlike oregano, it is usually used decoratively, garnishing dishes and giving them a soft glow. A6. Pharii- A mix of Chakbo Flour and lunarblossom, used to thicken and color. A7. Talador Orchid- Used more often as a garnish than a direct ingredient, though its stamen are often used in cooking. A8. Kela- A spice not unlike nutmeg or mace in flavor. B1. Rice- You know what rice is. B2. Skian’bo (ground)- A slightly sweet, pepper like spice. Ground up. B3. Dragon dust- Dust collected from faerie dragons. Though more typically used for its magical properties, some dishes make use of it. B4. Skian’bo (whole)- A slightly sweet, pepper like spice. Whole dried seeds. B5. Purple lentils- They are lentils, but purple. B6. Anchorite’s Weed- A spice, functionally similar to ajwain. B7. Chakbo Flour- The dried ends of Chakbo leaves turned into a powder. Used typically as a thickener for sauces and soups, but can be use do bread things. B8. Lunarblossom- Though more often used as gifts to show affection, lunar blossom is sometimes utilized in cooking, used more for color than its flavor which is comparable to roses. Seeds of this plant are dried to make Skian’bo. C1. Shimmerspores- Spores collected from shimmershrooms. C2. Or’vren- Talador Orchid Stamen. C3. Vraetin (Ground)- Seeds of the vraetin flower, a climbing plant. Most comparable to cumin. C4. Slumberbloom powder- A spice with sedative properties. Usually used in dinner to add flavor and help one to get to sleep, or make sure the kids are not up all night. C5. Saffron- Self-explanatory C6. Agrin Root- The root of the Agrin plant. Most comparable in taste and use to ginger. C7. Riot Dust- Ground riotvine. Typically used more for remedies than it is for its almost pungent flavor. C8. Violet Curry- A spice blend that ultimately holds a violet hue. Used to make curries or just to spice things. D1. Dried Arinor- Dried Arinor petals. A stimulant, often used in making drinks. D2. Draenor Pumpkin Seeds- The seeds of a large yellowish-white spiky gourd grown by the draenei, typically referred to as pumpkins. More often roasted than not. D3. Chakbo Leaves (Sliced)- Sliced up chakbo leaves. Used similarly to aloe or cactus in food. D4. Starflower Petals- Used as a stimulant in drinks. D5. Arrowbloom Petals- Petals of Arrowbloom. Has a taste most comparable to basil. D6. Draenor Pumpkin Spines- The spines of the draenor pumpkin. Typically soaked then boiled before eating. D7. Pink Lentils- They are lentils, but pink. D8. Flytrap Teeth- The teeth petals of the Gorgrond Flytrap. Tart in flavor.

[tallboislim9000-blog]

Irish Cuisine at Tigin, St. Louis, MO

Take a look at that. Doesn't look too intimidating does it? Fasten your seatbelts, this is gonna be a bumpy ride.

Tigin is a friendly Irish pub/restaurant located in downtown St. Louis Missouri. Just a skip away from the Gateway Arch, Top-Notch Axe Throwing and visible from bustling 4th Street. Don't let the foot traffic scare you off though, the staff is among the most welcoming in the area and the food will warm your aching little heart. While the experience was overwhelmingly positive, the dark details surrounding authentic Irish cuisine can be a rather bloody affair. Read on and I'll detail the harsh realities.

1. Bangers. Bangerz is something different (though equally delicious [in a strictly musical sense I promise]). These bangers were warm and mild sausages spicing up the place with a rich red hue and a sort of soft, meaty texture that might be unfamiliar to most folks in the United States, but the flavor isn't much of a surprise. Pairs great with eggs. You may be thinking that this doesn't seem too dark or harsh, and it's not. The worst is to come.

2. Eggs. As it would turn out, Irish eggs do not come from a unique bird, but typically something called a chicken, which if you don't know, produces most of the eggs consumed in the States. The eggs at Tigin were great, but again, not exactly out of the ordinary. A delicious and light protein source that goes great with breakfast meats though? Yes.

3. Mushrooms and tomato. The last of the ordinary players here at the Irish breakfast (or "fry up"). Again, some roasted tomatoes and mushrooms that add color, texture and some manner of micronutrient to the early meal, giving a pubgoer a little break from the heavy, greasy powerhouses gracing the rest of the meal. So with that out of the way, aka nestled safely in our stomachs, it's time to move on to the interesting stuff.

4. White pudding. This mysterious round sausage looking deal is another vaguely meaty addition to the fry up. It looks delicious, no? Well, it is. It tastes like pork sausage, even though the ingredients frequently cited in the birthing of this breakfast food include liver and various other organs mixed with flour, oatmeal, or other plant based fillers. While white pudding is more than just the sum of its odd ingredients, it is definitely the start of the Irish breakfast foods that venture into the realm of disturbing to the stereotypical American customer. If you can get through the mental block though, it can actually be enjoyable. Just like Spiderman 3.

5. Black pudding. Frequently called... Blood sausage. Of all the things featured in a fry up, this is the one that most outside Europe may struggle with. Black pudding is pork blood mixed with fillers and pressed into a sausage. It's good for you. But it's also terrifying. In the United States, the thought of consuming blood doesn't appeal to most of the non-vampiric populace. But, the strange, dark, congealed substance packs a mild flavor and bread-like texture that pairs well with sauces. I rather enjoyed my two slices, one plain and one slathered in a typical Irish sauce resembling A1 steak sauce here in the United States. The best advice I could give for people who are scared is to just... Not think about it.

6. Rashers. These are the most extreme thing on an Irish menu. Why? Because it is frequently called "bacon," but it seems like ordinary thin, soft ham. Does that look like bacon to you? Not really bacon-like in the traditional (American) sense. To be fair, Canadian bacon is very much like this as well. It seems like a sort of stab in the back, but in all fairness, it's delicious. The perfect breakfast food. It may only be eclipsed by regular bacon. Hands down, the best part of the Irish breakfast. I recommend saving it until last, as a reward for finishing your pudding.

[i-fly-xwings-blog]

Irish Breakfast~

I started my cuisine adventure today at 11 o’ clock in St. Louis at a little Irish pub called Tigin. The bus ride felt very long since I was hungry from not eating that morning in preparation for the big breakfast I was about to have. I was very excited to finally sit down and I anxiously anticipated the meal that was about to be served. While we were waiting for our food, I talked with my friends at the table who were all excited but also slightly nervous for the Irish meal. I was mostly worried about the flavors of the white and black pudding, and if I would outright hate it or not.

When the food arrived, it was a large plate full of mostly meat. I had anticipated this however, after researching traditional Irish foods the day before. I dove right into the scrambled eggs, since it was a food I recognized. They were quite tasty and I decided to try them with some HP sauce, which had been imported from Ireland. I was not a huge fan of the HP sauce, it was too vinegary for my liking. Justin, our host, came by not long after I had tried it and told us that HP sauce is like the English version of A1 steak sauce, that is how I learned that HP sauce is more popular in England than it is in Ireland. Justin also told us that every meat we had eaten was imported from Ireland as well, which was interesting and exciting to learn. I was quite glad that I had gotten to eat authentic Irish meats.

When it came time to try the meat, I was nervous. I was not familiar with a single meat on my plate and I had no idea where to start. I ended up trying the rashers first, since it had the likeness of ham and I love ham. The rashers were by far the best part of the meal in my opinion. They were just the right amount of salty but also not too dry. They were quite delicious. Next I tried the bangers. I learned from our kind waitress that bangers were different from American sausages because they were ground up three times instead of one. Because of this extra processing, the meat turned out to be quite soft, and I could not get used to it being that way. The flavor was good, the texture just threw me off. Next, it was time for the white and black puddings. I started with the black pudding, since eating what was practically congealed blood and flour, sounded more appetizing than pig intestines. I took a large bit and was immediately relieved. There was no outright ‘bloody’ flavor and overall it was not terrible. In the end, I could not wrap my head around the fact that I was eating blood so I stopped and moved on to the white pudding. I took one bite and stopped. The white sausage was by far my least favorite item on that plate. Overall, the food was pretty good. I’d give traditional Irish breakfast a 7/10, although to be fair, I am a picky person.

Even though the food was not my favorite, I was very glad for the opportunity for a chance to eat traditional Irish food and I am very thankful of Justin’s and the rest of the Tigin staff’s hospitality. I left the restaurant feeling like Reaghan in my last photo.

https://www.chowhound.com/pictures/irish-breakfast-for-st-patricks-day/black-pudding-white-pudding-irish-bacon

[brownsweets01]

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