#Might I add the chefs from ratatouille | Explore Tumblr Posts and Blogs

jimlingss · 3 years

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can i request a yoongi chef au? i feel like yoongi's culinary skills are underrated, and I'm just a slut for chef aus in general

Anonymous said: Hi I saw ur request open posts for the new year!!! Could u write more yoongi stories🥺?!?! Your stories are so fantastic and i’m thirsty for more yoongi lolol🤪(hopefully u get enough votes to do more of him haha)

I feel like Jin’s the one who’s usually written as the chef, prob because he’s the better known chef in BTS, but you’re right! There’s gotta be more chef Yoongi!AUs, so here you go!!!

↳ Buttering Up

2.2k || 100% Fluff & Flirtation || Min Yoongi || Chef!AU

He clearly doesn’t know who you are.

“Sorry to keep you waiting.”

You hum, arms crossed as you eye him up and down. His black hair is practically a bowl cut, bangs covering his forehead. He’s in casual clothes — a taupe trench and black pants — looking like he’s ready for a trip to the grocery store rather than to cook. You wonder where this child crawled out from.

“You’re Yoongi?”

“That I am.” He approaches the door of the restaurant before plunging his hands inside his trench coat pockets. He fishes out the key and unlocks it, ushering you inside. “Hope you don’t mind that the restaurant’s closed down.”

You mind much more that he left you waiting on the cold city street for over ten minutes. You still can’t believe he was late. The audacity.

“I would’ve liked to see how you and your staff do your dinner service.”

“Unfortunately, we’re booked full for the next two months.”

You scoff — how doesn’t he know who you are? You’re a food critic who’s brought highly regarded restaurants to their knees through a review of five sentences. Your words alone has had rippled effects in the industry. Even the most talented chefs hold their breaths when you taste-test.

You make Gordon Ramsey look like Mother Teresa.

This Yoongi character is much too arrogant to not respect you. His new and upcoming restaurant might have raving reviews, but you’ll see what’s really going on.

“Sit wherever you’d like.”

There are no waiters in fancy garb, no hand sewn tablecloths made of silk. He doesn’t even pull out the chair for you. Instead, he’s off flickering on the lights of the restaurant while you choose a wooden table and chair right in front of his open kitchen — which is a horrible mistake in itself.

Open kitchens have always been a concept that has fallen short in your eyes. It’s much too noisy during dinner service and it gets smelly fast. Who actually wants to leave smelling like butter and oil?

It’s something you note as you get settled.

Your coat drapes at the back of the chair and then you watch him. Yoongi’s taken off his trench as well, revealing a white long sleeve that he’s beginning to roll up to his elbows. He’s lean and his build is small, but somehow, he’s far from being scrawny. You gawk at the veins running up his forearm until he casually asks—

“Do you have a preference for wine?”

“I’m fine with any.”

He hums and comes over from the glass cabinet with a bottle of chardonnay and a wine glass. Yoongi pops the bottle easily and pours into the pristine glass with a mere tilt of his wrist. You watch the stream fill the glass a quarter way full.

“Is there a menu?”

“You don’t need one.”

Your brows raise. “Excuse me?”

“If I were you, I’d put myself in the chef’s hands entirely and go with their recommendation.” He strides away, placing the wine bottle on the other table and then he turns with a glint in his eye and his mouth slightly crooked upwards. “Unless, of course, you don’t trust your chef.”

Oh. He’s confident.

You can’t wait for his ego to blow up in his face.

“Fine then.” Your head tilts upwards. “What’s your recommendation then?”

He rounds his way to go into the kitchen that’s only a few meters away from where you sit. “Risotto with grilled chicken breast, topped off with caramelized onions, mushroom, grilled zucchini and sautéed tomatoes.”

You roll your eyes. What a basic dish. Isn’t it just rice? And with chicken breast?! Ew. It's guaranteed to be bland.

“Alright then.” You give a smile that might be more mocking than intended. “We’ll see how it tastes.”

Yoongi starts and while sipping the chardonnay, you take a good look at the restaurant from your spot. The place is rustic with a hint of contemporary. There’s exposed brick, wooden tables and chairs, and low, yellow lighting. There’s nothing particularly impressive about the place.

Soon, the sound of rapid, rhythmic chopping fills the space and then sizzling. You watch him intently. And you’re appalled. This Yoongi guy commits the worst cooking sins — his pan is cold when he starts throwing on ingredients. He cooks with olive oil. He overcrowds the pan. And he doesn’t even taste test once as he cooks.

What the actual fuck.

There’s a line between arrogance and insanity, and he was crossing it.

You cringe when he starts using his metallic spatula on the non-stick skillet.

Is he even qualified to run a restaurant?!

Or maybe your assistant sent you information about the wrong restaurant? Or maybe this was not the guy you were supposed to be eating from. What if he poisons you or kills off all of your taste buds?! Your career would be ruined.

“Everything going okay?” you pipe up.

He glances up at you for the first time, eyes peering past his bangs. “Yep. Should be done in five.”

Food is simple. It either tastes good or it doesn’t. But the higher up you go and the fancier it gets, the more convoluted the food tastes with bland flakes of gold and the same old truffle shavings. That or it’s entirely boring and unoriginal.

Or in this case, it might kill you. Which would be the first. And you’re not happy about it.

You feel unsettled when he plops the dish in front of you.

“Chef’s recommendation.”

“Thanks.”

You feel unsettled because it actually smells good. The aroma that fills your senses is flavoursome and buttery, and the thyme on top adds a fresh hint. You’re also unsettled because the plating isn’t actually bad. It’s been presented in a pasta bowl with wavy designs and the chicken breast is thinly and neatly sliced on top. It’s clean. It’s bright. It’s colourful.

But the most lethal poisons are the appetizing ones.

“Are you going to wait until it gets cold?”

You look up, brows raising at how he’s gotten comfortable in the chair across from you. Usually the chefs and waiters or waitresses like to skedaddle off and leave you to your own thoughts, too afraid to stand in your intense scrutiny. But Min Yoongi twists off the cap of his water bottle and casually downs it in front of you.

“I’m just looking at the presentation.”

“Tastes better than it looks,” he exhales after swallowing his water.

Your expression becomes skeptical. But you take the silver spoon beside you anyhow and decide not to waste any more time.

The spoonful goes into your mouth. He watches you. You chew.

Instantly, you halt.

The flavour hits your tongue. Creamy. Thick. But each individual grain of rice still has some firmness with a discernible texture. It’s been done al dente. There’s sweetness from the caramelized onions. An earthy flavour from the mushrooms. A zesty touch from the thyme. The chicken breast is somehow still juicy and the tomatoes burst on your palate.

Suddenly, you’re thrusted back into your childhood. Those summer days spent in the cottage. Sun-kissed cheeks, dirtied knees, cotton dresses. You can hear your late grandmother in the kitchen. The way she calls out that it’s lunchtime. You can feel the comfort of family and love.

It feels like you’ve become the food critic in the ratatouille movie.

You almost cry.

“What do you think?”

You clear your throat. You have to be honest. There’s no way you can lie about something like this. “It’s good. I think...this is the best risotto I’ve ever had. You cooked it perfectly and the toppings you chose were absolutely immaculate with this dish—”

You look up at him. Min Yoongi has an enormous, cocky smirk plastered across his stupid face.

It’s entirely off-putting.

“But of course,” you quickly add, “there are many ways you could improve on it. You could add cilantro—”

“That would unnecessarily drown out the notes of thyme you taste,” he rebukes without a single beat and you scoff.

“I noticed you didn’t add any pepper to it which could deepen the flavour.”

“Except this dish doesn’t need it,” Yoongi deadpans. “You don’t need to help me make any adjustments. I think I know what I’m doing better than you are. Just do your job and I’ll do mine.”

You suck in your cheek and narrow your eyes on him before you take another bite of the risotto while it’s still hot. “The food is delicious, but I must say, the company really spoils it.”

Yoongi’s slumped with one cheek resting in his hand, elbow on the table. He lazily stares at you with that smirk of his. “Really? Because if I didn’t know any better, you look nervous rather than annoyed.”

You scoff for the second time. “Why would I be nervous?”

“Maybe you didn’t expect the food to taste as good as it does and that makes me unexpectedly attractive,” he states plainly. You almost choke. You hit your chest as you sputter. “Or maybe you’re intimidated by me. I’ve gotten both before.”

You wipe your mouth with the napkin. “I’m afraid you’re not very perceptive, Min Yoongi.”

“Really? I think I am.” He smiles, the corners of his mouth quirked. “I’ve read your reviews before.”

You’re unamused. “Have you now? So you must know how difficult I am to satisfy.”

His smirk is sly and it’s jarring against his softer, more tender features. He’s smaller than the men you’re used to being around, but somehow it feels like he’s taken up the entire space of the restaurant. His focus on you is sweat-inducing. Even if you don’t want to admit it.

“I don’t think so. You’ve just been eating shit food,” he says bluntly and your brow cocks. “You just need someone good you can trust. Someone who can take care of you properly.”

You’re not sure if the double entendre is purposeful. You wouldn’t put it past him.

“And is this someone you?”

Yoongi shrugs and sits back. “It could be.”

You grab your glass of chardonnay and gulp the rest in an effort to stop the conversation before it completely derails into a different direction. Yet, Yoongi’s half-lidded and darkened eyes stay on yours with each swallow. He’s unfazed. Unbothered. And that bothers you even more — bothered in a way that makes your face hot.

There’s a clack as you put the wine glass down and gasp.

“I’m a professional.” You won’t be swayed so easily. “I can’t be bribed.”

“Of course.” He blinks as if he doesn’t know what you’re talking about. You glare at him and he gestures to the dish. “Please. Keep eating.”

You finish the plate.

“Do you want any seconds?” he asks as he gets up.

“I’m fine.”

“Are you sure?” Yoongi lingers, all too brazen and fearless. “If you don’t get any more now, you might have to come back for more.”

This time, you don’t try to hide the roll of your eyes. “That’s a presumptuous assumption.”

Yoongi smirks and his voice is husky. “After getting a taste from me, everyone comes back for more.

You scoff.

Min’s Restaurant Review

Three nights ago, I ate at Min’s Restaurant and met the main man in the kitchen. Unfortunately, he is a difficult person to interact with. I hope no one has the disservice of having to speak to the chef behind the dishes. Doing so may as well ruin the experience. Furthermore, his cooking methods are unconventional and unorthodox. It was completely shocking to watch.

However, and what I would consider most important, the food at Min’s Restaurant is spectacular. What Min’s Restaurant lacks in likeable personnel, they make up in the served cuisine. The meal that was prepared for me not only subverted my initial expectations, but overcomes, what I consider, what the food industry is lacking in this modern age exactly. Without unnecessary garnishes and ingredients, the flavours of Min’s Restaurant are both light and deep. It was an undeniable delight to consume and for the first time, I licked my plate clean.

It is undoubted that the man behind Min’s Restaurant has the hands of god.

You should have pride.

But you’ve always loved good food. It’s your Achilles heel. It’s the one thing you’ve been passionate about since you were a kid. The reason why you love your job.

Even after writing such a review, you find yourself booking another reservation. But as a customer instead of a critic.

Of course, they were booked full for the next six months, largely thanks to your review, and they swiftly refused you with numerous apologies. But they called back not ten minutes later. You have a feeling that your name finally sunk into them — that he had something to do with it.

That theory is confirmed when you arrive. The person in question is next to the seemingly nervous hostess as the noisy kitchen echoes throughout the busy restaurant.

In the low lighting, Min Yoongi stands there with a relaxed smirk. As if he was expecting you. As if he knew you’d come crawling back to him to eat out of the palm of his hand, literally and figuratively.

You hate that he’s right.

“Welcome back.”

#bts fanfic #yoongi fanfic #yoongi fluff #yoongi scenario #yoongi reader insert #bts scenario #bts fluff #bts reader insert #yoongi x reader #honestly this is one of my favourite drabbles out of the entire collection #I think someone else mentioned there's not enough flirty Yoongi out there #AND I AGREE #this man naturally has big dick energy and I love it lmao #jimlings #Anonymous

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pandaakatsuki · 2 years

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Y'all, I read a short description of what someone (anxielin) would do with a mcyt Ratatouille au and let me tell you IM IN LOVE WITH THE CONCEPT

they didn't give us much (literally only 54 words) lmao

FIC HERE <<<<<

But I did extrapolate on it. I might not add on to this more but here is some pics and what I thought about what they said

I need to hear everyone else's ideas now

IDK how tumblr really works, like reply?? Or te log or whatever, I need to hear someone say something about thisssss. I need someone making noise about Ratatommy AU too!!!

Peer pressure duo + Allium Duo 💕💕💕

This is copy paste from my comment on ao3:

Techno is discriminated against because of his unprofessional pink hair and he refuses to change it. Could be natural or not, but ranboo also has unconventional appearance, so in a sense, Techno feels empathy because he's been in/ is exactly in that position, but ranboo is so clumsy and inefficient for an upstart and Techno is Competitive TM that he thinks the other chef would group him and Ranboo together. NO WAY Techno would be tolerant of newbie bringing down the average skill + efficiency + professionalism of the team

Quackity would also be a good head chef candidate XD

Of course he hates Techno, he already has a height complex XD, his c! is already capitalistic oriented and controlling

Now these are a bit more out there;

Wilbur as Ran's dad (but not really c!wilbur, kinda actual soot) because: Wil also talks passionately about things like music, politics, and the thematic points in dsmp lore/ music, he's a bit more sweet like older Linguini instead of Phil, c!wilbur died when he realized LManburg couldn't be his and it almost /almost/ mirrors Older Linguini dying to heartbreak after losing his m!stars

Or maybe cynical c!Wil is Tommy's rat dad

Prison Warden!Sam Awesomedude is the food critic whose heart is warmed due to Tommy's cooking

Or Food Critic!Nikichu whose love of cooking /food becomes buried under the pressure she's under for being a highly regarded W o m a n critic

also, I love imagining Ranboo out loud being like, oh my god,,, I'm talking to a rat... | Tommy: >:0 well fuck you too!!! *scratches or bites ranboo*

Long post, have a quick sketch head chef!Quackity short king

#allium duo #peer pressure duo #technblade #ranboo #tommyinnit #mcyt fanart #ratatommy au #ratatouille au #fanart

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bangtan-madi · 4 years

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546 Days Without You — One: Negative 41

Pairing — Seokjin x Reader

Tags — boyfriend!Seokjin, older brother!Yoongi, producer/songwriter!MC, military au (ish), idol au (ish)

Genre — fluff, angst

Word Count — 3.1k

Summary — Kim Seokjin is your entire world, and that world falls apart the moment he and your older brother Yoongi are conscripted into the South Korean military.

Part — 1 / 15

A/N — Hey lovelies! This is the first chapter of an estimated 15 part series. Feedback is always welcome! I anticipate a chapter of this story going up every weekend, either Saturday or Sunday. Thanks for reading, hope you enjoy!!

(gif not mine. credit to original creator.)

Previous — Next

Not every great love story starts with a chance encounter, and not every beautiful relationship blossoms from love at first sight. Sometimes the universe has a sense of humor as she tosses two unlikely people at each other just to see what could happen.

Sometimes it's not love, but annoyance at first sight.

"All right, again, from the top," you state into the microphone at your desk. "This time, try to nail that middle note. I know you got it in you, Kook."

Jungkook glances up from the sheets of music that line his podium in the recording studio. From behind the glass, he gives you a big thumbs up and boyish grin.

"That's producer-speak for, 'Again...but with passion!"

You don't have to turn to know who's sneaked up behind you, speaking over your shoulder and into the mic so Jungkook can hear.

The youngest member snickers, replying, "Aish, I got it, Hyung. Go back to your own room."

"I finished recording mine!" Seokjin retorts, causing you to finally glance over your shoulder at him. "My vocals were flawless so it didn't take nearly as long as the rest of you."

Without thinking, you pop your elbow back just hard enough to hit Seokjin in the ribs. Being the dramatic fool that he is, Seokjin jumps back, cradling his rib cage as if he's just been shot. The look on his face only causes you to roll your eyes.

"Oh, you're fine," you murmur. "What were you recording anyway? You didn't say."

He shrugs. "Mostly just practice, nothing specific."

"Well, if you're done being secretive, can you go be annoying somewhere else, just for a few minutes so JK can finish his session?"

"What do I get out of it?"

You tap your chin for a moment, pretending to think it over. "My undying gratitude?"

Seokjin scoffs. "I already have that, Jagiya."

"C'mon, Jin," Jungkook intervenes. "Leave [Y/n] noona alone."

"Five minutes? Then I'm off the clock and all yours. Until then, maybe go bug my brother. I know that makes you happy."

At the mention of Min Yoongi, Seokjin's face spreads into a wide smile. He leans down, presses a quick kiss to your cheek, and says, "Okay, okay, I get it. I'll go bug Yoongi until you're done. Then I'm holding you to your word."

Attempting to hide the happiness that simple gesture brings you is hopeless, so you settle for saying, "See you in a minute!"

Seokjin flashes a wink as he reaches for the doorknob. "Don't you dare be late."

Once the oldest member has left the room, you turn back to Jungkook with a grin and wave of your hand. "You heard the man: Again, but with passion!"

After wrapping up at the studio—a task that takes closer to an hour than five minutes, like you initially promised—you turn off the lights and lock the door on your way out. Jungkook had really sung his heart and soul today, and you couldn't help the proud smile that stays on your face on the bike ride home.

You're lucky. Of this, you're very much aware. Not only are you involved in one of the most lucrative businesses in South Korea but the particular company you've dedicated yourself to for the past eight years is truly one of a kind. Big Hit has given you so many opportunities, just like all of the other five-hundred-ish employees. Your CEO, Bang Si-Hyuk who is often referred to as either Hitman Bang or Bang PD, is one of the most passionate and empathetic humans you've ever met. If it weren't for him, there's not a change Big Hit would be where it is today. The co-CEO, Lenzo Yoon, is also a talented man, but he came into the picture far later than Bang PD, around March of last year.

But your luck doesn't just stop with the company or its leaders. Your specific job is one you've always wanted. Not only do you get to manage some of the best music coming out of your country, but you get to produce and write it alongside the biggest band in the world. This is a group that includes some of the most important people to you, including your older brother by two years Yoongi, your boyfriend of four years Seokjin, and your best friends of almost eight years which make up the rest of the group.

You don't like to think of your life as fate or destiny, but hard work and a little luck paying off after years of struggling.

There's no greater example of your success than what you get to come home to. Some people might see the nice apartment in downtown Seoul and think that's what you mean by success. Nice things, nice home, nice location just down the street from Big Hit HQ. But what you mean when you say success is the person, or people, you get to come home to.

On most days, the entire band is at the dormitories a few blocks away, but a couple years ago, you and Seokjin decided to get a place to yourself so you could have some space as a couple. This is where you spend most nights, but Seokjin still splits his time between the two locations. Lately, you've noticed him spending more and more time at your shared apartment, and your heart sinks when you remember why.

The word feels like venom in your mouth, and your hands grip the handlebars tighter as you pull the bike through the front door of the apartment.

Enlistment.

Everyone knew this was coming. It doesn't make it any easier to accept. Big Hit's had lawyers fighting against the boys' conscription for years. They've tried every argument they could think of: their impact on the South Korean economy, the fact that the Idol projects were started by and are still majority funded by the government and thus they've already served, the Hwagwan Order of Cultural Merit they were awarded by President Moon Jae-in himself.

So far, nothing has worked, but they swore they would keep trying until the very last day.

A string of uttered curse words brings you out of your thoughts and back to your surroundings. The beautiful apartment, simple and elegant as well as lived-in and homey, gives you an immense sense of comfort. As you park your bike in the interior walkway, you hear even angrier muttering from the kitchen.

In the kitchen, Seokjin stands over a set of sizzling pans. Several ingredients are strewn across the counters, and the heavenly scent of traditional Korean food fills your nose. Soft instrumental music plays in the background.

The sight wouldn't be unusual if it weren't for Seokjin cursing at the pan that's holding what should have been mildly brazened vegetables. However, the greens are charred beyond recognition, and Seokjin's palm is clutched to his chest.

"Wow, that radish must have seriously pissed you off."

Seokjin jumps and lets out a yelp. Knowing how easily scared he is, the sight makes you giggle, much to his dismay.

A scowl quickly replaces the fearful expression. "It's not nice to sneak up on an unsuspecting boyfriend, you know!"

"You'll live," you reply, teasingly popping a small slice of carrot into your mouth. You gesture for him to extend his hand. "Let me see?"

The brunet offers his hand, and you examine his palm. There's a small burn there, nothing too nasty, but it does look like it hurt a few moments ago. You bring the palm to your lips and kiss it tenderly before moving towards the pan of burnt vegetables.

"Burning the food and then yourself. Are you feeling okay, Jinnie? It's not like you to be so careless in the kitchen. I'd expect this sorta thing from Joon, but not you." Lifting your eyes to meet his, you add, "Something on your mind?"

Seokjin's smile tugs at the corner of his mouth, but not in the way it usually does. It's not playful or teasing, nor is it caring or empathetic. It's a little sweet, a little sad, and a little bit too revealing of what's going on underneath.

"Honestly? I just wanted to have a nice night with my Jagiya. No talk of the album or tour, no one or several of the guys interrupting, no one but us. And I wanted to impress you by making your favorite meal!" He runs his un-burned hand through his hair, messing with the long black ends absentmindedly. "I guess I have a lot on my mind, and it distracted me."

You remove the pan of ruined food and place it quietly in the sink. "You wanna talk about it?"

"You probably already know, Jagi."

You do. Of course, you do. What else could make the happiest person you know this distracted and frustrated?

It's just like a few years ago, and you feel your chest tighten at the thought of the friend you lost. You felt a similar sense of impending doom just before he left for the military, too. After all these years, you thought you'd forgotten that feeling, only to have it return ten-fold with Seokjin.

Shaking your head, you turn on a different playlist—something more upbeat, and turn back to Seokjin with a grin. "C'mon. I'm hungry, and you need a sous chef."

Seokjin's somber expression melts away. Reaching into the cupboard nearest him, he pulls out two chef's hats that belonged to a couple's costume set you'd worn for Halloween a few years back. Being the goofball he is, Seokjin kept both hats and forces you to wear them whenever you cook together.

Placing the item on your head, tucking your hair behind your ears, he gives his signature windshield wiper laugh at your eye roll.

"You can be my little chef!"

The reference to the animated movie Ratatouille, which you both adore, causes you to chuckle along with him.

"So does that mean if I yank on your hair, you'll do what I want?"

Seokjin's laugh becomes outrageous and uncontrolled. Realizing how your words might've sounded, a deep heat rises in your face, and you pull your sweater collar up to cover your cheeks.

Your boyfriend claps his hands, thoroughly entertained by your reaction. "Well, you can give it a try, Jagi! I think that jus—"

"—Shut up or I'll stab you."

The laughter didn't stop for another few minutes, and the teasing didn't cease the entire night. If you're honest with yourself, you wouldn't have it any other way.

Seokjin was right; it's nice for once just to be alone together. Not that you don't adore the boys—hell, one of them is your brother—but it is nice to have a quiet night in, filled with good food and great company. Despite it just being the two of you, nights like these are never dull. You doubt there's ever been a dull moment in the man's entire life.

After the meal is finished, you decide to do your usual wind-down routine: shower, skincare, dancing on dangerously damp floors to the sound of your favorite playlist. The usual.

When you are finished, you exit the bathroom and enter immediately into the adjacent master bedroom. What you should've seen is something simple: a few pieces of furniture, various personal items, and a large mattress in the center. However, it seems as if Seokjin's taken the opportunity while you're in the shower to redecorate.

All the pillows are on the floor, in front of the mattress. Several duvets cover the floor. Throw blankets line the space, and curtains are strewn in the air above it, creating a sort of carnival-esque tent. Fairy lights are strung from the ceiling down to the interior of the space. BT21 character pillows line the exterior, creating a walkway of sorts. The whole space looks cozy and enchanting and well thought out.

He's gone way out of his way to make tonight special, you think to yourself.

You grab a notebook from your nightstand before nestling down into the pillow fort. You're unsure of where Seokjin has sneaked off to but are fairly certain he'll be back any moment. Until then, you hum gently a recently crafted melody to yourself, repeating it over and over, until you get it just right. Once nailed, you sketch the notes onto the blank music sheets inside your notebook, knowing that if you don't write it down you'll forget.

Yoongi's notification pings from your cellphone. Placing your notebook on your lap, you read the text before swiping to respond, all the while continuing to hum the newly created melody.

"You can sing like an angel and yet you still refuse to do vocals for us." Your eyes lift to meet Seokjin's as he stands in the door. "Do you like holding out on us or something?"

After seeing Yoongi respond with a smiley face emoji and a thumbs up, you turn off your cell and drop it onto the pillows. "How long have you been standing there?"

He shrugs. "Long enough."

"And...why are you staring at me?"

"So I can have a better picture of you in my mind."

You toss your notebook aside with an exasperated groan, only causing Seokjin to laugh. "You're so cheesy, my god."

His playful smile doesn't fade as he approaches the pillow fort. "Worldwide cheesy is my second nickname, you know."

"I am not calling you that. And I do not sing like an angel. So...no. Not holding out on anyone."

"But you do write your own lyrics and melodies. You don't share most of that with us, either. Except maybe with Yoongi, but that's not fair."

Seokjin plops down on top of you, his weight causing an "Oof," to slip from your lips. He nuzzles his face into the crook of your neck and slips his arms under the small of your back.

"Are you seriously pouting because I tell my brother, my producer and songwriter brother, about my shitty drafts?"

A muffled, "Yes," comes from your boyfriend's mouth.

Rolling your eyes, you relax into the comforters and relish in the cozy and intimate atmosphere. One of your hands tangles in Seokjin's dark hair, playing absent-mindedly with his long hair. The other rests against his broad shoulders; your fingers dance along the edges of his ocean-blue sweater, the one you often steal for yourself.

"Tonight was really sweet," you whisper after a few minutes of silence. "You didn't have to go out of your way like that."

"I wanted to. We haven't spent a long of alone time together since we started pre-production on the next album. And before that, there was the tour for Seven. I feel like 2020 has been a year we've spent more apart than together, and it shouldn't be like that..."

His sentence trails off, and you know what his somber tone is implying. It's 41 days until his twenty-eighth birthday. What should be a day of celebration will most definitely be a day of mourning.

"There's still hope," you mumble, pulling him tighter to you. "The lawyers haven't given up yet. They're still working on getting you and everyone else an exemption."

"Yeah...you're right."

"Hold on, can you say that again? I didn't quite catch it."

Seokjin nips gently at your throat, earning a surprised giggle from you. "Watch it, Jagi."

After your laughter settles down, the peace of the evening returns along with the blissful quiet. It's not often that Seokjin is still or silent, but over the years, you both have found a rhythm that works for you. You have your obnoxious, loud, exciting times, and then there are the serene, still, hushed moments like these. Both are beautiful in their own way, but after a full day of work, this is exactly what you needed.

"I wish every day could be like today," you murmur, half to yourself.

Your brunet boyfriend moves slightly, resting his head on the pillow beside yours. He shifts you so you're curled up against his side, arms and legs tangled under the covers he pulls over you both. A yawn slips out, despite you trying to fight the signs of sleepiness. Your eyelids become droopy, and his fingers rubbing circles on your ribs doesn't help.

When a second yawn escapes, Seokjin chuckles and presses his lips to your forehead. "You can sleep, [Y/n]. I'll be here when you wake up."

Loving nothing more than to spend more time with him, you know he's right. It's been a long day, and you have another one ahead of you tomorrow. Instead of fighting him and slumber, you curl closer, pressing a brief kiss to his lips, then tuck yourself under his chin and wrap your arms around his small waist.

"Promise?"

As if to show you, Seokjin holds you tighter as he continues to run his fingers along your rib cage and spine.

"I promise."

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thefederalistfreestyle · 5 years

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One key scene helped cement ‘Hamilton’ as a Broadway legend. The team that crafted it explains how. (WaPo):

[. . .] When it was suggested that the interview focus on one galvanizing interlude of “Hamilton,” and how each played their part in making it happen, the reaction was immediate and electric. It was an opportunity for them to reflect on the profound psychic-income aspect of their group achievement and the ineffable bond that feeds artistic success.

“This speaks to a sense of trust that I think is evident, as you watch all of us kind of lean forward in our seats, getting a chance to talk about this one particular thing,” Kail, 40, says. “The difference between a show that might have an opportunity to be its full expression — when ideas are allowed to flow and be identified — and when they’re squelched, because it’s not your job or you shouldn’t be saying this or you don’t feel the comfort of being able to say it.”

“I’ve worked on other shows where you propose a change because the moment isn’t working, and all of a sudden, you feel the grins tightening, you just see the arms lock. With this group, that has never happened,” adds Lacamoire, 43. “There’s always been a thing about, ‘You know, this isn’t quite landing,’ and then we all think about, how can we make it better?”

[. . .]

The vignette-filled “Satisfied,” which comes smack-dab in the middle of Act 1, proves to be a wonderful springboard for discussion, because it embodies so many of the musical’s irresistible attributes: its restless, energetic resourcefulness; its ability to paint a historical mural and apply a modern varnish of commentary at the same time; its perspective shifts, its wit, its rigor. It’s no wonder the song drew on and conjured for Miranda and company all manner of cultural references, including “West Side Story,” “A Chorus Line,” “The Matrix” and “Ratatouille.”

It’s a song that was the breakthrough indicator of how much story their deeply researched musical, based largely on Ron Chernow’s best-selling biography, could pack into a conventional two-act structure. Because before “Satisfied,” Angelica Schuyler did not exist in the show. “The question of whether Eliza’s sister would be a character was up for debate,” Miranda recalls. “I mean, she is a confidante of her sister, she had these letters with Hamilton, and it’s, ‘Do I have time to get into that?’ ”

Devising “Satisfied” for Angelica, a role originated in 2015 at off-Broadway’s Public Theater and on Broadway by Renee Elise Goldsberry, who would win a Tony for it, proved crucial to developing the emotional core of “Hamilton.” It took Miranda about a month to write it, and it sets in motion the show’s tragic element, how passion unfulfilled — in this case, Angelica’s for Alexander — eventually tears apart Hamilton and those around him. The song, which includes ingeniously rhymed rap to dramatize the dizzying sophistication of Angelica’s own intellect, begins as Angelica’s toast to the marriage of Hamilton to her sister, Eliza; Angelica has introduced her to Hamilton during the previous song, Eliza’s “Helpless.”

“I liked the idea of a wedding toast,” Miranda says. “I’ve been to enough wedding toasts where the wrong things tumble out.”

“To your union,” Angelica sings in the five-minute-plus number’s opening segment, “And the hope that you provide/May you always/Be satisfied.” What then follows is what the song identifies as a “rewind”: going back to the events of “Helpless,” but told now from Angelica’s anguished perspective, in a way that crystallizes a pivotal facet of her character. “I remember that night, I might regret that night for the rest of my days,” she sings, in the song’s defining line.

In returning to that moment, Kail says, “we realized that there was an opportunity for Lin to play with the timeline, and the way that we moved through time.” That concept would repeat itself at another climactic moment of “Hamilton,” in the freeze-frame rendering of the bullet that fatally strikes Hamilton in his duel with Aaron Burr. It was not an original idea, actually: The creative team was borrowing a cinematic technique, one of many they use in the show.

Kail says: “This is something I talk to the actors playing Angelica a lot — about ‘Ratatouille’ ” — the 2007 animated movie about the rat that becomes a Parisian chef.

“Totally ‘Ratatouille’ ” Blankenbuehler interjects. “We use it as a verb and an adjective.”

Kail explains that the freezing of time in “Hamilton” has its parallel in the moment in the film when the food critic, voiced by the late Peter O’Toole, has an epiphany as he savors a piece of food.

“When the critic takes the bite, and you go into the critic’s eye, that’s what we’re doing,” the director says. In other words, the instant in which the cartoon critic samples the food stops time; viewers are given a protracted, imagistic impression of what is happening in the critic’s mind. That same stopping of time occurs in “Satisfied.”

“I love that, sonically, it takes someplace we haven’t been to before,” adds Lacamoire, the music director and orchestrator. For Blankenbuehler, the choreographer, “Satisfied” was a feast of new possibility, too: “I think the first time I heard the song was at a reading,” he says. “And I just remember the right hand on the piano, and the tinkles, and I instantly saw women suspended, like on top of a cake, like on pointe, like how things rotate on a wedding cake.”

But perhaps the most complicated choreographic element of “Satisfied” is what happens in the interlude in which prerecorded voices take us into the “rewind” portion of the song. Because the dancing ensemble, assembled for the wedding, physically rewinds, too, to the movement of “Helpless.”

“All of ‘Helpless’ goes counterclockwise,” Blankenbuehler explains. “So when you rewind in ‘Satisfied,’ and for just a moment you go clockwise, you understand it. When they dance in ‘Helpless’ and ‘Satisfied,’ the same dance movement matches both lyrics.”

[. . .]

It feels as though these guys could talk about this one song all day. But they all have other places to be. So maybe Miranda captures the essence of collaboration best as he listens to his longtime colleagues talk about their approaches to “Satisfied,” and then says with a laugh:

“These are all the things I do not see when I write a song!”

#hamilton #lin manuel miranda #thomas kail #alex lacamoire #andy blankenbuehler #choreography #hamiltunes #the art of making art #staging #the cabinet #washington post #interview

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thefearlessgastronomist · 5 years

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Cookbooks I’m Excited to Dive into in 2019

Cravings: Recipes for All the Food You Want to Eat & Cravings: Hungry for More

BY CHRISSY TEIGEN

I used to be indifferent to Chrissy Teigen. She was that lady married to John Legend and a television personality (what exactly does she do on Lip Sync Battle anways?)... but that that was about it. I didn’t even know or remember her as a model.

Then her cookbooks came out. I don’t know what it is about her recipes, but I think everyone was just as surprised as me at the success of Chrissy’s cookbooks. And naturally, their popularity piqued my interest. While many ingredients and meal ideas are day-to-day staples (like pork chops or mac+cheese), the spicy twists and Thai turns on various foods truly are recipes for food you want to eat. Paging through both books, I’m fairly certain I said “Yum” or “I want to try that” for just about every recipe. Not to mention, her humor makes her so incredibly personable.

Pull Up a Chair: Recipes from My Family to Yours

BY TIFFANI THIESSEN

I’ve mentioned Tiffani before, but let me do it again.

The first recipe of hers that I tried in my own kitchen was the Blackberry Jam portrayed on her show, and it became an instant hit (I even gave small jars away as parting gifts for a family get together; it is amazing on vanilla ice cream). As simple as making jam may be, I knew then that I wanted to try more of her recipes. I immediately ordered her cookbook when it was released.

Some of her recipes I might consider slightly posh, but trust me when I say they still easily doable and sound absolutely delicious. Just remind me to try her Grilled Artichokes again, now that I actually know how to properly eat them. *facepalm* Also, her hostess flair comes through in the last section of the book called “Picture Perfect Parties” – which has menu, decor ideas, and other such notes for hosting various types of get-togethers (i.e. tailgates, brunches, family campouts, etc.)

The Home Cook: Recipes to Know by Heart

BY ALEX GUARNASCHELLI

Over the years watching Food Network and Cooking Channel, I’ve really become a fan of Alex Guarnaschelli. She’s a fellow Italian (Italians have an unspoken bond lol), the first female to win Iron Chef and the second overall female Iron Chef (after Cat Cora), but really... the lady just knows her stuff. When I heard that she was releasing a cookbook, I was super excited to get my hands on it. Yes, me being excited about books of any form is a recurring theme for me.

One thing I look forward to in Alex’s cookbook – as well as with Giada’s down below – is experiencing how a fellow Italian does Italian food (although that is merely a portion of The Home Chef). We all have our own interpretations of Italian dishes based on our individual backgrounds. But I suppose that could be true of many cultures and many dishes.

Also mildly prevalent in Alex’s cookbook is the sort of... “upscale” demeanor that I might associate with professionally educated chefs. It’s not many cookbooks you find recipes for bouillabaisse, unless they trained went to culinary school or studied in France – or in Alex’s case, the two combined (she attended La Varenne Cooking School in Burgundy, France).

Magnolia Table: A Collection of Recipes for Gathering

BY JOANNA GAINES

I always try to resist the charm of Chip and Joanna Gaines... but guys, it’s really hard. And, not gonna lie, a lot of the merchandise from their line at Target is SO PRETTY and on my wishlist 😍 Damn you, Gaines’s.

While I am not entirely into the modern farmhouse aesthetic showcased on Fixer Upper or loosely included in their Target line, I am really feeling the down-to-earth homey recipes that Joanna shares in Magnolia Table. Many have that “fresh from the farm” Southern feel (based on her childhood in Kansas), where a handful of others include her Korean and Lebanese heritage.

Eat What You Watch: A Cookbook for Movie Lovers

BY ANDREW REA

I discovered this book at work and I absolutely LOVE the concept! In fact, I’ve been plotting a project for myself with a similar concept (more on this later).

Eat What You Watch encompasses 40 recipes to help recreate the amazing food moments in film – butterbeer from Harry Potter, the apple strudel from Inglorious Basterds, the titular ratatouille from Ratatouille. Essentially, this cookbook is the PERFECT way to combine my two favorite things. And I’ll get to watch some new movies in the process 😋

Giada’s Italy: My Recipes for La Dolce Vita

BY GIADA DE LAURENTIIS

I have an... interesting connection to Giada de Laurentiis.

Noooo, no it’s not just because of our shared Italian heritage (she was born in Rome!), but rather a foodie experience I had a few years ago.

In late 2016, I traveled to Las Vegas with my aunt for her birthday. As a special birthday meal, we dined at Giada’s namesake restaurant on Vegas Strip. Sparing you the details, I think this was actually the first fancy-ish and refined dining experience I’ve ever really had. I spared no expense and splurged as much as I could, from appetizer to dessert. I really don’t know how to explain it properly but Giada just holds a special place in my and my aunt’s hearts thanks to this experience we shared. Later on, I even planned and together we cooked an entire meal inspired by our experience, utilizing Giada’s own recipes from her website Giadzy.

Unlike her other books, however, I felt that this one was more authentic. There are the people that want “everyday” and “weeknight” recipes for oversimplified meals, but Giada’s Italy to me just felt more... real. More Giada than her other titles. And, as I mentioned along with Alex Guarnaschelli’s book, I look forward to tasting Giada’s interpretation of Italian food, especially knowing that Giada’s recipes incorporate a Californian flare, spawning by her childhood in Los Angeles.

Bread Illustrated BY AMERICA'S TEST KITCHEN

This cookbook is part of my ever-evolving desire to cook more items from scratch. As an Italian (I know I know, I’ve already mentioned this too much in this post), there are two things we (or at least I) really love as eaters: pasta and bread. It seems only natural for me to be excited to utilize this book. And, of course, it makes the house smell amazing! There’s nothing like the aroma of baked goods. I am always so fascinated by how varying measurements of flour, yeast, and wet ingredients can create beautifully diverse loaves of bread.

Mediterranean Cookbook

EDITED BY MARIE-PIERRE MOINE

A final repetition of this concept – Mediterranean Cookbook is another way I want to discover Italian food interpretation. However, this title is also much, much more than that. The Greek, Spanish, Andalusian, etc. foods within Mediterranean Cookbook allow me to uncover the flavors of the entire region, flavors that go well beyond Italy. I just might have to get over my distaste for olives to tackle this one.

Equally as entertaining will be trying to understand and use the titles of dishes – most, if not all of them, are not in English. But, if anything, I consider it a way to immerse myself into the culture of each dish.

Regions include (listed in the index): Middle East, North Africa, Morocco, Portugal, Spain, France, Italy, Sicily, Greece, and Turkey.

HONORABLE MENTIONS: The Book of Greens: A Cook's Compendium by Jenn Louis with Kathleen Squires In a strange turn of events, I've taken an interest in *gasp* salads and vegetables and healthier foods 😝 And while I also purchased The Vegetable Butcher by Cara Mangini a couple years ago, I knew it couldn't hurt to get my hands on a book just about greens; how to select, break down, cook them AND what flavors pair well with them. Let's be real, I just love any book that is essentially an encyclopedia for chefs. Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry & Kate Merker Now that I have two Instant Pots in my possession (a 3-quart and an 8-quart), it is now a matter of actually using them. My first meal from the Pot was butternut squash soup, and I have since experimented with hard boiled eggs, a pot roast, and chicken breast (both from frozen!) that all turned out wonderfully... but I would definitely love to add more to my Instant Pot reportoire. I may still enjoy cooking the old fashioned way, but you can't deny how well the Instant Pot works. The Kinfolk Table: Recipes for Small Gatherings by Nathan Williams I got this book as an absolute steal at a garage sale; I think I literally only paid 10 cents. I may not read Kinfolk Magazine, but I was immediately drawn to the beautiful composition and cultural aspects of it. Not only does the cookbook encompass recipes from around the world, but also the stories that inspired them from the people who shared them. Although The Kinfolk Table is divided into Brooklyn, Copenhagen, The English Countryside, Portland (Oregon), and "The Wandering Table," the book's contributors span the entire globe.

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culinaryhannah · 2 years

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Week 7: Frying

Introduction

This week, I will be learning…

Method: Sauté, pan fry, cutting skills

Menu: Pan-fried chicken, Ratatouille, Dauphinoise potatoes

Vocabulary: smoking point

What I Know So Far (a little bit)

Ratatouille is a famous dish in pop culture because of the titular movie. The presentation of the dish is key in elevating something simple like garden vegetables to something refined.

Pan-fried chicken can be simple and tasty due to all the the fat that provides a delicious aroma, crispy exterior, and flavor. Pan fried chicken seems like it might retain more nutrients that deep fried chicken due to the fact that it is not fully submerged in boiling oil that displaces fat soluble vitamins that occur naturally in the meat. It is also going to be lower in trans fats because there is less oil that is being oxidized. I knew that nutrition class would come in handy!

Learning Objectives

My learning objectives are to identify the structure and composition of poultry, prepare poultry for cooking using deep and shallow frying, and demonstrate an understanding of the principles of plate presentation.

Research

Method of Cooking

Pan-frying is the method of cooking for the day. The heat from the pan caramelizes sugar and browns fat of the meat to create a desirable exterior. Chicken is a very tender meat which makes it a good choice for a fast and hot cook method such as pan-frying. Tougher cuts of meat are cooked for longer and at a lesser temperature to more tender meats.

Cooking some of the skin and extracting the fat is a good way to add fat to the pan that helps to create flavor and has a high enough smoke point. Flavor can be added through marination in a combination of fat, acid, and aromatics. Lemon and pepper are common additions to poultry because they enhance the flavors of the meat.

Pan-fried chicken is not something that is fried whole. It is first broken down into peices that include the breast, wing, leg and thigh traditionally. Sometimes these pieces are left connected for a different presentation to demonstrate skill.

Ratatouille is a stew of vegetables and herbs. The goal is to be able to taste each vegetable separately which is why oftentimes the vegetables are cooked separately first and then stewed together later.

Origin and History

The origin of pan fried chicken is hard to define, but it has strong origins in the southern United States. African Americans began frying and selling chicken in the 1730s where it grew in popularity.

Ratatouille is a dish of french origin. It was first created in Nice and first appeared in print in 1877. The origin of the word means “to stir up” and means simply stew.

Pommes de terre dauphinoise, potatoes à la dauphinoise, gratin de pommes à la dauphinoise, and dauphinois potatoes are all names for the same dish. This dish is also of french origin, and it can be served by itself or as a side. It will be a side with the meal we prepare on Friday. What is special about it is that the potatoes are raw rather than already boiled when they go into the dish to be baked.

Sources

1) Wikimedia Foundation. (2022, February 21). Fried Chicken. Wikipedia. https://en.wikipedia.org/wiki/Fried_chicken

2) Wikimedia Foundation. (2022, January 31). Ratatouille. Wikipedia. https://en.wikipedia.org/wiki/Ratatouille

3) Wikimedia Foundation. (2022, January 13). Gratin dauphinois. Wikipedia. https://en.wikipedia.org/wiki/Gratin_dauphinois

Recipes

Plan of Work

Plate Presentation Models

Felice, R. (n.d.). Bistro Food, Food Inspiration, Food Presentation. Pinterest. https://pin.it/7b1l4Bx

Mahat, S. (2020, April 30). Roasted Baby Chicken, pumpkin puree, Coconut Tabouleh, Chicken Jus. The Staff Canteen. https://www.thestaffcanteen.com/chefs-recipes/roasted-baby-chicken-pumpkin-puree-coconut-tabouleh-chicken-jus-1588249076#/

Restaurants on the Wild Atlantic way. Restaurants on The Wild Atlantic Way. (n.d.). https://wildatlanticfood.com/ to stir up

Results and Reflection

Report

Technique: The technique used on the chicken was successful; it was very moist and developed are browned exterior.

The potatoes were soupy. The technique was not perfect, but it was salvageable by straining.

Appearance: The wings were crispy and had spots of black pepper on the exterior. The meat was white and there was redness around the bones meaning that iron had seeped into the meat from the bones. The skin stuck well to the meat. The breaded coating did not stick perfectly on the breast, but it worked well on the wings.

The appearance of the potatoes was smooth and white, the cream was white.

The ratatouille was very colorful.

Texture, Taste, Flavor: The texture of the meat was moist and tender. I found it to be well salted. The breading was not very salty but the meat was okay.

The flavor was satisfying. There was plenty of fat and it made the chicken satiating. The temperature contributed to the flavor because it was hot but not burning.

The potatoes had an amazing creamy texture. They were well salted and had plenty of pepper and butter. The temperature was adequate.

Cost:

Evaluation

What Worked/What Didn’t Work The breading on the breast did not stick very well, but the wings turned out well. The ratatouille had a colorful appearance and good flavor. The potatoes were not creamy like in the recipe, but the flavor was there. As you can see there is not much thick sauce on the potatoes.

In the future… I would use more salt and seasoning in the chicken breading, and I would thicken the cream sauce a bit more.

Conclusions

I believe that I met the objectives and that I learned proper technique for frying poultry. I plan to use this knowledge at home to cook food that is good to eat safety-wise and quality-wise.

Overall, this was a successful lab. I had some trepidation about the cook of the meat, and I was very disappointed when we served Mark Traynor raw chicken, but I understand it is part of learning.

Reference

#fundamentals #week 7 #fried chicken

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easyfoodnetwork · 4 years

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The Best Cookbooks of Spring 2020

Dive into recipes from Melissa Clark, Nancy Silverton, Dominique Ansel, and more

When I first saw Lummi: Island Cooking, the new cookbook from Willows Inn chef Blaine Wetzel, I couldn’t help but pick it up. The book itself is wrapped in a rough but texturally pleasing yellow fabric, and the cover — a single deep-blue photograph affixed to the canvas — captivates. Inside, top-down photos of meticulously plated dishes fill entire pages and beg the question: What is that? And while I may never make the recipes for things like mushroom stews and marinated shellfish, they’re a window into a remote restaurant that I may never get to visit. Sure, I could find a few photos online, but a book that you hold in your hands carries weight — not just literally, but also in the way each page memorializes a recipe, dish, or moment in time.

The 15 titles here represent only a portion of the cookbooks on offer this spring, but they embody all of the qualities that make cookbooks worthy vehicles for imagination. There are debuts from chefs at the top of their game, and first-time restaurant cookbooks that may inspire you to host a clambake or make your own bubble tea. But there are plenty of cookbook veterans on this list, too, with contributions from Sami Tamimi (the non-Ottolenghi half of the duo behind Ottolenghi); pastry chef Dominique Ansel; and New York Times recipe maven Melissa Clark, whose recipes may dominate Google searches, but gain new dimension when they’re printed on a glossy page. — Monica Burton

The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains

Mike Cioffi, Chris Bradley, Sara B. Franklin Clarkson Potter, out now

In 2011, Mike Ciofi did what many office workers spend their days dreaming about: He bid farewell to city life in favor of renovating and reinvigorating a roadside diner in the woodsy New York hamlet of Phoenicia. Today, Ciofi’s Phoenicia Diner is a hit among locals and tourists, as well as the Instagram glitterati that flocks in droves to sample the restaurant’s elevated diner fare and pose in the green vinyl booths. Though it might be a while before the rest of us achieve our own version of the Phoenicia Diner, it’s at least become easier for us to pretend with The Phoenicia Diner Cookbook, a collection of comfort-food recipes that make up the Ulster County hot spot’s celebrated menu. Try to make the renowned buttermilk pancakes on lazy Sunday morning, or enjoy a cozy night in with the chicken and chive dumplings. For lighter meals, the cookbook also includes a variety of fancy salads and some delicious-sounding vegetable preparations.

We live in uncomfortable times, but we still have comfort food — and our upstate escapist fantasies — to help us cope. So serve up some Phoenicia Diner recipes on enamel camping cookware, then curl up under a Pendleton (or Pendleton knock-off) blanket. It’s almost as good as the real thing. — Madeleine Davies

Eat Something: A Wise Sons Cookbook

Evan Bloom and Rachel Levin Chronicle Books, out now

Chef Evan Bloom of San Francisco’s Wise Sons Deli and former Eater SF restaurant critic Rachel Levin teamed up to write an unconventional book about Jews and Jewish food. From the first chapter, “On Pastrami & Penises,” which jokingly weighs the morals of circumcision, it’s clear they succeeded. There are a trio of pastrami dishes (breakfast tacos, carbonara, a reuben) to celebrate “the cut,” before the authors move on to recipes for other life events, from J Dating in “The Young-Adulting Years” section to Shivah’s Silver Lining in “The Snowbird Years.”

This isn’t the first book to combine Jewish food and Jewish humor (the two are practically inseparable), but it has the added benefit of being actually funny. Eat Something sounds less like a commandment from bubbe and more like a comedian egging on readers to whip up a babka milkshake at 3 a.m. or serve chopped liver to unknowing goyim in-laws.

The authors gladly admit the book won’t satisfy conservative tastes. Wise Sons serves updated takes on deli fare, like pastrami fries, pastrami and eggs, and a roasted mushroom reuben, and “The Kvetching Department” chapter reprints customer complaints about Wise Sons’ sins against real deli. Those readers can find rote recipes for matzo balls and kugel elsewhere. Eat Something is for readers, Jewish or not, who prefer matzoquiles to matzo brei and a bloody moishe (a michelada spiked with horseradish and brine) to a bloody mary. — Nicholas Mancall-Bitel

Dinner in French: My Recipes by Way of France

Melissa Clark Clarkson Potter, out now

Melissa Clark is an important figure in my home eating life. Her cookbook Dinner lives on my kitchen counter, while her pressure-cooker bible Dinner in an Instant has helped me get over my anxiety around using the intimidating Instant Pot I received as a wedding present a few years ago. Her recipes in those books and over at the New York Times are energetic and reliable. I’ve been eagerly awaiting this book since she announced it.

While I expected it to be a book of Clark’s favorite, tried-and-true French recipes, Dinner in French actually provides a guide to layering some French je ne sais quoi into the kinds of things you may well already love to eat. Instead of just mashing a microwaved sweet potato like I do a few times a week, Clark’s tempting me to make stretchy sweet potato pommes aligot with fried sage for a change. The translation flows in both directions. To a classic French omelet, Clark adds garlic and tahini and tops it with an herby yogurt sauce; she transforms ratatouille into a sheet-pan chicken dinner.

Dinner in French veers more into lifestyle territory than her reliable workhorse books. Shots of Clark living the good life in France — laughing at beautiful outdoor garden dining tables, shopping at the market, walking barefoot in a gorgeous farmhouse — are peppered throughout. Even if that’s not what I need from a Melissa Clark book, for all the work home cooks like me rely on her to do, she deserves a glam moment. — Hillary Dixler Canavan

The Boba Book: Bubble Tea and Beyond

Andrew Chau and Bin Chen Clarkson Potter, out now

What Blue Bottle did for coffee, Boba Guys did for boba. Since Andrew Chau and Bin Chen opened their first shop in San Francisco in 2013, the brand has grown to include 16 locations across the country. Along the way, the guys behind Boba Guys have redefined what it means to drink the popular Taiwanese tea with modern drinks that go beyond the traditional milk tea plus chewy tapioca balls to include items like strawberry matcha lattes and coffee-laced dirty horchatas.

The Boba Book includes step-by-step instructions for these specialties along with recommended toppings for each tea base. There’s also a separate chapter all about how to make toppings and add-ons from scratch, including grass jelly, mango pudding, and, of course, boba. While it’s likely many boba lovers have never even considered making their favorite drink at home, Chau and Chen’s simple directions prove all it takes is a little bit of dedication.

The Boba Book doesn’t offer a comprehensive history of boba; instead, it provides an impassioned argument for drinking boba now from Chau and Chin, who keep the tone friendly and conversational throughout. Colorful photos of drinks alongside pictures of Boba Guys’ fans, employees, friends, and family make the book feel like the brand’s yearbook. And even if there’s no interest in recreating the drinks at home, The Boba Book gives readers the best advice on getting the most enjoyment out of boba, including tips on how to achieve that perfect Instagram shot. — James Park

Ana Roš: Sun and Rain

Ana Roš Phaidon, March 25

Ana Roš is a chef on the rise. While not quite a household name in America, the Slovenia-based chef of Hiša Franko got the Chef’s Table treatment as well as plenty of attention from the World’s 50 Best List. She’s known for being an iconoclastic and self-taught chef.

As with so many fine dining restaurant books, this volume isn’t really meant to be cooked from at home. Roš seems to have gone into the process knowing that, so she avoids the standard headnote-recipe format. Instead, lyrical prose is frontloaded, taking up most of the book, with recipes for things like “deer black pudding with chestnuts and tangerines” or “duck liver, bergamot and riesling” stacked together with only the shortest of introductions at the end. Gorgeous, sweeping landscape photos of Slovenia coupled with gorgeous food photography, both by Suzan Gabrijan, provide a lush counterpoint to the text.

Rather than a guide to cooking like Roš, this is a testament to one chef’s life. There’s quite a bit of personal narrative, from Roš’s experiences with anorexia as an aspiring dancer to a meditation on killing deer inspired by her father’s hunting. And for fans of Chef’s Table, culinary trophy hunters, and/or lovers of travel photography, it’s worth a look. — HDC

Lummi: Island Cooking

Blaine Wetzel Prestel, April 7

The Willows Inn on Lummi Island is that specific kind of bucket-list restaurant that’s fetishized by fine dining lovers: isolated (the island sits two and a half hours and one ferry ride north of Seattle) and pricey ($225 for the tasting menu, not including the stay at the inn, a near prerequisite for snagging a reservation). I should find it irritating.

But the Willows Inn is also inherently of a place I have great affection for — the Pacific Northwest — and that’s captured beautifully in chef Blaine Wetzel’s Lummi: Island Cooking, a restaurant capsule of a cookbook that doesn’t feature the restaurant’s name in the title. Instead, the book is a survey of the ingredients farmed, foraged, and fished from the Puget Sound, a stunning taxonomy of salmonberries and spotted prawns, wild beach pea tips and razor clams. Several recipes quietly flaunt the inn’s reverence for the local bounty. Each in a quartet of mushroom stews involves just three ingredients: two kinds of mushrooms and butter; a recipe for smoked mussels simply calls for mussels, white wine, and a smoker.

The book, though, is really all about the visuals. Photographer Charity Burggraaf captures each striking dish from above on a flat-color background, and the bright pops of color and organic forms evoke brilliant museum specimens. Lummi: Island Cooking shows off the ingredients of the Pacific Northwest — and how in the hands of Wetzel and his team, they become worthy of this exacting kind of archive. — Erin DeJesus

My Korea: Traditional Flavors, Modern Recipes

Hooni Kim WW Norton, April 7

Hooni Kim’s debut cookbook, My Korea: Traditional Flavors, Modern Recipes, is part cookbook, part autobiography. Before he opened Korean-American restaurants Danji and Hanjan in New York City, Kim worked at prestigious fine dining institutions like Daniel and Masa, and as a result, he interprets Korean cuisine with French and Japanese techniques.

Over 13 chapters, Kim breaks down the fundamentals of creating Korean flavors, from where to buy essential pantry items to how to recognize the different stages of kimchi fermentation. The recipes themselves cover a wide range, from classic banchan and soups to technique-driven entrees, such as bacon chorizo kimchi paella with French scrambled eggs, and a recipe for braised short ribs (galbi-jjim) that uses a classic French red wine braise method Kim mastered while working at Daniel.

The focus of the book is less about cooking easy, weeknight dinner recipes, and more about understanding and applying Korean cooking philosophy. Throughout, Kim talks about the importance of jung sung, a Korean word for care, which also translates into cooking with heart and devotion. The chef’s jung sung in making this book is apparent as Kim provides foundational knowledge to make readers aware of Korean culture, beyond just knowing how to cook Korean food. — JP

Everyone Can Bake: Simple Recipes to Master and Mix

Dominique Ansel Simon & Schuster, April 14

I’ll get this out of the way from the get go: Dominique Ansel’s newest cookbook has nothing at all to do with the Cronut. In fact, rather than simply a book of recipes for the things you’ll find at the Dominique Ansel bakeries and dessert shops stationed around the world, it’s a manual for how to make just about any dessert the reader’s heart desires, whatever their skill level. With Everyone Can Bake, Ansel asserts that armed with the “building blocks of baking” he provides, baking is achievable for even the most intimidated novice.

This idea guides the book’s structure. It’s split into three sections of Ansel’s “go-to” recipes: bases (which includes cakes, cookies, brownies, meringue, and other batters and doughs); fillings (pastry cream, ganache, mousse, etc.); and finishings (buttercreams, glazes, and other toppings). A fourth section covers assembly and techniques, such as how to construct a tart or glaze a cake. Charts at the front of the book show how these four sections combine to make complete desserts. For example, almond cake + matcha mousse + white chocolate glaze + how to assemble a mousse cake = matcha passion fruit mousse cake; vanilla sablé tart shell + pastry cream = flan.

Although the book’s primary aim is to simplify baking for newcomers, the notion that creativity can arise from working within the boundaries of fundamental building blocks is a helpful lesson for any home baker. And whether they’re after just those fundamentals or the “showstoppers” that come later, they’re in good hands with Ansel’s Everyone Can Bake. — MB

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

Melissa M. Martin Artisan, April 14

At Mosquito Supper Club, a tiny, 24-diners-per-night New Orleans restaurant that’s more like a big dinner party, chef and owner Melissa Martin keeps a shelf of spiral-bound Cajun cookbooks with recipes assembled by women’s church groups. “The cookbooks are timeless poetry and ambassadors for Cajun food,” Martin writes, “a place for women to record a piece of themselves.” Martin’s first cookbook, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, belongs alongside them. It’s a well-written personal and regional history of a world literally disappearing before our eyes due to climate change: Every hour, the Gulf of Mexico swallows a football field’s worth of land in Louisiana.

But Mosquito Supper Club isn’t an elegy. It’s a celebration of contemporary New Orleans, a timeless glossary of Cajun cookery, and a careful, practical guide to gathering seasonal ingredients and preparing dishes from duck gumbo to classic pecan pie. Martin’s recipes are occasionally difficult and time-consuming — stuffed crawfish heads are a “group project” — but written with gentle encouragement (“Keep stirring!”) and an expert’s precision. And since Martin’s restaurant is essentially a home kitchen, her recipes are easily adapted to the home cook (though not all of us will have the same access to ingredients, like shrimp from her cousin’s boat in her small hometown of Chauvin, Louisiana). Still, Mosquito Supper Club is a cookbook you’re likely to use, and as a powerful reminder of what we’re losing to climate change, it’s a book we could all use, too. — Caleb Pershan

Trejo’s Tacos: Recipes & Stories From L.A.

Danny Trejo Clarkson Potter, April 21

Anyone not living in Los Angeles will likely still recognize Danny Trejo. Muscular and tattooed, with a mustache dipping down below the corners of his lips and dark hair tied back in a ponytail, he makes an impression in just about every role he’s played in his 300-plus film career, whether it’s as a boxer in Runaway Train, the gadget-loving estranged uncle in Spy Kids, or a machete-wielding vigilante for hire in Machete. But since 2016, Trejo has taken on a role outside of Hollywood: co-owner of a growing fleet of LA taquerias.

Trejo’s Tacos, the 75-year-old’s first cookbook, written with Hugh Garvey, is as much a tribute to his restaurant legacy as it is to Los Angeles, his lifelong home. The actor spent his childhood dreaming of opening a restaurant with his mother in their Echo Park kitchen. Years later, film producer Ash Shah would plant the seeds and vision for Trejo’s future taquerias, opened with a culinary team led by consulting chef Daniel Mattern. The cookbook is a reflection of what the actor calls “LA-Mexican food.” Readers will find all the Trejo’s Tacos greatest hits in the collection, including recipes for pepita pesto, mushroom asada burritos, and fried chicken tacos. The recipes are relatively simple and malleable — designed for home cooks who might want chicken tikka bowls one night and chicken tikka tacos the next. There’s even a recipe for nacho donuts.

Throughout, Trejo interjects with stories from his life in LA, like the time a security guard on the set of Heat recognized him from the time he used to rob customers at Bob’s Big Boy in Burbank. “I used to rob restaurants,” he writes in his new cookbook. “Today I own eight of them.” — Brenna Houck

Falastin: A Cookbook

Sami Tamimi and Tara Wigley Ten Speed, April 28

Sami Tamimi and co-author Tara Wigley are probably best known for their proximity to Israeli chef and columnist Yotam Ottolenghi. Tamimi is Ottolenghi’s longtime business partner and co-author of Ottolenghi and Jerusalem: A Cookbook. Wigley has collaborated with Ottolenghi on recipe writing since 2011. With Falastin, the pair are stepping out on their own for the first time as part of a rising chorus of voices celebrating Palestinian cuisine.

Falastin is the culmination of Tamimi’s lifelong “obsession” with Palestinian food. The Palestinian chef pays tribute to his mother and the home in East Jerusalem that he left to live in Tel Aviv and London, returning after 17 years. For Wigley, who grew up in Ireland, the book is about falling in love with the region and, particularly, shatta sauce (she’s sometimes referred to by her friends as “shattara”). However, the book isn’t about tradition. Tamimi and Wigley approach Falastin’s 110 recipes as reinterpretations of old favorites — something they acknowledge is an extremely thorny approach everywhere, and particularly given the highly politicized history of Palestine. Food, after all, isn’t just about ingredients and method; it’s also about who’s making it and telling its story.

To do this, Wigley and Taminmi instead take readers into Palestine, exploring the regional nuances of everything from the distinctive battiri eggplants, suited to being preserved and filled with walnuts and peppers for makdous, or the green chiles, garlic, and dill seeds used to prepare Gazan stuffed sardines. Along the way, they pause to amplify the voices of Palestinians, such as Vivien Sansour, founder of the Palestinian Seed Library. Keep plenty of olive oil, lemon, and za’atar on hand. It’s a colorful, thoughtful, and delicious journey. — BH

Bitter Honey: Recipes and Stories from Sardinia

Letitia Clark Hardie Grant, April 28

At first glance, Bitter Honey seems like an outsider’s fantasy of Sardinia. British author Letitia Clark moved to the island with her Sardinian (now ex-) boyfriend, looking to escape Brexit and embrace a slower, more beautiful way of life. The book’s warm photography and indulgent descriptions of olive oil seem the stuff of an Under the Sardinian Sun romp. But then, it suddenly becomes real. In the introduction, she speaks of plastic Tupperware and paper plates and blaring TVs, and in stories throughout the book, she gives a more honest depiction of modern, everyday life in Sardinia.

Clark’s recipes are all about achievable fantasy, with some coming directly from her boyfriend’s family and some that are admitted riffs on Nigella Lawson recipes. But all include the island’s staple flavors and ingredients, like pork in anchovy sauce, fried sage leaves, saffron risotto, and culurgionis (essentially Sardinian ravioli) stuffed with potato, mint, cheese, and garlic. Clark describes Sardinian food as a “wilder” version of Italian cooking, something less refined and more visceral. The book is a great way to expand your regional palate, though you’ll have to source your own bottarga and pane carasau. — Jaya Saxena

The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes

Phaidon, April 29

The essential, 70-year-old Italian cookbook Il cucchiaio d’argento, known as The Silver Spoon in English, gets a plant-based update in The Vegetarian Silver Spoon, forthcoming from Phaidon. Boasting more than 200 vegetarian and vegan recipes, it’s a welcome addition to the library of Silver Spoon spinoffs in a time when diners are cutting back on meat consumption, whether for health, environmental, or animal welfare reasons. While some patrons of red-sauce Italian-American restaurants may exclusively associate the cuisine with weighty meatballs and rich, meaty sauces, as written in the book’s introduction, “the Italian diet has never centered on meat”; rather, home-style cooking “more often revolves around substantial vegetarian dishes like grains or stews.”

Across eight chapters — which are organized by dish, moving from lighter to heavier flavors — classic recipes like pizza bianca mingle with more regional specialties like Genovese minestrone, as well as less traditional fare like vegetable fried rice, demarcated with an icon of “CT” for “contemporary tastes” (other icons distinguish dairy-free, gluten-free, vegan, “30 minutes or less,” and “5 ingredients or fewer”). In this book, the writing is clear, the photos inviting, and above all, the sheer breadth of tasty-sounding dishes encyclopedic enough that any level of cook can find something to make. For fans of Italian cuisine, it’s impossible to flip through the pages without salivating, vegetarian or not. — Jenny G. Zhang

Chi Spacca: A New Approach to American Cooking

Nancy Silverton Knopf, April 30

For home cooks, restaurant cookbooks usually serve as half archive, half inspiration, but Los Angeles chef Nancy Silverton writes ambitious recipes a home cook looking to grow (or flex) actually wants to try. The Chi Spacca cookbook, written by Silverton, Ryan DeNicola, and Carolyn Carreño, will fuel fantasies of massive slabs of meat seasoned with fennel pollen on the grill, served with salads of thinly shaved vegetables and a butterscotch budino for dessert.

Chi Spacca is the newest of Silverton’s three California-Italian restaurants clustered together in what locals call the Mozzaplex, and it’s decidedly meat focused (Chi Spacca means “he or she who cleaves” and is another word for butcher in Italian). One of the restaurant’s most famous dishes is a beef pie with a marrow bone sticking out of the middle, like the tentpole of a carnivorous circus. That recipe is in the book. So is one for the restaurant’s distinctive focaccia di Recco, a round, flaky, cheese-filled focaccia, which, according to a step-by-step photo tutorial, involves stretching the dough from the counter all the way down to the floor before folding it over into a copper pan. There’s a recipe for homemade ’nduja, a section of thorough grilling advice, and more precisely composed salads than 10 trips to the farmers market could possibly support.

What’s really wonderful about the book, however, is the way it mixes serious ambition with practical advice and tons of context. Silverton explains the inspiration and authorship of every dish, and in those headnotes reveals the extent to which Chi Spacca, for all its Tuscan butchery pedigree, is a deeply Californian restaurant. Reference points range from Park’s BBQ in Koreatown to trapped-in-amber steakhouse Dal Rae to the traditions of Santa Maria barbecue. And the recipes always consider the cook. My favorite headnote, for a persimmon salad, says, “The recipe for candied pecans makes twice what you need for this salad. My thought is that if you’re going to go to the effort to make them, there should be some for the cook to snack on.” Entirely correct. — Meghan McCarron

Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More From a Modern Maine Seafood Shack

Arlin Smith, Andrew Taylor, Mike Wiley, and Sam Hiersteiner Ten Speed, June 2

Eventide Oyster Co., named one of the best restaurants in New England by restaurant critic Bill Addison, embodies everything a Maine seafood shack should be — a casual place to sit down to slurp shellfish and eat fried seafood with friends and family. Since opening in Portland, Maine, in 2012, and despite accolades and expansion, it’s managed to retain that convivial feel. Now co-owners Arlin Smith, Andrew Taylor, and Mike Wiley, along with writer Sam Hiersteiner, have created a breezy cookbook for easy entertaining and coastal-inspired cooking.

With 120 recipes, accompanied by visual how-tos and guides on how to properly prepare seafood and shellfish, Eventide offers enough insight to make any home cook feel comfortable assembling an amazing raw bar or hosting a full New England clambake. The book even gets into less-traditional ways to use seafood as the basis for celebratory meals, with recipes for oysters with kimchi rice, halibut tail bo ssam, and the restaurant’s famed brown butter lobster rolls. And although seafood dominates, the authors of Eventide include alternatives to satisfy anyone, like the restaurant’s burger, a smoked tofu sandwich, potato chips and puffed snacks, plus a blueberry lattice pie for dessert. Whether or not you live by the coast, Eventide is the perfect spring cookbook to help you prepare to turn your kitchen into a New England oyster bar this summer. — Esra Erol

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from Eater - All https://ift.tt/3bliuEe https://ift.tt/3drkTiI

Dive into recipes from Melissa Clark, Nancy Silverton, Dominique Ansel, and more

The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains

Mike Cioffi, Chris Bradley, Sara B. Franklin Clarkson Potter, out now

Eat Something: A Wise Sons Cookbook

Evan Bloom and Rachel Levin Chronicle Books, out now

Dinner in French: My Recipes by Way of France

Melissa Clark Clarkson Potter, out now

The Boba Book: Bubble Tea and Beyond

Andrew Chau and Bin Chen Clarkson Potter, out now

Ana Roš: Sun and Rain

Ana Roš Phaidon, March 25

Lummi: Island Cooking

Blaine Wetzel Prestel, April 7

My Korea: Traditional Flavors, Modern Recipes

Hooni Kim WW Norton, April 7

Everyone Can Bake: Simple Recipes to Master and Mix

Dominique Ansel Simon & Schuster, April 14

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

Melissa M. Martin Artisan, April 14

Trejo’s Tacos: Recipes & Stories From L.A.

Danny Trejo Clarkson Potter, April 21

Falastin: A Cookbook

Sami Tamimi and Tara Wigley Ten Speed, April 28

Bitter Honey: Recipes and Stories from Sardinia

Letitia Clark Hardie Grant, April 28

The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes

Phaidon, April 29

Chi Spacca: A New Approach to American Cooking

Nancy Silverton Knopf, April 30

Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More From a Modern Maine Seafood Shack

Arlin Smith, Andrew Taylor, Mike Wiley, and Sam Hiersteiner Ten Speed, June 2

from Eater - All https://ift.tt/3bliuEe via Blogger https://ift.tt/2QGkXkG

#Blogger #cooking #Eater #food #recipes

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basiltcnpitch · 7 years

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ramblings of a theatre student under the cut. because i am angry and fucking exhausted of people disrespecting such a beautiful art form like this.

so here’s the deal. I've been studying acting for six years. i’m about to start my seventh while planning to add three more years to my education. now you might think “dude, that's a long ass time to study something so simple” but the majority of those six years have been spent overcoming personal fears and insecurities, so yes. it’s been a super slow process (and lemme tell you, acting is extremely hard and subjective)

it seems like everyone who I've encountered on this path feels they are pro actors. like, idk, leonardo dicaprio level acting you know? it doesn't matter if they took a two month course. in their minds, these people are ready to go out there and be stars. which. its cool, i too dream of winning a tony/oscar one day and having fans and being a star, i GET IT.

but here's the thing. two months don't make you an actor. hell, three years are usually what I've seen be the standard for how long you study at a professional school and i sure as hell think those three years are not enough. now, of course I've stopped to think to myself. damn, girl. its been six years. you're just scared of going out there and you just want to be safe with the excuse of being in school. and yes, thats partly true. the real world is scary. showbiz, mexican showbiz in particular, is hard and terrifying and.... crap.

but the fact that i've been judged and ridiculed for wanting to prepare myself to be the best i can be? it's stupid. because i don't want to go out there and do a horrible audition. because i don't want to go out there and give a terrible performance. and sometimes it feels like they're right. like it's dumb to have these big dreams of being GOOD.

and i mean sure, good is subjective. but the reason i dont want to stay in mexico and work here is that this audience is easily pleased with less than mediocre performances, calling them excellent. now, i hate elitism. i wholeheartedly believe talent is bullshit, 90% of talent is actually hard fucking WORK. and when ratatouille told me a great chef could come from anywhere, i believed it.

but i just watched a rich girl who took two months of the same acting course i was in, who has connections and shit, star in arguably the most infamous, horribly written show in mexican television. thats not what bothers me.

what bothers me is that she, and people like her, people i know, are out here calling themselves actors, getting paid to...... "act". and this is what people think of when you say youre studying acting. their minds go to this show, they go to these soulless performances. and you get made fun of. and you work your ass off for YEARS because you want your work to be good. you want to earn that title, to be able to call yourself an actor and have it mean something. but nah. these bitches get the pats in the back. you get people mocking you for taking this "hobby" way too seriously. and you get called a bitch for prioritizing the work over their stupid social drama. they want the benefits, the cool shit, but are not willing to put in the work. their ego matters more than their heart.

and by fuck. i am going to leave this country. i am gonna get better education and i am gonna be good. and i may never be famous, or win an award, or star in a blockbuster movie. but i can promise you that when someone sees my fucking work. theyre gonna see a good actor on that stage or screen or... fuck even the street. theyre not gonna leave feeling like i stole their money. or their time.

#people are too much #im gonna become an astronaut and leave earth

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ihaventtheslightestidea-blog · 7 years

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Tasty’s Success

After reading: “How BuzzFeed is cooking up a "Tasty" digital sensation” I started to analyze why is it so successful (meaning millions of views and followers); and I came up with different reasons:

The first thing I thought of is that cooking is a trend right now, I don’t know if it’s because of the food channel or the Master Chef, Top chef and Iron Chef competitions but food and cooking are things everyone is talking about and as a friend reminded me “Everyone loves food!”

According to Erin Griffith’s article in Fortune: “BuzzFeed’s Foodie Channels Are Blowing Up on Facebook” the success of “Tasty” is been attributed to two things: The content and the format, he says that there is one undeniable truth: people love comfort food and while I don¿t know if that will drive you to cook it I think that at least it drives you to watch the videos; and the second thing is that the content is tailor-made for Facebook; short videos with everything you need to cook amazing food; but I believe that he is forgetting other important things:

First is how easy the making of the dishes seems; personally I don’t really know how to cook, but when I was watching Tasty’s videos I felt like I could actually do it; I might try them once just to test this theory; but the point is that the videos make it look really easy, so you get that feeling of: “Hey, I could do that!”

The second thing that I noticed was the perspective of the video, when you are watching this videos you feel like you are already making the dish; and that adds an amazing amount of value to the viewer because it seems like you are doing it. I think that this is the most important part; they managed, through the video, to transport yourself to the kitchen and think of yourself as someone that can actually cook. By using that perspective they put you in the center of things and that, for me, did the trick.

Since I am just a regular, average, not-even amateur cook, I called a couple of chefs I know and they told me something I didn’t considered: the fact that you have to watch the video to get the recipe engages you to see the complete video (also they are not very long) and when they show you the finished dish it looks amazing and you start craving it which in my opinion is why you keep watching. Other important thing is that the final dish might not look perfect, so you know that there are not professionals doing the cooking but regular people that may not know when everything is perfectly done, just like anyone who din’t go a culinary art school or isn’t really passionate about cooking; it reminded me of this quote from Ratatouille: “Anyone can Cook” but they took it a step further because they actually show you how.

#Tasty food viralcontent #digitalmarketing #videocontent

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autumn-stags · 7 years

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Feeding Hannibal’s Individual Bread Pudding

I preordered the feeding Hannibal’s cookbook back in October but only finally managed to make something this evening. I HIGHLY recommend buying this book! Link: (x) So as a Pastry Chef, I immediately find myself drawn too the dessert section (Though I’ve been craving Ratatouille for a long while) She has a few desserts in her book, but what caught my attention was the Bread pudding. Now, Ive worked in a few places that have done bread pudding. I worked the Super Bowl that had a bread pudding for a dessert, but Janice’s recipe was a way that I had never seen before! She whipped the an eggwhite and had folded that into the wet mixture of the pudding, which was AWESOME. Its something that just makes the whole thing lighter and wonderful. Prep Time: 20 minutes Cook Time: 20-25 minutes (* I cooked them at higher temperature. If you are cooking these at 350F instead of 325 F decrease the time by 5 minutes)

Cutting the Bread:

This recipe calls for your bread to be cut into 1/4 inch pieces. Easiest way to do this is to cut your baguette into large sections. Each section will then be cut in half lengthwise, each half cut into three/four slices depending on how wide your baguette is. Then you can cube the break much more evenly.

Make sure you follow the instructions and dry out the bread in the oven. This will help get all that flavor from the wet mixture.

Sugar addition: (What to do if you find yourself without Brown Sugar)

Normally, I make sure that I have all the ingredients needed for a recipe before I even start a dish but sometimes you just forget that you dont have a certain item. Don’t have brown sugar? No problem! You can make your OWN brown sugar! As long as you have Sugar and Molasses. This recipe called for two TBSP of brown sugar. Usually for every TBSP of sugar you want to add in a TSP of Molasses to make a light brown sugar.

I ended up using a bit too much molasses for my sugar but it was still DELICIOUS~

TADA BROWN SUGAR!! The Egg and Bread Mixture

My sister Gwen is allergic to milk so I substituted the Milk for Rice milk and used a semi-sweet chocolate chip instead of currants (my other sister isnt a fan of currants) This substitution follows the recipe the same as the regular milk and currants so there is no worry about changing steps on there. Just follow the recipe. You can switch out regular milk with about any type of milk you prefer! Remember how I saw Janice Poon’s recipe was a bit different that what I was used to? Going back to that here. In her recipe she mentions whipping the egg white until soft peaks. While your bread is soaking in the sugar, egg, and milk mixture, you can whip the egg white you have by hand. It takes about 5 minutes to whip, you want the final product to look like:

** If you forget to put in the currants/ whatever you are using, you can separate the bread from the wet mixture and mix the item in with the bread separately. Taking the wet mixture, fold in gently to the egg white mixture. YOU DO NOT WANT TO OVERMIX THIS. Rule of thumb: 10 folds (taking a rubber spatula under the entire mixture and folding it so the bottom of the mixture comes to the top). You just want the mixtures to combine evenly. It will look something like:

Then you just assemble together the bread pudding as instructed by the book. Cook at 325 F for 20-25 minutes. Do NOT be afraid if they aren’t browning on top. You don’t want to burn your puddings and the color will remain closely the same. Put a toothpick into the center of one of the puddings; if it come back clean then its done!

Final verdict? This recipe is awesome and is a favorite in the family right now. Janice Poon kills it again. ;D I can not wait to try out the other dishes in this book! Next might just be that Ratatouille that I’ve been eyeing.

#Janice Poon #Feeding Hannibal #Hannibal #bread pudding #desserts

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ofcloudsandstars · 7 years

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Hey what are some classic dishes you guys like to make for the winter crossquarter?

For the savory main dish I really like making spicy shepards pie cause like, symbolically it reminds me of snow ontop of 'stirring earth'. I make the mashed potatoes very creamy and make the meat and beans underneath really saucy and spicy. Plus it's easy to make vegan or vegetarian and this year I might be celebrating with some vegan witches.

Of course there's Lamb. My best witchy friend said she might prepare that but I have no experience cooking mutton and it seems expensive and I also (though I like Lamb) prefer mutton cause I don't like eating baby animals. Like YES I know the whole farming industry and animal treatment sucks but regardless to me if every livestock animal here was treated as nicely as they do in the French countryside I still would not eat veal or lamb but I am digressing.

I love linzer cookies. They are like, the way easier version of a macaron in a way lol. You can make different flavor cookies and be so creative with the filling. In my book of shadows celebration section I literally have pages dedicated to treats and a page dedicated to cookies for every sabbat. I go over the top with my cookie decoration like I love to swirl colorful icing ontop and stuff it with ganache. For this celebration I am thinking of making earl gray butter cream cookies, milk and honey (probably with a hint of chamomille) and 'cheesecake' which is really cream cheese and vanilla bean.

Since there might be a chance of a vegan friend coming along I might make gummy treats from pectin. You can make some super pretty things with pectin. In that case I decided probably earl gray, coconut chai tea and chamomille honey gummies. I have star and diamond cut outs too.

Then winter vegetables like kale and cabbage make great side dishes and palate cleansers. I wish I knew how to make stuffed cabbage cause it seems like such a great idea but.. I don't. lol. And it takes me like 3 tries to get a new dish right.

Oh then of course there are parsnips which I always dub as the winter carrot though carrots themselves are winter carrots but anyway roasted parsnips especially rubbed down with rosemary sounds great and another good dish for my vegan friend

OOoh while I am on the subject of winter roots you all should look at this amazing video called the 'rootatouille' where a chef makes a winter version of the ratatouille but instead of summer vegetables he uses winter roots from a farmers market and its sooo good (just not vegan with the cream sauce but that could be omitted) https://www.chefsteps.com/activities/get-creative-with-pixar-style-ratatouille (There's a bunch of different versions of ratatouille in this video but ALL OF THEM ARE BEAUTIFUL TO SEE so like enjoy the visual food art- but if you want to jump to the 'rootatouille' part just go to 3:30)

Also while on the subject of french winter food and cooking French onion soup is a great winter dish but not really great for feast food anyway but like I am considering making candy carmalized onions as a side dish to just add on things because they taste really good.

Also has anyone made their own cheese? Maybe I'll do that one year but some cheese I heard is pretty simple to make.

Then for cocktails I was thinking of making like spiced milky tea based cocktails with honey liqueurs. I wish I had the guts to make flaming shots so I could get the really tall looking shot glasses and make 'candle' shots but thats so dangerous lol even at the bars I work at they are like. Special occasions only and also this is illegal so be lowkey, so I guess I have a right to feel chicken about it.

Ok sorry for the long ramble about food I am fantasizing about. What do you guys like to prepare? I used to like to make a shepards pie for myself before I had my own circle cause its nice to enjoy alone. That and cheese danishes lol.

#imbolc #recipes #personal #ideas

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instantdeerlover · 4 years

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The Best Cookbooks of Spring 2020 added to Google Docs

The Best Cookbooks of Spring 2020

Dive into recipes from Melissa Clark, Nancy Silverton, Dominique Ansel, and more

The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains

Mike Cioffi, Chris Bradley, Sara B. Franklin

Clarkson Potter, out now

Eat Something: A Wise Sons Cookbook

Evan Bloom and Rachel Levin

Chronicle Books, out now

Dinner in French: My Recipes by Way of France

Melissa Clark

Clarkson Potter, out now

The Boba Book: Bubble Tea and Beyond

Andrew Chau and Bin Chen

Clarkson Potter, out now

Ana Roš: Sun and Rain

Ana Roš

Phaidon, March 25

Lummi: Island Cooking

Blaine Wetzel

Prestel, April 7

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Chi Spacca: A New Approach to American Cooking

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via Eater - All https://www.eater.com/cookbooks/2020/3/24/21176592/best-cookbooks-spring-2020-melissa-clark-nancy-silverton-dominique-ansel

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