#combined rice mill

[krishitoolindia]

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[sayruq]

 As the escalation of the conflict extends to its 19th day, a staggering 2.2 million people are now in urgent need of food. Prior to the hostilities, 104 trucks a day would deliver food to the besieged Gaza Strip, one truck every 14 minutes. 

Despite 62 trucks of aid being allowed to enter southern Gaza via the Rafah crossing since the weekend, only 30 contained food and in some cases, not exclusively so. This amounts to just one truck every three hours and 12 minutes since Saturday. 

[...]

International Humanitarian Law (IHL) strictly prohibits the use of starvation as a method of warfare and as the occupying power in Gaza, Israel is bound by IHL obligations to provide for the needs and protection of the population of Gaza. In 2018, the UN Security Council adopted resolution 2417, which unanimously condemned the use of starvation against civilians as a method of warfare and declared any denial of humanitarian access a violation of international law. Oxfam said that it is becoming painfully clear that the unfolding humanitarian situation in Gaza squarely fits the prohibition condemned in the resolution. 

Clean water has now virtually run out.  It’s estimated that only three litres of clean water are now available per person – the UN said that a minimum of 15 litres a day is essential for people in the most acute humanitarian emergencies as a bare minimum. Bottled water stocks are running low and the cost of bottled water has already surged beyond the reach of an average Gaza family, with prices spiking fivefold in some places. A spokesperson for the UN Agency for Palestinian Refugees (UNWRA) pointed out that some of the food aid allowed in - rice and lentils - is useless, because people do not have clean water or fuel to prepare them. 

A series of airstrikes have left several bakeries and supermarkets either destroyed or damaged. Those that are still functional, can’t meet the local demand for fresh bread and are at risk of shutting down due to the shortage of essentials like flour and fuel. Gaza’s only operative wheat mill is redundant due to the power outages. The Palestinian Water Authority says Gaza's water production is now a mere 5 percent of its normal total, which is expected to reduce further, unless water and sanitation facilities are provided with electricity or fuel to resume its activity. 

Notably, essential food items, like flour, oil and sugar, are still stocked in warehouses that haven’t been destroyed. But as many of them are located in Gaza city, it is proving physically impossible to deliver items due to the lack of fuel, damaged roads and risks from airstrikes.  

The electricity blackout has also disrupted food supplies by affecting refrigeration, crop irrigation, and crop incubation devices.  Over 15,000 farmers have lost their crop production and 10,000 livestock breeders have little access to fodder, with many having lost their animals. Oxfam said that the siege, combined with the airstrikes, has crippled the fishing industry with hundreds of people who rely on fishing losing access to the sea. 

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[recipeshub24]

Crockpot Cheesy Chicken Broccoli Rice Ingredients 1 lb chicken breasts (boneless, skinless, cut into bite-sized pieces) 2 cups chicken broth ½ cup sour cream (or Greek Yogurt) 1 tablespoon Dijon mustard (optional) 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon each, salt & pepper (to taste) 1 cup long-grain brown rice (or risotto rice, rinsed) 1 lb broccoli florets (fresh or frozen) 2 cups sharp cheddar cheese (grated) Instructions : Prep The Chicken Chop your boneless, skinless 1 lb chicken breasts into bite-sized chunks or cubes approximately 1 to 1½ inches in size. Add Ingredients To Slow Cooker Add 2 cups chicken broth, ½ cup sour cream, 1 tablespoon Dijon mustard, and seasonings (1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon each, salt & pepper) to your crockpot and stir to combine. Add 1 cup long-grain brown rice to the crockpot, followed by the bite-sized pieces of chicken. Stir to combine, then add the fresh or frozen 1 lb broccoli florets. Cover And Cook Cover and cook on low for 3-4 hours or until the chicken is cooked through, all the broth is absorbed, and the rice is tender. Cook on high for 2-3 hours. Melt Cheese and Serve Add half the 2 cups sharp cheddar cheese to your broccoli and rice and stir to combine. Sprinkle the remaining 1 cup of cheese on top, return the lid to your slow cooker, and let the cheese melt for about 15 minutes. Once the cheese is melted, serve immediately. Garnish with chopped parsley, grate some Parmesan cheese, or season with a few turns of your pepper mill if desired

[fcukfodmap]

Low-FODMAP Gluten-Free Zucchini Fritters

My cousin gave me this ridiculous three pound zucchini recently, so I've been working to use it up somehow. First, I made a really lovely gluten-free zucchini bread, but I still had some left over. I still have the waffle iron out from various waffle experiments, so it was fritter time! To the recipe!

1 lb zucchini (about 2 medium), trimmed

8 ounces feta cheese, crumbled (about 2 cups)

2 scallions, the green parts minced and white discarded

2 tbsp minced fresh dill, or 1 tbsp dried

2 large eggs, lightly beaten

1/4 tsp ground black pepper

1/4 c gluten-free flour

cooking spray

Shred the zucchini on the large holes of a box grater. If it's a really big zucchini, core it before shredding; the center is where a lot of the water is. Let the zucchini drain in a fine-mesh strainer set over a bowl for 10 minutes, pushing out the excess with the flat of a spatula. Roll up the zucchini in a clean cotton towel and squeeze out any excess liquid.

Turn the waffle iron on medium and spray with cooking spray. Combine the dried zucchini, feta, scallions, dill, eggs, and pepper together in a medium bowl. Fold in the gluten-free flour until well mixed.

Divide half of the batter into the four squares of the waffle iron, lock the lid, and cook until the fritters are a nice deep brown. The batter is really wet, so you want a nice crisp on it so the center isn't soggy. Remove from the waffle iron, spray the iron again, and divide the remaining batter into the four squares.

So, first off, zucchini is one of those things, like tomatoes, that is only low-FODMAP under a certain serving size. That's about 1/3 c. When I made this, there were less than 2 cups in the whole recipe, which means you could eat about 1 1/2 fritters and stay below the threshold. I used Bob's Red Mill Gluten-Free All Purpose Flour, but you could probably use anything from almond flour to rice flour. There's so little flour, it's mostly filler.

These ended up being really good. They're nice and salty due to the feta, though the dill flavor wasn't very pronounced. I used dry dill, so maybe that was the issue. You could probably faff around with other herbs and spices too. Per usual, I would put maybe a 1/8 tsp of cayenne into the batter just to add a little heat. These were super handy when I was late for work and needed something that wouldn't drip down my shirt while I ate it in the car.

Obligatory disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[dailyanarchistposts]

I.8.6 What did the agricultural collectives accomplish?

Most basically, self-management in collectives combined with co-operation in rural federations allowed an improvement in quality of rural life. From a purely economic viewpoint, production increased and as historian Benjamin Martin summarises: “Though it is impossible to generalise about the rural land take-overs, there is little doubt that the quality of life for most peasants who participated in co-operatives and collectives notably improved.” [The Agony of Modernisation, p. 394] Another historian, Antony Beevor, notes that ”[i]n terms of production and improved standards for the peasants, the self-managed collectives appear to have been successful. They also seem to have encouraged harmonious community relations.” [The Spanish Civil War, p. 95]

More importantly, however, this improvement in the quality of life included an increase in freedom as well as in consumption. To re-quote the member of the Beceite collective in Aragón: “it was marvellous .. . to live in a collective, a free society where one could say what one thought, where if the village committee seemed unsatisfactory one could say. The committee took no big decisions without calling the whole village together in a general assembly. All this was wonderful.” [quoted by Ronald Fraser, Blood of Spain, p. 288] As Beevor suggests, “self-managed collectives were much happier when no better off than before. What mattered was that the labourers ran their own collectives — a distinct contrast to the disasters of state collectivisation in the Soviet Union.” [Op. Cit., p. 95] Here are a few examples provided by Jose Peirats:

“In Montblanc the collective dug up the old useless vines and planted new vineyards. The land, improved by modern cultivation with tractors, yielded much bigger and better crops … Many Aragón collectives built new roads and repaired old ones, installed modern flour mills, and processed agricultural and animal waste into useful industrial products. Many of these improvements were first initiated by the collectives. Some villages, like Calanda, built parks and baths. Almost all collectives established libraries, schools, and cultural centres.” [The Anarchist Collectives, p. 116]

Gaston Leval pointed out that “the Peasant Federation of Levant … produced more than half of the total orange crop in Spain: almost four million kilos (1 kilo equals about 2 and one-fourth pounds). It then transported and sold through its own commercial organisation (no middlemen) more than 70% of the crop. (The Federation’s commercial organisation included its own warehouses, trucks, and boats. Early in 1938 the export section established its own agencies in France: Marseilles, Perpignan, Bordeaux, Cherbourg, and Paris.) Out of a total of 47,000 hectares in all Spain devoted to rice production, the collective in the Province of Valencia cultivated 30,000 hectares.” [Op. Cit., p. 124] To quote Peirats again:

“Preoccupation with cultural and pedagogical innovations was an event without precedent in rural Spain. The Amposta collectivists organised classes for semi-literates, kindergartens, and even a school of arts and professions. The Seros schools were free to all neighbours, collectivists or not. Grau installed a school named after its most illustrious citizen, Joaquin Costa. The Calanda collective (pop. only 4,500) schooled 1,233 children. The best students were sent to the Lyceum in Caspe, with all expenses paid by the collective. The Alcoriza (pop. 4,000) school was attended by 600 children. Many of the schools were installed in abandoned convents. In Granadella (pop. 2,000), classes were conducted in the abandoned barracks of the Civil Guards. Graus organised a print library and a school of arts and professions, attended by 60 pupils. The same building housed a school of fine arts and high grade museum. In some villages a cinema was installed for the first time. The Penalba cinema was installed in a church. Viladecana built an experimental agricultural laboratory. [Op. Cit., p. 116]

Peirats summed up the accomplishments of the agricultural collectives as follows:

“In distribution the collectives’ co-operatives eliminated middlemen, small merchants, wholesalers, and profiteers, thus greatly reducing consumer prices. The collectives eliminated most of the parasitic elements from rural life, and would have wiped them out altogether if they were not protected by corrupt officials and by the political parties. Non-collectivised areas benefited indirectly from the lower prices as well as from free services often rendered by the collectives (laundries, cinemas, schools, barber and beauty parlours, etc.).” [Op. Cit., p. 114]

Leval emphasised the following achievements (among others):

“In the agrarian collectives solidarity was practised to the greatest degree. Not only was every person assured of the necessities, but the district federations increasingly adopted the principle of mutual aid on an inter-collective scale. For this purpose they created common reserves to help out villages less favoured by nature. In Castile special institutions for this purpose were created. In industry this practice seems to have begun in Hospitalet, on the Catalan railways, and was applied later in Alcoy. Had the political compromise not impeded open socialisation, the practices of mutual aid would have been much more generalised … A conquest of enormous importance was the right of women to livelihood, regardless of occupation or function. In about half of the agrarian collectives, the women received the same wages as men; in the rest the women received less, apparently on the principle that they rarely live alone … In all the agrarian collectives of Aragón, Catalonia, Levant, Castile, Andalusia, and Estremadura, the workers formed groups to divide the labour or the land; usually they were assigned to definite areas. Delegates elected by the work groups met with the collective’s delegate for agriculture to plan out the work. This typical organisation arose quite spontaneously, by local initiative … In addition … the collective as a whole met in weekly, bi-weekly or monthly assembly … The assembly reviewed the activities of the councillors it named, and discussed special cases and unforeseen problems. All inhabitants — men and women, producers and non-producers — took part in the discussion and decisions … In land cultivation the most significant advances were: the rapidly increased use of machinery and irrigation; greater diversification; and forestation. In stock raising: the selection and multiplication of breeds; the adaptation of breeds to local conditions; and large-scale construction of collective stock barns.” [Op. Cit., pp. 166–167]

Collectivisation, as Graham Kelsey notes, “allowed a rationalisation of village societies and a more efficient use of the economic resources available. Instead of carpenters and bricklayers remaining idle because no wealthy landowner had any use for their services they were put to work constructing agricultural facilities and providing the villages with the kind of social amenities which until then they had scarcely been able to imagine.” [Anarchosyndicalism, Libertarian Communism and the State, p. 169] Martha A. Ackelsberg sums up the experience well:

“The achievements of these collectives were extensive. In many areas they maintained, if not increased, agricultural production [not forgetting that many young men were at the front line], often introducing new patterns of cultivation and fertilisation … collectivists built chicken coups, barns, and other facilities for the care and feeding of the community’s animals. Federations of collectives co-ordinated the construction of roads, schools, bridges, canals and dams. Some of these remain to this day as lasting contributions of the collectives to the infrastructure of rural Spain. The collectivists also arranged for the transfer of surplus produce from wealthier collectives to those experiencing shortages, either directly from village to village or through mechanisms set up by regional committees.” [The Free Women of Spain, pp. 106–7]

As well as this inter-collective solidarity, the rural collectives also supplied food to the front-line troops:

“The collectives voluntarily contributed enormous stocks of provisions and other supplies to the fighting troops. Utiel sent 1,490 litres of oil and 300 bushels of potatoes to the Madrid front (in addition to huge stocks of beans, rice, buckwheat, etc.). Porales de Tujana sent great quantities of bread, oil, flour, and potatoes to the front, and eggs, meat, and milk to the military hospital. “The efforts of the collectives take on added significance when we take into account that their youngest and most vigorous workers were fighting in the trenches. 200 members of the little collective of Vilaboi were at the front; from Viledecans, 60; Amposta, 300; and Calande, 500.” [Jose Peirats, The Anarchist Collectives, p. 120]

Therefore, as well as significant economic achievements, the collectives ensured social and political ones too. Solidarity was practised and previously marginalised people took direct and full management of the affairs of their communities, transforming them to meet their own needs and desires.

[gildedpanic]

Now that I have my own kitchen, I've been cooking more. I made donuts (and various other foodstuffs)!

More of this week's recipes below the cut :-)

~~Donuts~~

Dough (⭐️⭐️⭐️⭐️): https://www.biggerbolderbaking.com/no-yeast-homemade-donuts/#wprm-recipe-container-18314

Glaze (⭐️⭐️⭐️⭐️): 1 cup powdered sugar, 1 tsp vanilla extract, 3 tbsp water. For the chocolate I added some unsweetened cocoa powder.

Notes: I used Bobs Red Mill Egg Replacer, storebrand vegan butter, and water instead of the buttermilk because I accidentally left my milk out and had to throw it away. I made my own powdered sugar by combining granulated sugar and cornstarch in a blender.

~~Bread~~

Recipe (⭐️⭐️⭐️): https://anitalianinmykitchen.com/no-yeast-bread/

Notes: I've been using this recipe for years. It's super simple and easy if you just want something quick. I've found it to be better for more savory recipes if you add in some Italian seasoning to the dry ingredients and brush it with olive oil so the crust is a little crispier. Although, my sister loves the recipe as is and often eats it with just jam/butter.

~~Chickpea Concoction~~

Main(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/hgCPzx1u478

Flatbread (⭐️⭐️⭐️): https://www.youtube.com/shorts/RYvU-25g-Ow

Notes: I didn't have a chili or red pepper, but I added a bunch of spinach for the extra iron. I also forgot to buy turmeric last week so I had to do without that. It was obviously pretty bland at first, so I just kept adding spices/seasoning until it tasted right. This recipe came out really good, but I honestly couldn't tell you how to replicate it yourself. The base is a good start, so just follow your cooking instincts and believe in yourself? The flatbread was nothing special; used a tiny bit of maple syrup in place of the honey and it came out fine. (PS. There's rice beneath the chickpeas) (PPS. Save the aquafaba! You can do a bunch with it, including making homemade mayonnaise)

~~Seitan~~

Recipe (⭐️⭐️⭐️⭐️): https://www.youtube.com/watch?v=yxNaThLDrsk&t=204s

Notes: Second time making this recipe. I didn't have sage but I added a tiny bit of Italian seasoning. Used sriracha instead of the sweet chili sauce and left out the garlic because I ran out. I think I accidentally added too much oil to the pan, so watch out for that. ALSO: Make super duper sure you are not cooking this too fast. I didn't add the sauce while it was in the pan because, again, way too much oil. I should honestly give this recipe 5 stars for how easy this seitan was compared to literally every other recipe. Would go well with some broccoli.

~~Bannocks~~

Recipe (⭐️⭐️⭐️):https://www.scotchandscones.com/scottish-bannocks/

Notes: Really good use of oats if you're someone (like me) who hates the texture of oatmeal. Only blended the oats 3/4 of the way so there were still some full bits. Added ~0.5 scoop of vanilla protein powder and used vegan butter. The chocolate topping is just peanut butter mixed with a bit of cocoa powder. I baked it for a little longer than the recipe said to. Pretty good, but next time I would probably add some more stuff like cinnamon/maple syrup/apples/etc. Also you could definitely add some vital wheat gluten in there if you are looking to get better macros as the baking powder should get rid of any strange taste.

~~Microwave Red Beans and Rice~~

Recipe (⭐️⭐️⭐️): Rice, canned red beans, canned diced tomatoes, and a buttload of cajun seasoning.

Notes: When my mom went away to college she complained about missing my grandma's red beans and rice, so my grandpa bought her a dozen cans of kidney beans to eat raw out of the can. This is a half-step up from that. It takes like three minutes. It’s just some cooked rice out of the fridge, add ~1/4 can tomatoes + ~1/2 can beans, microwave for 1.5 minutes, and dump in the seasoning.

~~Crab Sushi~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/XiN-QyUWt8c

Notes: Okay, I know it looks gross. But! This crab salad is very very good. I've made it 3 times now (or 4? When I made it the second time my mom ended up eating all the crab salad before I could roll it up and I had to make a whole new batch). My sisters like it even though they hate sushi. My dad likes it even though he dislikes veganism. When I made it this week I didn't even have any cucumber or avocado but it still tasted /okay/. I would recommend julienning some carrots if you have any extra, but that's just because I like my maki to have some crunch. Also, if you make a lot of sushi please make your life easier and pick up some Mizkan Sushi Seasoning.

~~"Arepas"~~

Recipe: 2 parts corn meal/flour, 1 part AP flour, some salt and oil/butter. Pour in warm water until it forms a dough, then fill with some beans and mozzarella and fry.

Notes: Please no one get mad at me for calling them arepas. Good with avocado if you have it.

~~Macaroni and Seitan Nougats~~

Macaroni(⭐️⭐️⭐️): https://theeburgerdude.com/vegan-instant-mac-cheese/#recipe

Seitan(⭐️): https://www.sixvegansisters.com/2018/08/24/seitan-fried-chicken/

Notes: The mac was super easy, and TheeBurgerDude has never led me astray so I suspect the recipe would be at least four stars if I wasn't missing literally half the ingredients. I didn't have mushroom seasoning, lactic acid, or msg, but I added some extra salt and nooch yeast. I also still didn't have milk so I mixed flour and cornstarch with water and used that for both the mac and nougats, along with some extra butter. The seitan was pretty gross, but I think that was mostly my fault. From what I can tell, I may not have kneaded the dough for long enough, my chicken broth:water ratio was off, I simmered the seitan at too high of a heat, and I fried it too quickly. Glad I only made a half batch. Maybe would have tasted better with a thick layer of breadcrumbs?

~~Seitan Nougats 2: Electric Boogaloo~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.stephsunshine.com/vegan-life/crispy-fried-tofu/

Notes: I've used this recipe a ton and it works well with regular and lentil burmese tofu. I usually add some extra spices to it, but this time I only added some paprika to get it kinda similar to what the original seitan recipe called for. I used the leftover seitan dough from the previous recipe (boiled, but not yet fried) and pressed the pieces into very flat discs because the seitan puffs up while frying. It came out much better, maybe 3.5 stars. Did not pair well with the macaroni though. The end result oddly reminded me more of tempura than anything else, so it might work well with that sorta stuff? If you were making it from scratch, I would replace the chicken broth with vegetable broth. Relatively cheap and filling, though (this photo is ~$1.87, 823 kal, 46g protein, 115g carbs, 31g fat. Two servings of mac + One serving seitan)!

[msbarrows]

Yeah Anno 1800 is still controlling my brain and eating most of my free time (and some time I should be using for other things, like sleeping). Which means I've once again been skipping out on doing my daily posts, so grrrr at myself since I find having them personally useful (such as for double-checking when I last served something so I don't produce chili out of the freezer twice in one week sort of thing; I'd be fine with that but the brother prefers more variety).

And now I've once again gone a full week since I last posted, and apart from "played Anno 1800, crocheted a little" most days are a blank. At least it's the same save I was working on a week ago so I'm well past any danger of needing to restart from scratch? I'm in a weird mode with it where my income is almost always in the red, but I'm regularly selling excess stuff (some of it pretty valuable) to the NPC traders, and since those are blink-and-you-miss-it spikes of positive income, my actual money on hand has been climbing steadily despite being 'in the red'. I'm now up to almost 30 million in game, and seem to finally be turning the corner to actually earning positive revenue occasionally.

Let's see how much of the last week I can reconstruct:

Aug 20 - Chili and tortilla chips. There may have been a side salad.

Aug 21 - Pretty sure I did potato salad, corn on the cob, and hamburgers. Unless this and yesterday were reversed.

Aug 22 - Divided up a little under 10 lbs of mixed ground beef & pork my brother had bought, into 1 and 1.5 pound amounts in (flattened) freezer bags to freeze. Since there was still leftover tortilla chips, I made a taco salad for supper as a way to also use up the less-than-a-pound of ground meat left.

Aug 23 - Dug out some of the leftover lamb and lamb stock from the freezer and made a barley pottage with it, with carrots and peas mixed in for a veg. Barley and lamb is an awesome combination.

Aug 24 - Pizza for supper.

Aug 25 - Partially cleaned the upstairs bathroom. Did pasta and meat sauce and a Greek style salad for supper.

Aug 25 - Ran and put away three loads of laundry. Baked a loaf of oatmeal bread, except substituting Bob's Red Mill 5-Grain Hot Cereal for the oatmeal; it's also rolled grain, and I wanted to see how it would come out (delicious - had some a bit ago with my evening pills).

Supper was beef curry, barberry rice, and some mixed veggies sauteed in toasted sesame and olive oils.

-

Oh, and some time during the week I hit the 1/3 point with the green acrylic scarf, took a look at how much yarn remained in the ball, and decided it was unlikely to result in a long enough scarf for its excessive width. Frogged it and started over, doing the same pattern but based on sets of three stitches instead of four. It's working out as a much more scarf-suitable width now.

[ex-frat-man]

Cooking Au Pif

The expression au pif means 'at random', 'at a rough guess', and 'off the top of your head'. Pif is aFrench slang word for nez – nose. This expression is based on the idea of flair and instinct. So, for this blog entry about cooking, you might say "Pour les ingrédients, j'y vais au pif" -- – I'm adding ingredients at a rough guess!

At this point in my culinary life, as a home cook, it's the way I navigate just about everything in the kitchen. I rarely ever use a recipe. If something is totally new to me -- or requires precise measures of ingredients or a long list of ingredients (as in desserts) -- I will haul out the recipe for quick reference and refer to it to make sure all of the ingredients are included.

However, even for a dessert, it is easy to riff on a recipe once you have the basic formula in hand. Such is the case with rice pudding.

Rice pudding is an easy, quick, and oh-so-delicious concoction. A few simple ingredients come together to produce a cup full of heaven. And what's even better is that it can use up that carryout container of day-old rice hanging out after last night's Chinese takeaway. Details after the jump.

What you'll need:

1 1/2 cups water

3/4 cup rice (any white, milled rice will do. You can use brown whole-grain rice, but that's a different recipe.)

large pinch of kosher salt

4 cups whole milk (or 3 cups of milk and 1 cup heavy cream for an even richer more decadent taste)

1/2 cup sugar

2 capfuls of vanilla (or 1 1/2 teaspoons)

Method:

Bring 1 1/2 cups water and salt to a boil in a heavy large saucepan over medium-high heat.

Once at a boil, add the unrinsed rice. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes.

Add milk, cream (if using,) sugar, and vanilla. Increase heat to medium; cook uncovered, stirring occasionally until rice is tender and the mixture thickens to a soft, creamy texture. Somewhere around 30 minutes.

After most of the milk is absorbed, remove the pudding from the heat, and place it in a heat-proof bowl (or if you're going to be fancy individual cups.) Cover with plastic wrap, and refrigerate until serving.

NOTE: If you want to use that leftover rice, start the recipe at the "add milk" step.

Now comes the fun part. Once you've got this really simple recipe down "au pif" -- that is by following your instincts -- you can have some fun such as:

Add raisins during the "add milk" step. Add whatever amount you want. Just don't give Fido a taste if you do, raisins are a non-starter for canines.

Or add dried cranberries at the "add milk" step.

One of my favorites is to grab a chai tea spice mix and add it at the "add milk" stage.

Cinnamon is also a great addition, either cooked in or dusted on top when serving.

Chop up a hunk of chocolate and stir in while the pudding is still hot. Stir until combined and then go ahead with your refrigeration step.

Want to step up the flavor? Grab a can of coconut milk, reducing the amount of milk/cream by the amount of coconut milk in the can.

You can go to the subcontinent and along with the coconut milk substitution use cardamon, and cinnamon, and top it with mangoes.

Many types of fruits are tremendous on top while serving.

Anyway, use your imagination. after that basic recipe, almost anything goes.

[indizombie]

India accounts for about 40 per cent of the global rice trade but is struggling to control food prices domestically. Prior to India banning exports, the United States Department of Agriculture (USDA) was forecasting it to be the largest exporter in the global trade of milled rice, as it has been for many years. In its most recent rice outlook, the USDA said India was expected to ship a record 23.0 million tonnes in 2024, exceeding the combined shipments of the next two largest exporters — Thailand and Vietnam.

Clint Jasper, ‘Indian rice export ban, war in Ukraine and El Niño create bleak outlook for world's starving millions’, ABC

[kitchengarden4u]

Give Skipthedishes a rest, home cooking is best

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[nbula-rising]

Tamales Dulces (Sweet Tamales)

Prep: 50 mins Cook: 90 mins Total: 2 hrs 20 mins Yield: 20 tamales

 Ingredients

 For the Hibiscus Jam Filling

   1 cup dried hibiscus flowers

   2 whole cardamom pods, lightly cracked open

   2 whole cloves

   1 cinnamon stick

   1/2 teaspoon ground ginger

   1/2 teaspoon ground nutmeg

   1 cup granulated sugar

   2 cups water

 For the Masa Dough

   2 1/2 cups (240 grams) masa harina

   3/4 cup granulated sugar

   1/2 teaspoon baking powder

   1/2 teaspoon sea salt

   1/2 teaspoon ground cardamom

   1/2 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1 cup coconut oil

   1 vanilla bean pod, or 2 teaspoons vanilla extract

   1 cup rice milk, or other plant-based milk

   25 to 30 corn husks

 Steps to Make It

 Make the Filling

   Gather the ingredients.

   In a medium saucepan, combine dried hibiscus petals, 2 cardamom pods, 2 cloves, 1 cinnamon stick, 1/2 teaspoon each of ginger and nutmeg, and 1 cup of sugar. Pour in water and bring to a boil over medium heat.

   Lower to a simmer and cook, uncovered, until the liquid reduces by a little more than half into a light syrup, about 35 minutes.

   Remove from heat. Allow to cool, about 15 minutes, then remove the cinnamon stick and cardamom pods.

   Add the syrup and hibiscus petals to a blender and blend into a smooth, thick consistency. Scrape into a smaller bowl and set aside.

 Make the Dough

   Gather masa dough ingredients.

   Meanwhile, in a large bowl, mix together masa harina, sugar, baking powder, salt, ground cardamom, ground cinnamon, and ground cloves.

   In another large bowl, whip the coconut oil with an electric hand mixer or in a stand mixer until smooth, about 3 minutes.

   Fold the masa and spices mixture into the coconut oil. Scrape the seeds of the vanilla bean into the mixture (or add vanilla extract).

   Gradually pour in the rice milk while whipping with the mixer until the dough is airy and creamy, about 2 to 3 minutes.

 Assemble and Cook the Tamales

   Submerge corn husks in a deep bowl of hot water. Soak until soft and pliable, about 5 minutes.

   Working with 2 to 4 husks at a time, or 1 at a time, if you are a beginner, shake off excess water before laying the husk out onto a clean work surface area. If your husks are very narrow, use two overlapping husks.

   Take 2 or 3 of the husks, and tear them lengthwise, following the grain, into quarter-inch-thick strips. Set aside on a small plate.

   Set out your ingredients in an assembly line: your corn husks, your masa, and your filling.

   Spoon 1/4 cup of dough closer to the wider end of each husk and spread out into a 3 x 3 square. Top with 1 tablespoon of the hibiscus jam in the center of the dough.

   Now you are ready to fold the tamales. Carefully bring the sides together to meet at the center, enclosing the filling.

   Then fold the bottom tip of the husk over the filled section. If your jam is a little loose, some of it might leak out of the top or bottom, but that's ok, as long as it's held inside the corn husk.

   Take one of the husk strips and use it to tie the tamale together, crosswise. Set aside.

   Set a steamer basket inside a large pot and pour water just until it reaches the basket. Bring the water to a simmer. Begin layering in the tamales, folded-end down. Cover with a lid and cook over medium heat. Steam for 50 minutes, checking water occasionally to replace if it evaporates.

   Once tamales are cooked, remove from the pot and cool until they can be handled. Best when eaten immediately.

 Warnings

   After steaming the tamales, open the lid slowly and carefully. The steam released can be hot enough to burn skin.

 Tips

   Take time to invest in high-quality ingredients for the best-tasting and most nutrient-rich results.

   We recommend Bob’s Red Mill masa harina, available at most grocery stores, or Masienda masa harina, available online.

   Masa harina, and corn husks may be found in the International section of your grocery store, or at a Latin American market.

   We recommend buying spices from Diaspora Co. for the freshest flavors.

 Variations

   It's traditional, especially in central Mexico, to tint sweet tamales pink using food coloring or other natural food coloring. This is especially helpful if your household is making different kinds of tamales on the same day. Add a few drops of coloring to the masa after you've achieved the consistency you want. Whip just long enough to evenly distribute the coloring.

   Hibiscus flowers are sold in most Latin American markets (as flor de jamaica) and in many tea shops. You can also find them online. If you have trouble finding dried hibiscus petals, you can substitute with fresh or frozen cherries, cranberries, and even chopped roasted beets.

   Experiment with other fillings, such as pineapple preserves and raisins, strawberry jam and cream cheese, shredded coconut, and dulce de leche or cajeta with pecans and cream cheese.

   If you have access to fresh masa, use the same measurements of masa dough ingredients, except for the rice milk. You will most likely need less liquid, so be careful to add it gradually.

   Serve tamales drizzled with caramel sauce.

   Make the tamales with banana leaves instead of corn husks. Trim the leaves to 8-inch squares. Use the same method to fold and then tie shut with kitchen string.

 How to Store and Freeze

   Store cooked and cooled tamales in an airtight container, a zip lock or vacuum-sealed bag, in the refrigerator.

   Keep tamales in the refrigerator for up to one week.

   To reheat refrigerated tamales, steam in husks for 5 to 8 minutes, or reheat in the microwave for 1 to 2 minutes.

   To freeze tamales, wrap individually in foil, then place in a freezer-safe bag.

   Thaw frozen tamales overnight in the refrigerator and re-steam for 5 to 8 minutes. Or, skip thawing in the fridge and re-steam for 15 minutes.

 Make Ahead

You can make the hibiscus jam one to three days in advance. The masa dough is best made right before making the tamales.

[apickypig]

Chocolate Chip Oat Flour Muffins

I’ve been making these twice a week for 2 years (!) and am finally getting around to documenting. My son is obsessed with these muffins for breakfast. He somehow hasn’t gotten bored of them and likes to bring them to school for special occasions as well.  

I use this recipe from Just What We Eat with a couple minor modifications–this makes the perfect muffins. 

Ingredients 

1 cup Bob’s Red Mill Gluten Free 1 to 1 Flour

1 cup oat flour (Arrowhead Mills brand only)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup So Delicious Unsweetened Coconut Milk

1/2 cup pure maple syrup

1/4 cup avocado oil

1 tsp vanilla

1 cup Enjoy Life rice milk chocolate chips 

Preheat oven at 350°F. Mix separately combined dry and wet ingredients until smooth, then add chocolate chips. Divide into 12 silicone muffin liners and bake for 30 minutes. 

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[seoplassy]

India's Non-Basmati Rice Supply Chain: Key Trends and Market Insights - Eurosun Global

India plays a critical role in the global rice market, not only as a significant producer but also as the largest exporter of non-Basmati rice. While Basmati rice has its own unique demand, non-Basmati rice supply from India serves the bulk of global rice needs, catering to diverse markets across Asia, Africa, and the Middle East. In this blog, we will explore the key trends and market insights shaping India's non-Basmati rice supply chain.

Overview of Non-Basmati Rice Varieties in India

Non-Basmati rice includes a wide range of varieties, each suited to different climates and consumer preferences. Popular varieties such as Sona Masoori, IR-64, Ponni, and Matta rice are widely cultivated across regions like Andhra Pradesh, Tamil Nadu, and West Bengal. These varieties are known for their affordability, nutritional value, and versatility in dishes, making them an essential food staple in several countries.

The Non-Basmati Rice Supply Chain

The non-Basmati rice supply from India relies on a complex, multi-layered supply chain. It begins with farmers who cultivate the rice, followed by millers and processors who refine it for consumption. After processing, rice is transported to both domestic and international markets. The supply chain is supported by local traders, millers, logistics companies, and exporters who ensure the rice reaches global destinations efficiently. Key ports like Kakinada and Visakhapatnam facilitate rice exports to several countries.

Major Trends in Non-Basmati Rice Exports

In recent years, non-Basmati rice exporters from India have experienced significant growth, driven by increased global demand for affordable food products. Export destinations like Bangladesh, Nepal, and African countries account for a large share of the market. Additionally, emerging markets in the Middle East and Southeast Asia have also contributed to this expansion.

The competitive pricing of Indian non-Basmati rice, combined with its reliable quality, has allowed India to strengthen its position against other major rice-exporting countries like Thailand and Vietnam. Leading exporters, such as Eurosun Global, play a key role in meeting global demand by ensuring timely delivery and high product standards.

Government Policies Impacting the Supply Chain

The Indian government plays a crucial role in regulating the non-Basmati rice supply chain through policies on minimum support prices (MSP), export tariffs, and subsidies. These policies have both positive and negative impacts on exporters. For instance, during times of domestic price inflation or shortages, the government may impose export restrictions to stabilize the local market. However, in favorable market conditions, government incentives help boost rice exports by subsidizing shipping costs or easing export regulations.

Challenges and Opportunities in the Supply Chain

Despite its global success, the non-Basmati rice supply from India faces several challenges. Weather conditions, particularly monsoons, can disrupt production and affect crop quality. Additionally, logistical issues such as transportation delays and inadequate storage facilities pose challenges for the timely delivery of rice to international markets.

However, advancements in technology, like automated milling processes and improved logistics management, are helping to streamline the supply chain. The growing adoption of sustainable farming practices and the introduction of organic non-Basmati rice also offer significant growth opportunities for exporters.

Conclusion

India's non-Basmati rice supply chain is a vital part of global food security, driven by increasing demand and evolving market dynamics. Non-Basmati rice exporters from India continue to find growth opportunities, especially as new markets emerge and the supply chain becomes more efficient. With the right combination of policy support, technological innovation, and sustainability, India’s position in the global non-Basmati rice market is set to grow even further in the coming years.

[halder-venture-limited]

Common myths about Indian white rice debunked

Common Myths about Indian White Rice Debunked

Indian white rice is a staple in many households but often finds itself at the center of various myths and misconceptions. Despite its popularity, some people avoid white rice due to concerns about its nutritional value and health effects. At Halder Venture Limited, a leading rice exporter in India, we believe in providing accurate information to help you make informed choices. Let's debunk some common myths about Indian white rice and highlight its nutritional benefits.

Myth 1: Indian White Rice Has No Nutritional Value The Truth: One of the most prevalent myths is that Indian white rice lacks essential nutrients. While it’s true that some nutrients are lost during the milling process, Indian white rice still contains important vitamins and minerals. It is a good energy source, providing carbohydrates essential for daily activities. Additionally, many brands, including ours, offer fortified Indian white rice, which is enriched with nutrients like iron, folic acid, and B vitamins, making it a valuable part of a balanced diet.

Myth 2: Indian White Rice Causes Weight Gain The Truth: Another common misconception is that Indian white rice leads to weight gain. In reality, weight gain is influenced by overall calorie intake and expenditure, not by any single food. Indian white rice can be part of a healthy diet when consumed in appropriate portions. It is low in fat and contains no cholesterol, making it a heart-healthy choice when paired with a balanced diet rich in vegetables, lean proteins, and healthy fats.

Myth 3: Indian White Rice Spikes Blood Sugar Levels The Truth: While Indian white rice has a higher glycaemic index (GI) compared to other types of rice, it doesn’t mean it’s harmful or should be avoided by everyone. The GI of food only indicates how quickly it raises blood sugar levels, and the impact can vary depending on what it’s eaten with. Combining Indian white rice with foods high in fibre, protein, or healthy fats can help moderate its effect on blood sugar levels. For those managing diabetes, portion control and balanced meals are key.

Myth 4: Indian White Rice Is Inferior to Other Types of Rice The Truth: Indian white rice often gets compared unfavourably to other types of rice, such as brown or parboiled rice. However, each type of rice has its benefits, and Indian white rice holds its own in many respects. It is easily digestible, making it a great option for those with sensitive stomachs or during recovery from illness. Its mild flavour and soft texture also make it versatile, pairing well with a variety of dishes from different cuisines.

Myth 5: Indian White Rice Is Not Sustainable The Truth: There’s a belief that the production of Indian white rice is not environmentally sustainable. However, modern agricultural practices are increasingly focused on sustainability. Many rice producers in the Indian rice industry, including Halder Venture Limited, are adopting eco-friendly farming methods that reduce water usage, enhance soil health, and minimise environmental impact. Supporting sustainable practices ensures that you can enjoy Indian white rice without compromising on environmental values.

Conclusion Indian white rice is often misunderstood, but the myths surrounding it don’t stand up to scrutiny. As a versatile, nutritious, and sustainable food, Indian white rice can be part of a healthy and balanced diet. At Halder Venture Limited, a trusted name in the agro-products sector and a key player in the Indian rice industry, we are committed to delivering high-quality Indian white rice that you can trust. Backed by accurate information and a dedication to excellence, we aim to meet your dietary needs while supporting sustainable agricultural practices as a leading rice exporter in India.