The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.
Don’t forget, you can check out cookbooks from the library!
Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.
Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.
Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)
SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.
I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.
If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.
*I will update this as I add more resources to my blog.*
Friendly reminder that all you need to make oat milk are oats, water, vanilla extract (optional), a blender/food processor, and cheesecloth/a coffee liner/fine sieve
How to cook in a medieval setting
Alright. As some of the people, who follow me for a longer while know... I do have opinions about cooking in historical settings. For everyone else a bit of backstory: When I was still LARPing, I would usually come to LARP as a camp cook, making somewhat historically accurate food and selling it for ingame coin. As such I know a bit about how to cook with a historical set up. And given I am getting so much into DnD and DnD stories right now, let me share a bit for those who might be interested (for example for stories and such).
🍲Cooking at Home
First things first: For the longest time in history most people did not have actual kitchens. Because actual kitchens were rather rare. Most people cooked their food over their one fireplace at home, which looked something like what you see above. There was something made of metal hanging over the fireplace. At times this was on hinges and movable, at times it was set in place. You could hang pots and kettles over it. When it came to pans, people either had a mount they would put over the fire or some kind of grid they could easily put into place there with some sourts of mounts (like the two metal thingies you can see above).
If you have a modern kitchen, you are obviously used to cook on several cooktops (for most people it is probably four of them), while in this historical you obviously only had one fire. Of course, as you can also see in the picture above, you could often put two smaller pots over the flames or put in a pan onto the fire additionally. But yes, the way we cook in modern times is very different.
Because of this a lot of people often ate stews and soups of sort. You could make those in just one pot - and often could eat from the same stew for days. In a lot of taverns the people had an "everything stew" going, which worked on the idea that everyone just brought their food leftovers, which were all put into one pot everyone would eat from.
Now, some alert readers might have also noticed something: What about bread and pastries? If you only have one fireplace and no oven, how did people make bread?
Well, there were usually three different methods for this. The most common one was communal ovens. Often people had one communal oven in a neighborhood. Especially in a village there might just be a communal oven everyone would just put their bread in to bake. (Though often this oven would only be fired up once or twice a week.)
The second version to deal with this some people used was a sort of what we today call a dutch oven. A pot made either of metal or clay with a lit you would put into the hot coals and then put bread or pastries into that, baking it like that.
There was also a version where people just baked bread in pans on the fire, rotating the bread during the baking process. At least some written accounts we have seem to imply. (Never tried this method, though. I have no idea how this might work. My camp bread was mostly done in dutch ovens or as stickbread.)
Keep in mind that the fireplace at home was very important for the people in historical times. Because it was their one source of warmth in the house.
🏕️ Cooking at Camp
Technically speaking cooking at camp is not that different - with the exception of course that you have to drag all your supplies along. And while in Baldur's Gate 3 and most other videogames you can carry around several sets of full-plate armor and several pounds of ingredients so that dear Gale can whip something up... In real life as an adventurer running around you need to make decisions on what to take along.
If you have read Lord of the Rings, you might remember how many people have criticized Sam for actually dragging all his cooking supplies along and how sad he was for not being able to cook for most of the time, because they were very limited in taking ingredients along.
So, yes, if you are an adventurer who is camping out in the open, you will probably need to do a lot of hunting and gathering to eat during your travels. You can take food for a couple of days along, but not for a lot.
A special challenge is of course, that while you can cook food for several days when you are at homes, you do not want to drag along a prepared stew for several days. So usually you will cook in smaller batches.
A lot of people who were journeying would often just take along one or two pots along.
So, what would you eat as an adventurer travelling around while trying to save the world from some evil forces? Well, it would depend on the time of the year of course. You would probably hunt yourself some food. For example hares, birds or squirrels. Mostly small things you can eat within one or two days. You do not want to drag along half a dead deer. In the warm months you might also forrage for all sorts of greens. You also can cook with many sorts of roots. Of course you can also always look into berries and other fruits you might find.
Things you might bring with you might be salt and some spices. A good thing to bring along would be herbs for tea, too, because I can tell you from experience that water you might have gotten from a river does not always taste very well - and springs with fresh water are often not accessible.
Now, other than what you can access the basic ideas of camping fires and cooking with them has not changed in the last few thousand years. While modern people camping usually have a car nearby and hence will have access to a lot of ingredients. But the general ideas of how to build a fire and put a pot over it... has not really changed.
Just keep in mind that for the most part in historical settings until fairly recently, there was not much terms of proper kitchens. People cooked over an open fire and hence had to get at times ingenius about it.
I have decided that on those occasions I make a food that I am proud of I shall randomly become a recipe blog.
Today we have scratch made apple pie with bourbon sauce, shepherds/cottage pie, chocolate mousse, sliced veggies, Naturday Beer and water.
I used this recipe for my shepherds pie:
I omitted the Parmesan and added thyme to the potatoes.
The chocolate mousse is just whipped chocolate flavored heavy cream (look i have no idea why they make it but it was in the fridge), with chocolate ganache folded into it.
The apple pie is my basic recipe:
Note: I eyeball all the measurements, all of them.
4 Apples, peeled and sliced
Juice of 1 Lemon
2ish Tbsp Honey
1/4 C of warm brewed Earl Grey Tea (I detest the taste of it as tea, but the tea and bergamont are a very important part of the final flavor profile)
Approximately 1/2 tsp each
2 Tbsp Butter, divided
1Tbsp granulated sugar
1/2 tsp cornstarch (optional)
3/4 Cup flour
3/4 Cup rolled oats
1 tsp cinnamon (sometimes I add nutmeg, and/or clove)
1/2 Cup brown sugar
2/3 cup butter
Preheat oven to 350F*
1. Take apples and toss with lemon juice, honey, and tea. Let sit a few minutes
2. In a wide shallow pan with a lid, melt 1 Tbsp butter add apples and all the juices, spices, and sugar toss thoroughly.
3. When apples have just slightly softened add the second Tbsp butter and put lid on for 5 minutes.
4. Take lid off and toss apples again, let apples soften further and juices reduce, if the juices don’t reduce after the apples are soft but still breaking when bent remove apples to baking dish and continue to reduce juices down. If you have a bit of extra tea and want it to thicken faster make a slurry with the cornstarch and use that to thicken the juices. Pour over apples in dish and toss.
5. To make the topping; mix flour, oats, cinnamon, and sugar. If you forgot to soften your butter melt about half of it and mix that in.
6. Cover top of apples with topping.
7. Bake for 30min or until topping has changed texture and browned.
Serve with Bourbon sauce.
*You can make this in the microwave provided you put it in a glass dish. Microwave on high for 3-5min, the topping won’t brown but it will change texture.
I got this recipe somewhere about 10 years ago but I have no idea where
2 egg yolks
1/4 lb of butter
1 cup packed brown sugar
1 tsp vanilla extract
1/2 C Nice Bourbon or Whiskey (It needs to be something that you can sip, it doesn’t have to be a favorite but this is the primary flavoring, so it has to taste nice and be of better than bottom shelf quality)
Place all ingredients into a heatproof bowl or double boiler and whisk constantly over simmering water until it reads 160F on a candy (or other accurate) thermometer. If you don’t have a candy thermometer when the syrup reaches about 160 it lightens and gets slightly more translucent.
HOUSE OF THE DRAGON S2 | RHAENICENT Headers (click for bigger)
Sometimes on days when I’m particularly brain foggy, I can’t be bothered to decide on what to eat, or come up with balanced meal choices. Especially at the end of the day, when decision fatigue is at its highest.
So I made a Google Sheet that randomly generates meal ideas based on what I usually have in my kitchen. I saved a shortcut to the webpage on my desktop so it’s quick to open. (Here’s a template, which you can edit by saving a copy: tinyurl.com/mealrandomizer)
The spreadsheet has two parts: (1) a list of ingredients organized by food group, and (2) magical Excel formulas that pluck one or two ingredients from each food group to give you a “recipe”– which is really just a combo of foods that cover your desired food groups.
You can tweak the ingredient list to fit your needs: for example, I’ve set up the recipe to provide two veggie suggestions with every recipe, I haven’t listed olives because I hate them, I can easily make it vegetarian, etc.
I’ve generated some laughable suggestions (how about waffles, cucumber, bacon, + peanut sauce….), but because I’m not beholden to a spreadsheet, I just chuckle and click again. I’ve found it a helpful guideline / source for ideas, so thought I’d share <3
Doodle of how me and the bfs dst playthrough has been going :b
what are some good resources for someone just getting into being a radfem?
Here's a link to the radfem reading list! Link
I personally would recommend:
'Who Cooked the Last Supper' PDF link
'Invisible Women' PDF link
'The Second Shift' PDF link
'Loving to Survive' PDF link
I also recommend all the works from Andrea Dworkin but those go very deep into the violence and trauma, the ones I listed are very good entry points that deal with statistics and data!
ENG: 𝐂𝐎𝐌𝐌𝐈𝐒𝐒𝐈𝐎𝐍 💌 In the SOURCE LINK you'll find 904 gifs (268x150) of Olivia Cooke as Alicent Hightower in House of the Dragon (episodes 1.06-09). All of these gifs were made from scratch by me for rp purposes, so please do NOT claim them as your own, repost, or add them to your gif hunts. Edit as you wish, but please give me some form of credit or tag me if you post it. LIKE or REBLOG if you’re using! If you're interested in a commission, feel free to check my blog!
ESP: 𝐂𝐎𝐌𝐈𝐒𝐈𝐎́𝐍 💌 En el SOURCE LINK (o fuente) encontrarás 904 gifs (268x150) de Olivia Cooke como Alicent Hightower en La Casa del Dragón (episodios 1.06-09). Todos los gifs fueron hechos desde cero por mí para uso de rp, así que por favor NO los hagas pasas por tuyos, re-subas o los añadas a gif hunts. Edítalos como desees, pero por favor dame algún tipo de crédito o etiquétame si lo subes. ¡Da LIKE y/o REBLOG si los usas! Si te interesa pedir una comisión, siéntete libre de visitar mi blog.
TW: sick/dying spouse, death of a partner, knife, violence, semi-nudity (background), eating/drinking