#except for more extreme flavors like sour and spice

[bookwyrminspiration]

MAN I wish I could be studied in a lab. just like to empirically analyze all my quirks and see what’s up. I think it’d be great

[francisofgotham1]

Bruce Can Definitely Cook

Okay, this is a part 2 to this post about how Bruce can cook, just not typical American/British food. So, here are some more of my thoughts on it:

Bruce has an extremely high spice tolerance thanks to eating anything out of South India. He definitely learned to cook some Biryani while there.

He is the only one of the original JL members that can eat Ollie's Stupendous Chili without suffering from the spice (as seen here):

(Honestly, I wouldn't be surprised if Bruce pitches in to the recipe to make it even more spicy).

Alfred has the least tolerance, mostly because of British taste buds the foods he grew up around didn't even come close to what Bruce had in other places.

He definitely trades food and cooks with the neighborhood aunties and uncles all over Gotham (it's where he gets to learn more recipes and improve his skills) (Also, most of the kids start to really like the food he makes) (the aunties absolutely love it).

He has strong opinions when it comes to rice, pasta, and bread, specially if it's Jaime Oliver that's doing it. In fact, he can't even watch him for a second and he'll start giving the TV the Bat-Glare.

The only cooking programs he can watch calmly are the Great British Bake-Off with Alfred (except for Mexican Week, then he almost tears the TV off its hinges) (also, Alfred gets very judgemental watching it), anything with Gordon Ramsay traveling the world, and Roadtrip with G. Garvin. Anything else and he gets way too invested in it:

Judge, on TV: Oh, very interesting flavors, but it's too spicy-

Bruce, yelling across the room: It's fucking sour cream, you uncultured swine!! You want spicy?! I'll give you some of Auntie Prisha's laal maas, see how you like them apples!!

His kids start getting in on it, too. They can't hear anyone in school/work/in the streets talking about how to properly cook pasta without going on a rant about specifics.

Bruce keeps a sourdough starter and a kimchi jar on the fridge and compartment respectively. The kids named it "Karlo". Clayface wasn't too thrilled when he found out. It's since been changed to "Composite".

All of the kids like whenever Bruce cooks, but surprisingly, Jason and Steph are the ones that do the most 1-on-1 stuff. Steph because she's a foodie (I think), and Jason because it's one of the things that they both can agree on (to an exent, because there's always light arguing in the kitchen), so it becomes a bonding thing between them. They'll spend hours alone just to prepare Tennessee Barbecue.

[wearethewinx]

MAGIC DIMENSION CUISINE for @je-ne-sais-p1s

take 4 of this fucking post jfkds;jakfld;sa. NOTE 1: planets are big and trade is everywhere. this really just represents the most traditional food in the specific regions where the winx grew up. NOTE 2: for brevity's sake i will encourage you, the reader, to assume that when i say, like, 'bananas,' what i MEAN is 'native fruits that are contextually similar to earth bananas.' cool? cool. let's go

SOLARIA: Snakes, scorpions, lizards, oh my! The hot, dry climate means plant matter is at a premium. Small reptiles and large insects make up the caloric bulk, along with a fair amount of milk. Cacti and palms provide the only substantial fruit, which, when fermented with honey, creates Solaria's most famous beverage. Flatbread is another staple, especially when combined with UNBELIEVABLY HOT PEPPERS. Most Solarian food is either sickeningly sweet or painfully spicy by non-Solarian standards.

ANDROS: Fish, obviously. Regular fish, shellfish, lots of shrimp, octopus, some saltwater snails. Lots of grilled/kebab'd* food, and acid marinating like ceviche. Fruits are mostly small and hardy, like figs, dates, olives, and thick-skinned grapes, and herbs/leafy spices are the main source of flavor enhancement. The warmest parts of Andros produce sugarcane, but the overall climate is too mild for much capsaicin and too wet for solid salt deposits, so the flavor profiles are mainly sweet and savory with a bit of acid.

LINPHEA: Large, soft-bodied fruits first and bugs second, baby. Papaya, mangoes, bananas, aaaall that good stuff, mostly eaten raw, and also a few leaves and edible flowers. Huge beetles and wild chickens are plentiful in Linphea's jungles, and large freshwater eels are rarer but highly prized. There's a wealth of rich spices like cinnamon, cacao, and vanilla, and peppers, so Linphean food is full of strong flavors and heat, but only mild sweetness.

ZENITH: MEAT. Zenith is so cold that the only significant vegetation on most of the planet is algae, which is eaten both as a paste and smoke dried as a papery film. Other than that it's a very whale-meat-heavy diet, with roe and crab for some variety. Their extremely advanced technology means Zenith has state-of-the-art hydroponics across the whole planet though, and there's obviously interplanetary trade, so they make heavy use of those to branch out. Zenethi bitches love bread and sour candy.

MELODY: The famous floating islands necessitate heavy reliance on fowl. Melody has several domesticated bird species, and more than a hundred ways to prepare eggs. The very dry earth means most of the plants are tough and unappetizing, but roots like potatoes, carrots, ginseng, etc are staples, and fungi are both plentiful and popular. Between the salmonella and the Textures, very, very little is eaten raw, almost everything being either cooked or fermented. Melodic cuisine has a very earthy/umami flavor profile in general.

DOMINO: You'd think this would be the spicy planet, but no! Lots of grains, gourds, melons, and berries, and yes, of course they had an equivalent to pumpkin pie. Roses and their cousins (plums, peaches, apples) were favorites, with whole, candied roses being an upperclass delicacy. Meat is considered optional except for special events, largely as a product of the ceremonial significance of hunting, and just like all the best declining empires, Domic nobility were EXTREMELY adventurous with food. They made some crazy cheeses.

MAGIX: Known for its pastry! Magix' fully synthetic geography and climate make it the ideal home for several delicate grains and fruits like pawpaws, so if you want baked goods or unique pastas, there is simply no better planet. They have a booming 'designer fruit' industry (rivaled only by Zenith's) and are constantly debuting new hybrids. On an artificial planet with no native animals, meat requires animal agriculture, and starting a population of animals is just harder than bringing a bag of seeds, so Magix really doesn't prioritize meat. However, as a massive trade hub, basically everything you can think of is readily available.

*i do not know how to conjugate the word 'kebab'

Thanks so much for this question!! It was really fun to answer, despite all the rewrites lol

[foodofile123]

Top 10 Foods You Must Try in Kerala

When someone hears the word "Kerala," the first thing that typically springs to mind is the tranquil scenery the region is known for; the mouthwatering food is the second greatest thing. Kerala is a foodie's dream come true because it is home to numerous diverse cuisines. There is a great deal of variation in the preparation methods, which allows your palate a great deal of freedom to experiment. Having said that, there are some meals that you simply must taste when making travel plans to Kerala. This blog aims to simplify your meal selections for your next trip to Kerala.

Don’t miss these foods when you are in Kerala…!

   1. Malabar Parotta And Beef Curry

Most people mistake parotta for the northern parathas. However, this misnomerous similarity only applies to the language, as it is essentially referred to as the Keralites' most beloved food. Once the dough has been mixed and spread very differently, it is created using simple flour, or maida. A quality parotta should always be created with good resonance. Kerala's Malabar area is the origin of Malabar Parotta. It retains flavor when eaten with vegetarian or non-vegetarian curries. But beef curry is the most exquisite way to pair parotta. The ingredients for the beef curry include onions, tomatoes, garlic, and a long list of spices. The mixture is cooked with small pieces of beef to create a flavorful, thick gravy.

   2. Puttu and Kadala

One of the main breakfast dishes offered in Kerala is puttu. To make big logs, rice flour, water, and salt are combined, then the mixture is steam-cooked with grated coconut. When it comes to puttu, black chickpea curry, also known as kadala curry, is the most popular combination. A mixture of roasted coconut, spices, and coconut milk is called kadala curry. This dish is very nutritious and has a rich gravy with a spicy taste. Puttu combines beautifully with pappad and small, ripe bananas.

   3. Pazhampori or Banana Fritters 

This is a popular snack food in Kerala. Every Keralite has a hankering for pazhampori and a warm cup of tea or coffee. It is prepared by dipping ripe bananas in either typical flour or atta flour batter, then frying them in coconut oil and delivering them hot.

   4. Kerala Prawn Curry

It is among the popular delicacies from the Malabar area. It is prepared using a mixture of green chile, coconut milk, fennel seeds, black mustard seeds, and fenugreek seeds. The taste is mostly imparted by using kudampuli, also known as brindleberry. To get the sour, sweet, and tangy flavor, the prawns are marinated in spice powders, set out of the way, and then boiled with the remaining mixture and drumsticks.

    5. Thalassery Biriyani

For Keralite people, biryani evokes certain feelings, and when it comes to Thalassery biryani, those feelings intensify. A distinct variety of rice known as "Kaima," which is fragrant and extremely small, is used in thalasserie biryani. Just before serving, the rice and beef or chicken gravy are combined after being cooked independently and stacked. After the biryani is layered, there's a method where a heavy lid is put on the container containing the biryani, covered with dough to help retain the taste, and uncovered right before serving.

     6. Karimeen Pollichathu

Karimeen pollichathu, one of the most well-known foods in Kerala, lives up to its curious name. As everyone knows, various fish species can be found in Kerala's backwaters. Keralan seafood is hence recognized for being exceptional. One of the most popular foods from Kerala is Karimeen pollichathu, which is produced from the well-known fish Karimeen. Pearl spotfish is another name for karimeen. This fish is marinated with lemon juice, chilies, and other rich species from Kerala. The fish is marinated and then cooked in plantain leaves, which again imparts a distinct flavor to the fish.

    7. Fish Moilee

Nothing compares to Keralan seafood like it!

Everything in the recipe tastes better and is more healthful because of the fresh and soft fish. The stew cuisine, Syrian Christian stew, is the source of inspiration for Kerala's Fish Moilee. Fish Moilee is a stew cooked with fish, as the name says. This dish's interesting feature is that it's made in a manchatti, a type of traditional earthen pot. Kingfish or seer fish are the two types of fish utilized in this recipe. This recipe calls for several spices, including turmeric, pepper, cloves, and cinnamon. Green chiles give this meal its fiery taste.

    8. Palada Payasam

Desserts are thought to be a good way to end a meal. Kerala's most cherished and genuine dessert is Palada Payasam. This dish is prepared for all major holidays, including Onam and other celebrations. It is composed of milk, sugar, ghee, and rice ada. It is comparable to the dessert known as "kheer." This meal has a silky texture, and the rice on every spoon adds to its flavor. It is regarded as one of Kerala's most traditional and delicious desserts.

    9.  Appam along with Stew

Are pancakes to your taste? If so, you ought to try Appam with stew without a doubt. It's well known that appam is the Indian take on pancakes. On the other hand, stew originated from European soup. Essentially, fermented rice and coconut milk are used to make an appam. You can make it with or without vegetables, but keep in mind that the purpose of chopping the veggies for the appam is to give it some color and texture. The stew, on the other hand, is rich and cooked with diced veggies, coconut milk, aromatic spices from Kerala, and many other ingredients. There are also prominent ginger flavors in the stew. Keralan delicacies like appam and stew are highly recommended.

     10. Erissery or Pumpkin and Lentil Curry

Although many people dislike pumpkin, this Keralan meal made with pumpkin is simply too good to resist. Although this dish is typically prepared during Onam or other holidays, it's always a good idea to try it any day. This meal combines spicy and sweet flavors. Pumpkin's sweetness blends well with other spices, such as garlic and cumin. This recipe calls for coconut, just like every other Keralan meal does. This hearty curry goes well with rice or as a soup. This curry rice is typically served with ghee by Keralans.

 11. Kappa biriyani  

A meal to see, Kappa Biriyani, also known as Irachi Kappa or Ellum Kappayum, is a Kerala specialty with a delicious blend of flavors. Kerala Kappa Biriyani is a filling dish that is a beloved classic among non-vegetarians in Kerala. It is a tasty combination of tapioca and spicy beef. Similar to Chenda Kappa, Chakka Kuzhachathu, Kappa vevichathu with beef roast, or Red fish curry, this Kappa Biriyani is a popular dish in the Kottayam and Idukki regions in Central Kerala. Another Kappa delicacy is Kappa Ularthiyathu made in the Thrissur tradition. While regional variations exist in the recipes, the result is consistently delicious—the Beef Kappa Combo is a culinary delight not to be forgotten.Other names for tapioca include Yuca, Cassava, Kappa, Kollikizhangu, Maracheeni, and so on.

Certain recipes, soulful and comforting, are ingrained in our memories and taste buds and are our favorites no matter what time of day. Whether for lunch or dinner, kappa biryani is a favorite dish at home that gets praised by all. Similar to biryani, it's a full dinner that's perfect for gatherings and special events. The combination of spice-coated beef and kappa creates a wonderful symphony of flavors and a seductive scent that makes kappa biryani extremely tempting.

Kappa Biriyani can also be served with mutton and chicken, but I prefer the beef combo. Beef ribs are ideal for this preparation, but because I couldn't find them, I got beef with joint bones. This Kerala Kappa Biryani dish is unique, as it has carefully picked spices and is prepared in a particular method. Beef is marinated in herbs and spices before being blended with mashed tapioca, roasted coconut, and spices, which adds to its enticement.

12. Indian pork curry 

Panni Ularthiyathu is a famous meal in Kerala, with origins likely reaching back to the Portuguese who invaded the subcontinent in the late 15th century. The Portuguese brought Christianity, chile peppers, and a large number of pigs. Take the last two and you'll be on your way to Ularthiyathu. Panni Ularthiyathu means sauteed pork, however, it is a dry curry. In other words, unlike certain curries, in which the protein is submerged in a flavored broth, this curry contains little to no liquid. Ularthiyathu is popular among Keralan Christians, who offer it during the Christmas season.

Indian pork curry. This delicious curry is composed of pork and aromatic spices. It's nutritious, simple to prepare, and full of classic tastes. A perfect side dish for a cozy dinner!

You might have the best curry recipe: a mouthwatering combination of your favorite protein, spices, and herbs that will convert your dinner into something incredibly delectable. But believe me, you can improve it even more with this foolproof Indian pork curry recipe.

13. Kerala traditional meal (sadya)

Sadya (Malayalam: സദ്യ) is a traditional vegetarian meal from Kerala that is served on a banana leaf during lunch. Sadya means banquet in Malayalam. Sadya is often offered as a traditional feast during Onam, Kerala's state festival, and Vishu. A traditional Sadya can have 24–28 dishes presented as a single course. In larger circumstances, it may contain 64 or more pieces, such as the Sadya for the Aranmula Boat race (Valla Sadya). During the traditional Sadya festival, individuals sit cross-legged on mats. Food is consumed with the right hand and without spoons. The fingers are cupped into a ladle. The main dish is plain boiled rice, served along with other curries, Koottaan (കൂട്ടാന്‍), which include curries like parippu, sambar, rasam, pulisseri, and others like kaalan, avial, thoran, olan, pachadi, kichadi, koottukari, erissery, mango pickle, injipuli, mezhukkupuratti, naranga achaar (lime pickle). Buttermilk is often offered towards the end of the meal. Payasam, a traditional dessert offered at the end of the dinner, comes in a variety of flavors and is usually served in groups of three or more. Some of the variants include Paal Ada Pradhaman, Ada Pradhaman, Parippu Pradhaman, Chakka Pradhaman, Gothampu Payasam, and Paal Payasam. The various 'Koottan' are created with various veggies and seasonings. The variety of curries symbolizes affluence and well-being. The foods are offered in various locations on the banana leaf. For example, the pickles are presented in the upper left corner and the banana in the lower left corner, allowing servers to readily recognize and determine whether to deliver more servings. The most prevalent components in all of the recipes are vegetables, coconut, and coconut oil, which are abundant in Kerala. Coconut milk is utilized in various cuisines, whereas coconut oil is used for frying. The menu varies depending on location. Although it is customary to employ traditional and seasonal vegetables indigenous to Kerala or India's Southwest Coast, vegetables such as carrots, pineapples, and beans are now commonly used in meals. According to tradition, onion and garlic are rarely used in sadya. Traditionally, the meal is followed by the biting of vettila murukku, or betel leaf, with lime and areca nuts. This promotes digestion and purifies the palate. The sadya may have inspired the kamayan in Filipino cuisine, with significant modifications.

 Conclusion 

Not only that, but Kerala has a wide variety of traditional foods that are cherished both domestically and abroad. The authentic flavors of eating banana leaves are an experience in itself. Keralan food is more than just dishes to its fans; it's more of a "feeling."Almost all dishes of Kerala have coconut in them which is considered to be their benchmark ingredient. Keralan cuisine is more authentic and has richer flavors because of the usage of traditional ingredients like earthen pots.

Take the time to sample these well-known Keralan cuisines. When you revisit this stunning state, make sure to do something unique. This state has everything, from delicious food to captivating tourist attractions. if anyone wants to explore these foods exclusively 

Please check up on the foodophile. byethost 5.com

[jigenshat]

I think if you gave Goemon a monster energy he'd be energized enough to take out an army of men and then have a sugar crash and wake up at 9 pm the next day

Lupin probably loves monster energy because his adhd brain violently bounces around in his skull and it allows him to get ALOT of work done in one sitting

Jigen thinks monster energy is ok but doesn't really prefer it over just coffee, honestly he doesn't seem like the type to run off of monster as much as Lupin does..

This circles back sorta to some food hcs I have, like Jigen being a sort of Salty, spicy, tangy sorta guy. He also really likes bitter for some reason, but when it comes to sweetness he enjoys chocolate quite a bit. Lupin most likely really likes Tangy, Sweet, Sour stuff the most. He can tolerate when things are bitter, but not too bitter, and he definitely doesn't enjoy it on it's own like Jegin does. I can assume he doesn't handle spice too well either. Goemon isn't too picky with flavor except for absolutely hating whatever is bitter and loving anything sweet. His top flavors are Sweet, Savory, and Spicy, with everything else being on "Pleasurable" to "Absolutely horrid" scale. The 3 of them usually have small debates over which flavor is best, as they do with just about anything food related, but Lupin gets teamed up on quite alot by Jigen and Goemon on the topic of spice, whereas Jigen and Lupin team up on Goemon to bully him about not being able to stand things that are even slightly bitter.

Bonus hc! The entire group is good with their hands, because of their occupation they probably have the most controlled hands ever. Even though Lupin's hands shake on their own, when he's concentrated they steady out quite a bit, and has a very scary grip, as do the rest of them! Jigen's hand is very steady normally, though his hands shake only when he's trying to he careful with things strangely, it's usually just because he's slightly overthinking or being rushed, but it doesn't get in the way of things. Goemon's hands are the most steady out of the 3 of them, but that was sorta obvious. He has alot of control over his hands and has trained every part of his body. It's sorta scary how still they can be, it's not surprising that they can play dead. Yea this entire paragraph of text was just a transition into me saying that they are capable of doing pen tricks. Lupin fidgets alot w pens, coins, anything that can be flipped between his fingers, as does Jigen. Goemon isn't really the type to do this, but he can. He usually just fidgets with his clothes and hair.

Sorry about dumping another textbook of info into ur ask box,,, these ideas have been floating around in my head for a while

i admire your dedication to thinking about this so thoroughly. i also enjoy thinking about tiny details that maybe aren't so important but really flesh them out as individuals.

yes, please no one give goemon monster. he would cause enough damage to start a world war and then pass out for the war's duration. no caffeine for him ! please ! lupin doesn't need caffeine but is convinced he does. he feels great on it and monster gives him way too much in a way too short amount of time. it's too sweet for jigen. he also doesn't like that it's carbonated so he can't drink it as frequently as lupin. he'll leave half cans lying around and lupin is more than happy to finish them off.

seeing them all eat together is always fun. there's always a disagreement. for no reason. they just like arguing and bickering among themselves. we really rarely see them all sit down to eat the same thing and this is probably why. lupin is definitely not a spice guy. he doesn't handle extreme heat in temperature well and he's the same with spiciness. he'll run to down as much milk as he can if anything even teeters over his typical spice tolerance. goemon likes sweet in a savoury setting (if that makes sense ??) like teriyaki sauce for example. it has the base of the saltiness and umami from the soy sauce, the sharpness from the sake and mirin, and the sweet top notes from sugar. he will quickly make up a similar sauce if he needs to eat something he's not too fond of to dull the unpleasant flavour a bit.

back to caffeine, jigen resents lupin for not drinking his tar black coffee. lupin always wants coffee but isn't prepared to drink whatever biiter brew jigen has going. he always has to go out to get coffee. its all way too fancy and modern for jigen. milk ?? sugar ?? over his dead body. it's pitch black or nothing.

all the boys are definitely huge fidgeters. they're fuelled on caffeine, and alcohol, and nicotine, and the pressure of a huge job nearly everyday. their hands will be nearly vibrating off their arms if they don't keep them busy. lupin ends up being really handsy with everyone. when you meet him for the first time its super overwhelming. jigen fiddles with his gun, taking it apart and cleaning it a lot. having a cigarette constantly pinched between his fingers also proves a 'good' distraction. goemon's mind is just as hectic as the others' but he has his energy much more under control, usually. his training in meditation has helped him to sit and drive the energy pent up inside him outwards through deep breathing exercises and clearing the mind. he can get a little clumsy if he is feeling stressed or pressured on a heist. but as soon as the zantetsuken is back in his hands, his composure quickly returns.

[akp-1327]

dear diary // chapter one

Hi, everyone! This is the first chapter of the new series I’ve started. I hope you enjoy and stick around for future chapters! 💕

Find a series “description” and other detailing here!

Word Count: ~ 5.3k

(*) Warnings: none

July 16th, 2020

Dear Diary,

Nothing would make me happier than to visit the city. The bright lights, the busy streets, the shops, the smell of car exhaust. For all the wonders I’d discover, for all the opportunities I’d face. For the experience, for the fun.

Living in a small town is boring. It’s the same, day after day. Then as soon as you bat an eye, you’ve turned eighteen and have barely left the state. Some would call me a hobbit, some would call me lazy. But it’s hard to get out of town when your family can’t really leave because of their job and you’re too scared to learn how to drive.

The diner that my parents own is great; awesome pancakes, delicious milkshakes, and every single pie flavor you could ever imagine. It’s called the Golden Griddle and it’s located right in the heart of Cedar Cove, Oregon. You’d have to be blind to miss the sunny yellow paint (that’s ever so slowly chipping away, but don’t tell my dad) smeared on the bricks.

Anyway. I’m Charlotte, but you knew that already, didn’t you? Of course you did. Well, if you needed a reminder of my sob-worthy life story...my brother and I are adopted. But you probably remembered that, right? Wow, I need to stop ranting about how you probably remember me. You’re a literal book for God’s sake.

Wait; back on topic. I want to go to see the city. So badly. Oh, and have I mentioned that I got accepted into my dream school? New York University, here I come. How have I not written about that yet? Holy crap. NYU preparations have been coming along nicely. I already have half my room packed and almost all my dorm stuff that my mom insists on buying. My brother Henry, too. He’s going to Ohio State on a football scholarship and a desire to pursue athletic training. Big dreams!

Me, you ask? Good gracious, Diary, stop interrupting! (Oh boy, I’m talking to myself. Skye would laugh...). I’m pursuing acting and theater, of course. A major in drama and a minor in production. I’m chasing the sun here, okay? I am a future Broadway star and actress with dreams as far as the eye can see!

I am ecstatic to make the big move at the beginning of August. More updates to come. Sorry if this ending was abrupt. My dad made his famous chili tonight and I gotta go get it while it’s hot and before Henry inhales it all like the vacuum he is.

Yours, Charlotte :)

*

*

The faint, familiar smell of spices filled my senses as I put the old and tattered diary down. It was a gift I got years and years ago from a friend, but I never used it. May as well start before the wild ride of my new life starts, right?

I threw my blonde hair into a bun as I walked out of my room, avoiding boxes piled up high on the floor. Right as I stepped into the hallway, however, my foot met a ball of fluff curled right outside my doorway.

“Aw, Cooper,” I cooed, leaning down and scooping the little snowball I called a dog into my arms, cradling him close, “you’re missing all the food downstairs, buddy!”

A small whimper came from him as I made my way down the stairs. Henry was spread out on the couch and watching some sort of European soccer, er, football on the TV.

“Hey, just in time!” Henry smiled, waving me over to sit next to him. I obliged, setting Cooper down onto the floor and taking a seat next to him. 

...It was crazy how he was twice my size. And how I was the older one by three whole minutes.

“What’s up, Henry?” I asked, nudging his arm. A laugh escaped his throat as he gestured to the screen and unpaused the video (wait, it was paused this entire time?). I watched the screen to see a player get hit in the head with a soccer ball.

“Hah!” Henry laughed, his deep pitch echoing off the walls. I gasped and swatted his arm.

“Henry! Laughing at someone else’s pain is so rude! What if he got a concussion that ended his career?” I said, a twinge of amusement in my tone. All in all, I loved to see my brother get all flustered. He was such a goody-two-shoes that even something like this comment would make him blow a gasket--

“He’s laughing, sis. I don’t think the dude’s hurt.” Henry said, his tone smug. Maybe college was finally really going to his head.

I shook my head with both surprise and disappointment as I stood up, gesturing for the walking vacuum to follow suit. “C’mon, knucklehead. Dinner’s almost ready.”

We both walked into the kitchen to see the finishing arrangements being set up for dinner; Mom was retrieving bowls and utensils as Dad strained the water from the elbow macaroni at the sink.

“You two are in here early,” Mom teased, giving us a side glare as she placed the bowls and spoons on the counter, “what about?”

A sweet, innocent smile crossed my face as I batted my eyelashes at her. “It just smells so good that I couldn’t stay away!”

“I’ve heard that one before, you jest. Come get your bowls.” Mom chuckled, stepping away. Henry and I grabbed a bowl right as Dad turned to us.

“Get it while it’s hot!” Dad said, grabbing a bowl of his own. Henry and I both dove for the noodles and chili, somehow managing to get our servings without making a complete mess like we usually do. It’s crazy to think of how people mature over time...

The old seats at the table squeaked as we all sat down and started to dig into our chili. A comfortable silence blanketed the table and just as I got used to it, Mom broke it.

“So, you two have been packing, yes? Even the stuff you aren’t bringing?” Mom asked sweetly, dabbing a napkin at the corners of her mouth. She’d always been the politest one in the family; too bad no one else at the table had her mannerisms.

“My room is basically packed except for some of my clothes and books,” I said in between chews of the (extremely hot) chili in my mouth, “but otherwise I’m good.”

Henry nodded and pointed his thumb at me, his eyes never leaving his bowl. “Mhmm.”

“That’s great! Your flights leave in only a matter of days!” Dad cheered, giving Mom a high five. It was such a weird but common thing to see parents do: act like teenagers.

“You sound excited about that?” Henry questioned. I looked over to see half his bowl already gone. 

Mom heaved a sigh.

“We’re excited for you both to finally experience the world. We can’t wait for your lives to truly start!” Mom said, a smile encompassing her features. Her kind, brown eyes flitted between Henry and me.

“You two have the world at your fingertips,” Dad added, glancing at Mom. They shared a fond look. 

At that moment, for the briefest second, I wished that I had a connection like that; a soulmate, someone who you could spill your heart out to. Someone who you could love and be loved by. Someone who’d want nothing more than to see you happy. 

Also at that moment, I decided that I would make it a small goal of mine to make this wish come true during my time at NYU.

*

*

My blankets were soft around my legs as I sat propped up against my pillows. Leila and I had been talking on the phone all night. I felt like I was in that moment in Mean Girls where Gretchen was switching between Cady, Karen, and Regina. Except...I wasn’t switching between anyone at the moment. 

Leila Maciel is my best friend. She’s someone with a sarcastic personality and a snarky remark to anything. She’s as smart as a whip and could, without a doubt, put you in your place if you stepped out of line with her intimidating strength. Though, she also has a soft and caring side that she only reveals to those who she deems trustworthy. A confident, kind, and bold girl indeed. 

We’ve been friends for our entire high school careers, but it feels like I’ve known her my entire life.

During our freshman year, Leila was in an extremely toxic relationship. Her ex-girlfriend, a “sweet” but a rather manipulative girl, was to blame for our friendship. This girl, Sadie, ticked all of Leila’s boxes; beautiful, smart, compassionate, sweet... 

Remember that Leila and I had only known each other for a month at this point.

Leila and Sadie’s relationship was adorable from the outside. Both bright-eyed and bushy-tailed freshmen with hearts in their eyes. It was something you’d see in a more realistic version of High School Musical because let’s be real...those movies aren’t realistic. (I still love them, though!)

About a year into their relationship, though, Sadie transformed from sweet to sour. She used Leila to get what she wanted like she was her very own puppet. Her antics ranged from cheating on tests to almost stealing a designer handbag before I intervened. Then, like the cherry on top of this extremely nasty sundae, Sadie revealed that she cheated on Leila with a college girl for the majority of their relationship. Let’s just say that their relationship was terminated seconds after that bombshell blew up.

Leila was broken for months. She truly believed that she loved Sadie, but upon further examination, I found that Leila felt guilty whenever she had the opportunity to say no. It had never been any sort of love; it was an obligation. Also after that relationship, Leila decided that instead of focusing on liking girls, she’d be open and love anyone. She was sick of limits.

So, here we are today.

Now, as we talked on the phone, I thought about how she’d also be going to NYU, majoring in business. We were roommates! It was like a dream come true.

“Uh, Charlotte?” Leila asked with a laugh. “You alive?”

Reality snapped back into place as I blinked my eyes rapidly. “Oh, uh, yeah. What’d you say?”

“Did you buy a fan for our dorm?” Leila asked monotonously. This made me laugh for some odd reason. “Dear Lord, what’s so funny?”

Honestly, though. What was funny, Charlotte? One could say that I was losing my mind.

“I don’t know, spur of the moment? But otherwise, yes; I got the one you pointed out at Target.” I said, surprising myself with how even my voice sounded. A familiar hum came from the other end of the line in response.

“Cool. Then you’re all set to go for next week?” Leila asked, her voice making it sound like she was smiling. I laughed again and nodded to myself.

“Yes!” Was all I could say.

Leila’s sigh was so loud that I could swear that I felt her breath through the phone. “You’re not stressing out over this, are you?”

My eyes widened at her question. Was I stressing out about this? I’d been packing for days on end without breaks. I had folded, re-folded, and re-re-folded all of my clothes several times in my duffel bag. I had splurged on so many things, like that fan Leila mentioned, without a second thought. I don’t think I’ve had a proper shower in almost a week; I was too busy being a nervous wreck.

“Maybe a little bit, but not too much,” I responded, my tone a bit somber as I tried to conceal my lie. My fingers twirled the fringed fabric of my tie blanket around as I waited for Leila’s retort.

“Stressing out over this is like a circle, Charlotte. It’s pointless,” Leila said, her voice starting to reveal her exhaustion, “and you need to relax. We’ll be fine.”

Thoughts buzzed through my mind as I contemplated her words. Would we be fine? Is “fine” even the correct word to describe this situation? How about rephrasing the entire statement entirely by saying “there is a chance that we’ll survive, but it definitely ain’t high.”? That version was more accurate, in all honesty. Moving across the country for school didn’t sound like a situation that could only earn the word “fine”.

“Aren’t you worried, though? A big city, a new city, a scary city...we’re diving into the deep end here, Leila! We have no idea what the hell we’re doing!” I panicked, squeezing my eyes closed.

Now it was Leila’s turn to laugh uncontrollably. Though, hers was more of a witch’s cackle.

“Wow, okay. First of all, we’ll stick together. Second, not knowing what we’re doing is all apart of the college experience. We’ll seriously be okay if we stick together.” Leila assured, still laughing - she never was the sympathetic type in these types of situations.

“If you think so, then I guess I need to believe it.” I yawned, tucking myself further into my blankets. Leila broke out into a yawn as well, making me think that she was actually tired for once (the girl was the definition of a night owl).

“We should get some sleep. We’ll have plenty of time to talk later.” Leila stated. I could imagine her rolling her brown eyes at her own words. A laugh escaped me instead of the hum I intended on.

“Jesus, why do you keep laughing? Why do you have so much energy?” Leila groaned, making my laughter subside.

“I honestly don’t know, I’m a complete and utter mess. We’ll text tomorrow?” I suspired, resting my arm over my eyes to completely block out this embarrassing reality.

“You bet. Love you lots.” Leila said. Her declarations of love truly became more meaningful after that whole spectacle with Sadie. She had a ginormous heart of gold beneath that rough exterior.

“Love you more! Good night!” I said, hanging up after she murmured a farewell. I tossed my phone onto the soft fabric of my blanket and stared up at the ceiling, a nostalgic feeling washing over me. All of the nights during elementary school where I’d do this exact thing, except I would be thinking about my Barbie dolls or my recess adventures. Now, I thought about the future and what waited for me.

College better live up to its well-known reputation.

*

*

Before I could comprehend what was even happening, I was standing in the middle of Portland’s airport with the arms of my family around me. 

Days legitimately whizzed past with nothing short of a greeting. I mean, it was already August 4th...somehow.

“You have all your bags, right?” Dad asked, his voice wavering the slightest bit. I looked down at my belongings for the fourth time; a large duffel bag of clothes, a chest full of dorm stuff and personal items (including that stupid fan, yes), and a very large and heavy carry-on stuffed with all of my technology. And, for the fourth time, I confirmed that I had everything.

“It’s all here, Dad. For the last time.” I giggled, shaking my head. He could only respond with his usual eye roll and grin.

“What about Leila? Are you completely positive that she’s on your flight?” Mom asked, her eyes inspecting mine. A sigh freed itself from my lungs as I nodded.

“She’s already waiting for me by the baggage area, Mom. You even saw her when we walked in, remember?” I stated, returning her inspecting gaze as she fondly smiled in remembrance.

My hands were reaching down to pick up my bags before Henry lightly punched my shoulder. “Wait, whoa, where’s the love, sis?”

“It’s hiding from you,” I teased, punching his shoulder before I pulled him close for a tight hug, “I’m gonna miss you bunches, you know.”

Henry’s grip tightened before he pulled back to show me the tears in his eyes. I gave him a sad smile, knowing that familiar look in his eye; he agreed but didn’t want to admit it.

“Don’t worry, Henry. I’ll only be a call away if you ever need to talk to me,” I said, putting my hands on his shoulders, “and I’ll be a nine hours’ drive away if you ever need me in person.”

He cracked a smile that was identical to my own and let out a deep breath that turned into a shaky laugh.

“Shut up, midget. Go catch your flight.” Henry laughed, shaking his head to compose himself. His blonde hair was tucked away in a red hat with a big, fancy ‘O’ embroidered in gray and black on its face. My heart swelled with pride to see it, too.

“Ditto!” I laughed while reaching down to grab my bags. “Well, I ought to get going. Leila’s been waiting on me for a while”

“Travel safely and call us when you land, no matter the time!” Mom said, hugging Dad and pulling Henry close. My eyes burned with tears as I nodded.

“Can do,” I shakily breathed, “I love you guys.”

Mom blew kisses my way and Dad smiled. Even Henry gave me a rare, genuine grin. I waved, and with a final glance, turned around and headed to the gate that was just behind me without looking back.

The weight of the bags in my hands doubled with each step towards Leila. She was sitting in the waiting area, her bags all around her, scrolling through her phone. Her straight black shoulder length hair was accessorized with a jade green headband, matching her comfy outfit that consisted of a matching jade green tee and a pair of workout leggings.

“Took you long enough, you slowpoke!” Leila smiled, patting the blue seat next to her as she tucked her phone in her backpack. I dropped my bags in relief as I sat down next to her. “How emotional were your parents?”

“Enough to make me almost cry?” I laughed, wiping the wetness below my eyes. “Well, maybe I did cry a little.”

Leila laughed and wrapped her arm around my shoulder. “It doesn’t take much to make you cry, Charlotte. But I am beyond glad to see that you held in most of your alligator tears.”

We both laughed, though our laughter faded after about a minute, turning into a stressed silence...

“We’re really doing this, aren’t we?” I said while taking a deep breath. After almost a year of building up the nerves, the day was finally here.  College...adulthood...life...

Leila turned to me, her eyes showing the most vulnerability that I’ve ever seen in them, and took a deep breath with me. “We may be crazy, but at least we’re crazy together.”

*

*

Bag security was a surprising breeze; little to no lines and no troubles. The security guys even smiled at me. Talk about weird.

Waiting for the flight time was tiring. I did, however, get a text from Henry saying that he’d successfully reached his gate and would be taking off for Ohio at dusk. So that was at least something to keep me occupied for a good two minutes.

Another distraction was to play matchmaker with Leila. It was our favorite pastime in high school, so why not continue the tradition?

“Ooh, that business guy over there wearing the red tie, and...” Leila trailed off, scanning the rows of seats until her eyes focused on a woman talking animatedly on the phone only a few feet away, “her.”

“Wait, the Adrian Raines-looking guy paired with that preppy woman?” I asked, my eyes narrowing. Leila hummed with approval next to me, making me cringe immediately; why, and how, would that work? They were polar opposites!

“Leila, listen. He looks like the type of guy that’d bite your head off if you gave him the wrong coffee order and she looks like the type of girl to organize a charity event. It’s all in the eyes and the cheekbones, even the eyebrows.” I explained, shaking my head. Leila, however, disagreed like she always did.

“They’d balance each other out. He’d soften up and she’d harden up. It’s that simple! Plus, it helps that they’re both very attractive...” Leila smirked, her eyes examining them both with a wistful sigh.

“And they’re probably much older than us, so don’t even get ahead of yourself.” I sighed, rolling my eyes. “But back on topic. Are you talking about the whole ‘opposites attract’ lore? Because that’s just not...plausible. Maybe it is in the movies--”

Leila let out an exasperated breath that hindered the rest of my thought. “It is plausible, though! Just think about how you would feel in this situation. Would you want a guy who has a prickly exterior and a mushy-gushy heart?”

My heart started to palpitate as my hands started to sweat. I have learned to loathe Leila’s ‘boy talk’ because it’d always turn into her setting me up with guys that were either way out of my league or guys that just didn’t meet my expectations.

Her question, though, did deserve some deep thought. I guess I can set my pride aside for a mere second and give her some sort of approbation...

So, the question on the table: did I really have a thing for those types of people? Snarky but also impossibly soft? I guess I’ve never really been invested in relationships of my own. The idea of romance, sure, but not for me. It just never really seemed as important as the ACT or my GPA. I’m starting to regret my valedictorian title; I focused so hard on my studies that I forgot about the fun aspect of high school like the average, rebellious boyfriend with a leather coat and a motorcycle.

“You know what, Leila?” I started, carefully testing this ground as to not lead her down the matchmaking rabbit hole, “I would like a guy like that. A sarcastic and snarky guy with a secret soft side? Yes, please. Oh, and glasses that he’d push up his nose when he was frustrated? Even better.”

An uncharacteristic snicker escaped Leila; she was never one to snicker like that, and now that I actually think about it, our boy talk always had that stereotypical effect on her. Man, this hobby was melting her brain. Is there any research out there on how the quietest whisper of romance can turn the human brain to goo? If so, I need to get my hands on it ASAP. 

“I knew that you had a thing for that! I’ve been scoping this out for years, Charlotte!”

Of course she has.

“Glad you’ve been looking out for me. That or stalking me, but that’s up to you.” I teased, bumping my shoulder with hers only to receive a tired groan in response.

“Oh, hush. You know exactly how damn predictable you can be sometimes. Don’t even try to contradict that, either.” Leila stated, giving me a side glare. I gave her a bright, innocent smile in response as I fiddled with my duffel bag’s handles.

My mouth opened to bring up another round of matchmaker, but I was overpowered by a loud speaker.

“Flight one-hundred two for New York boarding at gate fifty-six!” A voice said gently over the speakers. Leila and I instantly looked at each other with the same anxious looks that slightly weirded me out.

“Um, Leila--” I stammered, trailing off as Leila hopped up and started to grab her things. She wore the biggest and brightest smile when she glanced at me out of the corner of her eye.

“C’mon, slowpoke! We gotta go! Move those short legs of yours!” Leila beamed, grabbing my duffel bag with her open hand. Before I could retort, I was ushered into standing and walking towards the luggage area.

“Alright, eager one, slow down a bit?” I asked through a huff. Only two months off of the cheer team and away from drama and I’m already bent out of shape.

Leila threw my duffel bag and her own suitcase onto the conveyor belt and so I followed suit.

This...this entire experience was moving faster than I expected.

*

*

The plane ride wasn’t really all that exciting. Just Leila falling asleep on me, like I expected. Throw in a couple packs of peanuts, a dash of watching Dirty Dancing and Grease religiously, and a sprinkle of a baby’s obnoxious tantrum...and you end up with the definition of a typical plane ride.

Woo, college. Already kicking off with such an exciting start.

*

*

We were about thirty minutes out from The Big Apple when Leila finally woke up from her sleep. I felt my shoulder lighten and then felt the instant soreness from the five and a half hour flight.

“How’d you sleep?” I asked, busying myself by pausing Dirty Dancing on its second playthrough. Of course it was right as Baby started to awkwardly dance down the staircase and onto the bridge.

Leila’s response didn’t come when I thought it would, so I looked over to see if she fell back asleep on the plane’s wall. To my surprise, I saw that her eyes were glued to a figure a few seats over. 

The girl who sat there had this gorgeous auburn hair that cascaded over her shoulders. Her black headphones stood out against her pale complexion and revealed the slightest trace of taupe freckles scattered about her cheeks. Also from the girl’s side profile, you could just barely see the tint of matte black lipstick on her lips.

A gentle but teasing smile formed when I looked back over at a wide-eyed Leila, her cheeks now starting to redden with embarrassment.

“See someone you like over there?” I asked, softly nudging her arm with my own. She cleared her throat and blinked rapidly before turning her attention to me.

“I thought she was snoring?” Leila stammered, now rubbing her tired eyes. I looked back over at the girl - her head bobbing slightly to whatever she’d been playing on her laptop - and let out a laugh.

“Sorry to break it to you, Leila, but she’s completely awake.”

Leila whipped her head back around to see and then let another deep blush cover her cheeks. It was hard to notice against her olive skin, though it deepened enough to see from miles away.

“Okay, um, she was snoring a little bit ago. I swear on your life.” Leila said, pressing her hands to hide her bright red cheeks. 

I let out another laugh. She had never let herself get this flustered...ever. This was so rare that I’d only ever seen it once and that was back in high school. Leila locked eyes for a solid twenty seconds with a junior guy named Michael Harrison at lunch during our freshman year. She couldn’t stop blushing or stuttering for the rest of the day, and that’s not mentioning the dejected look she had when Michael walked out of the building with an unfamiliar girl on his arm after school.

As expected, Leila only responded to me with her notorious deadly side glare.

“Shut up right this instant, Charlotte Parker.” She hissed between her gritted teeth.

Did I listen? Of course not.

“Looks like Miss Maciel has been struck by Cupid’s arrow...” I teased, dramatically leaning into her lap with my hand against my forehead. She grumbled and leaned her head on her palm, looking out the window. After I sat up, I could see her brown eyes flit over in the girl’s direction every once in a while and couldn’t hold back my smile. Not teasing, but happy.

I knew that wistful look in her eye well enough to know that she’d been enamored.

*

*

The plane landed at about seven in the evening. Before getting off the plane, I looked over to the girl. She was frantically putting her computer away in it’s decorated case. I saw a patch with the familiar NYU bobcat...right next to another patch with the name “Skye” in this sort of horror-ish calligraphy.

Huh.

“I think her name is Skye,” I said, leaning in to whisper to Leila, “and I think she’s going to NYU.”

Leila glanced over as she stuffed her neck pillow (that she never used) in her bag.

“Cool. Um...Skye, you said?” Leila said, a blush blooming across her cheeks again. 

I’m seriously loving this.

“Yep, Skye. Maybe she’s a freshman like us?” I said. Leila bit her thin bottom lip.

“Maybe,” Leila said, a smirk crossing over her features, “just...maybe.”

*

*

Waiting for our luggage was so boring. I decided that it was even worse than waiting for our fight.

“Ah, it’s mine!” I heard a girl a few feet away from my tired figure cheer. She rushed forward to grab a gaudy pink suitcase bedazzled with fake gems. Leila pretended to gag next to me.

“Gross,” Leila sighed, though her eyes suddenly lit up, “hey, wait, those are our bags!”

She pointed toward a cluster of familiar bags on the conveyor.

“Ah! C’mon!” I stammered, rushing forward and grabbing them. We both started to laugh as we lugged them off.

“Jesus, this is heavier than I remember.” Leila huffed, lifting her bag onto her shoulder. I did the same, though almost toppled over because of the weight.

“Are we sure that these are ours?” I asked, unzipping the duffel bag to see my familiar coat. Relief flooded my features as I looked back at Leila.

Her face was a sickly greenish pale.

“Uh, Charlotte, this...this isn’t...” Leila stuttered, carefully shuffling through the bag. There were lots of black sweaters and lots of striped shirts. A couple pairs of ripped jeans, a few rock band tees along with an NYU sweatshirt...and a tag on the strap.

I reached out for the black tag on the strap and flipped it over. It read...

Skye...Crandall?

“Leila, remember that girl from the plane?” I asked, showing her the tag. Her face immediately fell, though I could see the flame of hope flickering in her deep brown irises.

“Oh. My. God.” Leila groaned, taking the tag into her hand. “You’re kidding. Charlotte, this seriously isn’t happening right now.”

Despite her panicked state, I laughed. And laughed. And laughed.

“I’m officially calling you Eliza Schuyler because you are helpless!” I giggled, doubling over. Leila loudly sighed.

“No, no no no...” Leila whispered, zipping the bag closed, “how are we going to find her now? I bet she left already with my bag.”

I sadly let my laughter subside as I wiped the humored tears from my eyes, being careful to not let my light layer of mascara run or smudge into a huge mess. That was the last thing I needed right now.

“Alright. Well, I think we should wait and see if your bag is still here. We don’t know for sure that she has it,” I stated, patting Leila’s shoulder, “but if it doesn’t show, we’ll track this Skye girl down and give her the right bag. Okay?”

Leila nodded, her face still contorted with a mixed emotion of annoyance and helplessness.

“Welcome to New York, where we lose your freaking bags and make you chase after freaking girls that you like,” Leila mumbled in a bad imitation of a New York accent, pinching the bridge of her slender nose.

“So you do admit it! Aww!” I cooed, booping her nose. She caught my wrist and gave me another glare, though this one was downright teasing.

“Shut it or I will mercilessly write on your face tonight with a Sharpie while you sleep,” Leila teased, “but let’s get going. We still gotta find our dorm and the sun’s already starting to set.”

I nodded and gathered up my stuff, taking another look back at the conveyor...

“Oh, everyone’s gone?” I questioned, my eyes scanning the now empty area around us. Leila rolled her eyes and started to drag me along towards the masses of people with her free hand.

“Yes, but now let’s go find this girl before I lose my mind. I need my bag and I can bet that she needs hers.”

[iaal]

What foods would the trash quartet love and hate?

Thanks for the ask! Sorry I couldn’t update my blog lately but it should be back to normal now, meaning I will procrastinate and be as slow to answer ask as ever but I will not have any excuses this time.

Hisoka: 

You can’t look at him and not think he has a massive sweet tooth. There’s very little he wouldn’t love as long as it gives him his sugar rush, what you would find cloying would hit the spot just right for Hisoka. While he adores cake and cookie in any shape or form and can definitely enjoys high class sweets, he would always favored the most extravagant and decadent dessert. Presentation and how exciting it looks is as important as the actual taste, he’s the kind to buy a crepe just because the seller made a show during its preparation. Fun to eat sweets like fizzy candies are dear to his heart too (of course he likes being attacked by his food) (If you think no one would get a boner eating Pop Rocks think again).

He’s not really a picky eater, Hisoka does find unflavored milk gross, same with very strong cheese but there’s very few foods he’d find really offensive, it’s less about what he can’t eat and more about what he doesn’t want to eat. Bland food like boiled fish and steamed vegetable would be alright if he was in the wild and had to cook for himself with what was available but try to serve him that in the city with more option usable and the plate would be thrown at your face really quickly.

Chrollo:

Like for everything else, the overall perceived value of food is more important than the real intrinsic quality for Chrollo. His pleasure come from eating something rare and expensive not from his taste buds enjoyment. He does have an extensive knowledge about cuisine and had experienced the most sophisticated meals. Just hearing him talk about the heady scent of Perigord’s black truffle, describing the delicate yet complicated creamy flavor of Almas caviar or the heavenly sweetness of Ruby Roman grape in a way closest to poetry than gourmet critic review could fool you thinking he has a refined palate. He doesn’t. He could have a bite of the most delicious food, if no one had praised and ranked it before he wouldn’t find any interest in it.

Growing up in Meteor City taught him to not be difficult with food, if it’s edible and puts energy in his body he’d not have any complaint. He can live on cheap snacks or instant meals for month if he has to without being bothered. With that said, for Chrollo there’s no value in the like of molecular cuisine or anything he only sees at wrongly and ridiculously elitist (*cough*the mote and the beam *cough* *cough*).

Illumi:

Contrary to Chrollo, Illumi does have a real refined palate and can judge the quality of a meal without the need to check the price tag, thanks to his mother education on fine cuisine among others lessons, (and the fact that the Zoldyck have personal highly talented chefs and he was born with a poisoned silver spoon in his mouth) but having to eat everyday is more a chore than a pleasure for him. As long as it’s convenient and nutritious he could eat the same things for weeks and be perfectly fine with it. In his training to build immunity to poison a minor part of it was dedicated to spice and it was something he quite enjoyed, now he like to get his hand on newly found world’s hottest peppers for the family cook to prepare his food with. They’re never as hot as the ones he had when he was a kid and his tolerance was low but he enjoys the faint tingling sensations and the taste nonetheless. After a while his body got accustomed to the effect and he can’t feel anything again until a new spicier one find its way to the family’s kitchens.

More than taste, Illumi has textures he really hates to eat. Chalky like a meringue, tough peel like tomatoes and corn, chewy like caramel… He doesn’t like greasy or overly sweet food either but can  enjoy junk food from time to time but he doesn’t have any craving and wouldn’t go out of his way to buy it.

Pariston:

This man would eat his favorite food obsessively until he’s so sick of it he couldn’t even stand to see it in picture. He’s not usually that interested in food, he’s eating whatever his connection bribe gift him or he eats outside during his bribing work related lunch/dinner but sometimes he’d come across something so good he finds it hard to eat anything else. He knows enough gourmet hunter to taste in exclusivity new flavor from all around the known world and if a new food catch his fancy he would stop at nothing to be stocked until he had his fill. Sour, sweet, bitter… it’s not as important as being something unique with very complex flavor that had find a sort of balance, a taste on the brink of being disgusting if it wasn’t just for the perfect equilibrium in its aroma. Like Hisoka, he greatly enjoys showy food but his aesthetic is completely different and he’s more interested in a luxury extravagance rather than a fun colorful one.

Pariston hates with passion all of his past favorite but except for that there’s no particular type of food he can’t eat. He’s extremely picky with the preparation of his meal though and will not hesitate to send back his plate in the kitchen as many time as needed to be absolutely perfect for him..

[yangholic]

Peephole | Two

word count: 2,016

warnings: emetophobia

You woke up with a pounding headache, feeling extremely disoriented. Your forehead was haphazardly rested on the porcelain rim of the toilet. Your throat and lips were dry, and an acrid taste lingered in your mouth. Despite the temporary pain your body was in, your mind still remembered. It remembered your next-door neighbor brutally slicing a man’s throat with a box cutter. All the blood. The callous smile. His eyes. Another wave of nausea rushed over you, but the only thing left for your stomach to upheave was bile. After spitting the sour contents into the toilet, you came to the sobering realization that you were living next to a murderer.

You scoured the cramped bathroom for any signs of your phone, before spotting the device on the floor where you usually sat by the peephole. Crawling over to your cell phone, you clicked the slumber button and noted the time: 9:01. Only a little bit over an hour had passed, so your neighbor was most likely still trying to clean up his mess which meant that you could make a run for it. Grabbing your cell phone and some shoes, you threw the door to your apartment open. If you sprinted to the nearby police station quick enough, maybe they could catch your neighbor in the act and no one else would have to die.

As you stumbled out of the doorway, legs still dizzyingly weak from losing the contents of your stomach, you collided with a wall of flesh. “Whoa, careful there,” the gentle voice chuckled as a hand clasped on your shoulder. “You don’t look so good, are you alright?” You found your footing and prepared to apologize for bumping into the stranger until you looked up.

It was him, the Boy Next Door. His chocolate eyes swelled with concern, while his lips were pursed in a slight pout. His blonde hair and honeyed skin, which you expected to be stained pink, looked the same as it always did. If you hadn’t been witness to his ice-cold demeanor earlier, you would have sworn your neighbor looked concerned. “Y-Yeah, I’m fine,” you mumbled, eyes quickly averting to the floor. It hurt to look at him— it hurt to recall the sense of comfort he brought you on your loneliest of days. “You look like you could use a good meal,” he paused momentarily to study your slightly emaciated frame before adding, “Or maybe two.” Laughter rolled off his tongue so easily, and God was it the cutest thing you’d ever heard. His giggle was like a stone bouncing across a glassy lake, creating ripples of mirth where there had been none. Before you could put some distance between the two of you, your neighbor nudged you towards the apartment labeled ‘Lee 301’.

“C’mon, let me get you something to eat.” Your feet remained planted on the spot, refusing to follow him into his murder den. Despite the loud rumbling of your stomach, you meekly rejected his offer, “I said I’m fine.” Your neighbor let out another chuckle, albeit this one more awkward and understanding. “I know it probably sounds sketchy for the neighbor you’ve never met to offer you dinner,” he playfully raised his hands in a defensive manner, “but I swear I’m a gentleman. No funny business here.” You almost cracked a smiled at his ironic comment— the words that would once have made your heart do a backflip now seemed so empty. Your neighbor would probably hack you to bits the second you walked through the doorway, thus negating his gentlemanly spiel. “I uh,” you began, trying to formulate an excuse as to why you didn’t want to go over. “Lee Jimin,” your Angel— no, Jimin— said with his hand outstretched. Your eyes darted between his delicate hand, the one you’ve seen cook, masturbate and even kill, and the abyss in his eyes. At that moment, two thoughts crossed your mind.

One: you could run away screaming towards the police station, but based on Jimin’s size, as well as your weakened state, he would easily capture you. Two: you could participate in his charade by acting polite, but sneak away at the first opportunity. You chose the latter, for once putting some value into your meaningless life. If you were to die, you wouldn’t want it to be in the hands of some killer.

“L/N F/N,” you replied just a beat later, your hand settling in his. Jimin’s smooth, uncalloused skin was just as soft as you had imagined. His fingers tightened around the flesh of your palm as he tugged you towards his apartment. “Now that we’re acquainted, I don’t think it’ll be weird to have you over for dinner!” Jimin sounded so chipper, so god damn normal. But you knew what he was, you had seen what he was, and there was no way in hell he could fool you.

As Jimin unlocked his door, you steeled yourself for the impending smell of iron, the sight of a mutilated corpse in his room. Would you be his second victim of the evening? Instead, you were greeted by a pristine apartment, no trace of a body or blood anywhere. “Here, you can wear my slippers,” Jimin said as he handed you a pair of blue house shoes. You shucked your ratty sneakers off and put his slippers on, still in awe at the current condition of his apartment. Roughly an hour and a half had passed when you blacked out so it would be almost impossible for someone to clean up a mess of that size. Plus, Jimin lived in a small one bed one bath, there was no way he could hide a body without it being noticed.

You settled in at his coffee table, knees tucked in under yourself as you patiently waited for Jimin. He was shuffling about in the kitchen, taking out various Tupperware containers. “I hope you don’t mind tteokbokki,” he said as he began to boil the broth. “I love to cook, but I only do so for myself, but it feels nice to do this for someone else.” You made a noncommittal grunt that was barely audible. Jimin began to quietly sing to himself as he brought the broth to a boil. His voice was angelic— in all honesty, Jimin could probably be an idol with his looks and talent. You glanced around his room and noticed a bookcase full of novels and collectible figures. Nestled between the bookcase and the small closet was a crack in the wall. Thankfully, it looked more like a blemish instead of a hole, which must have been the reason why he never noticed your spying.

“You know, I’ve been living here for 4 months and I don’t think I’ve ever seen you around,” Jimin leaned on the kitchen counter, his elbow resting in the marble surface while his chin was cushioned in his palm. There was a flicker of interest in his eyes as he bore into you, “Tell me about yourself, Y/N.” You smiled nervously, although it looked like much more like a grimace. “Uhh… I don’t um, really,” words fumbled out of your mouth, partially due to the fear of him stabbing you if you didn’t respond, “I don’t really leave my place that often.” At that admission, Jimin’s eyebrow quirked curiously. “So you’re a shut-in?” You nodded at his brutally honest comment, feeling a bit embarrassed under his scrutiny. Jimin must have noticed your discomfort and did his best to rectify the situation, “I didn’t mean that in a bad way in the slightest. In fact, I’m proud that you came over today, that proves you’re slowly becoming more social.” Jimin smiled proudly, his pearly white teeth peeking out from behind his lips.

The dazzling grin contradicted the sadistic one you saw just a few hours earlier through the hole in the wall. There was no way Jimin was a killer. His apartment was clean, he wasn’t acting obvious, and when he smiled, it was as it his whole soul smiled. You had read somewhere that psychopaths were unable to imitate true smiles because their eyes never displayed the same happiness their mouths did. But when Lee Jimin smiled, he smiled.

The kitchen timer went off, and Jimin plated up your meal and set it on the table before settling down in front of you. You stared at the stir-fried rice cakes, the reddish hue reminding you of freshly spilled blood. After a painful moment of awkward silence, Jimin gasped slightly and scrambled back to the kitchen to procure a pair of chopsticks. “Sorry about that, I forgot I only had one set!” He handed you the eating utensils and watched you carefully, almost as if he were judging your reaction. Not wanting to blow your cover, you thanked him quietly, which garnered a wide grin on his behalf.

After one bite of the tteokbokki and you instantly felt yourself melt. The rice cake was tender, but not mushy, and the spices created a tangy flavor that wasn’t unbearably spicy. Since your meals consisted of nothing but cup ramen and convenience store food, you knew nothing was better than a home-cooked meal. Well, except for Lee Jimin’s home cooked meals. “Wow! This is so good!” The blonde man perked up, “Really?” After unashamedly shoveling two more bites into your mouth, you continued to praise his culinary skills. “I haven’t had home cooked meal in a long time, but seriously, it’s really tasty!” Jimin’s brilliant smile returned, his eyes cresting into little half-moons. “It makes me happy to hear you say that. I really do love making people happy, even if it’s with simple things like cooking,” he began, a nostalgic look sweeping across his fine features. “Living alone… Cooking for one… It’s always so lonely, you know?”

You related with Jimin’s loneliness, but the fact of the matter is that watching him made you feel less alone. He was the anchor in your life, the one thing that kept you from stepping into another hangman’s noose. But despite how kind and friendly Lee Jimin was, you shouldn’t shake the undeniable fact that he was a cold-blooded killer. You were almost convinced that what you had seen earlier was just a hallucination, but there was only space left that had not been explored: the bathroom. You looked at the blonde man across from you, “Jimin, can I use your restroom?”

Jimin’s facade never faltered, “Sure, our apartment layouts are the same so you should know where it is! While you’re in there, I’ll box up the leftovers for you to take home.” You nodded and made your way to the door on the right, expecting to see blood from floor to ceiling. But much to your surprise, it was just a regular bathroom. Appearances could be deceiving, though.

You cautiously approached the bathtub, unaware of the mutilated corpse that lay obscured by the shower curtain. Both fear and anticipation had you stunned— what if you did find a body? Then what? Was it possible for you act like you hadn’t seen anything? After standing in front of the porcelain tub for what felt like years, your hand dropped from the shower curtain and returned to your side. A light knock on the door startled you, and Jimin’s sugary voice wafted through the wooden barrier.

“Y/N? Are you okay in there?” Although he had no reason to preemptively attack you, Jimin’s right hand clutched a box cutter hidden in the waistband of his jeans. The young man knew you were probably too polite to snoop around, but still, he could never risk a liability. “Y-Yeah,” you responded, and he instantly relaxed his grip on the weapon. “Almost done!”

You convinced yourself what you had seen was just a hallucination induced by improper sleep and lack of nutrition. Or maybe the delusion was caused by low blood sugar or an undiagnosed mental illness. Yes, it was definitely those things. Lee Jimin was innocent. He was kind, considerate, and the only ray of Hope in your life.

This was Love.

prev | next

[obeourbigescape]

New Post has been published on https://ourbigescape.com/25-authentic-finnish-recipes-and-foods-2022/

25 Authentic Finnish Recipes and Foods (2022)

Are Finnish recipes a smart option to include on your menu? Many individuals will tell you that the lack of fresh vegetables and the bitterly cold environment make Finnish food inferior to that of its neighbors. I’ll present you with a different image though.

Whatever freshness Finnish food may lack, they make up for with flavor and creativity. This essay will show you how to include such unusual dishes into your menu in a variety of ways.

Jump to Old Style Finnish Recipes and Food Jump to Modern Finnish Recipes and Food Jump to 25 Authentic Finnish Recipes and Foods

Traditional Finnish Recipes and the Finnish food culture was mainly set on farming going all the way before recorded history. Still, agriculture showed to be insecure and non-effective due to the extremely cold temperatures. Having a safe way of life thus required adaptation of food from nature to survive the failure of crops. Since there was a shortage in milking, and the animals being slaughtered could not exhaust the population’s basic needs, fishing and hunting proved to be good sources of proteins.

Nevertheless, the Finns have assimilated into their dishes additional international influences like Spanish and Asian fusions that are taking place in some of their restaurants. Trends such as sustainability and organic foods have ever-increasing roles to play, including the demand for vegan and vegetarian diets. Tanttu says that even though most professional cooking has classic French cuisine as a basis, the modern Finnish recipe creators do not forget their history and infuse their twist into each dish.

Old Style Finnish Recipes and Food

All fish types are popular all over the Finnish recipes chart, with the specialty being smoked fish, even though it can appear steamed, grilled, pickled, or grilled. The salted fish was common throughout the country, mainly accompanied by potatoes and bread. The coastal areas mostly had the Baltic herring, which was grilled over a fire on a wooden skewer. Since fishes are seasonal, salmon and perch are common in spring and summer. At the same time, crayfish has always found its prominence between July and August, which mostly leads to the organization of large crayfish parties.

As far as meats go, Finnish food are no different from its northern Europe neighbors in being the carnivore’s paradise. Traditionally, they used meats of all animals as food, except the horseflesh. The crown jewel in the meats section of traditional Finnish recipes is the reindeer, in addition to which you will find excellent game birds. The Finns from the countryside slaughtered just once a year, where they kept the fat, entrails, and blood for processing to make a diverse number of dishes.

The Finns have not found it in their hearts to abandon wild berries in the main courses of their diets; they have also brought them into their desserts. The most common is the Arctic berry, also known as lingonberry, which is sour when eaten raw but makes excellent compote, jam, liqueur, and wine. It has been a part of authentic Finnish recipes since the early times. Then comes the yellow or bright orange cloudberry growing in the swampy terrain. It has a tart, earthy flavor that blends well with game meat. Some other berries include rowan berries, bilberries, and sea buckthorn berries.

As for their drinks, the Finns love their alcohol, with vodka being a favorite tipple that has brought names such Koskenkorva and Finlandia to world fame. What might not be known to outsiders as being part of traditional Finnish recipes are the fruit wines they make from raspberries, strawberries, white-, red- and blackcurrants. In the cold winter months, they warm themselves up with the delicious Gloggi, which is more like a mulled wine with spices and is at times topped up with rum or brandy. Those who are adventurous opt for the Salmiac or licorice vodka, an acquired taste.

Modern Finnish Recipes and Food

Traditional Finnish recipes are based on a culture of “eat-to-live,” whose sole design was giving people strength and enabling hard work. It has passed through vigorous evolutionary processes that have gradually transformed into a delicacy worth the dime.

The Finnish recipes might not yet be acclaimed worldwide for their culinary delights, but the last decade has been experiencing a quiet food revolution. There is a new generation of chefs who are not scared of mixing up things, opening new food joints, and excellently using the local products to work their magic. These chefs do not fear innovations, which has seen them bring fresh ingredients like lingonberries and arctic clouds to the table as accompaniments to reindeer, elk, bear, or even beaver.

Finland has an abundance of fields, forests, lakes, and a long coastline, bringing a veritable larder to their doorsteps. The modern chefs and restauranteurs have been swift in cottoning on this by using whatever is readily available to generate new delicacies. The heart of this new Finnish food is Helsinki, from where the leading chefs in 2000 developed the “Helsinki Initiative” to promote good Finnish recipe creation. Great emphasis is being placed not only on fresh local produce but is also being placed on good contact with that small-scale local producer.

Most of this new generation of  Finnish chefs have traveled broadly or gotten their education from abroad, which they are now using to fuse and mix the traditional Finnish food with ingredients and flavors of international acclaim to make huge impacts.

25 Authentic Finnish Recipes and Foods

1. Reindeer Meat Stew (Renskav)

Take a trip to Lapland with this Finnish recipe for reindeer stew with mushrooms. Renskav is a traditional reindeer meat dish prepared by the Sami people in Northern Europe. Thinly sliced reindeer steak is cooked from frozen with mushrooms and cream. A delicacy from the Arctic, and a healthy meat dish to enjoy year round.

2. Traditional Finnish Meatballs “lihapullat ja muusi”

It doesn’t come as a surprise though, Finns do love good Finnish meatballs for whatever scenario as it is comfort food for most people here in Finland.

My Finnish recipe for meatballs is a combination of all recipes I’ve made and tested over the 14 years of working as a chef in various Finnish restaurants here in Finland. Out of the many places I’ve been to, a lot serve Lihapullat as a staple dish in their menu.

3. (Riisipuuro) Finnish Rice Porridge

What could be more comforting than bowl of steaming rice porridge?

Unlike similar dishes from other countries, sugar isn’t added to the mixture but sprinkled on top just before serving. Some prefer it with a fruit broth known as “fruit soup” or a bilberry compote.

This Finland recipe for rice porridge is rarely cooked and is traditionally served at Christmas time. Traditionally an almond is hidden in the pot of porridge. Whoever finds the almond in her or his serving will have good fortune.

4. Karelian Stew Recipe

Karjalanpaisti Is the most famous Finnish recipe in Finland. If you ask a Finn to tell you a traditional Finnish dinner dish, I bet they will say this: Karelian stew aka Karjalanpaisti, in Finnish.

Originally from the Karelia region, this meal became a staple all around Finland as evacuees from the Karelia region moved around Finland after the war times in the ’40s.

5. Cabbage Rolls or Kaalikaaryleet

Cabbage rolls are pretty common dish across Europe (from my own observation anyway). I’ve seen cabbage rolls recipe in several different European cookbooks. Like many other cabbage rolls, this Finnish recipe for cabbage rolls or known as Kaalikaaryleet are stuffed with rice, cabbage and ground beef. The filling is then wrapped with whole cabbage leave. This is a complete meal on its own if you ask me.

6. Finnish Salmon Soup, or Lohikeitto

Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute Finnish recipe. This meal, made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

The flavors are unpretentious and clean, with a traditional dill infused broth touched with allspice. I make it in the spring, of course, when wild salmon is in season, but it’s become one of my favorite winter meals, too.

You May Also Like: 20 Best Traditional Albanian Recipes 

7. Fried Muikuks (White Fish)

Fried muikuks in a pan belong to the classic category of fish dishes – who is a fish lover who hasn’t tasted these silver ribs coated in flour that are suitable for nibbling! This Finnish food is a favorite throughout the country.

8. Fried Vendace

Fried Vendace can be described as Finland���s own ‘fish and chips’ as the dish features a local fish that is found in Finland, served with heaps of mashed potatoes. The delightful fried Vendace or “Muikku” in Finnish melts once it enters your mouth. With every bite, the savory and rich flavor are sure to get you hooked.

9. Siskonmakkarakeitto or Sausage Soup

While looking for a Finnish recipe for this months Eat the World a few recipes stood out and I knew I couldn’t pick just one to make. This simple soup is amazing, I always forget how much we love turnips until I cook with them again.

10. Honey Baked Ham

Finnish recipe for a Honey baked ham baked in a hint of pineapple juice and basted with a deliciously buttery, sticky glaze! Let the holidays begin with a slice or two of Honey Baked Ham! Juicy and succulent on the inside with crispy, charred, sticky edges. The perfect ham for your Christmas dinner table.

10 Side Dish Finnish Recipes

11. Cabbage Casserole (called kaalilaatikko in Finnish)

Cabbage casserole is to Finns like spaghetti is to Italians, one of their favorite Finnish food items, tamales to Mexicans, and curry is to Eastern Indians. It’s almost as old as Finland itself and is an essential part of the Finnish culinary tradition. I would bet that one forkful of cabbage casserole for most Finns evokes memories of family meals and the scent of baked cabbage, probably made by grandma.

12. Rosolli or Beetroot Salad

Rosolli is a Finnish recipe for a vegetable salad that’s traditionally served at Christmas. It’s made with beetroot, potatoes, carrots, apple, onion and pickles with a tangy and sweet dressing. A delicious vegetable salad for any time of the year.

You May Also Like: 33 Best Italy Dishes & Italy Traditional Food 

13. Makaronilaatikko or Finnish Macaroni Casserole

This might be the most common dish in Finnish homes. It is easy to make and kids especially love it. The traditional Finnish recipe for this casserole itself contains macaroni and minced meat and a milk and egg mixture that binds everything together. Top it off with some tomato ketchup and you are set.

14. Kraelian Pie With Egg Butter

1.00

“This authentic Finnish recipe is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05”

15. Gravlax

Gravlax is fresh salmon that’s been cured with a combination of salt and sugar. It’s arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought. The beauty of this authentic Finnish recipe for cured salmon is that you can control the salt so it’s not too salty and it’s got a fresh herb flavor that you’ll never get in a packet!

16. Kalakukko

I love this authentic Finnish recipe for Kalakukko! This is my second version of the pie. There is another u mashenki. But they are all different. This cake made of rye flour with fish and brisket is cooked for a long time, but stored for a long time. It is convenient to take with you on a journey into nature, because it combines rye bread and a full dish.

17. Mykyrokka – Savonian Blood Dumpling Soup

Blodpalt is an authentic Finnish recipe that makes use of the reindeer blood, and has been prepared in Sámi kitchens for hundreds of years, normally throughout the long dark winter. Swedish Sámi food ambassador and chef Greta Hoover cooked this dish with Australian Aboriginal elder Aunty Beryl during Indigenous Terra Madre, held in Jokkmokk, Sweden last month and hosted by Slow Food Sápmi.

18. Lohikeitto – Salmon Soup With Cream

Lohikeitto is a traditional Finnish recipe, the absolutely delicious salmon soup recipe that is popular in Nordic countries. It’s dilly, creamy, buttery and has huge chunks of salmon and hearty vegetables. Not only does it taste amazing but it also comes together in just 30 minutes.

You May Also Like: 33 Great Turkish Foods With Turkish Recipes 

19. Ruisleipa (rye bread)

This Finnish recipe for Rye Bread Ruisleipä has been on my baking list for a while. And what better time to post than now, Real Bread Week, the international celebration of additive free loaves. As I write this blog, bread heads, near and far are posting their favourite bakes to encourage people to buy real bread from their local independent bakeries; bake their own real bread and support the charity behind the Real Bread Campaign.

20. Pytt i Panna Swedish Hash

The Swedish name for it means “small pieces in a pan”, and that is literally what this dish is. Small pieces of potato, onion, and sausage are all fried together in one pan, topped with a fried egg, and served with a side of pickles and beetroot.

5 Dessert Finnish Recipes

21. Piparkakut (Traditional Finnish Gingerbread Biscuits)

Piparkakut are spiced, orange-infused ginger cookies with a lovely crunch. Unlike some gingerbread cookies, these are a touch lighter and far less sticky.

But that doesn’t mean they’re not tasty! Between the cinnamon, ginger, cloves, and mixed citrus peel, these will hold their own against any cookie on the plate.

22. Bread Cheese or Leipajuusto

When it comes to Finnish food, cinnamon rolls and this bread cheese = leipäjuusto. It is a non-fermented cheese with a chewy texture. The cheese itself doesn’t have much flavor, and it is served with cloudberry jam, which is also synonymous with Finland.

23. Salty Licorice or Salmiakki

People who love black licorice will flip for these assertively flavored candies. This is another Finnish food that we have to give the credit for to Sweden. Salty licorice, or s

Salmiakki, is an absolute Finnish favorite. It should not be confused with sweet licorice. Salty licorice is flavored with ammonium chloride, giving it a salty taste.

24. Creamy Finnish Blueberry Pie (Mustikkapiirakka)

Finnish blueberry pie, Mustikkapiirakka, is a popular Finnish dessert. A layer of blueberries are buried in a creamy custard topping on a cookie-like crust. This easy recipe is made with ingredients that are easy to find in North America.

You May Also Like: 34 Easy Greek Cuisine Recipes & Greek Dishes 

25. Quick Laskiaispulla Recipe

If you want to try all the different bun versions we have in Finland, Shrovetide is the perfect time to be in Finland.

That’s because it is the season of the Finnish cream bun, called Laskiaispulla in Finnish (literally: Shrovetide bun). This mouth-watering soft cinnamon bun comes with a sweet filling of strawberry jam and whipped cream.

Check Out Our Pictures On Our Instagram – Our Big Escape.

You May Want to Join Our Boondocking Group on Facebook For More Information

Check Out Our Recipes On Our Instagram – World Recipes OBE

You May Want to Join Our Campfire Recipes Group on Facebook For More Information

[highly-important]

So I made this blog as a safe place to dump my current hyper fixations, and well, the past couple of weeks its Marvis toothpaste. This is an Italian brand of toothpaste that comes in a variety of flavors. I’m not trying to be an ad, know that this stuff is also really pricey and can be difficult to get a hold of.

I like tracking down bargains. I like collecting things, especially things that are discontinued. I love flavors and taste combinations and the ways they can sometimes stir the imagination. And while I love the taste of mint, especially peppermint, I think normal toothpaste is really sharp and unpleasant tasting and I’m not  always motivated to brush my teeth like I should be. I’m also not going to pretend I’m not extremely pretentious at times.

Many of these flavors are pretty mild, even the sweet ones are closer to a fruit tea than a fruit punch. Most of them have a mint flavor that makes them feel clean, but the mint goes away as soon as you finish and you’re left with pleasant aftertastes.  The toothpaste is also very THICK, its concentrated and you only need a little bit of it on the toothbrush. It also doesn’t have foaming chemicals.

So this is my review of the Marvis Toothpaste flavors:

Classic Strong Mint : Really good tasting mint. Doesn’t have any of the sharp or taste-bud numbing flavors of regular toothpaste. 6/10 Smokers Whitening Mint: Just a really nice mint toothpaste. 6/10

Cinnamon Mint Toothpaste: Tastes like cinnamon candies, except without the red hot burning flavor. Feels like I could take a shot of fireball whiskey after this. 6/10

Amarelli Licorice Toothpaste: This one seemed off-putting to me because I hate black licorice candies. This sort of has the fennel flavor of licorice but without the bitterness. 7/10

Jasmin Mint Toothpaste: I was expecting perfume, but its a little closer to a tea flavor. Some people said it was way too floral. 8/10

Ginger Mint Toothpaste: Its good, but I don’t taste the ginger at all. Mild and sweet. Not bad but boring compared to the others. 5/10

Aquatic Mint Toothpaste: The title of this conjured up some refreshing imagery in my mind, but I was not expecting it to literally taste like the ocean. Has a strong seaweed flavor, or something? I can imagine some palettes loving this flavor but wasn’t for me. Maybe I’ll like it more the second time. 4/10 Orange Blossom Bloom: Just a really delightful orange flavor. 7/10 Anise Mint: This one works really well, although similar to the amarelli liccorice toothpaste. The anise balances really well with the mint. 7/10

Black Forest Toothpaste: this one is discontinued but still available in some places. Mint, with strong cherry, and a mild background chocolate flavor. I thought it would be a terrible choice for toothpaste but it still gives you a “clean” feeling. Some people said it tastes like cherry cough syrup. 8/10

Sweet & Sour Rhubarb: Another discontinued one. Its interesting and I don’t know how to describe it, although the flavor is more sweet than sour. 6/10

Royal Toothpaste : Part of the Wonders of the World series. Lemon oil, tangerines, nutmeg, and rose water aftertaste. This feels like toothpaste they’d sell at the Palace of Versailles gift shop. I think you’d either like this or hate it, but it made me feel like a prince.  9/10

Karakum:  Also a Wonders of the World limited edition flavor, meant to invoke middle east spice trade flavors. Peppermint, orange, and cardamom. I can really visualize an alternate universe where all toothpaste has a cardamom flavor. 9/10

Rambas: the final Wonders of the World flavor, and my favorite of the three, meant to feel like its in the tropics. Peach, pineapple and mango. This one is really fruity and pleasant.  10/10

Tea Collection Earl Grey: another discontinued one. Tastes exactly like earl grey tea with a little milk. I had to buy a couple tubes to stockpile because I can’t imagine not having this toothpaste. 10/10

Tea Collection Blossom Tea: Really authentic black tea flavor with a pleasant orange flavor. 8/10

Tea Collection Creamy Matcha: Really flavorful and true to its name. Not really a bitter matcha. 7/10

Conclusion: My favorites were definitely Earl Grey, Royal, Karakum, Rambas, and Black Forest. Runner ups were Armarelli Licorice, Anise Mint, Jasmine Mint and Cinnamon. 

If you hate mint I’d recommend the Rambas toothpaste, any of the tea collection flavors, sweet and sour, or orange blossom bloom.

[nickgerlich]

Some Like It Hot

Novelty is the spice of marketing. It’s what keeps people stuck on your brand, coming back for more, if only to be able to say they at least tried it, even if they can turn your stomach.

Like the army of flavors that Oreo has sold the last decade. The myriad burritos and tacos Taco Bell has whipped up using virtually the same ingredients over and over. Hell, even the Pumpkin Spice Latte people dream about all summer as they wait for Starbucks to finally release this fall fave.

And then there is Mountain Dew, PepsiCo’s perennial go-to brand for line extensions and all-around craziness. Through the years we have enjoyed--I mean barely tolerated--a variety of flavors, from orange to grape, mango, and everything in between. Say hello to Mountain Dew Flamin’ Hot, all the rage on social media and news outlets.

Just be sure to have sour cream nearby to put out the fire.

And just in time for Hatch Chile Pepper season (oh hell yeah), Pepsi’s wild child is now available in yet another limited edition release that is basically Sriracha sauce with carbonation and extra spices. You probably don’t want to start laughing while sipping one of these, because it might just burn a little while exiting your nose.

The cynic in me says that it costs money to keep coming up with all of these flavor variants, knowing full well that they will probably cannibalize sales from the flagship brand. But in a crowded marketspace, such shenanigans may very well be the price of staying competitive and hoping to retain customers. And, there is the very real possibility there might be some tire kickers who just want to give it a whirl for the hell of it.

It’s cheap, so why not? The worst that can happen is that you pour it down the drain.

While this is technically a gimmick masquerading as a short-term promotion, it is still different. There are no savings for the customer, like most promos have. Instead, it’s about being able to be in the moment, just like savoring a PSL while you still can. If this is the price of generating customer excitement, so be it.

What most folks don’t know or even care to remember, if they are old enough, is that Mountain Dew started out as a hillbilly brand. Long before it became PepsiCo’s product aimed at those into extreme living, it had a far more homespun persona. Cans, bottles, and signs showed a stereotypical hillbilly drinking out of a moonshine jug.

Hailing from Tennessee in 1940, it was purchased by PepsiCo in 1964. It took more than 20 years before PepsiCo developed the edgy image now associated with the product, which then saw sales explode. Today, it has a 6.6% share of the soft drink market.

While I seldom if ever consume soft drinks these days (well, except for an occasional rum and Coke, or a Moscow Mule that requires some ginger beer), I would give take this one out for a test drive if only for the craziness of it. Which, of course, is what PepsiCo hopes millions of people will do. That will be the end of it for me, of course, but they will be able to say they at least got me to put the can to my mouth.

For a few seconds.

And the creativity goes on. Keep coming up with new flavor variants just to keep simple-minded shoppers entertained. Enjoy those outlandish Oreo cookies. Dip them in your PSL. Chase it with a Flamin’ Hot Mountain Dew.

Here, have some Tums. You’re going to need it.

Dr “My Innards Are Already Turning“ Gerlich

Audio Blog

[ncfan-1]

Star Wars: Street Food on Lothal and Mandalore

Alright, so after seeing a post about street food on Dromund Kaas, I got it into my head to do a head canon post about street food in Sundari (Mandalore’s capital city) and Capital City on Lothal. I’m always wanting to know more about food culture in fictional settings like this, so this gives me a way to flesh out the Star Wars-verse for my own fic writing. These two lists are by no means exhaustive; they’re just ideas that I had.

Sundari:

Since warfare has left it so that Mandalore no longer has any arable farmland and the ecosystem has been completely destroyed, Mandalore has to import all of its food, either from other worlds in Mandalorian space or from outside of Mandalorian space altogether. Some people consider it unpatriotic to use foodstuffs that weren’t grown on a Mandalorian world, but at the same time, there are plenty of people who find it easier to be pragmatic about it.

Fresh meat, dairy, fruits and vegetables are all extremely expensive on Mandalore. Cargo containers for food do have stasis fields to help keep these foods fresh, but they’re still incredibly expensive to haul across the galaxy. Cargo containers with stasis seals tend to be larger and take up more space in the cargo hold of a freighter, and they have to be carefully maintained in order to keep the seals from being compromised. You’re most likely to find fresh meat, dairy, fruits, and vegetables in upscale restaurants and grocery stores, the homes of the elite, and Imperial facilities. These foodstuffs are prohibitively expensive to everyone who isn’t a member of Sundari’s elite; it’s literally less expensive to buy the parts needed to construct a bomb from the black market than it is to buy a dozen meilooruns from the grocery store.

Meat isn’t commonly served in food stalls and dives. When it is, it’s almost invariably been preserved in some way, often jerkied.

Grain is somewhat less expensive than other foods, so a lot of the street foods served involve grain products somehow, often in the form of sweet or savory buns. They can be served plain, or with honey, or with fillings, such as dried fruits or vegetables, or bean paste. Yot and denta beans, jogan fruit and chando peppers are especially popular fillings. Jam made from Mandalorian oranges (though at this point ‘Mandalorian’ is a bit of a misnomer, as the trees, along with every other plant life originally native to the planet, no longer grow on Mandalore; the oranges are imported from nearby Concordia) is another popular filling/topping.

It’s not uncommon to look into the back of a food stall and see a multitude of jars of fruits, vegetables, and sometimes eggs suspended in brightly-colored pickling solutions, syrups, or honey, along with jars of dried beans and (rarely) dry pasta. In fact, the display rack of jars is considered almost as important to the stall’s status as the food prepared itself.

There’s a healthy underground trade in unsanctioned mushrooms and other edible fungi in Sundari, since mushrooms and fungi are among the few edible products that can be grown on Mandalore, albeit under heavily controlled conditions. Psychedelic and non-psychedelic mushrooms are both grown, and both are considered restricted substances by the Empire and the Imperial Supercommandos. Someone from the ISC catching you growing mushrooms in your basement can land you with a stiff fine, or even a prison sentence if the mushrooms happen to be of the psychedelic variety.

Despite the legal risks inherent in growing and consuming mushrooms, they are still popular street fare, especially among those less than enamored of the powers that be. Of the non-psychedelic varieties, three are especially prized: Kalevalan cave fungus (delicate and slightly bitter in taste), little red tree (bright, almost peppery in flavor), and above all, Chandrilan Morel, known for its full, nutty taste. Kalevalan cave fungus is often stir-fried; little red tree is eaten both raw and sautéed; Chandrilan Morel is often either sautéed or used as stuffing for buns and cakes. Oftentimes the non-psychedelic mushrooms are considered even more valuable than the psychedelic variety.

Though they are often eaten whole and raw, psychedelic mushrooms can also be found chopped up and baked into dense grain-based cakes. There is no official name for these cakes, but I believe the most popular colloquial term for them is “Fuck the ISC.”

Tea is the most commonly-consumed caffeinated drink on Mandalore, far outstripping caf and the like. Tea shops are more upscale and associated with the elite, whereas tea stalls and certain dives cater to the lower classes. Tea made from powder is looked down upon; instead, tea is often made with loose leaves or flower petals, and additionally flavored with dried fruit. Tea made from the florets of the Cassius tree is popular but rather expensive. Ithorian rose, Star-mist, and Sun-dew flowers are often used for teas, as are Mandalorian oranges, cloudberries, starberries, and Ithorian jewel-fruit.

It’s semi-common in tea stalls for small, sweet buns to be served floating in tea, occasionally with candied orange rind.

Few people in Sundari outside of the upper class can afford to keep pets, but those that do, if they let their pets roam outside (and sometimes even if they don’t) run the risk of coming home one day to find their pet missing. It’s generally better not to ask what happened to it.

Capital City on Lothal:

According to Wookieepedia, Lothal underwent a severe drought during the Clone Wars, as well as a plague that wiped out a large portion of its livestock. These two things did a number on the population of both tame and wild large herbivores on Lothal, to the point that in the age of the Empire, meat from large herbivores is often extremely expensive, and hunting is heavily restricted.

By order of the Empire, no food stall vendor can do business without a license. That wouldn’t be a problem, except that licenses are expensive and can be otherwise difficult to obtain, especially if you have at any point offended the Empire in any way. This just leads those who can’t get licenses to get clever about it. A popular tactic is to serve food straight out of your kitchen, and invite ‘guests’ in to eat (And pay for what they eat).

Lothrat is sometimes served deep-fried in food stalls, but it’s not the most popular choice, and is consumed largely by the desperate and the destitute (Ezra’s eaten lothrat more than once. He doesn’t care for it.).

Large insects are often served whole, fried or sautéed or steamed. It’s also common to mash the insects into paste and serve them as a topping or as a filling inside of a roti cake.

Scorpions are also consumed; they are typically lightly-fried and served on a stick, their stinger removed before hand.

Since Capital City is located by the seaside, seafood is for a long time an indelible part of Capital City’s street food. Shrimp, mussels and small fish are the most popular (seeing as they are also the least expensive) and can be found steamed; lightly-fried or deep-fried; chopped up and baked into small pies; steamed, then chilled, then served suspended in a thin fruit juice (typically a tart juice); or served in soup.

Speaking of soup, soup’s pretty popular on Lothal. In addition to seafood-based soups, there are sweet soups whose bases are seasonal fruits, and more savory soups whose bases are seasonal vegetables. The seafood- and vegetable-based soups typically include fleshy tubers and beans; the fruit-based soups typically include dumplings. All three are commonly thickened with cream and flour, and fruit soups are sometimes served with a dollop of sour cream.

A popular cold dessert soup often prepared in summer has blue milk as a base and is made with pureed jogan, sliced shuura, and sometimes includes chopped nuts as a garnish. Whether the nuts are included depends on their availability, and the exact type depends on what the vendor can get their hands on.

Shaved ice flavored with fruit syrups is another popular summer treat.

Jogan cakes are another popular treat.

Fruits and vegetables are commonly sold by farmers and food stall vendors alike. These fruits and vegetables are sometimes sold whole and raw, but more often they have been prepared in some way. You can find them sliced and deep-fried in a crisp, slightly sweet batter. Fruits might be coated in caramelized sugar after being deep-fried. They might be chopped and mixed into batter for griddle cakes, or into a patty with ground beans, egg batter, spices, and sometimes shellfish

Deep-fried bean cakes stuffed with shrimp puree are often sold by unlicensed vendors.

After the Empire kicks things into high gear and Lothal becomes the ecologically-ravaged hellhole we see in Season 4, there are some changes. The vast majority of people’s food is the rations served by Imperial facilities. All fruits and vegetables are off the menu.

It’s common for stolen Imperial ration packs to be cut into slices and deep-fried in batter made from whatever someone can get their hands on. The batter doesn’t lend a great deal of flavor to the ration packs, but it does lend a little flavor.

Backroom, unlicensed food shops feature communal bowls of stew with meat of indeterminate origin floating in a thin broth. It is considered unwise to ask exactly what type of meat it is.

The lothcat, which was previously regarded widely as a potential pet and a hunter of pests, becomes viewed more as a viable food source. It becomes more common for lothcats to be killed for their meat, and it’s easier than usual to catch them, because the few wild lothcats in the area that survived the burning of the plains have moved to the city, scavenging people’s trash for food, and have grown weak enough to be killed fairly easily.

Few people have pets anymore, and it’s common for those pets to go missing.

One night, a group of teenagers, destitute and desperate for a meal, decide to try to catch one of the loth-bats that have been driven to Capital City to try to scavenge food. It takes some doing, but they catch and kill one. One of the teens goes to slice the loth-bat’s stomach open, only for several pounds of garbage to come spilling out. One of the teens throws up. Another starts crying. They all agree this was a horrible idea and head to one of the backroom food shops to get a bowl of the terrible, terrifying mystery meat stew.

[bakerandbakersalts]

THINGS YOU NEED TO KNOW ABOUT BLACK SALT

INTRODUCTION

"I've lots of salt in my kitchen, but what's shameful salt? What difference could it make?"

The above mentioned question may have surfaced on mind when you're skimming through your favourite meals, and you also see"salt" So, does black salt create any difference in the flavor, or is it merely overrated? In case you've been researching the dark salt and simply landed on our website, you have to already have these concerns on mind. Thus, let's dive in together to discover the specifics of the salt.

Source of salt

Before diving deeper to black salt along with its attributes, we have to understand that black salt comes in various areas of the planet in various types (below, we'll be talking each of four variants ). A number are named after their place of origin too. Salt is harvested in the island and vanished before it crystallizes as shameful salt. After picking out of the sea, the harvester combines the salt activated charcoal. Another kind, Indian black salt, has its source in the Himalayan assortment of Asia. The salt is extracted out of volcanic mines.

Taste, odor, colour, and chemical makeup

People mainly use black salt for spicing up the meals. Its magical on the meals is overpowering. You simply add a pinch of saltand you also get an amazing difference in the flavor. It blends from the meals so you keep wondering why you're unfamiliar about its usages. Not only foods, black peas add magic to the beverages too. You may try it with cocktails or fruit juice and also detect the way that it enriches the flavor. Due to its amazing texture and colour, black salt may give an extremely beautiful touchup for your dish. It makes food seem fresher and tastier. Dark salt tastes salty and a bit sour also. Its flavor is somewhat different from ordinary white salt. The distinguishing feeling of this salt is a result of the existence of sulfur from its chemical makeup. Some folks also compare the dark salt flavor with this of hard-boiled egg yolk. In summary, it's an excellent taste that provides royal flavor to any meals.

Though the Cyprus and Hawaii black peas are black, Indian black salt isn't exactly black. It's a brown pink colour. The existence of sulfur compounds in the salt is liable for its different colors.

The existence of sulfur from the salt leaves its odor somewhat dull and dull. Many people today find its odor quite bothersome. We often explain it to possess a gentle pungent odor, nearly like rotten eggs. After added to the food, its odor gradually vanishes, and the odor will not stay that powerful.

Revealing the chemical makeup of salt

The chemical makeup of this black salt contains chlorides and sulfates of unique elements such as Sodium, hydrogen, and iron. Let us have a Glance at its chemical formulation:

Kinds of black salt

Dark salt is available in several Distinct forms, Cyprus Black Flake, Hawaiian Black Lava, Indian BlackBlack Ritual salt. All of these have their distinctive uses and value. Let us take a look at every one of these.

As its name implies, Cyprus black salt is chosen in the Cypriot coast of the Mediterranean Sea. After harvesting, mixing the salt with carbon, then extracted out of the charcoal of softwoods is completed. Mixing the Cyprus black salt with activated charcoal would be the principal cause of its detox land. It's quite crunchy and has a shape similar to that of a pyramid. Its feel is distinctive and exotic. Cyprus Black flake is assumed to have many health advantages too.

Throughout the crystallization of Cyprus Black Flake, it increases a pyramidal form. Due to its enchanting manner, and ideal black colour, it's used for providing a finishing touch for meals. It provides mouthwatering taste tremendously in beef, roasted veggies, and sashimi. Additionally, it adds a fantastic flavor to homemade bread and pretzels. Not only this, its exceptional earthy taste is ideal to be enjoyed with tomatoes, fruits, vegetables, and fresh vegetables.

Not only food, it is possible to even attempt it with your margarita. Just offer a little layer of Cyprus salt round the border of your cocktail glass and see the magic happen when you choose your sips--not attempted before? Well, try it , and you may thank me later on this.

Hawaiian Dark salt is chosen in the Hawaiian Islands, which can be surrounded by the Pacific Ocean. It's a royal dark colour. It's then blended with activated charcoal, which can be extracted out of coconut shells, which is mostly responsible for its daring black colour. Its richness in flavor makes it a distinctive and daring possession of every chef's kitchen. It's a lot nearer to Cyprian Salt in colour and crunchier in feel. It's its own uniqueness and glamor to become cherished.

Hawaiian salt can be popularly used for supplying finishing touch to foods. Much like Cyprian salt, its earthy taste gives a divine flavor on meat and fish. It provides an excellent feeling when consumed with pork. Folks also set it with fruits, vegetables, sashimi, potatoes, and popcorn. Certainly, it evenly offers a fantastic taste to the cocktails too. Hawaiian is with no doubts a must-have at kitchen.

Indian Dark salt is obtained from crushed Indian lava stone salt. In early times, folks extracted if in the submerged mines of distinct parts in India and Pakistan. Unlike its title, which suggests it's a black colour, it rather has a beautiful pinkish brownish color. The existence of iron sulfide from the salt is the principal cause of its pinkish colour.

Largely in Asian countries ( India, Nepal, and Pakistan are very popular amongst them), particularly those surrounding the Himalayan selection, individuals have been swallowing the dark salt . Considering that the extraction of the salt occurs at the Himalayas, it's highly renowned as Himalayan salt. People today think that the Himalayas shield the salt, and thus, the Himalayan black salt is regarded as the purest salt around the ground.

Some folks could come across the odor of Indian black salt somewhat strange, but it magically blends after in meals. The flavor covers all of the flaws of Indian black salt seeing its own odor. It provides this kind of unreplicable taste to the food it is not missed in almost any dishes in Asian nations despite its own odor. It's completely unordinary and just the person who has tasted it could comprehend this actuality. People today really like to have it into their vegetables, salads, and fruits, and fit just perfectly in virtually all dishes. You may even combine it together with your fruit juice and produce a fantastic beverage. It is the ideal thing anybody's kitchen may have.

Black ritual salt isn't intended for eating purposes; rather, it retains its significance in a variety of rites and procedures. Frequently this salt is employed for driving evils and negative power off. Individuals frequently use it for protection and purification. People today think it to have a magic price. This salt is of fantastic significance, largely in HooDoo and Santeria. People mainly use it whenever they wish to drive off adverse entities and individuals away from their houses or keep them from coming.

Dark salt has its own use since early times. Notably Indian black salt, that has been identified by Charaka, the father of Ayurvedic medicine, owns more substantial medical importance. Black salt includes a therapeutic benefit. We often appear to use it whenever they experience some sorts of digestive issues. The salt is known to be the ideal solution for poor vision and hysteria. Considering that the salt content of salt is significantly lower than normal white salt, individuals with higher blood pressure can substitute it into their everyday diets. Nonetheless, it's vital to consult appropriate medical personnel in the event of any health issues.

Because black salt includes fluoride in elevated quantities, doctors do not recommend to ingestion the black salt frequently. Although fluoride is beneficial for bone and teeth, it is over deposition within the body is deemed harmful. Unnecessary accumulation and ingestion of fluorides may lead to fluoride toxicity. But, taking black pepper at a minimum amount for tastes won't harm until you begin its overconsumption.

Where do you utilize black salt?

Black lentils possess their excess utilization in Indian foods. It is possible to use black salt on both the sausage and vegetarian diets. Even vegans use it in order to substitute the egg tastes in their packs. You are able to add it into omelets, cheese, and egg whites too. Mixing black salt with olive oil and vinegar may be done in order to dress salads. We can scatter it over berries, pineapples, watermelon, or some other fruits before eating. In addition, it can be inserted as an ingredient whilst preparing stews, marinades, stocks, soups, and sauces. Just increase your mashed potatoes, along with a yummy bite is prepared, or simply uses it for dips and cold beers. Black salt includes a endless collection of dishes at which we could utilize it. These are extremely generic dishes I've listed above. It is possible to give it an attempt to distinct recipes and discover yourself out where it's the ideal match for your own life or not.

In regards to meals, brown salt is a wonderful ingredient. The black salt usages are able to produce a lengthy listing in the kitchen. It's an perfect ingredient for cooking and seasoning. The uniqueness of the gourmet salt glorifies the flavor of almost any food. The bold taste of black salt satisfactorily provides a exceptional flavor . And its striking color is merely a perfect issue to use for supplying the finishing touch to some dishes. Not just cooking, but we could even use black beans on beverages. It articulately provides soothing rimmers for beverages. There are a whole lot of things you may count on from this fascinating salt in regards to making tasty food.

Price and places Where You Are Able to buy black salt

Different areas provide various levels of black salt. The cost differs from quality and quantity. A little bottle of salt may normally price (approximately 100g) in a mean of $10 based on my experience. You have to confirm the business and the amount you're getting. Better check distinct online shops for the purchase price. We can discover black salt at various online shops such as amazon, Bakersalts, Woolworths, IGA, etc.. A number of the places sell the highest quality. You may check the details of costs on their sites.

[yothisblogmovedalright]

Foodstuffs in Morrowind and What They Taste Like

Ash Yams:  "Ash yam is a tough tuberous root vegetable...”

  These taste like sweet potatoes, although very grainy and with a tough outer skin that outlanders peel off before eating because it is both tough and bitter.  A true Dunmer would never dream of peeling off this skin.  They like it.

Bread:  

   Very common food, very basic.  Generally cooked in a wood-burning oven, the texture is baguette-like and extremely crusty.  The flavor itself is bland but palatable.  The amount of salt added to the dough depends on the region; water-rich areas tend to eat saltier bread.

Comberry:  "The comberry is a bush that produces a bitter berry, best known as the basis of the native comberry brandy, a rough but potent alcoholic beverage of Morrowind...”

   Similar in flavor to an unripe mulberry.  Except incredibly bitter, like you-just-licked-the-spout-of-a-well-used-Keurig bitter.  It sweetens during the fermentation process, however not by much.

Crab Meat: "The mudcrab native to Vvardenfell is prized for its sweet crab meat...”

   Because mudcrabs are, at their smallest, the size of a large chihuahua, they usually produce enough meat to feed a modest family of three (elves don't have many children).  Though all mudcrap meat is tough and chewy, the younger the crab the more tender the meat.

Hackle-Lo Leaf:  "Hackle-lo leaf is a tasty edible succulent leaf...”

   One of the most common vegetables eaten on Vvardenfell.  Though its shape and texture are similar to a fat kale leaf, its properties are more similar to a squash.  When left uncooked, it has a crispness and flavor like a cucumber.  Cooked, it tastes like sauteed zucchini.  Its versatility with spice and other foods is why it is preferred over other vegetables.

Hound Meat:  "Hound meat is the flesh of the nix-hound. The meat is sweet and tender...”

   Most similar to beef.  Nix-Hounds are much, MUCH leaner than cows, however, and so the meat they produce has a very low fat content.  Maybe that's why all the Dunmer are so thin?  Or maybe they are constantly burning calories by scowling all the time?  Nirn may never know.

Kwama Eggs:  "Kwama eggs are a rich, nutritious foodstuff...”

  Large kwama eggs are the size of ostrich eggs, and small kwama eggs are the size of bigger-than-average-jumbo chicken eggs.  Whatever the case they’re bigger than a chicken egg, and if you wanted to scramble them for breakfast you'd just have to crack one open for a heaping plate.  The taste is yolky, but the yolk-to-albumen ratio is pretty even.  A waxier texture, it squeaks on your teeth when eaten.

Marshmerrow: "The sweet pulp of marshmerrow reeds is a delectable foodstuff...”

   Fruity and sweet, it is served both raw and cooked.  The taste is honestly kinda like a marshmallow (believe it or not), but with an almost peachy undertone.  The raw, watery pulp is eaten with a spoon, but when cooked, it's eaten with a fork.  To use the wrong utensil is a grave social mistake, as is every other action done by outlanders.  Like existing.

Rat Meat:  "Rat meat is tough and greasy, with an unpleasant odor and taste. Nonetheless, it is cheap, abundant, and nutritious, and palatable when cooked in a stew and masked by strong strong spices."

   Texture is most like pork.  Eating rat meat in a stew is like eating the little meatballs in Spaghetti-O's; you can eat it just fine when you don’t think about it.  It has high tryptophan content, so it makes you sleepy, just like eating turkey does.

Saltrice:  "Saltrice is another of the tasty and nutritious foodstuffs...”

   Though fibrous, it becomes easier to chew the longer you cook it, often by boiling (Dunmer need their colons cleansed, too).  Similar in flavor to cabbage, it is eaten both raw and cooked, usually as an additive to stews.

Scrib Jelly:   “...Crushed scribs produce a nutritious but sour-tasting gelatin... that the natives eat with gusto."

   This is nothing like sweet pectin fruit jellies.  It's like pork-bone-yellow-nasty-meat-gelatin.  But the coagulative properties come from the chitin (pronounced KITE-in) shell of scribs.  They don't have bones.  It's definitely an acquired taste, and it does grow on you with each successive mouthful.  The texture is like that of thick refried beans, and the flavor is that of mild buttermilk.

Scrib Jerky:  "Scribs cut into strips and dried in the sun are called scrib jerky... tastes scarcely worse when spoiled than when fresh, and are a practical foodstuff for the hardy native traveler."

   Very chewy, very dry.  But all around not bad.  One of the most versatile foods in terms of flavors, it ranges from sweet to savory.  Scrib jerky produced in traditional dry-rub methods is incredibly salty and rather spicy, and is eaten regularly among the ashlanders.  In modern cities, the meat is marinated first in a usually sweet sauce, and it produces a more tender jerky, but it doesn't last as long.

Scuttle:  "Scuttle is Vvardenfell's favorite local dish. This cheese-like, greasy substance made from the flesh of local beetles is remarkably tasty...”

      Eaten with a knife and fork, it is generally reserved for those in the upper class, though all but the poorest Dunmer will find a way to eat it at least twice a year on special occasions.  A robust dish, it is comparable in texture to paneer.  The flavor is spicy, and it tastes like a Masala dish. 

Trama Root:  "A calming tea with modest magical properties is brewed from the thick, bitter-tasting root of the trama shrub...”

   Most similar in taste to Oolong tea.  Almost a smokey flavor, but definitely a woody undertone.  Perhaps more like an overtone.  No one eats the trama root itself, except for confused and inferior outlanders.  But the tea is good and is drank throughout the day, especially in the evening.

[gogeo1]

Top 10 cuisines that can lure the anticipated viewers on free classified ads Georgia’s internet-equipped-stage

Throwback to the day, we chanted a silent prayer and gulped the balanced diet. Maybe you too if not sung. With an aim to minimize the gap between haves and have-nots, Gogeo is inviting the ad posts of swallowable by hotels or restaurants within the Georgia region to evolve their businesses rapidly. Free classified ads Georgia let your eatery be spanning among the prospect buyers also said to have desirable appetite. Like if we say, international foods available in Georgia are usually impacted to suit its natives palates. Referencing to that issue we have structured a column of eats modus, prominent around the world and advise our advertising partners to talk about their offerings inside the description space of their hotel or restaurant’s free classified ads Georgia.  

1 Mexican food -

Americans like the Mexican food as their common favourite choice. Chilli con, spicy dishes, chocolate, tomatoes and salsa tastes better to tongues. Restaurant owners can draft their major Mexican dishes in free classified ads Georgia which includes eggs, vegetables, beans, chillies and cumin in the preparation.    

2 Italian cuisine -

Given the concernment to Italian cuisine as one in existent world’s favourites, Spumoni ice cream, spaghetti, lasagna and pizza are traditional dishes that will never fail to impress you. On the position of regional favourites you get to test Parmesan cheese and Parma ham. Maggot cheese is widely eminent for indulging in fermentation process and packed at the right time to develop maggots.        

3 Indian meal -

Unity of so many people under one nation allows to practice each dishes differently in India. Curries with rice or bread are favourite-in-general and vegetarian plates, sweets, hot and spicy dishes are finger licking as well. Street food stands are used to advantage to exchange bowls for low-price. Free classified ads Georgia is the best platform to advertise your preferred specials.   

4 Thai dishes -

Pad thai is the introduction of likes that one in Thai dishes gain. If you have the time left after this, seek broths and noodles that are ample delectable. Herbs are the focused point of these make and Thai offers a range of sweet, sour, spicy and bitter odor. However, fresh herbs are part of the kitchen produces, this cuisine always has a vivid flavor.            

5 Chinese feeds -

Account of being divergent in the culture and diets in the world, China has mainly eight styles of cooking, those are obvious as Fujian, Cantonese, Anhui, Zhejiang, Szechuan, Shandong, Hunan and one. During the cooking process, Chinese keep in balance different colors, tastes, textures and smells to create exceptional cuisines. Noodles or rice items are mostly inserted in the traditional Chinese meal. Pin your look at free classified ads Georgia and use it to best benefit.              

6 Japanese diet

Hibachi and Teppanyaki grill are few of the paramount dining options from Japan. On the surface of Hibachi grill, cook is flipped, fried, griddled and chopped down in the front. This section of cuisine is centered on noodles, tofu, sushi and vegetables and the ingredients are meticulously processed in the kitchen and served delicious. Say art or expertise is what your hotel or restaurant is good at, you must publish free classified ads Georgia on Gogeo.     

7 American nutrition

In the mid of plenteous dining picks, American food is extremely plausible to citizens living around. By the influence of greater number of move ins and move outs in the country, food originated from America bestows different dining style occasions. Deep dish pizza, five-alarm chili while, microbreweries and coffee is popular feed of Americans. Hot dogs, hamburgers, buffalo wings, biscuits & gravy and omelets are traditional cook ups, those are if served especially in your eating house, utilize our advertising space as free classified ads Georgia for your business stretch.          

8 Mediterranean dining

This term is primarily exploited to convey about fresh fruits, vegetables, seafood and olive oil products to readers that could have the inclusion of various Greek, Italian, Arabic, European and North African dishes.  

9 French cook ups

French foods are a bit more than combination of cheese, chocolate and baguettes and at the finish - wine. Irregardless of the digestion of cheese, bread and chocolates, French remain relatively thinner. Ignore the skip of listing free classified ads Georgia for your hotel or restaurant if on the way to expand your business.    

10 Spanish nutritives

Just for the cause of limited spices use, Spanish cuisine is enticing. Been situated along the coastal region, it is well-known for seafood, tapas or pinches. So and such snack-sized dishes can be formed from anything on the overage of couple of euros only. Get your look pounded on the portal of free classified ads Georgia and harness it fully to engage your customers in maximum.          

[afterourhearts]

food i’ll miss the most in RVA

Hi guys! This is almost more of a post for myself to think back and remember all the delicious cuisine in Richmond that I won’t be able to readily access anymore. As my last month here creeps up on me, I’ve been thinking more and more about how much I’ve grown to love this little “river” city. It’s only apt that I’m taking an archaeology class about Richmond in my last semester as it only reminds me yet again about how rich in culture this place is. Of course, I’m still thrilled to head back to Ohio (or maybe Philly if the interviews went well?), but I think I’ll always be willing to visit Richmond in the future and show my future friends around this adorable place :) ok, but on to the food (not ranked in order of best or anything just places I absolutely adore):

1) Huynh’s now turned Vietnam One Vermicelli with Tofu & Spring Roll - ok so most people have tried this popular Viet dish but I’ve tried at least like 10 of these from diff. places and nothing beats the dish at Vietnam One here. It’s the TOFU. It’s seasoned and cooked to perfection; crispy on outside and soft on the inside and bursting with flavor (as opposed to a lot of other places that have pretty bland fried tofu). Honestly I could just eat the tofu and be pleased. So many memories and probably 50+ trips to this place with my apt., definitely forever going to be in our hearts.

2) Jack Brown’s BBQ chips with mac n cheese burger - only like $6, 5 minutes from my school, juiciest homemade patty, amazing pairing of creamy mac n cheese with crispy chip pieces, and all served with the most refreshing pickle. UGH I WANT IT NOW.

3) Frank West’s Pizzeria Cheese Pizza - omgomgomg so everyone here likes Christian’s which is a NY style thin crust heavy cheese pizza and also fairly good but Frank West’s is even better though less known! A local here showed it to me and I’ve been in love ever since. Crust is on a thinner side but not crazy thin, generous amounts of sauce which I love, and the cheese is speckled with some kind of seasoning that is perfection.

4) Peter Chang’s Dry Fried Eggplant - so there isn’t much Chinese food here to rave about due to the heavily viet but low chinese population in rva but they at least boast one authentic szechuan place (though hong kong house in cbus is def better) STILL they have this standout eggplant dish here that I’ve never seen elsewhere. It’s fried eggplant “fries” seasoned in szechuan flavors/cilantro and it isn’t greasy b/c it is dry fried rather than deep fried. AMAZING alternative to fries!

5) Sugar Shack Donuts esp. lemon poppyseed and strawberry lemon - ok so RVA is KNOWN for donuts and for good reason. Sugar shack has been ranked in national magazines/food blogs all the time and it has literally the yummiest donuts I’ve ever had. Coming from cbus where donuts is just Krispy Kreme, I truly can say I’ve never known anything better existed. Sugar shack is like a bigger, better krispy kreme. It doesn’t melt away in your mouth in seconds like krispy kreme but it is still so fluffy and airy inside like lightweight bakery bread almost. Planning on bringing a dozen of these home after graduation!

6) Bombolini Pasta - a little place in Carytown that has really authentic pasta and delicious sauces, as well as a bunch of homemade frozen ravioli you can buy and cook later at home. I love that the noodles here are never overcooked, like true pasta should be served :) 

7) Honey Truffle Fries and Salt n Pepper Fries with Garlic Aioli at Postbellum - this place has a cute little rooftop bar and the most amazing thin fries!!! honey + truffle oil topped with shaved parmesan - could there be a better combo?! The only fries I like better than here are the crispy BonChon ones but BonChon can be found outside of RVA too!

8) Social 52 Crab Dip with Pita - I’ve never had better crab dip, or maybe I was just really drunk xD this bar does have a ton of tasty fusion style apps though!

9) Toast Sweet Potato Tater Tots - a gastropub right beside my school that often rotates out some really unique fusion style dishes (kimchi aiolis and shiz like that) but we always come back to their staple side dish, the sweet potato tots. MMMMMM mmm mm! People make sweet potato fries all the time, but tots? wowzaa

10) Gelati Celesti Chocolate Decadence - hands down the creamiest, thickest, chocolateyest cold creamy gelato goodness you’ll ever try! 

11) Noorani’s Gobi Manchurian, Chicken 65, Egg biryani, and Seekh Kabab - omg I could go on and on about this place forever. Yes your stomach will rebel against you the following day but it is worth the later pain hahaha. I just LOVE their gobi manchurian (fried cauliflower tossed in an indo-chinese sauce), they have the most well-spiced chicken 65 ever, biryani is on the wetter side which I LOVE, and mmm the seekh kabob is served in the most amazing sauce with sliced ginger and it’s just like pakistani heaven!!! It breaks my heart thinking about how much I’ll miss this place :’( even though service is crap, food is always delicious.

12) Zzzaaaam bibimbap bowls - this place is like a korean chipotle but it has every topping you’d ever want in your bibimbap at extremely reasonable prices, with a variety of super tasty sauce combos and topped with sesame oil drizzle. I always feel fairly healthy eating here too which is a bonus :) 

13) New Grand Market Cafe’s Jajungmyeon with Tangsooyuk = ehrmygawd this is the most amazing combination ever created!! Tasty hot noodles in black bean seafood sauce paired with crispy sweet & sour pork & bell peppers/onions = heaven on earth; place is also a supermarket so you can stock up on asian snacks while you’re here!

14) Chadar Thai’s Drunken Noodles and Curry Fried Rice - the best Thai place in this city. Ignore the overpriced and underwhelming Carytown places (thai diner, mom’s siam, ginger thai, thai top ten, elephant thai, thai palace, etc) and come here! Definitely the BEST and most flavorful thai place around!! Their drunken noodles are UNBEATABLE and yes I’ve tried like 7 other places so I would know lololol

15) Shyndigz Fruit Cake and Key Lime Pie - this place is the cutest little date dessert spot!! they have christmas lights everywhere indoor and outdoors and just the cutest little southern belle/rustic theme; grab a slice of their super moist and fresh fruitcake or absolutely perfectly tart key lime pie with the tastiest crust with your girls or a boo thang and enjoy it under the christmas light warm glow!! you’ll 100% have a night to remember :) 

16) Plaza Azteca burritos/enchiladas - so I’m not a huge fan of Mexican because I find a lot of the dishes bland but this place is diff. and they believe in heavy use of sauces/queso which I LOVEEEE. the free nachos/salsa they give are amazing (super thin crispy nachos and the smoothest/freshest salsa), made to order guac is perfect!!, and any of their burritos/enchiladas are bound to be completely covered in sauce and other drizzles and also laying in like a literal pool of more sauce so ohmygoodness yes I’m a big fan

17) Burger Bach New Zealand Burgers - def on the costlier side but comes with a side of fancy salad w like arugula and shiz not just iceberg lettuce and a bunch of creative dips for your fries; burger is also bigger and more flavorful than at Jack Brown’s but Jack beats this place based on price and bun and size and convenience and that freaking pickle ... lol burger bach to jack browns is like shake shack to in-n-out ... one is obvs more expensive and better in quality but the other is unique in taste and affordable sooooooo ya just love BOTH!

18) Mama J’s Southern Kitchen - if you want real soul food this is where its at; here is the only place I like collard greens and they have the sweetest yams and amazing catfish (only place better was in new orleans!) and these freaking awesome wings you must ask for tossed in something called Edy’s sauce. not even sure wtf is in that sauce but it’s bliss

19) Addis Kitchen’s Injera - have you tried ethiopian bread before?? liz and I came across this place when we went to a lackluster italian festival and still needed more food and tried injera for the first time. it was delicious!! it’s a sour, spongey bread that isn’t heavy at all you could literally eat it for ages and just paired amazingly with their veggie/meat dishes which remind me of indian curries a bit. def an experience i’d recommend!

20) Foo Dog’s Fried Tofu and Malaysian Ramen - ok so this place is no fukuryu but the coconut based lemongrass soup is really tasty (noodles need work) and their fried tofu app is deliciously stuffed with a bunch of flavorful veggies and sauces and if you want some bao sandwiches/asian street food combos this is def a good place!

21) Continental Westhampton’s Poutine Fries - omggg this plate of fries is not only covered in gravy but also scallions and an EGG and cheese and if this isn’t your idea of dream loaded fries idk what is

22) Galaxy Diner Malt Shakes and Pickle Chips - so this diner serves breakfast all day and is perfect for post drinking food binges that will do major damage to your waistline but all the greasy foods are just okay in my opnion; really not a standout place except for the funky atmosphere/lighting and one particularly spectacular drink: their malt shakes!!!!!! enough said

23) Don’t Look Back Fish Tacos (traditional style) and Chorizo tacos (gringo style) - it’s not quite LA street taco quality but it’s about as good as it gets around here!

24) Cookout banana shake, chili cheese dogs, chicken nugs, cheese fries, and onion rings - a late night drive through that has everything you’d ever want at 2am in the morning at dollar prices. how perf is this? 

There’s probably places I’m forgetting (as you can tell I’ve eaten out a LOT in college hahahhaa) so I’ll try to keep updating this but for now, these are the places that will always have a special place in my heart and that I highly recommend you trying if you’re ever heading to VA beach and feel compelled to stop by adorably historic and tasty Richmond!