#herbs and spices online store

[saucdlownslow]

SAUC'D LOWNSLOW

Website: https://www.saucdlownslow.com

SAUC'D LOWNSLOW is a family-owned business specializing in all-natural, freshly ground spice blends, seasonings, salts, and Mayonnaise. Founded in 2020, they focus on providing high-quality, local, and affordable products. Their range includes unique blends like The Smoked Fennel Salt, The Not Chicken, Chicken Salt, and various spice rubs. They also offer private label blending services, catering to both businesses and individuals seeking customized products. Passionate about food education, SAUC'D LOWNSLOW aims to help customers create delicious food and find value in their culinary creations.

Facebook: https://www.facebook.com/saucdlownslow

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[wastelesspantry]

Spice Up Your Life - Dive into Flavorful Bliss with Our Spice & Herb Extravaganza

Curious about elevating your culinary game? Wasteless Pantry Mundaring's Spices & Herbs sale beckons. Ready to infuse your dishes with exquisite flavors? What aromatic wonders await your exploration? Let your taste buds embark on a journey of discovery – are you prepared to savor the extraordinary? Unleash your inner chef now!

[najia-cooks]

[ID: A decorative orange ceramic plate with a pyramid of green herbs and sesame seeds, topped with deep red sumac and more sesame seeds. End ID]

زعتر فلسطيني / Za'tar falastinia (Palestinian spice blend)

Za'tar (زَعْتَر; also transliterated "za'atar," "zaatar" and "zatar") is the name of a family of culinary herbs; it is also the name of a group of spice blends made by mixing these herbs with varying amounts of olive oil, sumac, salt, roasted sesame seeds, and other spices. Palestinian versions of za'tar often include caraway, aniseed, and roasted wheat alongside generous portions of sumac and sesame seeds. The resulting blend is bold, zesty, and aromatic, with a hint of floral sourness from the sumac, and notes of licorice and anise.

Za'tar is considered by Palestinians to have particular national, political, and personal importance, and exists as a symbol of both Israeli oppression and Palestinian home-making and resistance. Its major components, olive oil and wild thyme, are targeted by the settler state in large part due to their importance to ecology, identity, and trade in Palestine—settlers burn and raze Palestinian farmers' olive trees by the thousands each year. A 1977 Israeli law forbade the harvesting of wild herbs within its claimed borders, with violators of the law risking fines and confiscation, injury, and even death from shootings or land mines; in 2006, za'tar was further restricted, such that even its possession in the West Bank was met with confiscation and fines.

Despite the blanket ban on harvesting wild herbs (none of which are endangered), Arabs are the only ones to be charged and fined for the crime. Samir Naamnih calls the ban an attempt to "starve us out," given that foraging is a major source of food for many Palestinians, and that picking and selling herbs is often the sole form of income for impoverished families. Meanwhile, Israeli farmers have domesticated and farmed za'tar on expropriated Palestinian land, selling it (both the herb and the spice mixture) back to Palestinians, and later marketing it abroad as an "Israeli" blend; they thus profit from the ban on wild harvesting of the herb. This farming model, as well as the double standard regarding harvesting, refer back to an idea that Arabs are a primitive people unfit to own the land, because they did not cultivate or develop it as the settlers did (i.e., did not attempt to recreate a European landscape or European models of agriculture); colonizing and settling the land are cast as justified, and even righteous.

The importance of the ban on foraging goes beyond the economic. Raya Ziada, founder of an acroecology nonprofit based in Ramallah, noted in 2019 that "taking away access to [wild herbs] doesn't just debilitate our economy and compromise what we eat. It's symbolic." Za'tar serves variously as a symbol of Palestinians' connection to the land and to nature; of Israeli colonial dispossession and theft; of the Palestinian home ("It’s a sign of a Palestinian home that has za’tar in it"); and of resistance to the colonial regime, as many Palestinians have continued to forage herbs such as za'tar and akkoub in the decades since the 1977 ban. Resistance to oppression will continue as long as there is oppression.

Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

Za'tar (Origanum syriacum), 250g once dried (about 4 cups packed)

250g (1 2/3 cup) sesame seeds

170g (3/4 cup) Levantine sumac berries, or ground sumac (Rhus coriaria)

100g (1/2 cup) wheat berries (optional)

2 Tbsp olive oil

1 Tbsp aniseed (optional)

1/2 Tbsp caraway seeds (optional)

Levantine wild thyme (also known as Bible hyssop, Syrian oregano, and Lebanese oregano) may be purchased dried online. You may also be able to find some dried at a halal grocery store, where it will be labelled "زعتر" (za'tar) and "thym," "thyme," or "oregano." Check to make sure that what you're buying is just the herb and not the prepared mixture, which is also called "زعتر." Also ensure that what you're buying is not a product of Israel.

If you don't have access to Levantine thyme, Greek or Turkish oregano are good substitutes.

Wheat berries are the wheat kernel that is ground to produce flour. They may be available sold as "wheat berries" at a speciality health foods store. They may be omitted, or replaced with pre-ground whole wheat flour.

Instructions:

1. Harvest wild thyme and remove the stems from the leaves. Wash the leaves in a large bowl of water and pat dry; leave in a single layer in the sun for four days or so, until brittle. Skip this step if using pre-dried herbs.

2. Crumble leaves by rubbing them between the palms of your hands until they are very fine. Pass through a sieve or flour sifter into a large bowl, re-crumbling any leaves that are too coarse to get through.

Crumbling between the hands is an older method. You may also use a blender or food processor to grind the leaves.

3. Mix the sifted thyme with a drizzle of olive oil and work it between your hands until incorporated.

4. Briefly toast sumac berries, caraway seeds, and aniseed in a dry skillet over medium heat, then grind them to a fine powder in a mortar and pestle or a spice mill.

5. Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply golden brown.

6. (Optional) In a dry skillet on medium-low, toast wheat berries, stirring constantly, until they are deeply golden brown. Grind to a fine powder in a spice mill. If using ground flour, toast on low, stirring constantly, until browned.

Some people in the Levant bring their wheat to a local mill to be ground after toasting, as it produces a finer and more consistent texture.

7. Mix all ingredients together and work between your hands to incorporate.

Store za'tar in an airtight jar at room temperature. Mix with olive oil and use as a dipping sauce with bread.

[herkonular]

SEVENHİLLSSHOPPİNG - MEGA+

Turkish cuisine is famous for its rich flavors and unique combination of spices and ingredients. Turkish cuisine has been influenced by many cultures such as the Ottoman, Middle Eastern and Mediterranean, resulting in a wide variety of dishes and flavors. One of the most popular aspects of Turkish cuisine is its desserts, known for their sweetness and unique texture. Two of the most famous Turkish desserts are baklava and Turkish delight. Baklava is a pastry made from layers of phyllo filled with chopped hazelnuts and honey syrup; Turkish delight, on the other hand, is a sweet, chewy confection made with starch and sugar, often flavored with rose water or other natural extracts. These traditional sweets are widely available in Turkish markets and specialty stores such as Seven Hills Shopping, which offers a wide range of Turkish baklava and other desserts. Turkish cuisine is known for its desserts as well as popular beverages such as herbal teas and Turkish coffee. Herbal tea is made from a variety of natural herbs and flowers such as sage, chamomile and rosehip. This tea is often consumed for its health benefits, including its ability to calm digestion, boost the immune system, and promote relaxation. Turkish coffee is a strong, rich coffee made using a special method of boiling coffee grounds in water and serving it without filtering. Turkish coffee is often served with a small glass of water and Turkish delight, making it a popular and enjoyable social experience. If you want to try traditional Turkish desserts and drinks, there are many options available online. Sultan Bazaar and Grand Bazaar Istanbul are two popular online retailers specializing in Turkish products such as baklava, Turkish delight, herbal tea, and Turkish coffee. These retailers offer a wide range of high-quality products, including mixed baklava flavors, saffron and specialty Turkish products. Hafız Mustafa 1864 Istanbul is another popular brand that offers a wide variety of traditional Turkish desserts, including baklava, Turkish delight and chocolate. Whether you want to pamper yourself with a sweet treat or enjoy a cup of Turkish coffee or herbal tea, there are many options to experience the unique flavors and traditions of Turkish cuisine. You can access the product you want through our website.

[kcrossvine-art]

Hey folks n blokes! A few days ago ya might've been one of the people who helpfully responded to my question asking which LotR recipe we should cook next, and you all had great ideas. Including a golum salmonella sushi platter. There were a few that twinkled directly into my eyes, but only one fish gets fried at a time! Thanks @vensre for the suggestion!

Today from Lord of the Rings, we will be making Bilbo Baggin's Seed Cakes

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Seed Cake?” YOU MIGHT ASKIf you're an amer*can like me, you might have never heard of a seed cake outside of the context of bird feeders.

Salted butter

Fine sugar

Whole milk

Eggs

Almond flour

Vanilla extract

Brown sugar

Caraway/fennel seeds

Ground anise seed

Ground nutmeg

The real key ingredient here is the caraway seeds. The factor that ties all recipes together. Important note, anise seeds and anise stars are 2 separate things!

AND, “what does a Seed Cake taste like?” YOU MIGHT ASKTastes like what an old bookstore smells like.

Smells like warm licorice

But without the chemical-y aftertaste

Take a shortbread and make it denser and with less airpockets. Thats your texture.

A little bit like gingerbread but nuttier, earthier

Very rich

Beautiful crumbly brown outside, soft teddybear-brown inside

Pairs well with a glass of milk hahaha

"A wonderful blend of sweet and savoury, seed cakes make a perfect after-supper morsel."-LotR Online. Mentioned both in the books and the MMO, being served after dinner ties into their real-life origins! Before caraway seeds in cakes became popular in the victorian era, they were often candied and served as dessert because caraway seeds help with after-meal indigestion.

. used an herb grinder for the anise seeds . used light brown sugar where brown sugar called for . used blanched almond flour . if i made this again, would probably use higher quantity of nutmeg or add cinammon

-----------------------------------------------------------------------------------------------------------

From entering the kitchen, to having this in my stomach, it took roughly 2 hours? Ish? Definitely make sure to let your 2 sticks of butter and 3 eggs sit out a bit beforehand so they reach room temp, it helps them whip together the warmer they are.

The most difficult part of this recipe was finding the seeds. Everything except the caraway/fennel and anise seed i already had, and maybe its a recent thing but since when did grocery stores start charging such an obscene amount for a regular bottle of spices? Is it not enough to have everything else infected by price-gouging, now we'll be scraping pennies for our little flavor heavens? Bleh. 

The seed cake is a new experience for me also, and many pardons if some sacred seed cake rule has been broken today. It tasted fantastic! The licorice was a strong flavor I've never experienced in this form before, it suits itself well. If you're baking for children or have a sweeter palette, the bitterness may be a bit much, but just have them dunk it in milk honestly. It did feel like there was some 'empty space' on my palette while eating- if that makes any sense? It couldve been layered with another flavor but i still can't put my finger on what that missing flavor could be.

Definitely be careful to put the eggs into the butter/sugar a little bit at a time. I got impatient the first-go, and the eggs incorporated less, and it led to a greasier cake. People seem to say that storing these and eating them the next day makes them taste better, i cannot attest as i ate both within the same day of making them. 

This recipe has earned itself a glimmering 7/10, for making my kitchen smell nice but also making me use a standmixer if i want my arms to stay attached (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

220g salted butter

225g fine sugar

16g of milk

3 eggs

175g almond flour

2 drops vanilla extract

Pinch of brown sugar

1tbsp caraway seeds

1 1/2tbsp  ground anise seed

1/2tsp ground nutmeg

Method:

Pre-heat the oven to 320F. Soften the butter and let eggs come to room temperature. 

Cream the butter by itself for around 5 minutes with a standmixer on med., until light in color. Add sugar and continue until the mixture is pale and fluffy.

In a seperate bowl beat the eggs until 'frothy'. 

Stir a small amount at a time of the eggs iinto the butter and sugar mixture, making sure each portion incorporates as you go.

Add the caraway, ground anise seed, ground nutmeg, and vanilla extract.

Gently fold in the almond flour. Careful not to overmix.

Add a tablespoon of milk, or until the batter keeps its form but drips off an upside down spoon.

Pour into a greased 9-inch round cake pan, if not available muffin/cupcake pans should also work.

Sprinkle a bit of brown sugar on top.

Bake for 40-50 minutes. Cool for 10 before serving.

[gothhabiba]

obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks

hm. if I ever cooked I think I would say something like—take

the peels, ends, and greens (if you haven't used them for anything else) of carrots

the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery

tomato skins

mushroom stems

peels and trimmings of onions

peels and ends of garlic

skins and trimmings of ginger

the whites of green onions

stems of fresh, tender herbs (parsley and cilantro)

stems of woody herbs (thyme, rosemary), in moderation

trimmings from leeks, turnips, and fennel, in moderation

And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.

Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.

Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).

Other things that can be done with "scraps":

The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.

The whites of green onions can also be used to make shiraga negi, a Japanese garnish

Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.

Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder

Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).

Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.

The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.

Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.

Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.

Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."

When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.

South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.

Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.

Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).

The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.

Make sure that anything you're eating or boiling has been washed well.

I— I'm. uh. huh. that was weird, I don't know what came over me...

[practically-an-x-man]

Whatever Keeps You Around (Rick Flag x Eris)

Summary: Based on this prompt, Eris runs into an immortal surprise in a very mundane place. (Title from First Time by Hozier)

Word Count: 2.1k

Tags: Mild jealousy, mild possessive themes, some mentions of violence.

____

"Go see if they have any bread you like, hon."

Eris nodded, ducking past him and half-jogging up to the shelf of artisanal bread in the corner of the store. This was why he'd picked this store, even though it was small and pricey and overly-organic: Eris claimed it was the only place in New Orleans that made bread the right way, whatever they in their mind deemed the right way.

All Rick knew was that it cost about eight dollars a pop and was loaded with spices he couldn't identify, and that Eris could go through three loaves a week if he let them. Usually he did. The one perk to working for Amanda Waller was the paycheck, and that allowed him at least enough wiggle room to buy the right kind of bread.

She jogged back up to him, two loaves wrapped in paper in her arms, just as Rick had finished thanking the deli clerk for his cold cuts and cheeses. Eris tucked the bread into the shopping cart almost delicately and promptly plucked the deli bags from his hands to inspect his selections.

"Oven-roasted turkey? Not the herb kind?"

"Outta stock. I've got thyme and stuff back at the house if it really bothers you," Rick replied, "What kind of bread did you pick out?"

"Honey-rosemary and something they call rustic medley," Eris muttered, "I'll be the judge of that."

"Sounds pretty good," he agreed, "Maybe we can make butter to go with it."

Eris tilted his head, something Rick stupidly misinterpreted as a lack of understanding.

"I saw it online, you just put heavy cream and a little salt in a mason jar, shake it u-"

"I'd be willing to bet I'm more familiar with making butter than you are, Flag." Eris cut him off, sharp as always, "But why?"

"I dunno. Seems like fun."

"You have a real strange idea of fun. And this is coming from someone who lived through tapestry being the popular hobby." they jeered, but tossed a carton of heavy cream into the cart as they passed the dairy case. Rick tried to hide his smile. If anyone was the definition of 'actions speak louder than words', it was Eris.

He stayed close to Rick's side as they wandered the store, occasionally tossing things into the cart on what looked like pure whim. Cans of tomato soup, the ones Rick remembered mentioning were his favorite because they reminded him of his childhood, made their way in alongside pretzels and peanut butter and bars of high-cacao baking chocolate. It was far too bitter for his tastes, at least in anything other than baked goods, but Eris could snack on it like a Hershey bar. She liked it for the same reason she liked the artisanal bread, he thought. Nostalgia, or the closest thing to nostalgia they could find.

"Lasagna tonight? Or should we just find something to stick in the oven?" Rick asked, frowning at the prices of the pasta boxes on the shelves. Eris was back at his side in a moment, moving so quickly and silently that he would have jumped if he wasn't used to it.

"Hm. Neither. Make your pot pie." he decided, and Rick felt him lean in against his side, "I have a taste for it."

His mother's recipe, the one he'd tried so hard to get right after her death, now lived on as a favorite in the mind of a centuries-old metahuman.

That one made him feel good.

He knew Eris wasn't one for public affection, but he still couldn't resist wrapping his arm around their shoulders and pressing a kiss to the top of their head. He pulled back quickly, before Eris could wriggle away or complain about looking soft, and waved a hand at the produce aisle they'd left in their wake.

"Go grab me a bag of baby carrots and some green beans, then," he said, then paused and corrected, "In a bag. Not just loose green beans."

"I know that, smartass." Eris huffed, rolling her eyes at him as she walked away. Rick suppressed a chuckle.

There was someone else in the produce aisle, apparently trying to decide between a starfruit and a cherimoya. They were half a head taller than Eris, with wavy brown hair halfway down their back and a flowing blue sundress swishing around their knees.

Rick didn't pay them much mind, and was about to turn and grab a can of biscuits when Eris froze in his tracks.

"Julius?"

The taller figure whipped around so fast it must have given them whiplash, and their eyes widened to the size of dinner plates. Rick could see, even from afar, that their features had the same strangely archaic look as Eris' own, though perhaps a continent and a few centuries apart.

"Oh my- Eris?" they stammered, then gestured vaguely at themself, "And it's- er, Wisteria now. Wisty."

"Wisty." Eris repeated, as if testing out the name, "You're... very not dead, for someone three hundred years old."

"Made a deal with a witch a while back. And you're... very tame for how I remember you."

That made a grin flash across Eris' face, quick and sharp and promising only dark things.

"Try me."

But Wisty didn't flinch. She just smiled right back, though this one was nostalgic, almost soft.

The thought struck Rick like a bolt of lightning.

Eris had a type.

Underneath the flowing fabric of her dress, Wisty had to be at least as tall as Rick himself was, and just as stacked with muscle. Old scars littered what bare skin was visible around her clothing, like she'd been a fighter in a past life- or perhaps still was. And she knew not to flinch at those shark-smiles Eris threw at her. Just like Rick did.

The thought made something strange bubble up inside him. He wasn't sure he liked it. As strange and twisted as Eris' affections could be, he'd never before had competition for those affections. It was actually one of the best things about being with them, knowing they'd always drift back to him at the end of all the chaos.

It wasn't Wisteria's arrival alone that had him so tense. What really got him was the set of Eris' posture as he spoke to her: leaned back slightly on his heels, shoulders loose, head tilted ever-so-slightly in curiosity. Casual. Relaxed. The only time he'd ever seen Eris truly relaxed was when they were alone with him.

"We should catch back up." Wisty decided, a smile slowly growing on her face, "Go... spar like the old times or something. I'm a lot tougher than I used to be."

"I don't doubt it." Eris said, their spine automatically straightening at the promise of a good challenge.

He deserved this, Rick thought. This was some sort of cosmic payback for those two years he spent pushing her aside in favor of June, for snapping at all the times they suggested making him into a metahuman like them - it was all to keep him safe, to keep him around.

Well, here was someone who'd stuck around. Who'd played the long game, the centuries-long game, the way Rick was always so afraid to commit to. Who could hold their own against Eris, when she still had to pull her punches against him.

"What do you think? My lance and your spear, or hand-to-hand?" Wisty asked, playfully throwing up her fists with a broad grin. Eris returned the gesture, bouncing on his toes a little.

It was like he'd forgotten Rick was there, just ten feet back. And even as much as he wanted to call out, to remind them... he couldn't move. All he could do was watch it all unravel before him, the can of biscuits still held tight in one hand. Suddenly his mom's old recipe didn't seem to matter much.

"It'll be like before. You and me," Wisty said, "The old war god and the king's footsoldier."

Then there was a different kind of tension in Eris' posture. The shift was sudden, her chin lifted and her shoulders drawn back, all joviality transformed into something more guarded.

"I'm with someone." he said, each word crisply spaced, and brushed past Wisty with smooth, disciplined steps. They grabbed a plastic bag and shoved a handful of green beans into it, pausing only to pluck a few wrinkled and undesirable vegetables from the lot and toss them back. Wisteria turned, fixing them with a tilted expression.

"You told me you wouldn't love another. You told me love was too painful. You told me... that I was the last one."

Eris snatched a bag of baby carrots, holding them tight in her hand as she turned.

"I was wrong." they said, chin set and eyes blazing, "And if you do a damn thing to him, if you hurt him thinking that'll bring me back to you, I'll kill you where you stand. And I will feel no remorse."

With that, he stormed his way back to Rick and tossed the vegetables into the shopping cart.

"You were staring." they muttered, taking the can of biscuits from his hand and dropping it into the cart alongside the rest of the groceries. Then, to his surprise, they folded their fingers into his own. For Eris, that was the equivalent of a public strip tease. Rick gave her hand a gentle squeeze.

"Yeah, I know. Couldn't help it." he admitted, knowing better than to try and duck around it, "First time I've ever seen one of your old friends. Didn't realize there was anyone else... like me."

"She wasn't like you." Eris huffed, ducking around his arm to give the cart a brisk shove, "Nobody's like you."

"It's alright if she was." Rick argued, "I know I'm not the only person you've loved, doll. That's okay."

Eris opened his mouth to respond, then reconsidered and shook his head. It must've been a lot to explain, or something they couldn't bear to speak in such public company. Their posture was still tense, shoulders stony, and they didn't spare so much as a single glance back at the produce aisle.

"Nobody's like you." she just repeated, even more set and sullen. Rick decided there were two ways he could take that: a sign that this love was real, or a sign that the pattern would end up repeating itself in a few years. He decided to take it as the former. The latter, true as it might be, felt far too pessimistic.

"Rome!" a voice called from behind them, and finally Eris turned. Wisteria had caught up, and fire a glance between the two of them. Rick met her eyes calmly, and found something strange swimming there. She returned her gaze to Eris, unflinching. "A hundred years. Rome. Then we'll have our fight."

Rick could hear the other half of her words: because he won't be around by then. Maybe he should have been offended by the implications. He didn't bother. He'd always known there would be someone after him. He didn't expect to meet that someone, but... this was life with Eris. He'd learned to get used to things like this.

"Fine." Eris agreed, though the firm look never left her eyes, "I will meet you on the steps of the Colosseum in one hundred years exactly. We will have our fight."

Their grip tightened on his hand unexpectedly, right on the verge of being painful. Wisteria's eyes fell straight to it, and she frowned a little. Eris must not have been any more affectionate in their prior life.

"But you will get no love from me then." they concluded, "They will bury my heart when they bury him."

Rick saw hurt bloom across Wisty's face, a shocked and helpless sort of pain, but Eris just spun and gave the cart another brutal shove towards the checkout lanes. Rick found himself pausing an extra moment, looking into Wisty's shockingly crestfallen eyes and debating an apology.

In the end, he just shut his mouth and trailed after Eris, leaving Wisty where she stood. He had a sense that speaking to her would only make things worse. It was better just for him to be, in her mind, some speechless nameless thing at Eris' heels. It was probably safer for the both of them.

He caught up to Eris just shy of the checkout lanes, right as they set a rotisserie chicken in the front basket of the cart. She glanced up at him as he approached and offered him something like a smile. It was a little pointed, a little irritated, but he didn't mind that too much.

"You're mine." she muttered, possessive like a wolf to its mate, "Until they put you in the ground, you're mine."

"I love you too, wartime."

[yummilily]

Jam (40 min)

I have to admit, I grew up a spoiled child. With a grandmother single-handedly supplying the entire town with jam, I never had to resort to the store-bought kind until long after she passed and all her stock was used up. Fortunately, she taught me well. And what better time to put the skill to use than in summer with a plethora of in season fruits at your disposal? The results of a few minutes suffering the heat of stirring in a bubbling pot are well worth the effort in my opinion. 

Equipment:

A large pot (and I really mean large, you don’t want this to be more than half full)

Clean jars and fitting lids

A timer 

A small plate / bowl that easily has space in your fridge

Funnel (optional)

Oven mitts or a dry kitchen towel

Damp cleaning cloth (or something of the sort)

Ingredients:

These are highly customisable. Depending on the type of sugar you're using, you’ll need up to 1.5 kg of fruit / 1.5 L of fruit juice per 500g packet of gelling sugar (essentially just regular sugar with pectin mixed in). The main difference regarding the sugar is its intended ratio to the fruit. The most common ones I’ve seen are 1:1, 1:2 or 1:3 (sugar:fruit). Other than the jam’s sweetness (obviously) the kind you use will influence how shelf-stable it is. The higher the sugar content, the longer you can store it. That being said, I normally use the 1:2 and I’ve never once ran into the issue of the jam going bad before it was all devoured. (That being well over a year when making a large batch. Some of my grandma’s have been forgotten in the cellar for almost 10 and they still were fine. Just trust your eyes and nose when opening up a jar. And label them with the date made.)

It’s perfectly fine to use frozen fruit. Just let it thaw before you get started. 

I recommend adding some lemon juice (about 1 lemon per kg). It helps with thickening the jam and is especially important when you’re using very sweet fruit. The gelling sugar usually has some citric acid added, but I find that adding the fresh lemon helps. Also it offsets the sweetness a bit.

Other than that, go wild! You can add spices, herbs, liquor (you might want to add that after cooking though)... Just make sure you keep the ratio specified on the sugar and you’ll be just fine!

Instructions: 

If you’re using fresh fruit, wash it well, pat dry and cut into small pieces. If you prefer a smooth jam, you can blend it. 

Add all ingredients to a large pot and mix well. Make sure it’s only about half full max. 

Now, most gelling sugar package instructions will tell you to let everything sit for at least a few hours, but honestly, I find that it doesn’t really make a difference to skip this step if you’re in a hurry. It won’t hurt to wait, but it won’t ruin your jam if you don’t.

Before you start cooking, you’ll need to sterilise the jars. (And don’t forget the lids either!) There’s many ways of doing this and a quick online search will give you many results, like putting them through a hot cycle in the dishwasher. Because I don’t have one, my go to method is to first give them a good scrub and then rinse them with boiling water from the kettle, leaving them upside down on a clean kitchen towel until filling. Getting them up to temperature now will also prevent any glass cracking when filling with the hot jam.

While stirring, bring the jam to a boil. The bubbling kind, you really want this going. Once it does start your timer. In most cases it will be 4 minutes, but check the package instructions for specifics. Make sure to keep stirring, you don’t want anything getting stuck to the bottom of the pot.

The jam might produce foam (hence the big pot). If you want to, you can remove it with a spoon, but that’s mainly an aesthetic thing. (Theoretically, the trapped air could contaminate the jam and make it go off faster, but I have yet to witness that happening.)

Once time’s up, reduce the heat to low and spoon out a little bit of the jam onto a plate and put it in the fridge. This is to check if the gelling worked. The jam should start to thicken quickly when cooling. If it’s still too runny, boil it a little longer. If it’s too thick, add a little water. 

When you’re happy with the consistency, remove the pot from the heat and start filling the jars. I do this holding the jar in one hand with an oven mitt (because this will get uncomfortably hot very quickly) ladling the jam in with the other. If the opening of the jar is very small, a funnel can be helpful (make sure that is also sterilised!). Fill it up until just about the brim. Now, if there’s any spills, wipe the screw-top clean. You’ll thank yourself later when you try opening it again. Tightly close the jar and place it upside down.

Repeat until you’re out of jam. I always have an odd amount left that isn’t quite enough for a whole jar. That’s fine though. Simply eat that first.

Allow the jam to cool for about 5 minutes before flipping the jars.

Enjoy!

Notes:

While the sugar content certainly plays a role in preserving, the most important thing is that all your utensils are clean. It’s a bit of work, yes, but ending up with mouldy jam would be worse, right?

[chronicas]

Okay just because this has been on my mind for weeks now. You should never have to choose between food and rent. One, if such a choice comes up, always choose rent, obviously. BUT if not being able to afford food is the problem, there are options. Sorry this post got so long it wasn’t meant to..

Apologies in advance I only know how this works in America, but it’s likely your country has something similar. What you’ve gotta do for this is go to your state government page and find your state’s food assistance program, SNAP, Food Stamps, whatever it is, find that and apply. You’ll probably get around $250 a month for a single household. If you’re low income, you should be eligible. If you’re on SSI/SSDI or Medicaid, you are almost certainly eligible. On top of that you gotta find a local food bank. They might ask you for your income, but they likely won’t bar you from their services if they’re a good food bank. This is a good place to get any kind of canned food and pasta, but good food banks will likely also have meat, eggs, and milk. A lot of food banks have even started delivering straight to your home. I’ve also worked with a lot of Churches to get food. I’m sure plenty of Synagogs and other religions orgs have similar programs, but it depends on how well funded they are.

Use any money you save from this for your fresh produce, but I recommend getting frozen vegetables as they have just as much nutrients as fresh produce would. I also recommend getting an instant pot or slow cooker if you can afford it. Thrift stores might have some that still work decently. I got my instant pot and my slow cooker second hand from family members so I got lucky, but if you can afford them they’re seriously a life saver.

My biggest recommendations of food to keep on hand is bread and stuff you like on sandwiches, always have eggs, always have rice, and always have some frozen vegetables. Invest in spices wherever you can, you can make a lot or really delicious meals that are super simple just by having some good seasonings. If you get on food assistance, spices are covered by that, basically everything consumable is except alcohol.

Spices I recommend to keep on hand: Sea Salt, Black Pepper, Basil, Thyme, Oregano, Ginger, Red Pepper, Garlic, Onion, any Umami/Mushroom Blend, Rosemary, Marjoram, Sage. That’s everything I use for 90% of my meals.

Also grow your own food! Mainly herbs! The easiest one to start with is green onions, you can buy some from the store, put the bottoms in a small cup with just enough water to reach the roots, let the roots grow a bit then put them in soil after about a week. Basil, thyme, parsley, and rosemary are my other favorites to grow. You can get a devoted pair of kitchen scissors to just cut your herbs directly into whatever you’re cooking! If you have enough space and time on your hands I really recommend growing tomatoes and bell peppers!! Feel free to ask me about gardening!

My Favorite Easy Meals:

Spaghetti with meat sauce: Get canned tomato sauce and diced tomatoes, mix those in a pan and add as many spices as you want until you like the flavor, you can look online for common spaghetti sauce seasonings. Get some ground beef (btw meat can be frozen indefinitely) and cook that up then throw it in your sauce. Cook noodles while you’re doing that, the whole process shouldn’t take more than an hour if you have an extra pair of hands, hour and a half if you’re by yourself at max.

Teriyaki Chicken: Easiest thing ever, just buy some chicken strips and some teriyaki sauce, marinate that shit then pop it in the oven for like around 20min or until it’s cooked to 165°F.

Egg Fried Rice: One of my favorite easy meals. Pop the (WASHED!!) rice in an instant pot or rice cooker (if you don’t have either a pot with a lid will work fine!), toss in about a tablespoon of mirin in with your rice then let it do it’s thing following instructions. About 15min before your rice is done throw some frozen vegetables in a pan (whatever kind of vegetables you like!! It really doesn’t matter!) cook those a little, put em aside in a bowl. Then take some eggs, scramble em in the same pan, put aside. Throw your cooked rice in the pan then add soy sauce, red pepper, umami blend, and any other spices you’d like (but no salt! There’s plenty of sodium in the soy sauce!).Then add your ingredients you put to the side. If you add enough eggs or are just tired, this can be it’s own meal! Or you can have it as a side with teriyaki chicken or anything else you think it’d taste good with!

Ramen: Get a bunch of packs of cheap ramen noodles but don’t use the soup packet. Make your own soup with any kind of broth (chicken or seafood works best, but just pick a favorite), add a tablespoon of soy sauce to a cup of broth, a teaspoon of mirin to cup of broth, some minced ginger (or powered) to taste, any spices you want (I like to add the mushroom blends and some seaweed flakes), cook the noodles for the recommended time in the broth then add an egg cooked in any style you want. You can get fancy with a soft boiled egg, but those take a while to learn to get right. I normally fry my eggs. And if you have any ham or beef strips those also go good with it! Top it with green onions! Takes about 45 minutes roughly.

Omelet: Whisk some eggs in a cup and add some spices (and fresh green onions if you want!), throw it in a pan, add any cheese, meat, or veggies you like on it (I like cheddar, bell peppers, and bacon in mine) then wait for it to cook on one side then fold it in half, after it’s cooked on one of the half sides, flip it over to get the other side, you can stab it in the middle to see if it’s fully cooked in the center. Takes less than 20 minutes.

Buttered Potatoes: You can get some small potatoes, cut em up, throw them in an oven-safe dish with some butter (1/4-1/2 a stick depending on how many potatoes you’re making), salt, rosemary, and black pepper. Cook them in the oven on like 350°F for about 25-30min. You can use this as a side with any kind of meat or anything else you feel it’d go good with! Sometimes it just makes a good snack as leftovers.

Things you can cook up and add to other stuff: cook a bunch of bacon and you can crumble it into stuff like omelets, mac ‘n cheese, salads!

Feel free to ask me for cooking advice! It’s one of my favorite things to do and there’s a good chance I can help you figure out how to make something. I’m happy to help talk to you about dietary restrictions and substitutes also!

I do all this and never spend a penny from my paycheck on my food! Good food is obtainable! Look online for more recipes or try and use some of these methods to enhance a simple recipe you already know!

And remember to fight to keep food assistance programs open and available! It’s an insanely valuable resource for folks in poverty! If your local government acts against these programs, speak up against them! If you can, please donate to your food bank and ask them what kind of food they need. Volunteer with them also if you can!

[elminx]

The one thing that REALLY bothers me about a lot of witch content is the use or recommendation of hard-to-find botanicals (see also: ones that you need to order online or go to a specialty store for) with absolutely no explanation as to why that particular botanical is essential/more important than your standard kitchen herbs.

Don’t get me wrong - there are times when a big gun botanical is warranted and needed for a particular working but unless the writer explicitly says why, assume it’s not one of those times.

Most of the time, you can do most if not all of your magic with spices you can buy at your local grocer. Don’t overlook that in favor of exotic things - that’s just a waste of your money.

[smalltowngnoll]

Gourmet Fried Chicken and Waffles

Eat them together and its a combination of sweet, salty, and crispy!

A comfort food restaurant in town sadly closed when the owner retired, and they made the best chicken and waffles I’ve had! They made maple butter and a sriracha aioli which made the waffles to die for! This is an involved recipe, be warned. Let’s break it down!

The chicken needs to sit in buttermilk for a while, and you’ll want to make the maple butter and aioli before you serve. This is written in paragraph form, and I hope I’ve made it easy to read!

Fried Chicken

Take 2 lb boneless chicken (light, dark, whatever) and put it in a container filled with 2 c buttermilk to sit for at least a couple hours.

In a large bowl, mix 2 cups of flour. Add 1 tsp of salt, 1/4 tsp paprika, and 1/2 tsp black pepper. To flavor that chicken add between 1/4 tsp to 1 tsp each of herbs and spices you like, such as garlic powder, onion powder, tarragon, thyme, oregano, ground mustard, ground ginger, white pepper, green pepper, and /or chili powder. You can even just do a tablespoon or two of curry powder if you want. Sift it all up with a fork. Store until usage.

Once your aioli, maple butter, and waffle batter are made, you need to fry the chicken. Start by taking out chicken from the buttermilk and dredging it in the flour mixture so both sides are coated

Fill a skillet with enough neutral oil (I used veggie oil) that your chicken cutlets are half submerged. Bring to heat on medium high, that a little drop of buttermilk sputters when dropped in. Put cutlets in a few at a time, as to not overcrowd and reduce the temp of the oil. Once browned flip them over with a spatula or tongs. After both sides brown, put the chicken on a towel or a baking rack to sop up any extra oil.

Sriracha Aoili

Mix 1 cup mayo with 1 TBS of sriracha. Mix. Halve this if you want.

Maple Butter

Melt 1/2 c butter in a bowl. I don’t own a microwave, so I double broiled it on the stove. Add 2 TBS of maple syrup and mix. Put maple butter in a smaller container to chill and harden.

Buttermilk Pancakes

In a bowl, sift 2 c flours (I used 1 1/2c all purpose and 1/2 c buckwheat for earthiness), 2 tsp powder, 2 tsp soda, 2 TBS sugar, and 1 tsp salt in a bowl.

Whisk 1 egg. Add it to the bowl with 1 tsp vanilla extract, 2 TBS neutral oil, and 1 c buttermilk. It will create a thick paste.

Whisk in 1 more c buttermilk until lumps disappear.

Heat up your waffle iron, and I recommend putting in batter after you heat the oil for the chicken, but not before you put the chicken in.

Shitty Picture

I don’t own a traditionally shaped waffle maker. We left it when we moved out of my granny unit (too small for two), and when I went online to replace it, I saw the bubble waffle maker and that was that!

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

[rtgrl]

Cooking by weight has been a very fun and game changing way to do some special meals, unfortunately it is now impossible for me to share those recipes with most people because my documentation process for tweaked/combined recipes is a spreadsheet which has no instructions and requires vibe checks.

For example, here is my ham recipe. This year I used cinnamon stick, pink peppercorns, mustard seed, cloves, allspice, star anise, paprika, garlic powder, onion powder, bay leaf, and a little ancho chile, and double sugar (the recipe is low sugar to start with). It's important to be accurate with the salt / cure, but I don't weigh the spices. I just kinda aim for rough visual proportions and give them a light crush.

The cure 1 outputs a range, (min/max) where I err closer to the low number. Ham conversion factor is auto generated, and crunches numbers on the rest of the column. The water (by weight) is the brine, this year I had to make more so it would seal nicely (doing 300g-400g right away next year) which is why there's a 100g ham in column 2.

After weighting it all out its pretty easy. I do about 50% pump rate (injected brine) even though it's not super necessary for a lil 1kg ham like this one. Seal with no air, chill in the fridge, flip & lightly agitate it every day (try to move the spices around a bit)

The 50% pump ensures that even if I end up pulling it at 6 days instead of 7-10, the middle will be cured. So it's good to go Christmas Eve to Boxing Day.

Because it's equilibrium brined with accurate measurements, it doesn't need soaking or anything like that. Just rinse off the spices and cook as desired! This one is getting smoked to somewhere in the 155F zone, I don't think ham should go over 70C but most recommend ham cook temps are too low imo. Keeping it under 70C gets a harder cook without that tough over cooked feeling. Since ham is chemically cured (that's just what ham is, natural ham just uses natural sources of the same chemicals, usually extracted from celery), it can go rubbery when over cooked.

I've done sous vide as well which is still excellent, just not as smoky or visually appealing. Oven is fine, but way harder to control & monitor temperature.

The test batch from Thanksgiving turned out excellently, although the spicing was very different. I did one spicy tasso-style ham, and one herb-y rosemary mustard ham. Christmas ham should be good.

It's a bit of a daunting process, but curing salt is surprisingly cheap online, bulk store spices are cheap, pork still costs way less than ham, and my family/friends are way more open to it than to my other foodie projects (most people I know will not *try* pickled onions if given a choice)

mmm, ham

[chadwick211]

11 Top Wines that You Must Have for Parties

Serving the best wines at a party can be as exciting as serving favorite liquors. Wine is a great choice for entertaining because of its versatility. Adding salads and steaks to a good white wine should enhance its flavor.

What are the top wines you should include in your list? Sendgifts provides some great tips on choosing the right wine for your picnic or party in this article.

Sendgifts is an online liquor store in the US that caters to those who want affordable wines online as well as those who enjoy experimenting with new wines. By carefully evaluating flavors, our wine delivery service puts the customer first.

 Top Wines for Parties

Whatever type of party you're planning, choosing the right wine is essential.

Here are some of our best wine collections:

 1. Pinot Noir

A bold red fruit with earthy flavors pairs well with pork, steak, game, and poultry.

Pairing Tips: Allow this Pinot noir wine to breathe for at least 15 minutes before serving. Slowly unwind the wire cage over the bottle's neck to prevent oxidation. Due to its low tannin content, it is suitable for serving in a casual setting. Pinot Noir is perfect to accompany meats such as fish, chicken or duck, as well as mushrooms and soft cheeses.

 2. Riesling

With its clean acidity and sweeter notes, this white wine pairs well with almost anything.

Pairing Tips: Unlike some wines, Riesling wine should not be decanted for hours before serving—it would ruin its delicate character. Instead, remove the cork and gently ease out the wire cage over the wine's neck. Give it 15 minutes to breathe at room temperature before serving. Pair with light appetizers like cheese or seafood.

 3. Sauvignon Blanc

Sauvignon wine is high in acidity and pairs well with poultry, herb-roasted chicken, and pan-seared fish.

Pairing Tips: This is another wine that's best decanted, so remove the cork 15 minutes before serving. To prevent oxidation, gently remove the wire cage from the bottle's neck. To enjoy its crisp flavors, serve it slightly chilled.  

 4. Merlot

Merlot wine has a soft tannins and complex aromas of berries, cherries, and spice. This makes it great pair with red meats like lamb or bison.

Pairing Tips: When you're ready to serve, unwind the wire cage slowly but firmly (to prevent oxidation) from the bottle's neck. Merlot pairs well with a variety of foods, including shellfish and vegetables.

 5. Vouvray

The aromas of honeysuckle and green apple in this Vouvray wine are very pleasant and it is best served chilled with spicy food, such as Cajun-rubbed steaks or Chinese cuisine.

Pairing Tips: This wine needs to be chilled all the way down before serving. You can keep the bottle in an ice bucket for a few hours before drinking it to keep its crisp flavor.

 6. Pinot Grigio

Pinot Grigio is an all-around white from the Pacific Northwest that's known for its nutty flavors and citrus notes.

Pairing Tips: Try light pastas and rice dishes with lots of herbs, fresh green salads and vegetables, chicken and turkey, and fish and seafood. Add a couple of slices of lemon and lime and several pieces of seasonal fruit like raspberries or blackberries.

 7. Malbec

Most Malbec wines are smooth with jammy fruit flavor and savory notes of black cherry, pomegranate, plum, raspberry, and raisin. There are also hints of coffee, leather, tobacco, molasses, and black pepper.

Pairing Tips: You'll find Malbec a great match for steak, pork, and lamb, as well as fattier fish like salmon and poultry with dark meat. Game meat like bison, ostrich, and venison are also a safe bet. In addition to meat pairings, consider foods with richer sauces or more vibrant flavors.

 8. Chardonnay

Chardonnay wine varies in flavor based on the climate in which it grows. Depending on how ripe the grapes get, the flavor ranges from citrus and green apple, to overripe peach and canned pineapple.

Pairing Tips: Pairing chardonnay with foods that are creamy, light, and simply seasoned are going to be the best way to compliment the wine. You’ll also want to avoid more acidic foods like tomatoes, as the acidity of the food will make the wine taste sour.

 9. Cabernet Sauvignon

A beautifully crafted Cabernet Sauvignon, particularly smooth and fresh. Its seductive aromas of cherry and blackberry are followed by delicate plum and chocolate notes. A really well-balanced red wine, with refreshing acidity and a memorable finish.

Pairing Tips: Cabernet Sauvignon is best with nearly all red meat, including prime rib, New York strip and filet mignon. Also try lamb or pepper- crusted ahi tuna. The wine is best enjoyed with food and is great in sauces or reductions.

 10. Zinfandel

With aromas of dark fruits and peppermint, this crowd-pleasing red wine is perfect for casual get-togethers.

Pairing Tips: Zinfandel wine pairs beautifully with barbeque, spicy foods, smoked cheeses and tangy flavors, but is also easy to enjoy on its own.

 11. Barbera d’Alba

Barbera wine has notes of strawberry and sour cherry: flavors synonymous with light-bodied wines. Light tannin and high acidity make it taste 'Juicy'. Most of the Barbera you'll find is from Italy which leans towards more herbaceous flavors.

Pairing Tips: Given the high acidity, fatty foods work beautifully with Barbera wine. Think red meats and even salmon is a gorgeous pairing. Also because of the acidity, barbera wine pairs well with pasta with a simple pasta in red sauce or a marinara.

 Conclusion

Wine is the key to any party. Order wine online to stock up on all the top wines from Sendgifts that your guests won't bring, so you can surprise them with a new drink they haven't tried before. You'll have tons of fun at your next get-together!

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Best Spice Stores in Ontario to Spice Up Your Kitchen

Spices have been an essential part of culinary traditions across the globe. Whether you're cooking an authentic Indian dish or adding a pinch of flavor to a family favorite, the right spice can transform a meal. If you're in Ontario and on the hunt for quality spices to elevate your cooking, you're in luck. Ontario is home to numerous spice stores that offer a wide variety of seasonings. Among them, Asia Bazaar Shop Cash & Carry stands out as a premier destination for authentic Indian spices.

In this article, we'll explore some of the best spice stores in Ontario and how you can add unique flavors to your kitchen.

Why Spices Matter in Cooking

Spices are the backbone of many dishes, giving them depth, flavor, and aroma. From mild seasonings to bold and pungent spices, the right blend can make a simple meal extraordinary. In Indian cooking, for instance, spices like turmeric, cumin, coriander, and garam masala are essential, each bringing its own unique character to the dish. But finding quality spices can be a challenge. That’s where Ontario’s best spice stores come into play.

Best Spice Stores in Ontario for Authentic Flavors

Ontario is a diverse province, and its culinary scene reflects that. Here are some of the best spice stores in Ontario that offer a range of high-quality seasonings for home cooks and professional chefs alike.

1. Asia Bazaar Shop Cash & Carry

When it comes to Indian spices, Asia Bazaar Shop Cash & Carry is one of the top destinations in Ontario. Located conveniently for residents and visitors alike, this store offers a vast array of spices that are essential to any Indian kitchen.

What Asia Bazaar Offers:

Wide Range of Indian Spices: From garam masala to turmeric, Asia Bazaar carries all the essentials. You can also find more specialized ingredients like asafetida, curry leaves, and panch phoron.

High-Quality Seasonings: All the spices are sourced from trusted suppliers, ensuring you get the freshest products every time.

Catering Services: Aside from being a go-to spice store, Asia Bazaar also offers catering services, providing authentic Indian and Asian dishes for parties and gatherings.

Popular Spices Available:

Coriander Powder: A staple in Indian cooking, coriander powder adds a citrusy, earthy flavor to curries and stews.

Cumin Seeds: Cumin is essential for tempering dishes like dal and is commonly used in spice blends.

Turmeric Powder: Known for its anti-inflammatory properties, turmeric is used in nearly every Indian dish to add color and flavor.

Garam Masala: This fragrant blend of spices is used toward the end of cooking to impart a warm, aromatic finish to dishes.

Asia Bazaar also offers an extensive online selection, making it easy to order spices and seasonings from the comfort of your home. 

2. The Spice Trader

Another popular spice store in Ontario is The Spice Trader, known for offering organic, high-quality spices. This store carries spices from all over the world, including India, the Middle East, and North Africa. They are well-known for their spice blends, which are crafted in-house using traditional methods.

Special Offerings:

Organic and ethically sourced spices.

Hand-blended spices to ensure freshness and quality.

Seasonal offerings, including hard-to-find spices.

If you’re looking for organic spices to complement your meals, The Spice Trader is a must-visit.

3. House of Spice

Located in Kensington Market, House of Spice is a small but well-stocked spice shop offering a range of international spices, including those from India. This store has been around for decades, serving the local community and visitors alike with its fresh and affordable products.

Highlights:

A vast selection of spices, herbs, and seasonings.

International spice blends, including options from Mexico, the Caribbean, and Asia.

Excellent customer service with knowledgeable staff to guide you in your spice selection.

4. Little India Grocers

For those looking for a wide selection of Indian spices, Little India Grocers is a great option. They specialize in South Asian ingredients, making them a go-to store for authentic spices. With multiple locations across Ontario, you can easily find a store near you.

Must-Buy Spices:

Mustard Seeds: Ideal for tempering curries and dals.

Fenugreek: Adds a slightly bitter, earthy flavor to Indian dishes.

Red Chili Powder: Perfect for adding heat to your dishes.

Little India Grocers also stocks pre-made spice mixes for those who prefer convenience without sacrificing flavor.

Choosing the Best Spices for Your Kitchen

Whether you're an amateur cook or a seasoned chef, having the right spices in your pantry can make all the difference. Here are a few tips for choosing the best spices at the best spice stores in Ontario:

1. Go for Freshness

Spices lose their potency over time. When purchasing spices, make sure they are fresh to get the best flavor and aroma. Stores like Asia Bazaar Shop Cash & Carry ensure that their spices are of the highest quality and freshness.

2. Buy Whole Spices

Where possible, buy whole spices rather than pre-ground versions. Whole spices retain their flavor for longer and can be ground fresh when needed. For instance, cumin seeds, coriander seeds, and black peppercorns are best bought whole and ground just before cooking.

3. Explore Blends

Indian cooking often relies on spice blends like garam masala, curry powder, and panch phoron. Stores like Asia Bazaar offer these blends pre-made, making it easier to cook authentic Indian dishes at home.

Conclusion

Finding the best spice stores in Ontario can transform your cooking, giving you access to authentic flavors and seasonings that are hard to find elsewhere. Whether you’re looking for everyday spices like cumin and turmeric or rare blends that are crucial to Indian cuisine, Asia Bazaar Shop Cash & Carry is your go-to source. With their wide range of spices, excellent customer service, and convenient online shopping options, you can easily stock your kitchen with all the essentials.So, next time you’re planning to spice up your kitchen, be sure to visit our website or any of the other top spice stores in Ontario mentioned in this guide. Your taste buds will thank you!

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A Guide to Buying Indian Attar Online: Tips for Finding the Best

Indian attar, often called ittar or attar, is a valuable perfume oil with deep cultural roots in the Indian subcontinent. This fragrant oil, made from natural botanical extracts, offers a unique and lasting scent experience. If you’re looking to buy Indian attar online, there are a few key points to consider to ensure you get the best quality product.

Understanding Indian Attar

Indian attar is a traditional perfume that’s made without alcohol, using pure essential oils derived from flowers, herbs, and spices. Unlike synthetic fragrances, attar is known for its rich, authentic aroma and long-lasting scent. This makes it a popular choice for those seeking to Buy Indian Attar online for natural and luxurious fragrance.

Why Buy Indian Attar Online?

Buying Indian attar online provides several advantages:

Convenience: You can browse and purchase from the comfort of your home, avoiding the need to visit multiple stores.

Variety: Online stores often offer a wider range of attar options compared to physical shops. You can explore different scents and brands with ease.

Accessibility: It’s easier to find rare or premium attar varieties online, especially if you’re looking for specific formulations or exclusive blends.

Tips for Buying Indian Attar Online

Check Product Descriptions: To Buy Indian Attar online, make sure to read the product descriptions carefully. Authentic Indian attar should list its ingredients, scent profile, and any other relevant details. This information helps you choose the right fragrance.

Verify Seller Authenticity: Only purchase from reputable sellers or well-known brands. In order to be sure that the supplier is reliable, check other customers' ratings and reviews.

Look for Sample Options: Some online stores offer sample sizes or discovery sets. This enables you to sample various fragrances prior to making a larger purchase.

Understand the Pricing: Genuine Indian attar can be pricey due to the quality of ingredients and the craftsmanship involved. Be cautious of deals that seem too good to be true, as they might indicate synthetic or diluted products.

Popular Indian Attar Varieties

Musk Attar: Musk attar is a traditional option because of its rich, earthy scent. It’s often used in both personal perfumes and in religious ceremonies.

Rose Attar: Made from pure rose petals, this attar offers a delicate and floral scent that’s both refreshing and elegant.

Oud Attar: Derived from agarwood, oud attar has a rich, woody aroma. It’s highly prized for its intense and long-lasting scent.

Kesar Attar: Infused with saffron, kesar attar provides a warm, spicy fragrance. It’s a luxurious choice that stands out with its unique aroma.

Final Thoughts

When you choose to Buy Indian Attar online, you’re investing in a piece of cultural heritage that offers a unique and natural fragrance experience. By following these tips and focusing on reputable sellers, you can enjoy the rich and diverse world of Indian attar without leaving your home. Explore the online options, find the attar that suits your preferences, and immerse yourself in the luxurious scents of traditional Indian perfumery.