#i HATE black pepper

[wizard-of-the-forest]

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pov: you have accidentally put a single fleck of black pepper onto my food

@princesscat01

[yardsards]

going to other people's houses for dinner is wild because it's such a crapshoot on what kind of culinary experience you're about to have. some places it's just delightful and you feel like you're in that one scene in ratatouille where it's all colourful when he tastes the ingredients. other places it feels like whatever the fuck is on your plate is a close cousin of the pulp they use in paper manufacturing and you wish you had pulled a hillary clinton and smuggled some hot sauce in your bag

[seriemorder]

can i just say. i dont enjoy black pepper that much. most swagless of the spices. theres nothing he can do that others cant do better.

[wonderfuck]

gonna make spicy shrimp and eggplant tonight for dinner i think <3

[witchblade]

i dont know if im considered a picky eater like i think it's at most a regional thing.. i have very few categories i Will Not eat but those categories are very broad ...

[nerosdayinanime]

jjk & kny self inserts - icarus is all the way back from feb last year (i made him & aether but then giyuu consumed my soul and i havent touched them Since...) and i just made kuro today

[hikaru-hoshina]

デリシャスパーティ♡プリキュア

[transgender-catboy]

I'm so happy tastes change when you get older

[maimingkillingiii]

I need my sense of smell to come back... NEOW!!!

(I went on a whole rant in the tags)

[d1anna]

being in a college campus during halloween/halloweekend is literally …..

[starlit-mansion]

i actually am living for the shot in the arm the movie is going to give william fanart

[dominoblues]

Seto Kaiba does not go to Starbucks. It's for peasants. Instead, he obviously has his own coffee machine, both at home and his office's kitchenette, which roasts, grinds and brews the special recipe that he meticulously selected with the best ingredients in the world:

-Crushed green cardamom seeds from Ceylon mixed with ground cinnamon sticks from Saigon and coarse ground arabica coffee beans (medium roast) from Ethiopia.

-Brew the mixture in a percolator.

-Extract, pour, add a couple of star anises and sprinkle with cocoa powder as a final touch.

[homosociallyyours]

I bought a variety three pack of my special deodorant (scented with essential oils and not fragrance; baking soda free; pg free; aluminum free) and decided to try a new scent that the company described as neutral. It feels like I've been doused in flowers. Bleh.

Should've stuck with my tried and true faves!

[ratsonas]

literally i dont even care about the ibs at this point i know how to manage it i just want the reflux and the anxiety to get better

[girlwarlock]

so i made fresh pasta on my day off yesterday

it's a bit of work especially if you don't have a dedicated pasta roller (because then you need to roll out and slice the pasta sheets by hand) but it was good. I enjoyed it.

I think if I had a pasta roller machine it would be cool to have it more often but since I don't I think it'll be a very occasional thing for me.

anyway here's what I did for a recipe:

Sift into a large bowl, - 1.5c flour (white all-purpose works great)

Make a well in the middle of the flour. pour into the well, - 2 large eggs, lightly beaten - 1/2tsp salt

Using a fork, mix the egg in the well in the flour, gradually picking up flour from the sides.

Once about all the egg has been mixed with some flour and turned into some kind of dough, use hands to mix and incorporate the rest of the flour (tiny dregs are okay, we'll deal with them in a second). If the dough is too dry to do this, add, 1 tsp at a time, - up to 2Tbsp water

Once the dough will come together as a coherent mass, knead the dough ball until smooth. Here's where you can scrape out any dregs from the initial mixing and knead the dough over them to pick them up and get them hydrated. If you absolutely cannot get the dough to pick up the last bits of flour, a few more drops of water are okay.*

Put the dough in an airtight container (eg plastic storage container, bowl with tight plastic wrap, an especially-wide-mouthed jar, wrapped directly in plastic wrap; whatever you got) and leave it to rest for at least 20 minutes. Longer rest will make rolling out by hand easier but if you're using a rolling machine... 🤷‍♀️

After rest, retrieve dough, and separate it into portions to make it easier to roll out; I started with quartering it which worked okay; if you have a larger available rolling surface or a pasta rolling machine you might be able to get away with thirds or halves.

Dust your rolling surface with flour and start rolling portions into sheets (or break out your pasta rolling machine and start rolling); If you're making long noodles (like fettuccine or rectangular spaghetti or whatever) then make sure your final sheet has at least one dimension that's as long as the noodles you want to make.

While rolling, pause from time to time to lift the sheet and make sure it's not sticking; you can also use this as a chance to dust the rolling surface if you've picked up all the flour and there's none left. Keep rolling until the sheet is thin; my noodles were probably about 1mm to 2mm thick on average and I was really happy with them, but obviously thinner noodles = more work.

If your sheet keeps rebounding to a smaller (and thicker) format after you try to spread it out, give it a break: gently fold it up (making sure it's dusted with flour so it won't stick to itself) and put it somewhere it won't dry out, then start with another portion. Once you finish the next portion (or maybe even all your other portions), the first sheet should be relaxed enough for you to get it to the size and thickness you want.

Once your sheets are all rolled out, get to cutting: using a sharp knife (or a pizza cutter if you have one! I don't but it seems like the perfect tool for this), cut your pasta sheets into your desired shape. Once the pasta is cut, you can dust it with flour and fold it up to store while you do other things; I gather that pasta freezes very well although I haven't tried it myself--supposedly you just freeze in little bunches on a sheet before transferring to a sealed storage container. Otherwise: cooking.

I made fettuccine-ish strips of pasta so that's what these instructions will be for. If you're doing something else then... idk figure it out like i did 🤷‍♀️

Bring a pot of salted water to a boil. The amount doesn't need to be extravagant, two quarts (ie 8 cups, just under 2 liters) should be fine. Once it's at a rolling boil, add the pasta, stirring right after you add it to make sure it doesn't stick together.

Since you're cooking the flour and egg (rather than rehydrating a dried noodle), it cooks very quickly; less than 2 minutes. Since it cooks so quickly, have whatever sauce you're serving it with at the ready before you put the noodles in the water (unless you can take your sauce from zero to ready in under 2 minutes).

Your marker for "Done" is when the noodles turn pale and start to float; if you pull one out and taste it, any raw flour taste should be gone. Once they are done, take them out of the water and serve right away.

(* On Kneading: I have extremely poor perception of time due to ADHD so I don't have good advice for you on how long the kneading should take. most "incorporating flour and water" type recipes recommend 3-5 minutes to get the "smooth and elastic" dough, but I don't think that's enough time.

For this dough, you're looking to incorporate all the flour that may have been left behind from the initial mix, and get the dough ball so that it's a uniform texture without any lumps or wet pockets, and any dry, powdery-looking sections have been eliminated.

If you can manage the wonky angle, starting your kneading inside the mixing bowl is a convenient way to get the last dregs of flour incorporated, and makes it a little easier to contain any water you might need to add at this point. Once you've picked up all the flour, then you can remove the dough from the bowl and knead it on a flat surface like a counter or a cutting board)

[scarecrowgolem]

Hate when ppl hc that oswald is bad at cooking bro he said his mom was a cook and we know she taught him to cook 😞 kills u