#irl food cw

[rqs-arcade]

🕹️ ⸻ strade stimboard

ft; fluffy stuff, knives, and some cooking/food stuff

► 🕹️ 👾 🎮 ► 🕹️ 👾 🎮 ► 🕹️ 👾 🎮

[yumenosakiacademy]

dude apparently nintendo collabed w coldstone n these look n sound SO fucking good... the mario 1 is so cute n colorful n yummy-sounding.

[kabochaa]

vibrant summer <3

(🍑 🌸 🧡)(💐 🍊 💞)(🏵 🌷 🥭)

[sunburstsbeard]

Aquarium jelly cake

[bio-stims]

a stimboard for our headmate aurora 🩷

credits: x x x | x x x | x x x

[ballroom-stims]

https://www.tiktok.com/@mintea.cakes/video/7068412935047073030

[virtuallidol-archive]

🌱 :: Headspace Basil

stimboard for anonymous don't tag as kin/me/id 🌿🌿🌿/🍃x🍃/🌼🌼🌼

[themirokai]

I did my at-least-annual tradition of making my family’s chicken soup recipe on Sunday, and I took process photos, so I thought I’d share. Here’s what I have written down but for all its vagueness it’s still not accurate.

I think every generation has modified some stuff about the process and tweaked it for their particular tastes.

Instead of using a whole chicken, I use a split chicken breast (2 halves) plus a pack of chicken thighs (4). I like this better because the ratio of meat to fiddly bits is better and Surfski likes CHICKEN soup (lots of chicken per bowl). You could easily use half a breast or one or two fewer thighs, but I think the mix of white and dark meat is important for flavor.

Next is something I added to the recipe after reading Salt Fat Acid Heat. I salt my raw chicken and let it sit out for at least half an hour before I put it in the water. I think this helps the chicken hold flavor through the cooking.

While the chicken is sitting (so a change from the order of the recipe) I chop a large sweet onion plus the carrots, celery, and parsnips. I think I used 5 skinny stalks of celery, 4 carrots and 5 parsnips, but especially given the size variability you’ve got to judge this based on vibes. How much of each vegetable does your heart tell you that you need in your soup? The one exception to this is if you are not familiar with parsnips and you are considering skimping on them or leaving them out. That is not your heart. That is the devil and you must resist. Trust me on this and use about as many parsnips as carrots.

The next step was added by my great aunt who was a genius in the kitchen (also very good at refurbishing antiques but that’s less relevant). You heat up some butter and olive oil and sautee your vegetables in it. Yes it makes another pan to clean but it’s completely worth it. You don’t cook it for long! Just until the carrots and celery get bright and the onion is just starting to get translucent and everything is a tiny bit soft.

Ok, set the veg aside but I highly recommend snacking on some of the parsnips at this point. Every time I make chicken soup it always makes me want to make roast parsnips and I always forget when I’m meal planning.

Next it’s chicken time! Load your chicken into a big heavy pot and cover it with water. I just barely cover it because I’m going to need room for lots of veg.

Put that on your biggest burner and boil it. It will take a while to come up to a good boil. Once it’s boiling it will start to foam. This stuff.

Ick. Skim that off and throw it away.

Now, when the foaming is done, turn down the heat and dump in your veg. Mix it all in there then put your bunch of dill on top. Make sure you take off the twist tie or anything else holding the dill together.

My mom added this next step which she got from a friend of hers. It’s this shit called Better Than Bouillon.

You can use the plain chicken variety. Roast chicken is just what my grocery store had. I’m not 100% sure what it is but it really does add gorgeous flavor to the soup. I put one big spoonful in a big pot. This is what it looks like out of the jar.

Now you let everything cook together until the chicken is cooked. How long will that take? 🤷🏻‍♀️ Depends on the size of your chicken pieces and how high you have the heat, etc. When you think it might be done, pull out your biggest piece of chicken and poke it. It should be white and firm. If it is, pull the rest of the chicken out too and turn the heat way down but leave the veg and the dill in to simmer.

Now you walk away. Go scroll tumblr. Read a chapter of a book. Draw something. But you gotta let the chicken cool down.

Why? Because you’re going to shred that with your fingers and you don’t want to burn your fingerprints off. Or maybe you do. I don’t know your life.

Anyway, this is a good spot for me to stop and hit post because I’m on mobile and I’ll run up against the 10 image limit.

I hope you’ve enjoyed this so far! The rest of the recipe and the end product will be in a reblog.

[rqs-arcade]

🕹️ ⸻ o!smp tommy stimboard

ft; red feathers, flying, wings, cottagecore, nature

► 🕹️ 👾 🎮 ► 🕹️ 👾 🎮 ► 🕹️ 👾 🎮

[yumenosakiacademy]

teal peaches???????????????????????????????

[moving-to-dreamwinged]

hi im mei dreamwinged and i made an apple pie from scratch with cinnamon caramel sauce also from scratch would you eat it. no worries if not thank u for ur time ❤️ . mwah hugs And kisses (cw food)

[estecore]

🪈ㅤ★ㅤMUSiCDUO stimboard for anon

with guitars , flowers && sanrio !!

ㅤ

🌸 . 🪈 . 🌸 . 🍓 . ☀️ . 🍓 . 🌸 . 🪈 . 🌸 . 💛

[sunburstsbeard]

Sunset jelly cake.

[homestuck-o-phobic]

me tuna (with clutter + agereg themes)

🐝 | 🐝 | 🐝

🐝 | X | 🐝

🐝 | 🐝 | 🐝

[bio-stims]

rui kamishiro stimboard! 🎡🎈

credits: x x x | x x | x x x

[sc3m0-st1mz]

HAPPYMEALGENDER stimBoard!!!1

w/ burger themed + misc. mcdonaldz stims!!!

4 myself becuz im having fun w/ ridiculous xenogender boardz lol - requests open!!!

🍦x🍔x🍟 🍔x💛x🍔 🍟x🍔x🍗