#my cooking and baking

[madewithheart]

Tasty bowl of hot homemade chili that my partner and I made the other day, with white rice, green onions, and tajin seasoning ^^

A very nutritious and comforting food on a cold evening! Show yourself self love by nourishing your body with food that makes it happy and well <3

[sergioguymanproust]

Winter is the best time to cook a delicious and hearty chicken soup.So aromatic and filled with fresh vegetables and spices that opens your appetite instantly.A frugal meal that cries for a baguette and a glass of red wine .I have been cooking since my late teens and this passion will never end both the cooking and eating. Haha.Words ,cooking and pic by Sergio GuymanProust.

[inkskinned]

probably time for this story i guess but when i was a kid there was a summer that my brother was really into making smoothies and milkshakes. part of this was that we didn't have AC and couldn't afford to run fans all day so it was kind of important to get good at making Cool Down Concoctions.

we also had a patch of mint, and he had two impressionable little sisters who had the attitude of "fuck it, might as well."

at one point, for fun, this 16 year old boy with a dream in his eye and scientific fervor in heart just wanted to see how far one could push the idea of "vanilla mint smoothie". how much vanilla extract and how much mint can go into a blender before it truly is inedible.

the answer is 3 cups of vanilla extract, 1/2 cup milk alternative, and about 50 sprigs (not leaves, whole spring) of mint. add ice and the courage of a child. idk, it was summer and we were bored.

the word i would use to describe the feeling of drinking it would maybe be "violent" or perhaps, like. "triangular." my nose felt pristine. inhaling following the first sip was like trying to sculpt a new face. i was ensconced in a mesh of horror. it was something beyond taste. for years after, i assumed those commercials that said "this is how it feels to chew five gum" were referencing the exact experience of this singular viscous smoothie.

what's worse is that we knew our mother would hate that we wasted so much vanilla extract. so we had to make it worth it. we had to actually finish the drink. it wasn't "wasting" it if we actually drank it, right? we huddled around outside in the blistering sun, gagging and passing around a single green potion, shivering with disgust. each sip was transcendent, but in a sort of non-euclidean way. i think this is where i lost my binary gender. it eroded certain parts of me in an acidic gut ecology collapse.

here's the thing about love and trust: the next day my brother made a different shake, and i drank it without complaint. it's been like 15 years. he's now a genuinely skilled cook. sometimes one of the three of us will fuck up in the kitchen or find something horrible or make a terrible smoothie mistake and then we pass it to each other, single potion bottle, and we say try it it's delicious. it always smells disgusting. and then, cerimonious, we drink it together. because that's what family does.

[quake-sparks]

I decided to draw Sun in a cute apron I saw on a shopping website.

Then I figured that he'd act like Gordan Ramsey lol

I think it'd be funny if he just had one of those toy microwaves with plastic toy food in it fhdhfh

The sketches

[injuries-in-dust]

*Random accordian solo*

[pennumbra]

Polished up an old sketch! Some friendly kitchen competition between Adira and Varian. (Hector is off-screen peeling potatoes.)

[almondpiglet]

HAPPY BIRTHDAY TOME ⭐⭐⭐👽👽👽 OUR PRECIOUS WEIRD DAUGHTER

[thelcsdaily]

Baked Salmon with Lemon and Thyme

My favorite salmon dish baked in the oven. This salmon is so simple to bake that it will quickly become a mainstay on your weekday menu. But I want to provide one crucial piece of advice right away: Instead of cooking the salmon pieces in a baking dish, use a sheet pan. With the former, the fish will cook evenly and avoid having raw centers and dried-out tops since the oven's heat will be able to circulate throughout the fish.

“Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish.” — Mark Bittman

[link7057]

Uh more Adult Orel but he's baking a chocolate chip thing !! Bc I felt in a bakery mood. Btw I'm so happy how much of him has been posted by so many people it was worth waiting for...

[miss0atae]

Food-related QL series

I love food and QL series make me happy, so obviously when they combine both, I can just have a very good time. 😁

[madewithheart]

[sergioguymanproust]

Here’s another of my autumn to winter dishes.I will let you simmer and figure what’s in it .This dish must be eaten and savor with a baguette and a glass of red wine of your choice. Slow cooking is best ,a very frugal dish indeed.Bon appetit!Words and pic by Sergio GuymanProust.

[inkskinned]

as we enter the start of a semester and the dreaded Hour of Making Friends us upon us... if ur ever at a loss for what to say in one of those weird social situations where you only vaguely-know people, one of my favorite questions to ask is "what is your favorite food crime." a food crime is like the food combination that you love that other people find revolting. press them to take it further than pineapple on pizza, that's rote. food crimes is a good topic that has many benefits as it turns out all people are degenerates and also it will give you some cool ideas to try out later in the privacy of your own degenerate kitchen

the other good thing to ask is "okay but has anyone here ever been someplace haunted" bc it turns out if you ask most people directly they don't believe in ghosts, but many people are like "oh yeah i lived in a haunted house. ghosts aren't real tho"

[broadway-aradia]

spent the day racing to clean my entire apartment from top to bottom before tears of the kingdom came out as if link was going to walk in my front door at midnight

[hydrangeyes]

*desperately wanting more anime/manga based around food. Like ACTUALLY about food - if there's a plot, I'll love it. But really, it's a bonus in comparison*

[basuralindo]

Hey I'm dropping a crepe recipe because there's still people around who think they're hard to make and I'm sick of french food being romanticized to the point of inaccessibility.

I call this a 3-2-1 method to make it easy to remember; 3 eggs, 2 cups water/fluid of choice, 1 cup flour.

I'm sparing you the obligatory backstory on my path to cooking extremely flat pancakes because we both know that neither of us care. If you want to hear me overshare check my blog between 1-4am pacific time.

•Anyway, start with three eggs and beat with a fork until they're all one color (you can use a whisk or an egg beater but I hate the extra steps. Fork it):

•Add 1 cup flour:

•Add whatever dry flavoring you want (I usually go with cinnamon and cardamom, today we're doing matcha cause that happens to be what I'm cooking. Some mornings caffeine is meant to be eaten):

•Add sugar to taste if desired. It's not necessary for the recipe, and if you've managed to add enough to throw off the consistency you've got other shit to worry about, so follow your heart. I usually use like two tablespoons or so (I prefer brown, but white tastes better with matcha):

•Decide on your fluid of choice. Water and/or milk is the usual, but you can do literally whatever you want; hot cocoa, coffee, tea, soda -whatever you want them to taste like. Go nuts with it. Use soup if you want idgaf it's between you and your chosen god at this point. I recommend starting with 2 cups for simplicity, but you can add more if needed for the right consistency. At this point I just eyeball it tbh.

•Add a little at a time and start mixing until it's as smooth as you can get (this is also where you'd add wet flavorings, like vanilla extract):

•Add the rest until the batter is roughly the consistency of heavy whipping cream, or like thin tomato soup (if you actually ran with the soup joke, add a little water to thin it out). Just get it to where it's still a little viscous but will run if you pour it on the pan:

•For best results cover and let it sit in the fridge overnight or for a few hours (it will separate a little, just mix it again). For last minute "I forgot to prep this last night but I really want crepes" results, we're putting it aside while I wash dishes and heat up the pan.

•Ladle out like ¼ cups worth onto a hot lubricated pan (butter or cooking oil, medium heat) and swirl it until it coats the bottom. Don't stress if it looks like shit the first few times, that's what practice is for, add a little more fluid if it's not spreading well:

•cook until the top is no longer wet and edges start to lighten:

•Flip it with either a very flat spatula or sheer hubris (spatula recommended for beginners), and cook for like 45 seconds (I have no sense of time), then slide it onto a plate:

•Top with whatever you want and try whatever folds/rolls you saw in that one show that made you think these were cool.

Go forth, have fun, eat well.

(if you want an even easier method with only mild sacrifice to quality: mix a couple eggs and some extra fluid into your leftover pancake batter and leave it in the fridge for the next morning)