#native yeasts

[clipstone]

Syfany

Syfany André Moravia, Czech Republic 2022 André

Easy-drinking Czech red, made from the local André grape which is similar to a Zweigelt in that it's a cross of Saint-Laurent and Blaufränkisch. A year in acacia barrels help develop the flavours in this wine, giving way to dried cranberry and prune, black pepper and fresh blue and black fruits. A high acidity pet nat with full, enveloping tannins and a nice savoury finish. Dangerously drinkable.

Syfany are a Czech winery that source everything locally, including the acacia wood for their barrels. They take a natural approach, using native yeasts and minimising sulphur use at bottling. An experimental winery that uses different grapes, plots and vintages to create unique and mesmerising wines that stand out from the crowd.

Tasting notes: raspberries, cranberries, rhubarb, prune, black pepper Pairing: pork, pasta, tomato dishes, fish

[homunculus-argument]

Hii I'm asking you this because I've seen you post about Finnish grammar and stuff before. So I'm learning Finnish, and I also use duolingo because like free practice and duolingo keeps giving me this word but they refuse to translate it. Please I need to know what pulla means because in my native language it means dick and the duolingo characters keep asking for this mysterious pulla item with coffee and until I find out all my brain can hear is "i want coffee and dick please"

It's a type of finnish pastry, traditionally offered to visiting guest with coffee. A type of sweet bread roll made from wheat flour and flavoured with cardamom, generally with nib sugar sprinkled on top, as pictured above. They look and sound very simple, but they're surprisingly hard to make. Much like in baking bread, you've got to get the temperatures just right for the dough to rise, because yeast will die out of pure spite rather than let you succeed.

One particular reason why they're so iconic and beloved in Finland is because they take skill to bake and also don't keep well. They're delicious when they're fresh from the oven, but in 48 hours that delicious steaming roll is a solid dry rock that you could use as a makeshift hammer and tastes like crumbs and sadness. So in order to have them fresh, someone has to have baked them specifically for you, or at least the same morning.

You probably would have been satisfied with just the first sentence of this post for explanation, but I got started running my mouth and I'm having fun so I'm going to go on.

Pulla is one of those distinct cultural things that one grows up with that is so mundane and commonplace where you've grown up that it surprises you to hear that it's not universal. In finnish the term for a stereotypical idealised maternal domestic goddess housewife is "pullantuoksuinen kotiäiti" - literally "stay-at-home mother that smells like pulla". I've heard the expression used both as genuinely praising and snidely dismissive way to describe a woman who wants to be a mother and homemaker instead of having a career, but that's how much of a deal pulla is to finnish culture.

You can describe a person as "pulla-scented", and everyone can immediately picture what kind of a person this is. Someone who is a skilled enough homemaker to make good pulla, whose home is warm and welcoming because it smells like freshly baked pulla, which she has baked for you because she loves you.

I have plenty of things I was planning to do today and writing an essay about pulla was not one of them.

[brittle-doughie]

Anticipated Arrival (Golden Cheese Cookie)

Previous part with Dark Cacao Cookie!

You turned off the faucet as you wiped your face with water, but only with so little as not to soften up your dough. You take a deep breath as you look up at the mirror.

You weren’t looking alright. Tired eyes, a bit of sweat here and there as if it was always a little heated whether you go, and the constant..visions that you see out of the corner of your eyes.

A cookie of blue that lets out little laughs that make you turn your head at nothing and silhouettes of a cookie of white within the shadows, doing nothing but…stare, speaking only briefly…

“Ehehe…”

“Set yourself free, cookie…”

“It’s only a matter of time…”

“Let yourself go..and return to Beast-Yeast..”

You shake your head at those voices in your head. You can’t, you didn’t want to. Things have only gotten worse ever since your first visit to that place….as you glance at your forehead and your wrists…

A faint eye on your forehead and specks of flour on your wrists….these things only you can see, invisible to others…always there no matter how hard you tried to remove them…

A knock at your door snapped you out of your thoughts.

“Excuse me, your Majesty. A little bird has come with a message, it says that it was of a urgent matter. Do I say that you are unavailable at the moment?”

A little bird? Oh dear, was it one of the Blueberry Birds?

“No, I’ll be there right away, Blackberry Cookie. Just..gimme a second.”

“Of course, your Majesty.”

———————————————————————

It wasn’t a blueberry bird.

A cheesebird was waiting for you in the throne room, a letter in its beak. Cheesebirds were only native to the Golden Cheese Kingdom, so it could only mean that Golden Cheese Cookie had sent this bird to you.

“Chirp, Y/N Cookie! Your Majesty!”

“You’ve flown quite far to hand me this letter, what is going on at the Golden Cheese Kingdom?”

“Golden Cheez Cookie has asked for your support! She needz help with moving thingz to her Secret Vault! Chirp!”

“This letter seems to be accurate. Is that all there is to it? Just helping her move things to a hidden spot? Nothing…too dire I’m going to guess?”

“Terrible thingz she sayz might happen! She needz your help just in case! Chirp!”

“If that’s all, then I’d be glad to help her. I just need a moment to catch my bearings…”

A part of you wanted to stay, this was too coincidental during the recent rise of the Beast Cookies to be unrelated…you had no intention to go back to that horrid place…

But you can’t just turn away Golden Cheese Cookie if it really was something as simple as that, not after what had befallen her and her kingdom…

You steeled yourself and went to gather your things….

———————————————————————

“Your Majesty, Y/N Cookie has arrived!”

“Have they? Bring them here!”’

You walked in to the main entrance to the pyramid, the cheesebird on your finger. You tell it to fly away now as you turn your attention to Golden Cheese Cookie.

“Golden Cheese Cookie, I’ve gotten your message. What seems to be the pro-oh my goodness!”

“Oh, it’s good to see you again, Y/N Cookie! It’s been a while since you were here, but it’s felt like forever!”

“Oh!”

You barely finished your question before Golden Cheese Cookie rushed at you and held you closely, wings around you two like a makeshift barrier from the outside world. You were kind of expecting that and immediately reciprocated the hug.

“Ehehe, yep! It’s been quite some time, Golden Cheese Cookie. It’s good to see you again too.”

“It’s perfect timing, I’ll need your help to move the last of the soulcheese to the Secret Vault I have prepared!”

“You said it was because grave danger might come to the kingdom. What exactly is this danger? Is it Dark Enchantress Cookie?”

“Not just her, but the Beast Cookies that Pure Vanilla Cookie has told me in his letter.”

Beast Cookies…

You already felt a little lightheaded, you leaned on a pillar for a minute. Golden Cheese Cookie was quick to tend to you.

“Y/N Cookie, are you alright?! You lose your balance there!”

“I-I’m fine. Just a little desert heat making me feel hot, I need to stand in the shade for a bit.”

“Very well, but we must make haste. There’s no telling when and where these Beast Cookies might make their attack!”

“Y/N Cookie…? Y/N Cookie, you’re looking off! Y/N Cookie!”

———————————————————————

You felt like you were back in that cocoon…

Couldn’t move…

Only able to directly face…Mystic Flour Cookie…

“Why do you keep resisting the truth? That all of your efforts to stay away will only bring you closer to us…”

No, it couldn’t be…this had to be a dream…the shaking, the feeling of tiredness, sweating like mad…

Your wrists…the flour on them was very much visible…

“I promise that this is all very real. My marking makes sure that I can have this connection with you…”

“No! Get out of my head!”

“You are only delaying the inevitable, Y/N Cookie. It is completely futile to try and fight it…”

Her voice quiets to a sickening whisper…that smile on her face as it darkens…

“RETURN TO US, Y/N COOKIE.“

———————————————————————

“Y/N Cookie, are you there?!”

You gasped as you wake from your nightmare, standing up from the pillar, looking at your wrists to see the familiar faded marks of flour from Mystic Flour Cookie.

That only you saw….

Golden Cheese looked worried at you, holding you by the shoulders.

“Y-yeah, just..a little tired from last night, hehe. Just needed a little snooze is all..”

“Are you sure that’s all to it? You can tell me if something is troubling you.”

“Y-yeah! I’m good!”

“Please…just..promise me that if you ever feel wrong, you’ll tell me right away!”

“I will, I….promise. Now, what was it about some soulcheese you needed moving?”

“Oh! Yes, I need your help to move the last remaining soulcheese to the Secret Vault! Let us go!”

It pained you not to tell her…but she couldn’t know…

She can’t learn that you’ve been haunted ever since you first stepped on Beast-Yeast.

She’ll be fine if you didn’t tell her just yet.

Right…?

[dandelionsresilience]

Dandelion News - September 8-14

Like these weekly compilations? Tip me at $kaybarr1735 or check out my new(ly repurposed) Patreon!

1. Pair of rare Amur tiger cubs debuting at Minnesota Zoo are raising hopes for the endangered species

“[The Minnesota Zoo’s] Amur tigers have produced 57 cubs, [… 21 of which] have gone on to produce litters of their own, amounting to another 86 cubs. […] “They’re showing a lot of resiliency, which is something that we work hard for in human care. We want these animals to have a lot of confidence and be able to adapt to new environments just as they’re doing today.””

2. Powered by renewable energy, microbes turn CO₂ into protein and vitamins

“The team designed a two-stage bioreactor system that produces yeast rich in protein and vitamin B9. [… The protein] levels in their yeast exceed those of beef, pork, fish, and lentils. […] Running on clean energy and CO2, the system reduces carbon emissions in food production. It uncouples land use from farming, freeing up space for conservation[… and] will help farmers concentrate on producing vegetables and crops sustainably.”

3. JCPenney Launches Apparel Collection Aimed At Wheelchair Users

“A major department store is rolling out a new line of clothing specifically tailored to meet the needs of women who use wheelchairs featuring options for both everyday wear and special occasions. [… The clothing have] modifications like zippers located for easy access, pocket positioning and extended back rises optimized for the seated position and shorter sleeves to limit interference with wheels.”

4. Snails bred in Edinburgh Zoo sent to re-populate species in French Polynesia

“Thousands of rare partula snails bred at Edinburgh Zoo are to be released in French Polynesia to restore the wild population of the species.The last surviving few of the species were rescued in the early 1990s[….] 15 species and sub-species [are being bred in zoos for repopulation], the majority of which are classed as extinct in the wild.”

5. [NH Joins 19 Other States] to Provide Essential Behavioral Health Services Through Mobile Crisis Intervention Teams

“[CMS] approved New Hampshire’s Medicaid State Plan Amendment for community-based mobile crisis intervention teams to provide services for people experiencing a mental health or substance use disorder crisis. […] The multidisciplinary team provides screening and assessment; stabilization and de-escalation; and coordination with and referrals to health, social, and other services, as needed.”

6. Recovery plan for Missouri population of eastern hellbender

“It is expected that recovery efforts for the Missouri DPS of the eastern hellbender will reduce sedimentation and improve water quality in the aforementioned watersheds, which will also improve drinking water, as well as benefit multiple federally listed mussels, sport fish and other aquatic species.”

7. How $7.3B will help rural co-ops build clean power—and close coal plants

“[The funds are] serving about 5 million households across 23 states [… to] build wind and solar power, which is now cheaper than coal-fired power across most of the country. […] Some of it will be used to pay down the cost of closing coal plants[….] federal funding could help co-ops secure enough wind, solar, and battery resources to retire their entire coal capacity by 2032, cutting carbon emissions by 80 to 90 percent and reducing wholesale electricity costs by 10 to 20 percent[….]”

8. Native-led suicide prevention program focuses on building community strengths

“[Indigenous researchers have] designed programs that aim to build up a community’s endemic strengths, rather than solely treating the risks facing individuals within that community. By providing support and resources that enable access to Alaska Native cultural activities, they hope to strengthen social bonds that build resilience. […] “In a Yup’ik worldview, suicide is not a mental health disorder, and it’s not an individual affliction, it’s a disruption of the collective.””

9. Another rare Javan rhino calf spotted at Indonesia park

“A new Javan rhino calf has been spotted in an Indonesian national park, the facility's head said Friday, further boosting hopes for one of the world's most endangered mammals after two other […] calves were spotted earlier this year at the park, which is the only habitat left for the critically endangered animal.”

10. Transparent solar cells can directly supply energy from glass surfaces

“[Researchers have] unveiled a method of supplying energy directly from glass of buildings, cars, and mobile devices through transparent solar cells. […] It has also succeeded in charging a smartphone using natural sunlight. It also proved the possibility that a screen of a small mobile device can be used as an energy source.”

September 1-7 news here | (all credit for images and written material can be found at the source linked; I don’t claim credit for anything but curating.)

[burningcheese-merchant]

I know you're a burningcheese merchant but can we have some hcs or snippets for mysticcacao 👉👈

You don't have to do it if you mind

Popping back in for just a minute to become mysticcacao-merchant, just for you 🫵

They'd probably take things quite slow, mostly due to Flour's shyness and embarrassment (and a bit of honest shame, really. She never thought she'd be shackled by meaningless emotions again, love least of all. But Mr. Tall, Dark and Handsome came and stole not only her Soul Jam, but her heart... truly, life is suffering). But Cacao doesn't mind. He's very much a gentleman (more so than even Pure Vanilla), he will not say or do anything she doesn't want him to and respects her boundaries with zero complaint. (He's a bit nervous and uncomfortable for a while, too, so she's not really alone there lol)

They end up doing a lot of activities together where they don't really talk. Lots of long walks through the mountains, many games of Go, even meditating together (first they sat a ways away apart from each other, then when they became comfortable enough, they started sitting back-to-back). The silence doesn't bother them at all; they're both the sort of person who appreciates quiet moments like that, and they don't necessarily need to talk to understand each other.

He once gave her his coat to wear (the one that's part of the "Vanquisher of the Two Dragons" costume) because he noticed she was cold. Later, when it was time to part ways, he asked if she wanted to hold onto it. She said no. He reached for it and got slapped really hard with her ribbons. This happened several times before he got the message and just went home without it lol ("why are women like this", he wondered to himself)

She's not that far from him height-wise (5'9'' vs 6'1'', in my headcanon), so he never has to bend down much to kiss her. (He likes to just get close and press quick little kisses to her forehead)

This moment? In both of their heads?

RENT. FUCKING. FREE.

They went to the Dumpling Soup Hot Springs once and Flour saw Cacao take his shirt off and almost fucking died (he kept his pants on, thank goodness, she would've returned to flour on the spot if he stripped any further than he did)

They exchange letters a lot because Flour refuses to leave Beast-Yeast and Cacao can't visit her often (he has a kingdom to run and bad guys to fight). Flour arranged for a bird native to her mountain to be the one to come and go with letter deliveries, since it's very tough and would remember how to make the journey. Cacao keeps her letters in a box hidden somewhere in his room, Flour keeps his tucked on a shelf in her study in the Ivory Pagoda. They both really like each other's handwriting/calligraphy

Their kisses are almost always quite chaste. Flour is too hesitant to ask for more and Cacao will not push unless she explicitly asks for it... but they both want it lol. It's just a matter of Flour learning to be bold and allowing herself to indulge her own wants

They're able to get along a lot easier than the other Ancients and Beasts might because they already aren't that different from each other. Both are very calm, disciplined, serious people who tend towards stoicism and asceticism (or just rejection of base wants and desires in general). They just get each other right away, after putting away the "mortal enemies" thing haha

Cloud Haetae is really jealous of Cacao in the "kid is jealous of the man their mom is dating because they're scared he'll take her away and she won't love them anymore and the kid doesn't know better" sort of way. Cacao demonstrates his surprising skill with animals, dogs especially thanks to the cream wolves (Haetae is not a dog but it works anyway lol), and wins the little guy over pretty fast lol

[hellsitegeneticsfunfacts]

I have been posting daily fungi facts for about 100 days now, but I am very lazy so I'm going to go ahead and outsource one of the facts to you. I hereby request a fact about Ganoderma formosanum.

Of course!

Ganoderma formosanum, also called black ganoderma or black reishi, is a medicinal mushroom native to Taiwan. While it is edible, it is described as bitter to eat and is most often used in powders, extractions, and tinctures. A fun fact about Ganoderma formosanum is that studies are being conducted to determine it's effectiveness in helping to treat tumors! The mushroom produces exopolysaccharides (EPS) rich in beta-glucan, which can be used to help regulate and inhibit tumor growth, among other things. These same EPS can also be found in other types of yeast, mushrooms, and bacteria, including shiitake!

(heres the study I referenced!)

[opashoo]

Does your au have any notable dance traditions? The one that I’m slowly working on features a pretty central polyrhythmic dance as a part of scug culture; heavily inspired by African-American Stepping. I had thought that something similar would fit right into Undergrowth, and I got curious!

I actually hadn't really given it much thought before you asked (I saw this when you sent it and got really distracted). I had some ideas but nothing too concrete at the time. You did, however get me watching videos on Inuit traditional dance, which was a really nice experience. I had already been giving some thought to the slugcats' musical traditions and even have some stuff planned out for the food and dress, but overall, song and dance are things I'm going to have to give more thought.

On a related note, at some point I thought about Gourmand having a little tea song, one that they start singing quietly when they start steeping so that when the song is finished, they know when the tea is done.

Really excited to show off the stuff I've got planned :riv_mlem:

Like sojil!

sojil vn trans making pink / pink tea; a kind of liquor made by steeping then fermenting dried popcorn plant shells

sojil, or "pink tea", is a kind of liquor made by steeping then fermenting dried popcorn plant shells, characterized by the pink color left behind by the process. It has a lightly woody, tea-like taste, light carbonation, and a very low alcohol content, usually served warm. Comparable to small beer, smreka, and kumis, though not in flavor.

A species of yeast natively grows on popcorn plant shells, which feeds on the limited sugars within the shell. Sometimes additional flavorings and sugars like honey are added to make a heartier, stronger liquor. A container used for steeping sojil is called sujlo. It is usually a hide bag that can be easily agitated while travelling, but sometimes it is a barrel.

[hellsite-proteins]

Are there ways to actually "program" cells to produce these proteins? Like if you fed ribosomes the right RNA sequence, would it synthesize a bullshit protein molecule that does nothing useful, or would it start falling apart immediately in reality? My knowledge on DNA splicing is old and I know near nothing about proteins so I'm just curious if it'd ever be possible to get a real world representation of anything on your blog (setting aside the cost and effort it would take to do that)

yes there is! and you actually got pretty close, but you have to go a bit further back and use DNA (there are ways of delivering RNA to cells, but I haven't done that personally, and for something like protein purification that would not be the method of choice, so I won't be going into that. there are two main ways of inserting coding DNA into cells: using a transient expression plasmid and gene editing. note: all of these will be very brief overviews, so if you want more detail about any part of this, then please ask!

first i'll go over the simpler method which is using plasmids. i've been doing a lot of molecular cloning lately specifically to put proteins into expression vectors so i can purify them and do some work with the pure protein, which is what i assume you would want to do here. (sidetone: once you have some purified protein, there are a number of different things you can do to find out its sequence or structure, but that is a whole other post). plasmids are circular bits of DNA outside of the genome that are not necessary for survival, but carry useful information. most of the ones used in labs will also have an antibiotic resistance gene or some other marker so we can select for only the cells with the plasmid by growing them in media with the right drug. using specific enzymes, we can cut these plasmids and then insert a new fragment of DNA coding for whatever we want, before sealing them back up. Then, a small amount of the plasmid can be transformed into cells (bacteria and yeast are commonly used), which will multiply and make more of your plasmid, as well as whatever it encodes if the conditions are right!

Genome editing is a broad topic, so i'm just going to give you a quick overview of CRISPR-Cas9, which I have a bit of experience with. this isn't something i would do if i just wanted to make a lot of a given protein, but it is useful to look at how much of a protein is made under the native expression system within a cell, or to edit the sequence of a protein being made (and much more...). Cas9 makes a cut in both strands of genomic DNA, but the really neat thing about this is that you can easily tell it specifically where to cut. to do this, you will build a plasmid with the gene for the Cas9 protein, as well as the guide RNA matching the sequence where you want the cut to be. there are other design considerations, but i'll save that for now. once the DNA has been cut, the cell starts to panic and try and stick it back together, but not before some random bases get added and/or deleted from either of the broken ends. this is useful if you want to knock out a gene, because you can go in and mess up its promoter or something similar so that it never gets made. if that is too messy and random, or if you want to knock something in instead of knocking it out, you can also take advantage of the cell's repair mechanisms. if a double stranded break happens, the cell would prefer to fix it properly, and so it will try and remake the DNA using the other matching chromosome as a template. but, if you add in another plasmid instead that contains sequences matching either side of the break with something you want to add in sandwiched in between them, you can make the DNA repair itself with your new sequence!

finally, all of this assumes that the protein would be successfully translated, and would not be so toxic to cells that anything expressing it dies. we would need to add a methionine (start) to the beginning of nearly all of these sequences, and ideally codon optimize them for the specific organism. ordering the custom DNA sequences also wouldn't be cheap, but is also not impossible. an inducible expression system would also help reduce the risk of toxicity and let us make a lot at once if we so desired. we would probably also want to add a tag to make these easier to purify if we wanted to use the protein itself.

again i am not great at being brief and i have no idea how much the average person knows about any of this, so please ask more if anything i've said needs clarification!

letter sequence in this ask matching protein-coding amino acids:

AretherewaystactallyprgramcellstprdcetheseprteinsLikeifyfedrismestherightRNAseqencewlditsynthesieallshitprteinmleclethatdesnthingseflrwlditstartfallingapartimmediatelyinrealityMyknwledgenDNAsplicingisldandIknwnearnthingatprteinssImstcrisifitdeverepssiletgetarealwrldrepresentatinfanythingnyrlgsettingasidethecstandeffrtitwldtaketdthat

protein guy analysis:

you know that feeling when you're writing a test and aren't really sure what the answer is, but you try and put down everything you know in the hopes of getting some part marks? i feel like that's what this protein looks like. there is an assortment of secondary structures all spread out between loops and even a beta sheet, as if AlphaFold was trying its best to make something out of this. still, it doesn't look the way we would expect from an ordered protein, and i do not trust it.

predicted protein structure:

[chiken-pho]

SPOILERS FOR BEAST-YEAST EP 9 / ETERNAL SUGAR’S STORY

Also a LONG analysis post >:)

So a few things I noticed about Eternal Sugar - I really love the lotus eaters story and the theory of the Hollyberrian soldiers and other cookies getting tempted with food, but after seeing Eternal Sugar’s motive… :)

I just realized her castle for the Cookie Kingdom is a spire like Shadow Milk’s, shaped as a certain veggie plant..

It’s artichoke. Her castle is an artichoke heart, with another heart pulsating at the bottom that I’m guessing is jam?? Solely based on the lore for her decor :p

But I think artichokes would prolly better culturally match and represent Eternal Sugar given artichokes are native to the Mediterranean area, and Eternal Sugar representing Greco-Roman would match up with Hollyberry representing the Romantic era in Europe (I looked this up on the Wiki but fancy ballroom Rococo era in France, Italy, and Spain — especially Italy since that’s where their inspirations align most :p)

This would also match with the cultural inspiration pairings we have so far:

1) Golden Cheese (Ra, Egypt) / Burning Spice (Shiva, Apophis)

2) Dark Cacao (???, Joseon Korea) / Mystic Flour (Guanyin, post-Joseon Buddhist Korea)

3) Pure Vanilla (Jesus???, ???) / Shadow Milk (Harlequin/the devil/???, Medieval Europe)

I also think the flower Hollyberry stands on in the trailer is more likely to either be an artichoke flower OR a passiflora/passionfruit flower. Like the first would match up with Eternal Sugar’s theme most, but the overall bigger petals and little heart strands better follow the shape of the passion flower. Plus it’s literally her Light lol

On another note, I’m surprised she’s more deceitful than shadow milk, even to the point of tricking HERSELF that eternal happiness is the best way to overcome the conflicts in the world. Definitely love all the slow built up connections between the Beasts and their falls, like with the new battle dialogue :p

There’s also definitely some subtle pairings with how Eternal Sugar and Shadow Milk both deceive other Cookies to help them and themselves escape reality, whereas Mystic Flour and Burning Spice both use futility and destruction to save other Cookies from more pain in reality by ending it sooner… and I think these small groupings might parallel the Ancients’ in that relating to their virtues, they’ve had similar goals in how to save and protect Cookies, but all Ancients and former Virtues have the one inner turmoil of wanting to hide/run away from their problems in common, which I honestly really appreciate story-wise. ^^’

And this ties into Silent Salt because I hope so bad with these groupings we get more backstories in their episodes especially because their former Virtue was Solidarity.

[another theory:]

Been also thinking about maybe if that broken Solidarity turning into Silence with lack of communication and/or overwhelming power over others might parallel White Lily’s inner turmoil with her Light of Freedom. Like Freedom would allow the chance for good and bad choices leading to the opportunity to learn from both, whereas Silence would prolly mean total control and a lack for growth, similarly to Sloth and Apathy preventing Cookies from connecting with each other with the focus away from pain, AND similarly to Deceit and Destruction actively hurting other Cookies with a greater focus on pain.

Maybe after finals (we’re so close!! three weeks until the end aa) or other free time I’ll try to draw a cool lil chart for all this info :0

Anyways would love any feedback idk :p

[misc-obeyme]

mc cant make bread at the house of lamentation. unless its one with a very short resting time and while beel is away at a game/other time consuming activity bc otherwise he just. eats the raw dough. and likes it like a sweet lil weirdo. and of course he gets rly guilty abt it seeing mcs face when they come outta the kitchen like 'does anyone know what happened to my bread 🥺'

sometimes if he knows mc wants to make bread hell make a point to stay out for most of the day so hes not tempted. otherwise mc has to go to the demon lords castle (fancy and prolly has a proof box, but availability can be spotty) or purgatory hall (risk of solomon)

also, since the devildom tends to be much warmer than the human world i bet rising/rest times are cut much shorter. but it begs the question of if yeasts native to the devildom need higher temperatures to activate. probably i feel thatd make sense.

also mild fluff headcanon: barbatos sees mc's interest in the differences between human world and devildom yeasts and helps them build a lil sourdough starter experiment where they make ones from the different types and see how they compare :) And since starters can become specialized to the bacteria of the person who made it (when its mixed by hand) they obvs have to each do a set of human world and devildom starters (barb likes to give them bread made from the starters specialized to him cuz it feels like a way of marking mc :3 )

do i know how to be concise? no. is bread science sick as hell? yes. -🥐

YO I love all of this!!

Okay okay, Beel eating bread dough, though. And deliberately making sure he's not home when MC wants to bake bread, that is so so CUTE. Poor baby Beel can't keep himself away from the bread dough and has to leave the house entirely so MC can bake some bread in peace, please that's adorable.

I definitely think the castle is probably the best option for alternative baking locations. As you pointed out, Purgatory Hall is too risky.

I know nothing about yeast. The only bread I've ever baked has been bread that's actually cake. You know, like pumpkin bread and zucchini bread. They're really cake, right? They taste like cake. I think it's the loaf formation that causes people to call them bread. All of this is to say that I feel I have learned some new facts about yeast. It never ever would have crossed my mind that the Devildom temperature would impact the rate at which yeast rises. And I LOVE the idea of native Devildom yeast!

You killed me with that fluffy Barb headcanon... BARB give me all your bread made from your specialized starters lasdfkjldfkj. Everyone must know whose bread I'm eating!! Please that's such a cute way of being possessive and so totally his style. It's like this one is mine, but I'm not going to be loud about it or anything. I'm indicating it with my bread. I love it. I love him.

Once again, I know nothing of bread baking, but I would give my soul to have a sourdough starter experiment with Barbatos. It's such a cute little scenario, I absolutely love it.

Ahhh what would I do without you bringing all the baking knowledge to my ask box, 🥐 anon?? I'm really in love with all of these ideas!

[adarssuggestionbox]

Moriondor Bread #1 (Dûmp Bûk or Lava Bread)

This is the most beloved bread among my children. It is named after Mount Doom (Doom- Dûmp) for it is baked over the lava and Bûk translates to bread. It also resembles the lava from our beautiful volcano. This is due to an alchemic reaction that the ingredients have with the lava.

The native ingredient that produces the vivid red color of the dough is from the blôg ranaz (blood root) plant. We grind it's dried roots to make the flour for this bread. The plant's root also produces a natural yeast that allows for the bread to rise.

The black crackling crust is made with a mineral called kûrr-fûnd nât (neverending night) which is found at the base of Mount Doom. This mineral acts very much like what most in human communities call espresso. In fact I would say it tastes much like espresso chocolate. This is the main ingredient that turns the crust black.

the creamy milk we use to mix in with the dough is made with hûth-ar kumashat (peg nut milk). We call it this for it's peg like shape. It can be made into plant based milk that has the consistency and use of evaporated milk. We also use this nut to make butter.

As for the rice flour wild rice grows in the marshes near Mordor. It also produces natural yeast.

Here are the ingredients that my Mun had to substitute in order to make this bread.⬇️

blôg ranaz sub with regular all purpose flour, red food coloring and active dry yeast

kûrr-fûnd nât sub with espresso powder, cocoa powder and black food coloring

hûth-ar kûmashat sub with evaporated milk and butter

Rice flour was not available to her so she used tapioca flour which works just as well

here is the recipe that those outside of Mordor's gates can use⬇️

Ingredients for dough

3 teaspoons Active Dry Yeast

1/2 cup Warm Water, around 108*F.

2 teaspoons Sugar

1/2 cup Evaporated Milk, warm

1 to 1 and 1/2 tablespoons Red Velvet Food Emulsion or 8 drops red food coloring or add more until desired red color

3/8 cup or 6 tablespoons Sugar

1/3 cup Butter

1 teaspoon Sea Salt

3 cups All-purpose Flour, more for rolling out dough

Instructions for dough

In a 2 cup glass measuring cup add the warm water and yeast and 2 teaspoons sugar. Set aside until bubbly.

In a sauce pan add the milk and warm the milk and add the butter, sugar and salt stir until butter is almost melted. Remove from heat and add red food coloring.

Using a stand mixer with dough hook on medium-low speed, add to the bowl the warm milk mixture and a cup of the flour. Then turn on mixer and add the yeast mixture and slowly add the remaining flour. Dough will be slightly sticky, add more flour only if needed. Knead in mixer on medium low-speed for 8 minutes or until dough starts forming a sticky ball.

Remove mixing bowl from the stand mixer and cover bowl with a lint free dish cloth, slightly damp. Allow the dough to rise 1 and 1/2 hours or until double in bulk.

Then on a floured food safe surface, place the dough ball and roll out the dough with rolling-pin or just with your hands, lightly press into a rectangular shape (using extra flour as needed) use a pastry cutter and divide the dough into 16 to 20 even square pieces. Form each piece of dough into a round ball, by tucking in corners on the underside of each dough ball and push them up slightly forming a smooth top on each roll. Place on parchment paper. Allow to rise another 30 minutes or longer because adding the sugar paste toppings takes a little time.

My mun did her best with this step. She made a very good effort *I chuckle shaking my head*

For the crackling topping

Ingredients

1 cup warm Water

1/8 to 1/4 teaspoon Black Food Paste/Coloring

2 tablespoons Jet Black Cocoa Powder or the Hershey’s special dark cocoa powder, you will need more black food coloring if you use Hershey’s special dark cocoa powder

2 tbs of espresso

1 and 1/2 cups Rice Flour or tapioca flour, minus 2 tablespoons

*2 and 1/4 teaspoons Active Dry Yeast

*4 tablespoons Sugar

*2 Tablespoons Vegetable Oil

*1/2 teaspoon Sea Salt

Instructions for the crackling paste

In a glass measuring cup add water and black food paste/coloring. Set aside.

In a mixing bowl add the rice flour, yeast, sugar, espresso, cocoa powder, oil and sea salt. Then slowly mix in the black water mixture. Set aside for 30 minutes.

Assembly and Baking

Add a couple of spoonfuls of black paste to the top of raised red dough rolls. Bake rolls in a 375*F. Oven for 18 to 20 minutes.

Adar- .....................😧😬😳😶 Is that... Is that dark maiar blood!!!? Mun!?? Little one what did you do??

Strawberry cow: Moo~Moo~??🌈💖 So it's not supposed to look like that Lord Kawaii Papa????

Adar- heavens no.... *I look at her astonished*

*I stare wearily at the oven as they bake and gasp as she pulls them out of the oven*

Strawberry Cow: *she holds up a tray for me to sample* Moo~Moo????

Adar- *I look down at her and pat her head* Good effort little one. *I can't deny her happy face so I hesitantly try one. It's flavor is not bad. But I cannot taste any of the chocolate or espresso. It is far too heavy. But they aren't burnt.* It's a decent first try dear one. *I pat her head*

Strawberry Cow-⬇️

Strawberry Cow: *her cow ears flap happily and she bounces in response* Nailed it!!! Moo~Moo~ * her cow tail flaps excitedly behind her* 🍓🐄

Adar- ...........😐😬😶*I simply stare at her. I haven't the heart to tell her otherwise.*

(notes from @wowstrawberrycow: this is the recipe I adapted click here )

[cherrylock5]

Me overthinking things... pt. 18

As most of you probably know, Khaos Reigns premiered today.

Here's a collection of my thoughts as a Johnshi shipper (and not only). Traditionally, it all started with popcorn… or rather a grain of sand… The main villain is Havik, who for an anarchist has a fairly large herd of obedient minions… it's not very anarchist, but whatever…

The action starts with Scorpion and Harumi's wedding. It looks a bit more like a bachelor party, because the only lady is Harumi… To make sure she's not sad, the gender bended Cyrax and Sector appear, as well as Bi Han, who didn't get an invitation to the wedding and invited himself.

Before they showed up, we had a moment to admire a not-so-long scene featuring our favorite defenders of Earthrealm. Raiden, taking advantage of his former godhood, became a priest. Unfortunately, he's not very confident. Fortunately, our favorite director knows how to motivate him. And at this point I'll start talking about this short but suggestive scene.

I don't think I've ever seen someone without eyes stare at someone like that…

The second one is the scene when Johnny talking about his wedding.

The scenes lasted seconds, but they had to be enough.

The romantic mood got to them so much that quite a bit of time passed before they went into battle. Maybe they were tired?

The next Johnshi scene took place here:

Someone will say "but they're not here!" Well, they aren't. My imagination doesn't need much… ;)

And that's all for Johnshi in this add-on… Both gentlemen appear as different versions of themselves and on opposite sides of the barricade.

Johnny is Captain America on the side of the good guys. He communicates in a rather specific language that is difficult for a non-native speaker. From time to time he interjects something and generally flies around the scene quite often.

Kenshi is Havik's right hand, reads minds, uses telekinesis and is Takeda's daddy once again.

They see each other in one scene but without any clear interaction.

"Our" pair appears in the final battle. It turns out that Havik is like yeast and reproduces by budding. Johnny doesn't like math and together with his other version they show how much they don't like it.

Was I satisfied with this part?

The original part was much better. It may have had some illogical solutions, but it was more diverse. This part focused on characters who didn't have a chance to shine in the previous part. Their fans will definitely be pleased.

Those who don't like multiverses may have a problem. The relationships between the characters change (sometimes quite drastically).

But this is, in turn, good news for the authors of fanfiction and fanart - their works are definitely canon in some universe.

[brittle-doughie]

https://www.tumblr.com/brittle-doughie/782834655177179136/so-are-the-fearie-cookies-immune-to-the-fungus

Because of the Beast-Yeast natives being immune to the fungus, would White Lily and the Beast cookies sometimes send their own cookies to go and check up on Y/N cookie?

Oh the crowds of infected they would have to clear just to find them..

They can try, but they can never get too close less they come under siege by alerted infected forces.

Faeries fare a little better being able to fly, but any infected Cookie Kingdom casters or crossbowmen will try to bring to them down…

[forgotten-flower-garden]

Hihi!!!!! Whats your favorite plant??:3 and why?

I... may be biased since butterfly flowers are native to beast-yeast... the faerie kingdom especially... and... I think my preference for orchids stem from their healing properties... they help get rid of bad memories...

Perhaps my interest in these flowers stem from something else entirely... but that's... not important...

[punkbakerchristine]

Breads of the World, C-D

Canadian white: Canadian sandwich bread made with flour from our friends up north (love you, Canada, I’m so sorry); their flour is—get this—much more nutritious and filled with protein than our flour, so these loaves are heartier as a result

Carrot bread: American leavened bread embedded with grated carrots or carrot juice, can include things like raisins and walnuts and can be made completely vegan!

Catalán: leavened soft buns akin to a hamburger bun, from Uruguay

Česnica: Serbian Christmas soda bread with a silver coin embedded inside. At the start of Christmas dinner, the little round pillowy loaf is rotated counterclockwise three times and then broken into; the person who finds the coin will have exceptionally good luck for a full year. The folk belief was that the loaf would bring a wealth of crops for the year.

Challah: braided bread with flour, yeast, oil/butter, and eggs (optional), made for Shabbat, the first night after Passover, Rosh Hashanah, and Hanukkah. The story behind challah is quite vast, so I’ll maintain my position as the good gentile and keep it simple: no one really knows where it came from or why it’s braided.

Chapati: circular Indian flatbread of flour, water, and oil cooked on the stove. Can also be called “roti” and “lavash”, even though those are slightly different breads; very ancient, very versatile flatbread of whole-wheat flour called “atta” and water and sometimes oil and salt, and because of trade routes and versatility, it spread to Southeast Asia, Central Asia, East Africa, and even the Caribbean (the other day, I was reading about food from Jamaica and Bermuda, and I was genuinely intrigued by the frequency of chapati)

Chelsea buns: yeasted roll from Chelsea, Britain, loaded with currants, raisins, brown sugar, butter, lemon peel or zest, and cinnamon or mixed spices. Think: the precursor to cinnamon rolls.

Chickpea bread: loaf bread of chickpea flour leavened with yeast made from chickpeas, which is left to proof overnight; found in Albania and Turkey, in the former, it’s made into dinner rolls

Chipá: ring bread made from cassava (tapioca) flour and Paraguay cheese (a very soft, nutritious cheese made from cow’s milk), from Argentina and Paraguay—the history of this one is really interesting, so all I’ll say for the time being is that this is another pre-colonial bread, one that comes in 70 different varieties, and there’s even a book about it (Food and Paraguayan Religiosities: Chipa, sacred bread)!

Cholermüs: “Swiss pancake”, a shredded, fried crepe accompanied with a dried fruit filling—is not to be confused with Hollermus or Holdermus, a mash of elderberries 

Christmas wafer: a very thin unleavened rectangular wafer of pure wheat flour and water imprinted with religious Christmas images (the nativity, the Star of Bethlehem, etc), hailing from Poland, Central Europe, and the Baltic states 

Ciabatta: elongated, broad white Italian bread shaped like a slipper filled with large holes akin to focaccia; it’s a relatively new bread, invented back in the 80s by Arnaldo Cavallari, an Italian racing driver (who also happened to be a baker), who invented it because baguettes were literally everywhere and threatening his business as well as that of his fellow bakers. There are different variations all over Italy, too (at Lake Como, it’s quite crispy; in Rome, it’s seasoned with marjoram).

Coffin bread: Taiwanese bread bowl; the loaf is hollowed out and either toasted or fried before it’s filled with a stew of chicken, seafood, tripe, or mushroom, then topped with toasted or fried bread for the “coffin” look. The bread itself is similar to Texas toast.

Coppia ferrarese: a braided X-shaped sourdough loaf made with flour, lard, olive oil, and malt, hailing from Ferrara, Italy as early as the thirteenth century. The recipe itself is actually protected by the European Union, given it comes from that specific part of Italy.

Cornbread: moist Native American bread made primarily from cornmeal, can either baked or fried and please please please please please please please please please please please please PLEASE eat with butter and/or jelly.

Cottage loaf: British yeasted white bread shaped like a cottage: the dough is divided into two spheres, one small and one large, which are then smooshed together. Not to be confused with a cob, which is just a basic white loaf (I feel myself growing more intimate with British and Jewish food by the day 🔥)

Cozonac: sweet braided bread prepared with milk, yeast, eggs, sugar, butter, raisins, lokum (Turkish delight), orange or lemon zest, walnuts/hazelnuts, and vanilla or rum flavor. Romania and Bulgaria’s version of a babka in preparation for Easter; for Good Friday, it’s made without eggs and milk.

Cracker: small, flat, crispy bread coming in all manner of shapes; in Britain and the Isle of Man, they’re known as savory biscuits.

Crêpe: incredibly thin French pancakes filled with jam, butter, brown sugar, honey, caramel, or Nutella (on a personal level: I’d like to thank the humble crêpe for introducing me to hazelnuts; I love them with Nutella) made very carefully on an inverted griddle; in Canada, they’re filled with fruit and eaten at breakfast.

Crisp bread: very dry rye bread from Scandinavia that has been a staple food eaten by the poor for at least 1400 years. The bread would be hung up to dry out (and to keep the rodents away from it) and then baked for a few minutes at a very high temperature. Given the lack of moisture in this one, it could last a long time during those harsh Swedish and Finnish winters when food was scarce and the rivers were frozen.

Crumpet: circular, slightly thick British flatbread filled with holes; very similar to an English muffin but lighter and spongier given it’s made in ring molds, and, from what I’ve heard, quite good in eggs Benedict.

Cuban bread: white bread similar to the baguette, except it’s about three feet long, has a hard, thin crust, a soft flaky crumb, and there’s lard or shortening incorporated; originated from Tampa, Florida courtesy of Cuban immigrants and used to make the Cuban sandwich.

Damper: very iconic traditional Australian unleavened wheat bread baked over a campfire from British stockmen traveling through the outback and looking after livestock, back when Australia was a colony. They’d have basic rations of flour, water, sugar, tea, and whatever meat was on hand, so when they set up camp, one stockman would begin a loaf of bread and, after hearing lore out there about wild yeast, leave it to ferment and rise on its own overnight; in other words, it’s like a sourdough loaf but slightly to the left. (do me a solid and read about Australian cuisine, you will fall down so many rabbit holes)

Dampfnudel: sweet white bread German-Jewish dumplings steamed in a skillet. The story behind these is that during the Thirty Years War, Swedish troops stormed the city of Freckenfeld and the master baker made over a thousand of these to get them out of there. It’s even on the coat of arms!

Dhebra: big and wide Indian flatbread of millet/bajra, whole wheat flour, fresh fenugreek leaves and sesame seeds, pan-cooked in oil. Because of the oil, it’s one of those breads that lasts a long time and can be used at any meal.

Dorayaki: two Japanese sweet pancake-like patties made from castella (Japanese sponge cake with a brioche-like texture) wrapped around a sweet Azuki red bean paste. In Japanese, “dora” means “gong”, given the fact that the very first one was baked upon a heated gong, either by Usagiya in Tokyo in 1911 or a farmer who used a forgotten gong left behind by a samurai who was hiding on his property and then left.

Dosa: South Indian pancake or fermented crepe made with rice batter and black lentils, and can be served with a variety of fillings like potato, coconut, paneer, vegetables, and dried fruit. Dates back almost two thousand years most likely to the town of Udupi (which is home of the Krishna temple), with the caveat that the exact origin seems to be lost to history.

Dumb bread: unleavened loaf of flour, water, butter, sugar, baking powder, salt, and milk—sometimes shredded coconut is added to the dough. Comes from the Virgin Islands, named for the baking method (known as “dum pukht”), and the exact history of this will make you very uneasy, to the point I actually don’t really want to talk about it.

[linguisticsizfun]

A few words for food in a Children’s book

I found an old children’s book and was curious about some of the terms they used for translating food terms. Books like these were common in my childhood which were just bilingual word lists. Each word will be listed along with their translation in the book, then my comments. I am not doing every word, just those that intrigued me. This book was first published in 2001.

পাউরুটি paauruʈi – loaf –This is what we call what is typically “bread” in English. Bread with yeast is not native to South Asian culture and the word was borrowed from the Portuguese word for bread pão.

রুটি ruʈi – bread – I have always translated this as flatbread, which is what English anyways uses to refer to Middle East unleavened breads

ছানা chhana – casein, posset – technically, yeah, the casein milk protein is what this is. But nobody really calls this that in ordinary language, right? This is cottage cheese, or queso fresco. And posset is made with cream, right?

পায়েস payesh – frumenty – Even I don’t know who thought of this word? Payesh already has a very clear equivalent in the western world, rice pudding, that’s basically what it is. Frumenty is like some medieval word! Frumenty is also apparently made with wheat, so not even the ingredient is correct.

খই khoi – fried-rice – fried usually implies oil, but this isn’t fried. Online I found it called parched rice, but in Bangla they used the word “bhaja” which usually means to fry. This is basically rice krispies.

খিচুড়ি khichuɽi – hotchpotch – amusing, because I guess that’s what it is, a bunch of rice, lentils and vegetables mixed in one pot. I have always translated this as “yellow rice” but there is no correct answer, because khichuri is a cultural term usually not translated.

মোরব্বা morɔbba – jam – Made me laugh and roll off the bed. This is basically candied stuff. In the western world you have things like candied ginger, orange peel, etc. In our culture the principle item used to make this is ash gourd.

পোলাউ polau – rick-rice – no comment, what the hell? Is this even a real food name? Polau is what you call pilaf.

মিশরি mishri – candy – I can accept this. This is basically what we call rock sugar.

সরবত shɔrbɔt – syrup – Interesting translation because of the way I personally experienced this word. It’s used to mean lemonade here. A lebu (lime/ lemon) shorbot is lemonade. But I suspect it is also used for other fruit juices too, like Rooh Afza. Syrup to me is the juice concentrate or sugar liquid that needs to be diluted but shorbot is not a concentration that needs dilution, it is the drink itself.

ঝোল jhol – soup – My family calls this word “gravy”. To be specific, when we make a meat curry, this is what the liquid portion of the curry is called. In our culture, after adding meat and spices to a pot, we put water and let it boil. After boiling, the liquid part of that is called jhol.

গুড় guɽ - treacle – Treacle is a liquid. This Bangla word simply refers to unrefined sugar, which can be solid or in the form of a syrup. Usually we but the solid form, a literal brick of brown sugar.