#showed shiitake and blocked me

[kinokoshoujoart]

i couldn’t find a video of this version so here’s Rock’s post engagement event if you choose the negative option for my own reference. please enjoy my framerate dropping to hell trying to record anything because of all my mods

[preppernewstoday]

(Psst: The FTC wants me to remind you that this website contains affiliate links. That means if you make a purchase from a link you click on, I might receive a small commission. This does not increase the price you'll pay for that item nor does it decrease the awesomeness of the item. ~ Daisy)If you’re looking to bump up your food production during the winter months, why not consider learning how to grow mushrooms with sawdust blocks? This is a fun and easy means of putting some extra food on the table even when nothing is growing outside. Want to learn more? Read on. Why sawdust? Mushrooms are commonly cultivated on a supplemented sawdust substrate that’s been made into blocks. Many, many species can be grown in this way, from oysters to lion’s mane to shiitake and more. Our mushroom course gives one recipe along with instructions for making these blocks, and I’ve learned a few finer points along the way. I’ll discuss those points in this article.  With respect to recipes, there are quite a few out there. The one given in our course is pretty standard: oak pellets + wheat bran + water = supplemented sawdust block. Stamets adds gypsum to his; one teaspoon per 5-pound block. Gypsum is a metabolism enhancer, much analogous to humans drinking caffeine. Another recipe tweak is using what’s called Master Mix, aka Fast Fruiting Mix. This is 50% oak pellets and 50% soy hulls, available in bulk from stores such as Mushroom Media Online. Having worked with both, I find the fast fruiting mix worthwhile. Remember, mushroom mycelia don’t compete well with contaminating organisms. Therefore, the more quickly the substrate is colonized, the less chance of mold settling in. Using a fast-fruiting recipe and some food-grade gypsum can give your species the edge. Heavy inoculation of your substrate can also help.  How we make our bags matters. In addition to having a good recipe, there’s a matter of technique. Plan ahead: do you intend to inoculate using grain spawn or liquid culture? If the latter, then you can try pre-sealing the bags before sterilizing them. Be aware that the bags can burst during this process, however! My research showed about half of the posters reported bursting, and half were fine. I use 6-micrometer thick bags and pack them tightly in my canner, so I’ve been fine. Fold your bag such that the filter is on the inside of the fold and won’t be submerged in water. Those jar rings I use to keep my bags from direct contact with the bottom of my canner have been oxidizing and making an ugly mess! I don’t want any of that in contact with my substrate. Thankfully it scrubs well between uses. Also, be sure to deflate your bag as much as possible while folding. You’ll re-inflate at the point of inoculation so the mycelia will have the oxygen they need to grow and make mushrooms.  A standard food sealer such as a Nesco or Food Saver will work well to seal bags, whether it’s done before sterilization or after. Wipe the inside of the bag so it’s clean of those sawdust crumbs that happen. I use a paper towel sprayed with alcohol. Also, dry plastic seals better than wet. I have my sealer set to Extended Seal. While rubber bands can work to close your bag, I find this works better.  Self-healing ports can be anything from a piece of micropore tape to a fancy reusable rubber gizmo similar to what’s used in a specialized lid. I prefer the simple route myself. Be aware, however, that the humidity inside of your tent will likely dislodge a lesser glue, giving contamination a way in. Done this, been there. Use tape with a good glue and cover your injection site with the same. Silicone will also work, but you’ll have to wait 24-36 hours for it to set before use. If you’re flush with cash and don’t mind the expense, bags with ports are available from several sources. If you’re planning to inoculate from spawn, you’ll need to leave the bag open during sterilization. One thing you can try if you’re doing everything right but still having a problem is a Tyvek sleeve.

These are available on eBay in several sizes and fairly cheaply. They look and feel like thick coated paper. Put them on top of your block inside of the bag before sterilization. The rationale is that anything entering your bag when you open for inoculation will hit the sleeve, therefore not embedding into your substrate. Be sure to remove the sleeve within your still air box before inoculating your bag. And yes, they’re reusable. I rinse mine off and store them once dry with the rest of my small items.  (How do you survive a winter storm? Will you know what to do? Check out our free QUICKSTART Guide to learn more.) Inoculation is an art form. Ah, inoculation! The art of introducing the desired species to substrate that’s also a major point where contamination can be introduced. It can happen even while using a still air box. This is why I wipe all of my surfaces with either alcohol or bleach repeatedly, including between bag inoculations. I also leave my bags in the canner until I’m ready to inoculate. Remember: hot substrate will kill your mycelia. I leave my bags to cool inside the sealed canner overnight. A thermogun is also helpful.  There are two ways to inoculate: liquid culture and grain spawn. If you followed my instructions and made your own master cultures, you’re in a great position to use liquid culture. This is one way to lower the odds of contamination: just inject via the self-healing port, tape it over, and watch the bag colonize. Be aware that it’s still possible for bags inoculated in this way to become contaminated, however. Too high humidity in your Martha tent or mold endemic to that area can and will do it. Done this, been there. In fact, for a time, every one of the ten bags I made became contaminated. It happened so fast I thought that spontaneous generation wasn’t so debunked after all! It turned out that both too-high humidity and endemic contamination were at fault. I now bleach out my tent regularly, about once per month, and adjust the humidity to 75%. I have four species fruiting as of this writing, and they’re delicious! I tend to inoculate heavily, using 5-10 ml of culture. The culture won’t last forever anyway, so it might as well be used, especially if you can give your desired organism an edge.  Inoculating from spawn most definitely needs to be done in a still air box. Video instructions for doing that are contained within the course. Stamets also shows this being done in his book. Basically, just shake the spawn into the bag, then seal the bag. I find it helpful to use a sanitized butter knife to break up the spawn before shaking, as I find the spawn inside of the jar becomes a tight mass during colonization. Have an alcohol wipe or paper towel soaked with alcohol inside of your box. I wipe my blade between uses, even in the same jar, and wipe the spawn jar lid and upper jar area before closing if I haven’t used all of the spawn. Because still air boxes are small, I inoculate one bag at a time and sanitize everything between bags.  (Want uninterrupted access to The Organic Prepper? Check out our paid-subscription newsletter.) So that’s it! A few practical tips for making and inoculating your own supplemented sawdust blocks. Who says gardening can’t happen during a subzero winter! Do you grow mushrooms yourself? Have you learned a few things along the way? If you’re not growing mushrooms, what’s stopping you? Do you have questions? Please share your tips or ask in the comments below!  About Amy Allen Amy Allen is a professional bookworm and student of Life, the Universe, and Everything. She’s also a Master Gardener with a BS in biology, and has been growing food on her small urban lot since 2010.

[withyouandthemoon]

HI ZORA BB💖 for the end of the year asks : 5, 6, 8, 9, 11, 12,

5. What creative work are you most proud of (your own or someone else’s)?

I am quite proud of the fact that I got back to writing at all lmao. I write sporadically at best, and the last time I wrote fiction before this year was in early 2019 (good times, sigh), so I’m just gonna pat myself on the back for trying.

I am still in absolute awe of Vice and Virtue by @galvanizedfriend. Every time I think back to it (the one chapter I read - I have two new chapters that I still haven’t found the time to get into my fault I knowwww) my mind just goes !@#@%$#^ cause it’s that good a masterpiece. And in my mind it’s canary yellow and pastel green like the color palette you used for the beautiful beautiful edit.

I also constantly think of this edit by @certifiedceraunophile. It’s so stunning!!! I’ve actually started writing something based on it, but well, you know... sporadic. It has become kind of a personal sanctuary though, to imagine an alternate universe that is so close to reality, but pandemic-free. In which Klaus and Caroline would be traveling in style and I could get my wanderlust quenched vicariously through those two.

6. Did you have any new ships this year?

Roy and Keeley! Definitely them. Other than that I can’t think of any new ships though. I’ve been rewatching the same old shows on loop for a while now lol.

8. What quote really sums up how you’re feeling at this point?

I’ve read from somewhere an excerpt of a letter Anton Chekhov wrote to his sister in 1898 after their father passed away. I think of it a lot these days:

Tell mother that however dogs and samovars might behave themselves, winter comes after summer, old age after youth, and misfortune follows happiness (or the other way around). A person can not be healthy and cheerful throughout life. Losses lie waiting and man can not safeguard against death, even if he be Alexander of Macedonia. One must be prepared for anything and consider everything to be inevitably essential, as sad as that may be. What needs to be done is to fulfill one's mission according to one's strength - no need to worry about the rest.

9. Recommend something that you really enjoyed in 2021.

Sitcoms. These are the “same old shows” that I’ve been looping all year. My forever comfort, Community and The IT Crowd and The Office and Miranda and Derry Girls. A special shout-out to Superstore, whose last season I just finished and it has one of the most heartwarming and fulfilling series finales I’ve ever seen.

Musicals sountracks! I depend on them to spark joy in me, seriously. A few that I constantly go back to this year: Come from Away (the last musical I saw live - again, how I miss 2019); Hadestown; Notre-Dame de Paris; and a recent fascination Sunday in the Park with George.

Flights by Olga Tokarczuk. I read it in Chinese, so cannot vouch for the English translation, but it’s hands down the best thing I’ve read this year. It got me through a particularly down period and for that I’m always grateful.

The dried bamboo shoots and dried shiitake mushrooms I had shipped from back home. God they’re good. Transcend every soup I ever make. Also I learned to squeeze a wedge of lime on my soups from Vietnamese restaurants (speaking of, I also praise the ultimate rainy chilly gloomy day comfort food pho) and it’s divine.

11. Name a fellow fan who you really appreciated this year.

You, Kait, of course!!! And also Nat @recyclingss. You two make everything better and brighter, and this year would suck a lot more without you guys. *a thousand and one hearts and kisses*

12. Share your wishes for your fellow fans in the new year.

Wish you all a safe and happy new year! No writer’s or artist’s blocks, no busy days, just a ton of amazing new content in every fandom that you’re even remotely interested in, and a lot of free time. And great food.

[faithylilac]

The party party part 3

B-baby god? BABY GOD? She tugs on her hair and groans.

“I am a thousand years old my good sir, I am far from a baby god.” She shouts.

Dax just laughs, “listen kid, if I told you how old I was, you wouldn’t be able to process it.”

She stomped her foot and huffed and the ground started shaking. Dax peered through the curtains to see a giant oak tree destroy his statue, split strait down the center. Not to mention the vines that start creeping from the floor boards. “Not a baby god, but ok.”

“Oh.” Dax looks at her, “listen kid, I didn’t mean that in a bad way. I was trying to say, I’ve lived long enough I can spot less experienced gods from a mile away.”

The vines start to retract and actually pull down the wooden flooring back into place with them. She gave him a disapproving stare, “Ok wise guy, tell me— why are you letting random villages make gold statues of you? Do you know how dangerous that is?” Cj scolded.

“Yeah yeah, ruins local economy. But when the need the money they’re going to melt it down anyway. I’ve even already hidden a tablet in there to tell them to divide the gold evenly or else the wealthy half will die a tragic death.”

She just looks at him with confusion. “I’m talking about the spirt that’s been killing gods as of late!” She explained, maybe he had heard something like that. But there were lots of things trying to kill gods, granted all of them fail. “Actually killing gods? That seems far fetched.” He replied. She just shook her head, “All I know, the rumors start popping up and I haven’t seen another god since you.” He thought she was looking too far into things, but she might have her reasons. Surely someone can become somewhat wise within a thousand years.

Suddenly the door was kicked open by Echo, followed by Carter and Faithy.

“Since when did you decide to use trees to destroy your own face?!?” Echo screamed. Faithy was staring Dax down, assuming he was about to get them kicked out of another village. And Carter.... he was making sure he grabbed his whole stockpile from the inn.

“Ummmm... actually that wasn’t me. I’m not even sure I can make a tree half that size.” He replied. “But she sure can.” He pointed straight at CJ and the whole party gasped. Cj slightly ignored them, and looked outside. Her eyes were open wide, she made a very, very, very, very large tree. She could tell from the window that you could probably see it outside of the forest, it was so far over the tree line.

“Guys that tree is barely allowing the front door of some mansion to open! It’s so freaking wide!” Faithy shouted.

“We need to leave, now.” Cj said. She ran to the bank box and shoved everything into a pouch and tied it around her waist.

“We?” Dax spoke up. “Yes we, I’m leaving town and half of the town saw us talking last night. If I don’t get arrested, you chumps certainly are.” She quickly grabbed her cloak and opened a back door. “We best hurry, the mayor has connections within the royal court.” Everyone slipped out the back door and that lead to a darker area of the forest.

“So CJ, how long have you been able to control plants like that?” Faithy said in a sense that your mom just found out you were really good at something weird and she’s being noisy. “Always was able to, since I was little.... But I’ve lived for a millennia.” She said with a sigh. “Many things die in that time.”

The mood was silent, no one knew what was happening and now they have an equivalent of a moody teenager to manage. Carter noticed the air move weirdly and stopped everyone.

“Shut up, someone’s coming.” No one was talking, but they did say quite; except Echo who was trying their best to not be defiant.

A hooded figure jumped down from the trees and threw a sherikin at the priestess. Echo quickly ran up and caught it between their fingers, with it being an inch from Faithy’s face. “What’s your problem?!” Echo shouted at them.

The figure slowly raised their head and glared at the group. “You’re harboring a fugitive!” He shouted. They all looked at each other, it could have been anyone of them; but he did throw the sherikin at Faithy, so it was probably her.

“Dude you’re gonna have to get more specific. We’re running away from authority all the time!” Echo replied.

The hood he was wearing was covering his face, but his body language showed that he was disgusted. “She has one of the most sacred scrolls of Gjhar feiiled! She stole them!” He said, pointing at Faithy. She searched her brain for a moment, trying to recall doing such a thing.

“Weren’t you almost the high priestess?” Dax whispered. “Yeah, but everyone thinks I’m a deserter.” She replied.

“Do not listen to what this deserter says! She will taint you and your relationship with Gjhar feiiled” He proclaimed dramatically. Faithy just shook her head.

“Have we even met? How do you even know who I am?” Faithy asked. Maybe she could bring them to reason if she knew who she was dealing with, But he just huffed, and took off his hood. Her eyes went wide, he was a monk from the temple.

“Be careful, the monks also acted as guards at the temple.” She explained to her party. She looked over at everyone, but then saw Carter. He was frozen in fear.

“CAT BOYS AREN’T CATS CARTER!” Faithy screeched. Poor CJ was watching this all unfold, she only knew them for about two days and this mess unfolds. But anyway, a key detail I forgot to mention is that the monks at the temple are all cat boys.

“Is Carter afraid of cats or something?” She asked Echo. He just shrugged. “I think so? I heard Faithy tried converting him and he just started screaming uncontrollably when she mentioned Gjhar feiiled.” He replied. She just nodded and decided it wasn’t worth getting into this mess.

“Dax, you and I take the monk and CJ and Echo please take care of our precious blue boy.” Faithy unsheathed her mace weapon and swung at the monk. “Oh, didn’t know she was a fighter.” Cj said, while helping Echo Carry a frozen Nymph.

“How could you do this to the temple! You betrayed all of us!” The monk yelled while dodging the priestess‘ attacks. “You get tricked into eating one sacrifice and then get hunted down by a monk, didn’t see this one coming!” She retorted. She pulled on the handle of the mace and it grew and exposed some accident writing on it. It started glowing making noises.

Dax pulls out a sword from no where and starts swinging at the monk as well. “Do we even have a plan or is this it?” He asked Faithy. She rubbed some powder into the handle of her mace and frowned. “I would of Carter wasn’t scared of Cats.” She said, trying to take another shot at this monk.

A shield comes from the arm band of the priest and he starts blocking their attacks instead of dodging. “Gjhar feiiled would be so upset with you heathens!” He shouted, which caused Dax to stop attacking and start laughing. “Should I tell em?” Dax asked the priestess. What could he be talking about? The Monk’s eye twitched, getting impatient with the god.

“What should you tell me you loser?” The cat boy asked while pointing a shuriken at him. “I’ve met the guy— Gjhar feiiled, he really wouldn’t care.” Dax explained. The monk didn’t say a word and just threw his weapon at Dax, but he just nocked it out of his way with his hands.

“The what the huh???? WHAT?” The cat boy screeched. “HES A GOD AND THEY MET A GOD COFFEE SHOP OR SOMETHING! I DONT KNOW, HOW DO GODS HANG OUT OUTSIDE A MORTAL PLAIN?!” Echo just reentered the scene. something clicked in the monk’s brain, but that seemed to break him. He stood there and stared into space.

“YOUR MOM YOUR MOM YOUR MOM YOUR MOM!” Echo shouted some straight facts and that seemed to snap him back into reality. “NO! YOUR MOM!” He shouted back.

A sudden arrow appeared between the four of them. They look over and see two more figures in cloaks.

“DUDE! If I had known we were all wearing cloaks today, I would have brought my cool spiky one— Faithy you know, the one with the shoulder pads.” Echo started rambling while cat boy monk pulled out more shurikens. “WHOAH, WHOAH, WHOAH! I did not invite more people to this party, get lost!” The monk shouted. The two figures looked at each other, not sure of what was happening.

“How do we tell them this isn’t how a party normally goes?” The shorter one asked their partner. The taller one shrugged while putting their bow in an idle position.

“Listen here buddies, I only was going to murder one person today, then it grew to five— don’t make it seven.” The monk threatened. The two hooded figures just start laughing, “Oooh Cat boys are so scary!” The shorter one taunted.

The monk pulled out a katana from seemingly nowhere and rush to the hooded figures. The shorter one pulled out a banjo and the taller one whipped out her bow again. The monk swung at the archer but she dodged and drew her arrow.

“Should we help them?” Faithy whispered. Echo just shrugged and Dax was sitting down with a bucket of popcorn in his hands. “Guess not.” She sits down with him and grabs some of his popcorn.

The monk has his attention on the archer and keeps deflect her arrows with his sword. “LET ME KILL YOU!” He shouted as he grabbed at her. He managed to get a fist full of her cloak and pulled it off! “Dude!” The shorter one shouted. She had a a bandana pulling her hair back and cat ears poking out the sides of it. “MORE CAT PEOPLE?” Echo shouted.

“Oh well, cats out of the bag.” The shorter one pulled down their hood to reveal that they were also a cat person. “What kinda Nekopara shiitake mushrooms is this?” Echo shouted. The cat people sorta just ignore him and got back to fighting. The monk still was determined to kill the archer, she had the weapon that her knew of. The shorter one took the opportunity of him being distracted and slammed down his banjo over his head. The monk blinked then collapsed on the ground. “Shoot, did I kill him?” He said, slighting kicking him. “Eh he’ll be fine.” The archer replied

Masterlist

Hi this is the end of party three, everyone wanted to be cat people so... hehe Furries. Actually the actual furry isn’t a cat person, so that’s interesting.... anyway....

[gelasssoek]

Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce.

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, warming hot pot with deep fried meatballs and chinese sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They are fine and they look fantastic. Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce is something that I've loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook warming hot pot with deep fried meatballs and chinese sauce using 23 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce:

{Take of For the deep fried meatballs:.

{Make ready 300 grams of Ground pork.

{Prepare 1/2 of Onion.

{Prepare 1 medium of Egg.

{Make ready 1/2 tsp of Grated ginger.

{Take 1 dash of Salt and pepper.

{Prepare 2 tbsp of Katakuriko.

{Take of For the soup:.

{Prepare 1 liter of Water.

{Get 1 tsp of Weipa.

{Prepare 2 tsp of Cooking sake.

{Prepare 1 tsp of Sesame oil.

{Make ready of For the dipping sauce:.

{Get 6 tbsp of Japanese style Worcestershire sauce.

{Prepare 6 tbsp of Toasted sesame seeds (or ground sesame seeds).

{Take 3 tbsp of Soy sauce and dashi based ponzu.

{Make ready 1 tbsp of Sugar.

{Take 1 tbsp of Doubanjiang.

{Get 1 tsp of each Grated garlic and ginger.

{Prepare 100 grams of Kudzu noodles.

{Take 1 of Chinese cabbage, bok choy, Japanese leek, daikon radish, carrots, bean sprouts etc..

{Take 1 of Shiitake, shimeji and/or enoki mushrooms.

{Make ready 1 block of Tofu or atsuage.

Steps to make Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce:

Chop the onion finely, combine with the fried meatball ingredients and mix and knead well..

Roll into balls. Heat the frying oil to 170°C, fry the meatballs, and drain off the oil on paper towels..

Rehydrate the kudzu noodles following package instructions. There are some noodles that can be used as-is, but they will suck up a lot of the soup if you add them dry..

Make the dipping sauce. Grind up the toasted sesame seeds well in a grinding bowl, add the other ingredients and mix well. Dilute it a little with the hot pot soup as you eat..

The soup is lightly flavored. Please increase the amount of soup stock base, salt or soy sauce if you prefer. If you start running out of soup, just add hot water..

Use whatever vegetables you can put together. Since the sauce is well flavored, you can eat a lot of vegetables..

So that is going to wrap this up with this special food warming hot pot with deep fried meatballs and chinese sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[liamoreillygevert]

23/09/2020

Sem 2 part 2, back in class again, hopefully COVID doesn’t jabait us again. Anyway we started the day with assembly like usual but there was a twist! MUSEUM INTERNSHIPSSSSS! Now I am an avid fan of the museum so this was an opportunity I couldn’t pass up. Got right onto the application, writing up a cover letter, getting my transcript and all that jazz. Donna was kind enough to write up a letter of recommendation for the museum internship as well so lets hope I have a good chance. After all the internship stuff Resident came to talk to us about our projects for the Lexus comp, we explained our ideas and our now final concept. Discussing with them things like the materials, how a mycelium compound can be formed into a board and used as building materials. They gave us some good feedback and thought the project was really good, Claudine said that what we had this stage was already enough for the Lexus hand in but for the studio hand we still need some more testing. After our discussion with resident I asked Scott if there were any openings for internships over summer, turns out they are and shortly after I got into contact with him to set up an interview. After all this talk about internships and stuff it was about time to actually do work. I preped a file for laser cutting and got Luca to assist me in cutting them out, the laser cutter is surprisingly simple. The final concept that we have focused in on, the jigsaw style shelter that has three separate walls. This was a simple laser cut as each of the walls was exactly the same, once cut out they all fit together to form the triangular structure. The next concept was inserting the rod into the jigsaw struts to hold the structure together, for prototyping, depending on the direction I cut the supports within the cardboard would create a hole to insert the support rod and hold it all together. Thus I laser cut another one to match the orientation. Zed laser cut some curfing that we could play around with and test out, this allows us to explore different ways of bending materials. 

After all the laser cutting and so forth we began doing some research into myselium. Myselium it’s self in it’s dryed block form isn’t very strong, when put in a flex state it can snap really easily, along with this once the myselium is dried it can no longer grow due to it being dead and all but if broken up and put back into the earth, the earth can break down the dried mycelium and use it to grow other plants. Thus our idea to make the mycelium stronger was to line it in bamboo to reinforce the flexing side while keeping it all biodegradable. An example of this it the MycoTree, a self supporting mycelium and bamboo installation, it involves specially grown mycelium blocks that are the covered in bamboo slates to reinforce it. It is a self supporting tree like structure that is made completely of biodegradable materials. MycoTree: https://materialdistrict.com/article/leaning-mycelium-mycotree/

After learning about this Charles gave us an idea for some physical research and experimentation, a time-lapse. Although we can’t grow a mycelium block within the confinement of 5 or so weeks we back buy pre-grown shiitake mushroom blocks which we could use as part of the experiment. The test would involve filming the dried out mushrooms while spraying them with water every day over the course of a few weeks to test there biodegradability, once the test has concluded we will have a time-lapse showing the change in the block over the weeks. Tad overwhelmed with all the stuff going on but gonna have to try get through it all.

[ted-hyung]

Can you write jaepil where Wonpil with jae because jae keeps on being mean to him/refusing his affection on camera (and maybe also off camera but idk bout that)

dude anon-sshi real talk; jae is more lenient towards wonpil’s affection if compared to sungjin smh i want to punch some sense to sungjin. anw what i’m saying is, jae openly laughs and mocks wonpil’s affection yet

gifs credit 1, 2.

honestly aksfkjaskjdfa. so i gotta twist the prompt a bit, yeah? tell me if you’ve read this then likes then reblogs lmao.

title: have you no idea that you’re in deep?

rating: G / word count: 1.8k / to celebrate jae’s upcoming birthday this one’s set on their upcoming Vlive “mama’s recipe” thingy / enjoy and comment on AO3 lol.

“everyone, right now we’re picking our teammates,” brian says to the camera to fill in the silence, “by drawing lots. it will be two versus three. so far, we have wonpil and jae-hyung picking two ends painted in red, and sungjin-hyung and dowoon with blue ends. now it’s my turn.”

jaehyung watches as brian, with what little variety show sense he has, carelessly picks the last lot with a loud exclaim. his end is painted in blue. sometimes, life just works in ways that jaehyung isn’t a big fan of.

he pretends to scoff at sungjin, dowoon, and brian team, bragging to the camera about wonpil who does the most cooking in their dorm anyway, meaning that he’s got some experience that’s not just ramyun or ordering seasoned fried chicken, nope, and at least wonpil is smiling and nodding like he’s satisfied by jaehyung’s acknowledgement—like he hasn’t been talking to jaehyung for approximately a week ever since that happened.

not that jaehyung himself tries to talk to wonpil, either, but you get the drill.

“eyy, still, our team has the mystery benefit because dowoon won the game!” sungjin laughs, crossing his arms. his apron has brown the bear from line messenger app. “PD-nim, may we know what’s the mystery benefit now?” he asks the PD, and apparently the benefit is unlimited phone call to someone’s mother whenever they’re not sure how the recipe goes.

“can we make overseas call?” brian widens his eyes, probably half for the camera and half genuinely hoping that he can call his mother in toronto.the PD shakes his head, smiling apologetically, and the whole studio goes ‘aahhh~’ and brian’s pout is definitely only a show for the camera.

dowoon raises his hand. “so what are we going to cook tonight?”

it’s bibimbap. that’s so easy even jaehyung thinks that he’s got the knack of putting boiled vegetables and whatever style meat on top of white rice and finished with soft-boiled egg and pepper paste.

except that there are a lot of steps to follow.

the red versus blue team are cooking side to side, and they have to finish cooking in just one hour. wonpil asks him if he’s ever cooked rice without rice cooker and jaehyung, for the sake of the fans, goes blank for a solid one blink of an eye to the camera. wonpil’s smile is helpless, and he’s giggling as he takes over to cook the rice manually, and tells jaehyung to start washing the vegetables.

first, jaehyung washes the carrots, complaining that they haven’t been peeled, then the bean sprouts, the spinach, and the shiitake mushrooms while wonpil measures the water needed to cook the rice manually. when he’s done with the rice and the portable stove is working its magic, he begins to mix sauces to marinate the beef.

only to pause after he puts a tablespoon of honey to the small bowl. “jae-hyung do you want cooked or boiled beef? wait, do you want to use chicken, instead?”jaehyung makes sure that he’s washed the shiitake mushrooms thoroughly before answering, “you’re making the sauce to marinate the beef, right? just don’t overseason it? i trust your judgement.”

wonpil nods, smiling, and then he’s explaining to the camera what other ingredients that he puts to make the sauce, spouting some cheesy remarks about wanting my days to try his cooking and winking cutely before the camera focuses to jaehyung.

“no one is really in charge of cooking in our dorm, but wonpil does it the most,” jaehyung says, peeking over wonpil’s shoulders and feeling the younger man stiffening upon their close proximity. “usually he cooks kimchi fried rice. but if we’re talking about ramen, dowoon cooks it the best. what? me? nah, i’m hopeless. i can fry eggs, maybe some instant pasta with their instant sauce. wonpil-sshi? what else can i help you with?”

“oh, would you please boil the vegetables and the mushrooms together?”“‘together’, like, together in one pot?”

“yes.”

“everyone, that’s how hopeless i am,” jaehyung confesses to the camera, laughing loudly at himself. “okay, i need water, right?”

wonpil is giggling again, his cat’s whiskers are making an appearance.

“boil the water until it bubbles, then adds two teaspoons of salt.”

“salt?”

“yes, jae-hyung, the basic seasoning for bibimbap’s veggies.”

“alright, chef.”

wonpil scrunches his nose and instructs jaehyung to just boil the spinach and beansprouts for one minute, two minutes for the shiitake mushrooms, and three minutes for the carrots. jaehyung doesn’t want to take any risk so he fishes out his phone and activates the timer.

but he seems to forget something.

something that the cameraman points out to him, asking him aren’t you supposed to slice the vegetables first? and jaehyung gapes, shocked, rendered to nothing thanks to his stupidity.

“really, jae-hyung?” dowoon clicks his tongue as he’s spying on the red team, one hand holding a big wooden spoon, doing nothing. brian and sungjin are also laughing at him, like they didn’t make two phone calls to sungjin’s mother for the past fifteen minutes to ask her to guide them step by step, then more.

wonpil is cackling. he has two hands covering his mouth and jaehyung is more relieved than anything else, because hey, at least i can make him laugh again.

“alright, everyone, don’t panic,” jaehyung recovers from his genuine shock to don the natural swag for the camera. he nods seriously as he takes a knife, and refuses to admit that he’s completely clueless; how the heck do you slice vegetables?

“hmm,” jaehyung hums, not really having to exaggerate his clueless expression and body language as his right hand is poised with the knife. “it’s like this, right?” he takes a deep breath and takes one big, cleaned carrot. he cuts it in half. but if he keeps going, the carrot will be sliced in circles and jaehyung is pretty sure bibimbap doesn’t have circled carrots. okay, maybe he should cut each into another half?

“jae-hyung?” wonpil asks, wiping his hands on the female white bunny apron he’s wearing, also a character from line messenger app. jaehyung’s is a tiny yellow chick, brian’s a blonde man with shoulder-length hair, and dowoon’s a bald, naked person. the aprons are all cute, unlike the vegetables that jaehyung has to tend to.

“yeah?”

“you’re bleeding!”

*

wonpil doesn’t usually say this, not even when he’s on the low, but right now he really, really kinda hates himself. the tears just won’t stop for some reason, and he was so distracted by jaehyung’s blood that he didn’t realize his fingers were sticky and peppery. brian says his eyes are swelling a little on the edges, puffy and teary, and more than anything else, not even how his face would turn out on cameras and on my days’ phone screens, he’s more worried about jaehyung’s fingers. the older man didn’t cut them deep, just a graze, really, but he’s been making wonpil sad ever since that happened.

the v live show must go on, though. sungjin volunteers to help and handles the vegetables with ease. jaehyung is frying two eggs as a side dish, and wonpil is still under the care of manager-hyung; an ice block is placed on his left eye.“you okay?” manager-hyung asks, sitting next to wonpil on the folded chair next to the PD.

“yes, hyung. i’m so sorry.” wonpil says, sniffing.

“it’s okay. five more minutes?”

“yes, please.”

five minutes are enough for wonpil to watch jaehyung laughing and talking to the camera. five minutes are a long time to remember what happened last week; the soft and pillowy feeling of jaehyung’s lips on his, the sharp alcohol breath and the tender hands on his cheeks. if wonpil concentrates with all of his might, he can feel the same electricity just by imagining those calloused fingers on his skin just like last week when, under the influence of one bottle of soju, jaehyung decided that it was the right time to kiss wonpil without any preamble, leaving wonpil questioning everything.

everything that includes, why, and other why why why that follows.why did he kiss me?

why didn’t he say anything?

why is he ignoring me?

why am i avoiding him?

why don’t i ask him why?

and the tears flowed because today is jaehyung’s birthday. birthdays are supposed to be special, yet wonpil just has to ruin it by crying uncontrollably just because jaehyung grazes his fingers with a knife. he’s 25 years old, for god’s sake, he looked even more bewildered by wonpil’s sudden crying rather than his actual pain.

“wonpil-sshi? whenever you’re ready.” the PD is smiling at him, his hat says ‘good day’ and wonpil is determined to make it up for jaehyung today.

who doesn’t even bat an eyelash when he bounces back to his spot, the only reaction he has is to tell wonpil to try the boiled vegetables, and nothing else, not until he’s placing a comforting hand on wonpil’s lower back and speaking in a softer, less show off-y tone.

“i’m sorry, jae-hyung,” wonpil mumbles, though it might be still recorded on the camera anyway.

“for what?” jaehyung mumbles back, not leaving wonpil’s side, his hand warming wonpil from inside and out.

“i ruined your birthday,” wonpil huffs, “the blood was too much.”

“don’t be silly,” jaehyung says, smiling, leaning down to whisper, “i’m sorry tho. i’m a coward.”

“me too,” wonpil agrees, and their moment is broken by dowoon reminding them with faux-concern that they only have fifteen minutes left.

surprisingly, the last fifteen minutes run smoothly. the rice is cooked to perfection and the too salty vegetables can be fixed with just soaking them in lukewarm water to rinse off the salty taste. jaehyung loves the marinated beef, and his fried eggs are looking great when they’re put as a garnish on top of their hot stone bowls. in the end, because of limited duration, they don’t hold a final showdown based on the PD’s voting and they all get to finish their bibimbap after saying goodbyes to the camera.

the hearts stopped at 2,739,023 mark.

in the van on their way back home, sungjin is sleeping on the front seat, and brian and dowoon are not much more awake than him on the middle, while wonpil and jaehyung are sitting just inches apart at the very back, their phones in hands, typing confessions that can’t be verbally said out in the open. wonpil asks a lot of whys, and jaehyung explains it’s because i’ve always wanted to kiss you but, you know, we live in a crowded dorm and, i don’t know, you have this vibe that i just—i just don’t want to taint you or something, wonpillie, what i feel for you is so strong sometimes i’m afraid it will consume you. me. i mean—

and wonpil shuts him up with a quick peck to his pillowy lips as he talks nonsense about what he’s feeling without knowing just how much his is towards him—and jaehyung is chuckling, it’s rumbling low like he’s either super amused and confused and wonpil reaches out to pinch his waist, prompting him to squeal and causing dowoon to wake up, whining at them to just get back to sleep.

[shoku-and-awe]

豚キムチ煮 // Pork & Kimchi Stew 25 minutes | Serves 2 | 565 cal/ea. If tumblr recognizes my Japanese celebrity crush, Mokomichi Hayami, it’s probably for his dramas, but I’m all about his food. (I used to watch his cooking segment every morning, until the talk show Zip (ジップ) made me too sad with the animal cruelty scandal.) And kimchi hotpot is something I resort to when I’m under stress, with pre-made stock and pre-chopped veggies, but this was really something special. I might be done with the packaged stuff for good :D

[Recipe from Moco’s Kitchen Otsumami (MOCO’sキッチンおつまみ)]

180g thin-sliced pork (belly/back rib) ½ onion 2 shiitake mushroms 300g (1 block) firm tofu ½ tbsp sesame oil 1 clove garlic [A] 2 tsp powdered chicken stock* [A] 1 tbsp soy sauce [A] 2 tbsp sake [A] 1/4c water* [A] salt & pepper (to taste) 80g kimchi (I probably used more like 120) Toasted white sesame seeds (to taste)** Shredded chili pepper (to taste)** 2 stalks green onion 2 servings rice noodles (optional; not included in Moco’s plans)

* If using noodles, add more (plus kimchi juice) to increase the liquid. ** I was cooking drunk and forgot both of these! Still super tasty though!

[1] Cut the pork into 5~6cm strips and onion into 1cm wedges. Separate mushroom caps and stalks (Moco throws away the stalks!!! but I eat them!), and cut caps into quarters. Drain excess moisture from tofu (let sit in colander or wrap with paper towels). If using noodles, prepare according to package instructions. 

[2] Heat sesame oil in frying pan over low heat, add grated garlic, and cook until aromatic. Turn heat to high, add meat, and stir-fry. Add onion and mushrooms, and stir-fry. Add [A] ingredients. Crumble tofu or slice into large bites. Add tofu, kimchi, and sesame, and simmer 5~6 minutes.

[3] Transfer to plate or ladle over noodles. Sprinkle with roughly cut green onion, and top with shredded chili pepper.

[sinangoral2017-blog]

[06.22.17] i’m currently sitting on the super hakuto bullet line on my way back to osaka, and it’s absolutely pouring rain outside my train window. i just wrapped up my day trip to tottori to visit the kinoko mycological institute of japan, and i have so much to tell you about!

as much as a privilege it was to visit this place, i could tell that i was one of their weirder visitors. later, at the end of my tour, i was told that they had never had anyone visit who wasn’t a mycology scientist, prospective client, or company interested in purchasing their cultivation equipment. i’m not sure if i should be proud of this or not, but hey - i’d be weirded out by me, too. 

i directed my networking resources towards the tottori mycological institute (TMI) in hopes of securing a visit simply because they are japan’s leading research organization in advancing mycology and various mushroom cultivation techniques. dr. kazuhisa terashima, the senior research fellow at the institute (who also happened to be my primary tour guide) expressed to me that since 1947, the institute has made it an initiative to contribute to the development of the mycological industry throughout several sectors. as you can imagine, for someone like me who is proposing the integration of mushrooms with acoustic architecture, the spirit and ethos of TMI is biblically relevant to my future thesis work next year.

excitingly, TMI also looks to challenge the existing culture surrounding mushrooms. that is to say, while the institute focuses heavily on researching the edible characteristics of different spawns of mushrooms, it also looks to cultivate mushrooms to test their medicinal and therapeutic purposes, among a variety of other things. of course, medicinal mushrooms are no new thing, but most scientific understanding associated with them is still rather untried.  

as i saw with oyama no taishō, mushroom growth most commonly (in japan, that is) reverts to log-based cultivation - especially with shiitake mushrooms. through several intricate and cyclical steps of soaking, fermenting, air-drying, misting, and heating, fruiting of mushrooms can be repeatable for up to three years. though rooted in ancient mushroom practices, the techniques implemented by oyama no taishō depend greatly on the finesse that TMI has mastered through its decades of experimentation and research. thus, seeing wood log cultivation at TMI added to the strong imprint the very same technique had on me at oyama no taishō. in this way, the work that comes out of TMI sheds light on future mushroom methods and mycology implementations, while lending clarity to traditional techniques. 

let’s start with the traditional cultivation methods that TMI has mastered. shiitake mushrooms, which are likely the most popular edible mushrooms in east asia, are understandably in high demand. dr. terashima expressed to me that about 200 cultivars have been developed - and that of these, TMI has contributed 39. one of these cultivars includes the kinko-115, a premium shiitake species mating between kinko-241 and TMI-198 (you’ll note that TMI has a stringently set labeling technique on all of their logs). as a result, huge fruiting bodies with thick caps resulted, promoting superior tastes and withstanding the cold temperatures of winter. kinko-115 quickly became the most ecological, economical, and tasty strand on shiitake, yet. now, one of the many side adventures of TMI is to push the morphology of kinko-115 even further to reset the bar for mushroom taste. 

i won’t drown you in the minutia surrounding the science behind these log practices, simply because much of it is the same as it was at oyama no taishō, but i will mention that TMI strictly uses oak wood. in addition, while oyama no taishō squeezed three years out of each log for re-fruiting, TMI apparently recycles their logs for two years, at the very most. 

more applicable to my thesis, of course, is TMI’s extensive work with mycelium and the strands of mushrooms that it can afford. in addition to housing impressive incubators and sterilized growing rooms for mycelium, the institute sports several laboratories in which scientists test the various form-factors that mycelium might be able to exist in. dr. terashima showed me, for example, a room of huge metal tanks, which dilute mycelium into a liquid nitrogen form. this liquid can then be sold, distributed, and applied more easily (via a syringe) by a client, effectively making mycelium more affordable and its benefits widespread. i’m not sure if you’re as excited about this as i am, but the gears are already turning in my head. just think of the affordances of a liquid based growing agent in the context of growing a predetermined and complex shape in a mold! brilliant.

at this point, another scientist by the name of dr. yasuhito okuda took me on a tour of the incubation rooms, which cultivated mycelium blocks in the more traditional (dare i say), block-based fashion. the images i’ve included in this post demonstrate the institute’s mastery in cultivation of oyster, shiitake, and other species of mushrooms. depending on the species, each mycelium block can birth mushroom through its spores in 18-30 days. though the actual germination of mushrooms is somewhat irrelevant to me (since i’m concerning myself with proper mycelium growth, before actual mushroom spawning), seeing actual mushrooms spawn out of seemingly meaningless blocks was surreal, at the least. it was, in the true definition of the word, awesome. 

dr. terashima then took me on a quick ride in his toyota to the ‘shiitake forest,’ which was quite literally what it sounds like - kilometers upon kilometers of vertically aligned logs, all giving birth to mushrooms. it was at this point that dr. terashima explained to me the difference between vertical and horizontal log orientation. if you remember, i had seen both techniques employed at oyama no taishō, though i was confused about the intent of either. dr. terashima emphasized, like takako at the other farm, that vertical growth allows each mushroom to ‘reach’ up to the sun. by arcing its roots, its taste apparently improves. however, farms that are limited in retail space opt for horizontal stacking, which is far more space-friendly. he explained that depending on the strand of shiitake that they grow with their logs, they’ll grow horizontally or vertically. for example, the aforementioned kinko-115, as well as its better counterparts that are still in beta form, would never be cultivated horizontally. 

i’m extremely grateful to both dr. terashima and dr. okuda. they expressed the utmost interest in my own research, which they certainly didn’t have to do. ultimately, observing mycology from the perspective of a scientist was a privilege, if not an eye-opener. if i can pull together my final mycology-related visit in japan, i’ll be able to witness its role at the corporate scale. but more on the development of that opportunity as it comes to fruition! 

[mostlysignssomeportents]

Gifts for Lovers in the Death Throes of The American Republic

 Share a final candle-flicker of joy before the annihilation begins

Barry White: All-Time Greatest Hits / $4: Want to set the mood? Here's the soundtrack your evening needs. — Jason

Such romance. Much feelings. / $5: A Very Doge Valentine Card — Jason

Star Trek: The Original Series Adult Coloring Book / $10: If you are home alone, chances are you'll enjoy this TOS coloring book. — Jason

BookBook laptop covers / $80: Show your loved one that you love them, but don't want to look at their ugly laptop. One of the best looking and feeling laptop covers, BookBook protects your device from a drop. It looks enough like a book you may be able to keep your laptop in the seatback when traveling by air. — Jason

Key Knife / $12: A blade cleverly hidden in a key-shaped handle, which many report having successfully taken through TSA checkpoints — Cory

Unfuck Your Habitat / $13: Unfucker-in-chief Rachel Hoffman has distilled the Unfuck-your-habitat philosophy into a brilliant, breezy book — Cory

Latex Skull Bag / $75: Also available in black and pink, this glow-in-the-dark molded memento mori handbag features a spooky lining and an inside pocket — Cory

Giant Testes Door Knocker / $200: Are you meeting a romantic partner's family for the first time this Christmas and at a loss for a gift idea that will impress them with your suitability as a potential addition to the clan? Look no farther. — Cory

Defenders Mushroom Extract Blend / $35: Say it with shrooms! This is a high-quality Asian medicinal mushroom extract tonic, an exotic blend with purported adaptogenic properties. It may brighten up your brain and help you cope with stress. Chaga, Reishi, Shiitake, Maitake and Turkey Tail. — Xeni

Barefoot Dreams Bamboo wrap / $90: A soft and cozy feminine gift that looks amazing. Depending on the season, usually these are in the $80-$100 range on Amazon . With proper care, they stay fuzzy and fresh for a long time. — Xeni

Jasmine Absolute Essential Oil / $55: An uplifting, hopeful, and romantic scent. Beautiful as a pick me up, or an aphrodisiac. — Xeni

Crystal Ball / $13: Your loved one might need this to see into the future of our country. You may want to buy one for yourself. — Xeni

Lotte Lenya Sings Berlin Theatre Songs / $7: The great bittersweet voice songs of romance, hope, hedonism, and a reminder that life and love endure, even when dark clouds fill our skies — Xeni

Personalized End Grain Chopping Block / $190: This personally engraved chopping block is to die for! As you shall, in the brutal civil war portended by the election of Donald Trump. — Rob

Silver heart pill container pendant / $100: Compartment will fit 6 small antipsychotic pills comfortably.

The Womanizer: comes with a "100% orgasm guarantee": It's not a vibrator. It's a gadget that suckles the clitoris. Vanessa Marin, a licensed psychotherapist specializing in sex therapy, said it "induces powerful orgasms in a shockingly short amount of time." — Mark

Square, lightweight plastic flask from Stanley / $15: Sturdy, multicolored flasks that go around the world with you, perfect for a sneaky V-day cocktail with your sweetie (Previously) — Cory

Laser-cut birchwood landscape rings / $24: Beautiful landscape rings to mix and match from Britain—there are houses, trees and mountains (there's also an acrylic tsunami). Read more — Cory

Sex and Drugs: A Journey Beyond Limits / $25: A classic book of blissed-out altered consciousness by Boing Boing patron saint Robert Anton Wilson. — Mark

Flashing LED Heart Kit / $10: Solder up a special something for your loved one or, better yet, have a romantic maker date and do it yourselves. Ah, love just makes everything glow. — David

Diamond-Accent Pendant Necklace / $80: For those who just need to get the Valentine's Day situation dealt with immediately — Rob

Anatomical Heart Necklace / $48: Designed by Lost Apostle, the heart is white bronze, approximately 3/4" tap, and comes on a gunmetal chain. Also available as a ring! — David

Belgian Darts Set / $120: End grain basswood board, scoring rings separated by hydraulically inserted brass, and polished steel-tipped darts with birch wood barrels and shafts.— Rob

Pilot Vanishing Point retractible nib fountain pen / $140: I love my unique, never leaking Pilot/Namiki Vanishing Point. I have carried it for years and the pen writes as beautifully today as when I bought it. Read More — Jason

Full Body Spandex Lycra Suit / $40: Enjoy a close encounter of the 4th kind with your loved one!

Kawaii Heart Stickers / $5: Five bucks a sheet

Moleskine, Large / $16: For writing romantic slashfic

https://boingboing.net/2017/02/07/gifts-for-lovers-in-the-death.html

[kembungsusu]

Designers rolled sushi (Flowers w/o fish). How to Make Sushi Art - Flower Sushi Roll - Food Recipe Full Recipe: http This video shows you how to make flower sushi roll art, you will learn everything you have to know to cook the most Vote for next week's sushi roll: "Sushi roll art" or "fish roe battle ships" --- Ingredients --- - Sushi rice: http. The most common sushi flower material is porcelain & ceramic. Sushi gets creative with this decorative mosaic flower sushi roll.

Matsuri-zushi (decorated sushi roll) is a traditional sushi roll of Chiba region in Japan. probably I love it all through my life. sushi rice, sushi nori, grilled sea eel, Japanese omelet, cucumber, crab flavored kamaboko, cooked shiitake mushrooms, pink fish floss, cooked koya-tofu I. Find sushi flower stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, designers rolled sushi (flowers w/o fish). One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Designers rolled sushi (Flowers w/o fish) is one of the most popular of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Designers rolled sushi (Flowers w/o fish) is something which I've loved my entire life.

How to Make Sushi Art - Flower Sushi Roll - Food Recipe Full Recipe: http This video shows you how to make flower sushi roll art, you will learn everything you have to know to cook the most Vote for next week's sushi roll: "Sushi roll art" or "fish roe battle ships" --- Ingredients --- - Sushi rice: http. The most common sushi flower material is porcelain & ceramic. Sushi gets creative with this decorative mosaic flower sushi roll.

To begin with this particular recipe, we must first prepare a few components. You can cook designers rolled sushi (flowers w/o fish) using 6 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Designers rolled sushi (Flowers w/o fish):

{Take 100 g of Japanese white rice standard.

{Prepare 10 g of seasoning liquid for sushi (sushi-su).

{Take 1 pc of zucchini (30mm = 5/4" long).

{Make ready 1 pc of egg.

{Get 1 pc of carrot (30mm = 5/4" long).

{Prepare 1 sheet of nori (1/2 cut 190x105 mm).

Transfer the rolls to the bamboo mat, placing the cheese-stuffed fish cake in the center. The top countries of suppliers are India, China, and Vietnam. Korean Sushi Rolls with Walnut-Edamame Crumble Recipe. David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses.

Steps to make Designers rolled sushi (Flowers w/o fish):

Prepare rice & seasoning liquid referring to the recipe separately uploaded. Use the following number as the searching keyword to get them. 5095927, 5106970. Mixture cooked rice and seasoning liquid to get seasoned rice..

Prepare a sushi kit for rolled sushi. Amazon US carries. Use the following keyword to reach "Small Roll Sushi Master Maker Kit Rice Roll Mold Mould Kitchen Tool (Style 4)". If you are in Japan The Daiso carries. Wash carefully and leave wet as the preparation..

Fly beaten egg thinly..

Cut out for a square sized 150 x 150 mm (6"x6"). Then make 6 strips in 8mm (3/8") width and cut all strips three in length..

Place egg strips in dual inline like picture. Egg sheet are stacked for three at every positions..

Boil zucchini and carrot with salty water (2%) for approx. 10 minutes to make them soft..

Make three holes on a piece of carrot to get cylinderlike shape for three. A thick metal straw 12 mm dia is a perfect tool. A plastic straw for smoothie can be substituted..

Slice a zucchini block for 15mm, 7.5mm, 7.5mm and peal out all three like picture. Please note that the peal itself is used and it should be connected for a rotation..

Place peals like picture. Cut all these for three..

Insert wider zucchini peals into the gaps between egg sheet..

Put seasoned rice for small amount on the egg sheet..

Place narrower zucchini peals on the rice placed in the previous step. Be sure to make the zucchini peals slantly so that the area closed to the case edges is little higher than the other side..

Cover with the seasoned rice to the top of the inner case..

Move the inner case to the outer case and put some seasoned rice so that the top looks V-shape..

Place the cylinder shape carrot like the picture..

Cover with the seasoned rice to the top of the outer case..

Put the lid and press. Then remove the lid and place it on the nori sheet up side down..

Roll up and cut precisely for six in length then completed..

.

Designer Clothes, Shoes & Bags for Women Margaret Berg Art : Illustration : holiday / christmas ❤ liked on Polyvore featuring home, home decor, wall art, backgrounds, graphic, phrase, quotes, saying, text y graphic illustration. Sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a traditional Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt. Home » DIY Food Recipes » Flower Sushi Roll Art Recipe. Blossoming Peach and Apricot Flowers Cause Tourists To Flock To Chinese Festival!

So that's going to wrap it up for this special food designers rolled sushi (flowers w/o fish) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[okinawaflatbelly1]

Lose The Weight And You'll Feel Great!

What are the reasons you want to shed some extra pounds? Are you one of the many who wants to improve your appearance and overall health? If you've already resolved to lose weight, Okinawa Flat Belly Tonic Reviews   then only thing you need now is advice on how to accomplish this. There are many tips below that can help you reach your goal weight.

Get rid of clothes that do not fit you anymore. Motivate yourself to keep the weight off by only buying clothes that fit your body now. Remove any clothes that are now too large for you from your wardrobe. You can donate them to charity or sell them for a tidy sum.

Losing weight requires a good night's sleep. When you sleep, your muscles are able to regenerate and heal after a workout, and believe it or not, you burn calories even when you are sleeping. Also, after getting enough sleep you will feel refreshed and motivated to achieve the goals of the following day.

In order to make better food choices that support your weight loss goals, take time to stop and ask yourself a few short questions every time you start to eat. Look at what you are about to choose and ask, "Is this healthy? Will this nourish my body? Is this just junk filler that will make it harder for me to achieve a healthy weight?"

Rewarding yourself when you meet goals will help you to stay motivated when trying to lose weight. If you endure 60 minutes on the treadmill or exercise bike, treat yourself to something nice afterwards. Perhaps buy yourself some new clothes, take a trip to the movie theater or have a night out with friends.

Instead of rewarding yourself with a cookie or snack cake for a job well done, think about going out and purchasing some new clothes instead. Buying a new outfit is much better than an unhealthy snack. When's the last time you strutted around with your new box of chocolates to show off for friends?

Eating slow will help your body realize when it is full. It takes about 20 minutes for your stomach to send signals to the brain to stop eating. Revision Reviews   If you eat very fast, you will not really know when you are done until it is to late, and you ate to much.

To help your body process fats more efficiently, eat foods that contain niacin-B3. B3 is essential for metabolizing fats, and blocks of fats in the body cannot be synthesized if you have a B3 deficiency. Foods high in niacin-B3 include chicken breast, salmon, and shiitake mushrooms. Other sources of niacin-B3 are peanuts and sun dried tomatoes.

One of the easiest methods to cut back on calories without feeling you are being denied all of your favorite foods is to lighten those foods that you love. It is often easier to switch to a lower-calorie version of your favorite foods than it is to totally give them up. If pizza is a food that you crave, it tastes just as great with a reduced-fat cheese and the reduction in fat and calories will help you shed those excess pounds.

Try taking a short walk before your meals. This will help you get in a little exercise, and it will help prevent you from making unhealthy food choices. You are less likely to want to eat fatty foods after you have walked around. You do not want your hard work to go to waste.

Start eating more yogurt when you are trying to lose weight. It is compact and portable, so it makes a great on-the-go snack. Plus, yogurt is high in calcium and has the perfect ratio of protein, carbs and fat in each serving. It is low-calorie, nutritious and satisfying, so try to eat it every day.

Kickstart your day with breakfast. After not eating for approximately 8 hours overnight, you need to have a good breakfast. If you are trying to lose weight, keep the carbs to a minimum, eating one slice of wholegrain toast, some fruit and low-fat yogurt. This will get your metabolism going, and lessen the chance of you reaching for snacks mid-morning.

Reevaluate your weight loss goals on a regular basis. If your goals are unclear or abstract, you may end up giving up on them. Brain Training For Dogs Reviews  Revisit your goals daily and make sure they are achievable in a reasonable manner. Expecting to lose 30 lbs in 2 weeks is irresponsible and will keep you from reaching reasonable goals.

One very simple way to shave some calories off of your daily total is to switch to diet soda and water. Each eight ounce cup of regular soda has more than 100 calories and diet soda and water have zero. This means if you usually consume four cups of soda a day you can save 400 calories by making the switch.

Studies have shown that not getting enough sleep can have an impact on your weight. Try to make sure you're getting roughly eight hours of sleep every night so that your body is able to function at its full capacity. If you're not getting enough sleep, your body won't have enough energy to run at full power.

It can be hard to eat more veggies and fruits if you are not used to it. Freezing them, if feasible, is one way to have them available as last-minute meal additions. Reserving some vegetables in the freezer is a great idea because you won't be as likely to resort to an unhealthy dish when you need food fast. You can eat fresh fruits and vegetables if you freeze what you can't use immediately.

Now that you read the above article you should be familiar with some helpful tips that show you how to shed unwanted pounds and get your body to that desired shape. Using these tips, you have no reason to not lose weight. Banish past failures from your mind. Stay in the present and become realistic about your weight loss goals. If you lose even one pound each week, you'll notice a difference in as little as eight weeks.

[biofunmy]

36 Hours in Indianapolis – The New York Times

Naptown. India-No-Place. My hometown had a lot of nicknames when I was growing up there in the ’80s and ’90s, few of them charitable. Even more generous ones, like “Crossroads of America,” seemed to say that Indianapolis was a place one merely passed through. But things have changed since then. These days, I’m playing catch-up each time I return home, overwhelmed by the new restaurants, galleries, venues and boutiques bringing youth and energy to its streets. A new public transportation system called the Red Line, opened in September, connects the mid-size city’s most vital cultural areas, making it easier and safer than ever to bounce from one hip dive or farm-to-table restaurant to the next. And for all the new places to eat, browse or catch a show, Indy stays true to its Midwestern roots: short on pretension, heavy on pork and still, for the most part, incomprehensibly cheap.

Friday

1) 3 p.m. Museums of all kinds

The Indiana Central Canal was dug in the 1830s as a way to transport goods, but was never completed. Today, the downtown portion is flanked with museums and parks as it makes its way toward the White River. Start at the Eiteljorg Museum just a few blocks west of Monument Circle. Dedicated to the American West, it is brimming with a world-class Native American art and artifacts collection, including works by contemporary artists like the painter Kay WalkingStick and the multimedia artist Joe Feddersen. For sports fans, a pleasant stroll along the canal, past the Indiana State Museum, leads to the N.C.A.A. Hall of Champions, which showcases talent in all 24 N.C.A.A. sports. And this month, the Kurt Vonnegut Museum and Library, dedicated to the city’s favorite literary son, is scheduled to reopen in its new location on Indiana Avenue, just a few blocks north of the Eiteljorg. Included in the collection are his drawings and an array of rejection letters, including one from The Atlantic Monthly that said his account of the Allied bombing of Dresden, Germany, during World War II wasn’t “compelling enough” to publish.

2) 6 p.m. Moonshine and shrimp cocktail

Opened in 2013, the Alexander hotel was developed as a joint venture with the Indianapolis Museum of Art. Art-themed hotels weren’t new, but the collaboration set it apart, as did the collection. Its crown jewel, however, may be the bar, Plat 99, designed by the Cuban-born artist Jorge Pardo, hung with 99 colorful, hand-molded acrylic lamps. The menu includes pick-me-ups like a latte made with doughnut milk for $6 (that’s milk in which doughnuts have been soaked) and a cocktail made with two kinds of local moonshine for $12. From there, grab a bar seat at nearby St. Elmo Steak House, which most locals agree is the city’s best steakhouse, dating to 1902. Stay for a dry-aged rib-eye, or just do what I did: Pop by for a dirty martini and its rightfully famous shrimp cocktail ($15.95). The sauce is made daily and not for the faint of heart: It’s at least three-quarters horseradish, edible with a fork.

3) 8 p.m. Dinner …

Just southeast is the hottest area in town, Fountain Square and the adjacent Fletcher Place neighborhood, where many restaurants have opened in the past decade, some of them quite good. Bluebeard, a James Beard Award semifinalist, is one of the best in town, with an ever-changing menu of locally sourced New American cuisine. Small plates might include chicken liver pate with pepperoncinis and candied pepitas ($14), while a regional staple like the pork chop comes with European accents like grilled focaccia, gremolata and smoked Coppa ($46). Looking for something more low-key? Iaria’s has been dishing out traditional Italian food in a family-style setting a few blocks away since 1933. Fill up on a huge plate of traditional spaghetti and meatballs for about $14, or fettuccine with spicy clam sauce for $21.

4) 10 p.m. … And a show

After dinner, head to one of the many music and entertainment venues clustered in Fountain Square. Hi-Fi and Radio Radio are intimate spaces for local and smaller national musical acts — mostly indie, folk, rock and hip-hop. Pioneer is the place for experimental, jazz, hip-hop, electronic music and late-night themed dance parties. The White Rabbit Cabaret hosts small musical acts, comedy, storytelling nights and rowdy burlesque shows. Nightcap? Stop by the deco-styled Brass Ring Lounge to mingle with the beautiful and tattooed.

Saturday

5) 10 a.m. Midwest heavy

A few years ago, Bon Appétit published a lengthy article in which the writer wondered “whether this city can hit all those Brooklyn notes and still feel distinctively like Indianapolis.” The answer was mostly “yes,” thanks in part to Milktooth, in Fletcher Place. Its strength lies partly in its razor-sharp focus: A self-confidently downscale, daytime-only joint, it goes all-in on heavy, classic fare in ways that feel new. The Dutch baby pancake comes with ham or shiitake mushrooms and Swiss cheese, cranberry mostarda and grapes ($14). The grilled cheese is made with cranberry walnut bread and black truffle honey, topped with a duck egg ($17).

6) 11 a.m. Vintage everything

I always hit the vintage stores back home because unlike in New York, that perfectly faded ’70s concert tee hasn’t been marked up to 10 times what it’s worth. Burn off that sourdough brioche doughnut from Milktooth by walking down Virginia Avenue to Vintage Vogue and its neighbor Zodiac Vintage, which specializes in vintage designer clothing, band T-shirts and American work wear. On the same block is Square Cat Vinyl, which has old records, but also a lot of new ones, along with a bar that serves coffee and beer. The neighborhood owes its vintage soul largely to the restored Fountain Square Theater building, first opened in 1928, which hosts swing dance nights and has two duckpin bowling alleys. (The 1930s-style alley on the fourth-floor, Action Duckpin Bowl, costs $40 an hour per lane.) For the uninitiated, the sport involves balls that can be palmed (no holes), like a cross between regular bowling and Skee-Ball. Like those sports, it can also involve beer.

7) 1 p.m. A deeply Hoosier sandwich

The closest thing Indiana has to a state food is the pork tenderloin sandwich: a tenderloin medallion, pounded until it is as broad and flat as an Indiana cornfield, then breaded and deep-fried. In its most authentic form, it’s a comedic sandwich: The meat can run 8 to 12 inches wide but is often served on a regular-size bun, meaning you can’t actually eat it with your hands. Hoosiers have strong and varied opinions about who does it best, but the tenderloin at Aristocrat, just south of the Broad Ripple neighborhood (in the area commonly referred to as South Broad Ripple), a wood-paneled pub and restaurant established in 1933, always ranks among the city’s best ($11.55). Aristocrat also offers a grilled, non-breaded (sacrilegious) version for (slightly) more health-conscious customers.

8) 3 p.m. Art and gardens

Head west to the elaborate grounds of the former Eli Lilly estate, home to the Indianapolis Museum of Art. The whole complex was inexplicably rebranded Newfields, but the art and botanic gardens are as world-class as ever (personal favorites include the extensive Asian art section and works by J.M.W. Turner and James Turrell), and the seasonal beer garden is delightful in warmer months. Across the canal is a 100-acre nature and sculpture park; like Storm King Art Center in upstate New York, it is especially lovely when the leaves are turning each fall. (The park is free; all-access admission to the museum and gardens is $18.)

9) 6 p.m. Broad Ripple ramble

Broad Ripple has had many identities over the decades — these days, it’s where the clubbing and sports-bar crowd parties on weekends — but the neighborhood never completely lost its bohemian roots, as evidenced by its many vintage stores, cafes, brew pubs and locally owned restaurants — my favorite being Public Greens, a cafeteria with a healthy, locally sourced menu (when I went, it included a strawberry salad with kohlrabi for $6 and a blackened trout bowl with quinoa, veggies and ranch dressing for $16) that donates 100 percent of its profits to charity. While you’re in Broad Ripple, stop by the Monon Coffee Co. for coffee or one of many teas — pu-erh ginger, sencha fukujya, blue jasmine with pea flower. (Full disclosure: I used to sling lattes there.) The area is also home to my two favorite Indianapolis record stores, both of which host in-store concerts: Indy CD & Vinyl, on the main strip, and Luna Music, just south on College Avenue. The Monon Trail, a wooded walking and biking trail paved over an old railway line, is just a few blocks out of the way and the nicest way to wander south before sundown.

10) 9 p.m. Beer, burgers, Benny Goodman

Across the street from Luna, make time for drinks at the Red Key Tavern, a quiet haunt for local artists and literary types since 1933. The secret to its conversation-friendly vibe is the rules, including no loud swearing and no standing at the bar. It doesn’t hurt that the drinks are unpretentious and cheap (a Manhattan with a maraschino cherry is $5.25; bottles of Miller Hi-Life are $3.25), the antique jukebox is loaded with Big Band 45s, and the cheeseburger ($5.50) is regularly voted best in town. (The kitchen closes at 10 p.m.)

Sunday

11) 10 a.m. Brunch insanity

“You can kind of, like, do stuff in Indianapolis, and it’s cheap enough where you can get away with whatever.” So sayeth Chef Chris Benedyk, of the appropriately named Love Handle on Massachusetts Avenue, the heart of the local gay scene and another bustling strip for restaurants, bars and boutique shopping. At Love Handle, that means getting away with putting things in your breakfast that confuse the brain but somehow make sense to the mouth. The fluid menu may offer fried oysters with your grits ($9). Waffles may come with braised beef tongue and a duck egg ($13). And if biscuits and gravy weren’t rich enough per usual, here they might include butternut squash and pork belly ($15.25).

12) Noon. Local goods

On the same block, stroll over to Homespun: Modern Handmade, which sells work by more than 400 artists and artisans, about half from Indiana. A few doors down, Boomerang Boutique also spotlights local designers, emphasizing diversity and women’s clothing and accessories. But it’s afternoon now, so head over to the tasting room at Sun King Brewery to sample the roughly 25 beers on tap. An in-house lunch counter run by Goose the Market, an upscale local deli that smokes and cures its own meats, has you covered if you get hungry again.

Lodging

Many hotels have art, but the art at the 209-room Alexander — made by local, national and international artists — is installed museum-style, with identifying wall texts. The downtown location puts you right in the city’s heart and close to Fountain Square, and the bar, designed by the MacArthur “genius grant” winner Jorge Pardo, is one of Indy’s most fashionable spots come nightfall (333 South Delaware Street; thealexander.com; doubles from $159).

A block from trendy Massachusetts Avenue, the six-room Nestle Inn offers a cozy bed-and-breakfast-style experience in a 19th-century building. The inn emphasizes its modernity: self check-in, private bathrooms and, instead of serving breakfast on-site, the inn provides breakfast vouchers for partnering Massachusetts Avenue restaurants. It also offers chef-led cooking classes Friday through Sunday. (637 North East Street; nestleindy.com, doubles from $159.)

Once you leave the clubs and sports bars of Broad Ripple Avenue, the surrounding neighborhoods are full of eclectic cottages, ranch homes and bungalows on quiet streets lined with old trees. The swath just east of College Avenue, roughly between 56th and 49th Streets, is great for Airbnbs, with entire bungalows starting around $60. Wooded jogging trails and dozens of bars and restaurants are within walking distance.

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[uncleyarn2-blog]

Our 2018 all-Chicago holiday gift guide

Sustenance

1/ Local coffee subscription: Back of the Yards, Dark Matter, or Metric Coffee

Coffee is the social lubricant that wakes you up, keeps you awake—or maybe puts you to sleep. You can drink it hot in winter to stay warm! But drink good, fresh coffee. Chicago is home to many fine craft coffee roasters, and may offer subscriptions for a steady supply. Metric Coffee offers espresso ($20) and blend ($20) subscriptions as well as a Roasters Choice Subscription ($22) and Single Origin Subscription ($24) each with two different eight-ounce bags in every weekly or monthly delivery. Dark Matter Coffee offers three, six, and twelve-month subscriptions to their monthly limited blends for $20 per month—with discounts for longer subscriptions. Back of the Yards Coffee Co.'s Coffee Club subscriptions page is currently under construction. Hopefully that will be available again soon. In the meantime, they do sell their espresso and 47th Street Blend medium-dark roast coffee in twelve-ounce bags ($15.99), with one dollar from every 47th Street Blend going to their Social Impact fund to benefit the neighborhood.—John Dunlevy Prices vary at backoftheyardscoffee.com, darkmattercoffee.com, and metriccoffee.com.

2/ Coffee maker Nº3 by Manual.is

Manual's newest coffee maker is four usages in one: pour over, French press, cold brew, and a pitcher. It can keep its liquids hot for about an hour in the double-wall insulated design. With this elegant, hand-blown borosilicate glass vessel, even a person who doesn't drink coffee regularly (me) will savor the ritual of making, and serving coffee. —Sue Kwong $140 at Manual Shop & Studio, 3251½ W. Bryn Mawr, 312-870-0799, manual.is.

3/ Mushroom tree ornaments by Facture Goods

The handcrafted mushroom Christmas ornaments come in earthy brown clay glazed in gray and flecked with 22-karat gold. They typically sell out in minutes when creator Aron Fischer puts a fresh batch in his online shop. But on November 24 you can find them at Martha Mae in Andersonville during Small Business Saturday. The mushrooms come in enoki, morel, shiitake, and straw varietals. Plus, while you're there, you can snag plenty more gifts for loved ones in Jean Cate's magical shop. —Maya Dukmasova $18 each or $60 for a set of four at facturegoods.com and on November 24 only at Martha Mae, 5407 N. Clark, 872-806-0988, marthamae.info.

4/ Malort soy candle

Everyone's favorite drink in candle form. —Vince Cerasani $30 at reuse-first.com.

5/ Tellicherry Black Whole Peppercorns from Reluctant Trading Experiment

Pretty amazing pepper from an outfit started by Scott Eirinberg, the entrepreneur who founded, and later sold, The Land of Nod. —Suggested by Kate Schmidt, written by Reader staff Starting at $6.50 at reluctanttrading.com.

Self Care

1/ Houseplant from Foyer

This little plant and stationary store opened in Andersonville a few months ago. It's run by a tremendously helpful and non-judgmental Alma Vescovi, who wants you to get past your fear of killing houseplants. The stock is refreshed weekly and she carries hard-to-find varietals like pilea, monstera, and satin pothos alongside all kinds of succulents and cacti. There are also vintage planters and pots as well as ones made by local artists. If things don't go well with your new plant friend, you can always bring it back for a check-up with Vescovi. She once helped me resuscitate a delicate plumosa fern. It's doing great. Plants are the gift that keeps on giving.—Maya Dukmasova Starting at $8 at 1480 W. Berwyn, 713-994-0302, foyer.shop.

2/ Sound wave art, Soundwaves by Mordecai

Kathleen Mordecai turns sound waves from parts of songs or special moments (for example Pat Hughes saying "Chicago Cubs win the World Series" or children's laughter, as pictured) into sculptures she handcrafts using reclaimed wood. Whether you're shopping for someone who lives in a tiny studio, or in a mansion with plenty of wall space to fill, there's likely an option that will fit; the current selection of sculptures in her online shop runs from 12 inches to 4 feet. Mordecai also takes custom orders, and for those who want to be able to hear the sound while enjoying the visuals, she offers an option for audio playback. —Jamie Ludwig Starting at $76 at etsy.com/soundwavesbyMordecai.

3/ Soap Distillery

The brand tagline for Soap Distillery may promise "Small batches. No hangovers," but no such claim can be made about whether these boozy body care miracles are addictive. Because they are, friends. A bottle of the Beer + Cigarettes hand and body wash disappeared so quickly from my bathroom that I'm not entirely convinced my partner wasn't drinking it. Perfect for the person on your list who always smells so damn good. —Karen Hawkins Prices vary at soapdistillery.com. Catch up with founder Danielle Martin at a holiday shopping event or click here for a list of retailers.

4/ King Spa & Sauna

King Spa & Sauna, the Korean spa in Niles, does not fulfil the glossy magazine ideal of the spa day. There are no fluffy white robes, no soothing music or nice-smelling oils and lotions. Instead, there's a series of saunas, each filled with a different substance that will relieve you of a different source of stress, each more baroque than the last: amethyst geodes, living crystals, 350-million-year-old salt rocks, a 23-karat gold pyramid. The admission fee gets a person access to all of them, plus the soaking pools, food court, and movie theater. (Massages and other spa treatments are extra.) The spa's open 24 hours, so guests can stay as long as they like. In Korea, entire families go to spas for an easy weekend getaway. Maybe they're onto something? —Aimee Levitt $40 admission at King Spa & Sauna, 809 Civic Center Drive, Niles, 847-972-2540, kingspa.com/chicago. Gift cards available.

5/ Mochimochi Land knitting kits

Forget sweaters and scarves, Mochimochi Land gives you the tools to show off your needle skills by knitting something truly unique: cute miniature characters like tiny burgers or tiny walruses or tiny robots and really any other tiny thing you can dream up. The kits go for $12-$15 and include yarn, stuffing, notions, and patterns—all you need are knitting needles, available separately on the website. Mochimochi Land creator Anna Hrachovec features her knitted friends in stop-motion animated videos and GIFs of everyday life in the mystical, yarn-covered land of her own creation. Hrachovec also used the style in her book, Adventures in Mochimochi Land, which follows the adventures of a talking doughnut and a lovelorn balloon, of course. The online shop offers patterns for larger, equally adorable knitting projects ranging from $5-$8 and, for the less crafty among us, pre-knit gnomes, hedgehogs, zombies, and unicorns for $25 each. —Brianna Wellen Prices vary at mochimochiland.com.

6/ Mano y Metal handmade accessories

These aren't your basic accessories. Mano y Metal offers handmade metal jewelry that spices up any look. Owner Desiree T. Guzman features hand stamped metal rings, cuff bracelets, earrings, necklaces, dog tags and more with empowering sayings engraved on them like "be badass" ("chingona" in Spanish) or "me vale madre" which translates to "I don't give a damn." The online shop even offers options available for customization and a Chicago collection. —Marissa De La Cerda $10 for keychains, $16 for rings, $20-$22 for double finger rings, $16-$28 for bracelets, $17-$58 for necklaces at manoymetal.com.

7/ The WasteShed Art Supplies

Help fuel your loved one's winter craft addiction and help rescue markers, knitting needles and paints from the landfill. Cultivating a more sustainable culture, The WasteShed accepts donations of art supplies and repurposes art, craft and school supplies. Pull together a gift basket for a DIY project from their low cost offerings, or grab a gift certificate for the creatives and teachers on your list. While you're there, drop off the crocheting you gave up on. The WasteShed is a tax-exempt 501(c)(3) so your donations are tax deductible! See their web site for complete list of acceptable donations. — Jamie Ramsay Prices vary at 2842 W. Chicago, 773-666-5997, thewasteshed.com.

8/ Mermaid lessons at AquaMermaid

Who doesn't know someone who once dreamed of being a mermaid? (If your answer is "me," feel free to skip this item.) Fortunately, AquaMermaid exists for the sole purpose of helping people fulfill this glorious dream. Weekly lessons are available on Sunday afternoons at the UIC Sports and Fitness Center pool for both kids and adults; parties can also be arranged. You'll learn basic mermaid maneuvers, like how to glide gracefully underwater, flip your fins, and wave gracefully with your tail. And yes, tails are provided—though you'll have to wear your own bathing suit, or a seashell bra if you want to go full Ariel. Be warned: being a mermaid is a lot harder than it looks, but you'll get a great core workout. —Aimee Levitt Starting at $60 at UIC Sports and Fitness Center, 901 W. Roosevelt Road, 866-279-2767, aquamermaid.com.

Community Care

1/ Chicago Community Bond Fund donation

What better way to spread holiday cheer than to help someone in jail get home to their family? CCBF accepts donations large and small to pay bail for those awaiting trial in Cook County Jail. —Maya Dukmasova Visit chicagobond.org to see the criteria they use to select whose bail to pay.

2/ Women & Children First gift certificate

This post-#MeToo moment is a really good time to give all the sexist jerks in your life a gift certificate to one of the oldest and most significant women-owned bookstores in the US. Making people support women-owned businesses and select from an array of books including a higher-than-average spate by women and nonbinary folks is truly a gift that will benefit generations to come. —Anne Elizabeth Moore Prices vary at 5233 N. Clark, 773-769-9299, womenandchildrenfirst.com.

3/ My Block, My Hood, My City gear

Founded by Jamal Cole, MBMHMC is a connectivity-encouraging, mentoring nonprofit that focuses on providing underserved teenagers exposure to opportunities beyond their familiar neighborhoods. Through excursions in STEM, art, entrepreneurism, and community development, called the Explorers Program, as well as service projects like shoveling snow for seniors, MBMHMC fosters experiences to nurture and empower Chicago youth. Twenty percent of all apparel sales go toward the Explorers Program. On December 1 and 8, volunteer to help hang holiday lights from 51st to 87th Streets along historic Martin Luther King Jr. Drive. Like their Facebook page or check https://www.formyblock.org/events/ for updates on projects, calls to action, and to learn about volunteering. —Jamie Ramsay from $50 for hoodies (available in English, Spanish and Mandarin), $25 for skullies, at formyblock.org.

4/ Haymarket Books Book Club

If there's a radical or revolutionary on your shopping list, or, at the very least, someone who cares about social and economic justice, odds are they already know about Haymarket Books, the Buena Park-based publisher of Angela Davis, Rebecca Solnit, Keeanga-Yamahtta Taylor, and Eve Ewing, among many, many others. Membership in Haymarket's book club provides regular monthly shipments of all the publisher's new titles, in either print or e-book format, plus discounts on everything on the backlist. Not only will you provide someone with the foundation of a great personal library, you'll also be supporting a local business. It's a win for everybody. —Aimee Levitt $20-$30/month at haymarketbooks.org.

5/ T-Shirt from the Silver Room

I discovered Silver Room when I first saw Eve Ewing wearing a "Make Chicago Great Again" Harold Washington T-shirt at Pitchfork last year. But the store has a lot more to offer, with shirts by local artists ranging from a profile of Colin Kaepernick made out of tiny red fists to one that looks like a hand-painted bodega advertisement for Hyde Park. The store is full of hand-crafted leather goods, jewelry, and home decor, many by black makers. —Maya Dukmasova $20-$30 at Silver Room, 1506 E. 53rd St., 773-947-0024, thesilverroom.com.

6/ Rebel Betty Arte prints and zines

Support a Latinx artist this holiday season by buying zines, prints, buttons and other artwork by Rebel Betty, an Afro-Latina artist, DJ, and educator. Her work focuses on raising awareness and creating discussions about gentrification and issues affecting black and brown communities. —Marissa De La Cerda $5-$35 for prints, $5-$15 for zines, $10-$15 for buttons and other items at rebelbettyarte.com.

Good Times

1/ Hollow Leg cocktail class

Contrary to popular belief, Hollow Leg is not a store where you can buy a leg lamp a la A Christmas Story, it's a company that offers mixology classes at various venues around the city. Founded by Devin Kidner, Hollow Leg aims to share the art and science behind crafting cocktails so that anyone who attends their events leaves with the knowledge, taste, and skill to finally make a decent drink—and since they offer plenty of non-alcoholic options, everyone can join in on the fun. You can purchase individual tickets or gift certificates to workshops such as Liquid Confidence: Mixology 101, or book them for a holiday shindig so you can give a whole bunch of your friends the gift that keeps on giving (and giving, and giving . . . depending on who you hang out with). Though most classes are hands-on, they also offer tastings, so you and your guests can just sit back, sip, and learn. The best part might be that they'll play "cocktail whisperer," and tailor the menu for their audience, so if, for example, you hate sugary sweet drinks, you won't have to waste your time—or your booze—mixing one. —Jamie Ludwig $60-$95 for gift certificates at hollowleg.com.

2/ Fat Tiger Workshop hat

Streetwear boutique Fat Tiger Workshop first set up in a small Congress Theater storefront four years ago. Founding designers Vic Lloyd, Desmond Owusu, Terrell Jones, and Joe "Freshgoods" Robinson quickly made the space a home for friends, aspiring artists, and established musicians. One day I wandered in to find Chuck Inglish and Sulaiman filming a music video behind the storefront; on another I bought a Save Money shirt during a pop-up helmed by Joey Purp. Fat Tiger has changed locations twice since then, and the owners still make sure its large West Town headquarters is an open-door community space, even as their individual profiles have risen. Robinson has become a streetwear celebrity since he made a one-off clothing line in homage to our previous president, "Thank U Obama" (Chance the Rapper wore one such hoodie while collecting his first Grammy), and he's since been enlisted to make clothes for the Chicago Bears, McDonald's, and the MCA. All four designers make gear for their individual brands, but they also have a run of Fat Tiger clothes. The simple, bold Fat Tiger hat is a great way to show love for all four of these independent, community-driven designers. —Leor Galil $30 for a signature hat at 836 N. Milwaukee, fattigerworkshop.com.

3/ Custom handmade guitar strap from Souldier

In 2004, Chicago musician Jen Tabor started making instrument straps for her friends, and soon began selling them at shows. Nearly 15 years later, her company Souldier, which specializes in hand-cut leather guitar, bass, and banjo straps, has helped support the instruments of artists such as Jeff Tweedy, Tom Petty, and Kim Gordon, and has practically come to have rock-star status of its own. You can find Souldier straps at a number of instrument shops and other retailers throughout the city, or purchase directly through their website, where there's more fun to be had by customizing a strap of your own. Choose between dozens of color and fabric patterns to match anyone's personality and/or artistic aesthetic. And though Souldier is most known for their instrument accessories, their product line also includes camera straps, headbands, wrist cuffs, dog collars, and more, so there are plenty of gift options for your non-musician human and canine friends. —Jamie Ludwig Prices vary at souldier.us.

4/ Fine Prints cassettes

Chicago's rock scene–if you can say there is one single community–is a lot broader than it often gets credited. Local label Fine Prints gets it. Founded by Robby Haynes (who helps run Hermosa studio Strange Magic Recording) and Ziyad Asrar (of Baby Blue, formerly of Whitney), Fine Prints has put out only a handful of cassette releases, but the small catalog shows how weird and wonderful Chicago rock can get. The label launched in August by releasing tapes from prog misfits Mayor Daley, art punks Wage, and synthpop hypnotists Desert Liminal; in October, Haynes and Asrar dropped the second EP by bedroom-pop wizard Adam Schubert, aka Ruins. The acts Fine Prints have worked with don't overlap stylistically, and that's partly why these four cassettes work well as a single package; they're great individual documents, and all together they unintentionally function as a reminder that there's a lot of great music happening in the city beyond the sounds on these tapes. —Leor Galil $7 per cassette at fineprints.bandcamp.com.

5/ Sharkula T-shirt

Can you really claim to be a Chicagoan if you've never met Sharkula? For the past couple decades, the oddball rapper who also answers to Thigahmahjigggee and Dirty Gilligan has roamed around the city's streets, selling his wares hand-to-hand: usually that means CD-Rs of his unpredictable raps housed in a photocopied sheet of paper littered with his drawings. He recently started making his own T-shirts, and his detailed, gritty graffiti style gives his pieces a lived-in quality. Sharkula designs each shirt by hand and no two are identical, which means this is the most unique gift you can give the Chicago hip-hop fan in your life. And, since buying a shirt requires that you call Sharkula, this also gives anyone who has never met him before the opportunity to finally meet a local legend. —Leor Galil Starting at $30 at 773-647-4995.

6/ Experimental Sound Studio tickets

Experimental Sound Studio, founded in 1986 and based in Edgewater since 2006, is one of the city's great incubators of avant-garde and experimental music. The nonprofit's facility houses a full-service recording studio, of course, as well as a small public gallery that hosts exhibitions, workshops, and other events. ESS also provides a home for the Creative Audio Archive, which it describes as "an invaluable collection of recordings, print, and visual ephemera related to avant-garde and exploratory sound and music"—including a trove of Sun Ra material dating back to the 1950s and thousands of improvised and underground shows captured between 1981 and 2006 by Chicago sound recordist Malachi Ritscher. The concert series that ESS presents in its cozy live room, including Option and Oscillations, feature internationally celebrated Chicagoans—drummer Hamid Drake, sound artist Olivia Block, visionary multi-instrumentalists Ben Lamar Gay and Douglas Ewart—as well as renowned out-of-towners such as trumpeter Greg Kelley, saxophonist Don Dietrich, and pedal steel guitarist Susan Alcorn. —Philip Montoro $40 for a pack of five tickets good for any concerts, which usually cost $10 apiece—and if you e-mail info@ess.org in advance to make a reservation, they'll even get you into one of the handful each year that sell out, 5925 N. Ravenswood, 773-998-1069, ess.org.

7/ Ninja Zombie DVD

In 1992, aspiring writer-director Mark Bessenger and a small crew filmed a low-budget Super-8 horror comedy in Chicago, the exurbs, and Wisconsin. No distributor wanted to touch his movie, Ninja Zombie, though I have a little trouble understanding why; the sight of a green, shirtless zombie adeptly fighting off a small army of ninjas would've sold me in 1992, but I was also seven at the time. Bessenger made a few VHS copies for friends, but the film otherwise disappeared. More than two decades later a copy wound up in the hands of cinema fanatic Zack Carlson, who helps run Bleeding Skull, a site and film distributor that documents obscure horror pictures. In 2014, Carlson brought the VHS to his Bleeding Skull collaborators (writer Annie Choi and site founder Joseph Ziemba, an Illinois native) who were so charmed by the goofy, light-footed picture they decided to find a way to release it. Last month, Bleeding Skull and Austin-based nonprofit the American Genre Film Archive co-released Ninja Zombie on DVD. I just hope with this wide release it may soon become a midnight staple. —Leor Galil $13.99 at americangenrefilm.com/releases/ninja-zombie.

About the artists

To accompany our gift guide, we commissioned two local artists to create the gift wrap featured on our two variant covers. To take full advantage of the festivities, pick up a paper copy of this week's Reader.

Justin Clemons from Chicago Lawn is also the Production Manager at Magnolia Printing. His gift wrap features hands spelling "C-H-I-C-A-G-O" in American Sign Language. The piece started as a hand study he painted at age 17 in the program After School Matters, and his instructor noted that it evoked the feeling of people being deaf to the youth of Chicago and their issues. Years later, Justin completed the painting in acrylics. It was featured in Black Creativity Juried Art Exhibition hosted at the Museum of Science+Industry Chicago 2014.

Laura Berger is an artist living in Chicago who paints, sculpts and also animates. Her beautifully minimalistic work often focuses on themes of nature, dreams, or travel. Sometimes, her images feature a host of culturally diverse naked bodies—as appear on one of our variant covers. She is interested in how people create meaning and a sense of belonging to a greater whole.

For more info on Justin's work: justinianart.com. For more info on Laura's work: lauraberger.com.   v

Source: https://www.chicagoreader.com/chicago/chicago-reader-2018-holiday-gift-guide/Content?oid=63481605

[thesixteendegree-blog]

Feeding Two for $27 a Week

Frugality. 

The Millennial generation is one that is monetarily struggling. We are the most educated generation yet here we are, poor as dirt. Why then, for such an academically educated group of people, can we not cook? We all had that home economics class in seventh grade where we baked a pizza, but that was the extent of it. Our education system does not teach practical skills. I wonder if it is seen as a blue-collar trade by our academic high-horse seated overseers? Is learning cos and sin more important than knowing how to feed ourselves? Should navigating a TI-83 be more important than being fluid with a chef’s knife? Practical skills such as cooking then must come from home. From parents. Or in this case, much later in life from a food blog authored by an unknown know-it-all.

Living in near poverty and supporting ourselves, I’ve learned more about cooking cheaply in the past four years than ever before, Living pay-check to pay-check is a good enough slap in the face to get out there and learn how to cook. I will show you how to do it cheaply that produces quality results. 

My menu for last week was:

Honey-Sriracha Glazed Chicken Legs

Mapo Tofu

Chickpea, Tomato, and Spinach Stew

Moroccan Lentil Stew with Spiced Yogurt

Potato-Broccoli Stew

Cantonese Garlicky Eggplant and Tofu

I was able to cook all of this for $27. Let me show you how.

Let me explain a couple things first. This week’s menu will not cost you exactly $27. I now a lot of people who have empty pantries, cupboards, and refrigerators because they do not cook. They sit in a dark room wearing dirty underwear, binging Rick and Morty and feast on Bagel Bites, plummeting their orange claw into a Costco size bucket of cheese-balls. As you begin cooking and cooking a lot, you will build up your stocks. You will have a drawer full of beans and lentils, leftover frozen chicken breasts portioned out, spices, and sauces. For instance, that package with a sliced and smoked pork jowl will last me many meals.

Each baggie was equivalent to 3-5 slices of bacon. I froze them and will pull them out whenever I need a little protein to add depth and flavor to soups/stews. This is what I’m talking about when I say building your stocks. As you cook more, your pantry will begin to fill with essentials and staples. I have a theory this is why people who are starting out to cook are turned away from the act altogether. I’ve had friends complain to me about how expensive dishes are to cook. “I have to buy like five different spices for one dish!” Spices last a long time especially when you buy them whole. Ground spices expire much faster and you have to use more of them to produce the same flavorful results compared with whole spices. And never go buy spices at name-brand grocery stores. They rip you off. Find an international store and source them from there. As for staples like oil and salt, these are used in small amounts and will spread out--last a while. Think of these first time purchases as an investment (another thing we were not taught in school). The bag of potatoes will last me weeks. Hell, even the chicken was able to feed my girlfriend and myself and I had to freeze the leftovers. I also only used one bag of the frozen mustard greens and 1/3 of that bag of green lentils. I overcompensated but was still able to build up my stock. All of these can be used later and you can even plan cheap meals around the left over stocks for next week since you have most of the ingredients. It all compounds eventually. You just have to give it time and keep cooking.

Honey-Sriracha Glazed Chicken Legs

Ingredients

Marinade/Sauce

2 tablespoons soy sauce

3  tablespoons hoisin sauce

2  tablespoons sombal oelek

6 tablespoons Sriracha

3  tablespoons honey

3  tablespoons gochugaru (Korean chili powder)

1 head garlic minced

1″ ginger minced

Chicken

10 pounds chicken legs

Directions

Combine everything from the marinade into a big bowl.

Reserve half of the marinade in a small bowl and set aside.

Here is the gochugaru. This is a pretty big bad in itself, but man, are there some killer recipes you can use this with, my mapo tofu being one of them. It isn’t spicy, rather I use it for color and to add the purest flavor of Korean chilies into the food minus the capsicum (the chemical of spicy) of the actual chili. 

Mix half of the marinade with the chicken and let sit for at least 30 minutes, preferably over night, though make sure to seal it in an airtight bag or a bowl or else your fridge will become a garlic chamber. Lay foil on a baking sheet and grease. There is sugar in this recipe from the honey so it could bake onto the pan which is a pain in the ass to scrub off. With the foil, that won’t be an issue. Preheat oven to 400 degrees and bake for an hour or until the largest leg registers 165 degrees. 

Add the rest of the marinade to a small sauce pan and simmer for 5 minutes. Let chicken cool and peel off all the meat and set in a bowl. Pour now sauce over the meat and serve over rice. Maybe with a vegetable on the side (which I didn’t include in the recipe). 

Before we move on, let’s talk chicken legs. I can find 10 pound bags of them for no more than $5 near me. Wal-Mart usually has this deal. This is America. You have a damn Wal-Mart near you, I know it. They are such a cheap source of protein, not to mention the bones can be saved for chicken stock, though keep in mind they will be stained with the marinade so a spicy Asian soup would be great with those. You can fry legs, bake them, braise them, make soup, roast them, do so many different things they should be your best friend. I’ve seen them go as cheap as $.49 a pound. The cheapest you usually see chicken breasts are about $1.49 with some exceptions for example. Dark meat is better anyways...

Cantonese Garlicky Eggplant and Tofu

Sauce

3 tablespoons hoisin sauce

3 tablespoons light soy sauce (great for stir-fries. Doesn’t muddy sauces down)

1 tablespoon sesame seed oil

2 tablespoons fish sauce

Mushrooms

1 cup water

1 big handful of dried shiitake mushrooms

Stir-Fry

1 block firm tofu, 1″ cubes

5 Japanese eggplants or 2 medium globe eggplants sliced into 1/2″ cubes

5 cloves minced garlic

2 tablespoons red chili flakes

Vegetable oil

Directions 

Cube eggplant in 1/2″ squares. Place in microwavable bowl, cover, and microwave for six minutes. Cube tofu and separate. Mince garlic and separate with red chili flakes. Combine everything for the sauce. Once eggplant is done microwaving, add mushrooms and 1 cup of water to a microwavable bowl and microwave it for 3 minutes. Squeeze water out of logged mushrooms and separate in a bowl. Slice mushrooms into 1/4″ slivers.

Add 1 tablespoon of oil to a ripping hot pan or wok. Add half the eggplant and fry until golden brown, about 5-7 minutes. Empty into a bowl and repeat with the other half of eggplant, salting each batch with a pinch. 

I have a local Indian store right near my apartment where I source most of my vegetables. They usually have about 2-3 pound bags of eggplant on sale (close to expiration so I gotta cook it fast) for about $1.19 a bag. Eggplant is a wonder vegetable. It is soft and meaty and deeply satisfying to eat. There are so many ways to cook it as well. Its versatility is endless as so many countries use it for cooking around the world. I love it for stir-fries because it holds sauce so nicely. 

Add the garlic, chilies, and mushrooms with another tablespoon of oil and saute for 45 seconds.

Add the sauce and the mushroom water to pan. Reduce over high heat stirring for a couple of minutes until it thickens. 

Combine the eggplant and tofu and cook for five minutes on medium until pretty much all the liquid is absorbed. Serve over rice. 

Broccoli and Potato Soup

Soups. If you want to eat cheaply learn how to make good soups. They are simple, can be made healthy, and for the cold nights we have ahead of us, satisfying. They are also nearly idiot proof. They can be made in slow cookers as well, which is the most idiot proof kitchen device ever invented. Hey idiots, learn to make soup! Need to clean out your freezer/pantry/fridge? Make a soup.

Ingredients 

6 medium russet potatoes peeled and chunked into 1″ squares (super cheap sustenance if you don’t go buy organic potatoes at Whole Foods)

6 cups of chicken stock (see my homemade chicken stock recipe)

1 crown of broccoli, florets and stalks separated 

4 slices of bacon

2-3 cloves garlic

2 onions

2 scallions

salt/pepper

2 bay leaves

1 cup cream of half-and-half (not pictured)

2 tablespoons butter (not pictured)

Directions

Cook the bacon until the fat is rendered and the pig is crisp. Add the onions, salt them lightly, and cook for 4 minutes. The size of the onions don’t matter much since all of this will be pureed. You can also pull out the bacon and put it to the side to add in once the soup is prepared for more variation in texture. But we are keeping this simple and fast. 

Add the stock, bay leaves, and potatoes. Bring to a simmer and cook for 10 minutes. 

Add the stems and simmer for 10 minutes. Once the 10 minutes is done fish out the bay leaves.

Turn off the heat and add half the florets. Let sit for two minutes.

Use an immersion blender and puree until smooth. 

If you don’t have one of these, strain the solids from the liquid (saving the liquid) and add to a blender or food processor. Add a cup of cooking liquid and blend until perfectly smooth then return to the pot.

Add the milk and butter and stir until combined. Add the rest of the broccoli and let it sit for three minutes off heat.

Season with salt, pepper, and the scallions and you’re on your way to being full on mere dollars. 

The rest of this food were not my recipes or I forgot to take pictures of the procedure, but I will show you what it all looked liked cooked. 

Mapo Tofu

I have mastered this dish. I forgot to take pictures of the process because I’m an idiot and was seriously hungry. I will make a post about this one soon. But you have to learn how to make this dish. It’s easy. The pantry ingredients last forever, tofu is cheap (if you don’t buy the organic, pressed by nonreactive gold ingot shit they have at most American grocery stores) and it lasts like 6 meals if you spread it over rice. Stay tuned for this one. My last recipe on this was far too complicated for such a simple, humble dish.

Spinach, Garbanzo Bean, and Fresh Tomato Stew

This one came from  Ferran Adrià’s cookbook The Family Meal. Not sure of copyright laws on the internet, so I won’t post the recipe, but it was great. Super simply. Truly idiot proof. I’m sure some Googling will produce copies of this recipe. I want to take this one and put my own twist on it eventually. If you want cheap food that fills you up, go buy a honking bag of dried garbanzo beans. They are so much meatier and far tastier than the canned variety, just require a little more patience and preparation. Not to mention they have an almost eternal shelf-life and a cup of dried beans once re-hydrated doubles in size. I need to do a post just about garbanzo beans...

Moroccan Lentil Stew with a Parsley Yogurt Sauce

This is a recipe from an America’s Test Kitchen slow-cooker cookbook. Absolutely fantastic. Some Googling should produce replicas of this one.

Let’s recap. Soups. Vegetarian based recipes. Low meat or the use of cheap meat. Flavorful bases spread over inexpensive carbs. With a well equipped pantry, you too can make all of this food for about $30. This fed my girlfriend and I for over a week. I think it was 8 days we managed to stretch this. Doing the math, rounded up that is $1.69 a day for food for one person. For those of you in my personal life who have argued with me on this subject, here is irrefutable proof cooking is cheaper than the alternative of eating out. It doesn’t take a lot of skill. It doesn’t take a lot of time. You just have to start cooking more often. Practice makes perfect and cooking is one of those skills that needs constant honing. There is a science behind it all, but what I like the most about is the intuition. The sound onions make in a pan that’s heated just perfectly. Water that goes quiet right before it begins to boil in your pasta pot. The shimmer of oil in a hot pan ready to sear meat. The smell of garlic in oil that is cooked not too long. You can get to that point by smelling burnt garlic. By panicking when your pasta water clumsily clambers over the side of a pan and burns onto your stove in a starchy caked film. Setting a cut of meat in a cold pan and you hear no sizzle. That hot, dry crackle of onions carbonizing in an overheated pan. Mistakes. That’s how you learn. When you nail it the results are satisfying. It is like producing art--creating something with your senses and human instinct. You can be proud of making that soup or cutting that onion with a perfect dice. You can serve that mapo tofu you nailed to friends and family and significant others with pride. You made it. You put your heart and soul and intelligence and intuition into that dish. That is a beautiful and intimate craft worth practicing. 

Get cooking. 

[gelasssoek]

Chankoya Restaurant's Salt-based Chanko Hot Pot.

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chankoya restaurant's salt-based chanko hot pot. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Chankoya Restaurant's Salt-based Chanko Hot Pot is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Chankoya Restaurant's Salt-based Chanko Hot Pot is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chankoya restaurant's salt-based chanko hot pot using 28 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chankoya Restaurant's Salt-based Chanko Hot Pot:

{Make ready of Soup.

{Prepare 750 ml of Water.

{Make ready 150 ml of Alcohol (sake if possible. If using cooking sake, use 50 ml).

{Get 1 tbsp of Chicken stock powder.

{Prepare 5 grams of Salt (seaweed salt or anything with a lot of minerals is best. Sea salt is better than mountain salt).

{Get 1 clove of Garlic (grated).

{Take 1 dash of Ginger (grated).

{Take 1 tbsp of Mirin.

{Get 1 tsp of Soy sauce.

{Get 1 tsp of Sesame oil.

{Take 1/4 of Onion (to bring out the sweetness).

{Get of Chicken meatballs.

{Prepare 250 grams of Ground chicken thigh meat.

{Prepare 1/4 of Onions (finely chopped).

{Prepare 1 dash of White Miso.

{Get 1 dash of Sesame seeds.

{Prepare 1 dash of Sesame oil.

{Make ready 1 of Ginger juice.

{Get of Other Ingredients (use whatever you like).

{Make ready 100 grams of Chicken thigh meat.

{Get 100 grams of Thinly sliced pork.

{Take 1/8 head of Cabbage.

{Prepare 1/2 bunch of Chinese garlic chives.

{Make ready 1 bunch of Mitsuba.

{Prepare 1 of Carrot.

{Get 1 of your choice Mushrooms (Shiitake, Shimeji, Enoki, Maitake, etc.).

{Make ready 1 of Aburaage.

{Get 1 block of Grilled tofu.

Instructions to make Chankoya Restaurant's Salt-based Chanko Hot Pot:

First make soup in a pot. Add all of the ingredients except for the onion and bring to a boil. Taste and cool. At this point, the saltiness should be somewhat strong..

Add onion cut into wedges, into the cooled soup. The sweetness will soak through and create a pleasant taste..

Cut and prepare the necessary ingredients. Since it takes awhile for the carrots to cook through, add to the pot first..

Mix the ingredients for the chicken meatballs well and form into balls using a spoon. *If you don't have ground meat, mince by using a food processor..

Add all of the meat ingredients, and the cabbage and other vegetable ingredients into the soup. After it has boiled well, all you have to do is eat!.

To finish up, you can add Chanpon Noodles, udon, rice, or anything! I have also transformed it into thick starchy sauce!.

So that's going to wrap this up for this exceptional food chankoya restaurant's salt-based chanko hot pot recipe. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!