#tspn

[tiktaalic]

The CW: The Supernatural Network. A feature length film by David Fincher. Coming Fall 2024.

[kcrossvine-art]

Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt 

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion 

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

-----------------------------------------------------------------------------------------------------------

The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt 

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into  rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

[bee-sidebranch]

Reluctant subservience

Some story exposition fot Three Pearls Seven Notches below

i wanna try and actually talk about my oc's properly because as of now it's pretty much just been: "this is Daniel my pookie i love him very much look at him"

Ok so the Iterator in the middle is TPSN, he is a pretty normal guy by my standards, gets along with his peers, does his work. He can be a bit of a pushover and an overthinker, he tends to logic away his feelings and avoid them that way.

He also makes music with math! i imagine it sounds like this. (it's not a rickroll)

In TSPN's local group the Senior had the brilliant idea to repurpose the microstratas computing power, to which a lot of the Cans basic functions are being outsourced, to more efficiently iterate on the Great Problem.

What this would do is basically turn off the Iterators autonomic nervous system so if this is supposed to work without breaking a taboo someone needs to take up the role of the strata...

And big boy 'i can't say no' is relegated to doing so.

In the present of the timeline TSPN is taking care of two Iterators doing this. They've been at it for a prolonged time in a coma like state and it's taking a toll TSPN.

Being essentially a life support system for two other superstructures is a heavy workload and the additional stress of having to mediate between his functioning peers makes him lash out and short tempered.

In the future he will receive a message from Quivering Skies, who will help him with this situation.

ok writing is hard this is it for now, hope this was interesting

if you wanna see more of him his tag is roads not taken!!!!

[bakedbananners]

listen to me. You’re gonna preheat the oven to 350 degree Fahrenheit and you’re gonna melt a stick of putter on the stove in a pan ok? Then you’re gonna add 1 cup sugar and a scoop of brown sugar and melt it then you’re gonna let it cool a bit and pour it into a bowl and crack 2 eggs and add 2 teaspoons vanilla extract and you will whisk for 1 minute until combined. Ok? Then you’re gonna take half cup cocoa powder and half cup flour and sift it together along with a teaspoon of salt, 2 tspn cinnamon, and a dash of cayenne pepper and you’re gonna whisk that together. Then you’re gonna take your wet ingredients and fold them into the dry, mixing only until just incorporated and you’re gonna take some chocolate chips ok and fold them gently in as well. And you’re gonna take a 8x8” pan and grease it and pour the mixture in and bake it until the middle doesn’t jiggle about 30-40 minutes ok? Ok

[posttexasstressdisorder]

Cake For Breakfast

Orange Layer Cake, with Orange Cream Cheese Frosting, that is!

I've been wanting to do an absolutely orange cake for awhile.

I ended up improvising (as usual) on the recipe (which I will type up and post with a reblog) and it came out exactly like I like cake: dense, moist, and packed with flavor.

This is one that should be refrigerated, definitely. We're working with fresh orange juice and zest, so fridging is necessary. It doesn't really matter as far as the immense flavor goes!

The crumb is nigh what I call perfect for a scratch cake. Super-dense, moist, and flecked with orange zest. The orange cream cheese frosting is also flecked with zest and packed with the flavor of fresh orange juice. No artificial orange flavoring or extract needed!

Both the cake and frosting are lightly colored with a few drops of high-quality gel "Sunset Orange" food coloring.

Also made a home-made Orange Sherbert to go with. I will post all the recipe and more pics later today.

--------------------------------

What started all this off was the idea of making a cake that tasted like the old Dreamsicles of the '60s-'70s. The ones made now don't compare...the solution, I figured, had to be the perfect combo of orange and vanilla, so this is what I aimed for.

TO MAKE THE CAKE:

3 cups flour

2 cups granulated sugar

3/4 cup butter (1 1/2 sticks)

2 tspn baking powder

1/2 tspn baking soda

1/2 tspn salt

4 eggs

2 tspns vanilla extract

3/4 cup whole milk

1/3 can of frozen pure orange juice concentrate

The zest of half of a large orange.

6-7 drops Sunset Orange gel food coloring

Procedurally, it's like any other scratch cake: begin by creaming butter/sugar/vanilla together, add eggs one at a time, alternate between adding your liquids and the flour/solids.

Note on creaming the first ingredients: use this time to add the food coloring and freshly grated zest from half of a large navel orange. Set the orange and grater aside to use when making the frosting.

Note on the liquids: take a 2-cup pyrex measuring cup, and pour 3/4 cup whole milk in. Now open the can of frozen orange juice and spoon in enough to bring the level up to 1 and 1/3 cups. Stir/mix the orange juice concentrate into the milk until it is smooth. Alternate adding THAT mix with the dry ingredients until all is used.

Bake at 350 for about 25-30 mins, use toothpick test. Rack in pans for about 15 mins and turn out onto wire racks. Let cool completely before frosting.

Makes 2 9" round layers.

TO MAKE THE FROSTING:

2 8oz bricks cream cheese

3/4 cup butter (stick and a half)

2 lb bag powdered sugar

2 tspn vanilla extract

grated zest of the other half of the large orange, plus the juice from one of the cut halves.

6-7 drops gel Sunset Orange food coloring

Cream together the cream cheese and butter until they are fluffy. Add the vanilla and food coloring, orange zest and keep the mixer going while slowly adding the powdered sugar until it is all in. Add your juice from half of the orange as needed to thin it down to proper consistency/sheen.

I refrigerated the frosting for a few hours while the cake cooled, and then put the entire cake in the fridge, frosted, uncut, overnight, to set the outside of the frosting and make for easy cutting.

TO MAKE THE ORANGE SHERBERT:

1 2/3 cans frozen pure pulp-free orange juice concentrate

1 can sweetened condensed milk (Eagle Brand, etc)

1 3/4 cups granulated sugar

2 tspns vanilla extract

1 quart heavy whipping cream

5-6 drops of Sunset Orange food coloring.

Use the whip attachment of the mixer and mix the orange juice concentrate with the sweetened canned milk, food coloring and vanilla. Slowly ramp up the speed until it is beginning to whip. slowly pour in the quart of whipping cream, and then add the sugar as the mixture whips on the highest speed. Give it about 5-6 minutes or longer, and you will have stiff peaks (or close too), and a near soft-serve consistency. Pour immediately into two loaf pans and cover with plastic wrap and freeze for at least 24 hours before serving.

[msoliviaswift]

my ttpd bingo card!! let's see how many of these i get right 🤔

[stuckkonmars]

hi how are you doing? How’s your day been? How have you been holding the loneliness lately?

also, do you feel good about sharing your grandmas green bean recipe??? (It’s ok if not)

hi hello sorry i never get asks lol so took me ages to even notice this! this was sent yesterday so i will answer for yesterday: i passed all my exams despite battling the flu and a horrendous depression spiral so i am Stoked lmao

in terms of the recipe i will be honest i have no measurements it's been a process of figuring out what she's used and then just experimenting lol but i can try:

250g green beans (they come in 250g bags here so i just go off that and multiply depending on how much i want) 1 diced onion (paknsave calls them brown onions so do with that what you will, but definitely not red onion)

(all of these measurements below are hand wavey estimates cause that's how I learnt lol)

2 Tbspn garam marsala 1/2 tspn tumeric (it stains everything so i try avoid using more than i have to) chilli powder to your taste (vibes based, i like a lot) grated ginger (once again, vibes based) ~1 tspn diced garlic (i use the jar kind i fully think this is for the smell alone i can never taste it) salt (shockingly! also vibes based)

throw the onion in some hot oil, let it cook till brown (add your garlic like halfway through). add spices and once onions are coated, add your beans. the cook time is depending on what you like really - i like them fairly raw still (aka still crunchy) so just taste and make the call for yourself.

once again, all vibes based cause that's how she cooks and more or less how i cook. i'm like 99.99% sure it's based off of a Charmaine Solomon recipe so remind me later to get my cookbook out and take a photo if you want

[ebonyheartnet]

Okay, so here’s an extremely simple recipe that’s gotten me through the last few low spoon months. It freezes well, and I’m able to get about five or six meals out of it.

The base recipe is naturally gluten free. So long as you customize accordingly, it’s also extremely friendly to most allergies (bc god knows I have damn near all of them).

For those with texture issues, the chicken comes out almost like it’s stewed and the vegetables are very soft without being wet. As for the oats, they’re more of a rice or fresh pasta texture, not mushy or porridge like if you nail the moisture content. Though there is a good bit of browning, especially if you add the baking soda, nothing’s really crunchy. You can add a bit of crunch by putting the portion you want to eat back in the rice cooker for a few minutes on high/cook.

Equipment:

-14 cup rice cooker (mine is by aroma housewares and is about $25 USD on Amazon rn)

-plastic/silicone/wooden spatula or spoon

-Tupperware and/or quart sized freezer bags

Ingredients:

-1 tbs of oil of your choice (ghee, olive oil, etc. you decide what flavor works best with what you want to eat and go for it)

-1/2 lbs of frozen riced cauliflower (you can use whatever small, hardy vegetables you like, this is just what I can eat)

-herbs and spices of your choice

-1/4 tspn of baking soda (optional, but helps with browning)

-roughly 3.5 lbs of boneless skinless chicken thighs

-2 cups chopped leafy greens (I use either arugula, bok choy or napa cabbage, but literally anything works)

-about 4 cups rolled oats

-salt to taste

-optional pinch of sugar

Instructions:

1.) Turn on rice cooker. If you have one like mine, hold it down to meet the weight requirement and switch to cook.

2.) Add your oil, then add cauliflower and salt + herbs + optional baking soda.

3.) Open and salt chicken, then place in the pot. Stir until everything is covered in cauliflower + herbs, then cover and let sit for 20 minutes. (If using a leafy green with a hard stem, add stems now.)

4.) Stir thoroughly, until browned bits at bottom are evenly distributed and chicken has started shredding. Add your leafy greens, then stir in oats in two batches with an additional pinch of salt. Keep stirring until all oats are damp, adding up to 1/2 cup water if needed.

5.) Cover and let cook for at least 10 to 15 minutes. Stir and serve, or package in Tupperware/ziplock.

Variations I’ve made:

-2 tbs minced ginger + 1/4 cup mint for herbs. I used napa cabbage and bok choy for my greens, and 1/2 a cup of the oats was replaced with homemade cranberry granola.

-1 sprig of rosemary + 5 leaves of fresh sage + 6 sprigs of fresh thyme for herbs. Used some very spicy arugula for my greens and served with cranberry sauce.

Notes:

This recipe is for whoever needs it, and all I have is one request:

Please don’t offer me suggestions.

I’m aware what I’ve done is pretty bland, but there are severe dietary restrictions interfering with what was once a thriving spice cabinet. Tell other folks your ideas, help each other out, etc. just don’t say that I should cook it differently bc that’s a block for my own sake.

On a more positive note, the main reason why this is formatted the way it is is that, honestly, it’s the way I’ve always preferred to cook. Give me my base recipe, a couple fill-in-the-blanks, and then suggestions so that I can start thinking. You can add aromatics, swap out the cauliflower, etc. Do whatever you want, just eat a thing! :D

[filmnoirsbian]

hi!!! like forever ago you mentioned dairy-free eggnog, and I was wondering if you would share the recipe? ❤️

4 egg yolks, 3 tbsp maple syrup, 3 cups oat milk, 1/2 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla extract, however much liquor u want (I prefer bourbon). Blend it all together then serve warm or chilled or, as I like to do, add it to some coffee :)

[patchesjam]

okay first of all, i did not know profiteroles were spelt that way lmao who allowed that, but second, did you make them yourself? and if so, how easy/hard was it, ive been tempted for a while but baking/cooking intimidates the shit out of me

its the british way i dont know if its spelt differently elsewhere 😭

but its not enourmously complicated, and quite a forgiving recipe compared to a lot of baking/! theres several steps and it takes a bit of time but i havent fucked up the recipie yet! this what i do lol:

Ingredients - Serves 6

50g butter (preferably unsalted), cut into cubes

2 tbsp caster sugar

75g strong white flour, sifted with a pinch of fine sea salt

2 eggs, lightly beaten

300ml double cream

few drops vanilla extract

50g cocoa powder

175g caster sugar



STEP 1 Heat the oven to 220(430F)/200C(390F). Put the butter and 2 tsp of the caster sugar in a saucepan with 150ml (2/3 cup) water. Place the pan over low heat until the butter and sugar have melted, then bring to a boil. Take off the heat, add the flour all at once, and beat until the dough comes away from the sides of the pan.

STEP 2 Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture. Rinse two baking trays with cold water, shaking off most of the excess so they are still slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon tspn-sized blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut/poke a small slit in the base of each one. Cool on a wire rack.

STEP 3 Meanwhile, whip the cream until just holding its shape. Whisk/stir in the remaining sugar and a few drops of vanilla extract. Pipe in the sweetened cream and pile them up on a plate (if you don't have piping equipment, cut it in half and spoon it in).

STEP 4 Sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over low heat until dissolved. Bring to a boil for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, and cook for 1 min more. Pour over the profiteroles.

[tiktaalic]

My vision

[thesixthcrow]

[source]

honey garlic chili crisp noodles by stealth_health_life

ingredients under the cut!

Per serving (makes 5)

505 Calories | 40g Protein | 63g Carbs | 11g Fat

Ingredients:

25oz chicken breast (tenderized/flattened) (700 grams) 1 tablespoon garlic 1 tablespoon salt 1 teaspoon paprika 1 teaspoon pepper 1 tablespoon soy sauce 1 tablespoon chili crisp 1 tablespoon honey 1 tablespoon sriracha 5 dried ramen packets (400g of noodles)* *the brand I used (Momofuku, found at Whole Foods) comes with a sauce packet which can be used for the same macros

Sauce: 1 tspn corn starch 75g Soy Sauce 25g Miso 25g Chili Crisp or Chili Oil 10g Sesame Oil 10g Honey Garnish with chili crisp, sesame seeds, and green onions

[thatkirisame]

Whoops, misread tspn for tblspn. Guess my kabocha nimono is gonna cone out extra soy saucy.

[spoop-dee-boop]

What’s up gamers Imma give you a ressipy:

Sour cream banana bars! Aka the best thing I’ve ever put in my face

Ingredients for the bars:

1 c sour cream

1 1/2 cup sugar

1/2 c butter (should be soft, don’t be like me)

2 eggs

1 1/2 cup ripe bananas (just put 3 large ones in there)

2 tspn vanilla

2 c flour

1 1/2 tspn baking soda

1/2 tspn salt

Combine, put on a 18x13 sheet pan and bake at 350 for 20-25 minutes!

The Glaze

1 c powdered sugar

2 Tbsp butter

2 Tbsp milk

1 tsp vanilla

1/4 tsp almond extract

Brown the butter, then immediately add milk and sugar. Once combined remove from heat and immediately add extracts! Pour on bars immediately after they come out of the oven!

You’re welcome~

[posttexasstressdisorder]

Chocolate Chip Banana Muffins

Made these last night, had three bananas to use so I improvised on a muffin recipe I've used for a long time. When you've done this as long as I have, you learn how much of each ingredient you'll have to adjust to fit what you've got to work with. After awhile, it's just instinct.

These turned out just about exactly what I generally shoot for: a dense but soft crumb, packed with whatever extra ingredient (choc chips, blueberries, etc), golden brown and crispy tops, tender and moist below.

I'll post the recipe later tonight...got kiddo's spring band concert, and I think it's going to be the first one with her playing violin instead of trumpet.

Ingredients:

3/4 cup (stick and a half) salted butter

2 cups granulated sugar

3 over-ripe bananas, mashed

4 eggs

4 1/2 tspns baking powder

2 tspns vanilla

1 tspn cinnamon

1 tspn kosher salt

3 to 3 1/2 cups flour

2 cups chocolate chips

3/4 to 1 cup buttermilk

Sprinkling sugar crystals

PREHEAT OVEN TO 400 DEGREES, Rack in center of oven.

Cream the butter, sugar, baking powder, vanilla, cinnamon and salt until fluffy. Add the eggs, one at a time, beating thoroughly between each. Keep the mixer going and add the mashed bananas and the buttermilk. Beat thoroughly, making sure the ingredients are all incorporated, turn the mixer to lowest speed and slowly add the flour, 1/2 cup at a time, until you have a thick, creamy batter. Add the chocolate chips and mix for a few seconds to distribute. Fill your large muffin cups to the top, and coat the tops with a liberal sprinkling of sprinkling crystals. Bake at 400 for 24-25 minutes, until golden-brown. Cool in pans for 20 minutes, then on a wire cooling rack until totally cooled.

Baker's privilege to have one while steaming hot, fresh out of the oven ;-)

These keep VERY well, thanks to the butter, eggs, and buttermilk. Fine on the countertop under a cake bell for at least 3-4 days, if they last that long!

[r3l4ps3b4by]

tastiest low cal salad - 105 cals according to myfitnesspal!

• 1 cup spinach: 7 cal

• 0.5 cup coleslaw mix: 8 cals

• 0.5 cup iceberg salad mix: 5 cals

• 3 mini cucumbers peeled into strips: 24 cals

DRESSING

• 1 tbsp thai chili garlic paste: 0 cal

• 1 tbsp low sodium soy sauce: 8 cals

• juice of half a lemon: about 6-10 cals( i counted it as 10)

• 1 tspn sesame oil: 41 cals (you don’t have to use this it does add a lot of cals but i like the flavor)

• 1 tbsp rice vinegar: 0 cal

I let the dressing sit on the salad for a little so the cucumbers and veggies could soak up that almost pickle flavor, and it’s really delicious and spicy which helps with pacing