#white rice with peas on the bottom

[gracegeorge]

My dinner tonight was fire

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.

[mariacallous]

The Bukharian Jewish community, while little known by the world’s broader Jewish population, is certainly no stranger to the kitchen. With historical exposure to multifarious global influences, from Central Asia to Eastern Europe to everything picked up along the Silk Road, Bukharian cuisine reflects profound cultural fusion while maintaining its own unique flair. Here are eight essential Bukharian dishes that are worth a try:

Bakhsh

A staple in any Bukharian Jewish household, bakhsh is a rice dish easily recognizable for its distinctive green hue, which results from the addition of green herbs like cilantro and dill. Finely chopped meat or chicken, onions and other aromatics also feature prominently. Bakhsh is cooked using two primary methods — either by gradually layering the ingredients in a pot or submerging a bag with all the ingredients in boiling water. The latter preparation method, which allows the dish to be pre-cooked, was traditionally favored by Shabbat observers. 

Osh Sovo

Another meal created to accommodate Shabbat, osh sovo is a slow-cooked fruity, meaty rice dish that is commonly served for Saturday lunch after being cooked overnight, beginning before the onset of Shabbat. The fruits incorporated into the rice are typically tangy and dry, often including prunes or dried apricots. Vegetables (such as tomatoes, carrots and potatoes) and spices (paprika or turmeric) are also thrown into the mix. The result is an incredibly silky, sweet-and-sour dish that’s a cross between a stew and a risotto. 

Kov Roghan

This dish is simplicity at its finest — soft potato wedges are simmered with cubes of either chicken or meat in a broth to make for a heart- and soul-nourishing meal. Some soak up the remaining broth on the plate with lepyoshka, a round Uzbek bread adopted by Bukharians. 

Osh Palov

As Uzbekistan’s national dish, osh palov (also commonly called plov) has been adopted into a beloved food enjoyed at all sorts of Bukharian gatherings. To prepare it, chopped lamb is browned at the bottom of a large pot, after which thinly sliced carrots and onions are added, all topped with sticky and often oily white rice. Raisins, chickpeas and whole heads of garlic also typically adorn a large platter of plov, which often serves as the final course at large Bukharian dinners.

Osh Piyozi

Adopted from Afghan culture along the Silk Road, osh piyozi consists of softened, bite-sized stuffed onions. Fillings typically consist of a mixture of ground meat and rice, and the onions are often served in a sauce featuring tomatoes, dried fruits and peas, giving tasters a melt-in-your-mouth, umami bite. 

Samsa

A cousin of Indian samosas, this baked savory pastry consists of triangle-shaped laminated dough filled with anything from ground meat and onions to pumpkin. While Uzbek households use butter or ghee as a laminate, Bukharians typically use non-dairy fats or opt for a non-laminated dough in order to maintain kashrut. One can often find a spicy tomato sauce beside a serving of samsa, which is meant to be drizzled into an opening in the pastry shell. 

Sirkoniz

This rice dish can be perceived as a variation on osh palov, setting itself apart in two main ways: its distinct garlicky flavor and the fact that it is almost always served cold, another ancient Bukharian strategy for eating enjoyably while observing Shabbat. 

Manti

Adopted from Uzbek cuisine, manti are traditional steamed dumplings stuffed with ground beef and diced onions, often served with the same spicy tomato sauce used for samsa. Unlike some variations across the Caucasus, Bukharian manti are distinctly large, usually requiring a few bites to finish.

[exhausted-archivist]

ALT

Flora of Thedas Master List

Master list of all the flora in Thedas, mentioned or seen.

Additional notes on certain items will be listed at the bottom, for items marked with asterisks, see the key below for a brief explanation and the Game assets and Additional Notes and Trivia section at the bottom. Sources are listed at the very end and this time linked.

For other lists here are posts for: Real Plants in Thedas

Key: * - Name comes from the asset file name ** - Name not provided but identified based on the textures used on the asset. *** - See Additional Notes and Trivia.

General Flora: Flowers and Foliage

Acacia*: Black Wood*

Andraste's Grace

Ardent Blossom

Ash

Aspen

Banyan Tree*

Barbwood

Beech Tree

Belladonna

Birch: White Birch*

Blackthorn

Bluebell

Borage

Boswellia

Boxwood*

Buttercup

Cactus: Pear Cactus*

Cattail*

Cedar: Red Cedar

Chicory

Clover: Forest Clover*

Coleus**

Cosmos

Cotton

Crape Myrtle

Cypress: Italian Cypress*, Topiary Cypress*

Daffodil

Daisy: Marguerite

Dandelion

Dog-rose

Dogwood*

Elephant Ear*

Elm

Fade Berry*

Felicidus Aria

Fern: Red Fern*, Sword Fern*

Fir

Flax

Foxleaf*

Frangipani

Gorse

Harlot's Blush

Hawthorn

Hay

Hemp

Hensbane

Hero Tree*

Hollyhock

Honeysuckle

Iris

Ironbark

Ironwood***

Itchweed

Ivy

Jasmin

Larch

Lichen: Glowing Lichen

Lilac

Lily: Calla Lily**, Water Lily

Lotus

Maple

Marigold

Moss: Oakmoss, Redmoss, Tree-Moss

Nightshade

Northern Prickleweed

Oak: Serault Oak

Orchid

Palm Tree: Curly Palm*, Fan Palm*

Pansy

Peony

Pine: Chir Pine*, Stone Pine

Ponga Tree*

Poppy

Prickle-burrs

Redwood*

Rose: Climbing Rose

Rowan

Sandalwood

Seaweed

Snapdragon

Spruce

Sugar Cane

Sundew

Sunflower

Sylvanwood

Tahanis

Thistle

Trex*

Trullium

Vasanthum

Violet

Walnut: Black Walnut

Waterweed*

Wilds Flower

Willow

Witchhazel*

Wysteria

Yew

Fruits

Apple: Applewood Apple, Green Apple, Golden Apple, Red Apple

Apricot

Banana

Berries: Blackberry, Blueberry, Bramble Berry, Cranberry, Elderberry, Raspberry, Strawberry

Cherry

Citron

Coco, Chocolate

Coconut

Coffee

Currants: Black Currant

Fig

Grape

Lemon

Lime

Melon

Nuts: Almonds, Chestnut, Hognut, Peanuts

Olives

Orange: Sweet Orange

Palm Fruit: Date

Passion Fruit

Peach

Pear: Bradford Pear*

Plum

Pomegranate

Grains

Barley

Oats

Rice

Ryott

Wheat

Vegetables

Artichoke

Beans: Bush Bean, Green Bean, Pale Bean, White Bean

Beets

Bell Peppers: Red Bell Peppers

Cabbage

Capers

Carrot

Celery

Chive

Corn

Cucumber

Daikon Radish*

Eggplant

Fennel

Onion: Red Onion, Sweet Onion, White Onion

Pea

Peppers: Antivan Pepper, Green Pepper, Hot Pepper, Hot Red Pepper, Sweet Pepper

Potato

Radish

Spinach

Squash: Baby Pumpkin, Marrow Squash, Pumpkin, String Squash

Tomato

Turnip

Fungus of Thedas

Deep Mushrooms

Bleeding Russula

Blightcap

Blighted Morel

Brimstone Mushroom

Deep Mushroom

Destroying Spirit

Ghoul's Mushroom

Unnamed Mushroom Ortan Thaig

Surface Mushrooms

Beetle Spore

Drakevein

Field Mushroom

Gasbloom*

Sponge Root***

Toadstool

Truffle

Morel***

Unnamed Glowing Mushroom***

Unnamed Mushroom***

Spices

Allspice

Antivan Cord-Seed

Cardamom

Cinnamon

Clove

Cumin, Cumin Seed

Dill, Dill Seed

Juniper

Licorice

Mace

Mustard

Nutmeg

Pepper: Black Pepper

Peppercorn: Black Peppercorn

Saffron

Vanilla

ALT

Herbs of Thedas

Herbs count as anything that Dragon Age has classified as an herb (whether technically correct or not), plants that are used as herbs in real life. These do not include mushrooms, fungi, or deep mushrooms simply for ease of organization.

Amrita Vein

Andraste's Mantle

Arbor Blessing

Basil

Bay

Catsbane

Crystal Grace

Deathroot: Arcanist Deathroot, Lunatic's Deathroot

Dragonthorn

Elfroot/Canavaris: Bitter Elfroot, Gossamer Elfroot, Royal Elfroot

Embrium: Dark Embrium, Salubrious Embrium

Felandaris

Foxite

Garlic

Ghoul's Beard

Ginger

Heatherum

Lavender

Lotus: Black Lotus, Blood Lotus, Dawn Lotus

Madcap

Mint: Anderfel's Mint, Foxmint, Peppermint

Mintroot - Not a true mint based on its description and the fact that it grows on trees.

Oregano

Parsley

Prophet's Laurel

Rashvine

Rashvine Nettle

Redleaf

Rosemary

Sage

Spindleweed: Verdant Spindleweed

Stripweed

Thyme

Vandal Aria

Winterberry***

Witherstalk

Star Anise

Wormwood

Wormroot***

Game Assets Notes

These are plants shown in Dragon Age but aren't named in universe, just in their model files or through identification of the textures. Since most filler plant textures are just that of real world plants.

**NOTE:** When I mention they are not the known name of any plant, this comes with the caveat of being popular common names. Common names are highly variable and inconsistent. They depend on regional knowledge and association. Some travel farther than others. Common names are also not reliable identifiers.

Acacia: Black Wood ~ Note: Black Wood is a type of acacia. Both acacia and black wood are named assets.

Artichoke ~ Note: Identification comes from asset name, the artichoke flower is used as ornamentation of a box.

Banyan Tree

Boxwood ~ A type of shrub, identification comes from asset name.

Bradford Pear ~ Their fruits are edible, however their flowers are known to emit a smell akin to rotting meat. Identification comes from asset name.

Calla Lily ~ Note: Not named but identified by the texture used. It is seen in Val Royeaux planters.

Cattail ~ Note: Seen through out DAO and DAI, identification comes from asset name.

Coleus ~ Note: Not named but identified by the texture used. It is seen in Val Royeaux planters and in the Frostback Basin.

Crape Myrtle

Cypress: Italian Cypress, Topiary Cypress ~ Note: In terms of the Italian Cypress, in world it wouldl likely be called the "Antivan Cypress" given that Antiva is pulling from Italian culture, food, environments, and other inspirational elements. Cypress is a plant that is named in canon.

Daikon Radish ~ Note: Found on Dennet's farm, identification comes from asset name.

Dogwood

Elephant Ear ~ Note: Foliage found in the Frostback Basin, identification comes from asset name.

Fade Berry

Fern: Red Fern, Sword Fern ~ Note: The red fern isn't a real plant and therefore can be considered unique to Thedas. In contrast the sword fern is a real plant. Identification comes from the asset name for both of these ferns.

Forest Clover

Foxleaf ~ Note: This is another plant that is not real, no plant has this common name as far as I could find.

Gasbloom ~ Note: Seen in the Arbor Wilds, the Frostback Basin some elven ruins, and the elven ruins of multiplayer levels. Their identification comes from the asset name. There are two versions of the texture the "fixed" version is used in JoH dlc and thus explains the difference in appearance. This is not the name of a known mushroom.

Hero Tree

Palm: Curly Palm, Fan Palm ~ Note: Both palms are seen in the Frostback Basin, both are identified by their named assets.

Pear Cactus ~ Note: Found in the Frostback Basin, identification comes from the asset name.

Pine: Chir Pine

Ponga Tree ~ Note: Also known as the 'Tree Fern'. This is the tree you see in Val Royeaux garden as coming from Par Vollen, and throughout the Arbor Wilds.

Redwood ~ Note: Identified by the name of the file asset. Found in the Winter Palace, Exalted Plains, and on multiplayer maps.

Snapdragon

Trex

Waterweed ~ Note: In real life this is an entire genus not one particular plant. Though the six plants in this genus do share the common name of waterweed.

White Birch

Witchhazel

Additional Notes and Trivia

Ironwood - Unclear if this is an alternative name, the actual name of the plant, or both.

Morel - This mushroom is inferred due to the existence of Blighted Morel. However it is not explicitly specified there is a non-blighted morel.

Sponge Root - Though canonical as it is mentioned and shown in World of Thedas vol. 2 on pg. 138 with a collection of deep mushroom and surface mushroom illustrations. This mushroom was cut twice from Inquisition. It was cut from the base game as a craftable, it had a much different appearance from its final design, and then it was cut again from Trespasser. It does however still make an appearance in Inquisition as the inventory icon for Crystal Grace.

Unnamed Glowing Mushroom Is mentioned in multiplayer when there are two Lukas playing.

Unnamed Mushroom These brown mushrooms are seen in the Fallow Mire and the Frostback Basin. They are shown in two different sizes ranging from shorter than a dwarf to taller than one.

There is one unlisted mushroom, its assets is named "red mushroom" and thus is identified by textures. These is not a canon name but is included for completeness. Amanita Muscaria: More commonly know as fly agaric or fly amanita, the red top with white spots is an iconic in its imagery. You will find large swaths of these mushrooms in the Frostback Basin. Their assets is named "Red Mushroom".

Winterberry is a real plant. However, from what we see in DA2, it does not the same as the plant we have in the real world, just a shared common name.

Wormroot is another real plant name. However, due to the description in The Calling, it does not seem to be the same plant. In The Calling it is used to treat the venom of a giant spider. The real world plant is used to treat parasites in the gut and does not seem to hold any shared uses in folk lore, folk medicine, or western medicine practices.

Sources

Dragon Age Origins + DLCs Dragon Age 2 Dragon Age Last Court Dragon Age Inquisition + DLCs Dragon Age TTRPG Core Rulebook Dragon Age TTRPG Blood of Ferelden Dragon Age TTRPG: Creatures of Thedas: Wyvern

World of Thedas Vol. 1 and Vol. 2 Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paying the Ferryman Short Story: Riddle in the Truth Short Story: The Wake

Origins Andraste's Grace Codex: The Bercillian Forest Codex: Falon'Din: Friend of the Dead, the Guide Codex: Feast Day Fish Codex: The History of Soldier's Peak: Chapter 3 Codex: Ironbark Codex: A Note from the Honnleath Village Council Codex: Sylaise: The Hearthkeeper Codex: Sylvan Codex: A Tattered Shopping List Item: Concentrator Agent Item: Deep Mushroom Item: Figurine Item: Madcap Bulb Item: Rare Antivan Brandy Item: Rashvine Nettle Item: Spirit Charm Item: Spirit Cord Item: Sugar Cake Item: Swift Salve Item: West Hill Brandy Item: Wilds Flower

DA 2 Ambrosia Bianca (Crossbow) Ironwood Clearing Codex: Deathroot Codex: Deep Mushroom Codex: Embrium Codex: Felandaris Codex: The Hedge Witch Codex: Spindleweed Item: Carved Ironwood Buttons Item: Harlot's Blush Quest: Hard to Stomach Quest: The Long Road Quest: Tranquility Weapon: The Celebrant Weapon: Ironwood Shield Weapon: Ironwood Warblade

Inquisition Codex: Amrita Vein Codex: Arbor Blessing Codex: Avvar Cuisine Codex: Black Lotus Codex: Blood Lotus Codex: Bottles of Thedas Codex: Crystal Grace Codex: Elfroot Codex: Ghoul's Beard Codex: The Girl in Red Crossing Codex: Hard in Hightown Chapter 7 Codex: Hard in Hightown Chapter 10 Codex: Mediations and Odes to Bees Codex: Notes on Palace Guests Codex: The Orlesian Civil War Codex: Prophet's Laurel Codex: Rashvine Codex: Rashvine Nettle Codex: Vandal Aria Codex: Vivienne's Alchemy Notes Codex: Waterlogged Diary Codex: Witherstalk Note: Betta's Traveling Journal Note: Carta Note on Security Note: Field Notes Note: The Gilded Horn's Drink List Note: Knight-Captain's Orders Note: Love Letter Note: A Note from Skyhold's Kitchens Note: A Note from Skyhold's Kitchens, Again War Table: The Dance with the Dowager: The Allemande Item: Ardent Blossom

Last Court The Abbess' Road The Anchoress Arrival of the Divine The Feast is Ending Fires Flames of Freedom Good Neighbors Heartwood Feast The Hounds The Lord of the Wood Comes a-Calling The Purveyor of Teas Road and River A Swift Stream Thieves! Unofficial Meeting

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[sakuramidnight15]

-RSA OC Information-

Character Bio

Name: Caoimhe Dulcie

(Japanese: カオイムヘ・ダルシー)

Romaji: Kaoimuhe Darushī

Quote: "Greetings, how may I be in serve you with one of my baked treats? It's on the table."

V/A: Takanashi Kengo (Japanese)

Gender: Male

Age: 19

Birthday: October 29

Star Sign: Scorpio

Eye Color: Caramel Biege

Hair Color: Charm Pink

Height: 179 cm

Race: Human

Homeland: Kingdom of Priamonia (Second Land District)

Family: Unnamed Two Mothers

Unnamed Grandparents

_________________________________________

School Status and Fun Facts

Dorm: Fableheart (@jasdiary)

School Year: Third

Class: 3-C (Same Class with Miriam and Achlys)

Student no. 29

Occupation: Student

Chef Pâtissier in training

Part-time Waiter

Club: Cooking Club

Best Subject: Magic History, P.E., Potions, and Literature

Dominant Hand: Ambidextrous

Favorite Color: Shades of Light Beige, Brown, White, and Yellow

Favorite Food: Mostly anything edible, Donuts, BBQ, Fried Spicy Rice, Fried Meat (Thigh and Rib Meats), Warm Tea (In Various Flavours, Butterfly Pea Tea as his favourite), Pie (In Various Flavours), Asian Food (Mostly)

Least Favorite Food: Frog Meat, Overburnt Food (Mostly), Food was served expired (Absolutely Not), Beef, Sour Candies, Jawbreakers (Mostly), Rock-stone Cookies (Mostly)

Likes: Pastry Making (Mostly), Styling Ribbons (On any material), Studying other recipes, Paying efforts off, Sugar-glass artwork making, Reading Novels (They are mostly gorish and spicy sometimes), Taste-testing Other People's Desserts (Miriam for one example)

Dislikes: Noisy Places, Getting interrupted (Mostly), People Wasting his Time, Getting Canceled Last Second (Mostly, but pissed), Disrespectfulness (Mostly), Untidiness, Wealthy People (Mostly), Strict Standards from Nobles (Mostly, But in pure silence), Someone Tampering Food (Mostly), Food Poisoning (Mostly),

Hobbies: Pastry Making (Mostly), Styling Ribbons (Mostly, especially for decorations), Cooking (Mostly), Studying Other Recipes, Sugar Glass Artwork, Reading Novels (Mostly, they are mostly gorish and spicy sometimes), Being a taste-testing, Showing Basics Styles (Mostly, for on cooking and hair styling)

Talents: Extreme Acrobatics, High IQ, High Stamina, Physical Self-defense, Castor Abilities, Polearm Skills, Extreme Debate Skills, Taekwondo Skills,

Nicknames: Cao (From his family and friends)

Caoimhe-senpai or Dulcie-senpai (From the freshmen students)

Coco (From Celestine, although it was a light tease though)

Omi (From Miriam)

Caomi (From Xander)

Other Nicknames:

N/A

_________________________________________

Appearance and Personality

Appearance: Caoimhe has a tall muscular male body figure but the figure itself looked slender than what's been explained but according to him he has been himself fit regardless of the results of his physics status. He has long charm pink colored long hair that reached to the bottom of his foot heels and has caramel beige colored eyes. Caoimhe is known for his generosity and patience, although he tends to be rather startlesome yet sweet.

Personality: Born and was raised within the second district in the Kingdom of Priamonia by rather a large family, Caoimhe in a young age back then studied into the family business whenever he sees his family members running the main store that resides near the gates of the third district. Despite his enthusiasm of the family's business and somehow viewed to study its culinary traditions, he's often taken the basics before learning elsewhere which his family members finds it a bit worrisome at the least till he manages it himself. Despite not wanting to worry his family much, he assures them that he'll stick to the beginner levels before reaching to another route way.

This most likely continue on as he grows older and is now assisting the store, morefully when he's serving the customers, but at the kitchen is where he practices his skills away from the public eye.

The current Caoimhe we're seeing in the present timeline is known for his generosity and interesting aspirations alongside with his patience within his exterior through from others within the academy, though he tends to be rather startlesome sometimes whenever his concentration had been interrupted, which caused him to be a little fussy afterward as he calmed himself down. Morefully he's on the patience side than getting fussy sometimes, although he's completely balanced on with his emotions and keeps them under control. He's mostly seen with Westyn's and his group around at campus or often seen with Lucia within the dormitory buildings.

Whenever he's with his fellow rift buddies, he's mostly feels normal but adding the mess and chaos that happens, Caoimhe just sighed until he gets dragged into the mess. Regardless of that, he never felt tired whenever it happens.

Aside from his main exterior from his main personality around from random people he sees and interacts only once, he's mostly sweet than being fussy. Morefully he knows how to settle the mood whenever he's in a room filled with people such as the dorm itself or other places. Caoimhe eventually knows his way around, especially entertaining people with his culinary skills that he'd been practicing while growing up from his childhood memories. Though he seems to look a bit cute whenever he fuss a few things a little bit, especially whenever he's busy with his work.

Sometimes there are ideas of tendency to go off balance from main front and sidelines if things didn't go smoothly, especially if he ever get involved by dragging it down with it, not like it's been asked for it. Caoimhe himself can keep his facial expression at firm pace whenever he puts up an act, but not for his emotions stirring up inside of it. A few words wouldn't hurt unless anyone who shouts it back wants it, a slight convincing of cruelty won't hurt anyone but he less cares likely of how he feels towards it and would be serious about it, put a bit of adding when it comes to reputation then everything falls apart such as the food being spoiled through the process or from the start...

Aspiring when it comes to talents within the bakeshop, though there are days that he needs to calm himself a bit though, that's when his fellow friends would say about him.

_________________________________________

Trivia

-The name 'Caoimhe' means 'beautiful'. It has been well-used in English-speaking countries and particularly in Ireland from the same root as the masculine name, while his surname 'Dulcie' from the Latin word dulcis, meaning "sweet," and is also the Spanish word for "candy." It's related to the name Dulce, a traditional Roman name that Cervantes drew inspiration from when naming Dulcinea, the chosen lady of erratic knight Don Quixote.

-He's based on Ginger Breadhouse, from the Ever After High Franchise and Series.

-Aside from his skills within the kitchen. He knows how to brew various yet new tea flavours. Classics or a new one.

-He hates seeing food getting wasted.

-Often picked as a taste-tester whenever someone asks him to.

-Knows how to style and tie ribbons, either on decorating the food or on hair.

-Keeps his mental hygiene in check. Very likely.

-He fusses sometimes but in less serious-like manner, though it looked pretty cute to see it happen if you want to.

-He and Xander are childhood friends regardless of the two being in different districts, the two kept in contact till now. Though Xander often questions Caoimhe's sexuality, which puts the latter in so much of confusion.

-He's mostly neutral with his dorm mates aside from Lucia, although he's often slight popular for his cooking and his treats being the best snacks in the dorm.

-He and Miriam had known each other since they entered the same cooking school when they were kids, making them former cooking buddies.

-Celestine often visits his family's store sometimes and still do it after growing up, which the two had normal conversations. Although there are days that Celestine often teases him while the chats kept going much to his dismay.

-Around people such as his dorm mates or others aside from his fellow rift friends from his homeland, he'd didn't seem to show his skills are cooking. Which anyone would be curious after seeing the results of what the latter would might cook.

-Can be even be seen for reading novels but in goreish graphics plus with spicy contexts in secret. More occasionally at night.

-He and Ismene often rants a lot when it comes to novels, both anime and novel series.

-His Curse: (From his culinary skills, he can morefully create a VIP sweet-like table serving if only the conditions are yet to be made by the one who asks for his services of whatever ordered food. If five of each of them have met, he then served the best of the best servings at your table to your heart's delight. But if the conditions have not have met, this resulted the food that will be served to rotten quickly at your behalf at the minute you bite it or not, including the taste would be beyond horrid. Regardless if the conditions had been met or not by the customer will cause Caoihme's throat to gain severe breathing problems or a quick asthma attack immediately in the aftermath. He can recover his breathing and will be back to normal but only for two weeks straight of recovery.)

-Around at his age of twelve from his past, Caoimhe was a victim of severe food poisoning when a noble from the fourth district asked him to taste the food the noble was served with inside of a restaurant one evening, causing the serious issue to rise through the minute his family found out about as the noble was executed for it. He was hospitalized for four weeks.

-Due to the incident, it seemed to be the main reason why his personality is one a balance scale. Which is why he's sometimes patience but is very much on limits.

-His voice sounds mature but the attitude and tone changes whenever he sees a situation building up. Which is why I chose Takanashi Kengo to be his voice actor.

-He doesn't seem to be a fond of the fourth district, since it had to become a ghost town of disgrace by the queen.

-Gets annoyed if someone brings up about cooking monsters. Literally.

-Pissed if he sees a messy kitchen.

-Has a pet male sliver wolf named 'Puco'.

[brostateexam]

Strawberry Bars

This was adapted from a recipe found online for my own unique dietary oddities, but I will include notation for what to do if you are normal and eat sugar and gluten, too. If you use metric to bake, you're on your own. Sorry.

Dough

1 cup butter, cold, cut into squares

Flour mixture: 2.5 cups white rice flour 1/2 cups almond flour (or 3 cups AP flour)

1 tbsp potato starch (omit if using AP flour)

1.5 tsp xanthum gum (omit if using AP flour)

1 cup baking sugar substitute, such as erithyrtol with monkfruit (or 1/2 cup brown sugar + 1/2 cup white sugar)

2 tsp molasses (omit if using brown sugar)

2 eggs

1/4 tsp salt

1/2 cup GF rolled oats (or just oats)

Filling

1/2 cup baking sugar substitute (or white sugar)

Juice and zest from one lemon

4 tsp cornstarch

1 tsp vanilla extract

4 cups fresh strawberries

Instructions:

Preheat the oven to 375 F. Grease a 9x13 pan.

Combing the non-fruit ingredients for the filling, stirring until all ingredients are incorporated and it looks like a slurry or paste.

Slice the strawberries in batches, stirring with the slurry to combine. Set aside, stirring periodically while making the dough.

Combine the butter and the flour mixture with a pastry cutter or a food processor until well combined and pea-sized chunks of well-mixed butter and flour form.

Add the sugar substitute (or just sugar) and molasses (if using), cutting with the pastry cutter until incorporated.

Form a well in the center of the bowl and add the eggs and salt, stirring with a spoon or rubber spatula until the yolks and whites are uniform, then fold the egg mixture into the dough until well combined. Dough should be damp but not wet. Add extra flour or flour mixture if there's extant liquid.

Spoon half of the dough into the pan and press it flat along the bottom, forming a pressed tart. It's okay if it's a bit uneven, but do not leave any portion of the bottom of the pan exposed.

Give the strawberry mixture one last stir and then spoon it onto the dough, spreading it evenly with the rubber spatula and being careful not to press too hard.

Add the 1/2 cup of rolled oats to the remaining dough, then add it on top just as with the bottom layer.

Bake 35-40 minutes. The top should be browned and lightly toasted looking.

Let stand for 10 minutes at room temp.

Cut into squares, serve, and enjoy.

This could work for any fruit that has some moisture but isn't a stone fruit (or it could work for very dry stone fruit that were picked before they were ripe, I suppose). In the GF version, the almonds and oats give it a toasted, nutty, savory taste that contrasts well to the sweetness of the strawberries.

[lynnmarcellus]

Beans stew and plantain (easy recipe)

This is ghanian dish like no other. It is very simple to make, very tasty, and filling. This is a simplified version with no protein or too many additional ingredients that is sometimes added to this dish (like smoked fish or dried shrimp).

No blender needed or any special ingredients except of course the key ingredient palm oil. Before criticizing West African use of this ingredients I suggest you read article by Yewande Komolafe for a more holistic views of the situation. Check this recipe out if you want to try your hand on a Ghanaian dish.

INGREDIENTS

1 1/2 – 2 cups of dried black eyed peas

1/3 cup -1/2 cup red palm oil

1 very large or 2 medium tomatoes diced

1 medium onion or 1/2 large onion sliced

2 Scotch bonnet whole

1 shrimp boullion

1 teaspoon paprika

1 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt to taste

Fried Plantain

3-4 ripe plantains

2 to 3 cups oil canola or vegetable oil, for frying

Salt optional

To serve

Gari cassava Flour (optional)

INSTRUCTIONS

Bean Stew

• Soak your beans (black eyes peas) overnight in water, make sure they are fully submerge, they will expand overnight.

• The next day, remove your beans from the water they soaked in and boil for 40 minutes or until tender. Set aside.

• In a medium pot, heat the palm oil over medium heat. When hot, add onions and sauté the onions for about 3 minutes.

• Add your diced tomatoes, and whole scotch bonnet.

• Saute for another about 5 more minutes.

• Add your seasoning, paprika, onion powder, garlic powder, cayenne, shrimp bouillon and salt to taste.

• Simmer stirring constantly for about 5 minutes.

• Add cooked, drained black eyed peas and mix till they are fully coated in tomato mixture. Simmer on low for 15 minutes stirring periodically or until the stew thickens.

Taste and adjust salt if needed.

*Serve with fried plantains or simple white rice.*

Fried Plantain

• Peel plantains and cut into 1/4-inch-thick slices. Diagonally cut is preferred.

• Add oil to a heavy bottom pan and you can deep dry or shallow fry plantains.

• Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side. You are looking for a deep golden brown colour but watch so it does not burn. May have to lower heat to medium and fry for a total of 3-4 minutes. Test out a single plantain first before adding all your cut plantain into the hot oil.

• Place on paper towel to remove excess oil and serve with your beans.

[chaos-cousins]

Pelipper mail!

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

What the actual fuck.

It has whipped cream on it. Disgusting.

THAT'S WHY ITS DISGUSTING????

No it's just the first thing I saw that grossed me out and you know I hate whipped cream

[american-but-amerishouldnt]

Y'all want a chili recipe.

Ingredients

1kg beef (18% fat or whatever's cheapest)

1 big carrot or 2 small ones

500g white onions

500g red onions

1 green bell pepper

1 yellow bell pepper

2x16oz(ish) cans of kidney beans

2x16oz(ish) cans chopped tomatoes

2tbsp worcestershire sauce

1 lime for finishing

1tbsp paprika

3tsp garlic powder

2tsp cumin

3tsp black pepper

2tsp cayenne pepper

6 bay leaves

1tbsp salt (or to taste)

2tsp dried fenugreek leaves

3tsp dried chives

Directions: Put on a musical playlist you like(optional, but recommended. Bluegrass music pairs well), and brown the beef in the bottom of a heavy pot until it's mostly browned, then add the onions and stir until the onions are translucent at the edges. Add the spices except for the fenugreek, bay leaves, and chives and stir until they smell good when you stick your face over the pot. Add the beans, tomatoes, and worcestershire sauce, and stir to combine, along with roughly a cup of water(just eyeball it, precision doesn't matter). Add the fenugreek, bay leaves, and chives. Simmer for a half hour while you chop the carrot(s) and drink a cup of tea(optional, but again recommended). Stir it occasionally to keep it from sticking. Add the carrot and stir in well. Let simmer for another half hour while you chop the bell peppers and drink another cup of tea. Add the bell peppers and simmer for another 20 minutes until the carrots and bell peppers are tender, finish with the juice of a lime, and serve.

Notes: The measurements are suggestions not rules, go nuts.

All the veggies can be swapped for frozen, to save on chopping time and if repetitive wrist movement is difficult. They are just as good and I have never found a difference in the flavor or texture of the end result.

To make it vegan I would recommend adding a quarter cup of olive oil at the start and swapping the beef for two cans of black beans, a can of pinto beans, and a can of blackeyed peas. The original recipe has no oil in it because the high fat beef carries enough that adding extra would be excessive and this way no draining is necessary.

This can also be served over carbs! Brown rice is good and flavorful, or you could do white rice or a pasta. That'll help it stretch further if you want to get a lot of cheap meals out of it.

[ziodyne-amax]

Pelipper mail! (To kotone)

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

I’m. I’m not even sure how you managed to fit all this. This is beautiful in its monstrosity…

[dungeonmastertyrant]

Miner's pie

Serves 4 to 6

Ingredients: Filling: 1 1/2 tablespoons olive oil, 1 Yellow onion, chopped, 1 Large leek, white and light green parts, halved lengthwise and cut into 3/4-inch pieces, 1 Bay leaf, Kosher salt, 2 Pounds ground beef, 3 Garlic cloves, finely chopped, 2 Teaspoons finely chopped fresh thyme, 4 Tablespoons tomato paste, 3 Tablespoons all-purpose flour, 1/2 Cup ale, such as IPA, 1 Cup low sodium chicken broth, 3/4 Cup frozen corn, thawed, 3/4 Cup frozen peas, thawed, 1/4 Cup chopped fresh parsley, Freshly ground black pepper

Topping: 3 Pounds russet potatoes, peeled, cut into 1-inch chunks, and rinsed well, 3 Tablespoons unsalted butter, melted, 2/3 Cup whole milk or half and half, Kosher salt and freshly ground black pepper, 1/3 Cup freshly grated Parmesan cheese, 2 Eggs, beaten, 3/4 Cup coarsely grated Monterey Jack or Colby cheese

Make the filling: In a very large skillet over medium-high heat, warm the olive oil until shimmering. Add the onion, leek, bay loaf, and 1/2 teaspoon salt and cook, stirring frequently, until softened, 4 minutes. Add the ground beef and cook, stirring and breaking up any clumps, until no longer pink, 10 minutes. Add the garlic, thyme, and tomato paste and cook, stirring constantly, until fragrant, 1 minute. Adjust the heat to medium, add the flour and cook stirring constantly, for 1 to 2 minutes, until the flour is completely blended in. Add the ale, broth, and 3/4 teaspoon salt. Adjust the heat to high and bring to a simmer, using a wooden spoon to scrape the bottom of the skillet to loosen and dissolve any browned bits stuck to the pan, 1 minutes. Adjust the heat to medium-low and cook, stirring and scraping the bottom of the skillet occasionally, until the filling is thickened but still saucy, 15 minutes.

Add the corn and peas and set the skillet aside off the heat to cool slightly. Remove the bay leaf, add most of the parsley, and stir to mix. Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste. Scrape the mixture into a broiler-safe 2-quart casserole dish, spread evenly, and set aside.

Preheat the oven to 450 with a rack in the upper-middle of the oven.

Meanwhile make the topping. Put the potatoes in a steaming basket. Fill a Dutch oven or large saucepan with enough water to just reach the bottom of the steaming basket and bring to a boil over high heat. Set the steamer basket in the pot, cover, adjust the heat to medium-high, and cook until the potatoes are very tender, 20 minutes. Remove the steamer basket and pour the water out of the pot.

Set a potato ricer over the pot and rice the potatoes into it. Add the melted butter and stir it into the potatoes, Add the milk, 1 1/2 teaspoons salt, pepper to taste, and the Parmesan and stir to incorporate. Taste and adjust the seasoning with additional salt and pepper, if necessary, and set aside to cool for 20 minutes.

Add the eggs to the potatoes and stir to incorporate. Spoon the potatoes over the filling, spreading them evenly and making sure they reach to the edges of the casserole dish. Sprinkle evenly with the Monterey Jack. Place the dish on a large baking sheet and bake until the filling is heated through and the potatoes are puffed slightly, 20 minutes.

Turn on the broiler and cook until the top is golden brown, 5 to 7 minutes. Sprinkle with the remaining parsley and serve hot.

Source: Heroes Feast

[missguomeiyun]

Spirit Bistro deliveries

Tried more items from Spirit Bistro bcos each order met or exceeded our expectations :D We've ordered several times over the past 3 months so I decided to combined everything into 1 post.

Left: Singaporean noodles; Right: chicken + salted fish fried rice

I'll start with the noodles 1st. 9.2/10! Very tasty! Had a nice kick to it & flavour was good. I would say it was lacking in some protein (the bbq pork/cha siu pieces) but again, generous portion size.

The rice was alright; not as good as the noodles but still, I'd give it a 8.1/10. I prefer another type of salted fish - the softer/mushy ones. They used the harder shred-ier kind. I find this latter kind doesn't have as much depth as the kind that I like. Would have been better if they added more.

Over $35 gets you 2 free spring rolls. They were okay; typical spring roll (vegetarian).

The entree we got was the curry beef brisket. Not an item my family gets usually. .. but SO YUMMY!!

Mom's fav~ They have been consistant with this dish so we are very happy!

Th yin-yang rice. This 1 dish came in 3 separate containers: 1 large box for the rice, & 2 smaller containers for the 2 different topping sauces. The white 'cream' one has shrimp & green peas in a savoury egg sauce. The red one has chicken breast & onion. The colour of the red sauce was sketchy NGL. Usually it's a bright red tomato red - almost like pasta sauce. But this was like a dark sick-pink. It was weird o_O However, the red sauce one (kinda like the sauce fr sweet & sour pork) actually tasted better! haha the egg cream one was kind of bland & a little too watery.

Peach & shrimp .. . nope. Peaches & chicken! I have not seen this dish on other menus before... or maybe bcos I keep eating from the same Chinese restaurants lol but yeah, a variation of the classic peaches & shrimp. The chicken was decent but there wasn't much chicken in it, mostly batter. But if you're craving some crunch, I would recommend. The sauce was also good. I don't like having the sauce all mixed in with the fried items usually so when I re-assembled this dish, I only poured a little bit of sauce on top for a slight glaze. The rest of the sauce was left in the small sauce container for dipping (team dip right here *arm up*)

Braised beef brisket. WOW! It may seem there's not much meat / you may assume it's a whole layer of broccoli on the bottom; however, the portion was very generous, so there was actually a lot of beef! Some pieces were fully fat, which I don't eat so I did toss out some pieces. But otherwise, there was a lot. Very well cooked - the brisket was soft & very flavourful. It wasn't too salty & the sauce was very good on rice, even though I'm not a rice person. & broccoli was broccoli haha

The Spirit Rice Noodles. Honestly did not know what to expect for their house fried noodle dish but this was what we got. Thin rice vermicelli noodles with onion, bean sprouts, scant pieces of celery, cha-siu (Cantonese-style bbq pork), baby shrimps, & small pieces of pork. It was slightly spicy & had a good amount of wok-smokiness. It was decent!

**PS: I'm working hard on posts, I swear! My laptop is dying. .. it is so slow. I tried editing on my phone but once in a while, the app crashes & what I wrote didn't save so it is useless. SAWRY

[persianatpenn]

Cook Khoresh Gheymeh with Me!

Thursday night I cooked one of my favorite Persian dishes, khoresh gheymeh. This is one of the many dishes my grandmother would cook us back home every Monday night. A few years ago, I asked to watch her in the kitchen and learned how to make this dish. Cooking Persian food helps me connect with and honor my culture, which can be challenging at times as my father’s side of the family is not Persian. I made this meal with an American friend, and I loved sharing the Persian culture with him. I taught him how to prepare Persian rice by boiling it in excess salty water, straining and rinsing it, adding more salt to taste, and then putting it back into the pot with a layer of oil at the bottom. I have cooked Persian rice many times before, but this was the first time I was able to get perfect tahdig that flipped right out of the pot! The night was a success when he asked to get seconds and take the leftovers home. My experience did not really challenge my preconceptions as I’m familiar with the Persian cooking process, but I certainly thought twice about the hefty amount of oil required for the tahdig and French fries. The oil used in Persian cuisine is one of the only similarities it shares with American cuisine, where Persian dishes have a tart flavor that can be created by citrus or other tart fruits such as pomegranate and sour cherries. While not present in gheymeh, the use of herbs is also very prevalent.

هاله

Below is the recipe I used along with step by step pictures.

Here we have added the stew beef and diced onions to a pot with olive oil. I seasoned them and browned all sides of the beef without fully cooking it.

Next, I added the tomato sauce and previously boiled yellow split peas to the pot. The beef will finish cooking in the tomato sauce which will prevent it from becoming tough.

I seasoned with the salt, pepper, cinnamon, and turmeric (I am not fancy enough to have saffron). I also added one lime's worth of juice (way more than the recipe calls for, but this is personal preference) and dried lime powder (which can be purchased on Amazon)

Here I have dried limes which can also be purchased on Amazon. I am using the sharp inner part of my kitchen scissors to puncture holes in the skin to allow the sauce to soak in. Any tool that can puncture holes without shattering the entire lime will work.

This is completely optional, but I roasted some eggplant to add to the stew. I cut the eggplant into thin slices, brushed with olive oil, seasoned with salt and pepper, and put it into the air fryer at 400 degrees Fahrenheit for 20 minutes.

Here I am straining the white basmati rice I cooked until al-dente.

I have then lined the bottom of the pot with peanut oil and put the rice back inside with the heat on low and the lid on to steam the rice until completely cooked and the tahdig has formed.

Here are the final results from the cooking! I served with plain yogurt on the side.

!نوش جون

[despite-everything]

okay this was going to be long to send in a DM so hi @poemsandpothos here's what i make!

Start by mixing a low-sodium soy sauce with brown sugar and a splash of oyster sauce. You can use a teriyaki sauce instead, but this is what I like! 

Slice spam (I prefer low-sodium… I like salt but regular spam with regular soy sauce is too salty for my tastes) to be about a half-inch thick, then place on a low-heat skillet with no oil or butter (if your stove has heat from 1-10, I would use 2.5-3). Flip when the bottom edges are golden, and drizzle a little bit of the soy sauce mix on top, not enough to spill into the pan. Let cook until all the pieces are golden brown and a little crispy around the edge, then remove the spam from the skillet and let rest.

While you’re cooking the spam, you should be making rice! My rice cooker broke, so I make rice on the stovetop. For this dish, I like to cook basmati rice in a ratio of 3 parts water to 1 part (drumroll please….) low-sodium chicken broth. 2 parts liquid to 1 part rice for the ratio. I fluff the rice after putting it in the boiling water, then reduce heat to about a 6/10 on my stovetop and cover. I let cook for about 18 minutes (sometimes more because of where I live) before uncovering. I like the rice to not really stick together, but if you’re making musubi let it cook a little longer to stick together. For this dish, I also rinse the rice twice, but for musubi I only rinse once to take advantage of the stickiness of the starch. 

I like to dice carrots and some white onion and sear them on the stovetop, as well. I just use the same skillet I made the spam in. As well, I cook a can of peas with a little bit of butter, some water, and a touch of garlic and onion powders. 

Cook a few eggs - depends on how much egg you want - on low (2/10) heat and stir often to make a soft scramble. I add a tiny bit of onion and garlic powder to the eggs, as well as a little shake of pepper.

Chop a bit of green onion to keep it fresh! I sometimes add some bits of shredded seaweed, but that can be too salty if you don’t use low-sodium options elsewhere in the recipe, so it’s up to personal preference.

Then I mix all these ingredients up, and add a tiny tiny tiny bit of the soy sauce mix on top - not enough to saturate everything, but just enough to turn the white rice a pale beige. It’s not fried rice since you don’t really fry the rice, but it’s super good and is easy to make a lot of at once :)

[exhausted-archivist]

ALT

Flora of Thedas: Real Plants

List of all the real plants in Thedas, mentioned or seen.

Additional notes on certain items will be listed at the bottom, for items marked with asterisks, see the Game assets and Additional Notes and Trivia sections at the bottom. Sources are listed at the very end and this time linked.

For others lists here are posts for: Flora of Thedas Master List

Key: * - Name comes from the asset file name ** - Name not provided but identified based on the textures used on the asset. *** - See Additional Notes and Trivia.

General Flora: Flowers and Foliage

Acacia*: Black Wood*

Ash Tree

Aspen Tree

Banyan Tree*

Beech Tree

Belladonna

Birch: White Birch*

Blackthorn

Bluebell

Borage

Boswellia

Boxwood*

Buttercup

Cactus: Pear Cactus*

Cattail*

Cedar: Red Cedar

Chicory

Clover: Forest Clover*

Coleus**

Cosmos

Cotton

Crape Myrtle

Cypress: Italian Cypress*, Topiary Cypress*

Daffodil

Daisy: Marguerite

Dandelion

Dog-rose

Dogwood*

Elephant Ear*

Elm

Fern: Sword Fern*

Fir

Flax

Frangipani

Gorse

Hawthorn

Hay

Hemp

Hensbane

Hero Tree*

Hollyhock

Honeysuckle

Iris

Ivy

Jasmin

Larch

Lichen

Lilac

Lily: Calla Lily**, Water Lily

Lotus

Maple

Marigold

Moss: Oakmoss, Tree-Moss

Nightshade

Oak

Orchid

Palm Tree: Curly Palm*, Fan Palm*

Pansy

Peony

Pine: Chir Pine*, Stone Pine

Ponga Tree*

Poppy

Redwood*

Rose: Climbing Rose

Rowan

Sandalwood

Seaweed

Snapdragon

Spruce

Sugar Cane

Sundew

Sunflower

Tahanis

Thistle

Trex*

Trullium

Violet

Walnut: Black Walnut

Waterweed*

Willow

Witchhazel*

Wysteria

Yew

Fruits

Apple: Green Apple, Golden Apple, Red Apple

Apricot

Banana

Berries: Blackberry, Blueberry, Bramble Berry, Cranberry, Elderberry, Raspberry, Strawberry

Cherry

Citron

Coco, Chocolate

Coconut

Coffee

Currants: Black Currant

Fig

Grape

Lemon

Lime

Melon

Nuts: Almonds, Chestnut, Peanuts

Olives

Orange: Sweet Orange

Palm Fruit: Date

Passion Fruit

Peach

Pear: Bradford Pear*

Plum

Pomegranate

Grains

Barley

Oats

Rice

Wheat

Vegetables

Artichoke

Beans: Bush Bean, Green Bean, Pale Bean, White Bean

Beets

Bell Peppers: Red Bell Peppers

Cabbage

Capers

Carrot

Celery

Chive

Corn

Cucumber

Eggplant

Fennel

Onion: Red Onion, Sweet Onion, White Onion

Pea

Peppers: Green Pepper, Hot Pepper, Hot Red Pepper, Sweet Pepper

Potato

Radish: Daikon Radish*

Spinach

Squash: Baby Pumpkin, Marrow Squash, Pumpkin, String Squash

Tomato

Turnip

Fungus of Thedas

Surface Mushrooms

Field Mushroom

Toadstool

Truffle

Morel***

Spices

Allspice

Cardamom

Cinnamon

Clove

Cumin, Cumin Seed

Dill, Dill Seed

Juniper

Licorice

Mace

Mustard

Nutmeg

Pepper: Black Pepper

Peppercorn: Black Peppercorn

Saffron

Vanilla

Herbs of Thedas

Basil

Bay

Garlic

Ginger

Lavender

Mint: Peppermint

Oregano

Parsley

Rosemary

Sage

Star Anise

Thyme

Wormwood

Game Assets Notes

These are plants shown in Dragon Age but aren't named in universe, just in their model files or through identification of the textures. Since most filler plant textures are just that of real world plants.

**NOTE:** When I mention they are not the known name of any plant, this comes with the caveat of being popular common names. Common names are highly variable and inconsistent. They depend on regional knowledge and association. Some travel farther than others. Common names are also not reliable identifiers.

Acacia: Black Wood ~ Note: Black Wood is a type of acacia. Both acacia and black wood are named assets.

Artichoke ~ Note: Identification comes from asset name, the artichoke flower is used as ornamentation of a box.

Banyan Tree

Boxwood ~ A type of shrub, identification comes from asset name.

Bradford Pear ~ Their fruits are edible, however their flowers are known to emit a smell akin to rotting meat. Identification comes from asset name.

Calla Lily ~ Note: Not named but identified by the texture used. It is seen in Val Royeaux planters.

Cattail ~ Note: Seen through out DAO and DAI, identification comes from asset name.

Coleus ~ Note: Not named but identified by the texture used. It is seen in Val Royeaux planters and in the Frostback Basin.

Crape Myrtle

Cypress: Italian Cypress, Topiary Cypress ~ Note: In terms of the Italian Cypress, in world it wouldl likely be called the "Antivan Cypress" given that Antiva is pulling from Italian culture, food, environments, and other inspirational elements. Cypress is a plant that is named in canon.

Daikon Radish ~ Note: Found on Dennet's farm, identification comes from asset name.

Dogwood

Elephant Ear ~ Note: Foliage found in the Frostback Basin, identification comes from asset name.

Forest Clover

Hero Tree

Palm: Curly Palm, Fan Palm ~ Note: Both palms are seen in the Frostback Basin, both are identified by their named assets.

Pear Cactus ~ Note: Found in the Frostback Basin, identification comes from the asset name.

Pine: Chir Pine

Ponga Tree ~ Note: Also known as the 'Tree Fern'. This is the tree you see in Val Royeaux garden as coming from Par Vollen, and throughout the Arbor Wilds.

Redwood ~ Note: Identified by the name of the file asset. Found in the Winter Palace, Exalted Plains, and on multiplayer maps.

Snapdragon

Sword Fern ~ Note: The identification comes from the asset name. It is found in the JoH DLC.

Trex

Waterweed ~ Note: In real life this is an entire genus not one particular plant. Though the six plants in this genus do share the common name of waterweed.

White Birch

Witchhazel

Additional Notes and Trivia

Morel - This mushroom is inferred due to the existence of Blighted Morel. However it is not explicitly specified there is a non-blighted morel.

There is one unlisted mushroom, its assets is named "red mushroom" and thus is identified by textures. These is not a canon name but is included for completeness. Amanita Muscaria: More commonly know as fly agaric or fly amanita, the red top with white spots is an iconic in its imagery. You will find large swaths of these mushrooms in the Frostback Basin. Their assets is named "Red Mushroom".

Sources

Dragon Age Origins + DLCs Dragon Age 2 Dragon Age Last Court Dragon Age Inquisition + DLCs Dragon Age TTRPG Core Rulebook Dragon Age TTRPG Blood of Ferelden

World of Thedas Vol. 1 and Vol. 2 Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paying the Ferryman Short Story: Riddle in the Truth Short Story: The Wake

Origins Codex: The Bercillian Forest Codex: Falon'Din: Friend of the Dead, the Guide Codex: Feast Day Fish Codex: The History of Soldier's Peak: Chapter 3 Codex: A Note from the Honnleath Village Council Codex: Sylaise: The Hearthkeeper Codex: A Tattered Shopping List Item: Figurine Item: Rare Antivan Brandy Item: Spirit Charm Item: Spirit Cord Item: Sugar Cake Item: Swift Salve Item: West Hill Brandy

DA 2 Bianca (Crossbow) Codex: Embrium Codex: The Hedge Witch Quest: Hard to Stomach Quest: The Long Road Quest: Tranquility Weapon: The Celebrant

Inquisition Codex: Avvar Cuisine Codex: Bottles of Thedas Codex: The Girl in Red Crossing Codex: Hard in Hightown Chapter 7 Codex: Hard in Hightown Chapter 10 Codex: Mediations and Odes to Bees Codex: Notes on Palace Guests Codex: The Orlesian Civil War Note: A Baffled Note Note: Betta's Traveling Journal Note: Carta Note on Security Note: Field Notes Note: The Gilded Horn's Drink List Note: Knight-Captain's Orders Note: Love Letter Note: A Note from Skyhold's Kitchens Note: A Note from Skyhold's Kitchens, Again War Table: The Dance with the Dowager: The Allemand

Last Court The Abbess' Road The Anchoress Arrival of the Divine The Dashing Outlaw Strikes Again The Feast is Ending Fires Flames of Freedom Good Neighbors Heartwood Feast The Hounds The Lord of the Wood Comes a-Calling The Next Course The Purveyor of Teas Road and River A Swift Stream Thieves! Unofficial Meeting The Wyvern is Cornered You Can Hear the Bard

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[starwolf53]

I made stir fry :D

i dont take foodpics very often so these may or may not do it justice

Recipe under the cut:

The Ingredients:

Yakisoba noodles (the package I used was like 17 ounces)

Thin-cut beef (the one i got was labeled for stir frying) (can be substituted for chicken, or ham, or tofu, or whatever else you want. i used beef though.)

Lemon juice

Lime juice

2-3 medium yellow potatoes, sliced

Minced garlic

Dried chow mein noodles (as a topping/side/garnish)

Fruit, veg, etc (can be adjusted to taste, feel free to add/remove things you think you'll like)

Sweet peas (mine were frozen) (about half a bag, or to taste)

shredded carrot (a handful or two)

1 can (8 ounces) of pineapples

1 can (8 ounces) of water chestnuts

The Sauce

1 cup of soy sauce

4 tablespoons of sugar

6 tablespoons of rice vinegar

6 tablespoons sesame oil

8 tablespoons vegetable oil or canola oil

10 teaspoons of minced garlic (make sure to get some of that juice in)

2 teaspoons of chili sauce

White sesame seeds, to taste (i put enough so that most of the top of the sauce was mostly-almost covered with floating seeds and garlic)

Instructions

(the noodles I bought were already cooked. If your yakisoba noodles need to be cooked/boiled (if theyre still dry and hard) do that first.)

Combine all the ingredients for the sauce in a pitcher or large measuring cup. stir it well, but don't worry too much if (when) it separates. Add the noodles to the sauce and let them soak.

While thats soaking, coat the bottom of a large frying pan in oil, and heat at medium until the oil is hot. When the oil is hot, add your meat in.

Pour in a little bit of sauce from your noodles. Not too much though, just enough for taste.

Stir the meat regularly until its pretty much done. at this point add in your potatoes!

Stir regularly until the potatoes are done.

Once the potatoes are done, add your vegetables and other add-ins (except for the potatoes, of course) to your pot with the noodles and sauce. Make sure to get a little bit of pineapple juice in there! at this step I also added another teaspoon-ish of garlic and a little more sesame seeds.

Also add a couple good squirts of lemon juice - dont be afraid to overdo it - and a good squirt or two of lime juice.

You may need to go back and stir your meat and potatoes a few times while doing this.

Once all your stuff is in your noodles and sauce, give it a little stir, then gently pour it - sauce and all - into the pot with your meat and potatoes.

pull up a chair because this looks like it'll take a while and your feet are still sore from wandering about safeway trying to find steakumms before giving up and getting real, actual, fresh meat

Cook off the sauce, stirring often. You'll want to stir it more as the sauce cooks off more.

dont be afraid to add in more of your veg as it cooks - I added in more pineapple, water chestnuts, and carrots about halfway through

once pretty much all of the sauce has cooked off, its done!

add some chow mein noodles on top, and enjoy!

this served 2 people with plenty of leftovers, so I'd say this serves about 4.