#you put it in soups and it gives them. well. the taste of soup powder. but that's great!

[moinsbienquekaworu]

We are leaving in 9 hours and I wish my mom's stress had peaked but I Know it hasn't

[secondbeatsongs]

new year, new food crime

I hate it when recipe bloggers tell you the entire rundown of their day before giving the recipe, so just to start off, I'm going to put this here:

3 cups of liquid (water + shrimp water) 3 packets unflavored gelatin 1 tbsp vegetable base (or a bouillon of some kind; that'd probably be fine) 1 large handful of shrimps (approx 20) 3 eggs, hard-boiled and sliced 1 small bag mixed frozen vegetables, thawed a gelatin mold or bowl with a capacity of 4 cups

now, looking at this ingredients list you might be asking, "hey SBS, what the fuck did you cook this time?" and to that I say: buckle up.

so I've been watching Arne & Carlos' videos for a bit, firstly because I was curious if they were gay (they seem to be), and secondly because I like their knitting patterns

but their channel isn't just knitting! they also cook together, and it's fun and chaotic, and one of the things they cooked…intrigued me.

I don't know how this dish is spelled. cabaret? kabaret? there are only a few recipes for it online, and most of those are not in english. but essentially, it is a Norwegian aspic with shrimp, vegetables, and hard-boiled egg in it.

what is aspic, you might ask? well, it's…I mean…it's meat jello. that's what it is. you cook meat for a while (some recipes say to use pig's feet, snout, etc), and it makes a gelatinous broth, which solidifies when it cools.

delightful!

however, I am not willing to make aspic from scratch for this, so I substituted it with unflavored gelatin packets. hooray!

(apparently in Norway, you can buy packets of instant aspic! but since you can't do that here, I looked up what ingredients are in instant aspic, and after putting them through google translate, decided "huh, seems like gelatin powder with some kind of bouillon", so that's how I ended up here)

this recipe isn't so much cooking as it is…construction. like sure, you heat up the gelatin, but after that it's pretty much just putting stuff together.

and apparently you can make this with pre-cooked or canned shrimp, but I only had the raw frozen kind, so I put them in a saucepan with just enough water to cover them, heated them until they were fully cooked, and then saved the water from the pan to mix in with the gelatin.

so, shrimpy water + enough water to make 3 cups of liquid, and then I mixed in vegetable base until it tasted…fine. (it didn't taste good, it just tasted…okay.)

then I heated up the liquid in the microwave (in a big 4-cup measuring cup), mixed in the three gelatin packets, and there you go! that's all of the cooking done.

now, for the assembly.

I put some of the shrimp all the way at the bottom of the jello mold, trying to arrange it so that it would look nice. I sliced the hard-boiled eggs, and put the prettiest slices of egg around the edges, sprinkling in some vegetables and pouring gelatin as I went.

…and then I gave up on being artistic, and just kinda lumped everything else in, and covered it with the gelatin mixture.

(unfortunately I didn't think to take pictures of the assembly portion of this, because I was multitasking at the time and got distracted, but you'll just have to trust me that it was a tolerable experience, and didn't look very interesting)

after that I chucked it into the fridge (gently), and left it alone while I streamed with makerrcat for a bit, stayed up way too late, and then passed out in a dramatic fashion.

13-ish hours later, I rescued it from its frigid prison.

hmmm

stare into the murky depths with me for a moment. look at this…nightmarish placid soup. this motionless broth.

one of my egg slices definitely didn't get covered all the way. 

ah, well.

to unmold this monstrosity, I put it in a bowl of hot water for a minute or so, until it seemed like it could pull away from the edges. it really didn't take much, so if you (god forbid) try this yourself, keep an eye on it. gelatin melts fast.

then I put a plate over the jello mold, and flipped it over.

after a few tense seconds, it released from the mold with a slimy kthnk sound.

carefully. nervously. I lifted the mold.

and then I let out an involuntary "oh!" because…

…it's kind of…eerily beautiful?

like in a horrifying sort of eldritch way, it looks…lovely

vegetables and shrimp and eggs, suspended not just in space but in time, preserved and surrounded by a gelatinous cocoon…

I just like staring at it, okay! I just think it looks cool! so here's another picture of it from the side:

the egg slices…the little bits of yolk…enchanting

it definitely smells like food. but it's unclear what kind. vaguely shrimp-vegetable-egg, but muddled

let's cut into it

oh. oh god. it made kind of a…squelch? when I cut it?

hold on, you have to experience this for yourselves

god. deeply unsettling.

now, seeing what the inside is like is kind of interesting! there are places where the gelatin has sort of splintered apart from being cut, and there are gaps where pieces of vegetable have fallen out.

but...how does it taste?

...

fuck.

I really like it

this bizarre combination of textures is weirdly satisfying! the squish of the egg and the gelatin, the slight crunch of the vegetables and shrimp, it's just…good?

the gelatin itself just tastes vaguely of broth, but I don't mind it! I don't know if I would eat it by itself, but with the shrimp, egg, and veggies, it's perfectly okay!

the shrimp, egg, and vegetables of course just taste (respectively) like shrimp, egg, and vegetables, but that's...fine? I like all of these things, so this is pretty enjoyable!

so, some of the recipes I managed to find mention serving it with sort of a mayo-mustard mix, so obviously I have to try that

this...helps? like, it tastes really pleasant?

not that it was bad before, but it remains an enjoyable experience!

and a video that I saw (but could not understand) seemed to show it served on a piece of bread, again with the mayo-mustard.

this is also fine! I enjoy this too! I don't feel like it needs the bread, but it's all right!

this is bizarre.

I think most people would probably hate this. it's got the look of a 1960s party food (which is probably what it is), and "meat jello" isn't a texture that modern society regularly enjoys, but…I love it.

I actually love this.

I kind of understand now why people call dishes like this a "jello salad", because…I mean, I'm eating it, and my brain is saying, "yup. this is a salad" and I have no fucking idea why, but this right here? salad. for sure.

cold, wet salad.

damp, even.

so like...is this objectively good food? probably not.

but is it fun to eat? I think so. 

it's refreshing, somehow. it's light, but also more filling than I expected it to be. I have no idea how much would be considered a reasonable serving, but I intend to figure it out as I go along.

so I'm not saying "go make this!" because although this combination of textures plays well with my brain in particular, I don't think that would be the case for everybody.

but I will be eating the rest of this.

weirdly? weirdly, it's just good.

-

an edit, a few days later:

I have done it. I have consumed the entire thing. and I enjoyed every bite of it.

in fact, I plan on making it again! probably more than once!

food crime? no. food…

(pauses to look up what the opposite of "crime" is)

…food blessing. food virtue. food achievement! food…benevolence.

this is what cabaret is.

at least, that's what it is to me.

(create and consume at your own risk.)

[breelandwalker]

Slow Cooker Cream-of-Mushroom Chicken with Rosemary

As part of my journey toward smarter food budgeting and more frequent home-cooked meals, I've implemented a weekly meal prep schedule. Every Sunday, I make large portions of protein and vegetables that can be mixed and matched for additional meals throughout the week.

This week's Sunday meal prep - Cream-of-Mushroom Chicken with Rosemary.

Ingredients:

5-6 boneless skinless chicken breasts (my go-to protein)

1 can cream of mushroom soup, 8oz. (I used the low-fat version)

Lemon juice

Seasonings: Rosemary, roasted garlic, onion powder, cracked black pepper, lemon pepper, parsley, dill

Optional: A pinch or two of salt, white cooking wine

Trim the chicken if needed and slice into bite-sized pieces. Coat the inside of your slow cooker with nonstick spray and load in the chicken. Add 1 can of cream of mushroom soup and about 2 tsp lemon juice. Stir together.

Add the seasonings, using the list above or your own preferences. Measure with your heart or to taste, but always use twice as much garlic as anything else and go light on the salt and cracked pepper. I used about 2 tbsp roasted garlic, 1 tbsp onion powder / lemon pepper / parsley, and 1/2 tbsp dill / cracked black pepper. I also picked a few sprigs of fresh rosemary and minced them for the pot. Dried rosemary works fine if you don't have any pet herbs in your house.

Stir everything together and add the wine or salt if you wish. Put the lid on your slow cooker, put it on LOW, and let it cook for about 90min. Check the chicken, give it a stir, and cut a large piece in half to see if it's done. If it's tender and done through and the juices run clear, turn off the pot. Be careful not to overcook the chicken or it will get tough. Serve right away with your favorite starch and seasonable vegetables.

This makes about 6 servings, or dinner for two with plenty of leftovers. I packed our leftover chicken (and the delicious self-made gravy) with some egg noodles and separate pods of roasted brussels sprouts. It goes equally well with rice or potatoes, if that's your preference.

Altogether, the whole dish took about 15min of prep time and about 90min to cook. Very easy and very quick, and it didn't take a lot of spoons...or dishes.

Give a try, hope you enjoy!

[sheirukitriesfandom]

Spicy “Just wing it” chicken & champignons à la sheiruki

Read first please:

Fuck it, I wanna share my favourite recipe creation so far because I'm proud of it. All amounts are estimates (Hence, "just wing it"). Also, know that I'm literally just fucking around in my kitchen; I know jack shit about cooking besides "tastes good" and "doesn't taste good". I cooked this as dinner for myself without any side dishes so I'll view this as one portion. Can be split in 2 if served with something. I'd probably go with a type of flat bread...

For 1 Portion you’ll need:

Chicken steaks/breasts (~400g)

Champignons (250g)

1 Onion

Harissa paste (hot paprika & spice paste found in many MENA dishes)

Tomato paste (concentrated)

Puréed tomatoes

A few pods of cardamom

Sweet paprika powder

Allspice

Sugar

Extra virgin olive oil

3 cloves of garlic

Salt

Pepper

Chili flakes to taste

Sesame seeds (garnish)

Spring onions (garnish)

Something lime or lemon-y (garnish)

1 flat and 1 deep/spacious frying pan

You could probably do everything in one pan but I used two because I first tried searing the chicken in all of the marinade and thus couldn't get that nice, roasted aroma.

Marinade:

Add a generous amount of olive oil to an airtight or at least well sealed container. Peel and press the 3 cloves of garlic (you want garlic purée) and add them to the oil. Add ~2 tablespoons of tomato paste & 1 Tablespoon of Harissa paste (guessing values here but you want more tomato than Harissa). Add ~ 1 tablespoon of sweet paprika powder and ~½ tablespoon of freshly ground allspice. Roast, Peel and add the cardamom (I think I used 3 pods) & maximum a piled tablespoon of sugar. Idk if honey would work here but the types of honey I have were too malty. You want a sweet touch. Mix it all well.

Prepare your chicken, put it in the marinade, close your container and give it a good shake. Put it in the fridge and let it rest for a day (shake in between). The olive oil will eventually congeal slightly but that doesn't matter; the moment you add it to the hot pan it’ll become liquid again. Your chicken may still look pale but don't be fooled.

Frying:

Always make sure you really heat up the marinade-oil to kill off potential bacteria carried by the chicken.

1. Dice your onion and put it aside

2. Quarter your champignons (unless you got the super small ones) and put them aside

3. Take a normal frying pan, add a bit of the marinade so you don't have to add extra oil unless absolutely necessary, and fry your chicken at high heat until it's nicely seared on the outside but not cooked through yet. “Extinguish” with a splash of puréed tomato (~100-200 ml, you don't want to make soup). Turn the heat to low and let it cook for a bit while you focus on the champignons.

4. Take a deep pan, add the rest of the marinade, wait until it's hot and add the onion. Sear at high heat until glassy. Add the champignons and sear the until they shrink and turn brown (taste to check if they're good. They shouldn't be too mushy).

5. Add the chicken-tomato mix, stir well, reduce the heat and let it all cook together.

6. Add salt, freshly ground pepper (black), chili flakes and potentially more harissa to taste. Stir.

7. Once everything has a nice brownish coating of sauce/marinade*, check if your chicken is juicy but completely white inside.

*There can be a bit of extra sauce but most of it should be coating. It mustn't swim in sauce.

8. Garnish with chopped spring onions, sesame seeds and something “fresh” (I used chopped lemon balm but something lime-ish would fit even better. Get creative.)

Enjoy 😋

[freelanceexorcist]

You wondered how to convince the dev team to give Sephiroth a better outcome.

I have been trying to help get him a better outcome. I wrote a letter for him. I made many beautiful gifts for him. I made a petition. And I will continue to make things. If you want to help me, you can go here: https://chng.it/2swfrH6dfp

Or if you'd rather just give me suggestions, then please tell me any ideas you have. I owe my life to this character; my childhood was horror for a variety of complicated reasons, and his existence meant I wasn't alone, and knowing that I wasn't alone helped keep me breathing, so... now that I have an opportunity and the means, I would do almost anything to try to keep him safe.

I'm so sorry I went so long without seeing this! I've read many of your letters to him. You are very fond of the character and it seems like he has gotten you through some very difficult times in your life. I've been there, so I get it. These characters were created to entertain us, and entertainment brings pleasure, which distracts us from the hard times we're facing and that ultimately helps us heal.

If you're so inclined, here's a recipe I love and that my family loves. It was sent to my mom (RIP) by my cousin, who turns 92 this year. If you're vegetarian or vegan, you can find a substitute for the meat. Maybe he can learn to make it. It's okay if he burns it if he lines the bottom of a nonstick stock pot with the leftover cabbage leaves:

 STUFFED CABBAGE CASSEROLE

Source: Ann Sullivan with modifications by Cassie Jackson

All of the flavor of traditional stuffed cabbage, but a quarter of the work!

1 lb ground 80/20 ground beef

1/2 lb ground pork

1 medium onion, diced

1 small to medium head of cabbage with outer leaves removed and set aside and core removed, chopped into strips

1 can of tomato soup

Water or beef broth

3 large garlic cloves, minced

1 cup of uncooked rice, rinsed thoroughly

1 egg

1 large can of diced tomatoes, undrained

1 large can of sauerkraut, drained

1-2 packages of kielbasa

Salt, pepper, onion powder, garlic powder and smoked paprika to taste

In a large mixing bowl, combine beef, pork, onion, egg, uncooked rice and about ¼ of the can of tomatoes. Season with salt, pepper, onion powder, garlic powder and paprika. Mix with hands until all ingredients are thoroughly combined.

Form the meat mixture into balls about the size of golf balls.

Line the bottom of a large soup pot with the reserved outer cabbage leaves. Add layers of cabbage, then sauerkraut, then diced tomatoes (juice included), then some garlic. Add the meat mixture by pinching off golf ball sized amounts and either rolling them into balls or just dropping them into the pot. Repeat the layers until all of these ingredients are in the pot.

Put the tomato soup in a small bowl or measuring cup, then add the same amount of water. Whisk together. Add the mixture to the pot along with the remaining diced tomatoes and mix together.

Cook on medium low to medium heat for at least an hour, stirring occasionally. Cut the kielbasa into about 2 to 2-1/2” long pieces and add these to the pot, cooking for about another 30 minutes. It’s done when the meat balls are no longer pink in the middle and the rice is cooked. If desired, turn the heat down to its lowest setting and let the pot sit on the stove warming until ready to serve.

Leftovers can be frozen, but wait a day or two, because the longer it sits in the fridge, the more the flavors blend together, making it even better the next day and the day after.

Please be well. I'm rooting for you.

[brood-mother]

3, 4, 5, 7, 11, 15, 19, 26

i was smart to rb a number meme then immediately go afk for 2+ days

3. a specific color that gives you the ick?

NAVY BLUE. fuck navy blue, all my homies hate navy blue. first of all if you're going to wear a "dark neutral" colour, you may as well wear black bc it's just better looking AND you can't wear black with navy blue because it makes them both look like washed out shit.

4. mythical creature you think/believe is real?

idk if they count aliens are definitely real

5. favorite form of potato?

as a scot i'm legally obliged to say tattie scone but also i think u can't go wrong with a good hashbrown. roasted, mashed both good.

7. what animal do you look forward to seeing when you visit an aquarium?

i've only been to a real aquarium once but i love rock pools, love the lil crabs and shellfish and starfish you are allowed to pet (gently)

11. anything from your childhood you’ve held on to?

no toys or anything but i have a special bound collection of robert burn's work that i stole from my dad's house when i was maybe 8 or 9 bc he said i wasn't allowed to read it until i was older but i didn't trust him not to give it away or lose it until then, literally two decades later and i still haven't read it anyway

15. rank the methods of death: freezing, burning, drowning

best to worst: freezing, drowning, burning

19. the veggie you dislike the most?

mushrooms!!!!!!!!!!! and okra. and celery.

26. how’s your spice tolerance?

fun story, when i was a kid my mum was a 40+ a day smoker and couldn't taste anything so she used to put SHITLOADS of chili powder in everything, i mean literally everything from soup to pasta dishes to whatever. and i mean like a heaped tablespoon or more. everything i hate was vaguely red whether it was supposed to or not. anyway i had pretty great heat tolerance for a while but after i moved out properly and started cooking for myself i lost it a bit. still better than the average person though. my mum stopped smoking years ago but now she can't taste shit bc covid.

[somethinginterestingithink]

No Judgement Casserole Recipe

My Dear Tumbles,

It has been in my attention that recipes you may find have been quite judgemental about how you go about cooking them. I plan to do something about that. Starting with a casserole.... Mostly because that's what I made for dinner.

What you shall need:

Your largest baking dish. Not a flat sheet, a dish. It can be a Pyrex dish- please make sure it is safe for oven use-, a casserole dish your great-grandnan used time and time before, a Dutch oven, anything. As long as it has high walls and is oven safe, you're fine.

A pot or something to cook your grain. So long as it cooks your grain, you're fine.

An optional mixing bowl! :D This is optional, because maybe you don't want to add to your dishes or just think it's silly. That's fine. Or maybe you need it because you might have more than your dish can handle, because proportions? What proportions? You do you, boo.

Grain of your choice. This can be pasta of fun shapes, fresh or from a box/bag. Could be rice. Honestly, those are the only two I know and cook with, so have fun if you use some other grain. (No, your pasta doesn't have to be one thing or another. If you like whole wheat, use that. If you like egg pasta, use that. You use what you like. Don't let anybody tell you otherwise.)

Vegetables. Fresh, frozen, in a can. Eat your veggies please. Or don't. I'm not your Baba. I'm just a Tumblr user, giving you a relaxed recipe.

Cream of Whatever. Can be Mushroom, Celery, Bacon, Potato, Chicken, whatever. Hell, it can be your favourite Alfredo sauce. I don't care, just make sure it's a creamy base. This can be from a can/jar or fresh made. Whatever suits you.

Protein. Can be fish or bird, maybe pork. I do not recommend red meats for this, but hey. You wanna be adventurous? Be my guest. Tell me how it goes. You can also use a meat-substitute like tofu. So long as you're getting protein. I will say, cook your fresh meats beforehand, as this dish will not take long in the oven.

Cheese or cheese-substitute. Freshly shredded or pre-shredded. Crumbly or slices. What ever it will take to cover the top of the mix. Please try to match flavour profiles, unless you wanna be adventurous. Tell me how that goes.

And lastly, Bread Crumbs. Panko or fresh. Don't matter. It's there for a fun little crunch. Or don't add it. It's up to you.

How to make it:

Before I jump into it, I'm just going to use my usual ingredients/method for those that want an idea on how to proportion this- despite my earlier commentary. Please substitute as needed.

In a pot on the stove, boil half a pound of pasta. (That is a half a bag/box that state 1lb) You can wait for the water to boil before adding the pasta or, lightly salt the water and add the pasta from the start. I like to use rotini, penne or elbow. Or a mix if I have small quantities of each.

Preheat your oven to 350 degrees Fahrenheit.

While that cooks- you'll want to get the pasta to a firm NOT CRUNCHY bite-, in your optional mixing bowl, (the baking dish if you decide to opt not to) mix a 12oz bag of frozen veggies- dealer's choice-, 2 10.5oz cans of Cream of Mushroom, 2 5oz cans of tuna in water- drain one can of said water-, and about 1-2 of the cream-mushroom cans of milk/cream/half&half/water. (For those that wanna use Alfredo, it'll be JUST half a jar of diluter.)

Add in optional spices/herbs. This is optional because I'm a scatterbrain who forgot to add any in. It still tastes good either way, so follow the flavour profile of your condensed soup/sauce and protein/chez/not-chez. (For this, oregano, ground pepper, thyme, and rosemary will do. You can also use a small amount of garlic- fresh, dried, or powder- as well.)

Once your pasta is cooked enough, mix it in too. (Put the mixture into your baking dish if you went the optional mixing bowl route.) Cover the top with cheese and bread crumbs. (Cheese then bread crumbs, for little crunch. Just cheese, for those who don't want crunch.)

Put into preheated oven and bake for 15-20minutes. Let cool afterwards and enjoy!

Tell me if you make this and what you used to make it, either in the tags or in a reblog! (I'mma turn off replies for this so that way folks ain't gonna have to be oppressed by word limits.)

Remember! This is a No Judgement Casserole. Do not judge others for what they use.

[ttngummybear]

This is completely random, but I'm gonna post my texture sensitivity friendly tomato soup recipe here that I made out of desperation one night.

This soup is great when you're tired or sick, and is so so good with a grilled cheese or garlic bread.

Bit of a warning: The recipe is written in american measurements because it's what I've got to work with. Sorry :(

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

Ingredients:

1 14.5 ounce can of pre-seasoned tomatoes. (I used Del monte basil, garlic, and oregano tomatoes)

4 Tbsp butter.

1 Cup + 1 Tbsp of milk. (I haven't tested this recipe with non-dairy milks and am not sure if it'd work. Sorry about that.)

1 Tbsp olive oil.

3/4 Cup of water.

1 tsp powdered bouillon. Chicken, beef, or vegetable.

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

Notes:

You can use heavy cream in place of milk. If you do, remove 2 of the tablespoons of butter and skip adding any butter in step 5.

You can use canned tomatoes that are not pre-seasoned or fresh tomatoes, but you should season them yourself before you crush and cook them. This gives the soup flavor.

If your tomatoes do not have any juice, you must add some so the tomatoes can boil and soften in it.

You can add onions or other vegetables, but they must be softened like the tomatoes so they can puree well. This is what makes it good for texture sensitivity!

The 10 minutes of cooling after cooking is very important- blending hot liquids can cause your blender to pop open and spray you. Do not skip this!

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

Pour the juice from the tomatoes into a small pot. Crush the tomatoes with a spoon or other tool and add them to the pot. Once all the tomatoes and juice are in the pot, add 2 Tbsp butter and cook on high for 10 minutes. Stir often.

Mix the bouillon into the water. Add the mixture to the pot and mix it up well. Then, cook it on medium heat for 15 minutes. Mix often.

Remove the pot from the heat and let it cool for 10 minutes. While it cools, add the olive oil and mix it up well.

Put the cooled mixture into the blender. Blend until completely smooth.

Pour the blended mixture back into the pot. Add all the milk and the remaining butter. Heat on medium until the butter is melted and season to taste with salt and pepper.

[cielie-is-hungry]

Eddie Munson x y/n - potatosoup and pouring rain - my potatoesoup recipe

So here is my first recipe.

First of all: I'm not a chef or anything like that. However, I love to cook since I was a kid and I like to try things, aka I throw things in the pot that I think will taste good together and I'm rarely disappointed.

Second: I hate soups. So it is quite surprising to post a recipe for a soup here. But I swear to God, I think I'm in love.

While I wrote "Potatosoup and pouring rain" I had a recipe for potato soup in mind. And what do we do when we are depressed and sick? Right! We stand in the kitchen for hours trying out what our heads are brewing. Ok, am I the only one? Well, at least let me tell you about this potato soup.

I would be really happy about your feedback!

And now: here is the recipe from "Potatosoup and pouring rain"

What you need (for about 2 people)

2-3 pork neck steaks (or 2-3 smoked tofu for those who want to avoid meat)

3 mealy potatoes

3 waxy potatoes

2 large carrots

1 really small parsley root

Vegetable broth (I used powder, 1.5 heaped teaspoons, for about 300ml)

oil for frying

1 large onion

2 cloves of garlic

cream (later to refine the soup)

water

Utils

A pot (obviously)

cooking spoon

spoon

knife

cutting board

blender

Ok, then let's get started.

Step 1:

Of course you have to get all the ingredients in the first step, otherwise cooking could be difficult.

Step 2:

In the next step we peel the potatoes, carrots, parsley root, onions and garlic. Take the steaks out of the packaging and rinse them thoroughly, then dry them well. The meat has to be really, really dry! Otherwise it won't cook properly.

Step 3:

Now grab your sword, dagger, lightsaber, or other sharp cutting tool (don't hurt yourself, darling! Bloodstains are hard to clean.)

You cut the meat into small cubes (bite-sized, after all it is a soup, you rarely eat it with a knife and fork to cut something.)

Cut the mealy potatoes, half of the waxy potatoes and one carrot into large pieces. You don't have to win a beauty contest with them, the little things are pureed later, so it's what's on the inside that counts, as always.

Cut the other half of the carrots and waxy potatoes into small cubes, no larger than 1cm (you won't puree them)

Quarter the onions (don't cry honey, they're not worth it), leave the garlic as it is, you can crush it with the flat side of your cutting tool.

The parsley root is also cut in half only once. We don't need much, it tastes very intense. If you're not sure, leave them out and use just a few parsley leaves later to serve.

Step 4:

It's getting hot in here! Literally. Now put the pot on the stove and heat it. It should get really really hot. Then add the oil or butter (depending on what you prefer to use for frying). You can also (if you have it and want it) use the rind of smoked pork belly, which gives it a special flavor. But that is not mandatory. Then fry the meat cubes until they are evenly browned. Don't worry if there is a 'brown' layer at the bottom of the pot when frying. Those are wonderful flavors (as long as the layer doesn't burn and turn black) and that's exactly the flavors we want!

As soon as the meat is seared, take it out of the pot with a spoon (leave as much of the fat leftover from searing in the pot as possible)

Now you can add a dash of oil or butter and sauté the onions and garlic until the color has also taken on. That goes in a bowl too (not with the meat!) and you leave as much fat in the pot as possible again.

You repeat the whole thing with the small waxy potatoes and the diced carrots, as soon as they are nicely browned you can put them in the bowl with the meat.

By now you should have a nice brown layer full of roasting flavors at the bottom of the pot. Perfect! We want exactly these flavors!

Step 5:

Now put the remaining potatoes, carrots and the small piece of parsley root in the pot and fill it with water until the vegetables are just covered. You can always add water later if the soup is too thick. When the water is bubbling slightly, you can try to gently stir the sediment with a wooden spoon. You'll quickly notice if everything has come off the bottom of your pot, don't worry. I use instant broth powder. I don't know if that's a German thing or if it's worldwide. If you don't have something like that, you can also pour about 300 ml of vegetable broth over the vegetables and fill the rest with water. If you use powder then about 1.5 heaped teaspoons should be ok. You better use a little less seasoning, you can always spice it up later. You can also add the onions and garlic while cooking to give the soup an even more intense onion-garlic flavor. But it's enough if you only add them at the end.

Now everything is boiled up. If the water is boiling, feel free to turn the heat down to medium, but it must always be simmering. Now you have about 20 minutes. During this time you can, for example, do the dishes, practice handstands, make plans for world domination, or read my fanfiction "Potatosoup and pouring rain". ;)

Step 6:

The potatoes and carrots should now be soft by now. You can try a piece. If it's still hard, let it simmer for a few more minutes. If you didn't add the onions at the beginning, do it now. When the vegetables are cooked soft, you take the pot off the stove.

IMPORTANT! DO NOT POUR THE WATER! IT'S FULL OF FLAVOR WE NEED!

When the pot is off the stove, we take the hand blender and puree everything until you can no longer tell what it was.

Now you can refine the soup. If it's too thick you can add a little more water, broth or cream, you can season the soup a bit (as you may have noticed I don't use pepper, I hate pepper so now is the time to use it). If you like the soup, add the meat and the fried carrots and potatoes and boil everything together one last time.

Et voilà!

Cielie's potato soup is ready to be served. Baguette is perfect for dipping.

If you are vegetarian or vegan: you can replace the meat with smoked tofu!

If you cook the recipe, let me know and tell me how you liked the soup! Comments, ideas and feedback is always welcome!

Bon appétit !

[revisitnormal]

asher's dubious bastard ramen recipe

are you like me, someone who both fucking loves ramen and also can't make the real deal to save their life?

boy do i have some good fucking news for you

I never measure jack shit, which is a bit of a shame because I know folks like specifics in recipes, but I have faith in your ability to improvise. Ready? Ready.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Everything I used for this I just had chilling around my kitchen. It's mostly very flexible, and (save for one extremely key ingredient) you can use whatever you have sitting in your kitchen for this to work!

First off, toppings

In order to make packaged ramen a closer cousin to the real deal, you gotta add some toppings. This also has the added benefit of making it into A Whole Meal instead of just noodles in broth.

I have a specific list of the toppings I use, but that's just because I'm a very picky boy. I'll throw on some thinly slice some mushrooms and scallions, add some chicken I cooked up, and poach an egg in the broth to finish it off.*

Other recommended toppings I've seen are: nori, bamboo shoots, American cheese, kimchi, spam, bean sprouts, bok choy, sriracha, frozen veggies, and more.

Truly, you can put whatever the fuck you want on this bad boy.

Next, the soup

We've got our toppings all chosen and prepped, now it's time for the star of the show.

First up is the chicken broth. If you can get your hands on it, I'd recommend one of the "bone broth" labeled ones. To my knowledge, all stock/broth is bone broth, but they seem to have put some extra effort into these bad boys. In any case, if you can get good quality chicken broth you should use that, as it's the majority of the base.

Now I like things to have a bit of spice to them, so I add a dollop of gochujang (a Korean chili paste) and some pre-grated ginger (I use the kind in a tube, but that's just because I hate doing dishes and didn't want to grate it myself.) I didn't add that much for this ramen, but you can adjust accordingly to your desired heat level.

You'll also need a little pat of butter, the seasoning packet from the ramen, and some soy sauce.

Then, the Secret

Gelatin. Powdered gelatin.**

You know what gives ramen broth its delicious body? What makes it velvety and delicious and hearty? Yeah they make that ingredient in powdered form and it's indefinitely shelf-stable. As I was grabbing the instant ramen pack I saw it gathering dust in my pantry and went ".....huh"

Folks this is the one non-negotiable ingredient in this secret recipe.

Luckily, unflavored gelatin is really easy to come by in the baking aisle of your local grocery store.***

Finally, the process

Gather your toppings. Wash and slice what needs to be washed and sliced (mushrooms and scallions), cook what needs to be cooked (chicken), and set aside things that can't be added yet (soon-to-be-poached egg.)

Get some chicken stock heating on the stove. Add in your gochujang and ginger, as well as some of the instant-ramen flavoring packet and soy sauce to taste.

While you're bringing the broth to a boil, bloom your gelatin according to instructions. Generally, this means sprinkle over cold water and let sit for 1-5 minutes so the granules can hydrate properly.

Add your brick of noodles to the water once it boils, keeping an eye on it. While the noodles are still a bit undercooked, use tongs to take them out and put them into your serving bowl.****

Once your noodles are safely moved and your gelatin fully bloomed, turn the heat off.

Transfer a few spoonfuls of broth into your gelatin water and stir until dissolved. If it's not dissolving, you might need to add some more hot broth, or potentially the gelatin didn't bloom long enough (which I don't know how to fix.)

When all the gelatin is dissolved, pour the mixture into no-longer-boiling broth, add your little pat of butter, and stir to combine.

Crack an egg into the broth and put a lid on the pot to trap the residual heat while the egg poaches.

When the egg is done (???? minutes later? I am so sorry), transfer everything into the serving bowl and top appropriately.

The end!!

~~~~~~~~~~~~~~~~~~~~~~~~~~

I know this is a super bastardized version of real ramen, but when you want something similar but don't have the cash for the real deal this version is still pretty darn tasty. I hope your instant ramen turns out as delicious as mine did, and I'd love to hear if you decide to give this a try.

Love,

Asher

~~~~~~~~~~~~~~~~~~~~~~~~~~

*Frozen corn and bean sprouts also join the mix when I have them, but bean sprouts go bad faster than I can eat them and I always forget to check the freezer for ramen ingredients. Sometimes if I'm feeling fancy I'll toast some sesame seeds, but only sometimes because of Textures™️

**I only used powdered because that's what I had, but I don't see any reason why you couldn't use sheet gelatin instead!

***If you're a vegetarian/vegan, make sure you check to see that your gelatin is too– not all of them are.

****The instant noodles' structural integrity is dubious at best, and will turn to mush if you let them cook all the way.

[canapaks]

IS TURMERIC GOOD FOR DOGS IN THEIR FOOD ?

People who want to treat their dog's aches and pains sometimes question, "Is turmeric good for dogs?" In general, the answer is yes.

Turmeric is an Asian plant from the ginger family. This plant's powder is commonly used by chefs in Asian meals, curries, sauces, and soups to add color or taste to foods. Turmeric is also widely used to add color and flavor to pre-packaged human and pet foods. The spice has a strong earthy flavor and a deep, dark yellow hue.

Related Topics:

How To Juice Turmeric | 8 Benefits of Turmeric Juice

Weight Loss: How To Use Turmeric Powder

Can Dogs Eat Turmeric?

Turmeric is safe for dogs in small quantities and may have a beneficial effect. According to one study, curcumin, a well-studied phytonutrient contained in turmeric, may promote good mobility of joints and comfort.

Turmeric might be included as an ingredient on your dog's food label. Its objective is to improve the color and/or taste of the food, but not to give anti-inflammatory benefits.

It turns out that the amount of turmeric used to color or flavor dog food are unlikely to provide any significant health advantages. So, while turmeric is safe for dogs in tiny amounts, consuming it in dog food is unlikely to provide them with the anti-inflammatory advantages that the spice is lauded for in humans.

Buy Turmeric Powder For Your Dog

Turmeric for Dogs: Joint & Digestive Health Boost

Turmeric's anti-inflammatory effects make it useful for treating common joint diseases including arthritis. However, if you decide to buy turmeric pills to treat your dog's joints, make sure to use them as a supplement in addition to other therapies your dog is receiving, rather than as a cheaper alternative to veterinary care.

In addition to addressing joint problems, turmeric can aid dogs with digestive disorders by increasing the production of bile in the liver, which helps break down food faster and makes your dog feel more comfortable after eating. Turmeric is also regarded as an effective antioxidant, which is beneficial to your dog's diet because it may lower the chance of acquiring numerous diseases and malignancies.

How many grams of turmeric should I give my dog each day?

Turmeric is safe for dogs at a daily dose of 1/8 - ¼ tsp per 10 Ib body weight. If you want to put turmeric into your dog's diet, begin with tiny doses to see how your dog reacts to it, gradually increasing the amount you give him over a period of weeks until you reach the suggested quantity for your dog's weight.

Are there any negative effects from giving turmeric to dogs?

Although turmeric is thought of as safe, like with any supplement or medication, some dogs may experience negative effects, particularly if a high dose is used. The most serious side effects include upset stomach, bruising, clotting troubles, and gallbladder problems.

As a result, we always recommend consulting your veterinarian before giving your dog a turmeric supplement to ensure that the proper quantity is given and that it will not interact with any other medications they are on.

In conclusion

Although scientific study into turmeric for dogs is still in its early stages, the evidence we have seen so far showing turmeric's benefits is clearly promising. However, the effects of turmeric are still insufficient to use as a single therapy and should be used in combination with any other veterinarian treatment that your dog is undergoing.

If your dog is not being treated for joint problems, you should consult a vet before starting them on turmeric to avoid any negative side effects such as stomach or blood problems. However, this is just an insurance policy, since turmeric has been recognized as not only safe for dog intake but also potentially beneficial to their health and discomfort.

[honeyweight]

7 Delicious Carrot Smoothie for Weight Loss

Who doesn't want to shed some pounds?. What's more exciting, than enjoying the best carrot smoothie for weight loss while doing it! Carrots are not just low in calories. Also packed with fiber, antioxidants and vital nutrients that promote well being. We've put together a collection of seven carrot smoothie recipes for weight loss that're both simple to prepare and effective for shedding those pounds. Before we delve into the recipes lets explore the advantages of including carrots, in your weight loss regimen. Try our Best Metabolism Boost Smoothies Here.

Why include carrots in your weight loss diet?

Carrots are a choice, for anyone looking to lose weight due to reasons. Firstly they have a calorie count. Are packed with fiber, which contributes to feeling full for longer while also managing your calorie intake effectively. Additionally they offer a wealth of antioxidants and essential nutrients such as vitamin A, vitamin K1, potassium and biotin that support health and well being. Moreover their versatility allows you to incorporate them effortlessly into your diet through options like salads, soups or even smoothies. Therefore if you're embarking on a weight loss journey remember to include this vegetable, in your shopping list!

7 carrot smoothie recipes for weight loss

Are you searching for ways to shed those pounds while still enjoying flavors? Well look no further, than carrot smoothies! Carrots are not only a calorie choice. Also provide an abundance of essential nutrients for maintaining optimal health. The best part is that incorporating carrots into your weight loss journey is a breeze – all you need is a blender and some fresh ingredients. In this section we'll share seven mouthwatering carrot smoothie recipes that're ideal, for achieving your weight loss goals. Lets start with the Carrot, Mango and Ginger Smoothie. If you're looking for a kick, in your drink this smoothie is just right for you. The natural sweetness of the mango perfectly balances out the spiciness of the ginger while the carrots add an flavor.

To whip up this smoothie blend together one sized carrot, one cup of chopped mangoes one cup of almond milk one tablespoon of freshly grated ginger and a handful of ice cubes. Pour it into a glass. Savor every sip! Moving on to our option; the Carrot and Pineapple Smoothie. This delightful concoction is ideal, for those scorching summer days when you need something refreshing. The pineapple brings a twist to this smoothie while the carrots provide a touch of sweetness. To make it yourself blend together one carrot, one cup of chopped pineapple one cup of coconut milk, one tablespoon of honey and a handful of ice cubes. Serve it chilled with a slice of pineapple adorning the rim. If you're craving an tangy smoothie give the Carrot and Orange Smoothie a try. Oranges are packed with vitamin C making this smoothie an excellent choice, for boosting your system. To prepare this beverage simply blend together one sized carrot, one cup of freshly squeezed orange juice, one tablespoon of honey one teaspoon of vanilla extract and a handful of ice cubes. You can even top it off with a slice of orange for a touch!

Now lets move on to the Carrot and Apple Smoothie. Apples are rich in fiber, which makes this smoothie perfect, for aiding digestion. The natural sweetness of apples pairs perfectly with the taste of carrots. To whip up this concoction blend together one sized carrot, one cup of chopped apples one cup of almond milk one tablespoon of honey one teaspoon of cinnamon powder and a handful of ice cubes. If you happen to be a beetroot enthusiast you'll absolutely adore the Carrot, Beetroot and Mint Smoothie. Beetroot is renowned for its detoxifying properties that contribute to health improvement. To create this elixir at home simply blend together one sized carrot with a small beetroot until smooth. Add in one cup of refreshing coconut water. Sweeten it up with a tablespoon of honey if desired. Don't forget to throw in some ice cubes for that chill! Finish off the dish by garnishing it with a bunch of fresh mint leaves to give it a touch. If you're looking for something give the Carrot and Banana Smoothie a try. Bananas are a source of energy making this smoothie ideal, for a breakfast or post workout treat. To whip up this blend simply combine one sized carrot, one ripe banana, one cup of almond milk one tablespoon of honey and a handful of ice cubes in a blender. For a boost of protein add a scoop of your protein powder. Not least on our list is the Carrot and Avocado Smoothie. The creamy texture of avocado perfectly complements the taste of carrots while providing healthy fats to keep you full, for longer. To make this smoothie blend together one sized carrot, half an avocado, one cup of almond milk one tablespoon of honey one teaspoon of vanilla extract and a handful of ice cubes. So there you have it. Seven mouthwatering and effective carrot smoothie recipes designed to aid in weight loss. Not are these smoothies brimming with nutrients. They're also incredibly simple to prepare. Give one a shot today. Experience the impact it can have on your weight loss journey!

Benefits of drinking carrot smoothie for weight loss

carrots are not a snack but they're also fantastic, for creating smoothies that can help with weight loss. Fresh carrot smoothies for weight loss offer a wealth of vitamins, minerals and antioxidants that promote health. Lets explore some of the advantages of incorporating carrot smoothies for weight loss journey.

First of all incorporating carrot smoothies into your diet can have an impact, on your digestion. Their high fiber content promotes an efficient system reducing the likelihood of experiencing constipation or other stomach discomforts. Moreover one of the benefits of consuming carrot smoothies is that they provide a sense of fullness for a period. This feeling of satisfaction can help curb cravings for processed foods and contribute to managing weight gain. In addition to their satiety inducing properties carrot smoothies are known to rev up your metabolism. A faster metabolic rate aids in burning calories efficiently which is crucial for achieving weight loss goals. The presence of carotenoids in carrots also helps regulate blood sugar levels thereby supporting metabolic function. Furthermore including carrot smoothies in your routine can bolster your system. Thanks to their vitamin C and antioxidants carrots offer properties against various illnesses and infections. Lastly if you're looking to enhance the quality of your skin drinking carrot smoothies might be beneficial. Carrots contain beta carotene which acts as a shield against sun damage while Vitamin A found in these smoothies helps nourish and maintain skin with a glow. Therefore its highly recommended that individuals embrace the habit of consuming carrot smoothies not, for promoting well being but also as part of a weight loss journey.

How to prepare and store carrot smoothies

To make a smoothie, with carrots that can aid in weight loss it's important to use organic ingredients. It's best to avoid adding sugar or artificial sweeteners as they might undermine the smoothies benefits.

Instead consider using sweeteners such as honey or maple syrup. After blending all the ingredients store the smoothie in the refrigerator, for freshness.. Voila! You now have an effective recipe to help you reach your weight loss objectives!

Conclusion

Adding carrot smoothies to your meals can be beneficial, for shedding those pounds enhancing your digestion and skin condition promoting a feeling of fullness boosting your immune system and revving up your metabolism. To make sure you're getting the most out of your smoothie use organic ingredients steer clear of sweeteners and remember to keep it refrigerated. You'll love experimenting with these seven recipes as you embark on a path, towards a lifestyle! Read the full article

[doggiefooditems]

Can Dogs Eat Shiitake Mushrooms? Are dogs allowed to consume shiitake mushrooms? We will cover how to give and how much you must be careful about. You can bake it in a toaster, dip it in ponzu sauce or mayonnaise, or put it in a simmered dish. Also, shiitake mushrooms, indispensable as a soup stock, are inseparable from the Asian dining table and taste. What do dogs think about shiitake mushrooms? Do you think you and your dog would enjoy the charm of this "shiitake" together?  Can dogs eat shiitake mushrooms? Can dogs eat shiitake mushrooms? In short, it is safe for dogs to eat.” Shiitake mushrooms are low-calorie and highly nutritious foods that dogs enjoy eating. Recent interest has been in the nutritional value of shiitake mushrooms, Agaricus, and maitake mushrooms. As well as fighting malignancy, it is expected to have a preventative effect on cancer. Thus, shiitake mushrooms can be eaten by dogs without causing poisoning symptoms. Shiitake mushrooms can, however, cause health problems depending on how they are given. Shiitake mushrooms: FACTS Aside from that, let me briefly explain the history of shiitake mushrooms. Shiitake (dried shiitake mushrooms) were first mentioned in Japanese cookbooks in the 16th century and first appeared around the 9th century. Documented. The shiitake mushroom was first cultivated in Japan. Currently, shiitake mushrooms are an easy-to-find and familiar ingredient. It was said that ordinary people could only eat dried shiitake mushrooms on special occasions. Due to shiitake mushrooms' complicated cultivation, there is no choice but to "leave it to the heavens." Stable cultivation became possible in 1942. The plight of a shiitake farmer he met in Kiryu City, Gunma Prefecture, inspired Mr. Kisaku Mori to experiment with cultivation methods like gambling. There is a famous anecdote. Benefits of Shiitake Mushrooms for Dogs Eritadenine The mushroom shiitake contains eritadenine. There is only one component in shitake mushrooms and mushrooms among mushrooms. It also helps prevent hypertension. Dietary fiber Shiitake mushrooms, like other mushrooms, are rich in dietary fiber, indispensable for relieving constipation and adjusting the intestinal environment. Dietary fiber absorbs unnecessary substances such as cholesterol. It excretes them from the body, while at the same time, it has the effect of increasing beneficial bacteria in the intestines, so it helps relieve constipation and improve the intestinal environment. beta-glucan Due to their polysaccharide-containing nature, mushrooms such as shiitake mushrooms have been shown to help prevent and treat cancer. Vitamin D Shiitake mushrooms contain progesterone, which is metabolized to vitamin D in the presence of natural light. Strong bones are built by consuming calcium. As shiitake mushrooms are rich in nutrients, they are often used as homemade rice for dogs suffering from renal failure or diabetes. You can also find shiitake mushrooms in supermarkets, so make good use of them to keep your dog healthy. How to give your dog mushrooms Regarding how to give mushrooms to dogs, be sure to heat them first. Feeding raw shiitake mushrooms, which are rich in dietary fiber, can cause indigestion.   Shiitake mushrooms can be cooked in various ways, such as baking, steaming, boiling, and boiling. Of course, you can feed the shiitake mushroom stem and the cap, but please try to make it easier to digest, such as chopping it finely.   If you're worried about indigestion, powdering it in a food processor might be a good idea. Dogs can also eat dried and dried shiitake mushrooms, which are said to be more nutritious than fresh shiitake mushrooms.   Make sure it's soft before giving it. Since dried shiitake mushroom reconstituted juice contains plenty of nutrients and umami, many owners use reconstituted juice to top their dogs' food. Additionally, it can keep your dogs hydrated duri

ng the summer. Precautions when giving mushrooms to dogs allergy Shiitake mushrooms, among others, are harmless to dogs. When giving them shiitake mushrooms for the first time, give them small amounts and keep an eye on them. Do not give to puppies or older dogs. A puppy, an elderly dog, or a dog with a weak stomach should not be forced to eat shiitake mushrooms. When feeding shiitake mushrooms, give tiny amounts and stop immediately if vomiting or diarrhea appears. Be careful how you cook. Shiitake mushrooms absorb oil quickly. It is, consequently, crucial to be mindful when cooking mushrooms for your dog. For shiitake mushrooms fried in oil, use a minimal amount or roast them in a toaster. Shiitake mushrooms are not harmful to dogs to eat, so there is no need to worry about poisoning. Dogs can enjoy homemade Shiitake Mushroom Rice. Recipe for chill-cold soup using shiitake mushroom powder. During the summer, when appetite declines, it has the added benefit of providing nutrients and water! There are many recipes for homemade dog rice using shiitake mushrooms. As for cooking methods, there are plenty of simple recipes, so please try them. Broad bean and shirasu soup vegetables Various mushrooms Seaweed Frequently Asked Questions   How many mushrooms can dogs eat? As for the recommended mushrooms for dogs, we should keep a small amount as a topping. It is high in dietary fiber and can lead to digestive problems when eaten in excessive amounts. You should change the dosage depending on your pooch's constitution and body size. In addition, shiitake mushrooms are not suitable as a dog's staple food. Can dogs eat shimeji mushrooms? Dogs can eat shimeji mushrooms. Shimeji mushrooms are rich in dietary fiber such as β-glucan, vitamins B1, B2, and D2, and minerals such as potassium and phosphorus. In addition, if you give a small amount of topping to the rice of a child with a strong appetite, it will turn upside down and increase satisfaction. Dogs should not be given what vegetables? Vegetables that should not be fed Onions, Chinese chives, garlic, and green onions can cause death. In addition, eggplant, bamboo shoots, burdock, bitter gourd, etc. contain health-inhibiting substances, so it is better not to give them. Other poisoning cases reported include cod sprouts and avocados. An overview What is safe and what is not to give a dog when it comes to providing mushrooms to them? Mushrooms are unique in both taste and aroma. Even my pet dog, which has few likes and dislikes, won't eat mushrooms given to him. If mixed with other ingredients, it eats silently. The product is highly palatable and is not classified as a food product ! Depending on the dog you feel, it may not eat shiitake mushrooms. Feeding is a critical time for owners and dogs to enjoy and foster communication, so no matter how good shiitake mushrooms are for the body, we should not force them. If it doesn't work, if you mix a minimal amount in such a way that you don't notice it, change the cooking method, or try other mushrooms than shiitake, then you can't help it! With that kind of carefree feeling, please start a “shiitake life” with your dog.    

[summerells]

What are 10 Must-try Filipino Dishes

Filipino cuisine is gaining popularity around the world due to its rich flavors and unique textures. Pinoy dishes create a memorable dining experience while satisfying your cravings. With such a diverse choice of meat, seafood, vegetables, and rice, as well as delectable Pinoy desserts, a Filipino menu offers a little bit of everything for everyone.

There is more to Filipino cuisine than just the ever-famous Filipino exotic food balut (duck embryo) and world-renowned Filipino dish Adobo. There are still a lot of local delicacies to explore! With such a diverse selection of food choices and a rich culinary tradition, it was challenging to narrow this list to only 10 Filipino dishes – but we can share with you here the best dishes that everyone just cannot miss!

1. Kare-Kare

Kare-Kare is a rich stew with thick peanut sauce. Its marigold color comes from annatto powder or achiote oil. It’s packed with various meats which may be a choice between oxtail or beef. Add vegetables like eggplant, string beans, pechay, banana hearts, and more. It’s one of the most loved dishes in the Philippines. To truly enjoy this dish, put a dab of shrimp paste (sweet or spicy bagoong). Serve with a side of steaming white rice, and it will undoubtedly be an unforgettable meal!

2. Chicken Inasal

Satisfy your cravings with Chicken Inasal. Prepared by marinating chicken pieces in a special spice blend and grilling them until done. It sounds like a typical chicken grilling recipe, don’t you think? Although it may appear to be one, the particular marinade and basting sauce make this grilled chicken extra special.

Originating from Bacolod City, Chicken Inasal is a flavorful grilled chicken dish that is marinated in calamansi juice, ginger, and lemongrass, basted with annatto oil as it roasts over an open flame, it is served with steamed rice and a dip of soy sauce with hot chilis and chicken oil. This simple but great-tasting chicken recipe is fresh, healthy, and perfect for the very discriminating palate.

3. Sinigang

This dish is perhaps the second most popular in the country after adobo, deserving of the national dish title! Sinigang is a famous tamarind-based sour and savory soup dish in the Philippines. It gives a sour and tangy flavor, making it stand out from the other dishes. 

Sinigang consists of meat, which can be beef, fish, pork, or shrimp – along with vegetables such as radish, taro, okra, onions, water spinach (kang kong), daikon (labanos), string beans, and eggplant. Depending on the cook’s preference, the tamarind can be replaced with guava, santol, tomato, kamias, calamansi, or even unripe mango.

To give the dish a unique and delightful flavor, you can mix and match the ingredients however you prefer. The secret is the delicious broth soured by tamarind, tomatoes, and sometimes, kamias which will truly give you that authentic Sinigang experience!

4. Bicol Express

If you like hot and spicy food, you will surely fall in love with Bicol Express! A popular Filipino food consists of thinly sliced pork covered in a rich coconut-based sauce and spiced with hot chili peppers. Bicol Express was named after a railway line along the Manila to Bicol. This spicy dish is thought to have originated from the Bicol region.

This creamy yet savory viand is rich in flavor with that spicy kick that makes it a great choice for ‘pulutan’ during those chill moments drinking a glass of cold beer.

5. Bulalo

Every time the weather turns colder, people crave this hot stewed meal because it serves like a warm blanket that gives a sense of comfort. 

Bulalo is made by simmering the beef shanks and bone marrow until the collagen and fat are dissolved into the broth. Additionally, it is mixed with a variety of vegetables, like corn, pechay, string beans, cabbage, potatoes, taro, and more. 

The beef shank with the marrow still in the bone is always the highlight of the best Bulalo. Once you savored the beef broth, a slurp of the marrow will make you love the dish even more! Bulalo meat is famous for its tenderness – melting in your mouth and almost falling off the bone! For a hearty meal, eat it with rice, soy sauce, fish sauce (patis), and a little lemon squeeze (calamansi).

6. Adobo

You can never afford to miss having a taste of the famous Adobo!

Certainly the most popular Filipino cuisine and is a favorite of all people, including those with a western palate. In the most popular version of adobo, chicken or pork is used as the main ingredient. Marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, this dish can be cooked with some sauce or with little oil. Although it is a staple, people also enjoy it when it is served on special occasions. Adobo can be enjoyed with salted duck egg, fresh tomatoes, or with some steamed kangkong.

7. Caldereta

A must-try dish, this tomato-based meat is a favorite in buffets in any celebration in the Philippines. The combination of delicate meat, vegetables, and tomato-based sauce is truly mouthwatering!

The key ingredients in this dish are your choice of meat—chicken, beef, or pork, along with potatoes, carrots, and green bell pepper. Other ingredients include garlic and onion spices, coconut milk,  black ground pepper, tomato paste, water, salt, soy sauce, and sugar. Sometimes butter and liver spread are added to give more taste to its savory sauce. All of these ingredients come together to give you that awesome taste! Caldereta is simple, easy to prepare, but hearty and flavorful. Perfect for special occasions and family gatherings!

8. Crispy Pata

Like Lechon, Crispy Pata is a must-try! A mouthwatering, savory, deep-fried pork leg that is a crowd favorite on special occasions.  To get the perfect crispiness, the entire pig’s leg is deep-fried to perfection. It is served with a soy-vinegar dipping sauce, along with some minced garlic and chili. The Crispy Pata is flavorful without being too salty. Its sauce must have the right amount of soy sauce and vinegar to keep everything in balance. 

A pork lover’s delight, Crispy Pata has soft, savory meat behind its crispy skin. If you like pork, you simply couldn’t resist the temptation of this indulgent dish even during those drinking bouts with family and friends!

9. Sisig

When you hear sizzling and see steam coming off of the cast-iron skillet, you’ll know someone has ordered sisig. It’s a huge hit in the Philippines! Crispy, chewy, spicy, and flavorful textures that all complement one another. Sisig is everything you want on a sizzling platter.

The most popular type of Sisig is made with chopped pig ears, liver, and jowls, together with onions and chili peppers. It is typically served on a sizzling hot skillet with chicharon, some mayonnaise, and a raw egg on top. Some prefer to squeeze some calamansi or lemon juice on a sizzling sisig to balance its taste. 

Other versions of Sisig include seafood, tofu, chicken, tuna, and anything else you can think of to serve on a sizzling hot platter.

This Pinoy classic is a top choice among many Pinoy at heart. This mouthwatering combination of pig’s liver, belly, and all the tasty parts of the pig’s head.  Mix these with chicharon (pork rinds) seasoned with calamansi, soy sauce, and chili peppers. Sisig can be the best pulutan for a cold beer and the ideal ulam to go with tons of rice.

10. Lechon

Iconic and mouth watering Filipino dish where a whole pig or piglet (cochinillo) is spit-roasted slowly over charcoal for hours. Lechon is a world-class Filipino food unlike any other, best served with lechon sauce.

The most delicious part of Lechon is its crispy skin. As the pig roasts, the skin absorbs the salt marinade and turns crispy from the fire’s heat. The tender, juicy meat and crunchy skin do not need sauces as eating it plain reveals the richness of natural tastes from the meat, smoke, and fire. However, dipping it in a spicy sauce takes the dish to the next level! Pair this with steamed rice and a side of vegetables for a delicious, well-balanced meal.

Typically the star of festivities and celebrations, a Lechon on the table will be the center of the feast. From the juicy meat to the crispy skin, there’s no doubt that everyone will love this awesome dish.

Takeaway

What sets Filipino cuisine apart from all others?  It is because Pinoy dishes continue to surprise anyone with its distinct flavor, creativity, and diversity. Filipino cuisine includes a variety of dishes, to suit different tastes. 

Pinoy food recipes are sure to bring a one-of-a-kind experience to the table. Only when perfectly delectable Filipino meals are offered at celebrations are they guaranteed to be a success. 

All of your favorite Filipino meals will be catered by Manila Food Mart, and we promise that your guests will feast!

For a unique dining experience visit Manila Food Mart at Lake Forest, Orange County.  and have a gastronomic experience with our authentic Filipino dishes and other treats! Good food has never tasted better! Satisfy your Pinoy food cravings now!

[athomeappartmentalhotel]

10 IT staff business meeting buffet ideas in restaurant

A corporate buffet catering is usually called for when companies organize events or seminars and are planning for a top-notch refreshment for the guests. This can come in handy during training, workshops, etc. The main purpose of organizing a corporate meeting or party is to enhance your business contacts while ensuring that the catering complements your effort.

Bear in mind that the quality of food and service is crucial in corporate catering just like social catering is important. Many professional catering companies that can work with you to create amazing menu options for a buffet. In this article, we will give you some examples of mouthwatering menu items to inspire your corporate buffet.

1. Mediterranean Grilled Chicken

A fantastic source of protein, it has mildly spiced chicken in a cold, creamy dill sauce, bringing flavors of the Mediterranean to your plate. The warmth that the cinnamon, cardamom, and paprika bring to the chicken breast is traditional. Although nutmeg is often associated with desserts, it lends a punch to savory dishes, much like the adaptable cinnamon. The combination of the spice mixture and the grill results in savory, smokey chicken breasts that are ready to be dipped in a delectable sauce.

2. Barbecue Fish Kebab on Skewer

Any day is a great time to serve kebabs. They provide a wonderful approach to enjoying grilled meat, fish, and veggies. Any white fish will taste better when grilled with our traditional well-seasoned fish kebabs, which are simple to make and flavor any white fish with paprika, turmeric, chilli powder, garlic, and cilantro. These fish kebabs can be served on a skewer by themselves, or you may choose to eat them with rice and other grilled veggies, etc.

3. Garlic Butter Prawns

A favorite among seafood enthusiasts, Butter Garlic Prawns is known for its potent, alluring aroma. Prawns and shrimp are nearly identical in every recipe, notwithstanding a few structural variations. Compound butter used as a flavoring is called garlic butter and is made up of pounded butter and garlic. This is one of our specialty dishes, and it is always delightful with well-deshelled prawns.

4. Hungarian Lamb Ragout

We urge you to sample Hungarian lamb stew recipes. This can be prepared as a delectable dinner of aromatic, creamy, tarragon-infused lamb soup with colorful veggies. Sometimes it is best prepared using cuts that melt over a longer cooking period, producing meat that is genuinely melt-in-your-mouth tender and flavorful.

5. Mixed Vegetables in a Deluxe Medley

At your buffet, this will work as a flexible and nutritious side dish. It is a beautiful combination of your favorite vegetables, enhancing every meal with flavor and color. It will undoubtedly be a hit because it is prepared with savory spices that enhance its inherent goodness.

6. Mediterranean-style rice with raisins

Once more, we propose adding another Mediterranean-style dish to your buffet. This rice dish's brilliant golden color is a result of turmeric seasoning. Curry powder provides complexity, while sweet raisins and umami-rich soy sauce balance the earthy, somewhat bitter flavor of the turmeric. This needs to be on your buffet menu, in our opinion.

7. Fudge and Chocolate Custard Pudding in a Shot Glass

We presume that everyone enjoys nice chocolate. This dessert dish is a gift from chocolate heaven since it is so creamy, rich, and chocolaty. Fudge is a kind of sugary candy created by combining sugar, butter, and milk and then heating it. To get a smooth, creamy texture, the mixture is whipped while it cools. A variety of flavors can be put within or on top, including fruits, nuts, chocolate, caramel, candies, and sweets. At the buffet, these desserts are presented in shot glasses.

8. Golden Vegetarian Salad Roll

The visitors who want a light supper will love these delicate, pastel-colored rolls. They provide a deliciously spicy and nutritious element to your menu. You can pick from a variety of vegetables here. They provide appealing rolls for the buffet, ranging from spicy ones to green vegetable ones.

9. Deluxe Fresh Fruits Platter

Fresh fruit is always a good choice. A selection of delectable fruits that have been sliced and garnished to fit your occasion make up the Deluxe Fresh Fruit Platter. They can contain everything from strawberries to apples to papaya to honeydew melon to watermelon to pineapple to seedless grapes to oranges, etc. They can also include anything else that would add fantastic sources of hydration and nutrients to your buffet.

10. Drinkable Apple Juice

Healthy drinks are perfect for a superb corporate buffet. A glass of apple juice is hydrating, sweet, and tangy with a hint of tartness. It is also nutrient-rich. To lower the number of calories in your apple juice, choose an unsweetened or natural juice since commercially made juices typically contain a lot of sugar. This beverage, among many others, will stimulate a visitor's appetite.

We hope you loved our Corporate buffet ideas. You can count on these menu items to make your buffet experience a memorable event!!!!

At Home Hospitality Services provide you with the best luxury serviced apartments in Hyderabad. Each member is well-mannered, motivated and provides you with top-notch facilities and services.

Call us to know more at 040 – 23004553 / +91 – 9701 006789 / 040 – 23110000 / 4005510 or email us at reservations@athomehyd.com

[austinturner]

What are 10 Must-try Filipino Dishes

Filipino cuisine is gaining popularity around the world due to its rich flavors and unique textures. Pinoy dishes create a memorable dining experience while satisfying your cravings. With such a diverse choice of meat, seafood, vegetables, and rice, as well as delectable Pinoy desserts, a Filipino menu offers a little bit of everything for everyone.

There is more to Filipino cuisine than just the ever-famous Filipino exotic food balut (duck embryo) and world-renowned Filipino dish Adobo. There are still a lot of local delicacies to explore! With such a diverse selection of food choices and a rich culinary tradition, it was challenging to narrow this list to only 10 Filipino dishes – but we can share with you here the best dishes that everyone just cannot miss!

1. Kare-Kare

Kare-Kare is a rich stew with thick peanut sauce. Its marigold color comes from annatto powder or achiote oil. It’s packed with various meats which may be a choice between oxtail or beef. Add vegetables like eggplant, string beans, pechay, banana hearts, and more. It’s one of the most loved dishes in the Philippines. To truly enjoy this dish, put a dab of shrimp paste (sweet or spicy bagoong). Serve with a side of steaming white rice, and it will undoubtedly be an unforgettable meal!

2. Chicken Inasal

Satisfy your cravings with Chicken Inasal. Prepared by marinating chicken pieces in a special spice blend and grilling them until done. It sounds like a typical chicken grilling recipe, don’t you think? Although it may appear to be one, the particular marinade and basting sauce make this grilled chicken extra special.

Originating from Bacolod City, Chicken Inasal is a flavorful grilled chicken dish that is marinated in calamansi juice, ginger, and lemongrass, basted with annatto oil as it roasts over an open flame, it is served with steamed rice and a dip of soy sauce with hot chilis and chicken oil. This simple but great-tasting chicken recipe is fresh, healthy, and perfect for the very discriminating palate.

3. Sinigang

This dish is perhaps the second most popular in the country after adobo, deserving of the national dish title! Sinigang is a famous tamarind-based sour and savory soup dish in the Philippines. It gives a sour and tangy flavor, making it stand out from the other dishes.

Sinigang consists of meat, which can be beef, fish, pork, or shrimp – along with vegetables such as radish, taro, okra, onions, water spinach (kang kong), daikon (labanos), string beans, and eggplant. Depending on the cook’s preference, the tamarind can be replaced with guava, santol, tomato, kamias, calamansi, or even unripe mango.

To give the dish a unique and delightful flavor, you can mix and match the ingredients however you prefer. The secret is the delicious broth soured by tamarind, tomatoes, and sometimes, kamias which will truly give you that authentic Sinigang experience!

4. Bicol Express

If you like hot and spicy food, you will surely fall in love with Bicol Express! A popular Filipino food consists of thinly sliced pork covered in a rich coconut-based sauce and spiced with hot chili peppers. Bicol Express was named after a railway line along the Manila to Bicol. This spicy dish is thought to have originated from the Bicol region.

This creamy yet savory viand is rich in flavor with that spicy kick that makes it a great choice for ‘pulutan’ during those chill moments drinking a glass of cold beer.

5. Bulalo

Every time the weather turns colder, people crave this hot stewed meal because it serves like a warm blanket that gives a sense of comfort.

Bulalo is made by simmering the beef shanks and bone marrow until the collagen and fat are dissolved into the broth. Additionally, it is mixed with a variety of vegetables, like corn, pechay, string beans, cabbage, potatoes, taro, and more.

The beef shank with the marrow still in the bone is always the highlight of the best Bulalo. Once you savored the beef broth, a slurp of the marrow will make you love the dish even more! Bulalo meat is famous for its tenderness – melting in your mouth and almost falling off the bone! For a hearty meal, eat it with rice, soy sauce, fish sauce (patis), and a little lemon squeeze (calamansi).

6. Adobo

You can never afford to miss having a taste of the famous Adobo!

Certainly the most popular Filipino cuisine and is a favorite of all people, including those with a western palate. In the most popular version of adobo, chicken or pork is used as the main ingredient. Marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, this dish can be cooked with some sauce or with little oil. Although it is a staple, people also enjoy it when it is served on special occasions. Adobo can be enjoyed with salted duck egg, fresh tomatoes, or with some steamed kangkong.

7. Caldereta

A must-try dish, this tomato-based meat is a favorite in buffets in any celebration in the Philippines. The combination of delicate meat, vegetables, and tomato-based sauce is truly mouthwatering!

The key ingredients in this dish are your choice of meat—chicken, beef, or pork, along with potatoes, carrots, and green bell pepper. Other ingredients include garlic and onion spices, coconut milk,  black ground pepper, tomato paste, water, salt, soy sauce, and sugar. Sometimes butter and liver spread are added to give more taste to its savory sauce. All of these ingredients come together to give you that awesome taste! Caldereta is simple, easy to prepare, but hearty and flavorful. Perfect for special occasions and family gatherings!

8. Crispy Pata

Like Lechon, Crispy Pata is a must-try! A mouthwatering, savory, deep-fried pork leg that is a crowd favorite on special occasions.  To get the perfect crispiness, the entire pig’s leg is deep-fried to perfection. It is served with a soy-vinegar dipping sauce, along with some minced garlic and chili. The Crispy Pata is flavorful without being too salty. Its sauce must have the right amount of soy sauce and vinegar to keep everything in balance.

A pork lover’s delight, Crispy Pata has soft, savory meat behind its crispy skin. If you like pork, you simply couldn’t resist the temptation of this indulgent dish even during those drinking bouts with family and friends!

9. Sisig

When you hear sizzling and see steam coming off of the cast-iron skillet, you’ll know someone has ordered sisig. It’s a huge hit in the Philippines! Crispy, chewy, spicy, and flavorful textures that all complement one another. Sisig is everything you want on a sizzling platter.

The most popular type of Sisig is made with chopped pig ears, liver, and jowls, together with onions and chili peppers. It is typically served on a sizzling hot skillet with chicharon, some mayonnaise, and a raw egg on top. Some prefer to squeeze some calamansi or lemon juice on a sizzling sisig to balance its taste.

Other versions of Sisig include seafood, tofu, chicken, tuna, and anything else you can think of to serve on a sizzling hot platter.

This Pinoy classic is a top choice among many Pinoy at heart. This mouthwatering combination of pig’s liver, belly, and all the tasty parts of the pig’s head.  Mix these with chicharon (pork rinds) seasoned with calamansi, soy sauce, and chili peppers. Sisig can be the best pulutan for a cold beer and the ideal ulam to go with tons of rice.

10. Lechon

Iconic and mouth watering Filipino dish where a whole pig or piglet (cochinillo) is spit-roasted slowly over charcoal for hours. Lechon is a world-class Filipino food unlike any other, best served with lechon sauce.

The most delicious part of Lechon is its crispy skin. As the pig roasts, the skin absorbs the salt marinade and turns crispy from the fire’s heat. The tender, juicy meat and crunchy skin do not need sauces as eating it plain reveals the richness of natural tastes from the meat, smoke, and fire. However, dipping it in a spicy sauce takes the dish to the next level! Pair this with steamed rice and a side of vegetables for a delicious, well-balanced meal.

Typically the star of festivities and celebrations, a Lechon on the table will be the center of the feast. From the juicy meat to the crispy skin, there’s no doubt that everyone will love this awesome dish.

Takeaway

What sets Filipino cuisine apart from all others?  It is because Pinoy dishes continue to surprise anyone with its distinct flavor, creativity, and diversity. Filipino cuisine includes a variety of dishes, to suit different tastes.

Pinoy food recipes are sure to bring a one-of-a-kind experience to the table. Only when perfectly delectable Filipino meals are offered at celebrations are they guaranteed to be a success.

All of your favorite Filipino meals will be catered by Manila Food Mart, and we promise that your guests will feast!

For a unique dining experience visit Manila Food Mart at Lake Forest, Orange County.  and have a gastronomic experience with our authentic Filipino dishes and other treats! Good food has never tasted better! Satisfy your Pinoy food cravings now!