#Savory Oil Market
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I wonder like what does Yves like to eat? Does he prefer sweet foods? Savory? Salty? Etc?
I could also imagine that he would change his darlings food cravings and wants with his reality bending if they are lacking a certain vitamin or mineral.
TW: eating disorders, gore and nasty horrible rich people stuff like making people their toilets or something, sexual harassment and human trafficking
He has expensive taste, the palate of a stereotypical rich person. It doesn't matter if the dish is sweet or savory, it must be made from scratch from the freshest produce the market can offer. He prefers to eat his own cooking as he can easily control what goes into it.
Yves has an intense aversion to strong-tasting foods, not because he can't handle the pungent aroma of garlic or other spices; he used to eat boxes upon boxes of takeout, fast food, and convenience meals.
It's because he associated them with the decades he spent struggling to find his footing in this world. They were cheap, accessible, and definitely not something he would willingly put in his body despite knowing it probably wouldn't affect him greatly in any way now.
Foods that are greasy, overly salty, processed to unrecognizable heights, and contain a barrel's worth of sugar are foods that Yves has a strong disdain for. He very much prefers eating foods that are steamed, boiled, or baked with minimal amounts of oil, salt, and sugar. His cooking is definitely still flavourful, it's mostly simple but it has a quality that makes it lavish and 'clean'.
Yves wasn't always like this though. Just like most humans, he started off hating his vegetables and fruits, yearning for junk and other vices. His previous cravings are only exacerbated by the stressful life that he lived, to no one's surprise, he wasn't always in the best shape. Or the best state of mind.
He knows what it was like to live in a severely unhealthy body on both ends of the spectrum. Yves was both a hundred pounds overweight and a hundred pounds underweight, neither phase was fun at all and it just made his life much harder than it was supposed to be.
Yves sobbed hysterically when he failed to stop himself from eating an entire 5-pound chocolate cake to cope with his emotions, then promptly threw up everything afterward on the dingy floor of his dilapidated rental. He was too familiar with the feeling of his two fingers pushing his uvula as deep as he could so he could empty his stomach into the toilet bowl, to the point that the off-white ceramic was painted red. Yves knew what half-eaten hamburgers covered in god-knows-what, found in dumpsters taste like. He knew what ingredient in candies to look for that aided him in vomiting, he tried all the slimming teas, laxatives, and enemas. Yves had his favorite brands.
Yves vividly remembers how he would be out of breath just by standing up, how his joints felt like it was about to give out at any moment. The bruises he received from merely sitting on certain types of chairs, the horrible chafing that led to nasty, debilitating infections because he didn't have the means to receive medical attention, the humiliation, and degradation, painful and permanent swellings, the increased frequency of sexual groping that usually led to something much worse, overheating in a flesh suit that he cannot just remove, the cruel loneliness, the desperation for food when he doesn't even have a single cent left to his name, his reflection and more revolting memories.
He remembers all of it. He remembers the broken bones that were forced to heal on their own, bleeding orifices leaking with excrement due to his abuse of weight-losing drugs, articles of clothing ruined by his own feces and vomit, the obsession over the number on his scale, the shivering even at scorching temperatures, locks of his hair clogging the drain, fainting spells that cost him his meager wages for the week, the taste of his own stomach acid still lingers on his tongue, his "friends" who were equally as ghoulish calling Yves a fat pig and incessantly oinking at him for finishing a whole apple by himself, being unable to chew properly because his teeth were eroded, being unable to fight back because he was just that weak, fingers that looked like it belonged to a rotting corpse, his reflection, the hunger, the hunger, the hunger...
And in both chapters of his life, one thing stayed constant. The infamous, deep-fried, saturated, tastebud-abusing slop served to the disadvantaged masses.
So please do forgive him when he gives you a blank look for an uncomfortable while when you eat a crispy fried chicken leg in front of him. He didn't mean to give the plate of french fries on the table a long, dull stare before digging in like any other normal person; with a lot more elegance. Yves just had a few memories pass through his mind, that's it.
Not to say that he will act like it's the end of the world to eat the food that he hates. You wouldn't know that he despised them unless he told you, Yves would have eaten it without complaint and hesitation, expressing his gratitude to you for getting these for him. He doesn't wear his heart on his sleeve, after all.
Yves understands that his experience doesn't necessarily reflect yours, he has no issue with you eating garbage foods in moderation. You will have cravings, it's simply something humans like you have to deal with. He will still agree to have a date or two at a fast-food joint even if he detests the griminess and classlessness of it all, as long as it makes you happy to see him 'enjoying' himself too. Of course, he would attempt and succeed at making healthier alternatives at home.
If you're craving something that is missing many of the key nutrients but it's not harmful to your health, he would fortify it with the needed vitamins or minerals. You couldn't even tell the difference, but your body will.
He will have a massive problem if you exhibit the same symptoms his younger self had. Yves will plant his foot firmly on the ground, he wouldn't even talk to you about it. He goes straight to rewiring your brain without even thinking if Yves noticed your struggles. You would find yourself one day 'cured' of whatever complex you had with food, baffled but grateful, brushing it off as something trivial although it is anything but.
You might notice that the fridge always has at least one tin of sturgeon caviar on a block of ice. You deduced that his favorite food is caviar, but you might not truly know why.
He isn't stingy with it. Yves told you that you are welcome to eat as much as you want (within reason, it has a ridiculously high sodium content). Whether you like eating it or not, it was astonishing that he could replace it as soon as it's finished despite needing to pay an exorbitant amount for a container the size of your palm.
And he associated that overpriced spoonful of fish eggs with the dawn of a new era and the end of his horror-filled years. His life wasn't perfect when he first tried it, far from it actually. He still gets assaulted, spat on, molested, and insulted straight to his face, more so due to his new career as a budding fashion model. But it was a change, an overall positive change.
Despite first trying it at a mansion owned by a syndicate of influential Oligarchs who hire conventionally beautiful people and commit unspeakable acts against them, caviar became a symbol of hope. Yves, disheveled, drugged beyond belief, and covered in bruises, cuts, and disgusting fluids, managed to slip out of the room where the torture happened. His own disorganized thoughts drowned out the screams of his colleagues and the cheers of the rich, Yves was on a mission.
He somehow maneuvered his way through the hallways without being detected by staff or other members, finding his way to one of the private chambers. It was occupied an hour ago, as shown by the mildly displaced chairs and empty crystal glasses.
Even under the influence of substances, his first instinct wasn't necessarily to run away. It was to rob them of everything they had, watches, jewelry, shoes, bags- anything he could get his sticky hands on. God, he so badly wanted to own their wardrobe. The rings looked dazzling on his fingers, and the purses fit right around his arm.
Then his bloodshot, dilated eyes landed on the glass table.
An open bottle of champagne half filled; in Yves's eyes, half-empty. A tray with something he only heard of, but never seen. A tin filled with numerous, tiny black spheres accompanied by a plate of Blinis and an intricate bowl of creme fraiche, and a couple of lemon wedges.
His hands trembled as he stumbled towards the glistening set. These are what the rich and powerful eat. He thought to himself. Yves didn't understand the fondness towards these. Tastewise, he didn't find anything particularly exciting or great. Statuswise...
For a minute, just a mere minute, Yves felt like he was at the top of the world. Yves ate what his 'masters' ate.
It didn't matter that he got caught after, it didn't matter he was made an example of by being urinated in front of an audience, beaten unconscious, and had a skull fracture. For a moment, he was their equal. And this will be the last time he will be disrespected to this level.
He escaped with enough stolen goods to buy his way out of his hell.
And he stole a coveted tin of caviar for himself.
#yandere#yandere x reader#yandere oc#yandere male#yandere concept#tw yandere#yandere x you#yandere oc x reader#male yandere oc x reader#oc yves#tw gore#tw sa#tw dead dove#tw eating issues#yea i kno its a simple qurstion about his likes n dislike of food#but i simply gotta seize da chance to expand on his lore#yves is basically a mary sue with literally every tragic backstory ever
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okay more runaway fire fam hcs
-zuko gets gift giving as a love language from ursa. ursa loves to go to the market after work and parooze. she loves finding shit that she thinks the kids would enjoy. knick knacks and shit. she has a fondness for earth kingdom jadeite.
-ursa gives zuko and azula little potted plants from the florist and tasks them with the assignment of taking care of them as long as they can. competition comes second nature to them, and its gonna be hard for her and lu ten to shake that off, but for now, maybe ursa can make a compromise by having them compete in nurturing. hopefully, what they learn from that will stick.
-when azula and zuko arent nosing around the town, theyre messing around in the surrounding forest. one day zuko wants to see if he can cross the water and explore air temples, but for now hes gonna scout the area. the amount of trees are good for practicing stealth, even if he doesnt have his dao.
-zuko finds a baby sparrowhawk-lynx with azula. they agree to take him home and work together to convince mother and cousin lu ten to let them keep him.
-ursa is dismayed at the idea of having any kind of furry animal around the house and getting fur on their clothes and rugs. she also swears that feline type animals all smell strange. lu ten is dismayed at the idea of having a lynx around the house because they get fucking huge. (he never makes the point that its a wild animal, and not a toy- because zuko and azula do have the discipline to care for an animal. and lu ten can trust azula to be able to defend herself and zuko if something goes wrong when he isnt around)
-they keep the sparrowhawk-lynx.
-they couldnt agree on a name for him so until they could they started calling him "Beast" in the meantime. unfortunately this ends up sticking so neither of them end up getting to pick a name.
-ursa takes all but two days to warm up to him because hes a cute little baby that likes to rub his head on her skirts. ursa is a weak woman to cute animals. she starts cradling him like a newborn and baby talking him. azula will not stand for both her AND zuko babying Beast. she keeps trying to train him to attack things or wrestle with her but he just crawls on her and licks her face.
-lu ten warms up to Beast as well but also treats him and talks to him like a human child. this is a problem because Beast is a sparrowhalk-lynx that can only understand basic words and not full sentences. so whenever lu ten tries to scold him for using their shoes as chew toys he just stares at lu ten blankly. pet idiot baby :(
-hot garlic chili oil and kimchi is something that has to be made in very large batches. theyve gotten used to the mild and savory flavors of earth kingdom style food but they also cant live without at least SOME spice. ursa is working on a whole section of her back garden that will be dedicated to just hot peppers so they dont have to keep buying it from the market
-nobody has a specific role or chore assignment in the house. they just do it as it comes. it doesnt matter who all does it, or how its done. azula likes washing dishes more than folding laundry, so zuko does the laundry with lu ten. but azula doesnt like doing dishes alone after curry dinners with their thick sauces that stick on the plates, so on those days, she splits it with ursa.
-lu ten has found the perfect spot in solitude to keep up azula and zukos training- up a tall rocky trail, near a cliff that faces where the sun rises.
-lu ten keeps azula and zukos lessons conjoined rather than doing it by skill level, because the ones lu ten took were different bending courses from the ones ozai had azula and zuko take, so its new material for them both. on top of that, lu ten has to also take the time to do life lessons with them too. instead of proverbs, lu ten prefers the approach of the way he best learns- making each lesson a group discussion. lu ten thrived in the court, and loved nothing more than waiting and listening, in order to dissect the natures of the councilmens hearts. open discussion is blunt and confrontational. lu ten likes proverbs, but doesnt see them as very effective when it came to foundational lessons. their vagueness leaves too much room for misinterpretation, and azula and zuko were never allowed to leave their parroting phase by ozai, so lu ten has to be very careful about what he says, lest he starts planting even more stupid shit in his cousins' brains without thinking.
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OBSESSED with the fact that the infamous “gross American food” poll is fully just poor people food that people still make/buy either because it was passed through their family or because they’re still poor. Allow me to elaborate. Here’s the poll if you’ve managed to avoid the discourse:
American Chocolate tastes different because of two factors: the majority of our cacao comes from South America unlike Europe which generally imports from Africa (moving product farther costs more money). Also, American chocolate is only required to have 10% cacao as opposed to Europe’s 20% (using less cacao and supplementing with readily available sweeteners like corn syrup costs less money). In fact, the very first American Chocolate company (Baker Chocolate Company) was so aware of how much less wealthy the early US was than Europe’s established market for chocolate, that their bars came with a money back guarantee for anyone who was disappointed with the sweets. The current financial situation in the US is well known to the rest of the world- of course we still make and eat cheap chocolate, the bones of our country are exploitation. Also, the dairy content is lower in American chocolates which makes them more shelf stable. Shelf stable foods are important for communities living paycheck to paycheck who have money for a chocolate bar right now but won’t for their kid’s birthday in a week.
Bologna feels self explanatory to me. It’s made of literal scraps from the meat production industry that are then turned into a “sausage” and cured to give the product more longevity. I like fried bologna because it was cheaper for my dad’s parents when he was a kid. My dad likes bologna for the same reason.
Watergate Salad is made of shelf stable ingredients. Many desserts require eggs or dairy that can be expensive and expire quickly. Those desserts then get stale if they aren’t eaten immediately. Canned fruits, pistachio pudding mix, and cool whip (which is hydrogenated oil and very little dairy) will all keep for a while. You can buy them in bulk and put them in your cabinets or freezer until you want to use them and then the salad itself will keep in the fridge. See again the importance of shelf stable foods to impoverished communities.
Twinkies are cheap and go stale slowly. See again the importance of shelf stable foods in impoverished communities.
Grits, Boiled Peanuts, and Biscuits and Gravy are all southern comfort food staples. I was born and raised in north Georgia, it’s very important to me to note that almost all southern food was co-opted from freed slaves by poor rural white folk in the south. Plain grits can be deeply unappetizing but they are cheap and self stable. You can add butter and salt or even seasoned meat and veggies. Grits are rarely a whole meal all to themselves and when they are you add some cheese or salt at the very least. George Washington Carver (a black man many people outside of Georgia should acquaint themselves with at least a little better) turned peanuts into a massive cash crop in Georgia because they are nitrogen fixing! They replace the nitrogen other cash crops (like cotton and tobacco) take out of the soil. In order for your fields to stay viable, you have to plant something like this every once in a while, so most farmers had peanuts themselves or had a neighbor growing peanuts. Boiling them is a quick, easy way to get salt on the nuts themselves. The water soaks through the shells and seasons and softens the nuts. Water is free and peanuts will keep until the fats start to go south, no wonder they picked up popularity among rural folk and travelers alike. Biscuits and gravy are another scrap food. A good sausage gravy is made of leftover sausage and southern biscuits are a savory, buttery carb that is filling and gives you energy you need somewhere like a farm. The negative stereotypes of the south are pervasive and often rooted in racism. Find someone whose grandma has been making these foods her whole life before you form an opinion.
Meatloaf is seasoned more often than not. Like. Sorry you ate meatloaf that wasn’t salted. Anyway, meatloaf is another scrap food! Meat scraps are ground up and then formed into a loaf. Most people put tomato sauce or ketchup on it. Canned tomato products are, you guessed it, shelf stable, and can also be canned at home fairly safely.
The United States at large is not ignorant of the world around it. We are aware that other foods exist. Either we are choosing to eat these or our financial situations are backing us into corners. This is all without even touching upon the prevalence of food deserts in low-income, minority communities in the US. If you’re aware of all this and you really just want to critique the wealth disparity in the US, punch up. Go after the guys with money, not the food that the rest of us find joy in making out of the scraps. Also, making fun of the British is always punching up. Maybe if you had caused fewer wealth disparities that directly impacted the food eaten in other countries, we would be nicer about yours.
#I wrote all this on mobile#so i couldn't link sources#but google is free#american food#american food poll#biscuits and gravy#american chocolate#bologna#watergate salad#twinkies#grits#boiled peanuts#meatloaf#long post
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I don’t know Keith as well as you do, but when I saw that IkePrince had a character that was represented by my favorite animal (deer) and my favorite color (sea foam green), I knew that he was destined to be my favorite. I’m excited for his route. Though I’m scared I won’t be able to play through much because of work ;-;
What do you think Keith’s morning routine would look like?
Aww, Anon! He was destined to be loved by you 💕 I'm sorry, work will keep you busy, but he'll always be there waiting for you! Read it at your own pace, and I hope you'll enjoy it.
Now, Keith's morning routine headcanons 🌄
- Gentle Keith is used to waking up with the sun but he's still very drowsy and slow in the early hours of the day. You know he's there, but don't demand too much of him.
-> He'll be extra soft and clingy when waking up by your side. Duty calls, but he'll want those five extra minutes to cuddle with you.
- Alter is way more alert in the mornings but sometimes he can be a bit grumpy before morning tea.
-> He's definitely keeping you some five minutes longer in bed, but cuddling with him is a dangerous game.
- Both of them start the day with a good, warm bath. They like to be always clean, tidily dressed, and smelling good. Not to the same extent as Yves, of course, but they're also very put together.
- As for breakfast, Gentle Keith likes to eat something sweet, while Alter prefers a more savory option. Both will have a nice herbal tea to go along.
-> They really enjoy having breakfast with you, especially in the bedroom where you can enjoy some quality time before your duties.
-> When you're feeling down or overwhelmed with work, they'll pamper you before you head out. They'll want to bring you breakfast in bed, take a bath with you, give you a back massage with essential oils, comb your hair, and get ready with you.
- They have a very busy routine with their royal duties, but whenever they have free time, they'll go out for walks. Gentle Keith will walk in the woods, while Alter will prefer to go to the market where there are more people around.
-> And they'll take you with them, of course! They'll love to take you for walks in Jade so you'll get to know everything about your new home ❤️ This is a part of their duties too, and their favorite one!
Hope you like it! Thank you so much for asking.
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nine people i want to get to know better tag <3
tagged by @kurtsascot thank ty babe! 💕
Last Song: Europapa - Joost Klein (aka the incredible dutch entry for this year’s Eurovision!)
Favorite Color: atm…. I think light blue but I loveeee all the colours uwu
Currently Watching: I bought the complete dvd box-set of Sex and the City on market place and I am very much enjoying it!
Spicy/Savory/Sweet: Savoury <333
Relationship status?: lonely
Current Obsession: I am reading the hitchhiker’s guide to the galaxy audiobooks! Currently on the 3rd one and loving it! Also I have been making eggs on toast a lot, but like, with crispy chilli oil and ketjap (sweet soy sauce) and its so gooooooodddd
And Nine people!!: @homosandhomies @steph-luvs-klaine @bitbybitwrites @katyobsesses @backslashdelta @klaine-in-the-impala @esilher @mynonah @cryscendo
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TINNED FISH RATINGS!!!!!!!
- canned salmon: 8/10. Really cheap and I like the Atlantic salmon from Trader Joe’s. Makes the BEST sandwich with kewpie mayo and mustard added. Fishy taste but mild enough that you can really dress it up if you want. Texturally very moist and soft, I prefer it over tuna
- smoked trout: 7/10. Savory and smoky and well salted. This one is better as a topping over crackers with some good smoked cheese. I imagine it’ll be great on a bagel with cream cheese. These are pretty affordable and easy to find.
- sprats: 6/10. These are a type of sardine, just smaller. Mine are from world market and are imported from Germany I believe. They don’t hold their shape and flake into mush pretty easily, but I like their fishy taste. Another one to eat by themselves over crackers or bread
- mackerel: 5/10. They are pretty stinky. The first bite is pungent and kinda like farts but the aftertaste is meaty and pleasant, which was a strange experience. I’m on the fence with this one and I’ll try other tins before going back to mackerel
- sardines: 9/10. Mine are from Trader Joe’s because they’re cheap and I like TJ. You can’t go wrong with these. I like the bones and the skin. TJ doesn’t have the fanciest oil, but I find that the oil doesn’t matter so much as long as the fish is good.
- octopus: 10/10. If you don’t have a taste for octopus already it might be weird, but I really love octopus. The tins I get are Portuguese and you get nice, fat tentacles in oil. They have a firmness with a slight chew and a mild but tasty seafood flavor. They pair very well with bright, briny flavors so I like to make an avocado salad with lemon and fresh parsley to go on top the octopus with good bread.
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Recipe submission! One of my favorite soups :)
Caldo Verde
SERVES 6 TO 8
Traditionally a Portuguese dish, not sure how my very white family found it. We prefer collard greens, but kale/most dark greens can be substituted. You can also substitute the chorizo for other savory sausages, it’ll just be less spicy. Blend extra solids if you’d like a chowder-like consistency. Serve this soup with hearty bread and a final drizzle of olive oil (infused oils are fun to experiment with! Check local farmers markets!)
¼ cup extra-virgin olive oil
12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces 1 onion, chopped fine
4 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
2 pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
4 cups chicken broth
4 cups water
1 pound collard greens, stemmed and cut into 1-inch pieces
2 teaspoons white wine vinegar
1. Heat 1 tablespoon oil in Dutch oven/large pot over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer chorizo to bowl and set aside. Reduce heat to medium and add onion, garlic, 1¼ teaspoons salt, and pepper flakes and season with pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.
2. Transfer ¾ cup solids and ¾ cup broth to blender jar/food processor.
Add collard greens to pot and simmer for 10 minutes. Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.
3. Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, add more pepper flakes if you’d like, and serve.
publishing to refer to for later, come off anon so i can credit you when im able to make it. thank you!! sounds good. love chorizo
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advice for letting go of addiction to junk food? /:
I find that attachment to junk food is often due in part to not really ever falling in love with nourishing whole food ingredients. You're only gonna ever find joy in turning away from junk food when you're just as, or more, attracted to the whole food alternatives you're giving yourself. It shouldn't be about punishment or self-denial. It's about satisfaction, excitement, and self-love. Don't beat yourself up about your current situation. Simply, step forward into this new journey with patience & self-compassion.
💚So, first things first is really developing a longgg list of whole foods that you enjoy. Different fruits, vegetables, grains, beans, seaweeds, foraged plants, seeds, nuts, herbs & spices, and so on. I recommend mostly purchasing what's in season (the taste, texture, and price points tend to be way better!), and visiting farmer's markets when possible (in my state, they take food stamps and have tons of discounts, to make the produce more accessible to all. I hope it's similar where you are). You may have to do some learning about how to identify fresh & ripe produce, determine how to identify good quality, comparing the tastes depending on food preparation methods (boiled vs roasted vs fresh vs pickled), and little things like that. Don't be afraid to try new things. You will likely find that you grow to like things you would've formerly disliked.
💚Next is to get into finding alternatives for your previous favorites. Especially snacks or quick meals. So, let's say that you are super into potato chips and instant noodles...swap that for homemade chips or wedges (you can make them in the microwave, air fryer, or oven - with little to no oil) & a simple noodle soup (packed with herbs, some miso and/or seaweed, a few veggies of your choice, and anything else you might like).
💚It's critical as well to really develop a rolling menu of recipes to make yourself. Your meals don't have to be complex or take ages (something like a taco bowl is great). Focus on simple but flavor-filled meals by highlighting the fresh flavors and spices, and by creating a well-rounded flavor profile in your dishes (for savory dishes: umami/salty + sour + sweet + optionally herby, spicy, and/or bitter). An accent flavor (or something to make the dish pop) is also great, such as citrus zest, liquid aminos, coconut, paprika, sesame seeds, green onion. Have ideas for breakfast, brunch, lunch, dinner, desserts, sauces & dressings, drinks, and snacks & dips.
💚Notice keenly how much better you feel when you reduce the junk food. Choose that good feeling over some really short-lived gratification. Notice, too, how poorly junk food can leave you feeling.
💚Learn to journal or tap into a hobby when your emotions get high and you want something unhealthy to "drown out your feelings." It's not about the fact that those foods aren't great for you. It's about paying attention to your feelings instead of stuffing them away.
💚Eliminate the misconception that it's cheaper eating junk food. You're less likely to feel the natural satiation point when you're eating low nourishment foods, so overeating is quite normal when you eat lots of processed foods. Also, the processing of such foods often is less kind on the earth compared to whole plant foods. So, it's expensive in that larger scale too. And you just aren't your best self - less energy, motivation, and stuff are likely when junk food is your primary fuel. The most affordable foods worldwide are typically satiating whole plant foods (grains, legumes, potatoes, etc).
💚Don't keep junk food around all the time. It turns into an 'out of sight, out of mind' thing.
💚Change the way you grocery shop. Spend time in the produce section especially. Always leave with things like greens, seasonal fruit, frozen fruit/veg, root veggies, etc. Discover which stores have the best options and actually stock quality produce. Wholesalers/big box stores & ethnic markets tend to do pretty good.
💚Create new habits. When you get home from work, you might be used to eating a certain snack. Interrupt that habit with a new one.
💚Stay hydrated. Water-rich produce (like cucumbers, oranges, leafy greens, berries) and drinking water can both help. Sometimes, we seek food when we're actually thirsty.
💚Start your days on a good note with fresh flavors. I recommend fruit for the sweetness and energy. And make sure your meals are satisfying and nutrient-dense, so you aren't starving and looking for energy drinks or anything an hour later.
💚Don't be all-or-nothing in your approach. This helps you to avoid that punishment mindset. It's just about choosing the food that really makes you feel good and happy and content.
💚Try out flavors from around the world. Get into ingredients and flavor profiles you've been missing out on. For example, rosewater, tomatillos, various mushrooms, berbere spice, different curries, dragonfruit, pandan. I just love traveling via my plates. It's an easy way to romanticize your life.
💚Learn to make a good, hearty, interesting salad. Smoothie bowls are a good thing to learn too. These are low-effort meals that are great when the weather is hot, you're busy, and/or your energy is low.
💚Get into making your own condiments. These can add an extra kick of flavor and interest for your dishes. For example, herb infused vinegars and oils, hot sauce, pickled veggies, rich sauces, etc.
💚Avoid food waste. Often when people are trying to eat better, the produce they purchase often goes bad before they can incorporate it into meals. Store items properly to extend their shelf life. Buy some fruit somewhat underripe (if they're a kind that ripens off the tree). Freeze things before they can go bad. Make soup broths, pickles, kimchi, jams, sauces, etc. Make meals around what is ready to be used. Also, don't be overly adventurous and buy too many unfamiliar ingredients at once.
💚And I'll end on an unexpected one. Spend more time outside in nature. You are typically become appreciative all those colors and scents and intrigue in simple/slow food meals when you do.
I wish you the best & I apologize for taking a while to respond.
Lili
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The Sweet History of the Oldest Bougatsa Shop in Chania, Crete
A substantial part of Greek culture is made up of culinary traditions from traditions passed down from one generation to the next. One such culinary landmark is the delicious pastry called bougatsa. A historic shop in Chania, Crete has been making bougatsa for one hundred years.
Bougatsa is a dish made with filo pastry and with fillings that can change from region to region. In some areas of Greece, bougatsa can even have savory filling, such as meat.
In Chania, Crete, the most famous pastry shop, Iordanis Bougatsa, has been baking fresh bougatsa on a daily basis since 1922. Through the years, his shop has appeared in endless food and travel magazines.
The Story of Iordanis
Iordanis Akasiadis and his wife, Ioanna, are the current owners of Iordanis Bougatsa. They carry with them a tradition that’s a hundred years old.
Iordanis’ great-grandfather was a baker who arrived in Chania from Ortakoy, a village near the ancient Greek city of Nicomedia in Asia Minor. He was forced to relocate to Chania during the compulsory population exchange between Turkey and Greece in the early 20th century.
Upon arrival, he bought a bakery shop from a Cretan Muslim who also had to move during the population exchange from Greece to Turkey.
The original shop was in the heart of the old town in a district called Maxairadika—where it was located on Sisfaka Street—in which knives were traditionally manufactured. Today, the shop is in a more modern venue just a few steps away from the Municipal Market of Chania.
Iordanis’ famous bougatsa in Chania
There is no other secret to the success of the historic bougatsa shop other than the fact that a traditional, tried and true recipe made with real, fresh ingredients makes all the difference.
Uniquely, Iordanis Bougatsa is not made with cream, in the traditional way, but with local cheese called myzithra.
The olive oil and the flour they use also come from Chania. Additionally, they only use handmade filo pastry produced in house.
This bougatsa only required five ingredients: flour, water, olive oil, myzithra, and salt. Sugar is only added prior to serving it. Iordanis and his wife explain that, in fact, the name bougatsa does not refer to the dish itself but to the technique used to work the filo dough.
Fillings, on the other hand, can vary from meat to spinach or onions, while some bakers in Greece serve it plain (‘sketo’ in Greek). Iordanis now makes only on one flavor but bougatsa with different fillings was served in the past.
Iordanis Bougatsa is on Apokoronou street in downtown Chania, and it’s open every day from 6 a.m. in the morning, which is when their oven starts baking this sweet treat every half hour.
Many visitors come directly to the shop from the airport or the port for a delicious breakfast. Others, going to bed at about the same time after a night out, also pay a visit to Iordanis for a later night snack. They are open until 2:30 p.m. on weekdays and close an hour earlier during the weekend.
By Gabi Ancarola.
#The Sweet History of the Oldest Bougatsa Shop in Chania Crete#bougatsa#pastry#sweet#sweet treat#sweet and sexy#food#food and drink#food porn#crete#crete food#greece#greek food#greek culture#greek heritage#delicious#long reads
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Focaccia is made with a very soft dough, slightly rich from generous amounts of added oil that helps it become crisp-edged as it bakes. As I was working on this recipe, Netflix’s Salt Fat Acid Heat premiered, and suddenly making focaccia felt particularly timely.
In Samin Nostrat’s excellent, highly acclaimed series about the fundamental elements of making good food, she invites the viewer to learn how to make Ligurian focaccia. In Liguria, Italy, they add the unique step of topping the focaccia with a salt brine before baking the dough. I was captivated by the simplicity and beauty of the focaccia making process, and have rewatched that part of the “FAT” episode countless times.
While the focaccia recipe here differs from its Ligurian counterpart, the essential components are the same, and the lessons learned from Nostrat are helpfully applicable. Primarily, one is reminded that when a recipe has so few ingredients, each ingredient should be of good quality. Focaccia requires extra virgin olive oil, and that olive oil should be good, fresh, and have a robust flavor. Choosing the olive oil can be a matter of preference. I’m partial to California olive oils with their smooth butteriness; high quality affordable varieties can be found in most grocery stores. You could also splurge on an Italian olive oil from a specialty market. The olive oil will help your focaccia get a crisp crust, and it will perfume the dough with its flavor. I like using kalamata olives in this recipe for their fruity wine-like flavor, but you could certainly use your favorite olive variety. The olives serve to accentuate the flavors in the oil, and the dough also gets topped with za’atar to bring a welcome herby earthyness to this rich bread. Just before putting it in the oven, I top the focaccia with flake salt for crunch and savoriness. After oil, salt is focaccia’s best friend.
I love to serve this olive and za’atar bread with an Israeli-style spread: fresh salads, good feta, hummus, and baba ganoush. Leftover focaccia is always a gift, and it can be turned into delicious croutons, stored in the freezer for future snacking, or it can even become the base of an unexpected Middle Eastern inspired stuffing. Thanksgiving is around the corner, after all. Soon after Thanksgiving is Hanukkah, which provides another opportunity for this oil-centric recipe.
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I mean no disrespect to you, here, but I disagree with your views about homesteading. First off, not everyone necessarily needs to own their own homestead like you assumed in order to produce enough food for everyone via homesteading (and, let's be honest; because interests tend to vary from person to person, not everyone will even necessarily want to). Even regular farming tends to overproduce more than they need to just to grow enough to earn a profit, which is necessary, because there is no way to really regulate how much food each plant or livestock animal will produce. In order to produce just enough, you have to plant or raise more than you actually need. A large amount of food gets thrown out before it ever hits store shelves because it can't be sold, either due to minor cosmetic flaws or because there is just so. Damn. Much of it that the supply overpowers the demand. This is known as farm surplus, and it produces a LOT of the methane gas in our landfills that contribute to global warming (I mean, not as much as oil and gas, of course, but still a lot) whilst millions go hungry. Sustainable, biomimicry-focused methods of farming, such as those employed in permaculture and by the Savory Institute, actually produces significantly more food per square mile of farmland than even conventional agriculture farming methods do, so it is more than possible to feed everyone off of far fewer small homesteads using sustainable, biomimicry-focused methods. So, no, not everyone needs to homestead for homesteading to still be the answer to our hunger problem, without wreaking the environment. The problem, however, is Capitalism, which is a profit-driven system that artificially limits amounts of common things that we actually have a nearly never-ending supply of (diamonds, food, you get the idea) in order to increase their market value. If we have too much of them, only the amount that can be sold at an actual profit will be sold, and the rest thrown out, resulting in the aforementioned farm surplus rotting in landfills that I already told you about, and the fact that the global food system is run by corporations instead of regular people who produce and farm the food is a main cause of this. What we need to do is get rid of the global Capitalist food system, and instead, write the concept of food sovereignty into law. After we have done so, there won't be such an issue with farm surplus, and everyone will be able to eat all of the food that sustainable homesteads provide, rather than throwing so much of it out over profit motive, people and planet be damned.
All you've done here is taken my argument against homesteading and twist it into a strawman.
Homesteading. It means working the land on your own private property. Private food on private property. That is the definition of homesteading. You can romanticize it all you want. Most of us in western society were raised to romanticize settler culture. But homesteading is inefficient, disorganized, and vulnerable to natural disaster. And anyone could show up and present themselves as a benevolent homesteader only to have terrible intentions for the community. We can't just leave the power of food in the hands of some random private individuals. No way.
Now reread my post. What did I recommend in my post? Public farming co-operatives. Collaboration between farm co-operatives, local universities, local food banks, local public schools, and local supply chains. Public food on public property. That's the definition of co-operative farming.
If you want to keep your land private, then rewild your private land. You can start a native plant nursery while you're at it. There's enough food on healthy wild land for one or two people. Enjoy.
If you want to grow large quantities of food on your land, then your land must become public land. And you must give up control of your land to the community. Food belongs to everyone. So the land food grows on must belong to everyone.
Private food needs to end now. And homesteading does not end private food. It only winds back the clock to feudal politics. I know this is raining on everyone's post-apocalypse cottage core fantasies. But we can't run a society on individual fantasies. We need an organized collective vision and we need to build public local institutions around that vision. No more fantasy.
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hiii @adair-the-bard @hdmiports and @kieraplaysthesims tagged me in this! tysm
favorite color: orange and pink and recently green
currently watching: hour long youtube video about hello neighbor 2
last movie: campbell's kingdom (1957). best movie ever, highly recommend if you love british people doing bad canadian accents, mostly unintelligible by-the-numbers plotline, and oil drilling (as in you are pro-oil and hate nature)
currently reading: nothing really, occasionally skimming May We Be Spared To Meet On Earth (the correspondence of the men who were on Franklin's Expedition), The Wife of Bath: A Biography by Marion Turner, and The First Kennedys by Neal Thompson because I'm never not reading a book about the Kennedys. im probably never gonna finish any of these this year, and will instead read a few more ~300 pg mass market paperback thrillers and/or like some smutty romance novels
sweet/spicy/savory: savory, which i only recently learned is different from spicy. savory>sweet>spicy, its not that i cant handle spice i just dont rlly enjoy the taste
last thing i googled: : "mission impossible dead reckoning part i torrent" (rip rarbg u will be forever missed)
current obsession: skyrim modding, i cut down my core plugins to like 600 from 950 which is honestly a feat.
currently working on: downloading skyrim mods, fixing my linux install so i can update my docker containers so i can use my servers again, filling out my timesheet
tagging: @fujoshi-simone-weil @thebramblewood @kruxton @ethicaltreatmentofcowplants and anyone else who wants to do it!
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The foods within the States that create the least amount of mucus in the body. VEGETABLES
* Amaranth greens – same as Callaloo, a variety of Spinach
* Avocado
* Bell Peppers
* Chayote (Mexican Squash)
* Cucumber
* Dandelion greens
* Garbanzo beans
* Green banana
* Izote – cactus flower/ cactus leaf
* Kale
* Lettuce (all, except Iceberg)
* Mushrooms (all, except Shiitake)
* Nopales (Mexican Cactus
* Okra seasonal * Olives (not soaked in vinegar)
* Onions
* Poke salad – greens
* Purslane (Verdolaga)
* Sea Vegetables (wakame/dulse/arame/hijiki/nori)
* Squash - except pumpkin
* Tomato – cherry & plum/roma only
* Tomatillo
* Turnip greens
* Watercress
* Zucchini
FRUITS
(No canned or seedless fruits)
* Apples
* Bananas – the smallest one or the Burro/mid-size (original banana)
* Berries – all varieties – no cranberries
* Cantaloupe
* Cherries
* Currants
* Dates
* Figs
* Grapes – Seeded
* Limes (key limes preferred with seeds)
* Mango
* Melons – Seeded
* Orange (Seville or sour preferred)
* Papayas
* Peaches
* Pear
* Plums
* Prickly Pear (Cactus Fruit)
* Prunes
* Raisins – Seeded
* Soft Jelly Coconuts
* Soursops – (Latin or West Indian markets)
* Tamarind
GRAINS
* Amaranth
* Fonio
* Kamut
* Quinoa
* Rye
* Spelt
* Teff
* Wild Rice
NUTS & SEEDS
* Hemp seeds
* Raw sesame seeds
* Raw sesame seeds /tahini butter
* Walnuts
* Brazil nuts
OILS
* Coconut oil (do not cook)
* Olive oil (do not cook)
* Avocado oil
* Grapeseed oil
* Hempseed oil
* Sesame seed oil
SPICES AND SEASONINGS
MILD FLAVORS
* Basil
* Bay leaf
* Cloves
* Dill
* Oregano
* Savory
* Sweet Basil
* Tarragon
* Thyme
SALTY FLAVORS
* Pure Sea Salt
* Powdered Granulated Seaweed -(Kelp/Dulce/Nori – has “sea taste”)
SWEET FLAVORS
* 100% Pure Agave Syrup – (from cactus)
* Date Sugar/Syrup
PUNGENT AND SPICY FLAVORS
* Achiote
* Cayenne/ African Bird Pepper
* Culantro * Habanero
* Onion Powder
* Sage
HERBAL TEAS
* Anise
* Burdock
* Chamomile
* Elderberry
* Fennel
* Ginger
* Raspberry
* Sarsaparilla
* Tila (Linden flower)
* Valerian
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lore post!!
infodumping under the cut
So Concorde (brooding one on the right) and Albu (left) live in this place called Hesti. (Or more specifically, they live in an outpost in the middle of nowhere on the farthest border of Hesti.) This post is about Hesti's economy. And I'm not talking about stock prices or gross domestic product; I mean economy in its most basic anthropological form: how food is acquired and distributed to a culture.
Hesti, climatically, geographically, in some ways socially, is a lot like Italy. But Hesti's shared dragon and human population makes things interesting. And by interesting I of course mean difficult.
How do you feed two hungry populations with limited land? Creatively. And with lots of olive oil.
Humans are omnivores, but I'm going to assume that you know what humans eat already. Hesti dragons are also omnivores, but, like dogs and cats, prefer meat. The problem is that meat is way too expensive to eat it exclusively. Not even the richest of noble families can afford to have a full portion of meat for every meal. The reason is that raising livestock requires a lot of land and a lot of feed. The math just doesn't work out; there's too much demand and not enough resources. Hesti has come up with many solutions to this problem.
First of all, they limit meat. Except for the most important religious festival days, they never eat a whole portion of meat cooked by itself. The meat is stretched out as far as it can go, lasting for multiple meals, thinned out with grain and starches. Stew is a very common way to do this. Sometimes the meat is "diluted" so much that it's more like a savory flavoring than anything. In Hesti, they never waste the meat. They'll use the good parts, obviously, but also the tripe/organs; they carefully preserve the leftover fat and grease (which they'll later use how we might use lard or butter); use the bones (to get at the marrow and also to make bone broth); they'll cook as much as they can along with the meat to transfer the meat flavor over; they will make broth. Sometimes, they will instead cook the meat, cut it into very thin slices/strips, and coat it liberally in salt, which acts as a preservative. The result resembles jerky and can be useful for journeys.
(If acquiring meat is this difficult an endeavor for dragons, it's nigh-impossible for humans. Beef is a lost cause, though humans can reliably manage to get chicken. The main thing they do is not to purchase meat at a market, but to hunt small game. Often, this requires the local noble's permission if she owns the forest.)
Second, they supplement. Grain is the main way: just as grain is a staple crop for humans, so it is for dragons in Hesti. They use flour for a wide variety of purposes, including as a thickening agent and to make bread. Both dragons and humans eat a lot of bread. The dragons don't really like bread very much, but they eat a lot of it. They make bread more palatable by dipping it in soup/broth, putting lard on it, or by drowning it in olive oil.
Those living near the coast (which is most of the Hesti population) will also eat fish, which they consider inferior to land-based meat. Fishing is a pretty big industry. Things like shellfish, oysters, freshwater fish, etc. are generally ignored by dragons, though humans eat them.
Eggs are an important part of their diet. Poultry is great, of course, but they found that they could get a lot more out of a hen by keeping it alive (and collecting its eggs) than by immediately slaughtering it. Chicken coops are everywhere in Hesti, from large egg-harvesting businesses to the backyards of peasant families. If there's a way to prepare and serve an egg, it's been done in Hesti. Most recipes involve at least one egg. They are inescapable.
Fruits and vegetables are also a part of their diet, and goes as you would expect. They do also ferment their fruits: their favorite is fermented grapes. They love their wine, and they make plenty of it. Hesti's countryside is well-endowed with vineyards.
One thing Hesti dragons won't consume is dairy. Since they're not mammals, they're lactose intolerant. While the human population loves their milk, cheese, and cream, the dragons find it all off-putting.
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TEXT 3 - Procedure Text
Source: https://www.seriouseats.com/nasi-goreng-recipe
Nasi Goreng (Indonesian Fried Rice) by Pat Tanumihardja
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Why this recipe works:
1. Using either freshly cooked or day-old rice results in fried rice that separates nicely into individual grains, without clumping up.
2. Indonesian shrimp paste adds a potent dose of umami.
3. The sweetness of kecap manis balances out the dish's many salty and savory elements.
Nasi goreng is essentially Indonesia's take on fried rice. In addition to kecap manis, the country's ubiquitous sweet soy sauce, terasi (Indonesian shrimp paste) is what sets nasi goreng apart from other fried-rice variations you'll see in other countries.
Terasi is an umami bomb that pervades both your kitchen and your senses. If you can't find it easily, feel free to substitute another Southeast Asian shrimp paste, or omit it—you’ll be making what my mom calls nasi goreng cina, or Chinese fried rice, which is the version she made for us when I was growing up.
Ingredients
For the Spice Paste:
2 small shallots (2 ounces; 55g), roughly chopped
3 medium cloves garlic
1 large fresh green chile, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong (see note)
1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note)
For the Nasi Goreng:
4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note)
2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
2 tablespoons (30ml) kecap manis (see note), plus more for drizzling
2 teaspoons (10ml) soy sauce
Kosher salt
Ground white pepper
To Serve:
2 large fried eggs, cooked sunny-side up or over easy
Sliced cucumbers (optional)
Sliced tomatoes (optional)
Fried shallots (optional)
Directions
1. For the Spice Paste: Add half the shallots to a mortar and grind with pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.
2. For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
3. Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping bottom of wok or pan to prevent paste from burning, until a pungent smell permeates your kitchen and paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if paste appears to be browning too quickly.
4. Add rice to wok and stir to coat with spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
5. Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.
Special Equipment
Mortar and pestle, large wok or skillet
Notes
Terasi is an Indonesian shrimp paste that can be found in well-stocked Asian markets or online. We recommend purchasing handy single-serving packets. If you can't find terasi, you may substitute belacan (Malaysian or Singaporean shrimp paste) or Thai shrimp paste, or simply omit it altogether.
Sambal oelek is an Indonesian chile paste, traditionally made with nothing more than hot red chiles and salt. You can find it at Asian markets or in the "international" aisle of some supermarkets.
Kecap manis is Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. We recommend Cap Bango kecap manis, but you may also find ABC and Conimex brands available online or in Asian markets. For more information, read our kecap manis explainer.
For best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread rice on a tray and allow to cool for 5 minutes before using.
Indonesia translation:
Nasi Goreng (Nasi Goreng Indonesia) oleh Pat Tanumihardja
Nasi goreng, versi Indonesia dari nasi goreng, memiliki rasa manis dan gurih dari kecap manis dan rasa umami yang kuat dari terasi.
Mengapa resep ini berhasil:
1. Menggunakan nasi yang baru dimasak atau nasi yang sudah dingin akan membuat nasi goreng terpisah dengan sempurna dan tidak lengket.
2. Terasi Indonesia menambahkan dosis umami yang kuat.
3. Manisnya kecap manis seimbang dengan rasa asin dan gurih dari bahan lainnya.
Kata Nasi goreng pada dasarnya adalah versi Indonesia dari nasi goreng. Selain kecap manis, saus kedelai manis yang umum di negara ini, terasi (pasta udang Indonesia) adalah yang membuat nasi goreng berbeda dengan variasi nasi goreng yang Anda lihat di negara lain.
Terasi adalah bom umami yang menyebar di dapur dan indra Anda. Jika Anda tidak dapat menemukannya dengan mudah, bebas untuk menggantinya dengan pasta udang Asia Tenggara lainnya atau tidak digunakan sama sekali - Anda akan membuat apa yang ibu saya sebut nasi goreng cina, atau nasi goreng Tionghoa, yang merupakan versi yang dibuatnya untuk kami ketika saya masih kecil.
Bahan-bahan:
Untuk Bumbu Halus:
2 bawang merah kecil (55g), cincang kasar
3 siung bawang putih ukuran sedang
1 cabai hijau segar besar, seperti Fresno atau Holland, buang biji dan batang, atau 1 sendok teh sambal oelek, seperti Huy Fong (lihat catatan)
1/2 sendok teh terasi (pasta udang Indonesia), opsional (lihat catatan)
Untuk Nasi Goreng:
4 cangkir nasi putih dingin (600g) atau jenis nasi medium- hingga nasi lama (lihat catatan)
2 sendok makan (30ml) minyak netral, seperti minyak kanola atau bunga matahari
2 sendok makan (30ml) kecap manis (lihat catatan), tambahkan sedikit lagi untuk dioleskan di atas nasi
2 sendok teh (10ml) kecap asin
Garam kosher
Merica putih bubuk
Untuk Disajikan:
2 telur goreng, masak telur mata sapi atau telur dadar
Irisan mentimun (opsional)
Irisan tomat (opsional)
Bawang merah goreng (opsional)
Petunjuk:
1. Untuk Bumbu Halus: Tambahkan setengah bagian bawang merah ke cobek dan giling dengan ulekan hingga membentuk pasta kasar. Tambahkan bawang merah yang tersisa, diikuti dengan bawang putih, cabai hijau segar dan terasi (jika digunakan), giling dengan ulekan hingga setiap bahan tercampur rata sebelum menambahkan bahan berikutnya. Akhirnya, bumbu halus harus menyerupai oatmeal tebal dari segi tekstur. Sebagai alternatif, gabungkan semua bahan bumbu halus dalam food processor kecil dan proses hingga membentuk pasta.
2. Untuk Nasi Goreng: Jika menggunakan nasi yang sudah dingin, tuang nasi ke dalam mangkuk dan remukkan nasi dengan tangan hingga terpisah menjadi butiran-butiran yang lebih kecil.
3. Panaskan minyak dalam wajan besar atau penggorengan di atas api besar hingga berkilau. Tambahkan bumbu halus dan masak sambil terus diaduk hingga dasar wajan atau panci untuk mencegah bumbu halus terbakar, hingga bau yang kuat menyebar di dapur Anda dan bumbu halus berubah beberapa tingkat menjadi lebih gelap, selama 2 hingga 3 menit. Kurangi panas ke sedang pada saat bumbu halus tampak terlalu cepat menjadi kecoklatan.
4. Tambahkan nasi ke dalam wajan dan aduk hingga nasi terbalut bumbu halus. Tambahkan kecap manis dan kecap asin. Aduk dan masak hingga nasi berwarna merata dan panas. Bumbui dengan garam dan merica putih.
5. Bagi nasi goreng di antara dua piring dan letakkan telur goreng di atas setiap piring nasi. Hias dengan irisan mentimun dan tomat serta taburi dengan bawang goreng, jika suka. Sajikan segera dengan kecap manis di samping untuk dituangkan.
Perlengkapan Khusus
Cobek dan ulekan, wajan besar atau penggorengan
Catatan
Terasi adalah pasta udang khas Indonesia yang dapat ditemukan di pasar Asia yang lengkap atau online. Kami merekomendasikan membeli kemasan single-serving yang praktis. Jika Anda tidak dapat menemukan terasi, Anda dapat menggantinya dengan belacan (pasta udang Malaysia atau Singapura) atau pasta udang Thailand, atau cukup tidak menggunakan terasi sama sekali.
Sambal oelek adalah pasta cabai Indonesia yang dibuat secara tradisional dengan hanya menggunakan cabai merah pedas dan garam. Anda dapat menemukannya di pasar Asia atau di bagian "internasional" beberapa supermarket.
Kecap manis adalah saus kedelai manis khas Indonesia, biasanya dibuat dengan menggabungkan kecap asin dengan gula kelapa. Kami merekomendasikan merek Cap Bango kecap manis, tetapi Anda juga dapat menemukan merek ABC dan Conimex yang tersedia secara online atau di pasar Asia. Untuk informasi lebih lanjut, baca penjelasan kecap manis kami.
Untuk hasil terbaik, gunakan nasi yang telah direfrigerasi selama minimal 12 jam dan maksimal 3 hari. Jika menggunakan nasi yang baru dimasak, sebarkan nasi di atas nampan dan biarkan dingin selama 5 menit sebelum digunakan.
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