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fieriframes · 7 months

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[The slaw that goes on top of the pupusa. Emily, they'll follow your lead by the letter. We have here one head of blanched cabbage, carrots, onions, bay leaf, chili flakes, sugar, oregano, apple cider vinegar.]

#s33e03 full of surprises #guy fieri #guyfieri #diners drive-ins and dives #apple cider vinegar #one head #blanched cabbage #bay leaf #chili flakes #slaw #top #pupusa #emily #lead #letter #carrots #onions #sugar #oregano

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fierifiction · 2 years

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What is cordito? The slaw that goes on top of the pupusa. I'll follow your lead. We have here one head of blanched cabbage, carrots, onions, bay leaf, chili flakes, sugar, oregano, apple cider vinegar. All over the bed, inside the crib, on the floor above the floorboards and behind us, we're holding onto our favourite food! And with our fingers they can do just about anything with it. So the big red squirrels came to me, all looking like the rest of the litter, with the same set of jaws, eyes and mouth as we had when we'd caught them.

#s33e03 full of surprises #guy fieri #guyfieri #diners drive-ins and dives #apple cider vinegar #one head #blanched cabbage #bay leaf #chili flakes #cordito #slaw #top #pupusa #lead #carrots #onions #sugar #oregano

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morethansalad · 2 years

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Raw Super Sprouts Pad Thai with Spicy Peanut Sauce (Raw Vegan)

#raw vegan #vegan #pad thai #classics gone raw #squash #yellow squash #carrots #cabbage #sauces #peanut butter #mung bean sprouts #microgreens #cilantro #chili #soy sauce #don't blanch the sprouts and microgreens... that's literally processing them for no reason. keep them with their fresh crunch

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kcrossvine-art · 3 months

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hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken.

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

#cross cooks lotr #food recipes #cabbage rolls #digital art

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chic-a-gigot · 3 months

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La Mode nationale, no. 5, 5 février 1898, Paris. No. 9. — Groupe de chapeaux. Bibliothèque nationale de France

(1) Béret en velours rubis, garni de 6 plumes noires formant éventail, retenues au centre par une boucle en strass et tombant devant sur le bord du chapeau.

(1) Ruby velvet beret, garnished with 6 black feathers forming a fan, held in the center by a rhinestone buckle and falling in front on the edge of the hat.

—

(2) Chapeau de jeune fille, en drap gris, garni de plumes assorties retenues au pied par un chou de velours de la même teinte.

(2) Young girl's hat, in gray cloth, trimmed with matching feathers held at the foot by a velvet collar of the same shade.

—

(3) Petite toque de théâtre en velours bleu turquoise, garnie de touffes de violettes et d'un motif de strass.

(3) Small theater hat in turquoise blue velvet, garnished with tufts of violets and a rhinestone motif.

—

(4) Chapeau rond très relevé de côté, en velours vert, tout coulissé, garni de dentelle blanche mélangée à un nœud de satin blanc et de velours vert dans lequel sont placées 2 aigrettes en paradis noir. Nœud de satin posant sur les cheveux.

(4) Round hat very raised on the side, in green velvet, all slid, trimmed with white lace mixed with a bow of white satin and green velvet in which are placed 2 egrets in black paradise. Satin bow posing on the hair.

—

(5) Capote pour jeune femme, toute en paillettes d'argent, garnie d'un panache de plumes et d'une aigrette blanches au pied desquelles est posé un gros chou de velours violet.

(5) Hood for a young woman, all in silver sequins, garnished with a plume of feathers and a white egret at the foot of which is placed a large purple velvet cabbage.

—

(6) Petit chapeau en velours coulissé bleu de roi, garni de 3 plumes et d'une aigrette blanches posées de côté.

(6) Small hat in royal blue drawstring velvet, garnished with 3 white feathers and an egret placed on the side.

—

(7) Béret pour jeune femme, en taffetas rouge entièrement coulissé en forme de choux, dans lesquels on place une fantaisie en strass.

(7) Beret for young women, in red taffeta, entirely slid in the shape of cabbages, in which a rhinestone decoration is placed.

—

(8) Chapeau rond en feutre gris. La calotte est en taffetas bouillonné gris, une grande amazone noire est posée de côté, retenue au pied par une grande boucle en cailloux du Rhin.

(8) Round gray felt hat. The cap is made of gray bubbled taffeta, a large black Amazon is placed on the side, held at the foot by a large loop of Rhine pebbles.

—

(9) Chapeau rond en feutre blanc, très relevé de côté. Torsade de velours orange entourant la passe et panache de plumes noires garnissant le côté.

(9) Round white felt hat, raised high on the side. Twist of orange velvet surrounding the pass and plume of black feathers garnishing the side.

—

(10) Petit tricorne en paillettes d'argent, garni de plumes noires dans lesquelles se pose une agrafe en strass. Torsade de velours rouge sur les cheveux.

(10) Small tricorn in silver sequins, garnished with black feathers in which a rhinestone clasp is placed. Red velvet twist on hair.

—

(11) Chapeau forme amazone, relevé des deux côtés, en velours vert d'eau, le bord est coulissé et se termine devant apr un nœud en velours. Nœud de satin vert d'eau sur le côté, dans lequel est posé un oiseau vert à aigrettes noires.

(11) Amazon-shaped hat, raised on both sides, in sea green velvet, the brim is slid and ends in front with a velvet bow. Water green satin bow on the side, in which is placed a green bird with black egrets.

—

(12) Béret coulissé en drap gris perle, garni de côté de trois plumes noires en touffe, au pied desquelles sont posés un chou de velours noir avec une boucle de jais et un autre chou en velours orange.

(12) Drawn beret in pearl gray cloth, garnished on the side with three black feathers in a tuft, at the foot of which are placed a black velvet cabbage with a jet curl and another orange velvet cabbage.

—

(13) Petit capote en velours rubis, garnie sur le côté d'un gros oiseau noir.

(13) Small ruby velvet hood, garnished on the side with a large black bird.

—

(14) Chapeau rond, en feutre gris, garni de deux plumes grises formant couronne, retenues devant par un chou en velours mauve dans lequel on met un motif en cailloux du Rhin.

(14) Round hat, in gray felt, garnished with two gray feathers forming a crown, held in front by a mauve velvet collar in which a pattern of Rhine pebbles is placed.

—

(15) Petit chapeau en satin coulissé bleu ciel, fond mou en velours beige, presque blanc, piqeon blanc posé de côté, piquet de roses posant sur les cheveux.

(15) Small sky blue sliding satin hat, soft beige, almost white velvet base, white peg placed on the side, peg of roses resting on the hair.

—

(16) Chapeau forme toque en velours noir, relevé des deux côtés. Le bord est en tulle pailleté avec un coulissé de velours noir formant tête. Plumes noires posées de côté retenues par des choux de velours vieux rose.

(16) Toque-shaped hat in black velvet, raised on both sides. The edge is in glittery tulle with a black velvet drawstring forming the head. Black feathers placed aside held by old pink velvet puffs.

#La Mode nationale #19th century #1890s #1898 #on this day #February 5 #periodical #fashion #fashion plate #color #description #bibliothèque nationale de france #dress #hat #collar #bow

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crookedkryptonitebeliever · 1 month

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how does blanche pay his bills 😔😔

no fr tho where does this guy earn money ??

Tw: gore, violence

Despite having a mostly vegetarian diet, Blanche is scarily good at butchering animals, especially mammals. He knows where all the joints are, the right places to cut, and the correct technique to extract all the pieces whole. You thought that he obtained his skills from eating his chickens, but he would rather let them die from natural causes than slaughter them himself. It was rather strange to see him opening up a bag of store-bought raw chicken whenever you told him you were craving for some, while you knew he owns a coop full of those noisy fuckers a few minutes walk away.

He has no qualms about killing and butchering rabbits if you're craving for them. Blanche sees them as pests, munching on his precious lettuces and cabbages, it is scary how he has no hesitation while impaling those fuzzy little creatures with a kitchen knife. You wouldn't know this fact without having a suitable personality for it; as in, you will have to be cold and uncaring towards cute critters in general. If you have a big heart and a tendency to cry when living beings are hurt, you wouldn't know Blanche is a bunny killer.

Similarly, if your humanity is still intact, you wouldn't know that he is a serial killer and an organ harvester. The victims that he didn't beat into a bloody pulp are cut up into individual pieces and have their organs prepared and preserved in wet ice. Blanche's knowledge isn't only localized to creative endeavors or gardening, he also has a deep reservoir containing all things biology. Especially humans. He also has a good grasp of the value of organs in the black market, negotiating with his usually desperate or depraved customers to give him the highest payout possible.

How he sells them is interesting to learn; he would sell them through the internet. Blanche is well-versed with this shiny new modern toy enough to evade authorities for decades. Those who tried to trick him and lure Blanche into a trap were turned into piles of fresh organs for him to sell. And there is no shortage of those idiots who tried to best Blanche at his own game. Well, it isn't really a game, all he wanted was to make some extra cash for him to spend on you. He isn't in it for the power, notoriety, or anything.

Back then, he would have done his business through word of mouth, or even through phone calls. Getting a solid customer base was much harder but easier to hide from the law since Blanche had a lot more experience in pre-internet days. But he has enough luck and skill to become famous yet undetectable in cyberspace.

He understands his market very well. The majority of his sales come from patients who are willing to do anything it takes to get that transplant, but there is a handful who buy them for personal consumption. Blanche would sell organs that aren't as fresh or somewhat diseased to the former, as they're desperate enough to take almost anything. Cannibals would normally demand the best quality, Blanche isn't one to complain. They have the funds to afford them.

All this while you thought he earned his money through back-breaking hard work from his youth. You asked him what he did for a living back then, he described a life with no fun, only becoming a slave to his numerous employers, doing jobs that are as menial as paperwork, or as life-threatening as hacking a tree with a blunt axe until it falls. It made sense how he has this much money until now, it sounded like he doesn't even go home to sleep, eat or sleep. He does that at whatever workplace he was in at the time.

While there are some truths to that, he cannot deny that his organ harvesting business was what bought him the comfortable and romantic lifestyle he could only dream of achieving in his early years. He wasted away years being tormented by constant work, but that wasn't what allowed him to garden, knit and bake freely to his heart's content. Blanche's horrific crimes did.

#yandere #yandere x reader #yandere oc #yandere male #yandere concept #tw yandere #yandere oc x reader #yandere x you #male yandere oc x reader #oc blanche

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thestudentfarmer · 4 months

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Hello and Welcome to the garden!

Today I have a bit of a smallish and short post~

The pumpkin is developing pretty good, the one on the trellis is a little smaller than this one. I'm starting to see new flowers on the vine, but I think I'll be picking them to use for stir fry/fried rice varient, ommlettes, or salad.

The first planting of the velour beans is starting to get what I think might be the end of their cycle, a few more flowers arrived but the plants aren't really b taking off to much in growth or producing. If I recall right I got around 48 oz of beans. (Their being crowded out by the sunflowers now.)

I'm gonna leave them in and jsut see how long/well they do.

Starting at the far left, sunflowers+ velour beans and pumpkin

2nd in from left. Starting closest to us. The broccoli and nasturtium. I'm gonna pick some of the broccoli leaves this week for pan fried veggies. Broccoli leaf+rice (not sure if blanching, pan fry w/garlic+butter or a cheese/broc soup.)

3rd row from left starting closest. The eggplants, who have some flowers but I've not seen any eggplant yet. Cabbages (2), they've got little heads coming in. I have not yet sprayed down with the tea but I haven't seen much more pest issue. And last the cucumbers. One is pretty much done, the other has teeny lil cucumbers coming in, but I don't expect too much more growth from them. If they do I may just let it go to seed and see if it does better next year in a different spot.

Edit to add, I forgot the last row!

4th row from left, second planting of velour beans, with the surviving cabbages and carrots. I picked a few of the carrots this morning

Close up of the dying/dead and the hanging in there cucumbers.

Finally got down to the hardware store. We got wood, pipes for extending the garden fence, dirt and some time.

We got 2 boxes made up. So next step is to get the fence panels made up to extend the garden space and protect it from the stray/feral cats.

I got peppers, tomatoes seed started this week, though im hoping I didn't lose a tray of peppers due to a watering malfunction. (Always check your seedlings daily!) I also got some garlic in the ground and some ginger root too.

Thats it for my update for now :)

🌱🌻Happy Homesteading and gardening! 🌻🌱

12 18 2023

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najia-cooks · 1 year

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[ID: A plate full of thick noodles in a light sauce, topped with carrots, cabbage, scallions, red pickled ginger, and vegetarian beef. Second image is a close-up showing the texture of the beef. End ID]

焼きうどん / Yaki udon (Japanese fried noodles)

Yaki ("fried" or "grilled") udon combines thick, chewy udon with vegetables, seared meat, and a savory sauce. It's flavorful, filling, and, if you already have udon on hand, fast!

Udon have a place in 和食 (washoku; "Japanese food" or "harmonious food")—'traditional' Japanese food that predates the increased opening of Japan to foreign trade and influence in the Meiji period. Yaki udon, though, like curry udon and yakisoba, is a more recent entry into Japanese cuisine, and is associated with 洋食(yoshoku; Western-style food).

Udon may be purchased dried, frozen, or, if you have a local east Asian grocery store, fresh; or, you can make them yourself at home.

Recipe under the cut!

Patreon | Tip jar

A couple different types of sauce are commonly eaten with yaki udon; instructions to make each are given below.

Serves 2.

Ingredients:

For the dish:

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small yellow onion, thinly sliced

3 leaves green cabbage, cut into bite-sized pieces

2 inches (55g) carrot, julienned

3 scallions, cut into 2-inch (5cm) pieces

3 shiitake mushrooms, thinly sliced

1 Tbsp neutral oil

Ground black pepper, to taste

Benishoga (pickled red ginger), to garnish

Green "cannonball" cabbage (the kind most commonly sold in the U.S.) is the type usually used for yaki udon; if you choose to use napa cabbage, add it in a bit later in the cooking time than the rest of the vegetables.

For the meat:

1/4 cup (9g) heo lát chay or bò lát chay (optional)

1 cup hot water

1/2 tsp vegetarian 'beef' stock concentrate, or 'beef' pho seasoning

Heo lát chay (vegetarian pork slices) or bò lát chay (vegetarian beef slices) are Vietnamese meat replacements that can be found in the dried goods section of an Asian grocery store. They may also be labelled "vegetarian food," "vegetarian meat slice," or "vegan food." Pork belly is the most common meat used in yaki udon, but any meat or seafood substitute will work—or just omit the meat.

For the sauce:

Version 1:

1/4 cup usata sosu (ウスターソース), also often known as sosu (ソース)

1 tsp Japanese soy sauce, such as Kikkoman's

The linked recipe is for a from-scratch version of usata sosu, but you can also check my yakisoba recipe for a quick version.

Version 2:

Another common choice of sauce for yaki udon combines mentsuyu and soy sauce, instead of combining usata sosu and soy sauce (in the same proportion given above). If you don't have mentsuyu, you may substitute for it by combining:

2 Tbsp Japanese soy sauce

2 Tbsp sake

1 tsp mirin or granulated sugar

3/4 tsp kombu dashi powder, or powdered shiitake mushroom

Along with the 1 tsp soy sauce from above.

Instructions:

To cook the noodles:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and "koshi" (こし or コシ; "with body," "al dente").

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the meat:

1. Whisk stock concentrate into hot water until combined. Add heo or bò lát chay and allow to soak until rehydrated.

2. Simmer lát chay and stock in a small sauce pot until all the liquid has evaporated. Set aside.

For the dish:

1. Heat a large skillet or wok on medium-high for several minutes and then add oil. Sear lát chay, turning once, until browned on both sides.

2. Add sliced onion and continue to sauté, stirring occasionally, until translucent.

3. Add carrots, cabbage, mushrooms, and black pepper and stir to combine. Fry for a few minutes until vegetables are softened.

4. Add noodles and scallions and, using tongs or a spatula, stir to combine. Cook for a minute, until scallions are wilted.

5. Add sauce ingredients and stir. Cook for another few minutes, stirring occasionally, until the sauce has thickened slightly.

Top with more black pepper and benishoga and serve warm.

#Japanese #yoshoku #recipes #vegetarian recipes #cooking #udon #yaki udon #green onion #bò lát chay #carrot #shiitake mushrooms #cabbage

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petermorwood · 1 year

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More Middle Kingdoms cooking: “Gardener’s Revenge”, aka pot-roasted rabbit in wine and cream, served here with blanched cabbage, though this can be whatever vegetable is in season and under threat from the lapine marauders.

Revenge may be a dish best served cold, but where Gardener’s Revenge is concerned, piping hot is preferable.

If rabbit is hard to find, or if attitudes are against it because of Bugs Bunny / Peter Rabbit / Watership Down squeamishness, or because rabbit still has echoes of “food from the Hard Times”, then use chicken.

It’s not the same, but not too different, and this recipe is GOOD.

#food and drink #food and cooking of the middle kingdoms #rabbit #pot-roast #casserole #slow cooking

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biblicallyaccuratechicken · 1 month

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Yo this cabbage is

Straight blanched

ÔvÒ

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askwhatsforlunch · 6 months

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Butternut and Pork Stuffed Cabbage Leaves

These Butternut and Pork Stuffed Cabbage Leaves may take a while to prepare, but the effort will be rewarded with a deliciously fragrant filling wrapped in bright green leaves, an Autumnal lunch (or dinner) worthy of a day off! Happy Thursday!

Ingredients (serves 4):

1 cup brown rice

1/2 teaspoon coarse sea salt

1/4 large butternut squash (from the top half), rinsed

1/2 onion

1 teaspoon dried rosemary

1/2 teaspoon fleur de sel or sea salt flakes

12 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon coarse sea salt

1/4 teaspoon bicarbonate of soda

4 beautiful, large outer leaves of a Savoy cabbage

1/4 Savoy cabbage

200 grams/7 ounces Toulouse Sausages (or other good quality pork sausages)

1/2 teaspoon freshly cracked black pepper

1 large egg

2 tablespoons unsalted butter

Preheat oven to 200°C/395°F.

In a rice cooker or small pot, combine brown rice and coarse sea salt. Cover with a cup of water, and cook, until tender and fluffy, about 20 minutes.

Cut butternut into large chunks, and arrange onto a roasting tin. Cut onion into quarters and add to the tin as well. Sprinkle with rosemary, fleur de sel and black pepper. Drizzle with olive oil. Roast, at 200°C/395°F, for about 35 minutes.

Bring a large pot, filled to three-quarters with water, to the boil. Once boiling, stir in coarse sea salt until dissolved. Then, add bicarbonate of soda. Plunge in the large cabbage leaves and blanch, 2 minutes.

Then, cool them under cold water and drain thoroughly. Set aside.

Place Savoy cabbage quarter into the pot, cover with a lid, and cook, about 12 minutes. Once cooked, remove from the pot and drain thoroughly. Allow to cool a bit. Set aside.

Remove Toulouse sausage meat from their casings, and into a large bowl. Crumble with your fingers.

Roughly chop Savoy cabbage, and add to the bowl, along with cooked brown rice. Give a good stir, to mix.

Peel the skin off the roasted butternut, and chop roughly, along with the onion. Add to the bowl, and season with black pepper. Break the egg in the middle, and mix well with clean hands. Set aside.

Thoroughly pat Savoy Cabbage leaves dry with paper towels. Stuff each with a cup of the butternut and sausage mixture. Wrap well, tucking the filling in, and tie with kitchen twine.

In a large skillet, melt butter over medium-high heat. Once the butter is just foaming, add stuffed cabbage leaves, turning them in to coat in butter. Cook, a couple of minutes, then pour in 1/2 cup of the cabbage water. Reduce heat to medium, cover with a lid, and cook 12 to 15 minutes, adding more of the cabbage water if necessary, as it will evaporate.

Remove stuffed cabbage leaves from the skillet and cut off the twine.

Serve Butternut and Pork Stuffed Cabbage Leaves hot, with a robust red wine, like a French Ventoux or an Australian Shiraz.

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fieriframes · 2 years

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[What is cordito? The slaw that goes on top of the pupusa. I'll follow your lead. We have here one head of blanched cabbage, carrots, onions, bay leaf, chili flakes, sugar, oregano, apple cider vinegar.]

#s33e03 full of surprises #guy fieri #guyfieri #diners drive-ins and dives #apple cider vinegar #one head #blanched cabbage #bay leaf #chili flakes #cordito #slaw #top #pupusa #lead #carrots #onions #sugar #oregano

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thessalian · 5 months

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Thess vs Ancestral Views on Cabbage

Welp, it was all the usual mess, and the usual tricks from the rest of the team. Everything from leaving the long ones for "later" (read, until I did them during overtime, assuming I got to those) to taking a whole bunch of dictation, dawdling through the short simple ones, and dumping the slightly longer and more complicated ones back into the queue towards the end of the day. So by time everyone was done working (except me, obviously), there were 405 bits of typing in the queue. I'd done just over 100. (New Girl had done 48, over a longer period of time, by the way.) There were still over 80 from yesterday still in the queue. A good dozen of these were longer ones. Two of those topped out at fifteen minutes.

I cleared all of the really short ones and most of the mid-length ones. But when it hit 10:30pm and I'd been at the overtime for three hours, I decided enough was enough. I'd cleared 75 bits of dictation out of the 80+. Scruffman said "anything I can do to help". Anyone else can bite me.

Oh, and if my maths seems off, there was a bit of an incident with dinner. See, yesterday I took the ground pork out of the freezer with a view to making cabbage rolls, and so it had to be eaten today. So despite the pain, aggravation, stress, etc, I tried to make cabbage rolls. And found out the following:

I don't have a large enough pot to blanch a cabbage

I don't have the manual dexterity to manage pulling cabbage leaves without tearing them in my current state (that or I fucked up coring it or didn't leave it in long enough, whichever)

I cannot cut the vein out of a cabbage leaf without fucking it up in my current state

I do not have a large enough pot to actually cook cabbage rolls to the first recipe I found online (there may be other methods; I have no idea)

So there I was, an hour after I'd started, with a whole lot of ruined cabbage leaves, a kilo of ground pork that I absolutely had to at least cook today, a litre of chicken stock I had no idea what to do with, the feeling that my Polish ancestors are very disappointed in me, a shitload of overtime waiting for me to get around to it, and the knowledge that this was going to mean that said overtime wasn't going to end until very late. Also hungry.

And then I thought ... "Fuck this. Yeah, I have a good chunk of Polish in my ancestry ... but I've got a fair bit more Irish and can therefore get a lot of mileage out of some pork and cabbage".

Chopped the cabbage leaves, dumped basically everything into my big skillet, and simmered that for awhile also boiling potatoes. After a few minutes, drained most of the juice out of the pork/cabbage mixture, back on the heat while the potatoes were finishing. I could have stood to do the potatoes longer, honestly, but it was getting late. So I ended up with this pork / onion / cabbage hash, which I had over potatoes. Turned out okay, though I'm going to want to spice the leftovers up more, and make more potatoes.

If all else fails, throw it in a skillet and pray.

So now I'm going to heat up the tuna broccoli pasta from yesterday (mostly so I have a decent-sized container to store my pork cabbage hash in, since my parentals still have my other big one from when I gave David some of my cheesecake - I should ask for that back), then have a bath and hope I feel better soon. Like, before tomorrow might be nice. It's more of the same tomorrow, except more potential for leftovers. ...I remember I did mean to have the leftover tuna broccoli pasta for lunch, but I never got a long enough break for that so I stuck with my emergency calorie go-to of peanuts and fruit (a pear).

If I'm still hungry after tuna broccoli pasta leftovers, I'm making myself a mug cake. Damnit, I deserve a mug cake.

#Thess has a day job #Thess cooks

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intothewings · 2 months

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I would like to recommend the some perfumes because Angel’s Dust is actually my own signature and I L O V E doll scents.

La Rive Angel Cat Sugar Cookie (cabbage patch doll, sugar cookie, milk, marshmallow)

Darling Clandestine Ponytronic (smells just like plastic My Little Pony dolls)

Hexennacht Doll Head - (heliotrope, marshmallow, benzoin, plastic, Bulgarian rose, long-forgotten cardboard boxes, attic wood, vanilla)

Hexennacht Plastic Fantastic (doll parts, cardboard boxes, heliotrope, strawberry, bubblegum, sugar cane, benzoin, Bulgarian rose, coconut milk, vanilla musk, marshmallow, cream soda)

Marissa Zappas Pink Bedroom Oil (powdered strawberry candies, roses, doll heads)

Marissa Zappas Anabel's Birthday Cake (doll heads, lemon birthday cake, latex balloons)

If you like the Blanche Bete I think you’d have fun with the SugarMilkCo perfume oils since a good majority of their scents are lactonic gourmands.

Enjoy!

Omg, these sound so good and the angel cat sugar cookie bottle is adorable!!! I contemplated the Zozimus perfume and the Raspberry Rosemallow perfume by Hexennacht before I decided on Kyse Delizia di Marshmallow. I think I will try Hexennacht out next, thank you so much for this!<3 :)

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chic-a-gigot · 2 months

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La Mode nationale, no. 9, 6 mars 1897, Paris. No. 14. — Toilettes d'intérieur et de visites. Bibliothèque nationale de France

(1) Costume de visites en lainage vert amande. Corsage plat, orné sur le côté par un large galon ouvragé descendant jusqu'au bas de la jupe, même galon sur le dos, forme princesse; sur le corsage, grand col de guipure de Bruges, col montant en galon avec ruche au-dessus; manches Empire. Jupe princesse, ornée de galons. Chapeau rond en feutre noir garni par une draperie de satin, montante, du milieu de laquelle s'échappe une plume d'autruche en aigrette.

(1) Visiting suit in almond green wool. Flat bodice, decorated on the side with a large ornate braid going down to the bottom of the skirt, same braid on the back, princess shape; on the bodice, large Bruges guipure collar, high braid collar with ruffle above; Empire sleeves. Princess skirt, decorated with braids. Round black felt hat trimmed with a rising satin drapery, from the middle of which escapes an egret-shaped ostrich feather.

Métrage: 9 mètres lainage grande largeur.

—

(2) Toilette de satin bleu pâle Liberty. Corsage bouillonné recouvert par une dentelle blanche pailletée, avec nœuds de satin à l'ouverture et sur les épaules; manches Empire, ceinture de satin; jupe boutonnée sur le côté, tout unie et plissée derrière.

(2) Liberty pale blue satin toilet. Bubbled bodice covered with glittery white lace, with satin bows at the opening and on the shoulders; Empire sleeves, satin sash; skirt buttoned on the side, all plain and pleated behind.

Métrage: 15 mètres satin Liberty bleu pâle.

—

(3) Toilette d'intérieur. Corsage formé d'entre-deux de valenciennes et de chantilly noir, mis sous ceinture rose; col semblable avec ruche au-dessus; manches Empire formées d'entre-deux; transparent de taffetas rose sous le corsage. Jupe de velours noir forme nouvelle.

(3) House dress. Bodice made of valenciennes and black whipped cream, placed under a pink belt; similar collar with ruffle above; Empire sleeves formed from in-between; transparent pink taffeta under the bodice. New shape black velvet skirt.

Métrage: 10 mètres velours noir.

—

(4) Toilette d'intérieur en faille bleu bluet. Corsage plat recouvert par un boléro en broderie de jais garni par un volant plissé et coquillé en mousseline de soie rose; manches petit ballon retenues par un nœud semblable, col montant avec nœuds de velours derrière. Jupe princesse remontant devant en pointe sur la poitrine.

(4) House dress in bluet blue faille. Flat bodice covered by a jet embroidery bolero trimmed with a pleated and shell ruffle in pink silk chiffon; small balloon sleeves held in place with a similar knot, high collar with velvet bows behind. Princess skirt rising in front to a point on the chest.

Métrage: 13 mètres faille bleu bluet.

—

(5) Toilette de visites. Corsage en mousseline de soie noire plissée, sur transparent vieil or sous empiècement de soie brochée vieil or avec petit volant en mousseline; bretelles semblables, col de satin noir, ruche de mousseline. Manches Empire avec jockeys de soie brochée. Jupe de satin noir unie. Toque de satin vieil or, composée d'un fond mou et de choux faisant la passe, et surmontés par une grande plume et une aigrette.

(5) Visiting ensemble. Bodice in pleated black chiffon, on transparent old gold under yoke of old gold brocaded silk with small chiffon ruffle; similar straps, black satin collar, muslin ruffle. Empire sleeves with brocade silk jockeys. Plain black satin skirt. Old gold satin hat, composed of a soft background and cabbages making the pass, and topped by a large feather and an egret.

Métrage: 10 mètres satin noir.

—

(6) Toilette d'intérieur (jeune fille). Corsage de mousseline en soie paille plissée. Boléro en lainage vert grenouille brodé en galon à plat et faisant grand col. Jupe tout unie avec galon sur les côtés, manches Empire.

(6) House dress for a young girl. Pleated straw silk chiffon bodice. Frog green wool bolero embroidered in flat braid and making a large collar. Plain skirt with braid on the sides, Empire sleeves.

Métrage: 9 mètres lainage grande largeur.

—

(7) Toilette de visites. Corsages cuirasse en satin blanc recouvert d'applications blanches; sur le côté, volant coquillé en application en point d'Angleterre, manches Empire en velours gris souris, jupe semblable. Toque de velours gris souris composée de coques doubles sur le devant, fond mou et double oiseau de Paradis en dessus.

(7) Visiting ensemble. Plastron bodices in white satin covered with white applications; on the side, shell flounce in English point appliqué, Empire sleeves in mouse gray velvet, similar skirt. Mouse gray velvet hat made of double shells on the front, soft bottom and double bird of paradise on top.

Métrage: 12 mètres velours gris souris.

—

(8) Toilette d'intérieur en lainage, genre tailleur. Corsage-veste en tissu à carreaux beige et marron; grands revers de drap beige, boutonnés sur des jockeys semblables encadrant un gilet brodé en appliques, col drape montant, jupe unie plissée derrière.

(8) House dress in wool, tailor-made. Corsage-jacket in beige and brown checked fabric; large lapels of beige cloth, buttoned on similar jockeys framing an embroidered applique vest, high draped collar, plain pleated skirt behind.

Métrage: 9 mètres lainage beige grande largeur.

—

(9) Toilettes de promenade. Robe princesse en drap satin suède, corsage croisé à la taille, revers de drap blanc entourés de velours dalhia, encadrant une chemisette brodée, col montant rabattu, manches Empire, jupe plissée derrière avec bas garni par un feston de drap blanc. Petite toque de satin bleu formée par une passe bouillonnée, et grande aigrette sur le devant.

(9) Walking ensembles. Princess dress in suede satin cloth, crossed bodice at the waist, white cloth lapels surrounded by dalhia velvet, framing an embroidered shirt, turn-down high collar, Empire sleeves, pleated skirt behind with hem trimmed with a white cloth festoon. Small blue satin hat formed by a bubbled pass, and large egret on the front.

Métrage: 7 mètres drap satin.

—

(10) Toilette de fillette en lainage bleu pervenche. Corsage bretelle ouvert sur un empiècement brodé en drap paille, ruche autour du cou; manches Empire, petits velours bleu foncé sur les hauts poignets, ceinture drapée, jupe courte avec broderie dans le bas.

(10) Little girl's toilet in periwinkle blue wool. Strap bodice open to an embroidered straw cloth yoke, ruffle around the neck; Empire sleeves, small dark blue velvet on the high cuffs, draped belt, short skirt with embroidery at the bottom.

—

(11) Toilette d'intérieur en satin aubergine. Corsage cuirasse, avec col montant et ruche au-dessus; sur le corsage, trois rangs de guipure blanche coquillée jusqu'à la taille. Même guipure sue les épaules; ceinture de satin paille, nouée en longs pans sur le côté; manches Empire, jupe unie plissée derrière.

(11) House dress in aubergine satin. Breastplate bodice, with stand-up collar and ruffle above; on the bodice, three rows of white shell guipure up to the waist. Even guipure sweats on the shoulders; straw satin belt, tied in long sections on the side; Empire sleeves, plain pleated skirt behind.

Métrage: 14 mètres satin aubergine.

—

(12) Toilette d'intérieur en lainage orange. Corsage court, mis sous ceinture de soie orange et verte, grands revers et draperies au-dessus, en soie verte encadrant un plastron rayé orange et vert, et retenu par un nœud sur le devant, ruche de dentelle autour du cou, manches Empire; jupe plissée derrière, tout unie et cerclée dans le bas par vingt-cinq petits galons de laine noire.

(12) House dress in orange wool. Short bodice, placed under an orange and green silk belt, large lapels and draperies above, in green silk framing an orange and green striped bib, and held by a knot on the front, lace ruffle around the neck, Empire sleeves; skirt pleated behind, all plain and circled at the bottom by twenty-five small braids of black wool.

Métrage: 9 mètres lainage grande largeur.

#La Mode nationale #19th century #1890s #1897 #on this day #March 6 #periodical #fashion #fashion plate #panorama #description #bibliothèque nationale de france #dress #house #collar #gigot #princess #gutter

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thestudentfarmer · 7 months

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Hello hello,

Garden update a bit today!

I tried something new in the garden that involves making a thick cornstarch slurry, coolng it complelty and mixing the seeds in.

Take the mix, put it in a piping bag and use the slurry to make even rows of seed.

I did this with carrots, radish and lettuce.

The radish and the carrots are starting to have some sprout pops! :D. (Radish above, carrot below)

The transplanted (bush variety) beans.

Mixed among them seen sprouting, is sunflowers 🌻

The sunflowers popped way sooner than I was expecting and I cannot wait to see their sunny faces :D

As well we got a lil grid set up for the suprise pumpkin plant.

Other lil doings~

I am attempting to make a jacket :)

Got most my base peices cut out (some mild trim work necessary on the cuffs and bottom stretch bit), got to get the inner liner cut out and a zipper gotten

The inner liner I'm going to try and use an old bedsheet that's a soft blue.

The girls are laying pretty good, so far we've gotten 3 flats total :D. With luck we will continue with plentiful flats (and we can started elaminating eggs purchases when I grocer shop 🥳)

And last but not least, a lil seed start update!

Eggplants, these seeds are around 9ish? Years old. I kept them in not ideal seed saving storage but they've suprised me so far with how resilient they've been. I hope we get a few good ones for seed saving.

Broccoli or cabbage (they both look the same at this stage) I'll be transplanting them soon so as to not get them too spindly.

Nasturtium. There will probably be ground planted at the same time as the broccoli.

That's it for now everyone :) I'm off to work on a breakfast cassarole before I get to work on either cutting some boards for another raised bed, working on the above pictured jacket or possibly collect up some more sweet potatoe leaves to blanch and tuck in the freezer for later.

🌻🌱 Happy Homesteading 🌱🌻

9 29 2023

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