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lotusinjadewell · 2 days
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Vietnamese home-cooked meals. Credit to Phương Mai.
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Ça c'est de la cuisine
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mokarol · 1 year
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Can you tell me some cheeses? I need to broaden my grilled cheese horizons
The following cheeses have been approved for use in grilled cheese sandwiches by the American Cheesiological Society:
Cheddar
Mozzarella
Colby
Monterey Jack
Pepper Jack
John Jacob Jingleheimer Jack
Camembert
Swiss
Gouda
The following cheeses are not recommended for use in grilled cheese sandwiches by the American Cheesiological Society:
Blue
Cottage
Cream
Feta
Limburger
Parmesan
Stilton
Sub-Stilton
Anti-Stilton
The following cheeses have been deemed critically dangerous for use in grilled cheese sandwiches by the American Cheesiological Society:
Casu Martzu
Terminus Brie
Muenster
Do not under any circumstances attempt to grill these cheeses, as doing so may result in death, mass hysteria, plague, war, the summoning of occult beasts, false-vacuum decay events, deicide, and/or muenstral cramps.
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yeahiwasintheshit · 7 months
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one-time-i-dreamt · 4 months
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America was founded because someone pickled onions by putting them in a jar with coke and potato chips and someone else painted it.
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vintage-tigre · 8 months
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"Life is fucking good. I look at a map and decide where I want to go. I don't know what my job is, but I like it."
-Anthony Bourdain.
Photograph published in the Vancouver Sun, 2006
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khlur · 9 months
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If you were to ever dip into the book and pay close attention to the recipes — you’d realise that most of them do not need oil. Why is that? Because, Dalits could not afford oil, and that is why we have dishes such as the steamed mutke, which is made out of jowar, garlic and coriander. Instead of oil we used beef fat. Then, there is the famous Maharashtrian dish, the rich puran poli, but the Mangs used to substitute ghee with butter milk for obvious reasons. Reading about some of the other dishes in the book would amuse someone with a sense of irony. For instance, we have been having a sort of blood pudding for ages. Lakuti is essentially cow/buffalo/bullock blood that is generally infused with a fiery masala called yesur and then boiled. We have also been practising ‘nose to tail eating’ for years. In fact, fashi, a dish made out of the epiglottis of a cow/bullock has long been a delicacy among Dalits in Marathwada. I believe foraging is the new trend in the West, and there are restaurants that take great pride in having foraged food as part of their menu. But again, centuries of deprivation made expert foragers out of us — wild leafy vegetables, bee larvae and pumpkin leaves were for a long time a part of our diet.
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INTÉRIEURS
www.interieursmerveilleux.tumblr.com
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animeomelette · 27 days
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anarchistfrogposting · 8 months
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lotusinjadewell · 4 hours
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Vietnamese food. Credit to ni_cherry (Instagram).
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Desserts in China
There's quite a large variety of treats and desserts in China (more than you can imagine), so here are some of the most common ones!
Almond jelly/tofu - 杏仁豆腐 - xìngréndòufu Despite the name, almond jelly doesn't actually have almonds in it. Almond jelly is made from gelatin and almond milk, although some recepies use dairy milk instead.
Glutinous rice balls - 汤圆 - tāngyuán These rice balls are made from glutinous rice balls with a sweet filling, such as red bean paste (a pretty popular filling in desserts, I've been fooled more than once when purchasing what I assumed to be a chocolate filled pastry).
Red bean buns - 豆沙包 - dòushābāo One of my favorite desserts so far. These are steamed buns with a sweet red bean paste filling that I'd definitely recommend.
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Egg custard bun - 流沙包 - liúshābāo A sweet and savory bun, with a lava-like egg yolk filling. A pretty interesting dessert, as it's both sweet and savory.
Pumpkin cake - 南瓜饼 - nánguābǐng I haven't tried this yet, but it definitely looks good. A fried and crunchy cake with a sweet filling such as red bean paste.
Eight treasure rice pudding - 八宝饭 -bābǎofàn This is a pretty popular dessert, especially during the Lunar New Year. It gets this name becase of the toppings, which are eight or more different types of dried fruits and nuts arranged on top of the sweet rice, with (once again) red bean paste.
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Hawthorn stick/ Candied Haws/ Sugar coated haws/ Bingtanghulu - 冰糖葫芦 - bīngtánghúlu This treat has quite a few translations and you may have probably already seen it. This is basically candied fruit covered with a sweet, crunchy and sugary syrup. Traditionally, Hawthorn is used but other fruits such as grapes, strawberries and oranges are also popular options.
Sachima - 沙琪玛 - shāqímǎ I haven't tried this snack yet, but it looks quite fascinating. Sachima is made from fried batter stuck together with a sugary syrup, with an interesting texture.
Sesame balls - 芝麻球 - zhīmaqiú Similar to the rice glutinous balls, this treat is also made from glutinous rice flour with varying fillings including lotus seeds, mung bean and red beans, and sesame seeds.
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Water chestnut cake A sweet pan-fried cake made from chinese water chestnut, with a unique semi-transparent appearance.
Wintermelon puff/ Wife cake/ Sweetheartcake - 老婆餅 - lǎopóbǐng This cake has many names, mainly because it has several different origin stories, each more fascinating than the next. This dessert is a flaky pastry with wintermelon, almond (not red bean this time!) paste and sesame filling.
Fortune cake - 发糕 - fāgāo Not a fortune cookie! This is a spongy steamed cupcake cake commonly made for the New Lunar Year celebrations and occasionally other events. They're usually a white-ish or brown-ish color, but they're often dyed bright colors to add extra festivity.
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Mooncake - 月饼 - yuèbǐng This is a pretty well-known dessert, commonly prepared for the Mid-Autumn Festival. Mooncakes are smallish steamd/fried (depends on the region) cakes with a sweet filling that can also sometimes have an egg yolk inside.
Osmanthus cake - 桂花糕 - guìhuāgāo This is a unique traditional pastry made from glutinous rice flour, honey and osmanthus. This cake has a really interesting texture, as it's quite dense but also airy in a way? I'd definitely recommend trying it, as it's not super sweet and goes really well with tea.
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mokarol · 7 months
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gemsofgreece · 2 months
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8 rare local dishes from the Greek islands
Post inspired by this Greek article. I picked half of the dishes in order to create an island and local exclusive list, then translated and summarized the info. The pictures have links and in most of the respective websites you can find the recipes in Greek.
Makarunes with Sitaka, Kasos island
Makarunes is thick penne-like handmade pasta which is served with caramelised onions and the special Sitaka cheese of Kasos island. Sitaka is so rare, it is sometimes hard to find even in Athens but some restaurants do have this dish in their menu.
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Atherinópita (Smelt pie), Syros island
It is not truly a pie, but it is a dish produced from frying various small fish like sand smelts and bogues as well as onions all close together until they create a crust holding them together.
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Photography: Χριστίνα Γεωργιάδου
Stuffed Hachles, Lesvos island
These are small baskets made of sun- and air-dried wheat kneaded with sour tarhana. They are usually stuffed with cheese, fresh tomato, herbs and spices but the filling is up to anyone's appetite really.
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Sweet sefuklotí pie, Naxos and Tinos islands
Sefukloti or fesklopita is a rare pie that is actually a dessert, which is surprising (in Greek cuisine) because it looks exactly like a spinach pie. Sefukloti is a traditional recipe of these islands, particularly of the Catholics celebrating Christmas Eve (The Cyclades islands have the largest presence of Catholic Christians in Greece.) The pie is made of swiss chard, rice, sugar, molasses, walnuts, raisins, cinnamon and clove. The crust is kneaded with orange juice. Some also add onions and leeks, which also do not prevent this pie from working perfectly as a dessert. Before the serving, sefukloti is dressed with sesame seeds and honey.
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Anthógalo with eggs, Réthymnon, Crete island
Anthogalo or Staka is produced exclusively in Crete island. It is made of the salted fats of sheep milk. In this recipe, eggs are fried with anthogalo which works here like butter. The eggs are buttered by the anthogalo, while parts of it curdle and form cheese pieces during the frying.
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Aliaða & Vakalaópita, Cephalonia island
Aliaða is the local version of the Greek garlic dip "skorðaliá". Aliada is made of garlic, potatoes and the juices of boiled cod or octopus. The latter turns the dip a burgundy colour. Besides the famous fried cod that is enjoyed everywhere in Greece, in Cephalonia cod is also used to make "Vakalaópita”, a cod fish pie, in which the crust and the filling are kneaded with wine and vinegar.
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Rhodian pungiá, Rhodes island
These are wild greens pies baked in special local traditional pans. The wild greens are not boiled before they are added to the pie but they are salt dried. The juice that is produced by this process is mixed with olive oil and is used as a dressing for the pie when it's served.
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Anthos, Andros island
Anthos means flower. In Andros island it is also the name of the local spoon sweet, made of lemon flowers as well as the flowers of other citrus plants. It is fragrant, chewy and is considered an aristocratic dessert with limited production. It is a pretty hard recipe, because the flowers must be picked at the right time of the season and the cooking must be very careful so that the sweet won't get bitter and dark.
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yeahiwasintheshit · 6 months
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