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magz · 3 months

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[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

#text post #o post #palestine #described #in alt text #food #masterpost

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blueskiesandstarrynights · 2 years

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Here are a bunch of B. Dylan Hollis's recipes typed up in google docs for those who want to make these recipes.

I've only got a few so far, but I'll continue to type up the ones he likes and add them here. Shoot me an ask if you have any requests for recipes to type up, but please check the original version of the post first. When I add new recipes, I edit the original post and then srb it for others to see.

DISCLAIMER: A lot of his videos he goes pretty fast or does not include exact measurements, so they may not be 100% accurate, but I'm typing them up to the best of my abilities.

Boiled Cookies

Almond Milk

Pinto Bean Cake

Pumpkin Quickies

Ice Cream Bread

Magic Cookie Bars

Velveeta Fudge

Scotcheroos

Chow Mein Cookies

Ice Cream Cone Cupcakes

Deep Fried Oreos

Corn Starch Cookies

Copycat Almond Joys

Magic Peanut Butter Cookies

Cowboy Cookies

Leftover Bread Pancakes

Avocado Ice Cream

Avocado Bread

Magic Cinnamon Sticks

Peanut Butter Bread

Peppermint Patties

Christmas Crack

Eggnog

Apple Cider Cookies

Baked Apples

Deep Fried Cookie Dough

Potato Chip Cookies

Chocolate Zucchini Bread

#b dylan hollis #recipes #vintage #blue rambles

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littlefaefeather · 1 month

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Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

#speaking #black butler #kuroshitsuji #food

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softsweetwhispers · 24 days

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The sweet, heavenly smell of perfectly-baked goods drifts through the humble diner and into her nose gently. It smells like home, and she tries not to think of the streets of Italy, the farmer’s markets Mamma used to take her to before she got sick. Standing on the brown wood-grained tile, watching people bustle from table to counter to table, she is immediately taken to a different, happier time. The warmth reminds her of the pulsing heat of the sun on her back, the press of her Mamma’s presence at her side.

Somebody bumps into her from behind and she mutters an apology. She is pulled out of the fantasy, just as she reaches for the coins her Mamma is handing her — going to the markets was always a special occasion because they’d never had money, so she held her hands out with a sort of reverence as ten euros were dropped into them — and suddenly, she is back in the diner. The atmosphere is pleasant, but not home; the people that are just a bit too American for her to really be able to pretend otherwise; the food, while delicious and wonderful in itself, was not the food of Italy’s streets.

Under the delectable, yet overpriced menu decorated with practiced calligraphy with low hanging bare bulbs hanging from them, is a display case full of already made food. Oversized blueberry muffins with chunks of purple-blue deliciousness poking out of its golden brown crust, steaming chocolate chip cookies she could imagine melting in her mouth, coffee cake that crumbled just the right amount in just the right way.

They’re not the goods she’s used to from her old home, Italy, but they are from her new home, America. She’ll miss the sweet custard filling of Zeppoles, the way she took a bite and it melted in her mouth, she’ll miss the almonds, and the candied fruits, the elaborately beautiful designs ingrained into flat, soft pazelle. Still, her stomach growls quietly as she walks up to the counter, pulling money — dollars, not euros — out of her pocket.

Today she decides that she will get something new: she is here, in a new country, with new cultures, and new baked goods — she might as well embrace it. She points to the curious looking pastry, some sort of fried dough with a sweet white cream sandwiched between it, topped with melted chocolate. The tiny chalkboard in front of it reads profiteroles in that same cursive, with a little heart over the eye. She points to it and her shadow hovers perfectly over it, the light making it look like an innocent child’s hand.

The cashier is friendly enough to feel familiar, and he smiles at her shyly as he hands her the bag. She thanks him and walks back to a table in the corner with a single chair. She carefully takes out the profiterole, with the same reverence she’d held her hands out for Mamma’s money, and takes a deep breath, relaxing at the heartwarming smell.

When she bites into it, it tastes like heaven — the perfect balance of fried and sweet and soft. It reminds her of when her Mamma used to get a box of bigné alla cremas, that same custard-smooth vanilla flavor. Mamma’s offering her one with that same secretive smile, the same twinkle in her eye, the same soft don’t tell your father laugh. She takes it and closes her eyes. When she takes another bite, for a moment, it all feels like home.

@nosebleedclub prompts, april vii. profiteroles

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reasoningdaily · 2 months

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7 African Americans who changed the way we cook and eat

February is African American History Month. To commemorate, we pay tribute to some of the African Americans in history who have made huge contributions to the way we prepare and eat food both here in California and all over the USA.George Washington Carver

George Washington Carver – Agriculture

George Washington Carver pioneered the growth of peanuts as an alternative to cotton to help sustain the farmers and their families and as a way to promote crop rotation. While he may not have been the actual inventor of peanut butter (it had been made as early as the Aztec peoples in Mexico) his interest in botany made him one of the earliest environmentalist in his time.

George Crum – Potato Chips

Purportedly, It was Crum who was responsible for creating potato chips as the customer he was serving at the time kept sending back his french fries for being too thick. Out of spite, he sliced a batch so thin, they became crispy after being deep fried. They were then brought to the customer, who actually enjoyed them, and thus one of the most popular snacks was born. Later in life, he opened up a restaurant in the resort towns of Malta, New York.

Joseph Lee – Bread kneading machine Joseph Lee’s Bread Kneading machine Source:blackinhistory.tumblr.com

A successful baker, restaurateur and hotelier, Joseph Lee invented a machine that would take day old bread and turn it into crumbs used for cooking into other dishes, later on, he would invent a machine that would knead bread dough more efficiently, which would result in a higher quality product. This machine is the predecessor to all modern day bread makers and, for his efforts, he received a patent for both.Ashbourne’s biscuit cutter

Alexander P Ashbourne – Biscuit cutter

Something so insignificant as a cutter for biscuits might not be a big deal to us in the present, but during a time when biscuits were a staple on the dinner table, an invention like this ensures a consistently even batch each and every time. Another interesting fact: Alexander P. Ashbourne also patented a process for treating and refining coconut oil.Alfred Craelle’s Ice Cream Scoop Source: blackinhistory.tumblr.com

Alfred Craelle – Ice Cream Scoop

Inspired by the ineffective way that ice cream was being served to customers at the time, Alfred Craelle was the first African American in Pittsburgh, Pennsylvania to receive a patent for his invention of a more efficient ice cream scoop.Source: Minnpost.com

Frederick McKinley Jones – Refrigeration

in 1935, Frederick Jones created the first portable refrigeration units, making it possible to transport perishble items, including foods, over long distances. His creation saw heavy use in WW II not just for food, but for other perishables like medical supplies and blood packs.

Wallace “Wally” Amos – Founder of Famous Amos cookies

Wallace Amos had an interest in cooking growing up with his aunt, he was especially interested in his Aunt’s chocolate chip cookie recipe. After a career in both the US Air Force and then William Morris Agency, In 1975, Mr. Amos set up his first cookie shop with a $75,000 dollar loan from Marvin Gaye and Helen Reddy. After selling the original company, he now operates a new comapny called “Uncle Noname’s Cookie Company” and then later on, founding “Uncle Noname’s Muffin Company” with a former distributor of his original company.

#7 African Americans who changed the way we cook and eat #Black Foodies #Black History Matters #Black Food History #Famous Amos #George Crum #GW Carver

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yourfoodiedesires · 2 years

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Cooking:

Too Salty

For soup dishes, dilute with water. Add a raw cut potato while cooking to absorb salts.

Add acidity with white wine vinegar or lemon.

Soak uncooked meats that are too salty in water for 2 hours.

Add a creamy component like avocado, sour cream, or heavy cream, if possible.

Too Spicy

Add dairy like sour cream, mayo, or plain yogurt.

Add some texture like rice or quinoa. Add a little sugar.

Stir in a tablespoon of nut butter.

Add more of the non-spicy ingredients included in the recipe.

Too Sweet

Add lemon or lime juice to balance sugar.

Add fats, such as olive oil or avocado.

Do NOT add salt.

Too Sour

Add a bit of honey or sugar to dishes with excessive vinegar.

Add chopped carrots to overly acidic sauces.

Poor Searing

You may be flipping the meat too soon or too often. It is ready to flip when your spatula slides underneath easily.

Make sure the pan is hot enough before adding meat. Wait for oil to ripple. Medium to medium-high quickly cooks the outside while sealing in moisture.

Food is Soggy or Doesn't Brown

Overcrowding a pan prevents steam from escaping and increases moisture. Make sure there is no overlapping.

Deep-Fried Food Too Greasy

Make sure the frying oil is heated to between 325 and 400 degrees. Hotter oil repels water.

Frying in smaller batches helps maintain hot oil temperature.

Rubbery Hard-Boiled Eggs

Immediately submerge cooked eggs in cold water to halt the cooking process.

Overcooked or Soggy Pasta

Heat oil in a large shallow pan and add drained pasta.

Add plenty of salt to the water. This helps prevent sogginess by roughing up the surface.

Baking:

Uneven Cake

Wrap Bake-Even strips around the pan, or make your own – cut a towel into strips, soak in water, and tie around pan.

With a clean paper towel, gently push down on the raised top of a baked cake while still hot. oven. syrup.

If top of cake is cracked, carefully slice it off with a serrated bread knife.

If cake is tasty but too crumbly, try making a trifle by layering cake pieces in a deep bowl with whipped cream and fruit.

Cracked Layer Cake

Cracks in cakes are usually caused by a too-hot

Dry Cake

Poke holes in the top and brush with simple sugar

Not Baking Evenly

Make sure dough is rolled and distributed evenly.

Check if oven temperature is accurate with an oven thermometer.

Test for hot spots. Toast slices of bread in the middle of the rack and note more toasted areas. Avoid these spots or rotate pans while baking.

Cookies Spread Too Much

Let butter soften to room temperature for about an hour. Don't microwave.

Place eggs in warm water for 10 minutes to reach room temperature.

Make sure baking powder and soda are fresh and active.

Chill the dough before baking.

Weird Texture

Sift flour to aerate it out for consistent measurements. Level with the flat edge of a knife.

Use the right kind of measuring cup for liquid and dry ingredients.

Egg Whites Won't Fluff

Use room temperature eggs.

Use a copper, stainless steel, or glass bowl and dry mixers.

Whip at high speed until stiff peaks form and stay when you lift beater out of the bowl.

Sunken Baked Goods

Put batter in the oven as soon as it is ready.

Do NOT open the oven door while baking.

Make sure you use the right amount of rising agent.

Too Firm and Chewy

Avoid over mixing the dough or cranking up the speed of your mixer.

Mix wet ingredients first, then add dry ingredients. This prevents the over development of gluten.

Cookies Harden After Cooling

Make sure oven temperature is accurate with oven thermometer.

If using a dark cookie sheet, reduce temperature by 25°F.

Grease cookie sheets sparingly, or use parchment

Storage Changed Cookie Consistency

Always cool cookies completely before storing.

Don't combine crisp and soft cookies in the same container.

Store in airtight containers.

Store soft cookies with apple wedge to retain moisture.

"Re-crisp" crisp cookies by baking at 300°F for five minutes and cool on rack.

Don't refrigerate cookies unless they have a cream or custard filling. paper.

Melted Chocolate Clumping

Add a small amount of vegetable oil and stir.

Follow To Explore The Foodie In You

#food #cooking tips #baking tips #how to #yourfoodiedesires

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koreaguides · 2 years

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6 Must Try Traditional Korean Dessert

1. Songpyeon

Songpyeon is a kind of rice cake fully made with short grain rice cake dough. It is filled with different ingredients such as sweetened sesame seeds, black soybeans, and mung beans. The shape is made by hand and steamed before eating. Korean eat this dessert during the Chuseok to celebrate a bountiful harvest.

2. Yaksik

This is a Korean dessert made of sweet rice. It contains some healthy filling like jujube, chestnuts, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, or cinnamon in some cases. The tradition is to eat it on Jeongwol Daeboreum, a Korean holiday that falls on the 15th of January on the lunar calendar.

3. Bukkumi

Bukkumi is a kind of dumping made of rice stuffed with sweet red bean past and toasted ground sesame seeds. It is pan fried in oil lightly for crispy crush along with a soft a chewy texture. It is usually coated with honey and garnished with shredded chestnuts and jujube. They have it flat or round in shape and some without fillings.

4. Dasik

Dasik is tea cookie made from sesame seed or rice flower. There are many kinds of pattern on the cookies depending on the mould used. A plate of dasik usually consist of green, yellow, pink, black, and white colors. The typical ingredients of the dessert include pine pollen, black sesame, chestnuts, and soybean.

5. Yakgwa

This is one of the most famous traditional Korean dessert. Another name for it is gwajul. This dessert is a deep fried, wheat based made with honey, rice wine, sesame oil, and ginger juice. It is offered in an ancestral rite traditionally. But it’s served during Chuseok, marriages, and can be bought at many places including traditional markets, and supermarkets.

6. Sejeonggwa

This is a Korean traditional cinnamon punch, dark reddish brown in color. It is made with dried persimmons and ginger and usually garnished with pine nuts. Sujeonggwa is served cold and as a dessert instead of a drink. It is somewhat similar to sikhye because of its sweet taste but in a dessert version. It is also widely available anywhere and served in canned form.

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harleyacoincidence · 8 months

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Hello! And happy, Silly Sunday! (Which is something I just came up with because I'm bored,lol)

Today, your OCs/favorite characters will be doing something chaotic/silly!

Today, your OCs/favorite characters have decided to go and have a fun day at the fair.

Except there's a twist!

Not only have they decided to go to the fair, but they've also decided to go dressed up as their favorite characters from their favorite books/movies!

The rest is up to you!

Good luck!

And have fun!

Nice to see another ask from you! I like this idea, perhaps it should become a tradition among other writeblrs. It's good practice to write something fluffy with one's characters. For this one, I'll be using some of my OCs from an older WIP.

In terms of our cast list (featuring an author who got negative hours of sleep the previous night), we have:

Henriette Cellante

Idiot summoner of demons

Is in high school, therefore can do basic math

Has friends, surprisingly

Has assisted with a variety of murders without knowing

Enjoys the occasional chaos

Loves spending time with friends

Cisgender girl (she/her)

Ava Hollister

Henriette’s bestie (one of many)

Also is in high school

Quite popular at the school she goes to

Genuinely nice

Has not assisted with any murders (yet)

Oblivious to the existence of demons

Cisgender girl (she/her)

Olivia Hervey

Enjoys dyeing her hair

A high school student (everyone here goes to the same school)

Hangs out with Thomas and the gang frequently

Sells handmade soap (has given extras away for free to their friends)

Amazing fashion sense

Gives excellent advice

Demigirl (she/they)

Thomas Stolz

Theatre kid

Is in high school (who’s surprised at this point)

The most intentionally chaotic of the group

Prone to losing/damaging his glasses to be funny

Good with crowds

Somehow comes prepared with just the right thing for every situation despite not having the power of prophecy

Cisgender boy (he/him)

Alright, before we get into the chaos, we must decide which characters everyone dresses up as. Henriette would most likely go as the assistant of an artificer from her favourite book (I will explain this in another post). To match this, Thomas would dress as the artificer. Ava and Olivia would pick up on the theme and dress as the artificer’s sister and partner, respectively. Nobody at the fair would know who they were except for them, but this would just make the whole deal better (they love having inside jokes).

I could see everyone bringing their own money while being under the impression that nobody else had brought any. Upon finding out that the opposite was true, they’d pool their money together excitedly and proceed to go crazy with games and food.

They’d immediately go to one of those hunting games. Thomas would be the best at that, but would somehow manage to get his glasses knocked off by the gun. Olivia would have to catch them before they hit anything and shattered, since his parents are tired of replacing them.

Next would be some sort of whack-a-mole, which Henriette would absolutely crush everyone else in. She’d definitely pick up a plushie and take it with her upon winning.

Ava would have a blast with skee ball, hands down. It’s one of her favourite games.

Olivia would spend most of her tickets at a darts booth. While they wouldn’t be the champion at the fair, she would not give up until some sort of prize was hers. The poor person running the booth would be watching them for a long, long time.

After going through an assortment of other booths featuring things like ring toss, shell games, as well as guessing booths (I hate them so much), they’d just have to try some of the food offered there.

Henriette would love the lemonade and caramel apples.

Ava would enjoy the snow cones and friend cheese curds.

Olivia would definitely order cotton candy and churros.

Thomas would be the only one crazy enough to try deep fried butter and fried cookie dough. He might throw up after, depending on how much of the treats he’d eaten.

The group wouldn’t go around annoying other patrons or workers, but they would be sure to take plenty of selfies (especially around people who looked confused as to why they were dressed in costume). They might also go around in character, and if anyone gave them a weird look, they’d immediately up their acting game. Nobody who thought they were weird for a second would be safe.

Sorry that this is shorter than usual, I might update this later when I have more time. I loved this, as per usual!

#answered ask

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wild-penguin · 9 months

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My apologies if I recall incorrectly, but are you Dutch? Or live in the Netherlands? I was wondering if you wouldn’t mind suggesting some delicacies, dishes, street food, little bits and things like that, that are a must to have and try while there, if you don’t mind.

You are correct!

My favorite is something called kibbeling with ravigotte sauce. Its fried pieces of fish, literal heaven.

Other things you should try are stuff like Bossche Bol, Zeeuwse Bolus and Tompoes. Those are some popular pastries. Jan de Groot is like a whole thing, people will travel to Den Bosch from wherever in Holland to get a Bossche Bol there.

Cheese obviously haha. Old Amsterdam maybe. Edam or Gouda.

Poffertjes = mini pancakes.

Oliebollen is deep fried dough we usually eat at new years.

Personally I hate these but its very Dutch: bitterballen and haring. Raw salty fish and like deep fried balls filled with liquidy flowery meat.

Typical Dutch dinners: hachee, stamppot and snert. Hearty dinners for the winters mostly.

For sweets and cookies Stroopwafels, drop and hopjes.

There's also so many great chocolateries for bon bons. But the ones I know are only local which im not going to disclose ofc 🫴 but keep an eye out for those

Furthermore, Heineken? I hate Heineken but there's loads great beer places esp around the South or Belgium. And ofc coffees are superb most times anywhere in Holland.

Im not sure if im missing anything ⚘️

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oeleo · 1 year

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066 ⠀⠀⠀⠀⠀⠀⠀ Yakgwa | Sweet Honey Biscuits ⠀⠀⠀⠀⠀⠀⠀ Bought these because of the K-drama, "Alchemy of Souls." deep fried biscuits until golden then soaked in a honey syrup and allowing the biscuits to absorb the syrup. ⠀⠀⠀⠀⠀⠀⠀ Tastes like fried dough, almost like a doughnut. Not greasy, not too sweet, texture is a bit like a soft but still chewy cookie. Maybe an acquired taste for some, but for me, I like it. 😁 ⠀⠀⠀⠀⠀⠀⠀ #365leo2023 #Yakgwa #SweetHoneyBiscuits #Korean #KoreanSnack #Sweet #Honey #Biscuit https://www.instagram.com/p/Cpr64DNuyIR/?igshid=NGJjMDIxMWI=

#365leo2023 #yakgwa #sweethoneybiscuits #korean #koreansnack #sweet #honey #biscuit

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worldchampionpeccobagnaia · 1 year

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sergio garcia is like raw cookie dough. uncooked. yet to be deep fried. i love him he’s precious to me

#he’s like if bread was a boy #he’s so precious to me he can do no wrong idc if he was being an idiot last year he’s allowed #his pet goat is also precious to me ♥️

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its-my-whump · 10 months

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Whumpmas in July Day 3: Stitches and Bandages

There were bandages around his ribs, his right wrist and lower leg, more dressings over the cuts and bruises on his arms, knee and shoulder. But the laceration on his lower leg was the worst. After the surgery, where they knotted it back together, it was wrapped tight, unless a nurse was changing the bandages.

Still laying in that hospital bed, counting about 29 stitches, maybe more under the crust, Sam just knew, it would suck to get back up on his feet. He just knew, it would take him weeks to set one foot in front of the other without pain and caution.

It had been 6 days, since he was discharged from hospital. Now he was hobbling his way from A to B like an old dog, doomed to be put down. But he managed, thanks to the humanitarian, who had invented painkillers.

But after 6 days of organic food, lettice, sprouts and smoothies he was dying for some fast food, a damn pizza, a handful of fries and just some greasy meat. Anything really, that would jump his cholesterol and blood sugar, bringing it out of the depth of this hellish healthy lifestyle Pete was performing and he was bound to endure for not being able to fill his fridge on his own.

He just wanted to taste good old unhealthy junk. Probably, his intestines had never been better, but he felt miserable nevertheless. Sam was hurt and just wanted to taste badly processed stuff, the opposite of organic food. He desperately just wanted to taste something, at least once a day or every two days.

Despite his bad leg, Sam instisted to accompany his best friend, the one responsible for keeping him feed the last few days, on his shopping spree.

Balancing on his good leg, Sam was just deep in thought, deciding which flavour of icecream he wanted. One crutch leaning against the icebox, the other was under his right arm and a bag of chips between his fingers, when someone shouted something somewhere from his left.

His mind was still burried in the freezer, between double caramel and cookie dough. His arm was moving towards the second choise, he didn't understand the contents of the argument or whatever was happening there.

The next moment something big and heavy was thrown at him. That something was a person and some pointy part of that person slammed just right between his already agitated ribs. The weight, that met him and the sudden hit brought them both down. Their fall only stopped by the hard and unyielding floor.

Sam's left leg, his bad leg, got stuck between the edge of the commercial freezer and his crutch and it didn't really participate in his fall. So there was no possibility to ease the sudden strain on his stitches.

His ribs burned from the impact and his right arm shot a sharp sting to his brain, when it was pinned under the second crutch, while the rest of his body connected with hard ground in a wrong angle.

But the worst of all, suddenly his leg felt like being bluntly ripped open by an invisible force. This information reaching his mind seemed to be delayed by blissful milliseconds.

A half surpressed scream jumped through his teeth, while his world was hijacked from blinding white hot pain. In the same moment the bag of chips exploded under him in an earpiercing bang.

Pete had circled back to get some fresh spinach, when he heard the sound of an exploding bag of chips echo through the aisles. He could see from afar, that Sam had gone down in an entanglement. Another guy was beside him and a third standing nearby laughing.

The spinach left Pete's hand again and he started running towards them. The first guy, was just getting up, looking sheepish and apologetic. The moment Sam's hands went up, apparently in a gesture of 'I'm okay.' Peter noticed how freaked out he really was, when relief spread again. He slowed his pace a bit.

The second guy was pretty tall and just lending his friend a hand, still laughing and apologizing. A second later his facial expression turned into a grimace.

"Oh damn. That was uncalled for. Are you okay my man?" The small guy, who slammed into him, because the argument with his colleague had turned physical all of a sudden, looked at Sam's distored face, after a spray of spicy flavour and crumbs had settled onto them and the surrunding tilts.

Sam raised his arms in a kind of a disarming gesture, after he freed his right from under his crutch. "Yeah." His face said something different though.

The second guy, long and slender in comparrision to his short friend, was landing a hand and the one, who went down with Sam, took it, about to get back up.

"WHA...? SHIT!"

That was when Pete fell into a sprint, despite him not even able to see what they saw. Shorty was blocking his view, but all their grim faces were already confirming, something was seriously wrong there.

"Fuck man. What just happenend?" The small guy was shocked by the red stain under his counterparts leg, spreading.

Peter ran, went down while covering the last part on his knees and stopped by Sam's side. His friend's already pale face had lost all the rest of its color and his eyes were half closed. There was blood on the tilted floor. The amound told Peter, that the freshly changed bandages from this morning must already been soaked.

"Ey, ey ,ey. Stay with me, a'right." A hand went to Sam's face, the other had already pulled his pantleg up and had started pressing down onto the bloody bandages. Sam's eyes opened a bit more, alerted by Pete's voice and the more sudden pain, but his nod was only weak.

Surely most of his suture must have been ripped, Pete couldn't tell by all the gore dripping through the gauze.

But even more importantly, these few particular stitches, that had been knotting his artery together were definitely reopened.

Suddenly, another femal costumer was by their side, the two guys still arguing, occupying too much space, while pushing guilt back and forth. Another man approached from the other side.

The woman had already her phone in hand. Peter realised the last man as a member of staff. "How can I help?" He asked.

"I need towels, a bunch of them. And you got zip tip? Long once?" "On it." The man nodded and left in a hurry.

The argument of the two dickheads responsible was still there. Peter was furious above all, because the concern for his friend ate at his nerves. His hands were covered in Sammys blood, that was constantly pumped out of him with every heartbeat. Pete could feel it under his fingertips.

"EY?! SHUT THE HELL UP!" They looked at him thunderstruck and at least the little one rather embarrassed. This guys' eyes wavered down, scanning the spreading pool of red for a second and went up again.

"Make yourself useful. YOU! Take your belt and put it around his leg real tight to cut the bloodflow. And YOU! Turn that cart. We need to elevate his legs." They did as they were told and then helped to put Sams legs up on the side of the turned shopping cart, while Pete was still desperately trying to slow the bloodflow.

Gore instantly dripped onto the remaining items in the card, covering fresh fruits and vegetables, cookies and chocolate in deadly red.

The woman had called an ambulance and pleaded them to hurry by delivering the essential information, that Sam was actually bleeding out here. They were a few minutes out.

She brushed gently over his head and talked to him in a soothing tone, while he suffered through the belt being applied and the change of his position. Nevertheless muted moans still needed to get out. His skin was clammy and cool, his breah strained and shallow.

The employee was back with an arm full of towels. 'Of all things, had it to be white towels, really?' He kneeled beside them, a bag of long zip ties fell to the floor right beside Sam's head.

The idiots were standing a few feet away, consciously keeping quiet, but still starring in disbelieve and horror.

The woman had already grabbed for a towel, even before the other man was completely down and put it under Sam's head all so gently. She didn't stop talking to him, holding his hand again, but he was hardly responsive.

Pete had his hands full. There was already so much blood and he could feel, not only the red lifeforce leaving his friends body in pulses, but how the tension in his muscles was faiding. He couldn't risk to lift his hands from that leg too soon. "Fold one of those and then make a tight rool. Then fold one in half on the long side, okay." He nodded at the staff member, then his attention turned to the woman. "Open that bag please. We need to act fast."

Both did as instructed. The employee presented his success. All attention was on Pete, while the woman kept on brushing over Sam's forehead, trying to keep him awake. He was hardly conscious by now.

"Okay. I'm gonna lift my hands and you press that roll lengthwise right down onto his leg. Then I'm going to wrap the other one around and you (he nodded to the femal) hand over zip ties one by one. Okay?" No one said a word, but all nodded in agreement. Even Shorty's head moved.

In fact Peter could have used more hands, but he didn't trust these morons anywhere near his bleeding friend than absolutely necessary.

The moment Peter lifted his hands, a sound, like a silent sob escaped Sam and all of the last tension left his body, when he slipped into unconsiousness.

The plan was executed fast. Sam's leg dressed in originally white towels as a makeshift bandage, which turned color fast. All was fixated with 4 long black stripes pulled tightly around, making it look like a human roulade. Sammy was out like a light for the whole ordeal and that was probably for the best.

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