#tinned mackerel >>>
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twitter broke basically right after i started cooking and was working again only minutes before i finished so when i checked i just saw screaming and then silence, which was pretty funny
i was then told the twitter downtime coincided with the entire runtime of the year's first nintendo direct which, also pretty funny
#sporadic warbling#we had a mealkit coupon#mom bought it i cook it#had to make alterations (like the cardamom) coz these meal kit people don't understand a pinch of salt is not seasoning#anyway turns out mahi-mahi some mid ass fish for what it usually costs tbh#tinned mackerel >>>
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i went to the grocery store so bravely but was also really out of it so i now have, in addition to peas, whitefish salad, a single tomato, a box of matzo, and one of those bourgeois lemon yogurts that come in a pottery pot
#they’re all. useful. just not for this purpose or by me.#various tinned and smoked fish preparations are so good on matzo though. i might get through a whole box this year#if i invest in fancy mackerel#box opener
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Nuri Spiced Mackerel in Olive Oil – wild caught, selected and packaged by hand. These are super high quality for the price and I love the graphics.
Buy a 4-pack here and eat them on your favorite crackers
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grilled mackerel and daikon radish !! plz dont repost without crediting <3 source // wide
#mackerel#fish#daikon radish#radish#patting#pouring#cooking#stim#blue#brown#yellow#white#grating#tin foil#silver#my gifs
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Just made the most hearty nourishing stew that went wrong in so many ways throughout but turned into the most delicious warming thing.
Partner just got paid so we went to the market and got a fresh chicken and fennel and three different varieties of tomato and there was an offer on in the veg box and I got some vegan creme fresh and wild rice risotto mix and this really amazing sheep's cheese. I used the last of the paprika my sister brought over from Spain for Christmas and coated the chicken in it, lemon juice, Moroccan olive oil we got at a local cafe after my latest GP appointment, salt, garlic granules and pepper and put it in my big knock off le creuset (mid 10's Groupon I miss u) to cook for about an hour from a cold oven up to 190C (fan) before adding the roughly chopped vegetables with some smoked garlic we got a while ago and putting the chicken and lid back on top and putting it back into the oven for another like idk 30 minutes? The wonderful thing about the Dutch oven method and especially with the added moisture from the veg is you can't really overcook it unless you forget about it, and it will constantly call you to it by releasing delicious smells every time you open the lid. And if you're using tofu (I'd go smoked and add soyrizo if you can!) there's even less ways it could go wrong! My chicken was bigger than I'd calculated for and needed to cook for ages to get all the way through, but because it was a good quality fresh chicken from the butcher and had a lot of good fat and because it was essentially being steamed it stayed moist. I put the heat down to 160C and popped the lid off and another hour later it was golden brown and beautiful. I cooked the wild rice mix in the pressure cooker because brown rice can take ages, and I wanted the mix for texture and extra fiber/slow release carbohydrates because I've been having issues with low blood sugar the past few days and need something to keep me going overnight so I don't wake up feeling like absolute crap in the morning (or less so, hopefully). Any rice will do, you can cook it separately.
Things that went wrong:
1) cooking time of chicken off, breast did get a little dry but to be fair I did cut into it immediately as soon as I thought it was cooked. Had I planned for the timing (read: checked the weight of the chicken and done the cooking time calculator for a rough guide) I would have had let it rest, but 8 was creeping closer and if I'd had dinner any late it would have been heartburn city AGAIN.
2) the main rice of the wild rice mix was brown risotto rice which does make sense but I had cooked with it several times, been disappointed and not understood why. Including tonight. Luckily through all the disappointing times I had figured out it wanted more water and time, so I doubled the water and could have done with maybe just adding an extra half. The chicken was taking longer than anticipated though so I just let it cool a bit and dry out. It was only when I stirred it and it started thickening up like risotto that I realised what had been going wrong this and the last 2 times I'd tried to cook it. It was still good - the rice can do whatever it wants in this dish really, because there's going to be all of that gorgeous tomatoey fennely garlicky paprikaey broth getring in between the grains any way and in this case it actually helped the broth be less watery
3) the sheep's cheese was not the texture I expected and I almost left it out but I tried a bit then tried a bit of chicken and it made me happy dance so I just tore it up into little bits. I think maybe a crumblier more feta adjacent cheese would have been a better fit, but damn the cheese was nice enough to make up for the textural oddness.
Idk it's just something about how these pleasures, of good quality, varied and interesting ingredients are behind a fucking paywall. That anyone can look at another human being and tell them they don't deserve something like this. It's ridiculous that something so good, so warm, so human is denied to so many people in service of a system that treats humanity like an inconvenience.
It links for me to a lot of things. One of the things is how the whole cottage core influencer industry flattens things into lifestyle and consumption becomes about accumulation instead of being the basic thing of getting what you need to live and enjoy being alive.
Because when we decided that housing and food and safety and medicine and autonomy were not foundational things everyone could and should expect to receive, we decided that for beauty and pleasure and enjoying being alive. Which I cannot make sense of. I've read so much theory and thought about it to excess and I can't connect the dots between living life and having access to any of these things and looking at another person and deciding that they don't deserve the same?
Idk what the point of this is. We make such beautiful unique things. We have such beautiful unique pleasures. I cook in my messy, cramped, chaotic, dirty kitchen in my messy, cramped, chaotic, dirty flat and I make mistakes and I learn and I can do so little about my flat or the world but I can share some of that gentle joy around a bit at least?
#tldr: had a spiritual experience making a stew#i have been offered Webinars for my complex mental health issues ✌️#fuck it its my blog I'll post what i like who cares if its clumsy or cringe i will channel lucinda from mafs au#and i will get emotional about tomatoes if i damn well please#seriously if you take nothing else away from this take away that if you get any opportunity to get good tomatoes you need to do so#and you need to roast them with the seasonings listed above#and if you can have them with a sharp cheese and some crusty bread?#heaven#tinned mackerel is also a good one - its my go to cheap non veggie protein. get the ones in olive oil and you can just. add them#to anything tomato#get those omega 3's and all the other good shit#beans? hell yeah!#borlotti or white kidney or butter beans or chickpeas
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Warrior's Way Snacks
Now this year is the lore it was mentioned that “We’d especially like to thank Arvelle for her generous donation towards our food budget”, and in the pamphlet for Warrior’s Way itself it mentions that “Food is available to participating warriors at all times throughout the course of the event.” So that got me thinking, what kind of food would dragons and beastclans eat during such an event?
Unfortunately, Warrior’s Way is during the summer and the heat can stifle anyone’s appetite- leading to warrior’s struggling to have the energy and hydration necessary to fight. Larger meals most likely would be served in the early morning and after sunset, and battles probably would be held off during the hottest middle of the day. But warriors would also need small meals and snacks to sustain them throughout the day. So, what kind of snacks could they expect?
Live Hornworms- a staple insect for insectivores, this import from the Mire is high in water and can be gut-loaded with either Fire Flower (for magic boost), Redblood Sapper (iron for blood), or Greenpod Bloom (calcium for bones and muscles). They are contained in large barrels with a cooling charm upon them, keeping the insects less active and from perishing in the heat.
Pickle Platter- while our most of our dragons do not sweat (I think maybe Light, Earth, and Ice dragons do), there are beastclans who definitely sweat. And with sweat comes the craving for salt. Pickled foods are high in salt, curb sugar spikes, help blood clot, and can provide the necessary electrolytes to relieve muscle cramps. The most common pickled foods are Basilisk eggs, Dubious Cucumbers, Wild Onions, Zeeba/Rambra sausages, Noxious/Leopard Caterpillar, and Kelp Beds Mackerel. Occasionally, Blacktongue Pepper is added for a spicy kick!
Cold Lume Daffodil and Spearmint Tea- every Fire Flight forge has a pot of tea cooling nearby in a large clay pot for refreshment. While Fire dragons typically prefer Cindermint, the cooling and refreshing combo of Spearmint and Lume Daffodil is a blessing on a hot summer day. Peppermint tea may also be used for creatures having nervous stomachs for their upcoming battles.
Blood Red Smoothie- to many a Wildclaw’s sorrow this does not actually have blood. This smoothie combines Spinach, Blood Acorn, Strawberries, Blood Spath, Goat milk, and ice into a frothy, highly caloric, and nutritious drink. Sometimes it is easier to drink all of one’s calories than eat them, especially when it is hot outside. (Plus the Spirals brought these cute curly straws to drink them with!)
Cold Cut Wraps-unlike bread, flat breads can be quickly made and can be easily sized per creature. Creating a wrap with cold cuts of meat, vegetables, and condiments makes for an easy to carry and customizable snack for busy warriors. Some favored cuts are: honeyed Featherback ham, smoked teriyaki Rainbow Trout, roasted lemon pepper Woodland Turkey, and spicy Flameleg Millipede.
Energy bites- the Longnecks are known for their Berry and Nut trail bars and the Centaurs for their Ration Pouches, and dragons have their own Elk pemmican tins and Cricket protein bars. Energy bites are a variant on this idea, mixing granola with a fat (Goat yogurt, Sunflower butter, Elk fat, ground Mealworm), Sugarbee honey, and dried fruit (Blueberries, Raspberries, Mushrooms, Butcher’s Fig) into round balls. The bites are then cooled overnight and put into bags made from Sweet Potato Vine (which is also edible), which can be carried about the event.
Shrimp and Potash Gazpacho- served by the cup or by the gallon (Imperial sized), this is a chilled soup for the seafood lovers. The base of the soup is the tangy and sour Miniature Potash Peach along with Cucumbers, Golden Peppers, and Wild Onions. And then anything seafood can be added to it! Most common is sweet Jumbo Shrimp, Pastel Scallops, and feisty Blue Swimmer Crab.
#Flight rising#fr headcanon#lore#long post#food#Warrior's Way#feel free to add your own food concepts for the event!#my headcanon
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Mafia Soukoku Headcanon: They make New Year Resolutions together but never do them (usually).
Dazai: Hmmm... let's see... 1) die, 2) have crabs at my grave 3) commit shinju with a pretty lady-
Chuuya: Who am I to you then?
Dazai: I am not committing suicide with you.
Chuuya: Why?
Dazai, with a serious face: I don't want you to die.
Chuuya, blushing: Well-uh... I-
Dazai: You need to deliver crab to my grave every day-
Chuuya: *punches Dazai in the face*
~
Bonus:
The wind blew gently, Chuuya's hair fluttering along with it. On the little hill was a graveyard. That suited his partner. Maybe as a ghost, he would annoy his neighbouring dead bodies, and that would pass the time for him. But in some way, Dazai's grave seemed to be separated from the other ones. The name on his stone was clean. Never lined with moss.
"At least you completed your resolutions for this year..." Chuuys nodded at the grave in front of him, pouring a rather expensive bottle of sake onto the soil over his partner's probably decaying body. Hopefully, that alcoholic wouldn't suffer too much from alcohol withdrawal.
Chuuya opened a can of tinned crab, the brand Dazai always ate without cooking. Chuuya placed the can in front of the gravestone without any sort of utensils. That mackerel can eat like a savage for all he cares.
"Well...uh... dig in!" A pair of lips touched the headstone and parted. Red hair danced in the wind. "Bye."
The trashcan near the graveyard was full of empty cans, Chuuya batted an eye at them and smiled.
Chuuya managed to stick to his resolutions too: to feed Dazai crab at his grave.
#i am so sorry for this#< not really#hahahahahaha#angst#flangst#fluff#bsd incorrect quotes#soukoku#dazai osamu#chuuya nakahara#bsd angst#I snuck some angst in
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a collection of Stinky Brunches where I crack open a tin of fish from my collection and go ham
fish pictured: mackerel, smoked trout, sprats, and octopus (my favorite)
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tuesday again 1/2/2024
it’s quite satisfying how the year started on a monday
listening
first song of the year: how could it be anything other than Sabata. this is the theme from the titular Sabata, i meant to pick the theme from Return of Sabata but im not mad about it.
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reading
i read Tim Marchman’s Popping Tins newsletter (a newsletter about fish and seafood) less bc i enjoy locking Mack in the bathroom every time i want a tuna melt and more for the droll authorial voice. i have bought a tin of mackerel after reading some entries, and it was very good but much much richer than tuna.
What should I do with this can of krill meat?
after consulting the importer’s website:
This is accompanied by a photograph of the can featuring easily-discerned black eyes, which are nothing to be concerned about, according to the company that produces this can. The first question on its FAQ page is “What are the little black speckles in my can?” “No need to be concerned here!” the answer reads. “Your meat is not dirty, and you did not get a defected can. Our Antarctic Krill meat contains the most nutritious parts of the krill, which happen to include their eyes.
…
The risks here are clear: I could vomit when I open the can and see the nutritious black eyes staring at me; I could destroy the peace in my home by making it smell like sautéed and simmered krill; and/or I could ruin a perfectly delicious lunch by introducing nutritious eyes and hard bits of chitin.
i have no memory of how i found this newsletter.
i keep forgetting i have ten hoopla credits a month through my old library and i want to read more comics this year bc reading comics is fun. in the past in practice this means ive binged all ten credits over a weekend. this weekend i had time for exactly one.
The Riddler: Year One is an extremely direct tie-in to the movie and i think it’s neat they let the riddler’s actor paul dano go wild with his backstory and then turn it into a comic. it’s fun when actors get to do weird tie-in shit.
(non-sequential pages)
watching this forensic accountant’s brain crack and scramble like an egg as he struggles to really grasp the enormity of gotham corruption and why the city is such a dogshit miserable place to live in made me go “oh huh that was a pretty good writing decision in the movie”. not that the riddler was terribly stable to begin with but the despair and the unraveling were very effectively conveyed. this comic has a lot of fun with funky layouts (left) and an entire issue (right) is conspiracy board shit on top of accounting forms which is a neat artistic choice.
deeply depressing but an interesting new little window into the rpatz batman (god i hope we get more rpatz batman films) and fun to look at.
how i found this: trawling the popular comics page on hoopla
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watching
this is the seventh year of starting a new-to-me classic black and white movie around 1030/11 PM New Year’s Eve and i am annoyed i didn’t like the movie that started this year but, according to the data, it’s been fifty-fifty so far.
previous years have featured: sunset boulevard, yojimbo, the thin man, it happened one night, bringing up baby, the big sleep, and now roman holiday (1953, dir. Wyler).
this is the platonic ideal of a classic movie. it’s not sterile but it’s so… unobjectionable. wholesome (derogatory) even. not particularly what i was looking for in a movie but, much like the gelato and champagne that pop up, it was kind of a sweet nothing. i don’t think anyone eats any real food this whole movie?
this is never a movie that feels rushed. it is two hours of watching beautiful people traipse around a beautiful city in beautiful edith head costumes. i would not say there is a lot of tension for the first hour and a half. however, imo, it does land its ending and for that i can forgive it a great deal. this is another beautiful movie that is simply not for me.
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playing
have you ever wanted an open world rpg where you play as a shark? congrats, this was apparently free on epic a while back
youtube
Maneater has a tremendously fun prologue where you play as the soon-to-be-dead mother shark who is absolutely going to town on a crowded beach and destroying multiple spear-gun-wielding divers and multiple boats full of citizens exercising their second amendment rights. this prologue is an excellent choice by the game bc it locks the fun part (eating people) behind several hours of really grindy shit. i am not entertained by the grind of eating progressively larger muskellunge, avoiding alligators, and collecting license plates. the grind is EXCEPTIONALLY grindy, i put about three hours into it and have only gotten to level 5 (teen) and have only two mutations i can sink loot into (four types of loot gained from eating other fish. this is too many types imo). i am not anywhere near a recommended level to start fucking humans up. im also not super impressed with the open world aspects of it— there are not a lot of things to do, discover, or interact with in the first two areas.
this seems like a really fun game that clotheslined itself with a cripplingly slow upgrade cycle. im sure the mid and late game are hysterically fun, especially on stream. however i am not willing to put in the hours to get to the fun part when i could immediately be having fun in some other game.
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making
a lot of profoundly uninteresting cleaning. after not being able to figure out why my office (where Phil [no longer in heat. for now] lives) still reeks of piss even after stealing a blacklight from a friend and cleaning with a blacklight, it is of course bc she has been pissing in secret places i didn’t think she could get to. upside down smile emoji. both the girls got their monthly flea goop yesterday and were deeply unhappy about it.
most of my plants died in the move and i am finally tackling the survivors. fan favorite giant snake plant (not pictured, tidied up and inside) did make it and pull through but is not happy about it. now that i have baby basil and baby dill sprouting in the kitchen i do need to do something with the balcony so they have somewhere to grow up study and strong.
also slammed that silly little blondeyes NFT thing up on the archive
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how it feels to eat half a sleeve of crackers and a tin of mackerel fillets after dinner because you were still hungry
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Very strung out at 6 in the morning posting . Haven’t had a real sleep in a month - I will keep meditating on work lunch (all greens, tinned mackerel , rye) and funny epiphanies but stave off the mirages. Patience…and then my eyes close
Edit: eyes closing was followed by long string of repeating hypnogogic nightmares
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grilled mackerel and daikon radish !! plz dont repost without crediting <3 source // 1x1 ver
#mackerel#fish#daikon radish#radish#cooking#pouring#patting#grating#yellow#blue#white#brown#silver#tin foil#stim#my gifs
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tinned mackerel with olive oil and lemon juice and flake salt and freshly cracked black pepper
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i follow this lady on instagram that reviews tinned fish and it's killing me because everything she posts looks sooo good but i can't really afford to spend like 8 dollars on tinned mackerel or whatever. but mannn every time i see one of her vids i want fish bad
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hi :) I’ve recently decided to start eating fish again (for health reasons) after being vegetarian for my adult life, and was wondering if you could share any recommendations for how you prepare/eat oily fish? I want to eat more mackerel and tuna but don’t have any great ideas on where to start! thank you hope you have a great day <3
fish is one of my favorite foods forever, especially mackerel! I often eat oily fish tinned and it goes great as rice ball fillings with scallion and mayo, apple tuna melt are a household staple for us, and we also like to sneak anchovies into a lot of our sauces and soups because it adds great salty umami and richness <3
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Me and my tinned fish obsession……I got tinned fish for my birthday and in my Easter basket. I watch videos nightly before bed reviewing niche and expensive tins of tuna belly or cockles and I am mesmerized. To put myself to sleep I think of all the delicious pairings I could make with my mackerel and my cheese board fixings. yeah…….
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