shikai-the-storyteller reblogged
shikai-the-storyteller reblogged
I’m at Trader Joe’s and wtf I don’t feel like I belong here…. Only one generic bag of “Mexican cheese blend” no chunk of queso…… I’m scared
>taco Gouda
>product of the Netherlands
Where am I
#HELLO???????????????#food#???????#also I love that review I think about the wording on that post so often#Im seconds away from sleep rn but man its always so refreshing seeing stuff from fellow Mexicans / Latinos#love stuff like this from my people#idk man I'm sad and tired but this made me laugh thank you
shikai-the-storyteller reblogged
I don't have time to draw anything for the QSMP Dinner event, but I've always got time to cook! I didn't have the right ingredients for beef wellington, but I still wanted to do something similar to the official menu QSMP Global posted.
(Bonus photo of how I actually laid everything when I sat down to eat because I thought the contrast was funny).
#Previous post reminded me of this#I never share photos of my food I need to do that more#all the AI bs makes me so reluctant to share any art or photos of anything these days#but I love making food...#looking at these again though the meat looks way more well-done than it actually was#I don't cook it that much anymore#I used to only eat super well done meat but I've relaxed a bit more now#texture's better#just gotta find the right medium#iirc I did this at frickin 2am#food#What if I run away and become a chef#I say as if becoming a chef doesn't cost a stupid amount of money#I'd love to cook for a living#When I was a kid one of my dreams was being a dessert decorator#and my logic was always ''I'd be perfect for the job because I love art and love making things but I hate sweets!''#''so they wouldn't have to worry about me eating it!''#solid logic imo#Anyways. I wanna do this more#I do take photos of my food I just never share them#I had photos of the salad I made too but it wasn't as pretty
shikai-the-storyteller reblogged
I attended a Dungeon Meshi themed dinner last weekend and wanted to share what was brought/devoured! Enjoy the comparison of what the dishes looked like irl vs the show
#I WANT TO DO THIS!!!!! I WANT TO DO THIS!!!!!!!#SCREAMING CLAWING AT THE SCREEN I WANT TO DO THIS!!!!!!!!!#LET ME COOK AND MAKE ANIME FOOD FOR A LIVING!!!!!!!#or for funzies but I'd love to be paid to do this#frick dude I need more friends who love to cook#I need to host a potluck I wanna do this so bad#Dungeon meshi#food#fave#absolute fave oh my gosh I'm so jealous#thanks for sharing photos OP that looks like absolute joy#also lmao @ the photo of a single banana
shikai-the-storyteller reblogged
I need you all to know that we did this for my dad's birthday cake this year and I have never seen that man happier in my entire life. He was thrilled. 10/10 decor and so easy to do
shikai-the-storyteller reblogged
miso sen
shikai-the-storyteller reblogged
Dungeon Meshi Charms! Available for pre-order in my store 🌼 ∠( ᐛ 」∠)＿
shikai-the-storyteller reblogged
strawberries | raspberries | currants | cherries
— by Virginia Granberry (1831-1921)
shikai-the-storyteller reblogged
If you don’t like rice then idk man get well soon I guess
all the bitches in the notes saying that rice sucks need to remember that rice backwards is ecir which means absolutely nothing. just like their opinion
shikai-the-storyteller reblogged
no third option you have to pick one, reblog after voting <3
you COOKED with this
shikai-the-storyteller reblogged
mogumogu_morimori912_
Source: julieterbang
shikai-the-storyteller reblogged
Source: tiktok.com
shikai-the-storyteller reblogged
hey jsyk while hellofresh is dummy expensive and i wouldn’t reccomend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard
i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.
that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.
happy cheffin! :)
I am a person who uses Hello Fresh for realsies because it is a bit cheaper than groceries here and definitely cheaper than takeout, but we also remake the recipes when we want a specific one and don't want to wait for it to come around in the rotation again, and therefore I know The Secret Translations of Proprietary Ingredients:
- "Cream sauce base" = make a roux, add milk according to how much cream sauce base you're supposed to have (ex: 4 oz cream sauce base = 4 oz milk)
- "1 packet stock concentrate" = either one tablespoon Better than Bullion or, if you want to be really accurate, Savory Choice Broth Concentrate packets are available on Amazon and allegedly that's what they use
- "Italian Heat Spice"/"Blackening Spice"/"Fry Seasoning"/etc.: I promise you someone on Reddit has figured out what spices they use and in what proportions for each mix, if it's not just a straight up branded mix (like McCormick Grill Mates Brown Sugar Bourbon spice mix)
- "Roasted Garlic Herb Butter" (and other compound butters, like truffle butter) = they're literally Epicurean branded butters, they do not hide this, you can buy them online
- "Sweet Soy Glaze"/"Ponzu sauce"/"Hoisin sauce" = literally Kikkoman brand condiments: they don't hide that, either
- "Sweet Thai chili sauce" = any sweet Thai chili sauce from the grocery store will do. We use Blue Dragon or Taste of Thai because that's what we can get in our grocery store.
blue apron also has recipes on their website! i use it regularly to steal ideas when meal planning for the week.
shikai-the-storyteller reblogged
literally begging for the recipe u used for the challah i want to start making my own and that looks SO good
i use tori avey's recipe!! i've been using it for years now and it works great, although i have some tips if you're not super experienced with baking!
- Don't add too much flour!! Do it by eye and by feeling-- when the dough gets super elastic and smooth, that's when its perfect. You want to either beat the shit out of it in a kitchen aid or really go to town with your hands-- your forearms will get buff as hell. Too much flour will make it dry, and the gluten gets worked up from being moved around a lot, which will make it less sticky without needing more flour.
- Similarly don't go too heavy handed with the oil!! This can also make the dough dry and will affect the crumb texture.
- I use loaf pans because they keep the shape well and my family likes to use challah as sandwich bread but you can shape the loaves however you like; if you want a tutorial for different braids I can also share some I have. My favorite is the round challos made for Rosh hashanah!!
- If you want to add some kind of flavoring, do so before you add the flour! Otherwise it might be dry and the flavors won't incorporate correctly. This goes for extracts as well as various spices. If you put in chili powder or cocoa, bloom it first either with hot water or hot oil.
zol zayn mit mazl (good luck)!!
shikai-the-storyteller reblogged
‘bread is bad for you’ ‘rice is bad for you’ sorry im not subscribing to the idea that staple grains that have been integral to cultures for centuries are evil. i love you carbs
shikai-the-storyteller reblogged
Remember that "three items from the store to make the cashier most uncomfortable" meme? Apparently I accidentally found a winning combo tonight at the corner store, one of the usual clerks shot me a really weird look when I was checking out with these
Jimmy Budgett
Wasted away again in Meageritaville