@sublimevoide Aah it looks great, thank you so much! By the way, I love the sign that you use :)
TOPIC | [RBC] Cooking Contest (winners!)
@Sylvandyr Thank you! Its one of those pintrest letter board things.
@Sylvandyr Thank you! Its one of those pintrest letter board things.
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Ashton He/It Virgo FRT + 3 |
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Moodboards for Gems Dom Org / AFF Runner AFF Hub Credit | aaaa |
Quote:
Final Prompt
How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?
How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?
Meals are important to me! They’re not just good for refilling my stomach. Especially on tough days, they’re like a ritual break, and they help me to recharge. It also helps that I really enjoy food, perhaps. :)
Quote:
Final Prompt
How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?
How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?
Meals are important to me! They’re not just good for refilling my stomach. Especially on tough days, they’re like a ritual break, and they help me to recharge. It also helps that I really enjoy food, perhaps. :)
[quote]How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?[/quote]
Meals are important to me as well! Often when getting together with friends or family we'll go for a meal or get together for one at home, and family gatherings always involve full meals (often it's a potluck meal). In summer time we'll get together with friends for bbqs or a hot dog roast over a bonfire. I also like to go out with friends for casual meals, such as drinks and appetizers. I definitely like food and it plays a huge role in my social life too!
Quote:
How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?
Meals are important to me as well! Often when getting together with friends or family we'll go for a meal or get together for one at home, and family gatherings always involve full meals (often it's a potluck meal). In summer time we'll get together with friends for bbqs or a hot dog roast over a bonfire. I also like to go out with friends for casual meals, such as drinks and appetizers. I definitely like food and it plays a huge role in my social life too!
[quote]How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?[/quote]
As a child I was always annoyed about having to stop to eat, back then I was definitely on the "necessary for survival" team! Now that I don't get to have as much fun, meals are a good excuse to take a break xD Sometimes I still don't feel like doing anything and go on "survival" mode, but I do appreciate having meal times as "leisure time". This includes both eating something tasty and having an easier time coordinating with friends to spend an hour or two together (since everyone usually stops for lunch and dinner). ^-^ I don't view it as a "status" display or anything along those lines, though. I definitely appreciate meals that are tasty and simple!
[s]hi it's time to ramble[/s]
I also don't really view meals as an opportunity to practice any personal beliefs or values, but I do appreciate those who are very mindful of what they eat and I've learnt some things from my friends who do that c: I can see it's important to choose foods well, not just to get enough nutrients without upsetting one's body but also to support society's general wellbeing. This isn't necessarily related to choices like eating meat or not (I'm not vegetarian)! It's more of a broader view on how we enjoy our meals and our food sources in general, so we can keep our ability to use food as a source of happiness for years to come ^-^;
(In a related thought, there is an [url=https://www.nationalgeographic.com/environment/future-of-food/]interesting series of articles[/url] in NatGeo's website about the future (and the past) of food!)
Quote:
How do you view meals? Are they simply necessary for survival, do you savor every bite, or do they have some other meaning to you in life?
As a child I was always annoyed about having to stop to eat, back then I was definitely on the "necessary for survival" team! Now that I don't get to have as much fun, meals are a good excuse to take a break xD Sometimes I still don't feel like doing anything and go on "survival" mode, but I do appreciate having meal times as "leisure time". This includes both eating something tasty and having an easier time coordinating with friends to spend an hour or two together (since everyone usually stops for lunch and dinner). ^-^ I don't view it as a "status" display or anything along those lines, though. I definitely appreciate meals that are tasty and simple!
I also don't really view meals as an opportunity to practice any personal beliefs or values, but I do appreciate those who are very mindful of what they eat and I've learnt some things from my friends who do that c: I can see it's important to choose foods well, not just to get enough nutrients without upsetting one's body but also to support society's general wellbeing. This isn't necessarily related to choices like eating meat or not (I'm not vegetarian)! It's more of a broader view on how we enjoy our meals and our food sources in general, so we can keep our ability to use food as a source of happiness for years to come ^-^;
(In a related thought, there is an interesting series of articles in NatGeo's website about the future (and the past) of food!)
[b]Username:[/b] Eialyne
[b]Entry Title:[/b] Bobbing for Gems
[b]Category:[/b] Something's Afruit
[b]Ingredient Feature:[/b] Gelatin's a great display case, and the thing on display this time around is a fruity sampling of "gem-like" fruit that might be more favored among Earth clans
[u][b]Ingredients[/b][/u]
[LIST]
[*]1 1/3c water
[*]4 1/2tbs sugar
[*]2c prosecco (or your choice of translucent wine or juice flavoring)
[*]1 envelope gelatin powder (like Knox)*
[*]Handful of each of the following: Raspberries, blackberries and pomegranate seeds (or your choice of fruits)
[*]1 lime wedge
[/LIST]
*This recipe was modified from one that utilized gelatin leaves, which is hard to find in my neck of the woods and not easy to convert. While I used 1 envelope in this particular recipe, if anyone wants to try replicating it I'd recommend perhaps using 2 instead for a firmer result. My final product was more akin to thick jelly than firm jello.
[u][b]Recipe[/b][/u]
[LIST=1]
[*]Bring water to a boil
[*]Lower heat to medium and stir in sugar. Stir quickly until all the sugar has disolved and to avoid the risk of burning it on the bottom of the pan. Once dissolved, lower heat to low and simmer for a few minutes to allow to thicken a bit.
[*]While simmering, add prosecco (or chosen alternative) to a medium sized mixing bowel and sprinkle in the gelatin powder (do not mix). If you used prosecco you may witness [url=https://imgur.com/qhRNITq]the formation of a foam monster[/url] which might make you panic that something went wrong while your back was turned (if you're me at any rate).
[*]Once the syrup/sugar water (depending on how thick it managed to get) has simmered long enough, bring back up to a boil before pouring into the cold mix.
[*]Start whisking quickly to ensure that the gelatin powder is fully dissolved and the foam is dispersed as much as possible.
[*]Put bowl into the fridge for a minimum of an hour. After an hour, start testing it to make sure you hit the sweet spot where it's still mostly a liquid, but anything dropped in won't sink to the bottom (you can test this either by prodding it with a finger/utensil or chucking bits of fruit into it ahead of time).
[*]While waiting for the gelatin to start to set, prep your fruit if needed. You can chuck it in whole (as I did with the raspberries and pomegranate seeds) or you can try and distribute it out a bit to look more "gem" like. For example, I pulled nodules off of the blackberries and broke up a lime wedge to its individual pulpy bits.
[*]Once the gelatin has hit the sweet spot for viscosity, dump your fruit (and any other "additives" [url=https://imgur.com/S86yi4u]if you're using this recipe for two projects[/url]) in and gently stir the mixture to distribute the fruit as much as possible.
[*]At this point you can leave the mix in the bowl, or break it up into separate glasses for individual servings. If the later, be sure to give each serving another quick stir to mix up the fruit if it starts to settle again during the transfer process.
[*]Put the gelatin back into the fridge until solid (at least another 3-4 hours but just letting it set overnight is always a good bet).
[/LIST]
[center][img]https://i.imgur.com/XY9NE1J.jpg[/img][/center]
Username: Eialyne
Entry Title: Bobbing for Gems
Category: Something's Afruit
Ingredient Feature: Gelatin's a great display case, and the thing on display this time around is a fruity sampling of "gem-like" fruit that might be more favored among Earth clans
Ingredients
Recipe
Entry Title: Bobbing for Gems
Category: Something's Afruit
Ingredient Feature: Gelatin's a great display case, and the thing on display this time around is a fruity sampling of "gem-like" fruit that might be more favored among Earth clans
Ingredients
- 1 1/3c water
- 4 1/2tbs sugar
- 2c prosecco (or your choice of translucent wine or juice flavoring)
- 1 envelope gelatin powder (like Knox)*
- Handful of each of the following: Raspberries, blackberries and pomegranate seeds (or your choice of fruits)
- 1 lime wedge
Recipe
- Bring water to a boil
- Lower heat to medium and stir in sugar. Stir quickly until all the sugar has disolved and to avoid the risk of burning it on the bottom of the pan. Once dissolved, lower heat to low and simmer for a few minutes to allow to thicken a bit.
- While simmering, add prosecco (or chosen alternative) to a medium sized mixing bowel and sprinkle in the gelatin powder (do not mix). If you used prosecco you may witness the formation of a foam monster which might make you panic that something went wrong while your back was turned (if you're me at any rate).
- Once the syrup/sugar water (depending on how thick it managed to get) has simmered long enough, bring back up to a boil before pouring into the cold mix.
- Start whisking quickly to ensure that the gelatin powder is fully dissolved and the foam is dispersed as much as possible.
- Put bowl into the fridge for a minimum of an hour. After an hour, start testing it to make sure you hit the sweet spot where it's still mostly a liquid, but anything dropped in won't sink to the bottom (you can test this either by prodding it with a finger/utensil or chucking bits of fruit into it ahead of time).
- While waiting for the gelatin to start to set, prep your fruit if needed. You can chuck it in whole (as I did with the raspberries and pomegranate seeds) or you can try and distribute it out a bit to look more "gem" like. For example, I pulled nodules off of the blackberries and broke up a lime wedge to its individual pulpy bits.
- Once the gelatin has hit the sweet spot for viscosity, dump your fruit (and any other "additives" if you're using this recipe for two projects) in and gently stir the mixture to distribute the fruit as much as possible.
- At this point you can leave the mix in the bowl, or break it up into separate glasses for individual servings. If the later, be sure to give each serving another quick stir to mix up the fruit if it starts to settle again during the transfer process.
- Put the gelatin back into the fridge until solid (at least another 3-4 hours but just letting it set overnight is always a good bet).
@Sylvandyr There'll hopefully be two more coming if I can manage to get them finished and typed up before rollover!
@Sylvandyr There'll hopefully be two more coming if I can manage to get them finished and typed up before rollover!
[b]Username:[/b] Eialyne
[b]Entry Title:[/b] Chai-nut Soup
[b]Category:[/b] Subtle Tea
[b]Ingredient Feature:[/b] Chai might be delicious to drink, but it's also a sneaky method I like to use to add a uniquely spicy taste to non-drinks as well. In this case, cooking the butternut squash in chai infused broth adds a punch of sweet nuttiness that you can't quite replicate by just dumping spices in afterwards.
[u][b]Ingredients[/b][/u]
[LIST]
[*]2c veggie broth
[*]4 cloves garlic
[*]1 carrot
[*]1 apple
[*]1 butternut squash
[*]1/2 yellow onion
[*]dash of cayenne
[*]3 tbs looseleaf chai* (or 1-2 teabags)
[*]salt & pepper
[*]1/2c cream
[*]bacon (optional)
[/LIST]
*I personally used a thai chai blend but any chai should do the trick
[u][b]Recipe[/b][/u]
Note: I used an Instant Pot for this recipe, which likely isn't a common staple in everyone's kitchen, but this can be adjusted to be made in a crock-pot as well.
[LIST=1]
[*]Mince garlic and dice veggies (definately peel the carrot but leaving the apple skin on is optional; it won't affect the taste or texture)
[*]Add stock and tea to the InstaPot. If using looseleaf tea and a pressure cooker, try and use a disposable tea-bag as I cannot vouch for how a metal teaball or similar strainer will hold up. One would be absolutely fine to use with a crock pot though!
[*]Add in all other ingredients with the exception of cream, S&P and bacon. Give a stir to make sure everything's evenly distributed and be sure the tea bag is still submurged entirely in the broth.
[*]Cook on high pressure for 30 minutes
[*]Once InstaPot has been vented and is safe to open again, dig out the teabag and toss it
[*]Add cream and use immersion blender until everything is a nice smooth texture and there's no remaining lumps (if you do not have an immersion blender you can also blend the soup in batches in a regular blender, just be careful of hot liquids!)
[*]Season with salt, pepper and more cayenne to taste
[*]Garnish to your liking. I used a drizzle of more cream and some crumbled bacon on top (and not pictured I added some pomegranate seeds to the mix when I had about half a bowl left)
[/LIST]
[center][img]https://i.imgur.com/RDEbEbO.jpg[/img][/center]
Username: Eialyne
Entry Title: Chai-nut Soup
Category: Subtle Tea
Ingredient Feature: Chai might be delicious to drink, but it's also a sneaky method I like to use to add a uniquely spicy taste to non-drinks as well. In this case, cooking the butternut squash in chai infused broth adds a punch of sweet nuttiness that you can't quite replicate by just dumping spices in afterwards.
Ingredients
*I personally used a thai chai blend but any chai should do the trick
Recipe
Note: I used an Instant Pot for this recipe, which likely isn't a common staple in everyone's kitchen, but this can be adjusted to be made in a crock-pot as well.
Entry Title: Chai-nut Soup
Category: Subtle Tea
Ingredient Feature: Chai might be delicious to drink, but it's also a sneaky method I like to use to add a uniquely spicy taste to non-drinks as well. In this case, cooking the butternut squash in chai infused broth adds a punch of sweet nuttiness that you can't quite replicate by just dumping spices in afterwards.
Ingredients
- 2c veggie broth
- 4 cloves garlic
- 1 carrot
- 1 apple
- 1 butternut squash
- 1/2 yellow onion
- dash of cayenne
- 3 tbs looseleaf chai* (or 1-2 teabags)
- salt & pepper
- 1/2c cream
- bacon (optional)
*I personally used a thai chai blend but any chai should do the trick
Recipe
Note: I used an Instant Pot for this recipe, which likely isn't a common staple in everyone's kitchen, but this can be adjusted to be made in a crock-pot as well.
- Mince garlic and dice veggies (definately peel the carrot but leaving the apple skin on is optional; it won't affect the taste or texture)
- Add stock and tea to the InstaPot. If using looseleaf tea and a pressure cooker, try and use a disposable tea-bag as I cannot vouch for how a metal teaball or similar strainer will hold up. One would be absolutely fine to use with a crock pot though!
- Add in all other ingredients with the exception of cream, S&P and bacon. Give a stir to make sure everything's evenly distributed and be sure the tea bag is still submurged entirely in the broth.
- Cook on high pressure for 30 minutes
- Once InstaPot has been vented and is safe to open again, dig out the teabag and toss it
- Add cream and use immersion blender until everything is a nice smooth texture and there's no remaining lumps (if you do not have an immersion blender you can also blend the soup in batches in a regular blender, just be careful of hot liquids!)
- Season with salt, pepper and more cayenne to taste
- Garnish to your liking. I used a drizzle of more cream and some crumbled bacon on top (and not pictured I added some pomegranate seeds to the mix when I had about half a bowl left)