I think the title is too niche a reference but regardless, it's that time of year again at last so recommend teas that I can pretend have health benefits but are really just dirt water.

I have a cup of ginger turmeric in the morning and two cups of chamomile before sleep and I think the morning could be moved to early evening and so I specifically want something herbal for first thing in the morning but I'm open to others

The pumpkin spice finally ran out and it would be weird to reup on that in December.

NOTHING CAFFEINATED

I do a few variations but here's what I did tonight and really it works for pretty much any kind of instant noodle. For this one I used the king of instant noodles, Indomie Mi Goreng.

2 packs of noodles, one spicy and one regular

dump all the add-ins into a bowl

add a splash of rice wine vinegar, a splash of soy sauce, and chili crisp, and mix it all together

when the noodles are done boiling add a splash of the cooking water, drain the noodles, and mix them in the bowl with everything else

top with an egg fried to your preference (if I'm doing instant noodles that you add water and microwave I add an egg or two in the last 1:40 to poach)

Instant noodles are already good but a little bit of extra effort goes a long way. Just a few extra ingredients make them a lot better.

Alcohol taxes aren't high enough, the World Health Organisation has said per Reuters.

— unusual_whales (@unusual_whales) December 12, 2023

It's gonna taste great

pretty good lmk if you want the recipe

i like making sushi when i don't feel lazy

will update with how it tastes, i need to wait for the desire phase of hunger to kick in

!stoners postem (MUST BE MADE BY YOU)

Nikujaga is an unpretentious Japanese-western fusion dish- literally just standard meat and potato stew with japanese seasoning plus some meme noodles thrown in.

I had this made for me and it was so good that I tried making it a couple weeks later. The base recipe is pretty okay and it's easy for anyone to make, but here are some modifications and notes if you do try making it:

• Non-negotiable: imo the base recipe without bonito stock/katsuo dashi is a overly-sweet stew; the reason I liked it initially is because of the subtle smokiness imparted by katsuobushi (dried tuna flakes). If you do make it, add a packet of katsuo dashi and/or use a liquid stock like so in replacement of the soy sauce (if you do use liquid stock then add soy sauce to taste if the stew isn't strong enough and cut back on the sugar- I learned my lesson with the sugar). The liquid stock is actually really good for making things taste like authentic sugoi nipponesu food. I added both the liquid stock and a packet of dashi to mine (I think the person who made it for me did the same), but if you use the liquid stock, you can decide whether or not to add a dashi packet far into the cooking process based on whether you want the stew to taste more bonito-y.

• Next time I'll add smaller amounts of sugar gradually instead of stirring a tbsp+ into the sake/mirin/soy sauce mixture, or omit the sugar entirely. The base recipe is very sweet for western tastes and doubly so if you're using a liquid stock.

• Try to get shirataki noodles/konnyaku noodles in little knots/bundles like so. The western italianx pasta-replacement ones will probably ruin the texture and you may as well omit them entirely.

• This recipe was made with thin-sliced pork belly in mind; if you're using thick (i.e. superior) slices then you should cut them into chunks and braise them in the stipulated amount of water (with a dashi packet if using) for about an hour to make it tender, then add everything else (sauté the vegetables as instructed in the recipe on a separate pan and throw them in with the rest of the ingredients) and simmer until the potatoes are cooked to your liking. If you do it this way, you may need to top off the water at some point since more cook time = more evaporation.

• Letting the potato overcook a bit and thicken the broth really furthers the comfort food sensation imo. I used some less floury spare potatoes in my attempt and it's not as good.

• A small pot apparently works fine for the proportions in the base recipe. I only used a large pot because I doubled the servings.

• I haven't tried it yet, but apparently it's standard to add a curry brick to the leftovers.

edit: The original recipe is:

Ingredients

1. 12 oz (2 packages) shirataki noodles or fresh ramen noobles

2. 1/3 cup soy sauce

3. 1/3 cup mirin

4. 1/3 cup sake

5. 1 tbsp + 1 tsp sugar

6. 2 tsp vegetable oil

7. 8 oz thinly sliced pork belly

8. 1 medium onion, sliced thin

9. 2 large yukon gold potatoes, peeled and cut into bite-sized pieces

10. 2 medium carrots, sliced into 1/2 in pieces

Steps

1. if using shirataki noodles rinse them in a colander, bring some water to a boil, then pour over the noobles to get rid of the weird smell

2. combine the soy sauce, mirin, sake, and sugar in a bowl along with 2.5 cups water; whisk to dissolve the sugar

3. heat a large pot over medium-high heat, then add vegetable oil. add pork belly and cook until the fat has rendered (don't wait for the fat to render if you're using thick-cut i.e. superior slices, just brown them), about 4 mins

4. add onion and cook until they soften, about 4 mins, then add carrot and potato and cook for another 3 mins.

5. pour the mixture in the bowl into the pot, add the shirataki noodles if using, turn the heat to medium-low, and simmer for about 20 mins or until the potatoes are cooked through

6. if using fresh ramen instead, add them to the pot about 3 mins before serving

7. serve

This is somewhat similar to how my mom would make it when I was a kid. It isn't trying to be "authentic" to any style of chili it's just a bunch of good tasting things thrown into a pot. All of the ingredients are things you would be able to find in a midwestern grocery store. It can be made in one pot and has about 20 minutes of active cooking time and makes a shitload of servings, like 8-10.

1 onion (yellow or white it doesn't matter)

pepper(s) of choice - This is an open ended recipe, there's a lot of room for changes based on your tastes. I personally do 1 green pepper and 1 jalapeno but you can use whatever you want at whatever spice level

1 lb ground beef - replace with 1-2 additional cans of beans to make it vegetarian (85/15 or 90/10, 80/20 is too fatty imo)

2 28 oz cans of diced fire roasted tomatoes (get something of decent quality, Muir Glen is widely available and decent, stay away from like Hunts or store brand they're noticeably lower quality)

2 cans of beans, undrained (whatever you like, I do kidney and black, you can also leave the beans out entirely if you want to and replace them with another pound of beef)

1 can beer, porter or stout - optional (Guinness is my default choice)

chicken stock - replace with vegetable stock or even just water to make it vegetarian (if I use beer I find the liquid level is adequate, if I don't I add a bit of chicken stock to thin it out a bit)

4 cloves chopped garlic (adjust to your tastes)

tomato paste

a few squares of dark chocolate - optional

spices - imo the only "essential" spices are chili powder, cumin, and smoked paprika. I also add cayenne, oregano, and garlic powder. Use whatever you want. I add an absolute shitload of chili powder, I make this a lot and I have never thought at the end "I used too much chili powder."

toppings - I like fritos, cheese, sour cream, and pickled onions. Sometimes I eat it over cornbread

Brown the beef with some olive oil. I add some chili powder and cumin near the end. I have no idea if this does anything but it makes me feel better.

Set the beef aside, add more oil if necessary, and fry the onions and peppers for 5-7ish minutes. Add some salt to get them to release their moisture faster.

Near the end of frying the vegetables add the garlic and tomato paste and fry another minute or so.

Add the beef back in with all of the other ingredients and bring it up to a boil. This is where you can take a first pass at seasoning. Once it's boiling reduce the heat and let it simmer for at least half an hour (more is better).

When you're about ready to eat it give it a taste and add salt or other seasonings as needed (I always add more chili powder).

https://thechinaboss.com/cow-dung-hot-pot

!fellas

Since it came up in that gook girl complaining about cultural miscegenation post, I present to you the conceptually and visually cursed but secretly delicious Filipino favorite: sweet potato and cheese ice cream with cashews. Enjoy, @X.

We enjoyed this one in the hotel after a day spent swimming/paddling through a cave river and having barbecue at an outdoor karaoke venue. The singers were mostly doing

Why did I join a waitlist for Bluesky, wait three weeks and then sign up using my actual Gmail account? Was it just to watch Bardfinn have public cybersex with members of his polycule?

Of course not. My true passion is for Bardfinn's tasty recipes.

Sadly lost now to the Twitter void, the demise of Cooking With Penny Volumes I to III left me feeling incomplete and today it brings me such true joy to share with you these latest culinary delights, from Bardfinn's plate to your eyes.

White cornflour tortilla, sharp cheddar shreds, seasoned taco beef, salsa Verde and a dill pickle spear.

Hot dogs and condiments on a plate.

More hotdogs and condiments on a plate

Hello !boozers

Here's a very basic old fashioned recipe. If your reaction is "this is literally a basic old fashion" - you are correct.

During my experimentation these are the core ingredients and steps required to make a good Old Fashioned.

By following these steps to a T I believe you will end up with a better old fashion than most bars.

Ingredients

1.) Whiskey Glass - Having a basic "rocks" glass is a decent idea, it's more trendy to have "tulip" style but a "rocks" glass is the traditional choice.

2.) Ice Mold - I have found ice molds are totally worth it. The interplay of the ice and spirit is key in an Old Fashion and the molds let the ice melt at a slower, more consistent rate.

3.) Metal Toothpick - Very nice to work with vs wood or whatever. Cleans easy, cheap and looks way better.

4.) Measuring Device - I am personally using a small jigger, knowing how much your measuring device holds is essential.

5.) Peeler / Good knife skills - We'll use this to get the top of the rind of the orange.

6.) Fresh Orange - We will be using the oils in the skin.

7.) Bitters - A bottle of proper Angostura Bitters will last you forever, this is what we'll be using in this recipe.

8.) Luxardo Cherries - These SoBs are expensive but 100% worth it. You should need to use one or two per drink so they do last.

9.) Simple Syrup - Simple Syrup is literally sugar water. Very old recipes would call for sugar cubes and grinding them into the drink but this is silly. You can make this yourself buy boiling 1 part water and then adding 1 part sugar (i.e. 1 cup sugar to 1 cup boiling water). Put it in a recycled bottle and top with vodka to store for months.

10.) Spirit - I will be using Bourbon Whiskey but you can be pretty creative with this. I basically recommend any aged base spirit (Whiskey, Bourbon, Rye Whiskey, Scotch Whisky, Brandy, Aged Rum, Cognac, etc). The sweetness of your spirit is what you'll use to gauge the syrup amount.

Steps

1.) Add ice to your glass.

2.) Measure 90ml of your spirit. A usual pour is 60ml but rocks drinks are conventionally 1.5x.

3.) Add a splash of simple syrup. this ranges from 10ml-20ml, depending on your spirits sweetness. I usually do 15ml on unfamiliar bottles and then adjust from there.

4.) Add three dashes of bitters. Stir.

5.) Stab your cherry and fight with it until you make it in the glass

6.) Cut off a very thin slice of only the top of the orange rind. That's where all the orange oil is.

7.) Fold the rind just-so above your drink so, if you look closely you'll see the oil spray across the glass. I can get a solid two spritzes out of a cut. Drop it into the drink after.

8.) Enjoy!

For example for me, it's something like cheese (good quality block cheese), tomato, salt, pepper, some Italian herbs and spices pickles.

Hey?

What the FRICK is wrong with mayos?!