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rosewater1997

Where did you get the hot pot seasoning? I've never seen it, even at like H Mart (I also wasn't looking so?)

I actually did get it from H Mart! I actually only found it by accident bc the H Mart I go to doesn't have a specific aisle for it. Instead, along the meat/seafood section they have a bunch of display freezers (i.e. the freezers that don't have doors to open) side by side and in between them there's a shelf that they usually stack with like canned drinks and snacks and also a bunch of hot pot seasoning bases. Again I don't remember which brand I got but visually it looked very similar to the Hao Ren Jia Spicy Hot Pot Base. There are a bunch of other brands too though like the Zhoujunji Spicy Hot Pot Base and they all have slight variations you can look through! Fair warning though since it is a soup base it is super concentrated so if you're using it as a marinade or for frying anything in it a little goes a reallyyyyyyyy long way. It can be really intense esp with all the whole/crushed sichuan peppercorns and dried whole chilis.

rosewater1997

Anonymous asked:

i'm loving your interior design posting, you have a great eye for space!!!

Thank you so much!! Literally the ultimate compliment you could give me 🥰❤️

rosewater1997

Not to have my head up my ass but I’m low key in love with myself for the fact that this is how I cook when I’m just cooking for me like. Who loves me more than me

Anyways top left is just yellow squash sautéed in olive oil topped with maldon salt

Bottom left is ground beef that I seasoned with spicy hot pot seasoning base as a cheat (I can’t remember which brand but it was one of those solid blocks of oil w/ a shit ton of sichuan peppercorns and some other spices) with some ginger and garlic and of course more chili powder lol. Then topped w/ raw red onions for crunch. I’ve done this with thin sliced duck meat before and it was just as amazing, honestly this would be great with ground lamb or thinly sliced lamb too. Was tempted to add soy sauce or fish sauce for salt but ended up not doing so (and just adding regular salt) because the hot pot base seasoning is seriously amazing on its own and I wanted that to shine through the most

Bottom right are some mini sweet peppers that I really quickly (like REALLY QUICKLY. Literally like 2-3 minutes) fried in the fanciest fucking butter I could find. It’s the Les Pres Sales Butter with Camargue Sea Salt and it is so stupidly expensive for butter of all things but it also tastes so weirdly concentrated I feel like my measly American palate has only ever tasted anything this insanely “buttery” in the form of artificially flavored vegetable oils that they use for movie theater popcorn. Except this is real butter and it tastes even more buttery than those. Literally makes me feel like I’m eating Orville Redenbacher popcorn but without the popcorn. Anyways then I just topped it at the end with some more Maldon salt

And top right is just some Greek coffee I made w/ cardamom 🥰 chef’s treat while cooking

rosewater1997

Does anything compare to randomly finding weed that you forgot you had. No

#Impromptu date night w/ myself and airplane documentaries 🤩

rosewater1997

Anonymous asked:

I’m in love with the man in your icon….

Distressing but understandable

rosewater1997

Anonymous asked:

can we follow your insta or mutuals only? 🥰

Anyone can follow :)

rosewater1997

Anonymous asked:

mirror palais :)

Ah I know this is a million years old but thank you!

rosewater1997

capitulouno

PLEAAAASE 😩

rosewater1997

Anonymous asked:

are you turkish

No but if this is because of that Sen Çal Kapımı gif set I reblogged I loved that show until Kerem Bursin’s character got amnesia lol then it started to suffer from Producers Not Knowing to Quit While they’re Ahead Syndrome

rosewater1997

chessys

politijohn

I would simply like to move past the “no plastic straws” phase of this climate change novel and flip to the “ban fossil fuels” chapter

rosewater1997

thepedigreeofhoney

Some Palestinian literature I’ve read

Men in the Sun Ghassan Kanafani - short story collection

Zaitoun: recipes and stories from the Palestinian kitchen Yasmin Khan -cookbook

Time of white horses Ibrahim Nasrallah, novel

Like a straw bird it follows Ghassan Zaqtan, poetry

The Butterfly’s Burden Mahmoud Darwish, poetry

Salt Houses Hala Alyan, novel

rosewater1997

llleighsmith

feast :-) bbq chickpeas (chickpeas sautéed with thin sliced red onion + paprika, rosemary, cayenne pepper, black pepper, chili powder, garlic, salt, bbq sauce), sautéed broccolini with just olive oil + s +p, fresh arugula, steamed brown rice, drizzled with tahini sauce (tahini + water, lemon juice, a little maple syrup, chili flakes, s+p, and topped with scallions + parsley 🌿🌱🐛💖💞

#bye broccolini and chickpeas sounds so good...#🤩🤩🤩

rosewater1997

Anonymous asked:

What did you stuff the dolam with?

A combination of ground pork + short grain rice. I added finely chopped onion + garlic + chopped parsley + a shit ton of dried dill (idk why but as far as tender herbs go dill is the only one I prefer dried over fresh) + salt + pepper + a little bit of chili powder bc i couldn't resist (but not enough to make it spicy). I also used chicken stock for boiling it

rosewater1997

capitulouno

i was having a bad day and then i saw these

#where to get the red top.... 😳

rosewater1997

Anonymous asked:

Okay but hear me out about the organized spice containers... I actually agree with you entirely but I’ve been slowly converting my bulk spices over to infinity jars and it’s been a game changer as far as keeping them fresh... and they look so sexy in my kitchen

woeijfgnk okay i had never heard of infinity jars before but i can get behind the science behind them prolonging your ingredients esp if you're buying your spices in bulk that's infinitely better than spending $220 on what are definitely cheap ass amber glass jars + spices so you can have a perfectly sterile kitchen cabinet befitting a stepford wife.....