So I did the math, it would take 400 people to create a steel longsword.
You know how fantasy books talk about swords "forged from the blood of enemies"? Well I calculated it, and you would have to drain the blood of 400 adult men and extract the iron from their blood to have enough to make a steel longsword. Forged from the blood of your enemies.
shut up. It's not about that, cuz obviously I'm still more awesome than you! It's about Germany. I need help with, y'know... the ways to be a good older brother.
well, then you've come to the right place! Remember to let him know who's in charge, act mature and kind, you can be playful too, and most importantly... don't let them grow up so goddamn fast because you'll never know when they'll learn all this independence bullshit from your enemies and do the most stupidest shit by dumping all your precious, precious tea off a goddamn harbour and then stab you in the back, and-
ITS NOT FAIR! ALL THAT TEA GONE TO THE BLOODY FISH TO DRINK! THE FISH! THEY DONT EVEN HAVE GOOD TASTE!
Onigiri are rice balls with a filling. I was introduced to onigiri through pokemon, but at the time I thought they were called doughnuts! Later on when I became more interested in cooking and different cuisines I learned their actual names. Initially I thought they’d be sweet (thanks again pokemon!) due to growing up with the impression that they were some kind of doughnut or sweet. There are plenty of ways to make onigiri, yet none of them actually contain sweet ingredients! Most balls are either plain balls of rice or contain a savory or salty filling. Fillings include—pickled or salt plums (umeboshi), tuna with mayo, bonito flakes, fish roe, and a variety of salmon (baked, salted, grilled, etc). The list can go on forever, it’s like pizza toppings; there’s traditional and then there’s everything else :)
Onigiri are great in lunch boxes because they’re a relatively small size, simple to make and contain a nice balance of protein to carbohydrate. To make about 3 onigiri balls you’ll need…
2 cup sushi rice
4 ½ cup water salt
1 sheet nori (cut into 4″x1″ strips)
Salt, seasonings, vinegar, etc. (Optional)
tuna filling (1 cup tuna + 2 tbsp mayonnaise + ½ tsp sugar)
I was honestly inspired to make this dish after eating at the Cheesecake Factory. It’s my new favorite thing on the menu, but I don’t have a cheesecake factory where I live so I wanted to try making it myself. The version I made tastes great but closer to traditional teriyaki so I dubbed it “Miso Teriyaki Salmon”. Let’s be real here, it probably healthier too…
This is a perfect food to bring for lunch because its great hot or cold. As shown above, it fits well in a bento box and goes well with rice! It’s easy to make ahead, then pack it up in the morning! Garnish with sesame seeds and you have a fine looking lunch!!
(Tip: Be sure to chill the food before packing, also keep the food cold as possible until you plan to eat to prevent spoilage. Reheat in a microwave at lunch time or eat cold. It’s good both ways!)
For the Salmon
4-6oz fillet salmon
¼ Cup brown sugar
1 ½ tbsp soy sauce
1 ½ tbsp white miso
½ tbsp red miso
2 tbsp sake
2 tbsp water
For the rice
½ cup white jasmine rice
1 cup water
Simply combine the rice and water in a pot and bring to a boil, stir, then cover with a tight lid and reduce the temperature to a simmer. Simmer for 20 minutes then remove the lid and fluff with a fork. Serve!!
h-huh?? What's this all of a sudden?
well, I'm sick of Spain and France always showing off how well or cute their little siblings draw, and so I want you to draw the awesome me so that I can show off how good you are! And hey, I've never actually seen you draw!
... I don't want to.
Ehhhh??? Why not??? Don't you love me, West???
that's not it... it's just... I can't draw well...
it shouldn't be that bad! I mean, at least do something that portrays my awesome personality through art!
*The Next Day*
Prussia, why the long face?
did Germany manage to illustrate you well?
yeah... through a hundred pages annotated essay about me... double spaced with bibliography and footnotes...