deep fried dough

(Utah) Mormon cuisine

The funeral potatoes post make me think about Mormon Cuisine some. And when I say “Mormon”, I’m essentially saying Utah/Idaho Mormon cuisine. There may well be separate Mormon cuisines in California, Arizona, Canada, Latin America, in the Pacific islands, and elsewhere, but yours truly knows nothing about them.

So when we talk about Utah Mormon cuisine, there’s basically two kinds of food. The kind you’d have at potlucks and church dinners, and everyday cooking, the kind you’d have at home.

Here are some dishes typically included in lists of Mormon cuisine:

  • Funeral potatoes, of course. A cheesy potato casserole, with or without a crunchy topping typically made of corn flakes. A staple of funeral potlucks. Growing up, we never had it at home, but then again, my mother, who usually cooked, was not raised as a Mormon.
  • Frog-eye salad. A fruit salad with pineapple and mandarin oranges with tiny pasta (according to wikipedia, “acini di pepe”). This one is relatively recent, I think. I don’t recall having had it prior to the 1990s. Fruit salads generally are both a staple of Mormon potlucks and home cooking.
  • Scones. Now, I use the word “scone” reluctantly, because though Utah people call them scones, they are not anything like what the rest of the English-speaking world calls scones. Mormon “scones” are better called fry bread. It’s deep-fried bread dough, eaten hot with honey butter. Delicious, but absolutely nothing like a scone.
  • Jell-O molds. This used to be the most famous, most typical of all Mormon dishes, but it has gone out of fashion in recent decades. Classically, Jell-O molds, almost invariable lime flavored, would include shredded carrots and peas, and be covered with a hideous topping made with Miracle Whip. These days, Jell-O is probably most usually consumed in “shooter” form, which must surely be the least Mormon way to consume the delicious gelatin dessert, right?
  • Hawaiian Haystacks. You start with rice, top it with chicken, chow mein noodles, pineapple, tomato, bell pepper, gravy, and coconut on top. Presumably it gets its name from the pineapple. Surprisingly tasty.
  • Fry sauce. A condiment consisting of mayonnaise, ketchup, and (optionally) some pickle relish. Once you’ve tried it with fries, plain ketchup will never satisfy you again. This is both a recommendation, and a warning.
  • Homemade root beer. Often seen at potlucks and church dances. It’s just water, sugar, root beer extract and dry ice. But it’s so tasty.
  • Ice cream. Sure, just about everybody likes ice cream, but I think Mormons tend to be especially fond of it. The Fat Boy and Casco ice cream treats are from tiny Richmond, Utah; both BYU and Utah State produce their own ice cream; raspberry milkshakes are one of the most divine treats to come out of Bear Lake; and just about any family reunion in Utah will feature homemade ice cream.

So, what did I leave out?

Street Food in Italy: Zeppole - essentially deep-fried balls of dough - are said to have originated in Napoli / Naples, but you can find them on street corners across the country. They’re filled with jelly, custard, cream, even chocolate. But sometimes, nothing beats the original: straight out of the fryer, topped lightly with sugar, and tossed into a paper bag.

charm me (1/2)

Fandom: Skam
Ships: Noora x William and Chris x Eva
Summary: It’s a given that Noora will spend the Easter holiday at Hogwarts. Spending it with William – that’s more of a surprise.
ao3

Another Hogwarts AU, set loosely between x and x. For the anon who requested Noora and Eva running into William and Chris in Hogwarts after curfew – I know this ended up straying a bit from your prompt, but I hope you still like it! <3

Eva kept almost tripping over her own feet. Then almost tripping over Noora’s.

Steadying an arm around Eva’s shoulders, Noora guided her best friend—her currently smashed best friend—down the corridor. She did her best to hush their steps. Prefects were not supposed to be out of bed after hours, sneaking classmates into the kitchens after they drank a bit too much firewhiskey to celebrate the beginning of Easter holidays.

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Cannoli have been traced to the Arabs during the Emirate of Sicily, with a possible origin for the word and recipe deriving directly from qanawāt. These were deep fried dough tubes filled with various sweets, which were a popular pastry across the Islamic world at the time, from Al-Andalus to Iraq and including Sicily. They come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol; one legend assigns their origin to the harem of Caltanissetta. The dessert eventually became a year-round staple throughout Italy.

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The Shooting Star Bakery is pleased to announce their new Spring menu!

Sweet Treats:

  • Cinnamon and Vanilla Cream whirlies with white chocolate drizzle
  • Rhotano Sea Salt Maple Caramel Fudge
  • Kukuru Nib brioche roll filled with spiced orange jelly, served dusted with powdered sugar
  • Ishgardian Snow Rings, holy circles of sweet dough, deep fried and served powdered in sugar
  • Spring Lemon, Orange and Mint chocolates - perfect for an indulgent snack or putting into hot milk for a decadent drink!

Savoury Treats:

  • Wild Boar Bacon and Cheese dippers, deep fried and served in a set of four with sweet tomato salsa
  • Wholemeal Plait made with mature cheddar, garlic, tarragon and sea salt
  • Slow roasted Aldgoat in a sweet and spicy sauce, served in butter pastry turnovers matched with sour cream
  • Rainbow Bell Pepper muffins with a melting cheese fondue centre and a light garlic wash/crust


The Shooting Star Bakery happily welcomes old and new customers, we’ll be announcing opening dates soon! Please look forward to it and many events to come!!!

(also expect a cookbook of the SSB recipes soon too!)

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Kroštule is a traditional pastry from Dalmatia and Istria, typically prepared for holidays and special occasions. They’re made from a dough that is usually shaped into thin strips and tied into a loose knot and then deep-fried. In Dalmatia, the dough is usually made with some schnapps or fruit brandy, while in Istria they are commonly prepared with white wine. I like to add some lemon zest to the dough, which gives kroštule a really nice fresh flavor. A generous dusting of icing sugar gives them just the right amount of sweetness, since almost no sugar is added to the dough. They make a great accompaniment to coffee or tea.

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Cannolo (Sicilian: Cannula, “little tube”) is a Sicilian pastry. Around Italy, they’re known as “cannoli siciliani”. They’re tube-shaped shells of fried pastry with a sweet, creamy filling usually containing ricotta. They range in size from “cannulicchi”, no bigger than a finger, to the fist-sized proportions typically found south of Palermo. Historically, they have been traced to the Arabs during the Emirate of Sicily, with a possible origin for the word and recipe deriving directly from qanawāt. These were deep fried dough tubes filled with various sweets, a popular pastry across the Islamic world at the time, from Al-Andalus to Iraq. Italian cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol; one legend assigns their origin to the harem of Caltanissetta. They eventually became a year-round staple throughout Italy. 

koritoprime  asked:

Ok, there is one think pumpkin is good for, we have this things called "sopaipillas" with are basically deep fried pumpkin dough, AND ITS AMAZING

I’m pretty sure we have those, I mean it’s America it’s between October 1st and December 1st if you can make the thing Pumpkin we will and we are. 

“This photo was taken during the first organized event of the San Nicolas Women’s Group. Six women came together to sell pasteles (a traditional dish, deep fried dough stuffed with potatoes) in the middle of our small community. During our two hours of work we were surrounded by curious children, and while many younger girls jumped in and helped us cook, the boys sat far away, unwilling to participate since cooking is seen as women’s work. 

This photo shows one young boy, who, despite his friends taunting and laughing, decided he wanted to learn how to make pasteles. Here, with the help of a member of the Women’s Group, the boy is learning how to flatten the dough, the first step. The following Sunday, when the women got together to sell pupusas (a typical Salvadoran dish) the boy joined us again and helped us sell the food all over the community, using his bike to make deliveries.”

element-so-sweet  asked:

HIIIIII ^-^ How would look a date with Mark, Jackson and JB at an amusment park? :) BTW, your blog looks sooooo cute, Good Luck :))

omg thank you so much bby!

Mark would primarily focus on spending quality time with you rather than the actual rides. Hand in hand, the two of you would be walking down the streets of the park, enjoying each other’s company. He would steal a few kisses from you here and then, and overall he would just be really affectionate towards you. He would go on every single ride that you wanted to go on; your happiness is what truly what matters to him, after all. After going on a few rides together, he would buy you two a funnel cake or a slushie to share! After all of that, you two would end up in the arcade or the carnival games outside. Either way, Mark would be playing mostly all of the games, determined to win you a prize. You would be cheering him on all the way!

Oh dear, Jackson would be so incredibly adrenalized and hyper! He’d be dragging you around the whole amusement park to ride every single roller coaster with him, especially the biggest and scariest ones. He would tease you jokingly if you were scared, but would secretly love the fact that you would be clinging on to him tightly during the ride. I can really see him screaming super loud and cheering on these rides with his hands in the air, annoying the people on the ride LOL. This idiot would be drawing so much attention to himself, doing nearly anything to make you laugh as you two walked through the park or waited in the lengthy lines. He would only stop once he’s had enough from the rush of adrenaline. But at the end of the day, he would be so exhausted that you would have to scold him for going on so much rides and dragging you along with him. But he would just pout and smirk at you, knowing that you enjoyed the date just as much as he did.

Jaebum would have his arm around you protectively as you two strolled through the amusement park. Unlike Jackson, he would actually ask you what rides you wanted to go on, and would even let you drag him around. After going on all of the rides you wanted to, you two would be trying all of the bizarre foods, such as the deep fried snickers, deep fried cookie dough, and donut burgers. The two of you would also be constantly taking pictures together, wanting your own personal souvenirs to relish the moment! Speaking of souvenirs, JB would buy you two matching shirts or sweatshirts with the amusement park’s name on it. The whole day would be full of laughs and kisses, but at night he would want to stay and watch the fireworks/parade with you for a more romantic atmosphere.

anonymous asked:

shinji, do you have any books that will get me through the summer? ones that made you feel a lot of things?

do yourself a solid and buy the nausicaä comics. i read them while listening to the joe hisaishi 25th anniversary orchestra performance in a little corner chair in this shop in olympia and had like, a deeply spiritual experience. if you’re ready to feel everything in the world at once then yes i recommend those! so much. 

other than that — kitchen, by banana yoshimoto, is one of my favorites. the heart is a lonely hunter by carson mccullers took me three years to read because every few pages i’d have to put it down because it was too much, too overwhelming. i finally finished it. it left the most lingering feeling in my heart. slow and drawling. that kind of summertime grief that stays longer in your body, that collects under your skin, because the heat is so distracting. a language older than words by derrick jensen is a large collection of essays that deals with the consequences of allowing disconnection in your heart. how being disconnected from nature, by not letting yourself feel that “delicate interconnection,” makes way for the permission of destructive behavior towards loved ones as well as on grander scales. environmental, societal. etc. (i didn’t explain that very properly. read the book though.) the secret history by donna tartt is the first book i read this year. i finished it in my friends’ apartment on 4th street in the morning light, and i think i left it on their windowsill. i’m not sure if that book made me feel as much as it was the first book that i finished real quick because i was so entranced by the narrative. so good. all about love by bell hooks made me weep openly about love, its givings and receivings, in a tent in california. octavia’s brood is a collection of short postcolonial sci-fi vignettes inspired by octavia butler. so incredible. such a deeply diverse and wonderful scan of writers. everything i read seems to require a lot of feeling. diane ackerman’s a natural history of the senses was my sensory pleasure book of the year. so good, so sensuous. so luxuriously delicious. bring it with you everywhere. i read one chapter a day — the book was broken up into the senses. and tried to focus on that sense that day. after i finished the chapter on scent, i sat in a dunkin donuts (one of my favorite continental constants) and smelled the sweet coffee & fake-milk & styrofoam cup combination. the sweet and powdery smell of deep-fried dough, and was filled to the brim of me with happiness. stephen mitchell’s translation of duino elegies by rilke has been really important to me for the past year or so, too. i recited those poems to myself while planting melon seeds in manzanita. “who has twisted us around like this, so that / no matter what we do, we are in the posture / of someone going away? just as, upon / the farthest hill, which shows him his whole valley / one last time, he turns, stops, lingers — / so we live here, forever taking leave.”