Hey guys! So today, I will be doing a theory dedicated to our favourite aquatic character from our childhood, SpongeBob Square Pants! Before I start, I have a quick notice to begin with. Due to my hectic workload and exams, I won’t be posting regularly for the next two-to-three weeks. You should probably expect two or three theories per week at minimum. I’m really sorry about this and also, this is my third attempt to upload this because the Tumblr Gods are not on my side today. ): But anyways, thanks for all the love and support I received! So, lets get back to the theory!
Note: My third and final attempt to upload this theory and rewriting this from scratch. Wish me good luck!
Note #2: My fourth time now. Luckily half of it got saved… I am losing the will to live.
SpongeBob SquarePants is an American animated television series created by marine biologist and animator Stephen Hillenburg for Nickelodeon. The series chronicles the adventures and endeavors of the title character and his various friends in the fictional underwater city of Bikini Bottom. The series’ popularity has made it a media franchise, as well as the highest rated series to ever air on Nickelodeon, and the most distributed property of MTV Networks. As of 2015, the media franchise has generated $12 billion in merchandising revenue for Nickelodeon. It has gotten so popular that in 2011, a newly described species of fungi, Spongiforma squarepantsii, was named after the cartoon’s title character.
A Krabby Patty is a popular burger served at the Krusty Krab. It is the best-known food at the Krusty Krab, and the most famous burger in Bikini Bottom. It’s so popular that the shows protagonist, Plankton, tries to steal it in order for vengeance on Mr. Krab (his former friend) and to improve the restaurants success. Despite his noteable efforts, he is constantly thwarted by SpongeBob and his friends!
After many minutes of research, I have created the “Ultimate Krabby Patty Secrect Formula!”
Seeded seaweed buns - contains a specific number of sesame seeds, usually there are 11 sesame seeds.
Imitation crab meat patty.
2 teaspoons chopped celery
2 teaspoons chopped onion
4-6 teaspoons of vegetable oil
1 teaspoons of thyme
1 teaspoons of raspberry
1 Lb frozen imitation crab meat *defrosted and smashed in a food processor*
A tiny portion of “chum!
Jellyfish Jelly - in Jelly Patty only.
4 cups of seasoned bread crumbs
1 tablespoons of mustard Dijon.
1 tablespoons of mayonnaise plus more for dipping sauce.
Sea salt and pepper *to taste*
And, that’s the ever so “secret” formula. One ingredient that’s to be rumoured in the recipe is “King Neptune’s Poisedon Powder.“ But, what if I tell you that that’s not the secret ingredient of a Krabby Patty? What if there is no secrect ingredient and that the whole idea of this was devised by Mr. Krabs to distract Plankton.
Think about it. Mr. Krabs is a money-loving man who won an award for being the “Cheapest Crab of the Year” award. Why would he want to spend extra money on an item so rare that it has never been mentioned (not once) in the show? Plus, it has the name “King Neptune’s” so it is probably going to be expensive. If King Neptune would want to maximise his royalities he would get (in which he would), he would set the ingredient a higher price and we know that Mr. Krabs “loves” buying things. In fact, he sleeps with money under his mattress. No joke!
Until next time!
(I hate playing catch up with my life. after this gets posted, I got to do two more theories - the struggles.)
sautee 1 lb of kielbasa organic beef sliced up in coconut oil on medium heat. add handful of cherry tomatoes and diced scallions. add a mixture of ½ dijon mustard ½ raw honey to the tomatoes and kielbasa. simmer until all the flavors mix together! beautiful dish and so very good for the colder seasons, make sure you get some quality beef yo!
Recipe of the Day: Ina’s 5-Star Orange Baked Ham
If you’re anything like Ina, you don’t buy the holiday ham and call it Easter brunch. In fact, Ina infuses a fully cooked, spiral-cut smoked ham with citrusy flavor by slathering it in a homemade glaze of Dijon mustard, brown sugar and orange three ways: marmalade, juice and zest. [recipe in bio] http://ift.tt/2p43bbK
i wanna be vegan when i move out from my parents place into my apartment, are there any vegan options? like cleaning supplies, and good foods to always have on hand.
vegan options? you’ll have SOOO many once you move out of your folk’s place. Even before you do that though, try to make as many positive steps towards veganism that you can in your current situation. I understand if you can’t go fully vegan right now because you live with your parents, but do your best. Next time you buy skin care/shampoo/conditioner/makeup etc, make sure you buy a vegan brand! I’m not saying throw away what you have now bc that’s still wasteful, but just make sure to buy a vegan brand when it comes time to buy some new products. Also make sure you aren’t buying any clothing made with animal products, such as leather, wool, down feathers, silk, etc.
For makeup, I love Tarte, Urban Decay, and NYX. NYX and ELF are fantastic and cheap vegan makeup brands that you can find everywhere. I get all of my skincare and haircare items from Lush. I LOVE LOVE LOVE their rose scented products like Ro’s Argan Body Conditioner or their Rose Argan solid shampoo bar. I smell of roses all the time and it’s so beautifully romantic and sexy ;)
I use Meyer’s brand for household cleaning products (dish soap, air freshener, etc). I like the lavender scented stuff. I use Dr. Bronner’s (rose) for a general soap and also I love their peppermint toothpaste and mouthwash.
Food to always have on hand? I always keep some jars full of brown rice, black beans, chickpeas, nutritional yeast, and steel cut oats. Boring but staple items to keep in your pantry! I also have little jars filled with spices such as cinnamon, nutmeg, paprika, garlic powder, ginger powder, salt, and pepper. I fill up my jars at my local bulk grocery store to help reduce my trash. I always keep nori sheets in my cupboard for vegan sushi. I keep salt-free ketchup, soy sauce, oil free roasted red pepper hummus, and sriracha in my fridge at all times. Dijon mustard is also great to have on hand for a quick salad dressing (dijon, ACV, w/ a splash of water and you’re good to go). And I always have a bar of vegan dark chocolate in the fridge for bad days. Most of the food I buy is fresh fruits and veggies such as potatoes, sweet potatoes, broccoli, limes, lemons, baby carrots, lettuce, spinach, kale, onions, bell peppers, apples, avocados, blood oranges, bananas, and mushrooms. These are weekly staples for me. I also grow my own herbs (cilantro and basil mostly) and I am working on growing some more plants since spring is rolling around here in the pacific northwest!
Hope all of this helps. Sorry it was just a dump of information haha, good luck with your vegan journey and please message me if you have any additional questions at any time. I am SO happy to help!
“Cooking dragonflies usually involves some sweat equity on the front end. Swinging a net in classic insect nerd fashion in the heat of south Louisiana summers is typically the only way you can come by large numbers of these notoriously elusive bugs. But after having collected and frozen them, they can be made to taste very much like soft-shelled crab.
I treat dragonflies like fish in that they are run through an egg bath and then dredged in seasoned fish fry. Prior to the cooking of these critters, take equal parts butter, soy sauce, and creole or country-style Dijon mustard (about a tablespoon of each), mix, and heat in a small skillet for a couple of minutes on a low setting. This can be set aside in a little bowl. Then you need just two burners: on one, vegetable oil is over a medium heat in a shallow pan. On the other, sliced portobello mushrooms sauté in a very small amount butter with just a sprinkle of garlic powder.
When the oil is hot enough for frying, dragonflies go in for about thirty seconds, get flipped, and then cook for another thirty. This is perhaps a good time to note that these are delicate insects. In order to insure that they stay intact, I recommend repurposing an entomological tool known as featherweight tweezers and turning them into a culinary device: these wonderful forceps can be used to hold dragonflies by the wings both when prepping them for the pan (the egg and flour procedure) and when they are being turned in and removed from hot oil.
The scientific name for the order of insects to which dragonflies belong is Odonata. When we make this word English, we call them odonates. And so, in seeking a clever, alliterative name for this truly scrumptious dish, I came up with Odonate Hors d’Oeuvre. I describe it as lightly fried dragonflies on sautéed portobello mushroom.”
Hmm that honestly changes a lot! It used to be ketchup, then for a while it was this smoked maple mustard I found, but last week I made my own sauce mixing tahini, dijon mustard, and some coconut aminos and it was AMAZING. Sometimes I just coat my fries in a lot of seasoning and a sprinkle of salt too and eat them plain like that….either way you can’t go wrong with potatoes! haha