pork side

child-of-crows  asked:

Dear science side of tumblr: did you know that pork tastes like human flesh, cannibalism was common in the Americas before the introduction of pigs by Europeans. The main reason that pigs were almost immediately accepted as a food source was that it was already a familiar taste. :0)

Didn’t know that last part! Thank you very much for sharing!

Now I feel like getting some “bacon”.

Breaded cutlet with tomato sauce

What you will:

1 pork chop 

1 egg

1 cup of panko 

 2 tbsp flour

Salt and pepper 

1 can of diced tomatoes 

1 clove garlic 

 1 tsp of Worcestershire sauce

½ tbsp of Paprika 

 1 tbsp of ketchup 

 Add the tomatoes to a pot along with the diced garlic and water or chicken broth. Allow this to simmer, uncovered, until it is reduced by a third. You could add this to a blender for a really smooth sauce or mash it with a fork for something chunky. Set aside. 

 Season the pork liberally on both sides with salt and pepper. Feel free to add onion and/ or garlic powder and paprika too but I kept mine simple. Sprinkle the flour on the pork then dip it into the egg and lastly into the Panko. Heat your oil until to about 340° then fry it on both sides until golden brown or for about 3 to 5 minutes each side. This will depend on how thick your pork is. Allow the pork to drain and cool on a wire rack or paper towels for a minute or until you can touch it without burning your fingers. Slice the pork into strips and plate along with a drizzle of the sauce. In the game the pork was served with shredded cabbage but I ate mine with roasted Brussels sprouts. (Fight me cause I love Brussels Sprouts) 

This is how mine turned out. Not too shabby.

 Enjoy!

OUR NEXT SABBAT, BELTANE, SOME TRADITIONAL BELTANE RECIPES

Beltane, May Day, Food Recipes

ASPARAGUS WITH CHIVES AND BLOSSOMS

2 Tablespoons Fresh Chives, snipped

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot. Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

Source: FLOWERS IN THE KITCHEN by Susan Belsinger

CHICKEN BARLEY STEW WITH HERBS

2-3 LB chicken breasts on the bone

1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit,

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-½ hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Serves 8

MEDALLIONS OF PORK WITH RIESLING SAUCE

12 ounces Pork tenderloin, cut into 1" rounds

1 Tablespoon Green peppercorns, ground

¼ cup butter, chilled & cut into pieces

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add ¼ cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork

1 Dishpan full of young dandelion leaves

Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boiled eggs. Toss lightly and serve immediately.

Preheat oven to 375 degrees, and combine:

When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.

Source: Ann Moura Aoumiel’s book Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft, Llewellyn Publications, 1996

Elder Flower Fritters- Medieval England

The French use elder flowers to pack apples. They claim that this enhances the

2 cups elder flowers, freshly picked & cleaned

Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream. Yield: About 2 dozen Note: If you are not using self-rising flour, add 1 teaspoon baking powder & ½ teaspoon salt. Variation: If you can’t find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.

Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience.

Can also be eaten on Lammas, St. Valentines Day, or Hallows

These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat ½-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.

1 C Assorted Edible Flower Petals- small pieces Cream the Butter. Sift flour and add gradually to the butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff to add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees. Note: Garnish with fresh flowers. Beltane Lemon Curd Mousse Cake To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Servings: Makes 10 to 12 servings.

1 ½ sticks unsalted butter, cut into ½-inch cubes

2 cups shortbread cookie crumbs- about 7 ½ ounces

1 ½ cups chilled heavy whipping cream Lemon slices, cut into quarters for garnish

Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours - Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.

Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 ¾ cups lemon curd in large bowl. Stir ¾ cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear-do not boil. Whisk warm gelatin mixture into ¾ cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight. Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread ¾ cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve- Can be made up to 8 hours ahead. Arrange lemon slices between rosettes. Cut cake into wedges.

From Bon Appetit

3 c Sliced fresh or frozen Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

1-3oz package softened cream cheese

Beat cream cheese and butter until smooth.

Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon ¼" of jam into center of disc. Gather edges into three equally spaced corners-like a tricorn hat and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Tasty jam: rhubarb ginger, apricot, cherry, etc.

from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham

1 cup un sprayed marigold petals

Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

This lovely spring tonic makes good use of pesky weeds to rejuvenate the body with the earth’s reawakening. Dandelions are high in vitamins and legends claim that Hecate once entertained Theses with dandelion water. Magickal Attributes: divination, wind magick, wishes and goals, communicating with the Spirit World.

Clean off the dandelion petals with cool water. In the meantime, warm the orange juice and lemon together, then add dandelions. Make certain you only have petals (no green parts). Add the sugar, stirring constantly until dissolved: strain juices and chill. Add ginger ale for a light bubbly drink. VARIATIONS: Prepare this recipe with lemonade instead of orange juice and juice of one orange instead of a lemon. This is refreshing, purifying quality and poured over crushed ice, is wonderful on a hot summer day.

1 bottle of white wine- German is ideal

Pour wine into a wide mouth jar or carafe. Add the sliced strawberries and woodruff, and let sit for an hour or more. Strain and serve chilled We try to credit all articles but sometimes don’t know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!

Raven And Crone, LLC ® Goshen, CT 06756-2218








Copyright 2010 - 2017 © Raven and Crone, LLC ® Powered by StrikeHawk eCommerce, Inc.




REPOSTED BY, PHYNXRIZNG

Tonkatsu Wako, Shanghai

Shanghai has a huge population on Japanese expats, and many fine Japanese restaurants, but sometimes the hardest foods to find are the simplest ones. Like tonkatsu, Japanese fried pork cutlets, which can be a tough dish to get right if you don’t have the proper ingredients, like good pork and panko breadcrumbs, and time-consuming to make at home. But for folks in the know, the “secret” spot for the best fried pork in town is Tonkatsu Wako, a small fry stand tucked away in the basement of the Isetan department store in Jing’An…

Everything here at Wako is battered, breaded and fried to order. So it’s not a quick meal, taking about 15-20 minutes once you’ve paid, but one worth waiting for. Their fried pork cutlet special is my “go to”…

You get a juicy pork cutlet, perfectly fried, with rice, salad and miso soup for $8.50. And their soup is packed with shijimi clams, which was perfect for my week of detoxing yesterday…

Wako also fries up plenty of other cuts of pork, all sorts of chicken parts and plump shrimp, all reasonably priced. I added a side of karaage fried chicken and a cheese-filled pork ball on the side for an extra four dollars…

Wako does have a small four-seat counter you can eat at, but if you choose to get your meal to go, they do include all the sides and condiments, like sauce, spicy mustard and dressing.

Where so many expats find Japanese comfort here!

TONKATSU WAKO

Inside Isetan, B1

1038 Nanjing W Rd.

Jingan, Shanghai

200040

China

anonymous asked:

You don't have to be old to understand that stoick is ABUSIVE. He never listens to hiccup, like when hiccup says he doesn't want to fight dragons and stoick MAKES HIM ANYWAY. Or when he tells hiccup he's not his son...oh but it's all ok because once hiccup is cool stoick loves him. Stoick is an asshole and he's not a good parent, and if you think he is then you're probably abusive too.

Ok.  Um…First of all, no.

Second, since we clearly didn’t watch the same movie, lemme explain a thing.  Stoick listens to Hiccup.  He doesn’t get him, but he listens.  It’s not his fault everything Hiccup says is totally absurd.  Like, “I caught a Night Fury”?  Yeah, ok, kid.  No one has ever caught a Night Fury.  And to throw your own words back at you, it’s just like the last few times, Hiccup.  I know you didn’t actually catch one.  Look at this fucking mess you made because you blatantly disobeyed me.  This mess I’m going to have to clean up.  You disobeyed me, son.  You disobeyed me as your father and as your chief.  Go home.  You’re grounded.

Keep reading

Ha Ling Noodles, Shanghai

I’m not a big fan of eating frog. Yes, I enjoy the flavor, but I hate the small bones you have to fight with to get any meat. So when a colleague suggested ordering bullfrog for lunch, I was hesitant at first, but ended up going in on the delivery order. “Just get me their most popular dish.”, I told her, and what arrived was one of the best lunches I’ve had in Shanghai!

While the name of the place is “Ha Ling NOODLES”, what I got was stewed bullfrog over rice…

It was explained to me that Ha Ling’s noodle dishes cannot be delivered, you have to eat them AT the restaurant so the noodles do not get cold and soggy. So when you order take-out, they substitute rice instead.

Nevertheless, this dish was simply fantastic! The bullfrog was braised in an addictive sauce of okra, hot peppers, garlic and ginger that I did not want to stop eating. And the frog was cooked perfectly; the meat literally fell off the bone making it easy and enjoyable to eat.

It was a big bowl of food, to be honest, but still came with a fried pork chop on the side…

I did not need the sweet soy sauce the pork came with as I preferred dipping it in the frog sauce.

If the bullfrog was THIS GOOD over rice, after however long it took to get to our office, I cannot wait to go and eat at Ha Ling and enjoy this dish as it is meant to be, cooked to order over noodles!!

HA LING NOODLES

8 South Guangxi Lu

Shanghai

China

anonymous asked:

Yuri P and Viktor hc's for how they spend Christmas with their s/o in Russia?

This request is wonderful! I apologize for my tardiness in completing this in time for Christmas day, but Christmas isn’t celebrated on December 25th in Russia. They generally celebrate it on January 7th, so I waited to make it a bit more accurate. I hope that’s alright! Thank you for requesting! <3


[Viktor Nikiforov]

  • You guys spend the evening bundled up together under a mountain of blankets in Viktor’s living room
  • Viktor helps you build a fort the size of the entire living room out of pillows and sheets
  • Makkachin keeps getting excited and knocking it over; Viktor gets frustrated but you couldn’t stop laughing
  • you just can’t help but laugh at how cute your boys are omg <3
  • Eventually, Viktor asks for your help, and you spend almost an hour constructing a pillow fortress
  • Makkachin, tired out from playing with Viktor, finds a corner to claim as his own and curls up for a nap
  • You settle inside the fort, laying on top of Viktor and cuddling while you just talk quietly about your plans for the new year, and share memories of the old one
  • and you’re probably going to make out a lot lol js
  • You’re talking about your plans of moving in together when your stomach growls loud enough for Viktor to hear
  • It’s decided that it’s time to start making dinner
  • You make dinner together, the main dish being traditional Russian beef stroganoff
  • Viktor isn’t supposed to eat such heavy comfort food, but you both decide to let it slide, since it’s the holidays hehe
  • Viktor sets the table beautifully, lights candles to create a romantic ambiance, and sets out the finest red wine he bought in Italy during a skating competition there
  • You enjoy the meal together, and you pretend to flirt with each other like you’re on a first date
  • Viktor uses a particularly suggestive pick up line one you, and you end up spitting wine all over yourself and your plate; there’s a moment of silence before you both start laughing twice as hard as you were before
  • You do the dishes together after the meal, occasionally splashing or spraying each other with the dishwater
  • After changing out of your water-soaked clothing and into warm and fuzzy sleepwear, you and Viktor retreat to your fortress of pillows and sheets in the living room
  • You both exchange gifts, and most of the gifts he gives you are extremely expensive, but he insists that you are worth more than any sum of money
  • You put the material things aside and cuddle up together in your fort, you laying with your head on Viktor’s chest
  • “Hey, (Y/N)?”
  • “Hm?”
  • “Thank you for not letting me have another money Christmas. I love you!” *he says with a heart-mouth of course*

[Yuri Plisetsky]

  • Yuri brings you to his grandfather’s home for the holiday aw
  • spending christmas with the two people most important to him awww :3
  • Yuri’s grandpa makes a traditional Russian Christmas dinner for the three of you
  • Plates of beef stroganoff, venison, pork, and other side dishes fill the table, and you know there is no way three people are going to be finishing it all
  • At the dinner table, Yuri’s grandpa tells you stories about Yuri’s childhood
  • imagine Yuri getting all flustered at embarrassing stories omg
  • You all eat a ton of food, but just over half of the food remains untouched at the end of dinner
  • After the meal, the three of you gather in the kitchen where Yuri’s grandfather teaches you how to make the Pirozhki with pork cutlet bowl filling
  • You and Yuri end up screwing around for most of it, throwing food at each other and pretending to fight
  • “Eat my shit, (Y/N)!”
  • “Watch your fucking language, Yura!”
  • Yuris’ grandpa is like ‘wtf guys focus’ but y’all are so adorable and happy that he can’t say no
  • The end product of your cooking isn’t as bad as you thought it was going to be; they actually look and taste pretty decent
  • After some small talk and conversation, you exchange goodbyes and Christmas wishes with Yuri’s grandfather before heading out
  • of course he gives you a few containers of leftovers, even though Yuri shouldn’t be eating that much comfort food omg what a nice old man
  • You and your boyfriend get all bundled up in your jackets and hats and mittens, helping each other dress in warm articles of clothing
  • Yuri takes you out to the streets of his neighborhood to listen to carolers and observe the festivities of others
  • You walk hand-in-hand, swinging your arms and just talking about whatever comes to mind, and wherever the conversation leads you
  • You admire the Christmas lights together, just roaming the streets until almost midnight
  • When you finally return to Yuri’s home, you exchange gifts in his living room
  • he probably got you something to do with cats tbh just saying
  • You spend the rest of the night watching Christmas movies together on the couch and eating the leftover food, just enjoying the final moments of your first Christmas together

KBBQ Terms in Korean~

Korean Barbecue, or KBBQ as it is more popularly known, is one of the many amazing foods from the colorful cuisine of Korea that has become famous worldwide. Ordering food for Korean speakers is a piece of cake, but that same task might be a little bit hard for new learners who might not even be able to name some of their favorite Korean foods. Today, let’s learn the names of some Korean dishes–KBBQ style!~

*remember to try and sound out each word before peeking at the romanization!~

Let’s start off with everyone’s favorite:
THE MEAT

고기 (go gi) meat
소고기 (so go gi) beef
불고기 (bul go gi) beef
돼지불고기 (dwae ji bul go gi) spicy
갈비 (gal bi) marinated short rib
주물럭 (joo mul leok) short steak
갈비살 (gal bi sal) boneless short rib
차돌박이 (cha dol baek yi) marbled brisket
삼겹살 (sam gyeop sal) pork belly

~Side Dishes~
반찬 (side dishes)
김치 (kim chi) kimchi. Kimchi.
계란찜 (gyae ran jjim) steamed egg
밥 (bab) rice
쌈장 (ssam jang) spicy bean paste
참기름 (cham gi reum) oil (the kind you dip meat into)
찌게 (jji gae) a kind of fermented soup
감자샐러드 (gam ja sael leo deu) potato salad
감자전/해물전 (gam ja jeon/hae mul jeon)
Korean Pancake

Next time you go to kbbq with you friends, try using a few of these words to indicate the kind of food that you would like to eat!

Hope this helps and happy studying!~