rice-noodle

byunlight7  asked:

Tell a story from your predebut days

Seungkwan: At that time the practice room and the bathroom weren’t connected. After dance practice I was so hungry that I lied and said I was going to go to the bathroom. I remember going to the convenience store and eating rice balls and instant noodles. When I think about it now those memories of being scared with my members, afraid we would get caught, has actually become really fun memories.


승관:그때는 안무실과 화장실이 분리되어 있었는데요. 안무수업이 끝나고 너무 배가 고파서 화장실을 다녀오겠다고 거짓말을 하고, 편의점 가서 삼각김밥이랑 컵라면을 먹었던 추억이 있습니다. 멤버들에게 들킬까봐 조마조마하면서 간식을 먹었던게 지금 지나고 보니 재미있는 추억이 된 거 같습니다.

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South Asian cuisine in fantasy + coding

@octoswan asked:

Thanks to the Eurocentrism of fantasy, we tend to think of fantasy cuisines as being stuff like soup, bread, cheese, mead, mutton, etc. They’re the basic go-to staples. But if you’re writing a fantasy that’s more Asia-centric, you’d have to use foods like rice, chapati, curry, noodles, tempeh, etc. Eurocentric cuisine is up for grabs for the most part, but Asian cuisines would be problematic if done incorrectly. This I’m aware of, and I’m trying to juggle between drawing from real cuisines and making up fantasy cuisines. To be clear, the people in my fantasy universe are mostly South Asian and East Asian as well, or at least an attempted non-appropriated version of some of these cultures. I guess my question is: is it ok to use these ingredients and dishes in passing in the same way that Eurocentric fantasies use their cuisines? 

“Soup, bread, cheese, mead, mutton?” South Asian cuisine has literally all of those things.  It’s just that the soup is lentils, the bread is flat, the cheese doesn’t melt, the “mead” has marijuana in it, and the mutton is actually lamb.  Rice is a staple.  Chapati is just a flat bread roasted in a pan, “curry” is an umbrella term coined by the British that comes from a Tamil word meaning “sauce” (and please don’t tell me you can culturally appropriate the concept of sauce—specific sauces, yes, but not sauce at large), noodles and tempeh aren’t typically South Asian but are also a natural byproduct of the ingredients available in their environments—

My point is that foodstuffs often have analogues across cultures, being made with similar techniques or ingredients in different times and places.  Food crosses boundaries in a way that most other things do not.  Can you imagine Indian food without tomatoes, potatoes, or chili peppers?—not one of those things was present in India before the 16th century.  Appreciating, using, or even importing another culture’s cuisine isn’t cultural appropriation—what’s appropriation is when the affluent couple in Williamsburg starts up a “fusion” restaurant with recipes they ripped off from the “ethnic” family-run hole-in-the-wall across town, tidy it up, dumb it down, and friendlyify it for their neighbors while passing it off as their own creation “inspired by the tastes of Asia” or whatever.  It wasn’t yours to begin with, stop pretending like it is.

I would suggest not getting so hung up on the label and instead think about flavor and ingredients—the heat of ginger, the sour tang of tamarind, the unique flavor of turmeric.  Think about techniques—rolling out a flat piece of bread dough, taking care to make it round, and slapping onto an open flame until it poofs up (if you weren’t aware that that’s how chapati are made, then that’s a place to start doing some research).  People familiar with those foods will recognize the description.  Roti just means “bread.”  Dal just means “split peas.”  

These don’t have to be loaded terms to handle with kid gloves.  Foods are important cultural markers but when they’re situated within the culture that’s generally considered to have come up with them, they might just be props in the act of eating.  You know what my grandmother calls Indian food?  Food.

-mod Nikhil

how many people who always preach ‘you need to eat healthy’ have ever actually struggled to put food on the table? like the amount of ramen, potatoes, noodles, rice, beans, and bread you have to consume to when you’re poor is a LOT…and that is apparently not common knowledge? also how is telling someone they should be adhering to what one person deems a ‘healthy’ diet an okay thing? what about allergies or food deserts or, like i said, poverty? is someone barely surviving on ramen more ‘deserving’ of health issues because they ‘chose’ to eat ramen so often? like let people eat what they have access to and what they’re able to eat? i am chronically ill and end up vomiting maybe half the things i eat. i feel like shit always. if i haven’t been able to keep a damn thing down and my stomach gets aroused by a damn hoho, i’m gonna eat a hoho. stop fucking equating what people eat with…morality or worth or whatever. fuck.

making health a requirement by way of a ‘healthy diet’ is kiiiinda ableist and i’m kiiiinda sick of people saying ‘as long as you’re healthy!’ or ‘eat a healthy diet’ under all my fuckin picturesssss.

today’s lunch. best part about it is that I got my dad to eat it too! he has diabetes and kinda likes to ignore it, so I’m trying to make more of my meals that he’d like so I can casually offer some to him as if I accidentally made a serving too many hehe. fingers crossed it works!!
these are rice noodles with carrots, broccoli, zucc, yellow squash, mushrooms (that I cooked separately bc he doesnt like them) with lime juice, tamari sauce, sesame seeds, avo, chili power, pepper, and a pinch of turmeric I added for a nutrient boost 💪🏼 I sautéed it all in a large pan! it’s been my absolute fav meal for the past few months. and so quick + easy!

Cream-Of-Something Casserole is a *staple* in my house.

1 can Cream Of Something (mushroom is my favorite, but celery, onion, chicken, etc all work)

1 double-fistful of carb. Egg noodles are good, so is rice. Cook it first if you want, or add extra water to the casserole and let it cook longer. 

1 double-fistful of veg. Frozen spinach or broccoli from a bag work well. Also green beans, corn, bell peppers, etc. Leafy greens and veggies with substance work the best.

Add protein. Canned tuna if you’re out of spoons, chopped up chicken or turkey or pork if you’ve got some in leftovers. You could probably use tofu. You could definitely use pre-cooked meat bits from the frozen section, though personally I don’t tend to use ground beef. You can season this part or wait until the end. 

Throw in some cheese if you want.

Add just enough water so it mixes together smoothly. This is the part where the flavor additives go; garlic, onion powder, sage… a pre-mixed spice blend if you have to. Whatever suits you. Top it with Parmesan or breadcrumbs or both. I actually really like sprinkling uncooked stovetop stuffing on top, as it is already seasoned, and the moisture from the casserole softens it up properly and then all the main body of the dish needs is a little garlic.

Pop it in the oven at like… 325ish? Let it heat up until it starts bubbling and is hot all the way through, and the noodles are soft if you didn’t precook them. Just dumping everything in the crock pot also works, but if you do that I’d suggest dumping everything but the carb in, letting it get hot, then stir in the noodles or rice or whatever to cook about twenty minutes (ish? I eyeball it) before you eat.

Freeze the leftovers.

Tah-dah, you now have The Recipe Of Infinite Variety.

19 Ready-Made Vegan Meals for When You're Too Lazy to Actually Cook Something

1. Amy’s Kitchen Black Bean Tamale Verde

This tamale is seriously good and comes with a side of Spanish rice!

2. Kashi’s Chimichurri Quinoa Bowl Frozen Entrée

Yes, please!

3. Gardein’s Chipotle Black Bean Sliders

Customize with your favorite veggies and condiments!

4. Tasty Bite’s Bombay Potatoes

Great on their own or with your favorite veggies!

5. Sweet Earth’s Curry Tiger Bowl

Curried seitan, lentils, potatoes, and more!

6. Gardein’s BBQ Porkless Pocket Meal

These incredibly delicious mini-meals are packed with 10 grams of protein each. Ready in two minutes, they’re perfect for when you’re short on time!

7. Thai Kitchen’s Spring Onion Rice Noodle Soup Bowl

Easily prepped in the microwave!

8. Amy’s Kitchen Baked Ziti Bowl

Made with vegan mozzarella and ricotta!

9. Trader Joe’s Vegan Tikka Masala

Cheap AND easy.

10. Tasty Bite’s Channa Masala

Pair with rice for a quick and delicious meal.

11. Amy’s Kitchen Dairy-Free Rice Mac & Cheeze

The best!

12. Sweet Earth’s General Tso’s Tofu

With a zesty sweet-and-sour sauce!

13. Gardein’s Crispy Chick’n Pocket Meal

Stuffed with kale, barley, and sun-dried tomatoes, this tasty treat is ready in five minutes!

14. Kashi’s Black Bean Mango Frozen Entrée

This easy-to-prepare bowl comes with fire-roasted mango sauce.

15. Thai Kitchen’s Tangy Lemongrass Rice Noodle Cart

A savory noodle bowl ready in minutes? We’ve got you covered.

16. Amy’s Kitchen Veggie Loaf

*drools*

17. Sweet Earth’s Moroccan Tagine

This flavorful stew is sure to hit the spot.

18. Kashi’s Amaranth Polenta Plantain Bowl

With ancho chili sauce. Yum!

19. Trader Joe’s Punjab Eggplant

Flavorful and ready in minutes!

zimbits au - jack takes care of a sick bitty

CW: basic flu symptoms (fever, nausea, chills) and pseudo-surprise kissing


When Bittle caught the flu, Jack did not panic.

In retrospect, one (Shitty) might have described Jack’s response as an overreaction, especially considering Holster was the one who got Bittle sick and Jack had barely batted an eye when he came home to find Holster wrapped in several comforters and sleeping soundly on the living room floor. But when Bittle missed class, Jack got nervous. And when he found Bittle in bed in the middle of the afternoon, Jack got scared. And when Bittle announced he had a fever and chills and the boys would have to eat in the dining hall for the next few days, Jack very possibly panicked.

Keep reading

Sesame Garlic Chicken

I developed this recipe in college around the time I started craving Real Food instead of ramen day in and day out, and it remains my most successful recipe. It’s very low effort but takes a while, so be sure to get it started before you’re starving. 

Sesame oil is a bit pricey, but a bottle goes a long way and tastes good in a lot of stuff. I never measure anything when I make it, which means you can scale it however you want, but I’ll try to include basic measurements. 

ingredients: 

  • chicken thighs, thawed as much as possible if they came frozen (i prefer boneless and skinless but bones-in is cheaper, you just adjust the bake time a little)–as many as you like, but I make at least 4 at a time for leftovers
  • soy sauce–about a quarter cup for four thighs (can easily be made gluten free if you have gluten free soy sauce)
  • sesame oil–a teaspoon or so per thigh 
  • garlic powder or minced garlic–about half a teaspoon (less if you use garlic powder)
  • sesame seeds–optional 

materials: 

  • gallon ziploc bag 
  • glass baking dish
  • tongs 
  • oven 
  • meat thermometer

procedure: 

  1. put all the ingredients (except the sesame seeds if you’re using them) in the ziploc bag, close it up with as little air in it as possible, and squish everything around so the chicken is coated in the soy sauce, sesame oil, and garlic. 
  2. let marinate for at least an hour. if the chicken is still frozen, put a mixing bowl in the sink, put the ziploc in the bowl, and let lukewarm water run on it for half an hour or so at just a trickle. 
  3. preheat the oven to 425 degrees when you eventually get tired of waiting for the chicken to marinate. get your baking dish and pour the entire contents of the ziploc (extra juices and all) into the dish. 
  4. bake the chicken for 20ish minutes (for boneless thighs) or 40-45 minutes (for bone-in), turning the thighs over a couple of times during the cooking so it stays juicy. check the internal temperature when it comes out and make sure it’s at least 165 degrees. 
  5. serve with rice, vegetables, noodles, anything you want. it reheats pretty well and keeps in the fridge for a few days.