Daifuku recipe
Amaranth tangyuan: amaranth flour cooks like sweet rice flour (mochiko / nuòmǐ fěn)
2024.03.07 04:56 scyyythe Amaranth tangyuan: amaranth flour cooks like sweet rice flour (mochiko / nuòmǐ fěn)
This was sort of an experiment in food chemistry. It turns out that amaranth cooks sort of like glutinous rice; you can see some example dumplings made according to this recipe for tang yuan:
https://postimg.cc/dkTWzbpB
To the best of my knowledge, this is the first time anyone has used amaranth to make the dumplings normally produced with sweet rice.
Amaranth is a pseudocereal from the quinoa family native to the Americas that was banned by the Spaniards in the sixteenth century during the early colonization of the Americas. Since then it has popped up occasionally in various foodstuffs around the world, but never regained its staple status.
It has occasionally attracted some interest from food scientists and cooks in the modern day because of its high protein quality. However, despite being cultivated for decades in the modern world, the market remains relatively small. Most attempts to promote amaranth have simply substituted a fraction of the wheat or corn flour in common foods (this is a good review, but sadly it's paywalled) or what I lament as "hiding" it. Unfortunately, simply hiding nutritional supplements in food rarely catches on due to the increase in cost and complexity for a product that is usually, at best, as good as the original. People want their staples to be simple, and test subjects in poor countries may exaggerate their acceptance of foods to please researchers.
So I was interested and read more. I learned that amaranth starch is around 98% amylopectin. This is what sent me on the journey of replicating sweet rice confections with amaranth.
However, it was probably not going to be enough to buy just any amaranth flour, since in order to make sweet dumplings, sweet rice flour should be 100 mesh or finer. Most of the manufacturers I contacted didn't have a particle size estimate, but I eventually found Azure Standard's "unifine" ground amaranth. I was able to find data indicating that the Unifine milling produces flours where the majority of grains pass through a 14xx sieve, which apparently corresponds to 135 mesh. Thus a few nights of obsessive scrounging up old literature yielded something apparently workable.
However, I was not entirely impressed by the quality of the flour. Unifine millers insist that their flour doesn't require sieving, and they seem to believe this despite the obvious evidence I found to the contrary:
https://postimg.cc/kVH1YJ1G
There were untouched grains and leaves in it! Unfortunately, I didn't have my own sieve, so I did the best I could with a kitchen strainer. I was afraid the dumplings would be very grainy, but it really wasn't bad. So there's something to the wacky mill, but IMHO it's also nice to not have leaves in your flour.
What was disappointing, though, was a pretty noticeable musty smell to the flour that I haven't previously found when working with whole amaranth grain. Some bloggers have claimed that amaranth flour goes off as quickly as two months, though other websites give a longer shelf life and Azure Standard had marked an expiration date in 2025.
Both traditional and modern methods of preparing ultrafine sweet rice flour usually use wet milling, as you have probably seen in one of those videos with the hammers. Unlike the high-speed "unifine" process, you could probably do this yourself. Some people claim that you can get an acceptably fine grind by blending rice wet, although I don't have a blender right now, so it'll probably be a while before I try it. Serious Eats recommends a more grueling mortar-and-pestle version, but amaranth grains are very hard, so I'm a little reluctant to try it. I've given myself blisters with the mortar before.
Anyway, there's definitely the possibility to do more with this, but I thought I'd post about this one now.
submitted by scyyythe to Cooking [link] [comments]
https://postimg.cc/dkTWzbpB
To the best of my knowledge, this is the first time anyone has used amaranth to make the dumplings normally produced with sweet rice.
Background
Glutinous rice, aka sweet rice, is special. Unlike most other grains, the starch in glutinous rice is almost pure amylopectin, a particularly sticky starch that allows you to do a different kind of baking. This is what makes the sticky, elastic rice dumplings found in East Asia possible.Amaranth is a pseudocereal from the quinoa family native to the Americas that was banned by the Spaniards in the sixteenth century during the early colonization of the Americas. Since then it has popped up occasionally in various foodstuffs around the world, but never regained its staple status.
It has occasionally attracted some interest from food scientists and cooks in the modern day because of its high protein quality. However, despite being cultivated for decades in the modern world, the market remains relatively small. Most attempts to promote amaranth have simply substituted a fraction of the wheat or corn flour in common foods (this is a good review, but sadly it's paywalled) or what I lament as "hiding" it. Unfortunately, simply hiding nutritional supplements in food rarely catches on due to the increase in cost and complexity for a product that is usually, at best, as good as the original. People want their staples to be simple, and test subjects in poor countries may exaggerate their acceptance of foods to please researchers.
So I was interested and read more. I learned that amaranth starch is around 98% amylopectin. This is what sent me on the journey of replicating sweet rice confections with amaranth.
However, it was probably not going to be enough to buy just any amaranth flour, since in order to make sweet dumplings, sweet rice flour should be 100 mesh or finer. Most of the manufacturers I contacted didn't have a particle size estimate, but I eventually found Azure Standard's "unifine" ground amaranth. I was able to find data indicating that the Unifine milling produces flours where the majority of grains pass through a 14xx sieve, which apparently corresponds to 135 mesh. Thus a few nights of obsessive scrounging up old literature yielded something apparently workable.
Results
Using the unifine amaranth flour as though it were mochiko worked! This was very satisfying. As you can see in the above picture, boiling the dumpling dough as prepared according to a sweet rice recipe gave an aesthetically pleasing result. The texture of the dumplings was generally acceptable, though not perfect. Clearly, the amaranth starch is indeed amylopectin and most of the flour is in fact very fine.However, I was not entirely impressed by the quality of the flour. Unifine millers insist that their flour doesn't require sieving, and they seem to believe this despite the obvious evidence I found to the contrary:
https://postimg.cc/kVH1YJ1G
There were untouched grains and leaves in it! Unfortunately, I didn't have my own sieve, so I did the best I could with a kitchen strainer. I was afraid the dumplings would be very grainy, but it really wasn't bad. So there's something to the wacky mill, but IMHO it's also nice to not have leaves in your flour.
What was disappointing, though, was a pretty noticeable musty smell to the flour that I haven't previously found when working with whole amaranth grain. Some bloggers have claimed that amaranth flour goes off as quickly as two months, though other websites give a longer shelf life and Azure Standard had marked an expiration date in 2025.
Both traditional and modern methods of preparing ultrafine sweet rice flour usually use wet milling, as you have probably seen in one of those videos with the hammers. Unlike the high-speed "unifine" process, you could probably do this yourself. Some people claim that you can get an acceptably fine grind by blending rice wet, although I don't have a blender right now, so it'll probably be a while before I try it. Serious Eats recommends a more grueling mortar-and-pestle version, but amaranth grains are very hard, so I'm a little reluctant to try it. I've given myself blisters with the mortar before.
Anyway, there's definitely the possibility to do more with this, but I thought I'd post about this one now.
2024.02.12 16:56 ultravioletneon Week 5: Bite-Sized — Mochi
 | Playing catch-up with a few weeks of challenges! I used a common ingredient — red bean paste — between week 5’s mochi and the week 6 anpan. submitted by ultravioletneon to 52weeksofbaking [link] [comments] Mochi recipe found here. I made a small batch of 8, and found myself wishing that I had decided to make these in bulk. I’m sorry to report that I ate them too quickly for a slice shot, but these are filled with tasty sweet red bean paste! |
2024.02.05 22:08 downpourbluey How am I doing?
 | I started making bento lunches for my husband. I WFH, he recently got a gig outside the house for a couple months. Some of you have amazing skills, I don’t aspire that high but want to make them at least little cute because it’s fun. submitted by downpourbluey to Bento [link] [comments] Top row: blanched broccoli with a bit of sesame oil and TJ Umami seasoning; ginger pork (Hiroko Liston recipe), blanched snow peas with salt. Bottom row: store bought matcha daifuku mochi with red bean paste; Ritz crackers with Gruyère cheese flowers; homemade furikake onigiri (the nori looks sloppy, my only excuse is that I was sleepy). Not shown: a small whole orange. |
2023.10.29 00:30 Hayate-kun 60 most-viewed Mukbang videos on YouTube last week (2023-10-15 to 2023-10-21)
shorts #asmr credit to @cure0721](https://www.youtube.com/watch?v=UiS9_dIr_YA)
982332야식이괴물짬뽕급 매운불꼬막짬뽕 20분안에 다먹으면 천만원!! 야식이 먹방 924473HUBA후바Spicy Yeol Ramen with Soft Tofu, sausage and Kimchi Mukbang ASMR #shorts 888818More Best Ever Food Review Show$17 vs $135 Las Vegas Burger!! Biggest Gamble of My Life!! 882232문복희 Eat with BokiSUB)길거리꼬치 파티!🔥떡순튀에 소세지 치킨꼬치 매운만두 소떡소떡 순대꼬치 떡꼬치까지 떡볶이 먹방 리얼사운드 Spicy Skewers Mukbang Asmr 878550Mukbang Bersama BentBikin Es Krim🥛🍩 #asmr #mukbang #icecream #diy #videohiburan #hiburananak 877611엠뚜루마뚜루 : MBC 공식 종합 채널[#나혼자산다] 캠핑 가기 전에 먹는 아침 메뉴는 라면🤤 확신의 국물파 지효표 라면 레시피 공개🍜 | #지효 #트와이스 MBC231013방송 877445Fionatanext?makan sesuai emoji💝CR BY:@SatisfyingLips #asmr #emojichallenge#eat#request:@Pe0nuts 870732Maritv 마리티비해물순두부 찌개 좋아하는 외국인 남편의 먹방 #토론토브이로그 #torontovlog 857458MQVHandy Eating Show 🍧🎋 ASMR Eating show 👄 #candy #asmreatingshow #shortsviral #satisfyingasmr #128 844669ARE YOU HUNGRYEating only Heart Shape Food for 24 Hours 😱😱 #shorts 833929Orzgk IceboyHUHU .... i failed again everyone 🥺🥺 #iceboy #tiktok #reels #funny #mukbang #meme #trending #viral 824448ASMR UpdatesASMR Emoji Food Mukbang cre:@SunnyEATING #shorts #asmr #eating 795939양팡 YangPang헤어졌습니다.2023.09.22 22:18 TheBaddestCowEver Making mochi with rice vs without rice
As I'm looking through recipes for daifuku mochi I see a lot of recipes that just require mochiko, but I was more interested in the traditional method using sho chiku bai rice. I get the impression that the method using only mochiko is an inferior but easier method that people can do at home, where as I'm looking to use a machine and make a lot and spend days soaking rice and making my own anko etc.
submitted by TheBaddestCowEver to JapaneseFood [link] [comments]
2023.09.14 07:01 Jax1903 It's Funny How The Remake Call Fried Rice Nasi Goreng
 | submitted by Jax1903 to storyofseasons [link] [comments] |
2023.06.11 20:48 soscogaidh I guess it technically isn't baking but I made up a recipe for Biscoff mochi/daifuku (the simple microwave version) and it turned out pretty great for a first attempt imo!
 | I'm fuelled by Biscoff spread (cookie butter) as much as I am peanut butter and this is one of my proudest creations tbh. with store-bought mochi I find there's too much dough and not enough filling for my personal liking, so I purposely tried to make it less doughy and starchy and I LOVE how it turned out. Biscoff is very hard to find and expensive where I live but it's unironically been one of the biggest things that have helped with my ED, so... and yes, I also think these kind of look like cheap fried chicken balls lol submitted by soscogaidh to DessertPorn [link] [comments] |
2023.06.11 20:44 soscogaidh I guess it technically isn't baking but I made up a recipe for Biscoff mochi/daifuku (the simple microwave version) and it turned out pretty great for a first attempt imo!
 | submitted by soscogaidh to Baking [link] [comments] |
2022.08.27 02:42 celestialastra Mugwort Daifuku from Story of Seasons: Pioneers of Olive Town! I could talk about this recipe specifically but I’m happy to share that this is my 400th recipe! Cheers to more!
 | submitted by celestialastra to harvestmoon [link] [comments] |
2022.08.23 03:49 Thanos-no-Tsukai Documental Season 9 Episodes 1 & 2 Complete - With Editor Notes (EngSub)
Link to episodes 1 & 2 (.srt files) - https://pastebin.com/eGdvrWT9
-------
Patreon - https://www.patreon.com/ThanosNoTsukai (If you would like to support me. Thanks!)
-------
*Episode 1*
• Editor's Note: 1 (3:54) - Osechi Ryori is a New Years traditional "dish" that some people consider to be the most important dish of the year. The osechi ryori comes in an assortment of mini-dishes inside box(es) similar to bento boxes. The dishes symbolizes a year filled with positivity and goodness.
A couple articles about the osechi ryori:
https://www.bokksu.com/blogs/news/osechi-ryori-tasty-and-meaningful-new-years-cuisine
https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/
The sweet/candied kumquat is a dish that is sometimes served in the osechi ryori. The sweet kumquat is sticky and can be known to get stuck in your mouth.
• EN: 2 (6:52) - While pretty obvious for people who regularly watch Gaki no Tsukai, regular Japanese Manzai, or even Abbott & Costello, I'm going to add this note just in case someone is lost on these terms.
Tsukkomi & Boke - In a comedy duo, there exists a role for each of the partners.
- Tsukkomi, meaning the straight-man
- Boke, meaning the funny-man or "stupid"-man
In the case of Downtown, Matsumoto-san was the boke and Hamada-san was the tsukkomi. Though as time passed, their roles merged and interchanged.
Here's an old Manzai video of theirs:
https://www.youtube.com/watch?v=Wn8gKpGUMlk
An old Abbott & Costello bit:
https://www.youtube.com/watch?v=nZ5vspsNS1g
• EN: 3 (9:35) - "Abareru" means "To rage", "to act violently", or even "to scandal". The joke that Abareru-kun made earlier, with the "waraitoreru-kun" comment was basically him saying his name is "to laugh".
• EN: 4 (10:17) - Kuwata Masumi is a Japanese pitcher who played with the Yomiuru Giants. Abareru-kun is known to be able to do a pretty good impression of him.
• EN: 5 (12:11) - Mizuki Alisa (Arisa) is a Jp Actress, singer and model. Yuriyan is basically saying "even though I lost weight, I'm still fatter than Mizuki Alisa"
• EN: 6 (14:22) - Garou or Fatal Fury is an old-school fighting game.
Gameplay - https://www.youtube.com/watch?v=gbmewPF-vAY
-------
*Episode 2*
• Editor's Note: 1 (7:41) - The actual joke: Soshina says "This is an interesting setup" with "setup" being "dandori" in Japanese. Sunshina Ikezaki then says "dandori-chicken", to which Soshina responds "No, it's tandoori-chicken. Not dandori(setup)-chicken".
• EN: 2 (11:38) - Sea squirts are a seafood that's eaten in Asia. It has a salty/bitter taste, the texture is like cardilage, and when you chew it, it smells like the ocean.
A sea squirt preparation video/article - https://www.10000recipe.com/global/view.html?seq=6889274
• EN: 3 (12:21) - Daifuku is a sweet filled mochi. It's commonly eaten with green tea.
Recipe - https://www.justonecookbook.com/daifuku/
• EN: 4 (21:26) - Mikawa Kenichi is a Japanese singer who has a "unique" way of speaking/singing. His imitations are done somewhat frequently in Japanese comedy. I believe there was an imitation game where the Gaki members had to imitate him in the original police batsu.
The "side-smile" that Abareru-kun is doing is something that Mikawa Kenichi does as well.
Video of Mikawa Kenichi singing - https://www.youtube.com/watch?v=56IbvCudHd8
Imitation game - https://www.youtube.com/watch?v=ceFKy0ZfvfY
• EN: 5 (26:18) - Nikaku Shofukutei was a rakugo storyteller, actor, singer and tv presenter. He passed away in 2021.
Here's a song that he sang - https://www.youtube.com/watch?v=ypQxpkzOVJk
Article with picture - https://www.nippon.com/en/news/yjj2021082000926/
• EN: 6 (31:28) - Alright, so this one is going to be hit or miss for me. Seiya is using "べしゃる" (Besharu), which is slang for "must do/talk". His entire joke is based around using that term to fit into different sentences as well as using different plays on words of the term. It's pretty difficult to translate and still keep the joke intact, but I'll try my best.
Seiya is imitating Wakamoto Norio, the legendary VA. The joke is that Seiya is imitating Wakamoto doing the Suberanai Hanashi opening.
VA who did the original - https://en.wikipedia.org/wiki/Norio_Wakamoto
Seiya doing the impression - https://www.youtube.com/watch?v=0IaQkdv91EY
• EN: 7 (37:53) - He's just naming entertainers as comparisons. The joke doesn't really have any deeper meaning. He's essentially just throwing names out there.
• EN: 8 (38:40) - He's imitating Kiyoshi Nishikawa, a comedian, actor and former-politician. I forgot which Documental season it was, but there was a picture of Kiyoshi eating a piece of sushi or something with an extremely exaggerated face. I believe it was shown by Cookie.
https://en.wikipedia.org/wiki/Kiyoshi_Nishikawa
• EN: 9 (41:36) - Sakata Toshio is a Japanese comedian/businessman who is in the same generation as Kiyoshi Nishikawa. Seiya imitated him back in season 7 of Documental as well.
Picture - https://asianwiki.com/Toshio_Sakata
• EN: 10 (45:05) - The anime "Anpanman" was an extremely popular anime/cartoon book. An-pan-man literally translates to "Bean-Bun-Man".
The character - https://anpanman.fandom.com/wiki/Anpanman_(character))
A random episode - https://www.dailymotion.com/video/x70994m
• EN: 11 (47:10) - Seiya is impersonating Dokurobei (Skull-bei) from the anime Yatterman. Papaya Suzuki is a Japanese dancesinger. He's most well known for his afro and dance skills.
Video of him dancing - https://www.dailymotion.com/video/x1ttuq
Yatterman Dokurobei - https://timebokan.fandom.com/wiki/Dokurobei
• EN: 12 (47:58) - Doronjo is a villain in the anime Yatterman. As you can guess, she's perv'ed upon quite a bit in the show.
Here's the wiki which shows her picture: https://timebokan.fandom.com/wiki/Doronjo
• EN: 13 (48:23) - Unrelated to the whole Yatterman scene, Momoi Kaori is a Japanese actress
Picture/imdb - https://www.imdb.com/name/nm0597390/
• EN: 14 (50:43) - You should all be familiar with Karuta if you've been watching the previous Documental seasons. Cookie has used his version of the game for many attacks.
You basically match a lettecharacter with a phrase or picture.
How to play - https://www.youtube.com/watch?v=Sx2UqSxAPfk
submitted by Thanos-no-Tsukai to GakiNoTsukai [link] [comments]
-------
Patreon - https://www.patreon.com/ThanosNoTsukai (If you would like to support me. Thanks!)
-------
*Episode 1*
• Editor's Note: 1 (3:54) - Osechi Ryori is a New Years traditional "dish" that some people consider to be the most important dish of the year. The osechi ryori comes in an assortment of mini-dishes inside box(es) similar to bento boxes. The dishes symbolizes a year filled with positivity and goodness.
A couple articles about the osechi ryori:
https://www.bokksu.com/blogs/news/osechi-ryori-tasty-and-meaningful-new-years-cuisine
https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/
The sweet/candied kumquat is a dish that is sometimes served in the osechi ryori. The sweet kumquat is sticky and can be known to get stuck in your mouth.
• EN: 2 (6:52) - While pretty obvious for people who regularly watch Gaki no Tsukai, regular Japanese Manzai, or even Abbott & Costello, I'm going to add this note just in case someone is lost on these terms.
Tsukkomi & Boke - In a comedy duo, there exists a role for each of the partners.
- Tsukkomi, meaning the straight-man
- Boke, meaning the funny-man or "stupid"-man
In the case of Downtown, Matsumoto-san was the boke and Hamada-san was the tsukkomi. Though as time passed, their roles merged and interchanged.
Here's an old Manzai video of theirs:
https://www.youtube.com/watch?v=Wn8gKpGUMlk
An old Abbott & Costello bit:
https://www.youtube.com/watch?v=nZ5vspsNS1g
• EN: 3 (9:35) - "Abareru" means "To rage", "to act violently", or even "to scandal". The joke that Abareru-kun made earlier, with the "waraitoreru-kun" comment was basically him saying his name is "to laugh".
• EN: 4 (10:17) - Kuwata Masumi is a Japanese pitcher who played with the Yomiuru Giants. Abareru-kun is known to be able to do a pretty good impression of him.
• EN: 5 (12:11) - Mizuki Alisa (Arisa) is a Jp Actress, singer and model. Yuriyan is basically saying "even though I lost weight, I'm still fatter than Mizuki Alisa"
• EN: 6 (14:22) - Garou or Fatal Fury is an old-school fighting game.
Gameplay - https://www.youtube.com/watch?v=gbmewPF-vAY
-------
*Episode 2*
• Editor's Note: 1 (7:41) - The actual joke: Soshina says "This is an interesting setup" with "setup" being "dandori" in Japanese. Sunshina Ikezaki then says "dandori-chicken", to which Soshina responds "No, it's tandoori-chicken. Not dandori(setup)-chicken".
• EN: 2 (11:38) - Sea squirts are a seafood that's eaten in Asia. It has a salty/bitter taste, the texture is like cardilage, and when you chew it, it smells like the ocean.
A sea squirt preparation video/article - https://www.10000recipe.com/global/view.html?seq=6889274
• EN: 3 (12:21) - Daifuku is a sweet filled mochi. It's commonly eaten with green tea.
Recipe - https://www.justonecookbook.com/daifuku/
• EN: 4 (21:26) - Mikawa Kenichi is a Japanese singer who has a "unique" way of speaking/singing. His imitations are done somewhat frequently in Japanese comedy. I believe there was an imitation game where the Gaki members had to imitate him in the original police batsu.
The "side-smile" that Abareru-kun is doing is something that Mikawa Kenichi does as well.
Video of Mikawa Kenichi singing - https://www.youtube.com/watch?v=56IbvCudHd8
Imitation game - https://www.youtube.com/watch?v=ceFKy0ZfvfY
• EN: 5 (26:18) - Nikaku Shofukutei was a rakugo storyteller, actor, singer and tv presenter. He passed away in 2021.
Here's a song that he sang - https://www.youtube.com/watch?v=ypQxpkzOVJk
Article with picture - https://www.nippon.com/en/news/yjj2021082000926/
• EN: 6 (31:28) - Alright, so this one is going to be hit or miss for me. Seiya is using "べしゃる" (Besharu), which is slang for "must do/talk". His entire joke is based around using that term to fit into different sentences as well as using different plays on words of the term. It's pretty difficult to translate and still keep the joke intact, but I'll try my best.
Seiya is imitating Wakamoto Norio, the legendary VA. The joke is that Seiya is imitating Wakamoto doing the Suberanai Hanashi opening.
VA who did the original - https://en.wikipedia.org/wiki/Norio_Wakamoto
Seiya doing the impression - https://www.youtube.com/watch?v=0IaQkdv91EY
• EN: 7 (37:53) - He's just naming entertainers as comparisons. The joke doesn't really have any deeper meaning. He's essentially just throwing names out there.
• EN: 8 (38:40) - He's imitating Kiyoshi Nishikawa, a comedian, actor and former-politician. I forgot which Documental season it was, but there was a picture of Kiyoshi eating a piece of sushi or something with an extremely exaggerated face. I believe it was shown by Cookie.
https://en.wikipedia.org/wiki/Kiyoshi_Nishikawa
• EN: 9 (41:36) - Sakata Toshio is a Japanese comedian/businessman who is in the same generation as Kiyoshi Nishikawa. Seiya imitated him back in season 7 of Documental as well.
Picture - https://asianwiki.com/Toshio_Sakata
• EN: 10 (45:05) - The anime "Anpanman" was an extremely popular anime/cartoon book. An-pan-man literally translates to "Bean-Bun-Man".
The character - https://anpanman.fandom.com/wiki/Anpanman_(character))
A random episode - https://www.dailymotion.com/video/x70994m
• EN: 11 (47:10) - Seiya is impersonating Dokurobei (Skull-bei) from the anime Yatterman. Papaya Suzuki is a Japanese dancesinger. He's most well known for his afro and dance skills.
Video of him dancing - https://www.dailymotion.com/video/x1ttuq
Yatterman Dokurobei - https://timebokan.fandom.com/wiki/Dokurobei
• EN: 12 (47:58) - Doronjo is a villain in the anime Yatterman. As you can guess, she's perv'ed upon quite a bit in the show.
Here's the wiki which shows her picture: https://timebokan.fandom.com/wiki/Doronjo
• EN: 13 (48:23) - Unrelated to the whole Yatterman scene, Momoi Kaori is a Japanese actress
Picture/imdb - https://www.imdb.com/name/nm0597390/
• EN: 14 (50:43) - You should all be familiar with Karuta if you've been watching the previous Documental seasons. Cookie has used his version of the game for many attacks.
You basically match a lettecharacter with a phrase or picture.
How to play - https://www.youtube.com/watch?v=Sx2UqSxAPfk
2021.07.02 19:18 frogodil3 What do you guys do with sweetened red bean paste?
I bought some sweetened red bean paste to make daifuku. After making it, I now have about 12oz left. What should I do with it? (Doesn't have to be just Japanese recipes, I'm open to anything)
submitted by frogodil3 to JapaneseFood [link] [comments]
2021.05.04 05:55 Lemon_Practical Looking For Light Mochi Recipes
I've been interested in learning how to make Daifuku Mochi, but I'm looking for a recipe that is as sugacalorie light as possible. If anyone has any recipes they are willing to share, I would really appreciate it. Thank you so much!
submitted by Lemon_Practical to JapaneseFood [link] [comments]
2021.01.01 20:11 CommanderTalim [profanity ahead] The Nemeses, a New Year's special (fan fic by N.S.K.) I was kinda sleep-deprived while writing it but I tried my best. Enjoy! and Happy New Year everyone!!! Translations at the end :3
The Nemeses
A Dragon Raja fan fiction by N.S.K.[Chapter list here]
New Year's special
The shop is closed for the day, while Irina, Herzog, and Bondarev prepare for the shop’s second annual New Year’s Eve celebration. Herzog is preparing the food while Bondarev is trying to figure out a new alcohol mixture. It’s unusually hot in the shop so, Irina rushes to the window in the kitchen.
“It’s really hot in here, lets crack open a window,” Irina says. She undoes the window’s lock and opens it. Only warm air flows through. “Dang, it’s usually cold around this time.”
“I blame global warming!” Herzog remarks from by the stove. “If the Light King was around, this would have never happened.”
“Don’t you start!” Irina scolds as she waves a finger at him.
“At least there’s some kind of breeze coming through,” Bondarev says as he digs in the fridge for ingredients.
“Hmm what’s that sound?” Irina asks, curious about a machine-like humming coming from outside. “It sounds like there’s a fan out there.”
“A fan?” Bondarev abruptly shifts his head backward in disbelief. “I guess Jack Frost is on a budget this year,” he says as he shrugs his shoulders.
“So, let’s talk about New Year’s resolutions, guys,” Irina says rushing to the green chalk board in the front of the shop.
“Why?” Herzog inquires. He gently places the salmon kombu rolls in the pot and rushes out to the front of the shop where Irina is.
“I just want to write all of our resolutions on the board. I thought it would be a neat idea that could maybe inspire guests.” Harry and Junjie are now entering the shop with all the last-minute groceries.
“That sounds like a lovely idea” Harry says.
“Count me in, Riri,” Junjie says cheerfully.
“Oh fine,” Herzog gruffly says. “My new year resolution is to become the most powerful man in the world. My plan is foolproof.” Irina writes it on the chalkboard using white chalk. Bondarev runs to her side.
“Me next!” he eagerly declares.
“One minute,” Irina says. “I want to do mine first.” She writes out (p+l) and (a+n) next to each other. Then she starts to write out, pa+pn+1a…
“What are you doing?” Bondarev asks. Irina smiles innocently at him.
“My new year resolution is to foil Herzog’s plan,” she says enthusiastically. Bondarev looks down at her with a big smile and gently squishes her cheeks.
“You are too precious for this world,” Bondarev babbles lovingly. “Speaking of math, I got a good joke. Where can you go to practice math on New Year’s Eve?”
“I love these kinds of jokes!” Harry shouts enthusiastically while helping Junjie pack the groceries away. “Tell us the answer.”
“Times Square!” Bondarev exclaims. Harry and Bondarev are the only ones laughing, while Herzog comes around and upwardly smacks Bondarev on the back of his head, catching him by surprise.
“That was a terrible joke,” Herzog says while Bondarev rubs his head. “We don’t do dad jokes around here.” Herzog takes a seat at one of the tables and is joined by Junjie and Harry who brings tea and cups.
“I think it’s more like an uncle joke,” Junjie interrupts as he pours tea for him and Harry. “Around Christmas time, I’d visit Tokyo to eat ramen. The ramen chef, Koshi, who was like a weird uncle to me, would make those jokes all the time.”
“I’m pretty sure it’s supposed to be a dad joke,” Harry confirms. “I hear dads are always compelled to tell these jokes around their children. You sure that ramen chef wasn’t your father?” Harry stares at Junjie suspiciously. Before Junjie can answer, Irina jumps in to distract Harry from discovering Junjie’s true identity.
“To each their own!” Irina exclaims. “What is your resolution, Junjie?”
“Aw come on, I was next,” Bondarev groans. He crosses his arms and stares intently at Junjie.
“To confess love to the girl I like,” Junjie replies shyly.
“Oh, you have a crush?” Irina asks with a smile.
“Yeah, but I can’t tell you who it is,” Junjie says eyes planted on Irina as she writes on the chalk board. He starts to blush.
“Come on tell me,” she persists.
“I can’t tell you because…um…there are too many people around. Someone in this room knows her.” Junjie starts to fidget with his thumbs and he stares at the table, trying his best to avoid eye contact with everyone.
“Alright then, keep your secrets” Irina says. Junjie exhales in relief. Irina dramatically turns to Bondarev. “Okay, your turn uncle weirdo,” she giggles.
“I’m also on a quest of love,” Bondarev says as he pulses his eyebrows up and down repeatedly. He leans against the counter and places a hand under his chin. “It all started when…”
“Just get on with it lustmolch,” Herzog yells as he folds his arms angrily. “We haven’t got all day.”
“Shut up, svoloch’!” Bondarev exclaims. He rests his hands on his hips as he squints his eyes at Herzog.
“Arsch mit ohren!” Herzog hollers, jumping up from his seat.
“Poshyol ty, old man,” Bondarev roars. Junjie and Harry laugh awkwardly and Irina joins in.
“Listening to you guys argue in two different languages never gets old,” she snickers. “So, what’s your resolution?” Irina looks Bondarev. Harry quickly takes a sip of tea.
“I want to adopt,” Bondarev replies. Harry spits out his tea, spewing it all over Junjie.
“Yeah because that worked out so well the first time,” Harry mutters sarcastically. He hands a bundle of napkins to Junjie so that he can dry himself. Harry mouths I’m sorry to him.
“But I’m ready now,” Bondarev replies.
“You destroyed an orphanage,” Harry says. “You would be the worst parent. Of all time.”
“Not my fault…somebody was about to turn those kids into monsters.” Bondarev crosses his arms and purses his lips. “You got a better resolution?”
“To get a new job. You two felons are driving me nuts.” Harry shakes his head.
“Come on, we’re not that bad,” Herzog says drawly.
Harry chuckles. “While I was in the shower, Bondarev took my clothes and my towel, leaving me to exit the bathroom naked and cold.”
“It’s was just a prank,” Bondarev scoffs. Harry rolls his eyes.
“A prank that made me catch a cold.”
“What did Herzog do?” Irina asks.
“He invited me to have a drink with him.” Harry smiles at her.
“That doesn’t sound so bad,” Junjie joins.
“Well I thought I was getting plain vodka…but he thought he should surprise me with concentrated apple-cider vinegar with vodka,” Harry replies. Irina and Junjie wince at the thought. “There was hardly any alcohol in it at all. I should have known that Herzog would never share his vodka.”
Irina chuckles but then stops to sniff the air. “Is something burning?” she asks.
“Scheisse! The kombu!” Herzog shouts as he dashes to the kitchen. Everyone runs after him and watches as he uncovers the pot to reveal the burnt kelp rolls.
“How do you burn something that’s supposed to be steamed?” Irina shakes her fist.
“You said to boil it for an hour,” Herzog says.
“I told you to simmer it for an hour. Medium heat not volcano heat!” Irina places a hand over her lips and starts to cry. She looks over at the bean paste. “You overcooked the bean paste too?”. “I have to make the New Year Mochi soup and pounded burdock root now…and we wasted so much time, we don’t have any appetizers or desert. The night will be ruined.”
“I’m sorry, my child,” Herzog says. He looks away realizing he messed up.
“I’d love to help any way I can,” Junjie says. Instead of appetizers, we can do a salad. We got some daikon radishes and carrots. We can totally make namasu in just a few minutes.”
“Sounds good, Jiji!” Irina replies hopefully. “Let’s get started then.” She gently dries her tears.
“I don’t have much experience in the kitchen, but I can help with ingredient prep and cleanup!” Harry says.
“Do the desserts have to be of Japanese origin?” Herzog asks.
“It’s preferred, yes,” Irina says while she starts to cut up the carrots. “It’s best to stay in theme, but…I’m desperate right now, so if you can whip up something tasty that can serve the 200 people that plan to come tonight, I’d greatly appreciate it.” Herzog takes Irina’s hands and gently grasps them in his.
“I won’t disappoint you this time. I’ll make a Zwetschgenkuchen.”
“A whut?” Irina asks, eyes wide.
“Zwetsch..ge...a scrumptious plum cake. I should be able to prepare it into bite sized pieces.”
“Okay, don’t let me down,” Irina says warmly.
Bondarev jumps up, “Ooh! Maybe I can make some chocolate!”
“You can make chocolate?” Irina asks. Her eyes open wide and she takes a step back.
“Of course…did you think I just pulled all those chocolate bars out of my a**?” Bondarev replies.
Irina shudders. “Eep! I did not need that image in my mind.”
“I brought the flour for mochi,” Junjie says. “We can make chocolate daifuku.”
“Yesss,” Bondarev confirms eagerly. “And I can make another appetizer. Some mushrooms in a sour cream sauce.” He rubs his hands together grinning widely.
“Sounds like it will pair well with the alcohol you’re making.” Irina says.
“I found a good cocktail recipe online.”
“Yeah, he used the gyoogil thing,” Herzog says as he mixes the cake batter and Harry cuts up the plums.
“Whats a gyoogil?” Irina inquires. She finishes the carrots and daikon and mixes them in a bowl.
“Never mind him,” Bondarev replies. He washes the mushrooms and throw them into the pan on the stove. “He struggles with computers. Anyways, the recipe is called the ‘love potion vodka’. If I get the recipe right, I think it will make all the women to fall in love with me.” Bondarev winks at Irina. She rolls her eyes.
“Bonbon,” Irina croons. She smiles warmly at him and gets close to his face, staring into his eyes. She gently caresses his chin with her thumb. Bondarev welcomes her gaze and chuckles.
“Oh boy, is this happening right now?” Harry asks nervously.
“Getting a little too close for comfort,” Junjie mumbles to himself. Irina smiles wickedly at Bondarev.
“I don’t think even a love potion can help YOU get a girlfriend,” Irina smugly says. Bondarev clutches his chest and pretends to fall backwards.
“Ouch! That really hurts, Irina!” Bondarev cries. Herzog comes running to him with a big bag of ice and tries to hand it to him.
“Why are you giving this to me, old man?” Bondarev asks.
“Because that was a sick burn,” Herzog replies as he high fives Irina. “I’ve never been so proud of you,” he says smiling warmly at her. Junjie and Harry sigh in relief.
Within a few hours, the food is finally done, and the guests and their families arrive on time. The celebration begins. Bondarev collects their money for the event, and the others carry the dishes to all the tables that they set up outside. From the smiles on the guests’ faces, Irina can tell that they are enjoying the food. Irina runs into the kitchen.
“It’s a success, guys!” she squeals happily as she runs to her friends. “Thank you so much for your help.” She hugs each of them.
“Anything for my best friend,” Junjie says as he hugs her tightly.
“Anytime,” Harry says while he pats her on the back.
“No one fell in love with me yet, but I’m happy if you’re happy,” Bondarev says as he gently pats her on the head. Irina hugs Herzog last.
“Did I do okay?” he asks as he adjusts his monocle.
“You helped save the day…even though you almost ruined it first,” Irina chuckles. She hugs him. “Thank you.” Bondarev starts to pour the pink vodka drink he made, for everyone into wine glasses.
“It’s 20 seconds until the new year arrives,” Bondarev says. “And you guys haven’t tried my concoction yet.” He hands everyone their glasses.
“Let’s do a toast,” Irina says. “To new friendships!”
“And teamwork!” Harry says.
“And love!” Bondarev adds.
“To a new beginning,” Herzog softly says.
“To a new beginning!” Everyone else repeats. The countdown stops and everyone shouts Happy New Year! in unison. They clink their glasses together and sip their love potion vodka, hoping that the new year will be slightly less chaotic.
Translations (from my research. I'm sorry if anything is incorrect ):
Lustmolch [Ger] \ sex maniac/womanizer)
Svoloch [Rus] \ bastard)
Arsch mit Ohren [Ger] \ arse with ears [idiot])
Poshyol ty [Rus] \ f*** you)
Scheisse [Ger] \ shit)
Source
2020.09.25 19:04 Own_Experience_2948 Daifuku🍓
Hello everyone. I am starting to do daifuku. I have studied many web sites. Now, I would like to ask everyone for the recipe for making Daifuku flour, what flour should I add besides glutinous rice flour? For a better taste
submitted by Own_Experience_2948 to Cooking [link] [comments]
2020.09.22 09:47 straightupeats The Magic of Mochi - A brief science lesson & recipe
Mochi is a classic Asian food made by pounding cooked rice into a paste. The origins of this food date back to pre-recorded history making it difficult to actually learn how this food came to be. However, the importance of this food cannot be understated.
I'll be speaking from the Japanese background on this food, as that is what I'm most knowledgeable with. It seems that the knowledge of mochi-making came to Japan, originally from China. Again, because of its ancient history, it's hard to know how exactly it came to be a part of the Japanese diet. However, the food has served, not only as an important food source, but as an important symbol of Japanese religion.
The magic of mochi comes in the type of rice used: glutinous rice. Glutinous rice originally developed as a mutated strain of regular rice, which was later cultivated. If you've ever held a piece of fresh mochi, you will notice that it has an extreme elasticity, similar to melted cheese. It also has a unique bounce and chewy texture when eaten.
This elasticity and texture comes from the starch makeup of the actual rice. Glutinous rice is high in one component of starch called amylopectin. This part of starch determines how stretchy and chewy the rice is. Regular rice is high in another type of starch component called amylose. This affects the "brittle" texture of rice. Amylose is the reason why some types of rice, like wild rice, have a firmer bite than a softer, chewier rice like Japanese rice.
Although mochi is one of the oldest foods in Japanese history, it still undergoes evolutions in how it's served. For the longest time, mochi would often be served with red bean paste inside. Other countries like China have a variation on this type of mochi as well. However, when one thought of "Japanese sweets", it was almost-always mochi filled with red bean paste.
However, in the late 80s, an adventurous soul decided to slice a red bean mochi in half and stuff a strawberry inside. At first, this was met with derision and was seen as "trying to improve something that was already perfect". But the strange, new fruit-filled mochi turned out to be a huge hit. Soon, mochi shops around the nation began to put strawberries into their red bean mochis.
These days, you can find a wide variety of fruit being added into mochi, from the classic strawberry, to grape, to even more interesting choices like chunks of watermelon and a whole mandarin orange. Fruit and mochi is so popular that it is now a widely accepted part of Japanese traditional sweets, and even the most traditional of Japanese confectioners sell a variety of fruit-filled mochi.
Recipe for any of you who want to tackle this at home!
submitted by straightupeats to asianeats [link] [comments]
I'll be speaking from the Japanese background on this food, as that is what I'm most knowledgeable with. It seems that the knowledge of mochi-making came to Japan, originally from China. Again, because of its ancient history, it's hard to know how exactly it came to be a part of the Japanese diet. However, the food has served, not only as an important food source, but as an important symbol of Japanese religion.
The magic of mochi comes in the type of rice used: glutinous rice. Glutinous rice originally developed as a mutated strain of regular rice, which was later cultivated. If you've ever held a piece of fresh mochi, you will notice that it has an extreme elasticity, similar to melted cheese. It also has a unique bounce and chewy texture when eaten.
This elasticity and texture comes from the starch makeup of the actual rice. Glutinous rice is high in one component of starch called amylopectin. This part of starch determines how stretchy and chewy the rice is. Regular rice is high in another type of starch component called amylose. This affects the "brittle" texture of rice. Amylose is the reason why some types of rice, like wild rice, have a firmer bite than a softer, chewier rice like Japanese rice.
Although mochi is one of the oldest foods in Japanese history, it still undergoes evolutions in how it's served. For the longest time, mochi would often be served with red bean paste inside. Other countries like China have a variation on this type of mochi as well. However, when one thought of "Japanese sweets", it was almost-always mochi filled with red bean paste.
However, in the late 80s, an adventurous soul decided to slice a red bean mochi in half and stuff a strawberry inside. At first, this was met with derision and was seen as "trying to improve something that was already perfect". But the strange, new fruit-filled mochi turned out to be a huge hit. Soon, mochi shops around the nation began to put strawberries into their red bean mochis.
These days, you can find a wide variety of fruit being added into mochi, from the classic strawberry, to grape, to even more interesting choices like chunks of watermelon and a whole mandarin orange. Fruit and mochi is so popular that it is now a widely accepted part of Japanese traditional sweets, and even the most traditional of Japanese confectioners sell a variety of fruit-filled mochi.
Recipe for any of you who want to tackle this at home!
Fruit-filled mochi (Grape & Kiwi Daifuku)
Here's a video for those of who would like to see how it all comes together!Ingredients
- Glutinous rice 150g
- Sweet red bean paste
- Sugar 2 Tbsp
- Fruit of your choice
Instructions
- Add glutinous rice to a large bowl and add water until the rice is completely submerged. Allow to soak for 2-4 hours.
- Drain the water and add rice to a food processor or blender. At 3 tbsp of water and grind for a minute.
- Open the lid and check the consistency. It should be smooth and have the consistency of white glue. Add a teaspoon of water and continue to grind for another minute. Repeat this step until you have the correct consistency.
- Prepare a sheet of parchment paper and add it to a steam basket. Pour the mochi paste into the parchment. Steam the mochi, covered, for about 10 minutes. The mochi is finished when it turns from a milky white to a translucent white with many small holes dotting the surface.
- If you are using large or oddly shaped fruit, prepare them by using a melon baller or carefully cutting and shaping them into balls.
- Take about 10 grams of red bean paste and shape it around the fruit, covering it completely in a thin layer of bean paste.
- Carefully remove the parchment paper and mochi from the steamer. Gently scrape the mochi off of the parchment paper onto a work surface dusted with corn starch.
- Working quickly, shape the mochi into a long rectangle, then cut the mochi into 30 gram squares.
- Place the mochi onto the palm of your hand and stretch out the edges gently. Make sure that the edges are thinner than the center of the mochi.
- Place the fruit-filled bean paste ball into the center of the mochi and wrap the edges around, pinching to seal.
- Turn the mochi seal-side down and gently roll on the palm of your hand. Dip the bottom lightly into corn starch and set on a plate.
- Continue to shape the rest of the mochi. Serve immediately.
2020.07.19 05:31 Greyff [OC][NPC]Amos Darkcider, halfling chef with menu (1st draft)
Amos Darkcider
halfling male, CG, Cleric 3 (Yondalla)
Str:10, Dex:14, Con:12, Int:13, Wis:15, Cha:12, AC:15, MV:25
Animal Handling +4, Insight +4, Religion:+3, Survival +4
proficient with cook's utensils and land vehicles
Spells: Guidance, Light, Sacred Flame, Thaumaturgy; Burning Hands, Cure Wounds, Detect Magic, Detect Poison & Disease, Faerie Fire; Flaming Sphere, Prayer of Healing, Scorching Ray, Zone of Truth
Amos is a cleric of crafting, specifically cooking. At early levels, he travels the world to learn recipes and develop cooking techniques. At higher levels, he has settled into a campaign city with his pastry shop and is working on mastering the many dishes he has encountered.
Amos is very focused on his art and the joy it gives people. Throwing food away is one of his few displeasures so the day-olds are marked down by 50% and the unsolds given to an orphanage at the end of that day so that they can see some use. He is very interested in learning new techniques and recipes.
Amos will typically be able to produce one of the following when encountered out-and-about. If he's in his store, there will be 4 or 5 of the following items for sale.
Alexandertorte - a berry filling sandwiched between layers of pastry. 1sp
Bear Claws - a soft pastry drizzled with icing and nuts. 3cp
Breads - fruit or nut varieties, or zucchini bread. 1cp/slice to 4sp.
Cannoli - a fried pastry tube filled with whipped cream. Best eaten within hours. 5cp
Crepe - a soft thin pancake normally folded around a filling. Seasonal fruit, custard, or similar fillings are usually used and powdered sugar is sometimes dusted across the top. 6cp
Custards - sometimes in pies, sometimes in crepes. Milk and eggs are the primary ingredients. 2cp/cup.
Croissants - baked rolled soft bread in a crescent shape. 1cp for plain, almost always available in the early morning. The various toppings or nuts can add 2cp to 3sp.
Cryspes - fried batter topped with powdered sugar. Often has bits of fruit or nuts mixed in. Also called a funnel cake. 4cp
Cupcakes - small cakes made in cups. Often with fruit, nuts, or sugar added to top it off. 1sp
Daifuku - a mochi (pocket of baked rice dough with a filling) filled with a sweet. Typically filled with red bean paste or jelly. 1sp
Dango - rice dumplings fried on a stick shishkebob-style often topped by something sweet like anmitsu syrup. 8cp gets a skewer of three dumplings.
Fry bread - flatbread garnished with powdered sugar, spice, cheese, or other topping. 8cp to 2sp depending on the toppings.
Gaylede - figs, bread, and grapes in a sweetened almond sauce. 4cp
Gingerbrede - various shapes and sometimes iced. Sometimes given for stomach ills. 1cp to 1sp depending on size and icing.
Kachori - a pouch of dough, stuffed with either lentils or potato, then fried. Frequently available for the lunch crowd. 5cp.
Knots - shortbread pastry dough twisted into a knot shape, glazed and frequently with sprinkled nuts. 2cp.
Mathri - a flaky biscuit that lasts for days, sometimes seasoned with cumin, pickle, or a mix of spices. 7cp/
Milk Fritter - cottage cheese deep-fried. 2sp. Mostly available during festivals.
Mochi - rice-flour dumpling filled frequently with a sweet jam or jelly. 3cp.
Pasty - a meat pie with the crust folded over to make a pocket. Also just referred to as pies. Frequently sold at lunch times. Amos favors the spiced lamb pies (5cp) as he gets a deal on the main ingredient. Other varieties can vary in price from 5cp to 5sp.
Penydes - lozenges of sweet-sour candy. Sold in bags of five for 5cp.
Pretzels - Knotted bread lines baked either hard or soft, normally topped with coarse salt but also with mustard or other savoury toppings. 1sp to 4sp.
Prince-Bisket - caraway seeded shortbread cookie. Sold in threes for 5cp.
Rock Cakes - a dwarven specialty, though a number of other races find them inedible or quite tasty depending on their jaw-strength or nature. Rock Cakes are otherwise a tough biscuit that is normally soaked in tea or other fluids to moisten it enough to be eaten. 1sp.
Samosas - triangular pastry fried in oil, contains either meat or vegetables. 1sp to 5sp.
Scones - an unsweetened hard bread, often made with cheese, nuts, spices, or fruit added. 5cp to 1sp.
Suckets - candied root, fruit, or citrus peels. Used to freshen breath or get the taste of various potions out of one's mouth. 5cp for a set of three.
Tarts - a small (hand-sized) pie, frequently with a fruit filling. Fruit involved varies with seasonal availability. 9cp
Turnover - a pie with the crust folded over the fruit filling. 9cp
Waybread - a hardbread with herbs, an elven specialty that can resist going stale for weeks. 1sp
This is basically a first attempt to see if there's anything i should add or clarify on the list of items likely to be on sale. Or maybe i should include stats for a higher-level build?
submitted by Greyff to DnD [link] [comments]
halfling male, CG, Cleric 3 (Yondalla)
Str:10, Dex:14, Con:12, Int:13, Wis:15, Cha:12, AC:15, MV:25
Animal Handling +4, Insight +4, Religion:+3, Survival +4
proficient with cook's utensils and land vehicles
Spells: Guidance, Light, Sacred Flame, Thaumaturgy; Burning Hands, Cure Wounds, Detect Magic, Detect Poison & Disease, Faerie Fire; Flaming Sphere, Prayer of Healing, Scorching Ray, Zone of Truth
Amos is a cleric of crafting, specifically cooking. At early levels, he travels the world to learn recipes and develop cooking techniques. At higher levels, he has settled into a campaign city with his pastry shop and is working on mastering the many dishes he has encountered.
Amos is very focused on his art and the joy it gives people. Throwing food away is one of his few displeasures so the day-olds are marked down by 50% and the unsolds given to an orphanage at the end of that day so that they can see some use. He is very interested in learning new techniques and recipes.
Amos will typically be able to produce one of the following when encountered out-and-about. If he's in his store, there will be 4 or 5 of the following items for sale.
Alexandertorte - a berry filling sandwiched between layers of pastry. 1sp
Bear Claws - a soft pastry drizzled with icing and nuts. 3cp
Breads - fruit or nut varieties, or zucchini bread. 1cp/slice to 4sp.
Cannoli - a fried pastry tube filled with whipped cream. Best eaten within hours. 5cp
Crepe - a soft thin pancake normally folded around a filling. Seasonal fruit, custard, or similar fillings are usually used and powdered sugar is sometimes dusted across the top. 6cp
Custards - sometimes in pies, sometimes in crepes. Milk and eggs are the primary ingredients. 2cp/cup.
Croissants - baked rolled soft bread in a crescent shape. 1cp for plain, almost always available in the early morning. The various toppings or nuts can add 2cp to 3sp.
Cryspes - fried batter topped with powdered sugar. Often has bits of fruit or nuts mixed in. Also called a funnel cake. 4cp
Cupcakes - small cakes made in cups. Often with fruit, nuts, or sugar added to top it off. 1sp
Daifuku - a mochi (pocket of baked rice dough with a filling) filled with a sweet. Typically filled with red bean paste or jelly. 1sp
Dango - rice dumplings fried on a stick shishkebob-style often topped by something sweet like anmitsu syrup. 8cp gets a skewer of three dumplings.
Fry bread - flatbread garnished with powdered sugar, spice, cheese, or other topping. 8cp to 2sp depending on the toppings.
Gaylede - figs, bread, and grapes in a sweetened almond sauce. 4cp
Gingerbrede - various shapes and sometimes iced. Sometimes given for stomach ills. 1cp to 1sp depending on size and icing.
Kachori - a pouch of dough, stuffed with either lentils or potato, then fried. Frequently available for the lunch crowd. 5cp.
Knots - shortbread pastry dough twisted into a knot shape, glazed and frequently with sprinkled nuts. 2cp.
Mathri - a flaky biscuit that lasts for days, sometimes seasoned with cumin, pickle, or a mix of spices. 7cp/
Milk Fritter - cottage cheese deep-fried. 2sp. Mostly available during festivals.
Mochi - rice-flour dumpling filled frequently with a sweet jam or jelly. 3cp.
Pasty - a meat pie with the crust folded over to make a pocket. Also just referred to as pies. Frequently sold at lunch times. Amos favors the spiced lamb pies (5cp) as he gets a deal on the main ingredient. Other varieties can vary in price from 5cp to 5sp.
Penydes - lozenges of sweet-sour candy. Sold in bags of five for 5cp.
Pretzels - Knotted bread lines baked either hard or soft, normally topped with coarse salt but also with mustard or other savoury toppings. 1sp to 4sp.
Prince-Bisket - caraway seeded shortbread cookie. Sold in threes for 5cp.
Rock Cakes - a dwarven specialty, though a number of other races find them inedible or quite tasty depending on their jaw-strength or nature. Rock Cakes are otherwise a tough biscuit that is normally soaked in tea or other fluids to moisten it enough to be eaten. 1sp.
Samosas - triangular pastry fried in oil, contains either meat or vegetables. 1sp to 5sp.
Scones - an unsweetened hard bread, often made with cheese, nuts, spices, or fruit added. 5cp to 1sp.
Suckets - candied root, fruit, or citrus peels. Used to freshen breath or get the taste of various potions out of one's mouth. 5cp for a set of three.
Tarts - a small (hand-sized) pie, frequently with a fruit filling. Fruit involved varies with seasonal availability. 9cp
Turnover - a pie with the crust folded over the fruit filling. 9cp
Waybread - a hardbread with herbs, an elven specialty that can resist going stale for weeks. 1sp
This is basically a first attempt to see if there's anything i should add or clarify on the list of items likely to be on sale. Or maybe i should include stats for a higher-level build?
2020.07.19 05:26 Greyff Amos Darkcider, pastry chef/cook
Amos Darkcider
halfling male, CG, Cleric 3 (Yondalla)
Str:10, Dex:14, Con:12, Int:13, Wis:15, Cha:12, AC:15, MV:25
Animal Handling +4, Insight +4, Religion:+3, Survival +4
proficient with cook's utensils and land vehicles
Spells: Guidance, Light, Sacred Flame, Thaumaturgy; Burning Hands, Cure Wounds, Detect Magic, Detect Poison & Disease, Faerie Fire; Flaming Sphere, Prayer of Healing, Scorching Ray, Zone of Truth
Amos is a cleric of crafting, specifically cooking. At early levels, he travels the world to learn recipes and develop cooking techniques. At higher levels, he has settled into a campaign city with his pastry shop and is working on mastering the many dishes he has encountered.
Amos is very focused on his art and the joy it gives people. Throwing food away is one of his few displeasures so the day-olds are marked down by 50% and the unsolds given to an orphanage at the end of that day so that they can see some use. He is very interested in learning new techniques and recipes.
Amos will typically be able to produce one of the following when encountered out-and-about. If he's in his store, there will be 4 or 5 of the following items for sale.
Alexandertorte - a berry filling sandwiched between layers of pastry. 1sp
Bear Claws - a soft pastry drizzled with icing and nuts. 3cp
Breads - fruit or nut varieties, or zucchini bread. 1cp/slice to 4sp.
Cannoli - a fried pastry tube filled with whipped cream. Best eaten within hours. 5cp
Crepe - a soft thin pancake normally folded around a filling. Seasonal fruit, custard, or similar fillings are usually used and powdered sugar is sometimes dusted across the top. 6cp
Custards - sometimes in pies, sometimes in crepes. Milk and eggs are the primary ingredients. 2cp/cup.
Croissants - baked rolled soft bread in a crescent shape. 1cp for plain, almost always available in the early morning. The various toppings or nuts can add 2cp to 3sp.
Cryspes - fried batter topped with powdered sugar. Often has bits of fruit or nuts mixed in. Also called a funnel cake. 4cp
Cupcakes - small cakes made in cups. Often with fruit, nuts, or sugar added to top it off. 1sp
Daifuku - a mochi (pocket of baked rice dough with a filling) filled with a sweet. Typically filled with red bean paste or jelly. 1sp
Dango - rice dumplings fried on a stick shishkebob-style often topped by something sweet like anmitsu syrup. 8cp gets a skewer of three dumplings.
Fry bread - flatbread garnished with powdered sugar, spice, cheese, or other topping. 8cp to 2sp depending on the toppings.
Gaylede - figs, bread, and grapes in a sweetened almond sauce. 4cp
Gingerbrede - various shapes and sometimes iced. Sometimes given for stomach ills. 1cp to 1sp depending on size and icing.
Kachori - a pouch of dough, stuffed with either lentils or potato, then fried. Frequently available for the lunch crowd. 5cp.
Knots - shortbread pastry dough twisted into a knot shape, glazed and frequently with sprinkled nuts. 2cp.
Mathri - a flaky biscuit that lasts for days, sometimes seasoned with cumin, pickle, or a mix of spices. 7cp/
Milk Fritter - cottage cheese deep-fried. 2sp. Mostly available during festivals.
Mochi - rice-flour dumpling filled frequently with a sweet jam or jelly. 3cp.
Pasty - a meat pie with the crust folded over to make a pocket. Also just referred to as pies. Frequently sold at lunch times. Amos favors the spiced lamb pies (5cp) as he gets a deal on the main ingredient. Other varieties can vary in price from 5cp to 5sp.
Penydes - lozenges of sweet-sour candy. Sold in bags of five for 5cp.
Pretzels - Knotted bread lines baked either hard or soft, normally topped with coarse salt but also with mustard or other savory toppings. 1sp to 4sp.
Prince-Bisket - caraway seeded shortbread cookie. Sold in threes for 5cp.
Rock Cakes - a dwarven specialty, though a number of other races find them inedible or quite tasty depending on their jaw-strength or nature. Rock Cakes are otherwise a tough biscuit that is normally soaked in tea or other fluids to moisten it enough to be eaten. 1sp.
Samosas - triangular pastry fried in oil, contains either meat or vegetables. 1sp to 5sp.
Scones - an unsweetened hard bread, often made with cheese, nuts, spices, or fruit added. 5cp to 1sp.
Suckets - candied root, fruit, or citrus peels. Used to freshen breath or get the taste of various potions out of one's mouth. 5cp for a set of three.
Tarts - a small (hand-sized) pie, frequently with a fruit filling. Fruit involved varies with seasonal availability. 9cp
Turnover - a pie with the crust folded over the fruit filling. 9cp
Waybread - a hardbread with herbs, an elven specialty that can resist going stale for weeks. 1sp
submitted by Greyff to stealmyNPC [link] [comments]
halfling male, CG, Cleric 3 (Yondalla)
Str:10, Dex:14, Con:12, Int:13, Wis:15, Cha:12, AC:15, MV:25
Animal Handling +4, Insight +4, Religion:+3, Survival +4
proficient with cook's utensils and land vehicles
Spells: Guidance, Light, Sacred Flame, Thaumaturgy; Burning Hands, Cure Wounds, Detect Magic, Detect Poison & Disease, Faerie Fire; Flaming Sphere, Prayer of Healing, Scorching Ray, Zone of Truth
Amos is a cleric of crafting, specifically cooking. At early levels, he travels the world to learn recipes and develop cooking techniques. At higher levels, he has settled into a campaign city with his pastry shop and is working on mastering the many dishes he has encountered.
Amos is very focused on his art and the joy it gives people. Throwing food away is one of his few displeasures so the day-olds are marked down by 50% and the unsolds given to an orphanage at the end of that day so that they can see some use. He is very interested in learning new techniques and recipes.
Amos will typically be able to produce one of the following when encountered out-and-about. If he's in his store, there will be 4 or 5 of the following items for sale.
Alexandertorte - a berry filling sandwiched between layers of pastry. 1sp
Bear Claws - a soft pastry drizzled with icing and nuts. 3cp
Breads - fruit or nut varieties, or zucchini bread. 1cp/slice to 4sp.
Cannoli - a fried pastry tube filled with whipped cream. Best eaten within hours. 5cp
Crepe - a soft thin pancake normally folded around a filling. Seasonal fruit, custard, or similar fillings are usually used and powdered sugar is sometimes dusted across the top. 6cp
Custards - sometimes in pies, sometimes in crepes. Milk and eggs are the primary ingredients. 2cp/cup.
Croissants - baked rolled soft bread in a crescent shape. 1cp for plain, almost always available in the early morning. The various toppings or nuts can add 2cp to 3sp.
Cryspes - fried batter topped with powdered sugar. Often has bits of fruit or nuts mixed in. Also called a funnel cake. 4cp
Cupcakes - small cakes made in cups. Often with fruit, nuts, or sugar added to top it off. 1sp
Daifuku - a mochi (pocket of baked rice dough with a filling) filled with a sweet. Typically filled with red bean paste or jelly. 1sp
Dango - rice dumplings fried on a stick shishkebob-style often topped by something sweet like anmitsu syrup. 8cp gets a skewer of three dumplings.
Fry bread - flatbread garnished with powdered sugar, spice, cheese, or other topping. 8cp to 2sp depending on the toppings.
Gaylede - figs, bread, and grapes in a sweetened almond sauce. 4cp
Gingerbrede - various shapes and sometimes iced. Sometimes given for stomach ills. 1cp to 1sp depending on size and icing.
Kachori - a pouch of dough, stuffed with either lentils or potato, then fried. Frequently available for the lunch crowd. 5cp.
Knots - shortbread pastry dough twisted into a knot shape, glazed and frequently with sprinkled nuts. 2cp.
Mathri - a flaky biscuit that lasts for days, sometimes seasoned with cumin, pickle, or a mix of spices. 7cp/
Milk Fritter - cottage cheese deep-fried. 2sp. Mostly available during festivals.
Mochi - rice-flour dumpling filled frequently with a sweet jam or jelly. 3cp.
Pasty - a meat pie with the crust folded over to make a pocket. Also just referred to as pies. Frequently sold at lunch times. Amos favors the spiced lamb pies (5cp) as he gets a deal on the main ingredient. Other varieties can vary in price from 5cp to 5sp.
Penydes - lozenges of sweet-sour candy. Sold in bags of five for 5cp.
Pretzels - Knotted bread lines baked either hard or soft, normally topped with coarse salt but also with mustard or other savory toppings. 1sp to 4sp.
Prince-Bisket - caraway seeded shortbread cookie. Sold in threes for 5cp.
Rock Cakes - a dwarven specialty, though a number of other races find them inedible or quite tasty depending on their jaw-strength or nature. Rock Cakes are otherwise a tough biscuit that is normally soaked in tea or other fluids to moisten it enough to be eaten. 1sp.
Samosas - triangular pastry fried in oil, contains either meat or vegetables. 1sp to 5sp.
Scones - an unsweetened hard bread, often made with cheese, nuts, spices, or fruit added. 5cp to 1sp.
Suckets - candied root, fruit, or citrus peels. Used to freshen breath or get the taste of various potions out of one's mouth. 5cp for a set of three.
Tarts - a small (hand-sized) pie, frequently with a fruit filling. Fruit involved varies with seasonal availability. 9cp
Turnover - a pie with the crust folded over the fruit filling. 9cp
Waybread - a hardbread with herbs, an elven specialty that can resist going stale for weeks. 1sp
2020.05.07 02:00 hiyakushi 5/6- Dinner
Felix was quietly singing something to himself as he watched the dishes he was cooking. His notebook was open on a nearby counter, flipped to a section specifically for recipes he had either looked up online or recipes he had obtained from other people previously.
And as usual, the magical plates and goblets were there, just in case any camper wanted or needed them.
submitted by hiyakushi to CampHalfBloodRP [link] [comments]
Main dishes:
- Salted and grilled fish
- Fried rice
- Vegetable tempura
- Teriyaki Beef
- Orange Chicken
- Vegetable stir-fry
Desserts:
- Blueberry pie
- Chocolate chip meringue cookies
- Strawberry mochi
- Custard pudding
- Banana lumpia (OOC: Just ignore all the brown sugar I put there LMAO)
Drinks:
- Apple cider
- Tea
- Coffee
- Sodas
And as usual, the magical plates and goblets were there, just in case any camper wanted or needed them.
2020.04.19 06:18 chippedreed How can I figure out what ingredients to use to make shiro-an banana flavored without compromising texture?
Hello, I’m pretty new to experimenting with food and food science and I wanted to replicate a daifuku I saw that had “banana bean paste” according to google translate. I’m not really sure how to approach experimenting with recipes though; if I add mashed banana to the paste it will get watery. Do I simply cook the water out to make it reach its original consistency? What other ingredients can I use to help this? Sorry if this question is too general, I really can’t find any fruit flavored bean paste of any kind on google so I thought I’d ask you guys!
submitted by chippedreed to AskCulinary [link] [comments]
2020.03.18 13:58 violenciawolf Buffet Maths
Does anyone know how the math relating to the income generated from the buffet works? I tried counting from the first recipe (Strawberry Daifuku) where I multiplied the income/hr x 12 and did the same with the rest adding it on as I go and my results tell me that we should be earning way more money.. P.S : I'm terrible at math and I could be doing it wrong so feel free to call me out.
submitted by violenciawolf to AnimalRestaurant [link] [comments]
2019.11.01 13:37 Hayate-kun YouTube 30 most-viewed ASMR videos published last week (2019-10-18 to 2019-10-25) [Discussion]
Curated list (please scroll down for the full list)
(no eating, slime, kinetic sand, magnetic balls, soap carving, or noisy reaction/comedy)Unedited list
30 fresh YouTube channels or the new filtered edition.2019.10.22 03:21 HopOnTheHype The Revolutionary Army Are Weak, But Their Message Inspires
So now that we have a pretty distinct idea about how powerful the revolutionaries are, they don't seem all that powerful. They don't compare to a yonkou crew by any stretch of the imagination, and I don't expect Dragon to be anything more than one hit by Kaidou tbh. First let's go over what I view is the order:
Dragon > Sabo > Kuma > Ivankov > 4 directional commanders > or = Inazuma > Hack > Koala > Rest
While I do believe that Dragon potentially has the Uranus, which would augment his power, I don't think that Dragon is anywhere near Yonkou leveled, maybe closer to someone like pre timeskip Marco. The revolutionaries however are the most outwardly hostile towards the world government as a direct "I want to destroy you", and their message spreads across the world, they aren't really a trash irrelevant group power wise, bkut they are undercover and running around for good reason. They'd be trashed if they went openly against the world government or even the marines, even with Uranus in hand.
submitted by HopOnTheHype to OnePiece [link] [comments]
Dragon > Sabo > Kuma > Ivankov > 4 directional commanders > or = Inazuma > Hack > Koala > Rest
- Mera Mera no Mi Sabo (freshly having it) is probably not all that much stronger than pre timeskip Ace tbh, if at all, but getting it, he is stronger.
- Kuma looked stronger pre timeskip, but so did pacifista. Clearly he is stronger than Pacifista, but Kuma doesn't seem beyond the reach of raid suit Sanji rn, I would compare him more to someone like Oven and Daifuku, over top commander leveled of a yonkou. So he's either around Zoro or Sanji leveled. (who honestly I view as both weaker than base Luffy even pre future sight)
- Ivankov by merit of her training of Sanji, was surpassed by Sanji (to get the last recipe) near the end of their training, and that is before the timeskip ended Sanji, no raid suit or anything included.
- The 4 directional commanders feel more like they could be franky/robin/brook leveled tbh, based on their devil fruits and showings.
- Inazuma was stronger than Luffy pre timeskip, but not by a large margin, maybe she can hang with a pacifista, who knows.
- Hack is pretty featless, he is anywhere from maybe pre timeskip luffy leveled down to weaker than arlong pre timeskip when luffy fought him.
- Koala is elite fodder.
While I do believe that Dragon potentially has the Uranus, which would augment his power, I don't think that Dragon is anywhere near Yonkou leveled, maybe closer to someone like pre timeskip Marco. The revolutionaries however are the most outwardly hostile towards the world government as a direct "I want to destroy you", and their message spreads across the world, they aren't really a trash irrelevant group power wise, bkut they are undercover and running around for good reason. They'd be trashed if they went openly against the world government or even the marines, even with Uranus in hand.