Food Stuff - Tumblr Posts

Recently the smell of literally any food has been screwing with me, making me feel sick ‘n stuff. I still eat it because I know I should, but like, why is this happening? 😭

what if i told you that a lot of “Americanized” versions of foods were actually the product of immigrant experiences and are not “bastardized versions”

The 14 Fake Olive Oil Companies Are Revealed Now – Avoid These Brands

Supposedly, even 70% of olive oil in the USA markets is fake, cut with cheap bad oils like sunflower and canola. This item is supposed to be healthy, but this is now corrupted. It was found that even 7 of the biggest olive oil makers in USA, mix their items with cheap oils to get more profits. This is like the 2008 practice in Italy when 400 police officers were involved in the breakdown known as operation Golden Oil. This meant seizure for 85 oil farms that mixed some percentage chlorophyll with sunflower and canola to the olive oil. The oil was mixed, colored, perfumed and flavored too, and these things made the Australian government investigate their own oils. The results were awful. After that, not one brand named extra virgin olive oil got the 2012 certificate of approval.

This scam made the California University study 124 imported oils and found that over 70% of samples failed the tests.

These failed:

Mezzetta

Carapelli

Pompeian

Primadonna

Mazola

Sasso

Colavita

Star

Antica Badia

Whole Foods

Safeway

Felippo Berio

Coricelli

Bertolli

These brands passed:

Corto olive

Lucero

McEvoy Ranch Organic

Omaggio

California Olive Branch

Bariani Olive oil

Lucini

Ottavio

Olea Estates

Cobram Estate

Kirkland Organic

Also, test the olive oil yourself at home. Put the bottle out when cold, or in the fridge for 30 min. if it gets solid, it is pure and has monounsaturated fats.

Raspberry Swirl Pancakes

by Chocolates & Chai

The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.

Lemon themed dividers

Luckily I don’t have food allergies, but there are a lot of food restrictions in my immediate surroundings and family. And, it’s not that hard to accommodate them. I cut down on the salt in the main dish, and if I want more i season my individual portion at the table. There are several very tasty gluten free snacks out there, and no I’m not kidding or joking.

It’s not a personal slight, and the world does not revolve around you. Let the person with allergies and food restrictions eat food that won’t kill them or make them wish they were dead.

"pick at what you can"? wendy do you know what an allergy is. do you know what happens if somebody with an allergy eats something that's been next to something they're allergic to. are you trying to kill your guests wendy

why would you invite them to a dinner party if you don't want to feed them. ask them about their allergies when you invite them, obvs they shouldn't be surprising you with them, but dear god, what a mindset. don't tell someone you're deathly allergic to what they cooked, just sit there and don't eat it, because that's better? because they won't think you hate it? what the fuck, wendy

hey, don't cry. one cup heavy whipping cream, two tablespoons granulated sugar, three tablespoons cocoa powder and whisk until stiff peaks form for three ingredient chocolate mousse, okay?

Just a little concoction my brother slapped together for lunch

Tis a piece of bologna topped with chocolate chia pudding and crumbled up chocolate chip muffin

He wouldn't let me take a pic of it unless he got to shoot me with his ball gun

Sacrifices were made

Or when you eat gummies bears and you miss it just enough that your teeth scrape together. Fuck that feeling 🤮🤮🤮

This is something people with sensory issues will have Keen Opinions on, but everyone is welcome. If you vote maybe give it a reblog too so it gets around! Feel free to explain why your vote is obviously the worst in the tags!