Pound tubers (roots) of wild plants that grow in water (sedges or club- or bull-rushes) to a dry pulp
Mix together with water to make a batter or dough
Bake on hot stones around a fire.
The people living in the area at the time were hunter gatherers.
(…)
This happened before the advent of farming, when people started growing cereal crops and keeping animals. (…)
Our ancestors may have used the bread as a wrap for roasted meat.
Thus, as well as being the oldest bread, it may also have been the
oldest sandwich. “This is the earliest evidence we have for what
we could really call a cuisine, in that it’s a mixed food product,” Prof Dorian Fuller of University College London told BBC News. “They’ve got flatbreads, and they’ve got roasted gazelle and so forth, and that’s something they are then using to make a meal.“”
I wonder what the tubers did – I would guess they add flavor and possibly some elasticity? Mainly I wonder because while the crumbs apparently clearly indicate flatbread, I know that one way to grow wild yeast is to let mashed potatoes sit out for a while. So I wonder if the tubers aren’t some kind of cross-pollination with someone who had semi-leavened bread.
Gastropod had a podcast a while back about mustard which indicated that very early people were combining foods and flavors in a very chef-like fashion, so I think it’s good to remember that hunter-gatherers weren’t just eating food, they were intentionally cooking food and doing culinary experiments!
“Ridiculously easy buttermilk biscuits!” You click the link. It’s a novella about finding inner peace in suburbia. You never knew you were disturbed till now.
“Ridiculously easy green beans!” You click the link, there are twelve ingredients. None of them are green beans.
“Ridiculously easy salted pistachio caramel latte coffee cake in three easy steps!” You click the link. There are twelve steps.
“Ridiculously easy marshmallow fondant!“ You click the link. It’s another novella about suburbia, this time about the dangers of feeding chemicals to your children. You wonder when you acquired these children and worry about their eyes. They are too bright, too happy, too shining…
“Ridiculously easy evaporated milk custard!*” *Must own own cow.
“Ridiculously easy shortcake in 12 steps!” You click the link. There are no steps.
“Ridiculously easy, easy to make, easy in three minutes, easy!” It doesn’t tell you what you’re making but you’re pretty certain it shouldn’t be hissing.
“Ridiculously easy,” the article reads, “easy, it’s so easy, easy” you hear laughing. Your face hurts why does your face hurt?
“It’s so easy,” you tell you friends, your smile is not your own. You can feel your teeth growing, “so easy, you’ll hardly feel a thing!”
Once upon a time I worked in this little burger/coffee/ice cream shop and a lady came in one winter and asked if we had a caramel apple drink and we were like ‘well we have cider’ and she was like ‘no I don’t remember what it’s called but this place made a drink that was chai tea, apple cider, and caramel’ and Breezy offered to try and make something for her but she changed her mind and left so Breezy and I were like ‘alright let’s try this’ because we had chai tea, instant cider mix, a shit ton of caramel, instant hot water from the espresso and too much free time.
And let me tell you it was delightful. It tastes like watching the leaves changing color and dancing in the wind. It tastes like picking out pumpkins and gourds and fresh apples at the farm up north. It tastes like witches and freedom.
I make it every year now and this year I walked in the house on the morning of October first with all the ingredients and shouted ‘FALL DRINK’ and my roommates were like ‘????’ so I made them Fall Drink and now every time they get home from work they’re like ‘Fall Drink pls?????’
Anyway I remember literally nothing else about that woman but I’m very grateful to her.
God I was at that restaurant in Annapolis yesterday that serves those 4 lbs milkshakes and these two dudes were just finishing one together and people were asking them for tips and they were like “you have to get like mint chocolate chip or something because if there’s no texture it gets too boring to finish” and all I could keep thinking was that it can only be a matter of time before some god wipes this town off the map and we will have earned it with our disgusting hubris
Everyone who has ever finished one of these will have it weighed against a feather when they die
Doable? Maybe
Listen. After the Burger Incident of 2016 I’ve learned to accept my fragile mortality and live within the boundaries set for humanity by the Universe.
I’m a little nervous but my curiosity is overwhelming~ what, pray tell, is the Burger incident of 2016?
In 2016 the day Pokémon Go came out I worked up a big appetite with my friends and we went to Steak ‘n Shake and I decided that none of the burgers looked big enough which…..I don’t know if I thought the photos on the menu were actual size I don’t know what was going on but
I asked the server for the biggest one they had and she said “that’s the 7×7, it’s not on the menu…you don’t want that”
And immediately my friends knew I was fucked because I felt challenged which I blame on my middle child syndrome and also on that I am by birth just an idiot so I ordered it without knowing competitive food bloggers write entire articles about this thing.
I sort of knew I was in trouble when the cook came to see who’d ordered it but I wasn’t backing down and in the end I ate all 1300 calories and THEN the fries and ALSO my shake and I had to go to my friend’s and take a three hour nap and when I woke up I was so fucked up that I just started eating leaves straight off her mint plant because antacids weren’t going to cut it.
Then I complained for like two days and Ultimately I learned absolutely nothing.
See I don’t even have Middle Child Syndrome and I Feel like I’ve Been Issued A Challenge. There’s even a Steak ‘n’ Shake nearby.
I was at our local bakery recently and came across a loaf of bread quaintly branded as a “Peasant Loaf”. It was selling for over $6—the irony of this was not lost on me.
In retaliation I have decided to post what I actually think of as a peasant loaf, but with the luxury of finely ground modern flour which is less likely to break your teeth because actual peasant loaf bread is like chewing rocks unless you’re soaking it in soup or stew.
This is a very simple loaf, it requires no special tools and is a fairly forgiving dough for beginners to work with. Also it has the added bonus of looking like an expensive artisan loaf, but costs literal pennies to make once you invest in the basic ingredients.
So what do you need?
Ingredients:
Plain flour (or wholewheat if you prefer)
One sachet of active dry yeast.
Salt.
Water.
Tools:
Bowl
Mug
Prep and bake time total: 2 hours 45 minutes.
Yep, that’s it. You’ll notice that there’s no quantities listed up there, and that’s because you’ll be using the mug to measure everything. This helps to make sure your quantities are consistent, and means that so long as you have a mug and your ingredients, you can make bread. Heck you don’t even need a bowl, it just makes clean up easier.
Again I had Elusive Tumblr Dad help me take the photos so be warned this is going to be fairly image heavy under the cut 😀
I know I may regret asking cause I’m thinking it might be something I’ve seen before, but curiosity man curiosity. What is clotted cream?
It’s a lovely, very thick cream topping – thick enough to spread, rather than drizzle – that’s most traditionally served with scones. It can also make a nice topping for a range of desserts, and is a key component in a lot of fudge in the UK.
It’s also really hard to locate if you still pronounce “clotted” with a mid-Atlantic kind of drawled “aaahhh” sound for the short “o”. 🙂
I just don’t understand how this happened. But here’s a picture of a lemon from my backyard
WHAT THE EVERLOVING FUCK
when life gives yoǘ̻̬͓͎̣̟̩̦͢ ͪ̂̀̆҉̳̘̝̺̀l͇̬̹̞̻̥͕̥̗̒̎ͩ̋ͥ͆e͙̭̭̠̣̠̊́ͩ̂̓̀ṃ̛̍̂͛̈̏o̠̪̪ͤ͗͘n̵͉̣ͭͧ̿ͧ͛̀s̷̠͑ͬͫͦ̅͡ ̸͐ͤ͘҉̦̺M̰̹͙͇ͮ̉ͫͅȦ̻̔̅̇̑ͭ͛͋͘K̠̻̫̤̇̀ͥE͂ͪ͏̱̤͚͕ ̞͔̜̬̑ͯ͑͢ͅŞ͔̦̩̳̣̖ͮ͊ͨA͈̓͂̈́̀̀̚͘C̡̠̟͉ͪ͆̔ͤ͂ͪR̬͙͕ͪ̀͠Ĩ̵̖͚̑̊̓́F͎͕̄Iͬͧ̀̂̑ͪ͟͏̴̪̤ͅC̢̰̝͓̗͛ͬ̔̍̓́́̚̚Ḙ̶̠̰̳̩̳̊ͭͮ̇̇̚̕S̻͖̣̰̒̈͟
it’s back
Satan lemon
every villain is lemons
And finally, dear listeners, a reminder; several concerned citizens have brought to the city’s attention an irregularity surrounding this summer’s citrus harvest. City council would like to remind all enterprising fruit pickers to exercise reasonable caution when acquiring these fruits. Grasp the fruit firmly around its circumference, pull slowly but steadily to avoid damaging the tree, and under no circumstances heed its demands of you. Do not acknowledge or obey the depraved whisperings of the demon fruit.
And now: The Weather.
This kind of looks like a Buddha’s hand to me
they’re a type of Citron, a citrus closely related to lemons. I wonder if whatever causes that twistedness in Buddha’s hands is present but dormant/recessive in other citruses?
a lot of people having been messaging me about this, and honestly i had no idea that Buddha’s hands existed and it totally seems likely to me??? like honestly that seems like a really plausible explanation, especially because when we look at the demon fruit, the twisty ‘arms’ are going off in all different directions when the only place i can see a twisty arm happening on a lemon is on the top. like if the fruit is developing from the original growth point into a body then why are the offshoots developing the opposite way, from a body into a twisty thing? when in a Buddha’s hand, it totally makes sense because the twisty things are growing outward anyway.
im no pomologist but the similarities in the growth patterns really do reflect in The Demon Fruit.
The short version is that Citrus is a slutty, slutty genus of plants that can knock up pretty much any other member of the genus and uh… it’s mots recent relative as of 7 million years ago, becuase why not. Usually that makes for tasty children like tangerines and whatnot, but sometimes Weird Shit happens.
All modern citrus are descended from Mandrin oranges, Pumelos and Etrogs, the latter being closest to lemons and which looks like this:
It’s big and lumpy and mostly pith but also tasty as hell so Ye Ancient Malay Archipeligo Orchard Guy gets to breeding these for more tasty innards, presumable inventing lemonade in the process. YAMAOG also finds out that it’s REALLY easy to seriously mess with the overall appearence of the fruit of these very inbred etrogs, and starts breeding all kinds of nonsense, like Bhudda’s palms, Modern Lemons and Grapefruit.
YAMAOG also noticed that in addition to the occasional ugly inbred mule child, you can also get really strange looking fruit if the tree gets sick, is malnourished, if any part of the flower is damaged, or if the weather just sucks that year. In addition to being a Major Slut, Citrus is also a Fussy Bitch.
Looking at the Demon Fruit, my best guesses are
If you’ve had weird-shaped fruits off that tree before, you might have a very strange hybrid tree like the dachsund-pitbull one of my neighbors owns.
If it’s only the one fruit, and your tree is producing otherwise normal lemons, that particular flower or branch took some kind of damage or had a viral infection, which fucked up all the hormones and hence your lemon has gone all Ending-Of-Akira on you.
GOOD NEWS FOR BOTH SCENARIOS: unless the fruit looks like it’s actually rotting, it’s safe to eat! weird fruit shapes in lemons pretty much never makes them dangerous, just maybe a bit more tart than usual.
I have $24 to last me til Friday, what should I buy with it?
a pallet of ramen noodles
I hate ramen noodles tho
hmmmmm
bees?
Are you suggesting that I eat bees for a week
This is roughly what I make sure I have in my kitchen all the time along with rough estimates of local prices (MN). I buy a lot of things when they’re on sale and stockpile them.
instant oatmeal packets with fruit in them – $3 probably and this can be breakfast all week and maybe even a lunch or dinner too since you usually get 10 packets
bag of rice – $2-3 depending on size. 1 cup dry rice makes enough for about two meals depending on what you add in. if you get cheap rice, rinse it before cooking
canned beans – usually under $1 per can – mix the can with your rice and you have a meal. chili-spiced beans will make bean tacos. Rinse non-spiced beans before adding to anything.
Tortilla – usually around $3 but you get like 8-10 of them. Tacos, wraps, and quesadillas are all fair game here
lettuce – $2 max around here, either a head of something or bagged precut depending on preference, use as a salad or on tacos
protein other than beans of some sort – probably $5-7 for meat, $2-3 for eggs. sometimes I can get bags of frozen chicken breasts in this price range and each is usually 2 meals if I add in a bunch of veggies. fry/scramble eggs and add to any of the options.
your favorite stir fry sauce – $3ish
vegetables – $5ish. literally anything that you can 1. fry in a pan and 2. you’ll eat. fresh carrots are usually pretty cheap. get frozen if it’s cheaper and you’re strapped for cash/prep time on this part.
alternative to stir fry: pasta (~$2), fresh tomatoes (~$2), cheese (~$3).
cheese and fruit if you have extra – look if your store has loyalty cards for free that you can load coupons on for cheese there’s always one it seems like.
ahh thank you!!!
Reblogging because there’s never knowing who’ll need it.
Adding also: the single most nutritious food on earth is potatoes in their peel. Potatoes + some milk and butter = everything you need. They don’t last all that long, but they’re fairly cheap and the quickest cheat to “How do I not fuck my body up.”
(Cooked potatoes’ll last a while in the fridge. Potatoes nearing the end of their useful lives? Cook them to half-done first, figure out what to do with them later.)
Easiest baked potatoes: slice thinly but not paper-like, spread like cards, brush with oil (a silicone baking brush is totes worth the little it costs), spread salt and pepper (a little less than you think you’d like), cover with foil, stick in oven or toaster-oven at 150C for 40min. (If you have the patience, at that point click up to 180C, remove the cover and add 10-20min.) Reheats well, lasts in the fridge longer than it’ll take you to nom.
Dead-Animal-Free Whole Protein: some legumes + some grain. AKA rice and lentils, or rice and beans. (Maybe some fried onion for flavor; onion’s cheap and stays good a descent while. Fried onion makes everything taste better and keeps forever in the freezer, so frying up a bunch and keeping portions is not a half-bad idea.) (If going for the beans option – lentils are cheaper around here but fuck if I know what it’s like in your area – dump some tomato sauce and oil in; canola or soy are best health-wise, and far cheaper than olive; avoid corn.) Oh, what does instant couscous go for in your area? It keeps for fucking ever, it’s usually cheap, and it takes well to any and all added taste.
If you get to choose, black lentils taste the best and need the least soak-time (0-20min), green lentils are best for cooked stuff and red lentils are best in soups. (Red lentils + potatoes + root vegetables of choice + spices; cut into small pieces, cook, run through the blender if you wanna [stick blender’s awesome], freeze in portions.)
When possible, get instant soup mix. Get the good instant soup mix. (The kind that’s not made primarily of sugar, yeast or both. The rest is optional.) Dump 1/2tsp (or more, but start on the low end) into couscous, or chicken, or sprinkle over potatoes being stuck in the oven. Whatever. It’ll make most cooked-food-type things taste better. And again, lasts forever on the shelf.
If you can have eggs (goodness knows they’re sometimes expensive), dump some tomato sauce in a pan (tomato sauce lasts forever on the shelf), add some oil, onion/beans to cook in it, hot peppers if you wanna, then when it’s nearly ready crack an egg or two in. Hard-boiled eggs last a remarkably while in the fridge, so when eggs reach near the end of their usable lives, just hard-boil and stick in the fridge.
(Have eggs as often as you can, particularly as you have brain-shit going on. You need all the eggs, salt, and 60%-or-more chocolate you can get. Brains are made of cholesterol and salt, so folks with neuro or other brain shit need more of both. Potassium is also aces. You know what has the most potassium? Tomato paste.)
Grated cheese keeps in the freezer for ever. Grated cheese will make a lot of things taste nicer. Preserved lemon juice keeps forever in the fridge. Grated cheese + oil + lemon = instant and awesome pasta sauce that’ll liven up the weeks-old dry pasta in the fridge.
Slices bread also keeps well in the freezer. Try to have half a loaf or a loaf. Dry bread gets cut in cubes, mixed with oil and the aforementioned instant soup, stuck in oven at lowest until properly dry, then kept in an airtight jar to add to soups.
(Over-ripe tomatoes come cheaper. They get turned into soup or sauce, then frozen in portions.)
this is a very good post but why are we glossing over the fact that the alternative to ramen is bees
i have it on pretty good authority that bees are not an affordable eating alternative to ramen.
Seriously, bees are expensive
Trufax.
And speaking as someone who is also living off oatmeal, beans, and brown rice, if you need recipes, I have them!
Today I made 16 bean soup with chicken sausage and it was crazy good and I got 8 servings out of the one batch (froze half). I usually get the cheapest beans I can find, and GOYA bags of beans are usually $1-2. I soaked them overnight,rinsed them, and threw them in a gallon lidded saucepan with 2 boxes of chicken stock (also on sale for $2), two bay leaves, sauteed green pepper, onion, and celery, some garlic from a jar, about two tablespoons of dried herbs de provence,and the “fancy” bit was adding $6 bourbon and apple chicken sausages. You can actually sub veg stock for chicken and skip the sausage and make it vegan and it would still taste great.
Oh and I’ve been doing steel-cut oats. I don’t buy the name brand ones, I just pick whatever store brand/generic I can get for less than $4. They take about ½ an hour to make, but they’re super tasty and I make 2 cups
of dried oats at a time
with dried cranberries and that’s breakfast for 4 days at least.
I’ve also been making black bean soup, red beans and rice, and curried potatoes and chick peas. I got 100 quart and pint take-away containers from Amazon for $20 and they all stack neatly and are perf for one serving of whatever.
Additionally, depending on where you live, whole rotisserie chickens are something like $4-$7 and are easily 4 – 6 servings of protein and on TOP of that, if you stick the carcass in a ziplock bag and then the freezer you have excellent soup makings. Using bones in soup literally squeezes all viable vitamins and minerals out of the suckers. Soup made from lots of bones is great to keep around if you get sick, it’ll feed and sooth you relatively easily and as you get better you can add noodles. ON TOP OF THAT, a quarter to a half cup of soup broth added to a lot of dishes also adds those nutrients PLUS flavor.
Yall are clutch for this lmao cuz ima need this for about the first month after I move
Reblogging cause who knows what your followers are going through rn
I am a big believer in dry lentils (if you can find them cheap) or beans, dry or tinned. You can get a nice rich flavour by cooking them for a decent chunk of time with a stock cube (or even just in water) and whatever seasoning you’ve got. They take whatever veggies or meat you want to chuck in – fresh or frozen, cheap cuts, scraps, it doesn’t really matter. And you can cook it down to a thick consistency and serve it over rice or mash (mash a potato with the skin on for extra nutrients!). Or have it as soup, maybe with rice or pasta in, or even bread that’s going stale toasted and soaked in it. The lentil-rice combo is a staple in a lot of places because of the complete protein it provides, and because it’s so flexible.
Decepticonsensual's Armada 