Toxic mom and grandma assault me wreck my house and then steal pics on fb

cast me 35f fdh 45m em 55f and Egm 79f

Buckle up this is a long one

My fdh and I are getting married in June he is half Scottish and half Indian. He grew up in a small town in the north of Scotland where they were the only mixed race family. There was a fair bit My egm has repeatedly said that good catholic girls do not marry Arab Muslims. I have repeatedly attempted to explain to her that he is neither an Arab nor a Muslim but he is not white and that is all she needs to know. She has repeatably referred to him using terms like camel jockey and sand N-word. She has even gone so far as to ask him if he plans to blow anything up at the wedding. She raised me because my mother is a complete narcissist and my Dad was in prison.

She has even begun to quote the movie Not Without My Daughter ( women is trapped in Iraq by her muslim husband) at me. I have tried to explain that India is a democracy and that would never happen but she is not having that.

My em had almost nc with me from the age of 9 to 17 excepting a few letters. She has always hated her mum, but is now on her side because Egm is not invited my wedding for obvious reasons. She says that they have the right to attend my wedding and they will be showing up. Em says that there is nothing I can do about this so I had better start accepting it.

Em says that we need to act now to "fix" my wedding. She has tried to cancel my venue in favor of a more suitable one. By more suitable she means a church, even though neither of us are religious. She says that my decor is tacky because I have attempted to incorporate some of the more colorful elements of a traditional Indian wedding,

She says under no circumstances can I get married under a mandap ( traditional Indian 4 post canvas marquee) and I can't have people throwing the rice and herbs into the sacred fire there in. On the chopping block also are the sangeet ( traditional party before the wedding for family to get together) the basket of gifts given by fdh parents to the bride and the groom;s procession. Of course the flowers have to be roses rather than the tulip and tiger lilies I chose. I am also supposed to dis invite his brother because he quote has an os

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📰︎ r/JUSTNOMIL
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📅︎ May 03
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Indian food you've probably never heard of

So I don't know much about north Indian food so I'm not rly going to write much about it. Mooost of the mainstream food are very much north Indian like butter chicken, tikka masala etc. So I'll do this by state and hopefully it makes sense! I know FAR more about my own state than others but I'll try my best.

Disclaimer: The recipes I’ve linked are far more spicy than north Indian food. They look authentic on my first glance so be careful to reduce the amount of spice you’re adding and not follow it exactly.

Tamilnadu

You will find a TON of vegetarian recipes here. They're not meat substitutes or anything. Often they're vegetables or paneer. (side note: paneer is NOT tofu. It's like a million times better and it's obv not as healthy. You can make it pretty easily at home, here's a recipe. It takes a bit of time but not a ton of ingredients).

Then you obviously also have non vegetarian stuff. A majority of them are chicken, lamb or seafood (we have pretty strict regulations for beef so we don't have a lot of recipes but go look at Kerala for beef recipes!) I've seen some good recipes from Steffi's Recipes. (She has a YouTube channel as well but I don't think they're in English :(). She has a TON of different recipes from vegetarian, non vegetarian, breakfast, desserts etc.

Notable (imo) stuff you can start w:

  • Biriyani. You can make this with eggs, chicken, lamb, or seafood. Think paella but so much better. This takes a fair amount of skill, ingredients and you'll need a pressure cooker. But it's SO worth it. Eat it with raitha which is plain yogurt, chopped raw onions, salt and whatever else you want.
  • Rasam. It’s not a lot of effort but it does need some ingredients like tamarind that can be harder to find. It's great with rice or just as soup.
  • Pongal. This is a big part of our culture here. There’s a sweet and savory variant. The sweet one is made with cane sugar (like the brown kind) and the savory kind is eaten with a coconut chutney or sambar. One of my favorite breakfast foods ever!
  • Sambar. This is another staple you can find at most restaurants you go to there. You can eat this with idly or dosa (breakfast food I
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👍︎ 86
📰︎ r/Cooking
💬︎
📅︎ May 15
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The Warrior's Harvest 2281 AR - We Celebrate Our New Brothers (Closing Feast)

17th Day of the Second Moon, 2281 AR

High Court, Highgarden


The Warrior had been properly honored.

Indeed, honor and glory had been tested and challenged to their utmost limit in the Grand Tournament, and it was now time to celebrate such displays of feat. Enough time had passed to nurse any wounds, whether it be to the limb or body, or pride and ego.

A plethora of servants hurriedly milled about, brandishing flagons of wine and jugs of ale. At the High Table, the Gardener Princes sat at opposite ends - a sight now common to all. Whispers of the nearly deadly skirmish between the two, following the joust, rapidly skittered throughout the gathered nobles, like bees gathering nectar.

Beneath the chatter, leafy salads garnished with fruits and nuts lent color to the tables, and the aroma of freshly baked bread and delectable cheeses filled the air. Dishes of suckling pig, racks of lamb, choice cuts of elk, and even a delicately prepared flank of aurochs dazzled the senses, but remaining untouched for now. Ceremony demanded attention over appetite.

Under the ancient, massive oak, nestled precariously in the Oakenseat, the High King blearily stared out toward his assembled subjects, as the honored winners of the contests were escorted before him. Three tests of skill and might had been put forth, yet only two knights knelt before the king. The grizzled Ser Benjicot Crane had bested all comers in both the brutal melee, and the venerated archery competitions, displaying both his savagery and his skill. But it was the young Ser Phillip Flowers, the Bastard of Red Lake, who rode his way to the top of the list, unhorsing both Prince Gareth and Prince Edmund to claim the champion’s title.

Now both men knelt to claim a different title. As victors of the melee and joust, they had earned a position among the ranks of the esteemed Order of the Green Hand. Silence filled the hall until finally a pointed clearing of a throat snapped the addled mind of the King back to attention. Blinking tired eyes, he made a feeble attempt to don the face of a monarch, as shakily rose to his feet. Supported on both sides by his guards, he unsteadily mimed the raising and lowering of a sword upon the shoulders of the honored knights.

“I - I induct thee into the Or - Or…,” he stammered before falling into a fit of racking coughs. “Order of the Green H-Hand.”

The King immediately collapsed back into his seat, his energy clearing spent. Silence filled

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📰︎ r/awoiafrp
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👤︎ u/awoiaf
📅︎ May 02
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Watch less Jeff Nippard and More Gordon Ramsay - Bulking made Easy

Everyday there's another post on r/Gainit about drinking olive oil, eating only lentils, or asking exactly how much peanut butter to eat to gain weight, and it got me thinking about why it's so hard to realize that while eating more food means more growth, that food can also be tasty and healthy. So, I wanted to make a guide on how to easily learn how to cook food and enjoy it, which will make bulking so much easier. And you'll have much digestive problems from eating actual food than you will by filling your body with shakes and 'protein' foods.

A lot of people here seem to view food as a kind of dichotomy - eat to gain weight by stuffing raw ingredients or shakes down your throat, or enjoy food and get fat, but food can easily be enjoyable, healthy, and cheap. Cooking is also an important life skill that everyone should know - and to be honest it'll impress a girl/guy a lot more than a perfectly sculpted body will. And, if the food you're eating is tasty, it'll be a lot easier to eat it and you won't feel like it's as much of a chore stuffing it down.

Let's start off with some good YouTube channels to learn how to cook - Binging with Babish's Basics series, Joshua Weissman, and Ethan Chlebowski all have great videos on the basics of cooking and how to make cheap meals. But you may be thinking - these don't have that much protein in them? There's an easy solution - double up the portions for the protein, so now you have a meal that's both high in protein and tasty. These YouTube videos will also make you more hungry as you watch them, so now you're both hungry, know a new recipe, and can make a meal that'll help you get those gains.

Lastly, I just wanted to share some easy tips to make your meals better:

  1. Marinate your meats - it'll make them so much more juicy, tasty, and add more calories to them. If you like Indian food, go to your nearest Indian store (there'll be one in just about every city), and buy these Shan Seasoning Mixes. They taste good, and are pretty authentic - my Indian mom uses them, and she's a great cook if I have to say so myself. Mix those with a little yogurt, oil, garlic, and meat, throw them in the fridge f
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👍︎ 633
📰︎ r/gainit
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📅︎ Apr 28
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Thinking about trying Epicured?

For those of you considering the Epicured food delivery service, I’ve been on it for about ten weeks; here is my extremely long assessment of what to expect if you use it. Hope it helps someone.

I was not formally diagnosed with any food sensitivities when I started using the service; rather I was facing the battery of tests my gastroenterologist wanted to run before making an assessment. He’s a thorough guy; at the end of it all my guts looked great (grossly unremarkable) and he could only say I had a sensitive stomach before sending me to a dietician. He’d said as much when I first went in (I’ve seen him before) but again, he wanted to be thorough.

I had many of the typical symptoms: gas, bloating, nausea, constipation, eventually stomach cramps. I’ve had similar issues before, typically occurring during high stress periods but at this point in my life (53) it had become obvious I was going to carry some of these symptoms for life, stressed or not.

While I had definitely been in a high stress work situation for a couple of years what really pushed things into overdrive was living and working through the COVID pandemic and literal civil unrest in the United States. I don’t eat when I’m stressed and as the months went on I could eat less and less as my symptoms increased. Food became an enemy; everything seemed to hurt up to the point I didn’t feel safe with anything more than rice crackers and canned tuna. I couldn’t tell if I was hungry due to bloating; eating made me nauseous: a vicious circle. I lost a ton of weight within six months and I am quite thin normally. Obviously my brain was suffering as well, I eventually saw a doctor for depression and began taking an anti depressant around the same time I started ordering from Epicured. I added in meditation later.

I’ve been lactose intolerant for years so that was no big deal. Brassicas are an enemy but that’s not uncommon. Wheat didn’t seem too bad if I didn’t eat a lot. Where I was really lost was beans. I eat, or ate, a plant-based diet and they were a huge part of my diet; that really hurt.

Cutting these foods out didn’t help me though, so I took a cue from my sister who was identified as garlic intolerant years ago. That basically led me to a FODMAPS diet. I know better than to self diagnose but it seemed the safest way to go until I got a medical opinion.

I’m used to reading labels and cooking my own food so in theory I could have managed it. But checking every food item in the

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📰︎ r/FODMAPS
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📅︎ May 08
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PSA: Parmigiano Reggiano and Pecorino Romano are not vegetarian

First off, don't take my word for granted and verify everything I post here, as the regulations I'm going to name may not apply where you reside.

So earlier I saw this post on r/EatCheapAndHealthy where the top reply to a question about vegetarian dishes was talking about pasta dishes that included Italian cheese which inspired me to make this post.

As some may know in order to make cheese you need milk and a curdling agent which separates the milk into solid curds and a liquid byproduct (whey): traditionally cheese has been made using animal rennet as a curdling agent, which poses a problem as animal rennet is harvested from the inside wall of calf stomachs during livestock butchering.

Nowadays there exists other enzymes that can be used as a substitute for curdling milk to produce cheese, such as the commonly used microbial enzymes or citric acid/vinegar for very soft cheese, however many Italian types of cheese are strictly regulated as to guarantee that their methods of production adhere to specific guidelines: the "Protected Designation of Origin" (PDO) is a rigid set of guidelines that are applied to products whose qualities are strictly related to the areas in which they are produced and as such precise methods must be followed in order to be able to sell a product under a certain name brand (e.g. Parmigiano Reggiano); among the methods specified by these guidelines for the production of traditional cheese (such as the type of cow from which the milk is harvested and the temperature at which the milk is left to rest) lies the use of a specific type of animal rennet as a curdling agent for the production of that particular cheese: products that stray from these regulations (including the use of animal rennet) and are sold under the name brand whose regulations they don't respect are considered counterfeit.

I picked parmigiano and pecorino as the poster children for this post's title but this applies to most Italian cheese, such as grana padano and gorgonzola among others, which specify that the rennet used must come from a specific livestock (commonly calves or lambs).

Even other cheese not exported from Italy may be produced using animal rennet instead of other curdling agents, especially hard cheese such as cheddar. Check the ingredients whenever you purchase any kind of cheese and assume that just "rennet" with no specification come

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📰︎ r/vegetarian
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📅︎ Mar 21
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Thinking about going vegetarian!

Hi everyone! I've been seeing lots of vegetarian accounts on my Instagram feed and I find myself agreeing with a lot of the points they make! I have also been feeling like a hypocrite for loving cows and sheep, and then going on to eat beef and lamb just hours after seeing cute videos of them. It just feels very wrong for me to be eating meat when I know these animals have feelings. I won't judge anyone who eats meat because that's fine! I just think I might want to change my lifestyle to reflect my views. My issue is that I am sixteen and I rely on my family for food, which is fine, but my ma is Palestinian and she cooks a LOT of meat when she cooks cultural food (she cooks often) so I'm not really sure how I'd go about creating a new diet for myself when I rely so heavily on my mom for food and she doesn't really have time to cook a separate meal for me. I think it's probably about time I learned how to cook for myself beyond basic meals anyway, but I was wondering if some of y'all could give me some recipes, like daily meals, nothing fancy that I can start incorporating into my life. I also was wondering if maybe one of you could share your grocery lists so I can see what I might fill my fridge with so I can cook for myself! Thank you all so much!

EDIT: YOU GUYS!!!!! Y'all are so awesome! A lot of you brought up that I don't have to jump straight into it and I can still allow myself to eat meat if someone makes a meal for me, or its a cultural dish. I think that's utterly perfect for me! I definitely think that just cutting down heavily on my meat consumption is a great way for me to start and is more sustainable in the long run. Again, thank you all so so much for helping me out!

👍︎ 289
📰︎ r/vegetarian
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📅︎ Mar 11
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I am 29 years old, make ~$70,000, and work as a Sales Manager traveling to Asia every month. This diary is from one of my trips (pre-COVID)

TW: Brief mention of sexual assault in the diary

NOTES:

I wrote (but never submitted) this diary while on a work trip in early 2019, back when the idea of Covid didn’t exist!

I left out most of my personal finance (assets and expenses) info because this is a business travel diary and was already quite wordy but I’m happy to add it in if folks are interested! Writing this felt like a fun reflection on my years in this position (as evidenced by the length) but let me know if you have any more questions!

-------

Income Progression:

I have been with my current company since college graduation. I worked here (filing, copying, data entry, helping compile material for product launches) as the “summer help” after high school and in undergrad and developed a relationship with the folks in the international department. When I was graduating this position opened and they extended the offer to me! The pay was low at the beginning (and arguably still low compared to similar roles in my field) but the workload is super manageable when I’m not traveling, my schedule is incredibly flexible, and I get to live wherever I want so it’s hard to complain (the company is on the east coast but I moved to the west to be with my fiancé M a few years ago.) To this day I cannot believe I landed such a cool role.

Year 1: $32,500

Year 2: $40,000

Year 3: $42,000

Years 4 – 6: Commissions structure, flux income but has ranged from $65K-$75K

Main Job Monthly Take Home:

My gross pay can range from $3,000-$10,000, depending on the month! I am paid entirely on a commission structure and get a percentage of what the distributors that I manage sell (I currently manage around 20 distributors and another 20 one-off customers.) Much of their business is on 2-5 year contracts so while the pay fluctuates a bit, it's reliable enough. After a few years of this I have a good sense of which months will be better than others.

I contribute 6% of my paycheck to my 401K (matched by my company) and around $190/month is deducted for health insurance/dental. My take home pay averages around $4,000 per month.

A bit of context about my role:

I work for a mid-sized medical device manufacturer as a sales manager for the international division, and we work a bit differently from traditional US medical sales roles. We sell our products to distribution companies who then have a sales team going out and landing accounts and contracts. I manage these distributors and as

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📅︎ Mar 02
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Vindaloo made from scratch without base gravy (but still British Indian Restaurant / BIR Style Taste)

Made from scratch this hot, spicy dishes fantastic flavours come from the heavy use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg

## Video

https://www.youtube.com/watch?v=EHzwuQoLo7k&list=PLlXT352HDbitSaqZbTU2MZnfWswbqBmTK

## Heat

The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as "hot". If you fancy a vindaloo but hate heat simply leave out the green chillies and chilli powder.

  • 3-4 tsp chilli (very hot) (vindaloo heat)
  • 2 tsp chilli (hot) (madras heat)
  • 1 tsp chilli (mild) (pathia heat)

## Ingredients

  • 3-4 tablespoons of oil
  • 1 small grated onion
  • 1 star anise
  • 1 bay leaf
  • 1 tablespoon of garlic and ginger paste
  • 2 Kashmiri chillies
  • 2 chilli green
  • 1 tablespoon of Kashmiri chilli powder
  • 3-4 teaspoons of hot chilli powder
  • 1 tablespoon of mix powder or curry powder
  • 3/4 teaspoon of coriander powder
  • 3/4 teaspoon of cumin powder
  • 1/2 teaspoon of fennel seeds
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper powder
  • 3 cardamom pods, seeds only
  • 2.5 tablespoons of tomato paste mixed with 7 tablespoon of water
  • 1/4 cup of fresh/chopped coriander
  • 6-8 pieces meat, vegetables, paneer or tofu
  • 2 tomato slices
  • 1 teaspoon of sugar
  • 1 tablespoon of vinegar
  • 1/4 teaspoon of garam masala powder
  • 1/4 teaspoon of fenugreek leaves kasoori methi
  • 400ml hot water

## Method

  1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic

  2. add in the onion, garlic and ginger paste, fresh and chopped up Kashmiri chillies, stir continuously for around 30 seconds

  3. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them

  4. now add the chilli powder, spice mix, coriander powder, cumin, sugar, fennel, salt, turmeric, pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a small amount of water at any time if required to keep the paste loose.

  5. continue to f

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👍︎ 108
📰︎ r/IndianFood
💬︎
📅︎ Feb 19
🚨︎ report
Murder Bunny's Revenge - Season 2: The Revengeance - Episodes 1 & 2

I figured I'd share some of the fun I've been having with our revamped bunny girl! I ran a poll over on the brave-exvius forums asking where I should begin, and the overwhelming majority wanted a rerun of some of the old trials from Season 1, followed up with Intangir EXT which was where Season 1 ended as pre-reworked Esther couldn't handle the beast back then.

But oh the revenge is so so sweet :-)

Episode 1 - Ghosts of Bunnies Past

https://youtu.be/touwEaxYuZ4

Esther finds herself thrown into the past and must take down some of her old foes.

Here I basically just FTKO or 2TKO everything I could from Season 1, although I made the cutoff at the 300 difficulty rating just to trim the fat, so to speak.

Direct Links to Trials in order:

Demon Wall (FTKO)

Venomous Vines (FTKO both rounds)

Scorn of Aigaion (FTKO)

Chocobo Battalion (FTKO)

Nozuchi (FTKO)

Tiamat (FTKO)

Veritas (FTKO all rounds)

Calcabrina (FTKO both rounds)

Behemoth K (2TKO)

Scorn of Shinryu (2TKO)

Master Coeurl (2TKO)

FTKO Team(s) and Strategy

This is honestly just me having fun with Esther.

Really this all just boils down to getting Esther's LB up on Turn 1. Having Lumina and Relm is great, but they are not required at all for these clears. You could use NVA Yuraisha who has a 40 LB fill and 100% LB boost on her Brave Shift Grandis ability, plus Lenna who has a 30 LB fill on her CD. BBRem also has a 40 LB fill on her CD skill that kills herself. Lots of ways to get it going, really.

Then all you need is an imbue, imperil, and some breaks (if breakable). I liked NVA Lightning because it also comes with a 280% ATK buff and 25% lightning amplifier, but honestly this is overkill for all these old trials. I didn't even need friend units with killers for any of them, I just picked random Esthers off my list since the Easter event is running a lot of people had her in their Event slots.

2TKO Teams and Strategy

Again, just having some fun here, but the 3 Esther team strategy could potentially come in handy for some other trials!

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📅︎ Apr 13
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[Houndsman: A Base-Building LitRPG] - 36. Plans For Trade

[Previous|First|ToC|Discord|Patreon|Next]

Even though the gardens at the top of the slope could’ve benefited from the nutrients in the dead slavers’ bodies, Flint got the new guard to bury them outside the walls. He didn’t feel right about grinding up human bones and wanted to spare the children the sight. It was likely most of them had seen worse already, but it was a happy day for them, and he wanted to keep it that way.

Unlike the humans, the fae in the watch had nominated a female brownie. The males didn’t appear particularly willing to talk to anyone that wasn’t one of their kind. Flint couldn’t tell whether they belonged to a matriarchal societal structure. He didn’t know a lot about the fae, but most of them were led by women, unlike humans.

Winona was a prime example. He hadn’t asked for details, but her passing mention of the Order of Sun and Moon had given him a rough idea of fae society. The female-led order once functioned as a policing force, led the Wyld’s forces against monsters from beyond the disk, and guarded their land’s borders. The way Winona took charge also suggested that she was used to being the one that made decisions and directed people.

The female brownie took the lead, guiding a small force down the slope with the cart. Flint was pleased when a couple of the teenage boys followed. They dug graves together and buried them. He could see the group taking pleasure in disposing of the corpses together. He wasn’t surprised. If it were him alone, he would’ve dug a pit, thrown the bodies in, and set them ablaze. It was more than anything slavers deserved.

The rest of the day passed in reasonable harmony. Flint fixed up the three most intact buildings by the outer walls. He hoped eventually fae, and humans could peacefully cohabitate. For the time being, to deal with racial tensions, he made the living quarters on opposite cliff walls. The building in the middle would serve as their mess hall, armoury and whatever else they needed. Eventually, he planned on fixing up more structures in the area. It would

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👍︎ 113
📰︎ r/HFY
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👤︎ u/Houndsmann
📅︎ Apr 29
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Partner Eating Disorder? Help with Recipes?

So my partner (M22) was raised in a weird home and has a not so great relationship with food. He can't try new foods and if forced on him (I've seen it but haven't done this) he'll go into a full on traumatic meltdown and be unwell for days. No particular event has caused this relationship with food but he has had situations of family calling him selfish and forcing him to eat foods he didn't want to eat. .

I am not sure it would be classified as an eating disorder but I want to do everything I can to help him have a wider variety of foods to eat. He is at a point in his depression that if food doesn't give him serotonin, it's not worth it. But he knows he doesn't eat a good enough variety of food that it does upset him. He knows something is wrong but he can't put in the energy to fix it. So I was wondering if I could get some help making up more exciting (but not too exciting) dishes with the things that he CAN eat. .

A lot of his issue is around autistic stuff such as textures and smells. He doesn't like foods mixed together such as bolognese, pie or stir-fry. He doesn't like different textures combined ex: fruit in pancakes. He's never had onion but the idea of it turns him off so much that he can't be in the same room as the smell. The closest thing I've gotten him to try in terms of new foods are combining foods he already likes in a non-threatening way. Such as parmigiana. He wasn't a fan of the texture but he liked the taste. .

Do you think this is a situation that a food specialist might be required? Do you think it might help? We're trying to see a psychologist but no one is responding to the referrals. .

Below I'm going to include a list of ALL the foods that he can eat. If meh is writen next to it, that means it's a food he doesn't like but he'll tolerate if he has to. .

Beef

Sausages

Steak (Meh) .

Chicken

Nuggets

Schnitzel

Tenders

Chicken Fillet (Meh) .

Lamb

UNKNOWN .

Pork

Ham

Bacon (Meh) .

Fish

Battered Fish

Crumbed Fish

Smoked Trout (meh)

Smoked Salmon (meh)

Calamari (Meh)

Seafood sticks (meh) .

Vegetables

Corn

Peas

Carrot

Cauliflower

Broccoli

Cucumber (meh)

Snowpeas

Potato .

Fruit

Apple

Green Grapes

Strawberries (Meh) .

Dessert

Neopolitan Ice-cream

Jelly

Jelly Slice (Cookie jelly thing) .

Snacks

Donut

Salt and Vinegar Anything

Sour Lollies

Chicken Chips

Twisties

Popc

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📰︎ r/Advice
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📅︎ Apr 16
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The Best Food Spots On/Near Campus From a Senior Foodie

Foodies, freshman, transfers, hell upper classmen too, gather 'round for a world tour adventure of in my experience, what is the best food places near Rutgers in my 4 years here. An unusual post but hopefully really useful when you get tired of the dining hall, going on a date, or just love food like me. I hope you appreciate it and lets get started!

Halal: Crown Fish & Chicken Halal. You cant get food like this where im from so take my opinion lightly, but this place is way better than Halal Guys and their fried chicken is tasty too.
Recommended Dish: Lamb and Chicken Rice Platter.

Vegan: Veganized. Prices are a little high but if youre looking for a great vegan restaurant, this is it. Recommended Dish: Deluxe Burger, Crispy Fries, and Blueberry Soda

Japanese: Edo & Ramen Nagomi. Edo is a hidden gem with an anime influenced interior. They have japanese sides and huge rice bowls loaded with toppings like fried crab and Katsu Chicken. Its got a great vibe and is pretty consistent.
Recommended Dish: Fat cup and Edo Fries.
Ramen Nagomi is the best spot near campus for quality ramen. Its a tiny spot and its BYOB too.
Recommended Dish: Burnt Garlic Tonkatsu and Kakuni Don.

Viet: Indochine and Baguette Delite. Indochine is a student favorite for pho right on george street. Not much else to say here.
Recommended Dish: Beef Pho and Viet Iced Coffee.
Baguette Delite is a delicious Bahn Mi Shop. Their chicken is super tender and the bread is perfect.
Recommended Dish: Chicken Bahn Mi

American: Diesel & Duke, Wings Over Rutgers, Destination Dogs. Diesel is easily the best burger spot and everyone would agree. One of the best burgers I've ever had.
Recommended Dish: SPBB with Cajun Fries.
Wings over easily has some of the crispiest wings and they always come through.
Recommended Dish: Sweet Chile Boneless Wings and Waffle fries.
Destination Dogs is a restaurant and bar that serves a variety of gourmet hotdogs from kangaroo to alligator meat. Its cultural takes on each dog is amazing and super delicious. Instagram worthy plates.
Recommended Dish: Elotes Real and Deviled Eggs

Latin/Mexican: La Catrina and Esquina Latina. La Catrina is the best authentic Mexican you can get around here. their prices are fair and the restaurant interior is a culture bomb. If you crave tacos this is the spot.
Recommended Dish: Bistec Quesadilla or Pollo Ta

... keep reading on reddit ➡

👍︎ 310
📰︎ r/rutgers
💬︎
👤︎ u/Inochimaru
📅︎ Feb 02
🚨︎ report
On Fridays, we make couscous

Most of you might be familiar with couscous as nothing more than a slightly more exotic rice substitute, but for North Africans, it is the crown jewel of our gastronomy: a millennia-old dish that earned its spot in the UNESCO intangible cultural heritage list. In Moroccan culture, a plate of couscous is a gift, a physical expression of support and this shows in the weekly Friday couscous Moroccan women would prepare for the men coming back from a long midday prayer at the mosque, sharing with neighbours, family, and nearby working labourers.

The couscous I’m about the share a recipe for is *the* couscous. While many variations exist, the 7 vegetable couscous associated with the Chaouia region (around Casablanca), Morocco’s breadbasket, is what springs in mind first when hearing the word “couscous”.

This meal is not immensely complex but rather labour-intensive. If you have a couple of hours to fill, this would be a rewarding use of them.

Things to know and misc. tips

Picking the right kind: if it’s in a carton box, put it back. If it says something about boiling the couscous on the packaging, put it back. If the words “Israeli” “instant” “pearl” “pre cooked” or “toasted” appear anywhere, put it back.

In all seriousness, you need to look for durum wheat semolina (but not semolina *flour*) either medium or fine works (it’s very important that the package mentions which kind it is), but I’d say fine is typically Moroccan.

Dari and Tria are the most common brands in Morocco if you can find them online. If you’re in Canada, Zinda or Cedar are acceptable.

You need something to steam the semolina above the stew. A keskas/couscoussier is ideal, but in the very likely case you don’t have one, I think a steam basket can do the trick. Just mask sure it doesn’t come in contact with the broth underneath.

Smen is unfortunately a critical flavour to have in your couscous. I do not recommend to skip it but I’m aware no one is gonna leave butter in a jar to go rancid for a year to make one dish, so I’m glad to announce your average cultured butter is not too bad of a substitute.

What you can skip however, is ras-el-hanout. We’re talking minimum 25+ spices to make any halfway decent mix (the one I use has over 40). I do not recommend trying to make your own because it is gonna cost you a serious chunk of cash and you’ll end up with more ras-el-hanout than you’ll ever realistically need, so if you otherwise only have access to the stripped down commercial mi

... keep reading on reddit ➡

👍︎ 87
📰︎ r/Cooking
💬︎
👤︎ u/manidel97
📅︎ Mar 19
🚨︎ report
Ways we increased our savings rate from 15% to over 40% every month

Hi everyone- new member here. I posted a list of ways my wife and I have increased our savings rate. As background, my wife live in Australia and save at least 40% of our take home pay every month, and have hit the 60%+ a few times.

u/Harvest_Official suggested I copy that list and post here for your benefit as there may be some things in here that may be of benefit to you.

Best wishes to you all!!!! Text follows:

Firstly, we do have a fairly high household income - that always helps.

Like you, we're saving for a home. Goals are ultra important.

We also make sure we save before we start spending our income. I think that's important.

Now, nuts and bolts.

We don't really eat out except for birthdays and our anniversary.

I enjoy cooking too, so that's good. I have a few cookbooks on using leftovers, budget cooking etc which are good. I meal plan and make sure two recipes a week cost around the $10 mark. That is to feed 3 adults plus have enough leftovers for one or two portions. Those are for lunch the next day or two for someone.

Meat is a big expense. Beef is really expensive at the moment here, so I either get cheaper cuts or go with pork or chicken (my wife won't eat lamb - philistine that she is). I portion meat into ~250 to 300g portions when I freeze it. When I cook, the recipes generally call for 500g, I just up the other vegies (eg potatoes, capsicum, mushroom, zucchini or whatever suits the recipe).

What i like doing is cooking a Japanese style dinner and wish I did more of it. Rice in the rice cooker, misi soup with wakame and mushroom, some bell pepper kinpira, fried pumpkin slices, sliced tomato salad and chicken meatballs in home made teriyaki sauce. A lot of little dishes can make a filling meal - both the rice and miso soup do that. I don't cook that as much as I'd like as I don't think my wife enjoys it as much.

We do enjoy our alcohol and that could be trimmed back if needed. But we really enjoy that.

I sold my lease car because we weren't really using two cars. That helped because I work for a hospital and health service here in Australia. There's a tax advantaged benefit for those who do which means I can get $364 back every fortnight for the rent we pay or a mortgage. Getting rid of my lease car helped me tap into that benefit (I could have one or the other, not both). $728 back each month for what we're already going to be paying for? Makes sense to me.

We reviewed our phone and internet bill and restructured those a

... keep reading on reddit ➡

👍︎ 4
💬︎
👤︎ u/Dav2310675
📅︎ Apr 08
🚨︎ report
Ribble valley recipes; Lamb Tzatziki Salad

Lamb Tzatziki Salad

This recipe is for a take on a Greek Tzatziki salad and is ideal for those late, evening dinners sat in the back garden or yard enjoying the last of the sun or for a quick meal when you’ve been out all day and can’t really be bothered with anything too complex.

It’s a very tasty and healthy dish too and is is best if you marinate the lamb overnight, just toss all of the marinade ingredients together with the lamb, cover and leave in the fridge, preparing the lamb ahead of time allows it to become extra tender and soak up more flavour too.

Except for the tomatoes, all of the salad ingredients can be chopped ahead of time and stored in an airtight container in the fridge too, Tomatoes are best when served freshly chopped though, so leave those to the very last. The tzatziki dressing for this recipe can be made ahead too and stored in the fridge for a couple of days.

There are many butchers around the northwest where you can get locally sourced lamb, I bought the lamb for this dish from Country Meats in Bentham although I can remember how much I paid it was very cheap and fresh.

Wine and Music

For this recipe I recommend a lively, fruity or dry white wine such as a Sauvignon Blanc, Semillon, Pinot Grigio or Rose, Croston’s wine at Garstang stock a wide variety of wines and usually have offers on too.

For music recommendations maybe Searching for lambs by Bella Hardy if you like a bit of folk music, or maybe Leg of Lamb by QUOTSA if you like something a bit louder, it is a very lively tasting salad after all!

Ingredients

Rump or lamb backstrap, sliced into small pieces. Marinate the lamb in a simple marinade of garlic, lemon juice, olive oil and herbs and leave overnight in the fridge.

1 chopped or sliced Cucumber

1 chopped Red onion

Olives, Good quality Kalamata olives are a must in a traditional Greek salad? but if you can’t find Kalimatan olives black olives will work instead.

Lettuce, lettuce and leafy greens are not technically part of an authentic Gre

... keep reading on reddit ➡

👍︎ 4
💬︎
📅︎ May 02
🚨︎ report
What are your go to places when getting take out?

Fellow SJ foodie here, thought we can discuss your favorite take out places and bless them with business!

Please list what type of food they are and what you like to order!

This list is in no particular order:

  1. Pho hoa: women owned. Local. Go for good local steak pho and amazing boba tea from Janzen tea. Get their taro boba it’s a must!

  2. Sultan bakery: local family owned. amazing bakery serving pita and baklava and traditional cheese pies. I recommend the stuffed cheese and the cheese and egg.

  3. Coliseum pizza: it’s just Damn good pizza. Need I say more?

  4. Poke house. Amazing fresh poke. Good tuna. Great serving sizes. I also love poke poke fish house and poke works.

  5. Dish n Dash. Locally owned. Great clean Mediterranean food. Fresh. Try their chicken and lamb dishes.

  6. Mesquite and oak. Women owned. Huge portions sizes. Get their dino bone. Really really good underrated shop.

  7. Maiwand: afghani good. Kebabs and rice and good bread. Love their palu something dish.

Bonus round Dessert

rocko’s ice cream: Go get their chocolate taco ice cream.

Italian brothers bakery: best tiramisu and cannolis. Pizza is great too.

👍︎ 76
📰︎ r/SanJose
💬︎
👤︎ u/XiMs
📅︎ Dec 22 2020
🚨︎ report
Have you ever seen or heard about Surinamese food? Have you ever had it? If not, would you like to try it?

Not many in the Latin American world don't know much about Suriname, so with this I'd like to answer the question about food we eat. Hopefully I can learn some from you guys and if we have some similarities in food I'd like to know about it too.

In Suriname there is no national dish. This happens because there are so many cultures in Suriname and then there can't be one dominant food. However, two things that are very common to eat and that might maybe take the spot of national dishes, are:

  • white/brown/parboiled rice, with vegetables (any of the local kinds and also foreign vegetables) and meat (this can be chicken, pork, beef, fish or some kinds of wild meats).
  • Brown beans with rice: The meat inside the dish are usually, chicken and sausages. However a more luxurious serving also includes pork, beef, Dutch smoked sausage and salted Canadian beef in it.

All other food is just food based on the different ethnicities that Suriname has. The food reflects that of what our ancestors ate. Yet, it is native to Suriname. It might look like the food from the country it originated from, but the preparation style, vegetables etc. are unique to Suriname. I'll list/focus the most famous food, usually eaten by tourists, in Suriname; if I'd add all varieties of food this would be a very long post! I hope you all enjoy:

  • ***Indo-Surinamese (Indian)***:
    • Roti with potatoes, vegetables and chicken: The roti can be either dhal roti (yellow peas filled roti), paratha (clapped/buss up shut roti), aloo roti (potato filled roti) and sada roti (basic flour roti).
    • Bara: like a large salty donut eaten with chutney (some sort of Indian hot sauce made from either mango, bilimbi, ambarella or potatoes).
    • Phulauri: a small fried dish, made from yellow peas and eaten with hot ketchup or chutney.
    • [Samosa](https://scontent.forg2-1.fna.fbcdn.net/v/t1.0-9/71080480_2381171892138525_3175405498165886976_n.jpg?_nc_cat=103&c
... keep reading on reddit ➡

👍︎ 56
💬︎
📅︎ Jan 17
🚨︎ report
Help me find food from every Chinese province in Singapore!

G’day Singapore,

Coming back after almost 10 years away, one thing that struck me is the proliferation of regional Chinese food. Mala everywhere is the most visible manifestation, but the southern Chinese dishes we all know and love have been supplemented by restaurants serving up more or less unadulterated dishes from northern, northeastern, western and central parts of China. Yet since they cater mostly to recent immigrants, many of them are nearly invisible on the English-speaking Internet: they’re rarely covered by local bloggers, mostly missing from delivery services and often not even listed on Google Maps.

With my travel plans to China scotched by COVID-19 for the foreseeable feature, I figured I’d set a goal for myself: trot out my 非常不好 Mandarin and try to explore the food of every one of China’s 34 provinces right here in Singapore. Easy enough for Shanghai or Hong Kong; a bit more challenging for Guizhou or Anhui.

Below is my current plan of action, noting dishes & drinks to try and places to try them. (Places/dishes marked with a * I’ve already been to/eaten in China itself.) All things considered, I’d prefer to eat everyday/street/”real” food instead of fancy 5-star hotel restaurant stuff, but I’m open to everything.

But obviously I’m not really familiar with the vast majority of this, so I need your help finding places to go and things to eat! In particular, I’m currently drawing a complete blank for these:

  • Anhui, Guangxi, Jiangxi, Jilin, Hebei, Liaoning, Ningxia

And if you’d like to offer your services as tour guide/translator/culinary consultant, I’d love to go eat with you, so please drop me a PM!

Without further ado (and here's a Google Maps version):

Beijing*

Beijing cuisine 京菜

Beijing Roast Duck* 北京烤鸭 -- not exactly street food...

Other

  • Shou La Shou Beijing Restaurant 手拉手京华小馆, Jln Besar -- looks legit, no duck?
  • Lao Beijing 老北京食堂, Novena -- Tung Lok group, fusiony menu
  • Yan Palace Restaurant 燕阁大酒楼
  • Beijing Neng Ren Ju -- CLOSED

Ergoutou* 二锅头 -- Qingxiang (清香) “light aroma”

Yanjing Beer*

Tianjin

Pan-Baked Pork Fillet 锅塌里脊

Jia

... keep reading on reddit ➡

👍︎ 116
📰︎ r/singapore
💬︎
👤︎ u/jpatokal
📅︎ Feb 10
🚨︎ report
The MOST Underrated Food Joints Near Campus by a (slightly less cynical) Senior Foodie

Hey guys! You might remember me from yesterday when I pissed the living daylights out of this subreddit by exclaiming hersey on subreddit darlings RUHungry and Krispy Pizza. Now that I have gotten all that negativity out of my system, I have decided to broker peace negotiations by recommending some overlooked food spots near campus!

Obviously I can't exactly call any spots on Easton as "underrated" as everyone walks by them on a semi regular basis. Therefore, I have decided to split this list up into two sections: walking distance and driving distance. For the driving options, I decided to keep my radius at North Brunswick above Route 1, Somerset, Piscataway, and Southwest Edison aka a max 10 min drive. Here it goes!

Walking Distance-

Scarlet 158(Louis St): This might seem like a cop out to some of the upperclassmen but we gotta keep the love going for the underclassmen. Basically a few years ago, there was a post that went viral talking about how the owner wanted to Rutgers Students to share the word about their restaurant. From there spawned a massive trend of students taking selfies eating at the place and sharing it to social media (something I also partook in). That being said, this place is still pretty unknown to those who don't know about that trend and has some extensively high quality options, ranging from a killer Chai latte, to the "Scarlet California" egg dish, to their cheesesteaks. They also started selling authentic Mexican food there and while I have not tried it, I'd trust it.

Cambo Box(George Street): Why do I never hear about this place? Not everything is super authentic, but everything is super tasty and a great primer on Cambodian Cuisine. Did I mention it was fucking delicious? If you need somewhere to start, I'd pick the lemongrass steak rice box.

Caribbean Cafe(Bayard Street): Super affordable, super warm and homey atmosphere, and a great place to get absolutely massive portions for cheap. They got a lunch special that they usually run into dinner that loads you up with rice, beans, side salad, and a meat. For meat I'm usually rotating between Pernil and Pollo Guisado.

La Ponceña(Joyce Kilmer Ave): Definitely on the edge of being able to walk there, although the exercise will be necessary for the amount you will eat. With Puerto Rican food, I'm a simple man: I see pernil, I eat pernil.

Driving Distance-

Fusion Mexican Restaurant(North Brunswick): I'll be honest, there's about 10 or s

... keep reading on reddit ➡

👍︎ 175
📰︎ r/rutgers
💬︎
📅︎ Feb 04
🚨︎ report
Guide to Generic meat and special curries - Indian spices, curry bases, herbs.

I finally am writing a long post to give you an idea of generic Indian curries, this can apply to meat curries or paneer / potato / other vegetable curries. This is mostly for meats.

Best utensil to cook in - woks.

  1. Indian spices family A - garam masala -

Cardamom, Cinnamon, Cloves, bay leaf and black pepper. They added whole and/or as powdered spice. They are usually added together. Bay leaf is added whole.

For every 1lb - 1.5 lb meat / 2 cup rice / 3 cup veggies - add whole 1 inch cinnamon, 4-5 cloves, 4-5 cardamom pods, 4-5 whole black pepper, 1 tsp cumin.

Or dry roast these spices and grind them to a paste, use 1-2 tsp for every dish.

  1. Indian spices family B - regular powdered spices -

turmeric, cumin, coriander : These are usually added as ready made powders. 1/2-1 tsp each for any dish. You can make taste variations by adding only cumin to make a cumin based curry or only coriander for a coriander based curry.

  1. Indian spices family C - special /regional -

mace, nutmeg, star anise, aamchur, saffron, asafoetida, ajwain, nigella seeds, fennel, methi seeds (fenugreek). These are added sparingly and will vary from dish to dish.

4. Main ingredients for curry base-

a. most common - onions, ginger, (tomatoes are used nowadays not traditionally), sometimes root turmeric, yogurt/hung yogurt. Chillies are common too, add based on the spice level you can eat.

Onion, ginger, garlic, tomatoes can be used sliced/chopped and/or as paste. In most dishes both are used.

b. for thickening curry bases - Nuts (almond/cashew), poppy seed paste, sometimes besan/ paste of split chana daal is used.. all healthy ingredients.

c. Tamarind paste is used to add sour taste. Palm sugar used to add sweetness.

d. Coconut grated/ milk.

e. We don't usually use stocks for Indian curries, these are restaurant twists and unnecessary.

  1. Herbs - Coriander- all over India. North Indian dishes - mint, fenugreek leaves fresh or dried. Some eastern indian food - turmeric leaf, gondhoraj lime leaves ( can be substituted with kaffir lime leaves) South india - curry leaves.

  2. Ready made masala - best avoided, they are often not traditional and the taste is strange. subjective, like I have used 'bihari kebab masala' and Shaan's 'biriyani masala' successfully. 'bihari kebab masala' is good for kebabs and tikka masala curry. I have also used Sambar masala readymade and Shaan's chola masala but I use it along with fresh spices.

Remember curry

... keep reading on reddit ➡

👍︎ 306
📰︎ r/IndianFood
💬︎
📅︎ Jan 10
🚨︎ report
A guideline for cooking 13+ different types of lentil dishes. (Indian/Bengali)

I am listing a process for cooking 13+ variations of bengali daals, actually 15+ since I edited and added a few more.

When is it eaten and how is it served ? - Lentils are boiled, tempered with spice either once or twice. There are some rare bengali recipes where no tempering is used. It is served with carbs - rice/ roti/phulka/ parantha/ luchi / bhatura / dosa / idli. Usually daals are part of every major meal.

Bengalis Thali - Daal is eaten in first course - daal, shaak (cooked leafy greens), bhaja (fritters), teto (bitter vegetables like karela or bitter gourd/ bitter leafy greens like geema/ neem shaak etc), usually eaten first then the second course veggies (sobji or posto or dalna ) with daal followed by non veg dishes, chatni, desserts. A bengali thali is served with rice (bhaat), handmade whole wheat breads (ruti) and on special occassions with fried refined handmade bread (luchi) or triangular shallow fried bread ( tinkona porota)

Some of the Different Lentils used in Indian cuisine

Whole - Whole Moong, Masoor (whole red lentils), Chana (chickpeas/garbanzo), Yellow peas (Matar), black gram, Moat, whole Urad, kidney beans, black eyed pea,

Split - moong, urad, masoor, chana, toor/arhar, moat mogar, urad chilka, split yellow peas (Matar)

Another helpful link - https://indiaphile.info/guide-indian-lentils/

Basic process

a. soaking

  1. Soak lentils overnight for whole lentils. Soak lentils for 1-3 hours for split lentils, split chana may need more soaking upto 6 hrs.
  2. Note that soaked lentils will increase in volume, so soak in a large enough container.
  3. You can soak whole whole lentils till they sprout and use the sprouted lentil to make daal.

b. Boiling

  1. For every cup of dry lentils, add 4-5 cups water and more if required. Boil off in case you need thicker daal.
  2. Different lentils need different time to be tender enough, split soaked daals need least time followed by soaked whole daals. Unsoaked lentils can take upto 5 times the time.
  3. In my pressure cooker it takes 2-3 whistles for soaked split lentils to be ready. For whole lentils it may take another whistle or two. In a pan it may take 20-30 minutes for split daals and another 10-20 minutes for whole soaked lentils, will depend on type of lentil, soaking time, type of water (hard/soft). Adding 1/2 tsp baking soda helps in boiling whole daals and recommended.
  4. Split Masoor/red lentils cook fastest.
  5. Suppose you
... keep reading on reddit ➡

👍︎ 315
📰︎ r/IndianFood
💬︎
📅︎ Jan 15
🚨︎ report
Ideas on dishes to cook for someone who doesn't like spice

I don't like spice or anything spicy, and I have an incredibly low tolerance for it. It is my greatest downfall. I don't eat curry. Pepper ruins dishes for me. I won't order anything BBQ from a restaurant for fear of it being spicy. I don't order pasta from restaurants because it might have pepper on it. What people consider mild, I am in pain from. If chili is on the ingredients list, I don't buy it. I have 1 jar of pepper at home for my partner to use on eggs and it has lasted 5 years so far.

Having said that, I don't mind herbs like basil, thyme, oregano, and sage (not mint), as long as they're not overpowering. I like garlic and onion (except raw). Paprika is good. I love salty and umami flavours. I'll have anchovies on pizza and too much parmesan on pasta.

I'd say I know my way around a kitchen, and cook most of our meals from scratch. Our main meals are: cottage pie, pasta bake, various bechamel-based sauces with pasta, stew/casserole, chicken wraps, pasta carbonara (without pepper!), steak with fries and veg, spaghetti bolognese, pizza, risotto, beef wellington (my partner's speciality), occasionally soups (onion soup, chicken soup), and other such basic, simple meals. Other things I've made include chicken pie, fish pie, lasagne, bangers and mash, macaroni cheese, burgers, grilled cheese, stir fry (always with teriyaki), baked potatoes, potatoes dauphinoise, roast dinner.

I should probably mention that I don't make rice other than risotto. Our carbs are potatoes and pasta usually. Rice is too much hassle to make and leaves pans so dirty. Also I'm in the UK if that makes any difference, and I don't own a cast iron pan because effort. My partner isn't much a fan of pork, lamb, and fish so we stick to beef and chicken.

I'd love some of your ideas on other stuff I can make that isn't dependent on many spices, and doesn't take hours and hours to make. As an example, the following meals (that would use up the mince in the freezer, according to a Google search) are automatically excluded due to spice contents: chili con carne (in which case I'd basically make bolognese with beans) and koftas (mint??! May as well have meatballs).

👍︎ 4
📰︎ r/Cooking
💬︎
📅︎ Jan 25
🚨︎ report
Value opportunities in stocks that are still down for the past year

About a year ago today was when coronavirus news was really hitting financial twitter and corporate media in earnest. We know how the market has gone since then. But I was interested to see what big stocks are still not returned to their pre-crisis values. So I ran a TOS screen: stocks in the Russell 1000 that are at least 10% below their 270 day, 260 day, and 250 day past values (3 filters to deal with noise). 226 companies fit the screen. Here's the list, sorted by market cap, just for companies with a current market cap of $10b or greater (95 companies):

BAC	BANK OF AMERICA CORPORATION COM
KO	COCA-COLA CO COM
T	AT&T INC COM
MRK	MERCK & CO INC COM
XOM	EXXON MOBIL CORPORATION COM
CVX	CHEVRON CORPORATION COM
WFC	WELLS FARGO & COMPANY COM
C	CITIGROUP INC COM
BA	BOEING CO COM
IBM	INTERNATIONAL BUS MACH CORP COM
RTX	RAYTHEON TECH CORP COM
LMT	LOCKHEED MARTIN CORP COM
FIS	FIDELITY NATIONAL INFORMATION COM
MO	ALTRIA GROUP INC COM
FISV	FISERV INC COM
CME	CME GROUP INC COM
USB	US BANCORP COM
D	DOMINION ENERGY INC COM
COP	CONOCOPHILLIPS COM
BSX	BOSTON SCIENTIFIC CORP COM
NOC	NORTHROP GRUMMAN CORP COM
GD	GENERAL DYNAMICS CORP COM
AEP	AMERICAN ELECTRIC POWER CO INC COM
BAX	BAXTER INTERNATIONAL INC COM
MAR	MARRIOTT INTERNATIONAL INC COM CL A
LVS	LAS VEGAS SANDS CORP COM
LHX	L3 HARRIS TECHNOLOGIES INC COM
SRE	SEMPRA ENERGY COM
BK	BANK OF NEW YORK MELLON CORP COM
AIG	AMER INTL GRP INC COM
KMI	KINDER MORGAN INC COM
AFL	AFLAC INC COM
PRU	PRUDENTIAL FINANCIAL INC COM
SLB	SCHLUMBERGER LIMITED COM
SPG	SIMON PROPERTY GROUP INC COM USD0.0001
EOG	EOG RESOURCES INC COM
PSX	PHILLIPS 66 COM
MPC	MARATHON PETROLEUM CORP COM
SIRI	SIRIUS XM HOLDINGS INC COM
LUV	SOUTHWEST AIRLINES CO COM
WELL	WELLTOWER INC COM USD1
DAL	DELTA AIR LINES INC COM
ED	CONSOLIDATED EDISON INC COM
TSN	TYSON FOODS INC COM CL A
VLO	VALERO ENERGY CORP COM
EQR	EQUITY RESIDENTIAL SBI USD0.01
AVB	AVALONBAY COMMUNITIES INC COM USD0.01
FTV	FORTIVE CORP COM
O	REALTY INCOME CORP COM USD1
EIX	EDISON INTERNATIONAL COM
PPL	PPL CORP COM
CCL	CARNIVAL CORP UNITS
K	KELLOGG COMPANY COM
FLT	FLEETCOR TECHNOLOGIES INC COM
ETR	ENTERGY CORP COM
OXY	OCCIDENTAL PETROLEUM CORP COM
FOXA	FOX CORP COM CL A
FOX	FOX CORP COM CL B
OKE	ONEOK INC COM
VTR	VENTAS INC COM USD0.25
HIG	THE HART
... keep reading on reddit ➡

👍︎ 45
💬︎
👤︎ u/pmchem
📅︎ Jan 30
🚨︎ report
Pointzilla Streamers For This Week

Streamers:

Teams that play Tues & Wed: BOS, IND, LAC, WAS

Teams that play Tues & Thurs: GSW, MEM, POR, UTA

Teams that play Tues & Sun: BOS, IND, LAC, UTA, WAS

Teams that play Tues, Thurs, & Sun: UTA

STREAMERS HERE:

IND:

Jeremy Lamb; SG, SF, 41% Rostered on ESPN
Lamb is now starting for the Pacers, logging over 30 minutes in his last two games. He is a great add in 10 teams and a must roster in deep leagues in my opinion. He has a pair of 20 point games in a 4 game stretch and will continue to build on those numbers as a starter.

Doug McDermott; SF, PF, 10% Rostered on ESPN
McDermott is a good add for deeper leagues as he is a consistent producer when given the minutes. He is coming off a back injury so he is seeing a slight minutes restriction. He only played 21 minutes against the Sixers, whereas his minutes average for the season is 25 so look for this to trend upwards over the next few games.

LAC:

Reggie Jackson; PG, 15% Rostered on ESPN
Jackson has been taking huge advantage of Beverley’s absence and has upt up great numbers over the lsat 5 games. He has scored on average in the high teens, and put up over 5 rebounds on average while also dishing out 4 assists per game. These stats will regress once Beverley comes back but for now, Beverley is missing tonights game, at the very least, and tomorrow he may be questionable so Jackson could be a good streamer for the back to back today and tomorrow.

WAS:

Mo Wagner; C, PF, 3% Rostered on ESPN

Wagner has been out for a minute with COVID, and now that he is back he is entering a very favorable situation. The wizards lost Thomas Bryant for the season due to an ACL injury and Robin Lopez has been serviceable in the meantime but he is old and not as versatile. Mo Wagner is younger and more dynamic and will see his minutes trend upwards and very likely take the starting spot and send Lopez to the bench unit.

Garrison Matthews; SG, 1% Rostered on ESPN

Now that Beal is back, Matthews usage does go down but I’m including him in this list because he is still going to get shots but what he contributes is steals. He becomes fantasy relevant in very deep leagues because of his stocks and may contribute enough to be serviceable for streaming. This is a risky add but if you need someone badly, Matthews could work out.

GSW:

Kevon Looney; PF, C, 0.5% Rostered on ESPN

Looney is now starting for the warriors now that Wi

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👍︎ 43
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📅︎ Feb 02
🚨︎ report
(US) Upcoming ALDI Finds for 3/3/21 (2/28/21 in some stores)

The Upcoming ALDI Finds Ad for 3/3/21 - 3/9/21 is now available. The ad actually starts three days earlier in some stores. A list of items in each category is included below.

Bold denotes items that are new since the corresponding Aldi Finds Sneak Peek ad was published.

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📰︎ r/aldi
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👤︎ u/eZGjBw1Z
📅︎ Feb 24
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I made Murgh Musallam - a royal mughal delicacy from 16th century! Recipe in description

Murg Musallam, translates to whole chicken, is made by stuffing whole chicken with ground meat (usually lamb or chicken) and boiled eggs, and is finished by cooking the chicken in a beautiful, rich gravy.

The earliest written record of this recipe can be found in Ain-i-akbari written by Abul Fazl in the 16th century. In the book, Abul Fazl categorizes Mughal recipes in 3 main categories.

Murg Musallam falls in the third category: meats cooked in exotic spices and dried fruits. The chicken is marinated twice which makes it very juicy and tender. The first marination is a simple rub of salt and lime juice. The second marinade packs all the flavors!

So, for the recipe, I have made an instructional recipe VIDEO where you can learn how to make this along with some tips or follow the directions below! :) It's an elaborate recipe but I managed to make it into a relatively shorter video. But I am sure the video will definitely help some of you out.

Pictures of how my attempt turned out.

Now let's get to the recipe. Here is what you'll need, and it's a lot:

INGREDIENTS:

These are ingredients to make Murg Musallam for ~2.5 lb chicken.

First Marination:

  1. salt: 1 tsp
  2. lime juice : 5-6 tbsp

Second Marination:

  1. Greek yogurt or hung curd: 5 tbsp or 70 gms
  2. Ginger paste: 1 tbsp or 14 gm
  3. Green chili paste : 1 tbsp or 14 gm
  4. Garlic paste: 1 tbsp or 14 gm
  5. Red chili powder (cayenne) : 1 tsp or 5gm
  6. Turmeric : 1 tsp or 5 gm
  7. Coriander powder : 1tsp or 5gm
  8. Salt : 1 tsp or 5gm

Stuffing / Filling:

  1. Boiled eggs, cooked for 8 mins & peeled : 2 large
  2. Ground chicken, preferably leg meat : half lb or ~220 gm
  3. Onions, chopped : half cup or ~ 70 gm
  4. Ginger paste: 1 tbsp or 14 gm
  5. Green chili paste : 1 tbsp or 14 gm
  6. Garlic paste: 1 tbsp or 14 gm
  7. Red chili powder (cayenne) : 1 tsp or 5gm
  8. Turmeric : 1 tsp or 5 gm
  9. Coriander powder : 1tsp or 5gm
  10. Salt : 1 tsp or 5gm
  11. Oil : 2 tbsp or 25 gm

For the Gravy:

  1. Whole Chicken, skin removed : ~ 2.5 lb or ~ 1.2 kg
  2. Almonds, unsalted : 15 pcs (make a paste after soaking in water)
  3. Oil : 2 tbsp or 25gm
  4. Cumin seeds : 1 tsp or 5 gm
  5. Bay leaves : 2 pcs
  6. Green Cardamom : 2-3 pcs
  7. Red chili powder (cayenne) : 1 tsp or 5gm
  8. Turmeric : 1 tsp or 5 gm
  9. Salt : 1 tsp or 5gm
  10. Garlic paste : 1 tbsp or 14 gm
  11. Greek yogurt or hung curd : 3 tbsp or 15 gms

**Equipment need

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📅︎ Jan 21
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Daily smoker seeks female boarder, Waltham, $750

I am looking for a female boarder-roommate for a furnished room in a two-bedroom, 600 sq ft apartment in south Waltham, near Moody St.. Earliest availability December 1. I am a 59 year old female writer, good cook and morning person. Since it’s as easy to cook for two as for one, I’m offering to supply food/meals as well as all utilities (heat, electricity, Internet.) There is laundry on the premises and a yard! The room has queen size bed and small desk. No off-street parking, but it’s a quiet side street and it’s not usually hard to find parking. Very close to the riverwalk. Ten minute walk to buses to Cambridge and Boston, as well as commuter rail. I’m looking for someone one quiet and responsible. We can discuss Covid precautions in person/over the phone. Unfortunately, the apartment is not handicapped accessible; one full staircase. Small pets negotiable. There is no storage outside of the bedroom closet. This is month-to-month, with fingers crossed for the best.

Food, etc.: I expect that I will be able to provide about 70% of your meals. You would be welcome to half of all the food in the house and expected to do your own dishes, and generally be neat and clean. Taking the trash out occasionally would be great as would be taking a turn cleaning the bathroom & kitchen floor. This is an environmentally conscious household. I ask that you recycle and conserve energy. You’re welcome to take a ‘brown bag’ lunch to work/school. I cook almost everything from scratch, avoid foods with coloring or preservatives and use seasonal vegetables. My meals tend to be light on meat (all kinds as well as chicken and fish), dairy and grains and heavy on vegetables. I cook two or three main courses a week, and often something else, like yogurt (I make it myself) or a salad. I keep healthy snacks on hand, usually fresh/dried fruit and canned fish/cheese to eat with crackers. I don’t keep sweets on hand. If you want you’re welcome to occasionally cook for yourself, prepare yourself a snack and bring in whatever additional food you want. I don’t serve meals at a particular time, rather you can take what you want from the fridge and heat it up yourself. We’ll probably occasionally sit down to a meal together but it’s not scheduled. All of this is subject to minor adjustments.

Here is a list of what I’ve cooked recently: chicken marbella, lentil burgers, curried squash soup with coconut milk, sauted broccoli rab, roasted root vegetables, beef stew, bean stew with yuc

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👍︎ 150
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📅︎ Nov 18 2020
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Unreached People Group of the Week - the Drukpa of Bhutan

So I was trying to figure out what country to do today and went and looked at Radical's new website, Urgent to find out what the countries they view as most Urgent to be reached and Bhutan was high on the list and I had never done Bhutan! So, meet the Drukpa of Bhutan!

Region: Bhutan

Peoples who speak the Drukpa's language, Dzongkha

Stratus Index Ranking (Urgency): 40

Climate: Bhutan's climate varies with elevation, from subtropical in the south to temperate in the highlands and polar-type climate with year-round snow in the north. Bhutan experiences five distinct seasons: summer, monsoon, autumn, winter and spring. Western Bhutan has the heavier monsoon rains; southern Bhutan has hot humid summers and cool winters; central and eastern Bhutan are temperate and drier than the west with warm summers and cool winters.

Terrain: Bhutan is on the southern slopes of the eastern Himalayas, landlocked between the Tibet Autonomous Region of China to the north and the Indian states of Sikkim, West Bengal, Assam to west and south and the Indian state of Arunachal Pradesh to the east. It lies between latitudes 26°N and 29°N, and longitudes 88°E and 93°E. The land consists mostly of steep and high mountains crisscrossed by a network of swift rivers that form deep valleys before draining into the Indian plains. Elevation rises from 200 m (660 ft) in the southern foothills to more than 7,000 m (23,000 ft). This great geographical diversity combined with equally diverse climate conditions contributes to Bhutan's outstanding range of biodiversity and ecosystems

Animals of Bhutan: Throwing this in here bc I know my wonderful fiancee will love it. The Bengal tiger, clouded leopard, hispid hare and the sloth bear live in the tropical lowland and hardwood forests in the south. In the temperate zone, grey langur, tiger, goral and serow are found in mixed conifer, broadleaf and pine forests. Fruit-bearing trees and bamboo provide habitat for the Himalayan black bear, red panda, squirrel, sambar, wild pig and barking deer. The alpine habitats of the great Himalayan range in the north are home to the snow leopard, blue sheep, marmot, Tibetan wolf, antelope, Himalayan musk deer and the takin, Bhutan's national animal. The endangered wild water buffalo occurs in southern Bhutan, although in small numbers.

**Environmenta

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📰︎ r/Reformed
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📅︎ Apr 05
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I can't believe I missed these Red Flags when I was dating this guy. (Warning: very long)

Reposted from r/offmychest by u/Queenie_02 (yes, my post)

I’ve been keeping this story internally since it feels unfair to dump it on friends/family/etc, but this isn’t something I can keep to myself, I have to tell SOMEONE, even if this ends up being ignored.

So about 6 months ago, I (F18) broke up with my partner (M19) of a year and 2 months. We’d been friends for about 1-2 years beforehand, and were in the same youth organisation, where we met. I’m going to call him Jack, for privacy’s sake. Towards the end of the breakup, I’d started reading the book “Why Does He Do That”, by Lundy Bancroft, just because it was informative and I thought it would be helpful in the long run. It helped me recognise a lot of red flags that Jack had shown – even before the relationship started. Here’s a list of red flags I can’t believe I missed, and why I’d even dated this guy in the first place.

RED FLAG 1:

Back when Jack and I were in the friends stage, I started dating someone (I’ll call them Zac), and in a text conversation with Jack the day after I got asked out, the following occurred (paraphrased):

  • J: How are you today?
  • Me: I’m feeling really happy.
  • J: Why’s that?
  • Me: I just got into a relationship and I’m really excited about it!

I honestly expected he’d be a supportive friend and be excited as well, but instead, I got called a “****” (it was censored like that in the message so I have no idea what it was meant to be), and I got an essay-length text telling me that I’d upset him and that HE had a crush on me and I should have known that, even though his behaviour towards me in the past had seemed purely platonic. Basically, he was trying to make me feel guilty about being happy with someone else. About a week beforehand, he was complaining that my texts seemed “dry” (and I acknowledged it and did my best to improve, even though I explained to him that sometimes it was hard to respond to what he was saying, because often it wouldn’t be worded in a way I could properly respond), and apparently he was going to “confess” his feelings not long after. It didn’t really take long for him to bounce back and be friendly again, but it wasn’t long before he started trying to get my attention again.

RED FLAG 2:

A few months after the previous kerfuffle, Jack invited me to spend time with him in the city as part of his badgework for our youth group, and I agreed to go. It was a nice day out, but he kept hugging me and kept acting as though we were

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👤︎ u/Queenie_02
📅︎ Jan 20
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White roommate believed she was black, along with other weird shit. Hilarity and creepiness ensued

A friend said I should post this, it was horrible, but also funny and bizarre.

It all started innocently enough, like many Brooklyn evenings do; one of my (35M) two random roommates (both 40ish F) decided to move out this past December. The other (we'll call Mel), who was staying, asked if she could invite her recently divorced, art-teacher friend to come live in the empty room. My main concern before this, regarding roommates, had been to avoid loud partiers, so that description sounded perfect to me. Ever striving to be chill, I said ‘sure.’ I’m studying for a medical profession and was hyperfocused on that, so I wasn’t thinking too hard about anything else. Huge mistake.

She showed up a few weeks later, and within about five minutes I could tell something was wrong with her. Upon moving in, she (Let’s call her Janie) immediately began setting up her own personal kitchen, which included a fridge, microwave, air fryer, and large shelves to keep her food and dishes separate from ours. The place wasn’t that big, and this ate up a ton of space in the ACTUAL kitchen and hallway leading to the bathroom. I would soon come to learn that she was a militant vegan and refused to use any of the same kitchen appliances that we did, as they had come into contact with animal products. She didn’t ask ahead of time if that was cool, which was strike one in my head, but I tried to ignore it and be friendly anyhow.

We made small talk for a few minutes as she set up her own kitchen, and though she seemed unusually tense I simply thought she might’ve been awkward and afraid of making a bad first impression on her new roommate, or maybe just stressed from the move. Everything seemed ok until I asked if she was cool with me getting a cat. I had been toying with the idea and had already asked the other roommate Mel if that was ok, and she had said it was. When I asked Janie, her instant reply was “...I’m not a cat person. And they’re very smelly” (th-melly, she said with a feigned, childish lisp. Something she would put on when she decided to get cute). She then walked away to her room.

It was at that moment a sick feeling hit my stomach and I couldn’t help but think ‘oh no; there’s something wrong with her.’ It wasn’t just what she said, it was how she said it; sneering, condescending, not even a second thought in shitting on my idea, something I had been excited about. She had literally met me, her new roommate, 5 minutes ago and that was her response. Still, I told myse

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👍︎ 145
📰︎ r/self
💬︎
👤︎ u/farnhakw
📅︎ Oct 12 2020
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Meal 3/27- Seder Dinner

Saul had spent most of the day preparing this meal with some help from Elide, H, and Nadiya, the only three people in camp that he trusted to work on this with him. He didn’t want any involvement from the harpies on this, and no magic either, this was too important not to be done by hand. Eventually, the dinner was ready, and once the sun had set, it was time to eat, but just as important, it was time to tell the camp a story.

When camp had gathered in the pavilion, Saul stood by the Chaotic table, his hands in his pockets. “Evening,” he said, “for those that don’t know me, my name’s Saul David ben-Leah Ostrovsky, and as tonight is the first night of Pesach, I wanted to hold a little bit of a Seder dinner and tell the story of the holiday. Now, an actual Seder would be a lot longer and more involved than this, so I’m not gonna read the whole bloody Haggadah, but here’s what it’s all about.

“Thousands of years ago, my people, the children of Israel, were slaves in the land of Egypt, held captive by Pharaoh because he feared our numbers and that we would overthrow him. However, Moses returned to Egypt from his exile up the command of the god of the Israelites, and demanded that Pharoah release us from slavery. Pharaoh refused, so God brought down the ten plagues upon the Egyptians- the waters of the Nile turned to blood, the land was infested with frogs, the dust of Egypt was turned into a swarm of lice, the land was plagued by flies, pestilence struck the livestock of the Egyptians, the Egyptians were struck by boils, hail and fire rained from the sky, the land was infested with locusts, darkness covered the land for three days, and finally, the firsborn son of every family in Egypt was slain, including the son of Pharaoh.” Saul held up a finger after each plague was listed. “After each plague, Moses commanded Pharaoh to free us from bondage, but he refused until his son was slain.

“On the night that the plague of the death of the firstborn struck the Egyptians, Moses commanded the Israelites to feast in anticipation of our freedom, and to mark the doorposts of our houses with blood from the lambs that we had eaten, so that the Angel of Death would know to pass us by and not to slay the sons of the Israelites. The next day, Pharaoh finally granted us our freedom, but we were required to leave Egypt immediately, without even giving us time to allow our bread to rise, so we had to carry the unleavened bread on our backs. After we left Egypt, Pharaoh chan

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📅︎ Mar 28
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Maundy Thursday - April 1, 2021

Maudy Thursday

Today is Maundy Thursday

This day, Maundy Thursday (also “Holy Thursday” or “Shire Thursday”1) commemorates Christ’s Last Supper and the initiation of the Eucharist. Its name of “Maundy” comes from the Latin word mandatum, meaning “command.” This stems from Christ’s words in John 13:34, “A new commandment I give unto you.” It is the first of the three days known as the “Triduum,” and after the Vigil tonight, and until the Vigil of Easter, a more profoundly somber attitude prevails (most especially during the hours between Noon and 3:00 PM on Good Friday). Raucous amusements should be set aside…

Feast of Holy Thursday

by Fr. Francis Xavier Weninger, 1876

The Church observes the fast of Lent with the intention of preparing her children, in as perfect a manner as possible, for the glorious Easter-tide, that they may arise from a sinful, tepid, and imperfect state to a pure, holy, and even saintly life–a life most precious in the sight of the Lord. It is, therefore, the earnest wish of this most tender mother, that each of her children be penetrated with the greatest horror of sin, and, that every Christian, as he arises from the death of sin, shall also make fast the sepulcher of tepidity in which his soul has been for years, perhaps, buried. To this wish, and to the manner in which its realization can be accomplished, I will direct the attention of all whom I address during these three days of grace, asking them to consider with me the lives of three persons of whom Holy Scripture makes special mention in the history of the passion.

The first of the three is Judas, as he sat with the Lord at the Last Supper. Let us follow him until we behold him commit the dreadful crime which sealed his eternal ruin.

That the infinite merits of Christ may be effectually bestowed upon us, the first and most essential condition is, that we renounce sin entirely and forever, and thus, with hearts perfectly cleansed from the dust thereof, render ourselves worthy of the Table of the Lord, and thus, at this holy Easter-time, receive His precious Body and Blood, Soul and Divinity. A glance at Judas, the traitorous Apostle, will promote this condition of heart.

He is a mirror in which we may behold sin in all its depravity; in which every sinner, especially if he be a member of our Holy Church, may see reflected his own image,

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📅︎ Apr 01
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Optimized Dual Wield on Drugs / LO Build by Aranox

Needed Mods: Ordinator(LE / SE), Imperious(LE / SE), Andromeda(LE / SE), Wintersun(LE / SE), Harvest Overhaul (LE / SE)
Optional Mods: Summermyst(LE / SE), Special Perks from Questing(LE / SE), If needed on LE HO Ordinator Green Tumb Patch

Author's Note
This is the first in a series of less original builds i plan on posting which i will mark with "LO" in the title. But because these will generally be well thought out with the mods i'm using in mind i think it's worth posting to maybe point out some things others might've not thought of or noticed. Before it comes up again no i'm not using Triumvirate (yet) and i play on LE so no Odin (until it gets ported atleast.)
If i got something wrong or you think there's potential to optimize further please point it out.

Summary
So here's a character i'm currently playing called "Einar the Muddled". He's an axe dual wielder who most notably makes use of alchemy but eventually is not dependent on it. He utilizes One-Handed, Light Armor and Alchemy with the potential to add Speech once the base of the build is completed. He Worships Zenithar to begin with but then finds himself worshipping The Old Ways later on.
- the build is fully realized at level 46 if you dont use any extra perk mods.
- i have an RP backstory to justify a lot of the more "meta gaming" decissions i took. Otherwise i'd just feel a bit too greasy about playing this.

The Mead and Potatoes
Race: Nord
- The Purge: ...choose a race. Weapons and spells are 35% more effective against the chosen race. choose Breton/Imper

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👍︎ 8
📰︎ r/EnaiRim
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📅︎ Mar 17
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Week 51 Introduction Thread: Jewish

This week's intro brought to us by a fellow challenge participant (Thanks!):

Defining Jewish food is a task so large it's almost impossible. Jews are an ethno-religious group originating in the Levant, who have spread worldwide over the last several centuries. The main branches of the diasporic tree are Ashkenazim (those who settled in Europe), Sephardim (those who settled on the Iberian Peninsula and North Africa), and Mizrahim (those who stayed in the Middle East and Central Asia). Many more branches shoot off of these extending to places such as North and South America, India, Ethiopia, China, Korea, Japan, and more. In each of these places Jews have meshed their own culinary traditions with those of the surrounding culture, sometimes leading to great disputes over if something can actually be considered a Jewish food. Many foods that have been made by Jewish communities for hundreds of years are also widely enjoyed by communities in the surrounding areas. Mentioning these foods in context of Jewish cooking is not meant to invalidate any other communities valid tradition of making the same food. Rather, it is a testament to the ways that our communities have historically coexisted.

Since the 10th of December Jews all over the world have been celebrating the minor holiday of Hanukkah. While latkes have become the most ubiquitous symbol of the holiday, almost any fried food is fair game. Sephardim often eat leek and vegetable fritters called keftikes, while Italian Jews fry up chicken and Fritelle De Riso Per Hanukkah. Fried sweets are also a large part of the holiday. Zengoula is made by Iraqi Jews, while the Maghrebi Jews of North Africa enjoy sfenj. My own family has made many batches of sufganiyot this year. You can find even more holiday recipes here.

The range of breads enjoyed across the diaspora is just as varied as the foods we fry for Hanukkah. Whi

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👍︎ 46
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👤︎ u/Agn823
📅︎ Dec 16 2020
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my family is crazy what can i do?

Tldr MY mom and grandma are crazy and harrassing me to the point of assault and property destuction.

Cast me 35f FDH 45 EM 55 and EGM 79

My fdh and I are getting married in June he is half Scottish and half Indian. He grew up in a small town in the north of Scotland where they were the only mixed race family. There was a fair bit My egm has repeatedly said that good catholic girls do not marry Arab Muslims. I have repeatedly attempted to explain to her that he is neither an Arab nor a Muslim but he is not white and that is all she needs to know. She has repeatably referred to him using terms like camel jockey and sand N-word. She has even gone so far as to ask him if he plans to blow anything up at the wedding. She raised me because my mother is a complete narcissist and my Dad was in prison.

She has even begun to quote the movie Not Without My Daughter ( women is trapped in Iraq by her muslim husband) at me. I have tried to explain that India is a democracy and that would never happen but she is not having that.

My em had almost nc with me from the age of 9 to 17 excepting a few letters. She has always hated her mum, but is now on her side because Egm is not invited my wedding for obvious reasons. She says that they have the right to attend my wedding and they will be showing up. Em says that there is nothing I can do about this so I had better start accepting it.

Em says that we need to act now to "fix" my wedding. She has tried to cancel my venue in favor of a more suitable one. By more suitable she means a church, even though neither of us are religious. She says that my decor is tacky because I have attempted to incorporate some of the more colorful elements of a traditional Indian wedding,

She says under no circumstances can I get married under a mandap ( traditional Indian 4 post canvas marquee) and I can't have people throwing the rice and herbs into the sacred fire there in. On the chopping block also are the sangeet ( traditional party before the wedding for family to get together) the basket of gifts given by fdh parents to the bride and the groom;s procession. Of course the flowers have to be roses rather than the tulip and tiger lilies I chose. I am also supposed to dis invite his brother because he quote has an osama bin laden beard.

Despite the fact that she has been married 4 times in white on every occasion. I am not allowed b/c I am 22 weeks pregnant. My fdh wanted me to wear a sari but I wanted a white dress so

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📅︎ May 03
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Vindaloo, the king of curries (British Indian Restaurant / BIR Style)

A hot, spicy dish. It's fantastic flavours come from the heavy use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg

## Video

https://www.youtube.com/watch?v=anRpXvV0BjI&list=PLlXT352HDbitSaqZbTU2MZnfWswbqBmTK

## Heat

The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as "hot". If you fancy a vindaloo but hate heat simply leave out all chillies and chilli powders and replace the Kashmiri chilli for paprika.

  • 3-4 tsp chilli (very hot)(vindaloo heat)
  • 2 tsp chilli (hot)(madras heat)
  • 1 tsp chilli (mild)(pathia heat)

## Ingredients

  • 250 millilitres of curry base gravy, a link to my recipe is popping up now
  • 3 tablespoons of oil
  • 1 star anise
  • 1 bay leaf
  • 2 dried Kashmiri chillies cut into pieces (*see heat note above)
  • 1 tablespoon of garlic and Ginger paste
  • 1 tablespoon of Kashmiri chilli powder
  • 3 cardamom pods, just the seeds
  • 1 tablespoon of mix powder or curry powder
  • 1/2 a teaspoon of fennel, coriander powder and cumin
  • 1/4 of a teaspoon of salt, fresh black pepper and turmeric
  • 3-4 teaspoons of chilli powder (*see heat note above)
  • 2 tablespoons of tomato paste mixed with 6 tablespoons of water
  • 1/4 of a cup of fresh finely chopped coriander
  • 2 chopped green finger chillies (*see heat note above)
  • 8 pieces of meat, veg, paneer or tofu
  • 2 slices of tomato
  • 1/2 a teaspoon of sugar
  • 1 tablespoon of vinegar, either white, malt, cider, white wine or a mix of any
  • 1/4 of a teaspoon of dried fenugreek leaves or kasoori methi
  • 1/4 of a teaspoon of garam masala

## Method

  1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic

  2. add in the garlic and ginger paste and stir continuously for around 30 seconds

  3. drop in the chopped up Kashmiri chillies and stir into the oil, you’ll notice they start colouring the oil almost straight away

  4. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little base gravy if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them

  5. n

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📰︎ r/IndianFood
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📅︎ Jan 29
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I made Murgh Musallam - a Royal Mughal delicacy from 16th century! (Recipe in description)

Murg Musallam, translates to whole chicken, is made by stuffing whole chicken with ground meat (usually lamb or chicken) and boiled eggs, and is finished by cooking the chicken in a beautiful, rich gravy.

The earliest written record of this recipe can be found in Ain-i-akbari written by Abul Fazl in the 16th century. In the book, Abul Fazl categorizes Mughal recipes in 3 main categories.

Murg Musallam falls in the third category: meats cooked in exotic spices and dried fruits. The chicken is marinated twice which makes it very juicy and tender. The first marination is a simple rub of salt and lime juice. The second marinade packs all the flavors!

So, for the recipe, I have made an instructional recipe VIDEO where you can learn how to make this along with some tips or follow the directions below! :) It's an elaborate recipe but I managed to make it into a relatively shorter video. But I am sure the video will definitely help some of you out.

Pictures of how my attempt turned out.

Now let's get to the recipe. Here is what you'll need, and it's a lot:

INGREDIENTS:

These are ingredients to make Murg Musallam for ~2.5 lb. chicken.

First Marination:

  1. salt: 1 tsp
  2. lime juice : 5-6 tbsp

Second Marination:

  1. Greek yogurt or hung curd: 5 tbsp or 70 gms
  2. Ginger paste: 1 tbsp or 14 gm
  3. Green chili paste : 1 tbsp or 14 gm
  4. Garlic paste: 1 tbsp or 14 gm
  5. Red chili powder (cayenne) : 1 tsp or 5gm
  6. Turmeric : 1 tsp or 5 gm
  7. Coriander powder : 1tsp or 5gm
  8. Salt : 1 tsp or 5gm

Stuffing / Filling:

  1. Boiled eggs, cooked for 8 mins & peeled : 2 large
  2. Ground chicken, preferably leg meat : half lb. or ~220 gm
  3. Onions, chopped : half cup or ~ 70 gm
  4. Ginger paste: 1 tbsp or 14 gm
  5. Green chili paste : 1 tbsp or 14 gm
  6. Garlic paste: 1 tbsp or 14 gm
  7. Red chili powder (cayenne) : 1 tsp or 5gm
  8. Turmeric : 1 tsp or 5 gm
  9. Coriander powder : 1tsp or 5gm
  10. Salt : 1 tsp or 5gm
  11. Oil : 2 tbsp or 25 gm

For the Gravy:

  1. Whole Chicken, skin removed : ~ 2.5 lb. or ~ 1.2 kg
  2. Almonds, unsalted : 15 pcs (make a paste after soaking in water)
  3. Oil : 2 tbsp or 25gm
  4. Cumin seeds : 1 tsp or 5 gm
  5. Bay leaves : 2 pcs
  6. Green Cardamom : 2-3 pcs
  7. Red chili powder (cayenne) : 1 tsp or 5gm
  8. Turmeric : 1 tsp or 5 gm
  9. Salt : 1 tsp or 5gm
  10. Garlic paste : 1 tbsp or 14 gm
  11. Greek yogurt or hung curd : 3 tbsp or 15 gms

**Equipment n

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📅︎ Jan 21
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Unreached People Group of the Week - Qashqa'i in Iran

Hey guys, two things before we begin. One is a prayer request. My girlfriend is in the ER, so please please be praying for her, the doctors, and for healing! The other is that I apologize for missing last week. It was a crazy busy Monday and I didn't prioritize this post like I should have.

So, meet the Qashqa'i of Iran!

How Unreached Are They?

The Qashqa'i are 0% Christian. That means, at best, out of their population of nearly a million, there are a small handful of believers.

There are small portions of the Bible translated in their language, Kashkay

What are they like?

Typical qualification that all people groups can't be summed up in small paragraphs and this is an over generalization.

>The Qashqa'i (pronounced KASH-kai) are a nomadic people who roam across the harsh deserts of southwest Iran. Although they are made up of many different linguistic, cultural, and tribal origins, they all call themselves "Turks." Qashqai Turki, their spoken language, does not yet exist in written form; most of them communicate in the Farsi language instead.
>
>The Qashqa'i are considered a minority people group in Iran. Forceful attempts have been made to incorporate them into the mainstream of Iranian society; however, such efforts have failed, and these fascinating people have remained independent and proud. Although the Qashqa'i are professing Muslims, they have little use for organized religion beyond political purposes.
>
>In the Qashqa'i society, the upper class consists of men who are politically active. Their wealth comes mainly from control over land and ownership of herds. The lower class is made up of those who hire out their labor. They may serve as full-time shepherds and camel drivers, or as part-time field laborers and sharecroppers. The poorest of the Qashqa'i are those people who own no land or herds. They are not paid money for their goods or services, but are paid in food, clothing, supplies, and/or animals. Within this "poor class," anyone over the age of eight years is expected to work to support himself.
>
>Although the Qashqa'i women have little freedom, they do take the lead in certain family matters. For example, they are responsible for arranging marriages. They are probably best known, though, for their expert weaving skills.
>
>The main foods for Iranians are rice and bread. Traditional dishes include abgusht (a thick meat and bean soup)

... keep reading on reddit ➡

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📰︎ r/Reformed
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📅︎ Nov 16 2020
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