Delia smith french onion soup recipe

Making French onion soup in Instant Pot - is there any way to speed up the saute step?

2023.03.22 02:51 Paradoxbuilder Making French onion soup in Instant Pot - is there any way to speed up the saute step?

I once tried making it without sauteing the onions and it failed badly. I Googled a bunch of recipes, all of them have different ways of handling the saute step.
https://therecipecritic.com/instant-pot-french-onion-soup/
Can I saute for a short while and then use High Pressure to finish it off? I'm trying to find the easiest and fastest method.
submitted by Paradoxbuilder to instantpot [link] [comments]

2023.03.22 01:24 NateCooksBlog French Onion Soup Recipe

French Onion Soup Recipe submitted by NateCooksBlog to FoodVideos [link] [comments]

2023.03.21 12:40 TightEntrance5455 Healthy Vegan Soup at RightFoods

The healthy vegan soup is a wonderful recipe for a quick, easy and healthy meal. It is full of vegetables, beans, lentils, and rice. The soup is a combination of tomato sauce, onion, garlic, celery, carrots, green pepper, celery, thyme, salt, pepper, and bay leaves. It is packed with flavors that are perfect for a cold day. For more details visit the link: https://rightfoods.com/.
submitted by TightEntrance5455 to u/TightEntrance5455 [link] [comments]

2023.03.21 08:53 SpaceSwashbuckleInc Attempted an apple soubise and it… didn’t turn out. Seeking cooking advice

I know very little about cooking, but I’m trying to learn. I tried to make an apple soubise for the first time based off of this recipe…
INGREDIENTS:
[Yield: 8 servings] • 4 tablespoons unsalted butter • 14 cups Spanish onions (2 cups diced and 12 cups thinly sliced, about 3 pounds in total) • 2 tablespoons thyme leaves • Kosher salt and freshly ground black pepper, to taste • ½ cup short-grained risotto rice, like Arborio • ½ cup grated Gruyère cheese • ⅔ cup heavy cream • Chopped parsley to finish
PREPARATION:
Step 1: Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
Step 2: As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
Step 3: Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
Step 4: Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.
https://cooking.nytimes.com/recipes/1014411-soubise
^(if you care for a source, but I think there may be a paywall)
Anyway, I added the apples (~5 granny smith thinly sliced) into the recipe in Step 1 to cook with the onions.
The “soubise” cooked a few minutes longer than the time it says to (on accident), and I used a little bit more cheese than it calls for (also kind of an accident).
When it was finished it didn’t seem like it had reduced quite like it was supposed to, and there was virtually no liquid in it. It tasted good (not amazing), but wasn’t at all what I hoped for. It was basically just cooked and seasoned onions with an echo of sauciness.. and it had apples in it.
Are there any chefs out there who think they know what I messed up or have advice for future attempts?
submitted by SpaceSwashbuckleInc to Cooking [link] [comments]

2023.03.21 08:47 SpaceSwashbuckleInc Attempted an apple soubise and it… didn’t turn out. Seeking cooking advice

I know very little about cooking, but I’m trying to learn. I tried to make an apple soubise for the first time based off of this recipe…
INGREDIENTS:
[Yield: 8 servings] • 4 tablespoons unsalted butter • 14 cups Spanish onions (2 cups diced and 12 cups thinly sliced, about 3 pounds in total) • 2 tablespoons thyme leaves • Kosher salt and freshly ground black pepper, to taste • ½ cup short-grained risotto rice, like Arborio • ½ cup grated Gruyère cheese • ⅔ cup heavy cream • Chopped parsley to finish
PREPARATION:
Step 1: Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
Step 2: As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
Step 3: Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
Step 4: Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.
https://cooking.nytimes.com/recipes/1014411-soubise
^ (if you care for a source, but I think there may be a paywall)
Anyway, I added the apples (~5 granny smith thinly sliced) into the recipe in Step 1 to cook with the onions.
The “soubise” cooked a few minutes longer than the time it says to (on accident), and I used a little bit more cheese than it calls for (also kind of an accident).
When it was finished it didn’t seem like it had reduced quite like it was supposed to, and there was virtually no liquid in it. It tasted good (not amazing), but wasn’t at all what I hoped for. It was basically just cooked and seasoned onions with an echo of sauciness.. and it had apples in it.
Are there any chefs out there who think they know what I messed up or have advice for future attempts?
submitted by SpaceSwashbuckleInc to cookingforbeginners [link] [comments]

2023.03.21 06:03 7343Pintu Mamaw's Classic Casserole

Home ▼ February 19, 2023 Mamaw's Classic Casserole
Mamaw's Classic Casserole
Mamaw's Chicken and Rice Casserole: A Southern Classic There's something special about a dish that's been passed down through generations of a family. It's more than just food; it's a connection to the past, a way of carrying on traditions, and a reminder of loved ones who may no longer be with us. For many families in the Southern United States, that dish is Mamaw's Chicken and Rice Casserole.
This casserole is a classic comfort food, perfect for a family dinner or potluck gathering. It's simple to make, but packed with flavor and heartiness that will leave you feeling satisfied and nostalgic.
Origins of Mamaw's Chicken and Rice Casserole
The origins of this dish are difficult to trace, as it's been a staple in Southern kitchens for generations. However, it's likely that it has its roots in the traditional Southern combination of rice and poultry, which has been a popular dish for centuries. Chicken and rice dishes are common in many cultures around the world, but the Southern version is distinguished by its use of cream of mushroom soup and cheddar cheese.
Mamaw's Chicken and Rice Casserole has been a fixture in my family for as long as I can remember. My great-grandmother, who we all called "Mamaw," was a wonderful cook, and her chicken and rice casserole was one of her signature dishes. She passed the recipe down to my grandmother, who passed it down to my mother, who passed it down to me. Each generation has added its own twist to the recipe, but the basic ingredients and preparation have remained the same.
Ingredients
The ingredients for Mamaw's Chicken and Rice Casserole are simple and easy to find, which is one of the reasons why it's such a popular dish. Here's what you'll need:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 cup uncooked long-grain white rice 1 can (10.5 ounces) condensed cream of mushroom soup 1 can (10.5 ounces) condensed cream of chicken soup 1 cup water 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup shredded cheddar cheese 1 teaspoon garlic powder Salt and pepper to taste Instructions
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, water, chopped onion, chopped green bell pepper, garlic powder, salt, and pepper. Mix well.
Add the chicken pieces to the bowl and stir until everything is evenly coated.
Pour the mixture into a 9x13 inch baking dish.
Cover the dish tightly with foil and bake for 1 hour.
After an hour, remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole.
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for a few minutes before serving.
Variations
One of the great things about Mamaw's Chicken and Rice Casserole is that it's easy to customize to your own tastes. Here are a few variations that you might want to try:
Swap out the chicken for ground beef or turkey for a different twist on the classic recipe. Add in some chopped carrots or celery for extra flavor and nutrition. Experiment with different types of cheese, such as mozzarella or pepper jack. Use brown rice instead of white rice at February 19, 2023 Share No comments: Post a Comment ‹ › Home View web version About Me My photo PHILOSOPHY OF CREATIVE WORD'S View my complete profile Powered by Blogger. 7343pintu.blogspot.comexcellent
submitted by 7343Pintu to 7343pintu [link] [comments]

2023.03.20 12:15 IamtheSoupMaster I was down to just a few servings of red beans and rice in the freezer, and that just won't do. Made more. If you haven't tried red beans and rice your life isn't complete and I feel sorry for you. There are a thousand ways to make it, this is how I do mine. Recipe in the comments.

I was down to just a few servings of red beans and rice in the freezer, and that just won't do. Made more. If you haven't tried red beans and rice your life isn't complete and I feel sorry for you. There are a thousand ways to make it, this is how I do mine. Recipe in the comments.
I'm not exaggerating when I say that every person I've made this for now makes it regularly. It's ridiculously easy and one of the best comfort foods you can eat. Truly one of those dishes that is greater than the sum of its parts.
I literally never let it run out. When I get down to my last few servings in the freezer I make more so I know I will never run out.
Ingredients
375 grams of dried red kidney beans soaked in water in the fridge overnight then drained and rinsed thoroughly.
I 400 gram tin of red kidney beans drained and rinsed thoroughly.
350 grams of andouille sausage if you can get it. I can't so I substitute with chorizo. Dice into large, even pieces.
1 tablespoon olive oil.
1 cup finely diced onion.
3/4 cup finely diced celery.
3/4 cup finely diced poblano peppers. I can't get them so I substitute with a half cup of green capsicum and quarter cup of jalapenos.
4 large garlic cloves finely minced.
2 litres homemade chicken stock or low sodium store bought.
1 good sized smoked ham hock.
2 bay leaves.
1 teaspoon freshly ground black pepper.
1 teaspoon dried thyme.
1 tablespoon of white sugar.
2 tablespoons rice wine vinegar.
Cayenne pepper to taste.
Hot sauce to taste.
Cooking salt, otherwise known as kosher salt to taste.
I cannot stress this enough, BE INCREDIBLY SPARING WHEN ADDING THE SALT. Between the sausage and the ham there's already a lot in there, so go super easy.
Method
Soak your red kidney beans in a large container, covering them by at least 2.5 centimetres. Refrigerate overnight, at least 8 hours. Drain and rinse thoroughly.
In a large Dutch oven or soup pot add the olive oil. Once heated add the diced sausage and cook for about ten minutes or until it's well browned and it's released a heap of its oil. Remove with a slotted spoon and place aside, leaving all of the oil in the pot.
Add the diced onion, peppers and celery. Stir frequently until softened. Return the sausage and add the minced garlic. Cook for about a minute or until the garlic becomes fragrant.
Move to a high heat, add the soaked and drained dry kidney beans and cook for a few minutes stirring continuously.
Add the chicken stock, ham hock, bay leaves, dried thyme, cracked black pepper, sugar, cayenne pepper, rice wine vinegar and hot sauce. DON'T ADD THE SALT YET!!!
Stir thoroughly and bring to the boil. Return to the lowest heat and simmer for an hour and a half stirring every twenty minutes or so, turning the ham hock every time you stir.
Just before the hour and a half is up, drain and rinse the tin of red kidney beans and mash them really well. Add the mashed beans and mix thoroughly. Theae.mashed beans are going to break all the way down and will thicken the mixture really nicely.
Taste and if not overly salty, add a small pinch of salt.
AGAIN, DO NOT OVER SALT AT THIS POINT. ADD LESS THAN YOU THINK IT NEEDS BECAUSE YOU CAN ALWAYS ADD MORE AT THE END.
Simmer for another hour and a half, again stirring every twenty minutes. The ham hock is probably starting to break up now so no need to keep turning it.
At the three hour point, remove from the heat. Remove and discard the bay leaves. Remove the ham to a tray and let cool thoroughly. Once cooled enough that you can handle it without burning your fingers, remove and discard the skin and bones. Shred the ham and return to the pot, trying not to overdo it. You want approximately the same amount of ham and sausage. Any leftover ham is amazing on sandwiches BTW.
Mix everything together thoroughly and taste for seasoning. If you think it needs more sold at a tiny bit at a time, mix very well and taste again until it's where it needs to be.
Portion into a proximately 350 gram servings. It might not seem like a lot but believe me this stuff is incredibly dense and filling. I can eat a lot. I mean A LOT! If I eat more than 350 g of this with say between 100 and 150 grams of rice, I feel sick from being overly full.
It'll keep in the fridge for a week and will freeze for, God, I don't know. Indefinitely? I found containers of red beans and rice in the back of my freezer that have been there for well past six or eight months, eaten them and they've been fine.
This is traditionally served with white rice but I personally always have it with brown. I think brown rice is a much better pairing with the beans and I can't recommend it enough.
I usually have mine with a dollop of sour cream and a heap of Frank's extra hot and either some finely sliced green part or the spring onion or chives.
Believe me when I tell you that if you make this you are not going to regret it. It is going to blow your mind.
Once again there is 1000 recipes for this dish, more even. This is just the way I do it.
submitted by IamtheSoupMaster to soup [link] [comments]

2023.03.20 04:13 SL13377 Dinner @ pounces

Dinner @ pounces submitted by SL13377 to BrightEats [link] [comments]

2023.03.20 02:43 sorry_child34 How to make soup!

I know a lot of N-parents don’t teach their kids to cook. For me, cooking is one of the few life skills I did get to learn, so I figure I’d share that learning with y’all, and imma start with soup.
Soup is pretty simple, and an imprecise science. You can make soup with almost any ingredients, and best yet, you can keep most soups hot on the stove (on low) and eat it for a few days until it’s gone, or freeze some for later.
A good soup is all about the order you add things into the pot. Also, I’ll add a few food science fun facts along the way for explanation. This is not a recipe, it’s a guideline, you can switch up the ingredients all you want.
1.) Fat. This could be butter, olive oil, coconut oil, avocado oil, whatever you want, but a good cooking fat, enough to put a decent 1/8” at the bottom of your pot and start heating it up.
2.) Aromatics: Onion, Peppers, Celery, Shallots, Leeks, Scallions, Carrots and Garlic. Start sautéing your choice of these in the fat with salt, pepper, and any other spices you feel like adding. Add Garlic last as it is the most susceptible to burning.
(If you are doing a ground meat add it at this stage, otherwise wait until step 8 to add your protein.)
3.) Midrange Vegetables: Potatoes, broccoli, peas, squash, beet, brussel sprouts, mushrooms, corn, etc.
4.) Leafy veggies: spinach, kale, cabbage, fresh leafy herbs, etc.
5.) Any tomatoes, canned, or fresh. Optional
Science fun fact: most edible plants have both fat soluble and water soluble nutrients. By cooking in fat before adding broth you access more nutrients in your soup
6.) Alcohol: I know, what? It all cooks off in the final product, but it functions as a emulsifier that helps the oil not separate from your broth. What you use will depend on your flavor palette: if you plan on white meat or seafood, and no tomatoes, use a white wine, red meat and/or tomatoes use red wine… you can also use vodka, bourbon, or virtually any other alcohol you think will taste good with your ingredients.
7.) liquid: once your alcohol has decreased somewhat in volume in your pot, add your liquid. This could be broth, dairy, non-dairy milk, juice, etc. Bring it to a rolling boil.
8.) Protein: chicken, seafood, red meat, beans, tofu, etc…
9.) Grain or Carb: Rice, Barley, Bulgar Wheat, pasta, etc.
Allow it to boil until your meat and grain are fully cooked, and then simmer until served.
Feel free to ask questions, about specific soups or any other dishes in the comments.
submitted by sorry_child34 to RBNLifeSkills [link] [comments]

2023.03.20 01:59 snorlaxatives69 Finally tried the french onion soup grilled cheese trend!

Finally tried the french onion soup grilled cheese trend! submitted by snorlaxatives69 to eatsandwiches [link] [comments]

2023.03.20 00:36 MostImaginary Week 12: Three Sisters - Red Sauce Enchiladas

Week 12: Three Sisters - Red Sauce Enchiladas
Recipe is from Hot For Food All Day. The enchilada filling is zucchini, corn, black beans, roasted poblano pepper, red onion, vegan cheese and cilantro. The sauce is made from blended tortilla soup with jackfruit. I love this cookbook, highly recommend checking it out!
submitted by MostImaginary to 52weeksofvegan [link] [comments]

2023.03.20 00:27 RebelSkumII Homemade Rations - Part 2: Erbswurst

Homemade Rations - Part 2: Erbswurst
Today I'm continuing what I hope will eventually be a series on survival foods that can be prepared at home or at camp. Erbswurst, or pea flour sausage, is a German recipe that's been around since the mid 1800s. It was used during both World Wars as a form of troop rations, but modern folks may recognize it as almost identical to split pea soup.
Erbswurst's core ingredients are essentially pea flour and fat. Traditional sources of fat include pork belly and lard, albeit many modern recipes use bacon outright in place of pork belly. In its base form the erbswurst is kept dry and uncooked, and properly wrapped and stored it can keep from spoiling for years. When carrying it in kit you would break off a piece of erbswurst and simply boil with water to quickly prepare a nutritious, high-fat meal.
To prepare use a spice grinder or processor to grind split peas to a fine powder. Then add your pork and any additional fat/lard to a pan and cook til done. When the pork is done, don't dispose of the grease, wait til it is sufficiently cooled and add your pea flour. Add any other ingredients at this point and begin to mix and form it into a solid mass. Once mixed it can be put on paper or cellophane, rolled into a "sausage", and placed in a cool area. Once dried, chilled, and settled into a neat shape it can be carried and stored more easily.
There are countless variations on the erbswurst, but we've only made small refinements to our family recipe. We add chopped onions, salt, pepper, and occasionally paprika. We tried one time to add ghee in an attempt to add more fat to a mix, but this wasn't very good. Stick with pork belly or really fatty bacon if you must and add lard if you need more to keep it together.
Special thanks to ![S2 Underground](https://youtube.com/@S2Underground) and the ![War Kitchen](https://youtube.com/@thewarkitchen3288) channels on YouTube for showing me that one of my favorite recipes was also very useful. For similar discussion check out my first post and the comments on ![pemmican](https://www.reddit.com/SocialistRA/comments/111sc9o/homemade_rations_beef_pemmican/).
As always much love ✌️❤
RebelKitty
submitted by RebelSkumII to SocialistRA [link] [comments]

2023.03.19 23:18 ImageInMe [Homemade] French onion soup. Accordion potatoes.

[Homemade] French onion soup. Accordion potatoes. submitted by ImageInMe to tonightsdinner [link] [comments]

2023.03.19 22:58 ImageInMe [Homemade] French onion soup. Accordion potatoes.

[Homemade] French onion soup. Accordion potatoes. submitted by ImageInMe to food [link] [comments]

2023.03.19 22:01 Hayate-kun 60 most-viewed Mukbang videos on YouTube last week (2023-03-05 to 2023-03-11)

Views Channel Video
11487674 Zach Choi ASMR 03:09:2023 Orange Chocolate
11425334 Biku entertainment Eating Challenge||ASMR||guiter,banana,coconut eating||bikram phuyal #asmr #funny #mukbang #biku
10570632 Bader Al Safar Food ASMR 😍 Which day of the week was the most satisfying? #asmr #mukbang #food #eating #asmreating
9982653 Biku entertainment Eating Challenge||ASMR||teddybear,titaura,lolipop eating|bikram phuyal #asmr #shorts #mukbang #biku
7506275 Biku entertainment Eating Challenge||ASMR||french fry,vegetables eating||bikram phuyal #asmr #shorts #mukbang #biku
7419356 Bader Al Safar Food ASMR Which one is the most satisfying? 😍 #asmr #mukbang #food #eating #foodasmr #asmreating
6652852 Bader Al Safar Food ASMR 😍 Which day was the most satisfying? #asmr #mukbang #food #eating #eatingsound #foodasmr
5546599 Biku entertainment Eating Challenge||ASMR||Chilly,onion,fizz eating||bikram phuyal #asmr #funny #mukbang #biku #chilly
4430218 Biku entertainment Eating Challenge||ASMR||jelly,gems,graps eating||bikram phuyal #asmr #funny #mukbang #funny #jelly
2953440 Zach Choi ASMR would you eat this? #shorts
2942006 Cynthia Beaumont #LEVELUPSHORTS #SHORT #ASMR #CANDY #eatingsounds #CRINGE #OHIO #MUKBANG #EATING #LOLIPOP #MOUTH
2489061 PinkyBlack Red food dessert Mukbang | 24 hour red food challenge | PinkyBlack #shorts
2406475 PelMen ASMR king desserts, beggar Meringue MUKBANG
2211858 ASMR Lilibu ASMR Emoji Food Gummy, Jelly, Candy Spray Mukbang #shorts
2195366 Dread Yamada Ultimate chocolate cake in orange🍫🍊ASMR | MUKBANG | COOKING
1951624 Indian Eating Show Chocolate Challenge🍫 Who Will Win? Oreo Chocolate🤑 #shorts #ashortaday #eatingshow
1908045 Mukbang Bersama Bent Makan Kerupuk Kecil, Sedang, Besar😱 #asmr #mukbang #makansesuaiemoji #kerupuk
1903444 Jessica Effendy MUKBANG BAKSO 😱🥳
1898821 PIN KORO Rainbow Friends Blue x Green Spicy Noodles Mukbang😭Stop Motion Animation #shorts #youtubeshorts
1777103 𝑨𝒏𝒚𝒂🌻 🥑🍯🍡🥝☁️🍓🧊 | Anya #asmr #shorts
1764127 [햄지]Hamzy 얼음물에 밥 말아도 놀라지 마세요 (ft.습습실비김치,통스팸,계란후라이)ㅣSpicy KimchiㅣReal Mukbangㅣ
1745895 ASMR 애정 TV [ASMR]신기한물먹방ASMR DRINKING #ASMRDRINKING#물먹방#아이스크림
1686257 Mukbang Bersama Bent MEILANI udah ya😊, Next Nama siapa lagi?? #asmr #mukbang #makansesuaiemoji #makansesuainama
1670847 설기양SULGI ASMR MUKBANG| 편의점 직접 만든 불닭 떡볶이 치킨 김밥 디저트 먹방 & 레시피 FRIED CHICKEN AND Tteokbokki EATING
1624333 당비 Dangbee EATING asmr EGG 계란 eating sounds
1482921 [햄지]Hamzy 매운쭈꾸미에 대창,곱창 들어가면 얼마나 맛있게요?ㅣSpicy octopus & Beef IntestineㅣReal Mukbangㅣ
1446276 HAHADO Pink vs Black Food Challenge with Wednesday 블루 핑크 푸드 챌린지 Mukbang by HAHADO
1443369 Dread Yamada Chicken McNuggets Taco🍟🌮 ASMR | |MUKBANG | COOKING
1430672 Mukbang Bersama Bent Makan Durian Kecil, Sedang, Besar😱 #asmr #mukbang #makansesuaiemoji #durian
1373230 Jessica Effendy MUKBANG DAIFUKU MOCHI PAKE KECAP?? 😱🥹
1370185 Biku entertainment How I decorate a cake||ASMR||Cake eating||bikram phuyal #asmr #funny #mukbang #comedy #funnyshorts
1350682 tzuyang쯔양 🔥오픈런해서 성공한 순두부우동?🔥 이모님들 찐으로 놀라신 우동국수 먹방
1295883 Bader Al Safar Food ASMR Eating a Sonic Popsicle and all Blue Snacks! #asmr #foodasmr #eatingsounds #food #mukbang
1269586 흥삼이네 Heungsam's Family 각종 조개와 문어, 전복, 고둥 싱싱한 해산물 가득 넣은 시원한 해물탕! (Seafood soup) 요리&먹방!! - Mukbang eating show
1215757 히밥heebab 🔥일반인 대식가가 도전 신청을 했습니다🔥 제한시간 20분 짬뽕 5그릇 + 짜장면 5그릇 총 10그릇 이비가짬뽕 도전먹방! 다 먹으면 200만원!?
1176355 당비 Dangbee EATING asmr 10 MINUTES EMOJI FOOD CHALLENGE FOR RELAXING 수면유도 asmr 이모지 먹방 모음집 eating sounds
1144398 문복희 Eat with Boki SUB)알싸한 마라샹궈에 간장계란밥 꿀조합 먹방! 바삭쫀득 꿔바로우 꽃빵튀김까지 디저트 리얼사운드 Mala Xiang Guo & Guobaorou Mukbang Asmr
1135198 Cynthia Beaumont #LEVELUPSHORTS #SHORT #ASMR #CANDY #eatingsounds #CRINGE #OHIO #MUKBANG #EATING #LOLIPOP #MOUTH
1047321 shorts toon Funny Crazy Earth jelly Mukbang / Poppy Playtime / Five Nights at Freddy's / animation #shorts
1017720 Spice ASMR ASMR EATING PURI,MUTTON CURRY,LIVER CURRY,PARATHA,RUMALI ROTI *FOOD VIDEOS* #spicy
1004978 Mukbang Bersama Bent J-Hope BTS udah ya⭐️ Next Artis siapa lagi?? #mukbang #asmr #makansesuaiemoji #jhope #bts #btsarmy
987285 ASMR 애정 TV [ASMR]신기한물먹방ASMR DRINKING #ASMRDRINKING#물먹방#아이스크림
986548 히밥heebab 🔥라면 신기록 도전🔥기존 23개 기록을 넘어 오늘 신기록 도전해보겠습니다. 빽라면 25개 도전 먹방
980361 Big and Fast Eaters Heard it's caviar? | TikTok Video|Eating Spicy Food and Funny Pranks|Funny Mukbang
977204 Big and Fast Eaters Pumpkin is the worst | TikTok Video|Eating Spicy Food and Funny Pranks|Funny Mukbang
976083 Mukbang Bersama Bent Makan Emoji 🍗🍚🍝🥛🍪, Next Emoji apa lagi?? #asmr #mukbang #makansesuaiemoji
953953 tzuyang쯔양 🔥악마치킨보다 더 매운치킨이 나왔대요🔥 푸라닭 치킨 마불로 악마 4마리와 블랙치즈볼 먹방
942173 문복희 Eat with Boki SUB)육즙팡팡 통삼겹베이컨에 까르보 불닭볶음면 먹방! 디저트 대왕딸기까지 꿀조합 리얼사운드 Carbo Buldak & Bacon Mukbang Asmr
924036 Fionata next?makan sesuai emoji 💝 CR BY:@closerfood #asmr #asmrsounds #asmreating #emojichallenge #eat
922210 CookMuk Alphabet Lore Baby Vs Grandma Cooking Challenge | Mukbang Convenience Store Food | Cartoon Animation
821995 ASMR 애정 TV [ASMR]신기한물먹방ASMR DRINKING #ASMRDRINKING#물먹방#아이스크림
810714 Dread Yamada Hottest Chicken McNuggets🌶️ASMR | | MUKBANG | COOKING
797614 돼끼 baby_pig_rabbit 말랑 푸딩 먹방이 위험한 이유... #먹방비하인드
792890 HUBA후바 Pink VS Blue Food Dessert Mukbang | 24 Hours Pink Blue Color Food Challenge | HUBA #shorts
790070 tanboy kun MUKBANG 2 EKOR GULAI AYAM KAMPUNG CIPERA KHAS KARO SUMATRA UTARA!! 100% HALAL!
782643 GONGSAM TABLE 이공삼 ASMR MUKBANG 불닭볶음면 양념 치킨먹방! 난 벌집꿀 & 레시피 FIRE NOODLES AND FRIED CHICKEN EATING SOUND!
757482 문복희 Eat with Boki SUB)뜨끈칼칼 돼지김치찌개에 라면사리 넣어서 먹방!🍜 삼겹살 제육 쌈밥까지 한식 집밥 꿀조합 리얼사운드 Pork Kimchi-jjigae Mukbang Asmr
751261 GONGSAM TABLE 이공삼 ASMR MUKBANG 직접 만든 치즈 떡볶이 불닭볶음면 핫도그 치킨먹방! & 레시피 FIRE NOODLES AND Tteokbokki EATING SOUND!
734330 Zach Choi ASMR ASMR | Best of Delicious Zach Choi Food #1 | MUKBANG | COOKING
719111 Maxhill Antimage PERTAMA KALI COLLAB BKENT, JO, ANTIMAGE RUSUH COK ‼️ MUKBANG 100 CABE RAWIT + 2 BUNGKUS INDOMIE
submitted by Hayate-kun to mukbang [link] [comments]

2023.03.19 20:32 RazorOfSimplicity [Etymology] Deck Build Pack: Wild Survivors

Deck Build Pack: Wild Survivors

Etymology/Translation Corner
Tagline: "We will travel our own path, our blood burning hot!"
Transcendent Dragon: "Press onward with an overflowing power born from the memories of ancient times!"
Vanquish Soul: "Stake Your Soul! READY!!"
Nouvellez: "With a superb quality that will captivate your heart, a recipe prepared with devilish passion--"
This is a list of translated Japanese names for all of the cards in Deck Build Pack: Wild Survivors. See below for further notes.
Each card name is linked to an image!! (Use an image-zooming extension like Imagus to view them instantly.)
Any questions or issues you may have about the translations are welcome.
  1. Xeno Meteoros
  2. Transcendent Dragon Meteoros
  3. Transcendent Dragon Gigantosaurer
  4. Transcendent Dragon Glacesaurus
  5. Transcendent Dragon Drillgnathus
  6. Ground Xeno
  7. Transcendent Soaring
  8. Frostosaurus
  9. Ultimate Conductor Tyranno / Dinosauric Beast of Ultimate Conductivity
  10. Giant Rex
  11. Miscellasaurus the Illusion Maker
  12. Soul-Eating Oviraptor
  13. Babycerasaurus
  14. Petiranodon
  15. Evolkaiser Sorde
  16. Vanquish Soul Razen
  17. Vanquish Soul Panthera
  18. Vanquish Soul Heavy Borger
  19. Vanquish Soul Dr. Madlove
  20. Vanquish Soul Pluton HG
  21. Vanquish Soul Kaiser Varius / Vanquish Soul: Dragon Emperor Varius
  22. Rock of Vanquisher / False Image of the Battle God
  23. Stake Your Soul!
  24. Vanquish Soul Dust Devil / Vanquish Soul: Spiraling Whirlwind
  25. Vanquish Soul Continue
  26. Vanquish Soul Trinity Burst
  27. Vanquish Soul Calamity Kaiser / Vanquish Soul: Dragon Emperor's Spear
  28. Fire Dance - "Tenki" / Fire Dance - "Celestial Shining Pearl"
  29. Buerillabaise de Nouvellez
  30. Confiras de Nouvellez
  31. Poêletis de Nouvellez
  32. Foie Glasya de Nouvellez
  33. Balameunière de Nouvellez
  34. Bagrillel de Nouvellez
  35. Nouvellez Auberge "À Table"
  36. Voici la Carte ~Here Is the Menu~
  37. Recette de Poisson ~Fish-Dish Recipe~
  38. Recette de Viande ~Meat-Dish Recipe~
  39. Recette de Personnel ~Makanai Recipe~
  40. Recette de Spécialité ~The Chef's Finest Recipe~
  41. Hungry Burger
  42. Hamburger Recipe
  43. Deviritual - Candoll / The Devil God's Rites - Candoll
  44. Deviritual - Talismandra / The Devil God's Rites - Talismandra
  45. Preparations for the Ritual
Etymology and other trivia:
  • Transcendent Dragon (Chōetsuryū) has "dragon" in the theme name due to the Japanese word for "dinosaur" (kyōryū, lit. "fearsome dragon") including the kanji for "dragon." The Types their effects function with are also either the Dragon Type or have the kanji for "dragon" in their names (Dinosaur, Sea Dragon, and Phantom Dragon). The Transcendent part likely refers to them being dinosaurs able to transcend extinction, symbolized through their effects being able to Summon them after their own destruction.
  • Xeno is a prefix used to form taxonomic names and epithets indicating strangeness or foreignness, likely related to the monster's extraterrestrial origins. Meteoros is a portmanteau of meteor and Moros intrepidus—a genus of tyrannosauroid theropod that lived during the Late Cretaceous period.
  • All the Transcendent Dragons in the theme are based on a Level 6 Dinosaur-Type Normal Monster (excluding Meteoros, who is based on Xeno Meteoros), and have 2000 total ATK/DEF more than their pre-evolved counterparts.
  • The falling meteorites and volcano eruptions in the artwork of Transcendent Dragon Meteoros are a reference to some of the theories surrounding the dinosaurs' extinction.
  • Gigantosaurer is an evolution of the Normal Monster Megasaurer (Megazowler in the TCG), with giga- being a prefix that denotes a unit of measurement of a higher factor than mega-.
  • Glacesaurus is an evolution of Frostosaurus, with the glace in its name coming from the French word for "ice."
  • Drillgnathus (Dorirugunatusu) is a portmanteau of drill and Dorygnathus (lit. "spear jaw")—a genus of rhamphorhynchid pterosaur that lived in Europe during the Early Jurassic period, when shallow seas flooded much of the continent. This monster is an evolution of the Normal Monster Lancephorhynchus.
  • Ground Xeno is a pun on ground zero, here likely referring to the point of a meteor's impact on the Earth's surface.
  • Vanquish Soul is named as a reference to the VS ("Versus") screen commonly used in fighting games to display the two characters before the fighting begins. The background of their artworks is a close-up cut-in of their faces, which is also a common trope used in fighting games. Their effects requiring either one or multiple different Attributes to be revealed from the hand is a homage to how fighting-game characters usually have a basic attack triggered by pressing one button on the controller and a special attack triggered by pressing multiple buttons. The effects which interact with cards in the monsters' same columns is likely a reference to how fighting games are played on a screen in which the characters can only move in two directions, with the column they're in representing the horizontal direction in which they can move.
  • Razen might be a corruption of rasen (the Japanese word for "spiral"), which is also used in the kanji subtitle of Vanquish Soul Dust Devil, which likely represents one of Razen's special moves. He is based on the hero/main character archetype in fighting games.
  • Panthera is a taxonomic genus within the family Felidae, whose members are commonly referred to as "panthers" or "big cats."
  • Razen and Panthera having a similar pattern of Attributes they can reveal could be a reference to how fighting games have so-called compatible characters, who are programmed to have similar graphics and movement patterns as each other.
  • Borger is named after the term borg, which is a contraction of cyborg. He is possibly based on the throwing or grappler character archetype from fighting games—characters that are especially good at throwing moves, in which you have to first grab the opponent before throwing them. His one-Attribute effect of drawing a card can be seen as being the grab move, while the damage-inflicting one being the actual throw.
  • Madlove represents the scientist character trope from fighting games, a character usually unskilled in close combat and having to rely on long-range attacks and throwing or setting up explosives.
  • A pluton is a body of igneous rock formed beneath the surface of the earth by consolidation of magma. The term can also be used to refer to rocks of unknown origin. It is based on fighting-game characters of an undefined type (typical non-humanoid examples include fluids and masses of tentacles), which have a tricky and unpredictable fighting style. HG might come from the chemical symbol for mercury: Hg.
  • Varius might be a pun on various, referring to its effect that requires revealing three different Attributes. Its effect to become unaffected by card effects might be a reference to the Super Armor mechanic of some fighting-game characters, a property that prevents them from flinching (or taking damage in certain cases) when hit by an opponent's attack.
  • Rock of Vanquisher likely represents the background of a battle stage used in fighting games. The backgrounds of 2D fighting games often have depth, as in the artwork of this card, or emphasize perspective through the use of large structures. It is often possible to destroy objects in the background, and the fact that this card is a monster rather than a Field Magic might be a reference to this.
  • The artwork of Stake Your Soul! depicts a versus screen in the style of a fighting game. Stake Your Soul! could possibly be the announcement sound uttered at the start of every fight, similar to the typical "Round 1, Fight!"
  • A dust devil is a small whirlwind or air vortex over land, visible as a column of dust and debris. The move and name could be a reference to the Tatsumaki (also known as the Hurricane Kick and, in Japan, as the Tornado Whirlwind Leg) from the Street Fighter series—a special attack in which the fighter jumps and, while in the air, rotates their legs, kicking the opponent 1–3 times depending on button pressed.
  • Continue is a reference to the continue option commonly implemented in arcade games, in which the player has to insert a new coin if they wish to continue playing after receiving a game-over. Inserting the coin is represented by paying LP in this card's case.
  • Trinity Burst's effect likely represents the assist mechanic in fighting games. An assist refers to a move or command that calls or summons another character (independent of the active player character) onto the screen to perform a normal or special and assist the point character. These can be used to extend combos, as well as enforce pressure and/or mixups among other strategies. Assists are most commonly found in 3v3 team fighters or other tag games, where the dormant off-screen character can be summoned by the player to perform their assist move.
  • Calamity Kaiser being a Counter Trap is a reference to the counter hit/counter mechanic from fighting games, which is a term for an attack that hits another player while they are in the process of performing an attack. In many games this attack is granted bonus damage and/or additional effects (i.e. extra hitstun, launch, dizzying, etc.), represented by this card's effect of inflicting burn damage.
  • Nouvellez (pronounced "NOO-VELLZ") comes from the term nouvelle cuisine (French for "new cuisine")—a French approach to cookery, contrasted with cuisine classique (classical cuisine), that is typified by its lighter, more delicate dishes and emphasis on presentation.
  • The theme's motif further centers around serving a full-course meal. The French standard for the courses in a seven-course meal consists of the following order: le hors-d’œuvre (appetizers), le potage (soup), le poisson (fish), le plat principale (main course), la salade (salad), le fromage (cheese), and finally le dessert (dessert). The monsters' effects to constantly level up to a higher-Level Ritual Monster simulate the serving of these courses, although they don't necessarily follow the latter meal sequence, as there is currently no monster for the appetizer course and the Nouvellez meal ends with a hamburger.
  • The star patches shown in the monsters' artworks are a reference to the Michelin stars awarded to certain restaurants by the Michelin Guides (although these can only go up to three).
  • The de in each monster's name is the French word for "of," so each of their names basically translates to [Name] of the Nouvellez.
  • Buerillabaise (pronounced "BOO-UH-RIYA-BASE") is a portmanteau of Buer—a spirit that appears in the 16th-century grimoire Pseudomonarchia Daemonum and its derivatives, where he is described as a Great President of Hell, having fifty legions of demons under his command, and is depicted as either a centaur with a bow and arrows or as having the head of a lion and five goat legs surrounding his body to walk in every direction—and bouillabaise—a type of fish soup or stew from Provence, France.
  • Confiras is a portmanteau of confit (pronounced "CON-FEE")—a cooking term for when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying—and Foras—in demonology, a powerful President of Hell, being obeyed by twenty-nine legions of demons. He teaches logic and ethics in all their branches, the virtues of all herbs and precious stones, can make a man witty, eloquent, invisible (invincible according to some authors), and live long, and can discover treasures and recover lost things. The meal in the artwork is specifically duck confit—duck cooked slowly in its own fat.
  • Poêletis (pronounced "PWE-LETTIS") is a portmanteau of poêle (French for "frying pan" but refers to a cooking method which involves frying the meat in its own juices—and Botis—a demon who initially appears as a viper before changing into a sword-toting, fanged, and horned human who discusses matters past, present, and future; brings favor from allies and enemies, and rules 60 legions of demons.
  • Foie Glasya (pronounced "FWA-GLASHA") is a portmanteau of foie gras (French for "fat liver")—the fattened liver of geese or ducks, used for gourmet cooking—and Glasya-Labolas—a mighty President of Hell depicted as a dog with the wings of a griffin and who commands thirty-six legions of demons. He is the author and captain of manslaughter and bloodshed; tells all things past and to come; gains the minds and love of friends and foes, causing love among them if desired; incites homicides and can make a man invisible.
  • Balameunière (pronounced "BALA-MUNYAIR") is a portmanteau of Balam—great and powerful king of Hell who commands over forty legions of demons, depicted as either having three heads (of a bull, man, and a ram) or as a man riding a bear and with a hawk perched on his fist—and meunière (French for "the miller's wife")—a method of preparing fish in which they're dredged with flour, fried in butter, and served with butter, lemon juice, and parsley.
  • Bagrillel (pronounced "BUGREE-YELL") is a combination of Baal or Bael—a demon described in demonological grimoires as a hoarsely voiced king with the power to make men invisible and ruling over sixty-six legions of demons, sometimes depicted in the form of a cat, toad, man, or some combination thereof—and griller (French for "to grill").
  • Auberge is a term for an inn or small hotel in France or another French-speaking country. À table! (lit. "at the table" and pronounced "AH TAH-BLUH") is a French exclamation that means either "Lunch is ready!" or "Dinner's ready!" depending on when during the day it's said.
  • Voici la Carte (pronounced "VWA-SEE LA CART") is French for "here is the menu."
  • Recette de Poisson (pronounced "PWA-SAWN") is French for fish recipe.
  • Recette de Viande is French for meat recipe.
  • Recette de Personnel is French for staff's recipe, and makanai is a Japanese culinary term for a meal provided to staff rather than the customers.
  • Recette de Spécialité (pronounced "SPE-SEE-OLLIE-TAY") is French for specialty recipe. The chef's pose in the artwork mimics that of the devil cook from Hamburger Recipe.
  • In Japanese, Hungry Burger (Hangurībāgā) is a pun on the Japanese pronunciation of hamburger (hanbāgā), with the gurī part added between the n and b.

Adidas Collaboration Anniversary Card

  1. Black Magician

V Jump April 2023 Edition bonus card

Etymology:
  • Saincred is a combination of saint—referring to the original Saint Magician (Magician of Faith in the TCG)—and sacred.

Event "Yu-Gi-Oh! UNITED DUEL TOURNAMENT" Prize Card (5)

Japan Championship 2023: Shop Qualifiers Participation Award

  1. Another-Verse Dragon

Japan Championship 2023: Shop Qualifiers Top Prize

  1. Another-Verse Dragon

Official Card Catalog: The Valuable Book EX3 bonus cards

  1. Elemental HERO Flame Wingman - Flame Shoot
  2. Link Decoder
Etymology:
  • Flame Shoot was the original Elemental HERO Flame Wingman's attack name in the GX anime. It was initially depicted as being Level 8 (the same as this card) and with an artwork similar to this card's.
  • Link Decoder is named as a reference to Decode Talker.
submitted by RazorOfSimplicity to yugioh [link] [comments]

2023.03.19 19:27 AAMUA Chaffle-topped French onion soup

Chaffle-topped French onion soup submitted by AAMUA to ketorecipes [link] [comments]

2023.03.19 07:11 BensonBlackGold This is the whitest meal I’ve ever seen. Also oddly promotional?

This is the whitest meal I’ve ever seen. Also oddly promotional? submitted by BensonBlackGold to notinteresting [link] [comments]

2023.03.19 04:28 adarafaelbarbas Besides soups and mashed potatoes, what are some good vegetarian recipes to make for people with sore teeth?

My mom has most of her upper teeth out, but her bridge don't fit her mouth all that good, and her mouth is just plain sore most of the time. She can't eat anything too hard. But soup tends to make her gag (the only thing that hasn't was my French onion soup I made for her). And I'm a vegetarian, so I don't cook meat. So if anyone has any really good recipe ideas, please let me know! Thank you in advance.
submitted by adarafaelbarbas to Cooking [link] [comments]

2023.03.19 00:11 Silojm French onion soup from trader joes

French onion soup from trader joes submitted by Silojm to shittyfoodporn [link] [comments]

2023.03.18 21:59 FluSH31 My first ever French Onion Soup - Matty Matheson’s recipe rocks!

My first ever French Onion Soup - Matty Matheson’s recipe rocks! submitted by FluSH31 to FoodPorn [link] [comments]

2023.03.18 20:55 EatinSLOCal Beda’s Biergarten - Review

Beda’s Biergarten - Review
Background:
A few years ago my friends were living abroad in Switzerland and I jumped on the chance to visit them when it arose. While we travelled through Swiztzerland and Germany there was always a vendor on the corner selling different kinds of bratwurst and sausages, and I loved it. This and all the German beers at the local pubs made it one of my favorite trips ever. The one that really stuck with me was a bockwurst served as currywurst, the flavors blew my mind. So when I remembered there’s a German beer garden here in town, I wanted to dive right back into those old memories, which brings us to Beda’s Biergarten.
Half Liter of Beer
Setting:
📍3230 Broad St #130, San Luis Obispo, CA 93401
Located in the same strip mall as Thai Boat, Beda’s Biergarten is a cute little spot with a very German theme featuring a nice selection of German beers and food. There is patio seating, an indoor patio with a more of a beer hall set up, and the main room with a pub atmosphere with seats at the bar as well as some tables to sit at. They’re open 6 days a week 11:30 AM – 8:30 PM, every day except for Monday.
Wurst Plate with from left to right (I think) Nürnberger, Weisswurst, and Bratwurst, and a side of spatzel
Menu/Selection:
The food menu has a wide variety of options, starting with the Starters there is a large pretzel, spice meatballs, pomme frites (and currywurst pomme frites), as well as other things. There are 3 options of salads - and 3 options of soup – stew, French onion soup, and the soup of the day. For their specialties, they have a beef stroganoff, chicken, porkchops, and a savory strudel among the variety of options. On the Mains portions of the menu there is 5 types of Schnitzel preparations, currywurst, or a sausage plate featuring 6 types of sausage to pick from. Their sides include a lot of German things like a cucumber salad, German style potato salad, spatzle, and sauerkraut. They also have strudel and a black forest cake for dessert, or ice cream floats made either with root beer or Dopplebock. Finally there are brunch items on Sunday, which includes a Breakfast Schnitzel, a Breakfast Brot, and Beda’s Style Biscuits & Gravy. Also, if I haven’t mentioned it yet, they have a great, rotating selection of German beers.
Large Bretzel with mustard
What I Had:
I had a half a liter of an amber style beer I forgot to write the name of down, a Large Bretzel, and the Wurst Plate with Bratwurst, Nürnberger, and Weisswurst and a side of spatzel. The beer was pleasant and matched my meal. The Large Bretzel is locally made soft pretzel served with a spice ground mustard, and it does not disappoint! The outside of the pretzel is nice and browned, but breaks easily, while the inside is just fluffy, warm goodness, and that mustard it is served with accents taste of the pretzel so well. I loved the mustard. The Wurst Plate came with 3 types of sausages and one of them were smaller so they gave me three instead of one. The Bratwurst was delicious, apparently the style the owners grew up with. The Nürnberger where the three smaller ones, which had a slighty spice to them. The Weisswurst was my favorite as the veal and pork play well with each other to make a delicate sausage with a deep flavor. Oh and the spatzel was great, slight eggy consistency but with a nice firm chew.
Large Bretzel with mustard, half a liter of beer, and the Wurst Plate
Would I Have It Again:
Absolutely, when I feel like I want to travel to Germany again, I can just come here for the experience without the hassle of flying 16 hours! The atmosphere is inviting and there is a wide variety of food on the menu and a decent selection of beers. It would be fun to celebrate an Okotoberfest here! The staff was nice and it got surprisingly busy for a weekday afternoon. If you need some German comfort food and beer, this is the place for you! With all this in mind, Beda’s Biergarten gets an Eatin’ SLOCal rating of – Dine-In Now!
submitted by EatinSLOCal to EatinSLOCal [link] [comments]