Wild Unicorn Herd

A POC/non-white/mixie nerd scrapbook. Because we’re awesome.

#food

sourcedumal:

thewhitemankilledthetruth:

I should get a crepe pan

is that a thing?

I don’t even know how to make crepes 

DO IT!

Crepes are the shit

And Jules, you on the internet. You can FIND A WAY.

And once you do, yo house gon be filled with nutella and fruit for the rest of yo life.

Shit, I’ve been making crepes for years with an ordinary non-stick frying pan. Crepes are great because they don’t have a lot of ingredients and it’s stuff you usually have on hand.

  • 1 cup flour
  • 2 eggs
  • 1/2 cup water, 3/4 cup milk (you can fiddle with the proportions—as long as it’s a little over 1 cup of half water, half milk)
  • 3 tbsp melted butter (I’ve used margarine and the world didn’t end)
  • 1/4 tsp salt or whatever

Mix it all up. Use a ladle to pour a dollop into the pan (don’t overdo it, they’re thin so you don’t need a lot of batter), then quickly lift up the pan and like roll it around so the batter spreads into a bigger circle. Let it cook for a bit, then flip it over and do the other side. Then put it on a plate and do the next one.

When I make crepes for myself I end up just putting toppings on it while the next one’s cooking and just eating them one by one standing at the stove because omgggg so simple so good

my favourite toppings are lemon juice & sugar, bananas & nutella, raspberry jam & goat cheese, butter & brown sugar

zuky:

Last night I posted about jiaozi, so tonight let’s expand to a few other types of Chinese dumplings, which are mostly associated with dian xin (i.e. dim sum in Cantonese, and a majority of dim sum dishes are Cantonese in style and origin), which you’re probably familiar with as traditional tea-drinking fare ordered from rolling carts in a boisterous dining hall. In addition to jiaozi (#1,5,8), here we’ve got:

  • Xiaolongbao, Shanghai-style soup-filled dumpling (#2,9)
  • Xiajiao (i.e. har gow in Cantonese), shrimp crystal dumplings (#3,4)
  • Shumai, open-top pork dumplings (#6)
  • Huintuin (i.e. wonton in Cantonese), soup dumplings (#7)

Each type has specific fillings, dough, wrapping styles, and cultural implications. Know your Chinese dumplings and enjoy! :)

My favourite dim sum place downtown doesn’t have carts, they give you a list of all the dishes and you check off which ones you want, and every goddamn time I forget that “soup dumplings” are actually dumplings in soup (i. e., wontons) and not soup-filled dumplings. Wontons are fine…but I always want the wonderfully saggy juicy meaty bundles of goodness that are soup-filled dumplings.

Describing white people using food items

ai-yo:

James had a kingsmill white bread complexion, he blushed slightly it seemed like someone had spread strawberry jam over his cheeks. His hair was the colour of custard that had been watered down severely like the nasty one they served back in primary school that I begged the lunch ladies not to let near my cake. I didn’t care that the cake may have been dry I didn’t want that shit near my cake.

Image

(via rotiroll)

…Via foodblog Spice City Toronto, here’s a Tumblr of ’shopped movie poster homages to Gandhi Roti, the famed Queen West joint serving up a unique East Indian version of West Indian (Trinidadan) roti.

  1. WHAT IS THIS I CAN’T EVEN
  2. The love of roti does strange things to people
  3. I love Gandhi’s as much as anyone else but if you feel you’ve got to make a point by bashing Island Foods I will CUT YOU, so watch your backs, BlogTO commenters
  4. I’m hungry.

hidden-midden:

xoericxo:

poisonpassion80:

torayot:

xoericxo:

darlingtonia-californica:

xoericxo:

things i want in my belly right now

nobody likes xia gao though

e
x
c
u
s
e
y
o
u 

um yeah excuse YOU. >:C loljk not srs

MORE FOR ME. :D

I’m not 100% sure what half of these dishes are, but they look great and I’ll bet they smell heavenly and taste even better. *drool*

i have captions on them in chinese! but here is a list :D

  1. 炸酱面 / zhajiangmian / noodles in soybean paste sauce (beijing/tianjin, there is also a korean version called 짜장면 but it is much different and imo inferior, sry2say to any koreans that follow me)
  2. 水煮牛肉 / shuizhuniurou / water-boiled beef (super spicy) (sichuan)
  3. 樟茶鸭 / zhangchaya / tea-smoked duck (sichuan)
  4. 西红柿炒鸡蛋 / xihongshichaojidan / scrambled eggs and tomato (beijing)
  5. 回锅肉 / huiguorou / double-cooked pork (sichuan)
  6. 麻婆豆腐 / mapodoufu / tofu in spicy sauce (sichuan)
  7. 虾饺 / xiajiao / shrimp dumplings (guangdong)
  8. 小笼包 / xiaolongbao / soup dumplings (shanghai)
  9. 叉烧包 / chashaobao / roast pork buns (guangdong)
  10. 葱油饼 / congyoubing / scallion pancakes (motherfuckin everywhere)

I love 짜장면. ;n;

But no I hear you, I’ve had the Beijing kind and it’s fucking awesome, too. I just can’t overcome my love for 짜장면. IT MUST BE MY 한 AT WORK, WHAT CAN I SAY.

*reaches out for last shrimp dumpling*

(Welcome back to the GTA, X :P)

Can it be Christmas already?

moniquill:

bakethatlinguist:

I’m am seriously craving greens and sweet potatoes and dressing and corn bread and sweet potatoes and macaroni and honey baked ham and sweet potatoes…

Le sigh.

I…I don’t understand? These foods are in season. You can have them now regardless of holiday observance… I don’t observe Christmas and I totally eat these things…

Next you’ll suggest making latkes before Hanukkah!

-frabjousday:

kirby1024:

erinkyan:

kirby1024:

erinkyan:

kirby1024:

-frabjousday:

erinkyan:

marielikestodraw:

The reason why Tumblr exists. THIS. *laughing so hard*

reblogging for boyfriend.

the visual pun, it is too much.

Also, reblogging for boyfriend. Despite his protestations.

why do you hate me Loki :(

I don’t hate you Thor! I love you. But I do what I want.

why does he pun at us, Mjolnir? :(

This is what makes it aaaaallllll worthwhile!

reblogging again because erinkyan and kirby1024 are hilarious and awesome.

groaaaan