[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad. End ID]
チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)
Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.
The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.
Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.
Recipe under the cut!
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Serves 4.
Ingredients:
For the chicken:
4 Gardein chicken breasts, or other chicken breast substitute, thawed
1/4 cup (30g) all-purpose flour
2 Tbsp potato starch or cornstarch (optional)
2 Tbsp egg replacer (I used Bob's Red Mill)
Water
Pinch kosher salt
A few cracks of black pepper
Oil to deep fry
For the nanbanzu / 南蛮酢 (nanban sauce):
3 Tbsp Japanese soy sauce, such as Kikkoman's
3 Tbsp rice vinegar
3 Tbsp granulated vegetarian sugar
1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)
For the tartar sauce:
1/2 cup vegan mayonnaise
1/2 tsp mild Dijon mustard
2 tsp rice vinegar
1 tsp dried ground shiitake mushroom, or kombu dashi powder
1 tsp vegetarian sugar
A few small sweet pickles or 1 Japanese or Persian cucumber, diced
1/2 small yellow onion, minced
Pinch kosher salt
Pinch of MSG
Minced dill or parsley (optional)
If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).
Instructions:
For the nanbanzu / 南蛮酢 (nanban sauce):
1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.
2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.
For the tartar sauce:
1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.
2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.
For the chicken:
1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.
2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.
3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.
4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.
5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.
6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.
7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.
8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.
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for those unaware today india experienced one of its biggest protests in half a decade. there were protests all over the nation for various causes but the major one was in delhi. all we asked for was the resignation of the education minister because he's failed the students of this nation time & time again. but we were met with brutality, the police had barricaded the main site of protest (jantar mantar). metro stations were shutdown, the public was restrained from reaching the protest site and all the adjoining areas had signal jammers to make sure the crowd had no access to constant updates. they had us blocked from all the sides. they were lathi (baton) charging students from one side & releasing tear gas from the other. you couldn't walk 100 m on streets without having a tear gas shell thrown at you. there were many students, women & kids bleeding — some from their head. some couldn't walk anymore. the police had removed their nameplates & acted with full impunity to resort to unprecedented levels of violence. they were pelting stones at us, beating up people for no reason, forcefully detaining them and attacking us constantly with tear gas & rubber bullets. they wouldn't let you exit either. the crowd was peaceful & looking out for each other yet they were met with violence. i made a friend who was all alone & she asked to join me & my friend because a policeman wouldn't leave her alone. he constantly prodded her for personal info, invited her back to the jeep saying they have food there, wouldn't stop following her around. you couldn't call or ask anyone for help, we were left to fend for ourselves & be on a constant lookout if you did not want to be beaten up to death by police. all for what? asking a resignation? shame on this country.
Mohammed Abu Alwan is raising three young children alone after the killing of his wife in an IDF strike.
There is a continual need for funds to buy food, water, and medicine, but Israel's destruction of infrastructure in Gaza means that jobs are nearly nonexistence.
You can help this family stay alive through genocide by donating via:
We are "The Noor Shams Team", a grassroots local initiative in the Gaza Strip founded and run by the families of celiac children themselves. The team representative is Ahmed Sabah, a devoted father whose own child is one of these patients battling the disease every day. As parents and relatives, we live this struggle daily. Our mission is strictly humanitarian: providing safe, gluten-free food and essential medical aid to children suffering from Celiac disease.
Under the current catastrophic conditions, access to regular food is nearly impossible—but for Celiac children, eating normal flour or contaminated food is literally life-threatening. It causes severe intestinal damage, malnutrition, and excruciating pain. Gluten-free products are completely unavailable or unaffordable in local markets right now.
Every single donation goes directly to procurement and distribution:
Purchasing certified gluten-free flour and grains.
Preparing and distributing urgent food baskets to registered families.
Ensuring these children survive this crisis without medical complications.
🌟 How you can help:
To learn more about our project and how you can support our mission, please visit our main blog profile page at @ahmed-gaza-celiac
Even sharing this post helps us reach more hearts!
This blog is new, but Noor Al-Shams Celiac Team has been fundraising on instagram and tiktok before coming here. Their chuffed campaign links to google drive folders with many photos documenting the distribution of gluten-free food purchased with previous donations.
I am not qualified to vet fundraisers, but I think there is more than enough information provided to establish this grassroots group supporting Gazan children with Celiac disease. Please check their documentation for yourself (here and here) and help them out!
Save the children of Gaza suffering from celiac disease
bravely . i think aveline and isabela should primarily be fighting over who gets to do violence and against whom. and what actually counts as violence . instead of what being good at woman is like
like. aveline becomes captain of the guard after having previously been a soldier married to a templar. her Life essentially is defined by sanctioned, culturally noble and respected violence against those perceived as Other, Deserving by the state she serves. child bride to pirate pipeline isabela (who is on the run because she took on her powerful boss to free slaves he would have profited from the sale of) has been the Other against whom it is Acceptable To Commit Violence (but who is not legally or morally permitted to retaliate) her whole life, and i think this has made her incredibly protective of her right to engage in violence of her own. to me this has always kind of been the heart of their conflict— ideas about who is respectable, who is Allowed, who gets to define what that even means. especially with the context that As captain of the guard, aveline quite actively reinforces her institution’s right to enact violence & the Taboo against the disenfranchised returning it; her guardsman sexually assaults an elven girl, and she not only protects him, but literally (accidentally.) starts a war over her right to prosecute the girl’s brothers for killing him in retaliation when She failed to deliver appropriate justice. ISABELA WAS SOLD AS A CHILD BRIDE. it’s such a gimme. that’s like the main thing that differentiates them and the main difference in their interests. literally how is this not the main thing they’re clashing about?
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This recipe makes a simple, creamy, cheesy pasta on the stovetop, without the use of store-bought vegan cheese.
History
Cooks in England have been combining pasta with cheese at least since Anglo-Norman times: one late 13th-century manuscript describes a dish of "ravieles" (ravioli) made with a stuffing of herbs, cheese, and butter. A bit later, an early 14th-century Italian text includes a recipe for "de lasanis":
ad lasanas, accipe pastam fermentatam et fac tortellum ita tenuem sicut poteris. Deinde, diuide eum per partes quadratas ad quantitatem trium digitorum. Postea, habeas aquam bullientem salsatam, et pone ibi ad coquendum predictas lasanas. Et quando erunt fortiter decocte, accipe caseum grattatum.
for lasanas, take leavened dough and make a round cake as thinly as you can. Then, divide it into square pieces the size of three fingers. After, have boiling salt water ready and place the aforesaid lasanas there to cook. And when they have been strongly cooked, take grated cheese. (trans. culina vetus)
This dish is sometimes cited as the first recipe for macaroni and cheese, though its construction more closely resembles that of lasagna. This form of preparation soon afterward made its début in the English language, when a cookbook compiled around 1390 calls for thin pieces of boiled dough to be interposed with cheese and butter in a dish referred to as "macrows" or "makerouns." This term may be related to the Italian "maccheroni" or the English "macaroni."
In late 15th-century Italy, we find a use of the term "macharoni" that looks more familiar: it is used to refer to hollow tubes of pasta that were formed by hand around a rod, then boiled for immediate consumption, or dried for storage. In English, the word "macaroni" is used to refer to tube-shaped pasta by 1783.
Elizabeth Raffald is credited with publishing the first recipe involving a béchamel sauce into which cheese is melted. Her 1769 The Experienced English Housekeeper contains instructions on how to "dress Macaroni with Permasent [Parmesan] Cheese":
Boil four Ounces of Macaroni ’till it be quite tender, and lay it on a Sieve to drain, then put it in a Tossing Pan, with about a Gill of good Cream, a Lump of Butter rolled in Flour, boil it five Minutes, pour it on a Plate, lay all over it Permasent Cheese toasted [...].
Credit for bringing macaroni and cheese to the United States is often given to Thomas Jefferson and his enslaved, French-trained cooks James Hemings and Edith Hern Fossett. A recipe written in Jefferson's hand calls for square sheets of pasta to be dressed "as maccaroni," i.e. interposed with layers of cheese. But this mode of preparation more closely resembles the earlier "macrows" than Raffald's casserole of pasta mixed with cheese sauce.
In 1824, Mary Randolph's The Virginia Housewife contains a recipe for "macaroni" layered with cheese and butter (though no white sauce) and baked. By 1830, what one New York cookbook refers to as the "usual mode of dressing" macaroni was just what Raffald had described 60 years earlier: "adding a white sauce, and parmesan or Cheshire cheese, and burning it [in an oven]." Similarly, in Scotland, an 1829 cookbook says that macaroni may be "stewed in white ragout sauce" before being covered in grated cheese, bread crumbs, and melted butter, and browned in an oven. (This latter reference, by the way, seems to be the first to call the dish "macaroni cheese." "Macaroni and cheese" was used by 1834.)
We also see pasta mixed with cheese sauce and served without baking at this time. In 1834, Simpson's Cookery prepares the dish by combining boiled macaroni, butter, pepper, cheese, and cream. Another method of preparation, fashionable in continental Europe, was to mold the pasta and cheese in a timbale (a shallow casserole dish), with or without a pastry crust. Macaroni was served en timbale with a "rich crust" at a state dinner hosted by Jefferson in 1802.
The ambiguity between "macaroni" as a thin sheet of pasta cut into squares, and "macaroni" as rolled tubes of pasta, remains throughout this period. As late as the 20th century, cooks are instructed to use either "pipe macaroni" or "riband [ribbon] macaroni" to make macaroni and cheese.
Notwithstanding its fashionable origins, macaroni and cheese came to be associated with thrift, or else with poverty, by the 1870s. A character in an 1871 story published in Tinsley's Magazine declares that he will "draw half the price of my work beforehand [i.e. take an advance payment], if I have to live on macaroni and cheese when I return to town." Around the same time, Albert James Barnays writes that "macaroni and cheese are most admirable" to "give variety to food in a poor man’s house, [...] and would supply a supper at an inexpensive rate."
The recipe
This vegan version of stovetop mac and cheese begins with a béchamel of flour, margarine, and soy milk. Nutritional yeast and mustard add a cheesy savor, while the sautéed onion and garlic blended into the sauce provide depth.
Recipe under the cut!
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Ingredients:
1lb dry pasta
1/2 cup non-dairy margarine
1 onion, diced
3 cloves garlic, chopped
Sweet or smoked paprika, to taste (optional)
Ground black pepper, to taste
2 tsp mixed dried herbs (optional)
Red pepper flakes, to taste (optional)
1/4 cup all-purpose flour
1/4 cup nutritional yeast
1 tsp Dijon mustard
4 cups non-dairy milk, preferably oat or soy
Salt, to taste
Large pinch MSG (optional)
Ground mace, nutmeg, or paprika, to top (optional)
Sliced chives or green onion, to top (optional)
Instructions:
1. Prepare pasta according to package directions.
2. Meanwhile, melt margarine on medium in a large soup pot. Add onion and garlic and cook for several minutes, until onion is translucent and garlic is lightly golden brown.
3. Add paprika, black pepper, red pepper, and dried herbs, then bloom until fragrant.
3. Add flour and stir. Continue to cook, stirring occasionally, until flour is a shade darker.
4. Add nutritional yeast, mustard, MSG, salt, and non-dairy milk. Use an immersion blender to liquefy the onion and garlic and blend the 'cheese' mixture.
5. Taste and adjust salt. Serve topped with sprinkled spices and/or chopped herbs.
you really think you're doing something, don't you. well I could do everything you're doing. easy. maybe even better than you. if I wanted to. ugh. with that stupid fucking face on your face. you're not all that.
"having regrets [...] requires you to believe that the alternative was better—that, if you had chosen differently, the outcome would have been superior. but you don't know that. regret is built on a counterfactual that you never have access to."
people are side-eyeing this statement because of the context it was made in (Black man does 30% TCA chemical peel that some felt was a poor idea) but this is 100% right imo....... I mean as a general statement . idk anything about this situation in particular
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Mohammed Abu Alwan is raising three young children alone after the killing of his wife in an IDF strike.
There is a continual need for funds to buy food, water, and medicine, but Israel's destruction of infrastructure in Gaza means that jobs are nearly nonexistence.
You can help this family stay alive through genocide by donating via:
Making motivational "it's never too late to transition" posts is really undercut if the age you're highlighting is still young. Claiming that your transition was late and it worked out great for you actually makes older people more afraid to transition if you're saying that shit in your 20s. How do you think a trans person in their 50s, 60s, 70s and 80s feels when you're 23 and calling yourself a late transitioner?
It's never too late until you're in a coffin. It is worth it for a single day of being yourself, even if you're 110.
Mohammed Abu Alwan is raising three young children alone after the killing of his wife in an IDF strike.
There is a continual need for funds to buy food, water, and medicine, but Israel's destruction of infrastructure in Gaza means that jobs are nearly nonexistence.
You can help this family stay alive through genocide by donating via:
you really think you're doing something, don't you. well I could do everything you're doing. easy. maybe even better than you. if I wanted to. ugh. with that stupid fucking face on your face. you're not all that.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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no woman should ever have to explain why she doesnt do something to her body.... 'why don't you wear makeup?' 'why don't you shave?' like. thats what i look like. idk what to tell you
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