by jvliajota

if i look back, i am lost
Claire Keane
Keni
Sweet Seals For You, Always
One Nice Bug Per Day
Game of Thrones Daily
Acquired Stardust
AnasAbdin
Aqua Utopiaď˝ćľˇăŽĺşă§č¨ćśăç´Ąă
Monterey Bay Aquarium
occasionally subtle
Lint Roller? I Barely Know Her
tumblr dot com
Jules of Nature
NASA

sheepfilms
styofa doing anything
Stranger Things
seen from Singapore
seen from France
seen from Saudi Arabia

seen from South Korea
seen from Mexico
seen from United States
seen from United States
seen from United States
seen from United States

seen from Mexico
seen from United States
seen from United States
seen from United States

seen from Slovenia
seen from United States
seen from United States
seen from China
seen from United States
seen from Australia
seen from South Africa
@thiswilldestroyu
by jvliajota

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What is that soft thing doing the imprinting
its called a pad printer! theyre very commonly used for applying patterns to non flat and irregularly shaped objects
mwomp
Dark crafting tiddy, give me the squoosh
worlds tallest vampire
count everest
mount dracula
Wouldnât mind if i do
a tiny family of destiny

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Roses vs. Dandelions
sumn positive on ur dashboard đâ¤ď¸
What a good pup
Doing itâs job!
he was a skater cat she said âsee you later catâ meow meow meow meow meow meow meow meow
Why is this so funny
Jalal Sepehr - Water and Persian Rugs, 2004
âWaiting for Celebiâ
I love forest scenes : D

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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Beautiful art by Arna Miller + Ravi Zupa
Shop ~ here
yall ever worked in retail
This got me dying
who paid for this study bruh
itââs literally seasoning. thatâs it. thatâs what make food taste good.
Bro itâs more complex than just âey they used seasoningâÂ
Itâs HOW they used seasoning, compared to other areas of the world.Â
Indian seasoning does this neat color wheel of flavor, fitting a bunch of spices that are very DIFFERENT from each other, to create a huge range of complex flavor.Â
Meanwhile in Italy for instance, they tend to use flavors that are SIMILAR. For instance, Basil and Oregano, or Sweet fish with Sweet wine. It makes foods less likely to contrast weirdly in your mouth, and itâs the basis of why fancy european people pair red wines with steak and white wines with chicken. Savory with Savory, Light with Light. Â Â
But the Indian food steps it up a notch. The research is definitely worth a read.Â
â That like flavors should be combined for better dishesâan unspoken but popular hypothesis stipulated by recipe-building in North American, Western European, and Latin American culturesâis an idea essentially reversed in Indian cuisine. â
well yes, spices need to not just complement the food but contrast against each other. to get maximum flavour when cooking indian food:
1. use whole spices, dry roast small quantities of individual spices together and then grind them to a powder. balance is what youâre looking for, not just chucking in handfuls of seasonings willy nilly because quantity does not equal flavour when it comes to spicing indian food.Â
2. whole spices go in the oil first. always. also everything gets fried on its own before itâs chucked into the sauce/curry. even the curry base is started off by frying onions/ginger/garlic/tomatoes or any combination thereof. basicallyâŚFRY THAT SHIT. i donât know of any regional cuisine in india that uses stock for simmering. frying everything individually is how we add flavour instead. Â
3. indian food needs to be cooked long and slow for the flavours to really merge. donât skimp on the cooking time if you can because that makes a huge difference.Â
This was so enlightening
I feel a need to mention that the researchers for this study are NOT white, as stated above. Theyâre Indian. Itâs Indian people saying âwhy does our cuisine work and taste so vastly different than anywhere else in the world?â To quote from the article:
âResearchers Anupam Jaina, Rakhi N Kb, and Ganesh Bagler from the Indian Institute for Technology in Jodhpur ran a fine-tooth comb through TarlaDalal.comâa recipe database of more than 17,000 dishes that self-identifies as âIndiaâs #1 food siteââin attempts to decode the magic of your chicken tikka masala or aloo gobi.â

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She was always my favorite when I watched the show as a kid,,,
Iâm perpetually pleasantly surprised by how fun it is to say âshosple colupisâ