i submitted yesterday but i think tumblr ate it, boo!
this was in response to the hellhoundkin who needed cheap stuff (probably wanting meat particularly?) but it’s good for anyone who wants some meat that’s easy to add to foods
this stuff is freeze-dried shredded pork (or pork floss).
you can eat it straight by pinching it up, or adding it into food. i like mine in rice and instant noodles. sandwiches also go well with it. it has a LOT of flavor, so a little goes a long way. rehydrating is easy, just butter, oil or even water will work - but it’s good dry imo).
i think it’s about 4-6$ usually? you can get it at an asian grocery. (i get mine from my local H-mart)
Hello Kinfood friends! I’m back again with another completed recipe (you’re probably going to see a lot of me from now on—I’ve decided I’m going to work my way through my massive collection of fey-feels recipes at a rate of one or two a week, and while they’re not all from you guys a lot of them are). This time I made watermelon feta salad. It’s very good, amazing for hot summer days when you don’t even want to think about touching a stove.
I will note that it’s a really big recipe. The salad bowl in the photo is only half of what I made, and I used a pretty small watermelon. I’d recommend halving or even quartering the recipe if you’re just making a meal for yourself, especially if you’re having salad as a side.
Me, I’m eating a massive bowl of it and some toasted English muffins, and sticking the rest in the fridge for another day. Enjoy your evening!
Hello! I’m not a faekin or pixiekin, but do play a faerie persona often and a food I love is the greek food Baklava. Its a pastry with nuts and honey so I imagine beekin or squirrelkin might also like it!
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
to the hellhoundkin asking about cheap stuff (and probably hoping for cheap meat):
if there’s an asian or chinese market anywhere near you, you can look for freeze dried shredded pork (also called pork floss). you can’t tear into it, so it doesn’t satisfy that, but it is meat, and you can add it to pretty much anything to get some meat flavor happening. i like mine in rice and instant noodles. it’s dry but you can add butter or oil or even just water to rehydrate it. you can also eat it straight (yum!).
the kind i get where i’m at looks like this: http://thetastyplate.com/wp-content/uploads/2009/09/Dry-Pork.jpg
it usually costs about $4 to $6 but a little goes a long way
Made the meatloaf in a mug, with some extra sauce like that other dragon suggested, to make it extra-juicy. Added some rice drizzled with sweet-and-sour sauce, and you got a delightful meal (and a happy dragon with a full tummy).
(God I feel bad about the massive food spam)
Ok the second recipe I mentioned is for Cookies n’ Cream Popcorn, which is technically healthy. I imagine its good for honestly any life form (but I hear birds like pidgeons have a fondness for popcorn). Make sure not to get butter popcorn! And if you can’t get the candy melts at someplace like Kroger, places like Joanns and Hobby Lobby have bags of them in the candy making area. K-Mart had them around Christmas.
1 bag kettle corn or regular white popcorn
12 Oreos, crushed finely
6 oz vanilla candy melts
- Pop bag of popcorn according to package instructions - listen to your microwave and make sure not to burn the kernels!
Remove any un-popped kernels or you’ll end up with some cracked fillings
- Mix the popcorn and crushed Oreos together until evenly distributed.
- Melt candy melts in the microwave in 30 second intervals, mixing well in between until glossy and smooth.
- Drizzle half of the candy melts over the popcorn and use a rubber spatula to coat evenly.
- Add the rest of the candy melts and toss mixture gently for about a minute.
- Spread mixture onto a large sheet of wax paper and allow candy coating to set completely - about 20 minutes.
Store in an airtight container.
BBQ buzzard wings (Lionkin? Hyenakin? WoWfictionkin?)
Rock Sirloin from TLOZ: Majora’s mask
Jalapeno Popper Corn Cupcakes Recipe
- 1-1/4 cups all-purpose flour
1 cup sugar
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
1/2 cup 2% milk
- 1/2 cup olive oil
- 1/2 teaspoon vanilla extract
- 3/4 cup frozen corn, thawed
- 2 tablespoons finely chopped seeded jalapeno pepper
- 1/4 cup panko (Japanese) bread crumbs
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1-3/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Sliced jalapeno peppers
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator. Yield: 1 dozen.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Realistic Chocolate Skulls
The etsy shop Black Chocolate Co. sells realistic, life-sized human skulls made of chocolate. I imagine this would be a satisfying (though pricey) treat for all sorts of folks whose kintypes might chow down on human bones.