Look closely, there is a grip on the blade
Northern_Blood
joined 1 year ago
If you do just one playthrough, then I wouldn't recommend going with the shura ending, you'll miss quite a bit of the game.
My carbon steel wok is my favorite. I do have multiple other carbon steel pans, as well as a stainless steel pan and a few stainless steel pots.
That looks quite interesting, I very rarely make any kind of sweets, but I might try this the next time I do. Thanks for sharing!
That looks amazing and thanks for sharing the recipe
That is an Interesting noodle shape, but it looks good for grabbing that sauce.
Thanks! I highly recommend making some.
Thank you!
Thanks!
Of course!
Falafel Recipe
- Dried Chickpeas (soaked overnight)
- Ras El Hanout
- Salt
- Pepper
- parsley (optional)
Grind the chickpeas in a food processor until fine but not pastey and let them sit in the fridge for about 15 min. Mix in the spices and optionally herbs. Bring your falafel into shape and deep fry.
Falafel Recipe
- Dried Chickpeas (soaked overnight)
- Ras El Hanout
- Salt
- Pepper
- parsley (optional)
Grind the chickpeas in a food processor until fine but not pastey and let them sit in the fridge for about 15 min. Mix in the spices and optionally herbs. Bring your falafel into shape and deep fry.
I think I loosely followed this recipe. I didn't really follow the exact measurements and I did sushi rolls instead of Nigiri. I also don't have a special pan for the tamago so I'd recommend just rolling some thin pancake like omelettes.
Bean Chilli
- Mushrooms finely diced
- Soy Sauce
- Tomato Paste
- Crushed Tomatoes
- Onion, diced
- Garlic, diced
- Black Beans
- White Beans
- Kidney Beans
- Corn
- Vegetable Stock
- Cumin
- Chilli Powder
- Smoked Paprika
- Salt
- Pepper
Fry the mushrooms in the pot until released all the water and until browned, then add a bit of soy sauce.
Add the onions, garlic and tomato paste and fry until fragrant.
Then the crushed tomatoes as well as the vegetable stock and simmer for about 10 min.
Afterwards add the beans and the corn and simmer for a bit more and season.
If the chilli is still a bit to watery then add corn starch to a bit of water and add this slurry to the chilli, bring the chilli to a boil and check the consistency again.
These black bean burgers are amazing! I used Kenjis recipe
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"Debt: The First 5000 Years" by David Graeber is a good read about this topic