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Best thing ever during the winter.
aster-marion has a neat painting style where it looks like he turns off pen pressure for pen diameter. Tried imitating that but I should have turned up the opacity I guess :o Whatever'd
Done on DS.
aster-marion has a neat painting style where it looks like he turns off pen pressure for pen diameter. Tried imitating that but I should have turned up the opacity I guess :o Whatever'dDone on DS.
Category All / General Furry Art
Species Housecat
Size 420 x 548px
File Size 292.8 kB
Wait WHAT ICECREAM PLACE
I assume you're not talking about Ben & Jerry's in the ocad area, but the only other part of Queen street that I visit in TO is like..... the Eaton Center area.
Also, I've gotten some chili chocolate bars to share with my roomy (the lindt stuff) and I was underwhelmed. It just tasted like chocolate :3 I guess our tastebuds are fried.
I assume you're not talking about Ben & Jerry's in the ocad area, but the only other part of Queen street that I visit in TO is like..... the Eaton Center area.
Also, I've gotten some chili chocolate bars to share with my roomy (the lindt stuff) and I was underwhelmed. It just tasted like chocolate :3 I guess our tastebuds are fried.
Really? I don't think there's seaweed in soon tofu (It's like.. pepper powder, kimchi, beef broth, seafood, green onions, garlic, sesame oil? depends on where you have it I guess). Maybe there's seaweed some of the other soups, but I'm pretty sure seaweed is primarily a japanese thing.
It's pretty awesome really :o I live in an area with a huuuuuge korean population so there's korean restaurants everywhere and it's all super cheap. It's like, 8 bucks CAD after tax for a big bowl of kimchi soon tofu, with rice/side dishes etc.
It's pretty awesome really :o I live in an area with a huuuuuge korean population so there's korean restaurants everywhere and it's all super cheap. It's like, 8 bucks CAD after tax for a big bowl of kimchi soon tofu, with rice/side dishes etc.
While the food may be a feast for his taste buds, the image itself is a feast for our eyes. The colors and lines, it's as if you can smell the warm odour of the meal.
And it makes me hungry. The good thing about the cold is that spicy food gets 110% better, all from stews to soups.
There are so much asian food that I want to try. I can make some at home, but my region only have a small amount of all the kind of vegetables and spices that are used in asian cooking. And most of them are on boxes, not fresh. :(
I want to try Nattō. It looks hideous, but somehow it triggers the hunger in me. Will I die if I eat it?
Have you tried Smalahove?
http://en.wikipedia.org/wiki/Smalahove
(Yes, I'm a food wreck.)
And it makes me hungry. The good thing about the cold is that spicy food gets 110% better, all from stews to soups.
There are so much asian food that I want to try. I can make some at home, but my region only have a small amount of all the kind of vegetables and spices that are used in asian cooking. And most of them are on boxes, not fresh. :(
I want to try Nattō. It looks hideous, but somehow it triggers the hunger in me. Will I die if I eat it?
Have you tried Smalahove?
http://en.wikipedia.org/wiki/Smalahove
(Yes, I'm a food wreck.)
I'm pretty sure natto is limited to japanese people and old people. Or some combination of that.
My grandfather loved natto. But he also used to crack raw eggs into it and stir it. None of my family members that've tried it can stand it, because they think the texture is horrifying - it's kind of like... stringy and gooey. (And they're the type of people who love eating things like intestines, chicken feet and tripe)
I think I've got some ancient frozen packets of that stuff in the bottom of my freezer somewhere.
And no, I've never tried smalahove :( I'm pretty white-washed so I don't like a lot of the "delicacies" in asia. Though I must admit that 豬血糕 (blood sausage, sort of) is like my favorite thing to eat when I'm there. Seeing the lamb's head just reminds me of the various food places that line the streets in taiwan :o usually the front of the store's an open kitchen with two or three people butchering meat, and there'd be like... bloody heads and entrails hanging in the open. BUT THAT DOESN'T RUIN OUR APPETITE AS MUCH AS A PLACE WITH NO AIR CONDITIONER.
My grandfather loved natto. But he also used to crack raw eggs into it and stir it. None of my family members that've tried it can stand it, because they think the texture is horrifying - it's kind of like... stringy and gooey. (And they're the type of people who love eating things like intestines, chicken feet and tripe)
I think I've got some ancient frozen packets of that stuff in the bottom of my freezer somewhere.
And no, I've never tried smalahove :( I'm pretty white-washed so I don't like a lot of the "delicacies" in asia. Though I must admit that 豬血糕 (blood sausage, sort of) is like my favorite thing to eat when I'm there. Seeing the lamb's head just reminds me of the various food places that line the streets in taiwan :o usually the front of the store's an open kitchen with two or three people butchering meat, and there'd be like... bloody heads and entrails hanging in the open. BUT THAT DOESN'T RUIN OUR APPETITE AS MUCH AS A PLACE WITH NO AIR CONDITIONER.
Oh, I school in a pretty white area compared to toronto (where you can find pretty much every seasoning you need), so I know what you mean - I can't really get the ingredients to make anything too fancy either :X
I think for like, home-cooking or such (simple dishes), there are a lot of easy to get ingredients that're common. Most chinese dishes are just some combination of Soy sauce, rice vinegar, ginger, sesame oil, corn starch (for thickening), chicken bouillon powder, sugar, oyster sauce, black bean sauce, etc. (the last few are probably a bit harder to find, depending on your area)
Korean dishes usually have a bit of kochujang (pepper paste) or kimchi in it, though I don't make that stuff too often so I wouldn't know :x plus there's a lot of pre-marinated stuff around where my family lives since there's a lot of koreans here.
I think for like, home-cooking or such (simple dishes), there are a lot of easy to get ingredients that're common. Most chinese dishes are just some combination of Soy sauce, rice vinegar, ginger, sesame oil, corn starch (for thickening), chicken bouillon powder, sugar, oyster sauce, black bean sauce, etc. (the last few are probably a bit harder to find, depending on your area)
Korean dishes usually have a bit of kochujang (pepper paste) or kimchi in it, though I don't make that stuff too often so I wouldn't know :x plus there's a lot of pre-marinated stuff around where my family lives since there's a lot of koreans here.
Improvising is a good thing. :D
If I want to make a sweet & sour sauce, there's no way to get pineapple juice anywhere. So I just buy some hermetized pineapple and use the liquid inside.
Hot chili sauce is easy to find here, it's delicious. Both as a dip and add-on to a marinade. You can also buy finished marinades in stores, but they all taste the same; horrible.
Spicy is so good. But sometimes it can get TOO spicy too. Like the time I used a whole glass of dried piri-piri's in a dish. The only thing I can compare it with must be to sucking on a wound on an alien (from the movies with the same name). IT BURNT!
If I want to make a sweet & sour sauce, there's no way to get pineapple juice anywhere. So I just buy some hermetized pineapple and use the liquid inside.
Hot chili sauce is easy to find here, it's delicious. Both as a dip and add-on to a marinade. You can also buy finished marinades in stores, but they all taste the same; horrible.
Spicy is so good. But sometimes it can get TOO spicy too. Like the time I used a whole glass of dried piri-piri's in a dish. The only thing I can compare it with must be to sucking on a wound on an alien (from the movies with the same name). IT BURNT!
Hahah pineapple juice :( and here I used something ghetto like ketchup and other stuff when making sweet/sour sauce.
And yeah :X I've accidentally over-spiced my foods a few times. Like when I threw in like four scotch bonnet peppers because they looked so unassuming, and after a few bites my mouth hated me. I still finished it though, over the course of like a week.
And yeah :X I've accidentally over-spiced my foods a few times. Like when I threw in like four scotch bonnet peppers because they looked so unassuming, and after a few bites my mouth hated me. I still finished it though, over the course of like a week.
Such hot fucking soup. You know it's going to take those chopsticks like a bitch. I bet it ends up all up in that guy's mouth.
Like Draug said, I'm worried to touch that soup cause it's suuuch a dirty boy. You know how to pick um!
(On another not, I share everyone else's words, great picture, instant favorite)
Like Draug said, I'm worried to touch that soup cause it's suuuch a dirty boy. You know how to pick um!
(On another not, I share everyone else's words, great picture, instant favorite)
Oh man, for you to like my painting style means a lot to me! The way you gave a sense of a complete scene here with just a few simple elements is really amazing.
This is kind of an aside, but what kind of food is that? I've seen it a lot, but I've never even found out what it's called.
This is kind of an aside, but what kind of food is that? I've seen it a lot, but I've never even found out what it's called.
I've always had a fondness for hot and sour soup. I'm American and for a while lived in California where I ate at a restaurant that gave out chopsticks automatically, and flatware only by request. I'd never used chopsticks before. But for some reason it was instinctive in using them, in either hand.
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