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December 9, 2011
Located beneath the bleachers in Fenway Park’s center field, this Red Sox fan-friendly spot more or less eliminates the need for flat-screens since it offers a windowed view of the outfield. It’s probably about as close as one could hope to get to the Green Monster without having to buy a ticket.
Lentil-Chickpea Veggie Burgers with Avocado Green Harissa
In case naming this website after my dog didn’t automatically qualify me as a crazy dog lady, I just did something even crazier. I ordered a dog DNA test. My curiosity about which breeds created my spotted companion got the best of me. I’m supposed to just swab the inside of her cheek and send the swabs back.
My suspense is growing. What kind of dog is she? A blend of two pure breeds or lots of mutts? Shall we make this more interesting and turn it into a betting game? I bet you a pan of my best brownies that Cookie is half Australian shepherd and half obscure small dog breed, like a Danish Swedish farmdog or schipperke.
Here are some clues: Cookie has merle coloring, floppy ears and a bushy tail that curves slightly over her back. She’s smaller than she appears in photos, about 18 pounds. She’s fast, smart, energetic and ornery. She herds me out of bed in the morning to feed her breakfast. She is not yippy or overly protective. She is a jaunty, outgoing, friendly little clown. What do you all think?
Cookie would have given her left paw for one of these veggie burgers last night. These are the second veggie burgers to make it to the blog. Their incredibly popular black bean and sweet potato burger predecessor is tough to beat. I can’t say that these would win in a veggie burger competition, as they were more difficult to shape (probably because I over-processed the beans) and aren’t flavored with sweet-and-spicy sweet potatoes, but they are a tasty runner-up.
These burgers are made with mostly lentils and some chickpeas, as well as carrots, spices and oats. The recipe caught my eye in Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, Sarah Copeland’s new cookbook. Sarah is the food director at Real Simple Magazine.
Feast is full of utterly gorgeous, unfussy, gourmet vegetarian recipes. Her publisher sent me a review copy, which has been at the top of my cookbook stack since it arrived. Well over half of the recipes are accompanied by beautiful photos, but this photo-less recipe intrigued me because it reminded me of my recent lentil-chickpea salad.
Sarah served her burgers with a yogurt/red harissa spread, but the mention of harissa kept reminding me of Ashley‘s green herb and jalapeño harissa that I’ve been eager to try. I opted for the fresh green harissa and couldn’t resist throwing an avocado into the mix.
The resulting creamy, spiced, herbed goodness would be fantastic on any veggie burger or sandwich. For those of you who have fallen in love with my avocado chimichurri and avocado salsa verde, you’re going to love this one, too.
I have no idea if this untraditional harissa should even be called harissa at this point. I was curious about the difference between the spicier, red harissa paste and more herby green harissa, so I researched the matter last night. Aida Mollenkamp provided the answer: while they go by the same name, green harissa is a more mellow Persian condiment and red harissa is North Africa’s fiery flavoring of choice.
These burgers contain a couple of eggs, which seem to make a big difference in turning the wet patties into well-formed, solid patties when cooked. Vegans, you might be able to substitute some other binder, like ground flaxseed like Angela just did with her Moroccan yam veggie burgers, but I’m not sure how they’ll turn out.
Before pan frying, I experimented by sprinkling three of the burgers with oat flour and the other three with regular flour. The oat flour actually produced a better, more crisp-on-the-outside burger and kept the burgers gluten free. If you want to grill the burgers, you’re going to have to cook them in a pan first (see notes).
Perhaps the best feature of this meal is that both the veggie burgers and harissa can be made entirely in a food processor. I even grated the carrots and chopped the onion and garlic in the food processor (hi, I’m lazy). Then I cleaned out the bowl while I was pan frying the burgers and whipped together the harissa. That was easy!
A NOTE ON FOOD PROCESSORS:
I really do try to keep my equipment to a minimum, but my food processor is an indispensable tool. It can do some things that a blender can’t, like grate carrot and slice zucchini in seconds.
I recently experienced some food processor drama—my grandma wanted her 7-cup KitchenAid back at the same time that a company offered me a super fancy 16-cup food processor, which seemed serendipitous. However, I soon loathed my new fancy-pants processor with all of its bowls and attachments. The machine and accessories could have taken up half of a coat closet, not even kidding! I couldn’t make anything in the smaller nesting bowls without dripping into the larger bowls, so then I had to wash them all. Those bowls took up the entire top rack of my dishwasher.
I finally sent the food processor back and bought Cuisinart’s classic 7-cup food processor for about 100 bucks. So far, it’s been perfect. It has just the features I need and nothing more. I can process lots of vegetables and just dump them into my mixing bowl if I need to process more. The food processor’s bowl, lid and blade only take up one-third of the dishwasher’s top rack.
All this is to say that if you’re in the market for a food processor and don’t have a big family to feed, I recommend the small and affordable, aforementioned Cuisinart. Full disclosure: links to my favorite products on Amazon and elsewhere are affiliate links, which means I get a small percentage of your total purchase, which helps me pay my bills. Thank you for your support!
The Green Monster Goes It Alone
Baseball fans will be tuning in for Tuesday's All Star Game, but as taxpayers they should be fuming. Nearly every one of the teams represented has gone to its local government and asked for hundreds of millions of dollars to build a gleaming new stadium.
One of the few exceptions: the Boston Red Sox, who have taken Fenway Park, which turns 100 in 2012, and transformed it into one of the most fan-friendly ballparks in the country. Moreover, they've mostly done it within the historic confines of the original ballpark, kept ticket prices affordable and haven't taken a dime of taxpayer money. The net result is that the Red Sox still play in the smallest ballpark in baseball, have capped season-ticket sales at 20,000 seats out of about 40,000, and yet, according to Forbes magazine, remain the team with the third-highest revenue in all of baseball.
What the Red Sox have done with Fenway Park should be a lesson for every sports franchise and municipality in the country. The argument from pro sports teams is always the same: We need a new billion-dollar stadium (paid for with your tax dollars) to remain "economically competitive." The Red Sox have not only turned that argument on its head, but shown how truly disingenuous it is.
The credit for what I'd call the Tax-Free Miracle of Yawkey Way goes to the Red Sox ownership group, which bought the team in 2002 and pledged to stay in Fenway. "We knew the perils of asking for public money," Red Sox CEO Larry Lucchino said. Namely, that fans get annoyed when teams ask taxpayers to build a stadium, and then raise ticket and concession prices on the very people who paid for it.
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I made these and needed to add about 1/2 cup of unsweetened soy milk as the batter was way too dry. I also subbed flax for the chia because I couldn’t get them ground up with the mortar and pestle! Instead of using mini marshmallows, I cut the big ones in half and sandwiched them between two cookies to make a larger, gooey cookie!
- 1 ¼ cups unsweetened almond milk
- 1 clementine (such as Cuties®), peeled
- ½ cup frozen raspberries
- 1 cup spinach, or more to taste
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed meal
- 1 cup frozen blueberries
- 1 scoop vanilla protein powder
Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in the blender, respectively. Blend on high until smooth, about 30 seconds.
Dr. McDougall’s Color Picture Book: “Food Poisoning”
After viewing this book, my 3 grandsons easily understood why people are overweight and sick, and how they become well by eating the “green light” foods and avoiding the “red light” ones. Please share this free picture book with your friends, family and co-workers. See below for list of languages available.
View the Color Picture Book or download a PDF copy below. To adjust the sizing of the PDF, simply use the plus and minus keys.
*Examples of foods shown to cure food poisoning are made only of McDougall recommended ingredients. See our free recipes and detailed instructions (no gimmicks).
To translate Dr. McDougall’s Color Picture Book into another language, please follow these instructions.
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Chefs and cooks in the disability community share recipes for accessibility
Chef Regina Mitchell’s Zoom cooking class begins like a lot of Zooms: friendly banter, reminders to mute here, some technical adjustments there. A few minutes after the 4:30 p.m. start time, there are about 20 people on the call. The menu for tonight: a vegetable stir-fry and a lemongrass-ginger soda.
“The blind can cook!” she says to the camera and laughs. “People say when you have lemons, you make lemonade. I turn lemons into limoncello. Or a lemon pavlova.”
Mitchell, 60, became blind as an adult. She teaches cooking through the Nevada-based organization Blindconnect and its life skills-based program, Angela’s House. On the first and second Wednesdays of the month from her kitchen in the Las Vegas Valley, Mitchell emphasizes fun and skill-sharing to help visually impaired people feel comfortable in the kitchen.
Food and cooking are essential areas where those with disabilities can often be invisible or overlooked. But Mitchell and other advocates are working hard to address the problem by offering classes and resources and putting forth ideas to make cooking and recipes accessible.
Soon, the class begins in earnest. Much of the process is what you might expect — verbal instruction, chopping, peeling, simmering — but Mitchell emphasizes kitchen safety and exploration through touch and smell.
“I encourage you to feel the difference between corn starch, flour, confectioner’s sugar,” she says. At another point, while peeling a piece of ginger with a spoon, she reminds students, “Feel it before you peel it,” to better acquaint them with the rough-skinned root. She suggests students rub spices together in their hands to “wake them up,” which also makes them easier to identify.
Mitchell’s journey to teaching grew from necessity. “It's a place to come it's a place to connect,” she says of her Zoom classes. “It's a place to gather it's a place to be able to say hi. Because really, as blind individuals, we are already isolated.”
Growing up in Compton, Mitchell learned a love of food and cooking from her mother and grandmothers. Thrust into a caretaker role as a teenager after the death of a sibling, Mitchell relied on a couple of go-to dishes to feed her family: enchiladas and tacos.
After she and her future husband, Stan, met at church, the couple moved to Seattle where Mitchell enrolled at the Seattle Culinary Academy. After cooking and consulting for years as a professional chef, which included brief internships with Emeril Lagasse and Julia Child, Mitchell moved to Las Vegas for a job.
In 2011, she began to feel pain — eye pain. At the hotel where she was working, she began to notice a change. Her walking became unsteady she felt off-balance. “I realized I didn’t have that gait like I used to have,” she says. Her colleagues noticed. “I had to ask people at work to help me read some things, undercover, of course.” Over the next several months, her vision deteriorated.
She was eventually diagnosed with bilateral panuveitis, a condition that affects the middle layer of the eye and robbed Mitchell of her sight. Her doctor wouldn’t let her return to work.
“I lost my vision, I lost my job. What do I do?” Mitchell remembers thinking. At the time, she was 50.
In the United States, 26% of adults, or 61 million people, live with some type of disability. Of those, 6.8% have an independent-living disability — something that would cause difficulty running errands alone 5.9% are deaf or severely hearing impaired and 4.6% are blind or severely visually impaired.
Studies have shown that food insecurity, or lack of reliable access to nutritious food, is more likely to occur in households where there is someone with a disability, further demonstrating the need for accessible classes, websites and tailored teaching strategies. A study from the USDA’s Economic Research Survey estimated that 38% of households with low food security included an adult with a disability. Poor diet, the study noted, can exacerbate health conditions and disabilities.
“Who, above anyone, could use information on how to cook?” says George Stern, a deafblind writer and disability rights advocate living in Lubbock, Texas. The disabled “benefit as much as anyone from that knowledge, if not more,” he said. But to reap those benefits, companies and businesses must make access for all a priority.
Stern says we must stop thinking about providing accessibility as a burden or barrier because it’s not. “Accessibility goes past the needs of any one disability class. An accommodation that benefits deafblind people benefits sighted people. Accommodations that benefit people in wheelchairs benefit non-disabled people.”
He cited the installation of accessible ramps in front of businesses as an example. Initially, some may complain about the cost or inconvenience, “but then you see the benefits,” for all people: parents with strollers or people making deliveries.
Kitchens and culinary spaces also should be designed with access in mind — not retroactively making accommodations. “Universal design is welcoming from the get-go,” Stern says. “We’re assuming disabled people exist because yes, hello, we do.”
The food industry, from kitchens to restaurants to culinary training spaces, still feels “off-limits” to those with disabilities, Stern says. He recalled applying for a job at a pizza parlor but was told he wouldn’t be able to keep up with the pace. The prevailing attitude, he says, is one of, “I’m going to assume what you can do based on what I assume I couldn’t do.”
Stern, who has written about the importance of alt-text and website accessibility for Serious Eats, wants to challenge traditional thinking about what those with disabilities can or cannot do, and are or are not interested in. “The crucial thing is that disabled people can contribute in ways they’re not thinking of.”
Stern’s partner, Danielle Montour, is an assistive technology specialist and amateur baker who graduated from the Colorado Center for the Blind's Independence Training Program. She was born with retinoblastoma, a form of eye cancer, and is blind. There’s fear in non-disabled communities, Montour said, regarding letting those with disabilities into a kitchen — specifically near knives and stoves. While the fear may come from a place of caring, “It just perpetuates this cycle of blind people who have to go elsewhere to get basic skill training,” she says.
“I understand the intention might be well, but the road to hell is paved with them.”
Montour’s medium of choice is baking, but she found that recipes often relied too heavily on visual indicators. She emphasized the need for different metrics for quality and doneness.
“I don’t want to know when something is golden brown,” she says. “If your only indicator is the color, I’m going to look for [another recipe]. What does it smell like? What should it feel like? What is the consistency of pastry cream? None of the recipes I saw told me what that should be.”
Mitchell, with her adult-onset blindness, was forced to make adjustments in the kitchen, which had been her solace for years. She met Raquel O’Neill, the president of Blindconnect, who introduced her to the concept of blindness skills, which include communication, orientation and independent living. In 2019, Mitchell began teaching cooking with Blindconnect.
Out of necessity, Mitchell’s food vocabulary expanded as a result of her blindness. “I'm trying to describe [food] to my listeners, I'm trying to describe it for the people in my Zoom class: This is what you’re going to be tasting if you do this right,” she says.
She recalls one simple but instructive memory from culinary school, before she had lost her vision. “My professor had us write how to make a peanut butter and jelly sandwich,” she says. “And at the time as sassy culinary students, you think you know it all. All of us failed it.”
The problem? The instructor wanted the students to write as if the person following it had never read a recipe. “I take five steps to my cupboard, I open my cupboard with my left hand. I take my right hand, I reach into my cupboard. I pull out my bread,” Mitchell recalls. “I pull my drawer out and I reach in with my left hand and I pull out my knife.”
That experience informed her teaching philosophy in a profound way: “That brought back the memory of being descriptive,” she says. “I thought, ‘Ah, that's how I'm gonna do it. I'm gonna take that approach.'”
That mindfulness and attention to detail extend to other areas too. “If I leave my station out of view of the camera, I let them know I'm walking away,” she says. “I don’t want there to be a void at all while they’re with me. I want them to always know what I’m doing.”
“What is the smallest step that can be taught?” asks Anna Moyer, founder of Accessible Chef.
Moyer was in high school when she had the idea for a website of visual recipes aimed at teaching cooking skills to those with intellectual disabilities. Her brother Sam, who has Down syndrome, inspired the project, which now has more than 300 recipes that range from simple — preparing a container of Kraft Easy Mac — to a more complicated shepherd’s pie.
Improving cooking skills in the intellectually disabled community has immense benefits, Moyer says, including reducing risk of food insecurity, creating employment opportunities and even improving reading skills. Most important, it fosters a sense of self-determination.
The key to making recipes more accessible to those with intellectual disabilities, Moyer says, is to use a technique called task analysis to break recipes down to discrete steps.
“If you look at a normal recipe, there is a lot of implicit or tacit information,” Moyer says. “If a recipe says to ‘add an egg,’ most people know to crack it open first, or remove the shell.” But for those with intellectual disabilities, that may not be obvious.
Moyer’s site breaks down instructions into the smallest steps possible. In a recipe for a hot ham-and-cheese sandwich, for example, instead of simply saying “butter the bread,” she details four separate steps: gathering all the ingredients together, placing the bread on a plate, opening the butter and spreading butter on the bread. More complicated recipes might get broken up into multiple sessions, or even multiple days.
“I’ve seen that a lot of chefs or cooks think that you have to cook in a certain way,” she says. “There’s a technique that is ‘proper.’" (That extends to prepeeled or prechopped ingredients, which Moyer says some people view negatively but can be immensely helpful for those with disabilities.)
But ultimately, the recipe gets done and the sense of accomplishment that follows is worth it. “However you can get it done, it’s OK — the end product matters more,” she says.
Mitchell, who also teaches cooking classes through the Wisconsin Association of Parents of Blind Children, says there’s a “huge need” for kitchen skills among those with disabilities. Particularly during COVID, “We’re very vulnerable. A lot of us have other illnesses coupled with blindness.” And having regular events to look forward to is important. “It's just a beautiful community and a beautiful event to offer, so yes, it is a necessity,” she said.
Teresia Green, who attends Mitchell’s classes through Blindconnect, agrees.
“I didn’t cook at all for almost 18 months because I was so scared of the kitchen,” says Green, who was diagnosed legally blind in 2018. “I spent a year in really bad shape.” In 2019, she connected with Angela’s House.
Green has taken all of Mitchell’s classes since lockdown. The main thing she’s learned is “how the kitchen can be a friend again,” she says, by learning cutting and organizing skills. “I can’t believe the things I can do today.”
When Green was diagnosed, she had to stop driving and she dropped out of the master’s program she was enrolled in. “Everything was sort of taken from me overnight,” she says. Mitchell’s classes gave her confidence in the kitchen again. “To me, that was just a miracle,” she says.
Making the food space accessible will take effort — such as adding descriptive alt-text to photos, making websites more welcoming, breaking down recipe steps and making descriptors more than visual. People also need access to prechopped vegetables and budgets to hire instructors to teach these skills.
Rethinking appliances also is necessary, says Glenn Moscoso, whose website, Wheelchair Daddy, chronicles his experiences as a father living with cerebral palsy. “Ovens need the option for a swing-away door, like a refrigerator,” he says in an email. “The same goes for dishwashers. People who use wheelchairs would be able to get up closer.”
Most important, a societal shift in thinking is necessary. We must align ourselves with those who have disabilities and reinforce what is truly a basic human right: access to healthy food and the agency and ability to choose what we eat every day.
“So often, disabled people don’t get a say,” says Montour, who has taught cooking to friends as well through the Iowa Department for the Blind. “I’ll be damned if I don’t get to make that choice now.”
I wrote a post a little over a week ago when I fully figured out the duration mechanics of food. Now it's been over 24 hours since someone broke my potency system - the only thing standing in my way of saying I'm done! I think it's time to redo my post and make all my final changes. so without further ado, I present to you:
Total health is equal to the sum of the health restoring ingredients' values multiplied by 2 or Health=Sum(HealthValues)x2
An effect's duration is controlled by the sum of it's ingredient's time values (all cold resist/attack up/stealth up/etc share the same time) plus 30 seconds for every ingredient.
Potency is controlled by a point system. To figure out the potency of a dish, you must sum up the potency points of the ingredients and check if you've passed a certain threshold.
Dishes can "crit", you'll hear a musical cue to signify that it has occurred (you'll pick up on it pretty easily).
The duration of an effect is handled by the effect, not the ingredient. All attack boosting ingredients, for example, contribute 20 seconds to the duration, totaling 50 seconds for counting as an ingredient.
With this we can calculate a dish's duration when using a voltfruit and two apples like this: First, you get 2:00 for each voltfruit (1) in the dish. Then you add any time boosting ingredients (I'll talk about them later) of which there are none. Finally, add 0:30 for each ingredient (3) totaling 1:30. Add your 2:00 to the 1:30 and you get 3:30. (If you get different results, make sure you listened for the crit music).
For potency, it appears each ingredient has a specific "tier". Each tier provides X amount of "potency points" specific for each effect type detailed in the brown section labeled "Potency Table" in the spreadsheet:
To reach a certain tier, you must accumulate a number of points. As such:
For example, add a Mighty Porgy (21) to two Mighty Bananas (14 each) to get a High level Attack buff (potency of 49). For more information, check the "potency" and "effect tier" column in the spreadsheet.
For add-on ingredients (in my inventory it starts with Hylian Rice and ends with ɽragon' Claw) you get a time boost. Dragon parts are especially effective, scales are a generic 1:00 buff, but claws are 3:00 and horns set the duration to a whole 30:00. Important things to note are:
Sometimes time boosting ingredients provide less than the actual effect yielding ingredients themselves.
They do not increase potency.
They can only be used once in a recipe before losing their duration increase and acting as only ingredients (IE: 1 Bird egg = 1:00 + 0:30, 2 Bird egg = 1:00 + 0:00 + 0:30 + 0:30)
For more information, see the cyan section in the spreadsheet.
Critical Dishes (Courtesy of /u/ErsatzCats)
When you experience a crit while cooking, you'll hear a musical cue and one of 5 effects will proc depending on if you dish supports it:
+1 Potency Tier (IE: Low -> Mid, Mid -> High).
+2/5 extra green or yellow stamina.
If you want to circumnavigate the RNG aspect, you can add a Star Fragment or any dragon parts. Additionally, cooking while a blood moon is in effect (11:35pm-11:55pm) will trigger a crit automatically.
Monster Extract follows the RNG of critical dishes, but randomly increases or decreases health recovery, potency tier, and duration. HP is either set to 1/4, base value, or base value+3. Duration is set to either 1:00, 10:00, or 30:00. Potency is moved one tier up or down depending on the base potency. Exact tested values are marked in parentheses:
|-1 Tier Level||No Change||+1 Tier Level|
|Set to 0.25||No Change||+3 Hearts|
With these you can also get dishes that have 30:00 duration, +1 tier level, and +3 hearts or 1:00 duration, -1 tier level, and 1/4 hearts.
For Hearty ingredients and Stamina boosting ingredients they follow a semi-basic set of rules:
All Enduras and Heartys fully restore stamina and health respectively. This operates regardless of any other health restoring ingredients (IE: Apples/Raw Meat).
The total temporary hearts provided is the sum of the individual ingredients' effects.
Stamina is more chaotic, for restoration and enduras, you must add the points of each ingredient and compare it to a table. IE: 4 points in stamina restoration grants you a full wheel. 9 in endura gives 2 wheels. This specifically requires the spreadsheet to be explained.
For more information, see the pink and orange section in the spreadsheet.
Elixirs are no different from cooking apart from being far superior in duration and producing a dubious dish (even if the other ingredients are correct) if you do not include a reagent. Elixirs take precedent in a dish, but the label is purely aesthetic. Here's some important things to note:
To include an elixir ingredient, you must also include a reagent from a monster. This will establish the dish as an elixir.
You can turn a normal dish into an elixir even using cooking ingredients like time boosts and effect ingredients.
Reagents follow three tiers:
Important to note is the mixture of cooking and elixirs can yield very powerful dishes. Take for example Mighty Porgy + Mighty Porgy + Bladed Rhino Beetle + Bokoblin Guts + Bokoblin Guts providing a high level 8:50 attack up buff.
Interestingly, monsters don't influence the duration enhancing effect of a reagent. Most monsters have a Common, Uncommon, and Rare drop. For example, a Bokoblin's drops are horns, fangs, and guts in order of common to rare. Lizalfos' are horns, talons, tails. The only case where variants (IE: Icy Liz Tail) matter are with Chuchu jellies where regular jelly is Tier 1, but colored jelly is Tier 2.
This tier system means using your Lynel hooves for elixirs you'll be using is pointless since they're as good as Bokoblin fangs. For more information on which ingredients belong in which tier, check next to the green section in the spreadsheet.
Conclusion - Implications
So from all this information I draw these conclusions:
Acorns suck, they're no better than the worst duration effect ingredient and offer no additional potency. They're alright for some early/mid game health restoration though!
The game wants you to use ingredients out of scarcity, thus acorns aren't too bad if you have one razorshroom and 9 acorns.
While bugs can be annoying to catch, they let you make some really long lasting potions (with reagents) for effects that are otherwise short lived.
For speed and combat buffs, time boosting ingredients can be great! Toss in a mighty thistle for an attack up and stack the duration with an egg, butter, milk, and sugar and suddenly your food is giving you a few minutes of Low Attack Up with only one thistle.
Hearty ingredients shouldn't be mixed with health bearing food - nor should they be mixed with effects. Cook them alone for a full HP restore and some added temporary hearts - or together to save space and reach up to +25 temporary hearts with a Big Hearty Radish dish (there appears to be a cap of 30 hearts TOTAL)
Don't use those mini-boss drops on usable elixirs, sell alone or as an elixir. Use whatever parts you accumulate a lot of for your personal stash of elixirs (I like bokoblin stuff since it sells for nothing).
If you want to make a "perfect dish", try to reach 45 potency points with as few ingredients as possible and fill the rest with time boosts. If you use a bladed rhino in an attack up dish you can add in some tier 3 reagents for an extra 2:40. For Stealth Up and the Resistances/Fireproof, any combination that reaches above 45 will do since they don't benefit much from time boosting ingredients unless you turn it into an elixir and add only tier 3 reagents.
Don't take all this too seriously. Yeah you can game the game as you can with every other game, but the best way to enjoy Breath of the Wild is to enjoy it. Don't let some random guy on the internet tell you not to use Acorns on food! Make whatever food appeals to you because in the end, you really don't need to minmax your food. The game's difficult, but not that difficult.
Now if you excuse me, I'm going to go cook a Hearty Durian with two Hyrule Basses and a couple Acorns.
Cast your vote for MLB's best food
Ever since Chris Von der Ahe, the owner of the St. Louis Browns of the American Association (who, confusingly enough, became the Cardinals of today) started selling hot dogs at the ballpark in the 1880s, stuffing your face has been just as big a part of going to the game as the action on the field.
But we are a long, long, long way away from those early days when some tubed meat plopped between bread was enough. Heck, even ballpark nachos -- those crispy chips and nuclear-powered cheese, which were invented in 1976 -- look like quaint home cooking compared to some of the things teams bring out today.
Just as clubs one-up each other in signing superstars in hopes of baseball domination, teams do the same with their foodstuffs. Giant hot dogs, burgers that are also pizzas, entire buckets of chicken fingers and fries -- they've all carved out places in the ballpark grub. But while teams can play in pursuit of a World Series championship, there was no way to figure out which team does its fans proudest with its food options . until today.
We're happy to announce the start of MLB Food Fight, a bracket competition where all 30 teams put up their ballpark's signature food item against each other for the title of best food in baseball. Oh yeah, and Cracker Jack and popcorn -- those other ballpark must haves -- help round out our bracket for a nice round number of 32.
To cast your vote, head to MLB.com/FoodFight, but if you want more information on our head-to-head matchups -- and if you want to get really, really, ridiculously hungry -- read on. As Guy Fieri would say, we're going to Flavortown.
Boston's Cold Lobster Roll vs. Seattle's Seared Sockeye Salmon Sandwich
We've got a seafood face-off! In one corner, we have the underwater creature of New England, the humble crustacean, the lobster. The one served at Fenway Park is done classic New England-style: it includes fresh and local Yankee Lobster Co. meat, herbed mayo, celery and is sprinkled with lemon and chives on a brioche bun. (If you want a hot lobster roll, you'll want to head to Connecticut, not Massachusetts.)
Meanwhile, anyone who has been to Seattle's Pike Place Market knows how seriously they take their fish. The Mariners' sandwich features perfectly-seared wild sockeye salmon nestled in a fluffy brioche bun with the freshest arugula, tangy pickled red onion and smooth and spicy house-made remoulade.
Chicago's Big Slugger Nachos vs. Colorado's Monster Chicken Nachos
Nacho vs. Nacho and only one can win? Who would make a world so cruel?
The Cubs have the Big Slugger Nachos, which feature beef chili, nacho cheese, house made salsa, pico de gallo, sour cream and fresh jalapeños served in a full size souvenir helmet all coating fresh tortilla chips.
The Rockies counter with their Monster Chicken Nachos, which feature tender, marinated chicken, pinto beans, cheese sauce and the choice of two salsas.
Pittsburgh's Sriracha Slaw Chicken Sandwich vs. Cleveland's Fat Rooster Sandwich
Forget the Clemente Bridge beyond the center-field fence, the first thing you should be looking for when you get to the ballpark is this sandwich. This is a crispy chicken sandwich served with a spicy sriracha jicama slaw and served up on a bakery potato roll.
But if it wants to win, it's going to have to defeat the Fat Rooster. This is a Southern-inspired fresh, made-to-order buttermilk-soaked chicken that then gets its bold flavor from a proprietary blend of spices and is served with house-made pickles and coleslaw topped with honey mayonnaise for a touch of sweetness.
Arizona's Churro Dog vs. San Francisco's Ghirardelli World Famous Hot Fudge Sundae
This is a matchup your dentist would not approve of. The Churro Dog is a feat of dessert science, where a churro is fit inside a Long John doughnut with chocolate glazing that is then topped with frozen yogurt.
The Giants counter with their absolutely stuffed classic hot fudge sundae that features vanilla ice cream, handmade hot fudge and is topped with whipped cream, diced almonds and a cherry.
Minnesota's Tony O's Cuban Sandwich vs. the Mets' Pete Alonso Polar Burger
We've got a battle of foods named in honor of ballplayers. The Twins' offering -- named in honor of right-field legend Tony Oliva -- is their take on a classic sandwich. Pulled pork, ham, pickles, swiss cheese and dijonnaise are all nestled inside Telera bread.
The Polar Burger is brand new and debuted just this season. It comes with Pat LaFrieda's black truffle blended burger patty, New York maple spiced caramelized onions, smoked gouda cheese, lettuce, tomato and claw sauce on a freshly baked brioche bun.
Toronto's Lumberjack Slammie vs. Washington's Pupusa Revuelta
We've got a pork faceoff on this one, and your choice will come down to whether you prefer the classics or entire meals within a bun.
Toronto offers up a griddled spicy pork sausage patty on a big seedy bun, sweet maple spread, creamy cabbage slaw, waffle fries and tomato. This seems like one where you'll need a few napkins -- and maybe a bigger mouth.
Washington counters with ground pork chicharrón and mozzarella cheese all stuffed inside a chewy and tasty pupusa.
Baltimore's Fells Point Patty Melt vs. Detroit's Chicken Shawarma Wrap
Here's a matchup just made for your neighborhood diner, too.
The Orioles offer up a patty melt named for the Fells Point neighborhood. It comes with a beef patty, toasted sour dough, American cheese, fried onions and patty sauce.
The Tigers counter with their chicken shawarma wrap, featuring marinated chicken breast, tomato, lettuce, pickles and garlic sauce wrapped in a locally sourced pita.
The Angels' Saint Archer Pretzel vs. the Wild Card Peanuts
It's a head-to-head battle of ballpark snacks! While you've likely had plenty of stadium pretzels, the Angels' offering takes it to the next level. These pretzels are hand rolled daily by an in-house pastry team and comes paired with warm jalapeño cheese sauce and Saint Archer Blonde Ale mustard. And if you're looking for a meal, you're in luck: Each pretzel weighs nearly one pound.
Can the pretzel defeat the old standby, the ballpark peanut? While peanuts may be nothing fancy, few things can compete with something as satisfying as cracking one open and scattering the shells while you happily munch away.
Atlanta's SteakOut vs. the Yankees' Lobel's Steak Sandwich
We've got a steak out here! In one corner, Atlanta offers a Southern staple: A chicken fried steak with smoky bacon topped with country gravy on a buttery biscuit.
New York offers up one of Yankee Stadium's fan favorites. It begins with a thinly sliced USDA Prime NY strip steak that is tossed in a gourmet blend of scratch gravy and served on a toasted brioche bun.
The White Sox' Comiskey Burger vs. Milwaukee's Double Play Burger
Two burgers enter, but only one burger can leave.
Chicago offers up the Comiskey Burger -- named after legendary White Sox owner Charles Comiskey. The sandwich features two double 1/4 pound Glenmark "Steak Eater" beef patties along with a special blend of "Chitown Pico" that's made of tomatoes, relish, sport peppers and cheese spread. That's all placed between a buttery brioche roll.
The Brewers' option is a double burger as well, but with a decidedly Milwaukee twist. The burger features one angus beef patty along with one Johnsonville brat patty. Those are then topped with slices of Havarti cheese, ale mustard, cherry compote and arugula on a brioche bun.
Cincinnati's Chili Cheese Coney vs. Texas' Boomstick
It's a battle of iconic hot dogs! Cincinnati's chili cheese coney is a longtime city staple that features a specially made hot dog in a steamed bun with mustard that is then covered with Cincinnati's signature secret-recipe chili. Diced onions and a heaping mound of shredded cheddar cheese is then added on top.
Texas offers up The Boomstick, originally named for when slugger Nelson Cruz was on the roster. This is something that most definitely should be shared, but hey, do you. The Boomstick is a 2-foot all-beef hot dog, smothered in chili, nacho cheese, jalapeños and caramelized onions, all on top of a massive potato bun. Add it together and it weighs in at three pounds!
Oakland's Pulled Pork Nachos vs. St. Louis' Four Hands Nachos
The greatest finger food that would most definitely be neater with a fork. (But anyone who eats nachos with a fork is either on a date or is a narc.)
Oakland's offering comes loaded with pulled pork, house-made queso, cilantro, jalapeño, guacamole, sour cream and salsa in an A’s helmet. It's like a crunchy and savory sundae!
The Cards offer up their take, which features fresh corn tortilla chips topped with white cheddar cheese, pico de gallo, pickled jalapeño peppers, crumbled cojita cheese, sour cream and green onion and -- in a twist -- a choice of pulled pork or beef to top it off.
Philadelphia's Philly Cheesesteak vs. the Miami Marlins Cuban Sandwich
This is going to be a tough vote because these aren't just stadium specialties but regional ones, too. How could the Phillies offer up anything other than a cheesesteak -- a sandwich made of thinly sliced rib-eye and melted cheese on a long roll. Cheez Whiz, American & provolone are the most traditional types of cheese, though it's going to be up to you if you're going "wit' or "witout" (meaning with or without onions).
Miami counters a touch of local influence with their classic Cuban sandwich that the city is famous for. The sandwich is made with boneless pork, ham, swiss cheese and whole grain mustard all on a classic Cuban roll.
Los Angeles' Michelada Sausage vs. Tampa Bay's Beer Braised Short Rib Grilled Cheese
We've got some delicious beer-drenched specialties in this matchup. The michelada is a Mexican drink made with beer, lime juice, sauces, spices, tomato juice and chile peppers that you can find across L.A. So, this sausage is the ballpark food version of the beverage. It features a Dodger Stadium exclusive Michelada-spiced sausage with citrus slaw and is finished with tajin and chamoy nut crumble.
The Rays, who are respecting their Devil Rays past by not putting seafood into the fight, offer a grilled cheese featuring beer braised short ribs, cheddar, Havarti and swiss cheeses, caramelized onions, horseradish cream and sourdough bread. Even better? It comes with a side of kettle chips.
San Diego's Burgundy Pepper Tri-Tip Nachos vs. Kansas City's Brisket-Acho
Two barbecue takes on nachos? There are gonna be some hurt feelings when this matchup is over.
The Cardiff Tri-Tip is a San Diego favorite, so of course they put a large portion of chopped up tri-tip on their nachos. They're then served with cheese sauce, drizzled BBQ sauce, sour cream and sprinkled green onions to finish it off.
Kansas City offers up the brisket-acho, which debuted during the Royals' postseason run in 2014. This dish features their signature smoked and seasoned in-house chopped beef brisket layered with homemade baked beans and cheesy corn. It's then topped with coleslaw and Sweet Baby Rays BBQ sauce and comes served on a bed of tortilla chips in a souvenir helmet.
Houston's Astros Cowboy Fry vs the Wild Card Cracker Jack
It's the first sighting of fries on the list -- which is an upset in itself. The Astros serve up fresh-cut fries topped with queso blanco, brisket, jalapeño ranch, diced green onions, pickled jalapeños and onions. All of that is then drizzled with some BBQ sauce to finish it off.
But can that defeat the caramel corn and nuts of Cracker Jack? I mean, after all, it's in the song we all sing every seventh inning stretch.
Crash Hot Potatoes
Crash Hot Potatoes are a lovely twist on the tired old baked potato! They're the perfect combination of crispy, flavorful, and simple.
whole new potatoes (or other small round potatoes)
Rosemary (or other herbs of choice), to taste
- Preheat the oven to 450 degrees.
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan.
- Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.
Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon&hellipand while we&rsquore on the subject, have I ever shared with you that we almost named her &ldquoSydney&rdquo as a nod to her point of origin? In the end, I chickened out, though&mdashI thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I&rsquoll stop there. This is a family-friendly website.
Anyway, I just love Australia. I just tried this side dish last night&mdashit was sent to me by Trish, an Aussie friend/reader, a few weeks ago&mdashand I wound up absolutely loving it. Created by Australian food writer Jill Dupleix, it&rsquos called &ldquoCrash Hot Potatoes&rdquo and has soared to the top of my Favorite Side Dishes to Serve With Big Ol&rsquo Hunks of Beef.
They&rsquore so simple, it&rsquos terrifying. Well, not terrifying&hellipbut almost. They&rsquore a lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking: Flavorful, Crispy Surface Area. I&rsquoll go into that principle more in a separate post, but just know I&rsquoll be pontificating about Flavorful, Crispy Surface Area soon. And I&rsquoll make you a believer.
For now, though, let&rsquos take a chill pill and make Crash Hot Potatoes! Thanks, Trish from Australia, for sharing it.
The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I&rsquom using Rosemary.
Begin by bringing a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they&rsquore fork-tender. And yes, I realize my pot is a little full, but listen: my boys filled my large dutch oven with a combination of dog food, potting soil, and gravel yesterday, and then they placed it on top of our garage. I have to learn to make do around here.
Oh! And I&rsquod like to officially announce that as a result of my boys&rsquo repeated attempts to dig to China, I no longer have any spoons in my kitchen. You heard me. Send spoons ASAP, please. We have cereal to eat.
Next, generously drizzle olive oil on a sheet pan.
This will mean the difference between the potatoes sticking and not sticking, so don&rsquot be shy here.
When the potatoes are tender, place them on the cookie sheet&hellip
&hellipGiving them plenty of room to spread out.
Next, grab your potato masher and gently press down on the potato until it slightly mashes&hellip
Then rotate the masher 90 degrees and finish flattening it. Of course, you don&rsquot want to absolutely smash it into the pan&mdashyou want it almost to resemble a cookie.
Repeat until all are flattened. And really, I don&rsquot know why you couldn&rsquot use the bottom of a glass for this step if you don&rsquot have a potato masher. The surface might not be as textured and interesting, but I think it still might work.
Next, brush the tops rather generously with olive oil.
And if you could please use a pastry brush that looks as bad as, or worse than, this, that would be great. I&rsquoll sleep better tonight.
Look, I USE the stuff in my kitchen. I can&rsquot be bothered with making sure it&rsquos polished and perfect.
*Here endeth the rationalization.
Next, grab some Kosher salt. You can use regular salt, but I&rsquod really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.
Remember: potatoes need salt. Don&rsquot skimp!
Be ye ever as generous with fresh ground black pepper.
Now, you can grab some chives&hellipor thyme&hellipor whatever herbs you have available. I had this in my garden&mdashthe same garden that&rsquos been pummeled by hail, wind, and rain for the past month. Let&rsquos observe a moment of silence for all gardens in Middle America.
Whatever herb you use, just chop it pretty finely and sprinkle over the top.