Watermelon wagashi. Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.
i’m kind of having a wildly sprawling food discussion with about seven different people right now, but there is definitely something i wanted to address.
it’s a potato based norwegian flatbread, similar to tortillas but potatoed. it’s just flour, salt, and potatoes that have been peeled, quartered, boiled, and riced—two times. it looks like this
and you can put anything on it. butter and sugar, fruit of any kind, chili and cheese, more potatoes and gravy.
it is a stupidly intensive food to make, but it’s so good. it’s potato rolls. it’s carb rolls that you put butter on. it’s so good.
aside from actually assembling the ingredients and cooking and ricing your potatoes—which btw are traditionally made in very large batches of many pounds of potatoes bc 1) it’s typically a family thing and you give about half of what you make away and 2) large batches are the only way it’s worth the fucking hassle of ricing all that damn potato— so aside from all that there’s a lot of damn specialty equipment involved.
here’s a lefse stick and lefse rolling pin. the pads of dough are rolled out very thin and can only be transported and turned by edging that stick underneath your sheet of lefse. lefse rolling pins are lined to make the distinct crosshatch pattern on them, and also because it sticks less than a flat surface rolling pin. lefse dough is very sticky. so you need to use a lot of flour all the time.
in our family the lefse rolling pins are used only for lefse and nothing else. they are floured and covered in a sort of fabric tube at all times. and they’re never cleaned with water. you just scrape the flour and dough off.
that’s a lefse board. i’m not sure it’s mandatory but everyone in my family who makes lefse also has one. it’s a heavy wooden board that’s about 24 inches and also never cleaned with water. it’s covered in a floured cloth for when you’re rolling out the dough.
obviously they’re available for commercial purchase somewhere, because i’ve seen some with different sized radii to aim for when you’re rolling out the dough but i have no idea where that might be. my parent’s make their own.
this is the lefse stick in action
you also need a round griddle. now idk if this is actually mandatory, but my family uses round ~lefse griddles~ specifically and only for lefse. i was told that if you make other things on it or use spatulas it will chip away at the surface or make it greasy and your lefse will always stick.
this is a huge deal if you’re trying to use a teflon, or cheap teflon-esque, griddle. because grease build up on those will get waxy. and on the metal kinds my mom and grandmother have informed me you’re supposed to use, they’ll get sticky.
lefse dough once it’s been rolled out is super delicate and temperamental, and sticks enough on a griddle that is pristine in terms of lefse-only usage, so i imagine that most people use a lefse-only lefse griddle.
also once you fuck up, your lefse cannot be repaired.
so i guess having a specific lefse-only griddle is standard practice.
lefse is usually made in assembly line style, with at least two people. there needs to be one or two people in charge of the ricing and mixing, and rolling out the dough to the correct floury thinness, because if they’re too thick, the lefse will stick to the griddle. that is the part that in my family i am forbidden from doing. i can’t roll out dough for the life of me. and good lefse is is dependent on the dough not being at all lumpy. (hence the amount of times you have to rice the potatoes.)
and there needs to be someone—sometimes two if you’re making an extra large batch— to flip the lefse on the griddle and store them when they cool. this part has been my job since i was 11. (i am now capable enough to handle two griddles at a time *finger guns of awesome*)
the flour accumulates on the griddle and starts to burn and causes the lefse to stick, so you have to wipe it down with a dry cloth. moisture is not allowed.
you stack the lefse in piles in between cloths. you can’t pile them too high or it’ll get too damp from the heat. CONDENSATION IS NOT ALLOWED. lefse has to cool entirely before you fold sets of four into wax paper and then into ziploc bags.
CONDENSATION IS NOT ALLOWED.
it’s real good and you can eat them with anything, but yeah it’s difficult and time consuming and full of rigorous traditional practices your mother will complain about if you don’t abide by them.
on the plus side of this taking all damn day you can get a lot of wine drinking and family gossip in while you make lefse.
that was lefse! the end.
I want to beat my self harm urges, but I’m having a hard time with that.
So, I’ve come up with an idea.
Everyone who reblogs this post will get their tumblr url written in a notebook.
Every time I feel like relapsing, I will look through the list and choose one at random and look through their blog.
Please, I really think this will help me.
Hope you feel better soon
(and hope you like Sebastian Stan)
With my mum’s blessings, I give you the recipe for her Easy Prawn/Shrimp Fritters! Perfect for snacks during family gatherings like Eid-ul-Fitr and other reunion occasions!
Selamat Hari Raya Aidilfitri / Eid Mubarak to all who celebrate!