Some things to think about when writing Star Wars characters and their relationships with food.
Characters who have canonically experienced persistent childhood food insecurity: Rey, Ezra Bridger
Characters who have canonically experienced brief but intense childhood food insecurity: Kanan Jarrus, Hera Syndulla, Numa
Characters who have probably experienced some form of childhood food insecurity: Anakin Skywalker, Cassian Andor, Jyn Erso
People who have experienced some form of childhood food insecurity are more likely to suffer from long-term health and psychological complications. They’re more likely to be depressed, anxious, and start fights. Children who experienced persistent food insecurity are more likely to overeat, hoard, and generally be obsessed with food and eating. Even people who experienced relatively brief periods of food insecurity may hoard as well.
Characters who received regular but tightly regulated meals: Finn, clone troopers, First Order storm troopers
Children who’s diets are tightly regulated may also become obsessed with food, eating, and body weight. They may become anorexic or binge eat in an effort to take back control of their body and diet. They may be obsessed with maintaining a specific body weight. They probably get hungry like clockwork.
There’s an actual scene in Before the Awakening where Phasma tells one of Finn’s squadmates off for being over regulation weight and informs him he’s going to be prescribed exercise and diet. That’s the level of micromanagement they were under, and Finn was obviously subject to the same pressures.
How to make your ramen 9001x better, courtesy of /ck/
And you can buy roast beef and roast chicken on the internet. I am set for ramen for like a year now.
QUICK EGG IN UR RAMEN TRICK MY FRIEND TAUGHT ME IN HIGH SCHOOL
pour just enough water into your pot to cover your noodles and other ingredients, then get a small cup/fancy measuring 1 cup cup or w/e and measure out another cuppa watta. dump that shit in too.
make ur ramen. just start boiling and dump whatever you’re supposed to put in in the beginning. u know how to make ramen this isn’t ramen for snot nosed sobbing beginners ok
KEY PART: you know how it says on the back of the package to cook for about 4-5 minutes?? we’re cooking for 5 minutes. wait for your ramen to cook for the first three minutes. stare hungrily if you must. but the EXACT MOMENT 3 minutes hit here’s what you do:
SCREAM. and then stir your noodles to make sure nothing is sticking to the bottom of the pot. (scream is optional) also make sure your broth is still more or less covering your noodles, if its not add a bit more. it doesn’t matter if some is still sticking up we just don’t want chewy noodles (unless you’re into that) (i’m into that)
make a lil hole in your noodles. this little hole must have broth in it and nothing more. make it in the middle or the side it honestly doesn’t matter you just need a clear shot to the bottom of the pot
crack your egg and toss that mother into the hole.
COVER EGG WITH NOODLES AS QUICK AS YOU CAN
DON’T. STIR.
I SWEAR TO GOD IF YOU STIR FOR THE REMAINING MINUTE AND A HALF YOU probably won’t ruin anything you’ll just have egg drop soup i guess but IF YOU DON’T STIR
Congratulations, you have poached an egg in your broth! Your poached egg now tastes like your ramen broth. Revel in your victory.
no seriously that egg will be mildly chewy deliciousness oh my god if you can perfect this technique you will never have your egg in your ramen another way again
this is as close as you’ll get to ramen made in a restaurant…
I’m just glad this isn’t like that one post that was all “HOW TO EAT CHEAP WITH RAMEN STEP ONE ADD A SIRLOIN STEAK AND $20 WORTH OF INGREDIENTS”.
This is how you can tell I’m poor as fuck.
Most dried ramen is deep-fried which is why it’s so unhealthy. If you boil in plain water, strain, and then add to fresh hot water/broth, it’s a lot better for you in general.
Another recipe:
Boil your noodles. Strain. Take a small frying pan and melt two tablespoons of butter (margarine works but butter is better) on low heat. Add the noodles and flavor powder and mix well.
ANOTHER recipe:
Get a bag of frozen stir-fry veggies from wal-mart. It’s like a buck fifty. Fry those suckers up with some tonkatsu sauce or soy sauce. Boil your ramen, strain. Pile the noodles on a plate, top with your veggies and sauce. Sprinkle a tiny bit of the ramen flavoring on top. Bam, stir fry. The veggies make enough to serve three people (three packages of ramen).
Other things you can add to ramen to make it taste better:
Chopped inarizushi.
A half a can of peas.
A half a can of tunafish to the shrimp kind.
CHIVES MAKE EVERYTHING BETTER.
Oddly enough, boiled potatoes to the beef kind.
Shredded cabbage.
Sliced boiled eggs.
Matchstick carrots (you can get them from most grocery stores for like a dollar a package; alternately make your own from a cheap-ass bag of whole carrots).
If you’re gluten-free, you can make a gluten-free version of ramen by making and preparing spaghetti squash and using the bullion recipe above (substitute anything with gluten in it for something without, obviously). The “noodles” are smaller but damn is it tasty. Spaghetti squash, incidentally, grows at the least provocation so if you get a spaghetti squash (which are generally kind of expensive), save the seeds and plant them anywhere. Water them once a day.
Spring-noodle soup, courtesy my husband’s Asian-American ex-girlfriend: Boil your ramen and strain. Heat up a can of soup broth, or simply prepare the ramen bullion. Dip the noodles into the broth forkful by forkful as you eat. You can add other stuff to the noodles, like veggies and meat, as you’re boiling it.
Saute some green onions and minced garlic in a pan in butter or margarine for a few minutes (you can substitute sesame oil for the butter or margarine as well, if you happen to have it around. The sesame oil gives it a really good flavor). Add a dash of seasoned salt. Boil and strain your ramen noodles. Add to the saute mix, fry for a hot second, and you have awesome garlic noodles.
Minute rice! You can add a small handful of minute rice to your ramen as it’s cooking for a more carb-heavy soup to get you through the day. If you couple this with veggies and meat it’s almost a round meal.
THIS HAS NOTHING TO DO WITH RAMEN, but if you make macaroni and cheese (Kraft dinner), add a can of tunafish and a half a can of peas to it to make a more filling, more rounded meal.
Seriously, if you are broke and need to vary your diet in any way, I am the person to talk to. I grew up on this shit. A lot of is really unhealthy, but at least you won’t die of boredom.
I have $24 to last me til Friday, what should I buy with it?
a pallet of ramen noodles
I hate ramen noodles tho
hmmmmm
bees?
Are you suggesting that I eat bees for a week
This is roughly what I make sure I have in my kitchen all the time along with rough estimates of local prices (MN). I buy a lot of things when they’re on sale and stockpile them.
instant oatmeal packets with fruit in them – $3 probably and this can be breakfast all week and maybe even a lunch or dinner too since you usually get 10 packets
bag of rice – $2-3 depending on size. 1 cup dry rice makes enough for about two meals depending on what you add in. if you get cheap rice, rinse it before cooking
canned beans – usually under $1 per can – mix the can with your rice and you have a meal. chili-spiced beans will make bean tacos. Rinse non-spiced beans before adding to anything.
Tortilla – usually around $3 but you get like 8-10 of them. Tacos, wraps, and quesadillas are all fair game here
lettuce – $2 max around here, either a head of something or bagged precut depending on preference, use as a salad or on tacos
protein other than beans of some sort – probably $5-7 for meat, $2-3 for eggs. sometimes I can get bags of frozen chicken breasts in this price range and each is usually 2 meals if I add in a bunch of veggies. fry/scramble eggs and add to any of the options.
your favorite stir fry sauce – $3ish
vegetables – $5ish. literally anything that you can 1. fry in a pan and 2. you’ll eat. fresh carrots are usually pretty cheap. get frozen if it’s cheaper and you’re strapped for cash/prep time on this part.
alternative to stir fry: pasta (~$2), fresh tomatoes (~$2), cheese (~$3).
cheese and fruit if you have extra – look if your store has loyalty cards for free that you can load coupons on for cheese there’s always one it seems like.
ahh thank you!!!
Reblogging because there’s never knowing who’ll need it.
Adding also: the single most nutritious food on earth is potatoes in their peel. Potatoes + some milk and butter = everything you need. They don’t last all that long, but they’re fairly cheap and the quickest cheat to “How do I not fuck my body up.”
(Cooked potatoes’ll last a while in the fridge. Potatoes nearing the end of their useful lives? Cook them to half-done first, figure out what to do with them later.)
Easiest baked potatoes: slice thinly but not paper-like, spread like cards, brush with oil (a silicone baking brush is totes worth the little it costs), spread salt and pepper (a little less than you think you’d like), cover with foil, stick in oven or toaster-oven at 150C for 40min. (If you have the patience, at that point click up to 180C, remove the cover and add 10-20min.) Reheats well, lasts in the fridge longer than it’ll take you to nom.
Dead-Animal-Free Whole Protein: some legumes + some grain. AKA rice and lentils, or rice and beans. (Maybe some fried onion for flavor; onion’s cheap and stays good a descent while. Fried onion makes everything taste better and keeps forever in the freezer, so frying up a bunch and keeping portions is not a half-bad idea.) (If going for the beans option – lentils are cheaper around here but fuck if I know what it’s like in your area – dump some tomato sauce and oil in; canola or soy are best health-wise, and far cheaper than olive; avoid corn.) Oh, what does instant couscous go for in your area? It keeps for fucking ever, it’s usually cheap, and it takes well to any and all added taste.
If you get to choose, black lentils taste the best and need the least soak-time (0-20min), green lentils are best for cooked stuff and red lentils are best in soups. (Red lentils + potatoes + root vegetables of choice + spices; cut into small pieces, cook, run through the blender if you wanna [stick blender’s awesome], freeze in portions.)
When possible, get instant soup mix. Get the good instant soup mix. (The kind that’s not made primarily of sugar, yeast or both. The rest is optional.) Dump 1/2tsp (or more, but start on the low end) into couscous, or chicken, or sprinkle over potatoes being stuck in the oven. Whatever. It’ll make most cooked-food-type things taste better. And again, lasts forever on the shelf.
If you can have eggs (goodness knows they’re sometimes expensive), dump some tomato sauce in a pan (tomato sauce lasts forever on the shelf), add some oil, onion/beans to cook in it, hot peppers if you wanna, then when it’s nearly ready crack an egg or two in. Hard-boiled eggs last a remarkably while in the fridge, so when eggs reach near the end of their usable lives, just hard-boil and stick in the fridge.
(Have eggs as often as you can, particularly as you have brain-shit going on. You need all the eggs, salt, and 60%-or-more chocolate you can get. Brains are made of cholesterol and salt, so folks with neuro or other brain shit need more of both. Potassium is also aces. You know what has the most potassium? Tomato paste.)
Grated cheese keeps in the freezer for ever. Grated cheese will make a lot of things taste nicer. Preserved lemon juice keeps forever in the fridge. Grated cheese + oil + lemon = instant and awesome pasta sauce that’ll liven up the weeks-old dry pasta in the fridge.
Slices bread also keeps well in the freezer. Try to have half a loaf or a loaf. Dry bread gets cut in cubes, mixed with oil and the aforementioned instant soup, stuck in oven at lowest until properly dry, then kept in an airtight jar to add to soups.
(Over-ripe tomatoes come cheaper. They get turned into soup or sauce, then frozen in portions.)
this is a very good post but why are we glossing over the fact that the alternative to ramen is bees
i have it on pretty good authority that bees are not an affordable eating alternative to ramen.
Seriously, bees are expensive
Trufax.
And speaking as someone who is also living off oatmeal, beans, and brown rice, if you need recipes, I have them!
Today I made 16 bean soup with chicken sausage and it was crazy good and I got 8 servings out of the one batch (froze half). I usually get the cheapest beans I can find, and GOYA bags of beans are usually $1-2. I soaked them overnight,rinsed them, and threw them in a gallon lidded saucepan with 2 boxes of chicken stock (also on sale for $2), two bay leaves, sauteed green pepper, onion, and celery, some garlic from a jar, about two tablespoons of dried herbs de provence,and the “fancy” bit was adding $6 bourbon and apple chicken sausages. You can actually sub veg stock for chicken and skip the sausage and make it vegan and it would still taste great.
Oh and I’ve been doing steel-cut oats. I don’t buy the name brand ones, I just pick whatever store brand/generic I can get for less than $4. They take about ½ an hour to make, but they’re super tasty and I make 2 cups
of dried oats at a time
with dried cranberries and that’s breakfast for 4 days at least.
I’ve also been making black bean soup, red beans and rice, and curried potatoes and chick peas. I got 100 quart and pint take-away containers from Amazon for $20 and they all stack neatly and are perf for one serving of whatever.
Additionally, depending on where you live, whole rotisserie chickens are something like $4-$7 and are easily 4 – 6 servings of protein and on TOP of that, if you stick the carcass in a ziplock bag and then the freezer you have excellent soup makings. Using bones in soup literally squeezes all viable vitamins and minerals out of the suckers. Soup made from lots of bones is great to keep around if you get sick, it’ll feed and sooth you relatively easily and as you get better you can add noodles. ON TOP OF THAT, a quarter to a half cup of soup broth added to a lot of dishes also adds those nutrients PLUS flavor.
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