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Food52You could say any dish made to be shared with a loved one is “made with love,” but that’s not quite it. A dish “made with love” has a specific, special power: to conjure a loved one’s presence in your kitchen when you need them most. In my case, during a rare visit in a relationship 1400 miles apart, cooking with love meant leaving a little of myself behind. Long-Distance Ragù was inspired by my grandfather’s Calabrese heritage, with the intensity, depth, and personality that runs in three generations of my family. It features not one or two but THREE kinds of pork—pancetta, shoulder roast, and ground—supplemented by a heroic quantity of garlic, a big spike of dry white wine, and, of course, crushed hot Calabrian chile peppers. But there’s also a homey gentleness about it, slow-simmered in a tomato base and mellowed with a knob of butter towards the end. It makes any kitchen smell as if family is in the other room, whether you have Italian family or not. This dish is certainly a labor of love in that it spends hours on the stove, though all the actual work is done in the first 45 minutes. But a long-distance relationship will give you a heightened awareness of how much every one of those hours, even passively spent, truly counts. After we had dinner, I packaged the leftovers, saving some ragù in the fridge for him to reheat that week after I'd gone. But I also quietly stashed one deep in the freezer, to be defrosted for needed comfort in some lonely future moment. Deep down, I think I knew this was my last visit. It was March 1st, 2020. I’ve since made this ragù for friends in their homes; driven it two hours frozen in a deli container strapped in the passenger seat of my car. But only recently did I remake it again in my own house: this time, for the person I once left it for, in the kitchen that now belongs to both of us. When could you make this ragù? Maybe to bring someone closer. Maybe to lend a hand to someone who can’t admit they need one. Maybe when you are unsure how to best be there for someone when you know they need you. Whenever it is, I know that when you choose to make it, yours will have the same power that I hoped mine would: to show the ones you love that you’ll go the distance, no matter what it takes. -- NOTE if using an electric pressure cooker: follow steps 1-6 using the Sauté function (medium heat) on your pot. Do NOT add the water. Cook on high pressure for 1 hour, 15 minutes and allow for at least 20 minutes of natural release before depressurizing. Flip to Keep Warm, shred the meat, then stir in the butter and cheese and allow to combine completely before tossing with hot pasta on the stove.Food52You could say any dish made to be shared with a loved one is “made with love,” but that’s not quite it. A dish “made with love” has a specific, special power: to conjure a loved one’s presence in your kitchen when you need them most. In my case, during a rare visit in a relationship 1400 miles apart, cooking with love meant leaving a little of myself behind. Long Distance Ragù was inspired by my grandfather’s Calabrese heritage, with the intensity, depth, and personality that runs in three generations of my family. It features not one or two but THREE kinds of pork—pancetta, shoulder roast, and ground—supplemented by a heroic quantity of garlic, a big spike of dry white wine, and, of course, crushed hot Calabrian chile peppers. But there’s also a homey gentleness about it, slow-simmered in a tomato base and mellowed with a knob of butter towards the end. It makes any kitchen smell as if family is in the other room, whether you have Italian family or not. This dish is certainly a labor of love in that it spends hours on the stove, though all the actual work is done in the first 45 minutes. But a long-distance relationship will give you a heightened awareness of how much every one of those hours, even passively spent, truly counts. After we had dinner, I packaged the leftovers, saving some ragù in the fridge for him to reheat that week after I'd gone. But I also quietly stashed one deep in the freezer, to be defrosted for needed comfort in some lonely future moment. Deep down, I think I knew this was my last visit. It was March 1st, 2020. I’ve since made this ragù for friends in their homes; driven it two hours frozen in a deli container strapped in the passenger seat of my car. But only recently did I remake it again in my own house: this time, for the person I once left it for, in the kitchen that now belongs to both of us. When could you make this ragù? Maybe to bring someone closer. Maybe to lend a hand to someone who can’t admit they need one. Maybe when you are unsure of how to best be there for someone who you know needs you. Whenever it is, I know that when you choose to make it, yours will have the same power that I hoped mine would: to show the ones you love that you’ll go the distance, no matter what it takes. -- NOTE if using an electric pressure cooker: follow steps 1-6 using the Sauté function (medium heat) on your pot. Do NOT add the water. Cook on high pressure for 1 hour, 15 minutes and allow for at least 20 minutes of natural release before depressurizing. Flip to Keep Warm, shred the meat, then stir in the butter and cheese and allow to combine completely before tossing with hot pasta on the stove.Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Yummly## What is a frittata? The frittata is the Italian cousin to quiche - basically a big, veggie-packed omelet. The traditional cooking approach often involves stirring, broiling or (eek!) flipping the eggs to make sure it's fully cooked and golden brown. This easy spinach frittata recipe skips the tricky bits: Instead, the eggs cook all the way through in the oven. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## What veggies can go into a frittata? The frittata is a very flexible dish: Making one from whatever veggies are in the fridge is a common approach. Asparagus, red bell pepper, green onions, and fresh spinach are all delicious. In this recipe, sun-dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors. It’s a flavorful spin on the classic spinach frittata. Don't forget at least a pinch of salt and a few good grinds of black pepper. Frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in. For good looks and a punch of bright flavor, you can “float” a few grape tomatoes on top of the egg mixture right before it goes into the oven. ## So...just veggies? Heavens no. Meat, cheese, and milk are all welcome additions. Parmesan cheese is the classic flavor booster, but anything you’d put in an omelet works: sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk. If you add bacon, you can skip the salt. If you leave out meat and cheese entirely, you may need up to one teaspoon salt. Be sure to cook any meat ahead of time: A few minutes in a frying pan on medium heat will do it for bacon. Whatever your final mix, ground black pepper is a must-have. ## How to cook a frittata Remember to preheat the oven just as soon as you get into the kitchen - part of the secret to the gloriously quick cooking time (total time of 15 to 20 minutes) is high oven heat (425º F). You’ll need all of your sundried-tomato-cutting / egg-whisking time for the oven to preheat. Pan size is somewhat flexible: A 10- or 12-inch cast-iron skillet or non-stick frying pan is perfect for this. However, if you don’t have either, improvise: A pie pan, well coated with nonstick spray (or olive oil or butter), will also work. ## An easy make-ahead dish There are several different ways to create a make-ahead frittata. The simplest: Cook it the night before and serve it cold straight from the fridge. Frittata is one of those rare dishes that tastes good warm, cold, or at room temperature. Another make-ahead option is to combine the ingredients in a large bowl the day before. Store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook. If grating Parmesan before you’ve had your first (or fourth) cup of coffee is not for you, having everything prepped the night before can be a lifesaver. ## Is a frittata healthy? That depends on what “healthy” means to you - it’s gluten-free, high in protein and low carb. It’s perfect for a keto diet - and see below for a paleo frittata variation, if that’s your style. Frittata is also vegetarian (assuming you don’t add meat) and an easy way to get your veggies (if you fill it with veggies). It’s also high-fat, because it’s chock-full of eggs. But you knew that, right? A frittata can be made with egg whites (or some egg whites and some whole eggs) to reduce the fat content. ## Side dishes to serve with frittata What goes well with a frittata? Something bright and crunchy (like a salad), salty (like ham), or carby (toast or biscuits) are all good choices. Serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch. Another option is to reflect the veggies in the frittata: A Tex-Mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado. A feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil.Food52Before I began my career as a publicist, I spent the age of 15-21 as a waitress in restaurants which ranged from greasy spoon coffee shops to high end French couture restaurants. All these years later, I still have very fond memories of hanging out in the kitchen watching the chefs and line cooks puff up perfect soufflés, julienne a bucket of some exotic vegetable or sauce up a chicken fried steak. I really enjoyed watching the assembly line of prep and putting together of ingredients to be plated and toted out to the dining room. I learned about wines as my customers ordered bottles and gave me sips to experience along with them. The walk-in was a particularly interesting place, not only to catch my breath for a moment of solitude, but to steal a nibble of something that may have been forbidden for the wait staff to eat. I remember a giant English trifle of which attracted my spoon, dish and I into the refrigerator a few more times than I probably should. Aside from helping my Mom in her kitchen as a kid, these were the places where I was really was bitten by the food bug. Just curious really, I suppose. I learned that my preconceived notions were not foregone conclusions – “you mean there is no chicken in a chicken fried steak?” An aspect of myself which lives on today in my publicity work, I loved to make anything eccentric mainstream; once I learned what a coulibiac actually was, we couldn’t keep it in the kitchen. Many recipes came from those years which I hastily penned down on cocktail napkins and to this day, keep in a notebook, Scotch-taped to a three hole-punched piece of wrinkled paper. My apple tarte tartin is one, for which I am known to make every year for Christmas. And, so, upon you telling me `about your new blog, Amanda, and seeing you have a recipe submission button -- I’m contributing my high-fat, high-heaven apple dish to your community. Congrats on Food52; it’s beautiful. Along with William Safire’s great word soliloquies, I’m sad that you’re no longer at the NYT. I have relished your slightly quirky and always elegant take on the edible for the paper and magazine, but this seems like a wonderful endeavor. And, well, you are irreplaceable, so too bad for them! Alyson’s Apple Tarte Tartin 6 large green apples (in my opinion, the tartness of green is so much better than reds) 14 tablespoons salted butter (don’t listen to cooks who say you must bake with sweet butter – I like the salt) 2/3 cup white sugar 7 tablespoons brown sugar Crust: 2 cups flour (sift it!) 1 teaspoon salt 5 tablespoons lard 7-10 tablespoons ice cold water Or Use Pepperidge Farm’s Filo Dough (mucho easier, faster and perfectly delicious) Glaze: ½ cup white sugar ¼ cup water Condiment: Heavy cream Powdered sugar Cut apples in half. Cut out the cores in a “V” shape. Cut off both ends so they are square. Peel them. Combine butter, brown and white sugar into a thick paste. Divide in half. Using a high-sided iron Dutch oven, smush the butter mixture thickly on the bottom and sides of the iron. Note: you can use other kinds of pans, but the heavier the better and the sides should be a minimum of twice the height of the apples. Believe me, it took me years to figure out the perfection, specifically, of using a Dutch oven for this. If it overflows, the caramelizing procedure will create an incredible mess in your oven and you’ll create such a thick smoke in the house, you’ll smell it for weeks. You might even attract the fire department, which, if you’re single, may not be a bad thing…. Arrange apples with one of the cut, squared sides down, front to back until they are packed together in a petal like fashion around the edges of the Dutch oven. Think of how bodies might be squished together for a photo with people’s back’s pressed against other’s chests. There should be no space between them and tightly packed in. Do the same in a circle inside this row toward the center of the pan, until all apples are packed in on their sides. Take the rest of the butter/sugar paste and crumble over the apples. There should be plenty of paste; be generous with it. For your own dough, sift together flour and salt. Cut in lard and toss with a fork until combined. Add tablespoons (one at a time) of iced cold water and toss to form a loose dough. Gather dough into ball and roll out into ¼” thickness. Cut dough to cover apples (easiest to use the Dutch oven or baking dish cover to measure!). Cover applies with dough, tucking edges between the apples and the side of the pan. Slit dough in center to air to escape. Now, take the batteries out of your smoke alarms and make sure you oven is lined with foil. Preheat oven to 450. Bake, uncovered for 30 minutes or until crust is golden brown. Remove dish from oven and increase heat to 550. Cover dish and return to oven and bake for one hour. To check is tartin is done, tilt dish and liquid should have caramelized and look like dark brown honey. Remove from oven and cool. DO NOT REFRIGERATE, otherwise, you’ll never get it out of the pan. Keep it at room temperate for a couple of hours until pan is cool enough to touch with bare hands. Put a large serving plate over the Dutch oven. Over the sink – flip it. Let it sit until all the apples fall onto the plate. Carefully remove the Dutch oven and pray the apples are still in a nice petal-like pattern. If some are still stuck, carefully scrape out and try to fit into the pattern. If not, no worries, it’ll taste the same. I am famous for my crooked cakes, but also for how amazing they taste! Now you must refrigerate the tartin, which should now be seated on top of the dough. You must get the apples cool enough to grab the glaze and let it harden into a candy like texture. An hour should be enough, just make sure the apples are cool to the touch before adding the glaze. Combine ½ cup white sugar and a bit of water in a heavy small saucepan. Cook on high heat on stove until if caramelized. It should take 5-8 minutes or so, it will slightly smoke and turn color to a dark brown. As it starts to turn from a golden honey to a dark honey color and smoke a bit, turn down the heat and let it transform into a dark brown honey like color. It may appear that it’s burning -- it is actually, but there is a fine line between caramelized and burnt. Pour immediately over the tartin. The coolness of the apples will grab the glaze to harden into a candy like texture and hold the apples together. Place heavy cream into metal or glass bowl (not plastic as it will not firm up). Place hand whipper in at high speed until the cream begins to turn from liquid to a firm whipped cream texture. Add a bit of sugar to taste to the sweetness you like. Go easy on, as the sugar in the apples is intense and so a more plain cream is preferable as a condiment. Serve and repeat the story above. Tell them it was you. They’ll believe it, especially since by dessert time, your guests should have had enough wine to smile at anything you tell them.Food52Budget Bytes » Recipes » Globally Inspired Recipes » Asian Inspired Recipes » Garlic Noodles Garlic Noodles $2.54 recipe / $0.64 serving by Beth - Budget Bytes published Dec 3, 2009updated Jul 28, 2015 4.78 from 108 votes Pin Recipe Jump to recipe → This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. These sweet, salty, and rich Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again. Serve them as the bed for glazed meat, like my Sticky Soy Ginger Glazed Chicken, Honey Sriracha Tofu, or simple stir-fried vegetables. With a super short ingredient list of pantry staples, this delicious garlic noodles recipe will become a staple in your menu. Garlic Noodles in the skillet topped with green onion See this recipe used in my weekly meal prep. Where Do I Find Oyster Sauce? Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it there, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. What Can I Use in Place of Oyster Sauce? I personally feel that the salty rich flavor of the oyster sauce makes this dish what it is and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. Substitute the oyster sauce in this garlic noodles recipe at your own risk. What Else Can I Add to Garlic Noodles? This is a great base recipe to which you can add all sorts of other ingredients! Garlic noodles are great as a side dish, but you can add protein and vegetables to make it a meal. Try adding some Teriyaki Chicken or Honey Sriracha Tofu on top, or check out my Garlic Noodles with Beef and Broccoli for some inspiration. Front view of Garlic Noodles in a bowl Looking for a spicy noodle recipe? Check out my Spicy Sriracha Noodles! Share this recipe Quick & Easy Garlic Noodles 4.78 from 108 votes Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal. Servings 4 Prep 10minutes mins Cook 15minutes mins Total 25minutes mins Save Recipe Print Recipe Cook Mode Prevent your screen from going dark Ingredients 8 oz angel hair pasta ($0.54) 4 cloves garlic ($0.24) 1/2 bunch green onions ($0.35) 4 Tbsp butter ($0.50) 2 tsp soy sauce ($0.20) 2 Tbsp brown sugar ($0.05) 1 tsp sesame oil ($0.40) 2 Tbsp oyster sauce ($0.26) Instructions Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes). Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve. See how we calculate recipe costs here. Nutrition Serving: 1Serving Calories: 374.9kcal Carbohydrates: 62.85g Protein: 8.98g Fat: 14.23g Sodium: 268.55mg Fiber: 2.73g Read our full nutrition disclaimer here. Email Me This Recipe Get this sent to your inbox, plus get new recipes from us every week! Email * Email Address Send! Video Garlic Noodles How to Make Garlic Noodles – Step by Step Photos Mix Sauce ingredients in a bowl Mix the easy noodle sauce before you begin. In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined. Slice Green Onions Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside. While the pasta is cooking, mince four cloves of garlic and slice about four green onions (1/2 bunch). Sauté Garlic and Green Onions Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes). Add Noodles and Sauce to skillet Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. Mix Pasta and Sauce and top with green onion Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish the garlic noodles with the reserved green onions and serve. Overhead view of Garlic Noodles in a bowl This easy Garlic Noodles Recipe is totally addictive… BEWARE. Share this recipe Posted in: Asian Inspired Recipes, East Asian, Globally Inspired Recipes, Pasta Recipes, Quick Recipes, Recipes under $3, Top Recipes, Under $1 per serving Beth Moncel I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others. More About Beth Eat More. Spend Less. Sign up for the Budget Bytes newsletter and you’ll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan! First NAme(Required) First Name... Email Address(Required) Email address... Leave a Comment Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * This site uses Akismet to reduce spam. Learn how your comment data is processed. Comments Leave a Comment Tara Doneice Vaughn 08.16.24 at 11:54 am Totally delicious! Reply Ellis 06.03.24 at 10:40 am I have made this so many times. I used less sugar and more garlic. When I don’t have green onions I have substitute them with red onions that are cooked until transparent, not caramelized. I made it for a pasta class last weekend. Everyone loved it, is always a success. Reply Alicia 04.27.24 at 1:10 am Absolutely love this recipe! I always add way more garlic and it’s a bit sweet for my liking so I more than half the sugar. Totally addicting and I can’t wait to make this again. Would also highly recommend making this with Trader Joe’s Thai wheat noodles. Those absorb the flavor soooo well. Reply Sarah C. Prokop 03.24.24 at 3:46 pm These were so easy and tasted incredible!! We’ll definitely be making these again!! Reply Shwaunda Smith 02.05.24 at 12:06 pm ❤️ Reply Laci 02.16.24 at 6:07 pm This is a staple. We make it with grilled teriyaki chicken thighs. Reply Shannon 01.27.24 at 9:22 pm We made this and added raw shrimp when we got to the butter step. It was UNBELIEVABLE! * chefs kiss* Reply Jennifer Baylor 10.11.23 at 5:17 pm I make this recipe often it is so tasty Reply Sarah Gonzales 10.05.23 at 8:09 pm This is our go to recipe. My son’s girlfriend said it was too sweet, so I made it different the next time. I had to add more sugar because it tasted better the 1st I made it. To each his own, the sweet makes it for me. I prefer this over garlic noodles at a restaurant any day!! I’d give you more stars if I could. Reply Don Campbell 06.25.24 at 9:51 pm Over all good.. but too sweet for me as well. Maybe add a lil sweet soy instead. Reply Comment navigation Older Comments Budget Bytes Icon Small Budget? No Problem! Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Welcome to the world of delicious recipes designed for small budgets.People also ask
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Oct 8, 2024 · Blending is a cooking method that involves combining two or more ingredients until they lose their individual characteristics and become smooth and uniform in texture, flavour, and colour. This can be done by hand or with an electric mixer or blender.
Aug 24, 2021 · To “blend” means to combine two or more ingredients. It can be combined or “blended”, either by hand or with an electric mixer or blender. This method is done until the mixture is smooth and uniform in texture, flavour, and colour.
Jul 14, 2023 · The Definition of Mixing in Cooking. In the culinary context, mixing refers to the methodical process of combining two or more ingredients until they reach a state of uniform distribution. It’s important to understand that a mix doesn’t necessarily mean a merge.
Feb 20, 2024 · Combination cooking methods refer to cooking techniques that involve the use of two or more cooking methods simultaneously or sequentially. By combining different cooking methods, you can achieve a greater depth of flavor, improved texture, and enhanced tenderness in your dishes.
- Elaine Turner
- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
May 16, 2023 · Whether you’re new to cooking or a seasoned home cook, incorporating combination cooking into your meals can help elevate your dishes to a whole new level. From grilled and roasted meats and vegetables to sous vide and pan-seared seafood, there’s no limit to what you can create.
The blending of two or more food ingredients to create a mixture. This can be accomplished by mixing the ingredients manually or through the use of an electric blender or food processor.
