4 minute read
COOKING SIMS STYLE
Co o k i n g Si m s St y l e
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Co o k i n g Si m s St y l e
Hi, my name's Robin (he/they), I'm a 26 year old transmasculine person from the United Kingdom. While my area of study is Software Engineering, I'm also an avid simmer and foodie. Naturally, when I stumbled onto icemunmun's food mods when I started playing I had to try and combine those two endeavours. Initially I decided to make food because I wanted to add more kinds of food to the game that I would eat, and after puzzling it out a bit, I managed to make my first food mod, a slightly ugly-looking miso soup. Because I happen to be a vegan, it was also a priority of mine to make sure my vegetarian sims had plenty of stuff they can eat (though I do also have a few meat options). You can find me at tumblr, twitter, and at my discord server: Sherwood Forest. The recipe I’ll be doing today is thai green curry with mixed veg & chickpeas. It’s been a comfort food of mine since I was a teen, and it’s one of the few things that I’ve not really had to change that much after becoming a vegetarian (then later even vegan), as it was easy to “veganise”. I love it for how aromatic it is as you cook it and the distinct texture and taste of the sauce.
What You’ll Need:
Paste • 2 shallots (or red onions) • 1½tsp Lemongrass paste • 1tsp Ginger paste • 1tsp Ground Cumin • Pepper (to taste, preferably white) • Salt (to taste) • 2 Small Green Chillies • 4 cloves of garlic (or more to taste) • Fresh Coriander Curry Sauce • Dried Kaffir Lime Leaves • ½ tin of full Coconut Milk (not light, light won’t allow the sauce to thicken) • Vegetable Oil (to cook with) • Lime Juice (to taste) • Soy sauce (to taste) • ½ Tin Chickpeas • ½ White Onion • Your favourite vegetables (personally I like some spinach, broccoli and bell peppers in there, but it’s really up to you) Rice • Jasmine rice • Water 38
1) Grind together all the ingredients for the paste in a food processor or grinder until it’s a paste, but not smooth. 2) Chop the white onion into pieces, small but not tiny. 3) Begin cooking the jasmine rice separately, so it’s ready when the sauce is. 4) In a pan, heat up the oil on medium. Once the oil is hot, add in the paste you just ground up, the white onion, and the chickpeas and cook it on medium heat for about 5 minutes. Stir it to make sure it doesn’t burn. 5) Now you can add in the coconut milk and begin to stir, combining the paste and the milk. 6) Once the result is a green sauce, you know you’re doing it right, reduce the heat to low so that it can simmer and reduce. 7) Add in soy sauce to taste, though I don’t recommend too too much! 8) This is where you can start cutting the veg you chose (in my case it’s a spinach, broccoli and some yellow peppers, but as said in the ingredients, it can be whatever you have, however bear in mind some veg may need to be steamed before they’re ready to go in the dish, such as the broccoli) 9) Add the veg to the sauce and stir so that the sauce coats them, making sure you cook any that you’re stir frying (such as sweet peppers/bell peppers). I recommend cooking the spinach (if you have it) in the sauce, as it’s filled with nutrients you can lose cooking it another way and it adds to the colour (don’t worry it’ll cook down into the sauce). 10) It’s now ready to serve up with the jasmine rice and enjoy!
Genderqueer Pride Flag This flag was designed in 2011 by Marilyn Roxie, a genderqueer writer and advocate, and features a lavender, white, and chartreuse stripe. According to Roxie, the lavender stripe is a mix of blue and pink—colors traditionally associated with men and women—and represents androgyny as well as queer identities. The white stripe, like in the transgender pride flag, represent agender or gender neutral identities. The chartreuse stripe is the inverse of lavender and represents third gender identities and identities outside the gender binary.
