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madrabbitsociety · 4 years

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RABBIT’S MAGICAL TUNA RECIPE

(Not Vegan Friendly, it has Tuna in it)

(Correction, I’ve been informed you can make vegan tuna?) 1. Get canned tuna and open it. Drain out gross water. Wash hands profusely because coronavirus but also ew that water. Put tuna from can into vessel of some kind. Bowl will work but you could use a hat if that's all you have. Store bought is fine. 2. Probably should've been step one but pull out your toaster and toast some bread. I prefer that wheat bread that is secretly just brown white bread. Toast those lightly, or darkly, I'm not the boss of you. 3. Spoon some mayo into the tuna while your bread is breading. Better have a lot because you're going to put it on the bread, too. Also, have a frying pan on standby heating up. 3.5. Add a squirt of brown mustard to your tuna mayo mash. Then maybe another squirt. Then two shakes of hot sauce but like, it's the apocalypse so three shakes of hot sauce. Now for spices. 4. Shake in some salt, pepper and Old Bay. Use the pink salt because mom says it's better for you but you'll need to use more of that because it has no taste. 5. Add more salt. 6. The bread should have alerted you to it's readiness either by popping up or setting off your smoke detector. 7. Don't forget to mix up the tuna and other ingredients? That's important. 8. Salt. 9. Safely retrieve the bread which is now toast. Spread more fucking mayonnaise on one side of each piece. It would be both sides but I just forgot while making it. 10. That's right, baby, we're tunamelting it like a grilled cheese. 11. Slap one piece of bread in that hot frying pan, mayo side down, thus asserting your dominance over it and the other ingredients. Place a single deli size slice of cheese on it. I used mild cheddar because Aldi was a bitch and didn't have yellow sharp cheddar. 12. Yes, Yellow makes a difference when buying Cheddar. 13. What was I doing? OH, turning up the heat to six because the mayo doesn't look like it's browning. 14. Scoop some tunamash onto the bread that is cooking. Then, strategically tuck it in for the night with a layer of baby spinach. Their sacrifice will be worth it in the end, apparently like your grandparents for the economy. 15. Place the non-mayo side of your remaining piece of bread on top of the whole shebang. 16. When the first pan side of bread is a brunette, flip the whole sandwich so you can redye the remaining blonde side. 17. Again, outer crunchiness or your smoke detector will alert you to your sandwich's readiness. 18. Remove the sandwich from the pan before eating. I also like to slice it down the middle because I'm not a heathen like you triangle slicers.

#recipes #madrabbitsociety #cook like a meghan #tunamelt

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stonervent · 4 years

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N e way i would rather b homeless than live in a trailer again

#crunchy tuna!!! on the steps! gross!#thick plastic spoons from cereal boxes #ants!!!!!! ants ants ants #torn horses???? chippe yellow paint. blue.#im scared to remember and im scared to forget! yeehaw!

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bamboomarket72-blog · 5 years

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Ilfenesh Hadera Eats Veggie Burgers For Breakfast

We’ve long been fans of the beautiful Ilfenesh Hadera, whose beauty (both inside and out) was obvious the minute we met her. We caught up with the actress (currently starring in ABC’s Deception, the finale of which airs this Sunday) in NYC to talk about favorite New York meals (she has a lot!), beauty routines and body image…

From start to finish what would be your ideal food day?

I love breakfast, it’s my favorite meal and when it comes to what I eat in the morning I’m a real creature of habit, so my perfect breakfast would be what I’ve been having daily for the last month or two. A Dr. Praeger kale veggie burger. I love the idea of getting my veggies first thing in the AM and in the colder months it’s nice to start with something warm. And I ALWAYS make two skim cappuccinos before I leave the house.

I haven’t been in a long time but I used to love to go to Cafe Cluny for lunch. It’s bright but it’s still cozy and it’s perfectly nestled away – though always lively. I love their tuna burger which comes with a wonderful wasabi mayo and fries. Add a glass of Nebbiolo and I’m happy.

For a post lunch (post wine) pick me up, I might walk over to Sant Ambroeus on Lafayette for a cappuccino to-go – to-go partially because I love their to-go cups.

Dinner’s hard to say because there are so many amazing places in NY, so I have to do it this way – the focaccia from Charlie Bird – bathed in olive oil, sprinkled with sea salt, crunchy crust, warm and soft inside, little rosemary to finish. For appetizers, I’d do the Insalata Verde from Via Carota which is a tower of crisp leafy greens lightly dressed in a sherry shallot vinaigrette. The tuna tart from Bond St sushi, which I could eat every day for every meal, and the leeks from Pasquale Jones which are cooked with walnuts and parmigiano reggiano (my grandmother now does her own version after falling in love with theirs). Entree would have to be the steak au poivre from Raoul’s, extra au poivre sauce on the side. I’m not huge on dessert but birthday truffles from Momofuku Milk Bar are my weakness. And wine with that! Lots of red wine.

How do you practice beauty from the inside out?

To me physical beauty is lovely but there’s nothing so special about it. A. Anyone can pay for pretty and B. If you were born what our society considers classically beautiful or handsome, it was only by luck, you didn’t do anything to earn it. I think if you approach beauty that way it’s impossible not to see the value of internal beauty; kindness, compassion, generosity. When that light’s on inside, people will notice you and for all the best reasons.

What are your morning and nightly beauty routines?

Mornings are pretty simple, I use the Dr Dennis Gross Alpha Beta Extra strength Daily peel followed by the SK-II R.N.A Power face cream. If I’m not working or auditioning I prefer to go wothout much makeup so I’ll do brows – Stila Stay All Day Waterproof Brow Color, Smashbox Full Exposure Mascara, and Sephora brand black liquid eyeliner. At night I use Caudalie makeup removing cleansing oil, Kate Somerville’s detox daily cleanser and then the SK-II mosturizer again. My skin is the best it’s ever looked since I started using it; it’s hydrating but never greasy. Finally, I put on some Dior Creme de Rose smoothing plumping lip balm and I’m ready for bed.

What are your favorite workouts?

The Dogpound is my home away from home; it’s my perfect place. From the trainers, to the other clients, to the facility itself…It’s impossible to step foot in that gym and not feel motivated by the hard work and enthusiasm of everyone in the room. The trainers are top notch and they really listen to your fitness goals and push you to achieve those goals. On days that I don’t go to DP I love flywheel for some good old-fashioned cardio and the Barre classes at Exhale.

What were you always insecure about growing up, and how did you overcome it?

I think that insecurites come and go – hopefully go more than come – so at different stages in my life I’m sure I was insecure about different things. When I grew nearly twelve inches the summer before 8th grade I imagine and went back to school feeling a little awkward. I wasn’t necessarily aware of that insecurity, but an older friend one day pointed out how bad my posture was. I can still see thirteen-year-old me leaning SO deep into my hip to make myself shorter. Thank God she snapped me out of that. I don’t know where it came from but from about that age my feeling was and still is, for the things you can’t change – height, cup size, that area of your body that never looks quite the way you want it to – embrace it! It’s yours.

What advice would you have for young women struggling with body image?

Just that. To embrace yourself and love where you came from, your history, your ancestry. I’m a product of my mother and father whom I love fiercely as well as all those who came before. I am them, the best and the worst of me and I love seeing them when I look in the mirror.

What foods and drink do you love? Which do you avoid and why?

I like simple food. Grilled or baked vegetables, meat and fish are my favorite. I really think less is more when you’re working with fresh and in-season ingredients. I won’t drink soda or fruit juice and I don’t eat candy. Luckily I have very little taste for the sugary stuff.

What three things are you coveting right now?

I just got a beautiful new sofa so I shouldnt say this but the Montauk Jane sofa would be heaven to park my butt on every night

I don’t wear a watch but if I did it would be this one.

A custom made gold signet ring from Rebus.

What are the hair products you can’t live without?

I love the Aveda Men Pure-Formance shampoo and conditioner as well as Acai Buriti Maracuja Oil.

If you could put a quote on a t-shirt to sum up your current mood and mode, what would it be?

I’m not sure. Moods are ever-changing and I could sport a shirt today that I’d want to burn by next week. If I had to pick though, it’d be something about gratitude as an expression of my appreciation for a wonderful life or a reminder on the days I’ve forgotten.

Source: http://www.thenewpotato.com/2018/05/25/ilfenesh-hadera-eats-veggie-burgers-for-breakfast/

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portstjoe · 6 years

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so I still had more that I wanted to discuss before christmas vacation took off, but you know how busy I get. Its vacation time, tho. Lets get started. our first stop is in new orleans. After beignets and a trip to the museum, Em and I had brunch at Katies. I was excited until I learned that it was all the brunch menu on sunday and none of their regular poboys. We started with swamp fries, I had a crabcake poboy and Em had lemon ricotta pancakes. The fries were stellar, as expected: thin, crispy fries smothered in cheese and very good pot roast gravy. The plate was huge and I probably could have had the whole thing if we didn't have more food coming. Em only picked at her pancakes, but they were very good, with a sweet, creamy lemon flavor and a touch of curd. My crab cake poboy was average. It was the fries that stole the show, natch. Now we're in Savannah. Leaving it, at this moment, but... you get it. The night we got there was Tequilla's Town. We were all starving and had a huge thing of queso and quac to start, which were both quite good. 5 of us ordered taco plates and swapped them around. I had tuna. It was just okay compared to Torchy's or even Tripple Tails. Em had fish, which were terribly bland. Dad's chicken street tacos were quite good, but Katie's carnitas? The best I've ever had! Oh the pork fat just fills your mouth after one bite! Its unbeatable! I wish I'd gotten those instead. The next day started with Savannah Seafood Shack. Finally, after missing out on it last year, I got my shot. We ordered a fried shrimp cone, a calamari cone, and a crab pie. The crab pie was out of this world, slam full of meat and flavor. The calamari was fantastic, as well as the fried shrimp, but the cones they came in were missable. The cole slaw was good, but there are better vehicles for this kind of thing than a slightly sweet and very crunchy waffle cone. We almost went back on the last day, but ended up at Sapporo japanese instead. We got such a deal: 2 special rolls for $10. Both were fantastic, especially the savannah roll with shrimp tempura and roe. The gyoza and tempura shrimp and vegetables were quite good, too. Of course we had to go back to Flying Monk after we had our seafood shack snack. Everything everyone got was an unfortunate repeat of the year before, except this year mom sprang for the pork belly buns. There were just 2 buns, but they were loaded with enough pork for 5. I made everyone try them and they all agreed that it was spectacular. I'm so glad. I knew they'd all love something like that if they tried it! For breakfast on the second day, I sent Jacob out with a 50 to the bakery dad kept talking a out. He came back with no money, but a little bit of all the shop's baked goods. The baguette was impeccable. King of bread, I'd say. Mom complained that he didn't bring enough butter, but I say it didn't need more than a touch, if any at all. The macarons, berry tart, and parfait were all lovely, as well. The croissant sandwiches were filled with fresh cheese and soft scrambled eggs that, under normal circumstances, I'd call undercooked, but actually worked very well in this. Also unmissable was the baguette sandwich with mozzarella, prosciutto, and pesto. So rustic and good~ On the tourist street is where we ended up for dinner on the second night. It was a little spot called Spankys that served sweet drinks in small buckets. They were apparently famous for their chicken fingers, so me and the boys ordered a plate of 20, buffalo style. We were bummed because they let our food sit for too long while the waitresses stepped on each other's feet, but I think they were exceptional all the same. I'd go back for those strips, and their good ranch. They also had these batter-dipped potato rounds instead of fries, and honestly, I prefer them that way. It was a really sloppy, hit or miss meal in general, but I can't say I was unhappy. Then there was the final night. Katie and mom were really fighting the idea of a fancy spot, but dad ended up picking, so they just had to deal. The place was called Cuoco or something like that. Very cozy, friendly atmosphere you'd expect from an italian place, even the most upscale ones possible. We had calamari and shrimp and a martini to start. The calamari were just fine, but us kids really choked down the martini. Its just so gross! Dad encouraged me to order the lobster special, so I did. It was served with a risotto filled with muscles and a lobster tail crusted with cheese and bread crumbs. The lobster was quite good, a little dry, but not too much. The risotto and muscles were bursting with flavor, though, and went so well with my prosecco. Jacob had a prosciutto and arugula flatbread that was quite good, and dad's bolognese was flawless in it's simplicity. Katie had a delicious gnocchi in a bright, tasty tomato sauce, but my favorite dish on the table was mom's veal picatta. Oh the veal was so buttery and flavorful, doused in a lemon caper sauce! I mopped the sauce up with the very good. read the served! It was a fabulous meal, good enough to rival the christmas eve dinner at Chive we had the year before. I have no regrets about this vacation. I hope I get to go back to the area and do it all again someday.

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torontoseoulcialite · 7 years

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The New AirAsia Menu

In-flight meals have gone through some major ups and downs over the past few years. When I used to fly as a kid, I always thought they were decent enough. When my Dad upgraded us, our meals were fantastic. On my trip to Italy I figured they’d have a way to make pasta palatable, but unfortunately there was no such luck! Even Asiana’s Bibimbap (a simple dish of rice, meat, vegetables, and sauce) was lacking on the flight from New York to Seoul. Last year I flew from Seoul to Bangkok and ordered Green Thai Curry from the AirAsia Menu. It was tiny, overpriced, and on my birthday all I got was a complimentary water. Whoopee! Thankfully, over the past few months the AirAsia Menu has significantly improved. I recently tried 4 entrees (AirAsia Hot Meals) on flights amongst Seoul, Kuala Lumpur, and Singapore, and was happily surprised!

Nasi Dagang with Chicken Curry

AirAsia Menu Says: Rice of all trades! Our Nasi Dagang, specially prepared using our traditional recipe from Terengganu and Kelantan, is served with savoury chicken curry and pickled vegetables.

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The Nasi Dagang was my favourite AirAsia Menu item. I wasn’t really sure what to expect having booked these meals months ago. The white rice had some coconut flavour to it and the pickled vegetables kind of tasted like pineapple. While the curry was a bit on the greasy side, the flavours melted together nicely. I appreciated the bit of heat from the seeds in the hot peppers.

Bukhara Chicken Biryani

AirAsia Menu Says: Chicken tender cooked in Bukhara hot and spicy sauce served with aromatic basmati rice with an authentic blend of selected spices exclusively made to give you that tantalizing taste.

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This AirAsia Meal was one that I had en route from Kuala Lumpur, Malaysia to Singapore. The curry flavour in the Biryani was pretty dense and had a hint of spice. The chicken was pretty tender, and not even just for airplane food. The curry wasn’t too greasy. I’m not sure what the red sauce was, but it tasted like some sort of berry compote. It complimented the rich curry flavour quite well by brightening it up!

Kabali Vegetable Biryani (V)

AirAsia Menu Says: Savour the taste of India with our Kabali movie special meal! A delicious combination of biryani rice with rich soy meat curry and spice-braised luffa gourds. Our Vegetable Biryani is an absolute must-try!

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I gobbled up this AirAsia meal pretty quickly, then wanted a snack. It was tasty enough, but not very satisfying. The in-flight menu booklet says cashews. This had exactly one cashew. For vegetarians without too many AirAsia Menu options it’s not a bad choice, but for me it was a miss!

Pak Nasser’s Nasi Lemak

AirAsia Menu Says: A traditional Malaysian favourite fragrant coconut rice served with Pak Nasser’s special chilli sambal and tender chicken rendang, accompanied with traditional condiments of fried anchovies, crunchy groundnuts and half of a hard-boiled egg.

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Nasi Lemak is a popular, traditional Malaysian street food dish. Having had amazing Nasi Lemak from a street food vendor my first night and decent enough Nasi Lemak from Trader’s Hotel Kuala Lumpur, this was a big ol’ pass from me. The chicken was fine, the curry sauce was okay, and the rice was…calories. The eggs were pretty spongy and gross. The red sauce tasted fishy and pasty (like glue). I didn’t add the packet of peanuts and dried anchovies. There are way better options. Wait until you reach Kuala Lumpur to try Nasi Lemak!

Special mention: If you’re short on cash or not that hungry, try the mushroom soup. It looks pretty watery at first, but stir it up and you’ll get a nice, thick, creamy soup to tide you over until your next meal.

Other AirAsia Meal Options

Here are the descriptions (from AirAsia’s website) of the AirAsia Meals I have yet to try…

Chicken Lasagne

AirAsia Menu Says: Savour this classic, heart-warming Chicken Lasagna. Layers of juicy chicken tomato sauce, cream sauce, pasta and shredded cheese are baked to perfection, with vegetables completing this gratifying meal.

Thai Green Curry with Rice

AirAsia Menu Says: This aromatic Thai Green Curry Chicken infuses authentic Thai spices and ingredients, promising an appetising spread specially when served with fluffy fragrant white rice.

Kung Pao Chicken with Rice

AirAsia Menu Says: This Szechuan-inspired dish features chicken, dried chili, spicy Kung Po sauce, capsicums, red onion and cashew nuts. Served with fragrant white rice, this meal promises a riot of flavours.

Vegetarian Chicken with Pumpkin Rice (V)

AirAsia Menu Says: This tantalizing full vegetarian meal pairs fluffy pumpkin rice with sticky sweet dark honey soy meat alongside capsicum, carrots, broccoli and sesame seeds.

Uncle’s Chin Chicken Rice

AirAsia Menu Says: A Chinese Malaysian favourite of fluffy seasoned rice served with roast chicken and accompanied with Uncle Chin’s special secret chilli, ginger and garlic sauce.

Ashok’s Butter Masala Chicken Biryani

AirAsia Menu Says: A perfect way to add a little spice to your journey! Our take on India’s most popular chicken dish is made with well-marinated and tender grilled chicken, which is then mixed with a unique blend of spices along with fresh sweet tomatoes and butter. To further complement the meal, our Butter Masala Chicken is served with a hearty portion of aromatic and fluffy Pulao Biryani along with creamy vegetable curry. This not only results in a dish that’s bursting with flavour but also a comforting treat to indulge in during your travels.

Kamal’s Mee Goreng Mamak

AirAsia Menu Says: Malaysian Noodle Choice. This Mamak style stir-fried spicy noodles is a delectable mix of Asian noodles, packed with chicken, fish cake slices, bean curd, eggs and cabbage. The meal is garnished with tomatoes and chilli slices for an added taste!

Kid’s Meal (Mac and Cheese + Ribena)

AirAsia Menu Says: An all-time kids’ favourite is here! Classic macaroni with cheese, served with broccoli and tender chicken meat balls in tomato-based sauce. Every Kid’s Meal comes with Ribena.

Vegetable Pasta with Roast Chicken

AirAsia Menu Says: Indulge in our healthy yet scrumptious vegetable pasta. Fusilli pasta tossed with broccoli, brinjal, zucchini, red capsicum, cherry tomatoes, black olives and tender marinated roast chicken breast pieces. It is then lightly seasoned with herbs, garlic, olive oil and a touch of chilli flakes for that complete and balanced meal.

Chicken Satay with Peanut Sauce

AirAsia Menu Says: You can never go wrong with the all-time Malaysian favourite. Succulent grilled chicken skewers, peanut sauce, pressed rice and red onion will make your taste buds dance.

Assorted Sandwiches

AirAsia Menu Says: Assorted Sandwiches come in four fillings – savoury ham & cheese, chuncky eggmayo, tangy tuna mayo and creamy crab-stick mayo. Why settle with one filling when you can have all four? This scrumptious energy-packed snack is perfect for those who are always on the go.

Caesar Chicken Wrap

AirAsia Menu Says: This wholemeal tortilla wrap is served with a juicy and tender grilled chicken breast, coated with home-made Caesar dressing and accompanied by green lettuce, red capsicum, carrot and hard-boiled egg.

Chicken Satay Wrap

AirAsia Menu Says: Wholesome and superbly tasty! Filled with juicy grilled chicken satay and crunchy vegetables, this wrap is served together with its best complement, a spicy peanut sauce to complete the meal.

I’ve always found the service and hospitality from Air Asia to be excellent from a personal regard. As a budget airline, I felt it had many flaws last year. I know it’s budget, but the leg-room situation is atrocious. They could definitely afford to not charge for entertainment. Let’s be real – water should be free on trips over a couple of hours. They have now, at the very least, stepped up their food game. I definitely suggest if you’re taking a trip over a couple of hours pre-book a meal when booking your flight. It’ll save you the headache of a giant cargo flight running out of meals. As always (especially if you pre-book) you’ll have service with a smile from a cabin full of sassy Korean, Thai, or Malaysian Flight Attendants.

Seoul Food: AirAsia Menu & In-Flight Food Review The New AirAsia Menu In-flight meals have gone through some major ups and downs over the past few years.

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