#double battered fish fry

[bandomfandombeyond]

double fried up on a Monday night

#fish #deep fry #double battered fish fry #im gonna shit like a fire hydrant later #and the worst part is it will have been worth it

[lusifernocturne]

The Lazy Bowl tavern and inn

A smaller building with three floors; one for the tavern, two for the guest rooms(4 small single rooms[5sp], 2 small rooms with double beds[1gp], and 4 moderate rooms with 2 double beds[8cp]). The innkeeper lives in a moderate room on the first floor. The food is made with local produce, spices, and meat.

Innkeeper: Pyre(earth genesi woman)

Menu (or average price of a room/meal): Fish stew(10cp), Buckwheat Porridge(3 cp), Mug of Cider (3 cp), Stewed Pork and Mushrooms with a Tankard of Cider (7 cp), Boiled Mutton and Rye Bread with a Tankard of Beer (9 cp), Boiled Eggs and Dried Beetroot with Tankard of Bitter (11 cp), Tankard of any drinks on the menu(2cp), Fresh salad and Boiled Mutton(2sp), Fresh salad(12cp), Tea(2cp), coffee(2cp), sweet rolls (4 for 7cp), crab cakes(2 good sized for 5cp), and a dish of the day.

Dish of the day by day of the week-

Monday: Atolla sea chili; made with crabmeat, shrimp, and sea scallops, tomatoes, celery, corn, green onions, kidney beans, and colorful bell peppers. It's a very spicy dish with a hint of sweetness at the end. It's served with sweet rolls and a drink of your choice.(5sp)

Tuesday: Grilled bass or trout and mixed vegetables(made up of mushrooms, beets, yellow squash, brussels sprouts, and asparagus). Served with either Rye Bread or a side salad and a drink of your choice.(10cp)

Wednesday: Fish of the day(up to you) with garlic sauce and noodles. Served with mixed fruit(also up to you) and a drink of your choice.(6cp)

Thursday: Fish and chips or Rum-Glazed Shrimp, batter scraps , and rye bread and butter. Served with a drink of your choice, and if wanted lemon wedges and/or a sauce(Tartare, Salt and vinegar, or curry). (3sp)

Friday: Baked Salmon with lemon and garlic, cabbage and rutabaga Slaw, and mixed berry salad. Server with rolls and a drink of your choice.(3sp)

Saturday: Beef stir-fry made with bell peppers, snap peas, carrots, water chestnuts, and green onions. It has a delicious scent and taste combination.  Served with a drink of your choice and either sweet rolls or crab cakes.(5sp)

Sunday: 1. Garlicky Lemon Mahi Mahi, seared scallops, ruby red beet & apple salad, and baked potato. Served with a drink of your choice and either sweet rolls or rye bread & butter.(8sp)

2. Seafood Jambalaya made with shrimp, two buttermilk cornbread muffins, collard greens, and corn on the cob. Served with a drink of your choice and either crab balls, hush puppies, or rolls.(6sp)

Rumors: Small jobs, gnoll attacks, places that may need help, crime, and local gossip.

#tavern #City of Atolla #dungeons and dragons #dnd worldbuilding #world building #dnd tavern #dnd food #dnd drink #Pyre DnD #dnd homebrew #homebrew #The Lazy Bowl tavern and inn

[deadchovsky]

Applebee’s Menu & Prices

FOOD SIZE PRICE

Appetizers & Bar Snacks

Brew Pub Pretzels & Beer Cheese Dip

$7.29

Spinach & Artichoke Dip

$7.99

Mozzarella Sticks

$8.29

Double Crunch Bone-In Wings

$10.59

Boneless Wings

$10.49

Chicken Quesadilla

$7.99

The Classic Combo

$14.49

Chips & Salsa

$2.99

Fire-Grilled Salads

Grilled Shrimp Avocado & Grapefruit Salad

$10.99

Grilled Chicken Avocado & Grapefruit Salad

$9.99

Crispy Chicken & Cornbread salad

$10.99

Grilled Chicken & Corn Bread Salad

$9.99

Fire-Grilled & Chef Selections

8oz Top Sirloin

Served with 2 sides $14.99

6oz Top Sirloin

Served with 2 sides $11.99

Cedar-Grilled Salmon

Served with 2 sides $13.59

Grilled Chicken Breast

Served with 2 sides $9.99

Double-Glazed Baby-Back Ribs

Served with 2 sides $17.99

Half Rack Double-Glazed Baby-Back Ribs

Served with 2 sides $12.99

Shrimp ‘N Parmesan Sirloin

Served with 2 sides $17.99

Bourbon Street Steak

Served with 2 sides $15.29

Chicken

Bourbon Street Chicken & Shrimp

$12.99

Fiesta Lime Chicken

$11.99

Chicken Tenders Platter

$10.79

Chicken Tenders Basket

$9.29

Grilled Chicken Breast

$9.99

Lighter Fare

Shrimp Wonton Stir-Fry

$11.49

Salads

Oriental Chicken Salad

$10.49

Oriental Grilled Chicken Salad

$10.49

Grilled Chicken Caesar Salad

$10.29

Pasta, Seafood, & More

4-Cheese Mac & Cheese with Honey Pepper Chicken Tenders

$12.49

3-Cheese Chicken Cavatappi

$11.99

Double Crunch Shrimp

$12.89

Shrimp Wonton Stir-Fry

$11.49

Hand-Battered Fish & Chips

$12.29

Cedar Grilled Salmon $13.59

Handhelds

Clubhouse Grille

$10.49

Chicken Fajita Rollup

$9.29

Burgers

All-Day Brunch Burger

$10.99

Classic Burger

$8.99

Quesadilla Burger

$10.49

Desserts

Brownie Bites

$1.00

Blue Ribbon Brownie

$5.49

Triple Chocolate Meltdown

$5.79

Hot Fudge Sundae Dessert Shooter

$2.49

Extras

Side Green Goddess Wedge Salad

$5.49

Tomato Basil Soup

$3.69

Side Chicken Tortilla Soup

$3.69

Side House Salad

$3.69

Side Caesar Salad

$3.69

Side Crispy Cheddar Bacon Potatoes

$1.99

Side 4 Cheese Mac & Cheese

$2.99

Side Fire-Grilled Veggies

$2.99

Side Garlicky Green Beans

$1.99

Side Garlic Mashed Potatoes

$1.99

Kid’s Menu

Kid One Cheeseburger

$4.99

Kid Cheesy Bread Pizza

$5.99

Kid Grilled Cheese

$4.99

Kid Chicken Tenders

$4.99

Kid Corn Dog

$4.99

Kid Fried Shrimp

$5.99

Kid Macaroni & Cheese

$4.99

Beverages

Flavored Iced Teas (Mango, Pomegranate, & Kiwi)

$2.89

Flavored Lemonades (Mango, Raspberry, Strawberry, Regular, Kiwi, & Pomegranate)

$2.79

Fountain Drinks

$1.99

Decadent Shakes (Oreo Cookie, Chocolate, Strawberry) Full Size

Full Size $3.29

Decadent Shakes (Salted Caramel, Chocolate Nut Brownie, Oreo, Chocolate, Strawberry, & Vanilla) Shorty

Shorty $2.99

Brewed Iced Tea

$2.79

Sweet Tea

$2.79

Hot Tea

$2.39

Fresh Brewed Coffee

$2.79

Decaf Coffee

$2.79

Catering

Gallon Iced Tea

$2.99

Gallon Sweet Tea

$2.99

Chicken Tenders (Appetizer)

$29.99

Boneless Wings

$25.99

Double Crunch Wings

$37.99

Crunchy Onion Rings

$14.99

Fiesta Lime Chicken

$49.99

4-Cheese Mac & Cheese with Honey Pepper Chicken Tenders

$49.99

Chicken Tenders (Entree)

$29.99

Oriental Chicken Salad

$39.99

Oriental Grilled Chicken Salad

$35.99

Grilled Chicken Caesar Salad

$35.99

Caesar Salad

$24.99

Clubhouse Grille

$49.99

Garlic Mashed Potatoes Per Person

Per Person $1.49

Cole Slaw Per Person

Per Person $1.49

Dude the closest Applebees is like an hour and a half away from me :(

#asks

[greekcookingmadeeasy]

Fried Spicy Crayfish Meat With Thousand Island Sauce Seaside Meze

🦞

Fried Spicy Crayfish Meat with Thousand Island Sauce Seaside meze - Thalassomezes apo Tiganiti Pikantiki Karavidopsiha me Sauce Thousand Island

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒   

4 pers. as meze     10 min.

 

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

   6 min.                     Easy

There are some fish restaurants in Greece that I can't wait to visit again and again, as they serve this amazing meze.

In my own kitchen, I always wondered how they manage to fry crayfish and make it so crispy and appetizing. After some experimentation and adapting my recipe for fried crispy small calamari, I was able to succeed and share this recipe with you.

Of course, preparing them at home doesn't compare with savoring them a romantic summer evening by the Aegean Sea, accompanied with cold beer or ouzo.

Transport yourself mentally there by trying my crispy beauties, with those small tips to make them deliciously crunchy!

Suitable for fasting.

 

INGREDIENTS

Ingredients for the Thousand Island Sauce:

·      2/5 cup / 100 ml Mayonnaise light (or vegan/fasting substitute)

·      1/5 cup / 50 ml Ketchup

·      1 tbsp. / 15 ml Mustard, mild, yellow

·      1 tsp. red wine Vinegar

·      A bit of Ground Salt and Pepper

Ingredients for the Crayfish and coating:

·      200 gr. / 7 oz Small Crayfish meat, already cooked (cleaned)

·      0.45 cup / 110 ml Pilsner (Lager) Beer (and a bit of water-50 ml, if needed)

·      2/3 cup / 80 gr. / 2.8 oz All-purpose Flour

·      Ground Salt and Pepper

·      1 tbsp. / 15 ml Olive Oil

·      1/2 tsp. Paprika powder

·      2 cups / 500 ml Vegetable Oil for frying

 

METHOD:

A.    Prepare the Thousand Island Sauce:

1.     Prepare the sauce earlier in the day and chill it, covered, in the fridge.

2.     In a small bowl with the mayonnaise, add the vinegar.

3.     Season with a bit of ground salt and pepper, to taste.

4.     Next add the ketchup and mustard.

5.     Whisk them well to make the sauce really smooth and shiny.

 

B.    Prepare crayfish and batter for coating (kourkouti in Greek):

6.     If crayfish are still a bit damp from boiling, pat dry them very well with plenty of absorbent kitchen paper. Place them in a deep bowl.

7.     Sprinkle 1 generous tbsp. of the flour on top of crayfish and coat them with a spoon.

8.     Place the rest of your flour in another bowl, adding: the beer, olive oil and paprika to make the batter.

9.     Season with ground salt and pepper, to taste.

10.  Whisk the batter very well until no lumps are left in it.

11.  Tip: Add a bit of water (about 50 ml) if the batter is still thick and dense.

12.  Now place crayfish into the batter and mix them well until they are completely covered with it.

 

C.     Frying the crayfish:

13.  Place a frying pan filled with oil over high heat. Let the oil heat up really well (very important)!

14.  When oil is very hot, reduce heat to medium-high, throw in 1/3 of the battered crayfish and fry them for 1' on one side.

15.  Flip them and fry for 1' more or until golden! For bigger or uncooked crayfish, double the frying time.

16.  Tip: Don't fry all crayfish together. The oil temperature will lower and crayfish will be cooked instead of fried and won't turn crispy!

17.  When fried, take them out with a pierced ladle, onto a tray covered with kitchen paper to absorb the excess oil.

18.  Continue with frying all crayfish, in 3 batches, in total. If they stick together, separate them with your ladle.

19.  When all crayfish are fried, remove the kitchen paper and place them in a new platter to serve. Turn off the heat.

D. Serving suggestion:

Fried Crayfish must be served immediately while still very hot with the Thousand Island sauce to dip them in.

Optionally to make the crayfish even spicier, just before serving, sprinkle some extra paprika on top.

As a meze, they can just be served with slices of bread and of course plenty of cold Greek Beer.

The beer batter is the real secret here, as it helps during frying, to fluff up crayfish, turning them very crispy and scrumptious while still tender inside!

Yummylicious! Cheers, Enjoy!!

E. Info about Crayfish:

Greek Karavida i.e. Crayfish, crawfish, craydids or crawdaddies, all names characterise this special species.

They belong to the family of crustaceans (order Decapoda-meaning 10 legs, phylum Arthropoda), and are closely related to lobster. They are widely considered a real treat and a luxurious seafood in Greece.

Karavida-Crayfish can be found in both freshwater and saltwater (more rare) environments throughout the country.

Freshwater crayfish are found in 20 out of 53 Prefectures of Greece (38%) and they form isolated populations in relatively pristine water bodies (lakes) especially in the North of Greece.

Three indigenous crayfish species (ICS) occur in Greek waters: Astacus astacus, Astacus leptodactylus and Austropotamobius torrentium, as well as one non-indigenous crayfish species (NICS) Pacifastacus leniusculus.

Chefs love to use saltwater or freshwater Karavida either whole or only its flesh (karavidopsiha) on a variety of dishes.

Freshwater crayfish has a natural flavour, ideal for lovers of fresh water fish. Try it either whole with pasta, risotto, salted, grilled or fry its meat like I show you here.

With excerpts from Knowledge and Management of Aquatic Ecosystems.

Check my YouTube Video: HERE

Θαλασσομεζές από Τηγανιτή Πικάντικη Καραβιδόψιχα με σως Thousand Island

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

 4 σα μεζές        10 min.

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

     6 min.                     Εύκολο

Υπάρχουν μερικές ψαροταβέρνες στην Ελλάδα που ανυπομονώ να επισκεφτώ ξανά και ξανά, μόνο και μόνο επειδή σερβίρουν αυτόν τον εκπληκτικό θαλασσομεζέ.

Στη δική μου κουζίνα, πάντα αναρωτιόμουν πώς καταφέρνουν να τηγανίζουν καραβιδόψιχα και να τη κάνουν τόσο τραγανή και ορεκτική. Μετά από κάποιους πειραματισμούς και προσαρμόζοντας τη συνταγή μου για τηγανητά τραγανά μικρά καλαμάρια, τα κατάφερα και μοιράζομαι μαζί σας αυτή τη νέα συνταγή.

Φυσικά, η ετοιμασία αυτού του μεζέ στο σπίτι δεν συγκρίνεται με την απόλαυση του μια ρομαντική καλοκαιρινή βραδιά δίπλα στη θαλασσινή αύρα του Αιγαίου με τη συνοδεία παγωμένης μπύρας ή ούζου.

Μεταφερθείτε νοερά εκεί δοκιμάζοντας τις τραγανές καραβιδούλες μου, με μικρές συμβουλές για να σας γίνουν λαχταριστά κριτσανιστές!

Κατάλληλη για νηστεία.

 

ΥΛΙΚΑ

Υλικά για την σως Thousand Island:

• 2/5 φλ. / 100 ml Μαγιονέζα light (ή βίγκαν/νηστίσιμο υποκατάστατο)

• 1/5 φλ. / 50 ml Κέτσαπ

• 1 κ.σ. / 15 ml Μουστάρδα, ήπια, κίτρινη

• 1 κ.γ. Ξύδι από κόκκινο κρασί

• Λίγο φρεσκοαλεσμένο αλάτι και πιπέρι

Υλικά για την καραβίδα και την επικάλυψη:

• 200 γρ. / 7 oz Καραβιδόψιχα από μικρές καραβίδες, ήδη βρασμένη (καθαρισμένη)

• 0,45 φλ. / 110 ml Μπύρα Pilsner ξανθιά (Lager) (και λίγο νερό-50 ml, αν χρειάζεται)

• 2/3 φλ. / 80 γρ. / 2,8 oz Αλεύρι για όλες τις χρήσεις

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• 1 κ.σ. / 15 ml Ελαιόλαδο

• 1/2 κ.γ. Πάπρικα σκόνη

• 2 φλ. / 500 ml Φυτικό Λάδι για το τηγάνισμα

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τη σως Thousand Island:

1. Ετοιμάστε τη σάλτσα νωρίτερα μέσα στη μέρα και αφήστε τη να κρυώσει σκεπασμένη στο ψυγείο.

2. Σε ένα μικρό μπολ με τη μαγιονέζα ρίξτε το ξύδι.

3. Αλατοπιπερώστε λίγο, κατά βούληση.

4. Στη συνέχεια προσθέστε το κέτσαπ και τη μουστάρδα.

5. Χτυπήστε τα καλά ώστε να γίνει η σάλτσα πραγματικά λεία και γυαλιστερή.

 

Β. Ετοιμάστε τις καραβίδες και το κουρκούτι για επικάλυψη:

6. Αν οι καραβίδες (ψίχα) είναι ακόμα λίγο υγρές από το βράσιμο, στεγνώστε τις πολύ καλά με μπόλικο απορροφητικό χαρτί κουζίνας. Τοποθετήστε τις σε ένα βαθύ μπολ.

7. Πασπαλίστε 1 γενναιόδωρη κ.σ. από το αλεύρι πάνω από τη καραβιδόψιχα και αλείψτε με ένα κουτάλι.

8. Βάλτε το υπόλοιπο αλεύρι σας σε ένα άλλο μπολ, προσθέτοντας: τη μπύρα, το ελαιόλαδο και την πάπρικα για να φτιάξετε το κουρκούτι.

9. Αλατοπιπερώστε, κατά βούληση.

10. Ανακατέψτε πολύ καλά το κουρκούτι με το σύρμα μέχρι να μην έχει καθόλου σβώλους μέσα.

11. Συμβουλή: Προσθέστε λίγο νερό (περίπου 50 ml) αν το κουρκούτι είναι ακόμα πολύ πηχτό και πυκνό.

12. Τώρα ρίξτε τη καραβιδόψιχα στο κουρκούτι και ανακατέψτε καλά μέχρι να καλυφθεί εντελώς με αυτό.

 

Γ. Τηγάνισμα της καραβιδόψιχας:

13. Βάλτε ένα τηγάνι γεμάτο λάδι πάνω από δυνατή φωτιά. Αφήστε το λάδι να ζεσταθεί πολύ καλά (πολύ σημαντικό)!

14. Μόλις το λάδι κάψει, χαμηλώστε τη φωτιά σε μέτρια προς δυνατή, ρίξτε μέσα το 1/3 από τη καραβιδόψιχα στο κουρκούτι και τηγανίστε για 1' από τη μία πλευρά.

15. Αναποδογυρίστε και τηγανίστε για 1' ακόμα ή μέχρι να ροδίσει! Για μεγαλύτερες ή άψητες καραβίδες, διπλασιάστε το χρόνο τηγανίσματος.

16. Συμβουλή: Μην τηγανίσετε όλη τη καραβιδόψιχα μαζί. Η θερμοκρασία του λαδιού θα πέσει και η καραβιδόψιχα θα ψηθεί αντί για να τηγανιστεί και δεν θα γίνει τραγανή!

17. Μόλις τηγανιστεί, βγάλτε τη με μια τρυπητή κουτάλα, σε ένα ταψί καλυμμένο με χοντρό χαρτί κουζίνας για να απορροφηθεί το περίσσιο λάδι.

18. Συνεχίστε με το τηγάνισμα όλης της καραβιδόψιχας, σε 3 παρτίδες συνολικά. Αν κολλήσουν μεταξύ τους, ξεχωρίστε τις με την κουτάλα σας.

19. Μόλις τελειώσει το τηγάνισμα, αφαιρέστε το χαρτί κουζίνας και βάλτε τη καραβιδόψιχα σε νέα πιατέλα για σερβίρισμα. Σβήστε τη φωτιά.

Δ. Πρόταση σερβιρίσματος:

Η τηγανιτή καραβιδόψιχα  πρέπει να σερβίρεται αμέσως όσο είναι ακόμα πολύ ζεστή με τη σως Thousand Island δίπλα για να τη βουτήξετε μέσα.

Προαιρετικά για να γίνει ακόμα πιο πικάντικη, λίγο πριν σερβίρετε, πασπαλίστε από πάνω λίγη επιπλέον πάπρικα.

Σα θαλασσομεζές, μπορεί απλά να σερβιριστεί με φέτες ψωμί και φυσικά άφθονη κρύα μπύρα.

Το κουρκούτι που περιέχει μπύρα είναι το πραγματικό μυστικό εδώ, καθώς βοηθάει κατά το τηγάνισμα, να αφρατέψουν οι καραβίδες, κάνοντας τις πολύ κριτσανιστές και πεντανόστιμες ενώ είναι ακόμα τρυφερές μέσα!

Λαχταριστές! Στην υγειά σας και καλή απόλαυση!!

Ε. Πληροφορίες για τις Καραβίδες:

Η Καραβίδα ανήκει στην οικογένεια των καρκινοειδών (τάξη δεκάποδα, οικογένεια Αστακίδες), και σχετίζεται στενά με τον αστακό. Θεωρείται ευρέως ως ντελικατέσεν και πολυτελές θαλασσινό στην Ελλάδα.

Η Καραβίδα μπορεί να βρεθεί τόσο σε γλυκό νερό όσο και σε θαλασσινό (αλλά πιο σπάνια) σε όλη τη χώρα.

Οι καραβίδες του γλυκού νερού απαντώνται σε 20 από τους 53 Νομούς της Ελλάδας (38%) και σχηματίζουν απομονωμένους πληθυσμούς σε σχετικά παρθένα υδάτινα σώματα (λίμνες) ιδιαίτερα στη Βόρεια Ελλάδα.

Τρία αυτόχθονα είδη καραβίδας (ICS) απαντώνται στα ελληνικά ύδατα: Astacus astacus, Astacus leptodactylus και Austropotamobius torrentium, καθώς και ένα μη αυτόχθονο είδος καραβίδας (NICS) Pacifastacus leniusculus.

Οι σεφ λατρεύουν να χρησιμοποιούν Καραβίδα του γλυκού ή αλμυρού νερού είτε ολόκληρη ή μόνο τη σάρκα της (καραβιδόψιχα) σε διάφορα πιάτα.

Η καραβίδα του γλυκού νερού έχει φυσική γεύση, ιδανική για τους λάτρεις των ψαριών γλυκού νερού. Δοκιμάστε τη είτε ολόκληρη με ζυμαρικά, ριζότο, αλατισμένη, ψητή ή τηγανίστε τη ψίχα της όπως σας δείχνω εδώ.

Με αποσπάσματα από τη Γνώση και Διαχείριση Υδάτινων Οικοσυστημάτων.

Κοιτάξτε επί��ης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#lunch #lactose #meze #fingerfood #fish #seafood #pastry #drinks #dips #fasting #cleanmonday #region #aegean #fried crayfish meat #fried crayfish #thousand island sauce #fried spicy crayfish #καραβιδόψιχα #καραβιδόψιχα τηγανιτή #party

[govindram1]

Exploring Culinary Delights: The Best Places to Eat in Fort Kochi

Exploring Culinary Delights: The Best Places to Eat in Fort Kochi

When it comes to savoring delectable cuisine, Fort Kochi stands out as a culinary gem in the heart of Kerala, India. Known for its rich history, diverse culture, and stunning coastal beauty, this historic town also boasts an array of restaurants and eateries that cater to the gastronomic cravings of locals and tourists alike. In this comprehensive guide, we'll take you on a virtual tour of Fort Kochi, culinary landscape. Here we will uncover the best places to eat in Fort Kochi, each offering a unique and unforgettable dining experience.

Must-Try Dishes

Malabar Biryani

One dish that should be at the top of your culinary checklist is the Malabar Biryani. Made with fragrant Basmati rice, succulent pieces of chicken or mutton, and an array of aromatic spices, this dish encapsulates the essence of Kerala cuisine.

Karimeen Pollichathu

For seafood enthusiasts, Karimeen Pollichathu is a must-try. This traditional Kerala fish preparation involves marinating pearl spot fish in a mixture of spices and wrapping it in banana leaves before grilling. The result is a burst of flavors that's nothing short of exquisite.

Top Restaurants in Fort Kochi

Now, let's explore the top dining establishments that Fort Kochi has to offer. These restaurants have earned their reputation for serving exceptional cuisine in a captivating ambiance.

Fort House Restaurant

With a picturesque view of the Arabian Sea, Fort House Restaurant is an iconic dining spot. The menu features a blend of Indian and continental dishes, with a focus on fresh seafood caught daily.

Oceanos Restaurant

If you're in the mood for Mediterranean flavors, Oceanos Restaurant is the place to be. It is one of the best places to eat in Kochi. Their seafood platters and wood-fired pizzas are particularly popular among visitors.

Kashi Art Cafe

For those who appreciate art and great food, Kashi Art Cafe is a true gem. The café not only offers a delightful menu but also doubles as an art gallery.

Local Street Food Delights in Fort Kochi

When exploring the culinary landscape of Fort Kochi, don't miss out on the delightful array of local street food. These humble yet flavorful dishes are an integral part of the town's food culture, offering a taste of authentic Kerala street cuisine.

Puttu and Kadala Curry

One of the quintessential breakfast options in Fort Kochi is Puttu and Kadala Curry. Puttu is a cylindrical steamed rice cake made from ground rice and coconut. It's usually served alongside Kadala Curry, a spicy and flavorful black chickpea curry. The combination of soft, fluffy Puttu with the rich and aromatic Kadala Curry is a delightful start to the day.

Parotta and Beef Fry

For those who crave a heartier meal, Parotta and Beef Fry is a local favorite. Using maida (all-purpose flour) and ghee, parotta is a flaky, layered flatbread, while beef fry is a dish created with perfectly cooked beef and seasonings. The crispy Parotta pairs amazingly with the savory and spicy Beef Fry. It creates a mouthwatering experience.

Banana Fritters (Pazhampori)

Pazhampori, or Banana Fritters, are a popular snack in Fort Kochi. A sweet, crunchy batter is used to cover ripe bananas, which are then deep-fried till golden. The contrast between the warm, soft banana interior and the crunchy exterior is simply divine. It's a must-try for those with a sweet tooth.

Seafood Extravaganza

Fort Kochi's coastal location makes it a seafood lover's paradise. There are various best places to eat in Fort Kochi for seafood. Here, you can savor the freshest catches of the day prepared in a variety of mouthwatering ways.

Meen Pollichathu

A classic Keralan dish called meen pollichathu is a seafood lover's paradise. Fish, commonly pearl spot or pomfret, is wrapped in banana leaves, marinated in a mixture of herbs and spices, and then grilled or steamed. This cooking method imparts a unique smoky flavor to the fish, making each bite a delightful experience.

Karimeen Fry

Karimeen, or pearl spot fish, represents a local delicacy that chefs frequently prepare as Karimeen Fry. They marinate the fish in a blend of spices and then shallow-fry it until it becomes crispy on the outside and tender on the inside. The result is a dish bursting with flavor and the perfect accompaniment to steamed rice.

Vegetarian Delicacies

Even if you're a vegetarian, Fort Kochi has plenty of culinary delights to offer. There are various best places to eat in Kochi for vegetarian dishes as well. Here are some vegetarian dishes that you shouldn't miss.

Kerala Sadya

Kerala Sadya is a traditional vegetarian feast that includes a variety of dishes served on a banana leaf. It typically consists of rice, sambar, rasam, aviyal (mixed vegetable curry), and a range of side dishes and pickles. The medley of flavors and textures in a Kerala Sadya is a sensory delight.

Ghee Roast Dosa

Dosa, a thin and crispy South Indian pancake, gets a delightful twist in Fort Kochi with the Ghee Roast Dosa. This dosa is abundantly covered with ghee (clarified butter) when cooking, as the name implies, giving it a delicious buttery flavor that is difficult to resist.

Conclusion

In conclusion, Fort Kochi offers an enchanting blend of history, culture, and culinary excellence. As you explore the best places to eat in Fort Kochi, you'll embark on a culinary journey that will leave your taste buds tingling with delight. Whether you savor the flavors of Malabar Biryani, indulge in seafood extravaganzas, or sip toddy by the sea, Fort Kochi's food scene promises an unforgettable experience. So, book your Kochi tour package from Lock Your Trip, pack your bags, and embark on a gastronomic adventure in Fort Kochi.

All Holiday Destinations In India   Book NOW  BY  :- Lock Your Trips 

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[thedisneychef]

Golden History of Fried Food: From Ancient Greece to Fast Food

The culinary tradition of fried food has been a beloved staple of global cuisine for centuries. Its origins can be traced back to ancient Greece, where it was first used as a method of preserving food. Since then, fried food has evolved into a diverse and flavorful genre of culinary delights that can be found around the world, from the iconic fish and chips of England to the crispy tempura of Japan. The science behind the creation of fried food is equally fascinating, with the Maillard reaction playing a crucial role in creating complex flavors and textures. Today, fast food giants like Kentucky Fried Chicken, Chick-fil-A, and Raising Canes dominate the industry, but the history of fried food is much richer than these modern-day titans. In this article, titled 'The Golden History of Fried Food: From Ancient Greece to Fast Food Titans,' we will delve into the origins and evolution of this culinary tradition, explore the science of frying, and examine some of the most famous fried creations from around the world. Origins and Evolution The historical origins and evolution of fried food, tracing back to ancient Greece and including the creation of deep fried dough by the Egyptians and the introduction of tempura to Japan by the Portuguese, reveal how this cooking method has been refined and adapted over time to create complex flavors and textures through the Maillard reaction. Fried food has had a significant influence on culture, with many countries and regions having their own unique variations of fried dishes. For example, the American South is known for their love of deep frying, while the Scots are champions of pan frying chicken in fat. The Enslaved Africans in North America added spices to enhance the flavors of fried chicken. Despite the delicious taste of fried food, it is important to consider the health implications of consuming this type of food regularly. Fried food is often high in calories and unhealthy fats, which can lead to weight gain, high cholesterol, and other health problems. As a result, many people are now trying to reduce their intake of fried food and opting for healthier cooking methods like baking or grilling. While fried food is still enjoyed by many, it is important to consume it in moderation and balance it with a healthy diet and lifestyle. Science of Frying Under high heat, the Maillard reaction between sugars and proteins creates a complex range of flavors and textures in fried food. This reaction is responsible for the golden brown exterior of fried foods, which is a result of the sugars and proteins caramelizing. The Maillard reaction also leads to the creation of new flavor compounds that are not present in the original ingredients. The flavors and textures of fried foods are also affected by the type of oil used for frying. Different oils have different smoke points, which is the temperature at which the oil begins to break down and release smoke. Oils with higher smoke points, such as peanut oil and vegetable oil, are better for frying because they can withstand higher temperatures without breaking down. To achieve the optimal texture and flavor in fried foods, it is important to fry at the correct temperature. Tender meats like chicken are best fried at lower temperatures, around 325-375°F, for a longer period of time. This allows the meat to cook through without becoming dry or tough. On the other hand, vegetables and small, thin items like french fries are best fried at higher temperatures, around 375-400°F, for a shorter period of time. This high heat creates a crispy exterior while keeping the interior soft and tender. Double dipping, or coating the food in batter or breadcrumbs twice, can also create an extra crispy coating. Overall, the science behind frying is crucial to achieving the perfect texture and flavor in fried foods. Famous Fried Creations Achieving the perfect texture and flavor in fried foods is crucial, and some famous fried creations include fish and chips, chicken and waffles, and Japanese tempura. Interestingly, according to a survey conducted by the National Restaurant Association, fried chicken is the third most popular comfort food in America, with 36% of respondents choosing it as their favorite. These dishes have been enjoyed for centuries, and have undergone creative twists and cultural variations as they have spread around the world. Fish and chips, which originated in England, is a classic dish that consists of battered and deep-fried fish served with French fries. Chicken and waffles, a popular dish in the American South, combines sweet waffles with savory fried chicken. Japanese tempura is a dish consisting of battered and deep-fried seafood, vegetables, and sometimes even ice cream. These famous fried creations have been adapted and improved upon over time, with creative chefs adding new spices, sauces, and techniques to enhance their flavor and texture. Frequently Asked Questions What are the health risks associated with consuming fried food regularly? Consuming fried food regularly poses health consequences such as increased risk of obesity, heart disease, and type 2 diabetes. Dietary guidelines recommend limiting intake of fried food and choosing healthier cooking methods like baking, grilling, or steaming. Are there any cultural or religious beliefs that forbid the consumption of fried food? There are cultural restrictions on the consumption of fried food in some religions, such as Hinduism and Buddhism, which advocate a vegetarian diet. Fried food is also considered unhealthy due to its high fat content and low nutritional value. How has the popularity of fried food changed over time in different regions of the world? Regional preferences for fried food have evolved over time, with ancient Greeks and Romans frying food in olive oil, Portuguese introducing tempura to Japan, and the American South loving deep frying. Enslaved Africans added spices to enhance flavors, resulting in the evolution of recipes. What are some alternative cooking methods that can be used to achieve similar flavors and textures as fried food? Air frying can reduce fat up to 75% compared to deep frying, while still achieving a crispy texture. Baking can also be a healthier option, but may lack the Maillard reaction and texture of fried food. How has the rise of fast food chains impacted the consumption and production of fried food? The rise of fast food chains has significantly increased the consumption and production of fried food, leading to a significant impact on the economy. However, this has also raised concerns about environmental sustainability and health implications. Read the full article

[cookwaresets-blog]

Frying pan. Which pan to use for frying

Choosing the right frying pan, contrary to popular belief, is not easy but it is essential to obtain crunchy, tasty, and golden brown food.

If you are a gourmet and you love fried foods, you will know very well that the way frying is done makes all the difference in the world. Whether we are talking about vegetables in batter, chiacchiere, or fish, if the frying is not done well, all the crunchiness is lost and the flavor pays the price.

I will never forget when I tasted, in a restaurant, a zucchini flower in batter that tasted like oil. Terrible, I wish I hadn't paid for it.

Let's see what requirements a good frying pan must have and how to choose the best one.

That fried foods like everyone, young and old I think it goes without saying. Fried food is much tastier than boiled or roasted food. It is useless to find justifications of any kind.

And even if fried foods aren't exactly recommended in diets, when you make them and eat them, it must be done very well. Otherwise, what are you going to do?

Frying pan with basket

Surely a recommended pan for frying is the one with the included metal basket. An indispensable element in electric fryers but optional in normal frying pans.

However, it is very comfortable and practical especially if you are oriented toward buying paella to fry potatoes and the like.

The basket allows you to remove fried foods from the oil in a practical way and above all by draining them better than any ladle. The frying you get will have nothing to envy to those made with electric fryers. The one with the basket is a pan to use for frying.

Ideal pan for frying

But what is the ideal pan for frying? I'm sure you've asked yourself this question more than once. Well, let's see it together, above all let's see what the characteristics to be evaluated must be and what the right frying pan must be like.

The handle

When choosing a frying pan the handle is one of the first things you need to look at. It should be long enough not to burn you and to allow you to hold the pan easily while turning the food you're frying with your other hand.

Therefore, the material with which the handle is made must be insulating and ergonomic. It must allow you a good grip and it must not burn. Don't underestimate these elements.

If you're someone who does enough frying and cooking enough, you'll need a larger pan, perhaps one that's 12.5 inches in diameter. In this case, it is important to choose a pan with a double handle, or counter-handle, otherwise, it becomes too heavy and difficult to handle everything with just one grip. Even more so if the frying pan is made of heavy material such as cast iron or iron.

The materials

A suitable pan for frying must be made with materials that allow it to heat up quickly and evenly. This is to have good oil cooking. It will also have to withstand high temperatures since the oil will fry for the entire cooking time and will have high temperatures.

Iron frying pan

One of the most recommended is the iron frying pan. It is the right material to quickly reach high temperatures and tolerate them very well. The iron pan is suitable for many types of cooking, but we would like to recommend them, in particular, for frying.

The material is very resistant and for sure you will have a pan that resists over time. The only care to have is not to scratch them with metal objects and to keep the surface intact.

Aluminum frying pan

Another product worth noting is the aluminum frying pan. You will see that the frying will be satisfying. Aluminum is an excellent conductor of heat used in the construction of the bottoms of many pans.

It is also a very light material, especially compared to iron or cast iron pans, and therefore very handy and practical, especially during cooking. It is often coated with non-stick material for the creation of more performing pans.

Steel frying pan

Steel is also a material from which frying pans are made. But since steel is a material that, unlike aluminum, does not conduct heat well, it is always associated with a non-stick coating for better performance.

Copper frying pan

What about copper pans? Excellent for frying, highly recommended. Little known and widespread compared to non-stick pans but they are excellent products to have in your kitchen. If you want to learn more, read the guide we wrote on copper pans.

Copper pans are uncommon due to their high cost compared to basic non-stick pans. We can say that today this is no longer the case, that the prices are not much higher than those of good non-stick pans or professional pans. In addition, copper pans do not scratch as easily, they heat up quickly while maintaining uniform heat, allowing for optimal cooking.

Some models are square and with a basket, excellent for frying. The best known are the Copper Chefs.

Non-stick frying pan

The other frying pans are the ones you already know, the non-stick pans. This category includes frying pans with stone coating, frying pans with ceramic coating, and frying pans with various non-stick coatings which differ according to the manufacturer.

These are the pans that you already have at home and that are only suitable for frying certain foods such as eggs or fish fillets.

Because their shape and height do not allow frying of the same quality as taller pans or pans made of different materials. Being wide and not very high, they do not allow food to be immersed in hot oil, offering perfect and homogeneous frying.

If you prefer a non-stick frying pan, we recommend those that are more professional or have the characteristics described.

The non-stick frying pans mustn't be scratched in any way or have damaged the coating. The latter must be intact to prevent the particles of the material with which it is made from being distributed on food and then ingested. To keep it healthy, just be careful when cleaning and avoid using metal ladles.

Among the most recommended non-stick frying pans are those with a ceramic coating. Because immaterial it resists better to high temperatures and can reach up to 400° without problems. Food will be crispier and tastier.

Induction frying pan

When you age your frying pan, you have to direct the choice not only to the materials and features we have listed but also to the hob you are going to use.

Induction hobs are very popular today and you can't use just any frying pan. You will have to choose those models that are suitable for different burners or specific for induction ones. In short, if you have an induction hob you have to buy an induction frying pan, you have no other choice. The only difference will be the price change compared to the same model for gas hobs.

Wok frying pan

The wok pan is a deep frying pan and is highly recommended because, thanks to its shape, it allows for significant oil savings, and the foods are optimally immersed in the cooking oil. This is because the pad

The work is flared at the top and narrower at the bottom, allowing you to fry more foods at the same time.

Very suitable for frying meatballs, vegetables in batter, or rounded free-form foods that need to be cooked well on all sides.

Frying pan without oil

If I say frying I mean oil. It is known that the fries, the really good and traditional ones, are made with oil. And the best oil for frying is, without a doubt, extra virgin olive oil.

It's not true at all that seed oils are the best because they resist high temperatures. Why, not olive oil? Olive oil is the most genuine natural fat and friend of our body that there can be in the world. While the seed oil is extracted with gasoline. See for yourself!

But let's get back to us, if you want fake and light fried food maybe it's better to cook it in the oven, with a drizzle of oil. The food is delicious and reminiscent of frying but remains light and more digestible.

But if you want to fry without oil, without giving up the crunchiness of frying, just replace the oil with simple sugar. Sugar is ideal for frying because it caramelizes when it reaches melting temperatures. Just reach a temperature of at least 140°C.

With sugar, it is possible to fry both sweet and savory foods, without distinction.

The frying pan without oil is no different from the ones we have listed, the only one you can exclude is the wow pan because it does not require a high frying pan.

Let's see some models of frying pans for sale online the various brands and their respective prices.

Lagostina frying pan

A high-quality frying pan that is worth its price. With good maintenance, it will last much longer than other cheaper pans. It ''s just the case to say "the more you spend the less".

A sturdy, non-stick pan, not very light but practical and with a comfortable handle.

Five stars out of five. All buyers who have bought and used it are satisfied with it and recommend it in turn.

Pan for frying Lambs

Straight pan for frying in aluminum with tubular steel handle. It has good value for money.

To maintain the pan and its non-stick properties, avoid metal ladles that can scratch the surface of the coating.

Cleaning is very easy because it simply consists in washing it with water and a neutral taste. Rinse thoroughly and leave to dry. Also dishwasher safe.

Ballarini frying pan: the special Ecofritto

Non-stick pan in aluminum with 3-layer coating reinforced with ceramic particles for ultra-intensive use. Designed and built precisely to offer fried food worthy of being called such. The glass lid protects against hot splashes and ensures fast and not too-dry frying and allows you to cook on sight.

The bakelite and silicone handle ensures a secure and non-slip grip.

It is suitable for all hobs except induction. Easy to clean even in the dishwasher.

Frying pan with basket

On Amazon, among the frying pans, we also find this model made in Spain, which I felt I recommended for the price, the materials, and the basket included and because it is suitable for all types of cooking including induction.

It is made of non-stick vitrified steel. Weight is id

one for a quality frying pan that needs to be used constantly.

The Menax frying pan offers sufficient heat distribution for even cooking.

Frying pan for fish

A non-stick pan designed for frying fish. Its shape underlines it. A frying pan with a 3-year product guarantee.

The non-stick coating is Cortan (we talk about it in the article dedicated to Ballarini pans ) with a non-slip plastic handle.

A sturdy but easy-to-clean frying pan for fish. Suitable for all hobs except induction.

Professional frying pan

If you are a skilled cook or if you are very passionate about cooking, perhaps you prefer a professional frying pan. We offer you one at a very affordable price and 100% Italian production.

We are talking about the Agnelli professional frying pan, a professional straight 3mm aluminum frying pan with a tubular handle.

It resists impacts, thermal shocks, abrasions, and corrosion and does not need much maintenance. And then it is a purchase that is useful for the environment since aluminum is a 100% recyclable material.

#non stick fry pan frying pan set stainless steel frying pan best ceramic cookware sets best pots and pans for gas stove Kitchen cookware set

[trustpie]

Fish and chips near me.

The Bay Chippy also sells chicken products and Jo said she used to be able to buy thirty-two portions of chicken for £32 but now pays £62 for the same amount so has had to raise the price of chicken dishes.Ĭhip shop cod is nothing without its crispy batter, and oil is another cost that Jo said had doubled. Due to this, Jo has to use fish from Norway and other countries which are charging a lot more due to the demand. Before Russia invaded Ukraine, The Bay Chippy used fish which was imported from Russia but this stopped due to British sanctions against the country. Just six months ago, Jo was able to purchase a case of cod for £125, this has since doubled to £250. Jo gave us a breakdown of her costs to explain why fish and chips was no longer a cheap takeaway alternative. "It has been hard for me and my partner because each month you think, 'Oh, I can put a bit away', but you don't get there," Jo said, adding: "It's an impossible situation, we try to keep going and to keep positive but it is hard." The veteran chip shop owner has worked in the trade for over three decades and said that trying to absorb costs this year had affected her business. Read more: Families say they are forced to cut down on food due to the cost of livingįran Jones and Jo Clements from 'The Bay Chippy' (Image: John Myers) We're trying to keep costs as low as we can at the moment." Jo added: "We tried to absorb the costs ourselves for as long as we could but they're still rising. The 'Bay Chippy' owner said her customers had been quite understanding because they realised that if they wanted a good product at the moment they had to pay more. "We've had to raise all our prices recently because the cost of the oil, the fish, energy costs, everything has gone up dramatically," explained Jo. A large cod and chips there will now cost you £7.80 in the chippy - or £11 on UberEats. Like many other chip shop owners, Fran Jones and Jo Clements, 52, of 'The Bay Chippy' in Swansea, have been forced to raise their prices over the past few months. It seems 'cheap as chips' is now a thing of the past and business owners are feeling the heat. However, with many chippies having to raise prices, customers can often now expect to pay more than before for a large cod and chips at their usual chippy. Their batter isn't the gut-busting fried mess that many of us are used to when eating average fish and chips, but is instead light, crispy, and lets the fish shine through.The humble 'chippy tea' is a quintessentially British dish which has long been regarded as an affordable treat. The blog Home Is A Kitchen also applauded their fish and chips, writing, "If I could only recommend one item from Dune Brothers, it would be the fish and chips. According to Providence Daily Dose, this step "makes a difference." By the looks of their glowing review, it seems like a positive one!ĭune Brothers has been getting a lot of love on Yelp, Foursquare, and Tripadvisor in Providence. This is an excellent frying hack, as the animal fat stays fresh longer and can withstand higher heat than typically-used vegetable oils (via ThermoWorks). Once chosen, your fish will be deep-fried in beef tallow. Cape shark, pollock, and a "Bait Box" - a rotating option that changes with each catch - are the protein options, per their online menu. From the get-go, fish and chips have been the star (even though the eatery isn't using the traditional cod or haddock).

#Fish and chips near me.

[longautomation]

Buttermilk pancakes fromscratch

After 5 minute souring, add the melted butter and egg with the milk and vinegar. If you want to use a quart of buttermilk all at once, make a double batch and freeze the leftover pancakes. Combine the milk and vinegar in a medium bowl and set aside for 5 minutes to sour Combine the dry ingredients and mix in a medium bowl. I have found that buttermilk oftens comes in a quart size (4 cups), and my recipe for Fluffy Buttermilk Pancakes at the bottom of this post uses 2 cups, which is a substantial use. Many people’s objection to buying buttermilk is difficulty using it all up. It doesn’t have the same flavor or the same consistency, and true buttermilk is the way to go if you want the best pancakes. Milk mixed with vinegar (or lemon juice) is just not the same as purchased buttermilk from the store. 1x 2x 3x large eggs, room temperature cups buttermilk, room temperature (you can also use low-fat buttermilk) tablespoons butter. My stance on this is that you should only use milk + vinegar when you’re in a pinch, need to make something in a spur of the moment situation, and don’t have buttermilk on hand. When I see recipes calling for buttermilk on the internet, I often see comments from people saying they made the recipe substituting milk and vinegar for the buttermilk. Growing up we would use a boxed pancake mix. Add a little butter to the hot griddle or pan, once bubbling, add cup pancake batter and let set. 1 1/4 cups all-purpose flour 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda. Theres nothing like a warm homemade fluffy stack of pancakes topped with melted butter and a sea of maple syrup. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.1 - Use real buttermilk, not a milk + vinegar substitute. Heat a griddle or large skillet over medium heat or 350 F. See, I told you it was simple You can then cook on a griddle pan on the stove or a griddle plate. Directions: Mix all ingredients together. Turn over and brush the other side with maple syrup and cook until crisp. 1 1/4 cup buttermilk (if you don’t have buttermilk you can use regular milk but it won’t be as thick.) 1 egg. Grill until one side of the bacon is crisp. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Meanwhile, preheat the grill to medium–hot. Keep the pancakes warm in a very low oven while you cook the remaining batter. Turn them over using a palette knife or fish slice and cook for another minute. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.Ĭook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Cook as directed, allowing an extra 30 seconds or so cooking time per side. When the batter is smooth, stir in /1/2 cup Grape-nuts cereal or a basic granola with nuts and dried fruit. Using a ladle, pour some batter into the pan to make a pancake. Prepare the basic buttermilk pancake batter, increasing the buttermilk to 1 3/4 cups. Melt a small knob of butter in a large frying pan. Add the remaining buttermilk and vanilla and mix again until well incorporated but not too smooth. Using a fork, mix the ingredients in the bowl together slowly. Make a well in the flour and add the eggs and half of the buttermilk. Pour the wet mixture into the dry ingredients and stir to combine. In a bowl, combine the flour, baking soda and salt. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.

#Buttermilk pancakes fromscratch

[tightwadspoonies]

The Joy of Raising (and eating) Your Very Own Yeast Child(ren)

I know I am, statistically, late to this bandwagon.

Once a mysterious realm that only seasoned bakers would dare enter, the world of baking with a home yeast starter has become much less foreign to the scores of reluctant public health enthusiasts trying to find a way to use their sudden increase in free time.

It’s also because yeast is both reasonably expensive (like $5 for a jar that lasts a while, granted, but if you make all of your own bread, it quickly becomes the expensive ingredient) and frankly when everyone is making yeasty baked goods and supply chains are disrupted due to a pesky global pandemic, you want to have a backup. Discard also makes the food you eat just a little better for you (see below), and if you’re relying on more starchy things like flour in your diet for budget reasons, why not get everything you can out of all the other ingredients?

I, like everyone else, made like three sourdough starters in the last 12 months. I then let them die because holy crap those things 1, ate way more than I expected them to, and 2, I kept ending up with this stinktastic, slowly-fermenting glob of goo (the discard) in a takeout container on my porch because otherwise my entire apartment would have smelled like it.

I know I’m not doing a great job of selling it, but I wanted to make a post that showed it really was possible to not only sustainably and economically grow and maintain your own edible bacteria-and-yeast colony in an old jam jar, but really make it a part of your family.

1- How to Make a Starter:

Before we can really get into the joys of raising a pet sourdough starter, you have to actually get your hands on one. It’s actually way, way easier than I thought:

First, you get the following:

A jar with a lid (preferably glass- my first one was a pasta sauce jar from Aldi, but anything that’s clear-ish and around a pint/500ish ml will work great)

A half cup or so of whole wheat flour (if you don’t use whole wheat flour often, it will only be a few cents if you buy it in the bulk section)

6-7 tablespoons of tap water

A clean spoon

A rubber band or dry erase marker (optional but recommended)

All-purpose white flour to feed

Second, you put the flour and water in the jar and mix until it forms a thin, sticky paste

Third, cover loosely with the lid, and mark the level of water-flour paste either by putting the rubber band around the jar or marking it with a dry-erase marker.

Fourth, wait like 24 hours for bubbles to appear. These are CO2 bubbles released as the wild yeast and bacteria that is naturally present in whole wheat flour eats the wheat starch.

Fifth, once your flour-water-yeast goo doubles in size, scoop out half of it and discard (it should be stretchy, sticky, and bubbly in texture and smell pleasantly yeasty and ferment-y), place a quarter cup of all-purpose flour and 3 tbsp of water in the jar and mix with the remaining starter. Repeat every time the mixture doubles in size.

Note: if you go too long without feeding your yeast baby, it will form a watery layer and start to stink. All you have to do to save it is get as much of the watery stuff out as possible, discard half, and feed it until the smell and texture return to normal.

Once you start having to do this multiple times per day, congrats! You have a live and active sourdough starter!

2- What to Do With All That Goo (or ”discard”):

So basically now you have a boring, hungry toddler that really likes flour and outputs a lot of gooey discard.

First, don’t think of discard as a waste! You should think of your starter as a yeast farm and the throw-away portion (the “discard”) as the product.

Using discard in recipes not only lends a deeper flavor and chewier texture to baked goods, but helps partially digest the wheat starches (making discard slightly lower in quick carbohydrates than traditional flour), acts as a prebiotic (the fiber in discard-laden baked goods is better for feeding your gut bacteria, which helps you digest things more thoroughly), decreases the amount of gluten, and the lactic acid bacteria in discard increases the amount of nutrients like folate, potassium, and magnesium that the body can absorb during digestion. Basically, it lets you get more out of the food you eat and makes baked goods (slightly) better for you!

Here’s how you can use it (remember that measurements shown below are “stirred down” discard, meaning you have to stir the bubbles out of your discard before measuring):

Bread/bagels/english muffins- replace the active dry yeast portion of the recipe with a quarter cup of discard, and let the dough rise 12 or more hours after kneading. This longer rise time is required because the wild yeasts are not quite as active (or voracious) as their cultivated cousins, and you want time for the whole thing to get nice and sour from the lactic acid bacteria.

Crackers/thin-crust pizza dough- replace half the flour in a cracker/pizza dough recipe with discard and omit yeast.

Crepes/pancakes/waffles- replace up to 3/4 of the flour in a crepe, waffle or pancake recipe with discard, and omit yeast.

Quickbreads- replace up to 3/4 of the flour in a quickbread (pumpkin, apple, zucchini, banana bread, etc...) with discard and adjust liquid to desired consistency.

Brownies- replace as much as all of the flour in your brownie recipe with discard and adjust the liquid to the desired consistency.

Granola- replace the binder (usually honey or sugar) in granola and granola bar recipes with discard, and sweeten to taste.

Pie crust- replace half the flour in your pie crust with discard, add the discard when you would normally add the water, and omit the water.

Batter for fried fish/chicken/potato wedges/veg, etc...- water down the discard with some beer or water, dip your fried things, and fry.

3- Preserving Your Starter Colony When You Have More Bread and Crackers Than You Can Comfortably Eat:

As much as you’d like to think you’ll use discard for every recipe, you might find that your creativity (or just your tolerance for discard-flavored things) gets stretched a little thin over time.

That’s okay!

Here are a few great ways to save your starter without needing to feed it every 12 hours:

Fridge it- If you just want less discard, put your whole starter colony in your fridge- the cold slows down the yeast’s digestion so you only have to feed it once per week.

Freeze it- if you have a few days that you don’t have anything to do with your discard or want to save up for a bigger recipe, portion it into greased ice cube trays, freeze it, and then pop the discard chunks out and store in a ziploc or jar. Thaw it to use in larger recipes down the line.

Dry it- spread your discard on parchment paper-lined baking trays and let it air out at room temperature for a few days, then chop it up and store in an airtight container (with some burnt flour in a little cloth envelop if you live in a humid climate).

Gift it/sell it: You’d be surprised at how many people feel the need to buy an existing starter. Feed your starter and then portion it into small jars (baby food, etc... with labels removed), then freeze the jars. Gift or sell these frozen portions by tying a little ribbon around them (feel free to name them and write the parent starter’s date of birth on the ribbon) and sending them off with a little printout of how to care for them.

#sourdough starter #starter #discard #tightwadery

[chw131]

Repost @mykidsarehungry_ 🇻🇳🐔Vietnamese fried wings 🐔🇻🇳 To be frank, I would have mum’s fried wings over KFC hot wings (haters gonna hate) any day! The batter is thin but crunchy, chicken is perfectly seasoned, and what makes these fried wings even more exciting to eat is that they are tossed in a tangy fish sauce - honestly what a genius idea. So here’s the recipe: Ingredients: 1kg Chicken wings 5-6 cloves of garlic minced Marinade: 1 tbsp fish sauce 1 tsp chicken powder 2 tsp garlic powder 1/2 tsp pepper 1 tsp ginger (minced) The fish sauce: 2 tbsp fish sauce 1 lime 4 tsp sugar A hand full of chopped coriander 1 red chillie chopped Batter for the chicken: 3/4 cup corn flour 1/2 tsp baking powder Method: 1. Combine wings with marinade ingredients and marinate it for 1 hour in the refrigerator. 2. In a shallow pan using low heat, add in 2-3 tbsp oil. Fry the minced garlic until golden brown. Set aside. 3. To make the fish sauce, add in the sugar and fish sauce to a small pot. Simmer on low heat until sugar dissolves. Let it cool down then squeeze the lime in. Set aside. 4. Take the wings out from fridge and coat with batter ingredients in a bowl. 5. Heat a large pot/wok with a generous amount of oil. Fry the wings on medium heat for about 6 minutes. Remove from oil and set aside for a few minutes and double fry it. 6. Turn the heat up to high and re-fry the wings for the extra crunch. Fry until it turns golden (another 6 minutes or so). 7. You can now combine the coriander and the minced fry garlic into the fish sauce. Mix the chicken wings into the sauce and ready to serve. Enjoy guys! ✨ #friedchickenwings #wingslovers #fishsauce #meatlovers #asianfood #vietnamesefood #asianfood #eseaeats #tastyrecipes #foodporn #vietnam #comfortfood https://www.instagram.com/p/CSNl5d1A07O/?utm_medium=tumblr

#friedchickenwings #wingslovers #fishsauce #meatlovers #asianfood #vietnamesefood #eseaeats #tastyrecipes #foodporn #vietnam #comfortfood

[missguomeiyun]

Homecookings [Apr. ed]

Hi friends~

Due to the home-cation during the 1st little bit of April, I actually had time to do more ‘extensive’ cooking/posts so the content in this post will be quite limited...

But here we go!

Good ol’ spaghetti + PC brand flatbread (the chicken one that I didn’t enjoy......)

This was an interesting snack. Have you tried shrimp crackers by Nongshim brand? This had similar vibes to that but thinner chips & a diff ‘taste’ bcos it’s fish-flavoured haha I got a bag for myself, & also gave a bag to the nieces so try. They did not like this! I thought it was okay; not my favourite but I finished it all anyway. It was my Penthouse snack :P

I don’t know why I thought this package of zucchinis was cute. ..

I have deonjang (Korean soy bean paste) soup with the zucchini, tofu, imitation lobster meat, & underneath that, there was also some napa cabbage. To add some extra flavour, I added gochu powder & some salted shrimp sauce.

Another zucchini in soup lunch.. . no, I’m not on a diet haha I actually had more of this soup in my pot; I just scooped out this much for the photo. For this soup, I had zucchini, tofu, imitation lobster meat as well as fish cake. I personally liked this one better than the previous. Some ppl may not like it bcos of the added fish cakes, making the soup “fishy” but I am a huge fan of the fish cakes! Paired it with some radish & injeolmi!

[where my injeolmi came from] This was from the small bakery section at the U of A location of Hmart. I haven’t had injeolmi for such a longgggg time.

Breakfast after a long stretch >.< I needed to reward myself haha

Jjajang-ddeokbokki. Instead of the traditional spicy version of ddeokbokki, I’ve been making this more often nowadays (aka the black bean sauce version). This has become one of my regular lunches bcos I’ve figured out a way to cook this so that when I microwave it the next day, the rice cakes are still chewy (not soaked/soggy). I have tried bringing the regular spicy ddeokbokki for lunch before & for some reason, it just. .. never worked out the way I wanted it to be. I’ve tried diff brands of rice cakes etc... I’ve experimented with it a handful of times. However, it seems to work with the black bean sauce o_O I’m not sure why. This is the day-off lunch version but basically if I’m making some for work lunch the next day, I actually undercook the rice cakes & save the extra sauce in a separate container. Before I head out to work, I pour the sauce into my rice cake-containing container (to prevent overnight soaking). & while I’m at work, I heat it up like.. . hardcore! For like 3mins... (bcos some microwaves at work are old & not very ‘strong’). The rice cakes are bouncy & while it’s being microwaved, they actually take up some of the liquid/sauce! SUCCESS!!!

Another drama snack~ This was my snack while I was watching the Kdrama “Cheat On Me, If You Can.” Not as good as Penthouse but I was also really into it & finished it in a few days. This snack was interesting- while the flavour was meh, I was actually in love with the shape/texture. It was rotini-shaped, & the texture was puffy!

Beef seasoning~

Yes, more zucchini. .. I legit ate all 3 by myself over the span of 4-5 days haha oh no, my mom used about half in a stir-fry one evening so I guess I ate 2.5 zucchinis. Anyway, I used the above beef seasoning for this soup that consisted of zucchini, napa cabbage, regular green cabbage, minute amount of onion. Yes, it was vegetarian.

Laksa vermicelli noodles. YES MORE ZUCCHINI! I swear this is the last one lol but I needed to use it up bcos prior to cracking open the saran wrap/packaging, it was actually sitting in the fridge for almost a week already so I needed to use it all up like fast! Anywho, I threw away the package of laksa soup base that I used here but it was by the Asian Home Gourmet brand. I used the entire package, diluted with half:half chicken broth & water for my soup. It was delicious! For toppings, I had my zucchini, napa cabbage, baby clams & a variety of fish balls.

This was interesting. I will likely make this again NOT bcos it was particularly “tasty”, but iuno. .. the combo of textures was just great! I had buttered toast, a single layer of yellow radish, mashed up imitation lobster meat (did not add anything to it), & then furikake. It was like crunchy & soft, & just, overall, a burst of diff flavours in one bite!

Korean fried chicken by MEEEEEEE~ I have gotten rid of the double-frying practice bcos it takes too long & too much effort. Now I do the wet-dry batter method, & the outcome is equally as crispy! ^^

If we buy these frozen lasagnas, it’s always the PC brand, but we have this Western Family brand this time.

Looks like this... o_O wasn’t impressed.. . Why is there so much ice!?

I don’t have a finished photo bcos it was so sad... why?

I used microwave method, & . .. it turned out to be such a big mess =(  it become so liquid-y & everything was just. .. melted down. I think it was bcos of the water content, plus the extra ice that dripped onto the pasta. Anyway, flavour was good but nothing crazy! Will be sticking to the PC brand :P

My version of mapo-tofu. I have satay sauce + bulgogi sauce, diced green cabbage, eggplant & tofu! Topped with a gochu powder~ YUM!

& now I wanna talk about my vaccine with you all~ if you’re not interested, check out my Etsy shop here instead! https://www.etsy.com/shop/OneOfAKo

Okay, so my vaccine story.. .

1st of all, a little bit of background in regards to my province’s C*vid situation .. . long story short, it’s NOT good. To be fair, I’m in-and-out of tuning in to the daily updates; I look once every few days &. .. yeah, it’s just NOT good! We are hitting record numbers; surpassing the worst numbers in the 2nd wave.. . I don’t get it >.< I’m not sure why the numbers are so high despite ppl are getting vaccinated *shrugs* but I think everyone should go get vaccinated if you are eligible to!

Right now, in this province, there are 2 routes of getting vaccinated: select pharmacies & via provincial health services.

When I was eligible to book (I’m in health care but not front line so I just got the eligibility this month!), I went thru the pharmacy options that were closest to me. Why? Bcos it was convenient by location. I read into it a little more, & realized that I’ll be placed on a general waiting list. I ended up signing myself up for 1 pharmacy, where the location was TBD until they actually confirm my appointment, which they say, could be weeks to months down the line! O_O In any case, I just left it as is bcos there was no way to cancel being on the wait list.

In the meantime, immediately after I did the pharmacy registration, I went on the AHS website. Did the questionnaire & got the ‘final page’, where they gave a date/time option with a 10minute timer running so you have 10 minutes to finalize your booking. Except when I hit “confirm”, the next page said, “this time has been taken”. So I had to go thru the whole process again. And again. I clicked the “confirm” 3 times, & finally got a date/time for my vaccination! YAY!

Went to my vaccination appointment ~10mins before my scheduled time. There was a "greeting” table, where I was required to change into a new (provided) medical mask. Then I was instructed to line up for the sign-in table, where the staff at the desk asked for my 2 pieces of ID. I was also given the vaccination record form. After that, I went into another line to actually enter the vaccination room. At my location, it was a small-ish room with about 10 vaccine administrators. There was a girl who was monitoring the “ppl flow” from the line to the vaccination station. A little more info was given by my administrator, & a final “do you want to get the vaccine today?”. The shot itself was short, & to me, painless. Then everyone had to move to a waiting room, where we had to wait around for 15mins to make sure we don’t get an allergic reaction. This room was the PROBLEM! It was SO small & spaces between chairs was only about a meter! It was stuffy in the mask AND in the room. I could FEEL it. It was very bad! & worse of all, the number of ppl who got their vaccines exceeded the number of ppl exiting the room, so when I was there in a chair, there were ppl standing along the wall & the room got even more crowded. This part was the worse part of the experience =/ 15mins done, & I was able to leave!

So yeah, glad to have the privilege to be vaccinated (about time!), but I don’t know why our numbers keep climbing >.< Cooperate, ppl!!!

#homemade #homecooking #food #cooking #cook #i cook #healthy

[randomnameless]

Interesting FE16 world-building (?) tidbits, found through food and menus

or i was hungry : the post

Nabateans have no taste, Zanado fruit is described as “inedible” but apparently golden Zanado fruit is rad, so idk. Is it a Zanado fruit specially harvested for human tastes?

Saghert & Cream :  “ A baked confection with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings.”

Noa fruit --> smthg smthg Noa, and Noa’s crest is apparently making Constance able to grow flowers (or to make plants bloom)? Are Noa fruits specific to Western Adrestia, or are they found everywhere? But since it’s a common dessert enjoyed at “family gatherings” I suppose Noa fruits are kind of common and/or not that expensive. Noa crested people make a lot of fruits and control the production of Noa fruits in the continent? But even if they have a monopoly on Noa fruits they think it’s more profitable to sell them at a rather low price than to treat it as a delicacy?

Sweet Bun Trio : “ Traditional pastries from Faerghus, known for their subtle sweetness. The dough is made with eggs and sugar.”

Important to note : this is made with Noa fruits (lel) and Albinean berries. So, traditionaly, Faerghus traded with Albinea to get fruits to fill their donuts/buns? Otoh, if the taste is rumoured to be subtle, Sylvain apparently doesn’t find it so awesome because he has that infamous “food from my own country sucks”. And yet he still like Faerghus’s sweet buns, so...

Pheasant Roast with Berry Sauce : “ Well-roasted Fodlan pheasant drizzled with a berry reduction sauce”.

Again, made with Albinean berries. Are they sweet or sour? Pheasants are eaten by a majority of nobles, but some commoners like it too, Raph (duh), Mercedes, Cyril and Flayn.

Peach Sorbet : “ A sorbet made with thin slices of magically frozen peach, dusted with bean flour”.

Made with, uh, peaches, and chickpeas (?).

Here comes Fodlan’s magic, in that world, people waste i mean use magic to bake/make funny food. If peaches are “magically frozen” then they musn’t be “naturally frozen” (well...) so this dish wasn’t originally from Faerghus. Maybe it’s an Adrestian delicacy and imperial mages are used, during peaceful times, as hired freezers?

Beast Meat Teppanyaki : “ A dish that tastes like wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate”

Here another menu graced by House Nuvelle’s graces

Otoh, “beast meat” like... are they using meat from the various monsters? Or, worse, demonic beasts? But then, given what they used to be... not so odd to note, no nabatean likes this meal

Pickled Rabbit Skewers : “ Hunks of rabbit meat are pickled in bacchus, skewered, and roasted over an open flame to create this flavorful dish”

Finally someone cooking something with wine i mean - The only other mention of bacchus we had in the game was in the description of the Feast in Rhea’s trashy novel, apparently “fine bacchus” comes from Boramas, a territory of the Empire not that far from Enbarr. Given how Faerghus’ climate seems a bit too cold for wine, it must grow in the alliance/empire. So this dish is a southern (well) one?

Daphnel Stew :  “Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves.”

We have high-quality ingredients in Daphnel, like Raddest Chicken (tm) and Best Salt (tm)? Or onions, you can’t cook without onions.

Or was Daphnel a great cook back in the day? Idk. Still, the alliance seems to be proud of their local products? First Count Gloucester with his sheep, and now Daphnel and their salt - i mean poultry! No one’s famous for their salt, save for, maybe, the guys from Bergliez with the Kingdom and the Alliance said “thks bye” to Adrestia

Gronder Meat Skewers : “ Fatty hunks of Gronder fox cooked slowly on skewers. The meat is magically aged for a full flavor.”

??? Fodlan people eat foxes? Ingredient list requires “wild game” and onions, but still... We all know how Guinivere’s baby fox would have ended then, or an AU where Kaden pops up in Fodlan.

However, here’s the second instance where Magic is used to alter an ingredient’s flavour. How do they “magically” age meat? Can that spell be used on living things to make them decay? It is a Hel “lite”?

Apparently, Cichol was rumoured to have blessed the Gronder Fields with good harvests, but randoms were tired to eat bread every day so they wanted to eat foxes. Not so oddly enough (?) Nabateans aren’t fond of that dish.

Derdriu-Style Fried Pheasant :  “ Pheasant meat is pounded flat and fried. Can be served as a sort of sandwich, with cheese between two strips of meat.”

Fried chicken comes from the Alliance people, and from Derdriu that is to say, from the Riegans. They created fast food, or KFC’s Double Down.

Edel made a wise choice in attacking them and removing the Riegans from the continent in CF

Interesting to note, Hanneman, Manuela and Seteth are fond of this. You cannot write a modern AU without them ordering something at KFC now, you cannot.

Vegetable Pasta Salad : “Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly.”

Much more healthy! And also more popular? Everyone loves pasta! And does it mean everyone in Fodlan makes their own version of this dish with their local variants (cabbage in Faerghus?) or there are trading routes in the continent where Faerghus’ cabbage can be easily bought by Dude Von Random in the Empire if he wants to eat that salad?

Onion Gratin Soup :  “ Onions stewed with white trout and baked with a layer of cheese on top. Will warm you up from the inside out.”

The trout. Why the trout. Given how nearly everyone from Faerghus is fond of this dish (Linhardt and Marianne are the only non-kingdom students to like it) I’d say it comes from the North, and I remember Gautier being a famous place for “Gautier Cheese”. Also a dish that warms you from the inside would be conceived in a place where it’s cold? Or it’s some sort of comfort food.

Country-Style Red Turnip Plate :  “ A balanced meal including red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic.”

Mostly appreciated by Imperial students, this meal looks healthy, again. Maybe they have a lot of turnips in the Empire, idk. Cichol mixed beetroots and turnips and thought they could give sugar to the empire with all those beetroots but welp they have a crapton of turnip fields now and you can’t make anything with turnips but those silly humans still found a way to accomodate them?

Vegetable Stir-Fry : “A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling. “

Not specifically tied to a country. tomatoes would suggest it doesn’t come from Faerghus though. But cabbage? Or it’s some sort of fusion food. Sounds tasty though (unlike the turnip salad)

Grilled Herring : “ Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.”

what is wrong with the devs and their love for turnips

This dish uses herring from Albinea, so, unless Fodlanese fishers regularly hang out near a foreign nation’s shores to fish, they must trade. I don’t know if Albinean herring is expensive or if Garreg Mach uses a lot of its budget on Albinean herrings but I suppose there’s at least a main line of supply for this kind of fish.

First you trade fish, next we have exchange students from Albinea

Fish and Bean Soup :  “ A soup made by simmering white trout and chickpeas. A simple yet wholesome dish.”

Only Faerghus students love this meal (and Marianne). It seems plain but if Word of God says it’s wholesome, who am i to criticize?

Fruit and Herring Tart : “ A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital.”

To contrast with the previous dish, this pie sounds complicated to make and is, of course, popular in Enbarr. You could make a caricature out of this. Oddly enough, no BE student is fond of this dish. Lorenz is though, previsibly.

Fisherman’s Bounty : “ Freshly-caught fish are cut into chunks and stewed together to make this hearty dish.”

Sponsorised by Indech since it requires a Teutates Loach. Flayn likes it. You only need fish and fish to make this dish which is, uh... well. Dedue’s the only guy to like this.

Fish Sandwich : “A simple dish. Airmid pike is pickled in vinegar and served with cabbage between two slices of bread.“

You average random sandwich, with pickled fish. Petra and Manu are the only non BL people to like this but now that i think about it, since it has cabbage, it must be a dish from Faerghus ? Or Faerghus exports cabbage to the rest of the world, and the rest of the world came up with this idea for a sandwich.

Two-Fish Saute : “Two types of fish are cut into strips and sauteed in butter. This lavish meal hails from Embarr, the Imperial Capital.”

It needs Caledonian Gar and Albinean Herring. Of course it’s lavish, it comes from Embarr. A lot of people are fond of this, Lorenz included, of course. Oddly enough, Leonie likes it too so it musn’t be that expensive?

Bourgeois Pike : “ A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles.”

It doesn’t come from Enbarr??

It needs a carrot and Airmid Pike. Dedue, Seteth and Manu are the only commoners fond of this dish, but I wonder what are those expensive spices needed. Saffron? Does it even exist in Fodlan? And why is it considered a gourmet dish? The ingredients aren’t that rare.

Calling it now, between Sitri’s resting place, the coffin where Seiros’s supposed to have been laid to rest and the storage room where Rhea does her monthly maintanance for golems, there is a specific room in the Monastery where randoms look after jerky, to make sure it ages properly and doesn’t develop mold or something like that.

Sautéed Jerky : “Jerky aged in the monastery and sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.”

Now, Dimitri’s fond of this dish, but since he can’t taste it can it really be said he likes it? OTOH, Hubert likes it too, so our local evil chancelor drinks coffee while munching on chicken jerky. I still don’t understand why chickpeas are needed though.

Spicy Fish and Turnip Stew : “ Spicy stew made with Teutates loach and turnips. The monastery’s unique recipe features spices from Dagda.”

Turnip again

This dish has different local variations, given how the monastery’s one uses spices from Dagda. Is it because Garreg Mach can import spices from Dagda and the other places in Fodlan cannot or aren’t allowed, or because whoever is in charge of the meals in the monastery thought the turnip would taste good with Dagdan spices? Idk. Petra likes it, but Shamir isn’t particulary fond of this dish.

Sweet and Salty Whitefish Sauté : “ Whitefish is coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor.”

Dried tomatoes aren’t “sundried tomatoes” so maybe it’s an oversight, or there is a process (magical or just using an over) to dry tomatoes in Fodlan. This dish is exclusively liked by members of the BL house. Teutates is in Faerghus, but given how the climate is harsh, I don’t think tomatoes grow there? Or maybe they had some sort of magical greenhouses?

Super-Spicy Fish Dango : “ A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato.”

This is the opposite of a gourmet or a lavish dish, but it is enjoyed in the Empire and not exclusively in Enbarr. Oddly enough, Hanneman is the only Adrestian fond of this. Leonie and Ingrid are fond of it, is it cheap? Given how it’s a snack and popular, I’d say it is.

c’est un acras de truite à la tomate?

Sautéed Pheasant and Eggs : “Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed spices. Invention of a certain noble.”

“a certain noble” WHO??

Ferdie’s fond of it, but I can’t see Aegir peeps inventing meals, and given the ingredients used, I cannot pinpoint an origin. It sounds like a snack. Claude is fond of it.

Garreg Mach Meat Pie : “A crispy-brown pie packed with tomatoes, cheese, and tender chunks of meat.” 

... This is totally comfort food, isn’t it?

Fittingly enough, Manuela is fond of it. Maybe she eats those pies when she has a hangover or something. OTOH, if it wasn’t evident enough with the previous recipes, Garreg Mach develops its own gastronomy, different from what we could find in the Alliance, the Kingdom or the Empire. I actually wonder how they are supplied with food, is everything made in the monastery or are they importing stuff from other places in Fodlan? Since they have Dagdan spices, they also import from Dagda or they grow their own brand of Dagdan spices?

Cheesy Verona Stew : “A rich dish consisting of verona and sautéed Teutates loach. These ingredients are boiled and served with two kinds of melted cheese.”

Dimitri is fond of this dish with all the reservations i expressed above. Hanneman is the only Adrestian fond of this dish, but damn, two melted cheeses in a fish dish? Is it a fish fondue or something?

Pickled Seafood and Vegetables : “A Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Rarely eaten in Fodlan.”

It may be rarely eaten in Fodlan but a lot of students and staff members like this dish! Shamir isn’t part of them, but Hubert is. Since it’s pointed out here, raw fish sounds to be something only people in Dagda eat, or at least, Fodlanese randoms do not eat raw fish. So the pickled fish used in the fish sandwich is actually cooked fish? They made pickles from cooked things? Odd.

Gautier Cheese Gratin : “A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. It has a unique flavor.”

Low fat content cheese what kind of insanity - this uses a Noa fruit, even if Nuvelle and Gautier are geographically opposed if you look at a Fodlan map. But whoever invented this dish thought it’d be nice to put a Noa fruit in it, so why not. Dimitri’s fond of it, actually can it be that he likes whatever is cooked with cheese?

dimitri is a cheese lover so automatically dimitri = best lord

Cabbage and Herring Stew : “ Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.”

Again thanks to Albinean exports, Hubert can eat his bitter stew. Lorenz is fond of it too, just like Flayn, Manu and Hanneman. i don’t have a lot of things to say about this dish

Scrambled Eggs with Vegetables : “ Fried eggs mixed with tomatoes, cabbage, and chickpeas along with other vegetables and legumes. A highly nutritious dish.”

Again with the joke about hangover food, but Manu likes this “highly nutritious” dish. Given how it is enjoyed by various students across Fodlan, I’d say this dish isn’t tied to one region, but is actually eaten everywhere in the continent.

that’s it no more dishes

#FE16 #useless trivia? #fiction food #TFW i can't find a site where everyone wrote the info text regarding every ingredient #like albinean herring is from albinea or just someone thought it'd be nice to name that herring albinean? #Berries+moose+herring means Albinea is in the north #idk about faerghus and cabbage i thought of it on the spot #but cheese? bar Gloucester having sheeps maybe cheese comes from the north #I am not fond of turnips #the site where i took all those things from doesn't seem to be finished so maybe i'm wrong on certain entries #during the war no one eats Garreg Mach meat pie? #people in fodlan use magic to season/prepare ingredients isn't it awesome #I might start an useless thoughts series about this game

[cupcakes37]

Golden Beer-Battered Fish & Chips

Ingredients

For the Fish

225g plain flour/1 cup flour

3 teaspoons baking powder

1 teaspoon turmeric

285ml lager beer

1 litre sunflower oil, for frying

400g fillet sustainable cod, hake or haddock, halved  

For the Chips

750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips

2 tbsp plain flour

2 tbsp sunflower oil

Method

Combine the flour, baking powder and turmeric in a large bowl, season with salt and peepr, then spoon 1 tablespoon onto a plate and set aside.

Gradually pour the beer and into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. (the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). 

Leave the batter to rest for 30 mins while you prepare the chips.

Heat oven to 200C/180C for fan oven/Gas Mark 6

Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft.

Drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty.

Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away.

Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix.

Shake off any excess, then dip into the batter.

Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp.

Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt.

Serve with the hot chips and cooked garden peas

[thedisneychef]

Golden History of Fried Food: From Ancient Greece to Fast Food

The culinary tradition of fried food has been a beloved staple of global cuisine for centuries. Its origins can be traced back to ancient Greece, where it was first used as a method of preserving food. Since then, fried food has evolved into a diverse and flavorful genre of culinary delights that can be found around the world, from the iconic fish and chips of England to the crispy tempura of Japan. The science behind the creation of fried food is equally fascinating, with the Maillard reaction playing a crucial role in creating complex flavors and textures. Today, fast food giants like Kentucky Fried Chicken, Chick-fil-A, and Raising Canes dominate the industry, but the history of fried food is much richer than these modern-day titans. In this article, titled 'The Golden History of Fried Food: From Ancient Greece to Fast Food Titans,' we will delve into the origins and evolution of this culinary tradition, explore the science of frying, and examine some of the most famous fried creations from around the world. Origins and Evolution The historical origins and evolution of fried food, tracing back to ancient Greece and including the creation of deep fried dough by the Egyptians and the introduction of tempura to Japan by the Portuguese, reveal how this cooking method has been refined and adapted over time to create complex flavors and textures through the Maillard reaction. Fried food has had a significant influence on culture, with many countries and regions having their own unique variations of fried dishes. For example, the American South is known for their love of deep frying, while the Scots are champions of pan frying chicken in fat. The Enslaved Africans in North America added spices to enhance the flavors of fried chicken. Despite the delicious taste of fried food, it is important to consider the health implications of consuming this type of food regularly. Fried food is often high in calories and unhealthy fats, which can lead to weight gain, high cholesterol, and other health problems. As a result, many people are now trying to reduce their intake of fried food and opting for healthier cooking methods like baking or grilling. While fried food is still enjoyed by many, it is important to consume it in moderation and balance it with a healthy diet and lifestyle. Science of Frying Under high heat, the Maillard reaction between sugars and proteins creates a complex range of flavors and textures in fried food. This reaction is responsible for the golden brown exterior of fried foods, which is a result of the sugars and proteins caramelizing. The Maillard reaction also leads to the creation of new flavor compounds that are not present in the original ingredients. The flavors and textures of fried foods are also affected by the type of oil used for frying. Different oils have different smoke points, which is the temperature at which the oil begins to break down and release smoke. Oils with higher smoke points, such as peanut oil and vegetable oil, are better for frying because they can withstand higher temperatures without breaking down. To achieve the optimal texture and flavor in fried foods, it is important to fry at the correct temperature. Tender meats like chicken are best fried at lower temperatures, around 325-375°F, for a longer period of time. This allows the meat to cook through without becoming dry or tough. On the other hand, vegetables and small, thin items like french fries are best fried at higher temperatures, around 375-400°F, for a shorter period of time. This high heat creates a crispy exterior while keeping the interior soft and tender. Double dipping, or coating the food in batter or breadcrumbs twice, can also create an extra crispy coating. Overall, the science behind frying is crucial to achieving the perfect texture and flavor in fried foods. Famous Fried Creations Achieving the perfect texture and flavor in fried foods is crucial, and some famous fried creations include fish and chips, chicken and waffles, and Japanese tempura. Interestingly, according to a survey conducted by the National Restaurant Association, fried chicken is the third most popular comfort food in America, with 36% of respondents choosing it as their favorite. These dishes have been enjoyed for centuries, and have undergone creative twists and cultural variations as they have spread around the world. Fish and chips, which originated in England, is a classic dish that consists of battered and deep-fried fish served with French fries. Chicken and waffles, a popular dish in the American South, combines sweet waffles with savory fried chicken. Japanese tempura is a dish consisting of battered and deep-fried seafood, vegetables, and sometimes even ice cream. These famous fried creations have been adapted and improved upon over time, with creative chefs adding new spices, sauces, and techniques to enhance their flavor and texture. Frequently Asked Questions What are the health risks associated with consuming fried food regularly? Consuming fried food regularly poses health consequences such as increased risk of obesity, heart disease, and type 2 diabetes. Dietary guidelines recommend limiting intake of fried food and choosing healthier cooking methods like baking, grilling, or steaming. Are there any cultural or religious beliefs that forbid the consumption of fried food? There are cultural restrictions on the consumption of fried food in some religions, such as Hinduism and Buddhism, which advocate a vegetarian diet. Fried food is also considered unhealthy due to its high fat content and low nutritional value. How has the popularity of fried food changed over time in different regions of the world? Regional preferences for fried food have evolved over time, with ancient Greeks and Romans frying food in olive oil, Portuguese introducing tempura to Japan, and the American South loving deep frying. Enslaved Africans added spices to enhance flavors, resulting in the evolution of recipes. What are some alternative cooking methods that can be used to achieve similar flavors and textures as fried food? Air frying can reduce fat up to 75% compared to deep frying, while still achieving a crispy texture. Baking can also be a healthier option, but may lack the Maillard reaction and texture of fried food. How has the rise of fast food chains impacted the consumption and production of fried food? The rise of fast food chains has significantly increased the consumption and production of fried food, leading to a significant impact on the economy. However, this has also raised concerns about environmental sustainability and health implications. Read the full article

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Fish and chips?

Yes and no.  The fish is home-made fried fish - more about that in a minute - but the potatoes are not fried. They are thin slices, roasted on paper on a tray, with little or no oil, but with a generous sprinkling of salt. They take about half an hour in a hot oven, and need to be turned over once during the cooking. They become crisp and delicious.

Now for the fried fish, cooked the Jewish way. You may wonder what this means. Instead of using a batter we coat the fish in flour, whisked egg and matzo meal before frying it in oil. It was specially prepared for Shabbat (the Sabbath) when no cooking was done, so it was always eaten cold. It’s believed that the actual method made its way to England via the Portuguese Marranos (crypto-Jews) who arrived in England in the 16th century. So it’s a likely story that Jews who were forced to become Christians retained their familiar food and brought it with them when they settled in England after the Inquisition.

It can be eaten hot or cold - the two are very different but equally good. Here’s how it is done:

Have ready small bowls of plain flour, a couple of eggs, whisked to break them up and matzo meal or panko breadcrumbs.  Cut the fish fillets (I use cod) into thick strips. Make sure they are dry (using a paper towel). Dip them first in the flour, then dip them in the egg and finally coat with the crumbs. Place the prepared pieces on a clean plate.

Fill a saucepan with sunflower oil, to a depth of about three fingers. The fish needs to be submerged when it is frying. Heat the oil to a temperature of about 180 Centigrade. If you don’t have a cooking thermometer, you can tell when it is hot enough by dropping a small piece of fish into the oil. If it sizzles it is ready. Cook for 3-4 minutes or until the pieces begin to brown, then turn them over and continue cooking for a few more minutes till they are golden brown on all sides.  Lift them out of the oil with a slotted spoon and drain them very well, placing them on a double layer of paper towels.  Leave to cool or serve them straight away with the crisp potatoes.

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