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tastesoftamriel · 1 month

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Hey Tal! I was preparing stuffed jacket potatoes for my family and it made me wonder;

"If each race was given a baked potato (any veriety), what would they stuff it with? (Let's pretend the bosmer is non pact compliant but still likes honoring their roots.)"

Since you'll find potatoes in every other barrel across Tamriel, you can bet that stuffed baked potatoes are probably the most universal dish we know of. Whether you love them or were fed too many of them as a child, there's a baked potato out there for everyone in Tamriel.

Altmer

You know what, the High Elves really have to be fancy about everything. Instead of gutting and filling your regular jumbo jacket potato like literally everybody else, they make large hasselback potatoes and painstakingly insert ingredients between the slots before baking. These laborious (but admittedly delectable) potatoes are usually offered filled with either four cheeses; mozzarella, tomatoes, and pesto; roasted vegetables with tapenade, or pancetta, gruyere, and sausage.

Argonians

Baked potatoes are great for playing a heated game of teeba-hatsei with, much to the rage of many an Argonian parent who had painstakingly made dinner. When they're not being slapped around for a laugh, Argonians eat their baked potatoes by making a well in the centre and crack a hot quail egg in, before topping it with deep fried mealworms or crickets and a bit of lime sambal. Scramble it up and you're good to go!

Bosmer

To every Green Pact-abiding Wood Elf I'm about to sadden with this, I apologise in advance for what I'm about to propose. But imagine a lovely jacket potato stuffed with a good slathering of smoked timber mammoth cheese atop battered thunderbug eggs, smoked bristleback bacon, jalapeño mayo, and sweetgnat butter. I don't need to imagine it; I made one with my friend Berrilyn, and it was glorious. Definitely on the heavy side, but loaded with every good ingredient Valenwood has to offer!

Bretons

Cheap, filling, and delicious. That's all a baked potato needs to be in High Rock, making it one of the Province's most popular foods among the common folk. Just about every sauce-based dish you can think of can go onto a jacket potato, from melted roquefort, goose egg, and dry cured ham to the classic combination of tomato beans and candied bacon rashers, and even reusing yesterday's Tarragon Chicken! There aren't really any limits on what you can fill a jacket potato with in High Rock, as long as you have a good knob of butter in there!

Dunmer

While potatoes are a perfectly standard and valid ingredient in Morrowind, I know you all want to hear about jacket ash yams. Popularised by Ashlanders, who bake their potatoes on lava, jacket ash yams can be found at every tavern and cornerclub across the Province. Minced nix-ox in a spicy comberry ragout; scrambled kwama eggs with caramelised scathecraw; and even Hackle-lo and Scuttle Curry are at home on a big, piping lava-hot ash yam. Don't forget to get some crunchy deep-fried kwama scrib to go on top- well worth the gold, I promise!

If you get the hankering for a taste of Morrowind, try my Raven Rock Baked Ash Yams.

Imperials

There are two rules surrounding baked potatoes in Cyrodiil: the potatoes must always be Jumbo Potatoes, and you must always use olive oil instead of butter. With that flavour profile in mind, think simple, complementary toppings like sundried tomatoes with goat cheese and fresh basil; cheese curds and red wine gravy; bresaola, chili oil, and gorgonzola, and browned pine nut butter with a good smear of ricotta and creamed battaglir.

Khajiit

Northern and Southern Elsweyr have a distinct difference in their baked potatoes: the North likes them rich and spicy, while the South prefers sweeter flavours that complement moon sugar. Northern Elsweyr is famous for its fiery curry-filled jacket potatoes, filled to the brim with rich, generally tomato-based curries featuring local ingredients like braised jerboa, pulled terror bird, and diced mutton. Meanwhile in Senchal, you'll find your average baked potato partially filled with things like chicken satay pieces in moon sugar peanut sauce, haloumi with moon sugar syrup, and sweet crispy shrimp and pork floss. But wait, 'partially filled?' Yep! In Southern Elsweyr, the insides of the potato are scooped out and rolled together with powdered moon sugar to make horrifically sweet potato 'candy' for dessert after you've finished your jacket potato. Who am I to judge?

Nords

Mammoth cheese? Horker bacon and smoked kippers? Pulled pheasant in brown ale gravy? All very valid and very traditional Skyrim options. However, I'm jumping up and down at the thought of a baked potato topped with freshly baked salmon or gravlaks with dill, lots of sour cream, and a bit of mustard! Simple, good, and I will shout at anyone who calls this combination bland. You can take the girl out of Riften, but never the Riften out of the girl.

Orcs

Where Wrothgarian Orsimer are concerned, there's a joke that every other meal is a baked potato (and that's sometimes the unfortunate case when a Hearth-Wife isn't very good at her job.) Gooey, mouthwatering echatere cheese raclette is the favoured topping in the region, melted atop of a bed of fillings like spicy wrathberry gravy with echatere or beef chunks; chopped mammoth bratwurst; grilled chub loon with frost mirriam barbecue sauce, and deep fried horker lard bits and sweet-and-spicy minced horker. Indulgent, and by Malacath, they're filling too.

Redguards

Where the Orcs have their echatere cheese on jacket potatoes, Hammerfell loves its goat cheese. Whether it's aged chèvre log slices or fresh and crumbly, you can bet it's going on a baked potato. It's paired with a range of moreish fillings, like harissa and apricot chicken; tender goat mince with a cumin-based curry; battered, fried snake with a tangy and sweet lemon drizzle, and shawarma meat with creamy garlic sauce and caramelised onions.

#Asks #Potato #Potatoes #baked potato #Food #Tes #The Elder Scrolls #Worldbuilding #world building

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faded-euphoria · 1 year

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if you would be so willing to give me some Graves headcanons? PLEASE🫴

HHAHAHAHAHAHAHAHAHAHHA plz i live him and yes he will be a good boy in this

sfw/ lots of food hcs also i have more so lemme know if you want more

Phillip Graves Casual Headcanons

He like having his chin scratched

IM NOT SORRY FOR THAT BUT HE DOES

i'm pretty sure this guy is late 30's but stressed as shit so he looks a little older

hes a god on the grill but if you ask him to boil pasta you're house will be on fire

he gets mad when his favorite football team doesn't win and yes it would be alabama

he sounds like he's from South Virgina/Northern Tennessee

he never lived on a farm but he had so many friends that did back in high school

definitely has mommy issues

would be supportive of lgbtqia+ but would 100% not get it

he'd try so hard to remember to use preferred pronouns but he'd fuck up and apologize profusely

knows every single shadow company member

blames himself for every single person that dies on all the missions he's been on

loves those Payday peanut bars

he drinks Diet Coke and Coke Zero

his favorite food is a big ass greasy hamburger with pickles, lettuce, tomato, mayo, mustard, cheese, ketchup, and onion rings on it with fries on the side

He's lowkey republican with a seasoning of democrat

he hates chicken nuggets but loves alligator nuggets even though they're literally exactly the same thing

will eat deep fried pickles

his favorite color is tan

he wears flesh colored shirts and khaki shorts or button ups and blue jeans depending on the weather

knows how to ride a horse better than george washington

he washes his ass but not his legs

will go weeks not shaving his beard and then he'll feel gross and shave

sneezes like theres a megaphone attached to his nose

if he's sick he acts like he's on his deathbed

listens to old taylor swift music and know all the lyrics to White Horse.

#phillip graves #graves x reader #graves mw2 #cod mwii #mw2 xreader #mw2 x reader #mw2 headcanons #mw2 hcs

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lambsouvlaki · 8 months

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For the Hell of It - Date Night

Characters: Jason Todd x fem!oc

Rating and warnings: G, no warnings.

Word count: 1,237

Summary: Dating a vigilante is hard, but worth it. Early on their relationship, she has to face that.

Masterlist

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On an early autumn night they strolled across Robinson park. Actors in Elizabethan costume were prancing around the low concrete stage, doing some warm-up crowd work. Jason’s arm was slung over her shoulder, and her dog Marlow trotted happily alongside them.

They weren’t great at the actual Dating aspect of dating just yet. It was still early days, and they had sidled into being together by following the same trajectory as their friendship, now with sex. They supported and trusted each other, they were both loyal and committed. They had already had two years to figure all that out.

Romantic nights out had been planned, postponed, and cancelled. Andy had eaten alone at a restaurant booked for two, not to know until later that Jason was fighting Killer Croc in a cage match. The week after he was blowing up an exotic animal trafficking ring before the major players could flee to south america.

He was apologetic and self recriminating. She could already see the barbed little seeds of ‘can this even work?’ trying to take root in his mind.

But she wasn’t a quitter.

It wasn’t the first time he’d been forced to stand her up. It wasn’t even in the first five, and she’d long since made her peace with it. It just felt more calamitous because now it was called a date.

It wasn’t a big deal, she decided. If other people could make it work, the partners of firefighters, nurses, other on-call professionals, then Wonder Woman help her, she could too.

Despite telling herself it wasn’t a big deal and she wasn’t worried, when Friday night swung around: bright, warm, and dry she let out an audible sigh of relief.

The light was swiftly dying but the park was surprisingly busy. It was the last Shakespeare in the Park of the year, and there were food trucks and little battery-powered candles for sale. Families and couples of all ages milled about looking for good spots. A polite group of children came over and asked if they could pet their dog, to said dog’s eternal happiness.

“I propose a strategy,” Andy said.

“Hit me.”

“We split up to look for clues, and by clues I mean the best food trucks. That yellow one has empanadas, and we passed a flag before that said something about paella.”

He nodded seriously. “You take Marlow, I’ll take the backpack, and we’ll meet back here in ten.”

They broke off like fighter jets zooming away, and roughly ten minutes later they returned with arms full of delicious smelling cardboard boxes. They set up their picnic blanket on the slope some distance from the stage where they had a good view of the whole area. They’d arrived at the perfect time, because the park was filling up.

They sat on the ground and laid out the spoils of their hunt, just as the show was starting.

The empanadas were sold out, but they had choripan instead, which Andy picked up for Jason. The paella was with shrimp and mussels, and was absolutely delicious, if a little small. Jason had found Korean fried chicken, and little skewered things called tteokkochi that neither were familiar with but were excited to try.

It was a confused and messy dinner that they dove into with relish, and some negotiations over final bites.

Getting the choripan was a strategic move on her part, because Jason was a sucker for anything in the neighbourhood of a hotdog. The fried chicken was the perfect counter, he knew her weaknesses. The tteokkochi turned out to be deep fried rice cakes slathered in sweet and tangy hot sauce, that had them both licking sticky fingers and promising to try them again some time.

Up on stage a short performance of the play within a play from Midsummer Night’s Dream was finishing up.

Next up, and the main show for the night, was an abridged version of Much ado Nothing. Jason scrunched up their food packages and lobbed it into the nearby trash can, and Andy got out the thermos of non-alcoholic mulled wine from the backpack for them to share.

They relaxed together on the slope, leaning back on their hands, with Marlow sitting up next to them on look out.

Jason glanced away for a moment.

“Hey, can I borrow your scarf?” he asked.

“Yeah, sure.” She handed it over without questioning the strange request.

He gave her a quick kiss on the cheek then wrapped it around his neck so he could pull it up and hide his face.

“I’ll be right back.”

He snuck away through the crowd.

The play continued, the actors hamming it up appropriately. The night had set in properly now, and large lights beamed down onto the stage leaving the rest of them in darkness. The audience around her laughed at the jokes and gags.

She leaned against her dog.

The night was getting cooler.

Why did it hurt more now than it had when they were just friends?

She’d had no expectation of him then, she supposed. She hadn’t wanted him to be hers.

No. That wasn’t true, she had wanted him badly for some time, but squished it all deep down inside of her. Now it was out, with promises made and claims staked, it was hard to keep that once contained desire on a leash.

He would give his life for her if the situation demanded it. She knew that, with the same confidence she knew tomorrow would follow today.

But he would give his life for just about anyone if the situation demanded it. He was never going to change. She wouldn’t want him to.

She looked at the silhouettes of people in the dark around her, an elderly couple on camping chairs to her side, and ahead of her a family with two children who were fast asleep on a blanket. Not very long ago this park was so dangerous people rarely came here during the day.

She looked at her things around her, and thought about what she would need to do if he didn’t come back tonight. She would take a taxi home and bring his stuff with her, hold onto it for him until he could come to her place to pick it up. It could be in two weeks, it could be tomorrow.

This was going to be her life, forever.

She pulled in deep breath and leaned her forehead on Marlow’s neck.

“Okay,” she said to herself. “Okay.”

About twenty minutes after Jason left, Marlow looked up and to the side. She followed his sight line and she saw Jason returning through the crowd. He dropped something into the trash can with such a casual air it took a few moments for her to recognise it as a disassembled pistol. Nobody else noticed him at all.

He stretched out on the blanket behind her and gently pulled her back against him, his hands around her waist. He returned her scarf, wrapping it loosely around her neck. The knuckles of his right hand were grazed. He drew no attention to it, acting for all the world as though nothing had happened and nothing was ever going to happen. He definitely hadn’t just disarmed whatever dangerous hooligan had been planning to do something terrible.

She loved this man so much it hurt.

“What’d I miss?” he said in her ear.

“Not much.” She leaned back against him. “But I’m starting to think this Benedick guy doesn’t actually dislike Beatrice after all.”

He snorted a laugh. They settled in for the long haul.

Next>>

#jason todd #red hood #dc #jason todd x oc #red hood x oc #jason todd x fem!reader #jason todd x reader #for the hell of it #my fanfic #fluff #angst #yearning #dating a vigilante is hard and lonely #but no less rewarding

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buffetlicious · 2 months

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I have shown you the Reunion Dinner (团圆饭) we had two weeks earlier due to my brother having to go oversea for his company’s training trip. Behold, here is another of our reunion dinner, albeit the home-cooked version. You saw the char siu, roasted chicken and roasted pork mum bought for the prayer earlier in the day so naturally those appeared on the dinner table. As one of my brother and his family plus my sister’s friend will be coming over, mum added extra dishes to the menu. It is not as luscious as the feast we had at the restaurant but nonetheless, it is still a scrumptious and delectable meal.

A simple Cabbage Stir-Fry with premium ingredients of canned baby abalones and scallops. Sis-in-law was commenting on the cabbage being sweet tasting. Ended up this dish emptied of the food saved for a few pieces of the abalones.

Sis was saying mum sliced the Char Siu too thickly but I on the other hand found them just nice as it offered a better texture. Sweet, charred with a smoky taste and just fatty enough to make it a wonderful eat. The Roasted Chicken (deep-fried actually) was well seasoned and succulent to go with the steamed white rice.

These extra-large Steamed Tiger Prawns were bought in Batam and delivered to our house. As the prawns were fresh, mum just steamed it without any condiment. After deshelling, we added some minced ginger sauce before sending it straight into the mouth.

Another seafood that brother order for us from Batam is this large Red Snapper which is done in a spicy style. Mum only made used of the tail portion as the fish is too big to cook properly in the wok she is using. Fresh and sweet tasting with a little spiciness made this a good dish.

Mum also prepared one of her specialties, Braised Five-Spice Pork Belly with shiitake mushrooms and hardboiled eggs. For the soup, it is Pork Ribs Soup with fried pig tendons, fish balls, corn, lettuces and dried scallops to sweeten it.

The side dishes are Pickled Daikon and spicy Nyonya Achar which is a South Asian pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils and various South Asian spices.

Even though I took a little of everything, I still ended up with a Full Plate. As I slowly tucked into my meal, are you also enjoying your reunion dinner?

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ohmytomorrowisthursday · 1 year

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AOT characters taking you on a date pt. 1

Hiiii! Please enjoy this lil post. A bit spicy but I kept it pretty tame lol.

Part 2 is here

Mikasa: She would want to go somewhere that you like. She would either ask your friends or creep your social media to see if you have a favourite restaurant. Would pick somewhere chill where you don’t need to dress up. I think she would enjoy going for a walk with you after dinner, somewhere by the beach to watch the sunset. She’d pack a blanket so the two of you can sit there and enjoy the moment. I feel like she’d enjoy getting dessert at one of those 50’s diners where you can split a sundae. She wouldn’t initiate any kisses but I think she’d hold your hand while trying not to blush. A wholesome and chill night out.

Eren: Loves spicy food and takes you to a Mexican restaurant. Loves the music and the food. When you date Eren; you’re his. I feel like he’d want to sit on the same side of the booth as you or at the bar so that you guys are side by side. Likes holding your waist and can’t take his eyes off of you. Drives the two of you somewhere out of the city with a view and has curated the perfect playlist for the drive. Parks the car and wants to hold you and have deep long chats for hours. Wants to know everything about you and share everything about himself too. He loves to kiss your neck and watch your chest go up and down with the excitement of his touch. Lets you wear his hoodie and doesn’t want to stop holding you. One hand on the wheel and one hand on your thigh.

Connie: He’d want to take you somewhere that the two of you could have a lot of fun at. An arcade bar where you could get burgers and fries and some fun cocktails. He would want to play all of the games with you and would always let you win. Collecting tickets to win you a stuffed animal. Is a little shy about affection so bonding over teamwork and games would be a good way to hang out and get closer. I feel like he would sneak in some touching, like nudging you or giving you a tight hug when you win games. A playful kind of love. Would ask you for a kiss at the end of the night and go sooooo pink in the cheeks.

Hange: Y’all are going for South Asian food; they loveeee curry. Somewhere on the higher end too. Wants to share everything and try everything on the menu. Hange loves to share their ideas and I feel like if you’re on a date with them they would feel so comfortable to talk to you and share everything; you make them feel safe. After dinner they would want to do something fun like a themed cocktail night at a funky bar. Wants to go dancing with you and get moving. Silly and sweet but they’d definitely know when to turn on the charm; grinding you, kissing you and getting you so turned on. They’re a coy lover and would love making you blush. Making out on a dance floor, and kissing you until you’re love drunk. They’d walk you home late at night in the cool quiet evening, laughing about your adventures from the night.

Armin: Armin would rather do a day date instead of one at night. I feel like he’d love brunch and indulging in foods like chicken and waffles, eggs benny and all of the delicious brunch goodness. Armin isn’t shy to voice his feelings and so I feel like he’d rather just see you in the sunlight; glowing without the veil of evening to cover you up. Would want to ask you all about work, how your friends are and just get into the nitty gritty of the week. Wants to go to a museum and look at all of the art and history, the two of you picking out your favourite paintings and walking arm in arm. He’d want to understand why you like things to understand your psyche better. Soft kisses on your cheeks throughout the date. Would compliment you so many times on you beautiful you look.

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firewoodfigs · 4 months

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Tagged by the resplendent @roseofbattles :)

TEN GOOD THINGS IN 2023

1. New York / poetry readings — sometime around September, I got to feed an old, ostensibly impractical dream that’s emerged and lurked around since two decades ago. I wrote a poem and got to read it aloud in a wonderful art studio around Chelsea, teeming with so much talent and heart, thanks to the incredible @mirabile---visu. Thank you, dear friend, for giving my poem a home. I will remember this forever and hold dear to heart all the honest conversations we had over pizza, art and wine <3 you are such an inspiration and I can’t wait to see you again! Thank you too to the insanely talented @go-haywire for putting my words into print and allowing them to rest in a well-bound sanctuary — I carried it with me in New York as a lucky charm, and will always be eternally grateful for your generosity and faith.

2. New Zealand — sometime in April, in between jobs, I got to visit the amazing @tsaritsa in NZ, and it was two weeks of peace and great novelty, including but not limited to riding on a horse, feeding penguins, and donning on a firefighter costume! We also walked a ton and talked a lot and gazed upon a blanket of stars. Thank you for all your hospitality and love which I will never forget (and see you in 2024?!)

3. Other travels — I travelled a lot around Asia this year, for work and for fun! I got to see the cherry blossoms for the first time in my life with Japan with my partner. We also got to celebrate his birthday there, and it was an all around lovely trip; I’m really happy he got to have this break because he’s been truly working so hard in 2023. I also ushered in the new year with a dear friend in South Korea; the fireworks were nothing short of spectacular! We got a strawberry shortcake after and returned to our cute little apartment to just wind down and pen down our hopes for 2023 :) I also got to visit Thailand, Vietnam and Malaysia for work, which were really exciting experiences!

4. Job switch — sometime in April, I was confronted with this HUGE dilemma of staying here in my hometown or moving to… a tax-free desert… the latter meant I’d at least be able to stay with my previous firm, but after a lot of coffees and deep consideration I decided it was better to move on to someplace else and stay put so I could spend more time with my partner. In hindsight it was probably the best decision I could’ve made; 2023 has been quite emotionally distressing for us and I would’ve hated to see him ensure all of that alone. I was mildly apprehensive at first about the switch, but I’ve been really blessed to have the most wonderful colleagues and bosses and am really excited to see what’s in store next :)

5. Meeting new friends, and in a similar vein, catching up and reuniting with old ones :) New York was a dream, in large part due to meeting some of the most luminous souls I’ve had the serendipitous pleasure of knowing during the pandemic—first over a screen, and then in person, over karaoke, and bagels, and coffee, and ice cream, and of course fried chicken LOL. @x-rainflame-x @roseofbattles @nightofnyx8 @beware-thegemini @thatisadamnfinecupofcoffee @annespelledwithane it was so so precious getting to meet you all in New York and I will cherish our time there together forever!

6. Learning a language—I try to learn at least one new word a day, and I’ve also been working on my Japanese since moving into a Japanese firm. It really helps as well to have colleagues that I can practice with—I took classes briefly in college but it sort of just drifted out of my memory after the pandemic because I didn’t speak it regularly, but now that I do it’s been super fun!

7. Getting into Spy x Family — and consequently, getting back into fic writing :) all of this is @nightofnyx8’s fault btw, now I have to pretend I like this stupid fake family a normal amount (when I’m just obsessed an unhealthy amount lmao)

8. Fraud/investigations work — this basically consumed the entirety of my Nov/Dec and there’s not much I can divulge about it (apart from the fact that it pretty much aged me by a decade) but… I felt like Loid Forger and it was fun being a spy for a month. the end

9. Dealing better with anxiety (?)—question mark because my progress is… questionable. On one hand I think I’ve gotten a lot better at regulating (or perhaps suppressing) a lot of associated feelings, but it still gets frightening on occasion when the dam breaks free without much prior warning. Regardless I think it’s a marked improvement from the countless menty bs back in college lmao. To be very frank, having a stable income of sorts has helped a great deal; in college I was constantly plagued with the fear of not having enough to purchase required materials or at times food, and it was just a lot to deal with. It felt like there was no room for failure because I only had myself to rely upon, and success was the only tenable avenue out of poverty, but being able to now obtain necessities and even additional wants has done wonders for my mental health. It’s true that money doesn’t happiness, and I spend a great deal of time daily mulling over capitalism and consumerism and the like, but I cannot deny the sense of security it affords.

10. And finally, falling deeper in love everyday :) it’s easy to think we know a great deal about someone, except we don’t. People may appear simple, but the truth is we’re all a work in progress, and by extension, a continuing story. I could read a million books and write a million poems, but beloved, believe me—you will always be my favourite.

Goodbye 2023, and hello 2024!

#personal #writing

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rebeltigera · 4 months

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Jokes on you tea anon.

-snipes from the air with a wooden spoon-

Deep south southern cajin/creole mix I also have the super power of wooden spoon and fried chicken

- 🧀

*the wooden spoon turned to ash before it could hit him*

V!Wukong: adorable

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omnibenevolent-couch-blog · 1 year

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Yi Ti Cuisine:

Breakfast consists of a soup or stock, seasoned with scallions or chives, sweet basil, salt and pepper, and then vegetables like chopped carrots are added alongside egg noodles. Some choose to eat a fried egg on top of their soup, but this is usually done in the northern provinces. Drink in the summer is traditionally a heavy red tea flavored with citrus or saffron if you can get it.

Lunches differ depending on the region, in the south, a common dish is that of rice seasoned lightly with pepper and crushed dried seaweed, side of fried fish topped with chopped chives and salt and pepper, served with a dipping sauce of sesame oil. While in the north, a wheat berry and oats porridge is topped with breadcrumbs and a side of auroch meat strips grilled with salt and pepper is seen as a filling lunch.

Enjoyed for either lunch or dinner, shredded goat or lamb meat is seasoned lightly with salt and pepper and then filled into a thin grain-dough wrap, alongside finely chopped cabbage, scallion, carrots, and ginger. A sauce made of sesame oil and a dash of rice vinegar alongside small bits of crushed garlic is available to dip the roll into. Alternatively, this dish can be enjoyed in a soup, often in a chicken stock that in preparation has garlic and ginger in it, but when reaching boiling point the larger pieces are taken out. Otherwise seasoned with chopped chives and coriander, and added for texture is a small bundle of egg noodles.

For dinner, an easy to make meal is a whole chicken or pheasant gutted but not deboned, and then stuffed only halfway with a mix of scallions, leeks, ginger, salt and pepper. The chicken is marinated in a pot of its own juices and a splash of boiled water with added seasonings like soy sauce, a dash of cane sugar and rice wine. The chicken is then cooked in a covered pot over a flame. The finished product is served with boiled cabbage and carrot covered in finely chopped bits of garlic and salt to taste.

A species of small kraken makes its home in the Jade Sea. Reaching a size no longer than that of a man’s forearm and hand, the body of the kraken is only truly about a quarter of that size, with its tentacles making up the length of it. The color is a sickly pale gray-pink with yellow-green eyes, but when cooked the meat turns a clean white color. Common dinner cuisine in the south, especially in port cities, dictate that the eye and beak portion of the body be cut from it and the tentacles. The mantle of the kraken is gutted and then stuffed with crabmeat and diced shrimp. That filling is then seasoned with pepper, ginger, a pinch of cinnamon, occasionally garlic if desired, and then the open end is stuck shut with a small pick. The mantle is deep fried in an egg yolk and breadcrumb batter, alongside the tentacles seasoned only just with salt and pepper, and then plated on a dish covered with light cloth to soak up the residue oil. A dipping sauce of either rice vinegar or soy sauce with sesame seeds added in is offered, and sprinkled sparsely over the meat is shredded basil.

Tulao—a sweet, soft cheese able to be spread with a knife across pastry. Take a spoon and scoop the cheese out onto a small plate. Place beside it four pitted and divided cherries, preferably tart to bittersweet ones found in the southeastern provinces of Yi Ti, and slices of a ripe peach to surround the cheese. Drizzle over it rosehip syrup or cane syrup at choice.

During winter periods, especially in the northern provinces of Yi Ti, it is common to see people enjoying Yanmo, which is a delicious dessert made of goat milk heated and mixed with honey and waxberry syrup, for rosehip syrup is too sparse and difficult to find without scam. This is mixed until dissolved and then left to cool completely, and then poured over a heaping of shaved ice and eaten with a small spoon.

Often drunk in winter, the popular choice of drink is either fermented cows milk spiced with cinnamon and occasionally honey, or that of Pinjui. It is a mixed drink, part cider and rice wine; only made during the cold season in Yi Ti. Dried, good shaped apples still surviving after the first frost are picked from the tree and processed, then put underground for 3 months to ferment halfway. The Pinjui produced is then added to steamed rice alongside a spiced yeast-water mixture, and left to further ferment for another 4-5 months. The resulting Pinjui has a savory-sweet flavor that warms the body, with hints of caramel and a faint aftertaste of sour apple.

For the eccentric in the winter that want to fight the biting cold of the world with a chilled drink of their own, ice cider is preferable. Fresh and sweet, it offers less of the spreading warmth that Pinjui does and more of a blood pumping sensation not unlike that of chewing mint and then eating snow would.

Golden wine from Yi Ti is medium-bodied and made from the versatile Subi grape selection. Many golden wines can taste similar due to the usage of these grapes, but differ vastly in aftertaste and small flavor notes; all depending on where they are grown and processed. In the northeastern provinces it has a subtle bite of sourness. In the south to some south-western regions, the wine doesn’t hold quite the tart kick of its neighbor in the eastern provinces, it still has enough to be a refreshing summer wine served coast side. Rarely found now in the further west of Yi Ti, the few golden winemakers differ from their competitors in the other provinces with their golden wines being full-bodied, and producing a heavier coloring than the others, often becoming closer to amber than gold due to production varying wildly with how few golden winemakers are left, and how closely they hold their secrets. These golden wines often hold strong hints of safflower, and would be termed in Westeros more likely as strongwine[1] than golden wine, given their flavoring and coloration compared to that of the other wines made using Subi grapes. The largest producer of wines in Yi Ti is the Luma Province.

Strongwine = fortified wine (wine mixed with spirits like brandy)

to hold the tide while I wade through molasses;

sauce

#yi ti #asoiaf food #asoiaf #got

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thepastisalreadywritten · 8 months

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SEOUL, South Korea — In fried-chicken-obsessed South Korea, restaurants serving the nation's favourite fast-food dish dot every street corner.

But Kang Ji-young's establishment brings something a little different to the table: a robot is cooking the chicken.

Eaten at everything from tiny family gatherings to a 10-million-viewer live-streamed "mukbang" -- eating broadcast -- by K-pop star Jungkook of BTS fame, fried chicken is deeply embedded in South Korean culture.

Paired with cold lager and known as "chimaek" -- a portmanteau of the Korean words for chicken and beer -- it is a staple of Seoul's famed baseball-watching experience.

The domestic market -- the world's third largest, after the United States and China -- is worth about seven trillion won ($5.3 billion).

However, labour shortages are starting to bite as South Korea faces a looming demographic disaster due to having the world's lowest birth rate.

Around 54 percent of business owners in the food service sector report problems finding employees, a government survey last year found, with long hours and stressful conditions the likely culprit, according to industry research.

Korean fried chicken is brined and double-fried, which gives it its signature crispy exterior, but the process -- more elaborate than what is typically used by US fast food chains -- creates additional labour and requires extended worker proximity to hot oil.

Enter Kang, a 38-year-old entrepreneur who saw an opportunity to improve the South Korean fried chicken business model and the dish itself.

"The market is huge," Kang told AFP at her Robert Chicken franchise.

Chicken and pork cutlets are the most popular delivery orders in South Korea, and the industry could clearly benefit from more automation "to effectively address labour costs and workforce shortages," she said.

Kang's robot, composed of a simple, flexible mechanical arm, is capable of frying 100 chickens in two hours -- a task that would require around five people and several deep fryers.

But not only does the robot make chicken more efficiently -- it makes it more delicious, says Kang.

"We can now say with confidence that our robot fries better than human beings do," she said.

Investing in 'foodtech'

Already a global cultural powerhouse and major semiconductor exporter, South Korea last year announced plans to plough millions of dollars into a "foodtech" fund to help startups working on high-tech food industry solutions.

Seoul says such innovations could become a "new growth engine," arguing there is huge potential if the country's prowess in advanced robotics and AI technology could be combined with the competitiveness of Korean food classics like kimchi.

South Korea's existing foodtech industry -- including everything from next-day grocery delivery app Market Kurly to AI smart kitchens to a "vegan egg" startup -- is already worth millions, said food science professor Lee Ki-won at Seoul National University.

Even South Korea's Samsung Electronics -- one of the world's biggest tech companies -- is trying to get in on the action, recently launching Samsung Food, an AI-personalised recipe and meal-planning platform, available in eight languages.

Lee predicted South Korea's other major conglomerates are likely to follow Samsung into foodtech.

"Delivering food using electric vehicles or having robots directly provide deliveries within apartment complexes, known as 'metamobility,' could become a part of our daily lives," he said.

"I am confident that within the next 10 years, the food tech industry will transform into the leading sector in South Korea."

'Initially struggled'

Entrepreneur Kang now has 15 robot-made chicken restaurants in South Korea and one branch in Singapore.

During AFP's visit to a Seoul branch, a robot meticulously handled the frying process -- from immersing chicken in oil, flipping it for even cooking, to retrieving it at the perfect level of crispiness, as the irresistible scent of crunchy chicken wafted through the shop.

Many customers remained oblivious to the hard-working robotic cook behind their meal.

Kim Moon-jung, a 54-year-old insurance worker, said she was not sure how a robot would make the chicken differently from a human "but one thing is certain -- it tastes delicious."

The robot can monitor oil temperature and oxidation levels in real time while it fries chicken, ensuring consistent taste and superior hygiene.

When Kang first started her business, she "initially struggled" to see why anyone would use robots rather than human chefs.

"But after developing these technologies, I've come to realise that from a customer's perspective, they're able to enjoy food that is not only cleaner but also tastier," she told AFP.

Her next venture is a tip-free bar in Koreatown in New York City, where the cocktails will feature Korea's soju rice wine and will be made by robots.

youtube

Entrepreneur aims to improve South Korea's dish using robot

11 September 2023

#South Korea #chimaek #fried chicken #beer #Korean fried chicken #Robert Chicken #Kang Ji-young #advanced robotics #AI technology #Samsung Food #Samsung Electronics #metamobility #Youtube #robot

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faegoddessog · 11 months

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Seventy Two Hours of Bliss Ch.24/41

Chapter 24: Elvis in the Building

Chapter Warnings: Explicitly mature content, 18+ only, cunniligus, unprotected PiV, (play safe ya'll!), panty ripping

Series Masterlist

Series Summary:

You are neighbors with Austin Butler on the Gold Coast of Australia just prior to shooting Elvis. You become just friends because he is taken. However, after he is single again, you both find out just how attracted you are to one another and things get unrelentingly hot.

SERIES WARNING: Explicitly mature content, 18+ only, here there be lemons.

Authors Notes: I started writing this while remodeling my kitchen, so that informed the slightly quirky narrative. It starts slow, but once it heats up, it is on fire. I have tried to pull facts from RL as much as I could, but obviously there are some assumptions and flat out dreamy wishes involved here.

Chapter 24: Elvis in the Building

Austin gets so busy you don’t see him properly for a couple weeks. Sometimes you wake with him in bed curled around you. Sometimes he slips inside you in the tiny morning hours.

Once or twice he woke you up to full on fuck you in the middle of the night. Those nights, you assumed that whatever scene they were shooting must have turned him on. He is always gone in the morning and always leaves a note for you.

You make excellent progress on the kitchen/living room, building and installing cabinets and laying the floor. The countertop guy came by to measure for the island and sink run. He flirted with you nonstop and even made sure you had his personal number. He was cute and funny, but he was no Austin.

Today, you are up on a mobile scaffold, working on lighting when your text tone goes off.

Austin: I’ll be back early today, dinner?

Me: What does Elvis want for dinner?

Austin: Elvis is about to pick up good ol’ southern fried chicken and mashed potatoes.

Me: ETA?

Austin: 30 min

You dive into the shower and clean off the day's work. You slip into a fitted vintage Pink Floyd T-shirt and black lace panties. You decide to finish the light you were working on while you are waiting, so you slip into your work boots and climb back onto the scaffold.

You hear the key in the lock, Austin saunters in holding a bag with ‘Deep South Chicken’ written on the side. He has big gold rimmed 70’s sunglasses on.

“Hey hunny, I‘m home,” he looks up, freezes, seeing you on your knees, reaching up over head exposing your belly over nothing but black lace.

He pulls the sunglasses down, looking over the top of them, “Oh Lord have Mercy,” he mumbles under his breath.

“Hey baby, let me finish then we can eat,” you smile down at him innocently. You finish twisting the wire nuts.

He sets the bag on the entry table along with his keys and sunglasses.

“Well you got me hankerin’ for sumat else now ‘at I seen you,” he is fully in character. He walks over and runs his hands on your legs. You click the light cover into place.

“What do you have in mind, EP?” you say, playing into the scene.

“Well, this here is jus’ about th’ perfect height,” he tests it out with arms crossed on the scaffold, the floor of which hits him just under his armpits. “Yeah,” he nods to himself, “ ‘at’ll do.”

You sit back on your heels and lean forward to greet him with a smiling kiss.

“Git them legs over ‘ere,” he taps your legs.

You swing them around to dangle over the edge and lean back on your hands.

“Don’ you evah wear proper clothes fer workin’ in?” he smiles up at you.

“I have on work boots, safety first and all,” you kick your feet a little.

He responds by pushing your legs apart. Wrapping his hands around your backside, he tugs you closer to the edge. His fingers run lightly on the surface of your panties: up, down, in circles. Then more pressure, pressing your labia together. Quiet moans escaping your lips. He leans in and kisses the blooming wet spot in the middle.

“Lord, I love th’ scent o’ you,” he inhales deep, and tilts his head back, eyes closed, leg shaking.

His fingers slip under with the inside hem and tease your lips. He chuckles low as you catch your bottom lip in your teeth as you inhale through your nose.

“I love how wet cha always are. Wet n’ ready for me awl th’ time,” his voice heightens your arousal.

He pulls the lacy fabric aside, revealing your pink lips. His tongue drags over them once, twice, then he pushes the tip into your slit, flicking up and down.

He leans back, lips wet, and hooks his fingers on the waistband, intent on pulling them off.

“Wait,” your hand is inches away from your utility knife. You slip it into the front of your panties, flick the blade out, and cut a slit in the crotch.

He watches you do this, his brows slightly scrunched, his mouth a quiet whistle of arousal. He puts fingers of both hands into the slit you cut and pulls violently, ripping the lace apart.

“God damn babeh,” he exclaims, “'y'are so fuckin’ hot, I’m ’bout ta blister.” He pushes the tattered remnants to each side, framing you, pink and glistening.

He flips your legs up onto his shoulders tilting you back, and immerses himself in you. His lips, tongue and teeth all join in the play: nibbling on your outer lips, lapping at the wetness of your inner lips, diving in and tongue fucking you; flicking your clit with the tip of his tongue, wrapping his tongue around it, sucking, trapping it between his teeth.

Every time you try to push your hips into his face, he locks his hands to your hips, holding you steady. Pushing your thighs apart when they jerk together in pleasure. Your hands are grasping the edge of the scaffold, knuckles white. Heaving breath through clamped teeth, pushing out throaty moans.

Using only the glory that is his mouth, he patiently and persistently and greedily brings you so close to orgasm. Your mouth is dry from hanging open in a perpetual state of ‘almost there’.

His hands scoop under your back, drawing you upright as he pulls away from his decadent business, lower face dripping. You are almost wild with need, leaning down and kissing him fiercely.

He pulls you off the scaffolding and onto him, your legs wrap around his waist, untied boots falling to the floor, hips grinding into his stomach with need. Your mouth sucking on his neck.

“Calm down, ther’ wil’cat. I’m gon’ getcha wha’ you need.”

He quickly takes you into your bedroom and tosses you down onto the bed. You land with your legs open. You reach down to touch with yourself.

“Don’ cha dare,” his voice stern and reprimanding, stopping you in your tracks. He’s pointing to your crotch, “I’m gon’ take care o’ you, don’ chu worry none.”

Your pelvis keeps rocking against nothing as you pout. He leans over you, staring into your eyes, and slowly pulls off the wet and ripped panties, stuffing them into his pants pocket.

He unbuttons his shirt, slowly pulling it off. Then undoes his fly, kicking off his shoes, and removes his pants and underwear one leg at a time. It feels like he is going in slow motion as he displays his hard cock for you, a drop forming at the tip.

You are practically vibrating on the vision of him standing above you naked, hard and about to fuck you.

After what feels like days he finally crawls, cat-like, on top of you.

“You wan’ me inside you babeh?” he asks.

You shake your head, “No, I NEED you inside me,” you reach for his hips, pulling him to you.

“Oh, is ‘at righ’,” his shaft is rubbing between your lips, the tip against your clit.

Your open mouth moan turns into a begging whine, “Please, please, I need it all.”

He smiles a lop-sided smile and pulls his hips back, his tip dropping to your entrance. And slowly pushes inside of you, spreading you open inch by inch. It feels amazing. You are groaning in pleasure.

“Oh fuuuuck yeeeees,” your voice dips deep and long.

Once he is sunk deep into you, he starts a litany of dirty talk, resonant and Elvis-y in your ear.

“You feel so good babeh, wrapped around my dick.”

He glides out and sinks in again.

“Mmm, d’ya like takin’ my cock in that slip’ry puss o’ yours darlin’?” his voice vibrates your soul.

Your chin dips up and down. His pelvis meets yours, again and again.

“D’ya like how I give it t’ya? Ev’ry inch buried in ya?”

You don’t want to break the spell of his voice. You clasp him to you, open your legs wider, and grind your hips up into him.

“MMM yeah y’do.”

You never want him to stop-

“You are so amazin’ babeh, I love as how you let me fuck you when eveh and where eveh.”

-never stop moving inside you-

“I love how ya flood ma dick when ya cum.”

-never stop talking in that dirty, gorgeous voice-

“Y’a gonna cum for me,?”

-never stop- ever.

Your pussy clamps down on him, making him moan, pushing you that much closer to nirvana.

“ooohohoh Yeah, squeeze that hard cock, feels so fuckin’ good in ya, babeh.”

You try to push your hand between your bodies to get to your clit.

“Is this whatchu need?” he balances his weight on one arm, his hand wraps around your hip bone under him, thumb splayed into your vulva. The movement of his hips into you pushing his thumb hard over your engorged kernel over and over again.

It only takes about 30 seconds when the wave finally breaks over you in a fervid rush, a high pitched "“mmmHmm!” slides into an open-mouthed “Ohhh unnnghhh!”

“Yeah babeh,” he growls, “fuckin’ cum on that cock.”

He moves his hand and starts chasing his own orgasm as you wantonly ride yours under him, back bending to meet him, desperate to get him ever deeper into you.

“You feel so fuckin’ perfect babeh. I’ma ‘bout to cum so deep, fuck.” He pumps into you faster.

You reach down, nails digging into his ass.

“OH arrrgghhh yeahhaaha” he pushes deep into you, glutes so tight under your hands. His back rounds as he rams his shaking hips into you once, twice, three times. Each one accompanied by deep, wild sounds.

You wrap your legs and arms around him, holding him close as you both float in ecstasy, breathing hard. Eventually, he rolls to the side, taking you with him.

“Damn baby, I fuckin’ missed you,” his voice is still southern, but lighter and less Elvis, “that was not what I expected when I walked in.”

“I’m so glad you got off early and that you brought Elvis with you,” you nuzzle into his chest, “who knew he loved dirty talk so much, damn it really got me.”

“I could tell Kitten’,” he drawls low, kissing your temple, “I was hopin’ I could seduce you with him later, but clearly you had other plans.”

“Hey, you started it… I was just conveniently located … and freshly showered… with a costume change,” you admit.

“What?! You didn’t work in nothin’ but lace panties all day? Now you are ruinin’ my fantasy,” he teases you.

“Oh no baby,” you say in your sweetest voice, “of course that’s what I wear for hard physical labor. And darn it, now I need new lace panties.”

“Oh my god, when you cut those, I almost came in my pants,” he hugs you tight, "I am going to keep those, by the way."

"Be my guest," you giggle, “it was spur of the moment, but I’m glad you liked it. And thanks for bringing dinner! I’m hungry now!”

You get clothes on and go out on the balcony to eat.

#Austin Butler #Austin Butler smut #Austin Butler x reader #Austin Butler fic #Austin butler fanfic #@purejasmine #@slowsweetlove

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rosieobuttcheeks · 8 months

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Today i woke up at 6am so i got coffee at the local chain in my new town (im a south shore girlie now), by the time i got back to my part of town the farmers market was open and i got a bunch of produce & a head of pink oyster mushrooms.

Made chicken fried oyster mushroom sandwiches and potato salad (all my own recipes) it was sooooo fucking gooood!! This was my first time deep frying at home!!

I did this all before 1pm and then took a Fat Ass Nap until 8pm. Cleaned the kitchen & made fudge brownies!!!

I brought some to the gas station attendants on my street while they were still hot because my parents taught me the importance of respecting your community haha

Now I’m just watching married at first sight and vibing 😤

Managing adhd and staying sober can be exhausting but i feel like i am really in tune with my needs at this point! Happy bappy.

:)❤️

#human #we do recover #sobriety

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dan6085 · 1 year

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Indian cuisine is known for its bold flavors and spices, and has a rich culinary history. Here are 20 of the most popular Indian foods:

Butter Chicken: A rich and creamy dish made with marinated chicken cooked in a tomato-based gravy.

Biryani: A fragrant rice dish made with meat or vegetables, spices, and herbs.

Samosas: Crispy fried or baked pastry pockets filled with spiced vegetables or meat.

Tandoori Chicken: Chicken marinated in yogurt and spices and cooked in a clay oven.

Palak Paneer: A vegetarian dish made with spinach and paneer cheese in a spiced tomato-based gravy.

Chana Masala: A vegetarian dish made with chickpeas cooked in a tomato and onion-based gravy with spices.

Aloo Gobi: A vegetarian dish made with potatoes and cauliflower in a spiced tomato-based gravy.

Naan: A leavened flatbread typically served with Indian curries or stews.

Rogan Josh: A Kashmiri dish made with lamb cooked in a rich tomato and onion-based gravy.

Vindaloo: A spicy and tangy dish typically made with pork or chicken marinated in vinegar and spices.

Dosa: A thin and crispy rice and lentil crepe typically filled with spiced potatoes.

Chicken Tikka Masala: Grilled or roasted chicken pieces in a creamy tomato-based sauce.

Rasam: A tangy and spicy South Indian soup made with tamarind, tomato, and spices.

Paneer Tikka: Marinated paneer cheese grilled on skewers.

Gulab Jamun: Deep-fried dough balls soaked in a sugar syrup.

Kheer: A sweet rice pudding made with milk, sugar, and spices.

Malai Kofta: Vegetarian dumplings made with paneer and vegetables served in a creamy tomato-based gravy.

Dahi Bhalla: A popular street food snack made with lentil dumplings soaked in yogurt and topped with chutneys and spices.

Papdi Chaat: A popular street food snack made with crispy fried dough wafers topped with chutneys, yogurt, and spices.

Bhelpuri: A popular street food snack made with puffed rice, vegetables, and chutneys.

These are just a few examples of the many delicious and popular Indian dishes available. Indian cuisine is diverse and offers a wide variety of flavors and spices, and there is something for everyone to enjoy.

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rabbitcruiser · 7 months

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National Taco Day

Have a taco party with friends, go to a Mexican restaurant, or hit up a taco stand for one of the world’s most beloved and time-honored cuisines.

Tacos are the Mexican equivalent of a sandwich. Instead of bread, a hard or soft tortilla is wrapped or folded around a spicy filling. But, also, in essence, these little folded pockets of goodness are so much more than just a sandwich!

And this is the day to find out why. Because it’s National Taco Day!

History of National Taco Day

It is not known exactly when this tasty food originated, but tacos themselves seem to have been around for a long time. They were first referenced by their current name at the end of the 19th century, but the conquistador Cortez mentioned a meal prepared with tortillas as far back as 1520!

Back in those days, this would have been referring to a type of soft wheat or corn tortillas. Hard taco shells are a much more recent innovation. Of course, as Americans got their hands on this delicious food, it has evolved, morphed, and grown into something that is less of a food and more of an institution! And that’s why National Taco Day was created. To celebrate the grand institution of the taco.

While some people may find themselves celebrating this tasty Mexican dish every week on Taco Tuesday, this is a special National Taco Day that only comes around once a year. So get ready to celebrate and enjoy the beauty and flavor of the taco!

How to Celebrate National Taco Day

Enjoying National Taco Day is super easy with all kinds of options that involve making, eating and celebrating everything that has to do with the taco! Try these ideas out for inspiration:

Go Out to a Mexican Restaurant

And this isn’t referring to Taco Bell. On this day, it is important to find the most authentic, genuinely Mexican establishment possible. Preferably this will be a locally owned and operated restaurant, hopefully with a cook who truly has some Mexican roots!

The tacos at a truly authentic Mexican restaurant will be different from what might be found at an Americanized joint. These genuine tacos will be made with soft corn tortillas (not deep-fried or baked) that are filled with meat.

The meat options will typically be “pollo”, which is chicken, “pastor” which is pork, or “barbacoa” which is usually made with beef. No ground beef here! The meat will have been slow-cooked to perfection in spices that bring the flavor all throughout.

On top of the meat will be a selection of toppings, such as onions, cilantro, pico de gallo, or even sliced radishes or cucumbers. And they absolutely must be served with lime to be freshly squeezed over them just before eating. Delicious!

Throw a Taco Party with Friends

Taco day is often celebrated by having taco parties for friends. Of course, the main activity and one of these parties AND the food would all be the same thing: Tacos! Making them and eating them is all part of the fun.

There are many possible combinations when it comes to making tacos–whether at home alone or at a party. Start with a base filling of beef, chicken, fish, seafood, beans, or vegetables, and then mix and match preferred toppings.

For additional flavors, try a favorite combination of sour cream, guacamole, lettuce, chopped tomato, onion, salsa, pico de gallo and cheese for a tasty treat that’s great for sharing.

Try a Unique Take on Tacos

While most people have a basic idea of what a taco would normally be like, the sky’s the limit when it comes to getting creative with this form of cuisine! As long as it comes in a little pocket, almost anything can become a taco. Try out these unique taco recipes to insert a bit more pizazz into National Taco Day:

Hawaiian Huli Huli Chicken Tacos. Taking it from south of the border to over in the pacific, this fusion taco recipe is amazing. Huli Huli is a kind of chicken that is grilled over mesquite barbeque and basted with pineapple juice, soy sauce and fresh ginger. Add a salsa made from pineapple, mango and avocado, and this taco is absolutely to die for.

Shrimp Tacos with Mango Habanero Salsa. The heat of the habanero pepper combines with the fruity sweetness of the mango to create a balance that will bring tears to the eyes. Plus, simmering red onions in a bit of vinegar creates a pickled flavor that brings everything together.

Chicken Cabbage Potato Tacos with Apple Pico de Gallo. Another rather unique one, this one pulls in those random ingredients left in the kitchen and makes them into something absolutely wonderful.

Irish Guiness Tacos. Where would the Irish be without their beer? The pork in this taco is braised with Guiness, bringing out the deep flavors. Add a bit of lime zest and some crema, and this Irish/Mexican fusion is ready to go.

Finish Things Off with Dessert Tacos

Of course, there’s nothing wrong with adding a little sweetness to the end of a meal. People have used all kinds of different ingredients to morph this dish into something dessert-worthy.

Consider these delicious ideas for dessert tacos:

Apple Pie Tacos. Take an all-American dessert like Apple Pie and put it in a Mexican taco? Yes, please! Regular flour tortillas are deep fried into a taco shape and then dipped in a cinnamon sugar concoction. Fill them with apple pie filling and top with a scoop of vanilla or cinnamon ice cream.

Brown Butter Crepe Choco Tacos. Turn those crepes (made with browned butter) into taco shells by draping them over a taco rack. Allow to cool and fill them with all kinds of deliciousness, such as chocolate ice cream and nutella.

Sugar Cookie Fruit Tacos. Folded just slightly, large sugar cookies make the perfect “shell” for a dessert taco. Add chopped fruit, such as strawberries and kiwi, and top with sweetened whipped cream. This is a delightful summer treat!

Waffle Cone Choco Tacos. Make mini waffles into taco shapes instead of cones. Fill with homemade ice cream or frozen custard, and dip into chocolate. Freeze for 20-30 minutes before serving.

Find National Taco Day Discounts and Deals

Depending on the location, some Mexican themed restaurants may be putting out some special deals in honor of National Taco Day. Although they can change every year, here are some places that have offered deals for past National Taco Days:

Taco John’s. This American chain with more than 400 restaurants in 23 states, has been known to give away one free beef taco (crispy or soft shell) to those who have a coupon–which has been sent out on Twitter in previous years.

Del Taco. WIth more than 600 locations in the southern and western United States, this chain has been known to offer BOGO (Buy One, Get One Free) on various taco platters in celebration of the day.

On the Border. Sick of fast food? This chain offers sit-down service but still has been known to sponsor 50 cent tacos for National Taco Day.

Source

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guardianreadersofthegalaxy · 7 months

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If I were on the Off Menu podcast:

Still or sparkling water: Still, obviously. Sparkling water tastes rank. One time when I was a kid, a friend's mum gave me sparkling water that had gone flat so I couldn't tell it was sparkling. I couldn't swallow it so I just spat it out all over my pizza.

POPPADOMS OR BREAD?!?!?!?!: Usually I'd say bread - something a bit oily with olives in it and big flakes of sea salt - but I've got a big meal planned and I don't want to fill up. So i'll have a single poppadom and some mango chutney.

Your dream starter: This is kind of academic because I'm ordering small plates, but the first proper dish I want going in my mouth is boquerones en vinagre. It's fresh anchovies marinated in vinegar and oil and seasoned with garlic and parsley and the best boquerones are made in Cambio De Tercio, a tapas restaurant in South Kensington. And to accompany that, I'd like a cold glass of gazpacho (cold tomato soup). I had this a lot in Cádiz and it's the most refreshing thing.

Your dream main course: Ok, deep breath... I want the crunchy prawns we had at my wedding, the potatoes with aioli I ate in Valencia, an Insalata Caprese (tomatoes, mozarella & basil) made by my dad, deep fried courgette flowers, a small ramekin of my partner's courgette carbonara w. homemade linguini, grilled halloumi from Bar Mezze (a greek restaurant in Muswell Hill my family used to go to before it closed), taramasalata, tzatziki, baba ghanoush (cod roe dip, yoghurt/cucumber dip & smoked aubergine dip) and a big Turkish flatbread for dipping and sauce moppage.

Your dream side dish: Again, academic because of the small plates but I'll go for the broccoli w. garlic and chilli from Boulangerie Bon Matin in Finsbury park. The broccoli's nicely grilled and not too oily or salty and the chilli gives it a real zing. Also, in my fantasy, my partner's sat across from me eating the wood roasted chicken from Moro in Islington and she's giving me little forkfuls to try.

Your dream dessert: I'm not much of a dessert person but I'd never say no to a slice of my mum's chocolate birthday cake. It's nothing fancy (though the layer of grated dark chocolate over the top is a classy touch), but it's as delicious now as it was when I was a kid.

Your dream drink: So before the meal even starts I'd like a Lychee Martini at the bar. Then with my boquerones, I'd like a glass of Pegoes, a Portuguese wine we had at my wedding that has an interesting banana-y taste. When the small plates arrive, I'll move on to a 3/4 pint of Mythos, a Greek beer perfect for hot days and oily food. Then with dessert I want a little glass of Sauternes, my favourite dessert wine. Then, if it's lunchtime I'll just have a homemade filter coffee, with plenty of milk.

Your dream restaurant: I'll stick with the Mediterranean theme and imagine myself in a seaside town, where it's hot but you're cooled by the breeze and you can see the boats bobbing in the bay. Occasionally a moped revs past but otherwise all you can hear are the other diners and the waves lapping against the harbour. That, but with comfortable chairs!

#my post #off menu #off menu podcast #james acaster #ed gamble #food

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