#egg custard cult | Explore Tumblr Posts and Blogs

eggedbellies · 10 months

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I've had this scenario in my head since I got a new game.

Imagine being used as a ritual sacrifice for a cult worshipping an eldritch deity. You're stark naked and chained on the floor that is caked with runic sigils and dried blood of sacrifices before, staring into the stone face of an cephalopod-faced monstrosity. The summoning circle below you glows and a gateway into Carcosa is opened. A giant mass of black tentacles swarms you, as you wait to be ripped apart, you feel them caressing your body, circling your hole and lapping between the folds of your cunt. The eldritch tentacles explore your body, teasing your skin with mucous that tingles upon contact and makes you light headed. You're then unceremoniously penetrated by the tentacles; the deity deeming you worthy to carry it's brood. Chains clink as your vigorously fucked by tentacles that seem to increase in size. After cumming for the nth time, three tentacles reach deep into your pussy and pry you open. When you look down, a massive tentacle covered in throbbing veins, hard barbs and twitching suckers arises from the centre of the writhing mass, plunging deep into you and stretching you wider than you could have thought possible. It fucks you roughly, relentlessly and you feel an egg the size of your fist press against your cervix. Each thrust pushes another egg into your womb, fucking so hard you lose cound of how many of those orbs are rattling around in your baby chamber, then it recedes, only to be replaced with multiple smaller tentacles to jackhammer into you until each one cums.

You feel bloated, a seemingly unending torrent of seed globbing into you in fat ropes as the tentacles climax; what doesn't stick to the eggs and the walls of your womb ooze down your thighs, slathering your legs and the tentacles in globs of white, custard-like semen.

While pregnant with the Eldritch spawn, you are starved of attention, other than to eat and drink, no one touches you; not even the tendrils which have since returned to Carcosa, but the feeling of being gravid with numerous writhing and excitable young that move within their eggs leaves you desperate for attention. Once you look pregnant with multiples, you feel your belly plummet, eggs press painfully against your cervix and the ritual starts again.

Carcosa is open once more and the tentacles return, their suckers latching onto your skin and tasting your sweat. They prepare you by fucking your cunt with oodles of slick, gently massaging your gateway into your womb and a gush of amniotic fluid escapes your legs. An egg, now much harder than it went in inches down your birth canal, wriggling in excitement and it is agonising pleasure. The egg breeches at your lips, but the tendrils are dutiful; massaging your enormous belly and slipping their tips into your labia for leverage. You take a breath and the egg recedes into you, you were so close to cumming too. You push hard and the egg gives way, dropping into the gateway of Carcosa followed by another gush of fluids. This continues hand over fist until your belly is once more empty, but craving more. The Eldritch god is very pleased with your bodily offering, releasing you of your chains, wrapping you in it's many limbs and taking you down into the realm of dreams. Amongst the daydreams of old gods, whorls of faraway galaxies and palaces of mind-bending divinity, your legs are pried open once more to receive the eggs of the Old God now taking you as their seedbed...

I can't really add to this just damn chefs kiss anon where can I sign up

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missile-silo · 4 years

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My hobby is editing little egg custards onto pictures.

Enjoy!

#shitpost #egg custard cult #egg custard

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winniejanepicalla · 3 years

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FOODS (DESSERT)

History of dessert

Who Came Up With the Modern Dessert Course?

And what came before it? For one, eels baked in marzipan

By Alex Testere

February 17, 2017

One evening in Ferrara, Italy in 1529, a grand feast was planned for the wedding of one wealthy Italian nobleman to France's Princess Renée, daughter of King Louis XII. According to Michael Krondl in Sweet Invention: A History of Dessert, posh Venetians were obsessed with sugar, going so far as to adorn their banquet tables with gleaming white sugar sculptures. The provincial citizens of Ferrara had to step up their game with such ritzy company in town; a sugar showdown was inevitable.

Thus the dinner menu included game birds doused in blancmange, a starch-thickened sauce of cream and sugar, and further topped with, you guessed it, more sugar. Fried bone marrow fritters were dunked in sugar syrup. Eels were baked into marzipan, obviously, and toothy, tube-shaped lampreys were roasted and served in a sauce of their own sweetened blood. If sugar's value wasn't already clear, a giant pie was presented for the ninth and final course. Its crust was not filled with sweetened fruit, but heaps of glittering jewelry.

sugar

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21 Best Winter Soup Recipes, Vegetable Soup Recipes

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Peruvian chef Pedro Miguel Schiaffino speaks with a vendor at the Mercado de Belén in the Amazonian city of Iquitos.

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Petee's nesselrode pie, pictured in owner Petra Paredez's cookbook Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

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DRINK

Beyond Champagne: The Best Sparkling Wines Under $50

RECIPES

Menestra de Verduras

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Taiwanese-Style Tomato and Egg Noodles

FOOD

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The Truth About Natural Wine and Hangovers

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The natural wine selection at Madrid's Bendito Vinos y Vinilos.

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D.M. Brut

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Petee's nesselrode pie, pictured in owner Petra Paredez's cookbook Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

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Petee's nesselrode pie, pictured in owner Petra Paredez's cookbook Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

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Louis Roederer Cristal Brut 2012

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Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a meal.

Dessert

Desserts.jpg

Various desserts

Type

Usually sweet

Variations

Numerous (biscuits, cakes, tarts, cookies, sandeshs, gelatins, ice creams, pastries, pies, puddings, custards, sweet soups, etc.)

Cookbook: Dessert

Media: Dessert

The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

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olliethealright · 3 years

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Three Steps From Home - Update #3

Hey everyone, I guess I’m back again. Today, I’m gonna update on the next two chapters of my current WIP. This will be about chapters nine and ten, AKA 3558 words of an honestly stupid amount of food description, Jude being emo, and Aaron deciding if he’s amused or horrified. This is a long one, so the update is under the break.

TRIGGER WARNING: homophobia, emotional abuse, religious content, mentions of conversion therapy

ALSO: these are all my personal words, characters and ideas, please do not use without my consent.

chapter nine - how you met my mother - 1944 words

theme song - let you down - NF

Okay so this chapter is kind of emo and every much a mess, sorry in advance. I’m going to rework this chapter because Aaron is just kind of there and he doesn’t pull his weight (or literally any weight oops), so keep that in mind.

Summary: Aaron and Jude meet Jude’s mom for brunch, and this chapter is basically just the drama that goes down at the brunch and then the fallout that happens afterwards.

excerpts:

Jude VS his mother feat. Aaron just trying to be nice

Maybe once a month, my mother remembered she was a competent cook and there’s more food to be eaten than microwave dinners and cheap takeout. She had recalled her cooking skills that day, and apart from her eggs, which were notoriously near-poisonous, the meal was almost enjoyable.

My mother sat on one side of the table and we occupied the other, she served beans, fried potatoes, corn tortillas, and those damn eggs. We held a casual enough conversation, but your knee was already pressed into mine in case things went off the deep end. You wanted to feel my muscles contract, you wanted to drag me out before I said anything I would regret.

“Why him?” my mother finally asked in Spanish when she had enough of our bullshit and pleasantries.

“Because,” I answered in English. “He’s a good guy, he looks out for me. We’re a good match, Ma, he makes me happy.”

You beamed at me as I avoided my mother’s gaze, and for a moment, I thought that would be the end of it. Across the table, she sighed as if I was the nurse who told her that her only son died. To be fair, I may have done the equivalent; in her universe, you weren’t supposed to make me happy, and nothing would have shattered that world, not even my smile when I looked at you.

and... Jude’s mom bringing up his MAJOR daddy issues

“Get rid of him, before he abandons you like your father did,” she hissed in Spanish the second you were gone. “No one can love you when you are like this, especially not that boy, and especially not me.”

I bit the inside of my cheek so hard I tasted blood and tried not to look like a kicked animal. “You don’t know Aaron, Ma,” I said carefully, finally answering her Spanish with my own. “He’s not Dad. He likes me as I am, just like you should.”

Her eyes shone, and I knew I had set her up to say exactly what she wanted, I had given her the perfect setup, the gasoline for her fire. “He’s worse than your father. He will always make you feel like an outsider, you will never know how he really feels. But, if you go now, the pastor will still take you. He agreed that you’d be a tough case, that you’re almost beyond help, but he can help you, Jude.”

The way she said it, the proposal almost sounded fair. Thankfully, you cut her off with desert balanced on your arms in a way that only a barista would know how. You set cups of caramel custard in front of us and I dug into mine before I said anything I shouldn’t have.

I’m not going to share anymore because I don’t really like this chapter, but essentially what happens is Jude’s mom is unpleasant, Jude and Aaron leave and Aaron almost talks about his mother, but doesn't (and no one is surprised).

chapter ten - x (I cannot figure out what to call this one haha) - 1606 words

theme song - TALK ME DOWN - troye sivan

I actually don’t mind how this chapter turned out. I love the dynamic between Jude and Aaron in this one, it makes me strangely happy even though it’s not necessarily a happy chapter.

Summary: This one takes place a few months after the last one, Jude and his mother haven’t really talked and he’s finally starting to feel more free of her. Aaron surprises Jude on his birthday with breakfast and fake Amtrak tickets, and the two decide to move to Seattle together. There is a small flashback of the boys after the events of chapter ten where Aaron gets upset.

excerpts:

Aaron and Jude joking about the brunch with Jude’s mom (featuring my favorite piece of Aaron dialogue because he would totally become Gordon Ramsey if he thought he could pull it off)

Your breakfast was excellent. The pancakes were fluffy and sweat, they carried the telltale taste of Krusteaz mix, the kind my dad had made on special occasions. The sausages were as good as frozen supermarket sausages could get, and your eggs were miles better than my Mother’s, which were essentially my only point of reference.

“These might be the best eggs I’ve ever had,” I said.

“That’s only because your Mother’s eggs are, no offense, horrible. I think I saw her put cinnamon in those things. Cinnamon! That’s like the first rule they teach you at cooking school: don’t put cinnamon in your fucking eggs.”

A week later, it was decided. You wanted a place we could discover together. I wanted to get away from churchgoers who talked about Jesus like a cult leader and called me a sinner when they passed on the street, just loud enough for me to hear. I wanted to hold your hand without looking over my shoulder.

I insisted on buying the cardboard moving boxes, but you stole my computer when you saw the Amtrak website open in my browser, refusing to let me buy my own birthday present. We decided on Seattle because you wanted to smell the sea breeze wafting from the Pacific, the only ocean you’d never seen. Seattle because I had never seen an ocean or a big city, because I wanted to go to the top of the Space Needle every weekend, because it was far away from nowhere, Montana.

Our apartment was packed within a week, we didn’t have many possessions to speak of; most of yours were books that stacked neatly into boxes, and I barely had a trash bag’s worth of clothing to call my own. We surfed the internet until we could find an apartment we didn’t hate on a street that wasn’t claustrophobic, but was still close enough to the bustle of the city that we would still be able to hear the noise and taste the gasoline on every street corner. In another week, we would be gone, in a month, we would be forgotten altogether.

Okay, well there it is! At this point, updates will probably all be 1-2 chapters each because I’ve almost caught up with myself. I hope you enjoyed this update, send me an ask if you have questions! Thanks for reading if you’ve gotten this far, and remember: don’t put cinnamon on your fucking eggs.

-ollie

#book #threestepsfromhome #novel #author #writing #writer #writblr #story #sad #fun

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thebakeclubla · 7 years

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Amélie’s Crème Brûlée

I suppose making a French treat this week doesn’t make much since considering the Fourth of July holiday. But, I kinda figured we would all be so inundated with flag cakes, strawberry shortcake, and apple pie that this custardy, crackly dish might be just what we need. (Bastille Day is also only a few weeks away on July 14th … so there). Plus, I’ve been wanting to make this Amélie-inspired dessert for quite a while now. Every time I watch the little montage about Amélie’s idiosyncratic likes, I immediately crave Crème Brûlée. That 5-second shot of her cracking the top of one is basically porn for the sweet tooth. I mean, honestly, is there anything better than that first crack of burnt sugar that gives way to the cutardy heaven below? It’s paradise.

If you haven’t seen Amélie, you are missing out. It is so unique and quirky and honest and earnest and romantic and just plain lovely. Directed by Jean-Pierre Jeunet and starring a screen-stealing Audrey Tatou, the movie has become a bit of a cult classic. If you need a break from all the Independence Day marathons this weekend, I suggest a viewing. Here’s a little taste.

Enjoy these luscious ramekins of heaven after your obligatory BBQ and with some late-night fireworks.

Ingredients:

2 Cups Cream or Half & Half

1/8 tsp Salt

2 tsp Vanilla Bean Paste

5 Egg Yolks

½ Cup Granulated Sugar

Extra sugar for topping

Directions:

1. Preheat oven to 325° and arrange ramekins on a baking sheet with a 1-2 inches lip.

2. In a medium saucepan over low heat, stir together the cream and salt. Continue to stir intermittently until cream just becomes hot. Do not let boil. Remove from heat and whisk in the vanilla bean paste. Set aside to cool for a few minutes.

3. In a medium bowl, beat together the yolks and sugar until smooth and light in color, 2-3 minutes. Pour about ¼ of the cream mixture into the yolk mixture, whisking quickly to ensure the eggs don’t scramble. Then pour the entire yolk and cream mixture into the saucepan with the remaining cream, whisking until smooth.

4. Pour custard mixture into the ramekins, filling almost to the rim. Place baking sheet with ramekins on middle rack of the oven and pour boiling water into the baking sheet until it comes up about half-way on the ramekins. Bake 25-30 minutes until custards are barely set. Do not let brown.

5. Use a large spatula to remove ramekins from baking sheet and cool on counter. Cover with saran and chill in the fridge for 2-3 hours.

6. Before serving, top each custard with a thin layer of sugar, making sure to cover custard completely, and use a kitchen torch to brown the sugar. Serve with fresh berries of choice.

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biofunmy · 4 years

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Five Places to Visit in Vancouver

Vancouver, with its snowcapped mountains and sleek, squeaky-clean downtown can seem to a new visitor to be lacking in urban grit. Which is exactly why for Sara Harowitz, a Vancouver native, the once blue-collar district of Hastings-Sunrise has so much appeal. Today, the area is a mix of on-trend eateries and boutiques as well as mainstays from its humbler days, and Ms. Harowitz loves the variety. “It’s unpolished, it’s working class, it’s a real Vancouver neighborhood,” says Ms. Harowitz, who edits the online lifestyle journal Basenotes, which explores wellness and female-centric travel, beauty and sustainability.

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Sara Harowitz, the editor of the online lifestyle journal Basenotes, is a Vancouver native.Credit…Alana Paterson for The New York Times

For the past three years, she has rented the top floor of a cozy house in the area with her long-term boyfriend, a craft brewer. “There are places that are opening that are trendy and design-forward, but it hasn’t lost the Polish sausage place and the local market. It feels like home.” Here are her top Vancouver spots.ᐧ

1. East Cafe

There are trendier java joints in Hastings-Sunrise, but East Cafe, with its homey décor, laid-back baristas and commitment to pulling perfect shots from its vintage turquoise espresso machine, is where Ms. Harowitz prefers to get her caffeine fix. “It’s unpretentious and cozy,” she says. “I love places that are design-forward but I also love a place where I walk in and it just is what it is.”

2401 East Hastings Street, theeastcafe.com

2. The Half-Baked Cookie Company

This self-proclaimed “microbakery” puts out a surprisingly vast number of sweet treats, including chai custard pie and the bakery’s trademark shortbread cookie. The owner and head baker, Cheryl Low, was peddling her confections at farmer’s markets around the city for years before finally landing her own brick-and-mortar spot in 2016, so its name is homage to the fact that a bakery of her own was always a “half-baked” idea. “Everything I’ve tried there has always just been so good,” Ms. Harowitz says. “It’s such a tiny place, but it’s simply delicious.”

1211 Nanaimo Street, halfbakedcookiecompany.com

Vinyl stores have taken a hard hit in the age of digital music, so it was notable in 2016 when Red Cat Records, a beloved independent record store in Vancouver, opened a second location in Hastings-Sunrise. The store, named after its now-departed resident feline, offers both new and used LPs, turntables and a staff known for their expert taste in music. “If you’ve ever talked about music in Vancouver, you’ve talked about Red Cat,” Ms. Harowitz says. “You can find obscure records, or something new and special. It’s synonymous with good music.”

2447 East Hastings Street, redcat.ca

4. Roundel Cafe

It’s not just the thick milkshakes spiked with rum, the locally sourced craft beers and the homemade hot sauce and jam that has made Ms. Harowitz a devoted fan of this cafe — it’s also the free-range eggs, the organic tofu and the reimagined brunch staples featuring extras like quinoa and scrambled veggies. “Walk in at 8 or 9 a.m. and it’s already full,” she says. “You feel good about eating a breakfast here. It’s a healthier greasy spoon.”

2465 East Hastings Street, roundelcafe.com

5. Tacofino Commissary

Tacofino began as a food truck serving up mouthwatering Mexican food from a surf shop parking lot, and today exists in five physical locations across the city. But the Hastings-Sunrise address was the original, and Ms. Harowitz insists it’s still the best spot in town to chow down on their trademark brussels sprouts taco and cult-followed nachos with feta, Cheddar and Monterey Jack cheeses. “It’s a west-coast spin on Tex-Mex,” she says, referring to the west coast of Canada. “And [this location] was the first, and still feels special.”

2327 East Hastings Street, tacofino.com

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#IFTTT #WordPress

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travelonlinetips-blog · 5 years

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New Post has been published on https://travelonlinetips.com/best-gold-coast-restaurants-by-precinct-2/

Best Gold Coast restaurants by precinct

If you can’t find a rockin’ place to eat on the Gold Coast, than you’re doing something wrong. In fact, there just aren’t enough mealtimes in the day to get through this mammoth list of Gold Coast restaurants and cafes that are truly local faves.

We’ve broken it down by precinct, starting north and heading our way down the coast, so no matter where you’re staying, the best eats and Insta-opportunities are just moments away!

Southport

The go-to for authentic Asian eats on the Gold Coast, you can expect to rub shoulders with office workers by day and dim sum lovers by night in Southport (or SoPo as the kids at Randy Wallhole like to call it).

Randy Wallhole is basically all your childhood breakfast dreams realised. Start your morning with their iced latte Coco Pops – yep, literally Coco Pops served over an iced latte (Tobys Estate none the less) – or go old school with a Mum’s Special Jaffle (aka Heinz spaghetti and cheese).

If you’re feeling a little more grown up and sophisticated, they do bagels too.

Then, make a beeline for Blendlove. While they serve a full plant-based food menu here (try the Magic Mushrooms with basil vegan mince and cashew aioli for brekkie, and gluten-free BBQ Ranch Burger with housemade bean and kale patty later on), we’ll admit, it’s ALL about the raw desserts and bowls.

Top your choc berry ripe smoothie bowl with flaked coconut and caramel buckinis, and take away a slab of Cheezecake made from the flavours of the day.

If you’re after cheap, quality Japanese BBQ, head for JFX where you can grill your own or fuel up with a tasty bento or ramen. For authentic north Chinese Uighur cuisine, grab a table and BYO at Xin Jiang, or join the queue for yum cha at Top One at Australia Fair Shopping Centre.

Also check out… Chinatown Street Markets are on the first Saturday of every month from 5pm to 9pm.

Main Beach

A bundle of fish and chips or a Chiko Roll are just as at home in Main Beach as the swanky prix fixe lunches found along Tedder Ave. One thing’s for sure, Main Beach packs a lot of culinary punch into its patch.

Head to Marina Mirage for the pick of the bunch, like Glass Dining, which fits like Cinderella’s slipper every time you visit. Start with a mixed dozen of the freshest oysters and wash them down with one of Glass’s signature cocktails as the sun sets over the marina. (Psst. You might have seen it in our list of 11 Gold Coast restaurants with epic water views.)

Just down the road you can treat yourself to a swanky high tea (gluten-free options available) in the Le Jardin Lobby Bar at Palazzo Versace. For Italian, book into Ristorante Fellini, or there’s good ol’ fashioned fish and chips at the Omeros Brothers.

Also check out… Pick up just-shucked oysters and fish and chips at Peter’s Fish Market – one of the best spots for fish and chips on the coast.

Surfers Paradise

For first-timers to the Gold Coast, Surfers Paradise usually becomes the epicentre of your stay.

On the eating front, options span the entire spectrum – from Shake Shak-style burgers and frozen concretes at cult burger joint, Betty’s Burgers, to unbeatable water views (and insanely good oysters) at Seascape.

Hotels are the hotbed of restaurant stars in this precinct, with Bazaar at QT Gold Coast offering a gourmet buffet like you’ve never experienced before. If it’s a Friday night, make a bee-line for Rumba Caliente at Stingray Bar, where you’ll be transported to Latin America with empanadas, Cuban espresso martinis, and Latino jams.

Get your teppanyaki on at Misono at the Surfers Paradise Marriott Resort & Spa – which claims to be the largest teppanyaki restaurant in the country – or experience Asian fusion delights at Catch Restaurant in the Hilton Surfers Paradise.

After you’ve eaten your way around the hotels, head to the 4217 complex for an excellent brew at Paradox Coffee Roasters, wings and burgers from Brooklyn Depot, or a gooey woodfired pizza from Salt Meats Cheese.

Also check out… Cute cafe Bumbles (okay, technically it’s Budds Beach but at just a two-minute amble from the bungee bullet).

Broadbeach

Just six kilometres south of Surfers Paradise, Broadbeach is a food lover’s mecca, with everything from Bavarian to Middle Eastern, through to high-class Japanese and vegetarian on the menu.

If you’re into sharing, pull up a seat kitchen-side at Social Eating House + Bar for a theatrical dining experience, or keep the carbs coming with authentic pasta and pizza at Rivea Italian

We’re not surprised Kiyomi scored a coveted chef’s hat in the 2019 Nation Good Food Guide. Tucked neatly away inside The Star Grand, this modern Japanese restaurant hits all the right notes. (Read our full review in this post.)

If Asian fusion is more your bag, check out Mamasan Kitchen + Bar (hello, spanner crab ravioli dumplings!) and Hideaway Kitchen and Bar.

From yellowtail sashimi and Thai-style ceviche, through to dumplings and wontons, every variety of Asian street food garners a mention here. Wash it down with imported Asian brewskies or a local Balter can.

Looking for breakfast? If there was an award for the prettiest cafe on the coast, we’d give it to Elk Espresso. Always buzzing and always adorable, this Broadie cafe starts the day with the likes of blueberry pannacotta, and basil and chilli scrambled eggs with goats cheese, and warms up to hearty salads and burgers at lunchtime.

Also check out… Epic vegetarian eats at The Cardamom Pod (also in Southport).

Mermaid Beach

Once only seen as a strip of the Gold Coast Highway where Sizzler and Hooters laid their claim, Mermaid Beach is now a hot foodie haunt with everything from meatballs to perfectly flaky croissants.

If you like your margaritas spicy and your empanadas stuffed with pumpkin and salted caramel, slip into Bonita Bonita for blow-your-mind Mexican. While you’re waiting for a table, road-test their cocktail list in sister bar, Bon Bon, right next door.

Consistently rating its pants off on the Gold Coast dining scene since the doors opened in 2010, Little Truffle is on an unassuming corner but once you step inside, it’s so Frenchy; so chic. We love the Monday to Thursday three-course deal for $60.

Looking for something more casual? After lighting up the backstreets of Miami with Paddock Bakery, the owners decided to open Bam Bam Bakehouse in homage to artisan croissants through to a full bistro menu. Order the croissant French toast. Don’t ask questions.

When we said Elk would win the award for cutest cafe on the coast, we had forgotten all about everyone’s favourite Disney movie (and also Gold Coast cafe), Little Mermaid.

Just like Ariel’s high notes, Little Mermaid’s menu is filled with sweetness, from the Nutella & Grilled Strawberry Toastie with flaked sea salt at breakfast time, to jugs of rose-infused sangria and Stone & Wood beer-battered fish and chips come nightfall.

Also check out… Etsu Izakaya for sublime Japanese.

Nobby Beach

Ten years ago, Nobby Beach wouldn’t have been a blip on the food radar, but this beachside strip now has some of the coast’s most-wanted menus and linger-all-afternoon vibes.

Hellenika could be credited with starting the movement, the Greek baby of restaurateur Simon Gloftis, that will want you leaving more with every mouthful.

From zucchini chips to wood-fired octopus and melty lamb ribs, you can’t go wrong here. But if we were the betting type, we’d put our money on the $88 signature banquet, which takes the decision-making out of the equation so you can just indulge in the seemingly endless stream of dips, saganaki, calamari, salty pork belly, fish, salad, baked lamb and greek sweets.

If you’ve got a hankering for Cocowhip, superfood salad or big ‘ol bowl of sweet potato fries, wander down to the beachfront to BSKT. You can downward dog before or after you eat with their yoga studio just upstairs.

For a slice of Italiano in Nobby Beach, intimate pizza and wine bar Gemellini (sister restaurant of Gemelli in Broadbeach) is ready and waiting to serve you with piping hot, cheesy arancini, traditional pizzas and nonna’s secret bolognese recipe.

Also check out… The Yard for shakshuka eggs by morning and cocktails and cuca tins by afternoon.

Miami

A blink-and-you’ll-miss it suburb snuggled in between Nobby Beach and Burleigh Heads, the Gold Coast’s Miami is less ’80s TV cop dramas and South Beach pastels, more hipster grunge and vegan delights.

Housed in a cute cottage, Paddock Bakery brought queue-inducing dippy eggs and salted caramel cruffins to the backstreets of Miami in 2014, and locals have been addicted ever since. We don’t know what we love more – the purple eggs (poached eggs served over house woodfired toast, slathered in beetroot and za’atar puree and topped with fetta) or the eggy custard tarts… or the, well, everything!

Head to Greenhouse Canteen when you want to treat your body like a temple and your Instagram feed like a boss. Working under the tagline, “Cruelty-free and killing it”, you can expect brain-tricking dishes like smoked jackfruit enchiladas with turmeric rice, cucumber guacamole, sour cream and pickled cabbage, and an epic plant-based grazing board.

If cheap and cheerful Chinese is more your cup of (Jasmine) tea, Miami Rice will keep your belly happy and Kung Po your taste buds with Malaysian and Thai dishes sidling up alongside your chow mein and Cantonese crispy roast duck.

Also check out… Miami Marketta for a smorgasbord of food truck eats and live music every Wednesday, Friday and Saturday night under the fairy lights.

Burleigh Heads

The list of epic eats in Burleigh Heads is as long as the sets of perfectly peeling waves curling around the headland, best watched from a picnic rug on the hill. From beachfront fine dining to rooftop bars and backstreet secrets, you’ll feel completely satiated here.

The fresh catches flown in twice-daily, the crisp, white tablecloths and the smooth-talking sommelier are just a few of the reasons why we’re sure the judges awarded The Fish House a chefs hat (again) in the 2019 Australian Good Food Guide. The views and the tasting menu are what takes it over the line from fine to freakin’-fabulous-every-time for us.

Across the road, in prime beachfront territory, Rick Shores (named one of the Australian Financial Review‘s 2018 Top 100 Restaurants) offers up its trademark Thai twist, with goodies like crispy tofu sliders with pickled kimchi through to sticky pork belly with wok-fried pak choi and yellow peach.

For casual eats and curl-your-toes coffee, head to Canteen Coffee and Kitchen or local fave Commune.

When the sun starts to shimmy its way down towards the horizon, the rooftop at Justin Lane is where you want to be.

Also check out… Willow Dining Room for tapas by candlelight.

Currumbin

It’s hard to go past the Currumbin Beach Vikings Surf Life Saving Club – perched on the most impressive piece of waterfront land on the entire coast – but the dreamy, beachy strip of Currumbin has plenty of other food stars in the lineup, too.

Start your day the right way with an acai bowl from the kings of the purple berry, The Salt Mill, or munch on breakfast bruschetta and bircher at Elephant Rock Cafe.

Also check out… Biker hangout Iron and Resin Garage on a Sunday for great coffee, live tunes and a rolling roster of food trucks.

Coolangatta

Home of pro surfers, one of the coast’s most famous breaks, and right on the border of New South Wales, Coolangatta is Queensland’s final frontier when it comes to beachfront eats done right.

If you’re into cafe hopping, you’ve found your zen. Plan to spend a morning at longtime local fave Cafe Dbar, then check out Rockleigh Cafe (can you say all day brunch?!) and Black Sheep Espresso Baa, which you’ll find in The Strand.

Make a sneaky sidestep to Griffith St Larder. They do a mean breakfast, but let’s face it, with the sweet treats being dealt from their window, we know it’s all about the doughnuts. And the cakes. And the muffins. (Okay, we’ll stop now.)

Later on, tame your tapas cravings at BiN 72 or discover Americana in full swing at Eddie’s Grub House, with burgers, Southern fried free-range chicken, and Texas chilli cheese fries just some of the waistband-stretching wonders on the menu.

But perhaps our favourite food baby on this end of the coast comes from Tupe Aloha for its Mexican delights and tiki cocktails. Because, let’s face it, how can you not love tiki?

Also check out… You can’t leave Coolangatta without a triple scoop from Gelato Messina.

*For more ideas, check out our 48 hours in Coolangatta post.

That should keep you full! Are there any you think we’ve missed? Add your favourite Gold Coast restaurant to the comments below.

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babbletop · 5 years

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Here's a list of 10 KFC Items you can't get in America. KFC is known for its traditional chicken dinners, but these are the 10 most outrageous KFC items you can never eat in America. ➡️ Subscribe to BabbleTop: https://bit.ly/2Uu3HPe Despite the fact that KFC has committed to a single kind of meat, they’ve proven time and time again that this in no way makes their menu boring. Yum Brands and KFC have come up with some of the most outrageous food items of any fast food chains out there, and this list is just the tip of the iceberg. So let’s see what the Colonel’s been up to and check out the top 10 outrageous KFC food items. If you enjoyed this list of 10 KFC items you can't get in America, then comment: #KFC #FastFood #Top10 TIMESTAMPS: 0:27 Zinger Double Down King 1:50 Crispy Burrito 3:05 Chizza at KFC 4:26 Egg Tarts 5:43 Nacho Box at KFC 6:58 Cheese Top Burger 8:39 BBQ Bacon Boxmaster 9:53 KFC Pizza Twister 11:09 The KFC Shrimp Burger 12:38 Double Down Dog SUMMARIES: - Any self-proclaimed carnivores out there should definitely be taking note of this item off the KFC Korea menu. It’s Korea’s take on the iconic Double Down, a sandwich released at American KFC locations that used two pieces of fried chicken instead of buns. - Going just by the name, the Crispy Burrito sounds like the most conventional out of all the food items on this list. However, this isn’t any ordinary burrito. Preparation starts with a flour tortilla being filled with fried chicken, bacon, cheese and bourbon BBQ sauce. - If you guessed that Chizza was a combination of the words “chicken” and “pizza,” you would be correct. Available in the Philippines, Malaysia, Singapore, Japan, India, Thailand, South Korea and Taiwan, this chicken pizza is weirder than it sounds. - Margaret Wong rose to fame in Macau for her mouthwatering Egg Tarts. Her pastries are soft and flaky, and her egg custard is delectably smooth. If you had the chance to drop by her stall and try one of her homemade Egg Tarts, don’t pass it up! - In 2014, Australia was going through a Mexican food craze. People couldn’t get enough of it, so, naturally, KFC took the hype in stride and decided to see what they could do to profit from it. They decided to take the nacho route, adding their own twist to the classic dish. - Never before has there been a burger so simple, yet so absurd. The Cheese Top Burger consists of a fried chicken patty, Parmesan dressing sauce, two buns, and is topped with a slice of cheese. - There is a lot going on in KFC’s BBQ Bacon Boxmaster. Seriously, it’s not just the name that’s a mouthful. The BBQ Bacon Boxmaster is a squat little wrap, which sits, as the name implies, in a small cardboard box. - Have you ever been faced with the dilemma of choosing between pizza and KFC? Chizza is one option in that scenario, but it isn’t the only pizza-inspired item on the KFC menu. Another is the Pizza Twister, and if you thought Chizza was strange, prepare yourself for this one. - Calling all seafood lovers! This burger is not only unique in terms of ingredients, but KFC also got creative with the presentation. Released in China, the Shrimp Burger contains all the fixings of a regular burger; lettuce, cheese, condiments and a savory patty. However, it’s no ordinary patty. When you bite into it, you’ll be met with a very fishy surprise - We started this list with one variation of the Double Down sandwich, and we end it with another. You'll be excited to hear that this one is objectively the weirder of the two. And that's saying quite a lot. It may sound like a fancy yoga pose, but the Double Down Dog is actually a cheese and mayo covered hotdog wrapped in a fried chicken patty. ➡️ SUBSCRIBE to BabbleTop! https://bit.ly/2Uu3HPe 🥳 JOIN and become a BabbleTop member! https://bit.ly/2DCl21k 👕 Check out our MERCH! http://bit.ly/2SWDkQM 🔥 Our Most Popular VIDEOS! http://bit.ly/2T02a24 10 Costco Cult Favorite Food Items http://bit.ly/2YrP6GT 10 Secrets You Didn't Know About IKEA Food Court http://bit.ly/2Yqqi1N Top 10 Untold Truths of the Heart Attack Grill http://bit.ly/2H2LLYe 10 Coca-Cola Drinks That Embarrassed The Company http://bit.ly/2T8awZL 10 Secrets You Didn't Know About Costco Food Court (Part 1) http://bit.ly/2GWQWsY 10 Secrets You Didn't Know About Costco Food Court (Part 2) http://bit.ly/2YjiQ8C 10 Foods That Will Never Expire (Part 1) http://bit.ly/2Yncbul 10 Foods That Will Never Expire (Part 2) http://bit.ly/2YqVuOv Top 10 Discontinued Food Items We Miss (Part 1) http://bit.ly/2IyUJ1Y Top 10 Discontinued Food Items We Miss (Part 2) http://bit.ly/2TpKahK Top 10 Discontinued Food Items We Miss (Part 3) http://bit.ly/2YrUABe All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

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missile-silo · 5 years

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Enjoy what is known as the egg custard cult, or the wobble wedge gang (named after the time I stole a wobble wedge from an exam hall)

#cursed images #cursed text #shitpost

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laurallama52-blog · 5 years

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Savory bread pudding with mushrooms & bacon

The commuter train comes in all the way from West Virginia. Some of the people who ride it spend three hours, each way, commuting. That’s more time spent with your fellow train riders during the week than with your significant other or family. DC is a crazy commuting city, with long-suffering government servants slogging in and out for 25 years so they’re eligible for their federal pensions. In the mornings, people count down the days until they retire, and sometimes, you’ll hear the pop of a champagne cork: friends celebrating someone’s last schlep into work.

Yes, you’re allowed to drink on the train. The Union Station liquor store does brisk business in the afternoon, tanking people up with mini-Chardonnays, beers, and airplane Dewar’s bottles for the train ride home. Every once in awhile there’s an exposé on the local news about a “party car” on the commuter train, usually an overblown account of some wildness that goes on while people are under the influence. At one stop outside DC, there’s a guy who will take pizza orders and deliver them into the arms of waiting passengers.

But I switched jobs, and the new job is in a different part of the District. I take a bus now instead of a train. It’s a quieter, more subdued crowd. They come from the ‘burbs instead of farms, little-ticky-tacky-box types of folks. We do not drink, at least not alcohol, and probably not coffee because everyone is off of caffeine and gluten. We aren’t allowed to eat. I no longer have a cute, cocky young conductor friend who lets me ride for free because I baked him cookies one time.

The changed commute reflects a changed schedule: I go into the city less often now; but for much longer days. Dinner is a real chore on those long days; I am usually ravenous and a little blinded by low blood sugar when I get home. . . .

Two of my favorite food people on the Internet are Amelia Morris and Tim Mazurek. Amelia interviewed Tim here recently and it was entertaining and thought-provoking, as they both are. But it was a quick little parenthetical that Tim slipped in that I’ve been thinking about a lot: “…am I the only 9-5 food blogger?”, he asked. And he’s probably not, but I think he’s one of the few successful ones. How odd, really, that the people who we trust to help us find ways to eat and cook realistically for our families and friends are those who make their living writing about cooking. It’s probably why I value Tim’s voice so much, because I know that he gets up in the morning and goes to kick ass at his full-time, non-food job and then makes time to share his writing and critical eye on recipes that work.

…

Food media rewards making really good food look effortless and accessible. I kind of think that really good food is the opposite of effortless and accessible. Like a lot of people, I’ve been digging into the highly anticipated Liz Prueitt‘s Tartine All Day: Modern Recipes for the Home Cook, but approached it with some trepidation. Prueitt and her husband, Chad Robertson, are at the helm of the San Francisco cult-Tartine empire, professional cooks who make Cali-cool, naturally leavened bread and café fare. Billed as a “hardworking cookbook that will guide and inspire home cooks”, you have to wonder if it actually will, considering the source.

Prueitt’s intro to the book is reassuringly grounded, though. “You see, there’s no way around it: cooking is work. Work in that it requires forethought, a modicum of skill, and time. Work in that you must use your hands, stand on your feet, and wash the dishes. (And, full disclosure: for my husband, Chad, and me, cooking is work. It is how we earn our living.)”

. . .

I’ve been baking a lot of bread so I’ve been eating a lot of bread. I’ve written before that I think bread is a workhorse that can turn little scraps from the fridge into a meal very quickly, which is invaluable lately as I adjust to new rhythms. There’s no recipe for that kind of meal, though, it’s just foraging in your own kitchen for something that satisfies your hunger. It does feel like foraging, too, digging past Tupperware containers and shaking up old jars of vinaigrette and smelling leftovers to see if it’s still good to smash onto a piece of toast. In the end, I have not actually cooked, but I do have what feels like kind of a decent meal, and more importantly, I am fed.

. . .

The types of train folks who eat Domino’s pizza, who drink Dixie cups of red wine, and who are bribe-able with homemade cookies are my people. You can’t cook on a commuter train, they won’t get home until 8 PM, and they are hungry. I like hungry people. Maybe, like me, they’re foraging around in their fridge when they walk in the door, smashing stuff onto toast, standing at the kitchen table to eat before they take off their coat. So here’s a recipe from Tartine All Day that is not a weeknight dinner by any means, but is still really good, and importantly, makes excellent leftovers. It is a bit of work, but as Prueitt writes, “Your simple hope is that while sitting around the table to share the fruits of your labor, the effort fades to memory.” We won’t always be, but all we can do is keep on cooking and feeding our hungry selves, and we might sometimes be that lucky.

Savory bread pudding with wild mushrooms & bacon

Several notes here: 1) I tried very hard to get a hold of Liz Prueitt/her people to get permission to share this recipe, which is essentially hers as written, but never heard back. This is what I normally do when basically reprinting a recipe, especially when a new book is out. So I’m sorry, Liz Prueitt! Before your lawyers send me a cease and desist, you can just kindly ask me to take it down, and I will. 2) I did not use wild mushrooms, and it was still very good. 3) It might seem like there’s not too much that’s special about this recipe from a first glance – technique is pretty normal, we’ve all had egg bakes before – but the flavor combination is great and the recipe is excellent if you follow it. I will be making it again, and to me, having those types of recipes in my back pocket is more and more important.

You’ll need

Unsalted butter, for the baking dish

8 oz/225g country-style bread, preferably day-old

8 oz/225g thick cut bacon, cut into 1/4-inch pieces

2 small or 1 large/110g leek, white and light green parts sliced 1.2 inch/12mm thick and rinsed (I used green onions)

2 Tbsp olive oil, as needed

1 lb/455g mixed wild mushrooms, sliced 1/4 inch thick (I used a mix of shiitake and cremini)

1/2 cup grated Parmesan cheese

1/3 cup flat leaf parsley, chopped

2 tsp fresh thyme leaves

1/2 tsp sea salt

6 large eggs

2 cups/480 ml whole milk

1 cup/240 ml heavy cream

1/4 cup/25 g grated Gruyere, Comte, or other firm cheese

Ground black pepper

Directions

Preheat the oven to 350 degrees F/108 degrees C. Butter inside surfaces of a 9-inch/23 cm square baking dish with at least 2-inch/5cm sides.

Cut the bread into 1-inch/2.5 cm cubes. Spread them out on a baking sheet and place in the oven to toast for a few minutes, until lightly toasted. Set aside.

In a skillet over medium-high heat, cook the bacon until slightly crisped but not yet bully browned. Transfer to a large bowl and pour off all but 2 Tbsp of fat from the skillet. Add the leeks to the skillet and cook over medium-high heat, stirring often, until soft, 3 to 5 minutes. Transfer to the bowl with the bacon.

If the pan looks dry, swirl in 1 Tbsp of the olive oil. Add about half of the mushrooms and saute, stirring occasionally, until crisp and lightly browned in a few places, 3 to 5 minutes Transfer the mushrooms to the bowl and cook the remaining mushrooms, adding as much of the remaining 1 Tbsp of oil to the skillet as needed. Transfer to the bowl and let cool.

Add the cheese, parsley, thyme, and salt to the cooked mushroom mixture and mix well.

In another bowl, whisk together the eggs, milk, and cream until well blended. Pour over the mushroom mixture and stir to combine. Gently mix in the toasted bread cubes.

Carefully pour the bread mixture into the prepared baking dish. The custard should come right up to the top but not cover the highest cubes of bread. (If you have extra, fill a buttered ramekin and make an additional, smaller bread pudding (note from Sarah: I had extra)). Scatter the additional cheese evenly over the pudding and grind a light dusting of pepper on top. Bake until the custard is no longer runny but still a bit wobbly in the center, 40 minutes to 1 hour (and about 25 minutes for a smaller ramekin). It will continue to cook as it sits before serving. Serve the bread pudding hot or at room temperature.

Any leftovers can be stored, well wrapped, in the refrigerator for up to 3 days and reheated, covered with aluminum foil, in a 350 degree F/180 degree C oven.

Tagged Bacon, Eggs, Mushrooms

Source: http://casayellow.com/2017/04/19/savory-bread-pudding-with-mushrooms-bacon/

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businessweekme · 5 years

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The 16 Dishes You Should Have Eaten in 2018

The year 2018 has not been a great one for the food world. There was the loss of two of the brightest people in the business, Anthony Bourdain and the Pulitzer Prize-winning Los Angeles critic Jonathan Gold. Likewise, it was hard to find one new, unifying restaurant that captured everyone’s imagination.

That doesn’t mean there weren’t captivating dishes. In fact, these 16 were positively remarkable. They run the gamut from just-caught king salmon in Alaska to exquisitely aged Irish beef in London. There’s a lot of bread—it was, after all, the 2017 dish of the year and still looming large—but no noodles. New York introduced two places you’d assume would make the cut: Missy Robbins’s pasta-focused Misi followed her breakout, Lilia, and David Chang reimagined ramen at the new Momofuku. Yet different dishes stood out more on their menus instead.

To find out what those dishes are, and the 14 other most outstanding ones, read on. And grab a snack while you’re at it—you’re going to get hungry.

Sukchae | Atomix, New YorkUnlike most dishes that feature a dollop of caviar, what grabs your attention with this exquisite Korean omakase counter’s cooked vegetable course is not the pricey fish roe. Chef-owner Junghyun Park layers tender celery root on a bed of fresh, yogurtlike buttermilk cheese—and adds the caviar, sure. But then comes the unforgettable component: creamy, softly sweet hazelnut sauce that Park pours over it all to finish the dish. It balances the saline pop of caviar, the silkiness of the celery root, and the tang from the cheese.

Whole Roast Duck With Duck Confit Salad | Spoken English, Washington, D.C.This small, standing-room-only restaurant (literally) is hidden in the groovy Line hotel, a new D.C. hotspot that once was a church. The dining room consists of two short counters, which are an extension of the kitchen; it’s like snacking at a friend’s house. On the menu are twisted classics such as chicken skin dumplings from chefs Erik Bruner Yang and Matthew Crowley, as well as the best duck I ate this year—a time when there’s been a lot of good duck out there. Here it’s cured in tea for four to five days before being roasted over wood and carved up. The legs are confited and tossed into a salad, the breast is thickly sliced, and the supple tortillas to roll it all up in are made with duck fat instead of lard.

Roasted Tomatoes With Hot Honey | Misi, BrooklynA few years ago at Lilia, chef Missy Robbins made a long, curly stretch of malfadini noodle with buttery pink peppercorns New York’s most sought-after dish. At her new place, Misi, in the southern reaches of Brooklyn’s Williamsburg neighborhood, the best thing isn’t pasta but oven-blasted tomatoes. Roasting for a couple of hours intensifies their sweetness, which is then hit with a drizzle of Calabrian chile-infused honey, further punching up the shriveled halves. A licorice bite from the cracked coriander seeds and fennel, tucked into the oil, takes it over the top.

Maine Chutoro Hand Roll | Mr. Tuna, Portland, MaineInstagram: Mr. Tuna on Instagram: “End Labor Day…

Forget lobster and oysters. The local bluefin tuna belly that Jordan Rubin gets in late summer and the fall is the seafood standout in Portland, Maine. In mid-2017, Rubin bought a hot dog cart and started making hand rolls and sushi burritos on the downtown streets. His operation quickly grew into a mini food truck empire that now includes a space in the Portland Public Market. The hand roll’s nori wrapper is notably crisp because Rubin keeps it warmed in an electric toaster before wrapping it around tangy rice and fatty, melt-in-your-mouth chopped fish mixed with sea salt, scallions, and potent fresh wasabi sauce.

Poulet Roti | Frenchette, New YorkTwenty years ago the roast chicken at Balthazar, carved tableside, made the bird chic in Manhattan. Now the chefs who helped put it on the map there—Lee Hanson and Riad Nasr—have reintroduced it at their beyond-buzzy Frenchette. Not simply a vehicle for crispy skin, it’s a superbly juicy and supple bird served in a shallow casserole. Standing alongside is a separate pot of pommes purée that’s approximately half butter, and often garnished with roasted maitake mushrooms, giving you all the earthy flavors on one table.

Panna Cotta | Brawn, LondonFor those who think they never want to eat panna cotta again, it’s time you taste the triangular wedge at Columbia Street’s cult favorite wine bar, where it’s served as if it were a cake. The custard is infused with piquant cardamom and topped with charred orange slices that offset the sweetness. But the beauty of this dish is the rich double cream that chef-owner Ed Wilson sources to make it, lending a texture that’s not too gummy, not too loose—just perfect, like the best ice cream made ever-so-slightly more solid.

Aged Beef Sobrasada on Toast | Bright, LondonAt this spare new Scandi restaurant and wine bar, chefs Will Gleave and Peppe Belvedere rely on their neighbors—specifically the great local butcher shop, Hill & Szork. They take Irish sirloin that’s been aged at the shop for 45 days (there’s not enough room at Bright to age it themselves) and then grind it with funky aged beef fat and salt, pepper, and paprika. It’s served on sourdough toast brushed with more of the fat, then topped with capers and chives macerated with elderberry. It’s the platonic ideal of beef tartare.

Blum’s Coffee Crunch Cake | Valerie, Los AngelesValerie Gordon may have gained notoriety for her chocolate bars, now a common sight at coffee shops across the country, with their bold packaging and flavors such as salt and pepper with crispy rice. But the real standout of her eponymous confectionary are the classic desserts she re-creates out of fear they’re fading into oblivion. Blum’s cake is an architectural masterpiece, studded with shards of chewy, coffee-infused honeycomb that superbly contrast the coffee whipped cream oozing out between layers of tender yellow cake.

Cheese & Crackers | Elske, ChicagoThe deceptively simple dish at Michelin-starred restaurant Elske has just three components: cheese, jam, and crackers. The cheese is Wilde Weide, a two-year-old aged raw cow gouda with crystallized streaks. The jam is vanilla-infused tomato dolloped into a nest. And the crackers are made from a yeasted dough that’s doused in olive oil before baking, which gives them a superbly flaky, buttery texture, like a French pastry you didn’t know existed. Together, they’re unstoppable.

Slow-Roasted Lamb Neck Shawarma | Bavel, Los AngelesAmong the slew of promising new Middle Eastern restaurants across the U.S. is the greenery-filled Bavel in downtown L.A. Ori Menashe takes an underused cut—lamb neck—and coats it with a paste of tangy sumac and caramelized onions. The meat is roasted for hours until falling-apart tender, and the rub is baked in. It’s served with an array of sides including pickled vegetables and creamy house-made tahini, as well as the flatbreads for which the restaurant has rightly become famous.

Fried Blue Prawns | Momofuku Noodle Bar Columbus Circle, New YorkDavid Chang is on a mission to get you to eat the whole shrimp—shell, head, all of it. To accomplish this, he and his crack chef team of Tony Kim, Matthew Rudofker, and J.J. Basil have created a scintillatingly spicy coating at the new Noodle Bar in the Shops at Columbus Circle, aka the Time Warner Center. A blend of cumin, togarashi (the Japanese version of chili powder), sugar, salt, and Sichuan peppercorn is plastered onto the delicately fried shrimp, making it impossible not to eat the wafer-crisp shell along with the sweet meat inside. A spritz of lemon and an accompanying bowl of yuzu mayo cools it all down.

Dilliwala Butter Chicken | Adda, New YorkNormally, butter chicken is a forgettable staple of Indian takeaway. That all changes at the thrilling, no-frills Adda in Long Island City, Queens. The dish is recognizable only by name, and it makes you realize that all the versions you’ve had before are lame. The deep orange sauce is lit up with darkly sweet fenugreek, cardamom, cilantro root, and a generous hit of red chiles, making it much hotter than usual. The biggest difference: the local tomatoes and honey that replace the standard canned tomatoes and sugar, lending the dish a punchy freshness that cuts through that classic slick of butter on top.

Pork and Shrimp Bao Bao With Fried Egg | Kym’s, LondonWell-made dumplings are enough for most people, especially when the filling is a mix of juicy seasoned pork and chopped shrimp in a tender wonton wrapper. But at Kym’s in the Bloomberg Arcade, chef Andrew Wong, who heads the Michelin-starred A. Wong, ups the ante by frying them with eggs for extra unctuousness. The result is an Asian-style shakshuka with golden, crispy bits of white and creamy yolk enriching the already rich dumplings. The final touch is a sprinkling of scallions, sesame, and chili oil studded with alluring bits of fried onion.

Grilled Ivory King Salmon | In Bocca al Lupo, Juneau, AlaskaChef Beau Schooler of Juneau’s In Bocca al Lupo calls his dish simply “salmon offcuts,” which may be true, if perhaps a disservice to the quality of what you get on your plate: a combination of the collar, belly, tail, and head, depending on what was caught in the last 24 hours. There’s never a guarantee that he’ll have white king salmon, but if he does, order it. The incredibly fresh fish has a cleaner richness then common salmon. Salted and drizzled with olive oil, the fish gets popped into a wood-burning oven, right next to the coals, so the skin chars. The accompaniment is an equally elemental charred lemon wedge, a garlicky parsley pesto that’s intensified with a blast of fish sauce, and a finishing sprinkle of Alaskan sea salt from Sitka.

Ibérico Katsu Sando | Ferris, New YorkIt’s been a big year for sandos in New York, the most high-profile being the $185 version of the Japanese sandwich made with wagyu beef. But pay attention to the one crafted by chef Greg Proechel at Ferris that costs about one-tenth the price. Made with succulent acorn-fed Spanish pork, about ¾-inch thick, it’s egged, breaded, and fried to medium rare so it’s crunchy but still supremely juicy. The toast is judiciously brushed with a fruity, hoisin sauce and is just thick enough to keep the cutlet secure.

Ilaria Pie | Una Pizza Napoletana, New YorkPizza prince Anthony Mangieri figures he’s tried every buffalo mozzarella in the U.S. and half of the ones in Italy. He came across his favorite outside Naples—it’s grassy and slightly animal-y—and along with that classic “mozz,” he brings in a quantity that’s been wood-smoked to star on Una Pizza Napoletana’s simple, standout pie. The Ilaria, named for his wife, is a doughy delight, like a lightly charred pillow. It features pools of that smoky mozzarella paired with the refreshing snap of cherry tomatoes and arugula.

The post The 16 Dishes You Should Have Eaten in 2018 appeared first on Bloomberg Businessweek Middle East.

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thebakeclubla · 7 years

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THE CRAFT: Cookie Butter Magic Cake

THE CRAFT has solidified its place as a cult classic… or really just a classic at this point. Andrew Fleming’s 1996 film is filled with your typical high school angst that is craft-fully (see what I did there?) anchored with some serious girl power and a heavy dose of witchcraft. Led by incredibly fun and badass performances by Robin Tunney and Neve Campbell, this movie is a testament to the clout of female driven stories. Plus, it’s such a great watch with a highly entertaining twist on the typical coming of age high school films of the 80s and 90s. Forget everything you know from John Hughes’ movies and lose yourself in the fantasy of having real power and control as a teenager – be that good or bad.

This film felt like the right time to finally make one of these magic cakes that has taken over the internet in recent months. This cake may be the closest I ever come to having any real magical powers, but with such a delicious outcome I’ll take it. I adapted this recipe from one of the originals on Jo Cooks, switching it up with the ever-addicting Cookie Butter that I wish I could buy in bulk from Trader Joes. It uses all the basic ingredients in your kitchen and somehow transforms into a decadent custard style cake. My witches would be proud.

Enjoy with your girls and a midnight screening of this classic. (Other appropriate subs: PRACTICAL MAGIC, HOCUS POCUS).

Cookie Butter Magic Cake:

Ingredients:

½ Cup (1 Stick) Unsalted Butter, melted but cold

4 Large Eggs, *room temp* and separated

¾ Cup Granulated Sugar

1 Cup Smooth Cookie Butter (Speculoos)

1 tsp Vanilla Extract

Pinch of Salt

¾ Cup All Purpose Flour

2 Cups Whole Milk, lukewarm

Powdered Sugar for dusting

Directions:

1. Preheat oven to 325°. Grease an 8x8 pan and line with parchment or wax paper.

2. In a small bowl, melt your butter in the microwave in 30 second bursts until smooth. Refrigerate butter, stirring every so often in between the next few steps, until butter is cold, but still melted.

3. In a stand mixer fitted with whisk attachment, beat the egg whites until stiff peaks form. Transfer to a small bowl and set aside. Switching to the paddle attachment, beat the egg yolks with the sugar until mixture is creamy and a pale yellow color. Beat in the cookie butter, vanilla, and salt until well blended and smooth.

4. Turn mixer on low and gradually add the flour, one Tbsp. at a time until all the flour is incorporated. Scrape down the sides of the bowl as necessary. Microwave the milk in 20-second bursts until just lukewarm, not hot. (I did a total of 1 minute). With mixer still on low, gradually pour in the milk. Scrape down the sides of the bowl and beat again until smooth and thin.

5. One third at a time, use a spatula to slowly fold the egg whites into the batter. Do not over mix. Pour batter into the prepared baking pan and bake in center rack for 50-60 minutes, until lightly browned and firm (not jiggly). Let cool completely and then transfer to refrigerator for at least two hours before cutting and serving.

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biofunmy · 5 years

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36 Hours in Santa Barbara County

With its Mission-style facades and showy tropical foliage, Santa Barbara could be a commercial for the California good life. It can be easy to underestimate the struggles of a place so seemingly flawless. But Santa Barbara has had a tough few years. From the devastating wildfires in 2017 and 2018 to the flooding and mudslides that followed, the county has experienced more than its share of trauma. Yet if it weren’t for the charred chaparral faintly visible on the surrounding hillsides, the average visitor might never know. This is, after all, a place that’s good at reinventing itself. That spirit is on display at the new Hotel Californian, which sits on the site of a grand beach resort that was destroyed — just weeks after opening — by the 1925 earthquake that defined modern Santa Barbara’s architecture and character. Smack in the center of Southern California’s spectacular coastline, the county is surprisingly rural. In its multigenerational ranches and farms, its remarkably undeveloped public beaches, and the expansive Los Padres National Forest, Santa Barbara County offers glimpses of California before it got crowded.

Friday

1) 3 p.m. Sweet stroll

Start your visit in the city of Santa Barbara with a cone at Rori’s, a decadent ice creamery in the Santa Barbara Public Market, which serves organic ice cream in flavors like Black Pepper Pistachio, Root Beer Float or vegan (coconut milk-based) Tropical Wild Berry. Cones start at $5.50, so take advantage of the kid’s happy hour (3 to 5 p.m. daily, when cones are two for the price of one). Then, drive up past the historic Old Mission Santa Barbara, a striking colonial structure representing a tragic history, to the 78-acre Santa Barbara Botanic Garden, established in 1926 and devoted to pre-Columbian native species. Shake off your travels with a walk along the garden’s meandering pathways, alive with the sound of bird calls and chirping insects. Find a shady spot beneath a coast live oak or coastal redwood and appreciate the plant life — species like the Russian River Coyote mint and the Canyon Prince giant wild rye — that thrived in the area’s temperate climate before the arrival of the Europeans.

2) 5 p.m. Magic Hour

Head downtown and explore the city’s paseos, plazas and parks, including Alameda and Alice Keck parks, twin parks and gardens that, combined, include a koi pond, exotic trees like Canary Island date palms and Hong Kong orchids, and Kid’s World, a community-constructed wooden play structure that overflows with shrieking children. On State Street, Santa Barbara’s main drag, stop for Apéritif Hour ($10 Sunshine Spritzes, made with Aperol alternatives like Cocchi Rosa and Cappelletti aperitif wines) at Satellite, an outer space-themed restaurant and wine bar with a menu designed by the chef Emma West of the beloved, now shuttered, Julienne Restaurant. Satellite serves sexy, distinctly California dishes like Rad Toast ($7), the Yoga Pants Salad ($16), and Smoked Shrooms ($16) in a casual, bar-like setting with a mod décor of avocado-colored bench seats, framed newspaper clippings of the moon landing, and film reels of early rocket launches and moon walks projected on the wall. While the food is meat-free and the wines lean “natural,” Satellite doesn’t take itself too seriously. Then, snag a bike at downtown’s Bikes to Go rental station ($10 per hour, $35 per day) in the open-air Paseo Nuevo mall, and cruise downhill to the pier for the ultimate pre-dinner show: a Pacific Coast sunset.

3) 8 p.m. Special occasion

The 10-table, largely unadorned dining room at Yoichi’s is deceptively modest. It feels like stepping into the home of an extraordinarily gracious host. It makes sense, then, that this kaiseki-style restaurant, which specializes in multicourse meals, is a mom-and-pop establishment. Opened in 2015, the restaurant, named for its chef and co-owner Yoichi Kawabata, serves a seven-course, $125 prix fixe menu that builds on itself — from the zensai (appetizers) to owan (soups), the mukouzuke (chef’s choice sashimi) to the yakimono (grilled dish) and mushimono (steamed and simmered dish). Small plates arrive one after the next, featuring complex dishes with clean flavors, including the Jell-O-like water shield and briny snails, pickled plum in bonito broth and egg custard soup with rockfish. By the time you’re sipping a complimentary glass of yuzu sake at the end of your meal, the cumulative effect of the experience feels more like a brilliantly executed concept album than mere nourishment.

Saturday

4) 8 a.m. Burritos and books

Get an early start at Super Cucas, an out-of-the-way Mexican grocery with a meat counter, dried chiles in bulk, and 20 varieties of breakfast burrito — including an Energy Burrito stuffed with the region’s signature meat, beef tri-tip, vegetables, scrambled eggs, cheese, potatoes and housemade salsa ($7.99) — starting at 6 a.m. Alongside a Mexican Coke, they’re an ideal early morning, pre-surf session, eat-by-the-beach breakfast. Then, head to Chaucer’s Books, an independent bookstore so charming it warranted a love letter (in essay form) from the writer Pico Iyer. Pick up a beach read, a book on local history, or let the kids loose in the store’s children’s corner, which feels like a literary wonderland for little people.

5) 10 a.m. Go Go Gaviota

Drive north along a stretch of Highway 101 that includes two of California’s most stunning state park beaches, Refugio and Gaviota. For a mellow morning paddle along this spectacular, white sand and palm-tree-adorned coastline, schedule a kayak tour ($119 per person, lunch included) — at least a week in advance is recommended — with Santa Barbara Adventure Company. After a quick beginners-friendly tutorial, float over forests of kelp, the fastest-growing plant on the planet, while learning about Pacific marine ecology and watching for seals, dolphins and brown pelicans. Or, if you’re up for an arduous but rewarding hike, take the Gaviota Hot Springs-Trespass Trail ($2 parking fee), which climbs over 1,000 feet through wildflowers and blooming agave plants for a dazzling view. Or, skip the hike and head for the “hot springs” — lukewarm, crystal clear, sulphuric-smelling and shaded by a single palm.

6) 2 p.m. Wind into wine country

Cut inland across a landscape of giant boulders, chaparral and ranchland until you reach Buellton, a town that was, until recently, most famous for a nearly century-old road food institution, Pea Soup Andersen’s restaurant. In the last two decades, the Santa Ynez Valley’s wine-growing reputation has begun drawing not only wine enthusiasts, but the restaurants to feed them. For a lunch of oysters topped with fresh uni ($8), white shrimp with pancetta, chile and garlic ($13), beef tongue pastrami Reuben ($16), smoked pheasant with basil and citrus ($14), and exotic wood-fired pizzas (think skirt steak, tomatillo and queso fresco, $15), stop into Industrial Eats, which is named for its location in an industrial park surrounded by breweries, wineries and distilleries.

7) 3:30 p.m. Wine country, itself

Pence Vineyards and Winery, on Route 246, is a working cattle ranch that grows Burgundian varietals, mostly pinots and Chardonnays, on a creatively landscaped vineyard with a pond, trails and an appointment-only tasting room. If you’re not a drinker, or traveling with children, head instead to Solvang’s Ostrichland ($5 admission), where you can buy a pan of bird feed ($1) for the farm’s 100 or so ostriches and emus. The gift shop sells the bird’s oversize eggs. Then, hop over to Los Olivos, an impossibly cute town that overflows with tourists on weekends, and stop into Story of Soil, a tasting room manned by the husband of the winemaker, Jessica Gasca, who focuses on single vineyard, single varietal wines, including a standout Gamay, that have a cult following.

8) 6 p.m. Dine Outside

Drive down Route 154 from Los Olivos, past Cachuma Lake, to Cold Spring Tavern. This former creekside stagecoach stop at the top of the San Marcos Pass has been a staple of California road trip culture since 1865, before the automobile was invented. A wooden shack draped in ivy and filled with Old Western charm and tchotchkes, from taxidermy to wagon wheel chandeliers, serves the region’s famed tri-tip grilled over red oak and has live music in its backyard, where picnic tables offer extra seating. Or, for a more cosmopolitan dining experience in the city of Santa Barbara, sit beneath the strung lights on Loquita’s side patio, where quintessentially Spanish dishes like pan con tomate (pan de cristal — a ciabatta-like Spanish bread — with grated tomato, garlic and herbs, $9) and pulpo (Spanish-style octopus with black garlic aioli, lemon vinaigrette, potato purée and pickled red onion, $22) mix with the gauzy atmosphere in ways both intoxicating and magical. The restaurant, which is one of the restaurateur Sherry Villanueva’s many hits (including popular local spots like Helena Avenue Bakery, The Lark and Tyger Tyger) also offers a drink list heavy on Spanish wines, sherries, vermouths and gin and tonics. Don’t miss the Loquita Martini with an El Bulli olive ($15).

9) 7 p.m. History theater

Built in 1930, on the site of the once-grand Arlington Hotel, the Arlington Theater in the city of Santa Barbara was built in the era’s characteristic Mission Revival style. A former movie theater that still sometimes hosts films and festivals, the 2,000-seat Arlington features a Robert Morton pipe organ that rises onto the stage during musical performances. While the Arlington’s interior is painted to create the illusion of a Spanish night, its stage flanked with illustrated villas and stars overhead, the Santa Barbara Bowl sits on a hillside dotted with Southern California mansions. A venue with an ocean view, the Bowl was funded by the Works Project Administration and carved into a former quarry in the 1930s. Designed to accommodate the Arabian horses that are a staple of the annual Fiesta celebration, the venue now hosts a mix of big name acts — from the Raconteurs to Lionel Richie — and other performances and events, like the Santa Barbara Mariachi Festival, from spring into the fall.

Sunday

10) 9 a.m. Surf’s up

Carpinteria’s Esau’s Cafe is an old school breakfast diner with bright orange vinyl booths, housemade muffins cooling on the ledge of an open kitchen, hot sauce containers crowding the diner counter, and — because this is California — surf posters on the wall. A nearly 90-year-old institution, Esau’s serves heaping platters of diner classics along with some California-centric riffs, like the roasted Pasillo chile relleno omelet ($13.95) and the so-called “Basic Breakfast” with a mahi-mahi steak and eggs ($11.95) in place of the more conventional beef steak. After breakfast, head up the coast and across the train tracks to join the locals at Padaro Beach — or, as it’s known here, Santa Claus Beach.

11) 1:30 p.m. Made in Santa Barbara

The Funk Zone’s Seaside Makers Collective opened last year in response to the economic toll the city’s recent hardship was taking on the area’s artists and artisans. The shop’s handmade crafts, jewelry and body products — including a skin-care line made from the byproducts of the local wine grape industry, and jewelry made from local sea glass and abalone shells — are great gifts and souvenirs, evoking Santa Barbara’s personality while supporting its craftspeople. Around the corner, The Blue Door is a multistory emporium of vintage and antique housewares, furniture, clothes and more. Along with its eclectic used goods, the shop also carries some Santa Barbara-made products, like a line of beach-inspired candles from Santa Barbara Apothecary Company, in scents like San Isidro Lavender, Surfer’s Point, Ellwood Eucalyptus, and, amusingly, Montecito Money.

Lodging

With a look designed to reflect California surf culture nostalgia, Kimpton Goodland (5650 Calle Real, Goleta) has yoga mats and turntables in every room (starting around $250), an on-site record shop, bikes to borrow and a courtyard pool.

Part of Shelter Social Club, a small local chain of vintage motels that have been stylishly rehabbed, Agave Inn (3222 State Street, Santa Barbara) is a basic, budget-friendly option with a bit of character and 13 rooms starting at $139.

For affordable, family-friendly accommodations near the beach, look for Airbnb rentals in the Mesa neighborhoods — East, West and Alta — which have gorgeous views, attractive historic homes, and are close to the Douglas Family Preserve and Hendry’s Beach, and not far from downtown. Prices for an entire cottage or guesthouse start in the mid $100s.

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