#fried chicken with some sauce drizzled on it??? | Explore Tumblr Posts and Blogs

andthebubbles · 2 years

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TIL that every country has a distinctive way of doing fried chicken, some make no sense to me and some look delicious

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felixcloud6288 · 10 months

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My first job was working the food court at my local university. Initially, I was a generalist who would fill any necessary positions (Deli, salad bar, line cook, server, etc) until I became the pizza cook.

I typically worked during evenings and weekends, and the customer base was college students which meant I was able to make some stoner pizzas and they would sell.

It got to a point where the chefs gave me whatever needed to be used that night and they gave me carte blanche to make whatever I wanted.

Grilled chicken breasts?: Chop it up, coat in barbeque and make a buffalo chicken pizza with cheddar cheese.

Mac and cheese?: Put it all on an empty crust, pour ranch dressing and sprinkle with breadcrumbs

Ground beef?: Sprinkle it on the pizza, add sliced cheese and pickles, cook and serve with ketchup and mustard drizzled on top. Cheeseburger pizza.

Do you want fries with your burger pizza but don't want to stand in line at the grill? No worries. Here's a pizza with french fries on top.

My masterpieces were a dessert pizza (cook an empty pizza crust then spread peanut butter on it, sprinkle chocolate chips and banana slices, and drizzle caramel on top) and breakfast pizza (spread the sauce, then a layer of hash browns, runny scrambled eggs, cheese, and whatever additional toppings you'd like)

When I finally left, management had me write down the instructions for making the cheeseburger, breakfast, and dessert pizzas because they were such wild hits and I was the only one who knew how to make them properly.

I still sometimes make those pizzas (not the dessert one. I no longer have an iron stomach) when I just want to eat a stupid pizza.

#pizza #stupid food #cooking #story time #And you think pineapples on pizza is bad #original post

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blackfangedreaper · 1 year

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Y/N 'RAMSEY' HEADCANNONS

Prompt: "Your my idiot sandwich."

Pairing: Luffy x Black!fem!info!reader

Warning: Fluff💞, bonding time with sanji, grammatical error.

Tag list: @euphoficc @luffyinlove @444katsuki @closet-degenerate

After finally meeting up with luffy and him introducing his crewmates to you, you decided to stay for a while. You also decided to cook for him like old times so you told sanji you'd be taking over the kitchen for two weeks, you also suggested he watch you cause you were about to teach him tricks in getting luffy to eat healthy.

🍽 You obviously had to wake up early, you were cooking for alot of people after all. So sanji would also be in the kitchen watching or cooking with you and you got to see a side of him you didn't know he had, always asked questions and looked at you for confirmation. "...like this?" He was a fast learner and everytime you complimented him, he would swoon. "Your compliments are the highlight of my day Y/n-swann~"

🍽 The aroma from your food always woke the strawhats up in the morning and it was always a ambrosial aroma, in the afternoon it was a savory aroma while dinner had an sweet or soft aroma. They loved being around the kitchen while you cooked because it always smelled heavenly. "Oi! Get out! no crowding in my kitchen!"

🍽 Now don't get me wrong, your cooking tasted as heavenly as it smelled and looked. When they first ate your cooking they cried- yes i'm going food wars with this shi -happy tears and the fact sanji cooked with you had them drooling as they ate (just the men though) but what got your heart leaping was watching luffy eat your food again. "Do you want more honey?"

🍽 The first time you made dessert they were confused at the shape and how it looked, not that it looked bad it just looked out of this world like what they would serve at a fancy restaurant. You then explained to them that the only reason it looked that way was to trick luffy into eating it. It had the supplements and vitamins he needed, apparently.

🍽 After the first three days you started to teach sanji your ways of trickery. "Now what i usually do is confuse him, make it look so sophisticated yet delicious that he'll want to know how it tastes." Sanji nodded taking note of how you decorated the snack. It was actually jello but made out of fruits and veggies.

🍽 "As dumb as my baby seems, he's not stupid, if he sees what he doesn't like he'll get rid of it." You said chopping the veggies into tiny pieces, caramelizing them then stuffing them into the marinated meat before frying. "I like to think 'out of sight, out of mind'." You winked at sanji before setting up the plates as he laughed "Your so smart y/n-swan!"

🍽 "Luffy doesn't get the concept of eating healthy, i struggled so much to feed him a lot of healthy stuff. So i stopped." You chopped the cauliflower into fingersized bites, putting them into a bowl and adding tumeric, breadcrumbs and olive oil before airfrying. You decorated the plate, drizzling the cauliflower that now looked like a chicken finger snack with a smooth peach coloured sauce. "I worked smarter not harder." You said tapping your temple. "What a clever woman you are y/n-san..."

🍽 "Illusion is a form of trickery." You poured the stirred fried veggies into the still frying egg before adding your tomato sauce and seasoning, scrambling them together with your chopsticks. The mixed meal now took on a red-brown colour, it looked like little pieces of chicken and it's aroma was savoury and mouth-watering. You poured a little ketchup letting it turn brown before turning off the stove. Sanji looked awe by the transformation. "You trick the eyes before the mind."

🍽 "Luffy likes fruits, but he won't eat them if he knows he has other options." You put the frozen strawberries and bananas into the blender, pouring some milk before blending. The light pink but thick paste was poured into a bowl, you gave it an enticing look; you decorated it with blueberries and cherries, before putting it in a tray ready to serve. "So i say make it his only option. Watch"

🍽 You walked out of the kitchen, hips swaying as you walked up to a laughing luffy. "Honey... I brought a little something for you." Luffy beamed at you. "Haha! Really?! Lemme see it!" He stood up running to you with a smile that slowly disappeared as he saw what you held. "Hah? What's that? Where's the meat?!" He tilted his head a scowl on his lips. "Sorry baby but this was all i could make in so little time." You batted your eyelashes at him a pout on your lips. "I made it just for you or you don't want it?" And that did it, luffy could never turn down anything from you especially if it was made just for him. "No! I'll eat it all! Thank you!" He pecked your cheek before running back to ussop and chopper. "Your a miracle worker Y/n-swan." Sanji wept.

🍽 Luffy loved when you made him traditional meals from your home. So you decided to teach sanji your ways even if he wouldn't make it as good as you. Sanji was a little lost when he saw the ingredients and how you prepared them but he trusted the process and boy was he in for a suprise when he tasted it. "Here." You dabbed a little on the side of his palm. He was confused on why you'd do that instead of using the tasting plate. "Enough with the questions and taste it." He shrugged his confusion off and brought the sauce to his tongue. "Woah and with all the seasoning you'd think they'd overwhelmed each other. How'd you do it?" You waved your fingers. "Magic."

🍽 "The trick is to make it look exactly like what he wants." You said using the kitchen torch on the leaf you tore from a clean cabbage giving it a slightly brown but cripsy look, rubbing the pepper paste you made earlier around it. This made it look like a tortilla before filling in the ingredients used in tacos and topped it off with small pieces of meat. "And voila! he won't even tell the difference."

🍽 "Sometimes i feel bad for making him eat things he doesn't like without his knowledge." You said waiting for the bacon sandwich in the oven to cook. After a while the timer clicked and you took it out then cut it into equal halves, putting it on the tray. You passed a pan filled with caramelized spring onions and boiled tomatoes on the way out before stopping and looking at sanji and smiling softly. "But then i remember I'm doing this cause i care about him. I love him." You left the kitchen with a wailing sanji. "So kind... Just how could that bastard get someone as considerate as y/n-swan! Just how!!!"

"Luffy has really fast metabolism so he tends to get hungry quickly even though he's had a feast." You smiled lovingly as you watched luffy eat the snack you made him, laughing as he appeared to be running away from ussop and chopper who wanted a taste "As someone with a rubber ability i figured as much, so he needs as much energy as he can get cause he burns them faster than he receives them." Sanji looked at you starting to get where you were going with this. "So please be patient with him." He was oddly quiet. "Leave it me Y/n-san." You turned around suprised at his vigor before you grinned, relief feeling your chest. "I'll leave it to you then!"

#one piece x reader #monkey d. luffy #mugiwara no luffy #one piece fanfiction #luffy x y/n #luffy x reader #one piece #luffy fluff #sunshine baby #fem reader #informant series #cooking with sanji

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beautyandlifestyleblog86 · 1 month

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Easy, delicious, and nutritious meal prep recipe ideas -

1. Mediterranean quinoa salad:

- Cook quinoa according to package instructions and let it cool

- Chop cucumber, cherry tomatoes, red onion, and Kalamata olives

- Mix the cooked quinoa with the chopped vegetables, crumbled feta cheese, and a dressing made with olive oil, lemon juice, garlic, and herbs like oregano and parsley

- Divide into meal prep containers and top with some grilled chicken or chickpeas for added protein

2. Thai peanut chicken bowls:

- Marinate chicken breast in a mixture of soy sauce, ginger, garlic, and peanut butter

- Grill or bake the chicken until cooked through

- Cook brown rice or quinoa

- Stir-fry a mix of vegetables like bell peppers, broccoli, and snap peas in a Thai peanut sauce

- Assemble individual portions with a base of rice or quinoa, topped with the stir-fried vegetables and sliced chicken. Garnish with chopped peanuts and cilantro.

3. Roasted vegetable and chickpea bowls:

- Roast a medley of seasonal vegetables such as sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, and pepper

- Rinse and drain canned chickpeas and toss them with olive oil and spices like cumin and smoked paprika before roasting until crispy

- Cook quinoa or couscous

- Divide the roasted vegetables and chickpeas into meal prep containers and add a scoop of the cooked grains. Drizzle with tahini dressing or balsamic glaze for extra flavor.

4. Salmon and asparagus foil packets:

- Preheat the oven to 400°F (200°C)

- Place a piece of salmon fillet on a piece of foil and season with lemon juice, garlic, dill, and salt and pepper

- Add trimmed asparagus spears to the foil packet and drizzle with olive oil

- Seal the foil packet tightly and bake in the oven for about 15-20 minutes until the salmon is cooked through

- Serve with a side of quinoa or rice and store in meal prep containers for a quick and nutritious meal option.

5. Turkey and vegetable meatloaf muffins:

- Preheat the oven to 375°F (190°C)

- In a bowl, mix ground turkey with diced vegetables like carrots, onions, and bell peppers, along with breadcrumbs, egg, and seasonings like garlic powder, basil, and oregano

- Divide the mixture into muffin tins and bake for about 20-25 minutes until cooked through

- Serve with a side of steamed green beans or roasted potatoes and store in meal prep containers for easy grab-and-go lunches or dinners.

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seokjinsonlyone · 11 months

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if bts were american and ate our fast food, where do u think they would eat at

i love this question so much it is just out of the box enough for me omg mind u i'm an east coast girlie so ion know nun bout dat in and out or whatever else they got on the west side

haters gon say it's fake but jimin would 100% main popeyes like catch him getting a 3pc chicken combo dark meat only 🤪 and he'd drizzle honey and hot sauce on the chicken either that or the 5 pc strips with the sweet heat sauce if he's feeling a sense of childlike wonder every other month he goes through a weeklong spicy chicken sandwich phase always drinks sweet tea exclusively

jin would swear by chickfila and i can't blame him! like the consistency is always there in the food and the service and that's just what he needs in life like my man has high standards and they just don't disappoint when it comes to the food i can see him getting the grilled chicken club sandwich with a side salad as his go to meal, the regular deluxe sandwich when he's feeling indulgent, and the 30ct nugget when he's feeling ravenous. whenever there's a seasonal shake he has to try it at least once otherwise it's him and the diet lemonade against the world

joonie is giving cookout like there's just so much variety if he want a burger they got it, barbecue they got it, chicken quesadilla, hot dog, corn dog, chili cheese fries, just.... all his wants and needs would be at cookout and when he's feeling a sweet treat??? boom they got the best milkshakes in town. i think his go to meal would be a big double burger tray with a chicken wrap and onion rings for the sides and he got to have cheerwine for the drink mhm iktr

it pains me to say it but i can really see tae up at 2am getting a deluxe cravings box from taco bell like i personally can't stand taco bell it just ain't for me like don't get me wrong there's been times when i worked overnight and it was bought for me so i ate it but i wouldn't choose it but i think tae would 😭🙏 like it's more convenient than chipotle bc it's open later and has a drive through so it's conducive with his lifestyle so that's where he's at in the parking lot at 2:30 with a crunchwrap supreme a doritos locos taco and a baja blast sigh

jungkook would LOVE wawa like i don't think you understand how many times i've imagined going to wawa with jk especially after seeing his camping vlog and there was one point where he was eating a sandwich and he was like if he could eat any food for the rest of his life it'd be a sandwich and it was at that moment that i knew me him and wawa would be written in the stars like catch us at 11pm getting an italian sub some takis and a blueberry pomegranate smoothie

suga would def be at wendy's like i don't think y'all understand how much i love the wendy's app like she has never steered me wrong she is there for me when it's midnight and me and my friends have no place to go we be in dat parking lot fr 😭🤞 and bc yoongi is my twin flame my best friend he would feel the same like it's better than mcdonald's and the way you can rack up rewards points like nobody's business like it's an economical choice it just makes sense i can see him getting the double stack biggie bag with spicy chicken nuggets and a diet coke to drink

i had to think hard for hobi bc i'm like he so boujee these days with his steak and truffles that i couldn't imagine him getting trash food with the commoners but with a little brainpower i placed him directly in zaxby's like you cannot tell me he wouldn't love him some zaxby's sweet teriyaki boneless wings with some fries and that slice of bread they put in the box on the side with a sprite to drink of course yeah that would do it for him every time

i really don't think you understand how much i loved this question like imma be thinking about this scenario for the rest of the week sodfjakjdl

#ask #bts #bts fanfiction #ask of interest #bts headcanons #bts imagines

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pudgewizard · 6 months

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Day 20!

Buffet

I wrote a story about me and my partner going to a buffet. She's labeled GF to protect her privacy. Lemme know what you think! Enjoy~❤️

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Not even the sound of the radio could drown out Zach's belly. It had been rumbling the whole way to the buffet, shaking around in ravenous hunger. Zach had tried to muffle his snarling belly, but it was of no use, as GF could easily hear it, radio or not.

"Settle down in there, big boy." GF patted Zach's tummy. "We're almost there."

"I'm afraid there's no taming the hungry beast within." Zach flirted. "Once it gets going, it doesn't stop."

Zach couldn't keep up the flirtatious act for long though, as a low, trickling gurgle turned his face a deep shade of red. GF chuckled as she smiled at him.

Finally, they've arrived at the buffet. GF parked the car, and ruffled Zach's hair.

"Let's get you fed, cutie."

-

The buffet was a melting pot of almost every meal you can imagine. There was chicken, turkey, burgers, fries, pizza, dumplings, pasta, anything you could imagine, it was there.

Zach had to hug his belly tightly to prevent it from shaking in excitement.

"I'm getting the pizza first." GF said, grabbing a few slices to start off with. "What're you gonna get?"

"Gosh, I don't even know." Zach gazed longingly at the food before him. "Can you choose for me?"

"You already know the answer to that, baby! Let's get some chicken in you."

So the couple made their way to their booth with their first round of food. GF bit into her pizza and her eyes closed in pure bliss. Zach sunk his teeth into the chicken leg, and tore at it. Before they took a second bite, he looked over and noticed ranch on the table. Ecstatic, he drizzled ranch on the rest of his chicken, and began to munch at it some more.

About three rounds had passed. After their first meal, they had burgers and fries. Then after that, they had hills of succulent dumplings.

"Oof," GF rubbed her stomach as she sighed. "I might take a breather. How about you, babe?"

She didn't even need to ask. Zach was already eyeing the fettuccine alfredo.

"I'm still a little *URP*...hungry."

Zach blushed as their belch interrupted them.

"Excuse me.."

"You're always excused, silly." GF chuckled as she blushed too. "Here, don't get up, I'll get it for you."

So GF got the pasta for Zach, loaded with cheese, and sauce that was seasoned with the perfect amount of garlic and butter.

As they got back, GF had an idea.

"Can I feed you, honey?" She asked, blushing.

"I thought you'd never ask." Zach smiled, rubbing his plump middle.

The pasta tasted delicious. The creaminess of the sauce, along with the savory garlic sprinkled in there with a hint of lemon was almost orgasmic. But it was all the better being fed it all by his partner.

So then began a cycle. GF would get a plate of food, feed Zach, and repeat. Mac and cheese, mashed potatoes, steak, and even the desserts, like brownies, cake, cookies, and donuts. And before they even knew it, they had cleaned out the entire buffet of all their food. The employees were left in a state of shock. And with that, Zach was finally packed to the brim.

"You're so huge, babe." GF cooed as she rubbed the top part of Zach's belly, as the top part had folded over the table.

"Thank you." Zach purred. "I think it's *hic* time we head home."

"Agreed! Gotta rest after all the hard work you did stuffing yourself."

As GF began to walk to the exit, they noticed Zach wasn't following them.

"Honey?" Zach called. "I..I think I'm-"

"Stuck?" GF ran to his side, blushing.

"Y..yeah.." Zach whined. "Mmmph, what am I gonna do? I've never gotten stuck before.."

GF couldn't help but be flustered. The way he whined, the way his belly refused to let go of the table, his puppy dog eyes, it was all so cute.

"D..don't worry!" GF snapped out of her gazing. "Just grab my hand and I'll pull you out!"

"I'm too heavy but you can certainly try."

Zach grabbed her hand as she pulled with all her might. But it was almost no use. He was stuck in there real good. The employees watched in awe from a distance.

"Don't just stand there!" GF yelled to the employees. "Help us out here!"

The employees scattered frantically and grasped GF's other hand, as they all pulled. Finally, with one final pull, Zach slid out of the booth, and fell right on his plump ass.

"Babe!" GF rushed to him, worried. "Are you okay?" She could hear everything in his poor tummy thrash around nonstop. Wet blorps, trickling gurgles, uncomfortable groans.

Zach winced for a moment, and then..

*OOOOUUUUUURRRRRRRRRRRP!*

"PHEW!" Zach sighed in relief. "I'm much better, sweetums."

"I'm so glad!" She hugged his voluptuous gut, as Zach hugged her back. They both laughed and kissed as they helped each other up, and walked out the door (thankfully not getting stuck again), leaving the employees, once again, speechless.

#pudgewizard #belly kink #belly noises #tummy noises #hungry tummy #stomach noises #stomach growling #feedist kinktober #stuffed belly #hungry noises #belching #noisy belly #tummy growls #tummy talking

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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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tastesoftamriel · 2 years

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Hello, I was curious as to what your favorite Summer dishes from around Tamriel are? The types of dishes that are cool in temp/don't require much cooking?

While not every region of Tamriel experiences four seasons, we can all agree that one of the most important things in life is food that you'll still want to eat despite the presence of overbearing sunshine, flying insects, and sweltering heat. These are some dishes from across the continent that might tickle your fancy in the summertime!

Altmer

Chilled gazpacho aside, the Altmer really are the masters of summer dishes thanks to the warm and temperate climate of Summerset. One of my personal favourites, from Vulkhel Guard, is a medley of raw and lightly seared ocean fish and roe on a bed of sticky rice. The fish is delightfully fresh, and is seasoned with yuzu and saltrice sauce, before being topped with a healthy spoonful of salmon roe and shredded nori.

Argonians

It's (the worst part of) summer all year round in Black Marsh, and the food is there to help beat the heat! Chilled egg and crustacean custard sounds weird, it's truly delectable! A savoury egg custard is steamed in small bowls with any type of crustacean meat, or snails. It is then left to cool by leaving the bowls to float in water. The end result is creamy, delicious, and moreish!

Bosmer

Summer dishes in Valenwood are a cause for celebration among the Bosmer, because it means barbecue season! Break out the cold jagga, grab the coals, and bring as much meat as you can! All sorts of meats are great when barbecued, from squirrel and pork to timber mammoth and venison. Meat is always seasoned with rock salt before hitting the grill. Also, don't forget the iconic, squeaky grilled timber mammoth barbecue cheese!

Bretons

There's nothing quite like kicking back on a warm summer's day in High Rock with a light and refreshing cold roast chicken and millet salad, with deep fried dandelions and seasonal mushrooms. This salad, originating from Alcaire, is a great way to use up last night's roast chicken, and is great with a drizzle of Breton balsamic vinegar and a squeeze of lemon juice.

Dunmer

Summer is a wholly foreign concept in Morrowind, but light and refreshing food is always welcome against the volcanic heat. Strips of grilled, spiced guar are pounded til tender, then tossed into a stir fry of bittergreen, hackle-lo, and fried ash yam cubes. It's served with a good drizzle of comberry vinegar, and steamed or fried kwama egg saltrice.

Imperials

Every time I visit my home on the Gold Coast of Cyrodiil, I absolutely have to make my favourite regional dish that's perfect for summer: chicken and eggplant bake. Strips of chicken and eggplant are laid over a mix of scalloped potatoes and fresh tomato slices. They are covered in a bechamel sauce and lots of cheese then baked until golden. The end result is a creamy, tangy bake that's finished with a good drizzle of fresh pesto and West Weald pecorino.

Khajiit

One of my favourite dishes in all of Tamriel is a vermicelli salad from Southern Elsweyr, that can only be described as an explosion of colours, flavours, and textures. Cold vermicelli is tossed together with shredded green papaya in a sauce including ingredients like lime juice, fish sauce, moon sugar, and fresh chilis. It's topped with crispy, deep fried catfish, and crushed toasted nuts.

Nords

Whiterun Hold is home to Skyrim's summeriest of dishes, apple, jazbay grape, and cabbage slaw. It's made from a rich and creamy mayonnaise base, with slices of apples, chopped jazbay grapes, and an abundance of shredded cabbage. It is topped with walnuts and sometimes bacon lardons, and served lightly chilled. The slaw is usually served on its own as a small meal, or as a side to grilled meats.

Orcs

Wood Orcs in Valenwood have, like the Bosmer, become masters of the barbecue. However, they prefer to make skewers of spiced, minced meat and root vegetables, as opposed to plain chunks of meat. Minced beef, pork, or timber mammoth are mixed with a secret blend of spices, including cinnamon and frost mirriam, before being shaped into small bricks. The bricks are skewered with long metal rods, and grilled until there's a nice bit of char while still being juicy on the inside. Wash it down with a cold glass of sugar mammoth milk with mashed mango!

Redguards

Just like Elsweyr and Morrowind, summer isn't a concept in the hot and rugged land of Hammerfell. Keeping cool meals ready to serve in johads, or rain catchers, is an Alik'r trick that's been passed down for generations. Pre-cooked saffron rice with nuts and dried fruit are wrapped tightly in palm leaf packages, and left to cool in the waters of the johad. When it's time to eat, simply unwrap the cool rice and serve with curries, goat's yoghurt sauce, or chutneys. Simple, light, and good to tuck into after a scorching day in the Alik'r.

#Asks #Food #the elder scrolls #tes #cooking #world building #Worldbuilding #Summer #Summer dishes

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ravenousrandy · 12 days

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Stopped off at Sense of Taste in beautiful Gallatin, Tennessee, to try an Italian twist on an American classic.

The Tuscan burger was one of the most unique ideas for a burger I’ve seen in a while, and I was apprehensive that it would lean more toward “Ameritalian” cuisine by just throwing mozzarella and marinara sauce on top of a beef slab with a side of mozzarella sticks, but was pleasantly surprised.

Featuring roasted pepper mayo, pancetta, truffle mushrooms, provolone cheese, and bruschetta on a softly toasted bun, this sandwich perfectly delivers the taste of a home-grilled, wood-smoked burger while providing an authentic Italian taste which evokes the feeling of enjoying charcuterie and wine on a romantically lit patio at sunset in central Italy. A drizzle of balsamic perfectly balances the smoky flavor of the meat by adding a delightfully sweet tang that you would have never imagined you needed on a burger. Long story short, you can tell this menu was curated by a chef with a deeply inspired palate.

The Parmesan truffle fries were offered in a unique shape, which is always a fun surprise. Their flatness made it perfectly easy to scoop up some of their house-made ketchup, which is a must-have. The flavor of ripe summer tomatoes is prevalent but not overpowering in this bespoke take on a classic sauce. Offsetting the sort of intense saltiness of the fries, this ketchup makes a harmonious pairing that your tastebuds will thank you for.

(Not pictured: the tomato basil soup, which was every bit as fresh and tasty as everything else on the menu.)

For those not into burgers, this place also offers an array of creative takes on chicken dishes and hot dogs that are sure to leave you content and smiling without feeling weighed down by heavily greasy, salty food.

All of this is served in a relaxed atmosphere where you can scroll on your phone, catch up on emails, or strike up a conversation with regular customers and the family who operates this stellar business. This makes Sense of Taste not just a place to get a quick lunch or early dinner, but a reprieve from the fast-paced world of foodie culture where you feel right at home.

If you find yourself in the Nashville area with a little extra time on your hands, take the 20-minute drive out to this growing town and experience this hidden gem for yourself. You won’t regret it.

#foodie #food blog #food review #food reviewer #burger #restaurant #restaurant review #small business #Nashville #Tennessee #Gallatin #travel #travel blog #Italian food #American food #made from scratch

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sleidog · 1 year

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and for your ease, here's some photos and descriptions of some of these that you may not be familiar with!

Cornish pasty! this is a little pastry pocket with a meat and veg filling that has PGI status. the traditional and authentic filling is; beef, turnip, potato and onion with salt and pepper, the ingredients make their own gravy inside the pastry case and their original purpose [as with a lot of these pastry held meat and veg dishes; may have been to provide a meal to workers who did manual labour in mines, they could get the pastry dirty and discard it while still enjoying the filling.

the toad in the hole! no toads harmed in the making of this; this is a pancake-esque batter and sausages in a tray that are cut into portions, usually with mash potato or roast potato and gravy! quite often if we made this and had left over batter, we'd make pancakes for dessert, so we liked our batter quite plain; but you can add all sorts of seasonings to it!

proper fish and chips, down south in particular we love it with a curry sauce that's particularly unique to fish and chip shops, it's mild and very thick, similar to a westernized chinese curry sauce [you'll often find mixes for it in stores called 'chip shop curry sauce'] our fish and chips is generally going to be a chunky piece of white fish, cod or haddock but it can be other fish as well, along with chunky hand cut chips that slightly resemble steak fries, but they're much softer. not personally my favorite, but i didn't grow up eating a lot of fish!

lancashire hotpot, this is a stew of lamb and veggies in a rich gravy topped with very thinly sliced potato that turn into little crisps on top, it's fun to eat around a table with family when it's cold, since it's super rich and fatty

the scotch egg! imagine a jammy boiled egg concealed in a meatloaf-esque meatball that's been coated in breadcrumbs and fried, then you have a scotch egg! personally i love to make these fresh and the store bought cold ones just don't compare, they can be fiddly to make right, but they're just very fun things

probably one of our most loved curries in the UK, theres some controversy over who created it, between a chef from glasgow and our large south asian community, but we all agree that it's wonderful and easy to prepare and a great introduction to get fussy kids to try curry

knickerbocker glory is a hilarious name, but really it's just an ice cream sundae rippled with raspberry syrup with fresh fruits, you find them a lot by the seaside! sometimes these sundaes will also have jellies and custards included, but from my experience, vanilla icecream, raspberry syrup, fresh fruit, whipped cream and a cherry on top is the classic

banoffee pie! this is a no bake pie similar to a no bake cheesecake. it's a crumbly biscuit and butter base with layers of toffee sauce, bananas and cream on top, it's very rich and indulgent and always makes a mess

and at request of my US living fiance, his absolute favorite, sticky toffee pudding! this is a hot steamed sponge cake with chopped walnuts and dates with a sticky toffee sauce that's drizzled on top [or sometimes injected into the cake itself] it's incredibly rich and best served with icecream!

#i took so much time writing this out that if anyone decides to be a clown in the notes they're getting blocked #just to get that out of the way #anyway #enjoy foods from the UK that we ACTUALLY eat and not weird stuff that no one really cares about!#also all things i myself have cooked for myself and my family/partner #food images

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buffetlicious · 1 year

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Was supposed to order the chicken version but we already have many chicken dishes, so I ended up with the Red Rice Vinesse Pork Belly (红糟三层肉). While I like the rice wine flavoured gravy, pork is not tender enough for me. Seems like the meat is cooked separately and later combined with the gravy.

Another pick from sister-in-law, the Deep-Fried Prawns with Salt & Pepper (椒盐虾). The garlicy salt and pepper profile is nice but the prawns are a little small so after frying, there wasn’t much meat to eat and some family members don’t want to get their hands dirty peeling the shells.

The most expensive dish of the night is this Deep-Fried Squirrel Fish with Fruit Sauce (水果松鼠鱼). A whole fish beautifully sliced and deep-fried then drizzled with sweet and tangy sauce made from fruits. You also get canned lychees and freshly diced pineapples for the fruits portion.

Sis likes this Bean Curd Kailan (豆皮芥兰) which is fried bean curd skin with Chinese broccoli or Chinese kale. Ordered this Prawn Paste Chicken (虾酱鸡) for the kiddos. Appearance wise, the mid-wings are unevenly browned but it made up with surprisingly umami flavours and juiciness. Well, looks can be deceiving.

No, this is not braised pork belly but Fragrant Egg Plant (鱼香茄子煲). This claypot brinjal or aubergine is beautiful cooked if a tad salty but perfect with the white rice. There is also a twelve dish, the Salted Fish Fried Rice (咸鱼炒饭) for one of the kid but I did not take photo of.

Here is the Bill for the meal including the rice and refreshments. We ordered ala carte so we picked the dishes we like and it ended up cheaper compared to the expensive set menu the restaurants offered for the actual day (Chinese New Year Eve).

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vishnuveera · 2 months

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Hong Kong Kitchen Menu A Fusion of Authentic Flavors and Modern Delights

Some popular dishes served at Kitchen in W Hotel Hong Kong include a wide variety of delicious signature Western and Eastern dishes. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. Guests can enjoy everything from handmade dim sum and sushi to fresh seafood, hearty salads, decadent desserts, and more gourmet delights.

The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong.

Main Courses:

Sweet and Sour Chicken - Crispy chicken pieces in a tangy sweet and sour sauce with bell peppers and pineapple.

Beef Chow Mein - Stir-fried noodles with tender beef, mixed vegetables, and soy sauce.

Kung Pao Shrimp - Juicy shrimp stir-fried with peanuts, chili peppers, and vegetables in a spicy sauce.

Crispy Pork Belly - Roasted pork belly with a crispy skin, served with hoisin sauce and steamed buns.

Szechuan Eggplant - Stir-fried eggplant with garlic, ginger, and chili in a spicy Szechuan sauce.

Vegetarian Delights:

Mapo Tofu - Soft tofu cubes cooked in a spicy bean sauce with minced mushrooms and green onions.

Vegetable Fried Rice - Fragrant jasmine rice stir-fried with mixed vegetables and soy sauce.

Stir-Fried Broccoli in Oyster Sauce - Fresh broccoli florets tossed in a savory oyster sauce with garlic.

Desserts:

Mango Pudding - Creamy mango-flavored pudding garnished with fresh mango slices.

Red Bean Pancakes - Sweet pancakes filled with red bean paste and served with vanilla ice cream.

Coconut Jelly - Refreshing coconut jelly served with a drizzle of sweet syrup.

Beverages:

Chinese Tea - A selection of traditional Chinese teas, including Jasmine, Oolong, and Green Tea.

Lychee Soda - Sparkling soda infused with the sweet flavor of lychee fruit.

Tsingtao Beer - Crisp and refreshing Chinese beer, perfect to complement spicy dishes.

Hong Kong Milk Tea - Strong black tea mixed with condensed milk, served hot or cold.

Note: Menu items and prices are subject to change based on availability and seasonal variations.

#sweet treats

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aprillikesthings · 2 months

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kitchen sink dinner

AKA "shit just toss it all in there" that I made tonight and it was SO GOOD even if it wasn't very pretty (hence no photos)

I dumped a can of diced tomatoes into a small pot with like a ton of that "italian seasoning" and SO MUCH GARLIC and dried minced onion and some "umami seasoning" from Trader Joe's and salt and smoked paprika and I brought it to a simmer and stirred it as needed

Meanwhile I soaked some soy curls and drained them and seasoned them liberally with chicken salt (which does not contain chicken) and then fried it in a pan until crispy and when that was done I turned off the stove and emptied the last few tbsp from a bag of vegan mozz shreds that was about to expire and a ton of vegan parm (aka shaky cheese--it's not meant to taste like Good parm, but the canned green stuff) and left it all there to melt onto the soy curls

I dumped the tomato sauce into a big bowl and drizzled it with a little of the Fancy Spanish Olive Oil, and scraped all the soy curls and "cheese" on top of it. :D

So yeah, loosely inspired by chicken parm and the shit sitting in the back of the fridge lol

#food #vegan cooking

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despite-everything · 1 year

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okay this was going to be long to send in a DM so hi @poemsandpothos here's what i make!

Start by mixing a low-sodium soy sauce with brown sugar and a splash of oyster sauce. You can use a teriyaki sauce instead, but this is what I like!

Slice spam (I prefer low-sodium… I like salt but regular spam with regular soy sauce is too salty for my tastes) to be about a half-inch thick, then place on a low-heat skillet with no oil or butter (if your stove has heat from 1-10, I would use 2.5-3). Flip when the bottom edges are golden, and drizzle a little bit of the soy sauce mix on top, not enough to spill into the pan. Let cook until all the pieces are golden brown and a little crispy around the edge, then remove the spam from the skillet and let rest.

While you’re cooking the spam, you should be making rice! My rice cooker broke, so I make rice on the stovetop. For this dish, I like to cook basmati rice in a ratio of 3 parts water to 1 part (drumroll please….) low-sodium chicken broth. 2 parts liquid to 1 part rice for the ratio. I fluff the rice after putting it in the boiling water, then reduce heat to about a 6/10 on my stovetop and cover. I let cook for about 18 minutes (sometimes more because of where I live) before uncovering. I like the rice to not really stick together, but if you’re making musubi let it cook a little longer to stick together. For this dish, I also rinse the rice twice, but for musubi I only rinse once to take advantage of the stickiness of the starch.

I like to dice carrots and some white onion and sear them on the stovetop, as well. I just use the same skillet I made the spam in. As well, I cook a can of peas with a little bit of butter, some water, and a touch of garlic and onion powders.

Cook a few eggs - depends on how much egg you want - on low (2/10) heat and stir often to make a soft scramble. I add a tiny bit of onion and garlic powder to the eggs, as well as a little shake of pepper.

Chop a bit of green onion to keep it fresh! I sometimes add some bits of shredded seaweed, but that can be too salty if you don’t use low-sodium options elsewhere in the recipe, so it’s up to personal preference.

Then I mix all these ingredients up, and add a tiny tiny tiny bit of the soy sauce mix on top - not enough to saturate everything, but just enough to turn the white rice a pale beige. It’s not fried rice since you don’t really fry the rice, but it’s super good and is easy to make a lot of at once :)

#i typed this out and was like... thats a lot lol #but its really good and it travels well to work for me. i personally don't heat it back up because its good room temp imo #but you can :)#let me know if you try any of the recipes i sent or this one and lmk how the saimin goes!#tree talks

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comparativetarot · 2 years

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Three of Swords. Art by Kim Thompson, from Divine Your Dinner.

COMPLICATING CONVERSATION

Just when you thought you’d finally narrowed down the possibilities, another viewpoint shakes up your contemplation. While conflicting opinions can quickly fill a room (or a head) with stress and tension, they don’t have to. Take a step back, take a deep breath, and allow this new perspective to inform your view, not shatter it.

To help you slow down, fry up a batch of our chicken wings. You’ll have a good chunk of time to kill while they’re soaking in marinade. Use it to meditate, take a long bath, go for a run, or all three. These wings are going to be dripping in honey, so you’re sure to come out of this whole mess with a clear mind and a hopeful heart.

MAGICKAL INGREDIENTS: CAYENNE, HONEY

SOUTHERN FRIED HOT HONEY WINGS SNACK—SERVES 3 OR 4

Although they are messy as hell to eat, these wings are surprisingly not that messy to make. The trick is using 1-gallon freezer bags for everything, thus keeping the mess locked inside the bag, not on your counter or floor. And you can wash and reuse the bags, so there is no unnecessary waste.

Once they are all fried, place the chicken in a single layer on a large plate or platter and make it rain honey all over them. Finish with a dousing of hot sauce and you’ll have some seriously savory, sweet, sticky, and perfectly piquant wings on your hands. Literally. Did we mention how messy these are to eat?

HOT TIP: IF YOU DON’T HAVE A THERMOMETER TO TEMP THE OIL, WE HIGHLY SUGGEST YOU GET ONE. IF YOU REFUSE, YOU CAN TEST THE OIL BY DROPPING A LITTLE BIT OF THE FLOUR COATING INTO IT. ONCE IT STARTS TO SIZZLE, THE OIL IS READY. IF THE WINGS BEGIN TO DARKEN TOO QUICKLY, TURN THE HEAT DOWN. IF IT TAKES THEM FOREVER TO BROWN, TURN THE HEAT UP.

1 large egg, beaten 1 cup buttermilk 1 teaspoon kosher salt 1 teaspoon granulated sugar 1 teaspoon cayenne pepper (optional) 3 pounds chicken wings (about 24 pieces) Canola or peanut oil (about 2 quarts), for deep-frying 2 cups all-purpose flour ¼ cup cornstarch ¼ cup rice flour 1 tablespoon seasoned salt, such as Lawry’s Garlic salt, such as Lawry’s Honey, for serving Louisiana-style hot sauce (such as Crystal), for serving

1. In a 1-gallon zip-top bag, combine the egg, buttermilk, salt, sugar, and cayenne. Add the chicken wings. Put that bag in another gallon freezer bag (in case the first one springs a leak). Shake the bag around and put it in the fridge for at least 4 and up to 8 hours. Give the bag a shake every hour or so to make sure the chicken stays evenly coated and brined.

2. Preheat the oven to 250°F.

3 .Pour 3 inches oil into a large Dutch oven and heat to 350°F. Place a wire rack on a sheet pan and set aside.

4. In a 1-gallon zip-top bag, combine the flour, cornstarch, rice flour, and seasoned salt and shake to combine. One at a time, take the wings out of the bag of brine and allow any excess brine to drip off. Then add the wings to the flour mixture, seal the bag, and shake well to coat.

5. Working in 3 batches, use tongs to gently place the wings directly from the bag into the hot oil. Fry the wings until the breading is a deep golden brown and crispy, about 5 minutes. Transfer the fried wings to the rack on the sheet pan and season to taste with garlic salt. Keep warm in the oven while you cook the remaining wings.

6. Drizzle generously with honey and hot sauce to serve.

#Kim Thompson #Divine Your Dinner #Three of Swords #Three #Swords #Minor Arcana #Tarot

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in--other--words · 1 year

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Patatas Bravas Recipe

Week 3, day 4 of prepolyglot’s langblr reactivation challenge

Translated from this recipe in Spanish

Easy Patatas Bravas Recipe

Patatas bravas is a dish which is very typical of Spanish cuisine. It is usually served in tapas bars. It consists of fried or baked potatoes accompanied by a spicy sauce. There is no original recipe for this dish, but there are dozens of variations ranging from frying vs baking the potatoes to the ingredients used for the sauces (there are versions even without tomato). Also when it comes to serving time, they can be accompanied by mayonnaise, garlic sauce or aioli sauce. If you are someone who loves this delicious starter, you have surely asked yourself on many occasions how to make patatas bravas like they do in bars. On this occasion, we'll make an easy patatas bravas recipe which will definitely remind you of the ones you get in your favourite bar.

Ingredients for 4 people:

4 medium potatoes

2 cloves of garlic

1/2 onion

1 spoonful of spicy cayenne pepper

1 splash of white vinegar

50g tomato passata

1/2 spoonful of flour

approx 100ml chicken or pork stock

salt and pepper

olive oil

Preparation

Heat a splash of olive oil in a pan on a medium heat. Once it's hot, add the finely chopped garlic and onion. Season and stir until the onion has softened slightly (approx 10 minutes)

Add the cayenne pepper and stir for approx 5 seconds. If you like them even spicier, you can add a chilli or some tabasco. Then add the vinegar and stir for 20 seconds more, before adding the tomato passata, stirring some more and leaving to cook for 5 minutes.

It's now time to add the flour. This will thicken the sauce. Stir again and leave to cook, still on a moderate heat, for about 3 minutes, to toast the flour and get rid of the raw taste.

With all this now cooking, add the stock which can be chicken or pork stock. You can also use stock cubes and water, or just water although the flavour won't be the same. Mix all the ingredients and then blend the sauce. It should be mostly liquid but with some thickness. If it's very greasy, add a bit more stock (try not to throw it away before blending, to be able to correct it afterwards).

Peal the potatoes and roughly chop them. Patatas bravas are usually served in big chunks. Fry them in plenty of oil for around 10 minutes, until they are golden and crunchy.

Once cooked, taken them off the heat and place them on kitchen roll. Add a pinch of salt and leave to sit a couple of minutes before plating up. Drizzle with some spoonfuls of the salsa and they're ready!

As I said above, there is no original recipe for patatas bravas. Some say the most original ones don't have tomato, just cayenne pepper, but there's no proof that this is true. In any case this isn't the most important thing. The most important thing is that they are delicious!

#langblr #langblr reactivation challenge #español #recipe #patatas bravas #España #cooking #potatoes #food

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