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apocalypticvalraven · 15 days

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Delicious in Dungeon in The Kitchen

So... I was struck by the thought that I kinda wish some food nerd would go through the Dungeon Meshi dishes and analyze them and sort of give a "this is the real world thing they're making" run down.

And then I realized I'm a food nerd that can do research.

So.

We're gonna try this out, starting with Volume 1. I don't promise that I know everything about cooking. I don't promise I'll always be able to make the thing I'm looking at (I am broke, and I don't have my own kitchen). But I can at least look at a dish and figure out what they're doing and how to replicate it, at least sorta.

Dungeon Meshi Volume 1-- Huge Scorpion and Walking Mushroom Hot Pot

The two main components of this dish are the Huge Scorpion and Walking Mushroom.

Walking Mushroom

Looking at the images in the manga, Walking Mushroom seems to just... be a mushroom that can walk around. There are no organs, the interior seems pretty uniform in substance...

Like, literally, that's exactly what sliced mushrooms look like. Senshi cuts the mushroom into ~4" strips (judging by their size next to the small cabbage-like vegetable, and comparing those plants to his hand in the image of him gathering them. I am assuming dwarf hands are roughly the same size as human hands).

There's a variety of edible mushroom that is probably as close as we're going to get to the size of a Walking Mushroom, growing a cap up to 3' wide, but it seems to only grow in termite mounds in a very specific part of the African continent (please forgive my USAmerican, White education leading me to not being able to identify the specific region), so... if you can get that at all, it's probably crazy expensive (as it should be, unless you're literally getting it from the mounds or local markets yourself). Portobello or similar large culinary mushrooms are probably just fine. The Mushroom Feet are literally just mushrooms, so no worries there.

Huge Scorpion

Ok, so... there is a difference between arachnids and crustaceans. As a start, arachnids have book lungs and crustaceans have gills. Arachnid guts are different from crustacean guts, just because of environment. Hell, crustacean limbs grow differently from arachnid limbs.

That said, everything I see in Dungeon Meshi implies that, from a culinary standpoint, Huge Scorpion is a crustacean-

So, really, it's just a big lobster. Take a lobster, cut off its legs, antennae, and the tail fluke, and you're going to see something that looks pretty similar to the huge scorpion in Dungeon Meshi.

Seaweed

Next is seaweed, which... is just a thing, but also kind of an imprecise term, I think. Basically, "seaweed" just refers to any marine algae that is multicellular and macroscopic (big enough to see). Arctic Moss seems to be a real thing which refers to a couple things- the aquatic moss Calliergon giganteum and the terrestrial lichen in the genus of Cladonia, which includes Reindeer Lichen.

Reindeer lichen is edible, in a number of ways, but it's also not seaweed. So we look at Calliergon giganteum. I cannot get an answer as to whether this particular variety of moss is edible. So... fuck it, say Senshi used Reindeer Lichen, at least we know that's edible.

"Star Jelly" is... I don't know. The main result I find when googling it is that it's the sort of general term for various slimes that show up on lawns and other vegetation, etc. Which means it could be anything from amphibian spawning jelly to who the fuck knows what.

However, one thing it could be is a cyanobacteria known as Fat Choy, a commonly used "vegetable" in Chinese Cuisine:

Looks like jelly? Yep. Looks weird enough that you might imagine it comes from a star? Yep. Edible? Yes!

(I mean, maybe don't eat a ton of it, or get it from irreputable sources. At least some Fat Choy contains a toxic amino acid which may or may not have negative health effects, but I'm not a doctor, so all I'm saying is "be aware of this." It's an expensive delicacy, which means that it is a particularly lucrative target for counterfeiters, and China does not have strong, or strongly enforced, food safety laws).

The Hard Stuff

So that leaves "Invertatoes" and "Dried Slime."

Neither of which seem to have a good direct analogue to the real world. Well... sorta.

Invertatoes seems to refer to the plants. The name calls to mind potatoes, and potatoes do indeed grow in the ground and are starchy. It's probably fair to just use any kind of starchy tuber as the "invertatoes." Maybe cassava, since those are large enough that it's at least somewhat believable that "Fantasy Land Cassava" could look like that (although that doesn't fit the "these are normal plants that grow upside down" unless we're being really generous).

The problem is that it's sort of implied that the cabbage-like vegetable seen in the hot pot comes from the same plant, and everything from a potato plant other than the potato itself is toxic. They also don't look like that.

I literally don't know what those cabbage/lettuce-like leafy vegetables are. They're not seaweed, because the two varieties called out definitely don't look like that. They're not, so far as I can tell, the greens of any kind of starchy tuber--

EXCEPT.

So, I was taking one last look at tubers to see if I could find something that seemed to match, and I think Invertatoes could be likened to something similar to chicory. Particularly endives. I never knew endives were related to chicory (ie, "that thing that I'm aware is popular as a coffee substitute in the South, but I don't have much desire to try it, and I wonder if it even has caffeine..."), but, apparently, yeah. Endives are a member of the chicory genus.

So, yeah, lets say that Invertatoes are a sort of fantasy plant similar to the various members of the chicory genus. The trunk can be replicated with chicory root, and the leaves with endives.

That leaves Dried Slime. Dried Slime makes up the noodles in the hot pot, which implies that the noodles are gelatinous, and probably low in gluten. Senshi's explanation of the slime makes me want to think of it as a macro-unicellular lifeform, but... I'm not sure that's accurate.

While it's definitely not an accurate way to describe a jellyfish, I could definitely see a non-biologist describing jellyfish in a way similar to the way Senshi describes the slime. I could also see some fantasy terrestrial jellyfish thing hunting in a similar manner to the slime. Moreover, there are edible varieties of jellyfish, and they're processed in a manner very similar to what Senshi describes for processing slimes. And one way of preparing edible jellyfish is to thinly slice it into noodles.

Hot Pots

I... think this is using a very specifically Japanese sense of "hot pot" (which makes sense), because in Japan, hot pot can refer to a dish called nabemono, while in general, hot pot refers to a particular kind of dining in China where you get a pot full of boiling stock/broth and a bunch of raw ingredients, and you put the stuff you want into the broth at the table. Nabemono is more of "put a bunch of stuff in a pot, and cook it. Serve it boiling." Which is to say, it's soup.

Senshi puts the scorpion meat and mushroom into a pot on its own, and lets it start boiling-

Then, while it's boiling, he goes and finds other ingredients, coming back with the invertatoes and the slime. The two are prepared simply-

Seasoning isn't included in the ingredients, but I can understand this as a choice for presentation. We do see Senshi add something to the broth after tasting it, and I think it's fair to assume it's one of soy sauce, mirin, fish sauce, or similar. I think it's actually really interesting that we see Senshi add seasoning, but we're not told what it is-

Because... that's cooking. You can follow a recipe, but ultimately, you need to taste your cooking and make your own decisions. Senshi lets the soup cook, tastes the broth, decides it needs something, and gives it a bit of time to let the flavors meld before serving it up.

Dungeon Meshi Lobster and Mushroom Hot Pot

So, we're looking at something like this for the "Huge Scorpion and Walking Mushroom Hot Pot"--

Lobster- ~5 lbs or more (a 1 lb lobster yields about 4 oz of actual meat, which is a single serving), cut into large slices

Portobello- 2 mushrooms large diced, 2 left whole with the caps scored

Reindeer Lichen and Fat Choy- to taste

Chicory Roots- ~1 cup, diced

Endive greens- ~2 cups

Jellyfish, thin sliced- as much as you like

Add lobster and mushrooms to water, and allow to boil. While it comes to a boil, prepare the other ingredients, then add to the water. Let the soup come to a full boil, then reduce heat and simmer for 15 minutes to an hour (can simmer longer, but this will affect the texture of the ingredients. Longer simmering will result in more melding of flavors, but also degraded solid parts).

Taste the broth. It will likely need salt and acid, which could come in a variety of forms, such as kosher salt and lemon juice, soy sauce and mirin/rice vinegar, oyster/fish sauce, or something else. Go with your gut and your taste buds..

#Dungeon Meshi #Defictionalization #Cooking #Food #Huge Scorpion and Walking Mushroom Hot Pot #Lobster and Portobello Hot Pot #This actually isn't really my thing due to the mushrooms but hell #Cashapp: $ValravenApocalypse #Paypal.me/Korbl #Ko-fi.com/valravenapocalypse #If this gets 100 notes and people like it I'll do the carnivorous plant fruit tart #Delicious in Dungeon

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instantdeerlover · 4 years

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Where To Go When You Want To Say Fuck It And Order Big added to Google Docs

Where To Go When You Want To Say Fuck It And Order Big

If going ‘out out’ means that you’re about to say no thanks to keeping a weekly unit tally, and you absolutely will not be moving from the sofa the next day, then this guide is the food equivalent. Let a pie for two become a pie for one. Two courses become three. An aperitif and a nightcap, why not? Whether you’ve been training for a marathon, trying to cut carbs, or you just want two types of potato on a Tuesday night, these restaurants are perfect when you’re just thinking, fuck it.

the spots Yard Sale Pizza £ £ £ £ Pizza in Clapton , Hackney ££££ 105 Lower Clapton Rd 8.0 /10

At some point every week every person in London has a craving for pizza. Like, a specific, somewhat hangry, need to eat dough covered in tomato sauce and cheese craving. We get it. No really, we get it all the time. Monday to Sunday. Breakfast, lunch, second lunch, dinner, and second dinner. Here’s where Yard Sale comes in. Not only do they make enormous, UFO-like 18-inch pizzas with toppings like fennel sausage or garlic marinated aubergine, but they also have a few locations across town. And they make one of the best chocolate brownies around. That’s a tip for you right there.

Karolina Wiercigroch Chick 'N' Sours £ £ £ £ Dalston , Hackney , Haggerston ££££ 390 Kingsland Rd 7.4 /10

If fried chicken and sour cocktails isn’t a mood that says ‘I’m living my life and you best believe I’m not looking at my bank balance for a week’, then we don’t know what is. Chick ’n Sours may just be the most perfect sod-everything-out-the-window restaurant in London. It’s got enormous sandwiches filled with crisp and moist thighs slathered in sriracha mayo. It’s got tenders, and slaw. And not one, not two, but, seven homemade dips. Oh and also a load of cocktails for under a tenner too.

Karolina Wiercigroch Tayyabs £ £ £ £ Indian in Whitechapel ££££ 83-89 Fieldgate St 7.8 /10

Tayyabs is a raucous BYOB Punjabi curry house just off the Whitechapel Road. There’s no other way to do Tayyabs other than the correct way. That’s the way that involves a group of friends, plenty of jangling bags from the offie, and the reassuring sizzle and smell of plenty of portions of their famous lamb chops. Not to mention the obligatory poppadoms, lamb curries, chicken tikka garlic naans, saag paneer, seekh kebabs, and pakoras. Note how everything is plural.

Karolina Wiercigroch Smokestak £ £ £ £ BBQ in Shoreditch ££££ 35 Sclater St 8.5 /10

Wtf. Wtf. What. The. Actual. Fuck. Don’t worry, you’re not dying. You’re just suffering from a severe case of the meat sweats after eating a juicy brisket bun, thick cut pork ribs, some more brisket, and a beef rib at Smokestak. That’s it, breathe. You’re fine. Now, order the sticky toffee pudding and prepare your chariot (a cab, we mean a cab) to pick you up from Shoreditch and take you directly to your sofa.

Gökyüzü Restaurant £ £ £ £ Turkish in Harringay ££££ 26-27 Grand Parade, Green Lanes 8.4 /10

If you’re going to Gökyüzü and ordering politely, then not only are you doing it wrong, but we also can’t be friends. Sorry. That said, it is pretty hard to keep things minimal when you come here. You’ll get warm flatbread, cacik, and dressed salad almost the moment you sit down at this Green Lanes stalwart. And, to be honest, there’s no point stopping once you’ve started is there? We recommend skipping the mezze and going straight to the beyti and shish off the grill. Also, don’t forget the manti. Because a side of pasta-like dumplings is always a good move.

Karolina Wiercigroch E. Pellicci £ £ £ £ Cafe/Bakery in Bethnal Green ££££ 332 Bethnal Green Rd 8.6 /10

We’ve seen a lot of fantastic things at old school Bethnal Green caff, E. Pellicci. And only half of those things involve signed portraits of Eastenders’ cast members hugging the family that have run this place for decades. Another is witnessing said owners publicly shame our boss for not finishing his plate of food. We understand this, because the full English here is so big and packed with fried bread that it deserves a certain level of respect. And before you even ask, yes, you do need to follow-up with the bread pudding no matter what time of day you come by.

Meatliquor W1 £ £ £ £ Burgers , Diner in Fitzrovia ££££ 37 - 38 Margaret Street 7.4 /10

And the award for Restaurant That Sounds Most Like It Was Named By Lad Bible goes to… okay, but seriously Meatliquor W1 is a great place for a big meal. In fact, you can get involved in many of our favourite pastimes at this diner and bar, like dipping your cheeseburger in the spicy sauce for your fries, putting your fries inside your cheeseburger, and sipping on a somewhat lethal cocktail in between. This place also makes a mean must-order hot dog. And for a restaurant with ‘meat’ in its name, it also has a whole host of vegan options.

Giulia Verdinelli La Mia Mamma £ £ £ £ Italian in Chelsea ££££ 257 King’s Road 8.1 /10

La Mia Mamma is the kind of restaurant you should go to hungry, or just don’t go at all. Seriously, if you’re at that shrug, could-eat-something-I-guess level of hunger then call it a day and take yourself home to an apathetic cup of soup, because this Chelsea family-feel restaurant is run by a group of Italian ‘mammas’ who will continue to spoon gnocchi onto your plate even when you beg them to stop. But that’s because they are wise and know the following to be true: why just have the best cacio e pepe in London, when you can have the best cacio e pepe and a banging tagliatelle? Order both. Then order more. Then let the mammas take care of the rest.

Rob Greig St. John Bar And Restaurant £ £ £ £ British in Clerkenwell , Farringdon ££££ 26 St John St 9.3 /10

Few London restaurants quite fit throwing in the cards and letting loose like St. John. Life’s pleasures is pretty much the only thing that this legendary Clerkenwell restaurant deals in. Start at the bar - because that’s where all good things begin - with a glass of something strong and some gooey Welsh rarebit, or bone marrow on toast. Then, when your taste for absolutely everything has been suitably whetted, move to the dining room, a pie, and a plate of bread pudding with butterscotch sauce, and leave with no regrets.

Giulia Verdinelli Circolo Popolare £ £ £ £ Italian in Fitzrovia ££££ 40 - 41 Rathbone Place 8.1 /10

You know what you want. You want a meal that begins with cheese, involves a whole lot of pasta, and ends with you having the kind of nap that would make Sleeping Beauty jealous. Throw in a few cocktails and that’s exactly what you’ll find at glitzy Italian trattoria, Circolo Popolare. This Fitzrovia spot can be a big old pain to get into, but waiting it out in a local bar is totally worth it for their XL pizzas, XXL whipped-cream-covered desserts, and a pecorino wheel carbonara that will cause your entire table to say something along the lines of “dear god, just look at it, I’ve honestly never been physically attracted to a pasta before, wow.”. Enjoy.

Karolina Wiercigroch Brigadiers £ £ £ £ Indian in City ££££ 1-5 Bloomberg Arcade 8.7 /10

Yes, we do enjoy eating tandoori lamb chops, a lobster kati roll, and then following it up with a huge beef shin and bone marrow biriyani, thanks for asking. You’ll find all of the above and plenty of other excellent Indian dishes at the City’s Brigadiers. This big, sprawling restaurant is made up of several rooms, including a slick, broody pool room that’s perfect for having a lean whilst you let your four rounds of BBQ butter chicken settle in anticipation of some chocolate and coconut soft serve - and really the more you can try, the better.

Karolina Wiercigroch Blacklock £ £ £ £ Steaks in Soho ££££ 24 Great Windmill St Not

Rated

Yet

Hey, remember that time you ate so much steak that you legitimately had a dream that a pack of hyenas asked you to be their leader? Just us? Well, anyway, it’s time for a repeat at steak spot Blacklock. This cool converted basement brothel - welcome to Soho - isn’t just perfect for a why-the-hell-not, heavy duty meal because they have a whole menu section entitled ‘big chops’, but because this place is surprisingly affordable. Every day of the week they have a great ‘all in’ deal where you get meaty bites, plenty of chops, and grilled flatbread for £20. Plus cocktails for a fiver. Also, you should know this place does one of the best roasts in town.

The Cheese Bar £ £ £ £ American , Sandwiches in Camden ££££ Unit 93 North Yard 6.8 /10

Sometimes, when you’ve given up caring and happily given into craving, all you want is cheese. And also bread. Cheese and bread. It’s what civilisations were built on, probably, and The Cheese Bar in Camden is where you should go when you just want that. Crisp, dripping grilled cheese sandwiches is what make this place, but a big old pot of fondue should also be a serious consideration.

Electric Diner £ £ £ £ American in Notting Hill ££££ 191 Portobello Rd 7.7 /10

If you like walking into a buzzing restaurant, sitting in a huge oxblood booth, casually snacking on oysters, ordering spare ribs, steak tartare, honey-fried chicken, and a cheeky bavette before going in on some all-day chicken waffles and a must-order prawn and chicken katsu burger, then mainlining three cocktails aptly entitled Payday, laughing maniacally, ordering a second round of pancakes with ice cream, downing a negroni, then having a nice tipsy sit-down at the cinema next door - well, then you’ll like Notting Hill’s Electric Diner.

Karolina Wiercigroch The Golden Hind £ £ £ £ British in Marylebone ££££ Marylebone Ln Not

Rated

Yet

Small plates? You laugh in the face of small plates. And anyone who has ever referred to a smoothie as lunch. You won’t find any of that feeble funny business going on at old school, legendary chippy The Golden Hind. This Marylebone spot has been serving the good people of London massive portions of fish and chips since 1914, and you can expect cheap and cheerful prices, a laid back feel, and a BYOB policy that you should definitely make the most of.

via The Infatuation Feed https://www.theinfatuation.com/london/guides/where-to-go-when-you-want-to-order-big��Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created February 24, 2020 at 06:14PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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meganlclickfl · 5 years

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Where To Eat Along The PCH

The Pacific Coast Highway is an oceanside staple of American road trip legend. Along this stretch, you can hit some of California’s best-known destinations including Los Angeles, Santa Barbara, and Monterey. For travelers who are planning to traverse this famous route, we put together an easy guide on where you can eat along the PCH. NEAR LA Driving northwest from Los Angeles, where The Ambrose makes an ideal SoCal home base, you’ll find an array of restaurants on the Pacific Coast Highway, particularly in celeb-studded Malibu. Reel Inn Malibu The Reel Inn is right on the border of Santa Monica and Malibu, and it’s literally right on the Pacific Coast Highway. A classic fish shack with fishing nets and tank tops adorning the walls, it’s an excellent spot for a sandwich with local catches like tuna and shrimp inside. You can also find a nice assortment of fried shellfish here. Reel Inn Malibu. 22935 Pacific Coast Hwy. Malibu, CA Country Kitchen Get down-home American comfort food at this favorite LA restaurant located in Malibu. You can stop here for a number of easy, affordable dishes to take on the road with you. We are quite fond of the breakfast burritos, and burgers. The American-Mexican menu is quintessential LA fast eats. Country Kitchen. 21239 Pacific Coast Hwy. Malibu, CA Fish Grill This PCH seafood restaurant in Malibu is known for its simple, no-frills space and some of the best selections of fish in the area. There are so many winners here, including mesquite grilled specialties like trout, and red snapper. There are also pastas, salads, and tacos stuffed with different types of fish. Fish Grill. 22935 Pacific Coast Hwy. Malibu, CA Duke’s Malibu Duke’s is an oceanside restaurant in Malibu located right on the Pacific Coast Highway. Get your vacation vibes here with umbrella-decorated cocktails, and a nice menu of Hawaiian dishes. The menu has a lot to offer including the delectable poke tacos, and the seafood hot pot. Duke’s Malibu. 21150 Pacific Coast Hwy. Malibu, CA V’s Restaurant + Bar V’s Restaurant and Bar is a sleek and upscale restaurant that serves New American dishes and a variety of specialty pizzas. The vibe is super modern, and shared dishes like the portobello fries, truffle mac and cheese, and wild mushroom flatbreads are quite popular. V’s Restaurant + Bar. 22821 Pacific Coast Hwy. Malibu, CA NEAR SANTA BARBARA The American Riviera is one of California’s quintessential coastal regions, with lush mountains cascading into the sea. Stay along the famous Santa Barbara beachfront at Hotel Milo, and enjoy some of the region’s best cuisine, just off the Pacific Coast Highway. Boathouse at Hendry’s Beach Moving north to Santa Barbara, the number of amazing restaurants near the PCH continues to grow. The Boathouse at Hendry’s Beach is a classy seafood restaurant that serves brunch and offers panoramic ocean views from its outdoor patio. Come here for shellfish, beers, fried seafood, and an amazing bloody mary. Boathouse at Hendry’s Beach. 2981 Cliff Dr. Santa Barbara, CA La Super-Rica Taqueria While it is north of Los Angeles by a couple hours, Santa Barbara is still Southern California, and it’s absolutely home to an excellent Mexican food scene. La Super-Rica Taqueria is one of the favorites near the highway, and you can look forward to its fish tacos and tamales. La Super-Rica Taqueria. 622 N Milpas St. Santa Barbara, CA Brophy Bros. Located on a marina near Hotel Milo in Santa Barbara, Brophy Bros. is one of the most popular seafood restaurants in Santa Barbara. Everything here is fresh and caught locally, and the bloody marys and brunch menu rivals that of the aforementioned Boathouse at Hendry’s Beach. Brophy Bros. 119 Harbor Way. Santa Barbara, CA Santa Barbara Shellfish Company Add the Santa Barbara Shellfish Company to the list of exceptional seafood spots near the Pacific Coast Highway in Santa Barbara. This is another spot for seasonal, fresh-caught local seafood, ocean views, outdoor seating. It’s also located in a wonderful setting on Santa Barbara’s famous Stearns Wharf. Santa Barbara Shellfish Company. 230 Stearns Wharf. Santa Barbara, CA Sambo’s Restaurant Located right next to our own Hotel Milo, Sambo’s Restaurant is a local favorite and one of the best diners you can find in Santa Barbara. Come here for breakfast at any time of day, and be sure to try one of the many varieties of fresh-made pancakes here. The chicken-fried steak is also a favorite among regulars. Sambo’s Restaurant. 216 W Cabrillo Blvd. Santa Barbara, CA NEAR MONTEREY Monterey, just northwest of the jaw-dropping curves of Big Sur, is an ideal stopover on your California Road Trip. Here are a few of our favorite places to eat near Sanctuary Beach Resort. Salt Wood Kitchen and Oysterette This beach-chic restaurant inside Sanctuary Beach Resort draws guests, locals and passersby to its ocean-facing dining room for wood-grilled seafood and regional produce. Chef David Barton’s locally-inspired cuisine varies on the season, and includes a rotating menu of West Coast oysters. Salt Wood Kitchen and Oysterette. 3295 Dunes Dr, Marina, CA The C Restaurant + Bar Heading further up the coast and the PCH, Monterey is home to even more seafood restaurants and other nice spots. The C Restaurant + Bar has a magnificent wall of windows as the focal point of its contemporary design. The seafood-focused menu is both forward-thinking and of a high quality. The C Restaurant + Bar. 750 Cannery Row. Monterey, CA Chart House Chart House is an upscale collection of steakhouse-seafood restaurants, and the Monterey location provides an elegant atmosphere and magnificent coastal views. Come here for a big, expensive steak, lobster, and some wine sourced from the world-renowned Central Coast region of California. Chart House. 444 Cannery Row. Monterey, CA Old Fisherman’s Grotto This popular and bustling spot has an older beach aesthetic with dark wood walls, and chairs and views of the water. Its well known for its house-made clam chowder, as well as a large menu filled with other seafood favorites sourced from the neighboring Monterey Bay. Old Fisherman’s Grotto. 39 Fisherman’s Wharf. Monterey, CA Monterey’s Fish House Located on Del Monte Avenue, near the Pacific Coast Highway, Monterey’s fish house is located in a rustic house, where the staff serves homey seafood entrees and sweet desserts. The calamari parmesan, calamari steak, cioppino, and BBQ baby octopus are all can’t-fail dishes from the sea here. Monterey’s Fish House. 2114 Del Monte Ave. Monterey, CA Dos Victorias Mexican Food Dos Victorias Mexican Food is a simple and exceptional Mexican eatery near the PCH in Monterey. Come here for easy-to-take staples like tacos, burritos, and enchiladas. If you had a late night in Monterey, rest assured that Dos Victorias can take care of you with all-day breakfast burritos. Dos Victorias Mexican Food. 299 Cannery Row. Monterey, CA The post Where To Eat Along The PCH appeared first on The Ambrose Hotel.

source https://www.ambrosehotel.com/blog/1897/ from Santa Monica Day https://santamonicaday.blogspot.com/2018/11/where-to-eat-along-pch.html

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santamonicaday · 5 years

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Where To Eat Along The PCH

from The Insider's Guide to the Beautiful City of Santa Monica https://www.ambrosehotel.com/blog/1897/

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jenguerrero · 5 years

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Is there anything more wonderful when it’s cold outside than a nice hot bowl of soup?! I found the most amazing soup book, Soup: The Ultimate Book of Soups and Stews! It really is the be-all and end-all encyclopedia of soup. If you love soup, you need this. It has everything. It’s got easy peasy soups for kitchen newbies and fabulous gourmet soups for when you want to stretch your culinary muscle. The recipes are perfection.

The book itself is tremendously giftable. The cover and paper quality are fabulous. There’s three placeholder ribbons and metallic stitches in the binding that add to the decadent feel. It’s nice and heavy. There aren’t pictures for all the dishes, but the ones included have a lovely artistic flair.

I wish I would have had this book as a young mother. Soup used to be my cheat card with the kids. They smiled at soup bowls and didn’t scrutinize individual ingredients like on a regular plate. They’re teenage foodies now and loved everything in here. I’ll give you a little preview of what’s in it with my thoughts and pictures of the recipes we tried, but first, let me share with you the best french onion soup I’ve ever had. A big thanks to Cider Mill Press for letting me share it with you!

French Onion Soup

Yield: 4 servings Active time: 30 minutes/Total time: 1 hour and 15 minutes

Should you only make one recipe from this book, let it be this one. I’ve yet to meet someone who dislikes this soup.

Ingredients: 5 onions, 1 halved, the remaining 4 sliced very thin 2 Tablespoons vegetable oil ½ cup sherry 1 Tablespoon Worcestershire sauce 2 teaspoons thyme, chopped 8 cups chicken stock Salt and pepper, to taste 4 slices of sourdough bread 1 ½ cups gruyere cheese, grated

1. Place the halved onion over an open flame and char. Set aside. <It’s not mentioned again. I sliced it and added it with the other onions in the next step. ~Jen

2. Place the oil in a medium saucepan. Add the remaining onions and cook on the lowest setting for 30 minutes or until golden brown. Stir the onions every few minutes and add small amounts of water when the onions begin to stick.

3. Deglaze the pan with the sherry and Worcestershire sauce. Cook until liquid has been reduced by half.

4. Add the thyme and stock and cook until reduced by half.

5. Meanwhile, preheat your oven to its broiler setting.

6. Season the soup with salt and pepper and pour into ceramic bowls.

7. Cover with a slice of sourdough bread and the cheese. Place bowls on the oven’s top rack and cook until the cheese is melted.

Continuing my review…..

Soup: The Ultimate Book of Soups and Stews By Derek Bissonnette Edition: Hardcover

1) Butternut Squash and Apple Cider Soup with Fall Spiced Cream – p 220. This is the perfect fall soup. The title could go either way, but this is definitely a savory soup. We loved the crispy fried squash garnish. 2-3) Pork and Crab Wonton Soup – p 149. The flavor on this is to die for. I made a lot more wontons to use up the wrappers, so there’s extra in the soup and I froze the rest for the kids to toss in boiling broth for 5 minutes before tossing into their lunchboxes.

4) Swedish Meatball Soup – p 427. Wow. Great soup. There’s only a small amount of heavy cream in the soup, so it really is a combination of Swedish meatballs and gravy with soup. If you love Swedish meatballs, you will adore this one. The kids finished all of the extra soup in the pot right away. 5) Chilled Strawberry and Tomato Gazpacho with Roasted Strawberries – p 664. Divine. This is very much a savory tone. The strawberries add a sweetness in the background and amplify the tomato-y-ness of the tomatoes. The garlic flavor is very much there. If you don’t care for pops of raw garlic, you may want to use a few roasted garlic cloves instead. 6) French Onion Soup – p 238. The author says, “Should you only make one recipe from this book, let it be this one. I’ve yet to meet someone who dislikes this soup.” So I had to try it. Amazing soup! Hauntingly good. The table was quiet. This was the only one I found a typo in. You char one onion over an open flame and set aside. It doesn’t come up again in the instructions, so I let it cool, and sliced it thinly like the rest of the onions and added it along with them. 7) Rocky Mountain Chili – p 345 and Cornbread – p 367. Delicious, very mild chili on the healthy end of the chili spectrum. There’s ground turkey, 3 kinds of beans, and 3 layers of tomato (fresh, sauce, and paste) in the chili. The cornbread is very sweet with a fluffy moist texture. I gave it a quick blip under the broiler for a second to color the top at the end. 8) Old Fashioned Chicken Broth and Dumpling Soup – p 145. It’s exactly as the title promises. It is total comfort food. 9) Hot Chocolate Coconut Soup with Bruleed Bananas – p 695. Great dessert. It’s got a very rich, full chocolate flavor and it’s barely sweet. It’s hard to get the bananas to stand up. Lol!

I’m not even beginning to make a dent in the range here, but here are some others I have flagged to try: Homemade Meatballs and Conchiglie Pasta Soup – p 126 * Pork Teriyaki and Red Miso Ramen – p 151 * Portobello Mushroom Ravioli in Beet Soup – p 156 * Pot Sticker Broth – p 158 * Thai Coconut Broth with Lobster Wontons – p 170 * Avgolemono with Orzo Salad – p 174 * Chili Tortilla Soup – p 181 * Broccoli and Cheddar Soup with Parmesan Crisps – p 195 * Broccoli and Stilton Soup – p 196 * Caldo Verde Soup with Paprika Oil – p 199 * Caramelized Onion Soup with Baked Herb Croutons – p 205 * Cream of Cauliflower Soup with Curried Cauliflower Florets – p 225 * Eggplant and Zucchini Soup with Tzatziki, Mint-Pickled Cucumbers, and Pita Bread – p 230 * Mexican Sweet Roasted Garlic Soup – p 246 * Miso Broth with Fried Tofu – p 249 * Roasted Pumpkin Mole Soup – p 256 * Roasted Red Bell Pepper Soup with Rosemary Crackers – p 257 * Sweet Potato Soup – p 268 * Watercress and Buttermilk Soup with Poppy Seed Yogurt – p 280 * Rutabaga and Fig Soup with Honey-Roasted Figs and Barbequed Chickpeas – p 293 * Cashew Soup – p 303 * Russian Pea and Barley Soup with Simple Country-Style Bread – p 328 * African Peanut Soup – p 337 * Chicken Chili – p 354 * Walnut Soup with Chive and Shallot Oil – p 356 * Butternut Squash, Quinoa, and Chicken Soup – p 359 * Chili Con Carne – p 363 * Mexican Beef Chili with Nachos – p 375 * Hungarian Goulash with Cucumber Salad – p 387 * Beef, Barley, and Portobello Mushroom Soup – p 393 * Chili Verde – p 415 * Indian Mulligatawny Lamb Soup – p 439 * Irish Country Soup with Soda Bread – p 472 * Chicken and Shrimp Gumbo – p 480 * Southwestern Chicken Soup – p 525 * Velvety Chicken and Chestnut Soup – p 529 * Coconut and Chicken Curry Soup with Naan – p 531 * Seafood and Sausage Gumbo – p 549 * Bouillabaisse – p 574 * New England Clam Chowder – p 582 * Crab Bisque with Caviar Crème Fraiche – p 590 * Crab and Oyster Gumbo – p 635 * Chilled Canteloupe and Ginger Soup with Champagne Espuma – p 646 * Chilled Cherry Soup with Brioche French Toast – p 677 * Chilled Rhubarb Champagne Soup with Lemon Poppy Seed Marscapone – p 679 * Strawberry Consomme with Cardamom Buttermilk Panna Cotta and Scottish Shortbread – p 683 * Acorn Squash Soup with Fennel Salad – p 719 * Chilled Honeydew Melon Soup with Crispy Prosciutto di Parma – p 720 * Cream of Tomato with Sourdough Garlic Bread – p 723

*I received a copy to explore and share my thoughts.

Need that book? I’m an Amazon affiliate. Any time you use one of my links to make a purchase, Amazon gives me a tiny percentage. Thank you!

Soup

Derek Bissonnette’s French Onion Soup recipe and Cookbook review: Soup: The Ultimate Book of Soups and Stews Is there anything more wonderful when it's cold outside than a nice hot bowl of soup?! I found the most amazing soup book, …

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lenakrruger · 6 years

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Recipes for Realtors: Grilled portobello duck or seafood feast

If you haven’t eaten grilled portobello mushrooms, you really don’t know what you are missing. Truly they taste like a good steak.

Quick and easy and beyond delicious, you can top the gill side pocket with any mixture you can create. Some people scrape out the gills. For me, it depends on what filling I have chosen to use.

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The gills leach dark brown tea-like liquid and easily can discolour a light filling. Portobellos are generous in acceptance of many fillings. Buy them fresh and store them in the fridge or a cool place in a closed paper bag for just a few days. I wrap them gently in (white only) paper towel and then store in a brown paper bag. Definitely do not store any mushrooms in plastic bags. Mushrooms have natural high-water content, and plastic will cause them to sweat.

Keep a special soft-bristle, dry, never used, toothbrush handy in a protected cover to dust off any sandy soil bits from the mushrooms. A make-up soft brush dedicated for the kitchen will also work. Stores sell expensive mushroom brushes if you are so inclined to purchase. Avoid washing mushrooms if at all possible. They are extremely permeable.

I saw a TV show where our prime minister’s Sussex Drive chef inserted sheets of brown paper towel, the kind you often find in public washrooms, into a pot of simmering pears to keep them stable in the cooking pot. I could hardly believe my eyes. Wondered if this was an everyday practice. Or if the preparation would be served to honoured guests under the guise of food security guidelines. Oh, my! One could expect the show producer might have evaporated that shot?

Save those brown paper towels for mopping up spills or drips underfoot but never use for food prep.

Portobello filling

Prepare duck breast your favourite way. Slice thinly, on the diagonal. Adjust duck seasoning.

Grill a large portobello mushroom, about four-inch diameter, one for each person. Just drizzle a little Mazola corn oil, or your favourite oil, over each one, leaving the gills intact. Salt and pepper only when you remove the mushroom from the grill.

Immediately top the sliced duck with a drizzle of special béchamel sauce made using a roux cooked this way: add equal parts duck fat and flour. Add a little salt and fresh ground pepper, and a pinch of nutmeg.

Cook long enough to break down the flour, stirring constantly. Stir in a quarter cup of congealed cognac figgy jus from your fresh black mission fig marinating jar and reduce. (If you don’t have figgy jus, substitute a tablespoon of liquid honey.) Remove from heat as soon as you add honey; honey apparently loses some of its qualities.

Add to the special roux, a quarter cup of pulsed dried crispy bacon that is nearly pulverized. You are establishing flavour. Let the sauce rest briefly. Sprinkle with just a tiny bit of mashed oven-roasted garlic clove from your refrigerator-stored jar. Squeeze a little juice of a very sweet orange into the roux mix.

Flambé the cooked duck breast before carving. Deglaze the duck breast pan with a little more cognac. Pour the tablespoon or two of the deglaze liquid over the sliced duck. Mound the sliced duck onto the grilled portobello gills. Then add a tablespoon of the roux sauce to each serving.

Top with a thick juicy slice of beefsteak tomato (or see if you can find a white or yellow large juicy tomato) and shredded Boston Bibb lettuce, drizzled with my warm blue cheese dressing, freshly made. Pour straight from the stove pot.

On the side in an oval presentation plate, or in a flat oval gratin dish, serve a cup of freshly made rich white peach chutney. Duck on the palate loves fresh fruit. You could use fresh white peach wedges, sautéed in butter and golden-brown sugar, instead. Perhaps drizzle with cognac figgy jus or add a chopped fresh, juicy, generous black mission fig.

For a king-sized meal, add a special manwich, a piping hot grilled cheese sandwich, buttered both sides, made with Sartino BellaVitano Raspberry cheese shards on thick slices of my homemade dill bread, to which you have imbedded a large thick firm slice of beefsteak tomato and a little warm blue cheese dressing, and shredded Boston Bibb lettuce. Lots of fresh ground pepper. Watch closely and only turn the manwich one time.

Butter-idea:

Butter the exterior of the dill bread generously but use one of your stored refrigerated herbed compound butter pucks, and grill just until it’s a golden colour. If you are using seafood stuffing, marry the grilled cheese manwich by using a puck of your frozen, room temperature lobster compound butter. Cut the manwich corner to corner or on the diagonal, and present alongside the stuffed portobello.

Serve on a warmed oval plate resting on an oversized oval platter as a charger, along with a serrated strong steak knife and a sturdy dinner fork.

Alternate:

Load a large grilled portobello with a chopped crab or lobster mix, replacing the duck roux. Simply replace the duck fat with bacon fat. Drizzle the béchamel sauce made using a little of your homemade lobster oil in the roux. Continue as above.

If you feel the desire to add dessert to the table, perhaps offer a white peach panna cotta, made the day ahead, and kept refrigerated. It would end the meal wonderfully; again, drizzled with cognac figgy jus, topped with a split fresh black mission fig just when ready to serve.

If beer or ale is your thing (apparently real beer drinkers sprinkle a little salt in their glass), it goes well with either choice of stuffed grilled portobello. You might like to indulge in a brand called Stella Artois. If you prefer wine, you might find Obikwa South African Shiraz pairs well, and is particularly a good pairing if you are just making an extraordinary grilled cheese manwich.

If you decide that a salad would round out the meal, you might want to remember this particularly wonderful REM gourmet cooking column for those on the run from several years ago.

The post Recipes for Realtors: Grilled portobello duck or seafood feast appeared first on REM | Real Estate Magazine.

Recipes for Realtors: Grilled portobello duck or seafood feast published first on https://grandeurparkcondo.tumblr.com/

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felishasheats · 6 years

Text

Recipes for Realtors: Grilled portobello duck or seafood feast

If you haven’t eaten grilled portobello mushrooms, you really don’t know what you are missing. Truly they taste like a good steak.

Quick and easy and beyond delicious, you can top the gill side pocket with any mixture you can create. Some people scrape out the gills. For me, it depends on what filling I have chosen to use.

[banner]

Save those brown paper towels for mopping up spills or drips underfoot but never use for food prep.

Portobello filling

Prepare duck breast your favourite way. Slice thinly, on the diagonal. Adjust duck seasoning.

Butter-idea:

Serve on a warmed oval plate resting on an oversized oval platter as a charger, along with a serrated strong steak knife and a sturdy dinner fork.

Alternate:

If you decide that a salad would round out the meal, you might want to remember this particularly wonderful REM gourmet cooking column for those on the run from several years ago.

The post Recipes for Realtors: Grilled portobello duck or seafood feast appeared first on REM | Real Estate Magazine.

Recipes for Realtors: Grilled portobello duck or seafood feast published first on https://oicrealestate.tumblr.com/

0 notes