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gokitetravel · 6 months

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The best places to get a turkey takeaway in Dubai

You're in luck if you're in Dubai and yearn for a delectable turkey feast without having to deal with the inconvenience of cooking. It's simple to have a turkey supper any time of year or the traditional holiday meal thanks to Dubai's abundance of fantastic takeaway options for turkey. The city offers options for every taste and budget, from fine dining to specialty catering. These places have everything you need, whether you're having a family get-together, commemorating a particular occasion, or just seeking a delicious turkey meal. We'll go over some of the greatest spots in Dubai to grab takeout turkey in this guide, emphasizing their standout dishes and the ease with which they can deliver the flavour of home-cooked turkey to your table. Dubai offers a variety of options to fulfil your appetites for turkey, whether you prefer the traditional roasted bird, exotic Flavors, or a contemporary take on this holiday mainstay. Discover the best options for turkey takeout Dubai has to offer by traveling with us on a gastronomic adventure throughout the city.

Here are some of the best places to get a turkey takeaway in Dubai.

The Grocer Jones: Gourmet selections are one of Jones the Grocer's specialties. They provide delicious takeout roast turkey along with all the fixings, such as gravy, cranberry sauce, and stuffing. Their turkey is well cooked, which makes it a great option for a celebratory dinner.

Gourmet Residence: Turkey takeout in Dubai may be found at Gourmet House, a hidden gem. Their turkeys have well-cooked meat that is delicious and juicy. They offer a wide selection of sides and sweets, so you may get everything you need for your holiday feast in one place.

The Carluccio’s: Carluccio's offers a great Italian twist on traditional turkey takeout. You can have traditional Italian sides and a turkey seasoned with Italian herbs and spices. Your holiday feast will take on a wonderful twist thanks to this unique blend.

The address is Marina Dubai: One of the most upscale takeaways in Dubai Marina is The Address, which serves delicious roast turkey. Their culinary crew takes great pride in preparing your meal, and they provide a range of options, from classic to modern.

Eataly: An Italian cuisine lover's dream come true; Eataly is housed at the Dubai Mall. They deliver turkey takeout with an Italian twist, adding Mediterranean tastes to your holiday feast. The turkey is a unique option because it is made with Italian spices and served with Italian sides.

Butcha Steakhouse & Grill: Butcha Steakhouse & Grill is a wonderful option for anyone who values a perfectly cooked steak. They serve a delicious, impressive wood-fired roasted turkey. Serve it with their special sauces and sides for a distinctive and delicious option.

Reif Japanese Kushiyaki: This holiday season, if you're searching for something new, Reif Japanese Kushiyaki provides a distinctive takeaway of turkey with a Japanese flair. Their turkey is ideal for individuals who wish to taste a blend of cultures since it is marinated with delectable Japanese Flavors.

Park Hyatt Dubai: With a variety of packages to suit all preferences, Park Hyatt Dubai is well-known for their turkey takeout. Their culinary specialists guarantee a perfectly cooked turkey, and you can even personalize your Christmas feast by choosing your own sides and sweets.

Biryani Factory: Biryani Factory offers a delicious takeaway of turkey with an Indian touch for individuals who are looking for a fusion of Flavors. Their turkey is a distinctive and delicious option because it is seasoned with flavourful spices and presented with traditional Indian accompaniments.

Magnolia Bakery: Without dessert, a Christmas meal is incomplete, and Magnolia Bakery has you covered. They provide a selection of cakes, pies, and cupcakes to add sweetness to your holiday spread. Their red velvet cakes and pumpkin pies are especially well-liked options.

Thanks to the availability of superb turkey takeout, both residents and visitors to Dubai may experience the delicious Flavors of a fully roasted turkey with all the trimmings. Dubai's food scene offers something for everyone, whether you're hosting a holiday feast, celebrating a special occasion, or just in the mood for the satisfying taste of a well-prepared turkey dinner. The city provides a wide variety of options to suit every palate, from inventive and exotic takes on this classic dish to traditional Turkey holiday packages from Dubai. These places provide delicious turkey feasts along with the ease of delivery or takeout, so you can enjoy a delicious meal without having to worry about cooking. Therefore, Dubai's eating scene has you covered whether you're celebrating Thanksgiving, hosting a Christmas party, or just craving turkey dinner at any time of the year. To make your mealtime in Dubai stress-free and unforgettable, take into account these great spots for turkey takeout as you explore the city's gastronomic offerings. With the help of the greatest turkey holiday packages from Dubai, you may indulge in the Flavors of the season or have a delicious turkey meal whenever the mood strikes.

#best travel agency in dubai

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sfarticles · 1 year

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Take a slice out of the holidays... Pies keep beloved traditions alive

Cheddar-Crusted Apple Pie (recipe in column)New Englanders have known the pleasures of combining apple pie and Cheddar cheese for a long time. (Excerpted from Pie Academy (c) by Ken Haedrich, photography (c) by Johnny Autry, used with permission from Storey Publishing.”)

With the anticipation of the holidays and those cold, winter days ahead, it is the time when heirloom pie pans, sometimes handed down through generations, are dusted off in preparation for pie baking season, so we can indulge in America’s favorite dessert around the holiday table. A pie in the oven warms the home with its aroma and dispels some of the winter blues.

Whether it is apple, pumpkin, pecan, sweet potato, chess, pear or mincemeat, pie is a traditional American dessert. We commonly use the term “as American as apple pie.” The history of pie can be traced back to ancient Egypt when they were commonly made with meat. It is also believed that the Greeks originated pie pastry, made with flour and water that formed a paste that was wrapped around the meat. “Coffins” or “coffyns” (basket or box) were what the first pies were called.

For those who have a fear of making pies, which many do because they think a flaky and delicious crust is difficult to make, fear no more. Ken Haedrich, “dean” of The Pie Academy, dishes up the how-to for bakers of all levels in his comprehensive book, “Pie Academy: Master the Perfect Crust and 255 Amazing Fillings” (2020, Storey Publishing, $35). For those who really want to immerse themselves in pie making, Ken’s Pie Academy holds webinars and sometimes “pie getaways” in different parts of the country.

Ken stressed that pie making is part science, part “feel” — or baker’s intuition. “Don’t worry if your first few pie crusts crack or fall apart, or the dough sticks to the counter top,” he said. “Don’t worry if your pie doesn’t look like the front cover of the magazines on display this time of year. Keep in mind, what they don’t tell you, it took days and a team of professional bakers and food stylists and photographers to achieve that perfect looking pie. Instead, ‘love your ugly pie.’”

I found the step-by-step instructions and photos reassuring guidance, and they reveal the secret ingredients of a truly great pie. Included are the best tools to use; recipes for crusts and pastry including gluten-free, whole wheat, and extra-flaky; how to decorate pies with cut-outs and dough designs; and when to use table salt or kosher salt. The four-pound book coupled with Ken’s four decades of pie baking will put you on your journey to making “blue ribbon pies.”

Happy pie baking and my best wishes for a happy holiday season filled with delicious food and new recipes. Here are a few recipes from Ken’s book to get you started. For the recipe for triple-layer chocolate- pumpkin pie, visit https://bit.ly/2IuyieI.

Cheddar-Crusted Apple Pie

The headnote says, “New Englanders have known the pleasures of combining apple pie and cheddar cheese for a very long time — long enough to be quite opinionated about how the two should be eaten together. Some cooks include grated cheddar in the filling itself. Others grate the cheese over the top of the pie, which is fine when the pie is warm but less so when it is cool and the cheese hardens. Old-timers lay a slab of cheddar right on top of their pie slice and dig in. I wanted to integrate the cheese into the pie itself, so I baked grated cheese into the crust, which keeps the snappy cheddar flavor front and center.” (Cheddar Cheese Pie Dough recipe below.)

Filling

8 cups peeled, cored, and sliced Granny Smith or other apples

½ cup sugar

2 tablespoons lemon juice

¾ cup chopped walnut halves, preferably toasted

2 ½ – 3 tablespoons all-purpose flour

Egg beaten with 1 tablespoon milk, for glaze

Prepare and refrigerate the pie dough. Roll the larger dough portion into a 12 ½ – 13-inch circle and line a 9- 9 ½ -inch deep-dish pie pan with it, letting the overhang drape over the edge. Refrigerate the shell until needed.

Combine the apples, sugar, lemon juice and walnuts in a large bowl. Mix well. Let stand for 5 to 10 minutes.

Adjust the oven racks so one is in the lower position, and another is in the middle of the oven. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Sprinkle the flour over the apples, using the larger amount of flour if the apples seem very juicy. Mix well.

Roll the other dough portion into an 11-inch circle. Turn the filling into the pie shell and smooth it over to level out the fruit. Lightly moisten the rim of the pie shell. Drape the top pastry over the filling, pressing along the edge to seal. Trim the overhang with scissors, leaving an even ½ to ¾ inch all around, then sculpt the edge into an upstanding ridge. Flute or crimp the edge, as desired. Poke several steam vents in the top of the pie with a large fork or paring knife. Put a couple of the vents near the edge so you can check the juices. Brush the pie lightly with the egg wash glaze.

Put the pie on the prepared baking sheet and bake on the lower oven rack for 30 minutes. Reduce the oven temperature to 375 degrees and move the pie up to the middle rack, rotating the pie 180 degrees. Bake for 30 to 40 minutes longer, until the pie is a rich, golden brown and juices bubble thickly up through the vents.

Transfer the pie to a rack and cool for about 1 hour before serving. Longer is fine, but you’ll bring out the flavor of the cheese if you serve this pie warmer than most.

Cheddar Cheese Pie Dough

The headnote says, “Every true New Englander knows that nothing goes better with apples than sharp cheddar cheese. My favorite way of combining these two is by baking the cheese right in the crust. The baked-in cheddar flavor is out of this world, and it’s one of the prettiest crusts you’ll find, all golden and covered with crispy cheese freckles. It makes a great crust for savory pies, too, like quiches and potpies.”

2 ½ cups all-purpose flour

1/3 cup fine yellow cornmeal

2 teaspoons cornstarch

¾ teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into ½ -inch cubes

1 ¼ cups cold grated sharp cheddar cheese (white or yellow)*

½ cup plus 2 tablespoons cold water

*Alternative: Sharp and flavorful cheeses like Gouda or Gruyére work best.

Combine the flour, cornmeal, cornstarch, and salt in a large bowl. Scatter the butter around on a large, flour-dusted plate. Measure the water into a 1-cup glass measuring cup. Refrigerate everything for 10 to 15 minutes.

Transfer the dry ingredients to a food processor. Pulse several times to mix. Scatter the butter over the dry mixture. Pulse the machine seven or eight times, until the pieces of butter are roughly the size of small peas. Remove the lid and scatter the cheese over the mixture. Replace the lid. Pulse three or four times, just long enough to mix in the cheese thoroughly.

Pour the water through the feed tube in a 8- to 10-second stream, pulsing the machine as you add it. Stop pulsing when the mixture begins to form large clumps.

Turn the dough out onto your work surface and divide it in two, making one part for the bottom crust, slightly larger than the other. Pack the dough into balls, place on separate sheets of plastic wrap, and flatten into ¾ -inch-thick disks. Wrap the disks and refrigerate for about 1 hour before rolling.

To make this dough by hand:

Combine the chilled dry ingredients in a large bowl. Add the butter and cut it in thoroughly. Mix in the cheese by hand. Mound the ingredients in the center of the bowl. Drizzle half of the water down the sides of the bowl, rotating the bowl as you pour. Mix well with a fork. Sprinkle half of the remaining water over the mixture; mix again. Pour most of the remaining water over the mixture; mix vigorously until the dough gathers in large clumps. If there are dry, floury areas remaining, stir in the last spoonfuls of water. Turn the dough out onto your work surface and proceed as in last step.

All-Pear Pie with Maple and Candied Ginger

(Excerpted from Pie Academy (c) by Ken Haedrich, photography (c) by Johnny Autry, used with permission from Storey Publishing.”)

Double-Crust Food Processor Pie Dough (below) or another double-crust dough.

Filling

7 cups cored and sliced ripe pears, unpeeled

1/3 cup sugar, plus a little for sprinkling

¼ cup maple syrup

2 ½ tablespoons quick-cooking tapioca or cornstarch

½ teaspoon vanilla extract

1 ½ tablespoons lemon juice

Finely grated zest of 1 lemon (optional)

1 tablespoon minced crystallized ginger or ½ teaspoon ground ginger

2 tablespoons cold unsalted butter, cut into small pieces

Milk, for glaze

Prepare and refrigerate the pie dough. Roll the larger dough portion into a 12 ½ – 13-inch circle and line a 9- to 9 ½ -inch, deep-dish pie pan with it, letting the excess dough drape over the edge. Refrigerate the shell until needed.

Adjust the oven racks so one is in the lower position and another is in the middle of the oven. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the pears, sugar, maple syrup, tapioca, vanilla, lemon juice, lemon zest (if using) and ginger in a large bowl. Mix well. Let stand for 10 minutes.

Roll the other dough portion into an 11-inch circle. Turn the filling into the pie shell and smooth it out to even the top. Dot with butter. Lightly moisten the rim of the pie shell. Drape the top pastry over the filling, pressing along the edge to seal. Trim the overhang with scissors, leaving an even ½ to ¾ inch all around, then sculpt the edge into an upstanding ridge. Flute or crimp the edge, as desired. Poke several steam vents in the top of the pie with a large fork or paring knife. Put a couple of the vents near the edge so you can check the juices. Brush the top of the pie with milk and sprinkle with sugar.

Set the pie on the prepared baking sheet and bake on the lower oven rack for 30 minutes. Reduce the temperature to 375 degrees and move the pie up to the middle rack, rotating it 180 degrees. Bake for 30 to 40 minutes longer, until the juices bubble thickly at the vents.

Transfer the pie to a rack and cool for at least 1 ½ to 2 hours before serving. Cover and refrigerate leftovers after 24 hours.

Double-Crust Food Processor Pie Dough

Ken thinks most food processors do a better job with single-crust recipes than with double-crust ones: because there’s less bulk in the machine, single crusts mix up more evenly. However, it’s quite possible to make a double-crust batch successfully, especially if you take care to read all the notes.

Makes one 9- to 9 ½ -inch standard or deep-dish double-crust piecrust with top or two pie shells.

2 ¾ cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon salt

1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into ½ -inch cubes, or ½ cup (1 stick) plus 6 tablespoons cold, cubed unsalted butter plus 4 tablespoons cold shortening or lard in small pieces

½ cup cold water

1 tablespoon white vinegar

Combine the flour, cornstarch, and salt in a medium bowl. Scatter the butter on a large, flour-dusted plate. Combine the water and vinegar in a 1-cup glass measuring cup. Refrigerate everything for 10 to 15 minutes.

Transfer the dry mixture to a food processor. Scatter the butter over the dry mixture. Pulse the machine seven or eight times, until the pieces of fat are roughly the size of small peas. Remove the lid and fluff the mixture with a fork, loosening it up from the bottom of the bowl.

Replace the lid. Pour the water-vinegar mixture through the feed tube in a 8- to 10-second stream, pulsing the machine repeatedly as you pour. Continue to pulse, briefly, until the dough just starts to form larger clumps. The dough should not ball up around the blade.

Turn the dough out onto your work surface or into a large bowl, then divide in two. Remember to make one portion — for the bottom crust — slightly larger than the other. If you’re making two pie shells instead of a shell and top crust, divide the dough equally.

Shape the dough into balls, then put the balls on separate sheets of plastic wrap and flatten each one into a ¾ -inch-thick disk. Wrap each disk and refrigerate for at least 1 hour before rolling.

Recipe for success: You need a food processor with at least a 12-cup capacity to handle a double-crust recipe. Don’t start pulsing the machine until you have the measuring cup of water poised above the feed tube. Start pulsing as soon as you start pouring.

(Excerpted from Pie Academy (c) by Ken Haedrich, photography (c) by Johnny Autry, used with permission from Storey Publishing.”)

Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. [email protected] For more, go to stephenfries.com.

#pie #pieacademy #ken haedrich

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needs-to-stop-looking-at-valves · 3 years

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H-hello so uhh, top 10 boyos who are great cooks, like uhh they'll make you dinner from scratch and its good, really good food. If that's oke, thank you ❤❤❤

*SMACKS PALMS AGAINST THE TABLE* NOW THIS IS A FUCKING ASK. LET’S GO BITCH.

tfp Breakdown. The best fucking cook you will ever goddamn see. Breakdown knew nothing about cooking, until he realized that food brings people together. Then he picked some stuff online, and now, dudes fucking Gordon Ramsey in this bitch. He loves making BIG portions of stuff, and loves working with meat. You get him a nice roast, a few potatoes and onions? He can feed the entire ship easily. Not to mention he’s quite the baker boy, so he indulges his husband when his 2am chocolate cake cravings hit.

rid2015 Wildbreak. Not AS good as his dad, but he’s a competent boy. He loves making mushroom risotto, and hand pies. Breakdown is so proud of his ass, and they have little cook offs on a daily basis.

Rid2015 Thunderhoof. Not only does he look good while doing it, but boy makes some FINE Italian food. Pizzas, raviolis, eggplant parms, lasagna, and his peak masterpiece; spaghetti and meatballs. Dude makes the best meatballs, makes the sweetest tomato sauce, all with a giant ass thing of garlic bread. Seriously, you will never run out of bread, or wine. For dessert, his go to is affogato, but if he gives a shit about you, he’ll go the extra mile and make the best goddamn tiramisu you've ever fucking had. Dude and coffee and go hand and hand tbh.

Rescue bots Hightide. He’s no five star chef, but he knows how to make simple fish dishes (his favorite being clam chowder), and how to make a good, hearty bread. Its a bit salty, but you can’t help but ask for seconds. His food is meant to warm those he rescues, and it does a fair job.

tfa Blitzwing. No master, but he knows his way around the kitchen. Icy, at least. Random keeps eating the counter top, Hothead is pissed that he can’t fucking find the salt- it’s a mess. When Icy is around long enough though, he makes a damn good meat stuffed pumpkin, and can even make a nice egg pudding (he makes a decent german chocolate cake, but that’s way more Breakdown’s speed).

MTMTE Impactor. Odd choice, I know. But dude knows how to make shit ingredients taste good. You got some kinda old noodles? Congrats, you got yourself a fat plate of carbonara, greasy and delicious. He ain’t fancy, but he’s the best for you broke bitches with a low stock.

G1 Ironhide. Big portions, big calories with this cowboy. You can’t leave his place without a full belly. Biscuits and gravy, eggs, hashbrowns, porkchops, fried chicken- and that’s just breakfast. It’s nice, hearty, and you can ask for as many helpings as you’d like. He will not stop. His food is endless. You will go home with leftovers for like a week. Even a pudding pie for dessert.

tfa Prowl. He’s actually a vegetarian! He likes making clean, easy to eat food, like veggie rice balls (or doughnuts), carrot stew, honey garlic tofu on a bed of steamed veggies, and for dessert? A honey baked apple, topped with mix nuts and whipped cream. His food is very good, and clean. He even makes his own trail mix for when he goes on nature walks (its full of roasted nuts, dried fruits, and dark chocolate bits), and will happily share if you ask him for some.

Tfp Dreadwing. He was the main cook in the household, and as such, he can feed others, should it be needed of him. He likes making Salmon Meuniere, chicken curry, and honey glazed beef strips. All of his food comes with a bed of white rice. His favorite thing to make though? Those cute little wagashi treats. They’re often made of bean paste, and they go lovely with his daily cups of tea. He also makes them very pretty and ornate.

Cyberverse Soundwave. He mainly learned now to cook because Hot Rod absolutely fucking can’t. He’s the more casual cook on this list, preferring stuff you can set and forget. Stuff like Salisbury steak and mashed potatoes, roasted chickens, mac and cheese, pot roast- pretty much anything you can stick in a crock pot, and have dinner ready for when he comes back from work. When he makes desserts, he loves making either cookies, or swiss rolls, depending how much time he has. He loves ube and pumpkin flavors.

#asks #soundwave #dreadwing #prowl #ironhide #impactor #blitzwing #breakdown #wildbreak #hightide #thunderhoof #this #was so fun to answer tbh

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normal-thoughts-official · 4 years

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See I think the problem is sweden is just.. cold amshnsdhdj we can’t really grow spices here so throughout the times it’s just been salt and pepper (until we started importing spice from the colonies like we thought we were the brits lmao) but traditional swedish food is like??? Potatoes and meatballs with lingonberry jam and sometimes you make the sauce out of the fat you fried the meatballs in and it’s gross. I’ve never been to Germany actually but that restaurant sounds disgusting I’m so sorry what are they doingggg. THANKFULLy we have so much food imported from pretty much everywhere that most people’s favourite foods is almost always something that didn’t originate here. Like tacos!! It’s a staple in pretty much any household here, at least where I grew up, and one of my friends is obsessed with Indian food, specifically vindaloo which is so so spicy but so good. As for the cream cheese sushi, at the restaurant here they put it in the maki rolls with veggies and a piece of omelet, i cannot stress how good it is ahaha. I love food so much!!! I don’t think I’ve ever eaten anything Brazilian specifically, but since we’re talking about it I’m really curious. If you have a specific dish or anything you think I should try let me know!! I’m gonna ask google but it’s always fun to get tips from someone who is living with the culture behind it and everything!! - salmon anon (salmnon? salmanon? Swenson? I actually wrote swenon but my phone corrected me so I’m leaving it skhdkshd)

aaaa okay so when it comes to brazilian food you gotta understand that there’s...... so much stuff. our cuisine is super varied and rich and there’s just... a lot. so it all depends on what strikes your fancy. but i have a few suggestions, although keep in mind that again, brazilian cuisine is varied and rich and it’s a big country, so i have the mos contact with food from my region (the southeast), although i’ve been to the northeast, north, and south as well

so the basis of culinary in most brazilian households is the rice + beans + farofa combo. farofa is basically cassava flour with spices, it is made to add Big Crunch to the meal. we eat that in every meal, except for breakfast. it’s kinda the foundation/pillar of the plate. i do recommend trying it, absolutely. the most likely version of that for you to find is feijoada, which is a little stereotypical as far as brazilian dishes go, but i doubt you’d find regular rice beans and farofa around in a small town in sweden. in feijoada the beans come with pork parts, and it’s black beans, not regular beans. it is also traditionally served with kale and orange slices. it’s really good, personally i love it

[image ID: a plate with kale, rice, farofa (which is sandy-colored and has a grainy consistency), orange slices, and feijoada. end ID]

another great dish worth a try is moqueca. moqueca is (usually) fish/shrimp, coconut milk, dendê oil, bell peppers, and other spices. it takes cilantro so if you are a little bitch, i mean, if you don’t like it, you might skip that one. it is also usually served with farofa or pirão, which is essentially farofa but moist

[image ID: a pot of moqueca. it looks soup-like and has very vibrant colors, particularly red, yellow, ad green. you can see pieces of bell pepper and chopped cilantro in it. end ID]

i do recommend trying anything palm-heart related if you haven’t. palm heart pies are one of my favorite things. and okay i know that you probably won’t be able to find this but i doubt you’ll be able to find most things i’m talking about so i’m just gonna dream big here: catupiry is this kind of brazilian... cream cheese, except it’s creamier and tastier and just superior in general. we love putting it on shit, and when it comes to stuffing, palm heart + catupiry or chicken + catupiry are my favorites

i also love bobó de palmito na moranga, which is essentially palm heart inside very creamy squash. the most common version actually takes shrimp instead of palm heart, but i don’t like shrimp and they’re not super accessible in my city anyway lol

[image ID: a carved pumpkin with shrimp swimming in a creamy mixture of squash, coconut milk, and catupiry inside. end ID]

escondidinho is another great dish. it means “little hidden one” in portuguese and it is cassava puree with dried meat inside, gratinated. there’s also a version with mashed potatoes, ground beef, and tomato sauce, but cassava is better. honestly just go for anything cassava. it’s the basis of native brazilian culinary and it’s fucking delicious. fried cassava, roasted cassava, cassava puree.... if you’ve never had them, they’re like potatoes, but better in every way. and don’t get me wrong, cuz i love potatoes

anything from the state of minas gerais FUCKS and is highly recommendable. tutu de feijão might look bad for a gringo but i promise it’s worth a try. feijão tropeiro is amazing, and chicken with okra is one of my fave brazilian dishes. it’s also easy to make so you can make it at home, even. just don’t forego the rice beans and farofa. my eastern european friend had never seen okra so if you look it up, no, that is not pepper. it’s not spicy. seriously i know yall are afraid of everything but it’s not

as for snacks! one of the greatest institutions in brazil is coxinha. coxinha is a potato-based batter stuffed with chicken (and usually catupiry as well although coxinha without catupiry is also commonly found) and deep fried. you cannot have a kids party and not serve it, it is absolutely essential. but it is also eaten as a regular snack commonly. it is super good, everyone loves it, and i highly recommend

[image ID: a plate of coxinhas. they are round-ish thingies with a “beak” on top, making it look almost like a pyramid. they are orange-golden in color and have a distinctly deep fried texture. end ID]

another great institution is pão de queijo, which i’ll admit i’m not a fan of because i don’t like cheese (catupiry doesn’t count) but i can’t just forego mentioning it. it takes polvilho, which is tapioca (which is a derivation of cassava, i’ll get there in a minute) flour, with cheese, basically. it gets a fluffy consistency that is hard to describe and that many people love. it is most traditional in the state of minas gerais, but you can find it all over brazil and also in other places in south america although recipes vary

[image ID: a bowl of pão de queijo. they are small, round, and white-ish. they have a very thin hard-looking layer on the exterior, but it also has cracks that make you able to see that the inside is fluffy. end ID]

tapioca! you might have heard of tapioca as the bubbles in bubble tea are made of it. it is a kind of cassava flour, but it’s very different from the cassava flour used to make farofa. it is white in color. you just put that motherfucker in a frying pan (no oil needed) and the grains stick to each other, making a sort of... taco-like thing? it doesn’t taste like a taco but it looks slightly like one. then you just stuff it with Whatever You Want. can be savory or sweet, personally i prefer savory but the "classic” one is coconut and condensed milk. another good stuffing to try is what we call romeu e julieta (literally “romeo and juliet”), which is a cheese that we know as queijo minas, but if you have contact with mexican food you might know as queso fresco, and guava paste. i know it sounds weird which is why it has the name as these two things are not supposed to be together but they go WELL together. romeu e julieta is a common dessert and the basis for thousands and thousands of other recipes in brazil

[image ID: a plate with tapioca. it has the form of a taco, but the “batter” is thinner and white. the inside is coconut and condensed milk. end ID]

speaking of tapioca, DADINHO DE TAPIOCA (tapioca dice) is where shit’s at. it is tapioca flour with cheese rolled into a dice format and fried, served with pepper jam, altho you can forego it, but i DO recommend trying it with the pepper jam. it is not super spicy and so so very good. don’t waste an opportunity to try it

[image ID: dadinhos de tapioca. they are small cubic snacks with a golden color and granulated-looking texture. there is also a little bowl with pepper jam in it. end ID]

and an ESSENTIAL brazilian institution: pastel and caldo de cana. pastel is a flour-based batter with a bit of cachaça (sugarcane liquor) stuffed with Whatever You Want (most common tho are ground beef, and cheese. but personally i’m always a slut for palm heart and there’s a local pizza place near my home that also makes pastel with whatever flavor you could possibly want and broccoli with catupiry pastel? PEAK) and deep fried. it is kinda big for a snack but bro it is so very good. and then we usually have it with caldo de cana, which is sugarcane juice. now, caldo de cana is very sweet, so personally i like to put a little bit of lemon in it, which is how we usually make it in the state of São Paulo, but other states lowkey look down on that (brazilians as a whole have a sweet tooth, many of our desserts are Really Sweet) but they are wrong and we are right. anyway, pastel and caldo de cana are usually served at street markets, so once you are done with your groceries, you can sit down and enjoy some. highly recommended altho again i’ll be surprised if you can find any in sweden. but pastel is not hard to make! caldo de cana is tho, you have to have kind of a machine to extract the juice from it

[image ID: pastel and caldo de cana. pastel is a long, golden-colored, thin rectangle with, in this case, cheese inside. caldo de cana is of a brownish-green with a regular juice consistency. end ID]

onto desserts! an all-time brazilian favorite is brigadeiro. that is condensed milk, butter, and cocoa with chocolate sprinkles, essentially. i recommend using dark chocolate as it is otherwise really sweet but it depends on your tastes. do try it tho

[image ID: brigadeiros. they are little balls completely covered in chocolate sprinkles, each places in a smal paper holder. end ID]

romeu in julieta as i already mentioned is very popular and seriously, give it a try

if you’re into sweet stuff, try rapadura, which is our version of piloncillo. it is like 90% sugar tho so seriously, you gotta like sweets

pé de moleque, which literally translates to “boy’s foot”, is rapadura and roasted peanuts, and it’s one of my all time favorite desserts

[image ID: a plate of pé de moleque. they are thick rectangles with almost entire roasted peanuts parts stuck together by a rich brown sort of batter - rapadura. end ID]

paçoca is also grounded peanuts with a little bit of salt and sugar, usually coming in a cork format. they are absolutely amazing and i can’t recommend them enough

[image ID: paçoca. it literally just looks like a small cork, even the color is similar. looks like something totally underwhelming but i promise you it’s so so very good and worth a try. end ID]

and okay i think that’s what i have!! at least off the top of my head (yeah that’s just what i came up with off the top of my head. like i said. brazilian cuisine is RICH) sorry for the gigantic answer that is probably not very helpful, but welp, now you know what to look for, at least lol also if you’ve followed me for over a year you should have known i would do this. BITCH I’M LATINO FOOD MATTERS TO ME

#brazilian food is delicious i promise promise promise you that you won't regret trying it #if you do try it let me know what you tried and your thoughts!!! seriously it is so rich and good it's impossible not to find something #you'll love #ask #long post #food #swenon

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nostalgiaispeace · 3 years

Text

2089.

What’s your name?

ashley

Where do you live? kentucky

When’s your birthday? december 24th

What’s your astrological sign? capricorn

Do you actually believe in that stuff? no. it’s fun tho

How old are you? 30

Do you have a high school diploma or the equivalent? yeah

Do you have an undergraduate degree? If so, in what? never finished

What is your favorite…

Quote?

i don’t have one

Color? orange

Song? i dont have one

Band/singer? lana del rey

Book? harry potter

Author? jk rowling

School subject? -

Science (chemistry, biology, physics, etc.)? -

Math (algebra, geometry, calculus, etc.)? -

Language? french

Operating system? apple

Instrument? piano

Letter? I don’t have one

Number? 3

Car? 1967 chevy impala

Pattern (polka spots, stripes, plaid, etc.)? plaid

Word? -

Animal? Kitties!

Country? europe

Drink (alcoholic or otherwise)? coffee

Food? pizza

Restaurant? mexican

Website? tumblr

Sport? gymnastics

Flower? lilies

Ice cream flavor? chocolate chip cookie dough

Television show? supernatural

Shirt? i don’t have one

Shape? star

Eye color? brown

Hair color? blonde

Movie? titanic

Gum flavor? peppermint

Random Stuff About You

Do you have your drivers’ license?

Yes

Have you ever been swimming in an ocean? yeah

What’s the last song you listened to? -

Do you prefer coloring pencils, crayons, or markers? coloring pencils

Can you make any origami figures? If so, what? no

Do you still sleep with a stuffed animal? yeah

Do you get cold easily? no

Have you ever been to a chiropractor? no

Do you have great eyesight, or do you wear glasses or contacts? glasses

Do you know how to play chess? no

Do you know how to play checkers? no

Do you like Sudoku puzzles? no

Do you like word searches? no

Do you like crossword puzzles? yeah

Do you like logic puzzles? no

Can you play any card games? no

Do you play board games? yeah

Do you do jigsaw puzzles? no

Do you listen to the same song on repeat for a long time, even occasionally? i do

Do you take any prescription medications on a regular basis? yes

Would you prefer to be too hot or too cold? neither

Do you like to swim? no

Have you ever been to a farm? yeah

Do you like instrumental music? yeah

Do you drink diet soda? yes

Do you drink soda? yes

Have you ever put Mentos into soda? no

Have you ever combined baking soda and vinegar? yes

Did you ever make Oobleck in science class when you were a kid? no

Do you know any HTML? not anymore

Have you ever read any of Shakespeare’s work? many

Do you write poetry? sometimes

Do you read? yes

Can you throw a frisbee? not well

Do you watch a lot of television? not really

Do you think that you have a good sense of humor? yeah

Are you a mean person? i can be

Do you have any bruises? If so, how did you get them? no

Does the thought of public speaking make you nervous? no

Are you afraid of heights? yeah

So, what ARE you afraid of? fish

Are you listening to music? No

Has anyone ever called you ‘disturbed’? i dont’ think so

Have you ever been kicked out of a place? If so, where? And why? no

Do you take a lot of these surveys? yeah

When was the last time you fingerpainted? idk

When was the last time you sent an e-mail? idk

A text message? today

Called someone on the phone? today

Tripped over something? today im’ sure

Do you like chocolate? yeah

How many pillows are on your bed? 6

Do you have any pets? yeah

Have you ever been on a horse? yeah

Have you ever climbed a tree? yah

Do you like art? yeah

Do you use any sort of social networking site? yeah

What time is it? 8:47pm

Have you ever been in a car accident? yeah

When was the last time you felt embarrassed? today

Did it rain today? yeah

Have you ever had a poison ivy rash? no

When was the last time you felt immensely happy? today

Do you take a multivitamin or any other supplement? yes. prenatals and iron

What household chore do you absolutely hate? all of them

Tell me something random about yourself. i’m pregnant

Can you cook? yeah

Do you like to be silly? yeha

What kinds of things have you wanted to be 'when you grow up’? singer. actress.

Have you ever been on a boat? yeah

Do/did you like school? i liked college

Do you have a camera? on my phone

Have you ever been bitten by a tick? No

Have you ever seen a wild snake? no

Have you ever gone hiking in the woods? yeah

Do you have a lot of friends? no

Do you keep a diary/journal/blog? not really

What color are your eyes? brown

Do you like snow? yeah

Would you prefer to sing or dance in front of other people? sing

Would you prefer to sing or dance when you’re by yourself? both

Can you spell really well? no

Do you mind poor grammar? i do

What’s your favorite texting/IM abbreviation? omg and lol

Do you wear a watch? no

Do you shop at thrift stores? no

What is your dream job? to be a stay at home mom

What is one thing that really freaks you out? fish

Do you like bananas? Yes

Do you eat meat? yes

Do you drink coffee? not since i’ve been pregnant

Do you clean your computer screen often? no. i should tho lol

Have you ever sneezed onto your computer screen? yeah

Let’s talk about numbers.

How many people live with you?

How many digits of pi do you have memorized? 3.14159

Can you count using binary numbers? no

How many states have you visited? a lot

How many countries? none

How many browser windows/tabs do you have open? a lot

How many times have you blinked in the past minute? idk

How many seconds are in a minute? 60

Are you afraid of mathematics? no

What’s the square root of 121? 11

Sorry, sorry, the nightmare is over :) How about some more random questions to let you relax?

Have you ever read the webcomic xkcd?

Can you play an instrument? no

Can you read sheet music? yes

What’s your favorite kind of sandwich? italian sub

Do you have a bedtime? no

Have you ever gone sledding? no

Have you ever carved a pumpkin? If so, what kind of face did you make? yeah. a normal one

Do you ever make funny faces at yourself in the mirror? yeah

Have you ever played the classic shaving-cream-in-the-hand prank on someone? no

Do you think that’s a mean thing to do? yeah

Do you like cake? yeah

Do you like pie? yes

Do you like popsicles? love

Do you use the television or computer more? Computer

Do you have a favorite chair to sit in? yeah

Are you getting tired of this survey? yeah

Do you like to wear hats? no

Do you wear your seatbelt in the car? Yes

Do your shoes provide lots of arch support? no

Do you like to go to yard sales? no

Have you ever had a yard sale at your house? yeah

Do you like apples? allergic

Do you like peanut butter? yes

Do you like licorice? nooo

Do you like lima beans? ew no

Do you like limes? yeah

What color are your bedroom walls? off white

Guess how many questions you’ve done. I don’t know either, so just guess. no

What’s your favorite color to wear? black

Do you tell secrets when people confide in you? depends

Do you listen to your music with the volume up really high? depends

Do you like to try new foods? no

How many different programs are you currently using? just firefox

How many different operating systems have you used? i’m old so alot

What time is it now? 8:53pm

Are you wearing socks? no

Are you comfortable with yourself? no

Do you lose small things (like your car keys) often? no

Is your mind in the gutter? No

Have you ever broken a bone? no

Are you more of an introvert or an extrovert? Introvert

Do you read the dictionary for fun? no

Tater tots or fries? fries

Do you like to wear flip flops? no

Are you more of an optimist or pessimist? pessimist

Do you like animals? yeah

Do you like little kids? yes

Are you a 'people person’? no

Have you ever seen a rainbow? yeah

How was your day? chill

What do you plan to do tomorrow? work

When was the last time you did laundry? today

Have you ever played Snake? yes

Have you ever played Scrabble? yes

Are there any television commercials that really get on your nerves? all of them

Do you like scary movies? yes

Are you itchy anywhere on your body? yes

What’s the title of the last book you read? a pregnancy book

Do you read more fiction or nonfiction books? a good mix

Are you a member of any clubs or organizations? Nope

What color is your favorite pair of socks? i don’t have any

Do you own a lava lamp? No

Do you have anything else to say? no

#me #survey

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lionwall08-blog · 5 years

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candy pork

What’s in a cooking repertoire? Is it basics, like how to make rice and a go-to method for roasting chicken? Is it your family’s classics, like a plum cake or the roast a cousin makes on Christmas Eve? Is it a collection of durable, flexible recipes that might be the last you ever need? I’ve been thinking about this since getting Jessica Battiliana’s first cookbook, Repertoire, this spring. I loved the concept immediately: the recipes she relies on most — not demanding but rewarding; not fancy, but special. There are recipes for parmesan chicken cutlets, meatballs, and a simplified eggplant parmesan; chicken tortilla soup, pretzel rolls, and corn fritters. There’s a recipe for the thing that most quickly went into my repertoire — a negroni (although I made it boulevardier-style) and potato chips (spoiler: they’re from a bag) — and birthday cakes too. But it was this candy pork that I couldn’t forget about, and I’m so glad I chose it, well, second.

[I wondered what my cooking repertoire would look like but realized with 1200 recipes in the archives and 105 in each of my cookbooks, it’s probably a little late for that, as I could never choose, although I did my best here.]

Battilana is a food columnist for the San Francisco Chronicle but also works on cookbooks, such as the incredible Vietnamese Home Cooking book (we made the pho here) from Charles Phan. From Phan, she learned about Vietnamese-style caramel sauces laced with Thai chilies, ginger, garlic, and shallots. At his restaurant, The Slanted Door, it’s applied to clay-pot chicken but in Repertoire it’s used to braise chunks of pork shoulder and it’s one of the best things I’ve made this year. [Her kids call it candy pork because kids know: nobody can resist candy.]

There are so many things I like about it: a more salty-than-sweet sauce that’s glossy and dark, the short ingredient list that’s still wildly complex with flavor, the fact that it cooks so much faster than a full pork shoulder, and you can use the braising time to have fun with sides, like rice, and vegetables, or, I don’t know, snack on a negroni and potato chips, right? It was kid-friendly and the leftovers were perfect, which means it’s real life friendly too. And with a name like candy pork, how could you not want to make on the rainy, cold pre-Halloween weekend we have ahead?

Some news! Speaking of kid-friendly… This month I start as columnist for Bon Appetít, with a focus on cooking for kids without descending into a steady diet of halved grapes and chicken nuggets (although I, in fact, adore chicken nuggets). It’s called “Picky Eaters Club” and the first column is in the November issue, on newsstands now, and online right here. The recipe is for a hearty dinner strata with heaps of mushrooms, kale, and leeks bound with cubes of sourdough (I prefer whole wheat, if you can find it), eggs, and cheese, glorious cheese (which seals the deal) and I hope you love it as much as we do.

Previously

One year ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies Two years ago: Russian Honey Cake and Pumpkin Bread Three years ago: Cannoli Pound Cake and The Broccoli Roast Four years ago: Better Chocolate Babka and Fall-Toush Salad Five years ago: Purple Plum Torte and Lazy Pizza Dough + Favorite Margherita Pizza Six years ago: (Quick) Chicken Noodle Soup and Pancetta, White Bean, and Swiss Chard Pot Pies Seven years ago: Pear, Cranberry and Gingersnap Crumble Eight years ago: Roasted Eggplant Soup and Apple and Cheddar Scones Nine years ago: Breakfast Apple Granola Crisp and Jalapeno Cheddar Scones Ten years ago: Beef, Leek and Barley Soup and My Family’s Noodle Kugel Eleven years ago: Butternut Squash and Caramelized Onion Galette and Pumpkin Bread Pudding [New!] Twelve years ago: Winter Squash Soup with Gruyere Croutons

And for the other side of the world: Six Months Ago: Crispy Tofu Pad Thai 1.5 Years Ago: Granola Bark 2.5 Years Ago: Carrot Tahini Muffins 3.5 Years Ago: Carrot Graham Layer Cake, Wild Mushroom Pate, and Why You Should Always Toast Your Nuts 4.5 Years Ago: Baked Eggs with Spinach and Mushrooms

Candy Pork

Servings: 6 to 8

Time: 2hr 30mins

Source: Repertoire

Don’t be intimidated by the word caramel — Battilana’s instructions are perfect, and it’s a cinch.

8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar

3/4 cup fish sauce

3 tablespoons canola or another neutral oil

4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks

Kosher salt and freshly ground black pepper

1 cup thinly sliced shallots

1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned

2 cloves garlic, peeled and crushed

2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced

3 cups coconut water

Put the palm or brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn’t scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.

Heat your oven to 300°F.

In a large Dutch oven over high heat — I use this pot for this, and most braises, although it exists at many lower price points — heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, estimated at 8 minutes, but this part took me muh longer. Transfer to a rimmed baking sheet and repeat with the remaining pork.

When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.

Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they’re completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.

After 15 minutes of cooking, peek under the lid to check that the liquid is simmering gently. If it’s bubbling very vigorously, reduce the oven temperature to 275°F for the remaining cooking time. Cook the pork with the lid back on for 70 minutes—the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender that a chunk can easily be pulled back with a fork, as you hope it will on your plate. Remove from the oven and serve with rice.

[We also had some yellow wax beans (trimmed, cooked for 2 minutes, plunged in ice water, then drained), carrots (I cut them with a julienne peeler and doused them with a a couple glugs of rice vinegar, an equal amount of water, plus sugar and salt to taste and let them sit in the fridge and lightly pickle until the pork was done and up to two days, then drizzled it with a little toasted sesame oil before eating) and I put extra sliced scallions and chiles on the side so the adults who like them could add them to their plates to taste.]

Source: https://smittenkitchen.com/2018/10/candy-pork/

#read more #see more #check it out #interesting #learn more

0 notes

visiononion28-blog · 5 years

Text

candy pork

Previously

Candy Pork

Servings: 6 to 8

Time: 2hr 30mins

Source: Repertoire

Don’t be intimidated by the word caramel — Battilana’s instructions are perfect, and it’s a cinch.

8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar

3/4 cup fish sauce

3 tablespoons canola or another neutral oil

4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks

Kosher salt and freshly ground black pepper

1 cup thinly sliced shallots

1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned

2 cloves garlic, peeled and crushed

2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced

3 cups coconut water

Heat your oven to 300°F.

Source: https://smittenkitchen.com/2018/10/candy-pork/

0 notes

thecoroutfitters · 7 years

Link

We’ve talked at length about the most nutritious vegetables to grow, and about how to choose seeds and save them for the next year.

We’ve also talked about how to build a compost pile, and do container gardening, and just about every other gardening topic that you can think of, but what about what’s just plain easy?

Now you need a list of the easiest vegetables to grow, so this is for anybody trying to make a successful first attempt at gardening.

Potatoes

Potatoes are probably the easiest vegetable … err … tuber to grow because you basically plant them and forget them. I actually learned how to plant them in a 5-gallon bucket and haven’t looked back because it’s so easy.

Before we do that, though, let’s talk about the traditional way. Just let your potato grow eyes, then cut them off so that each section has an eye or two – that really is all that you need. Bury each start a foot or so apart and bury under about three inches of soil.

Once the plants reach a foot or so tall, pull dirt in from between the rows to make a mound around each plant. After that, just keep an eye out that they stay planted because they may work their way to the top of the soil.

To grow them in a bucket, just let the potato grow eyes, and plant the whole thing six inches or so down in the center of the bucket. You can cut it into eyes if you want, but you don’t have to.

In both circumstances, the potatoes are ready when the plant dies off.

Discover the golden days’ practice for getting all you can eat food without buying from the supermarket!

Herbs

Just about any herb is a piece of cake to grow. You simply plant the seeds a half-inch or so deep (I like to use the small seedling trays then separate them out into 6-inch pots when they get their second set of true leaves. As long as you keep the soil damp but not wet, they’ll grow marvelously.

Peppers

Peppers are super easy to grow, too. They’re another where you just plant the seeds a half-inch deep, water them a couple of times a week, and watch them grow. They do like a sandier soil, and it needs to be loose enough for the roots to grow, but packed enough to hold the roots in.

As far as water, they like the soil damp but not soaked, so again, the sandier soil helps with the drainage. Still, peppers are super low maintenance.

Cool trick – pepper seeds love warm soil – 75 degrees or better. When I start mine, it still gets cool at night, so I water them in the mornings with warm (not hot!) water to hurry germination along.

Melons

Some people are intimidated by melons, but I don’t really know why. They’re great for a traditional garden, or you can raise them in raised beds of even containers. Just make a mound of dirt, plant three or four seeds an inch or so deep in the center of the mound, and watch them grow.

Cucumbers

Cucumbers are another easy crop. They don’t mind sun and they’re happy with just a moderate amount of water. You don’t have to do any pruning or much babysitting at all. Grow them the same way that we just discussed growing melons, and they’ll be fine. The good thing about cucumbers is that you really can’t pick them too early. As soon as they look like cucumbers, whether they’re three inches long, or ten inches, (depending on variety because they don’t all get that big), they’re ready to eat.

My only suggestion with cukes is to keep an eye on them because they have a tendency to grow in the shady spots under the leaves and you’ll miss them if you don’t pay attention.

Lettuce

You seriously can’t get any easier than lettuce. It’s also an instant-gratification plant because you’ll see growth in just two or three days. Scatter your seeds over your soil (I use plastic Chinese takeout containers), rub your hands over them to sort of cover them in soil, give them some water, and you’ll have lettuce in no time. I like to mix my leaf lettuces, but that’s just me.

Carrots

Carrots are also easy to grow; in fact, you can grow them in window boxes, and they come in a whole variety of cool colors that offer visual distinction and a variety of nutrients. Carrot seeds are tiny like lettuce seeds are and you plant them in much the same way, except you want to spread the seeds out so that you’re only planting four seeds every inch or so.

Water the soil well before you plant, then cover them with a quarter-inch of soil and lightly pack it down. Pat it may be a more accurate term. Carrot tip – if you want pretty, elongated carrots instead of stubby deformed ones, make sure your soil is a little sandy and loose-packed because if it’s too packed, you’re carrots will look weird.

Green Beans

Beans are easy to grow, too. Bush beans may be the easiest to grow because they don’t need stakes, but I kind of like the runners because they’re tied up and ready to pick. If you’re going for something easy, especially if you’re growing in a container, then go for the bush beans.

If you’re planting traditionally, plant the seeds one inch deep and two inches apart, then thin bush bean seedlings to four inches apart, and pole bean seedlings to six inches apart.

Onions

Onions are another easy-peasy veggie to grow. I like to grow green onions – the ones similar to scallions – for eating raw with a sandwich or in a salad, but I prefer Vidalias or red onions for everything else. I’m not a big fan of that strong, oniony flavor, but onions are an absolute necessity in almost all of my savory recipes in one way or another.

If you’re planting green onions, plant them exactly as you planted your carrots. To plant big onions from seeds, plant the seeds about an inch down and about six inches apart. If you’re growing in containers, they can be a little closer together than that, but picture the full-sized onion under the soil to get a good visual idea of how much space to leave.

They like a looser soil, too.

Pumpkins

I used to love growing pumpkins just to see my son’s face when he was little. He used to love picking them for Halloween. Now just to be clear, there are many different kinds of pumpkins, so check that out before you plant. If you’re going to cook them into pies, for example, you don’t want to use jack-o-lantern-type pumpkins because they’re too stringy. That being said, any pumpkin can be a jack-o-lantern if you want it to be!

Still, the basic premise of growing pumpkins is pretty much identical to growing melons and cucumbers, so make last Halloween the final one where you had to buy a pumpkin.

I want you to succeed. I want you to enjoy growing your own food as much as I do, and I’ve tried to include a variety of different foods to help get you started. In that same vein, I’ve written a book called the Forgotten Lessons of Yesterday, which is a compilation of skills that were passed down to me.

It details everything from canning your own foods to making cheese, wine, and beer, to butchering meat, and I wrote it because I think that everybody should have the skills within it. We’re giving away some pretty cool bonuses with it too, so check it out!

Now, as usual, if you have anything that you’d like to add to this article – tips for beginners, questions, or just other veggies or fruits that are easy to grow – share them with us in the comments section below!

This article has been written by Theresa Crouse for Survivopedia.

from Survivopedia Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

#SHTF #TEOTWAWKI #MARTIALLAW #BUGOUT #PREPPERBAG #USAF #USSOCOM #ARMY #NAVY #SurvivalFirestarter #Sur

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queerfatigue · 7 years

Text

Get To Know Me I was tagged by @technicolorkatie Rules: Complete the survey and say who tagged you in the beginning. When you are finished tag people to do this survey. Have fun and enjoy! 1. Are you named after someone? My birth middle names were the middle names of both my grandmothers. I kept the first intial of one of them for one of my chosen middle names and I converted the other to a more gender neutral name. Also the 4th musketeer obviously 2. When is the last time you cried? I can’t remember the last time I had a good solid cry but I think the closest time I can remember was a couple weeks ago where I like, teared a little and thought a cry was gonna happen but it didn’t. Or yesterday when I was looking at cats me eyes were water. 3. Do you like your handwriting? I really don’t care, it’s pretty illegible though so it’s be cool if it were easier for my coworkers to read I’m sure. 4. What is your favorite lunch meat? Microwave bacon 5. Do you have kids? My fuzzy 4 leggy baby. Human children are weird 6. If you were another person, would you be friends with you? Not to sound incredibly conceited but if I were another person I’d straight up date the shit out of me. Like I’m a good handful what I’m looking for in a partner? And my face is quite cute tbh 7. Do you use sarcasm? From time to time 8. Do you still have your tonsils? Yep. They’re just chillin back there 9. Would you bungee jump? Hell nah 10. What is your favorite kind of cereal? Waffle Crisp or Maple Brown sugar Life. Both no longer exist though. I’m a slut for cereal tho I love many. 11. Do you untie your shoes when you take them off? To my shoes’ dismay- no 12. Do you think you’re a strong person? I probably can’t beat you in an arm wrestle but I’ll try so hard. I mean, I’m still kickin despite the ridiculously hard things I’ve been through but also not on purpose so? Not really. 13. What is your favorite ice cream flavor? Cotton candy blizzard, pumpkin pie blizzard, s'mores blizzard, cherry dillybar blizzard and for regular store ice cream probably mint cow tracks. I love Dq apparently. 14. What is the first thing you notice about people? I’m shallow so it’s usually first a judgement on if I think they’re cute. 15: Red or pink? I prefer pink wine over red wine. Would rather have pink hair over red hair. I guess pink for a lot of things but colors are nice in general. 16. What is the least favorite physical thing you like about yourself? My mountainous chest or my height are pretty tied. 17. What color pants and shoes are you wearing now? I am wearing invisible pants, and bare feet shoes 18. What was the last thing you ate? Half a brownie 19. What are you listening to right now? Orion talk 20. If you were a crayon, what color would you be? Macaroni and cheese probably 21. Favorite smell? Sunblock/sunscreen smell 22. Who was the last person you spoke to on the phone? Me mum 23. Favorite sport to watch? Football as long as I’m there in person at the game otherwise like, dance 24. Hair color? Naturally rat fur grey brown, right now it’s faded green and blonde 25. Eye color? Hazel 26. Do wear contacts? Yes but I wear my glasses more because I’m lazy af 27. Favorite food to eat? Bread pudding, watermelon, pizza, I love food 28. Scary movies or comedy? Horror movies yo! 29: Last movie you watched? Last movie I watched all the way through was men in black 30. What color shirt are you wearing? Grey 31. Summer or winter? Winter is the devil. Summer all the way 32. Hugs or kisses? As a ridiculously short person hugs get weird. So kisses- but not like- making out- like, cute little smooches all over someone’s face is my jam. 33. What book are you currently reading? Working on House of Leaves right now. Also technically still in the process of reading HP Order of the Phoenix but I haven’t picked it up in ages. 34. Who do you miss right now? Nova and Jaym and Emily and Jace and Jasper primarily. I also miss my kitty and I miss Peepers and Snuggs and Kayla and loads of other old friends and people whose schedules don’t work with mine so we don’t hang out much. 35. What is on your mouse pad? lol probably dust and crumbs and finger prints but I’m on my phone rn and I’m referring to my macs actual track pad. 36. What is the last tv program you watched? 2 Broke Girls 37. What is the best sound? Kitten purrs and fan noises 38. Rolling Stones or The Beatles? The Beatles I guess 39. What is the furthest you have ever traveled? The farthest west I’ve been is Los Angeles, CA and farthest east I’ve been is West Lafayette, IN and the farthest south I’ve traveled is Kansas City, MO, and the farthest north I’ve traveled is International Falls, MN 40. Do you have a special talent? I have bendy fingers? I can sing sorta? I do art? I have a bendy-ish back though it used to be bendier, I can put my nipple in my nose, I can say 53 digits of pi in under 10 seconds, I can recite most of disney’s Annie from 1999, I have a knack for having crushes on the least available people? I dunno I guess these are special lol 41. Where were you born? Rockford, Illinois 42. People you expect to participate in this survey? @orionlikesdogs @wallflowersandwhispers @comingaroundagain @caicaikitt @writingrainbow @a-goddamn-phony @estelarainbow @coffeekissesanddirtylies @kaalasmallteeth @joceychrist

#me #afro83 #tag

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imsohealthy2 · 4 years

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Easy + Delicious Vegan Dinner Recipes

Are you trying to eat less meat and more vegan meals? Here’s a list of easy and healthy vegan dinner recipes for you to keep on hand! Make your weekly meal plan with this list!

If you’ve followed Happy Healthy Mama for any amount of time, you’ve probably figured out by now we don’t subscribe to one particular diet. I strive to serve my family a wide variety of whole foods that are nourishing, taste delicious (<—important!), and aren’t too complicated to make.

That said, I think there’s one goal every family should have, whether you eat plant-based, keto, Paleo, or anything in between. What’s that goal?

EAT MORE VEGETABLES!

Everyone has to agree on that one, right?

Vegetables are full of the widest variety of nutrients that our bodies need to stay healthy, fight disease and infections, be our best, most energetic selves. All of those nutrients will also help our kids develop to their highest potential, physically and mentally.

So if eating more vegetables is the goal, let me help you by giving you some vegan dinner ideas to incorporate into your meal plans this year.

You don’t have to be a vegan to eat plant-based meals. What happens when you start to incorporate more healthy, plant-based dinners into your life? You automatically eat more vegetables. The goal. So let’s do this!

We aren’t a vegan family, but I have over 300 vegan recipes on my site! Check out all my vegan recipes here.

Easy, Healthy, and Delicious Vegan Dinner Recipes

Cauliflower Tacos

If a family member is hesitant about trying vegan dinner recipes, start with a familiar dinner-tacos! This cauliflower “meat” filling is easy to love!

Vegetable Pot Pie

Think pot pies are too labor intensive? Think again! This one takes only 10 minutes of prep work and 30 minutes to bake! It’s full of frozen vegetables, which are just as nutritious as when you buy vegetables fresh!

Crockpot Vegan Chili

Your family will love this hearty chili that’s filled with superfoods! You will be surprised how much you love veggies like sweet potatoes in your chili! This isn’t your average chili and I think you’ll love it.

Root Vegetable and Red Bean Stew

Vibrant orange root vegetables are full of vitamin C and beta-carotene. Red beans add protein, calcium, iron, and magnesium. This is one of my heartiest vegan dinner recipes! It’ll keep you full.

Vegan Corn Chowder

The first time I made this, my husband couldn’t believe it was vegan. It’s outstanding in the summer when corn is in season, but you can use frozen corn as well!

Vegetable Pumpkin Curry

Cabbage, cauliflower, and broccoli are powerful anticancer foods! Pumpkin adds more fiber and the ginger gives this even more anti-inflammatory properties.

Roasted Portobello Fajitas

Portobello mushrooms also have anticancer properties. You won’t miss the meat in this dish! It’s a favorite among meat lovers and herbivores alike.

Pantry Pumpkin Bisque

When you need a quick, clean out the pantry dinner, this is what you should make! Add some crusty bread and a big salad and you’ve got a lovely vegan dinner recipe.

Quinoa Stuffed Peppers

Quinoa and black beans give this plant-based stuffed pepper recipe an extra protein punch. Use whatever color bell peppers you prefer. This is a Crockpot recipe but you can easily adapt it to your oven if you prefer.

Roasted Vegetable Buddha Bowl

Brussels sprouts, rainbow carrots, and broccoli come together with brown rice and a lemon tahini sauce to make a nutrient-dense bowl that ups your vegetable intake immediately! That sauce though!

Sweet Potato Noodles with a 5-Minute Peanut Sauce

If you haven’t tried sweet potato noodles, you need to ASAP!! This is the quickest, tastiest dinner that you must try! Also makes a great, quick lunch.

Sweet Potato Black Bean Burgers

This one has been pinned over 200,000 times and has many, many rave reviews. This one is vegan and gluten-free and full of amazing flavor! If you are looking for a great veggie and bean burger, this is the one to try!

Grilled Vegetables and Pasta

My very favorite way to incorporate a ton of vegetables into a hearty meal is this pasta dish! It’s so flavorful and easy to prepare. If you don’t want to grill your veggies, you can roast them!

Vegan Coconut Curry Lentil Soup with Chickpeas

This is such a comforting soup–and you can make it in your Crockpot! If you like curry, you’ll love this one. This vegan dinner recipe happens to be one where you dump the ingredients and walk away! So easy.

Mexican Quinoa Skillet Dinner

One big ol’ skillet is all you need for this awesome vegan and gluten free dinner! Oh, the flavors are outstanding and it takes less than 30 minutes! You’ve got to try this one!

Sweet Potato Black Bean Chili

This will become a new favorite. It’s ready in about 30-40 minutes and so tasty. I have a friend who told me she makes this for her family twice a month! I love hearing reviews like that.

Beet Burgers

These hearty burgers will fill you up more than a burger with meat!! One of my all-time favorites, beets are full of antioxidants and have detoxing power. I adore this recipe.

Instant Pot Vegetable Soup with Beans

This is a hearty vegan soup that makes a great dinner! If you have an Instant Pot, this is a must try recipe! It’s another vegan and gluten free recipe that is a great meal prep dinner idea, too.

Whole Wheat Penne with Mushrooms, Spinach, and Tomatoes

Nobody will ever even notice this is a vegan recipe because it’s just so darn tasty that’s all they’ll be thinking about! This is a great way to get some extra spinach into your diet.

Quinoa Vegetable Stew

If you’re looking for a stick-to-your-ribs type vegan dinner recipe, THIS is the one you should try! Quinoa and veggies come together for a delicious and satisfying meal.

Zucchini Noodles with Bean Balls

Just as satisfying as a big plate of pasta, but with extra veggies since the noodles are zucchini! These bean balls are super easy to prepare, as well. Who doesn’t love a good bean ball?!

One Pot Coconut Curry Lentil Bowl

You’ve got to love a one-pot wonder dinner that’s healthy and plant-based! This makes a comforting dinner, as well. This recipe has gotten rave reviews over the years–it’s a must try!

Vegetable Lentil Soup

If soup is on your menu this week, you really should try this Vegetable Lentil Soup. It’s easy, flavorful, and always a hit. Bonus: this one is also gluten free!

Korean BBQ Chickpea Bento Bowls

This Bento Bowl recipe is beyond tasty and filling! Just look at those vibrant colors–you’ve got to make this vegan dinner recipe ASAP!

Quinoa Patties with Black Beans and Corn

Loaded with protein, serve your favorite salsa on top of these for a satisfying main dish! These could also be served on a bun as a burger.

Vegetable Grain Bowl

This Vegetable Grain Bowl recipe is nourishing and delicious and also makes a perfect meal-prep dinner. When you want a big bowl of healthy comfort food, this is a great one!

Vegan Lentil Loaf

If you’d like a vegan dinner that is reminiscent of your family’s favorite meat-y dinner, you should really try this one! It’s a protein and fiber-packed Lentil Loaf that only takes 10 minutes of prep time! Yes, you read that correctly…10 minutes of prep is all!

Marinara Sauce with Chickpeas and Kale

You can eat this one with spaghetti squash or regular pasta. Either way, it’s a fabulous vegan dinner recipe that is filled with some extra nutrition from the chickpeas and kale.

I hope this inspires you to try more plant based dinners! Do you have a favorite vegan dinner recipe your family loves? Share a link in the comments or on the Happy Healthy Mama Facebook Page!

The post Easy + Delicious Vegan Dinner Recipes appeared first on Happy Healthy Mama.

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wikitopx · 5 years

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The food scene in Olympia, Washington state's capital, is as diverse as the people it represents.

You’ll find a refreshing variety of food trucks on the corner of Fourth and Plum and sprinkled throughout downtown. Fine-dining establishments abound as well, some even boasting waterfront views. One common thread connecting all the most delicious restaurants in Olympia? You'll find the local harvest highlighted on each and every menu. And here is Top 10 best restaurants in Olympia.

1. Fish Tale Brew Pub

Fish Tale Brew Pub is the oldest brewpub in Olympia. A full-service restaurant that offers Northwest cuisine, they also have 14 taps that feature Fish Tale Organic Ales, Leavenworth Biers and Spire Mountain Ciders, all of which complement the delicious fare. Using quality ingredients sourced from local purveyors, dishes sure to entice guests include oyster shooters served with cocktail sauce; fish and chips (cod fish fried in a Leavenworth Pilsner batter served with fries) and the brewer’s 8 oz grilled sirloin served with pub fries and seasonal vegetables. The menu also includes many vegetarian and gluten-free dishes making this casual pub a great place for everybody.

2. Gardner's Restaurant

A family-owned fine-dining establishment with signature cocktails. Admire rustic hardwood floors and exposed beams in the historic building Gardner’s calls home. Dine by candlelight as you start with a charcuterie board and razor clams, then move on to a tenderloin steak or Dungeness crab casserole. Finish with the signature Gardner’s St Germaine Martini, made with pink grapefruit juice. Take a stroll along the neighboring waterfront to cap off a perfect date night.

3. Tacos California

A much-loved downtown food truck serving authentic Mexican fare worth travelling for. While Tacos California has two locations in Olympia, it's the food truck park downtown (on the corner of Fourth and Plum) that's the best to visit. The atmosphere is upbeat and buzzy, thanks to a mingling of city dwellers and general passers-through and while tacos are a classic choice, you really should try the Cubana Torta for the fresh avocado, marinated pork and delicious breaded sirloin.

4. King Solomon's Reef

Describing itself as ‘The Best Diner in the Galaxy’ King Solomon’s Reef is a diner and lounge popular with locals and tourists alike. Open every day from 8am and closing at 3am, early or late-risers will love this venue as it serves breakfast all day and night. Within the lively retro-inspired interior, diners can sample a host of breakfast, lunch and dinner comfort classics, including vegan options, with highlights being fresh biscuits smothered with country sausage gravy and pressure-fried chicken served with mashed potatoes, brown or sausage gravy, salad and a biscuit. Delightful desserts, including pies and milkshakes, are also offered for those seeking to satisfy their sweet tooth.

5. Mediterranean Breeze

A Turkish-Mediterranean restaurant with cozy seating. Don’t let the strip mall location fool you. There’s a delightful atmosphere at Mediterranean Breeze with warm lighting and subtle music. Turkish chef Mehmet Sipahioglu uses northwest ingredients in traditional recipes, so you’ll recognize the source for local salmon, onion, and tomatoes. Try a classic wood-fired donair kebab with a combination of marinated beef and lamb, or the Turkish stuffed flatbreads baked in a brick oven.

6. La Petite Maison

Owned by chef Justin Wells and his wife, Zoe, La Petite Maison gives diners the taste of France in Washington. A fine dining establishment in a historic house in 1903, the culinary team looks for the best seasonal ingredients for its exquisite dishes and changes the menu every day to reflect those dishes. Some of the top choices on the menu include magret de canard and châteaubriand for two, accompanied by avocado lobster tails, Béarnaise sauce, baked green vegetables. With excellent service and impressive wine cellar, this place is a true gem.

7. Water Street Café

A stylish wine bar with fine-dining in a restored historic building. There’s a contemporary bistro vibe at Water Street Café, located across the street from Heritage Park with views of Capitol Lake. The cauliflower appetizer is popular for its buttery garlic goodness, while entrées like the seared duck breast and goat cheese ravioli offer a refreshing spin on American classics. Tip: drop in for lunch or happy hour to dine on a smaller budget.

8. Narai Asian Cuisine

Narai Asian Cuisine, named after King Narai of Thailand, specializes in authentic Thai cuisine representing all regions of the country. Owned by Chef Kunlaboot and her husband, this establishment offers a warm and inviting environment to those seeking flavorful fare. A typical meal might begin with vegetable pot stickers served with vinegar sauce, followed by roasted duck in red curry or pumpkin red curry with tofu accompanied by Siam fried rice with garlic sauce, egg, tomato, bok choy, white and green onions and broccoli. With so many enticing choices, everyone is sure to find something to satisfy their cravings.

9. Budd Bay Café

Family-friendly waterfront eatery specializing in northwest seafood. Around since 1988, Budd Bay Café is a local landmark in Olympia dining. Take in views of Budd Bay with mountains in the distance. Local salmon, oysters, and crab are the go-to grownup items, while the kid-friendly menu includes burgers and pasta. Visit for Sunday brunch to enjoy an incredible spread of seafood, a meat-carving station, and flaky cherry turnovers.

10. Stone Creek Wood Fired Pizza

A mobile pizza truck, Stone Creek Wood Fired Pizza serves deliciously crafted pizzas that will satisfy even the most discerning diners. The menu offers pizza lovers a variety of delicious options, or if they prefer, guests can choose to create their own pizza. Great combinations to try include Italian cowboys, including red sauce, chopped mozzarella, bacon and BBQ sauce and Martha topped with alfredo sauce, chopped mozzarella, garlic, mushrooms, spinach and eggplant fresh sour. For those with a sweet tooth, their famous wooden cinnamon roll complete with cream cheese cream is a must-try.

From organic veggies to Washington cherries and signature northwest seafood, the area is packed with homegrown goodness. Happy eating, folks. And here is Top 10 best restaurants in Olympia.

From : https://wikitopx.com/travel/top-10-best-restaurants-in-olympia-701134.html

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watchend76-blog · 5 years

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candy pork

Previously

Candy Pork

Servings: 6 to 8

Time: 2hr 30mins

Source: Repertoire

Don’t be intimidated by the word caramel — Battilana’s instructions are perfect, and it’s a cinch.

8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar

3/4 cup fish sauce

3 tablespoons canola or another neutral oil

4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks

Kosher salt and freshly ground black pepper

1 cup thinly sliced shallots

1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned

2 cloves garlic, peeled and crushed

2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced

3 cups coconut water

Heat your oven to 300°F.

Source: https://smittenkitchen.com/2018/10/candy-pork/

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