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woodmdad · 4 days

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How to make hot pepper chicken curry Sri Lankan style.

Sri Lankan Traditional Farmers Lunch with Hot & Spicey Chicken 🍗 Curry. Mouthwatering smell and very delicious 😋

Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious black pepper chicken curry with a thick coconut sauce.

When you get tired of cooking a really spicy Sri Lankan chicken curry using red chillies and need a change in taste then this black pepper chicken curry will make a difference.

🔵 Ingredients to cook black pepper chicken curry.

1kg of chicken 3 tablespoons of tamarind juice(1 tablespoon of tamarind soaked in 1/4 water for 5 minutes) 5 tablespoons of oil curry leaves(substitute with a bay leaf 1 tablespoon of garlic and ginger paste

1″ cinnamon piece ⭐ 3 cardamom pods 1 large onion sliced fine 3 whole green chillies⭐ 1 medium-sized tomato sliced into four 1 teaspoon of turmeric powder 2 teaspoon cumin powder & coriander powder 4 tablespoons of hot black pepper⭐ (start with 1 tablespoon and add more as per your taste) Salt to season 1 cup of coconut milk

🔵 Method

Wash, clean and place the chicken parts in a bowl.

Add one 1/2 teaspoon of salt, and tamarind juice(3 tbsps), mix and let it marinate for 15 minutes. Over medium heat, place a cooking pan and pour in the oil. Once the oil heats(1 minute), add the curry leaves, pandan leaf, cardamom, and cinnamon followed by ginger-garlic paste. Cook for 2 minutes and then add the onions, green chilllies and tomatoes. Sautee the ingredients over low-medium heat until onions and tomatoes turn soft. 5-7 minutes. Reduce heat and add the chicken(with the marinade)to the cooking pan. Cook until the tamarind juice is absorbed. let the chicken brown with a little added oil. Frequently mix the chicken with the spices to avoid the chicken parts sticking to the pan. Add turmeric, cumin, coriander, and pepper over the chicken while the heat is low.

Mix all the ingredients in the pan for 3-5 minutes while cooking the meat with the spices. adding black pepper and spices to cook the black pepper chicken curry. Cover and let the curry simmer for 5-7 minutes until there is no liquid left

If you prefer to fry the chicken at this stage, add 2 tablespoons of oil and let the chicken brown slightly OR continue to cook until all liquid evaporates and proceed to the next stage.

Pour in the coconut milk, reduce heat, season with salt if necessary then cover and simmer until gravy thickens and takes on a darker hue.15-25 minutes. adding coconut milk to cook the black pepper chicken curry.

Serve warm with your favourite rice and curry dishes.

💚 black pepper chicken curry cooked and ready👍

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#plant based #woodworking #waightloss #food #asian #recipe

#basicwoodworking #recipe #Woodfood

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f-l-o-m · 4 years

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Je vous présente les nouvelles assiettes en noyer ! Chaque arbre est unique et nous révèle ces caractéristiques au moment de la fabrication, de nouveaux motifs, de nouvelles nuances, vous l’aimez ? Celui-ci est particulièrement agréable à travailler 😊 Malheureusement je n’en ai pas beaucoup et le stock est limité... ==> Disponible dans ma boutique Etsy ____________________________________ #walnutplate #woodplate #assietteenbois #woodkitchen #woodhome #woodfood #woodrestaurant #woodhomedecor #wooddesign #zerodechet #veganfood #woodturners_worldwide #artisanatfrancais #etsyfrance #woodlove #madeinfrance #vaisselleenbois #travlerslife #campingcarlife https://www.instagram.com/p/CFKaNCFjKL1/?igshid=1glue7l3hhqg5

#walnutplate #woodplate #assietteenbois #woodkitchen #woodhome #woodfood #woodrestaurant #woodhomedecor #wooddesign #zerodechet #veganfood #woodturners_worldwide #artisanatfrancais #etsyfrance #woodlove #madeinfrance #vaisselleenbois #travlerslife #campingcarlife

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flosfoodworld-blog · 5 years

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So sehen sie aus die frischen Steinpilze 😋 Da geht man jetzt gern mal durch den Wald. #steinpilze #pilze #schwammerl #schwammerlsuchen #pilzzeit #pilzesuchen #wood #woodfood #mushrooms #mushroom #bio #naturelfood #eat #eatnatural #natürlich #vegetarisch #vegi #essen #frisch #gewachsen (hier: MrBeachparty's Home) https://www.instagram.com/p/B1k5LKXII-m/?igshid=1rshamdvwhthp

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slyrollin · 7 years

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Je pourrais en manger tous les jours ! #marseillanplage #marseillan #moules #moulesfrites #moulesetcompagnie #food #seafood #sauceroquefort #beach #moule #wood #woodfood #instagood #fritesmaison #herault #occitanie (à Moules & Compagnie)

#wood #occitanie #marseillanplage #seafood #moules #beach #woodfood #fritesmaison #herault #marseillan #moule #sauceroquefort #moulesfrites #moulesetcompagnie #food #instagood

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mytreetv · 7 years

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#woodfood sounds like #good I mean #treetastic #cooking! #book #bookstagram #books #reading #booklover #bookworm #love #instabook #instagood #read #art #bookish #bookaddict #instadaily #library #booklove #kitap #bibliophile #author #literature #autumn #bookstagrammer #bookaholic #like4like #photography #kitapkurdu #instagram #bookporn #igreads #photooftheday (at Berner Münster)

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olivetreebythesea-blog · 7 years

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Autumn Is Here, And So Are The Mushrooms

Autumn is definitely not my favorite part of the year; constant rains, leaves falling, long sleeves after six months of hot sunny days… I’m not even sure I like it’s colors. Boletus Edulis, Photo taken by Restaurant Tomažići But one thing I do like are the mushrooms! Boletus, Parasol mushrooms, Chanterelles, Caesar’s mushrooms, Honey Fungus… our woods are full of them, you just have to know where…

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#autumn #boletus #enjoynature #mediterranean #mushrooms #woodfood

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shakeyeats · 7 years

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For our anniversary I like to take us to new restaurants. Lucy can be a little bit of a picky eater so it can be a bit of a chore finding somewhere where she will eat something on the menu!

This year I thought we could go to a steak restaurant we had never been to. I had a look on OpenTable for good steak restaurants and, after a little research, I decided on Missouri Angel.

I must admit, when we first arrived I was deflated. There was a little sign above a very small pub. Inside the pub there was a handwritten sign indicating the restaurant was upstairs. When we got upstairs the restaurant was totally empty of customers. In fact, it was empty of customers, except us, for the duration of our stay! The restaurant itself is pleasant, at first glance at least. When you looked closer there were cracked window panes, dead flies on the window sills and several of the dining chairs were in need of some serious TLC.

Restaurant interior

The waiter we had was very friendly and not overly attentive. We were offered drinks and bread when we arrived. They had two beers on offer; Doom Bar and Peroni. I had the Doom Bar and Lucy had the Peroni. This wasn’t a wine drinking evening. We didn’t want starters so we got stuck in with the mains.

I had a 10oz Ribeye (medium rare) with tobacco onions and cheesy mash and Lucy had a 10oz New York Strip (well done) which came with French fries. The steaks were delicious. Cooked exactly as we had ordered. The sides were ample, tasty and well seasoned.

We both fancied a dessert so were excited to see the sweets menu. Lucy went for Raspberry sorbet and I had Pecan Maple Tart with vanilla ice cream. The sorbet was really good; nice and fresh and sharp. The tart was okay. It tasted nice but it was greasy with butter and I couldn’t finish it.

When the bill came I knew it was going to be expensive. And honestly, I think it was overpriced. With the mains coming in at around £30 each adding on the drinks and desserts gave us a bill over £90. For 2 courses and a drink each I think it’s excessive for a venue such as this. The steaks are really good, but we won’t be back because it’s just too expensive.

After dinner we went off to The Alchemist on Bevis Marks, about a 5 minute walk from the restaurant. Immediately I could see that I would happily have spent my entire evening here instead. We walked in a saw a bartender expertly making 2 exotic and scientific cocktails. I later found out that they were Caramelised Rum Punch (the caramelise brown sugar and then throw the other ingredients in giving lots of sparks and flames) and Bubblebath (the concoction literally bubbled out of the glass; it was amazing). We had a quick look at the menu and I chose a Smokey Old Fashioned (described as Woodfood Reserve, Maple Syrup, Dilution, Jerry Thomas Bitters, Smoke) and Lucy had Peaches and Cream (Briottet Peach and Pink Grapefruit, Lemon, Prosecco, Fizz). Wow. This is a fantastic bar. The theatrics of the experience really make it.

We got a little peckish so ordered off the bar menu. Salt and Pepper Pork Cracklings. Very tasty and light but for the amount we got, we didn’t think it was worth the price.

We had a few more drinks between us before we left. A Barrel Aged Negroni (Tanqueray, Campari, Vermouth, Oak, Time), a Ballbreaker (Tanqueray, Briottet Pink Grapefruit, Lemon, Blackcurrant Ball to Break) and a Vesper Martini (Portobello Gin, Reyka, Lillet, Lemon Bitters, Dry/Delicious). The last one was particularly memorable as it was served in a hop flask which you get to keep!

I would tell you how they made some of these cocktails but I wouldn’t want to spoil the surprise!

They also have a restaurant area at The Alchemist. It looks really nice and comfortable. I took a quick look at the menu and there’s plenty there to keep us interested too!

It was a good experience to celebrate the third anniversary of our wedding. The Alchemist is definitely on the list for another visit with so many crazy looking and sounding cocktails still to try. Missouri Angel certainly isn’t.

Our Third Anniversary For our anniversary I like to take us to new restaurants. Lucy can be a little bit of a picky eater so it can be a bit of a chore finding somewhere where she will eat something on the menu!

#alcohol #Ballbreaker #Briottet #Campari #Cocktails #Lillet #Meat #Missouri Angel #Negroni #Old Fashioned #Pork Cracklings #Restaurant #Reyka #Sammie&039;s Angel #steak #Tanqueray #The Alchemist #Vesper Martini

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vrheadsets · 7 years

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Hazel Moore: Top 5 British VR/AR Companies

The UK, historically strong in the gaming and creative industries, has a leading role to play in the VR landscape in Europe, and has the largest number of up and coming VR companies of any European country, as featured in the recently launched European VR Landscape (available on www.thevrfund.com) published by the VR Fund and LucidWeb.

Here is my take on 5 of the most interesting companies in the UK in VR/AR:

Improbable:

In 2015 Andreessen Horowitz, an A-lister in Silicon Valley venture capital terms, invested $20mn in a little known UK firm called Improbable, only the second deal the firm had ever done in the UK. Improbable was developed by two computer scientists from Cambridge University, and has developed SpatialOS, which is a platform for third parties to build massive virtual and simulated worlds. The alpha version of the platform was launched in late 2016, and we expect a beta version in 2017.

Ultrahaptics:

Ultrahaptics is a Bristol based company that is making waves, literally. It uses ultrasound technology to project sensations through the air, enabling the user to “feel” virtual objects without needing to wear or touch anything. The company is a spin out from Bristol University, and raised £10mn from Woodfood funds in 2015. Applications include things like changing the in car infotainment system with just a press of a virtual button in the air.

Touch Surgery:

Touch Surgery, backed by Balderton Capital, was founded by surgeons to help provide surgical training via powerful software applications. With more than 200 apps and more than one million users worldwide, it provides medical students with a cost effective and safe practice environment BEFORE they start practising on people and wielding a sharp knife. In 2017 at CES Touch Surgery announced that it has made this content available for augmented reality platforms such as Hololens and Daqri.

Blippar:

Blippar is certainly the most high profile of the UK’s VR/AR start-ups. In 2016 it raised $54mn, reportedly at a valuation of $1.5bn, taking the total raised to almost $100mn. Founder Ambarish Mitra is on a high, having won the EY UK Entrepreneur of the Year in 2016. Recent signs are less positive, with the company cutting staff as losses widen, but the roster of clients who advertise through the platform includes some stellar global names.

Curiscope:

Curiscope has raised just $120k through crowdfunding, yet its VR film Great White Shark on YouTube has racked up an astonishing 16mn views. It has also developed the Virtuali-Tee, a £24 t-shirt available from the company’s website (currently out of stock), which, in combination with a smartphone, allows you to see “through” the t-shirt and view the wearer’s guts, heart, lungs and kidneys in graphic pulsating 3D. Biology lessons will never be the same again! Founder Ed Barton was named one of Forbes’s 30 under 30 in Europe for 2017.

There are undoubtedly many more great VR/AR companies in the UK, and the outlook is bright. The UK is fertile ground for large corporates looking to acquire talent in the VR/AR space. Facebook has made a number of acquisitions of UK companies, including Surreal Vision and Two Big Ears, while Snapchat snapped up Seene/Obvious Engineering, and Two Trees Photonics was sold to Daqri. Success breeds success, and Facebook has been expanding its UK team with further investment. In addition the pipeline of future talent is being nurtured more formally through two new accelerator programmes which have been launched in recent weeks to work with AR and VR start-ups:

* In February 2017 the Digital Catapult, which is funded by Innovate UK, the UK’s innovation agency launched an accelerator programme called Augmentor for VR, AR and mixed reality start-ups in the UK, in partnership with Seedcamp (augmentor.co.uk). Successful companies will have access to an enviable list of mentors to provide advice and experience to help companies become successful.

* Meanwhile Barclays has teamed up with Creative England to create Barclays Eagle Flight Lab (http://ift.tt/2fVCL9s), a 12 week accelerator programme in Brighton to work with start-ups in the creative industries, including VR and AR, which will run from March –May 2017.

from VRFocus http://ift.tt/2lY0KEJ

#VRFocus #vr #virtual reality #canada

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f-l-o-m · 4 years

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Cela me provoque un grand plaisir lorsque je me dis que beaucoup de gens mangent quotidiennement dans ma vaisselle en bois 😊 Merci ! ==> Objets disponibles dans ma boutique #etsy ou sur commande (mp) ____________________________________ #woodworking #woodenplate #walnutplate #woodbowls #buddhabowl #woodfood #veganfood #spooncarving #woodturners_worldwide #zerowaste #zerodechet #madeinfrance #woodkitchen #wooddesign #vaisselleenbois #flomfrance #woodmug #woodaddict #lathework https://www.instagram.com/p/CDmIgBJDDEp/?igshid=1h8wdfxj2ccq8

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flosfoodworld-blog · 5 years

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So mag ich das😊 Wo einer steht sind die anderen oft nicht weit 🍄🍄🍄🍄 #steinpilze #pilze #mushrooms #schwammerlsuchen #schwammerl #fungi #funghi #pilz #pilzesuchen #essen #bio #waldpilze #wald #naturelfood #natur #woodfood #pilzzeit #kochen #braten #lecker (hier: Unterzeismering, Bayern, Germany) https://www.instagram.com/p/B2JGAl1oD_x/?igshid=1qm657za0we3z

#steinpilze #pilze #mushrooms #schwammerlsuchen #schwammerl #fungi #funghi #pilz #pilzesuchen #essen #bio #waldpilze #wald #naturelfood #natur #woodfood #pilzzeit #kochen #braten #lecker

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