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easyfoodnetwork · 5 years ago

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From the Strategist: The 52 Canned Goods (From Cockles to Corn) Chefs Keep in Their Pantries

Photo-Illustration: Courtesy of the retailers.

Chefs recommend their favorite foods preserved in cans and jars, from the Strategist

Shelf-stable food items have, needless to say, never been more popular. The bean business, in particular, is booming — according to recent reports, Goya’s sales have increased some 400 percent. But for those whose legume repertoires are beginning to feel a tad stale, it might be worth considering other areas of the canned and tinned universe, many of which are also quickly gaining traction. Anchovies, long the topping “held” from a dish, are taking center stage on Instagram (in sandwiches, on heaps of linguine), and humble canned tuna has shifted from the back of the pantry to front and center. Not to mention the fact that there’s something specifically delightful about eating a perfectly salty, spicy, or sweet item (whether it’s a smoked oyster or a sour cherry) plucked straight from a completely contained package. To find out the tinned, jarred, and canned foods chefs and home cooks are stocking their pantries with, we asked everyone from Ernesto’s Ryan Bartlow, who suggested a tin of splurge-y white asparagus, to Nom Wah’s Julie Cole, who recommended stocking up on Campbell’s Cream of Celery — which she calls “the Ferrari of canned soups.”

Best tinned and jarred fish

Don Bocarte Anchovies

Four of the chefs and home cooks we talked to topped their list of tinned goods with Don Bocarte Anchovies. “The creme de la creme of anchovies are Don Bocarte salt cured anchovies packed in olive oil,” says Nialls Fallon, a partner at Hart’s, Cervo’s, and The Fly. “They taste like butter and melt in your mouth — I could drink the oil when I’m done it’s so damn good.” Fallon told us that the anchovies come from the Bay of Biscay and are “painstakingly gutted and fileted by hand, then packed in large barrels in concentric circles with salt added after each layer.” Then they’re aged for several months, and rinsed and packed by hand in Spanish olive oil. Danny Bowien of Mission Chinese is a fan, too, as is Julia Sherman, of Salad for President and Angie Mar, chef at the Beatrice Inn.

Agostino Recca Anchovies Fillets in Olive Oil

Michael Schall, co-owner of Bar Camillo and Locanda Vini e Olii says that his restaurant’s “No. 1 choice” for tinned food are these anchovies from Agostino Recca. “I am just addicted to them, as are a lot of our customers.” (This customer can attest to their addictive qualities.) Schall says the anchovies have a just-right amount of saltiness, and are “big enough to feel substantial if you are eating them by themselves.” But if eating straight anchovies sounds like a lot, Schall says they’re great for cooking, too: “Melt them in the pan with some olive oil and a clove of garlic, toss with freshly cooked spaghetti, and you have one of the best all-time afternoon pasta dishes.” Chef and farmer Phoebe Cole-Smith is a fan of the Agostino Recca anchovies, as well.

Cento Anchovy Flat Fillets in Olive Oil

For something a bit less expensive, Carolina Santos Neves, executive chef of American Bar, recommends this Cento tin, which she says, despite the low price are still high-quality enough to eat on their own.

Ortiz Sardines In Olive Oil

Bart van Olphen, sustainable fishing advocate, chef, and author of The Tinned Fish Cookbook, is a fan of Ortiz tinned goods, as well, and told us about these sardines. “I love sardines, but buying the right quality makes the difference between having a great experience or never wanting to eat them again,” he says. “Ortiz is famous for its quality. The cooking process is very particular. The sardines are gutted and then precooked before being trimmed to the size of the can. Cheaper brands only cook the sardines once.”

Cabo de Peñas Razor Shell Clams in Brine

If clams are more your thing, Sherman told us that these from Cabo de Penas — “I love all the tinned seafood by Cabo de Penas,” she says. “But these are especially good. They are super clean and briny — eat them straight from the can.”

Ramon Pena Cockles in Brine

My favorite splurge is a tin of cockles from Ramon Pena in Spain,” says Fallon. “They’re expensive, but worth it.” Fallon says the cockles, which are tiny clams, are the size of a dime and tear-shaped. The cockles are pricey because of how difficult they are to harvest: “They are hard and dangerous to source, by hand from the rocky coastline, then meticulously and perfectly cooked, removed from their shells, and placed in order in a round tin,” Fallon says. “Their milky white color is surrounded by clear briny salty water — it’s so elegant, and pure and really a treat.”

Cabo de Peñas Small Sardines

Nick Perkins, partner at Hart’s, Cervo’s, and The Fly, says that Cabo de Penas is also the go-to brand of tinned fish for his restaurants. “They’re just old school and really solid,” he says. “They also just do really solid sardines and mackerels, which are cost effective.” His favorite are the brand’s baby sardines.

“These are sustainably certified sardines, and beautifully hand-packed with high-quality olive oil,” says Fallon. “A real savory, firm and earthy style.” He told us he’ll go for the classic plain olive oil, or the ones packed with dried chillies.

Matiz Sardines in Olive Oil

This pack of sardines comes recommended by Alissa Wagner, co-owner of Dimes (who also told us about her favorite spices). “They’re a great option for both your health and the health of our planet,” she says. “Sustainable and packed with Omega 3’s, these little fish are a great upgrade for simple salads or enjoyed on some grilled bread with roasted cherry tomatoes and fresh herbs.”

Bela Sardines Lightly Smoked Organic Cayenne Pepper

Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says.

American Albacore Tuna

Sometimes you just want good old-fashioned canned tuna. Van Olphen suggests trying this tin, which is from a brand founded by one of the families behind the American Albacore Fishing Association. “Their West Coast fishery was the first in the world to obtain a certification for seafood sustainability from the Marine Stewardship Council,” says Van Olphen.

Dongwon Tuna in Kimchi Sauce

“I’m honestly just eating a lot of canned tuna, like Jessica Simpson,” says Bowien of his quarantine meals. “In Korea, canned tuna is such a thing, and you can get it at 711, open it up, and just eat it — especially the kimchi-flavored ones.” Bowien says this tuna from Dongwon is one of his favorites. “I eat it a lot — it’s good quality canned tuna, not fancy — I literally open up the can and dump it on top of hot rice.”

Zallo White Tuna Belly in Olive Oil

Ryan Bartlow, chef-owner at Ernesto’s, says that when it comes to tuna, this, from Zallo, is an easy favorite. “It’s from Bizkaia, Spain, and is perfect eaten on its own, or doused with a little minced onions, salt, olive oil and espelette,” Bartlow says. “At Ernesto’s we serve them with our Gildas.” He also notes that the stately packaging makes it a great gift for the friend who can never have too much tuna (which, right now, is most every non-vegetarian friend).

Interpage International Cod Liver In Own Oil

Van Olphen told us he believes in the “head-to-tail philosophy” when it comes to fish: “Where we’re not just eating the fillet, but also the cheeks or liver, for example.” He describes these cod livers as “soft” and “elegant” and says they work with lots of different dishes. “One of my very favorite ways is to serve it with some reduced orange juice mixed with a bit of lime and sesame oil, sprinkled with pomegranate seeds and pink peppercorn on top,” he says.

Ever since I was little I’ve loved large smoked oysters or mussels,” says Carolina Santos Neves, executive chef of American Bar. “My pick these days are Reese and Patagonia Provisions for their sustainably sourced Mussels — I’ll eat them plain or on toasted buttered sourdough bread.”

Ekone Smoked Habanero Oysters

If you want smoked oysters with a bit more zing, Fallon says these Ekone oysters are one of his favorites. “You can have them as a snack with a beer,” he says. “They’re hot! And chewy, and smoky, and really good with mayo or cream cheese on a cracker.”

JOSE Gourmet Spiced Calamari in Ragout Sauce

“The baby squids are prepared by hand — they removed the tentacles and stuff them into the tube of the squid, then hand pack them with a rich tomato ragout sauce,” says Fallon of this spicy option. “Smoky and meaty in flavor and texture, really delicious.” He’s a fan of the baby octopus in olive oil, as well.

Best tinned and canned meats

Underwood Deviled Ham Spread

“I’ll admit that I haven’t had deviled ham spread for a very long time, but one of my favorite sandwiches as a child was this stuff on pepperidge farm white bread with a thin layer of butter,” says Cole-Smith. “I have a few tins of it in my emergency preparedness food kit, because it means I can quickly relive my childhood, using crackers as a vehicle.” Cole-Smith says that in a pinch, “and if you close your eyes,” the deviled ham spread is like ��a ‘poor man’s jambon au beurre.’”

Hénaff French Pork Countryside Pate Pâté De Campagne

Perhaps you prefer pâté. Food writer Ashley Mason says that a can of this pork pâté will have you feeling like you’re enjoying “a lazy afternoon on the French countryside” in no time. “Just add a bottle of wine, a baguette, and some crunchy cornichons,” she says.

Best tinned and canned peppers and chiles

Formaggio Kitchen Piparras Peppers

“I discover a lot of my favorite cans and glass jar items from Formaggio,” says chef and food artist Laila Gohar. “They do a really great job at finding products from around the world that are really delicious.” One of her favorite jarred goods from Formaggio are these peppers. “They’re spicy and briny and add a nice bite to a lot of dishes,” she says. “I just like to nibble on them plain, too.”

Xilli Salsa Macha

If you’re looking for a chili sauce with a smoky flavor, Wagner suggests these Xilli Chipotles. “Blend them with yogurt and a little lime juice and salt for a fantastic sauce,” she says. “I love this one on fish tacos.”

Best canned and tinned beans and legumes

Best tinned and canned fruits and vegetables

J. Vela Extra Thick Primera White Asparagus

These tinned white asparagus also come recommended by Bartlow. “We use this product in the restaurant in two different dishes,” he says. “It’s a component in our Ernesto’s salad, as well as a white Asparagus pintxo in the pintxo bar … white asparagus conserva is always in the house.”

Ortiz Piquillo Peppers Stuffed With White Tuna

Mason says that the Spanish peppers used in these are “fire-roasted before being stuffed with fatty Spanish tuna.” Mason suggests having them with cheese and crackers, or if you want something more hearty, “Swap the Ritz for a toasted, sliced baguette and you have tapas.”

Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile

Mason is also a fan of this jarred fennel root, which is pickled in rice vinegar with ginger, orange zest, and fiery Thai chiles. “They’re as crunchy and refreshing as cucumbers,” she says. “Try them in your next burger.”

Best tinned and canned sweets

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from Eater - All https://ift.tt/2KIPhbd https://ift.tt/2YgMsWL

Photo-Illustration: Courtesy of the retailers.

Chefs recommend their favorite foods preserved in cans and jars, from the Strategist

Best tinned and jarred fish

Don Bocarte Anchovies

Agostino Recca Anchovies Fillets in Olive Oil

Cento Anchovy Flat Fillets in Olive Oil

Ortiz Sardines In Olive Oil

Cabo de Peñas Razor Shell Clams in Brine

Ramon Pena Cockles in Brine

Cabo de Peñas Small Sardines

Matiz Sardines in Olive Oil

Bela Sardines Lightly Smoked Organic Cayenne Pepper

Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says.

American Albacore Tuna

Dongwon Tuna in Kimchi Sauce

Zallo White Tuna Belly in Olive Oil

Interpage International Cod Liver In Own Oil

Ekone Smoked Habanero Oysters

JOSE Gourmet Spiced Calamari in Ragout Sauce

Best tinned and canned meats

Underwood Deviled Ham Spread

Hénaff French Pork Countryside Pate Pâté De Campagne

Best tinned and canned peppers and chiles

Formaggio Kitchen Piparras Peppers

Xilli Salsa Macha

Best canned and tinned beans and legumes

Best tinned and canned fruits and vegetables

J. Vela Extra Thick Primera White Asparagus

Ortiz Piquillo Peppers Stuffed With White Tuna

Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile

Best tinned and canned sweets

from Eater - All https://ift.tt/2KIPhbd via Blogger https://ift.tt/35n4rfB

#Blogger #cooking #Eater #food #recipes

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enterinit · 5 years ago

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New Xbox One Games for December 10 to 13

New Xbox One Games for December 10 to 13.

Fishing: Barents Sea – Complete Edition (December 10)

Experience life as a fishboat captain, starting out with a small boat inherited from your grandfather, earn money doing fishing with longline, net or trawl, buy upgrades, bigger and better fishing boats like trawlers and a lot more. Make your grandfather proud!

Eternum Ex (December 10)

A retro platformer with the look and feel of classic ’80s arcade cabinet games. With simple core gameplay mechanics, an increasing difficulty, and exciting gameplay, and with a very precise control, Eternum Ex is great for retro hardcore gamers and for those who want to get a start in retro games.

Terminator: Resistance (December 10)

There is no fate but what YOU make. Experience the events leading up to the decisive final battle for the fate of mankind in the war against the machines. Terminator: Resistance, is a first-person shooter set during the 'Future War' scenario that was only glimpsed at in the iconic films, 'THE TERMINATOR' and 'T2: JUDGMENT DAY'. The machines are destined to lose, but at what cost? Run and gun or sneak and hack through Skynet’s defences! Level up your skills and explore a post-apocalyptic world for scraps to trade and craft! Interact with a motley group of survivors and change their fates! Features: Focused, Single-player, First-Person Shooter ExperienceUse Skill points to develop your character from a nameless soldier and into your ideal action heroGather and trade resources with other survivorsFace off again iconic enemies from the films including HK’s and Infiltrators

Avicii Invector (December 10)

Belt up and blast into the rhythmic regions of unexplored space in AVICII Invector. Created in collaboration with the late superstar DJ, AVICII Invector is a pulse-pounding, frenetic rhythm-action experience. Soar through vocal melodies, sweep each fade and attack every beat in 25 of AVICII’s biggest hits, including global chart toppers: Without You, Wake Me Up and Lay Me Down. Fly solo or recreate the party feeling of an AVICII concert with heart-thumping, competitive gameplay. Each track is built to perfectly match the on-screen visuals taking you through a musical odyssey of serene exploration. Find your rhythm, feel the beat and keep the musical journey flowing. https://youtu.be/u1xrJdUF2qI

Jurassic World Evolution: Return to Jurassic Park (December 10)

Following the events of the iconic 1993 film, you’re invited to return to the island where it all started. Reclaim the park from the dinosaurs,rebuild beloved locations, and overcome new challenges guided by Dr. Alan Grant, Dr. Ellie Sattler, and Dr. Ian Malcolm in an original narrative voiced by the film cast.

Rift Keeper (December 10)

Embark on your journey, travel through rifts and restore the balance as the Rift Keeper in this handcrafted 2D roguelite platformer with challenging, fast-paced action gameplay. Duty called and the Rift Keeper woke up from his deep slumber. The little town he was summoned was silent as if it's the end. He opened the church's rusty old door and four old men wearing red robes greeted him with a grim smile. One of the priests stepped forward and said, "The Gates are open". Features: Embark on your journey, travel through 30 different dungeons! Grow powerful as enemies keep getting harder. How far can you go?Loot epic gear as you progress through the dungeons. Find new weapons and accessories, grow your power!Unique enemies to fight with and many more to come!30 handcrafted dungeons!

Metaloid: Origin (December 11)

A fast-paced, run ‘n’ gun 2D platformer. Take on the role of one out of three android warriors and dash through nine different levels in order to save their planet from a robot army led by Lucian Corp, whom invade their planet and exploit the planetary resources to fuel their galactic war efforts.

Stone (December, 2020)

G’day, I’m Stone. Here’s our Xbox page. Play this single-player third-person movie length interactive story and see what happened. Yeah it was rough, but a good life lesson. Enjoy, and remember don’t do this at home ya bunch of crazy animals. By the way this story really isn’t going to be for everyone. So enter at your own risk, mate. Plus this was created by a global team including the narrative designer of QUANTUM BREAK, CONTROL and VFX artist from GRAVITY, PROMETHEUS & more. You're in good hands, mate. FLAMING FEATURES: 3rd person so you can rotate a drone cam around me and move me like VoodooDeep, reference heavy interactive story never told, mate.Drinking, dancing and smoking for your pleasure.Map based free roam so you can explore the world at your own pace. Here’s some tips:Echo for great techno, Smoky Possum for some liquid gold and my flat. It’s comfy mates.A cast of my mates. Like Les, weirdo and kanye lover and my gorgeous chookie Alex.BTW if you see Cockie, tell her I’m sorry again. If you see Devil, run, run, run!Amazing licensed tracks from sick up and coming indie musicians at the Record Shop.Like Ryan Little, Luchii, Ilkka S, Warchief, James Tottakai & MoreSeriously the music is great. There’s hip hop, trap, stoner rock and heavy techno!Also THERE”S CLASSIC MOVIES!!! Yeah you can watch film classics likeSentimental Bloke, Night of the Living Dead & Story of the Kelly Gang ( CONVICT REPRESENT )Hang out with me.It’ll be bonza and hell, I think you’ll be a better person from it too. Your mate, Stone Features: Interactive StoryLicensed SoundtrackClassic CinemaStoner Noir

Headliner: NoviNews (December 11)

WHAT IF YOU CONTROLLED THE NEWS? A stack of news article sits on your desk, two stampers on each side - green to approve, red to reject. Your reporting team is hacking away in the background as corporate music plays through the loudspeaker. It's time to make decisions. Will you endorse nationalized healthcare, even though your love interest is worried about increased wait times? Will you demonize the new synthetic alcoholic drink, even though your boss stressed they are an important investor? Will you support current government, as tensions grow between the neighboring country? After work, you emerge on the streets of Novistan, shaped by the very news you publish. Perhaps you will see more graffiti, angry bums or even a riot? Or perhaps you will turn the nation into peaceful utopia, filled with cameras and drones watching your every step? How will your channel address tragic events about to happen? Will you agree to meet the clandestine group of truthtellers, or stop to watch the Prime Minister's speech? On the way home you meet with three main characters: Evie, your co-worker and immigrant, worried about her health and growing xenophobic sentiment; your brother Justin, an aspiring comedian struggling with impostor syndrome and social anxiety; finally Rudy, a single father trying to provide for his little girl and keep his store afloat, while a mega-mart opens up next door. Each day provides a glimpse into their life and how the media shapes their beliefs. But every Headliner deserves to relax at home from the stress of the job. Listen to the radio and unwind on the comfy couch bought with hard-earned cash, as you watch the city burn outside the window. Perhaps splurge on treats to feed your doggo? Adopt a drone? Have your brother over for dinner? Or maybe keep your doors locked, hoarding every penny, as your apartment slowly fills with piles of cash? After good night's sleep, it's time to once again face to boss, new articles, a growing sense of responsibility, and.... power.

Ultimate Racing 2D (December 11)

Ultimate Racing 2D is the ultimate top-down racing game, with 35 racing classes, over 45 visual stunning tracks, multiple career modes, championship mode and offline multiplayer mode. Make your way from Karts to Formula Racing in the extensive career mode, play local multiplayer with up to 8 players or create your own custom championship. Race on 45+ international tracks from all continents. Besides Road Courses the game contains Ovals, Dirt Ovals, Historic Tracks, Karting Circuits, and Ice Speedway Tracks. Choose from a variety of racing disciplines like Open-Wheel, Oval Racing, Dirt Racing, Historic Racing, Touring Cars and Sports Car Racing. Drive your favorite vehicles, from Formula Cars to Motorbikes, Trucks, Supercars, Stock Cars, Tractors, Quads, Karts, Forklift Trucks, GT Cars, Speedway Bikes and many more. Experience thrilling top down racing in one of the best-looking 2D racing games. Features: 35 racing classes300+ different cars45+ tracksLocal multiplayer up to 8 playersCareer mode, Championship mode and Quick Race modeUp to 20 cars on trackCustomize teamsPit stop, qualifying and boost optionsRealistic car physics and sound effectsFun gameplay with exciting AI fightsVisual stunning 2D graphicsWeather effectsSpectator mode

SuperEpic: The Entertainment War (December 12)

Join a racoon and a llama in their quest to save videogames as we know them! SuperEpic is a Metroidvania style action-adventure game filled with humor and satire. The gameplay is nonlinear and fast-paced, with exploration and combo-based combat the weapon of choice against the evil Regnantcorp!

Pathologic 2 (December 12)

Pathologic 2 is a narrative-driven dramatic thriller about fighting a deadly outbreak in a secluded rural town. The town is dying. Face the realities of a collapsing society as you make difficult choices in seemingly lose-lose situations. The plague isn’t just a disease. You can’t save everyone. The plague is devouring the town. The chief local healer is dead, and you are now to take his place. You’ll have to look for unexpected allies. The local kids are hiding something. Try playing by their rules. You only have 12 days. 12 days in an odd town ravaged by a deadly disease.Time is of the essence: if you don’t manage it carefully, it’ll simply run out. You’ll have to choose how to spend the priceless minutes you have.Survival thriller. You’ll have to manage your bodily functions, offsetting hunger, thirst, exhaustion, and so on. It doesn’t boil down to scavenging resources. Surviving on your own is hard; you’ll have to win over allies.An uphill battle. Managing your bodily parameters may seem bearable at first, and as time goes by, it becomes harder and harder. Your own body is only waiting for an opportunity to give up and betray you. Things are changing from bad to worse and the odds are stacked against you.A duel with an enemy you can’t kill. Your main foe is the plague itself, an incorporeal and malevolent entity that you have to defeat… without having the means to. It’s more powerful and more treacherous than you can imagine.Loot, murder, mug, steal, barter, beg… or don’t. You need resources to survive, and it’s up to you how to obtain them.The fights are short, ungraceful, and vicious. They’re not always lethal though. Many people—yourself included—would prefer to exchange their wallet for their life.

Cardpocalypse (December 12)

On her first day at Dudsdale Elementary, 10-year old Jess accidentally gets everybody’s favorite collectible card game banned. Troubles arise when mutants from the game invade the real world, and it’s up to Jess and friends to stop them. Make friends, play cards, twist the rules, become a Mega Mutant Power Pets master, and save the world in this single-player RPG about being a kid growing up in the ‘90s.

Dreamwalker: Never Fall Asleep (December 13)

In a small tourist town, a young girl, the daughter of the town’s mayor, falls in coma due to an accident. The inability of the local physicians’ forces Mrs. Mayor to seek the aid of a psychiatrist, who is rumored to possess a unique ability to traverse people’s dreams, a Dreamwalker.

Aborigenus (December 13)

A small adventure platformer with RPG-elements in a primal world. Hunt the aggressive fauna, learn new abilities and fight with the whole enemy army. Choose who you are – a shaman, a warrior or a hunter. Can you save the flying islands from the evil?

Dead End Job (December 13)

Take on the role of Hector Plasm, a worker at Ghoul-B-Gone, the Number One expert in paranormal pest control, as you’re tasked with heading to haunted offices, restaurants, and other everyday buildings before freeing them of unwanted guests. Enter this madcap, whacky world to bust up ghosts in this procedurally generated, couch co-op, twin-stick shooter. Read the full article

#Games #XboxOne

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flyfishingthesmokies · 5 years ago

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Great Smoky Mountains Fishing Report

Great Smoky Mountains Fly Fishing Report

The Great Smoky Mountains were absolutely beautiful the past two days. Temps hit the high 60’s in Bryson City and touched 70 near Gatlinburg. Even the back country in the Smoky Mountains reached the mid 60’s. The weather has been incredible and the fishing was superb across the region. This morning we woke up to light rain in Bryson City and cloudy…

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#Asheville Fly Fishing Guides #Bryson City Fly Fishing Guides #Bryson City Fly Shop #Cherokee Fishing Guides #Cherokee Fishing Report #Cherokee Fly Fishing #Cherokee fly fishing guides #Cherokee Fly Shop #Cherokee Trout Fishing #Cherokee Trout Fishing Guides #Fly Fishing Bryson City #Fly Fishing Guides Great Smoky Mountains #Fly Fishing the Great Smoky Mountains National Park #Fly Fishing the Smokies #Fly Fishing the Smoky Mountains #Gatlinburg Fly Shop #Great Smoky Mountains Fishign Report #Great Smoky Mountains Fishing Report #Great Smoky Mountains National Park Fly Fishing #Pigeon Forge Fly Fishing Guides #Raven Fork Fly Fishing Guides #Raven Fork Trophy Section #Raven Fork Trout Fishing Guides #Ravens Fork Fly Fishing Guides #Ravens Fork Trophy Trout #Smokies Fly Fishing #Smoky Mountain Fly Fishing #smoky Mountain Fly Fishing Guides #Smoky Mountain Fly Fishing Report #Smoky Mountains Fishing Report

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easyfoodnetwork · 5 years ago

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Photo-Illustration: Courtesy of the retailers. Chefs recommend their favorite foods preserved in cans and jars, from the Strategist Shelf-stable food items have, needless to say, never been more popular. The bean business, in particular, is booming — according to recent reports, Goya’s sales have increased some 400 percent. But for those whose legume repertoires are beginning to feel a tad stale, it might be worth considering other areas of the canned and tinned universe, many of which are also quickly gaining traction. Anchovies, long the topping “held” from a dish, are taking center stage on Instagram (in sandwiches, on heaps of linguine), and humble canned tuna has shifted from the back of the pantry to front and center. Not to mention the fact that there’s something specifically delightful about eating a perfectly salty, spicy, or sweet item (whether it’s a smoked oyster or a sour cherry) plucked straight from a completely contained package. To find out the tinned, jarred, and canned foods chefs and home cooks are stocking their pantries with, we asked everyone from Ernesto’s Ryan Bartlow, who suggested a tin of splurge-y white asparagus, to Nom Wah’s Julie Cole, who recommended stocking up on Campbell’s Cream of Celery — which she calls “the Ferrari of canned soups.” Best tinned and jarred fish Don Bocarte Anchovies Four of the chefs and home cooks we talked to topped their list of tinned goods with Don Bocarte Anchovies. “The creme de la creme of anchovies are Don Bocarte salt cured anchovies packed in olive oil,” says Nialls Fallon, a partner at Hart’s, Cervo’s, and The Fly. “They taste like butter and melt in your mouth — I could drink the oil when I’m done it’s so damn good.” Fallon told us that the anchovies come from the Bay of Biscay and are “painstakingly gutted and fileted by hand, then packed in large barrels in concentric circles with salt added after each layer.” Then they’re aged for several months, and rinsed and packed by hand in Spanish olive oil. Danny Bowien of Mission Chinese is a fan, too, as is Julia Sherman, of Salad for President and Angie Mar, chef at the Beatrice Inn. Agostino Recca Anchovies Fillets in Olive Oil Michael Schall, co-owner of Bar Camillo and Locanda Vini e Olii says that his restaurant’s “No. 1 choice” for tinned food are these anchovies from Agostino Recca. “I am just addicted to them, as are a lot of our customers.” (This customer can attest to their addictive qualities.) Schall says the anchovies have a just-right amount of saltiness, and are “big enough to feel substantial if you are eating them by themselves.” But if eating straight anchovies sounds like a lot, Schall says they’re great for cooking, too: “Melt them in the pan with some olive oil and a clove of garlic, toss with freshly cooked spaghetti, and you have one of the best all-time afternoon pasta dishes.” Chef and farmer Phoebe Cole-Smith is a fan of the Agostino Recca anchovies, as well. Cento Anchovy Flat Fillets in Olive Oil For something a bit less expensive, Carolina Santos Neves, executive chef of American Bar, recommends this Cento tin, which she says, despite the low price are still high-quality enough to eat on their own. Ortiz Sardines In Olive Oil Bart van Olphen, sustainable fishing advocate, chef, and author of The Tinned Fish Cookbook, is a fan of Ortiz tinned goods, as well, and told us about these sardines. “I love sardines, but buying the right quality makes the difference between having a great experience or never wanting to eat them again,” he says. “Ortiz is famous for its quality. The cooking process is very particular. The sardines are gutted and then precooked before being trimmed to the size of the can. Cheaper brands only cook the sardines once.” Cabo de Peñas Razor Shell Clams in Brine If clams are more your thing, Sherman told us that these from Cabo de Penas — “I love all the tinned seafood by Cabo de Penas,” she says. “But these are especially good. They are super clean and briny — eat them straight from the can.” Ramon Pena Cockles in Brine My favorite splurge is a tin of cockles from Ramon Pena in Spain,” says Fallon. “They’re expensive, but worth it.” Fallon says the cockles, which are tiny clams, are the size of a dime and tear-shaped. The cockles are pricey because of how difficult they are to harvest: “They are hard and dangerous to source, by hand from the rocky coastline, then meticulously and perfectly cooked, removed from their shells, and placed in order in a round tin,” Fallon says. “Their milky white color is surrounded by clear briny salty water — it’s so elegant, and pure and really a treat.” Cabo de Peñas Small Sardines Nick Perkins, partner at Hart’s, Cervo’s, and The Fly, says that Cabo de Penas is also the go-to brand of tinned fish for his restaurants. “They’re just old school and really solid,” he says. “They also just do really solid sardines and mackerels, which are cost effective.” His favorite are the brand’s baby sardines. “These are sustainably certified sardines, and beautifully hand-packed with high-quality olive oil,” says Fallon. “A real savory, firm and earthy style.” He told us he’ll go for the classic plain olive oil, or the ones packed with dried chillies. Matiz Sardines in Olive Oil This pack of sardines comes recommended by Alissa Wagner, co-owner of Dimes (who also told us about her favorite spices). “They’re a great option for both your health and the health of our planet,” she says. “Sustainable and packed with Omega 3’s, these little fish are a great upgrade for simple salads or enjoyed on some grilled bread with roasted cherry tomatoes and fresh herbs.” Bela Sardines Lightly Smoked Organic Cayenne Pepper Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says. American Albacore Tuna Sometimes you just want good old-fashioned canned tuna. Van Olphen suggests trying this tin, which is from a brand founded by one of the families behind the American Albacore Fishing Association. “Their West Coast fishery was the first in the world to obtain a certification for seafood sustainability from the Marine Stewardship Council,” says Van Olphen. Dongwon Tuna in Kimchi Sauce “I’m honestly just eating a lot of canned tuna, like Jessica Simpson,” says Bowien of his quarantine meals. “In Korea, canned tuna is such a thing, and you can get it at 711, open it up, and just eat it — especially the kimchi-flavored ones.” Bowien says this tuna from Dongwon is one of his favorites. “I eat it a lot — it’s good quality canned tuna, not fancy — I literally open up the can and dump it on top of hot rice.” Zallo White Tuna Belly in Olive Oil Ryan Bartlow, chef-owner at Ernesto’s, says that when it comes to tuna, this, from Zallo, is an easy favorite. “It’s from Bizkaia, Spain, and is perfect eaten on its own, or doused with a little minced onions, salt, olive oil and espelette,” Bartlow says. “At Ernesto’s we serve them with our Gildas.” He also notes that the stately packaging makes it a great gift for the friend who can never have too much tuna (which, right now, is most every non-vegetarian friend). Interpage International Cod Liver In Own Oil Van Olphen told us he believes in the “head-to-tail philosophy” when it comes to fish: “Where we’re not just eating the fillet, but also the cheeks or liver, for example.” He describes these cod livers as “soft” and “elegant” and says they work with lots of different dishes. “One of my very favorite ways is to serve it with some reduced orange juice mixed with a bit of lime and sesame oil, sprinkled with pomegranate seeds and pink peppercorn on top,” he says. Ever since I was little I’ve loved large smoked oysters or mussels,” says Carolina Santos Neves, executive chef of American Bar. “My pick these days are Reese and Patagonia Provisions for their sustainably sourced Mussels — I’ll eat them plain or on toasted buttered sourdough bread.” Ekone Smoked Habanero Oysters If you want smoked oysters with a bit more zing, Fallon says these Ekone oysters are one of his favorites. “You can have them as a snack with a beer,” he says. “They’re hot! And chewy, and smoky, and really good with mayo or cream cheese on a cracker.” JOSE Gourmet Spiced Calamari in Ragout Sauce “The baby squids are prepared by hand — they removed the tentacles and stuff them into the tube of the squid, then hand pack them with a rich tomato ragout sauce,” says Fallon of this spicy option. “Smoky and meaty in flavor and texture, really delicious.” He’s a fan of the baby octopus in olive oil, as well. Best tinned and canned meats Underwood Deviled Ham Spread “I’ll admit that I haven’t had deviled ham spread for a very long time, but one of my favorite sandwiches as a child was this stuff on pepperidge farm white bread with a thin layer of butter,” says Cole-Smith. “I have a few tins of it in my emergency preparedness food kit, because it means I can quickly relive my childhood, using crackers as a vehicle.” Cole-Smith says that in a pinch, “and if you close your eyes,” the deviled ham spread is like “a ‘poor man’s jambon au beurre.’” Hénaff French Pork Countryside Pate Pâté De Campagne Perhaps you prefer pâté. Food writer Ashley Mason says that a can of this pork pâté will have you feeling like you’re enjoying “a lazy afternoon on the French countryside” in no time. “Just add a bottle of wine, a baguette, and some crunchy cornichons,” she says. Best tinned and canned peppers and chiles Formaggio Kitchen Piparras Peppers “I discover a lot of my favorite cans and glass jar items from Formaggio,” says chef and food artist Laila Gohar. “They do a really great job at finding products from around the world that are really delicious.” One of her favorite jarred goods from Formaggio are these peppers. “They’re spicy and briny and add a nice bite to a lot of dishes,” she says. “I just like to nibble on them plain, too.” Xilli Salsa Macha If you’re looking for a chili sauce with a smoky flavor, Wagner suggests these Xilli Chipotles. “Blend them with yogurt and a little lime juice and salt for a fantastic sauce,” she says. “I love this one on fish tacos.” Best canned and tinned beans and legumes Best tinned and canned fruits and vegetables J. Vela Extra Thick Primera White Asparagus These tinned white asparagus also come recommended by Bartlow. “We use this product in the restaurant in two different dishes,” he says. “It’s a component in our Ernesto’s salad, as well as a white Asparagus pintxo in the pintxo bar … white asparagus conserva is always in the house.” Ortiz Piquillo Peppers Stuffed With White Tuna Mason says that the Spanish peppers used in these are “fire-roasted before being stuffed with fatty Spanish tuna.” Mason suggests having them with cheese and crackers, or if you want something more hearty, “Swap the Ritz for a toasted, sliced baguette and you have tapas.” Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile Mason is also a fan of this jarred fennel root, which is pickled in rice vinegar with ginger, orange zest, and fiery Thai chiles. “They’re as crunchy and refreshing as cucumbers,” she says. “Try them in your next burger.” Best tinned and canned sweets Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy. from Eater - All https://ift.tt/2KIPhbd

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topfygad · 5 years ago

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Delight in Thanksgiving Feasts at These 8 Luxurious Motels With On-Web site Farms – Robb Report

You could remain at dwelling for Thanksgiving, slaving away about a hot oven and getting ready your dwelling for an onslaught of friends, or you could fly the coop and head to a plush hotel that will consider treatment of your every holiday break need—including planning a delicious feast. But though many lodges offer Thanksgiving dinners and deals, a number of certainly stand out when it will come to the cuisine, thanks to entry to their own on-site farms that develop every little thing from pumpkins to squash to potatoes some even elevate their very own cattle and poultry. So to indulge in a genuine farm-to-desk holiday feast, full with lavish accommodations, collect your crew and head to a single of these eight lavish farm motels in the U.S. that are web hosting connoisseur Thanksgiving spreads.

Timbers Kauai

Timbers Kauai Picture: Courtesy of Timbers Kauai

Who states you can’t head to the seashore for Thanksgiving? Timbers Kauai is a 450-acre vacation resort neighborhood on the Hawaiian island of Kauai that presents both of those immediate ocean access and obtain to a massive farm entire of fresh food stuff. You and your household can sprawl out in a single of 47 villas with sights of the Pacific Ocean and the Hau’pu mountains, then love the beach front club, two swimming pools, a Jack Nicklaus golf class, and luxe spa. When it will come to food, the assets turns to the Farm at Hōkūala, its organic and natural 11-acre plot that grows greens, pineapples, fruit, and twelve common Hawaiian canoe vegetation like kalo, noni, and breadfruit—a extra tropical farm to be confident. Get pleasure from a Farm to Table Thanksgiving Meal at Hualani’s oceanfront cafe or in the comfort and ease of your personal villa. Possibly way, the menu will attract from ingredients from the farm, guaranteeing a contemporary and scrumptious food.

Fearrington Village

Fearrington Inn Photograph: Courtesy of Fearrington Inn

Located on a former dairy farm in Pittsboro, North Carolina, Fearrington Village, a Relais & Château property, is dwelling to an inn, spa, and 3 dining establishments. The initial dairy barn, granary, farmhouse, and silo stay, whilst gardens expanding vegetables and herbs for the restaurants are sprinkled through the property, and Belted Galloway cows, hen, and Tennessee Fainting Goats graze in a pasture near the entrance. The great dining Fearrington Household Cafe, operate by James Beard Award semifinalist Colin Bedford, will serve a multi-course pre-take care of menu on Thanksgiving that will include things like Southern essentials like collard greens, sweet potatoes, pork and chestnut stuffing, and a sorghum-glazed turkey, with considerably of the ingredients sourced on website or from nearby farms.

Lodge & Spa at Brush Creek Ranch

The Farm at Brush Creek Picture: Courtesy of Brush Creek

A operating Wyoming ranch established on 30,000 acres, the Lodge & Spa at Brush Creek Ranch is an all-inclusive luxury ranch expertise. This summer season, the debuted the Farm at Brush Creek, which characteristics several greenhouses increasing goodies like tomatoes, kale and carrots, as well as a distillery, a brewery, and the Medicine Bow Creamery. These ventures, along with the ranch’s sturdy cattle operation, offer the new good eating restaurant Cheyenne Club with pretty much all of its components. Ranch company can tour the farm and have interaction in 50 percent-day interactive experiences these as “Farmer for a Day” in the greenhouse, a butchery workshop, or a wine mixing seminar (there’s also an considerable cellar at the farm.) On Thanksgiving, friends can partake in holiday cooking classes, and get pleasure from unrestricted things to do including horseback riding, archery, fishing, taking pictures, and the Lil Wrangler software for small children. The holiday break feast at the Cheyenne Club will include a tumble harvest salad, roast turkey and stuffing, pan-seared Rocky Mountain trout, and gnocchi with acorn squash and wintertime greens. And, of class, there will be pie: apple, pumpkin and pecan.

The Inn at Minimal Washington

Inn at Minor Washington Picture: Courtesy of Inn at Little Washington

Farm-to-table and three Michelin stars? Love the greatest of both of those worlds at the opulent Inn at Minor Washington in Washington, Virginia, exactly where the four system Thanksgiving menu will showcase the seasonal bounty of generate from the Inn’s considerable back garden and neighboring farms. For just about every training course, friends will have the alternative to choose from a person of the Inn’s classic dishes, a vegetarian option, or the Inn’s Michelin star just take on a Thanksgiving traditional. The culinary crew, led by award-successful Chef Patrick O’Connell, will work carefully with the farm to approach in advance for what they foresee making use of on the slide, winter and holiday getaway menus. So for this season, you will locate O’Henry sweet potatoes, watermelon and daikon radishes, Hakurei turnips, kale and Swiss chard that will be braised with shelling beans, and carrots that will be stewed in cognac and orange. The subsequent day, delight in afternoon tea by the fireplace—if you’re not nonetheless total from supper.

The Lodge at Blue Sky

A savory dish at The Lodge at Blue Image by Richard Schultz

A new luxurious outdoor-targeted resort just outside Park City, Utah, The Lodge at Blue Sky, Auberge Resorts Assortment, sits on a 3,500-acre ranch with 46 plush rooms, a wellness centre, a distillery, and a farm. If you are feeling sporty this getaway, on November 28th, sign up for the Saving Gracie’s Turkey Trot 3K and race by means of Blue Sky Ranch to the end line at Gracie’s Farm, where by you are going to be greeted by some barnyard close friends. Gracie’s Farm is the resort’s on-web-site 1.5-acre organic and natural farm that yields eggs, veggies, herbs, wildflowers, and honey, which are all applied at on-web-site restaurant Yuta. Immediately after the operate (or even if you really don’t participate—no judgment), feast on a traditional Thanksgiving Dinner at Yuta, where by the menu affected by Native American delicacies will places the sustainably-sourced, seasonal heirloom components to fantastic use.

Castle Scorching Springs

The greenhouse at Castle Scorching Springs Photograph: Courtesy of Castle Incredibly hot Springs

Arizona’s initial-ever luxurious resort—Castle Scorching Springs—re-opened this month immediately after a significant renovation. Originally recognized in 1896, the legendary resort is identified for its thermal scorching springs, wellness concentration, and farm-to-desk ethos. The resort’s Harvest cafe embraces its moniker by creating daily rotating menus based mostly off the on-site farm’s yield. The a person-acre farm, which includes a greenhouse and citrus grove, grows much more than 150 varieties of fruits and vegetables—including additional than 30 versions of heirloom tomatoes. This Thanksgiving, the vacation resort will provide a multi-class dinner such as spiced carrot bisque with pomegranates, pickled garden chilies, and brown butter sage blue kale salad backyard garden squash ratatouille wooden-roasted guinea hen with sage butter herb-crusted turkey smoked above pecans and pumpkin and apple pies.

The Allison Inn & Spa

Al fresco dining at The Allison Inn & Spa Photograph: Courtesy of The Allison Inn & Spa

Much less than hour outdoors Portland, in Oregon’s Willamette Valley wine country, lies The Allison Inn & Spa. Surrounded by picturesque vineyards, the upscale hotel is residence to just one of the very best spas in the area (book a vinotherapy remedy for the day after Thanksgiving—you’ll thank us later on), and the award-successful restaurant JORY, which is supplied by a 1.5-acre natural and organic chef’s back garden. Everything from saffron to kale to tomatoes are developed on the farm, which involves a significant greenhouse. Friends can wander via the yard on their own, or ask for a tour with the farmer. On Thanksgiving, tables will be laden with the clean bounty in the type of dishes like garden celeriac soup, turkey with apple-walnut stuffing and broccolini, whipped sweet potatoes, and white chocolate bread pudding with cranberry compote—with just about every most important class paired with a Willamette Valley wine.

Dining at Blackberry Farm Photo: Courtesy of Blackberry Farm

It’s pretty much extremely hard to chat about farm inns in the U.S. with out mentioning Blackberry Farm in Walland, Tennessee, as this 4,200-acre vacation resort on the edge of the Smoky Mountains has become the regular bearer of farmhouse—and foodie–chic. The 62 rooms, two dining places, and wellness heart sit on a residence that also consists of rolling inexperienced hills dotted with grazing sheep and cows, spacious pens with pigs and turkeys, a brewery, and a wide swath of land devoted to an natural farm led by the inimitable farmer John Coykendall, who’s escalating almost everything from beans to bitter cherries. The week of Thanksgiving is packed with actions, such as a 5K Turkey Trot, football tailgating social gathering, spouse and children bingo night time, and holiday cocktail workshop. And of training course, dinner will be absolutely nothing quick of epic, no matter if it’s eaten at the acclaimed The Barn or the additional everyday Dogwood.

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gorgon-the-dragon · 8 years ago

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dug up scraps of a story i was working on. screw you IT

Prologue A gloomy morning, mist covered the town of Hospolite. Smoke rose from the ashes of scorched buildings. Nidhogg’s roamed around, looking for anyone who had been killed to feed off of. But it also was looking for something that they regret agreeing to. They have to search for a live human baby for the science advisors of the kingdom. It had to be in perfect condition or they would reject it. “Why did we agree to this job?” The dragon complained to his companion only to receive a grunted response. As the dragon dragged his dry scaly tail around he started to hear a faint cry. It was coming from the rubble of a cobble stone hut. He went up to investigate. As he licked his lips, starving for food he snapped himself back to reality and focused on the task at hand. As he walked up to the crying, he was disappointed to find out it was only the wood supporting the building that was creating the noise. “This is the worst job possible, and all because of that stupid scientist. He cares too much about the humans and their pitiful and barbaric lifestyle, that psycho Dr. Gala ‘ark.” he huffed enraged. Suddenly, he saw a small shadow crawling out of the corner of his eyes and he then suddenly let out a horrifying screech that stopped the shadow in its tracks. He chased the shadow and towered over it. It was a baby, no older than one. He picked it up studying it as the baby was crying in fear. “I’d eat you but I need something bigger to satisfy me anyways.” he murmured to it. He placed it in a special basket made to hold the baby. Two humans suddenly turned the corner brandishing swords. “Unhand the child, beast!” one of them shouted over the crackling of the flames. The Nidhogg’s only growled, staring the two humans down. Tuffs of flames spat out of his mouth giving them a warning. The men ignored the warning and charged. He took in a large breath and torched the two men. They screamed in horrifying pain as flesh melted from the bones. “Pitiful humans.” he said flapping his wings, lifting off the ground. Pellets shot past the Nidhogg’s but missed as he dodged them all. They noticed the basket and stopped firing. Frustrated the humans began yelling in frustration but the Nidhogg’s could care less what they had to yell about. As the smoky air covered any signs of where he was going he could rest and calm down. As his partner caught up, he checked the basket to make sure the child was unscathed. “Sir, is the package fine?” his partner asked. “Yes, I think.” he said unsure of what its condition was he checked one more time. “I don't know how human’s work, all I know is they are food, for me at least.” He continued his flight at a smooth pace so the basket with the child. The crisp air was cooling his warm scales, weak to the flames he itched but he pushed through it. The clouds help cover their tracks as they flew to the hidden city where only dragons lived in this city. As they neared the city other dragons came to escort the package “We will take the package, report to your commander for debriefing.” a guard commanded. The Nidhogg handed the package to the guard and flew away to the barracks. the guard flew to Dr. Gala’ark quickly and gave him the package. “Is this the human I requested? “Gala'ark asked. The guard simply nodded. “Thank you.” The guard walked out of the lab, grimacing at the fact that a dragon would actually care about humans. Gala’ark did not care what the other dragons said about his work, the queen approved and that was that. His work would help the dragons, they just didn't realize that. No changes in temperature through those days. Maybe he was just lucky that nothing happened but this was just luck after all. It would be years before he could start to learn but waiting was nothing to him, this is the closest thing he ever had to a son. “You need a name. How about Rex?” Gala’ark said proudly. **** As Rex grew every year he under stood more about dragons, and the world he had never seen. His curiosity peeked; Rex just had to go outside. He knew Gala’ark wanted him to stay in until he said but 14 was old enough, Right? “Rex I need you to focus on the spell, we don’t need an accident.” Gala’ark said. Rex put his attention back to the spell. He slowly put a light blue crystal into a beaker filled with a purple liquid. He started to think about going outside again. How the wind would cool his skin from the heat of the dragons heating the cave. As the tip of the crystal went into the liquid it started to sizzle and pop, startling him. He dropped the crystal into the beaker. The beaker blew up, slicing his face. As he fell to the floor screaming, Gala’ark quickly rushed to his side. “I told you to focus” he said trying to wipe off the blood of Rex’s face. But Rex refused to stay still rolling in pain. Gala ‘ark pressed his paw against Rex in attempt to keep him still. As Rex calmed down Gala ‘ark took advantage of the situation. “Now’s the time you learned how to make a Nerve potion.” Gala’ark told him. “Right now?!” Rex shouted.“Would you like the pain to stop?” Rex really had no choice; it was either now or later. He grabbed a vile and got to work. As Gala’ark handed him instructions. “Use this, and be careful this time!” As rex started a burner he felt the sting of the cut worsen. Squinting in pain he shifted his focus back to potion. He dropped poison Ivy into a vile into a thick tan paste. He began to mix it up churning the paste. Awfully smelling he held his breath. The poison ivy had dissolved, turning it into a green, thick slimy paste. The paste didn’t smell anymore, relieving him. He poured water on the paste so he could drink it. He stared it down, hesitant to drink it. As pain grew worse He closed his eyes and drank it. “Is it working?” Gala’ark asked. “Yes, it is.” Rex said relieved. “Now what will we learn next?”Chapter 1It was late into the afternoon, the market was at its full, as dragons went and bought food for their families. Other dragons where working at vendors selling fish, cows, and other animals. Rex the only human in the Dragon Caves wondered the market searching for food and herbs for him and his teacher, Gala’ark. As he looked for the herb stand he was interrupted by a Norwegian Ridgeback sitting behind a stand.“Hey what are you doing out this late, you know Gala’ark doesn’t like you out this late.” The dragon told Rex.“Gala’ark needs me to get some stuff for his class.” Rex told him. “Oh, did he?” The vendor said with a grin. The vendors wanted to get payed so they acted nice. He looked at the counter, littered with spices and herbs. He picked up some drabble leaves. The leaves had the power to make anyone say what they are thinking, but once they were treated properly they had a sweet taste. He dropped coins on the counter. The vendor scowled him as he walked away. As he roamed the market, Rex took in the warmth of the lanterns hanging from the celling as the winter breeze blew in from the entrance of tunnel. He could see the stars. He always saw the same alignment every time he went to the market at night. Draco, the lawgiver. He always enjoyed sitting in the market watching the stars. But he got never liked it when great big machines blocked them. Flying cities and airships. As much as he wanted to see them he didn’t want them blocking the view of the stars.He got back to the house and saw Gala’ark sleeping. He was on time but Gala’ark was asleep. He wanted to wake him up but he let him rest. He had a long day and was stressed out with the meeting with the other advisors. They were starting to think rex was a threat to the dragons for knowing as much as he does. If he has been here so long why lose trust now? He went into his room. Drawings the last hydras where etched onto the wall. He took a blade off the wall and started to cut into the wall drawing the Draco. He set his sword down and walked out of his room. “Gala’ark?” rex called out. As he searched the house he could not see any other dragons except Gala ‘ark. He heard some more banging around. He kept looking around and he saw a long blue tail drag towards the library. Rex kept quite as he fallowed the blue dragon. He peered around the corner to see the dragon pulling on scrolls and books. One of the books clicked as the dragon tugged on it. A door a couple feet taller the strange dragon. Rex couldn’t believe his eyes. He had never seen this door before. Whoever this dragon was he had to at least investigate.“Excuse me.” Rex said. The dragon spun his head around and let out a painful screech that deafened Rex. His ears rang making him stumble to his knees and his vision blur. The dragon ran into through the door way. Rex chased the dragon, his ears still ringing but his vision cleared up. As he entered he gasped at the size. It was a door that opened to a tunnel must have run deeper than the whole mountain. He shook his head to regain focus on the strange dragon and started sprinting. His feet was cut by the some of the jagged rocks in the ground but kept close behind the dragon. As he got up next with the dragon he was able to jump on the side of the dragon. The size of the dragon made the ground rumble as he ran. the dragon kept running refusing to stop. Rex picked a scale off of the dragon and tried to sharpen it on the side of the walls. He reached under the dragon and stabbed it in an attempt to slow the dragon. It let out another painful screech. Rex kept his grip on the dragon as it shrieked. The dragon kept running at full speed. He climbed onto the back of the dragon and made his way to the neck. The dragon rammed itself into the wall. Rex lost his grip and started to slip. The makeshift blade Rex had flew out of his hands.Rex saw a pit at the end of the tunnel, but so did the dragon and started running faster. Rex started to tear the flaps of the wings. The dragon started to lift off of the ground as they got closer to the pit. Rex kept tugging at the wings. He jumped off of the dragon, pulling the wing. He tore a chunk of flesh from the wing and the dragon and started to skid uncontrollably. the dragon grabbed his leg with its claw. The edge neared closer, Rex dug his fingers into the ground in an attempt to stop. It was hopeless. They fell off of the edge. As they plummeted Rex got a hold of the dragon’s leg and freed himself. He crawled across the dragon. “Who are you?!” Rex asked. “You’ll never know!” the dragon shouted. He spun around and kicked Rex towards bottom of the pit.Rex flailed through the air screaming. The wind flowed through his fingertips. Gala ‘ark flew in and pulled Rex from the darkness of the pit. The sudden tug from the fall knocked the wind out of Rex.“What about him, are you going to help him!?” He Herd the loud thud of the Dragon that he had just chased. His jaw hung low. What had he done.They reached the top of the pit, Gala ‘ark had a frustrated look on his face.“Rex, what the hell where you thinking?” Gala ‘ark asked calmly.“He was an intruder wasn’t he, what did he want down there?” “Yes he was, but next time this happens get me. Last thing I need is you getting hurt.” “But what was down there?” Rex asked. “Rex, don’t ask, please” “Come on I want to know!”“It’s nothing you should know of.”“I almost die and you won’t tell me!?”“REX!” Gala ‘ark roared. The cave fell silent. The dripping of the water seeping through the celling was the only thing they could hear. Gala ‘ark was starting to get tense, as he looked back to Rex.“Just don’t go down there… go back to the house, please. I’ll be up soon.”Rex made his way up the cave, his footsteps echoed down the cave. His feet stung from the cuts and the dirt getting into them. As he reached the doorway back to the house he heard Gala’ark slowly makes his way back. He wanted to stay and wait for him but he felt he was too angry. He walked into his room and lay down in his bed. The warm elk pelt kept him warm and stopped the straw from poking and scratching him. A loud slam signified Gala’ark had made his way back. He made his way into Rex’s room.“Get sleep, we start at the usual time.” As the sound of a bell rang, Rex rolled out of his bed. He slipped on his trench coat, slipped on boots, sheathed his sword and tossed on his bag. He had to go deeper into the main caves with the elimination squads. They take care of any potently dangerous creatures they may have settled in it. They were his only friends in the cave. As he neared the outpost he saw some of the other squads preparing to enter other branches of the cave. The laughed and talked about their stories in the cave. Gala’ark greeted him at the door.“Are you prepared for briefing?” “Yes Sir.” Rex said in strong solid tone.Despite being an exploration unit, they still had to go to the meeting of the usual troops. They walked into an auditorium already filled with dragons and more would soon come. Gala’ark walked up to a podium and waited for the rest of the dragons to enter the room. Dragons of all sorts walked in. some with wings, some without, some serpents and some had four legs. As the dragons finished gathering, Gala ‘ark started to speak.“Today agenda will now begin.” He said as the crowd became quiet. The military advisor stood behind him scanning the crowd.“I will need live samples of any unfamiliar creatures, as usual. You may find some as today we will need shells from any Crdiagains and any cloud spores for the lights of the annual torch festival.”Rex has had to deal with Crdiagains before. Like ginormous spiders but with claws on every leg. He heard the dragon next to him talk about how much he hated them. Rex couldn’t agree more. As Gala’ark stepped down and the military advisor stepped up and made his usual statements about procedures and how to engage threats. As they made their way to the assigned areas Rex started a conversation with one of the dragons. “So how are your families doing?” Rex said, thinking to himself how dumb of a question it was.“My wife is doing fine; she is actually caring for the hatchlings. She is pretty strong so I know she can handle them and the shop.” A dragon said tending to is feathered wings.He waited for any other dragon in the group to respond but one dragon tried to say something but tucked is head back towards his body, another remained silent. They entered one of the caves that ran off of the usual paths.

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