#Hot Chilli Squid

[buffetlicious]

Bought these two bags of Lay’s Extra Barbecue and Hot Chilli Squid flavour wavy potato chips. If you asked me what about the “Extra Barbecue” taste in there. Well, it tasted just like the normal smoky BBQ flavoured chips, nothing extra. Tearing open the Hot Chilli Squid chips, I can smell the umami flavours of the squid, coupled with the spicy profile when I bite into the potato chips. Between these two flavours, I preferred the latter for the flavours of the sea.

[rotomblr-island]

We need to know who on the island likes red hot chilli peppers

went on a long and stupid journey for you, anon.

sylvan: doesn't like it at all

N: doesn't like it at all

intern: doesn't like it at all

shallahi: doesn't like it at all

cider: doesn't like it at all

yin: doesn't like it at all

paris: doesn't like it at all

petrichor: doesn't like it at all

maple: doesn't like it at all

kopi: doesn't like it at all

cass: doesn't really like it

milas: doesn't really like it

dave: doesn't really like it

jaime: doesn't like it at all

nemona: doesn't like it at all

zita: doesn't like it at all

clive: doesn't really like it

dray: doesn't like it at all

aster: doesn't like it at all

axel: doesn't like it at all

toby: doesn't like it at all

meta: doesn't really like it

pandoria: doesn't like it at all

cora: doesn't like it at all

peridot: doesn't like it at all

win: doesn't like it at all

rogue: doesn't like it at all

squid: doesn't really like it

darrin: doesn't like it at all

KC: doesn't like it at all

miku: doesn't like it at all

blue: doesn't like it at all

honey: doesn't like it at all

tommy: doesn't like it at all

sprite: doesn't like it at all

lime: doesn't like it at all

cynthia: doesn't really like it

stars: doesn't like it at all

blake: doesn't really like it

hesper: doesn't like it at all

luci: doesn't like it at all

ren: doesn't like it at all

dig: doesn't like it at all

chrys: doesn't like it at all

mai: doesn't really like it

trai: doesn't like it at all

roark: doesn't like it at all

elle: doesn't like it at all

red: doesn't like it at all

rodney: doesn't like it at all

mart: doesn't really like it

lily: doesn't like it at all

neri: doesn't really like it

vanilla: doesn't like it at all

frosty: doesn't like it at all

connie: doesn't like it at all

anthea: doesn't like it at all

maya: doesn't like it at all

wallace: doesn't like it at all

steven: doesn't really like it

kohaku: doesn't like it at all

poppy: doesn't really like it

kittsu: doesn't like it at all

reuniclus: doesn't like it at all

lumi: doesn't like it at all

pol: doesn't like it at all

CD: doesn't like it at all

bugsy: doesn't like it at all

boo: doesn't like it at all

amy: doesn't like it at all

shilo: doesn't like it at all

cooper: doesn't like it at all

galatea: doesn't like it at all

tropius: doesn't like it at all

gen: doesn't like it at all

LR: doesn't like it at all

sephy: doesn't really like it

marshall: doesn't like it at all

wyverlyn: all-time favorite!

jesse: doesn't like it at all

lace: doesn't like it at all

aero: doesn't like it at all

skitty: doesn't like it at all

cerise: doesn't like it at all

hilda: doesn't like it at all

cerese: doesn't like it at all

crispin: doesn't like it at all

sword: doesn't like it at all

[empressofthelibrary]

For the weird asks: 4 and 23?

4: which cryptid being do you believe in?

Hmm. How do we define 'cryptid?' Do the giant squids down in the depths, the ones the size of whales, count? Because I'm fairly sure those are proven to be real, at least in ones and twos. Are we talking about, like, Bigfoot specifically? I'unno, my attitude towards cryptids is really just... The world is too vast and too strange for us to truly believe we know all its secrets. Maybe there's something linking all the Mothman stories, some common thread that's being interpreted as a giant owl-moth-human hybrid, and people are letting the myth and the adrenaline influence their memories. Or maybe Mothman is real and just has the worst luck in existence, because every time he tries to run by the 7/11, some disaster happens.

I don't know either way, but I'm open to the idea. It would be cool if such things were real. But I would like to see solid proof before I say I believe.

Aliens, on the other hand? Aliens totally exist. The idea that we're the only sapient lifeforms in the whole freaking universe is so goddamned arrogant that it infuriates me.

23: how do you feel about chilly weather?

Honestly, I hate the cold. I adapt quickly to heat, but it takes a bit for me to adjust to late fall and winter weather. Logically, I'd rather be cold than hot, because one of those is easier to fix, but once it drops below 'comfortable,' I'd rather be inside with a blanket and a hot drink.

[superjumpintomyheart]

JJSSHWDJJJUEJDDHASKÀJJANA SORRY IT TOOK SO LONG but here’s the drabble I promised! I got distracted cuz I got sucked into like 3 different hyperfixations xP. Anyway here’s Nori and Callie looking for ghosts!

——

It was a dark, chilly night in Callimari County, and two cephalopods stood in front of a surprisingly large house. Callie and Nori, as well as Marie, had come to visit the Squid Sisters’ parents for the holidays, getting an early start by showing up just before splatoween. 

In the inkling’s hand was a flashlight, and in the octoling’s a custom Splaterscope, covered in hot-pink stickers wherever she and her girlfriend could responsibly fit them. Their free hands were joined together, shivering from the cold. and maybe from nerves, just a little.

Callie gave her girlfriend a reassuring smile before separating their hands to open the large wooden door. She’d wanted to explore this place ever since she heard the ghost stories, but her parents (and Marie) always talked her out of it as a teen. Now that she was older, and had Nori to keep her safe, she couldn’t wait to see what was inside! Nori was a little skeptical of a ghost causing all the strange stuff around the house, but that didn’t stop her from bringing her Splaterscope along, despite how impractical it was to carry such a large weapon around without the sling to attach it to her back. Nori had never landed a shot on a target she couldn’t see at all, but it’d be a lie to say she wasn’t somewhat exited for the chance to try.

They’d barely made it into the foyer before several loud “crack!"s and "bang!"s rang out from the darkness in front of them. In an instant Nori swung her Splatterscope around towards the noises, with so much force it likely would have knocked Callie out if she hadn’t been so startled by the noise that she reflexively went into swim form. As she scanned the darkness in front of her, Nori saw dozens- maybe hundreds- of eyes, reflective and silvery-green, staring back at her. Without a second thought she picked up Callie and ran back towards the door as fast as her shaky legs could carry her. Behind them came terrible shrieking and hissing and the sound of a hundred feet chasing after them.

As she approached the door Nori slipped on an old rug and fell to the floor, sending a cloud of dust into the air and the inkling in her arms out the door and tumbling down the hill the house sat on. Just as Nori scrambled back to her feet, one of the thing’s claws hooked into her jacket knocking off a pin and cutting a small scratch into her skin.

The moment she was out the door she went into swim form, opting to roll down the hill just as Callie had. Once they were both at the bottom, they both sat up to look back at the house. A-dozen-or-so feral salamanders we’re skulking around in front of the mansion, hissing down at the ex-tresspassers at the bottom of the hill. Both breathed a sigh of relief, and Callie helped her girlfriend to her feet, and they walked back towards town in comfortable silence.

Nori turned to her girlfriend with an apologetic look. "I’m sorry we didn’t find any ghosts” she half-wispered, not wanting to disturb the quiet too much. “Are you kidding? That was awesome!” Callie said excitedly, while stimming by shaking her balled up fists up and down as if shaking a spray can or a maraca. “I got to explore a creepy old house, see some scary monsters,” she paused to give Nori a kiss on the cheek, emphasizing her final point, “and I even got saved by a knight in shining armor!”. Nori blushed, and returned the favor by giving Callie a kiss on the forehead.

When they got home, Marie asked if they wanted to come with her to help the rest of the town prepare for the upcoming Halloween party. They both politely declined. All Nori wanted right now was some cuddles with her girlfriend, a new patch for the hole in her jacket, and a call with her doctor to double check she had her rabies shot. But the last two could wait for now.

——

Sorry if it’s not the best, it was very stream-of-consciousness lol! Happy splatoween everybody!

-🍰

[mrhaitch]

Oooh ask game? Let’s gooo, 4, 9, and 23 please!

4. Which cryptid being do you believe in?

Do colossal squids count? They should count.

9. Which do you prefer: hot coffee or cold coffee?

I will discard any cup of coffee that is less than warm, with the exception of cold brew which I can't drink because it makes me unmanageable.

23. How do you feel about chilly weather?

Love it. It's my whole aesthetic - dark clothes, nice jumpers, heavy boots. I love a good coat.

[40sandfabulousaf]

大家好! I've tried and loved Anta's sports bras, shorts, gym tights, shoes, tees, backpacks, sling bags and caps. In a previous post, I said I would try their socks. Imagine my excitement when my order arrived! Numerous Olympics medals have been won by athletes wearing this brand, so it's definitely high quality. I haven't worn them yet, they have to be washed and dried, but I'll test them out soon. The fabric feels thick and durable, the elastic strong. I'm quietly confident that I'll like them as much as I've liked all my Anta buys so far!

It's been some months since Mummy had lunch at the swimming club, so I took her there. She ordered Hokkien mee (stirfried egg noodles and vermicelli in prawn broth with prawns, squid, pork and egg), I had the salmon rice bowl. The meal came with crunchy cucumbers, sweet corn, broccoli, onsen tamago and a thick slice of salmon. Unfortunately, there was too much mentaiko sauce. This is partly made up of mayo so it was rather gloopy. Apart from that, the salmon was moist and tender and the veggies were fresh. I slurped up the onsen tamago at once; it was too good to break apart and mixed into the rice! Except for the gloopy mentaiko, this was delicious; I'll return to savour their other menu items.

The rainy season is here, along with downpours and cloudy skies. I craved soup, so SC, ML, MI and I returned to the stall which sells delicious red garoupa soup. As I slurped down springy thick bee hoon (vermicelli), sank my teeth into tender fresh fish and sipped piping hot broth, my thoughts returned to Gaza. It's winter there; their storms and strong winds seem worse than ours. Do Palestinians have enough hot meals to keep them warm? It can get chilly in Singapore right now, but we're sheltered in buildings; they live in flimsy tents. Thankfully, besides my country, other nations are chipping in to help. Meanwhile, American funding for UNRWA remains suspended.

I'll share my weekly simple breakfasts out of compassion for Palestinians in Gaza more often because Israel's genocide in the war-torn strip seems to be worsening. Innocent civilians barely have enough to eat and those who're in northern Gaza are experiencing severe famine. How so many of them can still smile warmly at the world in their videos, I don't know, but their spirit and determination to survive is amazing. As my stomach growls louder and louder after eating these weekly simple breakfasts until it is time for lunch, I'm reminded of how terrible Palestinians' hunger is. I feel so sorry for them and pray that their suffering will end soon.

In the next post, I'll share how I make a quick and easy lei cha (ground tea rice) at home using canned vegetables, lentils and tau kwa (firm tofu) without the gross soup. This meal is high in protein and fibre and because lentils contain starch, they're a quality form of carbohydrates. There's no cooking involved, i.e. you save on gas or electricity costs. It's also low in saturated fat. The bonus: it takes less than 10 minutes. Year end closings are extremely busy for companies and I'm not spared from this hectic pace. When I'm extremely tired and don't feel like cooking, this is my go-to for a quick and easy moderately healthy meal. If you're also looking for ways to prepare dinner in a jiffy, I hope it helps you. 下次见!

[barbarianspace]

DISCOVER THE DINNER SPECIALS AT BARBARIAN SPACE: “WHERE GALACTIC FLAVOUR MEETS BARBARIAN BOLDNESS”.

At Barbarian Space, we believe dinner should be an experience, a time to unwind and savor mouth-watering flavors. Our dinner specials are carefully crafted to offer various options that cater to all tastes, from savory meat dishes to vibrant vegetarian selections. Whether you are in the mood for something light, hearty, or indulgent, our dinner menu promises a delightful journey for your senses. Join us as we explore the mouth-watering dishes that make our dinner menu a favorite among food lovers.

A warm welcome to dinner at Barbarian Space together. Our restaurant brings the perfect blend of comfort and creativity to your dinner table. Each dish is designed to be both satisfying and flavorful, using the finest ingredients that are fresh, local, and seasonal. Whether gathering with friends, enjoying a family meal, or treating yourself to a special evening, our dinner specials offer something for everyone.

Start your evening with food starters that tempt the taste buds.

Every great dinner begins with a starter that awakens the palate. Barbarian Space serves a variety of appetizers that are the ideal way to start your meal. Our appetizers range from crispy and savory to light and refreshing. The rest of the dinner was influenced by them.

Stuffed mushrooms

Our stuffed mushrooms are a crowd favorite perfectly roasted mushrooms filled with a delicious mix of cheese, garlic, and fresh herbs. They are served hot and bursting with flavor, providing a savory start to your evening.

2. Caesar salad

For those who prefer something crisp and refreshing, our Caesar salad is a must-try. Crunchy croutons, creamy Caesar dressing, and a sprinkling of parmesan cheese are combined with fresh lettuce. It’s simple, fresh, and full of flavor.

3. Chicken Soup

Our chicken soup is a comforting, soul-warming dish perfect for any occasion. It is made with tender chicken, fresh vegetables, and aromatic herbs. The chicken is slow-cooked to perfection, ensuring it is juicy and full of flavor, while the vegetables add a touch of freshness and crunch. Light yet satisfying, this dish is the ultimate comfort food, perfect for a cozy dinner or to warm you up on a chilly evening.

Main course — A variety of dishes to satisfy every craving.

When it comes to our main course, Barbarian Space prides itself in offering a range of dishes that cater to diverse tastes. Whether you are in the mood for a juicy steak, or a fresh seafood dish, our dinner menu has something to satisfy every craving.

1. Pan seared salmon

For a lighter but equally flavourful option, our pan-seared salmon is a top choice. This tender fish is perfectly seared salmon and is a top choice. This tender fish is perfectly seared and served with a lemon-butter sauce, alongside a fresh herb salad and a side of quinoa. It strikes the ideal mix of being delicious and healthful.

2. Squid fry

At Barbarian Space, our Squid fry is a signature dish that perfectly blends bold flavors with an irresistible crunch. Freshly caught squid is marinated in a secret blend of spices. In order to achieve a delicate combination of crunch and tenderness, the squid is next delicately coated in a crispy batter and fried till golden.. Served with a tangy dipping sauce and a side of fresh greens, this dish is a must-try for seafood lovers seeking an adventurous culinary experience.

3. Paneer vegetable salad

Our paneer vegetable salad is a wholesome and vibrant medley of fresh flavors. This salad features soft, grilled paneer cubes tossed with a colorful assortment of crunchy vegetables like bell peppers, cucumber, cherry tomatoes, and lettuce. Drizzled with zesty lemon and herb dressing, it offers a refreshing balance of tangy and savory notes. Sprinkled with toasted seeds for added texture and a touch of spices to enhance the flavors. This dish is a delightful choice for health-conscious foodies who crave both nutrition and taste.

4. Butter Chicken

Our Butter chicken is a rich and indulgent delight that captures the essence of classic Indian cuisine. Tender pieces of marinated chicken are slow-cooked in a creamy, velvet tomato-based gravy, infused with aromatic spices and a hint of smoky tandoor flavor. Finished with a generous drizzle of fresh cream and a touch of butter, this dish pairs perfectly with our soft naan bread or fragrant basmati rice. Whether you are a spice enthusiast or a comfort food lover, our butter chicken promises an unforgettable culinary experience.

5. Chicken Tikka Masala

At Barbarian Space, our chicken tikka masala is a bold and flavourful masterpiece that combines traditional spices with a modern twist. Succulent pieces of chicken are marinated in a blend of yogurt and spices, grilled to perfection, and then simmered in a luscious tomato-based curry. Enhanced with cream, fresh herbs, and a hint of smoky tandoor flavor, this dish strikes the perfect balance between heat and richness. Served with your choice of buttery naan or fragrant basmati rice, our chicken tikka masala is a feast for the senses and a favorite among our guests.

6. Chicken Marsala

Another standout on our menu is the Chicken Marsala, where tender chicken breasts are simmered in a rich, flavourful mushroom and marsala wine sauce. The dish is complemented with a side of mashed potatoes and steamed vegetables, making it a fulfilling and delicious option.

7. Barbarian Burger

If you are in the mood for something comforting and indulgent, our Barbarian Burger is the ultimate choice. Made with premium chicken patty, melted cheese, fresh lettuce, tomato, and pickles, all sandwiches in a soft, toasted bun, it’s the perfect balance of juicy and flavorful. Pair it with crispy fries for the complete experience.

8. Spice Fusion Pasta

Our Spice Fusion Pasta brings an Indian twist to this global favorite. Pasta is toasted in a rich, flavourful sauce infused with traditional Indian spices like cumin, coriander, and garam masala, creating a perfect harmony of East meets West. Fresh vegetables, tangy tomatoes, and a hint of cream come together to enhance the dish, while a garnish of fresh cilantro and a dash of chili add a final burst of flavor. This pasta is a must-try for those looking to explore a bold, spicy, and uniquely Indian culinary experience.

Side Dishes — The perfect accompaniment to your meal

At Barbarian Space, we know that the sides are just as important as the main course. That’s why we offer a selection of sides that complement our dishes perfectly.

Crispy French Fries

Golden and crispy on the outside, soft and fluffy on the inside, our french fries are the ultimate comfort food. They are the perfect side for burgers, sandwiches, or any dish that needs a little crunch.

2. Mashed potatoes

Creamy mashed potatoes, made from fresh potatoes and seasoned to perfection, are a classic side that pairs wonderfully with steaks, chicken, and pork.

3. Seasonal Roasted vegetables

Our seasonal roasted vegetables bring the flavors of the harvest to your table. Each bite is filled with the earthy taste of roasted carrots, zucchini, bell peppers, and other seasonal vegetables, all seasoned with fresh herbs and olive oil.

4. Garlic Bread

No dinner is complete without a slice of warm, buttery garlic bread. Perfect for dipping into sauce or simply enjoying on its own, garlic bread is a crowd-pleaser.

Desserts — A sweet ending to your meal.

No dinner is completed without a sweet treat, and at Barbarian Space, we offer a selection of desserts that are the perfect way to end your meal on a high note.

Chocolate Lava Cake

Our Chocolate Lava Cake is the ultimate indulgence. With its rich, gooey center and soft exterior, it’s a chocolate lover’s dream. Served with a scoop of vanilla ice cream, it’s the perfect dessert for those who love a little sweetness at the end of their meal.

2. Homemade Cheesecake

For those who prefer a lighter dessert, our homemade cheesecake is the perfect choice. Creamy, smooth, and topped with fresh berries, it’s a refreshing and satisfying way to end your meal.

3. Chocolate Truffle

Our Chocolate Truffle is the ultimate indulgence for dessert lovers. Made with the finest quality chocolate, this decadent treat features a rich, velvety ganache center that melts in your mouth.

Why our dishes stand out

1. High-quality ingredients

We use only the freshest, locally sourced ingredients to ensure every dish meets our high standards.

2. Creative presentation

At Barbarian Space, your meal is a feast for the eyes as well as the plate. Our chefs take inspiration from our space-barbarian theme, crafting dishes that look as exciting as they taste.

3. Something for everyone

Whether you are a meat lover, vegetarian, or have dietary restrictions, our menu has options for everyone. Our chefs are also happy to customize dishes to suit your preferences.

Your Dinner Awaits at Barbarian Space

At Barbarian Space, we take great pride in offering a dinner menu that combines the best of comfort food with culinary creativity. Whether you are here to enjoy a cozy meal with friends, celebrate a special occasion, or simply indulge in a delicious dinner, we promise to deliver great food, great service, and great memories.

So why wait? Come and explore the flavors of Barbarian Space tonight. Our dinner specials are waiting for you.!

[officialmillionaires]

Smokey Cioppino is a hearty seafood stew with a rich tomato broth infused with smoky flavors. This dish is perfect for seafood lovers and is sure to warm you up on chilly evenings.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 fennel bulb, thinly sliced. 1 tsp smoked paprika. 1/2 tsp crushed red pepper flakes. 1 cup dry white wine. 1 28 oz can crushed tomatoes. 3 cups seafood broth. 1 lb mixed seafood such as shrimp, mussels, clams, and squid, cleaned and debearded. Salt and pepper to taste. 1/4 cup fresh parsley, chopped, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, red bell pepper, and fennel. Saut until vegetables are softened, about 5 minutes. Stir in smoked paprika and crushed red pepper flakes. Pour in white wine and simmer for 3-4 minutes, allowing alcohol to evaporate. Add crushed tomatoes and seafood broth. Bring to a simmer and cook for 15 minutes. Add mixed seafood to the pot and simmer until seafood is cooked through, about 5-7 minutes. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.

[influencermagazineuk]

Glastonbury 2024 Lineup, Set Times, and Clashfinder for Each Stage

Raph_PH, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Fans can now navigate potential clashes between sets and find out which stages their favorite artists will be performing on. Glastonbury organizers have released the full set times across each stage for this year’s festival. Notable performances include Little Simz before Coldplay on the Pyramid Stage on Saturday, and LCD Soundsystem ahead of Dua Lipa’s Friday slot. The 2024 edition of Glastonbury will take place from Wednesday, June 26, to Sunday, June 30. Headliners include Dua Lipa, Coldplay, and SZA, with Shania Twain in the Legends Slot. Here are the set times for the main stages across Friday, Saturday, and Sunday: Friday Pyramid Stage Justin Higuchi from Los Angeles, CA, USA, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons - Dua Lipa: 22:00 - 23:45 - LCD Soundsystem: 19:45 - 21:00 - PJ Harvey: 18:00 - 19:00 - Paul Heaton: 16:15 - 17:15 - Seventeen: 14:45 - 15:45 - Olivia Dean: 13:15 - 14:15 - Squeeze: 12:00 - 12:45 Other Stage - Idles: 22:15 - 23:30 - D-Block Europe: 20:30 - 21:30 - Anne-Marie: 18:45 - 19:45 - Bombay Bicycle Club: 17:15 - 18:15 - Confidence Man: 15:45 - 16:45 - Headie One: 14:15 - 15:15 - The Snuts: 13:00 - 13:45 - Annie Mac: 11:30 - 12:30 West Holts Stage - Jungle: 22:15 - 23:45 - Heilung: 20:15 - 21:30 - Danny Brown: 18:30 - 19:30 - Sugababes: 16:55 - 17:55 - Noname: 15:30 - 16:25 - Squid: 14:00 - 15:00 - Asha Puthli: 12:30 - 13:30 - Sofia Kourtesis: 11:00 - 12:00 Woodsies - Jamie xx: 22:30 - 23:45 - Sampha: 21:00 - 22:00 - Declan McKenna: 19:30 - 20:30 - Arlo Parks: 18:00 - 19:00 - The Vaccines: 16:30 - 17:30 - Kenya Grace: 15:15 - 16:00 - Remi Wolf: 14:00 - 14:45 - Lambrini Girls: 12:45 - 13:30 - Voice of Baceprot: 11:30 - 12:15 The Park Stage - Fontaines D.C.: 23:00 - 00:15 - King Krule: 21:15 - 22:15 - Aurora: 19:30 - 20:30 - Dexys: 18:00 - 19:00 - This Is The Kit: 16:30 - 17:30 - The Mary Wallopers: 15:15 - 16:00 - Barry Can't Swim: 14:00 - 14:45 - Moonchild Sanelly: 12:45 - 13:30 - Lynks: 11:30 - 12:10 Acoustic Stage - The Bootleg Beatles: 21:30 - 22:45 - Scouting for Girls: 20:00 - 21:00 - Tanita Tikaram: 18:30 - 19:30 - Dervish: 17:00 - 18:00 - Stornoway: 16:00 - 16:40 - Red Hot Chilli Pipers: 15:00 - 15:40 - Josh Rouse: 14:00 - 14:40 - Angie McMahon: 13:00 - 13:40 - John Smith: 12:10 - 12:40 - The Burma: 11:30 - 12:00 Avalon Stage - Skindred: 23:05 - 00:20 - Kate Nash: 21:35 - 22:35 - Haircut 100: 20:05 - 21:05 - Lulu: 18:35 - 19:35 - Frank Turner: 17:05 - 18:05 - Billie Marten: 15:40 - 16:40 - The Deep Blue: 14:20 - 15:10 - The Bar-Steward Sons of Val Doonican: 13:00 - 13:50 Left Field - Billy Bragg: 21:00 - 22:00 - Sprints: 19:50 - 20:30 - Seb Lowe: 18:40 - 19:20 - Big Special: 17:35 - 18:10 - Trampolene: 16:30 - 17:05 - Radical Round Up: Billy Bragg, Bow Anderson, Charlotte Church: 15:00 - 16:00 - Debates: Israel Palestine: Hope and Solidarity in Action with Ahmed Alnaouq, Na'amod, Rachel Shabi, Shaista Aziz, John Harris: 13:30 - 14:30 - Debates: Trans Liberation Now! With Hiba Noor, Noah Lonergan, Sabah Choudrey, Travis Alabanza, Shon Faye: 12:00 - 13:00 Arcadia - Amelie Lens: 01:50 - 03:00 - HAAi B2B KI/KI: 00:45 - 01:50 - Joy Orbison: 23:40 - 00:40 - Arcadia and the Wadjuk Noongar - Warraloo Ceremony: 23:30 - 23:40 - Fatboy Slim: 22:00 - 23:30 Saturday Pyramid Stage - Coldplay: 21:45 - 23:45 - Little Simz: 19:45 - 20:45 - Michael Kiwanuka: 17:45 - 18:45 - Keane: 16:00 - 17:00 - Cyndi Lauper: 14:30 - 15:30 - Ayra Starr: 13:15 - 14:00 - Femi Kuti: 12:00 - 12:45 Other Stage - Disclosure: 22:30 - 23:45 - The Streets: 20:30 - 21:30 - Camila Cabello: 18:45 - 19:45 - Bloc Party: 17:15 - 18:15 - The Last Dinner Party: 15:45 - 16:45 - Tems: 14:15 - 15:15 - The Staves: 13:00 - 13:45 - Jamie Webster: 11:45 - 12:30 West Holts - Jessie Ware: 22:15 - 23:45 - Masego: 20:30 - 21:30 - Black Pumas: 19:00 - 20:00 - Nitin Sawhney: 17:30 - 18:30 - Corinne Bailey Rae: 16:00 - 17:00 - Alogte Oho & His Sounds of Joy: 14:30 - 15:30 - The Skatalites: 13:00 - 14:00 - 47SOUL: 11:30 - 12:30 Woodsies - Gossip: 22:30 - 23:45 - Sleaford Mods: 21:00 - 22:00 - Yard Act: 19:30 - 20:30 - TBA: 18:00 - 19:00 - Fat White Family: 16:30 - 17:30 - Soccer Mommy: 15:15 - 16:00 - Mannequin Pussy: 14:00 - 14:45 - High Vis: 12:45 - 13:30 - Kneecap: 11:30 - 12:15 The Park Stage - Peggy Gou: 23:00 - 00:15 - Orbital: 21:15 - 22:15 - The Breeders: 19:30 - 20:30 - Lankum: 18:00 - 19:00 - Arooj Aftab: 16:30 - 17:30 - Otoboke Beaver: 15:15 - 16:00 - Bar Italia: 14:00 - 14:45 - Kara Jackson: 12:45 - 13:30 - Johnny Flynn: 11:10 - 12:10 Acoustic Stage - Ocean Colour Scene: 21:30 - 22:45 - Ralph McTell: 20:00 - 21: Read the full article

[onejamtart]

OJT EATS | Jumbo Seafood

One of Singapore's most famous dishes has got to be Chilli Crab. We were only going to be in Singapore for a few days but figured we should really make sure we tried it. A quick google search on best places to get chilli crab and a little bit later we were at Jumbo Seafood.

We started off with some seafood noodles. This came with some big chunks of seafood. You can see in the photo the fairly massive bits of scallop and squid. The sauce was a slightly black bean style slightly spicy sauce that was full of flavour. A fairly standard dish but done pretty well!

Then it was onto the main event. We'd ordered the classic chilli crab and the thing was pretty big! It also came smothered in this sweet, slightly spicy and a tiny bit sour sauce. The sauce went really well with the sweetness of the crab.

The crab came with these fried mantou. They turned out to be pretty much the perfect side to the crab; perfect for mopping up all that sauce yet stil have a great little bit of crunch.

We decided to pair the crab with a little bit of veg so ordered some morning glory to go with it. Stir fried with garlic, this was a pretty standard dish but still nicely done.

The last thing we'd ordered was what was on the menu as golden phoenix chicken. This was an interesting dish where they made like a layer of chicken meatball that was then covered with crispy chicken skin. The skin was done really well, almost a little like the skin of roast duck. Unfortunately, we weren't big fans of the layer of "chicken" that lay underneath.

The crab and the mantou were the clear stars of this meal and I can see why it is so popular. It does get a little messy though. The rest of the dishes were fairly standard and nothing too exciting but the crab was good enough for me to be willing to go back - it's just a shame that Singapore is just a bit too hot and humid for me!

Jumbo Seafood, 20 Upper Circular Rd, #B1-48, The Riverwalk, Singapore 058416

Cheers, JL

[buffetlicious]

Saw the advertisement on television promoting the bundle deal of three dishes by Tun Xiang Hokkien Delights (豚香福建馆). Thought that it was a good deal plus the fact I have not been to the place yet. Dragged mum along to Northpoint City mall on a hot weekend afternoon since I couldn't possibly finish the set meal alone.

Upon seated, the wait staff informed us that you can scan the QR code on the table to access the digital menu plus order. Placed ordered for the Bundled Deal (S$28.80++) consisting of the Signature Hokkien Mee, Iberico Pork Fried Beancurd and White Pepper Collagen Pig Stomach Soup.

The Signature Hokkien Mee (招牌黑猪福建面) came with a mixture of yellow noodles and bee hoon (rice vermicelli) served over banana leaf. At a glance, one can spot prawns, squids, matchstick sized pork and plenty of deep-fried pork lards soaked in the gravy. While the overall taste is decent, the flavour profile of the prawn is not pronounced enough like they didn’t use enough prawn heads and shells to render out the prawn oil.

Both of us enjoyed the Iberico Pork Fried Beancurd (酥炸黑猪酿卜) a lot. The minced pork is well seasoned and stuffed into fried bean curd puffs before going into hot oil. The puff outside is crispy while the meat is juicy. Remember to dip the whole thing into the sweet thick sauce for the complete package before devouring it.

Was reminded that the White Pepper Collagen Pig Stomach Soup (胶原胡椒猪肚汤) is hot when it was served. It came with thinly sliced Iberico pork, tripe, fish maw and garnished with coriander and chilli. Taking a sip of the soup, I can detect the stickiness of the collagen on the lips and the spiciness of peppercorns though I would have enjoyed a stronger peppery taste. Both the tripe and pork were tender enough but the fish maw needs a longer cooking time to get to the softer texture I preferred.

While I enjoyed the meal, mum is a lot harder to please. She claims that the noodles look like last night leftover and other than the fried bean curd, I don’t think she like the other two dishes.

[kitchenla]

The Sea on a Plate - Squid & Tuna Spaghetti

Serving: 4 people

When it comes to seafood pasta, the possibilities are as vast as the ocean itself. One dish that beautifully captures the essence of the sea is squid and tuna spaghetti with a touch of fresh tomato. This delightful combination of tender squid, succulent tuna, and vibrant tomato sauce creates a symphony of flavours that will tantalise your taste buds and transport you to the shores of the Mediterranean.

Ingredients:

400g spaghetti

300g fresh squid, cleaned and sliced into rings

200g canned tuna, drained

4 ripe tomatoes, blanched, peeled, and chopped

3 cloves garlic, minced

4 tablespoons olive oil

Salt and pepper to taste

Pinch of chilli flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Squid:

Clean the squid tubes and tentacles, removing any membranes and internal organs.

Slice the squid tubes into rings and set aside.

Cook the Spaghetti:

Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package instructions until al dente.

Drain the spaghetti, reserving a cup of pasta water, and set aside.

Cook the Squid:

In a large pan, heat 2 tablespoons of olive oil over medium heat.

Add minced garlic and cook until fragrant, about 1 minute.

Add the squid rings and tentacles to the pan, season with salt and pepper, and cook until tender and opaque, about 3-4 minutes.

Remove the squid from the pan and set aside.

Prepare the Tomato Sauce:

In the same pan, heat the remaining 2 tablespoons of olive oil.

Add the chopped tomatoes and cook until they break down into a thick sauce, about 5-7 minutes.

Season the sauce with salt, pepper, and a pinch of chilli flakes if desired.

Combine the Ingredients:

Add the cooked spaghetti to the pan with the tomato sauce, tossing to coat the pasta evenly.

Gently fold in the cooked squid and canned tuna, mixing until everything is well combined.

If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

Serve:

Transfer the squid and tuna spaghetti to serving plates.

Garnish with fresh chopped parsley for a burst of colour and flavour.

Serve hot and enjoy the delicious flavours of the sea!

This squid and tuna spaghetti with fresh tomato is a delightful dish that celebrates the bountiful treasures of the ocean. With its vibrant colours and tantalising flavours, it's sure to become a favourite in your culinary repertoire.

Enjoy!

[andretti-cooking]

Cheetos and Cheese Krunchies coated Squid Rings.

Squid Tube closed into rings then rinsed.

Crunchy Cheetos, Flaming Hot Cheetos and Cheese Krunchies grounded and combined.

Squid Rings seasoned with Black Pepper, Salt, Smoked Paprika and Chilli Powder.

Black Pepper, Salt, Smoked Paprika and Chilli Powder added to Cheetos and Krunchies mixture.

Corn starch then added.

Squid Rings double drenched in egg wash, then added to Cheetos and Krunchies mixture.

Squid Rings are then fried until crispy.

February 3, 2023

[taevisionceo]

LUNCH IN A CHILLY WINTER... WHEN THE SILENCE SPEAKS

It's my lunchtime 🤪😋😋😋💃🏻🕺👍💫 Title: "LUNCH IN A CHILLY WINTER… WHEN THE SILENCE SPEAKS"

FIDEUÀ WITH SQUID AMERICAN SAUCE squid with American sauce [olive oil, chopped shallot, garlic, sweet paprika, tomato, fish stock (rockfish), cream, salt, cayenne]… add fideuà (thick noodles) (stir well & toast noodles a little)… add hot fish broth (rockfish) [noodles/broth 1/2], dried red pepper, whole garlic, bay leaf, saffron … cook ~8 min HELLMANN'S mayonnaise, garlic-oil sauce

ORDATE Rioja 🍷

A perfect 👌 Fideuà 🥘 cooked with lots of ♥

[fgfoodpteltd]

Ways to Cook and Serve Sausages in Singaporean Style

Singaporean cuisine is famous for its distinct taste, aroma and beautiful texture. Although sausages in Singaporean cuisine are mostly a flavouring agent in noodles, stir-fried and fried rice, they can also be the star of the dish, if you know how to cook. Need a helping hand in cookingChinese sausage in Singapore? Here’s some information for you!

Choosing the Right Sausage

Singapore is also known as the hub of different sausages. You can find a plethora of sausages in Singapore, including Chinese sausage, pork sausage, and chicken sausage. Chinese sausage, otherwise famous as “lap cheong,” is a popular ingredient in Singaporean cuisine. It has a distinct sweetness and savoury feel. When choosing sausage, look for high-quality sausages with minimal additives and preservatives.

Preparing the Sausage

Prepare the sausage properly before cooking. Remove the casing and slice the sausage thinly if you are working with Chinese sausage. However, for other sausages, you can remove the casing and chop it into bite-sized pieces. For those who love a crispier texture, pan-frying the sausage before cooking is an excellent idea!

Cooking Sausage in Singaporean Style

There are many ways to cook and serve sausage in the Singaporean style. One popular dish is fried rice with Chinese sausage, also known as “lap cheong fried rice.” To make this dish, cook the rice in a rice cooker and set it aside. In a pan, sauté diced onions and garlic until fragrant. Add sliced Chinese sausage and cook until it is slightly browned. Add the cooked rice to the pan and mix well. Season with soy sauce and white pepper to taste, and serve hot. There are other recipes as well that you can try. Some of them are listed as follows: 

Nasi Lemak - Nasi Lemak is a Malaysian and Singaporean dish consisting of coconut rice, sambal, fried anchovies, peanuts, cucumber, and a hard-boiled egg. Sausages are often added to this dish as a protein option.

Hokkien Mee - Hokkien Me originated in the Fujian province in China. It is a stir-fried noodle dish, including prawns, squid, pork belly, and sliced sausages. The dish is flavoured with dark soy sauce and oyster sauce.

Fried Carrot Cake - Fried Carrot Cake is a popular hawker food in Singapore cooked with stir-fried radish cake, egg, and various ingredients. Some vendors add sliced sausages to this dish to add flavour and protein.

Curry Puff - Curry puffs are a popular snack in Singapore. They are deep-fried pastry pockets filled with spicy potato and chicken curry. Some curry puff variations include sliced sausages as an additional ingredient.

Sausage Bun - Sausage buns are a common snack in Singapore that consists of a bread roll filled with sliced sausage, ketchup, and chilli sauce.

Claypot Rice - Claypot Rice is a popular one-pot meal in Singapore cooked in a clay pot over a charcoal fire. It consists of rice, chicken, Chinese sausage, mushrooms, and vegetables cooked together until the rice is crispy at the bottom and fluffy on top. The sausage adds a savoury and smoky flavour to the dish, and it pairs well with the other ingredients.

Takeaway!

You can also cook other dishes with Chinese sausage in Singapore like stir-fried noodles. Just pick the right sausages, and you can create a wide array of dishes perfect for any occasion!

Source: https://fgfood.com.sg/ways-to-cook-and-serve-sausages-in-singaporean-style/

[jaimeski]

why are american lays favors so boring wdym you eat salt & vinegar chips hdhdjdjjskks