#National Crab Meat Day

[subby-sab]

Today is 9th of March.

Today is National Barbie Day, National Genealogy Day, National Crab Meat Day, National Meatball Day.

[floridaboiler]

HAPPY NATIONAL CRAB MEAT DAY!!! Observed annually on March 9th, National Crab Meat Day (also National Crabmeat Day) is an American food holiday. This day is for all crab meat lovers to celebrate their favorite crustacean.

Source - https://mewe.com/p/bikinisummer

[rabbitcruiser]

National Crab Meat Day

National Crab Meat Day is celebrated on March 9 every year. This holiday celebrates the tasty goodness of crab meat and the delicious recipes that include this ingredient.

There is a large market for crab in America and an even larger market for imitation crab meat, which is used as a replacement for actual crab in many recipes. Imitation crab is preferred by a lot of people, but when it comes down to it, people love the soft, sweet flavor of crab meat, and nothing can replace the original.

Crabs are so popular because not only are they super delicious, but they are great for health too. And guess what? There are tons of ways in which a crab can be cooked. This means even if you don’t like one recipe, you can easily opt for another one that is more of your flavor. So grab your wallets, call a couple of friends, and get ready to celebrate National Crab Day with a crab-eating fest. We promise it will definitely be worth it. 

History of National Crab Meat Day

National Crab Meat Day pays homage to the deliciousness of crab meat and its popularity across the country. People across the world love seafood— especially crabs. People, on the other hand, appear to be more concerned with the flavor of crabs and how delicious they are rather than the health benefits they give. Crabs, according to the study, are abundant in protein and contain high quantities of omega-3 fatty acids, vitamins B12, and selenium. Omega-3 and protein supplements are in high demand around the world because they play such an important part in keeping people healthy and fit. But the truth is that none of these supplements can compare to the real nutrition you’ll get from eating a crab.

Crabs are crustaceans found in all the oceans of the world. They are covered with a hard shell, known as an exoskeleton, and usually have two claws known as pincers. One of these pincers is usually larger than the other. The claws also have meat and are one of the most flavorful and meatiest parts of the crab. 

Crabs were first consumed in ancient Rome by persons who lived near the sea or frequently went by sea. These individuals introduced the dishes to Britain and the trend of consuming lobster, crab, shellfish, etc. began to spread. In the mid-fifteenth century, crabs were boiled and eaten cold with vinegar. But it wasn’t until  Victorian times that different dressings for crabs were created by cooks. Archeologists have also discovered that blue crabs were a vital source of food for Native Americans, Euro-American colonists, and African Americans. Crab remnants dating back to the 17th century were unearthed in Maryland, revealing this.

Some species of soft-shell crabs are eaten whole, including the shell, while with others only the legs and claws are edible. The roe or crab eggs are also a delicacy across the world, particularly in Southeast Asia. In America, Chesapeake Bay is the area where crab roe is primarily consumed. 

Crab meat is known for its delicate, sweet flavor. So while there are recipes, particularly in Asia, where the meat is used in recipes that use a lot of spice, most American recipes for crab rely on the flavor of the meat itself. Alaskan crab, for instance, is cooked by boiling it with garlic and butter and not much else. 

Crab is also a popular ingredient in American sushi, but because of the expense, most restaurants prefer to use imitation crab rather than actual crab since the flavor isn’t central to the experience in these recipes. When it comes to fishing and fisheries, crabs account for 20% of all the crustaceans caught, farmed, or consumed. They are eaten all over the world in many different preparations, recipes, and methods.

Crabs are so popular amongst health experts because they can help reduce blood clotting, prevent anemia by producing red blood cells, and most importantly, the delicacy can decrease the risk of dementia and Alzheimer’s disease. Of course, the benefits of crab were not so well-known till much later. In fact, crabs took a while to reach the U.S. food market.

National Crab Meat Day timeline

1891

The Creation

Thomas J. Murrey's book ”Cookery with a Chafing Dish” mentions a crab cake recipe.

1910

Singing Along

A 1910 poem, named “Summertown,” appreciates crab cakes.

1930s

Crab Fisheries Develop in Alaska

Japanese fishermen develop crab fisheries in Alaska and start bringing in small catches.

1939

Cooking It Up

Crosby Gaige makes the term popular in the New York World’s Fair Cookbook.

1950s

Crab Fisheries Become More Established

Having started in Alaska, the fisheries are now monitored and the catches are recorded in a more formal way.

1980s

A Decline in Crab Fisheries

Over time, the catches slow down, crab populations decline, and fisheries begin to shut down.

2000s

Crab Populations Recover

Although the populations can never go back to the same levels, crab populations in Alaska recover enough to allow for small fisheries.

National Crab Meat Day FAQs

Which state has the most crabs?

Maryland is the state with the most crabs in the country.

Why is crab fishing so dangerous?

Alaskan crab fishing is particularly dangerous because of the temperatures and the risk of hypothermia to the fishermen. 

Can I eat crab every day?

Eating crabs on a daily basis can improve the zinc in your body. 

National Crab Meat Day Activities

Cook some crab cakes: Nothing embodies America’s love for crab meat as much as crab cakes, so get your ingredients together and make some.

Eat crab at a local seafood restaurant: Head over to a seafood place known for their fresh catch and get yourself some delicious Alaskan crab served with the simplest ingredients.

Go crab fishing: Catching crabs in a pot is a time-honored way of fishing for them, so head over to Florida or Alaska and catch yourself some crabs.

5 Incredible Facts About Crabs

There are different grades of crab meat: In the U.S., the grades of crab meat depend on the size of the crab, and the location where the crab comes from.

Imitation crab was invented by the Japanese: Almost 800 years ago, the Japanese invented the technique of mincing fish, which is used to make imitation crab meat today.

Crab exports are a big deal: The total value of crab exports from America comes to over 250 million U.S. dollars.

Some fisheries declaw crabs: This controversial practice involves declawing crabs and putting them back in the water, and is justified because some species of crab can regrow their claws.

Crab meat is very healthy: Crab meat is low in fat and high in folate, niacin, and zinc, which are all necessary nutrients for the human body.

Why We Love National Crab Meat Day

We love crab meat: We love to eat crab meat because it is sweet and delicious. This day is a great excuse to eat all the crab we can.

It talks about the importance of consuming crabs: The day focuses on why crabs are so important to consume and the myriad health advantages they provide. Crabs are high in protein and have a high nutritional value.

Introduces different crab specialties: On this day, several crab specialties are brought to the forefront so that crab lovers have a variety of options.

Source

[gfdazai]

Combing his hair. ♡

Dazai is implied to have a negative mental health episode, established relationship, blah blah blah. GN reader. 750~ish words. I still don't know how to end fics.

Dazai feels broken. Useless. He still hasn't gotten out of bed, and it's 11am. He should've been at work three hours ago, yet he can't find the will to.

He's lying there, wanting to move, but he can't. He can't bother even rolling over to get a drink. The bottles from the previous night lie by his bed, some knocked over, some still standing up.

He forces himself onto his side, trying to ignore the stinging pain of his back, and the pounding, repeating pain of his headache. His groan goes quiet when he hears the front door unlock, open, and shut.

You're here... Again. He did say you could stop by whenever, but he doesn't want to see you right now. Not when he's like this — not when his apartment is like this. He wishes he could shove you out, deep clean and then let you back in.

"Doors open." He barks lazily once he hears you approaching the door. He wants to turn and get up, give you a kiss; but he can't find it in him to even roll over and face the door.

He can barely spare a blink when he hears the door creak open — he's been meaning to get you to fix that. "Osamu?" He slowly blinks, forcing his gaze away from the wall and to your form.

"Bad day?"

"Mm." He hums blankly as an answer, his eyes slowly following you as you get on the bed beside him.

"Wanna talk about it?"

He doesn't answer, feeling you move him a little. His head isn't on the pillows anymore, now on your lap. It's a bit of a distraction from him feeling his clothes on his skin.

"...You wanna take a shower?" You question softly, feeling his forehead to check for a fever. He seems colder, rather than burning hot. He shakes his head a smidge.

"Well, uh... I'll admit, I don't know what else to offer." You chuckle, and he melts a little at the sound. You're always so sweet and gentle to him, it makes him nauseous. He doesn't... Deserve this.

"...Can I brush your hair?" You ask softly, placing your hand gently on the back of his head, rubbing your thumb against his messy, greasy hair.

He blinks slowly, forcing himself to nod a little. "Mhm.." He swallows, trying to wet his dry mouth. "Please." His voice is weak... Broken, and shaky. Like he hasn't had a drink in the past week... Or maybe that's because he hasn't water in the past 24 hours.

You smile a little, "okay." You say softly, looking over at his nightstand. You grab a dark blue comb, gently sectioning off his hair, before starting to comb through it.

A few minutes pass, and you're onto the next section. "I bought you more crab. Some of it is canned, but I got some of that fancy stuff that you said you wanted last time we went out together." You say. He blinks a few times, clearing his throat halfheartedly.

"...Really?" He mumbles softly. "That's... Too much. I can pay you back." His finger twitches as he starts to force his hands to move, but he stops when you press him back down.

"No, it's really nothing. Think of it as a late, uh... Present for national crab meat day?" You smile a little, and he smiles a little back.

"Oh?... Thank you." He sighs softly, feeling you move onto the next section of his hair.

A few moments pass... "...Are you mad I didn't stop by last night?" He mumbles, his eyes fluttering closed, not wanting to see if he hurt you. He hears you sigh, and his heart drops. This is it — he fucked it all up, he's gonna be alone again, and you'll move on, and he'll end up —

"Of course not. You did say that you might be too busy to stop by." He blinks, opening his eyes and looking up at you.

"...Oh." He mumbles. "I didn't think you'd be so... Okay. About it." He swallows, eyes falling back down to his mattress.

You finish combing his hair, grabbing a hairtie from your pocket and gathering as much of his hair as you can, tying it up. "Ta-da." His heart melts at your giggle.

"Mhm..." He yawns softly, closing his eyes. "Love you." He mumbles, exhaling gently...

"Love you too, 'samu." You press a gentle kiss to his forehead, before leaning back against the headboard, letting the silence play for the both of you.

Please don't steal my work, nor feed it to any sort of AI. Thank you! ♡

[downtoearthmarkets]

Make room for mushrooms this week as National Mushroom Day is observed every year on October 15th! Fall is the perfect time to celebrate the fascinating world of fruiting fungi, as the damper, cooler conditions usher in prime time for a host of these deliciously tasty morsels.

Mushrooms can provide a wonderful substitute for meat and seafood in many recipes, including your Thanksgiving and holiday spreads. We carry fresh mushrooms in all our farmers market locations, where you can find them being sold by our dedicated mushroom vendors and at some of our diversified farmstalls.

We recently chatted with Ted Hall from Mushrooms.NYC to learn more about their grow spaces in the southern Catskills and the range of edible mushrooms they produce year-round.

How did Mushrooms.NYC get started?

I have a background in climate policy studies with Columbia University Earth Institute, while my wife Anne was a chef. We are passionate about food security and access, regenerative farming and nutrition health and education. In 2017, we were expecting our second child and had started an urban farm in Far Rockaway. We found out about a mushroom farm in New York City that was looking for soil and needed help turning around its operations to stay afloat.

Anne expressed interest in taking over the reins of this farm and working with restaurants to supply them with locally grown, gourmet fresh mushrooms, while I managed the on-the-ground aspects. We took a leap of faith and, along with another friend, we were able to turn around the operation from losing money to becoming economically viable. According to Cornell Cooperative Extension's Urban Agriculture and Small Farms program we were the first and only mushroom farm in all five boroughs as of 2019!

Unfortunately, we had to demolish our New York City grow space during the lockdown of the Covid-19 pandemic. We moved our operations to Ellenville, NY where we currently employ a team of nine people. Mushrooms.NYC is part of a Baha'i "Storehouse Cooperative” so we continue to share our profits and vital resources with everyone in Manhattan who we’ve worked with before.

What type of mushrooms do you cultivate year-round?

We have one small, highly controlled indoor grow space and another larger space that’s less regulated like a ventilated greenhouse using natural sunlight and heat to keep things from freezing in the winter.

Both areas are set up to be as passive as possible and use the least amount of energy while working with the existing weather patterns. These spaces allow us to consistently produce mushrooms year-round using a hands-on approach that is a lot less automated and energy intensive than other mushroom growing operations. Winter is always a bit trickier though as we have to use heat when conditions get really cold.

We organically cultivate many kinds of mushrooms that are packed with essential vitamins, compounds and minerals that support healthy individuals. All our mushrooms provide Vitamin B-12 when they are slow-cooked:

Shiitake: Shiitake mushrooms feature all nine amino acids which make them a full and complete protein and a great substitute for animal-derived protein.

Oyster (Blue/Silver, Brown, Gold, Pink, White): These common culinary mushrooms are prized for their delicate texture and mild, savory flavor. Oyster mushrooms also provide a full protein.

King Oyster/Trumpet

Lion’s Mane: These beautiful mushrooms look like waterfalls or icicles. When blanched in salted water, lion's mane mushrooms take on the flavor and texture of succulent shellfish such as crab or lobster, so make a great plant-based substitution.

White Coral: A relative of lion’s mane that’s more textured. It’s harder to cultivate so we don’t always have it.

Pioppino: An Italian species that’s also known as Black Poplar Mushroom or Velvet Pioppini. These mushrooms are very flavorful, almost like a taller, slender shiitake. Their flavor spreads on everything to just cover a dish.

Black Pearl: A species that lies somewhere in-between a King Oyster/Trumpet or a Blue Oyster.

Hen of the Woods: This species also provides a full protein but it’s very tricky to cultivate. But we just had our first successful cultivation using spores sourced from growers in Pennsylvania!

For our indoor cultivation, we use a growing medium made up of milled hard woods and certified organic grain that is the by-product of other operations. We were using propane to pasteurize our medium, but, in our ongoing quest to become more sustainable, we have switched to electric-generated steam. We would ideally like to convert the process to using solar or biogas, or even methane if we can do it in a well-ventilated area.

We also have outdoor cultivated growth in a forested area just under an acre in size that mimics a natural environment, which means we must watch for pest activity. These mushrooms are grown in substrate that’s free of contamination from other spores, so we know exactly what species we’re harvesting. The mushrooms are watered entirely by natural precipitation and are loaded with Vitamin D thanks to their exposure to natural sunlight.

We grow Gold and Silver Oyster, Lion’s Mane, Pioppino, Shiitake and sometime White Coral in this outdoor space. We can even produce a small amount of blue oyster and shiitake outside towards the end of winter as long as there is a little bit of snow melting during the daytime. These winter mushrooms are insanely tasty!

However, late spring and late summer-early fall are the sweet spots for mushroom growing, both indoors and outdoors. There is a big explosion of forage during these periods and our operations line up much better with the climate at that point.

What types of mushrooms do you forage for?

We’ve always foraged for wild mushrooms, but up until recently we were just doing it recreationally. Two years ago, we were able to obtain a license to forage nationally, which is not easy to come by as most folks only have a state foraging license.

Foraging has become more challenging these days as there are now commercial entities that are over-harvesting wild mushrooms and shipping them in from the west coast. There’s a lot of pressure to over-harvest mushrooms for profit. Some recreational foragers are also harvesting so much that it’s destroying the ecological integrity of the mushrooms' ecosystems.

Mushrooms.NYC is committed to harvesting our wild forage in a way that’s sustainable and sensitive to the ecosystem surrounding our farm. We are a mission-driven cooperative so are not trying to sell as many mushrooms as possible. The way we forage is a lot more labor intensive and less extractive, so the quality of our harvest is higher and relatively more expensive.

In addition to the pressures of over-harvesting, wild mushrooms are also sensitive to climate change. Mushrooms need snow as part of their lifecycle. Because of temperature change here in the Catskills, the winter-round snowpack is receding and has retreated to higher and higher elevations. A lot of well-known patches that had been there for generations are not producing edible mushrooms anymore. We are seeing a lot of erosion in our intact forests which is an indication that their mycological foundations are starting to give out. This means we are having to venture higher up each year to find our wild mushrooms.

We haven’t had much luck with Morels. We were able to find a small number last year, but it wasn’t enough to bring to the farmers market. However, we do collect and sell several types of locally foraged wild mushrooms including:

Black Trumpet

Chaga

Chanterelles

Chicken of the Woods

Coral

Hen of the Woods

Honey

Lobster

Reishi

Turkey Tail (we forage for several medicinal varieties)

Regional varieties like Bolete that are super tasty!

Thank you, Ted, for sharing these fascinating and fun fungi insights. In addition to their variety of fresh, gourmet mushrooms, and as part of their mission to spread access to fresh, nutritious food, Mushrooms.NYC also sells ready to fruit “grow blocks”. These kits are as easy as growing basil and will fruit for a couple of years so you can grow your very own culinary mushrooms at home.

[boltedgarlic]

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[eastcoastboyos]

It's Hatteras, not Hatteras

Drive day number 3 is brought to you by Blake.

As the nights go by, the accommodations have fewer and fewer beds, and we become cozier by the day. Come morning, The hotel provides a hot Breakfast of folded eggs with american cheese, meat circles and coffee as thick as the air. Derek ate his breakfast in a daze, and we hit the road with full bellies and high hopes.

A brief stop into traders J's for road snacks is an air conditioned paradise. Walking out with a heavy bag of groceries makes us feel like kings. We are kids in a candy store, swapping treasures in the haven of the van.

Early on we pass large coal mounds and massive cranes as we near the Atlantic. Joel and Derek debate the psychologic vs physiologic aspects of the massive underwater tunnel transporting us beneath the bay.

Crossing into north Carolina we see a cyber truck, and are enthralled at the heavily innuendoed road signs. We opt out of getting crabs from dirty dick's. You're welcome ladies.

The southern sun beats down all around, and we are eternally grateful for the AC of our zippy minivan. Roadside monster truck tracks and impressive mini golf courses beckon us to challenge the heat, but level heads prevail until unskippable history spurs us to embrace the sun. The Wright brothers national monument consists of a beautiful open field leading to a manicured hill and spire. At $10 a head, we are forced to rival the brothers in their imagination, say hello to the park employee, and promptly turn around and skip it.

Cornfields and acreages give way to sand dunes and stilted houses. We drive over the long and curved Bonner bridge (heh) leading us to pea island (hehe).

There are many turnoffs to enjoy the national treasure of the outer banks, all of which are sudden and unexpected, leaving us to admire the ocean from a distance until at long last we reach our campsite. Tent be damned, we stroll to the beach and firmly plant ourselves on the sand. Armed with our own delicatessen, we rip the bread apart, Dylan and Derek doling out meat cheese and greens. Dinner is dry and delicious. Joel asks us to let him die happily on the coast, and Allen admires the mussels percolating through the surf.

Eventually the tent is set up with tired gutso, using pieces salvaged from Dylans duffel, and lashed to the roots of the bushes that surround us. Laughs are had over the picnic bench, until a tick frightens us into the tent. The stars beam as Derek reads us lullabies of poop and stool, and the cicadas chirp their final goodnight.

(Blake)

[luckyexplorercam]

HAPPY NATIONAL CRAB MEAT DAY!

Come by Bay Bounties and grab some crab to celebrate :D

[caramelcoffeeaddict]

I know we here on tumblr are celebrating Crab Day today (July 29th), but according to the Day-Of-The-Year calendar on my computer, today is International Tiger Day. it made me curious to see if there was an actual Crab Day holiday. after searching the calendar, I discovered that there isn't an official Crab Day, however, there is a National Crab Meat Day on March 9th. since that's not really the same thing, I hope the tigers don't mind sharing their day this year.

[thatstormygeek]

Interesting how it's all "trust Black women" and "Black women are the real heroes" until a Black woman says something folks don't want to hear.

Do I think not voting is a smart call? No. But I can understand the frustration that leads to the declaration.

Here's the link to the article, (edited on 5/27 to fix the link. sorry!) since nobody else bothered to provide it.

Cardi emerged on the scene as a people’s princess from a working-class background, and she’s been vocal on social issues, too, from New York’s city and state government to Social Security and immigration. A political junkie with an encyclopedic recollection of American presidents, she became a sought-after pundit, endorsing and interviewing Bernie Sanders and then Joe Biden as they pursued the presidency.

Huh. And yet prev decided she was an "ignorant moron."

Then, last November, she declared she’d never do it again — for any president or hopeful. By March, she had told L.A. radio host Big Boy she wouldn’t even vote in the upcoming presidential election. She tells me she means it. “I don’t fuck with both of y’all niggas,” she says of Biden and Trump. Before, she had seen Trump as a dire threat, but under Biden, she’s felt “layers and layers of disappointment” from what she sees as domestic and foreign mismanagement. The cost of living is too high, wages are too low, and too little is being done about it, she says. “I feel like people got betrayed.” “It’s just like, damn, y’all not caring about nobody,” she says. “Then, it really gets me upset that there is solutions to it. There is a solution. I know there’s a solution because you’re spending billions of dollars on any fucking thing.” After President Biden insisted the U.S. could fund both Israel and Ukraine in their respective wars against Gaza and Russia in October, Cardi spoke out against it. She echoes the sentiment with me, but is concerned artists of color can get “blackballed” for talking about the war in Gaza. “[America] don’t pay for endless wars for countries that have been going through shit for a very long time,” she says. “There’s countries [where] kids are getting killed every single day, but because the [U.S.] won’t benefit from that country, they won’t help. I don’t like that America has this superhero cape on. We never did things to be superheroes. We did things for our own convenience.”

Sounds like she's put some thought into her opinion. I'm sure everyone assuming she's stupid and has no idea what she's talking about isn't basing that on her race or her looks or her current profession or her previous professions...right?

And I've read that section a couple of times now and I'm still struggling to see where she's encouraging anyone else to not vote. Or where she said she wasn't going to vote in state and local elections...or even national elections for offices other than president.

Of course, the album is just one hurdle. Now that Cardi B, the daughter of a Dominican-born cabbie father and a careful Trinidadian mother, raised poor in the Bronx, has earned most of what she’s wanted, she’s been tasked with a new kind of survival: propelling her life, family, and legacy forward without getting stuck in the traps of perfectionism or criticism. And as she works to solidify her status as a rap icon, she struggles to manage the more mortal but no less important challenges of motherhood and marriage. CARDI B’S HOME is at its homiest on the weekends. That’s when, she tells me in L.A., she and the eight people who live with her in New Jersey — her kids Kulture (age five) and Wave (age two), plus an aunt, a niece, and four cousins — are joined by even more family. Cardi feels the most like herself then, with everyone sharing food and music. “We do a lot of oxtail. We do a lot of fried fish,” she says. “We do a lot of crab legs. We do a lot of goat.” She has a Filipino aunt by marriage who makes desserts with mango, condensed milk, and lychee jelly, as well as a savory meat dish Cardi loves but the name of which she can’t recall. “It looks like a little burrito, a little piece of doo-doo,” she says, fondly. The kitchen, however, isn’t Cardi’s domain. “One thing I hate doing is cooking,” she says. “It takes too much of my time.” Cardi’s family proudly plays her songs at the house, though she’d rather they didn’t. “I’m like, ‘Oh, God, here y’all go,’ ” she says with a bashful smile, elongating the “o” for dramatic effect. Most often though, they listen to Spanish-language music. “My country” — she means the Dominican Republic — “they listen to merengue, they listen to típico, they listen to bachata. I’m really into that.” She’d like to make a Spanish-language album in the near future. “As soon as I finish this album, I am going to fucking Puerto Rico,” Cardi says, especially wanting to make reggaeton there. 

This is a Black woman raising Black kids in the US in the 21st century. She's a second-generation immigrant who grew up poor. She has a history of sex work. She lives with her extended family, works a ridiculous amount, and struggles to balance marriage, kids, and her profession. The idea that her "wealth and fame" are going to protect her from political fallout is pretty fucked up and completely ahistorical. They may provide a bit of a cushion, but they are not a shield.

Again, I'm not saying I agree with her "I'm not voting" statement, but then again, do I need to? Does anyone? She wasn't asking for feedback or telling anyone else what to do. The article was looong. In a functional nation, the voting thing wouldn't even be a blip.

I'm not even a Cardi B fan (like, I don't follow her career, but do enjoy some of her music) and the pair of tweets in the original post got my hackles up. I doubt it's endearing the message to folks who are Cardi B fans, but *shrug*

"Say whatever you want as long as you agree with Trump" and "say whatever you want as long as you loudly and repeatedly insist you'll vote for Biden" don't look all that different from the outside, y'all. Not that anyone is still reading this far into it, but this whole response - and I'd hazard Cardi B's message as well - are not "fuck yous" to the Dems. It's pleading with them to listen and understand and do better because they are all we have. And they are increasingly failing us (and yes, that's how it works. we put them in the job, they succeed or fail. the voters don't fail their reps. that's some abuser-ass look what you made me do shit).

Responding to that desperation with "look at this stupid bitch thinking she knows what she's talking about" over and over is, imo, unhelpful. But I'm repeatedly reminded that I don't know shit. So. Yano. Take it for what it's worth.

This is an excellent response

[nobertsales]

Happy National Vinegar Day!

This household staple freshens a salad and brightens windows. While #vinegar is common, it's also one of the most useful household items made. Whether cooking or cleaning, be sure to add vinegar to your shopping list.

Vinegar is:

Most commonly used in food preparation such as pickling processes, vinaigrettes, and other salad dressings

An essential ingredient in mustard, ketchup, barbecue sauce, and mayonnaise

A popular condiment for fish and chips

Flavoring for potato chips

Used as a dip for crab meat

A substitute for fresh lemon juice

Ingredient in a sauce when roasting lamb

Used in sushi rice

Commonly put into mint sauce

Ingredient in making some beverages

Essential in home canning

Used for medical remedies and treatments

Ideal for cleaning

Used in gardening and pest control

#National #FoodOfTheDay @NobertSales #NobertSales #FoodSales #WeKnowFood #FoodConsultant #FoodDude #FoodService #Food #FoodServiceSolutions 

[40sandfabulousaf]

大家好! Happily enough, Pa and I revisited Song Yue, the restaurant which specialises in Taiwan, ROC style jia chang bian fan (home cooking). I insisted that he had to try their poached wong bak (Napa cabbage) with fish maw and egg floss, so we ordered it, as well as braised pork ribs with radish and a bowl of rice each. Dried shrimp and anchovies made the broth, already sweet from the wong bak, even more flavourful and the veggies were SO tender. Pa loved it. Their pork ribs were excellent as usual, melt in your mouth tender and the soft radish soaked up the delicious braise sauce. It was perfect with rice!

Mummy and I visited a new cafe selling dishes inspired by Taiwan ROC. She ordered lu rou fan (braised pork rice) and I tried their shrimp fried rice in crab meat sauce. The fried rice came wrapped in a Thai-style omelette like a parcel. After tearing open the egg and mixing the gravy into the rice, I took my first bite. This. Was. Delicious. It was so full of wok hei, so eggy and everything came together perfectly. Portion size was huge; at first, I thought that I wouldn't be able to finish it. But this was so yummy that I wiped the plate clean! Mummy also liked her lu rou fan so we'll definitely revisit and try their other menu items.

Haven't had Japanese stew for some time and I was craving it, so for WFH lunch, I walked for 5 minutes, crossed the road and revisited the coffee shop where the stall selling it is housed. Their tomato chicken stew was as yummy as ever - firm and juicy meat, veggies melt in the mouth tender and a thick savoury gravy that pairs perfectly with fluffy white rice. As I ate, I watched videos about food pantries and food banks. Some countries are reporting increased reliance on these services due to the high cost of living. I was reminded of how fortunate I am to be able to enjoy nutritious meals. So many people are going hungry in the world, especially in Gaza. My heart goes out to the Palestinians who're fighting to survive day to day.

The renovated coffee shop near my home that sells Japanese stews and Thai cuisine has a separate air-conditioned section; typical coffee shops look like the one I visited in the following photo. The decor is hipster style, with bright, attractive neon signs showcasing various stalls' specialties. Travel vloggers visit hawker centres but I haven't seen as many drop by local coffee shops or food courts and they're missing out on a piece of our lives. Coffee shops are one of our regular haunts for daily meals and the vibes are generally more relaxing than hawker centres during off-peak hours.

Depending on which news report you read, Singapore is either the most or second most expensive city in the world. Like other nations, prices of just about everything shot up when countries lifted covid restrictions and demand went through the roof. They remain elevated so yeah, almost everyone is going through the same thing. It's so important to be grateful for what we have because who knows whether global peace and prosperity will return in the next few years? I certainly hope so. 下次见!

[rabbitcruiser]

National Crab Meat Day

Having just eaten at a delightful crab restaurant I have settled in to write with the flavor still resting in my mouth and the warmth of a full stomach. Whether you enjoy the intricacy and delicacy involved in smashing open the appendages of these delectable crustaceans, or whether you prefer to let someone else put in the hard work of acquiring the succulent sustenance within said appendage, there really should be no disagreement about the wonderful, soft flavor of crab meat.

If you’re in agreement about the venerability of crab meat then National Crab Meat Day is the perfect day to allow yourself to splurge on the expense of the local crab special at your local restaurant. If you do happen to disagree about the wonders of the crab meat or if you are one of those people who just dislike seafood on general principle, then at the very least take National Crab Meat Day as an opportunity to attempt to expand your palette and give crab meat a second try.

The worst that can happen is that you confirm your dislike for the flavor and end up taking the crab meat back home as leftovers to pawn off on one of your family or friends who appreciates the delicacy for its true worth.

History of National Crab Meat Day

Crab meat is a delicacy all over the face of the earth, and for this reason connoisseurs of delicious food have been celebrating the meat for decades, in many places, making it silly to assume a single origin for National Crab Meat Day. It is a testament to the hardiness of these crustaceans that they thrive in every single ocean of the world, as well as living on land in many places. For this reason the crab is widely considered the most popular crustacean for consumption in many cuisines, from the exotic locales to the more mundane.

Because crab meat is widely available due to the ubiquity of the creatures on the coast line, it is very likely that feasting on crab meat is a prehistoric delicacy, back in the days when men were much more eager to smash open their food for quick, brutal consumption. Even today many people enjoy allowing their inner savage out as they smash open the massive legs of the king crab with the complimentary mallet. The most widely used varieties of crab include the brown, red swimming and blue swimming crabs.

How to celebrate National Crab Meat Day

Whether you choose to purchase, cook, or even catch your own crab the opportunities for celebrating National Crab Meat Day are as wide spread as the crab meat is delicious.

If you’ve got the time and desire than hold on to your wallets and head out to the nearest crab restaurant. If you’d much rather spend a night at home and try your hand at being a chef than crab meat is readily sold at most markets and there are many delicious recipes available to taste.

Smoked, baked, or in soup the recipes are sure to make your mouth water. For the most hardcore crab fans who are willing to go the extra mile for fresh crab it might be a fun and educational experience to catch your own crabs with crab pots.

Whatever you decide to do, be sure to remember and appreciate the wonderful flavor of the crab meat that is the reason for National Crab Meat Day.

Source

[apexart-journal]

Jevijoe in Tbilisi, Day 7

I love libraries! Finally, I'm going to visit the National Parliament Library today! It felt weird at first, since it felt intimidating. Most of the people there are young men in militarized uniforms. I'm not sure if they are police or security, but they are accommodating and helpful.

I got the privilege to see some rare old books that are written in Georgian and date back to medieval times at the Museum of Books. I thought Georgia was a new country after the collapse of the USSR, but it has a rich and ancient culture, and their language and writing system were almost dissipated during the Soviet era.

It's my first time to have a therapy session in my life, and I'm not used to having conversations with people I don't personally know, especially when it comes to my personal life, but anyway, I gave it a try since it's part of the program and it was paid for. I met the therapist finally! She was very nice, as if I knew her before. My experience is like meeting a former teacher in high school that I have not seen for a long time.

Later that day, I decided to cook and prepare my food. I got a good deal from the Orbeliani market. I got spinach with walnuts, which was very pasty like mashed potato, chicken liver, and shrimp, which seemed like imitation crab meat. It was good afternoon sunshine, and I was delighted to have my lunch or dinner with a good fancy wine on the balcony of my apartment.

Movie night! I watched Apolonia, organized by Doca Film Club. The movie hit me hard because it is about the struggle of being a painter—going from one place to another, sometimes being exploited by the art market—while wanting to stay grounded and genuinely creative. That movie seems to have a connection with my conversation with the therapist this morning about my everyday struggles in New York and how to be successful without giving up your creative integrity as an artist. But how do we define "success" anyway?

Today is a tough time for me for reflection; it's been a week now in Tbilisi, but thanks to the good Georgian wine!

[akan175]

Title: The Rich Tapestry of Sri Lankan Cuisine: A Culinary Journey Through Flavor and Tradition

Sri Lankan cuisine is a celebration of diverse flavors, vibrant spices, and rich culinary traditions that reflect the island nation's unique cultural heritage. From aromatic rice and curry to mouthwatering seafood delicacies, each dish tells a story of centuries-old culinary techniques passed down through generations. In this article, we embark on a flavorful journey through the tantalizing world of Sri Lankan cuisine, exploring its origins, key ingredients, and signature dishes that have captivated food lovers around the globe.

Origins and Influences

Sri Lankan cuisine is a melting pot of influences from various cultures, including Indian, Dutch, Portuguese, and Malay, shaped by centuries of trade and colonial rule. The island's strategic location along ancient maritime routes has made it a crossroads of culinary diversity, with each wave of settlers leaving behind a culinary footprint that has contributed to the rich tapestry of flavors we see today.

Key Ingredients

At the heart of Sri Lankan cuisine lies a diverse array of spices and fresh ingredients that lend depth and complexity to its dishes. Turmeric, cumin, coriander, cinnamon, and cardamom are just a few of the spices that feature prominently in Sri Lankan cooking, infusing dishes with their distinctive aromas and flavors. Coconut milk, another staple ingredient, adds a creamy richness to curries and stews, while fresh herbs like curry leaves and pandan leaves impart a burst of freshness to dishes.

Signature Dishes

Rice and curry, often hailed as the quintessential Sri Lankan meal, is a harmonious blend of flavors and textures that showcases the diversity of the island's culinary heritage. The meal typically consists of a mound of steamed rice served with an array of curries, including meat, seafood, and vegetable options, accompanied by sambols (spicy relishes) and papadams (crispy lentil wafers).

Hoppers, bowl-shaped pancakes made from fermented rice flour and coconut milk, are another beloved Sri Lankan specialty. Served with a variety of toppings, such as eggs, sambols, or curries, hoppers are a popular breakfast dish that can be enjoyed any time of day.

String hoppers, thin strands of steamed rice noodles, are often served alongside curries and sambols, providing a light and airy complement to the rich flavors of the main dishes.

Seafood plays a prominent role in Sri Lankan cuisine, thanks to the island's abundant coastal waters. From succulent crab curry to spicy fish ambul thiyal (sour fish curry), seafood lovers are spoilt for choice when it comes to indulging in the ocean's bounty.

Sweet Endings

No meal in Sri Lanka is complete without a sweet treat to satisfy the palate. Traditional desserts like wattalapam, a rich and creamy pudding made from coconut milk, jaggery, and spices, or kiri bath, a decadent rice pudding flavored with coconut and cardamom, offer a delightful conclusion to any dining experience.

Conclusion

Sri Lankan cuisine is a culinary kaleidoscope of flavors, colors, and textures that reflects the island's rich cultural heritage and diverse culinary influences. From spicy curries to sweet treats, each dish tells a story of tradition, innovation, and the enduring love affair between food and culture. Whether you're exploring the bustling streets of Colombo or lounging on the pristine beaches of the south coast, a culinary adventure awaits around every corner in Sri Lanka, inviting you to savor the flavors of this enchanting island paradise.

[bestmessage]

National Crab Meat Day Messages and Quotes

The National Crab Meat Day wishes and greetings are perfect to share on this day. Here is the collection of Happy National Crab Meat Day messages, quotes and sayings that are perfect to share on Facebook, WhatsApp and Instagram and wish everyone around.