#Parmesan Truffle Burger

[buffetlicious]

As part of its Christmas festive menu, KFC Singapore brought back the Parmesan Truffle Chicken for a limited time from 27 Nov 2024 to 1 Jan 2025. On the menu is a new Parmesan Truffle Burger and Salted Caramel Mochi Ring to celebrate the holiday season. A specially arranged Christmas jingle is also available to enhance your Parmesan Truffle Chicken experience. Created by consumer neuroscientist Professor Gemma Calvet from Nanyang Technological University, the jingle is designed to amplify the natural savoury flavours of the chicken. You can scan the QR code below for the jingle.

I didn’t go for the fried chicken as I had prior warning from a colleague who had eaten it. Instead, I went for the Parmesan Truffle Burger Box (S$12.80) consisting of a burger, a piece of fried chicken, regular cheesy whipped potato, regular fries and a drink. When I bit into the burger there was no truffle aroma nor parmesan cheese taste. All I got was the good old Zinger Burger! Lucky for me, my camera had “eaten” first so now I have got proof to go complain to KFC.

The very next day after work, I approached one of the staff at the counter and showed her the pictures. I told her I had bought the Parmesan Truffle Burger Box armed with the receipt but it came with Zinger Burger inside. She looked at the pictures and told me Zinger is correct. I got a little annoyed at her reply, I know it’s a Zinger Burger except mine had no truffle or parmesan cheese in it. Luckily, another staff member stepped forward and let her know I had been given the wrong order. She took a freshly made burger off the shelf and passed it to me. Case closed.

The Parmesan Truffle Burger is basically a Zinger Burger drizzled with truffle-infused cheese sauce and sprinkled with grated parmesan. Although I enjoyed the juicy fried chicken patty and the earthy flavour of the truffle, the powdered parmesan is overwhelmingly salty! But eaten with the buns and shredded lettuce, kind of balanced out the brininess a little bit, however, it is still salty. Now you know why I didn’t go for the fried chicken version as according to my colleague, she had to peel away the chicken skin just to make it edible. And here I was wondering if KFC even do quality testing before they released these products.

Selected image and video courtesy of KFC Singapore.

[rabbitcruiser]

National Mushroom Day

With so many different varieties, these little fungi are a fantastic source of nutrients and add a delicious umami flavor to any dish.

With more than 14,000 different species of mushrooms that grow around the world, the mushroom is an unassuming food that should be more carefully considered on National Mushroom Day!

History of National Mushroom Day

Not only do mushrooms offer a delicious flavor when eaten on their own or added to various dishes, they are also one of the most sustainably produced foods on the planet. So no one needs to feel guilty about filling up on them!

Plus, mushrooms are low in calories and contain a wide variety of nutritious substances that are part of a healthy and balanced diet for humans. So eat a lot of mushrooms and eat them often!

Originating in Australia, National Mushroom Day is particularly meant for mushroom farmers, restaurants, cafes and health professionals to enjoy and celebrate everything related to growing and eating mushrooms. Now is the best time to learn about mushrooms and eat mushrooms – a food that is certainly worth celebrating!

How to Celebrate National Mushroom Day

The celebration and enjoyment of National Mushroom Day comes along with eating them and raising awareness for the benefits to the people as well as to the earth. Consider implementing some of these interesting ideas in making plans to celebrate the day:

Enjoy Eating Mushrooms

In honor of National Mushroom Day, the first order of business is to buy and eat some mushrooms! Add them to a salad, make them into a creamy soup, saute them, put them on a burger, steam them in the microwave, or stuff the caps of larger mushrooms. The options are almost endless when it comes to different ways to prepare and enjoy eating mushrooms!

Get a Health Boost with Mushrooms

While they might look a bit bland, mushrooms are chock full of healthy nutrients that can build into an already balanced diet. Depending on the type of mushrooms, they can bring a variety of different benefits to the diet, including:

Mushrooms contain important minerals. Containing amounts of selenium, copper, magnesium, phosphorus, zinc and thiamine, mushrooms offer a rich source of healthy, necessary minerals for the diet.

Mushrooms are low in calories. Enjoying a handful of mushrooms is no problem, even for those who are trying to count their calories. Of course, it depends on the particular variety, but one cup of crimini mushrooms contains only 15 calories, which is hardly even noticeable in the grand scheme of things!

Mushrooms are anti-inflammatory. Because mushrooms have been shown to help the body fight off inflammation, these little gems are believed to be helpful in promoting a strong and effective immune system. In fact, researchers have shown that, when people eat mushrooms, microphages are stimulated which help reduce susceptibility to various illnesses.

Mushrooms can help lower the blood pressure. As a source of potassium, mushrooms offer the capacity to keep the cardiovascular system healthier. Potassium is known to reduce blood vessel tension and therefore lower the blood pressure.

Learn Fun Facts About Mushrooms

In honor of National Mushroom Day, celebrate by learning a few bits of information about this little food and share it with someone else to raise awareness for the day. Start with some of these fun facts:

Even though mushrooms don’t need light to grow and are very capable of growing in the dark, they do produce Vitamin D when they are exposed to ultraviolet light during the growing process.

Because they are grown indoors, mushrooms have a growing cycle that is year-round. And because they are not affected by the weather, mushrooms can be grown in all 50 of the United States as well as all over the world.

Some mushrooms can glow in the dark! At least eighty different species of mushrooms are able to glow in the dark, and some are so bright that they have earned the nickname “electric mushrooms”.

Mushrooms can help people stay young. With high amounts of certain types of antioxidants (ergothioneine and glutathione), mushrooms fight off free radicals and arm the body with the ability to reduce the occurrence of age related diseases and illnesses, such as Alzheimer’s disease.

Cook With Mushrooms

In general, mushrooms are affordable, healthy and low in calories. Plus, they can be a super versatile way to get creative with cooking meals. Consider some of these ideas when it comes to adding mushrooms to various styles of cooking:

Put chopped fresh mushrooms on pizza as a delicious topping. Choose meatless pizza with dairy-free cheese to make the meal more vegetarian and vegan-friendly.

Add mushrooms to stir-fry. One delicious way to eat mushrooms, especially for kids who might not be ready for their strong flavor or texture, is to combine them with a variety of other vegetables in a Chinese style stir fry meal. Include with carrots, celery, snap peas, broccoli and tofu with some delicious soy sauce.

Eat mushrooms for breakfast. Mushrooms make a delicious addition to breakfast food. Saute some to serve with scrambled eggs, or chop some fresh mushrooms and put them into an omelet.

Mushrooms can be made into a delicious cream sauce that can be used in all sorts of ways. Try using it as the center of a ravioli. Pour it over rigatoni pasta. Make it into a mushroom soup. Serve it with steak and potatoes, and more.

Go Mushroom Picking

In honor of National Mushroom Day, schedule a time to go mushroom picking! This is a hobby that used to be a regular occurrence but is now a bit less common. Still, in certain areas of the world, mushroom picking remains a delightful outdoor activity that can bring loads of family fun! However, it is important to be careful and to go with someone who knows what they are doing because it’s easy to mistake poisonous mushrooms for edible ones.

So be sure to stay safe and don’t just pick and eat random mushrooms that are found in the forest without checking their viability with an expert first. Some parks or forest areas might even offer mushroom picking tours so people can learn in real life while enjoying the activity.

National Mushroom Day FAQs

Do mushrooms have protein?

Yes, mushrooms have protein, but the amount depends on the particular variety.

Are mushrooms good for you?

Yes! Mushrooms are a low-calorie source of fiber antioxidants and protein.

Should mushrooms be refrigerated?

Put mushrooms on the top shelf of the refrigerator to keep them the freshest.

Can mushrooms be frozen?

Mushrooms can be kept in the freezer for up to twelve months at a time.

Should mushrooms be washed?

While mushrooms purchased from stores or farmers markets can be quickly rinsed or wiped with a damp cloth, they don’t need to be thoroughly washed.

Source

[sweethoneyrose83]

Murder Drones Recipe Ideas

1. Nori-Byte Bites

Ingredients: Sushi rice, nori (seaweed), avocado, imitation crab, sesame seeds, soy sauce

Inspiration: These mini sushi bites are designed to resemble small, compact "bytes" of data or power packs that Murder Drones might consume. The nori wraps give them a dark, sleek look.

Presentation: Shape into perfect squares or cubes for a robotic, mechanical feel. Top with small sesame seeds to resemble tiny data points or circuits.

2. Blackout Burgers

Ingredients: Black brioche buns, beef patties (or plant-based patties), cheddar cheese, grilled onions, lettuce, tomato, spicy aioli

Inspiration: A sleek, dark burger to mimic the ominous atmosphere of the Murder Drones universe.

Presentation: Serve with a side of fries shaped into jagged "energy" strips, and top the burger with a glowing-red ketchup swirl or spicy sauce to resemble glowing drone eyes.

3. Nano-Wire Noodles

Ingredients: Squid ink pasta, garlic, olive oil, chili flakes, shrimp or tofu

Inspiration: These dark, tangled noodles resemble high-tech cables or wires, giving a mechanical yet sleek vibe.

Presentation: Plate in a swirling pattern, and garnish with red chili flakes to resemble scattered debris from drone battles.

4. Plasma Punch

Ingredients: Blue curaçao, lemonade, sparkling water, edible glitter

Inspiration: A futuristic, glowing blue drink to resemble the plasma energy drones might use to power themselves.

Presentation: Serve in a clear glass with glowing ice cubes (LED-embedded ice cubes for an extra cool effect) and a sprinkling of edible glitter to give it a radiant, tech-like shine.

5. Techno Tarts

Ingredients: Puff pastry, dark chocolate, red raspberry filling, powdered sugar

Inspiration: These tart-like pastries resemble hard, metallic exteriors with dark, sinister cores, perfect for a Murder Drone-themed treat.

Presentation: Cut the pastries into geometric shapes like triangles or hexagons, drizzling with raspberry sauce for a blood-like appearance. Dust lightly with powdered sugar to create a contrast between dark and light.

6. Circuit Board Cookies

Ingredients: Black cocoa sugar cookies, green royal icing, edible silver pearls

Inspiration: Decorate these cookies to resemble circuit boards or robotic components.

Presentation: Use a piping bag to create intricate green icing patterns mimicking circuits, adding silver pearls as connectors or "nodes" on the board.

7. "Oil and Gears" Spaghetti

Ingredients: Squid ink pasta (for that oily, dark look), ground beef or plant-based meat, black olives, and diced sun-dried tomatoes.

Instructions:

Cook squid ink pasta to give a "mechanical oil" effect.

Sauté ground beef or plant-based meat with garlic, sun-dried tomatoes, and olives for a savory, rich sauce.

Serve the pasta with the sauce and garnish with shaved parmesan resembling "metal shavings."

8. "Blood Battery" Smoothie

Ingredients: Mixed berries (strawberries, raspberries, blueberries), coconut milk, and chia seeds.

Instructions:

Blend berries and coconut milk into a deep red smoothie that looks like a "battery fluid" but tastes delicious.

Add chia seeds for texture, mimicking the look of tiny bits of circuitry.

9. "Broken Drone" Nachos

Ingredients: Black tortilla chips, queso, shredded chicken or beef, jalapeños, and avocado.

Instructions:

Scatter black tortilla chips on a baking sheet like "broken drone parts."

Layer with queso, shredded chicken, and jalapeños, and bake until melted and crispy.

Add chunks of avocado to represent the "core systems."

10. "Circuit Board" Pizza

Ingredients: Flatbread, pesto, mozzarella, black olives, cherry tomatoes, and basil.

Instructions:

Spread pesto on the flatbread as the "circuit board."

Arrange mozzarella slices to look like "wiring" and use olives and tomatoes as "buttons" or "nodes."

Bake until cheese is bubbly and garnish with basil leaves for extra "green circuits."

11. "Metallic Heart" Chocolate Truffles

Ingredients: Dark chocolate, heavy cream, and edible metallic luster dust.

Instructions:

Make classic chocolate truffles by melting dark chocolate and mixing with cream to form the ganache.

Shape into hearts and coat with edible metallic luster dust for a shiny, "robotic heart" look.

12. "Battery Acid" Lemonade

Ingredients: Lemon juice, blue curacao, club soda, and ice.

Instructions:

Mix lemon juice and blue curacao for a sour yet strikingly electric blue drink.

Add club soda for some fizz, and serve over ice in clear glasses to resemble "battery acid."

13. "Rust and Decay" Brownies

Ingredients: Dark chocolate brownie mix, cocoa powder, and red food coloring.

Instructions:

Bake brownies using dark chocolate mix.

Add red food coloring to some cocoa powder and sprinkle over the top of the cooled brownies to create the appearance of "rusty decay."

14. Drone Eye Cake Pops

Ingredients:

Cake mix (flavor of your choice)

White chocolate coating

Red candy melts

Candy eyes

Black gel icing

Instructions:

Bake the cake and crumble it into fine crumbs.

Mix the crumbs with frosting to form dough and shape into small balls.

Dip the cake balls in melted white chocolate and let them set.

Drizzle red candy melts to create a "bloody" effect and add candy eyes.

Use black gel icing to add details.

Inspiration: These represent the "eyes" of the drones, with the red candy melt resembling their bloodthirsty tendencies.

15. Oil Spill Ice Cream Sundae

Ingredients:

Chocolate ice cream

Oreo crumbs

Black syrup (chocolate or black food coloring)

Silver sprinkles

Instructions:

Scoop chocolate ice cream into bowls.

Top with crushed Oreo crumbs for a crunchy, "oil spill" effect.

Drizzle black syrup to make it look like spilled oil.

Sprinkle with silver sprinkles for a robotic touch.

Inspiration: A dark and delicious treat inspired by the idea of oil spills and machinery gone wrong in the Murder Drones universe.

16. Blood Orange Sparkling Punch

Ingredients:

4 cups of blood orange juice

1 cup cranberry juice

2 cups sparkling water

Fresh rosemary for garnish

Instructions:

Mix the blood orange juice and cranberry juice.

Add the sparkling water to give it a bubbly effect.

Garnish with fresh rosemary for an eerie, metallic touch.

Inspiration: The punch represents the "oil" or "fuel" that robots might run on, with the blood orange juice symbolizing the dark, ominous mood of the Murder Drones world.

[psychedelic-charm]

Murder Drones Recipe Ideas

1. Nori-Byte Bites

Ingredients: Sushi rice, nori (seaweed), avocado, imitation crab, sesame seeds, soy sauce

Inspiration: These mini sushi bites are designed to resemble small, compact "bytes" of data or power packs that Murder Drones might consume. The nori wraps give them a dark, sleek look.

Presentation: Shape into perfect squares or cubes for a robotic, mechanical feel. Top with small sesame seeds to resemble tiny data points or circuits.

2. Blackout Burgers

Ingredients: Black brioche buns, beef patties (or plant-based patties), cheddar cheese, grilled onions, lettuce, tomato, spicy aioli

Inspiration: A sleek, dark burger to mimic the ominous atmosphere of the Murder Drones universe.

Presentation: Serve with a side of fries shaped into jagged "energy" strips, and top the burger with a glowing-red ketchup swirl or spicy sauce to resemble glowing drone eyes.

3. Nano-Wire Noodles

Ingredients: Squid ink pasta, garlic, olive oil, chili flakes, shrimp or tofu

Inspiration: These dark, tangled noodles resemble high-tech cables or wires, giving a mechanical yet sleek vibe.

Presentation: Plate in a swirling pattern, and garnish with red chili flakes to resemble scattered debris from drone battles.

4. Plasma Punch

Ingredients: Blue curaçao, lemonade, sparkling water, edible glitter

Inspiration: A futuristic, glowing blue drink to resemble the plasma energy drones might use to power themselves.

Presentation: Serve in a clear glass with glowing ice cubes (LED-embedded ice cubes for an extra cool effect) and a sprinkling of edible glitter to give it a radiant, tech-like shine.

5. Techno Tarts

Ingredients: Puff pastry, dark chocolate, red raspberry filling, powdered sugar

Inspiration: These tart-like pastries resemble hard, metallic exteriors with dark, sinister cores, perfect for a Murder Drone-themed treat.

Presentation: Cut the pastries into geometric shapes like triangles or hexagons, drizzling with raspberry sauce for a blood-like appearance. Dust lightly with powdered sugar to create a contrast between dark and light.

6. Circuit Board Cookies

Ingredients: Black cocoa sugar cookies, green royal icing, edible silver pearls

Inspiration: Decorate these cookies to resemble circuit boards or robotic components.

Presentation: Use a piping bag to create intricate green icing patterns mimicking circuits, adding silver pearls as connectors or "nodes" on the board.

7. "Oil and Gears" Spaghetti

Ingredients: Squid ink pasta (for that oily, dark look), ground beef or plant-based meat, black olives, and diced sun-dried tomatoes.

Instructions:

Cook squid ink pasta to give a "mechanical oil" effect.

Sauté ground beef or plant-based meat with garlic, sun-dried tomatoes, and olives for a savory, rich sauce.

Serve the pasta with the sauce and garnish with shaved parmesan resembling "metal shavings."

8. "Blood Battery" Smoothie

Ingredients: Mixed berries (strawberries, raspberries, blueberries), coconut milk, and chia seeds.

Instructions:

Blend berries and coconut milk into a deep red smoothie that looks like a "battery fluid" but tastes delicious.

Add chia seeds for texture, mimicking the look of tiny bits of circuitry.

9. "Broken Drone" Nachos

Ingredients: Black tortilla chips, queso, shredded chicken or beef, jalapeños, and avocado.

Instructions:

Scatter black tortilla chips on a baking sheet like "broken drone parts."

Layer with queso, shredded chicken, and jalapeños, and bake until melted and crispy.

Add chunks of avocado to represent the "core systems."

10. "Circuit Board" Pizza

Ingredients: Flatbread, pesto, mozzarella, black olives, cherry tomatoes, and basil.

Instructions:

Spread pesto on the flatbread as the "circuit board."

Arrange mozzarella slices to look like "wiring" and use olives and tomatoes as "buttons" or "nodes."

Bake until cheese is bubbly and garnish with basil leaves for extra "green circuits."

11. "Metallic Heart" Chocolate Truffles

Ingredients: Dark chocolate, heavy cream, and edible metallic luster dust.

Instructions:

Make classic chocolate truffles by melting dark chocolate and mixing with cream to form the ganache.

Shape into hearts and coat with edible metallic luster dust for a shiny, "robotic heart" look.

12. "Battery Acid" Lemonade

Ingredients: Lemon juice, blue curacao, club soda, and ice.

Instructions:

Mix lemon juice and blue curacao for a sour yet strikingly electric blue drink.

Add club soda for some fizz, and serve over ice in clear glasses to resemble "battery acid."

13. "Rust and Decay" Brownies

Ingredients: Dark chocolate brownie mix, cocoa powder, and red food coloring.

Instructions:

Bake brownies using dark chocolate mix.

Add red food coloring to some cocoa powder and sprinkle over the top of the cooled brownies to create the appearance of "rusty decay."

14. Drone Eye Cake Pops

Ingredients:

Cake mix (flavor of your choice)

White chocolate coating

Red candy melts

Candy eyes

Black gel icing

Instructions:

Bake the cake and crumble it into fine crumbs.

Mix the crumbs with frosting to form dough and shape into small balls.

Dip the cake balls in melted white chocolate and let them set.

Drizzle red candy melts to create a "bloody" effect and add candy eyes.

Use black gel icing to add details.

Inspiration: These represent the "eyes" of the drones, with the red candy melt resembling their bloodthirsty tendencies.

15. Oil Spill Ice Cream Sundae

Ingredients:

Chocolate ice cream

Oreo crumbs

Black syrup (chocolate or black food coloring)

Silver sprinkles

Instructions:

Scoop chocolate ice cream into bowls.

Top with crushed Oreo crumbs for a crunchy, "oil spill" effect.

Drizzle black syrup to make it look like spilled oil.

Sprinkle with silver sprinkles for a robotic touch.

Inspiration: A dark and delicious treat inspired by the idea of oil spills and machinery gone wrong in the Murder Drones universe.

16. Blood Orange Sparkling Punch

Ingredients:

4 cups of blood orange juice

1 cup cranberry juice

2 cups sparkling water

Fresh rosemary for garnish

Instructions:

Mix the blood orange juice and cranberry juice.

Add the sparkling water to give it a bubbly effect.

Garnish with fresh rosemary for an eerie, metallic touch.

Inspiration: The punch represents the "oil" or "fuel" that robots might run on, with the blood orange juice symbolizing the dark, ominous mood of the Murder Drones world.

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂����𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[shefanispeculator]

Here’s Your First Peek at Blake Shelton’s Las Vegas Honky Tonk Bar

Blake Shelton’s sprawling country bar will offer some of the best views in Las Vegas

by Janna Karel  Jan 4, 2024, 1:49pm PST

Janna Karel is the Editor for Eater Vegas.

Blake Shelton’s Ole Red, a sprawling, multi-story bar, dance hall, music venue, and restaurant, opens soon, and when it does, it may offer the best rooftop view of the Las Vegas Strip. Shelton broke ground on Ole Red in January of 2023 in front of the Horseshoe Las Vegas. Since then, construction crews have been building the four-story Tennessee-born restaurant, chefs have been developing a menu with dishes that are exclusive to Las Vegas, and Shelton’s team has been bulking up the roster of musical acts that will perform on stage beneath the 4,500-pound ceiling-mounted tractor.

The roughly 27,000-square-foot country bar has four levels. On the first floor is a stage in front of a 38-foot-tall LED screen that can project images to complement shows or be divided into smaller screens for broadcasting sports and other events. The second and third stories overlook the stage and each floor has a bar at the back and fully modular seating — meaning that each floor can offer traditional restaurant-style tables, lounge-style seating, or even have the furniture cleared away to make room for dancing.

The second floor has a first for Las Vegas — a direct walkway into the honky tonk. The elevated pedestrian walkway stretches from the Bellagio Las Vegas Hotel and Casino side of Las Vegas Boulevard to right inside the bar. Both stories have outdoor balconies, offering views of the Grand Bazaar Shops to the East and the Fountains at Bellagio to the west.

The fourth floor is up on the rooftop and will offer a more exclusive experience. Reservations will be encouraged for evening VIP dining, with semi-private cabanas and lounge seating reserved with table minimums. The rooftop will have regular dining at lunch time, then transition to nightlife service around 9 p.m. every night, with cocktail menus and entertainment unique to the fourth floor.

The view from the center Strip rooftop is panoramic, offering views from the Mandalay Bay at the south end of the Strip to the Mirage at the north end. It’s primed for viewing big events like the Formula One Las Vegas Grand Prix and parades for the Golden Knights or Las Vegas Aces, with more than a mile of visibility in either direction. Ole Red can seat about 670 people, or offer standing room for more than 1,100. It’s a capacity that warrants the facility’s two kitchens.

Rendering of Ole Red.

The menu will have about 17 items from Ole Red’s locations in Tennessee, Florida, and Shelton’s hometown of Tishomingo, Oklahoma. Chef Mark Boor spent months developing a further 17 dishes that will be unique to Las Vegas. There will be appetizers like the Turnin’ Me On loaded tots, which are rounds of house-made crispy tots piled high with truffle salt, bacon, parmesan, herbs, a sweet bourbon onion and tomato jam, and a smoked black bean aioli. Shrimp corn dogs are Boor’s answer to “Vegas-ifying” the corn dog — coating skewers of shrimp in a light and flaky batter, served with three types of aioli. Boor says his favorite dish, and one he expects to be a crowd-pleaser, is the blackberry crispy chicken sliders. The three mini sandwiches are layered with sweet blackberry compote, a tangy whipped goat cheese spread with jalapenos, cabbage, and super crispy chicken on brioche buns.

Leaning into the West Coast-adjacent location, the menu will have a street corn salad with roasted corn and cotija cheese and mahi-mahi tacos with slaw and avocado. The Hell Right burger is 10 ounces of ground short rib, brisket, and chuck with hatch green chiles, pepper jack cheese, and smoked mushrooms — the result a super juicy burger requiring a two-hand grip. And there’s also the Ole Red ribeye, a 20-ounce bone-in ribeye with spiced chipotle butter, horseradish mashed potatoes, and crunchy slaw.

Ole Red Las Vegas and Ryman Hospitality Properties say that this will be the chain’s largest location to date. With a focus on live country music, the bar will predominantly boast a soundtrack of acoustic solo artists during the day, bands in the evening, and even DJs performing after dark. General manager, Ryan Klaasen says that on most days, the restaurant will be organized for lunch service through the afternoon, and then the tables and booths may take on whatever redecorating is needed to accommodate the night’s entertainment.

“I’ve been coming here a long time. I hosted award shows and worked concerts and was a fan and witness to Gwen Stefani’s residency,” Shelton said at an announcement for the bar last January. “And every time I’m here, I want to see some damn country music.” Shelton said he expects that Ole Red will welcome talent from unsigned singers and artists previously featured on The Voice. He’s also pitched a night in which visitors play talent scouts, listening to music from country artists in a venue with concert-quality production.

While Ole Red doesn’t have an opening date yet, it is expected to open within the next few weeks.

[ravenousrandy]

Stopped off at Sense of Taste in beautiful Gallatin, Tennessee, to try an Italian twist on an American classic.

The Tuscan burger was one of the most unique ideas for a burger I’ve seen in a while, and I was apprehensive that it would lean more toward “Ameritalian” cuisine by just throwing mozzarella and marinara sauce on top of a beef slab with a side of mozzarella sticks, but was pleasantly surprised.

Featuring roasted pepper mayo, pancetta, truffle mushrooms, provolone cheese, and bruschetta on a softly toasted bun, this sandwich perfectly delivers the taste of a home-grilled, wood-smoked burger while providing an authentic Italian taste which evokes the feeling of enjoying charcuterie and wine on a romantically lit patio at sunset in central Italy. A drizzle of balsamic perfectly balances the smoky flavor of the meat by adding a delightfully sweet tang that you would have never imagined you needed on a burger. Long story short, you can tell this menu was curated by a chef with a deeply inspired palate.

The Parmesan truffle fries were offered in a unique shape, which is always a fun surprise. Their flatness made it perfectly easy to scoop up some of their house-made ketchup, which is a must-have. The flavor of ripe summer tomatoes is prevalent but not overpowering in this bespoke take on a classic sauce. Offsetting the sort of intense saltiness of the fries, this ketchup makes a harmonious pairing that your tastebuds will thank you for.

(Not pictured: the tomato basil soup, which was every bit as fresh and tasty as everything else on the menu.)

For those not into burgers, this place also offers an array of creative takes on chicken dishes and hot dogs that are sure to leave you content and smiling without feeling weighed down by heavily greasy, salty food.

All of this is served in a relaxed atmosphere where you can scroll on your phone, catch up on emails, or strike up a conversation with regular customers and the family who operates this stellar business. This makes Sense of Taste not just a place to get a quick lunch or early dinner, but a reprieve from the fast-paced world of foodie culture where you feel right at home.

If you find yourself in the Nashville area with a little extra time on your hands, take the 20-minute drive out to this growing town and experience this hidden gem for yourself. You won’t regret it.

[skinnypbj]

i think its so funny when non-disordered people or people who dont have disordered eating habits are like

“i love food too much, i could never be anorexic!” while they take a bite of a delectable looking double bacon and cheese burger on a brioche bun paired with gourmet curly truffle parmesan sweet potato fries and honey mustard…

like ok samantha, you think i wouldnt LOVE to eat what you’re eating right now without having to worry about the fact that your entire meal is probably around 2,000 cals? anorexics arent anorexic because we dont like food. theyre anorexic because theyre ill lol.

[thetarttfuldickhead]

Well this fandom doesn’t exactly fit the profile for asking, but do you have any opinions on the favorite burger and toppings of Jamie, Keeley, and Roy?

What fandoms do fit the profile, nonny? I'm genuinely curious!

Disclaimer: I know fuck all about burger culture and trends in the UK, so if this seems odd, bear in mind it's written in a Swedish context.

Roy likes to keep it simple most of the time, allowing the produce to properly shine. Beef, cheese, tiny bit of mayo, tiny bit of ketchup - maybe some onion and pickles if he's in the right mood. Everything needs to be really good quality, though: the patty should be juicy and not too lean, bursting with flavour, probably a bit pink in the center and with the outside Maillard reacted to meat taste heaven. Sometimes he might lean into truffle mayo and roasted onions as well, really giving it up for the extravagent richness of it. (And sometimes he just wants something cheap and greasy and saggy from the nearest shop, sad lettuce and pale tomatoes and a classic hamburger dressing on a horrible ready-made patty in a boring bun, 'cause Nostalgia.)

Keeley usually goes for chicken; breaded, with a lovely, rich, punchy parmesan dressing, diced tomatoes, and mixed leaves with roasted garlic and fresh herbs. However, when she's drunk she just wants a classic and lots of it: double meat, so much cheese and dressing. The particulars of it matters less, as long as it's A LOT. (She always removes any pickles, though.)

Jamie, when he can indulge, often chooses beef, topped with bacon, mayo, BBQ sauce, onion rings, pickled jalapeños, and cheese. A little over the top, messy, spicy, and sweet. He is the most experimental of them, and the one most likely to try new and seemingly weird combinations and specials. (When the above burger - minus the mayo and onion rings - is served in a donut he is ALL over it.) Roy scoffs, but usually finds himself goaded into trying a bite, and sometimes it's even good.

[thearistocratsblog]

My cooking repetoire (started cooking with much trepidation 2 years ago) Nothing takes more than 5 minutes and most recipes are made up by me or a friend. Tiff most commonly. 99% of ingredients from Trader Joe's

Scrambled eggs with ketchup, spinach, Kewpie mayo and cajun seasoning

"Chicken n' waffles Tempeh" (Tempeh + Mirin)

Shakshouka

Salmon burgers with tartar sauce or truffle aioli

Eggplant or leeks with soy sauce, cumin and garlic

From the package Japanese Golden vegetable curry with vegetables

Roasted vegetables (brussel sprouts, asparagus, cauliflower or broccoli usually)

Ray Peat Macrobiotic Carrot Salad

Homemade peanut salad dressing on cabbage

Steamed bok choy with homemade "strange flavor sauce"

Farrow with fried onion, fried egg, and hot sauce (kinda odd)

Shirred Eggs

Bean salad with black beans or chick peas, onion, garlic, lemon juice, parmesan cheese, cucumber, peppers

Sushi rice, japanese sweet potato, sauerkraut and ponzu sauce

Fried polenta with pesto or mozzarella and tomato

Beets, goat cheese and lentil salad

Avacado toast with everything bagel seasoning for crunch

Fish collagen chocolate pudding

The corn syrup squash which was a rare miss

[couldntbedamned]

Baby, You Don’t Gotta Fight - 8

Summary:  Dr. Christine Palmer is just living her life, content in her job as a trauma surgeon and happily moonlighting as Peter Parker's general physician at her old friend Stephen's request.

One evening as she finishes up examining Peter, she encounters the force of nature that's Sharon Carter, who seems to have a reckless streak a mile wide.

She's not sure what to make of the spy-turned-Avenger, but she can tell Sharon's hurting, and Christine's healing nature won't be ignored.

AO3 Tags/Warnings:   Background Relationships, Awesome Christine Palmer, Snarky Sharon Carter, Peter Parker is a Good Bro, Stephen Strange is a Good Bro, Blood and Injury, Medical Procedures, Field Medicine, Sharon Carter Needs a Hug, SHIELD-critical, mild (non-explicit) sexual content, Sharon Carter Loves Burgers, emotional constipation, ethics

<<<>>>

Chapter 8

<<<>>>

Eight times in two weeks.

She'd been to that damned pub and eaten the Lucky 10-3 with a side of parmesan truffle fries eight times in two weeks. She'd fairly gorged herself on that delicious, sinfully juicy burger with the garlic aioli and bacon jam. On one of the visits she'd asked them to add a fried egg and it nearly sent her to a state of bliss.

Her out-of-character eating habits meant she'd been to a goddamned hot yoga class every day she wasn't scheduled for doubles at MetroGen. She'd even gone to the gym in her building and used the elliptical machine. Which, gross.

It was all Sharon's fault.

Except for the fact that it wasn't.

It was hers.

Damn it all, it was her own damn fault.

Her box in the department's mail center held a fancy black envelope. There was some heft to it, along with pretentious looping golden writing. Experience told her what to expect.

The East Coast Surgical Society humbly requests…

Christine rolled her eyes. Another gala. Of course.

She read through the rest of the invite, did a benefit-risk analysis in her head of if it was worth it to even bother attending or just sending in a small donation. Galas were always boring and full of equally boring people. In the end, it was the highlighting of a new scholarship for assisting medical students who had been victims of the Blip in getting back into medical school.

How could she, in good conscience, say no to that?

She tucked the envelope in her bag and looking at her watch, decided she could go for a visit to a nearby Thai place before making her lonely way home.

“Doc?”

She whirled around. James Barnes leaned against one of the pillars holding up the giant port over the main public entrance to MetroGen.

She smiled, puzzled. “Can I help you, Sergeant?”

“Please, call me James or Bucky,” he said, striding over to join her. “I happened to be in the area and figured I’d check in, see how you’re doing.”

“Oh?” she asked, eyebrows raised as they started walking towards the nearest subway entrance. “Am I supposed to be in some kind of trouble?”

“No,” he said. "But it’s not every day an Avenger comes through your ER."

Ah. She understood.

“I’ve yet to have an Avenger come through my ER,” she said, voice deliberate. “I just assumed you were there supporting a friend. Nothing extraordinary about it, to say nothing of the privacy laws I and my colleagues are bound by.”

“That’s good to hear,” he said. “She’s doing well, since you’re not going to ask.”

She smiled and nodded. “That’s great. I’m glad, really.” She was glad.

“Heading home for the day?” he asked, following her down the steps.

“I thought I’d grab dinner first. There's a restaurant near my place I’m a frequent flier at.”

He swiped his card after hers. “Mind if I join you?”

She studied him. He was a tall man and with his neatly cropped hair, very handsome. His eyes seemed to see more than most would be comfortable knowing and even with the glove, the power that his arm seemed to lend to how he carried himself was evident.

“Is it really a question?” she finally asked.

He smiled, genuinely. “Yeah, I ain’t looking to cause trouble.”

“You’re buying,” she assented.

With a laugh, he stepped into the railcar after her.

He ordered in actual Thai. She didn't bother pretending to not be impressed, especially when the older man taking their orders smiled so wide she half-expected a sun beam to emit from his mouth. Her order was not in Thai, though she always made a habit of trying to pronounce the dishes correctly.

“Any other languages you speak?” she asked as she squeezed the lime wedge into her water.

James smiled ruefully. “It's less that I speak them and more that I know them. I'm not sure how all of the stuff they shoved in my brain got there, but it's useful sometimes.”

“I'm both fascinated and horrified,” she admitted. If she'd gone with a neurology specialty, she'd probably have wanted to do a paper on James and his unique mental condition.

“At least you're honest about it.” He did nothing with his own water, save for stirring the straw around. "Not many people are."

“I'm know you didn't drop in just to invite yourself to my dinner," she finally said. "Is everything okay?"

He focused his attention on her, as if everyone and every thing in the cozy little restaurant was miles away. She didn't flinch, didn't shift in discomfort. She knew the game well, just from a different sort of arena.

"What about your reaction to her scared you?"

Okay, that she hadn't expected. Damn.

"Is that what you think happened?"

The side of his mouth quirked up in a smirk. "I know that's what happened. And so do you, or you would have answered the question."

"I really don't like you," she muttered.

James let out a short laugh, eyes twinkling. "Yes, you do."

She stewed in annoyance until their food was brought out and then proceeded to stab at a piece of the crying tiger steak with more viciousness than it deserved. Once she'd eaten a few bites of the steak and the sticky rice, she settled. At least the food was always delicious.

Meanwhile, James seemed wholly unconcerned as he added a mix of chili oil and peanut sauce to his phat thai.

"I've never liked uncertainty," she finally said. "Even knowing that she will bring nothing but uncertainty, I want that kind of rush."

"Present tense," he murmured.

"Yes, present tense." The admission was both a relief and a sentence. "I want her."

James absorbed that information. "She's not easy, and I don't mean that in the hopping into bed sense."

"Oh, I've figured that much out by myself," Christine said.

"Are you going to call her?" he asked.

"I doubt she'd even take my call," she said. "And anyways, she's still my patient."

"Then make her not your patient," James suggested. "You haven't seen Sharon Carter as a patient at either your hospital or the clinic you volunteer at. You've treated two different women and there's no paper trail to suggest it's her. Just hand her treatment off to someone else."

"You say it like it's simple," she argued, food forgotten.

"Because it is simple," James said, taking a bite of his noodles. He chewed and then swallowed. "You either want to take a chance on a relationship with Sharon or you don't. And even if you don't, you might as well stop trying to be her doctor, because all it's going to do is hurt her. I think she's been hurt enough."

"I don't want to hurt her," she said. "That's the last thing I want to do."

When they finished dinner, she tried not to be alarmed by James's offer to walk her home. His smile was probably meant to be reassuring, but it was missing the mark by a degree or two. Still, she wouldn't gain anything by saying no, considering how dangerous the man was.

"Listen Doc, I like you," he said when they stood in front of her building. "So I'm going to help you out. Sharon likes to go watch amateur baseball and softball in Central Park when she wants to do some thinking. You might find her there some afternoon."

"I'll keep that in mind."

Christine wasn't much for sports, though she'd been known to attend a Rangers or Mets game on occasion. She also used her disinclination for the great outdoors to avoid spending long stretches of time in Central Park. But she found herself wandering around near the Hecksher Ballfields one Tuesday afternoon. She spotted Sharon sitting at the bleachers and watching a softball game.

"Who's winning?" she asked, sitting next to her.

"Definitely the finance team," Sharon answered. "Engineering can't seem to hit off of the pitcher."

"Did you play?"

Sharon watched the game, smirking when the pitcher struck out the first batter of the inning with a ball that looked as if it would be out of range but then curved back in.

"I never got the chance. My free time was used for martial arts, trips to the shooting range, and foreign language lessons." She let out a low whistle when the next batter hit a double. "I think I would have liked it, though. Maybe it would have made me a better team player."

"My parents insisted I pick a sport while I was growing up. I finally chose swimming because I hate running and getting dirty," Christine confided. "I could have gone to college on a scholarship for swimming but I was done."

A single.

"What events did you swim?" Sharon asked.

"Hundred yard backstroke and backstroke in the medley relay. The coaches also signed me up to dive one time, but all it took was seeing another diver hit their head on the board and I went "nope!" I just did cannonballs and to this day I have the school record for lowest diving scores."

Sharon laughed. "Not the sporty type?"

The latest batter walked and the bases were loaded.

"Any and all exercise I do is under protest," she said. "Any my yoga instructor knows that."

The next batter struck out.

"So, you're not into sports and particularly outdoorsy. What brings you here of all places?"

"I wanted to see you."

Sharon was silent as the batter stepped up to the plate. Ball one. "Let me guess, Barnes?"

"Yes." There wasn't any point in denying it.

Strike one.

"That man is the biggest pain in my ass," Sharon said.

"Well, he helped me find you so I can't really agree."

"You found me. Now what?"

The batter swung, connected with the ball, and it went flying up and over towards them. Christine didn't have a chance to react before Sharon pushed her down against the foot section of the bleachers. She looked up to see that Sharon had one arm extended, and amazingly, that her hand held the foul ball.

"Are you okay?" Sharon asked. She tossed the ball over the fence to the nearest team's coach and helped her up.

"Yeah," Christine said, voice shaky.

"Good."

"How did you catch that bare-handed?" Christine asked, taking Sharon's hand in her own and checking for fractures. "And how are you not screaming in pain?"

Sharon shrugged. "My time on the run left me with good reflexes. And this is far from the worst pain I've felt in my life."

How did Sharon just brush off pain like it was nothing? The only person Christine knew who could do the same was Peter, but he was enhanced with that spider-healing of his, not to mention he had Stephen, who was almost obsessive about ensuring Peter's health and safety. Sharon, to her knowledge, was simply a dangerously trained spy of a human.

"I would feel a lot better if we put some ice on this," she said.

Sharon eyed her suspiciously. "Just the ice?"

"And four ibuprofen," Christine added.

"Two," Sharon countered.

"Done. Come on, I have a first-aid kit with instant cold packs back at my apartment."

"Your goal was actually two, wasn't it?"

Christine simply smiled. "I'll never tell."

"This isn't going to keep happening," Christine said as she wrapped up Sharon's hand. She'd had Sharon sitting on the couch so it could be iced on and off. Every switch-up she checked that circulation and sensation were good. "The whole being your doctor thing. If you're under an alias, that's one thing. But as Sharon? I can't. Not at my hospital. You'll have to see someone else."

"Okay?" Sharon asked, confusion clear on her face.

"I can't be accused of a breach of ethics if you're not officially my patient."

"And what exactly would the breach of ethics be?" Sharon asked.

She was really going to make Christine spell it out. Well, that was fair enough.

"I'm planning on starting with asking you to be my date to the EC Surgical Society gala on Friday evening. Then, if that goes well, I'd like to bring you back here and spend the rest of the night kissing you senseless."

Sharon nodded. "What changed?"

Christine let out a breath. "I have this thing about control," she said. "And you... you can't be controlled. You're reckless and seem to have zero regard for your life and you're capable of things that terrify me. But I feel more alive when I'm around you than I've ever felt outside of the operating room. You make me want throw away caution and I'm tired of trying to talk myself out of it. So, if you'll let me, I'd like to give this whole thing between us a shot."

There it was. Out in the open. And Sharon was just studying her with dark brown eyes that betrayed nothing.

"I'll let you on one condition," Sharon finally said.

"Which is?"

"You go ahead and kiss me senseless now."

With a laugh, she pushed Sharon back into the couch and did just that.

[fantasyfoodpalace]

● Five Cheese Burger: A beef patty stuffed with mozzarella cheese, swiss cheese, cheddar cheese, special cheese sauce and spring onion all in a special parmesan cheese bun

● Bacon Cheese Fries: Cheese fries with signature CB sauce, caramelized onion and bacon

● Sweet Potato Fries: Fresh sweet potato fries served with truffle sauce

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Follow @fantasyfoodpalace

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[rabbitcruiser]

National Cheese Day

June 4 is National Cheese Day. Not to be confused with other popular cheese related holidays like grilled cheese day, cheesecake day, or mac and cheese day. This day is in reverence of the queen of all dairy, the big cheese.

When is National Cheese Day 2024?

Cheese and its many varieties are celebrated on National Cheese Day on June 4.

History of National Cheese Day

Cheese making is an ancient, some might even say sacred, craft. So ancient in fact it predates recorded history. It is speculated that the magic of cheese making began somewhere around 8000BCE shortly after the domestication of animals. Archeological digs have found evidence of cheese around the world including strainers coated in milk-fat molecules in Kuyavia, Poland dated around 5500BCE, murals in Egypt dated at 2000BCE, and an artifact of preserved cheese in Xinjiang, China believed to be more than 3,000 years old! European Imperialism took their styles of cheese through Asia, sub saharan Africa, and eventually to the Americas.

The most popular cheese of all is (obviously) mozzarella. This delicious and pizza topping cheese was first created near Naples from the rich milk of water buffalos. At the time, it rarely left its home near Naples, as it was made from pasteurized milk, and a lack of refrigeration meant it had a very short shelf life. As both cheese technology and refrigeration systems advanced, this delicious cheese left the southern region of Italy and found itself traveling around the world.

There are two types of mozzarella produced within the United States — low moisture and high moisture. Low moisture mozzarella has a moisture content less than 50% while high moisture has a content of over 52%. Low moisture is made specifically for transportation and mass production as the lack of moisture gives it a longer shelf life.

Today, cheese dishes can be found on every continent served savory, sweet, melted, deep fried, and even chilled in ice cream. This household staple can still satisfy any craving after thousands of years.

National Cheese Day timeline

1815 Industrial Revolution

First large scale industrial cheese production begins in Switzerland.

1851 Mass production

Jesse Williams, a farmer, is credited with being the first to have an assembly-line of cheese production in Rome, New York.

1939-1945 Goodbye Mom and Pop

Factory made cheese surpasses the production numbers of traditional farm raised cheeses during World War II.

1982 Mama Mia

The Mozzarella Company was founded in Dallas to bring fresh Mozzarella to America.

By The Numbers

4% – the percentage of all cheese being sold that ends up stolen. 1,400 pounds – the weight of a block of cheddar cheese delivered to the White House once by President Andrew Jackson. 2 – the hours it took for 10,000 visitors to the White House to finish the block of cheddar cheese. 17th century – the period in which they started dyeing cheese orange to fool people into thinking it was higher quality. ½ – of the total cheese consumption in the world is of Gouda cheese. 1,000 – the estimated number of different French cheeses. 1615 B.C. – the year when the oldest known cheese was discovered in China.

National Cheese Day Activities

Charcuterie

Take a cooking class

Cook something

Make a spread of some of your favorite cheeses to enjoy solo or with friends. Try working in new and international varieties you’ve never tried before. Check out Pinterest for ideas on the best meat, wine, and veggie pairings.

You may be surprised how many cheese themed educational experiences there are. Learn how to make your own cheese at home, the perfect drink and food pairings, or discover a new cheesy dish. With workshops, in person classes, and free online tutorials there are a lot of ways you can learn to enjoy this ancient culinary staple.

Whether traditional comfort food like mac n cheese, the tangy sweetness of cheesecake, or the contemporary refinement of stuffed pull apart bread there are countless cheese recipes to try. Why not try a new twist on a family recipe or search the internet for the latest cheese trend. You can start simple with a five ingredient ricotta cheese recipe.

5 FACTS ABOUT CHEESE THAT WILL BLOW YOUR MIND

It’s vegan!

Americans cut the cheese

Don’t forget the stomach

Medieval curds

Cheesy Moon

Okay, not really, but dairy free cheese is definitely having a renaissance. Food experimentation has come a long way in recent decades offering up many plant based cheese alternatives you can find at major grocery retailers or your local vegan butcher shop (if you’re lucky enough to have one).

Contrary to popular assumption the U.S., not Europe, is the biggest producer of cheese, making up 29% of the global market. In order the top producing countries are the United States, Germany, France, and Italy.

Rennet is curdled milk and complex enzymes found in the fourth stomach of unweaned calves and is often added in the cheese making process, as it is considered to make a bolder, richer quality product.

The most popular types of cheeses of today like gouda, cheddar, parmesan, and camembert, all came in vogue during or after the Middle Ages.

The long standing myth that the moon is made out of cheese may stem from “The Proverbs of John Heywood” back in 1546 which stated "the moon is made of a green cheese." We now understand this to be more metaphor than literal, with “green” referring to the freshness or un-aged nature of the moon.

Why We Love National Cheese Day

Expanding our Palate

New cultural experiences

Sharing and bonding

We love taking our taste buds on new adventures! Today can be about trying so much more than cheese. Wine, beer, meats, veggies, deserts… all of it is up for grabs and we can’t wait.

As an international food staple, National Cheese Day opens the door to a variety of new cultural experiences. We love being able to explore new dishes, cultures, and traditions.

We love breaking cheesy bread and making new memories with the ones we love.

Source

[asparkofmadness47]

Experience the Rich Flavor of Truffle Chili Sauce

If you're a fan of bold, unique flavors, Truffle Chilli Sauce is the perfect way to elevate your culinary experiences. This luxurious sauce combines the earthy richness of truffles with the spicy kick of chili, creating a complex, well-balanced condiment that enhances a wide range of dishes. Whether you’re adding it to pasta, pizza, eggs, or even simple roasted vegetables, Truffle Chili Sauce brings a gourmet twist to your everyday meals. Here’s everything you need to know about this incredible sauce and how to use it.

What is Truffle Chili Sauce?

Truffle Chili Sauce is a blend of truffle essence, fresh or dried chilies, and high-quality ingredients like garlic, vinegar, and salt. The distinct earthy notes of truffles combine with the heat of chili to create a savory, aromatic sauce that is both indulgent and versatile. Truffles are rare, prized mushrooms known for their pungent aroma and deep flavor, while chili adds a fiery undertone that enhances the richness of the truffle without overwhelming it.

Health Benefits of Truffle Chili Sauce

In addition to being a flavor powerhouse, Truffle Chili Sauce also brings several health benefits.

Rich in Antioxidants: Truffles are known for their high antioxidant content, which helps fight free radicals in the body and supports cellular health.

Boosts Metabolism: Chilies contain capsaicin, a compound that can boost metabolism and aid in digestion.

Low in Calories and Fat: This sauce is typically low in calories, making it an ideal choice for those looking to add flavor without extra fat.

Anti-Inflammatory Properties: Both truffles and chilies have anti-inflammatory compounds, which can promote overall wellness and reduce inflammation in the body.

Ways to Use Truffle Chili Sauce in Cooking

Truffle Chili Sauce is an incredibly versatile condiment that can elevate both everyday meals and special occasion dishes. Here are some creative ways to use it:

Drizzle Over Pizza: Add a touch of luxury to pizza by drizzling truffle chili sauce over your favorite toppings. It pairs exceptionally well with mushrooms, arugula, and parmesan cheese.

Mix with Pasta: Toss freshly cooked pasta with a tablespoon of truffle chili sauce for a simple yet sophisticated meal. Add grated parmesan and fresh basil for extra flavor.

Top Scrambled Eggs or Omelets: A small amount of truffle chili sauce on eggs transforms a basic breakfast into a gourmet experience. The rich, spicy flavor pairs beautifully with eggs.

Spice Up Roasted Vegetables: Roasted veggies like potatoes, carrots, or brussels sprouts taste incredible with a hint of truffle chili sauce, adding a depth of flavor that’s hard to beat.

Enhance Meat and Fish Dishes: Use it as a marinade or finishing sauce for meats like chicken, beef, or fish. The spicy, umami-rich sauce pairs well with a variety of proteins.

Add to Burgers and Sandwiches: Replace traditional condiments like ketchup or mustard with truffle chili sauce to add a gourmet twist to burgers, sandwiches, and wraps.

Conclusion

Truffle Chilli Sauce is the perfect condiment for anyone who loves bold, rich flavors. With the luxurious taste of truffles balanced by the heat of chili, this sauce elevates everything from casual snacks to gourmet meals. It’s versatile, easy to use, and a great addition to your pantry if you want to add depth and excitement to your dishes. Whether you’re a seasoned chef or a home cook, Truffle Chili Sauce is sure to become a favorite ingredient, bringing a touch of indulgence to every meal. Try it today, and discover how this exceptional sauce can transform your culinary creations!

[bburger]

Mumbai's Burger Joints: Top Picks for 2024

As the calendar year changes, it gets more and more clear...digging into a large scrumptious cheesy burger is like...the perfect way to please all the growls in your stomach and thankfully pleasing yourself is getting yummier in Mumbai with so many cool joints serving some really hot options.

Let’s checkout the choices of the hottest spots for the best burgers in Mumbai this 2024!

 

1.    Shamiana-The Taj Mahal Palace

(Colaba, Mumbai)

In the most sophisticated and opulent ambiance of soft lighting and  jazz music, the burger you are served here is  a symphony of flavors and textures with a melt-in-your-mouth wagyu beef patty that is encased in a buttery brioche bun, with layers of rich truffle aioli and a luxurious slice of foie gras.

The umami explosion strikes a fine balance with the sweetness of caramelized onions and the slight tang from pickled radishes.

 

Your burger is accompanied with golden, crispy truffle fries, seasoned just right to enhance the savory elements of the meal. These crispy fries are delicately infused with truffle oil and sprinkled with Parmesan, making every bite a gorgeous gourmet delight.With pricing that’s worth every bite, they  top our charts in Mumbai 2024.

 Pricing :  4000₹ for 2

 

 

2.    BBurger  (Call/ Order online)

 

When you are busy and each minute of yours matters, but you respect your cravings just as much, just call or order online at BBurger’s, they deliver you the best premium burgers in Mumbai, hot, perfectly juicy, cheesy giant burgers that are exploding with flavors at the convenience of your doorstep.

 

Their yummilicious huge burgers make you realize that sometimes the best burger place in Mumbai home delivers the best burgers in Mumbai right to your doorstep, especially the BBurgers ‘Crunchy Spicy Chicken Burger’ is an absolute winner with Crunchy Chicken Tenders served with Smoked Garden veggies, Romaine Lettuce, Fresh Onions, Pickles and Cheddar Cheese and set out with Spicy Mayo in a Big Brioche Bun that holds this masterpiece together well absorbing the juicy goodness.

The ‘Crunchy Truffle Chicken Burger’ is served with truffle Mayo with the perfect bun to patty ratio, while their ‘Crunchy Mustard Chicken Burger’ is served with delicious honey mustard sauce.

..and yes, they also have an equally delicious vegan range of burgers, their ‘Cheese burst burger’ and ‘The Monster black burger’ (with a black bun) is super awesome with their signature spice blends loaded cheese and its double patty!

Top this with their truffle fries, that are hand-cut and fried to a crisp perfection then dusted with the special BBurger’s signature spice blend that adds a kick. Served with a side of sriracha mayo, these yummilicious fries complement the spicy, savory flavors of your gourmet burger wooing your taste buds and leaving you craving for more!

Pricing burgers: approx. 800₹ for two

 

 

3.    JIMIS BURGERS

Without a shade of doubt for unpretentious indulgences JIMIS BURGERS is the place guys. An out and out absolute burger place with their towering seven patty Jawbreaker burger totally standing up to your expectations, excellently charred on the outside double beef, double chicken patties that are just juicy inside with cheese simply oozing out of all those crunchy layers. And you get Vegan options too for this towering experience, plus they load you with fries that are dripping with melted cheese and jalapeños

Pricing burgers:  approx. 1200₹ for two

 

 

4.    The Ranch Premium Burgers and Hotdogs

(Bandra west, mumbai)

This house of gourmet burgers serves  authentic barbecue chicken burgers with mince patty, BBQ sauce and scamorza and their Korean fried chicken burgers with jalapeños, gochujang and Korean sauce are very popular. The vegan peri peri Paneer burgers are equally popular. 

The burgers are huge and deliciously filling. The service is quick and you get your value for money and of the time you have to wait in the queue.

Pricing burgers: approx. 1000₹ for two

 

 

 

5.    Good Flippin Burgers

(Bandra, Mumbai)

The juicy burgers served here have a very loyal clientele who swear by their ‘Cluckinator’, ‘ Cheese bomb’, ‘’The Kerfulle’ and ‘The Grilla’. With indoor and outdoor seating, yummy vegan options and thick shakes.

Good Flippin’ Burgers is a cool place to hang out with friends.Their fries are the epitome of crisp perfection and are twice-fried for that ideal golden crunch.

Pricing burgers: approx. 700₹ for two

 

6.    Frisbees

(Dadar, Bandra and Andheri)

Frisbees serves you all in ample measure, perfectly juicy and cheesy giant burgers that are easy on the wallet and high on taste, They have their ‘Caballo burger’ that is loaded with meat and ‘The Jamaican Gold burger’ with chicken tenders that are marinated in Jamaican sauces.

And to the vegan delight they have delicious “veg burger”  “veg Cheese bomb burger”,  and burgers for the Jain preference too! 

Pricing burgers:  approx. 800₹ for two 

 

 

7.    Smoke House Deli

(Merry weather road, colaba)

With burgers that are a blend of gourmet sophistication and comfort food, Smoke House Deli Offers  succulent, grass-fed beef patty, smoky from the grill, topped with creamy smoked cheddar that melts into the meat. 

Their burger is layered with peppery arugula, pickled cucumbers for a tangy bite and a perfect drizzle of their signature smoky sauce, all enclosed in a toasted, slightly crisp bun.

The truffle fries served here are a revelation, seasoned with rosemary and a hint of sea salt, their ‘Baconator’ is worth going for, you can even ask for a 100% Almond keto for some additional charges.

Pricing burgers: approx. 900₹ for two

 

 

8.    Hammer & Song

(Cuffe parade, Mumbai )

A cool joint with comfortable seating  and live music, Hammer & Song serves you yummy burgers made of brioche buns baked in-house and  you can order them with fries of your choice ‘

Mr.Bean Burger’ is the vegan variation with a mixed vegetable and bean patty with cheddar, sriracha mayo and gherkins and their special ‘ Their classic hammered  tenderloin cheese burger’  is served with streaky bacon and cheese and is a must-try.

Pricing burgers: approx.1200 for two

 

 

 

9.    O Pedro

(BKC, Mumbai)

The burger famous here is the beef burger. The patty is made from high-quality beef, cooked to perfection and juicy. Topped with a combination of house-made pickles, cheese and a special sauce adds a tangy and creamy balance to the richness of the beef inside the bun that is soft yet sturdy making it a standout dish. The ambiance, inspired by Goan-Portuguese colonial heritage, adds to the charm of indulging in this burger, making the entire experience warm and inviting.

Pricing burgers: approx. 2000₹ for two

 

10.  Saz Café

(Lower parel,  Mumbai)

The ‘Spiced cottage cheese burger’ that comes with pickled onions and nachos and  their ‘Juicy chicken burger’ which comes with the saz special sauce is an absolute must-try at Saz Café  that charms you with its spacious interiors that are an classic fusion of American times and American gourmet food, all their burgers are served with fries, salad and honey mustard dips. 

Pricing burgers: approx. 900₹ for two

 

FINAL THOUGHTS 

Mumbai's burger joints are smoothly blending gourmet sophistication with the comfort food out burger is, to satisfy even the most discerning palates. So, whether you’re seeking the luxurious elegant experience of fine dining your burger or want to wade through the Mumbai traffic and indulge towering creations,you know where to go.

.....and if you value your time greatly and seek the convenience of doorstep delivery to indulge in the best with your family and friends or its your late night food craving, BBurgers has you covered my friend, just call or order online to dig into hot,delicious,yummilicious,lip-smacking, mouth-watering and truly drooly the best giant burgers in Mumbai delivered hot,right to your doorstep!

[emotionalsupportdman]

Nightwatch Nation: *shot of Congress street bridge in Austin*

me: parmesan truffle fries from Hopdoddy Burger Bar would fix me