#Replacement parts for Grill Chef

[grillpartshub-blog]

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[upsidedownwithsteve]

CH10. Cheque, Please! | The Menu [2.2K] Eddie Munson x shy fem!reader: a line cook au.

ONE YEAR LATER

The diner was packed. 

Tables were full, the large room a buzz of chatter and music, the speakers playing an old sixties bop. It was a familiar sight, one that happened more often than not since Jim sold the diner. The new owner ripped the place apart, down to its old bones before he put his life savings into it. 

New floors, new tables and chairs, artwork on the walls that were signed by Argyle, a photo of the whole staff taken and framed by Jonathan, Jim Hopper at the forefront, a wide smile on his face on the last day before his retirement. The bulbs in the neon sign outside had been replaced so it no longer flickered, the green and blue glow of it now announcing the diner’s new name, proud and bright for everyone to see. 

Eddie’s Slice Of Chicago. 

“Door! Behind!” You yelled out as you entered the kitchen empty plates piled high in your arms and Jonathan took them from you with practised ease. 

Steve was on the grill, still hesitant and not as fast as Argyle, but he was flipping burgers quicker than he had last week. His chef whites were brand new, his name badge shiny and his front of house position taken over by Nancy. Everyone was in new uniforms, freshly pressed and a sage green, aprons still without stains and a pocketful of pens that didn’t run out of ink too quickly. Robin was taking orders, laughing with a family from out of town, letting their toddler grab at her finger as she promised them to return soon with their pizzas and shakes. Dustin was helping Max run a large order to a table of backpackers, a border collie under the table at their feet, getting its ears scratched by the new start, Mike. 

There was a sign on the staff notice board, up beside the employee of the month, a piece of ripped paper with the words “SIXTY FOUR DAYS SINCE THE LAST FREEZER BREAKDOWN.” The rest of the space was filled with staff photos, polaroids and prints of the group at a fourth of July picnic, a barbecue at Jim’s in the summer, huddled around the kitchens countertops in the winter, drinking from mugs filled with Argyle’s homemade horchata, the frame that held Billy’s scrawled termination letter, an old napkin that held a small conversation in pen. 

It felt more like home than ever. Even when Eddie wasn’t there. 

Everyone answered to you in his absence, unofficially in charge when the boss wasn’t here. It had taken some getting used to, hell, you’d even tried to pawn off the responsibility to Nancy, or Steve, anyone who’d been at the grill longer than you had. But Nancy was part time, back at college during the week, taking Robin on dates in the evenings and Steve was too busy being trained as a new prep chef to worry about invoices and deliveries. 

So you stepped into the role cautiously, softening to the idea when Eddie kissed you something fierce and told you that there wasn’t anyone else he trusted to do the job. His acceptance letter had come the month after taking over the diner. A thick, white envelope that lay heavy on your doormat because he’d finally moved in, sharing your small apartment with you like he did everything else. 

Clothes. Jewellery. Books. Records. Food. Kisses. 

Vincennes University offered Eddie the chance to do what he hadn’t been able to before. Refining his craft, learning new skills, working in a state of the art kitchen with equipment he’d come home and gush to you about. The diner was doing well enough that tuition wasn’t a worry anymore and suddenly, the long commute into Indianapolis for classes four days a week seemed worth it. Eddie was passing with flying colours, receiving accolades and opportunities at every given moment and when he came home, exhausted but happy, he came home to you. 

Bone tired, he’d slip into the apartment, socked feet padding gently over the floorboards, Tupperware full of something delicious to be stacked in the fridge. He’d find you curled up somewhere, a black cat called Basil in the nook of your bent legs. He’d kiss you sweet, he’d kiss you soft, warming you up to a simmer until you forgot how much you’d missed him that day. 

It was all worth it. 

“Table eighteen wants extra hash browns and booth six needs two pepperoni’s and the Hawkins special, chefs,” you called to Steve as you slapped the orders onto the bar. 

“Got it,” Steve and Argyle called back, one a little more nervously than the other but it was okay, ‘cause Eddie was home soon. 

Eddie was home soon. 

He’d called from a pay phone outside of the school, voice buzzing with excitement, with pride, and yours mirrored his back. He’d be on the train soon, he’d meet you at the apartment, if you could get away early. So you handed your keys to Nancy and she grinned, knowing there was a cause for celebration waiting at home for you. You drove Eddie’s van back along the road, coming into town on the familiar stretch, passing Wayne’s, the trailer park you both visited every Sunday for dinner. 

The apartment door was unlocked, dimly lit in the early fall gloom, already smelling like garlic and tomatoes, like fresh bread and the scent of Eddie cologne that lingered on his jacket that hung in the hallway. Eddie’s records were in the shelves by your books, his guitar hanging from a hook in the tiny office room, his shoes on the bench by the door. He’d transformed your kitchen when he’d moved in, a decision that had been all too easy to make. There were  pots and pans hanging from the rack, shiny, sharp knives that he was scared of you using without him there, jars and tubs of ingredients stacked high in the fridge and the pantry. There were fresh herbs in planters on the window sill. The radio always played. 

The kitchen always felt like the heart of the home. 

That’s where you found Eddie, sweater sleeves rolled up and grinning at you from the stove top, a large spoon in hand as he mixed in some fresh rosemary to the pot of sauce. He greeted you with a glass of wine, the cheap stuff that you liked best, catching you in a kiss before you could bring the cup to your lips. 

He kissed you soft, kissed you sweet, humming when you laughed into his mouth, his free hand slipping inside of your shirt to ghost his fingers over your ribs. 

“Hi,” you whispered. You’d never tire of this. This warmth, this kind of greeting, this feeling of coming home. “Good day?”

Eddie nodded, stealing another kiss, catching the corner of your mouth. He gazed at you, eyes shining with excitement and you could practically feel the buzz in his bones for what he was about to say. 

“I got it.”

You blinked, once, before your smile turned into a grin and it stretched wide. You barely had the common sense to place your wine on the countertop before you launched yourself at the boy, your arms wound round his neck as your crushed your face into his curls. Eddie whooped, a joyful thing as he lifted you off your feet and grinned against your throat. 

“You got it,” you whispered back to him, everything in you frilled with awe and pride. 

“I got it,” he repeated again. His voice sounded thick. 

The internship with Chef Emmelie was something that everyone in Eddie’s class was vying for. Eddie had spent an insane amount of time on his application, using you as his own personal taste tester in both work and home. New recipes were concocted, old dishes were reworked and it had all paid off. Eddie had been hand picked to work alongside one of the country’s greats, assisting in setting up a new restaurant, a fine dining establishment that promised to deliver nothing but the best cuisine to the masses. Eddie would help create the menu, and hopefully, maybe, eventually, take over as head chef. 

It was another level of surreal. 

“I knew you would,” you mumbled into his neck, pulling back only to crush Eddie’s cheeks in the palms of your hands and give him a kiss that ducked his breath away. His lips tasted salty, but perhaps that was your own tears you could taste. Eddie just held onto you tighter, his stew mix bubbling away without any attention. “Where is it? Have they told you where you’re setting up?”

You’d held Eddie’s hand as he clutched his application letter and promised him that no matter where they sent him, you’d follow. The only thing that tied you to Hawkins, was the boy and Basil was easy enough to smuggle into a cat carrier, once you could catch him. Wayne had squashed any hesitancy from Eddie immediately, waving him off and saying that there would be private jets for each of you once he hit the big time as the new celebrity chef. And of course, there was the diner. 

Eddie laughed then, a breathy, disbelieving thing and he finally shuffled to settle you onto the small dining table that sat in the corner of the kitchen. He nudged his way in between your legs, sniffling when Basil appeared to wind around his own ankles and the only sounds were the purring of the cat and the simmering of dinner. You held your breath, brows raised, expectant. 

London? Dubai? Paris? Los Angeles?

“They wanna set up in Chicago.”

—————

Going back to the city you left was a lot less daunting with Eddie by your side. 

Wayne moved out of the trailer park and into your apartment, something that made leaving a little easier for Eddie. He still owned the diner, and promised to stop by at least a few times a month if scheduling around the new restaurant would allow. He’d found a new manager, a woman from town called Joyce who loved to bake and knew enough about taxes and accounting that she didn’t fuck up order and invoices. She loved the place like Eddie did, promised she’d do it proud. 

(She met Jim on Sunday in summer and after she served him her famous cherry cheesecake, one date in the park had turned into three, into five and now they were inseparable. They spent most of their time walking around town, visiting farmers and Jim enjoyed his retirement by helping Joyce create new desserts for the diner.)

Eddie’s internship came with an apartment in the suburbs, a small townhouse that was far enough from the hustle of the city that you felt more at home than before. It was less bright, less loud and Basil had a garden to roam in, a bench beside a vegetable patch he could bathe in the sun from. 

It had a pantry and old oak floors, a huge window that looked out onto the street that was lined with cherry trees, and a nook in the living room that you liked to read in. You found a job, pretty easily, a vintage bookstore on the edge of town that smelled like coffee and cinnamon, old pages and older stories. It was owned by an old man who let his dog sleep under the front desk, who brought in pastries for breakfast and made you sweet tea in the summer. 

The restaurant opened in the spring. Hit headlines the following day, praising the special on the menu made by newcomer chef, Edward Munson. By the summer, the heat was climbing and so was Eddie’s popularity. He was running the restaurant, got to create a new menu every six weeks and the waitlist was booked out until Christmas. He told you he loved you every time you paid him a visit, on your lunch break, a whisper between a kiss hello and goodbye in the kitchen, coy whistles from his staff that he burned pink at. 

And when you both drove back to Hawkins for long weekends and holiday stays, you crammed yourselves and Basil into your old apartment with Wayne, packed his freezer full of food and tried to convince him to take in one (maybe two) of the strays from the trailer park to keep him company. 

You spent the Fourth of July with the diner crew, in the backyard of Jim and Joyce’s new home, sharing Polaroids and newspaper clippings of the restaurant, of your new home, Eddie’s menu. Steve was in awe but nothing could beat the look of pride on your boyfriend’s face when Steve told him he’d mastered a French omelette. Argyle was running the kitchen, Nancy had been promoted to assistant manager, part time or not, and Robin had helped Jonathan in running a Sunday morning coffee club, where Hawkins residents got to taste test new bean flavours over a pastry breakfast and some town gossip. 

Eddie didn’t scowl much, not anymore. 

And when you next bumped into Chrissy, you waved at her from under the tuck of Eddie’s arm, diamond ring glinting on your left hand in the sun. She didn’t have much to say to you, not after that. 

[fratttymatty]

A Recipe For Transformation

(All characters are 18+)

Maxwell Harris, a 35-year-old chef, had spent the better part of his adult life building a quiet, nerdy, and comfortable existence. A self-proclaimed introvert with an encyclopedic knowledge of culinary history, he found his solace in the kitchen. His restaurant, The Pantry's Secret, wasn’t a Michelin-star establishment, but it was cozy, warm, and a favorite for those who appreciated simple yet delicious dishes. Maxwell was never much for trends. He had a small but loyal following on Instagram, mostly of people who admired his rustic food and quirky cooking videos.

Maxwell was also gay. Though he’d never made a big deal out of it, his romantic life was something he kept private. A few dates here and there, nothing too serious, and that was how he liked it—comfortable and familiar.

But everything changed one ordinary Tuesday evening when Maxwell found himself scrolling mindlessly through his phone after a long day of plating plates and dicing onions. He’d heard of TikTok before—mostly from his teenage nieces and the occasional viral dance clip—but he’d never really bothered to check it out. That night, curiosity got the better of him. He downloaded the app on a whim and started browsing. And that’s when he saw it: a video of a guy with perfect abs flipping pancakes while flexing his muscles and grinning at the camera. The caption read: “Who says you can’t cook and look this good? ��� #chef #fyp.”

Maxwell didn’t know what to make of it, but something stirred inside of him. It wasn’t just the muscles or the smirk that caught his attention. There was something about the sheer confidence of the guy, the effortless charisma that he seemed to radiate. For the first time in a long time, Maxwell felt an odd mix of fascination and envy.

He didn’t think much of it, until he went to bed that night. As he drifted off to sleep, the faces and poses of those TikTok "influencers" played on loop in his mind, each one more dazzling than the last.

When Maxwell woke up the next morning, everything was wrong. His reflection in the bathroom mirror was no longer his own. The first thing he noticed was his skin—it was flawless, tanned, and golden, like he’d spent every summer outdoors. His face had changed too—his jawline was sharp, his cheekbones were high, and there was no sign of the nerdy, bespectacled man he had once been. His hair, once brown and slightly messy, was now thick and dark brown, styled perfectly into a tousled, beachy wave. And the body… Maxwell’s once-soft belly had been replaced by tight, defined muscles. He was tall, lean, and impossibly athletic. There was no trace of the chef he had been.

“Holy shit,” he whispered under his breath, and the voice that came out of his mouth was deep, confident, and undeniably… cocky.

He wasn’t Maxwell Harris anymore. He was Blake Harper—a name that felt right somehow, and a persona that seemed to fit his new body. For a moment, panic flickered in his chest. How was this possible? Was he dreaming? Was this some kind of sick joke? But no matter how many times he splashed cold water on his face, the reflection didn’t change. He was stuck. But the strange thing was, part of him didn’t even care. He was too mesmerized by his new appearance to be truly upset.

Maxwell—now Blake—stared at himself in awe. He felt an overwhelming sense of confidence that had never existed before. The kitchen he once loved, with its knives and pots, felt distant. In fact, the thought of returning to the mundane routine of chopping vegetables made him cringe. Instead, his attention was drawn back to his phone, where TikTok still lingered open on his screen.

Blake found himself scrolling through thirst traps, videos of shirtless men flexing their muscles and showing off their abs, all while cooking something ridiculously simple like ramen or grilled cheese. The odd mixture of food and body worship was bizarrely captivating.

Without even thinking, Blake started recording. He pulled on his old chef’s apron and, despite the oddness of it, stood in front of his kitchen counter. The camera began rolling as he confidently slid off his shirt, leaving only the apron to cover his lower half. He flexed, turned sideways, then poured olive oil into a pan with exaggerated slowness, all while making eye contact with the camera.

He added a winking emoji and a hashtag: #FYP #chefmode #StayHungry

When he posted it, he didn’t expect much. But within an hour, his phone exploded. Notifications piled up—likes, comments, and follows. His face grinned, not with his old nerdy charm, but with the cocky, entitled smirk of someone who knew they had the world at their feet. It was exhilarating.

Blake was officially a TikTok sensation.

Within weeks, Blake’s account skyrocketed. His videos got millions of views, and his followers were constantly sending in requests for more. He filmed himself making simple dishes while casually stripping off his shirt, flexing and posing, all while maintaining an air of effortless cool. His followers adored him. They showered him with compliments, thirsting over his abs, his jawline, his seemingly perfect life.

But there was something even stranger happening in Blake’s mind. As he scrolled through his For You Page, the algorithm slowly changed to reflect his new persona. The thirst traps weren’t from guys anymore. They were all from women. Beautiful, athletic women, doing everything from gym workouts to sultry dances to bikini shoots. His mind, once attuned to male attraction, was now tuned in to the allure of these women, and it felt right.

Blake didn’t just stop with cooking either. He started wearing less and less, showing off his athletic build, and posting videos of him lifting weights or doing pushups in his kitchen with nothing but an apron and a cocky grin. The thirst traps flowed endlessly, and he reveled in the attention. His followers—mostly women—were obsessed with him.

And then, one day, he noticed a particular woman’s name in his DMs. Maya Lopez. Her profile was full of glamorous pictures: her looking effortlessly stunning in dresses, lounging in parks, and posing in cute, fashionable outfits. Maya wasn’t built like the athletes or fitness influencers he’d grown accustomed to—she had a perfectly slim, graceful figure, with soft curves that made her look effortlessly elegant. Blake found himself intrigued by her sweetness, her calm confidence, and the way her beauty shone through without trying too hard.

They started chatting, and it was effortless. Maya was everything Blake found himself drawn to now: confident, kind, and undeniably attractive. Blake no longer cared about his past relationships with men. Maya was everything he wanted now, and he was more than happy to pursue it.

Blake and Maya met for their first date a week later. Blake, dressed in a tight t-shirt that showed off his sculpted abs and a leather jacket, stood waiting for Maya at the restaurant. Maya arrived, wearing a fitted dress that accentuated her slim, feminine figure, and Blake couldn’t help but be taken aback by her beauty.

They spent the evening laughing, exchanging stories of their lives, and sneaking flirtatious glances. The chemistry between them was undeniable, and by the end of the night, Blake knew he was more than just physically attracted to her. He was falling for her.

As they walked out of the restaurant, Blake leaned in close, his breath hot against her ear. “I’m not just the chef, you know,” he said with a grin. “I’m also the guy who’s going to make you feel like the queen you are.”

Maya smiled, a playful glint in her eyes. “We’ll see about that, Chef Blake. I’m not easy to impress.”

Blake’s grin widened. “Challenge accepted.”

Blake Harper, the former introverted chef, had completely embraced his new identity. He had the body, the looks, the charisma, and the woman of his dreams. His TikTok following grew exponentially as he continued to post thirst traps, flexing his muscles in the kitchen, making simple dishes while casually showing off his abs.

Maxwell Harris was long gone, replaced by a man who had it all—confidence, popularity, and Maya by his side. The past life he had built, with its quiet nights and simple joys, no longer seemed relevant.

And as Blake posted yet another shirtless video, his phone buzzing with likes and comments, he couldn’t help but feel that this was the life he was always meant to lead. No looking back.

[beesmygod]

JJBA PART 5, VENTO AUREO IS THE UNDERBAKED MESS I CAN'T STOP THINKING ABOUT FIXING...PART 1

imagine you are celebrating your big promotion at the pigeon crushing factory (in this world you make a living crushing pigeons into a cube, this isnt important) and decide to treat yourself to a delicious hibachi feast at the local grill. as you sit down, your chef introduces himself to you; to your surprise, the chef is reknown mangaka hirohiko araki!

"wow, amazing!" you think to yourself, "i can't wait to see what delicious treats he has waiting for me, especially after that scrumptious part 4 i had last time". araki smiles knowingly, seeing the recognition of his talent in the gleam of your wide eyes. with a dramatic flourish, begins his work. a wild and frenzied solo performance begins. ingredients are chopped and flung with dazzling accuracy, speed, and showmanship until you are presented with the fruits of his labor: a new dish, just for you.

there's one problem. he forgot to turn on the grill. or maybe he never meant to. his confidence leaves you unsure of what to do when he starts flinging raw onions into your mouth and encouraging you to chew. like the tragic chef from the clickhole video, he has served you a plate of raw chicken and vegetables and is now looking at you with his arms crossed over his chest waiting for you to dig in.

its not all bad. you can eat some of the veggies as long as they don't touch the chicken, but the majority of it is inedible. you didnt even get to see him do the cool onion thing. you push the plate back unfinished and hoping for an explanation for what the fuck just happened but when you look up, you realize araki has already left. his big chef hat and coat are lying on the floor where he shed them on his new journey to start a raw foods store having discovered his passion for organic veggies. next time you crush so many pigeons you get another promotion, you try the new store and its delicious. can't fault him, i guess!

this is the experience of watching jojo part 5.

---

and LOOK. i'm not lacking in perspective here. its presumptuous to say "i can do better" or "i could fix this" when it comes to anyone's work, let alone the work of someone singular like hirohiko araki. no one's brain operates the way his does, as evidenced by the paltry and weak attempts by the spin-off artists who struggle to recapture that same magic; they all lack whatever je ne se quoi araki has tapped into that's off limits to every other human on planet earth.

straight up, my approach to storytelling is too conventional to be a good replacement for araki's (who seems to be just completely unhinged both on and off the page) so my suggestions to "fix" part 5 are going to be broad strokes and not finely tuned fanfictions. there are just...things i would have like to see happen. and the list is long enough that i think it necessitates that this essay be done in parts. but everything you need to fix it is right there within the existing text. much like the bad meal, the manga (presumably, i only watched the anime. no! stop booing me!) has all the ingredients, the passion, and the skills to create a satisfying end result, its genuinely just missing the ability to bring it all together in a satisfying way. and it is so, so frustrating to watch unfold from the comfort of your couch.

however, for people not in the jojo know-know (who are just reading this bc it started with a pigeon crushing metaphor and you wanted to see where it was going), i do have to explain the historical lens we have to consider with part 5: it wound up being the first evolutionary step of araki's change in art style and story-telling conventions. the fashion aesthetics are wilder, the stakes are bigger, and the stands (WAY) more esoteric. with hindsight, we can look back and understand that it turned out to be weird because he was experimenting in real time (as artists who work serially have to due to the nature of the job) with what he was interested in and what he wanted to explore. so there's nothing WRONG with part 5 in the cosmic sense. and it wasn't without entertainment. and most of the characters were great!

it just that this whole thing causes me enough mental anguish to think about day in and day out to the point of writing what will turn out to be an embarrassing amount of words about my objectively least favorite part of a body of work i've come to adore. its fine. whatever.

come with me...join me whether you know jojo or not, as i try to stay sane tonight and many other nights. watch with concern and glee i rant incoherently about things that will make me seem like an absolute raving lunatic to anyone who is only barely familiar with the franchise and loosely understands it, as i only did, as a series about people who do pokemon but with ghosts who punch people.

first up, i need to do some comic work, and then we can talk about AHHH

OUT! GET IT OUT! GET IT OUT OF HERE! GET THAT BEAST AWAY

AHHH

[sfarticles]

Get creative with veggie burgers

Check out my latest column

The unofficial start of summer passed last weekend, which means grilling season has begun, at least it has here in the Northeast.

Baked Falafel Burgers. You’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. (Photo by Evi Abeler)

A juicy hamburger, a perfectly cooked steak, ribs, BBQ chicken or grilled hot dogs come to mind most often when one thinks of grilling or barbecue. However, if you have guests who are vegetarian or vegan, these menu items simply won’t do. A mass-produced packaged veggie burger is what most of us think is all that’s available to serve them.

With plant-based diets on the rise, we need to be creative in what to offer at a barbecue get-together. There are freshly made options available at the ready food counter at markets, and there is a bounty of delectable recipes to prepare at home.

As I have been trying to incorporate more vegetables in my diet, when dining out, trying chef-driven innovative varieties of veggie burgers is part of the fun. Those that don’t make the mark are when the restaurant purchases them ready-made and frozen. The times I have really enjoyed one, the chef put creative thought into the dish.

I am always on the lookout for tasty recipes for veggie burgers. When I saw the front cover of “Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Plant-Based Burgers” by Lucas Volger (2023, The Experiment, $25.95), I got hungry looking at the beautiful and hearty burger.

What also caught my attention was the back cover that says, “Veggie burgers for veggie lovers and curious carnivores alike.”

In his preface the author writes, “I’ve never been very excited about a veggie burger that tastes like meat. My perspective in this book was, and continues to be, that veggie burgers should be creative expressions of vegetables.”

Interestingly, the vegans I know are not interested nor excited about Beyond or Impossible burgers because they, too, aren’t looking for the texture and taste of  meat. On the other hand, there are carnivores that choose to go meatless every so often and replace a meat burger with something that closely replicates it.

Once considered a hippie food … where did the creation begin? As with most food items or dishes, there are a few claims as to its founding. There’s one that was mentioned several times in my research.

It was in London in 1982 when Gregory Sams, a nutritionist, invented the first commercially made veggie burger he called VegeBurger. It was a dry mix packet. Fast-forward several decades, and the humble veggie burger has been elevated.

Volger’s book, with unique, delicious recipes tailored to a variety of diets (over half are vegan and/or gluten free), will excite each palate and suit every craving at this summer’s barbecues. The book is all-encompassing, with chapters on bean and grain burgers; vegetable burgers; tofu, seitan and TVP burgers; burger buns; sides; salads and fries; condiments and toppings. Volger also shares his universally fail-safe cooking methods.

So, move over freezer patties and faux meats and welcome Baked Falafel Burgers (recipe below); Spicy Peanut and Carrot Burgers (recipe below); Quinoa, Red Bean and Walnut Burgers (recipe at  https://bit.ly/3Vipgo4); Sesame Sweet Potato and Cabbage Burgers; Corn Burgers With Sun-Dried Tomatoes and Goat Cheese; Tofu and Chard Burgers; and Tortilla-Crusted Stuffed Portobello Burgers.

Baked Falafel Burgers

Vegan, gluten free

Makes four 4-inch burgers

The headnote says: “In this falafel method, the chickpeas are soaked overnight but not cooked. (If we were deep-frying the burgers rather than baking them, this would be the traditional falafel method.) Store-bought falafel mixes — many of which are wonderful — use ground, unsoaked dried beans, but I find that the soaking makes for a significantly less dense, more tender falafel. The mixture is a bit more delicate than other burgers in this book, but you’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. Serve with Cucumber Yogurt Sauce, Tahini Yogurt Sauce or plain tahini along with a squirt of sriracha, as a nod to the street food that fed me throughout my college years. Unfortunately, cooked chickpeas will not work in this recipe; there will be too much liquid and the burgers will fall apart as they cook.”

Ingredients:

1 cup dried chickpeas, rinsed thoroughly

1 onion, roughly chopped

2 garlic cloves

½ cup roughly chopped fresh parsley

Zest of 1 lemon plus juice of ½

1 tablespoon toasted cumin seeds

½ teaspoon baking soda (GF)

¾ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 tablespoon chickpea or all-purpose flour, if needed

Olive oil, for greasing

Directions:

Cover the chickpeas with 4 to 5 inches of water in a bowl and let stand for 24 hours. Drain thoroughly. Preheat the oven to 400 degrees.

Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin, baking soda, salt, pepper and cayenne in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The burgers will fall apart when cooking if there’s too much liquid.) If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties, about 1/3 cup each. It will be a fairly wet dough.

Liberally oil a baking sheet. Transfer the patties to the baking sheet and place in the oven. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm. Serve warm.

Spicy Peanut and Carrot Burgers. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. (Photo by Christina Heaston)

Spicy Peanut and Carrot Burgers

Makes four 6-inch burgers

The headnote says: “This recipe helped me realize that coarsely shredding hardy vegetables, like carrots, is the secret to creating a vegetable-centric veggie burger — it preserves more of a vegetable’s texture than, say, roasting and puréeing it, and moreover it gives an interesting and varied texture to the finished burger. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. A natural peanut butter will deliver a clean peanut flavor, whereas a processed one that has added sugar will be kind of cloying here. I love these paired with a zesty cabbage slaw or some shredded cabbage that’s tossed with a bit of salt and lime juice.”

Ingredients:

3 tablespoons olive oil

4 scallions, green and white parts, thinly sliced

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 serrano chile pepper, finely chopped (and seeded, if desired)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

1 egg

2 tablespoons natural peanut butter

Zest of 1 lime and juice of ½

¼ cup roughly chopped cilantro

½ cup panko or coarse bread crumbs

Directions:

Heat 1 tablespoon of the oil in a large, lidded sauté pan over medium heat. Add the scallions and cook until they just begin to soften, about 2 minutes. Add the garlic, ginger, and chile and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

In a mixing bowl, whisk together the egg, peanut butter, lime zest and juice. Stir in the carrot mixture and the cilantro. Fold in the panko. Let stand for about 10 minutes, so the panko soaks up some of the moisture. Adjust seasonings. Shape into 4 patties, about 1/3 cup each.

To cook, warm a wide skillet over medium heat, then add the remaining oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch, and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.

Watermelon and Citrus Salad. Make this salad when watermelon is at its peak, sugar-sweet and juicy. (Photo by Evi Abeler)

Watermelon and Citrus Salad

Vegan, gluten free

Makes 4 servings

The headnote says: “Make this salad when watermelon is at its peak, sugar-sweet and juicy. I prefer basil to the fresh mint typically used in watermelon salad, but feel free to use mint instead.”

Ingredients:

Vinaigrette:

¼ cup fresh orange juice

Juice of 1 lime

1 tablespoon red or white wine vinegar

Mustard

1 shallot, sliced into rings

¼ teaspoon salt

¼ teaspoon ground white pepper

Directions:

To make the vinaigrette, combine the orange juice, lime juice, vinegar, mustard, shallot, salt and pepper in a small bowl or jar. Let stand for 10 minutes.

Salad:

2 oranges

6 cups watermelon, cut into 1-inch cubes

¾ cup thinly sliced fresh basil

½ cup toasted sliced or slivered almonds

½ cup crumbled feta cheese (optional)

Olive oil, for drizzling

Directions:

Slice off the top and bottom ends of the oranges and place the flat bottom on a cutting board. With a sharp chef ’s knife, cut off the peel in strips all the way around the orange, following the curve of the fruit. Slice the oranges into ¼-inch-thick rounds.

Arrange the watermelon and orange over a platter, then drizzle with the vinaigrette. Just before serving, garnish with the basil, almonds and feta cheese, if using, and drizzle with olive oil.

Recipes from “Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers — Plus Toppings, Sides, Buns, and More” by Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. Website: theexperimentpublishing.com.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[lantur]

updates from day three of Kyoto,

the memories that stick with me:

Climbing Fushimi Inari at 6:30 AM, hearing the birds calling to one another in the forest. The best part wasn't even the iconic torii gates, or the view of Kyoto climbing up Mount Inari. At one point I wandered into a shrine off the main path, in the forest, and I was surrounded by little shrines with literally hundreds of small stone statues of twin fox messengers around me. It was surreal. I could hardly believe what I was seeing.

A warm matcha latte at a cute cafe after the hike ❤️

Being faced with the 1001 standing Buddha statues (life-size!) and their 28 guardian deities at Sanjusangen-do temple

Watching the monk stamp and do the calligraphy for my goshuin shrine seal at Daigo-ji ❤️ I'm so glad I started collecting these, I've loved watching the monks perform them.

Coming back to "my neighborhood" after hours of sightseeing cold and STARVING and devouring gyoza, fried chicken, and oysters from Nishiki Market before crashing at the hotel for a while

Crossing the river into Gion in the evening and having dinner at a tiny little, cozy izakaya where I could watch the chefs prepare the sushi and sashimi. The vibes felt amazingly authentic. I also had this amazing grilled eggplant with miso and sautéed shiitake mushrooms and asparagus there.

the challenges:

Still very cold yesterday! Next time I see my doctor, I should remember to mention my struggles with regulating my body temperature. I see other people walking around in skirts, shorts, etc. Objectively, it must not be that cold. Meanwhile I'm freezing, and have to drink hot water/hot tea every few hours to feel "normal." This is a problem for me even at home, under regular circumstances when I'm not outdoors exploring all day.

My feet are starting to protest and ache more, as a result of walking 30-32k steps every day for the last week! I had to take a break from sightseeing at the hotel for a couple of hours yesterday afternoon to rest the old feet. I'm hoping to get a foot massage tomorrow. Also, I brought my running shoes on this trip, which I've been using since June, and the poor things have officially had it. I'll need to replace them when I get back home.

[shreya-0915]

Why a Leather BBQ Apron is the Ultimate Grill Master’s Essential

Grilling is more than just cooking—it’s an art. Whether you're a weekend warrior flipping burgers or a seasoned BBQ enthusiast slow-smoking ribs, the right tools make all the difference. And while many people focus on getting the best grill or the finest cuts of meat, one crucial piece of gear is often overlooked: the BBQ apron. A high-quality apron, especially a leather BBQ apron, is an essential piece of equipment for every grill master. It not only provides protection from heat and spills but also adds a touch of professionalism and style. In this blog, we will dive into why a leather BBQ apron, like the one from Chuakoo, is the ultimate tool for grilling success.

1. Durability: Built to Last

One of the most important qualities to look for in a BBQ apron is durability. Leather aprons stand out in this regard due to the inherent toughness of the material. Unlike fabric aprons, which can tear, stain, or wear out over time, a leather apron can withstand the rigors of grilling for years.

Take the Leather BBQ Apron from Chuakoo, for example. Made from premium leather, this apron is built to endure high temperatures, grease splatters, and heavy use. The leather doesn’t absorb stains like fabric aprons do, making it easy to wipe clean after each grilling session. Additionally, leather ages gracefully, developing a rich patina over time that adds character and style.

Whether you're grilling every weekend or only on special occasions, investing in a durable apron like this ensures that you're not constantly replacing flimsy fabric aprons.

2. Protection from Heat and Spills

Safety is a top priority when grilling, and a leather BBQ apron offers superior protection compared to fabric alternatives. Grills can reach extremely high temperatures, and an apron made from leather provides a reliable shield against heat, reducing the risk of burns. Leather's natural heat resistance means it won't catch fire easily, and it protects your clothes and skin from hot grease, coals, and embers.

Furthermore, grilling is often messy, with sauces, oils, and marinades flying around. A leather apron offers excellent coverage, ensuring that no matter how many spills occur, your clothes remain clean and protected underneath. For anyone who takes their grilling seriously, a leather apron is a functional and necessary piece of equipment.

3. Style: Look the Part of a Grill Master

Functionality aside, let's not ignore the fact that leather aprons just look cool. There’s something undeniably stylish about putting on a well-crafted leather apron before you step up to the grill. It exudes confidence, professionalism, and a commitment to the craft of grilling.

Unlike typical fabric aprons, which can often appear plain and utilitarian, a leather BBQ apron has an air of sophistication. The Leather BBQ Apron from Chuakoo is not only highly functional but also a statement piece. With its sleek design and rich texture, this apron adds a rugged, refined touch to any grilling outfit. Whether you're hosting a backyard BBQ with friends or preparing a feast for a special occasion, wearing a leather apron elevates the entire experience.

This isn’t just an apron for men—leather aprons are also popular with female chefs and grill enthusiasts. The rising trend of aprons for women in the kitchen and at the grill means that a leather BBQ apron makes a stylish and practical choice for everyone who takes cooking seriously.

4. Practicality: Features That Enhance Your Grilling Experience

While leather BBQ aprons offer style and protection, they also come packed with practical features that can enhance your grilling experience. The Leather BBQ Apron from Chuakoo comes with multiple pockets, making it easy to store your grilling tools, thermometer, or even a bottle opener. This convenient feature means that everything you need is within arm’s reach, so you won’t have to constantly step away from the grill to grab your tools.

Moreover, leather aprons offer adjustable straps that allow for a custom fit. This ensures that the apron stays securely in place, providing you with full range of motion while protecting your clothes and skin from heat and mess.

Unlike thin fabric aprons that can shift or bunch up during use, a well-fitted leather apron stays in place, giving you peace of mind while grilling. Additionally, leather aprons are generally heavier than their fabric counterparts, which adds to their durability and ensures they don’t get blown around by the wind during outdoor grilling sessions.

5. Versatility: More Than Just a BBQ Apron

A leather apron isn't limited to just grilling. Its durability, heat resistance, and stylish design make it a versatile tool in any chef's arsenal. Whether you're using it for outdoor grilling, smoking, or even in the kitchen for cooking or baking, a leather apron is a multipurpose item that can be used for a variety of cooking tasks.

For those who enjoy cooking both indoors and outdoors, the Leather BBQ Apron offers a consistent level of protection and convenience in all environments. It’s not just a chef apron for grilling; it’s the perfect companion for any cooking activity that involves heat, sharp tools, and the potential for spills.

6. Easy Maintenance and Care

While leather aprons may seem like a high-maintenance option, they are surprisingly easy to care for. Leather naturally repels spills and stains, making clean-up as simple as wiping the apron down with a damp cloth. Unlike fabric aprons that need to be washed regularly, leather aprons don’t require frequent cleaning, making them a practical choice for regular use.

Additionally, with the proper care, leather only gets better with age. Using leather conditioner occasionally helps keep the material soft, supple, and free from cracks. A well-maintained leather apron will not only last for years but will also look even better over time as it develops a unique patina.

7. Why Every Grill Master Needs a Leather BBQ Apron

If you’re serious about grilling, you need the right gear to back you up. A leather BBQ apron is one of the most valuable investments you can make for several reasons:

Durability: Built to last through years of use, heat exposure, and grilling mishaps.

Protection: Shields you from high temperatures, grease splatters, and spills, ensuring your safety.

Style: Look the part of a true grill master with a rugged yet stylish apron that elevates your BBQ game.

Convenience: Practical features like multiple pockets and adjustable straps make grilling easier and more efficient.

Versatility: Useful for a variety of cooking activities, both indoors and outdoors.

The Leather BBQ Apron from Chuakoo embodies all of these qualities, making it the ultimate choice for any grill enthusiast.

Conclusion: Elevate Your Grilling with a Leather BBQ Apron

Every great grill master knows that the right equipment makes all the difference. A leather BBQ apron provides the protection, durability, and style that serious grilling demands. Whether you're a weekend hobbyist or a seasoned chef, investing in a high-quality leather apron ensures that you can grill with confidence and ease. With its superior heat resistance, practical features, and sleek design, the Leather BBQ Apron from Chuakoo is the ultimate tool for anyone looking to take their grilling to the next level.

Call to Action:

Ready to take your grilling to the next level? Visit Chuakoo today to get your hands on the Leather BBQ Apron. Whether you’re looking for aprons for women or men, this premium chef apron is built for durability, style, and performance. Shop now and elevate your grilling experience!

[unhingedwomandiaries]

I'm utterly wrecked this morning, and it's all because of this dystopian "team building" nightmare that kept me out until midnight. It started innocently enough at 9:45 AM with a taxi ride to catch a train into what my mother-in-law calls "Big London," as if size correlates with importance in some cosmic urban hierarchy. Is it bigger than New York? Who knows? Who cares? That's the kind of useless trivia that people Google to feel smart at parties.

The main event was this escape room that was part "American Ninja Warrior," part "Pandemic" board game, and part Indiana Jones fever dream. Picture this: you're scrambling through some faux-ancient ruins that look like they were designed by a coked-up set designer for a live-action Dora the Explorer movie. There are bridges with disappearing planks, like some twisted metaphor for the fragility of human progress. All the while, a simulated pandemic is spreading, because apparently, reality isn't terrifying enough. The goal? Break into an ancient lab and destroy a disease, as if that's how science actually works.

After that mind-bending experience, we had our packed lunches in Regent's Park, surrounded by aggressive swans that seemed to be auditioning for a Hitchcock remake. Then, because apparently we hadn't had enough sensory overload, we hit up this viral ice cream shop by Anya Hindmarch. It's the kind of place that confuses "innovative" with "objectively terrible," serving flavors like Heinz beans and soy sauce. I got Branston's piccalilli and Bird's custard, a combination that shouldn't work but somehow does, like Kool-Aid pickles at a county fair.

With hours to kill before dinner, we ended up at this video game pub that's less "pub" and more "millennial purgatory." Imagine a bowling alley without bowling, replaced by digital dance pads straight out of that scene in "Big" where Tom Hanks dances on a giant piano. We're all taking turns playing this live-action version of Tap Tap Revolution, stomping our feet to the beat while simultaneously trying to down the free drink that came with our tickets. It's like some twisted social experiment designed to test the limits of human coordination and liver function.

Dinner was at this supposedly renowned chef's place, Hélène Darroze. She's got more culinary pedigree than a Westminster show dog, but the food was just... fine. Is it worth £195 per person? Sure, if you're not the one paying and you've temporarily lost your sense of financial perspective. The £498 bottle of wine tasted suspiciously like something you'd find with a yellow clubcard tag at Tesco, which really makes you question the whole concept of "fine dining."

The weirdest part of the night? This new guy on the team called his wife to join us last-minute, filling in for a no-show. She sat next to me, barely speaking, staring at her husband like he was the second coming of Christ. It was less "team building" and more "awkward third wheel situation." She picked at her food like it was covered in anthrax, leaving most of it untouched. I found myself silently judging her, then judging myself for judging her, caught in a recursive loop of petty observations and self-loathing.

The conversation at dinner was about as stimulating as watching paint dry in slow motion. Someone was inexplicably excited about a toastie maker, as if it were some revolutionary technology and not just another way to make grilled cheese.

Now I'm running on fumes, cobbling together a lunch from random scraps like some post-apocalyptic forager: a stale croissant, weird biscuits, cheese in a tube (because apparently that's a thing), lentil crisps, a protein bar, and pudding. Can't risk store-bought sandwiches with the E. coli outbreak, because apparently, even our food is trying to kill us now.

My legs feel like they've been through a meat grinder, and my eyes are struggling to stay open. Is this what team building is supposed to feel like? Because if so, I think I prefer being a lone wolf.

[rudrakitchenworld]

Stainless Steel Cooking Utensils: The Ultimate Choice for Every Kitchen

In the modern kitchen, where efficiency, durability, and aesthetics are paramount, stainless steel cooking utensils stand out as an essential choice. These tools not only offer unmatched performance but also bring a touch of elegance to any cooking space. Whether you're a professional chef or a home cook, stainless steel utensils are designed to meet your culinary needs, making them an indispensable part of your kitchen arsenal.

Unparalleled Durability and Longevity

One of the most significant advantages of stainless steel cooking utensils is their durability. Made from a robust alloy that includes steel, chromium, and sometimes nickel, these utensils are built to last. They resist rust, corrosion, and staining, ensuring that your investment will serve you for years, if not decades. Unlike other materials that may chip, warp, or deteriorate over time, stainless steel remains as sturdy as the day you bought it. This longevity makes stainless steel utensils a cost-effective choice, saving you money in the long run.

Superior Heat Resistance

Stainless steel utensils are highly resistant to heat, making them ideal for various cooking tasks. Whether you're stirring a simmering sauce, flipping a steak on a hot grill, or whisking ingredients over a double boiler, stainless steel can handle the heat without warping or melting. This heat resistance not only makes cooking safer but also allows for more precise control over your culinary creations. You can confidently use these utensils in high-temperature cooking without worrying about damaging them or affecting your food's taste.

Non-Reactive and Hygienic

Another critical feature of stainless steel cooking utensils is their non-reactive nature. Unlike materials like aluminum or copper, stainless steel does not react with acidic or alkaline foods. This quality ensures that your food's flavor remains pure and unaltered, whether you're cooking tomatoes, citrus fruits, or vinegar-based dishes. Moreover, stainless steel is incredibly hygienic. Its non-porous surface resists the absorption of food particles and bacteria, making it easy to clean and maintain. A simple wash with soap and water, or a run through the dishwasher, is all it takes to keep your utensils spotless and ready for the next meal.

Sleek and Stylish Design

In addition to their practical benefits, stainless steel cooking utensils also offer a sleek, modern aesthetic that complements any kitchen decor. The shiny, polished finish of stainless steel adds a touch of sophistication to your cooking space, making it look professional and well-organized. These utensils are often designed with ergonomic handles and balanced weight distribution, ensuring they are comfortable to use even during extended cooking sessions. Whether you prefer a minimalist or more traditional kitchen style, stainless steel utensils fit seamlessly into your setup.

Versatility in the Kitchen

Stainless steel cooking utensils are incredibly versatile, suitable for a wide range of cooking tasks. From spatulas and tongs to ladles and whisks, stainless steel is the go-to material for many types of kitchen tools. Their sturdy construction makes them ideal for heavy-duty tasks like stirring thick stews, lifting large cuts of meat, or deglazing pans. At the same time, their precision and balance make them perfect for more delicate tasks, such as flipping pancakes or serving delicate desserts.

Environmentally Friendly and Sustainable

Choosing stainless steel cooking utensils is also a responsible choice for the environment. Stainless steel is 100% recyclable, and many utensils are made from recycled materials, reducing the demand for new raw resources. Additionally, because they are so durable, stainless steel utensils reduce the need for frequent replacements, minimizing waste. By investing in high-quality stainless steel utensils, you're not only improving your kitchen experience but also contributing to a more sustainable future.

Conclusion

In summary, stainless steel cooking utensils are the ultimate choice for anyone serious about cooking. Their unparalleled durability, superior heat resistance, non-reactive and hygienic properties, sleek design, and versatility make them indispensable in any kitchen. Whether you're sautéing, grilling, or baking, these utensils offer the reliability and performance needed to elevate your culinary skills. Make the smart choice for your kitchen and invest in stainless steel cooking utensils – a decision you'll appreciate with every delicious dish you create.

[wild5safari]

Island Yacht Trip with Lunch & Water Sports

Nestled along the crystal-clear waters of the Red Sea, Hurghada is a destination that perfectly blends adventure, relaxation, and natural beauty. One of the most unforgettable experiences you can enjoy in this Egyptian paradise is the Orange Island Yacht Trip. This day-long excursion combines the serenity of a luxurious yacht ride, the thrill of water sports, and the tranquil beauty of Orange Island. Whether you’re a seasoned traveler or a first-time visitor, this adventure offers a unique perspective of Hurghada that you won’t want to miss.

Setting Sail: A Journey to Remember

Your adventure begins as you step aboard a sleek, comfortable yacht in Hurghada’s marina. As you sail away from the coastline, the bustling cityscape fades into the distance, replaced by the endless expanse of the Red Sea. The gentle sway of the yacht, the sound of waves lapping against the hull, and the warm sun on your skin set the perfect tone for the day ahead.

As you cruise towards Orange Island, take in the stunning panoramic views of the surrounding waters. The vibrant shades of blue and turquoise are mesmerizing, and you might even spot playful dolphins swimming alongside the yacht. The journey itself is a relaxing escape, allowing you to unwind and soak in the beauty of the Red Sea.

Orange Island: A Slice of Paradise

Orange Island, also known as Giftun Island, is the crown jewel of this excursion. This pristine island is famous for its powdery white sand beaches, crystal-clear waters, and vibrant coral reefs. Upon arrival, you’ll have ample time to explore this tropical paradise. Whether you choose to relax on the beach, take a dip in the inviting waters, or explore the island’s natural beauty, Orange Island offers something for everyone.

One of the highlights of the island visit is the opportunity to snorkel in the surrounding coral reefs. The Red Sea is renowned for its rich marine life, and snorkeling here is like stepping into an underwater wonderland. Swim among colorful coral formations, encounter exotic fish, and perhaps even catch a glimpse of a friendly sea turtle. The underwater world around Orange Island is teeming with life, making it a must-see for nature lovers and snorkeling enthusiasts.

Water Sports: Thrills on the High Seas

For those seeking a bit more adventure, the yacht trip includes a variety of exciting water sports. Feel the rush of adrenaline as you zip across the water on a speedboat or try your hand at parasailing for a bird’s-eye view of the stunning landscape. Other activities like banana boat rides and windsurfing are also available, offering fun for all ages.

Whether you’re an experienced water sports enthusiast or a first-timer, the professional guides ensure that your experience is both thrilling and safe. The Red Sea’s calm, warm waters provide the perfect playground for these activities, making this part of the trip an exhilarating addition to your day.

A Delicious Onboard Lunch

After a morning of exploration and adventure, you’ll be treated to a delicious lunch served on the yacht. Freshly prepared by the onboard chef, the meal includes a variety of local and international dishes, catering to all tastes. Enjoy a selection of grilled meats, seafood, salads, and traditional Egyptian delicacies, all while surrounded by the stunning seascape. The lunch experience is not only a culinary delight but also a moment to relax and savor the beauty of your surroundings.

Conclusion: A Day of Unforgettable Memories

The Orange Island Yacht Trip from Hurghada is more than just an excursion—it’s a day filled with unforgettable experiences, breathtaking scenery, and moments of pure joy. From the serenity of the yacht ride to the adventure of water sports and the tranquility of Orange Island, this trip encapsulates the very best of what Hurghada has to offer.

Whether you’re traveling with family, friends, or as a couple, this day-long adventure is the perfect way to explore the beauty of the Red Sea and create lasting memories. So, if you’re planning a trip to Hurghada, be sure to add the Orange Island Yacht Trip to your itinerary—it’s an experience you won’t want to miss!

https://marvanton24.com/discover-the-magic-of-hurghada-orange-island-yacht-trip-with-lunch-water-sports/

[grillpartshub-blog]

Replace Stainless Steel Heat Plate for Your BBQ Gas Grills (Set of 2) Fits Compatible Models: Patio Chef SS42, SS54, SS72LP, SS72NG, Grill Chef PR364, Barbeques Galore 3BENDLP, Grand Hall REGAL04CLP, Tera Gear GSS3220AN Gas Models SHOP NOW!!

[wilsonaron]

The History and Benefits of Soapstone Griddles

A Brief History of Soapstone

Soapstone, also known as steatite, is a metamorphic rock composed primarily of talc, chlorite, and magnetite. Its history dates back thousands of years, with evidence of its use by ancient civilizations. The Egyptians, for instance, used soapstone to craft scarabs and amulets. In ancient China, it was utilized for intricate carvings and sculptures. The Native Americans, too, recognized its value and used it to make cooking slabs, bowls, and pipes.

The remarkable heat retention and durability of soapstone made it an ideal material for cooking. Soapstone griddle have been a part of culinary traditions across the globe, from the Scandinavian "Sami griddle" to the Indian "tava." These griddles were essential in households for preparing a variety of dishes, showcasing the versatility and reliability of soapstone in cooking.

The Benefits of Soapstone Griddles

Superior Heat Retention

One of the most significant advantages of soapstone griddles is their exceptional heat retention. Soapstone absorbs heat slowly but retains it for a long period, providing a consistent cooking surface. This makes it ideal for cooking foods that require steady, even heat. Unlike other materials that can have hot spots, soapstone ensures that the entire cooking surface remains uniformly heated, leading to perfectly cooked dishes.

Non-Toxic and Safe

Soapstone is a natural, non-porous material that doesn’t react with acidic foods. This means that cooking on a soapstone griddle doesn’t result in the leaching of harmful chemicals into your food, a concern with some non-stick and metal cookware. The natural composition of soapstone ensures that your meals remain free from contaminants, making it a safe choice for health-conscious cooks.

Versatility in Cooking

Soapstone griddles are incredibly versatile. They can be used on various heat sources, including gas and electric stoves, ovens, and even over open flames. This flexibility allows for a wide range of cooking techniques, from searing and frying to baking and roasting. Whether you're making pancakes, grilling vegetables, or preparing a pizza, a soapstone griddle can handle it all.

Easy Maintenance

Caring for a soapstone griddle is straightforward. Unlike cast iron, which requires regular seasoning to prevent rust, soapstone is naturally resistant to stains and does not rust. Cleaning is simple – usually just a wipe with a damp cloth and mild soap. Over time, the griddle develops a natural patina that enhances its non-stick properties, further simplifying maintenance.

Aesthetic Appeal

Beyond its functional benefits, soapstone griddles are also aesthetically pleasing. The natural, smooth surface of soapstone adds a rustic charm to any kitchen. Its unique, veined patterns make each piece one-of-a-kind, turning a practical cooking tool into a work of art. This blend of form and function makes soapstone griddles a favorite among home chefs and professional cooks alike.

Durability and Longevity

Soapstone is a remarkably durable material. It can withstand high temperatures without cracking or warping, making it a long-lasting addition to your kitchen. Unlike some other griddle materials that may degrade over time, soapstone griddles often last for generations. This longevity makes them a cost-effective investment, as you won’t need to replace them frequently.

Conclusion

The history and benefits of soapstone griddles highlight why they remain a popular choice in kitchens worldwide. From their ancient origins to their modern-day applications, soapstone griddles embody a perfect blend of tradition, functionality, and beauty. Their superior heat retention, safety, versatility, ease of maintenance, aesthetic appeal, and durability make them an invaluable tool for any cooking enthusiast.

Whether you're a seasoned chef or a home cook looking to elevate your culinary creations, a soapstone griddle can enhance your cooking experience. As you explore the rich history and myriad benefits of this remarkable material, you'll understand why soapstone griddles have stood the test of time and continue to be a cherished addition to kitchens everywhere.

For more information visit:

https://www.soapstonecookwares.com/

[ollieofthebeholder]

When I got my first job - church secretary - I usually worked through my nominal lunch break and then got lunch after work because I was only part-time. There was a Taco Bell two blocks from the church, so I'd lock up, walk in, and order, then eat, then catch the bus home. The same man - I later found out he was the shift manager - was always on duty when I got there. He would greet me with a warm smile and say, "Number nine and a caramel apple empanada?" I would always laugh and say yes, and he would hand me my cup, because he had already punched it in before I'd made it all the way to the register.

One day he asked, and I apologetically said that, no, actually, I was just getting three soft tacos, not even the combo; I wouldn't even get paid until the next day at the earliest and I had less than five dollars in my bank account. He rang me up for the tacos...and then handed me a cup and told me to get a drink anyway. And when I got my tray, there was a caramel apple empanada on it. He wouldn't let me argue with him.

The waitresses at our favorite diner get the coffee ready for us as soon as they see my mom's car pull in. There are three different restaurants that know to have a Dr Pepper with no ice for me before I even ask, and one of them also knows my order. The waitress at the bowling alley not only knows my order, she always wants to know how my crochet projects are going, even when I don't bring them.

The taco cart at the ballpark closed down three seasons ago and got replaced with one from a local restaurant, but the woman who used to run it - who's now the overall food manager for all the carts - still stops to say hello (and commiserate with me over the fact that the new cart doesn't sell nachos OR burritos). She even recognized me when we ran into each other on the train to a local festival a couple weekends ago - and I've cut my hair, grown a beard, and transed my gender since the last time I bought a burrito from her. She still knows me.

The chefs at the cafeteria at work will see me walk in and, especially if there's a big crowd, mouth "Grilled cheese?" at me over the heads of the line, then go grab the wheat bread and start grilling it for me, even if there are people technically ahead of me to order pizzas or sandwiches (which usually take longer to prep). One day I was hanging back waiting for my order and the head chef came out of the back up to the prep area, glanced at the grill, and said in a very delighted-sounding voice, "I see a grilled cheese, so Ollie must be here!"

I have anxiety, too, and maybe at first it was a little embarrassing. But after a while, I realized what a blessing it is. In the first place, if I'm having a high anxiety day but, like, still need to eat, I don't have to speak before I'm ready - they'll bring me what I want, something comforting I know I can eat that will make me feel better, and check up on me to make sure I'm okay. And in the second place...it's a pretty big boost to my self-esteem, knowing that I'm memorable enough, and important enough, that I can be recognized on sight and greeted with a smile.

Starving to death this morning because ive been to the new local cafe twice this week already and if i go a third time ill look desperate.

[newstfionline]

Saturday, May 18, 2024

Severe storms kill at least 4 in Houston, knock out power to 900,000 homes and businesses (AP) Fast-moving thunderstorms pummeled southeastern Texas on Thursday for the second time this month, killing at least four people, blowing out windows in high-rise buildings, downing trees and knocking out power to more than 900,000 homes and businesses in the Houston area. Streets were flooded, and trees and power lines were down across the region. Mayor John Whitmire said wind speeds reached 100 mph (160 kph), “with some twisters.” He said the powerful gusts were reminiscent of 2008’s Hurricane Ike, which pounded the city. Hundreds of windows were shattered at downtown hotels and office buildings, with glass littering the streets below, and the state was sending Department of Public Safety officers to secure the area.

Crew trapped on Baltimore ship, seven weeks after bridge collapse (BBC) As a controlled explosion rocked the Dali on Monday, nearly two dozen sailors remained on board, below deck in the massive ship’s hull. The simultaneous blasts sent pieces of Baltimore’s once iconic Francis Scott Key Bridge into the dark waters of Maryland’s Patapsco River, seven weeks after its collapse left six people on the bridge dead and the Dali marooned. Authorities—and the crew—hope that the demolition will mark the beginning of the end of a long process that has left the 21 men on board trapped and cut off from the world, thousands of miles from their homes. The crew, made up of 20 Indians and a Sri Lankan national, has been unable to disembark because of visa restrictions, a lack of required shore passes and parallel ongoing investigations by the National Transportation Safety Board (NTSB) and FBI. According to Joshua Messick, executive director of the Baltimore International Seafarers’ Center, the crew has been left largely without communication with the outside world for “a couple of weeks” after their mobile phones were confiscated by the FBI as part of the investigation. “They can’t do any online banking. They can’t pay their bills at home. They don’t have any of their data or anyone’s contact information, so they’re really isolated right now,” Mr Messick said. “They just can’t reach out to the folks they need to, or even look at pictures of their children before they go to sleep. It’s really a sad situation.”

The first Mexican taco stand to get a Michelin star (AP) Newly minted Michelin-starred chef Arturo Rivera Martínez stood over an insanely hot grill Wednesday at the first Mexican taco stand ever to get a coveted star from the French dining guide, and did exactly the same thing he’s been doing for 20 years: searing meat. Though Michelin representatives came by Wednesday to present him with one of the company’s heavy, full-sleeved, pristine white chef’s jackets, he didn’t put it on: In this tiny, 10-foot by 10-foot (3-meter by 3-meter) business, the heat makes the meat. And the heat is intense. At Mexico City’s Tacos El Califa de León, in the scruffy-bohemian San Rafael neighborhood, there are only four things on the menu, all tacos. Rivera Martínez is probably the only Michelin-starred chef who, when asked what beverage should accompany his food, answers “I like a Coke.” The prices are quite high by Mexican standards. A single, generous but not huge taco costs nearly $5. But many customers are convinced it’s the best, if not the cheapest, in the city.

Religious diversity blooms in once-atheist Cuba (AP) The 1959 Castro-led revolution installed an atheist, Communist government that sought to replace the Catholic Church as the guiding force in the lives of Cubans. But 65 years later, religion seems omnipresent in Cuba, in dazzling diversity. The bells toll on Catholic churches and the call to prayer summons Muslims in downtown Havana. Buddhists chant mantras as they gather at the home of a jazz musician. Jews savor rice, beans and other Cuban staples for Sabbath dinner. Santeria devotees immerse the senses as they dance and slap drums. It’s also visible in the growing ranks of evangelicals who worship across the island, or in the pilgrims who travel to the remote shrine of Cuba’s patron saint in the shadow of the Sierra Maestra mountains to ask for health and prosperity during a wrenching economic crisis. Critics say Cuba is still falling short on religious tolerance. But significant progress has been achieved; some call it a time of a Cuban religious revival.

Haiti gears up for battle (Foreign Policy) In the last two weeks, a string of military planes have arrived in Port-au-Prince with equipment to build facilities that will soon house an international stabilization force. The United Nations-authorized mission will be led by some 1,000 police officers from Kenya and supporting personnel from Chile, Jamaica, Grenada, Paraguay, Burundi, Chad, Nigeria, and Mauritius. Kenyan officers are due to arrive in Haiti around the time of Kenyan President William Ruto’s state visit to Washington later this month, the Miami Herald reported. A towering challenge awaits the force. Haiti’s weeks-old transitional government, which will coordinate with the officers, is already plagued by infighting. The gangs wreaking havoc in Haiti, meanwhile, have often cooperated. Gang leader Jimmy Chérizier, known Barbecue, told NPR in an interview on Saturday that the foreign forces should prepare themselves for a long battle.

Massive Ukrainian drone attack on Crimea (AP) A massive Ukrainian drone attack on Crimea early Friday caused power cutoffs in the city of Sevastopol and set a refinery ablaze in southern Russia, Russian authorities said. The Russian Defense Ministry said air defenses downed 51 Ukrainian drones over Crimea, another 44 over the Krasnodar region and six over the Belgorod region. It said Russian warplanes and patrol boats also destroyed six sea drones in the Black Sea. Mikhail Razvozhayev, the governor of Sevastopol, which is the main base for Russia’s Black Sea Fleet, said the drone attack damaged the city’s power plant. He said it could take a day to fully restore energy supplies.

China unveils 'historic' steps to stabilise crisis-hit property sector (Reuters) China announced "historic" steps on Friday to stabilise its crisis-hit property sector, with the central bank facilitating 1 trillion yuan ($138 billion) in extra funding and easing mortgage rules, and local governments set to buy "some" apartments. Investors hoped the measures marked the beginning of more decisive government intervention to compensate for waning demand for new and old apartments, to slow down falling prices and to reduce a growing stock of unsold homes. Analysts have long called for the government to step in with its own purchases to prop up a sector which at its peak accounted for a fifth of GDP and remains a major drag on the world's second-biggest economy.

Taiwan is selling more to the US than China in major shift away from Beijing (AP) Whether it’s tapioca balls or computer chips, Taiwan is stretching toward the United States and away from China—the world’s No. 2 economy that threatens to take the democratically ruled island by force if necessary. These changes at a time of an intensifying China-U.S. rivalry reflect Taiwan’s efforts to reduce its reliance on Beijing and insulate itself from Chinese pressure while forging closer economic and trade ties with the United States, its strongest ally. The shift also is taking place as China’s economic growth has been weak and global businesses are looking to diversify following supply chain disruptions during the pandemic.

Violence and impunity (NYT) Last October, an Israeli settler in the West Bank set a Palestinian home on fire. In January, a mob of settlers chased a truck driver and two of his workers, sending all three to the hospital. And last fall, a settler shot a Palestinian in the stomach in front of an Israeli soldier. Yet the authorities have not charged any of these settlers—or others who have attacked West Bank residents—with crimes. These stories come from a multiyear investigation that my colleagues Ronen Bergman and Mark Mazzetti have just published in The Times Magazine. In it, they document how violent factions within the settler movement have repeatedly received protection from the Israeli government despite attacks against Palestinians—and even against Israeli officials who tried to challenge the settlers. “A long history of crime without punishment,” Ronen and Mark write, “threatens not only Palestinians living in the occupied territories but also the State of Israel itself.” Their story, they explain, “is an account of a sometimes criminal nationalistic movement that has been allowed to operate with impunity and gradually move from the fringes to the mainstream of Israeli society.”

Israel Sending More Troops to Rafah Amid Warnings of Famine in Gaza (NYT) Israel said on Thursday that it would send more troops to Rafah, the southernmost city in Gaza, which has become the focal point in the war between Israel and Hamas. The announcement signaled that Israel intends to press deeper into Rafah despite international concerns about the threat to civilians from a full-scale invasion of the city, where more than a million displaced people had been sheltering. Rafah is the most important logistics hub in the Gaza Strip, the crucial gateway for most of the food, medicine and other aid that has entered the enclave of 2.2 million people. The fighting has led to the closure of a border crossing between Rafah and Egypt. “The threat of famine in Gaza never loomed larger,” the United Nations’ World Food Program warned this week.

South Africa asks U.N. court to order Israel to halt Rafah assault (Washington Post) South Africa made a searing and impassioned plea for the International Court of Justice to order Israel to cease all military operations in the Gaza Strip, arguing that its assault on Rafah and closure of key crossings are aimed at destroying “the essential foundations of Palestinian life” there. South Africa brought a case against Israel late last year, accusing it of violating the Genocide Convention in its prosecution of the war.

Scientists find buried branch of the Nile that may have carried pyramids’ stones (Guardian) Scientists have discovered a long-buried branch of the Nile River that once flowed alongside more than 30 pyramids in Egypt, potentially solving the mystery of how ancient Egyptians transported the massive stone blocks to build the monuments. The 40-mile-long (64km) river branch, which ran by the Giza pyramid complex among other wonders, was hidden under desert and farmland for millennia, according to a study revealing the find on Thursday. The existence of the river would explain why the 31 pyramids were built in a chain along a now inhospitable desert strip in the Nile valley between 4,700 and 3,700 years ago. The once mighty river was increasingly covered in sand, potentially starting during a major drought about 4,200 years ago, the scientists suggested. The Giza pyramids stood on a plateau roughly a kilometre from the banks of the river.

[fff777]

watched exo's ladder 4 episode 4

Chanyeol: We only have three eggs though? Minseok:

Chingu team delegated Chanyeol to say the hints for the waterfall quiz. Probably because he has a loud voice. And also because he's good at games lol.

LMAO this team finished the speed quiz twice as fast as the Sexiuho team XD Good at games indeed

Kyungsoo and Jongdae are the eggbearers for their team >3

They won :P

I love that one of the birds is bigger because Chanyeol is a big guy lol

Chanyeol: Let's get a hot yuzu tea Jongdae: Junmyeon will think it's his Chanyeol: Nope, it's for me

I just realized that this team is all wearing white while the other team is all different colours.

Pressuring Sehun into doing an acrostic poem for food again >3

Hype man Junmyeon

Junmyeon did a satisfactory acrostic poem and got himself some shaved ice <3 All while hanging all over Sehun <3

Sehun just blatantly stealing a drink in broad daylight but the other team not letting him lol

Sehun finally getting an acrostic poem done XD

Sehun: It's not that far, should I drive? Junmyeon: Yes Sehun: Well, you're already in the driver's seat BIGGEST BABY SEHUN

Oh I've seen a clip of the O team playing this song guessing game :3

Meanwhile the Sexiuho car are also playing their own silly little game <3

Junmyeon getting a punchy for laughing

The way Sehun changed the word with such emphasis made it that much funnier XD (ramyeon -> RARmyeon)

Sehun is having fun XD

Minseok correcting Sehun's incorrect grammar with replace ga -> gak

Hallo birbie

I've seen a pic of Kyungsoo holding eels so I predict he'll lose and be assigned that role

Sehun had guessed that Chanyeol would be a worker and he was wrong so Seho shared this awkward look

Chanyeol: Start preparing your acrostic poems for "eel" >3

Anticipating which one of them will be the customer

Poor Kyungsoo X3 Head pats for him

Chanyeol keen to watch Kyungsoo catch eels >3

Catching them with little fuss

Kyungsoo just threw the eel in the basket and it fell out XD But he very calmly just picked them up and put them back in the basket while Chanyeol freaked out haha

Chanyeol was recording Kyungsoo on his phone

Encountered his first troublesome eel

Of course, Kyungsoo caught it with zero trouble

This reminds me of a variety show I watched when I was younger called Beautiful Cooking which was a cooking competition show usually with three female contestants who were all celebrities. There was one episode where the food of choice was eel and they had to pick up the eel themselves from the tank but if they completed a certain challenge then the expert chef would take it out for them lol. But yeah for people who don't like creepy crawly slimies, I think this would be a challenge.

Minseok is the only one doing work ToT Sehun as always just lazed off

Chanyeol is amused that Minseok is so good at the part-time worker roleplay

Lol Sehun weaponized incompetence - he was grilling the eels poorly and Junmyeon was like "Kyungsoo...I think you should do it"

Sehun's grilled eel vs. Kyungsoo's grilled eel

THE BETRAYAL

Angrysoo is baqqq

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Reviving Your Culinary Companion: Oven Repair in Essendon- Alagana Appliance Repairs

In the bustling town of Essendon, the kitchen is the heart of every home, and at the core of this culinary haven lies the trusty oven. It's the appliance that transforms raw ingredients into delectable dishes, warms the hearts of families, and creates memorable meals for friends and loved ones. But what happens when your culinary companion starts to falter, leaving you with half-baked dreams and unfulfilled cravings? It's time to turn to oven repair services, and in Essendon, Alagana Appliance Repairs is your dedicated partner in culinary revival.

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The oven is much more than a kitchen appliance; it's a culinary partner that assists you in crafting your favorite recipes and experimenting with new flavors. It's a workhorse that silently bakes, roasts, and grills, creating the aromas and tastes that fill your home with warmth and comfort. A fully functional oven is essential for creating a seamless and joyful cooking experience.

Oven Woes: A Common Culinary Hindrance

Ovens, like any other appliance, are not immune to wear and tear. Over time, they may exhibit issues such as temperature irregularities, malfunctioning heating elements, or control problems. These problems can disrupt your cooking routines, leading to undercooked or overcooked dishes and causing frustration in your culinary endeavors.

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Professional Oven Repair Services

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