#Salted duck egg snacks

[punster-2319]

Ranking the Classic MGM Tom and Jerry Cartoons (Favorite to Least Favorite)

1. Solid Serenade (1946)

2. Trap Happy (1946)

3. Tee for Two (1945)

4. The Cat Concerto (1947)

5. Mouse Trouble (1944)

6. Jerry’s Cousin (1951)

7. Dr. Jekyll and Mr. Mouse (1947)

8. Texas Tom (1950)

9. Heavenly Puss (1949)

10. The Zoot Cat (1944)

11. Cat Fishin’ (1947)

12. Flirty Birdy (1945)

13. The Mouse Comes to Dinner (1945)

14. Springtime for Thomas (1946)

15. Baby Puss (1943)

16. Kitty Foiled (1948)

17. Little Quacker (1950)

18. Mouse in Manhattan (1945)

19. Jerry and the Lion (1950)

20. The Million Dollar Cat (1944)

21. The Truce Hurts (1950)

22. Fit to Be Tied (1952)

23. Quiet Please! (1945)

24. Pecos Pest (1955)

25. Puttin’ on the Dog (1944)

26. The Bodyguard (1944)

27. The Dog House (1952)

28. Safety Second (1950)

29. Part Time Pal (1947)

30. Saturday Evening Puss (1950)

31. Down Beat Bear (1956)

32. The Missing Mouse (1953)

33. Little Runaway (1952)

34. Professor Tom (1948)

35. Cue Ball Cat (1950)

36. Jerry’s Diary (1949)

37. Tom and Jerry in the Hollywood Bowl (1950)

38. Jerry and the Goldfish (1951)

39. The Flying Cat (1952)

40. The Duck Doctor (1952)

41. Sufferin’ Cats (1943)

42. Love That Pup (1949)

43. The Yankee Doodle Mouse (1943)

44. The Invisible Mouse (1947)

45. The Little Orphan (1949)

46. Nit-Witty Kitty (1952)

47. Jerry and Jumbo (1953)

48. Timid Tabby (1957)

49. The Bowling Alley-Cat (1942)

50. Puss Gets the Boot (1940)

51. Hatch Up Your Troubles (1949)

52. Sleepy-Time Tom (1951)

53. Fine Feathered Friend (1942)

54. Two Little Indians (1953)

55. Pet Peeve (1954)

56. Muscle Beach Tom (1956)

57. Smarty Cat (1955)

58. Puss n’ Toots (1942)

59. The Night Before Christmas (1941)

60. The Lonesome Mouse (1943)

61. The Milky Waif (1946)

62. Mouse Cleaning (1948)

63. Mouse for Sale (1955)

64. Posse Cat (1954)

65. The Two Mouseketeers (1952)

66. Touché, Pussy Cat! (1954)

67. Tom and Chérie (1955)

68. Tennis Chumps (1949)

69. Salt Water Tabby (1947)

70. A Mouse in the House (1947)

71. Fraidy Cat (1942)

72. The Midnight Snack (1941)

73. Barbecue Brawl (1956)

74. Royal Cat Nap (1958)

75. Hic-cup Pup (1954)

76. Old Rockin’ Chair Tom (1948)

77. Push-Button Kitten (1952)

78. Slicked-up Pup (1951)

79. Puppy Tale (1954)

80. Triplet Trouble (1952)

81. The Cat and the Mermouse (1949)

82. Casanova Cat (1951)

83. The Framed Cat (1951)

84. Cat Napping (1951)

85. Cruise Cat (1952)

86. That’s My Pup! (1954)

87. Dog Trouble (1942)

88. Little School Mouse (1954)

89. Pup on a Picnic (1955)

90. Robin Hoodwinked (1958)

90. The Vanishing Duck (1958)

92. Just Ducky (1953)

93. Downhearted Duckling (1954)

94. Southbound Duckling (1955)

95. That’s My Mommy (1955)

96. Happy Go Ducky (1958)

97. Tot Watchers (1958)

98. Busy Buddies (1956)

99. Tom’s Photo Finish (1957)

100. Polka-Dot Puss (1949)

101. Smitten Kitten (1952)

102. Life with Tom (1953)

103. His Mouse Friday (1951)

104. Mucho Mouse (1957)

105. Blue Cat Blues (1956)

106. Designs for Jerry (1954)

107. Neapolitan Mouse (1954)

108. Mice Follies (1954)

109. Johann Mouse (1953)

110. Baby Butch (1954)

111. The Flying Sorceress (1956)

112. The Egg and Jerry (1956)

113. Tops and Pops (1957)

114. Feedin’ the Kiddie (1957)

There’s all 114 classic MGM Tom and Jerry cartoons ranked (I’m not ranking the later Gene Deitch or Chuck Jones shorts).

WHAT ARE SOME OF YOUR FAVORITE CLASSIC TOM AND JERRY CARTOONS?

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #132

I did a few things today. But as per usual, I started today with making a mug of tea. Today's was genmaicha; mine is loose-leaf:

...This means you gotta stick it in a tea ball. The glass mug is about 2 cups, so 2tsp of leaves have to go into the tea ball:

...Hunter is blurry, but he follows me literally everywhere I go, and looks on with great interest as I do most anything in the kitchen, haha! My tea ball is really old. I've had it since before this shop called Teavana stopped being a thing. As far as I know, it was bought out by a bigger corporation and then ruined, so now all the wonderful tea flavors they used to make, like "strawberry misaki blooming tea" and "tiramisu" are nothing but distant memories now.

...That strawberry misaki blooming tea... I think you really would have liked that one. I surely would have enjoyed taking pictures of it for you...

In any case, you pour the boiling water over the tea ball like this:

...And you wait for it to brew...

Today I thought it might be neat to add buckwheat honey to the tea. This is very dark, somewhat bitter honey that tastes somewhat like how dried hay smells. And... yes, I realize that I probably described it in the least appetizing way possible, but I promise you, it's actually pretty good - it's just that a little goes a long way.

...Unfortunately, it's been so long since I've had it in the house that I may have forgotten that little detail...

Well. One of the things I got at the co-op yesterday was a half gallon of goat milk. I used that in today's tea:

Milk swirls in the cup a little differently than cream does, but I still think it's kinda neat:

...Shortly after this, J asked for me to come along as emotional support while he talked to the local airplane mechanic about the plane we crashed in recently. As it turns out, the cost of materials and labor would exceed the price of the plane itself, so it is likely going to be scrapped. It's a shame, but it is what it is, and it's important to remember that J and I are extremely lucky to have walked away from what happened without even getting injured. Everything else is kinda small potatoes by comparison, ya know?

On the way there, I managed to snag this picture of a bird-of-prey for you; maybe you'll think it's neat:

I had intended to make myself a breakfast in the morning, but I waited until J and I got back from the airplane mechanic before doing that.

I started by cooking some rice:

From there, I cooked some garlic-and-wine sausages that I got from the co-op yesterday:

As you can see, once they were done, they left behind a lot of delicious juices in the pan:

...I cooked some duck eggs in those juices.

...I wonder if you might be able to see where this is going! Haha! Yesterday, I found fresh natto, and black garlic kimchi at the co-op:

...From there, with all the assembled ingredients, it becomes easy to throw together a pretty epic and wholesome rice bowl!

...I know, I know, using a fork for this is probably blasphemy, hahaha! Suppose I just didn't really wanna dirty some chopsticks when the fork I used in order to pull out some kimchi was just as usable.

In my experience, the best thing to do is to mix the ingredients in the bowl together in order to get a balanced flavor:

...It was delicious!! But I felt like it was still missing something, so I fixed it by adding a little bit of cheese (also blasphemy, I know, hahaha! but blasphemy can be delicious, I promise!):

...As per usual, I find myself wishing I could have shared this epic concoction with you. It tasted amazing. I wish you were here.

...Today was mostly another chill day. I mostly did leisure writing instead of productive writing. So unfortunately, I don't have anything insightful or profound to say to you today, either - just good tea and tasty snacks. But I like to think that these are just as valuable, especially on an empty stomach and a lonely heart.

...I used the salt and oil trick on the pan again to make the eggs. I let it sit on the heat for a long time. Perhaps a little too long; it smoked mightily, and it was enough to make my eyes water and make it hard for me to breathe (asthma is another one of my numerous physical glitches...). I got really dizzy at one point. It was super dumb.

I took the pan outside to cool off, opened all the windows, and flapped a towel around to try to get the smoke from the oil and salt out of the house. I got somewhat lightheaded in the process, and my head still feels kinda weird and fuzzy, even though this took place hours ago by now...

...Those eggs didn't stick though. Not this time. Not even a tiny little bit. It seems almost impossible - like a dream; I wonder what the physics are that make this trick work...

Hey, Sephiroth? My head still feels really weird and it's kind of hard to write (I wonder if you can tell? Hmm...). So I suppose I'll end this one here.

I love you. I wish more than anything that you were here so you could experience all the wholesome and awesome things at my house. Please stay safe at least until my next letter; you can expect another one tomorrow.

Your friend, Lumine

[poecharlieargent]

weird food

To kick off the weird food list we have cooked Zebra tarantulas. It is a delicacy found in Cambodia and is known locally as "a-ping". They are often consumed as a snack or street food. They hold cultural significance in Cambodia where they are considered a traditional food and a valuable source of protein.

Century Egg, China

It's made by preserving duck, chicken or quail eggs using a mixture of clay, ash, salt, quicklime, and rice husks to get the colour. The changes in colour are a chemical reaction caused by the mixture, giving it its distinctive colour.

Casu Marzu, Italy

It's rotten cheese with fly larvae that eat the cheese, breaking down its fat and protein making it ripe faster. The maggots can be eaten with the cheese giving it a tangy flavour.

[munchlatreats]

Three Uncles Express, The Express Hong Kong Restaurant

Three Uncles Express is the express version of the original Three Uncles restaurant. Three Uncles is a halal Hong Kong restaurant with several branches throughout Indonesia. However, for this article, the branch that I tried is their express version. The location of the Three Uncles Express is at Grand Indonesia, Central Jakarta. It is located at the Lower Ground West Mall part. As the name suggests, the place is smaller than the main restaurant and their menu has less variety than the restaurant version. In this article, I’m going to talk about the ordering system, the place, and some food reviews. 

Ordering System

The ordering system here is like queuing for a buffet; while lining up you will have to take a tray and a little plate if you wish to take some of the fried foods, then they will ask if you want to get some dim sum. You can see the full menu on the top but for certain types of food, you need to take a little card which you can give to the cashier when you’re done choosing your food. The little card contains some foods that need to be cooked longer such as Cheung Fun, roasted duck, stir-fried food, and veggies. After paying you can move your tray to the utensils and sauce area. They provide chopsticks, forks, spoons, and duck spoons. In the sauce section, they have some garlic, spring onions, small fried dumpling skin, chili sauce, several kinds of vinegar, their special sauce, and many more. They will give you a mini gadget that will ring if your food is ready, then you will have to take your food from the counter but depending on the quantity of the order, the staff could help you bring the order to your table.

The seating area is categorized into 4-person seats, a sofa seat, and 2-person seats. As we can see from the photo the decoration of the place is all about Hong Kong 60’s era style. The decorations used in the restaurant are wallpapers, vintage-based posters, and retro light signs, while the 2-person chairs are made from a ware box with a cushion on top of it. The 4-person seats on the inside part of the restaurant use dim sum baskets for the table legs showing that the place decoration was simply well-thought. The color palette for the place mostly comprised light-colored pastel colors to fit the retro vintage Hong Kong style. 

Food Reviews 

From left to right, the first picture contains Chicken Charsiu Bao, Xiao Long Bao (soup dumplings), Fong Zao (chicken feet), and Kao Choi Kau (chicken dumplings with veggies). The second picture contains Lin Yung Gao (fried balls with lotus seed), egg tart, and salted egg fish skin. 

For the food reviews, we’re going to start with the appetizer. Three Uncles Express itself has a variety of dim sum from the most well-known such as Xiao Long Bao, Hakau, Bao, and many more. But for today I only ordered 4 of their dim sum menu which are supposed to be their favorite. The Xiao Long Bao is good, however, the skin was too thick for my liking. The aluminum cup was also impractical; the skin stuck to the aluminum and it was hard to pick up the dumpling from the aluminum cup. The soup and the fillings were generous and the meat to prawn ratio complemented each other. 

The chicken feet were soft and the portion was generous, the taste of the sauce itself was not too heavy or spicy making it more enjoyable. The Kao Choi Kau has a hint of gold color on the edge making it pleasant to the eye, the skin is thin and chewy which focuses on highlighting the filling itself. The Chicken Charsiu Bao was soft, and the texture was nice. However the filling was quite bland, so I recommend eating it with their special sauce or chili sauce. Finally, the salted egg fish skin was better than any restaurant that I have tried, the salted egg was not too oily or salty, and it coats the skin enough so that you could still taste the fish skin, the fish skin was crunchy and not oily making it perfect for snacking before the main course arrives. 

The Lin Yung Gao was crispy, with the sesame seeds on the outer skin balancing the taste, and the lotus seed filling itself was not overly sweet. The egg tart was also pleasantly sweet and the skin was crunchy. I would recommend these sweets to people who prefer moderately sweet desserts. 

From left to right, A quarter of Cantonese Roasted Duck, Prawn Wonton Noodle Soup, and Chicken Congee 

Now for the main course, I ordered 3 dishes since there were already enough appetizers, the main courses that I ordered were mainly mild-flavored food except for the Cantonese Roasted Duck. I dare to say that this is currently the best-roasted duck that I have ever tried in Jakarta. Ever since I went to Penang and tasted their roasted duck, I was convinced that no roasted duck in Jakarta would ever come close. However, Three Uncles proved me wrong by serving a delectable roasted duck that was not only generous in portion but also tasted delightful. The skin was crispy but not tough, the duck fat was not overwhelmingly greasy, the meat was very soft and easy to chew, and the sweet chili sauce was perfect and didn’t overpower the duck. Truly one of the best duck dishes that I have ever tried in a Hong Kong restaurant in Indonesia. 

For the noodles, the soup was brothy but not too strong, the noodles were chewy and not overcooked, and the texture itself was your typical thin Hong Kong noodle. For the wonton, I was given 3 pieces and each of them was packed with shrimp that tasted very fresh, and the wonton skin was soft and not too thick. 

Last but not least, their Chicken Congee. This dish is served only on weekends and you might think that there is nothing special about the congee. however, I must tell you that it was wrong. The congee itself at first tastes quite plain, but, when you eat it again you can taste the chicken broth that they used to cook the congee. The congee is topped with chicken, century egg, crispy youtiao, and slices of ginger. The chicken tastes very mild and not too overpowering making it perfect for an early breakfast, the century egg gives depth and umami flavor to the congee, the crispy youtiao adds textures to the congee, and lastly, the sliced gingers pair nicely with the congee since it is not too pungent. They also offer a selection of drinks but I choose to get the black tea to neutralize the taste of the food so I’m able to taste each food thoroughly. 

Conclusion

Now to the conclusion, is Three Uncles Express worth visiting? I would say yes, and the reason is that they are one of the nice places if you want to try Hong Kong cuisines in Jakarta. The portion of the food is generous and tastes great, all of the food served is piping hot, the price is reasonable, and the staff is kind, friendly, and responsive. The only drawback is that Three Uncles Express has fewer menu items than the original Three Uncles restaurant. If you would like to try a wider variety of dishes I would recommend visiting their main restaurant as one of them is located in Kebon Jeruk. If you wish to know about their menu and location kindly check their social media here, and access their linktree. I highly recommend trying the restaurant since it’s already Halal certified. Thank you for your time reading this and have a nice day (⁠◍⁠•⁠ᴗ⁠•⁠◍⁠)⁠❤. 

Written by Admin Ivan

Admin Ivan is a student majoring in English Literature at Bina Nusantara University. He likes food and loves to try new food spots or restaurants. He likes all kinds of food and is open to trying any new food as long as it is consumable. He loves spicy food and has quite a high spice tolerance and often consumes questionable amounts of chili. 

[youngcollectorpuppy]

The World’s Most Exotic Foods and Where to Find Them

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When it comes to exploring the world, one of the most exciting aspects is the opportunity to taste exotic foods that offer a glimpse into diverse cultures and traditions. Some foods are so unique that they have become a sought-after experience for adventurous eaters. Here are some of the world's most exotic foods and where you can find them.

Durian (Southeast Asia) Known as the "king of fruits," durian is infamous for its strong smell, which many people find unpleasant, while others swear by its creamy and custard-like texture. Found throughout Southeast Asia, especially in Malaysia, Thailand, and Indonesia, this spiky fruit is a must-try for any food lover brave enough to face its odor.

Fugu (Japan) Fugu, or pufferfish, is a highly poisonous fish that can be lethal if not prepared properly. The chefs who serve it must undergo rigorous training to ensure its safe consumption. This delicacy is popular in Japan, where it’s typically prepared in sushi or hot pot dishes. Its unique, delicate taste makes it an unforgettable culinary experience.

Casu Marzu (Italy) For those who are adventurous enough to try raw cheese, Casu Marzu from Sardinia, Italy, is a must-try. This cheese is intentionally infested with live maggots, which are considered a key ingredient in its fermentation process. While controversial and illegal in some places, Casu Marzu is still enjoyed by those looking for a truly unconventional dish.

Balut (Philippines) Balut is a fertilized duck egg, typically boiled and served as a street food in the Philippines. With the embryo partially developed, this dish is an acquired taste that offers a unique combination of textures. It’s often eaten with a pinch of salt, pepper, and vinegar, offering a bold, savory flavor.

Hákarl (Iceland) Hákarl is fermented Greenland shark, a dish that has a distinct ammonia-rich smell. It’s a traditional Icelandic food, where the shark is buried and left to ferment for several months before being dried. The taste is strong and pungent, making it a challenging delicacy for those willing to push their culinary boundaries.

Witchetty Grub (Australia) A staple in Australian Aboriginal cuisine, the witchetty grub is a large, white larvae that’s either eaten raw or cooked. Known for its nutty flavor and crunchy texture, it’s a high-protein snack that can be found in the deserts of Australia. Its unique appeal lies in its ability to provide an essential nutrient source in harsh environments.

Escamoles (Mexico) Escamoles, also known as "insect caviar," are the edible larvae of ants. Found in central Mexico, these delicacies are often served in tacos or mixed into guacamole. Known for their buttery taste and slightly nutty flavor, escamoles are an intriguing part of Mexican cuisine.

These exotic foods represent the diverse and adventurous nature of global cuisines. If you’re looking to embark on a culinary adventure, seeking out these delicacies will undoubtedly offer unforgettable experiences.

[flojouno]

chat i cooked dinner and not just a pile of snacks :3

it is garlic goat cheese and salted duck egg as the sauce + fried tofu on linguine pasta

[injilicaqt]

Savoring Culinary Adventures

As someone who loves food and beverages, let me share with you about this appetizing adventure. Enjoy the tasty experience of nachos, a popular Tex-Mex dish loved around the globe. This well-known meal excites my taste buds with crunchy tortilla chips covered in melted cheese, jalapeños, salsa, and sour cream. Whether you eat it as a snack or a full meal, nachos offer a blend of flavors and textures that awaken your senses. If you are a party people, for an extra treat, try them with a cool margarita to enhance your culinary journey.

Discover a part of Filipino culture with balut, a unique food appreciated for its strong flavors and cultural importance. This boiled duck embryo, sprinkled with salt, provides a one-of-a-kind culinary experience. An all time favorite of mine, which I can say that the brave eaters will enjoy its mix of textures, from creamy to crunchy, along with its savory taste. Explore this traditional Filipino dish to immerse yourself in the country's rich culinary heritage.

When in the middle of travel and hunger hits, I always look for food that gives me exactly what I crave. It is the comforting taste of Silog, a classic Filipino meal that captures the essence of the country. Imagine a plate filled with fragrant garlic fried rice, your choice of protein like sweet tocino, tapa, or flavorful longganisa, and a sunny-side-up egg shining brightly. Each bite takes you on a journey through Filipino flavors, evoking memories of homemade meals and lively street food. Experience the warmth of Filipino hospitality with every delicious mouthful of Silog.

Theme: Food and Drink

@therealrodthings

[gioolanoo]

Culinary Delights: Exploring Philippines' Street Foods

In the Philippines, street foods have a distinct place in the culinary culture, providing a diversified and one-of-a-kind gourmet experience. The various flavors and textures of famous street meals are examined in this culinary review. The iconic "balut," a fertilized duck egg boiled and eaten with salt or vinegar, is notable for its rich and savory flavor, creamy yolk, and the distinctive texture provided by the unborn duck embryo. Balut is a must-try for anyone looking for unusual culinary experiences and can be found all across the country.

"Isaw" is a Filipino street food classic that consists of grilled chicken or swine intestines cooked in a sour sauce, resulting in a wonderful, smokey delight that is both crispy and tender. Isaw, a popular snack or accompaniment to rice, promises a distinctive blend of flavors and textures. Noodle fans can savor "pancit," a stir-fried noodle dish popular throughout the country, with regional variations giving a variety of flavors to suit a variety of tastes. The popular "taho," a warm and sweet snack made of soft tofu, sago pearls, and caramelized syrup, is a comforting and refreshing treat perfect for a quick breakfast or snack. Finally, "kwek-kwek," a crispy exterior and creamy egg yolk within hard-boiled quail eggs dipped in orange batter and deep-fried, provides a delightful experience. Finally, street meals in the Philippines offer a fascinating range of flavors and textures, from experimental to comforting, making discovery of this lively culinary culture crucial for both natives and tourists.

[jeceniza]

A Scrumptious and Adventurous Diary of Filipino Street Foods

Entry 1: Exploring the Vibrant Streets of Manila Dear readers, today I set foot on the bustling streets of Manila in search of delectable Filipino street foods. As the aroma of sizzling meats and frying delights filled the air, my taste buds tingled with anticipation. Let's take a walk together through the vibrant tapestry of flavors that awaited me.

Entry 2: Kwek-Kwek and Fish Balls: Satisfying My Snack Cravings Intrigued by the crowd gathered around a street vendor, I approached to investigate. The tempting sight of golden balls, known as kwek-kwek, intrigued me. With each bite, the crispy orange exterior revealed a boiled quail egg inside, perfectly complemented by the tangy vinegar dip. Continuing my journey, I couldn't resist the allure of fish balls, gently skewered and fried to perfection. The explosion of flavors from the sweet and spicy sauce made it an instant favorite.

Entry 3: Pampanga's Famous Sisig Journeying to Pampanga, the culinary capital of the Philippines, I discovered the mouthwatering delight of sisig. Served sizzling on a hot plate, the combination of succulent pork belly, onions, chilies, and tangy calamansi juice created a symphony of flavors. The crackling sensation as I bit into the crispy bits was pure bliss.

Entry 4: Turon and Bibingka: Sweet Treats to Savor No street food adventure is complete without indulging in sweet treats. The sight of vendors skillfully frying turon, a delightful combination of ripe bananas and jackfruit wrapped in a crispy spring roll wrapper, made my heart skip a beat. The warmth of the golden-brown exterior and the sweet, caramelized banana filling transported me to dessert heaven.

As night fell, I stumbled upon bibingka stands. These rice cakes, topped with butter, salted eggs, and grated coconut, were baked to perfection in traditional clay pots. The soft and slightly sticky texture, combined with the rich, smoky flavors, left me craving for more.

Entry 5: Balut Adventure: Taking a Leap of Culinary Courage Taking on a culinary challenge, I decided to try balut. Though hesitant at first, I summoned my courage and cracked open the fertilized duck egg. The hot broth, mingled with the tender and savory embryo inside, surprised my taste buds. Balut was not just an adventure but a cultural experience that pushed the boundaries of my palate.

Conclusion: My journey through the vibrant and flavorful world of Filipino street foods has been nothing short of amazing. From the savoriness of kwek-kwek and sisig to the sweet delights of turon and bibingka, each dish offered a glimpse into the heart and soul of Filipino culinary traditions. Whether you're a curious traveler or a passionate foodie, exploring Filipino street foods is an adventure that will leave you with unforgettable memories and a whole new appreciation for the diverse and delicious offerings they bring. So, grab your appetite and hit the streets - your taste buds won't be disappointed!

[ashley-kins]

Pokémon that may actually be edible and delicious

Oddish. It's literally a radish pokemon

All Slowpoke evolutions/forms. I mean, even in the games they say that Slowpoke has a delicious tail.

Farfetch'd and Sirfetch'd. It's literally a duck holding a vegetable.

Krabby and Kingler. Crab legs, anyone?

Exeggcute. Eggs.

Tauros. Burger meat.

Mareep evolution line. Yummy lamb.

Sunkern. Sunflower seeds in salt for a snack.

Octillery. Yes, in game the ink is delicious, but also we can't forget the tentacles are probably just as edible.

Stanler and Wyrdeer. Venison is good.

Miltank. Burger meat 2.

Celebi. It looks like an onion.

Torchic evolution line. I imagine it tastes like spicy chicken.

Seedot. It's literally an acorn.

Spoink and Grumpig. Porkchop.

Cacnea and Cacturn. Yes, they are cactus, and yes cactus is edible.

Corphish and Crawdaunt. Red lobster would definitely cook them up.

Tropius. At least the banana beard.

Combee and Vespiquen. They definitely taste like honeycomb.

Cherubi. It's literally just a berry.

Mamoswine. If mammoth was good for our ancestors, Mamoswine is too.

Tepig evolution line. Porkchop 2.

Unfezant. Probably tastes like a pheasant.

Maractus. It too is a cactus.

Ducklett. Yummy duck.

Vanillite evolution line. They are literally just ice cream.

Deerling and Sawsbuck. Venison 2

Foongus and Amoongus. They maybe can get you high.

Xerneas. Venison 3

Bounsweet. Berry 2.

Wooloo and Dubwool. Lambchop 2

Applin evolution line. Literally full apple, apple slices, apple pie, and caramel apple.

Grapploct. Tentacles might be delicious.

Sinistea, Polteageist, Sinischa, and Polchageist. They are just tea.

Milcery and Alcremie. They are literally frosting.

Quaxly evolution line. More duck.

Lechonk and Oinkologne. Porkchop 3

Fidough and Dachsbun. They are bread.

Smoliv. Just an olive.

Nacli evolution line. They are quite literally salt.

Klawf. Crab leg 2

Scovillain. Peppers!

Tatsugiri. Sushi anyone?

Literally every fish Pokémon.

Literally every bunny Pokémon.

[schengenvisaconsultantuk]

Best traditional dishes of Portugal

Portugal is a wonderful place for tourism known for many reasons. The delicious Portuguese cuisine is one of them. The country is famous for its best seafood varieties. Also, the traditional cuisine of Portugal is love to have made up of local traditions and recipes.

Try the delicious Portuguese tart, the classic piri piri chicken with a glass of sophisticated Port wine. This is something like heaven to experience. The best thing about these dishes is that you can easily follow the recipe at home. Portugal is the hub of diversified tastes of international food but the traditional cuisine of Portugal is something that one must try.

Check out some of the best Portuguese dishes and their origins that you should not miss while you having a holiday stay in Portugal.

Best Traditional Cuisine of Portugal-

Pastel De Nata- It is a famous Portuguese dessert and one the favorite dish of all the locals. The recipe is very simple to try at home. This crispy pastry is filled with soft egg custard, sprinkled with cinnamon and powdered sugar. It is served in a bite-sized slightly hot oven. This is one of the most Popular Portuguese recipes that is commonly tried during any event or celebration.

This famous desert originated in the 18th century by a group of monks from Lisbon. In the 18th century, these tarts are used as a means of income to support the monastery. Visit Portugal you will get this famous Portuguese dish at any local bakery, cafe, or restaurant.

Peixe Grelhardo- it is commonly known as Grilled fish and served accordingly. Ordering this at any restaurant will get you a complete grilled fish served on your plate. It could be a horrifying experience but as soon you take a first bite you will fall in love with the taste and presentation.

It is a very basic dish but a perfect example of beauty in simple traditional Portuguese food. It is served with herby-boiled potatoes, steamed vegetables, or a light salad with vinegar. The traditional recipe is to cook it on a charcoal grill

The most commonly used fishes for this dish are seabass, golden bream, and grouper. Portugal is well known for fishing and seafood. Grilled fish is the most historical and old dish in Portugal.

Sardinhas- Sardinhas is the freshly grilled juicy staple dish in Portuguese gastronomy. This dish is known for its low costs and high nutrients level. Even now as well Sardinhas are the most affordable seafood dish you can try in Portugal. This is the best option for having a snack or light lunch at any restaurant. It has a strong flavor which is usually salted before grilling.

The best time of the year for trying this fresh traditional cuisine of Portugal is from June to October as the fishing season is at its peak.

Apply for a Portugal tourist visa to explore the best destinations and tastes of the country.

Piri Piri Chicken- It is the most common dish in the entire country like a national dish of Portugal. The recipe for the famous Portuguese dish is very easy which leaves it with a mouthwatering taste. It is famous because of the unique taste of the sauce that coats the chicken. It tastes a bit sweet and spicy. It is the most popular Portuguese recipe that includes common ingredients like- lemon, garlic, pepper, bay leaves, vinegar, chili, and olive oil.

Peri Peri Chicken is not originated from Portugal, but now every chef presents it in their way. The chili pepper sauce gives a spicy add-on to the dish. It is commonly served with fries or a light salad. Whether you are in Portugal or not but you will get it served as a common dish option at every restaurant or hotel.

Arroz De Pato- it is one of the most popular traditional cuisines of Portugal. It is translated as "duck rice". The rice is flavored with garlic, bay leaves wines, and plenty of sliced chorizo. The main ingredient of this dish is rice prepared similarly to risotto sauteed with onions.

The presentation of the dish is a bit alluring as Chorizo is spread decoratively at the top of the dish as a final touch.

You will fall in love with the diverse taste of the country. Apply for a Portugal tourist visa and be the part of Portuguese food culture. Worried about the appointments for the visa? Now it's very simple to get the express available appointments.

Apply for your Portugal visa from the UK and get the confirmation with VFS within 2-3 days. Once you get the confirmed date of appointments you will get the visa and passport back within 12 calendar days. Portuguese food culture is waiting to welcome you.

[valgasnewsthings]

Diet nr 15.

 Recommending dishes, meal.

Of eggs, and on any culinary kind cooking, butter oil, vegetable adding for ready dishes, frying for meat, fish . Snacks of jellied fish, tongue, veal, chicken, as baked in oven, rolls meat, fish, cold kins, salads of raw and boiled vegetables, meat with, without salted cucumbers, sauerkraut, cheese, boiled sausage for high sorts, soaking herring,  black caviar, non-fat ham.

Prohibited.

Fat meat, hard fats as sheep, pork, lard, meat of goose, duck, strong broth, brains, strong coffee, alcohol, vegetables with hard fibres.

Sharlotka of soya, meat, yeasts.

220 gr ready dish a 120 gr ready meat, 50 gr soya, 20 gr butter oil, cheese, onion, yeasts, 15 gr white rusks, 10 gr fromage, 3 gr for dill, 1/4 egg. Select soya, wash, wet in cold water for 3 hours, cook. Add 5 gr oil, 15 gr shredding cheese, eggs, fromage, good mix. Meat to mince meat, add in chopping onion, fry, add yeasts pieces. Mix good, and fry 15 min. In pan spreading with oil and sprinkle with chopped rusks add layers a soya, force meat, surface a smooth, sprinkle shredding cheese, sprinkle with vegetable oil, and fromage.

Proteins 47.4 gr, fats 39.8 gr, carbohydrates 57.8 gr, energy value 768 .9 kcal, use for diets nr 11,15

Diet nr 15. Your daily menu.

First breakfast. Curd baked pudding, milk oats porridge, cheese, coffee with milk.

2nd breakfast carrot shredding with fromage, tea, biscuit dry.

Lunch. Farrago with vegetable oil, fish soup , roll meat steam, purée potato with stewed cabbage, dried fruits compote.

Afternoon snack. Rusks with sugar, hibiscus drink. 

Dinner. Fried fish, vegetable ragout, apple pie, tea.

For night is kefir glass.

For all day. Rye bread 200 gr, millet bread 200 gr, butter oil 40 gr, sugar 80 gr, fruits, berries fresh 350 gr.

from Valga s health news,gardening,and cooking ,and beauty . https://ift.tt/U45dM7E via https://ift.tt/J3ed9C6

[starfoxrry]

normally i would be grossed out by the thought of eating cow lungs but then i remember i can't say shit cause in my country we eat horses and sheep testicles. oh and also sheep faces & sharks & whales (i personally don't eat those cause im a picky eater and they're gross lol)

ive always been curious abt what horses taste like but kdnfksf sheep testicles omg that reminds me, i found out earlier this year (through an episode of gordan ramsay’s show lol) that theres a place in my city that sells bull penis soup ????? and men eat it bc they think it gives them stamina which,,,, ooo kay sdkjnfksdnf

[atlaculture]

Cultural Cuisine: Miscellaneous Earth Kingdom Dishes

As always, links to recipes are included in the title of each dish.

Egg Custard Tarts

The ever tempting egg custard tart from “The Great Divide” is inspired by real-life Chinese egg tarts, which were inspired by the British custard tarts of the early 20th century. You can find Chinese egg tarts at most dim sum eateries and Asian bakeries. This is definitely one of the more modern dishes to appear in ATLA and yet another reason why “The Great Divide” is a weird episode.

Bean Curd Puffs

Aunt Wu’s bean curd puffs are better known in the English-speaking world as tofu puffs or fried tofu. To make this dish, cube up some soy bean curds (tofu) and deep fry them in oil. They should have a slightly crispy exterior with a spongy interior. They can be eaten on their own as a snack, or used in stews and stir-fries. You can find fried tofu in many East and Southeast Asian dishes.

Roast Duck

The roast duck that Song and her mother serve to Zuko and Iroh is likely Peking duck (北京烤鴨). The meat is characterized by its thin, crispy skin. Historically, it was considered a dish for the Chinese upper class due to how time consuming it was to prepare. Since Song offers roast duck to Zuko and Iroh after just meeting them, it’s telling of how generous (and relatively wealthy) she is. You can get Peking duck at most sit-down Chinese restaurants.

Jook

When Zuko falls ill from his “internal conflict fever”, Iroh prepares some jook for him. Jook (粥) is the Cantonese name for rice porridge. Rice porridge is consumed all throughout East, Southeast, and South Asia. It’s often eaten for breakfast or when ill, as its mushy texture and mild flavor are seen as ideal for digestion. Growing up, I used to have rice porridge for breakfast pretty often, usually eating it with salted soy beans and dried fish.

Like what I’m doing? Tips always appreciated, never expected. ^_^

https://ko-fi.com/atlaculture

[putuponpercy]

Am I alright to ask for a full list of food/cravings HC's for the characters?

It seemed like it'd be a really fun ask!

-

Does anyone have allergies?

Who hates Marmite?

Is anyone vegetarian?

Anything food related!

-

Love your art and little HC's!

Your little comic was all kinds of "Awwwww!"

First off - thank you so much ;u; your kind words really mean a lot!! 💖 Secondly, my goodness you were right this was such a fun ask to write for - it really got me stuck in and thinking about how different the characters eating habits are. I’ve only listed No.1 through 12 plus Diesel as I feel I haven’t had the chance to flesh out a lot of other characters as of yet 🙏

Thomas: A human hoover, will consume pretty much anything put on a plate in front of him. Has given himself food poisoning from his own cooking on multiple occasions, probably from the medium-rare chicken he specialises in. Not a big fan of tea.

Edward: Has a strong sweet tooth. His lunchbox probably contains more dessert than dinner. Snacks on some of those little wrapped hard-boiled sweets he keeps in his breast pocket - which he’ll sometimes give out to Bill and Ben if they actually behave.

Henry: Henry still struggles to maintain a healthy relationship with food after his time being so unwell and may need a gentle reminder to have something to eat during the day. Sometimes makes mac and cheese at 3am. Probably one of the few to admit that they enjoy fish. Is also allergic to peanuts. 

Gordon: Big lover of meats and protein. Typically has around 12 toppings on his sandwiches. Willingly starts arguments over which is the superior flavour of crisps - favours salt & vinegar. Probably the marmite enthusiast of the Tidmouth lot. 

James: Claims he can handle spicy foods but absolutely cannot. Tuna sandwiches are his guilty pleasure that not a single soul must ever learn about. Keeps a pack of polo mints on hand to hide the fish smell from his breath.

Percy: A coffee addict, prefers bitter tasting things. Not a fan of sweet foods at all such as chocolate, jam, honey etc. Lactose intolerant but that doesn’t usually stop him from enjoying pizza night with Thomas. 

Toby: Strikes me as the type of person who will eat the same meal for tea every single day for several weeks. He always insists on helping Henrietta cook in the kitchen. (Bonus I found this video shortly after writing that and it is absolutely them)

Duck: Dislikes eggs. Goes full-on with the roast dinners every Sunday, usually makes enough to feed the entire Little Western fleet and then some. Makes the best yorkshire puds.

Donald & Douglas: One prefers savoury, the other prefers sweet. People often have a hard time remembering who prefers which. Both are hearty drinkers and can pretty much always be found in the pub after work.

Oliver: Would probably eat around 10 packets of noodles in a day if given the chance.

Emily: The only one who seems to remotely care about her physical health and what sort of food she consumes. Mostly sticks to a plant based diet. Big lover of tea. Also Irn Bru - she has a secret stash of the stuff.

Diesel: Likes fast food or anything greasy. Not a fruit or veggie lover. Has probably deprived his body of water for some time. Similar to Henry, will make cheese on toast at around 3am for no reason other than he wanted cheese on toast.

[moononmyfloor]

Delicacies Destiny: Featured Dishes

Ep 1: Carp Jumps Over the Dragon Gate, Soft Scrambled Eggs, Honey Jade Melon Soup, Wrapped Rice

Ep 2: Minced Meat with Steamed Bun, Buddha Jumps Over the Wall, Thousand Blessings Meat, Mount Su, Steamed Pudding, Black Chicken Soup, Double Flavored Fish, Chili Longjing Shrimp, Taichi Tofu

Ep 3: Golden Fish Maw Soup, Red Hairy Crab Roe Sauce

Ep 4, 5, 6: Crab Roe Imitation Sauce with Silver Noodles, Tofu Skin Dumplings, Goose Feet and Duck Tongue, Steamed Pink Crabs, Spring Rolls, Stir Fried Vegetables, Braised Beef with Soybeans, Five Vegetable Plate, Cold Elixir Fruit, Melon Milk with Bubbles, Cherry with Yam, Squirrel Fish, Stir Fried Roasted Duck with Bird's Nest

Ep 7, 8, 9: Longqing Cakes, Steamed Lobster, Pigeon Soup with Ginseng, Dumplings of Seven Delights, Chicken with Eggs, Sesame Oil Vegetables, Rose Syrup, Imperial Jujubes, Stewed Cattail in Milk Soup, Chili Oil Wonton

Ep 10, 11, 12: Guangdong Roast Goose, Snacks of the 24 Solar Terms, 24 Solar Terms Wonton, Aiwowo, Milk Skin, Salt-baked Chicken

Ep 13, 16: Salted Soup Rice, Three Piece Chicken

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