#Spicy Lemon and Garlic Octopus

[askwhatsforlunch]

Spicy Lemon and Garlic Octopus

I cooked this Spicy Lemon and Garlic Octopus for dinner last night, and my Mum exclaimed it took her back to Santiago de Compostela --she went to Galicia for work last year! A true compliment, and I must say I now fancy travelling there; it was really that good! And a simple enough recipe as well; so if you find octopus tentacles at a good price at your fishmonger's, don't hesitate! Happy Wednesday!

Ingredients (serves 2):

1 bay leaf

1 heaped teaspoon coarse sea salt

200 grams/7 ounces fresh octopus tentacles, rinsed

1/2 teaspoon dried thyme

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 garlic clove minced

2 tablespoons olive oil

1 lemon

1 tablespoon olive oil

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

Place bay leaf in a medium pot. Cover with water and with a lid, and bring to the boil over a high flame. Stir in coarse sea salt until completely dissolved, and then plunge in the octopus tentacles. Reduce heat to medium, cover with the lid, and cook, about half an hour.

Once the octopus is cooked, lift out of its cooking water (keep it for fish or seafood soups or stews, or risotti…) and place onto a cutting board. Allow to cool slightly, before cutting into generous chunks.

In a shallow dish, combine dried thyme, fleur de sel, black pepper and minced garlic. Stir in olive oil, mixing well. Then, grate in the zest of the whole lemon, and thoroughly squeeze in the juice of half of the lemon. Give a good stir.

Add reserved octopus chunks, still slightly warm, coating well in the lemon and garlic marinade. Cover with cling film and allow to marinate in the refrigerator, at least a couple of hours.

Heat olive oil in a large skillet over a high flame. Once very hot, add marinated octopus chunks, saving the marinade for later, and cook, a few minutes, until starting to brown.

Season with Piment d'Espelette, and cook, 1 minute more.

Finally, add reserved marinade, and reduce the heat to medium. Thoroughly squeeze in the juice of remaining lemon halve, and cook, a couple of minutes more.

Serve Spicy Lemon and Garlic Octopus onto fluffy white rice, and enjoy immediately.

[thefatlamb]

Wine Pairing with Mediterranean Dishes to Relish at a Restaurant

Wine pairing is an art that can elevate the dining experience. If you're experimenting with Mediterranean cuisine, then it can take your experience to the next level. The Mediterranean region is celebrated for its diverse and flavorful dishes and rich wine heritage. Here, we'll explore perfect wine pairings with popular Mediterranean dishes, offering combinations that enhance the flavors and create a remarkable feast at a Mediterranean restaurant.

1. Greek Salad and Assyrtiko

A classic Greek salad, with its fresh tomatoes, cucumbers, olives, feta cheese, and a drizzle of olive oil, pairs beautifully with a crisp Assyrtiko from Santorini. 

Assyrtiko is known for its high acidity and minerality, which cuts through the richness of the feta and complements the fresh vegetables. This combination is light, stimulating, and ideal for a summer meal.

2. Hummus and Sauvignon Blanc

The creamy texture of hummus, made from blended chickpeas, tahini, garlic, and lemon, finds a perfect match in a zesty Sauvignon Blanc. This white wine, with its citrus and herbal notes, enhances the lemony tang and balances the garlic's intensity. It's an excellent pairing for a starter at a top Mediterranean restaurant.

3. Spanakopita and Chardonnay

Spanakopita, a Greek spinach and feta pie encased in flaky phyllo dough, pairs wonderfully with an oaked Chardonnay. The wine's buttery and nutty flavors mirror the richness of the pastry and the creamy feta, while its acidity balances the dish's inherent greasiness, making each bite more enjoyable.

4. Grilled Octopus and Albariño

Grilled octopus, a favorite in a Mediterranean restaurant, is tender and flavorful, often marinated in olive oil, lemon, and herbs. Albariño, a Spanish white wine, pairs well with its bright acidity and slight salinity, reflecting the octopus's maritime essence and enhancing the dish's freshness.

5. Moussaka and Syrah

Moussaka, a hearty Greek delicacy, is a popular option for food connoisseurs at a leading Mediterranean restaurant. It is made with layers of eggplant, minced meat, and béchamel sauce, which pairs excellently with a robust Syrah. 

This red wine, with its bold flavors of dark fruit, pepper, and spices, stands up to Moussaka's rich and delicious components. You will get a balanced and pleasurable experience with them.

6. Paella and Rosé

Paella, a renowned Spanish dish made with saffron-infused rice, seafood, and sometimes chicken or rabbit, pairs beautifully with a dry Rosé. The wine's light body and crisp acidity complement the seafood's briny flavors and overall richness without overwhelming the palate. Step into a renowned Mediterranean restaurant to savor the dish with friends and family.

7. Lamb Kofta and Grenache

Lamb kofta, spiced meatballs made from minced lamb and fragrant herbs, finds its perfect match in a Grenache. This red wine is known for its fruit-forward profile and subtle spiciness. It complements the lamb's delectable flavors and enhances its exotic spices, creating a pleasant pairing.

8. Ratatouille and Pinot Noir

Ratatouille, a vegetable medley of tomatoes, zucchini, eggplant, and bell peppers, pairs delightfully with a light-bodied Pinot Noir. The wine's bright acidity and red fruit flavors complement the sweetness of the roasted vegetables. At the same time, its subtle earthy notes mirror the dish's herbal components.

9. Baklava and Muscat

Baklava, a sweet pastry made with layers of phyllo dough, chopped nuts, and honey syrup, is best enjoyed with a glass of Muscat. With its fragrant floral notes and luscious sweetness, this dessert wine matches the baklava's richness and balances its sticky, nutty flavors. Thus marking a befitting end to a meal at a Mediterranean restaurant.

10. Grilled Sardines and Vermentino

Grilled sardines, prepared with olive oil, garlic, and lemon, are a staple in Mediterranean coastal cuisine. A Vermentino, with its crisp acidity, slight bitterness, and citrus notes, complements the sardines' oily texture and enhances their smoky, charred flavors, making each bite more vibrant.

Conclusion

Pairing wine with Mediterranean dishes is about finding balance and enhancing the flavors of the food and the wine. Each Mediterranean dish has unique flavors, textures, and aromas, and selecting the right wine can elevate the dining experience to new heights. Whether you prefer a light white, a robust red, or a sweet dessert wine, there's a perfect pairing waiting to be discovered. Next time you visit FAT LAMB, a renowned Mediterranean restaurant, consider these assortments to enhance your culinary journey and enjoy a delightful meal.

[hiyouuk]

The Rise of Asian Supermarkets in the UK

There is a new wave in the UK and everywhere else in the world – an increase in the popularity of Asian cuisines.  Some people are taking these dishes to stay in touch with their culture. Others just want to have a feel of what these sumptuous and nutritious dishes have to offer.

For the best dishes, you must use the right ingredients and cutlery. The rise in demand for Asian food has, therefore, led to an increase in the demand for a reputable Asian Supermarket in the UK. Fortunately, you shouldn’t struggle to source authentic Asian ingredients anymore – you can conveniently get them at HiYou.

So, why are Asian supermarkets becoming so popular in the UK? Here are the top reasons these supermarkets are becoming everyone’s favourite:-

Availability of Authentic Asian Ingredients/Groceries

Do you want to prepare that tasty Asian dish you enjoyed when young? The only way to ensure you have a genuine dish is to source authentic Asian sauces and condiments for the bold flavors you’re yearning for. Grocery stores that claim they have alternatives aren’t telling you the truth. Dishes prepared using these alternatives won’t just have the taste you want.

More people are now aware that only authentic Asian ingredients can be used to prepare genuine Asian dishes. If you also want those trusted sauces and condiments, make HiYou your preferred shopping destination. Here, you’ll find the best Baijia Sesame Paste Spicy Seasoning, Chuan Bao Soybean Paste Chajang Sauce, and Dek Som Boon Soy Sauce Gluten Free among others.

The tasty Asian rice and noodles are also fast becoming people’s favourites. You can have different types of those in Asian supermarkets – specialty, sushi, and mixed grain rice for you. Lovers of ramen and soba aren’t left behind. Examples of the specific brands you can conveniently purchase at HiYou include:

Chunsi Shandong Ramen Noodle

Sau Tao Pumpkin Sliced Noodle

Formosa Yay Ten Grain Brown Rice

CheilJedang Cooked Glutinous Rice with Mixed Grain

Your Store with Top-Quality Asian Fresh Produce

When it comes to fruits and vegetables, you want them fresh, right? That’s what you get when you shop from the best Asian supermarkets around. Whether you want onions, garlic, lemon, carrots, red pepper, okra, or all of them, you’ll find them fresh in a reputable Asian supermarket.

Another area where these supermarkets do well is seafood. They are available in large quantities, and they are fresh. The lovers of tilapia, mackerel, shrimps, crab, octopus, cuttlefish, squid, and prawns among others are always sorted.

A Business Model Designed to Offer Convenience

Asian supermarkets replicate what they’ve always done – bringing convenience to Asian grocery shoppers in the UK. If you decide to go for in-store shopping, you’ll feel the grocery store environment is designed to make you comfortable. For instance, all the groceries you need are neatly arranged on the shelves with their prices attached. So, you can compare prices before you pick your items.

Are you busy, and do you still need your fresh Asian groceries fast? You can shop from your favourite Asian Food Store Online. Pick the items you require, make your payment, and choose the most convenient delivery time. You’re sure you’ll get your groceries from the comfort of your home when and as you want them.

Still, the Asian supermarkets have attractive promotions for shoppers. For example, you enjoy periodic discounts on select items. Check available offers and enjoy.

Embrace Asian Supermarket Shopping

Asian supermarkets are becoming the go-to destination for grocery shoppers in the UK. The stores have a wide range of authentic Asian ingredients and fresh produce. They also have great offers in addition to providing a convenient shopping experience. Choose Hi You for the best Asian groceries.

[kinfoodie]

hello there! i was wondering if you had any foods for a giant pacific octopus? i adore seafood, especially tuna, shrimp, and unagi, and will happily eat fish thats on the raw side (except salmon, it has a really weird texture when raw that im not too crazy about shdhhf) and im also a big fan of sweet, sour, and savory things!

while i do like spicy things, im not super accustomed to it, so it would be preffered if its something i can adjust the spicyness to something palatable

and feel free to do some weird recipies, or ones you find really intreguing! im learning to cook and id love some cool or weird recipies to try out!

Heya!

Yes of course! I avoided spicy or overly spicy recipes and went with a fairly fun and colorful seafood list!

Seafood and tomato fregola

Spaghetti alle vongole

Squid ink risotto

Grilled seafood platter with romesco sauce and herb crumbs

Ahi Tuna Poke Bowl

Hawaiian Raw-Tuna Salad

20 Minute Honey Garlic Shrimp

Lemon garlic butter shrimp

Unadon

Unagi Hitsumabushi

There ya go! I hope you enjoy and if not let me know and hopefully I can refill the request again! :) Cheers and happy eating~ <3

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

[fluffyydumplings]

━━━━━━━━━━━

Jin’s Menu - For Y/N

━━━━━━━━━━━

Guide

♡ Loves sweets

♡ Loves spicy food

♡ South East Asian Food

━━━━━━━━━━━

Series Masterlist

Teok Teok

♡ Sauce = Gochujang (Korean Chilli Paste), Gochugaru (Korean Chilli Flakes), Anchovy Broth (for a deep flavour), honey (sweetness)

♡ Preparation = soak rice cakes in water, put them in after the sauce is brought to a boil, let them simmer for a while

♡ Serve = place a slice of cheddar or mozzelera cheese on top, the cheese will melt as the dish is still hot

━━━━━━━━━━━

Congeeeeeee

♡ Congee = boil chicken bones (remove the bones after), wash your rice, add the rice after the broth is brought to a boil, stir every now and then until the rice absorbs the water

♡ Toppings = scallions, cha quai (Chinese doughnuts), shredded chicken, fried garlic

━━━━━━━━━━━

Choco Ice Cream

♡ How to make: Heavy cream, cocoa powder, and sugar (not too much) put into containers - then freezed till solid (it won’t be easy to scoop off if it's too hard)

━━━━━━━━━━━

Ahhahaaaaa (courtesy of Y/N)

♡ Sauce = Gochujang (Korean Red Chilli Paste), Gochugaru (Korean Red Chilli Flakes), cleaned and sliced octopus, scallions (flavour and smell), sesame oil

♡ Serve = With rice, roasted seaweed + sesame oil + salt + sugar, black sesame seeds

━━━━━━━━━━━

Nutella Bear

♡ Preparation = whole wheat bread (toasted), homemade Nutella, freshly whipped egg whites and sugar (whipped cream), sliced bananas, blueberries

Note: Must make this for myself ;)..

━━━━━━━━━━━

Vanilla Bean Cups

♡ Vanilla cream = whipped cream, Greek yogurt, sugar (as little as possible), vanilla extract

♡ Batter = cake flour, almond milk, honey, a pinch of salt, chia seeds, coconut oil

━━━━━━━━━━━

Orange Bingsu

♡ Shaved ice = add condensed milk (a bit only!), orange jam (made by I, Kim Seok Jin), sugared orange (half covered - no more sugar), whipped cream

Note: a once in a year or two years thing

━━━━━━━━━━━

Pad Thai

♡ Noodles = stir-fried with egg mixture (egg whites and yolk mixed together), fish sauce, soy sauce, sugar, oyster sauce, garlic chives, fried tofu, shrimp or chicken (prepared and cleaned properly), bean sprouts

♡ Toppings = roasted peanuts, Thai dried chilli powder, lime (squeezed)

━━━━━━━━━━━

Lemon and Honey Tea

♡ Chamomile tea with a teaspoon of honey, lemon (squeezed)

━━━━━━━━━━━

Kimchi Jigae (stew)

♡ Stew = boil pork ribs in water, remove the residue on top (this makes the stew smell fishy/gamey), add kimchi (a cup, chopped), after boiling for a while - add firm tofu and scallions

♡ Serve = with mixed rice (black and white), other side dishes

━━━━━━━━━━━

[outoftownagain]

The best restaurants in Santorini, Greece

This, of course, isn't a definite list. We didn't even try a fraction of what the culinary world of Santorini has to offer and I am sure there are plenty of equally fantastic or better places. But by these 5 restaurants stood out for us and came recommended by other travelers and locals.

Hope you're not hungry!

---

1. Μεταξύ Μας / Metaxi Mas 9FQ5+H2 Exo Gonia, Greece www.santorini-metaximas.gr

Metaxi Mas is a must whether you take a taxi, rent a four-wheeler, or simply walk from the charming village of Pyrgos. (We were advised very strongly against doing the latter by a very nice lady at a souvenir store: "It's not possible to walk, it's in the next village! But it is a wonderful restaurant, you must make it there regardless," she said. We did it anyway and it took about half an hour of walking downhill.) And just like pretty much everyone we spoke to about Metaxi Mas promised, it is absolutely amazing. You won't find your regular horiatiki and moussaka here, but by the time you make it here, you've most likely had enough of those and will be excited to take a quick break. You'll also have a change of view, because the cozy terrace is overlooking the airport and the less photographed side of the island, which may be slightly less iconic but gorgeous nonetheless. We started with Smoked Fish in a Chickpea Stew and the moment we tasted the dish, we knew that it would be the best meal on the island. We continued with Shrimp saganaki finished with ouzo, tomato sauce, fennel and feta cheese, which I will remember for a long time. And then, for a finale, a Spicy fried pork with Assyrtiko Santorini wine (which we were about to learn all about at a nearby winery, Santo Wines) with peppers, onion, garlic, Santorini cherry tomatoes, feta cheese and boukovo—red pepper flakes. Were we full? Of course. Did we want more? Absolutely! It was our last day on Santorini, so we knew we wouldn't have time to return to Metaxi Mas, so we asked our lovely waitress if she could suggest just one more, small dish, simply because everything was so delicious that we'd love another bite. She said that her favorite thing on the menu was Oven-baked asparagus with Cretan graviera cheese and estragon, and we thought that a little asparagus appetizer would be a perfect finishing touch to this feast. Little did we know that the "small dish" is in fact a huge plate filled with lots and lots of hot, melty, delicious cheese (with a little bit of asparagus buried deep under). It was way more than we wanted but way too delicious to leave behind and a taxi to take us to the wine tour at Santo Wines was already waiting. We might have burnt our mouths a little but we finished the asparagus and our wonderful waitress brought us a dessert packed to go because she knew we had to go. If you're in Santorini right now and looking for some delicious food, I couldn't be more jealous of you!

---

2. To Psaraki Vlichada Marina, Vlichada 847 00, Greece www.topsaraki.gr

Near the southernmost tip of Santorini, at the end of Perivolos beach you'll find the charming Vlychada port. Arguably the best place to view it from (and definitely the most delicious one) is To Psaraki taverna. You'll have to drive or take a taxi there but the place is worth the trip. The actual restaurant is very nice but you really want to sit at the bright blue terrace across the street, which overlooks the port and the sea. Eating at To Psaraki feels like finding a hidden gem andt also like being on a Greek postcard at the same time.   The food is delicious and it starts from the very beginning—each table receives a bread basket and a portion of Santorini tomato paste with olive oil and oregano. (There is a tomato paste museum down the road, but it was still closed due to Covid when we visited.) We continued the feast with Fresh Greek mussels steamed with wine and spring onions (it's hard to imagine a more perfect dish to go with the view of sea and a distant smell of a seaport) after which a gorgeous Grilled Octopus arrived. Can't say that we were hungry anymore, but our main dish — fresh and homely amberjack was only about to be served. Accompanied by vegetables, tomatoes and a lemon, it was wonderful.

The restaurant overlooks the port and a short walkaway is Vlychada Beach with black sand, a beach bar and some amazing view of the cliffs, which makes it easy to spend a whole day in this small area.

---

3.  Kokkalo 25is Martiou 25, Thira 847 00, Greece kokkalosantorini.com

We arrived in Santorini midday and after the initial shock caused by the overwhelming beauty of the view from the plane, then the taxi and finally from our suite, we were ready to eat. We picked Kokkalo purely because it was the closest recommended restaurant from our suite. It did take some climbing (everything in Santorini involves countless stairs and hills) and then a short walk along a busy, narrow street, but the place was 100% worth it.

We were greeted by a very friendly and quirky lady with a very particular sense of humor and a tray with 2 glasses of strong, local liquor. Day drinking it is! After hearing that we just arrived on the island, she was quick to recommend a local specialty—Santorini tomato fritters. "If you're going to have them, you need to have them here," she said, "we have cooking classes and we teach how to make them here." Tomato fritters are very tasty, but to be completely honest, it is one of those dishes that you try once and don't necessarily need to order again anytime soon.

We also got the Santorini Greek Salad and Chicken Souvlaki, which were both absolutely delicious and anyone could eat them every day for a long time. The presentation of the chicken deserves a special shoutout—it is definitely an attention-grabber when it arrives at the table.

Kokkalo is totally a great spot—it may not overlook the volcano, but staring into the flat side of Santorini with Anafi island in the distance is a pure pleasure! Mix that with great food, chilled wine and lovely service and you have a fantastic experience!

---

4. Roka Mpotsari 6, Oía 847 02, Greece www.roka.gr

I'm not gonna lie, Roka was a bit of an accident (a great one though!) We hiked from Fira to Oia and we completely underestimated the time it would take us to complete the hike considering all the stops for wine, snacks, photos and views. They say that the hike takes from 3 to 6 hours and it did take us 6 hours (we're fast hikers but we stopped A LOT along the way to enjoy the views and wine) so when we finally got to Oia, we needed to eat before the sunset and most places were either booked or still closed because of Covid. We basically ran to check out Roka and it is semi-hidden in a maze of small, charming alleyways so we got a little lost trying to find it. We were greeted by a man who looked like he could be in a movie about a mafia-ran restaurant: white shirt and a tie, a sceptical gaze, a cigarette hanging from the corner of his mouth, and a brutal silence. He turned out to be our waiter and luckily he turned out to be very friendly, much contrary to our first impression of him.

We were seated at the small back patio lit by the setting sun and overlooking the sea and some less touristy parts of town and the island. The food was absolutely delicious yet presented in a slightly pretentious but cheesy way. It is not taverna food and obviously the chef is aspiring to a higher level of a dining experience. To start we were served rusk with olives and delicious tomato paste, which we learned was typical of Santorini, famous for its cherry tomatoes. Then we continued with ‘Imam Bayaldi’ with eggplant, shrimps, ’Oyzo’ glaze and chilli garlic mayo and Mushrooms Ragout on a sourdough bruschetta with caramelized onions, cream and gruyere sauce. Those two appetizers were quite Huge And Totally Satisfied Our Post-Hike Hunger, But We Had Two More Dishes Coming - Main Courses This Time.

Skioufikta - Traditional Greek Handmade Pasta with Caramelized Onion, Eggplant, Zucchini, Tomato and ’Xinoturi’ From Ios, which was light, delicate and delicious. The shape of pasta is a bit like cavatelli and is a perfect vessel for the summer flavors of this dish. Fresh Dorado Fillet came with fantastic Parsnip Puree, Braised Leek that melts in your mouth with Hazelnuts and was topped with long, thin crisps that gave it an additional texture. Satisfied and excited, we ran to the nearby Castle of Agios Nikolaos for a spectacular and unforgettable sunset.

---

5. Naoussa Fira Santorini Next to the Central Orthodox Cathedral of Fira Town Mitropoleos Fira Town, Thira 847 00, Greece naoussasantorini.restaurant

When we arrived at this gigantic taverna, it was empty, with the only two guests eating at a table near the windows. We decided to sit at the other table with a view—right next to the couple finishing their dinner. It turned out to be a quite an unfortunate choice because those guests were an extreme example of a married couple who goes out to talk to other people in bars and restaurants. We spent the entire dinner listening about the wealth, success and amazing life of our co-diners, all the houses, apartments, businesses and countless trips all over the world were described in detail whether we wanted it or not. We also learned the history of their relationship including tidbits like: "Would you believe that after not seeing me for 2 weeks my husband chose to take me out to eat sushi instead of taking me to the bedroom straight from the airport?"

But back to the restaurant, the food was delicious and the sunset view (when we managed to look away from our interlocutors) quite terrific. We started with Dolmades, which are vine leaves stuffed with lemony rice and happen to be one of my favorite small dishes. The leaves are the best when they're delicate and not veiny, the rice needs to be moist and the entire thing is best served room temperature or slightly warm. So good! We also had a tuna salad with hard boiled eggs, which looked a bit like mess but was packed with unexpected flavor. We finished with a whole fish, which was absolutely perfect.

We did drink a lot of wine and we took our time eating, listening to the forced stories and admiring the sunset. At some point the initially empty dining room filled up completely and then it emptied again. It felt like we experienced the whole circle of sunset dining crowd.

[watch-grok-brainrot]

ajsksk hey! i'm so sorry for not taking time earlier but i've got a little bit of time rn. christmas is a very busy time for my family since my brother's birthday follows right after the christmas days on the 28th!! and then my birthday is on the fifth january and y'know we cook a lot of food and bake a lot.

i can't for the life of me remember if i sent an ask already, but yeah the emojis where wwx. i thought going with a skull would be too obvious so i went with something that could've been wen ning too, except for the paint. which is kind of a reference to the fact that in a lot of modern aus wwx is an artist and that in canon he drew lwj!!

some questions: do you prefer spicy, sour or sweet food? i'm not a fan of spicy things since i have a low tolerance (in contrast to my siblings and my father), i actually quite like eating sour things because i think it's really enjoyable. you could see me biting happily into a lemon just so i can taste the sourness. i like sweet things too!!

did you have any wishes for christmas? and if yes, did you get it? i got a new game called ghost of tsushima, it's set in ancient japan and is about the samurai jin sakai and his journey of freeing his homeland from the mongols. which kind of results in him going against the samurai codex so that he can protect his people. that's how he earns the title "the ghost" (while yeah his uncle insists that jin would never go against his teachings and the samurai codex, which... he kind of does but also doesn't?? it's hard because he is the last real samurai in tsushima and they're at war). anyways, sorry for ranting!!

do you have any tattoos or would you like to get any? if the latter, what would it be? if not, why wouldn't you want any?

i hope you have a fun day 💞 - ❄🐇

i like all food? there’s a sichuan flavor profile called “fish fragrance” and it’s garlic, ginger, green onions, sugar, and vinegar mixed with sichuan spicy bean paste. So can i just say yes? look. fish fragrant eggplant is one of my top favorite vegetarian dishes. OMG so gooooood. so is fish fragrant pork... which sounds weird but is DELCIOUS... mmmmm... i like eating sour things too. definitely guilty of giving myself chemical burns from warheads as a kid... did anyone else do that? lol. 

uh... wishes for xmas? i was hoping for something but it was really expensive and i didn’t actually ask for it. i didn’t get it but i don’t mind.  i did get tea though! and teas i don’t usually drink or buy for myself!! so i’m excited! :D japanese teas are not something i end up exploring often... i still don’t know if one of the teas i got is an oolong or a black tea though... it’s labeled oolong black ginger or something like that. looks like a black tea... but maybe a roasted oolong? ope. the ginger smells are AMAZING in that tea and overpower other notes... so i’ll have to brew it and guess. i’m so excited to try it! I also got a yuzu sencha that might have matcha mixed in... so i’ll have to find my good filter for it... and a hojicha. mmmmm. tea! 

i don’t have any tattoos. I am unlikely to get any. it’s mostly because i don’t want to permanently put something on my body. i only have my ear lobes pierced. I’m fairly conservative/reserved... except for the streak of color i have in my hair... but i can always grow that out... i say this but i’ve had a streak of color in my hair since 2006... so eh? lol. other people want tattoos? by all means. I'll admire the pretty and have things to talk to people about. i love so many of my friends’ tattoos! one of my friend has what he calls a nerd barcode. he has a D&D dragon ampersand, a cow-like wolf from wheel of time, and something else that i can’t remember. those are all things HE WILL TALK ABOUT so having it on his arm is pretty neat. He also has a biohaz symbol on his chest. something about a game he used to play. idk. another one of my friends does a lot of amtgard and has chainmail/armor patterns on his upper arm. really neat looking. if i got one, it would probably be something octopus related or an inside joke with my husband... but like i said, i don’t really want a tattoo. 

<3 

[idekka]

Favorite Foods

-- UR --

• Apple Pie: Apple Sangria

• B-52: Grilled Calamari

• Bamboo Rice: Corn Pie

• Bimbimpap: Spinach Noodles

• Boston Lobster: Beef Tartare

• Butter Tea: Lotus Stir Fry

• Buddha's Temptation: Crab Rice Cake

• Canele: Steamed Cod

• Cavier: Strawberry Smoothie

• Champagne: Cappuccino

• Cloud Tea: Red Bean Pudding

• Crab Long Bao: Kung Pao Chicken

• Double Scoop: Mango Smoothie

• Foie Gras: Mango Wrap

• Gingerbread: Unagi Don

• Huangshan Maofeng Tea: Mixed Greens

• Peking Duck: Sweet Yam Buns

• Pizza: Spaghetti

• Milt: Yam Dumplings

• Sichuan Hotpot: Garlic Lobster

• Toso: Crab Sashimi

• Turkey: Fruit Tea

-------------------------------------------------------

-- SR --

• American Cornbread: Garlic Oysters

• Beer: Lobster Sashimi

• Beggar's Chicken: Cheesy Yam

• Black Tea: Hotteok

• Bloody Mary: Tomato and Eggs

• Bonito Rice: Fried Unagi

• Brownie: Minestrone

• Cassata: Braised Lamb

• Chocolate: Salad

• Ddeokbokki: Cha Siu Bao

• Donut: Mushroom Chicken Stew

• Eggette: Cucumber Egg Stir Fry

• Eggnog: Matcha Cake

• Escargot: Mushroom Soup

• Fondant Cake: Lemon Pie

• Fried Chicken: Baked Lobster

• Green Curry: Stir Fried Mussels

• Gyoza: Salmon Fried Rice

• Hamburger: Crispy Pork

• Hotdog: Chicken Skewer

• Kimchi: Gold Cake

• Laba Congee: Egg Fried Rice

• Mandarin Squirrel Fish: Calamari Skewer

• Mango Pudding: Apples and Cream

• Milk Tea: Chicken Pizza

• Mooncake: Butterbread

• Mung Bean Soup: Steamed Unagi

• Napolean Cake: Strawberry Mousse

• Osmanthus Cake: Mint Pineapple

• Pastel de Nata: Piglet Daifuku

• Pineapple Cake: Sauteed Lettuce

• Red Wine: Fried Cod

• Salad: Pumpkin Muffin

• Salty Tofu: Bacon Fried Rice

• Sanma: Vegetable Tempura

• Seaweed Soup: Eggplant Roll

• Spaghetti: Cod Fillet

• Steak: Bacon Wrap Tofu

• Sukiyaki: Cold Tofu

• Sushi: Emerald Roll

• Sweet and Sour Fish: Pumpkin Soup

• Sweet Tofu: Bacon Bites

• Tangyuan: Strawberry Ice Cream

• Tiramisu: Shortbread

• Tortoise Jelly: Braised Eggplant

• Udon: Baked Pinapple

• Vodka: Takoyaki

• Wonton: Pumpkin Pie

• Yogurt: Chicken Soup

• Yunnan Noodles: Mushroom Yaki

• Yuxiang: Mango Pudding

-------------------------------------------------------

-- R --

• Coffee: Cheese Bread

• Cola: Popcorn

• Cold Rice Shrimp: Risotto

• Crepe: Apple Crisp

• Dorayaki: Shogayaki

• Eclair: Pickled Salmon Head

• Jiuniang: Toffee Apple

• Long Bao: Stir Fried Potatoes

• Macaron: Fruit Salad

• Milk: Fried Rice Cake

• Miso Soup: Grilled Pork Belly

• Nasi Lemak: Pineapple Juice

• Omurice: Cucumber Salad

• Orange Juice: Smoked Salmon

• Plum Juice: Carrot Bread

• Sake: Braised Pork

• Sakuramochi: Omurice

• Sashimi: Baked Potato

• Spicy Gluten: French Fries

• Taiyaki: Tamagoyaki

• Tempura: Salmon Sashimi

• Tom Yum: Roast Beef

• Ume Ochazuke: Boiled Lettuce

• Yellow Wine: Braised Octopus

• Zongzi: Sauteed Mushrooms

-------------------------------------------------------

-- M --

• Cheese: Har Gow

• Hawthorne Ball: Pineapple Fried Rice

• Jello: Grilled Corn

• Pancake: Black Pepper Beef

• Popcorn: Roast Chicken

• Pudding: Peanut Crisps

• Rice: Stuffed Lotus Root

• Sandwich: Peanut Pie

• Skewer: Onion Fried Rice

• Strawberry Daifuku: Crab Hotpot

• Toast: Pork Burger

-------------------------------------------------------

Please let me know if I messed any up or am missing anyone!

I did this on my phone, sorry if it looks bad/is hard to read

[onthegoinmco]

The World’s Most Magical Celebration wouldn’t be complete without some tasty treats that celebrate the 50th Anniversary of the Walt Disney World Resort.

Disney chefs and mixologists have created more than 150 sips and bites full of color, whimsy, and a touch of EARidescent shimmer – with even more coming throughout the 18-month celebration beginning October 1st.

Walt’s personal recipes, Walt Disney World Resort attractions (past and present), beloved Disney Characters, and nostalgic dishes from 1971 were inspirations for the tasty offerings created for this anniversary celebration. 

You can view all the 50th anniversary celebration food and beverage offerings on your mobile device, click here to download the My Disney Experience app or click here to view at Disneyworld.com.

The World’s Most Magical Celebration: Foodie Guide

Magic Kingdom Park

Auntie Gravity’s Galactic Goodies

Uncle Orville Great Big Beautiful Tomorrow Sundae – Chocolate and vanilla soft-serve, brownie pieces, hot fudge, and whipped cream topped with red, white, and blue sprinkles served in a “bathtub”

Be Our Guest Restaurant

Squids Revenge Drink – A michelada with a salted rim and garnished with charred octopus and cucumber. Watch out, the giant squid is back!

Casey’s Corner

Pressed Penny Silk Pie – Chocolate tart shell, silky chocolate filling, sweet whipped cream, and a chocolate-pressed penny

50th Celebration Hot Dog – All-beef hot dog topped with strawberry bacon jam, crisp funnel cake pieces, and powdered sugar 

Cinderella’s Royal Table

Royal 50th Celebration Flight – Flight of Enchantée Champagne – a blend of Chardonnay, Pinot Noir, and Pinot Meunière (Enchantée Champagne is sold exclusively at the Walt Disney World Resort)

Columbia Harbor House

Happy Haunts Milkshake – Blackberry milkshake topped with a purple chocolate-glazed doughnut covered with black sprinkles

Cosmic Ray’s Starlight Café

Mission to Mars – Burger topped with bacon and macaroni & cheese served on a bun dusted with crushed cheese-flavored puffs

The Crystal Palace

Walt’s Favorites on the Buffet – Chicken fried steak, New York strip steak, pork chops, and more!

Friar’s Nook

The Toad Burger – Brat burger served on a bun with lettuce, tomato, pickle, and American cheese

Jungle Navigation Co. LTD Skipper Canteen

Veranda Fried Rice – Spicy chili-garlic shrimp served over pork fried rice with eggs and peas (from the original Verandah Restaurant menu)

Outdoor Kiosks

Dumbo Churros – Churros rolled in peanut dust and served with chocolate dipping sauce in a Dumbo-themed churro bag

Royal 50th Churro – Churros rolled in strawberry sugar, drizzled with marshmallow cream, and shimmer sprinkles served with  chocolate dipping sauce

Plaza Ice Cream Parlor

The Banana Boom – Traditional banana split topped with popping candy and a candied shooting star

Plaza Restaurant

Cheers to 50 Years! – Chocolate and vanilla ice cream, brownies, cupcakes, cookie crumbles, pretzel rods, and hot fudge topped with whipped cream, EARidescent sugar, and a Mickey pretzel drizzled with caramel and chocolate icing (serves 4-6)

Storybook Treats

Heigh-Ho Sundae! – Chocolate soft-serve, hot fudge, graham cracker pieces, chocolate gems, and whipped cream

Tony’s Town Square Restaurant

Five Alarm Wings – Wings tossed in a sweet-and-spicy heat served with ranch dressing for dipping

Disney’s Animal Kingdom Theme Park

Drinkwallah

Hand-dipped 50th Celebration Mickey Premium Bar – Our classic Nestlé Mickey’s Premium Ice Cream Bar dipped in blue raspberry-flavored coating with celebration sprinkles and a little bit of pixie dust

Restaurantosaurus

Cheese Fries with Walt’s Chili – Crispy fries topped with Walt’s favorite chili and cheddar sauce

Walt’s Favorite Chili on Foot-long Hot Dog – A foot-long hot dog served on a warm bun topped with Walt’s favorite chili and cheddar sauce 

Tiffins

50th Celebration Chocolate Gâteaux – Almond praline, white chocolate crémeux, ganache, and chocolate-South African cream liqueur sauce

Disney’s Hollywood Studios

Trolley Car Café

Glimmer and Shimmer Pineapple Mousse – Golden pineapple mousse on a toasted coconut crisp with caramel cream and matcha sponge cake

The Hollywood Brown Derby

Filet Mignon with Walt’s Hash topped with an egg (just the way Walt liked it!)

The Hollywood Brown Derby Lounge, Oasis Canteen, Sunshine Day Bar, Animation Bar

Shimmer over the Moon – Apple pie moonshine, amaretto, falernum, pineapple juice, and club soda served with a souvenir glow cube

ABC Commissary

Chocolate Mousse – Raspberry-dark chocolate mousse, chocolate-almond cake, and a layer of hazelnut crunch and whipped chocolate-hazelnut cheesecake

EPCOT

Coral Reef Restaurant 

Key Lime Tart with toasted meringue, EARidescent shimmer, sprinkles, and chocolate garnish

The EPCOT Experience 

EARidescent Croissant Doughnut – Croissant doughnut with blue icing and sprinkles

Le Cellier Steakhouse

Chocolate Mousse Bar – Dark chocolate mousse, caramel cookie pieces, milk chocolate shell, and chocolate shortbread cookie 

Sunshine Seasons

Mini Chocolate Bundt Cake – Mini chocolate Bundt cake with chocolate ganache, sprinkles, and icing dusted with EARidescent shimmer and chocolate 50th anniversary garnish

Disney Springs

Amorette’s Patisserie

50th Celebration Petit Cake – Vanilla chiffon cake with celebration blue mousse, blueberry jam, and lemon curd

The Ganachery 

50th Celebration Chocolate Bundle:

50th Celebration Ganache Chocolate Bar – Milk chocolate combined with caramel and crispies for a playful crunch

50th Celebration Ganache Square – Celebration cake ganache mixed with sprinkles, enrobed in 65% dark chocolate, and decorated with a shimmering castle design

Frontera Cocina

Chocolate Pigñata – Chocolate shell filled with cajeta mousse, tender cake (infused with whiskey & vanilla), crumble of chipotle bacon, candied orange, and Maria cookies. Yes, there’s a mallet to break your piñata!  Serves two.

The BOATHOUSE

Sweet Nostalgia Pineapple Upside-Down Cake – Pineapple upside-down cake with  caramel glazed with Chantilly cream

Terralina Crafted Italian, 

Whimsical White Chocolate Mousse –White chocolate mousse with salted caramel and cotton candy

Wolfgang Puck Bar & Grill, 

Caramel Banana Chocolate Sphere – Dark chocolate sphere, vanilla pudding, banana caramel compote, gold dust, and chocolate pearls

Resorts

The Mara, Disney’s Animal Kingdom Lodge

Chocolate Mousse with a cardamom financier

Contempo Café, Disney’s Contemporary Resort

50th Anniversary Peanut Butter-Banana Pie – Sweet tart shell filled with peanut butter mousse and banana sauce topped with chocolate glaze and chocolate décor

Toledo–Tapas, Steak, and Seafood, Disney’s Coronado Springs Resort

Braised Lamb Shank with olive oil-potato purée, rosemary-roasted garlic gravy, huckleberry jam, and English peas

P&J’s Southern Takeout, Disney’s Fort Wilderness Resort & Campgrounds

Chicken Dinner Cupcake Trio 

Fried chicken-apple fritter, apple pie moonshine filling, and vanilla buttercream ​

Peas and carrots-strawberry moonshine custard, white chocolate frosting, and  M&M’S Mini “peas” ​

Mock mashed potato-SNICKERS mousse cupcake, caramel buttercream, and STARBURST “butter”

Grand Floridan Café, Disney’s Grand Floridan Resort & Spa

50th Anniversary Vintage Minnie’s Brown Betty Profiterole – Crunchy-topped cream puff filled with one of Walt’s favorite flavors of cinnamon-spiced apples and Chantilly cream

Olivia’s Cafe, Disney’s Old Key West Resort

Spam-Cheddar Biscuits with white gravy and drizzled with honey

Capt. Cook’s, Disney’s Polynesian Village Resort

50th Celebration Cupcake – Vanilla cupcake with DOLE Whip pineapple center, tropical fruit salsa, and pineapple macaron

Le Petit Café, Disney’s Riviera Resort

50th Celebration Cupcake – Vanilla cupcake, cake-flavored mousse, and caramel-buttercream icing garnished with crisp pearls, 50th anniversary sprinkles, and a whimsical gold Mickey

Roaring Fork, Disney’s Wilderness Lodge

Petit Stump Cake ​– Chocolate cake with birthday cake buttercream filling surrounded by chocolate “bark” fondant topped with 50th anniversary chocolate coin

The Market at Ale & Compass, Disney’s Yacht & Beach Club Resorts

50th Celebration Tart – Birthday cake mousse dome on top of a milk chocolate mousse-filled vanilla tart shell with mini chocolate crisp pearls, buttercream, fondant, and chocolate décor

Available at select table-service restaurants, lounges, and pool bars throughout our four Theme Parks and Resorts 

EARidescent Sip-a-bration (Non-Alcoholic Beverage) – Minute Maid Premium Lemonade and fruity strawberry punch served in a souvenir 50th Celebration Cup with a surprise Character and a little bit of magic!

Magical Beacon Cocktail – Gin, blue curaçao, Minute Maid Premium Lemonade, orgeat (almond) syrup, lemon, hibiscus grenadine, and a souvenir glow cube

Event the classic Nestle Mickey’s Premium Ice Cream Bar will have a festive new wrapper showcasing Mickey in his EARidescent finest at Magic Kingdom Park!

For more #DisneyWorld50 info, make sure to follow @onthegoinmco on Instagram, Twitter, Facebook, and YouTube! 

Follow us for more updates:

The post The World’s Most Magical Celebration: Foodie Guide appeared first on On the Go in MCO.

[askwhatsforlunch]

Pasta con Polpo

This hearty dish of Pasta con Polpo is beautifully fragrant and spicy, and makes a delicious and generous lunch. Happy Friday!

Ingredients (serves 3):

2 1/2 cups short pasta (such as penne or rotini)

3 tablespoons olive oil

1 lemon

1 1/2 tablespoon capers

1 large Green Onion

2 large garlic cloves, minced

1/2 teaspoon Red Chili Flakes 

340 grams/12 ounces Cooked Octopus Tentacles 

1/2 teaspoon fleur de sel

1/4 teaspoon freshly cracked black pepper

1 cup dry white wine (like Pinot Grigio)

a small bunch Garden Parsley 

In a pot of salted boiling water, cook penne according to package’s directions, about 9 minutes until al dente.

In a large, deep skillet, heat olive oil over medium-high heat.

Grate in the zest of half the lemon; fry, 1 minute.

Drain capers and finely chop them. Add to the skillet. Fry, 1 minute more.

Thinly slice Green Onion, saving a bit of its green part, and stir into the skillet. Cook, a couple of minutes until softened.

Add Red Chili Flakes, and cook, another minute.

Cut Octopus into small bits, and stir into the skillet, coating well in herbs, spices and oil. Cook, 5 minutes, stirring often until just browning. Season with fleur de sel and black pepper.

Deglaze with Pinot Grigio, and bring to a slow boil. Reduce heat to medium, and simmer, 5 minutes, until reduced a bit.

Finely chop Garden Parsley.

Once the penne are cooked, drain quickly, saving about 1/3 cup of the cooking water, and stir both into the octopus sauce, until the pasta is beautifully coated.

Thoroughly squeeze in the juice of the whole lemon. Give a good stir. Stir in chopped Parsley.

Serve Pasta con Polpo hot, sprinkled with reserved chopped green part of the Green Onion, and a glass of chilled dry white wine, like Pinot Grigio.

[healthinsurcover]

7 Fast and Fresh Comforting Dinner Meals after a Busy Day

Preparing dinner during weeknights can be a feat even in the best of times. Putting together a whole week’s worth of healthy fast meals requires adequate planning. Preparing a fresh meal when you’re juggling a busy schedule, can almost feel impossible. Take heart you’re not alone, we have been there too.

Lucky, you, here’s a solid dinner solution, it doesn’t involve cereal, take out or random grazing through the pantry. These seven meals are what you need in your back pocket when you’re short on time and energy but want a satisfying dinner.

Tips For Faster, Easier And Healthier Weeknight Dinners

Cook grains in large batches

Buy two or three bunches of herbs over the weekend, clean, stem and batch them while you’re watching TV.

Make a big batch of sauce or condiment you love and store in the fridge

Keep a clean kitchen

Buy a whole fish, stuff it with thin slices of lemon and herbs and roast it in the pan

Make a substantive and quick meal that can remain in the fridge for few days

Keep good sliced bread in the freezer in a large resealable bag

Cook a pot of lentils or beans over the weekend

Keep refreshing, ready to use spices within reach

Pick up a rosette chicken from the market, or roast your chicken. Shred it and store in the fridge

Roast several kinds of root veggies on baking sheets

Store edamame, chopped scallions, spinach, tomato sauce and ground beef in your freezer

Store eggs and cheese

Keep pasta in your pantry at all times

Stock your pantry with good quality canned proteins such as tuna, octopus, sardines, smoked muscles and a jar of fancy peppers.

Fast, Fresh and Comforting Dinner Meal Ideas

Salmon Baked With Olive Oil And Herbs

Source: kitchn.com

If you’re afraid of overcooking or undercooking fish, then this recipe is perfect for you. The process is foolproof; there’s almost no way you’ll mess it up.

The keys are the olive oil and low baking temperature. The fish gets poached in a very shallow pool of olive oil. The oil and a paste of herbs on top protect your fish from the heat. Together the oil and the herbs protect the fish from overbaking.

Recipe outline

Heat the oven. Slowly lay the salmon skin side down in the olive oil, sprinkle with salt and pepper. Blend the dill, shallot, parsley and lemon zest in a food processor. Add two tablespoons of olive oil. Pat the herb paste over the salmon. Depending on the thickness bake the salmon for 20-28 minutes. To serve, cut the salmon into four equal pieces. Serve with fresh bread or rice and generous green salad.

Health benefits

Salmon is rich in omega three fatty acids

It’s a great source of protein

Excellent source of B vitamins

Good source of potassium and selenium

Contains antioxidant astaxanthin

Helps reduce risk of heart disease

Benefits weight control

Fights inflammation

Protects your brain health

Spicy Chicken Skewers With Sun-Dried Tomato Sauce

Source: kitchn.com

Though you add plenty of red pepper flakes with these skewers, the zesty sun-dried tomato sauce offers a sweet reprieve. Just make sure to toss the chicken with marinade, in the morning, and you’re ready to go.

Recipe outline

To prepare the marinade, combine garlic, olive oil, lemon juice, Rosemary, red pepper flakes, and salt, in a large bowl. Whisk to combine. Fold in the chicken, and marinate for at least one hour or overnight.

To make the basting sauce place sun-dried tomatoes along with their oil, in a mini food processor. Add vinegar, garlic, tomato paste, red pepper flakes and honey and blend until the mixture is smooth. Season with pepper and salt and set aside.

Preheat the large grill pan over medium heat. Thread the chicken onto the skewers, baste the top of the chicken with sundried tomato sauce. Cook for about 12-15 minutes. Flip the skewers in between and spread the basting sauce on the chicken whenever needed.

Transfer the skewers to a clean serving platter, serve warm with minced Italian parsley and lemon slices as garnish.

Health benefits

Sun-dried tomatoes

These sun-kissed beauties, are a concentrated source of nutrients. They are rich in vitamins C and K, iron and lycopene. You’ll get them dry or packed in oil. Lycopene lowers the risk of cancers.

Chicken

Great source of protein

Primary source of vitamins and minerals such as vitamins B, D and A

Helps in weight loss

Controls blood pressure

Reduces risk of cancer

Reduces cholesterol

Intake of warm chicken soup provides relief from common cold

Gluten-free tuna casserole

Source: Abbey’s Kitchen

Gluten-free tuna casserole is a highly nutritious dish with lots of fresh veggies including carrots, peas, and broccoli. The recipe also includes fresh mushrooms, so you don’t need to add canned soup. You’ll be using spaghetti squash in place of pasta.

Recipe outline

Preheat your oven. Grease the casserole dish and line a baking sheet with aluminum foil. Cut your squash in half and bake it for 45 minutes to 1 hour. Sauté celery, onion, and carrot, in olive oil for about 7 minutes.

Stir in the flour until it coats the veggies. Whisk in the stock and milk and cook until the mixture begins to thicken. Add the parsley, mushrooms, thyme, peas, broccoli, tuna, and squash. Mix well and transfer to the casserole dish.

Sprinkle some cheese and bake for 10 minutes. Remove the dish and top with chips that are made from a blend of root veggies. Cook until the contents has thickened.

Health benefits

Tuna contains selenium in an unusual form called selenoneine.

It provides excellent antioxidant benefits.

Tuna has very high levels of omega 3 fatty acids and boosts your heart health.

It protects your cell membrane against damage.

It reduces inflammation

Fights kidney disease

Prevents cancer

Improves blood circulation and energy levels

Boosts immune system

Helps in weight loss and obesity

Reduces blood pressure

Helps in growth and development

Simple Kale and black bean burritos

Source: Cookie+ Kate

“Stuffed full of beans ‘n greens and brightened with lime and feta cheese, they’re a little spicy and entirely delicious,” writes Kathryne founder of Cookie+kate blog.

Recipe outline

Combine cilantro, kale, jalapeno, lime juice, olive oil, chili powder, cumin and sea salt in a bowl. First, sauté the garlic and then warm it along with beans with a couple of tablespoons of water. Using a fork, gently mash up the beans and add salt if needed.

Gently warm your tortilla in a skillet. Top your tortilla with sliced avocado, black bean mixture, and marinated kale. Top with feta and red onion. Roll up the burrito by folding it from the bottom to partially cover the beans and the greens. Now fold in the two sides. After you’ve finished rolling, put your burrito on a plate. Slice in half and serve with sour cream or plain Greek yogurt.

Health benefits

Kale

It is low in calorie, high in fiber and has zero fat

It is rich in iron and vitamin K.

Kale contains powerful antioxidants

It supports your cardiovascular health

Kale is high in vitamins C and A and calcium

It is a great anti-inflammatory food.

Black bean

Maintains healthy bones

Lowers blood pressure

Manages diabetes

Wards off heart disease

Prevents cancer

Boosts digestion

Helps in weight loss

Quinoa Salad with Asparagus Date and Orange

Source: myrecipes.com

Quinoa salad is a mix of three cultural influences. The orange and dates are an Israeli touch, quinoa is a high protein grain from South America, and the pecans pay homage to the American South.

Recipe outline

Saute white onion and quinoa in a teaspoon of oil. Add water and salt and bring it to boil. Cover, reduce heat and simmer for 15 minutes. Let it stand so that quinoa absorbs the water. Transfer the contents to a large bowl.

Add in orange, pecans, minced red onion, dates, asparagus, diced jalapeno pepper. Toss gently to combine.

To prepare the dressing, combine lemon juice, extra virgin olive oil, kosher salt, freshly ground black pepper, minced garlic, and chopped fresh mint. Garnish with mint sprigs.

Health Benefits

Quinoa

Quinoa is one of the most protein-rich foods we can eat.

Rich in fiber, iron, lysine, and manganese

High in riboflavin and magnesium

Dates

It promotes digestive health

Boosts your heart health

Dates being rich in magnesium are known for its anti-inflammatory benefits

Reduces blood pressure and risk of stroke

Ensures a healthy pregnancy and delivery

Increases brain power

Asparagus

Helps in weight loss

Fights urinary tract infections

Rich in antioxidants and vitamin E

Beats stomach bloating and reduces hangover

The Mediterranean Stuffed Chicken Breasts

Source: myrecipes.com

Stuffed chicken breast dish is enough for a weeknight supper. More than that it is elegant enough for company.

Recipe outline

Preheat your broiler. Cut bell pepper half lengthwise. Gently place the pepper halves skin side up, on a foil-lined baking sheet. Broil until blackened or for 15 minutes. Place in the zip-lock plastic bag. After 15 minutes, peel it and finely chop.

Combine cheese, olives, bell pepper and basil. Take the thickest portion of the chicken breast and cut a horizontal slit to form a pocket. Close the opening with a wooden pick.

Sprinkle chicken with salt and pepper. Pack the chicken on the grill rack. Grill for six minutes on each side or until it is done. Cover loosely with foil, after removing from grill. Allow it to stand for 10 minutes.

Health Benefits

Olives

Have significant antioxidant properties

Improves heart health

Promotes bone health

Prevents cancer

Bell peppers

Low in calories

Rich in vitamin C

Capsaicin in bell peppers reduces cholesterol, eases inflammation and control diabetes

Sulfur present in bell peppers protects against cancers

Bell peppers being a good source of vitamin E keeps your skin young

Contains vitamin B6 which boosts your nervous system and helps renews cells

Enzymes such as lutein protects your eyes from cataracts

Carrot Soup With Yogurt

Source: myrecipes.com

A hint of toasted sesame oil gives depth to this velvety soup. Adding sautéed carrot strips provides a visual delight.

To prepare this soup, go in for fresh baby carrots, not the “whittled-down” packaged ones. If you’re lucky enough to have a green thumb, you can grow fresh carrots, inside your own home. Follow this link to find out how to grow an indoor carrot garden.

Recipe outline

Heat oil over medium heat. Add shallots and carrots one after the other and cook until tender. Add ginger and cook until the carrots turn soft. Allow it to stand at room temperature.

Pour half the carrot mixture into the blender, blend until smooth. Repeat the procedure with the remaining carrot mixture. Pour the pureed soup into pan. Heat for 2 minutes over medium heat.

Spoon the soup into little bowls, top with plain yogurt and fresh mint sprigs. “Adding yogurt makes a difference in the flavor,” says a reviewer of the recipe.

Health Benefits

Carrots

Prevents heart disease

Lowers blood pressure

Helps in digestion

Boosts immunity

Protects against cancer

Prevents macular degeneration

Improves eyesight

Enhances oral health

Controls diabetes

Reduces risk of stroke

Conclusion

A healthy meal increases your energy levels, provides nutrients for growth and repair. It helps you stay active and healthy, and prevents diet-related illness. Follow these tips while cooking to enjoy excellent health.

Use smart fats such as olive oil, over saturated fat like butter. Pick whole grains over refined grains, because whole grains have their bran intact. Thus they have more fiber, magnesium, B vitamins, zinc and other nutrients. Aim up to 4-13 servings of fruits and veggies per day.

Meat is a great source of protein, so eat small amounts of lean meat, fish, and poultry. Dairy products are an excellent source of calcium, so replace whole milk dairy with low fat or non-fat options. It’s the best way to cut saturated fat in your diet.

Keeping portion size reasonable is one of the easiest ways to manage calories. Whether you have high blood pressure or not, keep an eye on your sodium levels. Enhance food with bold flavors like spices, fresh herbs, and citrus. Be mindful and enjoy your food.

from WordPress http://ift.tt/2DQMuLj via IFTTT

[listsforseb]

in game preferences

loves : frozen tear, obsidian, pumpkin soup, sashimi, void egg, golden pumpkin, magic rock candy, pearl, prismatic shard, rabbit's foot

likes : honey, cheese, goat cheese, coffee, green tea, juice, cloth, mayonnaise, duck mayonnaise, void mayonnaise, dinosaur mayonnaise, pickles, jelly, caviar, aged roe, ancient fruit, blackberry, blueberry, cactus fruit, cherry, coconut, cranberry, crystal fruit, grape, hot pepper, melon, rhubarb, spice berry, starfruit, strawberry, plum, flounder, quartz, salad, cauliflower, baked fish, parsnip soup, vegetable medley, fried calamari, lucky lunch, fried mushroom, pizza, bean hotpot, glazed yams, carp surprise, hashbrowns, pancakes, salmon dinner, fish taco, crispy bass, pepper poppers, tom kha soup, trout soup, chocolate cake, pink cake, rhubarb pie, cookie, spaghetti, fried eel, spicy eel, maki roll, tortilla, red plate, eggplant parmesan, rice pudding, ice cream, blueberry tart, autumn's bounty, super meal, cranberry sauce, stuffing, survival burger, dish o' the sea, miner's treat, roots platter, triple shot espresso, algae soup, pale broth, plum pudding, artichoke dip, stir fry, roasted hazelnuts, pumpkin pie, radish, salad, fruit salad, blackberry cobbler, cranberry candy, bruschetta, coleslaw, fiddlehead risotto, poppyseed muffin, chowder, fish stew, escargot, lobster bisque, maple bar, crab cakes, shrimp cocktail, life elixir, maple syrup, earth crystal, fire quartz, emerald, aquamarine, ruby, amethyst, topaz, jade, diamond, tigerseye, opal, fire opal, alemite, bixite, baryte, aerinite, calcite, dolomite, esperite, fluorapatite, geminite, helvite, jamborite, jagoite, kyanite, lunarite, malachite, neptunite, lemon stone, nekoite, orpiment, petrified slime, thunder egg, pyrite, ocean stone, ghost crystal, jasper, celestine, marble, sandstone, granite, basalt, limestone, soapstone, hematite, mudstone, slate, fairy stone, star shards, fiddlehead fern, amaranth, artichoke, beet, bok choy, cauliflower, corn, eggplant, garlic, green bean, hops, kale, parsnip, potato, pumpkin, radish, red cabbage, tea leaves, tomato, wheat, yam

neutral : fried egg, bread, hops, tea leaves, wheat, pufferfish, anchovy, tuna, sardine, bream, largemouth bass, rainbow trout, smallmouth bass, salmon, walleye, perch, carp, catfish, pike, sunfish, red mullet, herring, eel, octopus, red snapper, squid, sea cucumber, super cucumber, ghostfish, stonefish, ice pip, lava eel, sandfish, scorpion carp, midnight carp, sturgeon, tiger trout, bullhead, tilapia, chub, dorado, albacore, shad, lingcod, halibut, woodskip, void salmon, slimejack, midnight squid, spookfish, blobfish, crimson fish, angler, legend, glacierfish, mutant carp, lobster, clam, crayfish, crab, cockle, mussel, shrimp, periwrinkle, snail, oyster, seaweed, green algae, white algae, milk

dislikes : apple, salmonberry, pomegranate, peach, orange, apricot, chanterelle, common mushroom, daffodil, dandelion, hazelnut, holly, leek, morel, purple mushroom, snow yam, horseradish, winter root, unmilled rice, sweet pea, crocus, sunflower, tulip, summer spangle, fairy rose, blue jazz, wine, ale

hates : seafoam pudding, strange bun, poppies, clay, complete breakfast, farmer’s lunch, omelet, oil, beer

[wiremagazine]

DINING DELICIOUS: ISABELLE’S GRILL ROOM & GARDEN AT THE RITZ-CARLTON COCONUT GROVE

By Rafa Carvajal

The Ritz-Carlton is synonymous with excellence and elegance. My dining experience at Isabelle’s Grill Room & Garden at The Ritz-Carlton Coconut Grove certainly fulfilled my expectations for a superb dining experience. This stylish new restaurant features the delicious cuisine of Corporate Chef Paolo Dorigato, Executive Chef Andrea Rainis and Sous Chef Miguel Fajardo and is operated by LDV Hospitality. The restaurant is named in honor of Isabella Peacock, who was one of the Grove’s earliest settlers. According to LDV Founder and President John Meadow, “Coconut Grove is a historic place with a charm and spirit all its own. With Isabelle’s, we wanted to embrace that, and pay tribute to it, while creating something that also looked forward stylistically and conceptually. Coconut Grove is going through an exciting culinary renaissance and we’re thrilled to be a part of that. Isabelle’s is a place where people will feel that sense of history while enjoying food, drink, and service very much in sync with the times.”

You can enjoy dinner daily at Isabelle’s with ample delectable choices from an assortment of land and sea options, so I sampled several delicious dishes during my dining experience. I started with The Peacock with Absolut Elyx signature cocktail with lavender, lemon and blood orange purée; the Spanish Octopus with baby artichokes, fingerling potatoes, sun-dried tomatoes, olives, and spicy romesco; the Jumbo Lump Crab Cake with celeriac apple remoulade, and upland cress; and the Salmon Tartare with smoked mascarpone, everything bagel chip, onions, and capers.

Since I grew up eating ceviche and beets, I had to taste the Market Ceviche with fresh market fish, Leche de Tigre, red onion, Rocoto and lime; and the Roasted Beets Salad with greek yogurt, apples, oranges, and pickled mustard seeds. For the entrées, I enjoyed one land and one sea option: the 20 oz. Cowboy Bone-in Ribeye, USDA Prime 28 day dry aged steak, served with garlic confit, blistered tomatoes, and upland cress; and the Seared Striped Bass with melted leeks, asparagus, and shrimp sauce.

For liquid dessert at The Ritz, I headed over to the beautiful and stately The Commodore indoor bar and lounge with a tropically lush covered patio. I selected a stiff drink from The Commodore’s compelling cocktail list of classics and innovative alternatives, while relaxing in a setting that reminded me of the Harvard Clubs in Boston and New York City.

Isabelle’s Grill Room & Garden. The Ritz-Carlton Coconut Grove. 3300 SW 27th Avenue. Miami

[greecechef4-blog]

Sunda: A Seat At Melbourne's Best New Restaurant?

Sunda is an intriguing restaurant slightly hidden away on Punch Lane on the edge of Melbourne's Chinatown area. It is named after the Sunda region incorporating Indonesia, Malaysia and Vietnam. The menu is an intriguing mix of these three cuisines crossed with native Australian ingredients-think buttermilk roti with Vegemite curry topped with shaved Tasmanian truffles or an unforgettable Bika Ambon honeycomb cake.

There isn't anything really like Sunda in Sydney which is my prerequisite when choosing restaurants in Melbourne. Knowing this, my food writer friend Sofia suggested that we dine at Sunda. Chef Khanh Nguyen (formerly of Mr Wong, Bentley Restaurant & Bar, Yellow and Cirrus) hails from the inner west in Sydney and moved to Melbourne in December 2017. Sunda is also Khanh's first venture by himself.

"I didn’t like that people saw Vietnamese food as a cheap cuisine. As with other cuisines, Vietnamese food is just as time consuming with so many techniques to produce the dishes that make it what it is. I felt like I would be restricting myself if I were to open a Vietnamese restaurant and cooking Vietnamese food alone. From there I decided to cook south east Asian food, which became my new goal. The flavours are somewhat familiar to what you would find in south east Asia but by combining it with native ingredients it creates something quite unique," he says.

The simple glass box dining room is made up of bar seats as well as two long share tables. Bar seating allows you to watch the chefs in action and is where we take a seat. They bring us a tasty Achar (pickled vegetables) with dried soybeans and kohlrabi to snack on.

Truffle roti $36

A day earlier Sofia tagged me on an Instagram post of Khanh's letting me know that we would be dining on the final night that they had Tasmanian truffles on their menu. I almost feel that truffles are the universe's way of making you thankful for winter and at Sunda they're generously grated over a crispy, buttery, buttermilk roti served with a round of Vegemite curry. If this isn't a dish to suggest that multiculturalism works I don't what is.

The vegemite curry roti dish is the result of several weeks of testing. There were versions of the dish using a wattleseed dough, a version cooked in lemon myrtle oil and one with a Davidson plum sauce. But it wasn't until one of his chefs made a simple roti at home and told him that it was better than the ones that he was making that he pared it back, "Sometimes you just shouldn’t try to much with adjusting a traditional dish," he says. They replaced the milk with buttermilk, used cultured butter, condensed milk and layered the dough with brown butter and made the roti what it is today. It is a lengthy process which is why it is an off menu item and they only serve 20-25 daily. And the Vegemite curry? "The vegemite component is made from the usual ingredients you’d find in a curry with added butter, roasted yeast, vegemite and sour cream. That little dip has around 35 ingredients, giving it a unique and complex flavour," explains Khanh. And it is amazing.

Crispy tempeh, ginger flower, tamarind, palm sugar $6

Even tempeh, an oft derided vegetarian or vegan ingredient becomes a thing of tastiness with a rich palm sugar and tamarind sauce with fried ginger flower on top. It's like a tasty chip dipped in a sweet, tangy sauce.

Wagyu rendang bun, pickled radish, fermented sambal $9

We watch as they fry the wagyu rendang bun. The wagyu is soft and not as spiced as some rendang can be but it's served puffy and piping hot with a wonderfully pungent fermented sambal as well as pickled radish to take the heat out of the sambal if you need it.

‘Otak otak’, spanner crab curry, finger lime, rice crisps $27

The most popular dish coming out of the kitchen is undoubtedly the otak otak. Usually it's a light fish mousse wrapped in banana leaves in a smart little package. This version is a long and slender spanner crab stock and coconut milk parfait infused with curry paste then set with a seaweed extract. It is served resting on a charred banana leaf with picked spanner crab meat, chilli, finger lime, coriander and a nuoc cham (sweet fish sauce dressing) gel parfait and served with rounds of house made crispy rice crisps which you spoon it on. I dare anyone to stop at one rice crisp of this. The curried spanner crab mousse spreads lightly and creamy with the crunchy crisps.

Fremantle octopus, bush tomato, lemongrass sambal, onion $24

Although I think that this is perhaps one dish too many for the two of us, I'm so glad that we ordered the Fremantle octopus. It is exquisitely pretty and come cut into bite sized, tender pieces on top of a bush tomato and lemongrass sambal with slices of onion.

The creamy sambal is made with lemongrass, shallot, tomato and garlic then is cooked down until caramelised and blended until smooth and seasoned with kombu stock and sherry vinegar. The sauce is spicy and addictive while the octopus melts in the mouth.

Lamb rump, cashew nut, saltbush, native curry $40

We are often the girls with eyes bigger than our stomachs. This lamb rump curry is a version of a dish that Khanh's mother used to make. When the lamb arrives it's a generous portion. There are slices of melting, fat ringed lamb rump enriched with curry paste and Vegemite with cashews, saltbush and a native curry. The native curry is made with the usual curry spices with the addition of native spices like lemon myrtle, aniseed myrtle and native pepperberry. The cashew nuts have been braised for hours in Indonesian palm sugar and crispy fried saltbush seasoned with vinegar.

Egg noodles, XO sauce, chicken crackling, pepperberry $22

One of Sofia's favourite dishes was the egg noodles with XO sauce and chicken cracking. I immediately gravitated towards it too because when it's freezing cold I go for comfort foods like breads, noodles and pasta. And this is a beauty. With a good char from the wok the egg noodles are cooked with XO sauce and native pepperberry as well as a sprinkling of crunchy pieces of chicken crackling. It's sizeable too and the sort of dish you find yourself going back to, even after you think you've eaten enough.

Bika ambon, banana custard, macadamia, pandan $18

And then comes dessert and a must order is the Bika Ambon. It's an Indonesian cake with a delightfully spongy texture. Khanh describes it as "It's a cake I first experienced during a trip to Medan, Indonesia. I was fascinated by the little air pockets and strands that were layered through the cake and decided I wanted to put it on the menu at Sunda." The process is long and the cake is an infusion of coconut milk and cream, kaffir lime leaf, lemongrass and dark palm sugar. It is then left to ferment and sour with yeast for four before being poured into a cake tin and cooked for two hours. Khanh serves it with banana custard, macadamia and pandan ice cream as an ode to banana bread. It's like a puffy crumpet banana cake in a cake form. The banana custard, roasted macadamias, pandan ice cream all go wonderfully with this soft, warm and spongey cake.

Vietnamese coffee, chocolate, coconut, wattleseed

And because it's the end of truffle season, we also try the Vietnaese coffee dessert. It's Khanh's take on Vietnamese coffee ice cream which he drank every day during his research trip. It starts with chocolate coffee mousse, dehydrated wattleseed cake, puffed wild rice, cocoa nibs, coffee honeycomb, young coconut granita and a condensed milk ice cream with Vietnamese coffee dust and what else but shavings of lush truffle. I only wish there was something like this in Sydney!

So tell me Dear Reader, which dish did you like the sound of best? And when offered truffle as an option, do you take it up?

This meal was independently paid for.

18 Punch Lane, Melbourne VIC 3000 Tuesday to Thursday 6–11pm Friday 12–3pm, 5:30–11pm Saturday 5:30–11pm Closed Sunday and Monday sunda.com.au Phone: (03) 9654 8190

Source: http://www.notquitenigella.com/2018/09/27/sunda-melbourne-review/

[meringuebones]

008.

[Food Survey] 1. What’s the last thing you ate? A mini Hershey’s milk chocolate bar. 2. What’s your favourite cheese? Smoked gouda, parmesan, mozzarella, queso fresco.

3. What’s your favourite fish? Mackerel and eel. 4. What’s your favourite fruit? Mango, pineapple, watermelon, raspberries, pears, oranges. 5. When, if ever, did you start liking olives? I don’t like olives. 6. When, if ever, did you start liking beer? I don’t like beer either. 7. When, if ever, did you start liking shellfish? I’ve liked shellfish ever since I was a kid. 8. What was the best thing your mum/dad/guardian used to make? My dad is the best at barbecuing, no competition. Crab legs, hamburgers, and chicken breast is what I’d say are the best off the pit though. From my mom, it would be her chicken mole with Spanish rice or her chicken-fried steak. 9. What’s the native specialty of your hometown? Bruschetta. 10. What’s your comfort food? Oranges and extra spicy ramen. 11. What’s your favourite type of chocolate? Milk. 12. How do you like your steak? Medium-rare. 13. How do you like your burger? Also medium-rare with spicy ketchup, mustard, lettuce, tomato, cheese, bacon, and a fried egg. 14. How do you like your eggs? Fried or hard-boiled. 15. How do you like your potatoes? As french fries. 16. How do you take your coffee? No sugar and a splash of half-and-half. 17. How do you take your tea? It depends on the type of tea. Some taste better with honey, some with sugar, some with no sweetener. Some taste better with half-and-half or none. 18. What’s your favourite mug? It’s an off-white mug with a pastel pink handle and doodle of a bunny on the side. 19. What’s your biscuit or cookie of choice? Pumpkin spice with brown sugar icing. 20. What’s your ideal breakfast? Bacon waffles with maple syrup and coffee. 21. What’s your ideal sandwich? Honey wheat bread, herbed mayonnaise, peppered turkey, and fresh avocado.   22. What’s your ideal pizza? Mozzarella, pepperoni, ham, and jalapeños. 23. What’s your ideal pie (sweet or savoury)? Sweet. I prefer chocolate or mixed berry. 24. What’s your ideal salad? Baby spinach, strawberries, mushrooms, some sort of shredded cheese, crispy noodles, and a sweet dressing. 25. What food do you always like to have in the fridge? Milk, carrots, oranges, lettuce. 26. What food do you always like to have in the freezer? Pizza, taquitos, berries. 27. What food do you always like to have in the cupboard? Cereal, ramen, flour, sugar. 28. What spices can you not live without? Salt, pepper, cayenne pepper, chili powder, lemon pepper, garlic powder, cinnamon. 29. What sauces can you not live without? I can’t think of anything specific since we usually switch it up when we go shopping. 30. Where do you buy most of your food? The grocery store. 31. How often do you go food shopping? Once a week. 33. What’s the most expensive piece of kitchen equipment you own? Not sure. Maybe the stove. 34. What’s the last piece of equipment you bought for your kitchen? A crockpot.  35. What piece of kitchen equipment could you not live without? Food processor and blender. 36. How many times a week/month do you cook from raw ingredients? A couple to few times a week. 37. What’s the last thing you cooked from raw ingredients? Rib-eye steaks with mashed potatoes. 38. What meats have you eaten besides cow, pig, and poultry? Deer, goat, lamb, fish, squid, octopus. 39. When’s the last time you ate something that had fallen on the floor? I don’t remember when, but I do remember it was a piece of cereal that just... missed the bowl. 40. What’s the last time you ate something you’d picked in the wild? I don’t remember. 41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi. Italian, Mexican, Thai, Sushi, Indian, Chinese. 42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum. I don’t drink. 43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed. Garlic, lime, mint, aniseed, caramel, ginger, basil. 44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. Watermelon, orange, pineapple, banana, apple, strawberry, cherry. 45. Bread and spread: I don’t get what’s being asked, so whatever. 46. What’s your fast food restaurant of choice, and what do you usually order? Wing Stop. 12-wing combo, half mango habanero, half cajun, with a large parmesan fry, ranch, and sweet tea. It’s what my husband and I split whenever we get it. 47. Pick a city. What are the best dining experiences you’ve had in that city? I don’t want to. 48. What’s your choice of tipple at the end of a long day? I don’t drink. 49. What’s the next thing you’ll eat? I’m not sure. 50. Are you hungry now? Nope. 51. Do you eat your breakfast everyday? I try to, but sometimes I skip it. 52. At what time do you have breakfast? Anywhere between 7:30 and 9:00AM. 53. At what time do you have lunch? Anywhere between 1:00 and 3:00PM. 54. What do you have for lunch? It depends on my mood. 55. At what time do you have dinner? Anywhere between 6:30 and 8:00PM. 56. What do you have for dinner? It depends on my mood. 57. Do you light candles during dinner? Nope. 58. How many chairs are there in your dining room and who sits in the main chair? Two. There is no main chair. 59. Do you eat and drink using your right hand or the left one? Right hand. 61. Mention the veggies that you like most: Bamboo shoot, carrots, seaweed, sweet potatoes, mushrooms. 62. What fruit and vegetable do you like the least? Durian, white grapes, tomato (but I do like at least a slice in a burger sometimes), celery, beets. 63. You like your fruit salad to have more: Purple grapes. 64. You prefer your vegetable salad to contain more: Spinach and mushrooms. 65. What’s your favourite sandwich spread? I don’t really have one. 66. What’s your favourite chocolate bar? Milka Oreo bar. 67. What’s your favourite dessert? Snow cones. 68. What’s your favourite drink? Hot tea, preferably different types of oolong, white, and green. 69. What’s your favourite snack? Popcorn. 70. What’s your favourite bubble gum flavour? Plain or cotton candy. 71. What’s your favourite ice cream flavour? Anything that has good chunks and a good ripple. 72. What’s your favourite potato chip flavour? Buffalo wings. 73. What’s your favourite soup? Phở with chicken. 74. What’s your favourite pizza? I explained it above already. 75. What’s your favourite type of dish?
 Usually pastas and stews. 76. What food do you hate? Anything with basil or the fruits/veggies I said I hated. I’m also not a fan of goat, lamb, or blue cheese. 77. What’s your favourite restaurant? Wing Stop and a local phở restaurant. 78. Do you eat homemade food, food delivered from outside? Both, but more homemade food. 80. Who cooks at home? I usually do, but my husband sometimes does. 81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I try to keep it balanced, but I feel like it’s getting into the high-carb territory. 82. How do you keep yourself fit? Exercising, drinking plenty of water, counting calories, and trying to eat healthier food.