#also take any butcher parts with a grain of salt as they are not guaranteed to be accurate to real-life cattle/other animals.

[monarchtonone]

@restart-the-cycle @keeper-of-magic @angeliteonfridgeduty (Since you seem to be curious about this now . . . )

Lucky spent the last few cycles with me, trying to uncover all the secrets of this butchering chart we found. The results are . . . morbid, to say the least.

- - - - - - - -

-WHITE LIZARD-

Eye - Inedible

Head - Edible, though not worth effort of breaking the skull; Very rich in protein, however

Claws - Generally Inedible

Leg - Little meat, but sweet and somewhat fatty

Chuck - Tender, meaty, and better cooked than raw; Very full flavor

Rib - Full, hearty, meaty flavor that strikes the tongue, despite how little fat is marbled in

Loin - Lean and tender, but bland; Do not eat alone

Tail - Very long strips of mostly fat; What little meat there is tastes wonderful

Spines, etc - Inedible

Tongue - Very rubbery and sticky, but with unrivaled flavor

Organs - None are very appealing, save for the heart, which has a nice gamey taste

RATING: 3/5

Too little meat for a lizard. Overall, though, a sweeter and leaner choice to Pink.

- - - - - - - -

(OOC: There was originally an image to accompany this, but I'm still fighting drawing it and wanted to get this posted because tomorrow is the big reveal lol.

I will post it once I finish it.)

This confirms it. He's eating them. He's dissecting and eating creatures . . . but why?! Why do this, then still have the nerve to lie?

I have to thank Lucky for all this, he confronted Drops about it shortly after. The transcript is below.

-Begin Transcript-

LE: Drops, we need to talk.

NDI: Is it about the dissections? The way I talked to Pages? Ungrateful spoiled little rat, is what she is.

LE: None of that. Look, I swiped one of your notes-

NDI: How DARE you!

LE: Shut up or we'll find out if you're a mobile model as well. Now, look, I swiped one of your notes and you're clearly butchering creatures. You even have the way they taste!

NDI: . . .

LE: Drops. Tell me why.

NDI: . . .

LE: Tell me why or you'll get a fire egg shoved down that bloody maw of yours.

NDI: I was curious. My ancients always wanted me to reflect on their own odd personalities. I never understood it. One day, they gave me a mouth, and it was like something inside of me awoke.

NDI: A part of me I wouldn't trade for the Triple Affirmative, even.

LE: Weird flex but okay.

NDI: They wanted to see me go savage. They wanted to watch me break down into nothing more than the beasts on the ground below.

NDI: But I'm a little more sophisticated than that. Instead I began dissecting out of curiosity. But of course, then I had to dispose of the bodies, and, well, I have a mouth, so-

LE: So you ate them.

NDI: Yes. You all have no idea how good meat tastes. Particularly red lizards, they're all muscle and absolutely amazing. Cooked or raw, I like-

LE: You're getting sidetracked.

NDI: Right, um, of course. So, my ancients started coming down themselves. And, I had enough of it, so I did some research and . . .

LE: And?

NDI: I won't explain how I did it. But I disabled their ID drones so I could hurt them. As much as I wanted.

LE: For fuck's sake, Drops, don't tell me you-

NDI: It's a possibility.

LE: Well, that settles that.

NDI: They got suspicious, even though I only ate about a third who crossed my path. So they all ascended and left me behind. Alone. Hungry.

NDI: Creatures have been slow coming in. I started to feel weak without their blood. I fear my system as become reliant on it, just as necessary as water.

LE: So . . . why.

NDI: Why what?

LE: Why the fake water call.

NDI: Well I needed something to eat! I doubt anyone would respond to a sudden call for blood, so I did the next best thing!

LE: Yeah, next time, don't.

NDI: Lesson learned, lesson learned. Look, if I had known something like that actually happened I wouldn't have done it! I would have said something else, like . . . like I needed creatures for an experiment or I needed creatures to fight off something in my ecosystem.

LE: Be glad I'm not mad at you. The others . . .

NDI: Is there another annoying messenger on it's way-

LE: . . . You'll . . . you'll see. Monarch hinted at something called a Scrapper.

NDI: FOR FUCK'S SAKE, TELL THEM TO STOP IT!

LE: You deserve it. Anyway, now I'm curious. What do some creatures taste like?

-End Transcript-

Technically there's more Lucky wrote, but it's all just Drops talking about the way different creatures taste and I am not reading all of that. There is one good thing:

Lucky convinced him to open his communications in a few cycles.

Now, with all this out of the way, who wants to go topple a superstructure with me?

[bog-o-bones]

Kaiju Media Forecast 2020

The kaiju fandom has certainly seen a gigantic upswing in content since the last time I did one of these “year going forward” reviews. Let’s take a look at some of the major movies, events, merchandise and more that kaiju fans have to look forward to in the coming year!

Movies

Every year since at least 2013, the kaiju fandom has had one “tentpole” film event of the year, usually the most highly anticipated feature coming out that year that most media and merchandise hype will surround. This year’s choice is the latest (and possibly last?) of the Legendary MonsterVerse which just last year introduced us to the first American incarnations of Mothra, Rodan, and King Ghidorah. Later this year, the King of the Monsters will once again take on the King of Skull Island in a rematch nearly 60 years in the making with Godzilla vs. Kong. The only snippet of footage we’ve seen is featured in the screenshot above and recently leaked toy fair displays have quite a lot in store for the big crossover event of the MonsterVerse. Godzilla vs. Kong drops November 20th.

According to your definition, the first kaiju film of 2020 launched two weeks ago with Underwater. The Kristen Stewart-helmed deep-sea monster movie isn’t really making the splash it was looking for box office-wise and most people who have seen it say that it’s okay at worst. Regardless, if you like big monsters and quasi-Cloverfield type films, you can give it a shot in theaters now or in a few months when it hits home media.

Godzilla’s sole big screen appearance won’t just be limited to the big crossover with Kong as a snow-covered cameo role will land him a spot in the new Shinkalion movie. From a clip posted on Yahoo Japan (refresh the page if it doesn’t work) Godzilla briefly faces Hatsune Miku piloting a giant train-based mecha (I tried pinching myself, believe me) at the very end. This role is likely going to be very short but nonetheless, it’s always satisfying to see Godzilla pop up in the most unexpected places.

Again, stretching the definition of “kaiju” here, but also apparently the Monster Hunter movie still exists and is coming out later this year in September? I don’t know much about the franchise, but I do know it’s probably going to be butchered with a Paul W.S. Anderson directed schlock fest. Who knows, maybe the monster scenes will make up for it?

As is tradition, the Ultraman franchise hits us once again with an annual theatrical movie based off the previous year’s show. Ultraman Taiga The Movie: New Generation Climax will be out in March and judging by the title, will feature a climactic event featuring the New Generation assortment of Ultraman heroes. I still have yet to see Taiga but hopefully this provides a fun conclusion to the show.

Famed director Hideaki Anno returns to the world of his most famous creation with Evangelion 3.0+1.0, the highly anticipated final installment in the Rebuild series to be released this June. I have not seen any of the Rebuild movies myself but this is sure to be a wild and crazy ride for Evangelion fans.

Finally, the oddball of the bunch. Kadokawa rises from it’s dusty grave with a brand new monster film focused on the unproduced predecessor to Gamera: Nezura 1964. Featuring giant rat monsters and a cast comprised of many Daiei/Kadokawa favorites, it’ll be interesting to see if this film can capitalize on the recent kaiju craze and be successful enough to possibly give our old turtle friend the revival he truly deserves. Nezura 1964 is due out in December in Japan.

Television

Not much on the television docket this year. It’s far too early to speculate about Tsuburaya’s next Ultra series, leaving us with little to discuss. Studio Trigger is supposedly making some kind of new series related to it’s Gridman show from last year (another item I have yet to see). Titled SSSS.DYNAZENON, nobody knows when it’s due out so for all I know this could be a rather outdated entry.

What we do know for sure is coming is something not particularly kaiju but still related via the tokusatsu connection is the continuation of Kamen Rider Zero-One, the first Rider series in Japan’s newly named Reiwa period. This isn’t really related to the year 2020 but honestly I’d rather have something in this TV section to talk about than just the Gridman sequel.

Merchandise

Last year was one of the greatest years in the history of the American Ultraman fandom with the officially sanctioned releases of Ultra Q, Ultraman, Ultraseven, Ultraman Orb and Ultraman Geed to Blu-Ray in the West for the very first time. In this new year, Mill Creek will continue to satiate the needs of Western Ultra fans with releases of previously unseen-on-western-disc series Return of Ultraman, Ultraman Ace, Ultraman X, and the Ultraman Orb Origin Saga. A schedule flyer released online also teases many other entries in the franchise making the continuous release of these beloved shows a treat to look forward to. You can pre-order the four releases discussed above on Amazon.

American toy company Playmates acquired the license for the Godzilla vs. Kong toyline last year and in early January, a few figures from their non-film focused toylines showed up at Walmarts across the country. They’re uh...well, let’s be honest: they’re not great. Leaked images of the Godzilla vs. Kong toyline were also shared around social media but I’ll avoid talking about them here for spoiler purposes. Let’s just say the line is looking mighty juicy for kaiju fans and it will be interesting to see if they’re promoted come New York Toy Fair.

Bandai’s Movie Monsters Series line will likely continue to issue newly reissued/remolded monsters in the Godzilla line (as well as produce new figures for Godzilla vs. Kong) but coming out in March is a sight for sore eyes: a brand new sculpt of the 1995 Gamera design for the 25th anniversary of Gamera: Guardian of the Universe. Hopefully a Super Gyaos is not far behind!

The S.H. MonsterArts line had a fairly predictable and underwhelming list of releases last year. Great figures for the most part, but obvious choices without much surprise. This being a movie year, I don’t expect much to change and we’ll likely see Godzilla vs. Kong figures soon enough. What is confirmed and releasing in May is their take on the Burning Godzilla design featured in Godzilla: King of the Monsters last year. Originally a Tamashii WebShop exclusive, it’s being released in America by Bluefin around June.

Media company SRS Cinema continues to throw unexpected independent kaiju films our way with releases of Deep Sea Monster Reigo and Deep Sea Monster Raiga last year on limited Blu-Ray and wide-release DVD. They’ll continue the assortment this year with Attack of the Giant Teacher and Raiga vs. Ohga. The films likely won’t be much to look at, but more independent kaiju films seeing a western release is never a bad thing. Here’s hoping Daikaiju Eiga G or Gehara see a release soon.

In an almost perfect repeat of Daiei and Toho’s box office bout sixty years ago, boutique label Arrow Video has reportedly secured the rights to the Gamera franchise and are planning a box set that could rival Criterion’s late 2019 release of the entire Showa Godzilla series. Arrow Video puts out sublime products and kaiju fans will likely want to keep their eyes peeled for this set, even if they’ve already secured Mill Creek’s rather dull bargain sets from years past.

While not on the docket for tie-ins to Godzilla vs. Kong (yet), NECA will likely be continuing to pump out new figures in their Classic Godzilla line. No brand new sculpts are known at the moment, but fans can look forward to a blue, poster-styled repaint of their KOTM Mothra figure and some reissues of their older molds in new box-styled, poster-featuring packaging. Some, like the 1985 Godzilla, might even feature newly molded details.

In rather shocking news, Media Blasters has seemingly propped one of its kaiju films up from the depths of licensing hell with an announcement of a Blu-Ray release of Gappa the Triphibian Monsters scheduled for a February release. The out-of-nowhere circumstances surrounding this release as well as a proclaimed inclusion of an “uncut” Japanese release (despite the International version containing more footage than the Japanese version) and Media Blasters rather spotty history regarding kaiju Blu-Rays should have folks taking this with a grain of salt until the actual discs are in collectors’ hands.

Events

As per usual, the kaiju fan’s Woodstock G-FEST will be continuing it’s annual celebration of all things giant monster from July 10-12 at the Crowne Plaza Chicago O’Hare in Rosemont, IL. No guest announcements at this time, but fans looking to go should register and book a hotel immediately as attendance will continue to spike and rooms in the convention’s hotel are already sold out.

As is tradition, the San Diego Comic Con will take place this summer a week after G-FEST is over and will likely bring with it new information on Godzilla vs. Kong and many other kaiju-related media. NECA will possibly show off new figures and we may even see some post-2020 information on the MonsterVerse.

Not necessarily guaranteed, but kaiju fans may also want to look out for this year’s New York ToyFair taking place in February. ToyFair has pretty much become the SDCC for toy collectors with many companies showing off their new products for the new year. Kaiju collectors will possibly get a glimpse at the Playmates Godzilla vs. Kong assortment as well as a few other possible surprise reveals from other companies like NECA or Diamond Select.

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

2020 is looking to be a monstrous year for kaiju fans. Hopefully the fandom will enjoy everything to come from our favorite franchises.

Here’s to a happy 2020!

[ketoconnect]

Keto Staples

          Top 20 Keto Staples from the Experts

The keto diet has helped thousands of people improve their health and lose weight, but if you’re just starting out, something as simple as grocery shopping can seem scary. We’ve asked bunch of keto experts to to dish the details on their keto staples.

Check out how these keto veterans stock their keto kitchens in the video and blog post below.

What are the staples of a keto diet?

Keto Staples will vary from person to person, but there are a few things you will almost always see on a keto grocery list: High fat foods, good sources of protein and some low-carb vegetablesThe HUGE list of keto friendly foods.The keto food pyramid starts with a solid base of healthy fats like tallow, lard, extra virgin olive oil, and coconut oil. Moving up the pyramid you have fatty cuts of meat like beef, bacon, chicken legs, and eggs. As you get higher, you will see vegetables like broccoli, lettuce, spinach, and cauliflower – veggies that are high-fiber and low in carbs. Near the narrow top of the pyramid are things like nuts, berries, and keto treats.

What groceries should I buy on keto?

When starting the keto diet, it’s best to find a few low-carb meals you enjoy eating. When you’re excited to eat delicious food, it makes sticking to a diet so much easier. Things like Keto Taco Casserole, Easy Bacon Chili, or Chicken Salad are easy to meal prep and taste really good.

We asked several keto professionals to share their keto staples to hopefully give you a clear idea of what to buy the next time you go shopping.

1. Eggs

It’s no surprise eggs top the list of keto staples.

Eggs provide a delicious keto meal in under five minutes.

Eggs have the perfect ratio of fat-to-protein that will keep you full for a long time.

The yolk is packed with important nutrients.

Eggs are budget-friendly!

Make them into Egg Salad, as Breakfast Casseroles, or in a Quiche.

2. Butter

One of the first lessons you’ll learn on the keto diet is butter is healthier than margarine and other vegetable oil spreads, especially if you can find a grass-fed variety. Cook your meals in butter or add some to roasted veggies to easily increase your fat intake. If you’re lactose intolerant, try ghee!

3. Meat

The base for most of keto meals is a good source of protein. When shopping for meat, choose the fatty cuts like chicken thighs with skin on or regular ground beef instead of the lean options. This is an easy way to ensure you get in enough fat every day to maintain energy and satiety.

Pasture-raised or grass-fed meat will have a better ratio of omega-3 to omega-6 fats in comparison to grain-fed animals. We like to buy our pasture-raised meat from a local farm or from a delivery service called Butcher Box. To learn more about connecting with local farmers, check out Matt’s course on The Curve where he explains exactly how he started shopping locally.

4. Avocado

When we’re talking about keto staples, we have to discuss avocados. Whether you think they’re a fruit or a vegetable, we can all agree they are a great source of fat and fiber. This creamy, delicious green fruit is low in carbs and high in potassium.

On a keto diet, you hold onto much less water which means you need to increase your electrolyte intake. We recommend supplementing with sea salt, magnesium, and potassium. (View Keto Supplement Guide) One avocado contains more than 900mg of potassium!

5. Coffee

Coffee is a keto staple for many people even though it’s calorie-free and is lacking in nutrition. The reason people love coffee on the keto diet is because of something called Bulletproof Coffee or Butter Coffee.

If you practice intermittent fasting, some black coffee makes it easier to push off your next meal and extend your fasting window. Take our Fasting Course on The Curve to learn more about the amazing benefits to intermittent and extended fasting on the keto diet.

6. Heavy Whipping Cream

If butter coffee isn’t your thing, then a splash of heavy cream is a great replacement to your regular high-sugar coffee creamer. Heavy cream or canned coconut cream if you’re dairy-free, is a great thing to have on hand for keto recipes.

We add cream to keto Bacon Cheddar Soup, Butter Chicken, Chicken Florentine, and all kinds of low-carb desserts.

7. Cauliflower

If you’re new to the keto diet, you’re going to want to pick up some cauliflower. This low-carb vegetable is a great alternative to some of your favorite high-carb foods. Here are some of our favorite cauliflower recipes.

8. Pork Rinds

At first, it may be hard to find the crunch you crave on a keto diet, but luckily there are plenty of keto chips you can enjoy, including pork rinds. Look for brands cooked in lard, not vegetable oils, like our favorites 4505 Meats and Epic Meats.

Grind up pork rinds to use in crispy coatings or for deep fried breading. They give the perfect crunchy exterior to our Fried Goat Cheese Appetizer and Sweet and Sour Pork recipe. They also make a great Cinnamon Toast Crunch cereal!

9. Healthy Cooking Oil

Cooking oil or cooking fat is definitely part of our must-have keto staples, but before you go shopping we recommend reading our Guide to Healthy Cooking Oils. You will need to understand the different between refined, cold-pressed, and extra virgin in order to make smart purchases.

There are also many common cooking oils that you should avoid due to their damaging effects on health, like canola oil and soybean oil. Look for cooking oils that are minimally processed like coconut oil, avocado oil, or extra virgin olive oil, or opt for animal fats like tallow and lard which have high smoke points and are good for frying.

10. Cream Cheese

Cream cheese has a way of making any recipe delicious, which is why it makes our list of keto staples. Eating keto food that is delicious and that you enjoy is crucial to sticking to the low-carb lifestyle. We like to add cream cheese to fat bombs, desserts, soups, sauces, and dips. It’s high in fat, very low-carb and calorie-dense.

Check out our Fat Bomb Bible eBook for tons of high-fat snack recipes for mug cakes, fat bombs, dips, and drinks.

11. Seasonings

To keep your keto meals exciting and flavorful, we recommend having good seasonings on-hand. They add a lot of flavor without adding a bunch of carbs or calories. A few of our favorites are curry powder, garlic, or the Everything But the Bagel Seasoning from Trader Joe’s. (Especially on our Keto Bagels!)

Remember to read the labels on seasonings as some of them may be quite high in added sugar that can add up quick when used in abundance.

12. Berries

A common keto myth is that you can’t enjoy fruit on a low-carb diet, but that’s not the truth. We love berries for their low-sugar content and enjoy them as a snack, in salads, or with some cream for dessert.

Blueberries – 13g carbs

Blackberries – 5g carbs

Raspberries – 5g carbs

Strawberries – 6g carbs

Buy your berries frozen or in season when they’re sweet and delicious. Great options are raspberries, blackberries, blueberries, and strawberries.

13. Protein Powder

Aaron from our Keto Baking Course on The Curve loves protein powder not only as an extra source of protein for after his workouts, but as a baking ingredient!

You can find low-carb protein powder and use it as a low-carb flour replacement in all kinds of recipes like our Protein Cake, Protein Waffles, or Chocolate Glazed Donuts. Our favorite brands are Quest and Isopure.

Aaron also recommends using protein powder as a coating before crisping up foods in the Air Fryer...YUM.

14. Chocolate

No, Mars Bars and Kit Kats are not keto-friendly, but there are plenty of ways you can enjoy chocolate on a low-carb diet.

Lily’s Sweets carries keto chocolate bars, baking chips, and other candies like chocolate covered caramel.

Dark chocolate – look for varieties containing 80% cocoa or higher for the lowest carb content.

We have a delicious Keto Chocolate Bar recipe on the blog you can whip up at home.

Choc Zero carries low-carb chocolate products.

SlimFast has a new keto line of products which aren’t all great for low-carb (read the labels!) but their fat bomb Peanut Butter Cups are a great replacement for Reese’s.

If you prefer homemade treats, our website is packed with low-carb chocolate sweets you and your family will love, like our Chewy Chocolate Chip Cookies and Fudgy Brownies.

15. Cookware

No, you can’t eat cookware and there’s no such thing as “keto cookware”, but we think good equipment can make all the difference in your cooking experience. Here are a few of our keto kitchen favorites.

Cast Iron Cookware

Fat Bomb Mold – great for keto desserts and snacks!

Air Fryer – Crisp up your favorite foods and cook dinner in half the time.

Instant Pot or pressure cooker – Makes bone broth in just a few hours!

Kelsey, better known as @lowcarb.kelsey on Instagram, loves her cast iron cookware for searing meat on the stovetop and finishing it in the oven. The cast iron can do both! And if you take good care of it, it will last you for years.

16. Liquid Stevia

Sometimes, you just want a touch of sweetness whether it be in your morning cup of coffee or in a batch of cookies. Liquid stevia is a great ingredient to have on hand since it only takes a few drops to add a ton of sweet flavor and it’s completely zero-carb and zero-calorie.

Some people notice a bitter aftertaste with stevia, so monk fruit might be a better option for those folks. We like to use a combination of stevia and erythritol in our baking recipes to reduce the bitterness, but keep the sweetness.

17. Fresh Herbs

You’re going to be spending a lot more time in the kitchen now that you’re on the keto diet. There are so many recipes to try, you won’t be able to keep up! With a new found love for cooking, we guarantee you’re going to have a whole new appreciation for flavor and freshness.

Fresh herbs are a fantastic way to take an average keto dish to the next level. If you don’t have an herb garden, then we recommend keeping the stems of your herbs in water to keep them fresh for longer.

Try fresh basil in our Pesto Chicken or cilantro in our Spicy Salad Dressing.

18. Electrolytes

Because your body holds onto less water when you consume less carbs, it also holds onto less electrolytes (sodium, potassium, and magnesium). Without enough electrolytes on a keto diet, you will feel tired, sluggish, and even experience leg cramps.

Chela, also known as @foodieturnedsleevie on Instagram, is an endurance athlete following a keto diet and she says electrolytes are a staple for her. She recommends Pure Planet Sports Salts and Zip Fizz.

We have a full guide on Keto Supplements where we talk about the importance of electrolytes on keto, so check that out for more information.

19. Keto Bars

Keto bars may not be a staple for everyone on the keto diet, but they do come in handy when you’re transitioning away from granola bars and Oh Henry! bars during office coffee time.

Keto snacks and bars aren’t necessary to achieve great success on the keto diet, but they’re convenient and tasty. Here are a few of our favorite and a list of the top keto protein bars.

The Original Keto Bars

Perfect Keto Bars

Epic Bar – a savory option!

Chela recommends a Keto Bar or Stoka bar as a pre-workout snack. It’s light, tasty, and provides a good source of fat and energy – especially with some nut butter on top.

20. Canned Fish

You’re going to learn a lot about good fats and bad fats on the keto diet and fatty cold water fish is a great source of good fats. Fish like sardines and mackerel are packed with omega-3 fatty acids which are important for lowering inflammation in the body.

Look for wild-caught varieties that are in water or olive oil, not soybean oil or canola oil. These oils are high in omega-6 fats which increase inflammation! If you don’t like the taste of fish, but still want to increase your omega-3 fats, we recommend a supplement like cod liver oil.

What are your keto staples?

These 20 items are a great starting point for any keto diet and you will begin to generate your own keto staples as soon as you get cooking and eating.

Been doing keto for awhile? Comment below and tell us your keto staples. We would love to hear them.

20 Keto Staples in Summary

Eggs

Butter

Meat

Avocado

Coffee

Heavy Cream

Cauliflower

Pork Rinds

Healthy Cooking Oil

Cream Cheese

Seasonings

Berries

Protein Powder

Chocolate

Cookware

Liquid Stevia

Fresh Herbs

Electrolytes

Keto Bars

Canned Fish

[exmoor4all]

La Petite Bouchée in Witheridge is again taking part in the Exmoor Food Fest! Below is a guest post by Anita-Clare Field, telling you a bit more about what’s on the menu for the next four weeks:

With a week to go before we launch our Exmoor Food Fest menu, we’re busy sourcing the finest ingredients and continuing to prep all the little extras that go on the plate at La Petite Bouchée like handmade pickles, Ice creams sorbets and confit tomatoes.

For those of you not familiar with the way La Petite Bouchée works here’s a little snapshot. We have a zero waste policy which means we only ever buy what we need in the restaurant. If there are any leftovers they are neatly packaged in a box for you if you wish to take them away.

This means that we ask diners to let us know in advance what they wish to order so when you arrive all you need to do is sit back, relax and enjoy your evening without the stress of deciding what you’re eating. Another thing to mention is that we can cater for everyone. Please don’t worry if you have allergies or intolerances, just let us know and we’ll recreate a dish which meets your needs.

You can read all about our Environmental and Social Policies on the website.

Back the menu now and for this years festival we’ve gone for a traditional brasserie style menu. You will see a lot of dishes you are familiar with and a couple you’ll be eager to try. Here is a whistle stop tour of what to expect in terms of flavours and produce.

Entrée

Our French onion soup is my Grandmother’s recipe which I have developed over the years it’s rich, warming and packed with the flavours of sweet onions and bone broth. Have no fear, we’ll be making a vegetarian and vegan friendly version too which is equally as rich in flavour using our secret ingredient to recreate that  legendary “beefy” flavour.

Our Chicken Liver Parfait is light, almost mousse like in texture but bold in with its cognac and thyme overtones, served with french toast and handmade pickles.

Love them or hate them, Escargot will be making an appearance this month. Delivered fresh from Somerset Escargot , these locally ( Wellington) farmed snails arrive ready to be steamed then turned into delicious  Escargot Bourgogne dripping with garlic butter ready to be mopped up with a hunk of crispy baguette. 

Our Ham Hock Terrine is gelatine free, we slow cook our ham hocks for 12 hours with herbs, cider and aromatics and allow to cool, pull and pack tightly into large terrines and chilled, You’ll be served up a generous slice with baguette and handmade pickles.

Our Vegetable Pâté is made using seasonal vegetables, fresh herbs and stock, we use the vegetables themselves to thicken the pâté which is served with toasted bread. This delightfully rich pâté is suitable for vegans, coeliacs and dairy intolerant guests.

Amuse

The amuse this month is refreshing Champagne Sorbet, made in-house with our house fizz with a hint of citrus, guaranteed to cleanse your palette . If alcohol is not your thing then simply let us know because we usually have an equally delicious fruit sorbet available too.

Plats    

Two stalwarts of the menu this month are Steak Frites, 10oz hand -cut Bavette Steaks cooked from fresh, to order and served with our legendary French fries, homemade Béarnaise or Green Peppercorn sauce. Moules Frites are also on the menu, we usually serve Moules Marinières because that is the preference of most of our guests but this month we’ll be offering a special Moules Frites option so if mussels are your thing keep your eyes peeled.

Our seasonal fish this month is Pollack, caught in the west country and sent directly up fresh from the boat. We’ll be serving it in a delicious shellfish broth with a seafood garnish, pickled samphire and powdered smoked dulce all from the Devon shoreline.

Our other meat option is a very traditional Côtelette de Porc, a  local pork cutlet, served on the bone, breadcrumbed and shallow fried then served with smoked lardons and peas. This reminds me so much of eating in Les Routiers restaurants on holiday with my family. It’s a classic.

Our vegetarian and vegan options this month are a delicious Winter Coulibiac, brimming with seasonal vegetables, grains and pulses and wrapped in a lattice pastry case. We’ve also been very busy making lots of confit tomatoes recently for our amuse this month and for our Galettes for the Festival. Tomatoes slowly cooked in olive oil, fresh herbs and garlic. Each tomato is like a flavour bomb going off in the mouth. The pastry is vegan and gluten friendly.

Desserts

Our menu always contains a traditional French tart and this one is no exception, we’re looking forward to serving up a delicious Prune and Armagnac Tart during festival month together with a Tarte Flambée with Apples caramelised apples on top of a pizza style crispy base. As ever all of these will be served with one of our handmade ice creams.

  Cheese

The cheeses this month to compliment will be Sharpham Crement, Curworthy Haytor, North Devon Gruyére style hard cheese and delicious Beenleigh Blue from Ticklemore Cheeses. Accompanied as ever by one of our handmade chutneys and fruit cheeses.

Suppliers

Our suppliers are family run independent companies based within a 12 mile* radius of our restaurant.

Meat & Poultry

Shapland and Searle in South Molton. All the beef, pork and chicken is locally sourced and butchered on site.

Cheese

All of our cheese is expertly sourced for us by the team at The Cheese Larder

Fruit & Vegetables

All of our fruit and vegetables for the festival month will be supplied locally at our farm shop just outside Witheridge or homegrown by our Front of House team Linzi and Nigel Walker. We’ll also be using foraging company Bello Wild Food, so expect some new and exciting things to try across the month.

Fish & Shellfish

Our Fish and shellfish is supplied by Celtic Fish and Game, who use their own boats and fish along the Devon and Cornish coasts.

We really look forward to welcoming you to La Petite Bouchée across the festival month, but be quick, we’re filling up, if you have a specific question and you can’t find it on our How it Works page  then do call us, we’d be delighted to answer any questions.

Current Availability

7th & 8th – Good Availability

14th  ( Valentines Menu applies ) – 4 covers

15th – 4 covers

21st – FULLY BOOKED

22nd – 6 covers

28th FULLY BOOKED

29th 8 covers

Bookings  – Telephone 01884 860 654 or on our online reservations page HERE

Read more about La Petite Bouchée here.

RECIPE

FRENCH ONION SOUP

 (Serves 6)

Ingredients

2Kg of onions  

6 Shallots 

A generous knob of butter 

1 tbsp of caster sugar 

1 litre of beef stock ( if you are vegetarian or vegan, a vegetable bouillon is great)  

1 large glass of dry sherry, Fino is great.  

A splash of brandy 

Half a bottle of red wine 

A handful of fresh thyme 

Salt and pepper to taste 

1 baguette, sliced into croutons 

A handful of grated gruyere cheese

 Directions

In a heavy based pan melt the butter and and add the sugar. Once the sugar has started to melt add the onions in batches and sauté until completely softened and caramelised. Add the thyme, the stock, sherry, wine and brandy and then bring to the boil. Reduce after a minute to a simmer, place a lid on and cook for 45minutes and if  you are using the slow cooker then let it bubble away for 3-4 hours.  

Remove the lid after the cooking time and stir through, removing any thyme stalks, season to taste. Ladle into bowls, cut a some thin slices of baguette and lightly toast. Just before serving, float the toasted crouton on top of the soup and add a small handful of grated cheese. Then place under a very hot grill until the cheese is melting. Serve piping hot with an extra few slices of baguette. Absolute bliss !

  Bienvenue and Welcome to La Petite Bouchée in Witheridge La Petite Bouchée in Witheridge is again taking part in the Exmoor Food Fest! Below is a guest post by Anita-Clare Field, telling you a bit more about what's on the menu for the next four weeks:

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Ribs 101: Everything you need to know to make THE BEST Ribs

Everything you need to know to make the best ribs this summer! Tips for making them in your slow cooker, instant pot, smoker , on the grill or in the oven!

Everything You Need to Know to Make the Best Ribs

Marrying Parker meant I was marrying a grill master!  We have been dining on ribs and incredible grilled and smoked meats all summer long.  If you’re like me, I was in the dark about cooking ribs.  I wanted to know how to make the best ribs!  So Parker taught me everything I need to know to make the best ribs!  Here’s what he taught me…

How to Make the Best Ribs

Ribs are a classic summer barbecue food and they’re not as difficult as most people think. I’ll give you the in’s and out’s of ribs in this 101 tutorial so you can wow your family during your next backyard barbecue. You ready to learn everything you need to know to make the best ribs?

What Type of Ribs should I Buy?

Let’s start of simple. Where do you even buy a good rack of ribs?  Some people may think you need to go to a fancy butcher, and you can!  But we also find great ribs just at our local grocery stores!  They cost anywhere from $7-$10 and can feed a whole family, so it’s actually a fairly cost effective dinner! The main types are Baby Back (these are very common and the smallest), St. Louis (which are larger and flatter than the rounded baby back), and the Spare Ribs (which have slightly less meat and are just the St. Louis with the rib tips and skirt meat).  So which should you get?  The Baby Back or the St. Louis would be my suggestion.  Personally, I would go with the Baby Back only because they are smaller (plenty of meat though!) and are just easier to work with for beginners.

Here’s a photo comparing the large Spare Ribs with Baby Backs! The St. Louis ribs are between these sizes.

How to Prep a Rack of Ribs:

Everything you need to know to make the best ribs starts with prepping your meat.  Remove the ribs from their packaging (preferably in the sink) and drain any of the extra fluids. Rinse the ribs under cold water briefly and pat dry with paper towels. Then set the ribs aside on a large cutting board. If you do not have a cutting board large enough to hold the ribs I recommend using a jelly roll pan or a baking sheet.

The next step is crucial for good ribs!

You will need to remove the membrane (sometimes called the membrane sheath, or the peritoneum if you want to be anatomically correct) which is located on the underside of the ribs. This is a thin layer of connective tissue that will not only act as a barrier preventing the rub from seasoning the meat but will make eating the ribs a more difficult and unpleasant experience. The membrane is easiest to remove from a rack of baby back ribs, but shouldn’t be too difficult on the St. Louis or spare ribs. Flip the ribs so they are bone side up and run the tip of a sharp knife down the middle of one of the bones towards the center of the rack. To separate the membrane from the meat you can use a butter knife or a flathead screwdriver to pull up enough to then grip with your fingers. The easiest method is to grab a paper towel and pinch the membrane and pull toward the end of the rack slowly, taking care not to rip it to early. It’s just like taking a sticker off of something. Repeat this process on the other half of the ribs so the entire membrane is removed.

The Secrets to the Best Rib Rub:

Depending on where in the country you are you will hear different opinions on the perfect dry rub. Some people swear by their mustard powder and others prefer to leave it out. Meanwhile, there are people who live by the simple salt and pepper rub. Either way, the rub makes all the difference! I’ll give you our secret rub recipe but also a run-down on the science behind making a rub in case you decide to venture off and create your own masterpiece.

Salts:

These make up the bulk of your rub and make a huge difference.

Table Salt – Fine grain, regular table salt. Pros: incorporates best into rub mix, great for smoother rubs. Cons:

Sea Salt – Usually very coarse but you can find fine grain as well. Pros: great for finishing dishes, gives added texture. Cons: hard to incorporate into a rub, likely will not stick to meat during the rubbing stage

Kosher – Coarse and flakey. Pros: great for seasoning meats, dissolves quickly. Cons: None that I have found

Seasoned Salt – Different flavors incorporated into the salt (ie celery salt, garlic salt, sugar etc.) Pros: quick and easy since it contains many of the other spices used in a rub. Cons: you don’t know the exact amounts of other ingredients making it difficult to use as the main source of salt.

My pick: Kosher salt. It is predictable and incorporates into the rub as well as table salt but seasons the meat better.

Runner-up: Table salt

Sugars:

White Sugar – From refined cane or beet sugar. Pros: gives the same sweet flavor needed in barbeque. Cons: burns at higher temperatures.

Brown Sugar – White sugar combined with molasses during the manufacturing process. Pros: gives you the classic BBQ flavor and a noticeable crust on the meat after cooking, blends well with spices Cons: none

My pick and the safe bet: Brown sugar

Spices: 

There are spice snobs who know their stuff and can tell you exactly how to make a rub and guarantee success. Follow them or the rub recipe below and you’ll get a safe, great tasting rub. If you want to venture out of the ordinary and make your own, here’s a list of the most common ingredients and how each changes the rub.

Here are the essentials:

Black Pepper – A necessity in any rub. Can be coarse or fine, pre-ground, or freshly cracked. If you’re making a large batch of rub to keep and save for later you may want to give your arms a break and use the pre-ground pepper.

Cayenne Pepper – Whether you like it spicy or not, add this to the mix to accentuate the rest of the flavors in the rub. The more you add the more heat you’ll get. Cayenne provides a direct noticeable heat, but keep in mind it is one of many spices so you really have to add a lot if you’re trying to make it obvious.

Chili Powder – A blend of various spices and ground chile peppers. Gives your rub a more earthy and sophisticated flavor. You can find different varieties such as chipotle chili powder

Paprika – You can’t forget this one! It gives a distinct red color to your rub and meat and will help develop that gentle smokey flavor. If you like a noticeable smoke flavor then grab the smoked paprika.

The extras:

White Pepper – Light in color and offers a mild pepper flavor. Helps add a little heat but more as a background flavor.

Cumin – Common in Latin American foods but gives barbequed meats a flavorful earthiness with a light but noticeable warmth and aroma.

Onion Powder – Adds a subtle onion flavor without being overbearing.

Garlic Powder – Because everything needs garlic!

Mustard Powder – For a, well, mustard flavor. Complements the rest of the blend.

The Special Flavors:

If you want to get creative there are plenty of additional spices and seasonings you can add to give your meat that special secret flavor.

Ground Ginger – Tangy and fresh with a mild heat but noticeable sweetness.

Dried Oregano – Adds a pungent and sharp peppery flavor.

Coriander – Gives a roasted nutty flavor.

Thyme – Gives a slight mint flavor with a gently dry aroma

Keep in mind it is all about balance. The goal is to have a blend where all the components work together without having one overpower the other.

The Go-To Rib Rub: 

Ingredients

1 C Brown Sugar

1/4 C Smoked Paprika

3 Tbs. Kosher Salt

2 Tbs. Black Pepper

2 Tbs. Garlic Powder'

2 Tbs. Onion Powder

2 Tbs. Cumin

2 Tbs. Mustard Powder

1 Tbs. White Pepper

1 Tbs. Chipotle Chili Powder

1 Tbs. Cayenne Pepper

Directions

Mix all of the ingredients in a medium bowl or shake in a large ziplock back. This rub will give you enough to season 3 regular size racks of ribs. If you are making less you can save it for later or halve the recipe.

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Now that the hard part is over it’s time to rub those ribs! Get out your pre-made Go-To Rib Rub and sprinkle it over the ribs evenly and then gently pat or rub it around so it has a nice even coat. Flip the ribs and coat the bottom. You don’t have to be as precise or thorough on the bottom since it is mostly bone but you definitely don’ want to miss it! It generally takes about 1/4 to 1/2 cup of rub to season a rack.

Let the ribs rest for anywhere from 1 hour to 72 hours. If you plan to let them rest for longer than an hour put them in the fridge to keep them fresh. I usually just do one hour but a lot of people recommend 24 hours as the perfect amount to let the flavors sink in deep. If you are in a bind and need to cheat the time, you can get away with 30 minutes and I won’t tell anyone.

The Ultimate Guide to Cooking Ribs:

Meat thermometers are incredible for cooking!  We cook ours too 200 degrees to melt all the connective tissues… that makes them super tender! We could go on and on about meat thermometers but we’ll get back to everything you need to know to make the best ribs.

How to Smoke Ribs:

Smoking the ribs is my personal favorite because it gives that classic barbecue taste. You might even be able to convince your kids you picked them up from a nearby barbecue restaurant. Follow this simple procedure to guarantee yourself some tasty ribs that fool-proof:

1) Preheat your smoker to 275 degrees

2) Place the ribs bone side down for 90 minutes, spraying with apple juice or cider every 30 minutes. The juice will keep the ribs from drying out and add to the flavor of the rub.

3) Pull the ribs off and wrap them in foil. Brush 2 tablespoons of honey butter (equal parts honey and room temperature butter mixed) over the top of each rack before sealing the foil.

4) Place the ribs back on the smoker in the foil, bone side up, for an additional 90 minutes.

5) Pull the ribs off the smoker and place them in a cooler for 15-30 minutes to let the juices redistribute in the meat. Don’t worry the ribs will still be piping hot!

6) (Optional) Place the ribs on a baking sheet. Brush your favorite sauce over the top and put them under the broiler for 3-5 minutes or until the sauce tightens with the ribs and becomes nice crust.

Takeaways for Everything You Need to Know to Make the Best Ribs in a Smoker:

Smoking ribs (and any meat in general) is all about low and slow. Keep that heat low to ensure your ribs stay tender and full of flavor. I prefer to smoke with hickory because it is a versatile wood and works well with ribs. Just be sure not to over smoke the ribs because too much hickory can result in a slightly bitter flavor. Oak is another good option and is very easy to work with.

How to Grill Ribs:

The grill is the classic way to go and there’s no better place to be during the summer than out on the back porch grilling. Follow this guide for the perfect grilled ribs:

1) Preheat your grill to 325 degrees using an indirect heat method. If you are using a gas grill using only half of your burners leaving one side of the grill off. If you are using a charcoal grill, keep the coals on one side of the grill and add soaked, drained, hardwood chips to the charcoals.

2) Arrange the ribs on the grill away from the direct heat and fire.

3) Cook the ribs until you can easily insert a toothpick between the bones, or the internal temperature reads 200 degrees on a thermometer.

4) Brush the ribs with your favorite sauce and finish them over the direct heat for 3-5 minutes.

Takeaways for everything you need to know to make the best ribs on the grill:

Indirect heat is crucial. If your grill is too hot or the ribs are over direct heat your ribs will cook quickly and be tough. Or worse, your ribs will burn on the outside will the inside is not yet done. The last few minutes over direct heat will give you a great crisp texture on the outside with perfectly juicy, tender ribs.

How to Cook Ribs in a Slow Cooker:

This is the perfect solution to great ribs without having to babysit the smoker or the grill! Toss the ribs in before leaving the house and come back to great smelling delicious barbecue. It doesn’t get easier than this:

1) For one rack of ribs, cut the rack in half and put the first half in laying flat. Coat ribs with your favorite barbecue sauce and repeat with the other half laying on top of the first. For two racks of ribs, place the ribs standing up against the walls and brush with sauce (see picture).

2) Place the lid and set the slow cooker to low for 8 hours or high for 4 hours.

3) Spoon the sauce at the bottom of the pot over the ribs before removing and cutting.

How to Cook Ribs in an Instant Pot:

Craving ribs and you only have an hour? This is your solution. Break out your instant pot and follow this simple guide:

1) Pour 1 cup of water into the Instant Pot.

2) Place the trivet in the Instant Pot (the wire rack that should have come with it) so the ribs aren’t touching the bottom of the cooker.

3) Place the ribs on the trivet.

4) Place the lid on the cooker and cook for 25 minutes on Manual > High-Pressure Cooking.

5) Once finished, allow the steam to release naturally (about 10 minutes).

6) Finish the ribs on the grill or under the broiler for 5-10 minutes (optional).

How to Oven Bake Ribs:

Just as easy and convenient as the slow cooker, baking ribs a good alternative if you don’t feel like firing up the grill or smoker:

1) Preheat your oven to 275 degrees

2) Wrap the seasoned ribs in foil and bake for 2 hours

3) Remove the ribs from the foil, brush with sauce and rewrap

4) Continue baking the ribs for an additional 1 1/2 to 2 hours or until the meat falls off the bones

How to Cut Ribs:

I find it easiest to turn the ribs on their side so you can see the bones clearly, and then run a knife between each bone. Now your ribs are ready to devoure!

So there you have it, everything you need to know to make the best ribs this summer!

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Source: http://www.yourcupofcake.com/2018/06/ribs-101-everything-you-need-to-know-to-make-the-best-ribs.html