#cheese ball katsu

[beingjellybeans]

Korea's favorite Ball Katsu now brings BlackPink fever... in your area!

You read that right… Ball Katsu, that Korean fast-food chain that brought those delectable panko-covered balls of minced pork expertly crafted by renowned Korean chef Park Jong Won to our shores, is also bringing special treats to K-pop fans as it celebrates BlackPink fever. From March 18 to 19, BLINKs can look forward to: FREE Regular Ball Katsu when you buy any food First 30 customers each…

[breadraptor]

what i ate in toronto last week

felt like food blogging hehe

Day One

The first thing I got was a tea and donut bites from a new donut stand in the Portland airport. Yum! Then I remembered I had a long day of traveling ahead of me and went back to the Tillamook store for some real sustenance. Honestly I thought a chive biscuit egg sausage cheese sandwich would be a slam dunk but it wasn't that good.

Donuts: 8/10 (had them over the course of 3 days)

Sandwich: 5/10

Even on long flights, Air Canada only offers paid options. I got this BBQ chicken wrap for $11 CAD or something. Tortilla to filling ratio was bad but it did the job. 4.5/10

I got into the hotel late at night and just decided it wasn't worth the effort to get more food, so thats all for day one lol

Day 2

Met with Suyasha and had Cafe Landwer! Was starving and it took forever for the food to come out. This is the Mediterranean shakshuka. Bread was so fluffy. The presentation is gorg but i wasn't obsessed with the tomato-y sauce I guess. 7/10

In the afternoon I got a matcha at the library cafe where we worked (it was average, so I guess 7/10 because me love matcha). Later, I went to Fuwa Fuwa Pancakes for pre-dinner dessert. I'm glad I went when I did, because they cook everything fresh, and the wait was long even when I was the only customer. So fresh, fluffy, and refreshing - not too sweet. Yum! 9/10

After that, some folks told me they were getting dinner, so I said I'd join assuming I'd get an appetizer. Well, they decided on all you can eat hotpot, so that was unfortunate lol. We had a good time, food was good but not really noteworthy. I tried a mussel, gross! Also ate a pepper wrapped in beef that had been soaking in the spicy side for too long. That shit HURTED. 5/10

Day 3

I needed something fast to keep me going before the wedding - sadly the only thing I could walk to in time was McDonalds. The tzatziki seasoning was bad and basically ruined my fries. Chicken wrap was just whatever. 3/10

Unpictured: Shirley's wedding food! I forgot to take a pic sadly. I had chicken, kimchi mac and cheese, and other things I don't exactly remember, but it was all yummy! Plus the signature cocktails were really great. 8/10

Day 4

Niagara falls tour with Alyssa, Hwee, Jen, and Alex(?)! we shared between 4 people. It was steaming hot and yummy. I love cheese curdsss. 7.5/10

While the group went to go on the boat, I got a prosciutto goat cheese salad and a cocktail at the Queen Alexandra. Cocktail was a bit watery and salad was 90% arugula with not enough dressing - but the point was I could see the falls from my seat and they had ceiling fans (IT WAS SO HOT) 6.5/10

When we got back from the tour finally (took 3 hours to get back in traffic), we got Mr. Tonkatsu! The katsu was really flaky and good. 8/10

We also went and got asian shaved ice after this - one with red bean paste and one with almond and soybean. i wasnt really into these so i only had a few bites.. i miss hawaiian shaved ice fr. oh yeah i got some baked walnut balls here too, they were ok, would be better if they were warm. 3.5/10

Day 5

gochujang mushroom tofu banh mi at rustle & still cafe.. OH MY GOD. spicy, creamy, a lil crunch from the pickled carrots and peanuts. i might try to replicate it, it was everything. 10/10

chicken biryani from rikki tikki, with Alyssa, Shendy, and Matt. another HUGE W meal... spicy, scrumptious, perfect. the rice had pomegranate seeds in it which was such a nice little sweet crunch. it came with yogurt sauce which i adored with the spicy meal. im drooling thinking about it. 10/10 my only complaint is that i like more pillow-y naan

Day 6

Lunch was leftover Rikki Tikki!

Forgot to take a pic before it was gone, but I had a chai latte at the cafe we worked at today. It was meh, 4/10. at least the cafe had ok wifi and good a/c lol

After work, I started wandering around and went to a matcha cafe called Tsujiri. All the stuff on the menu looked amazing but I got a peach yogurt matcha frappe. It was so freaking good and those big slices of peach on top were yummy too. 9/10

While walkin' I had to stop at this Vietnamese cafe because the cake looked so yum. And it was! Fresh mango with layers of shortcake, mango pudding, and cream. i just wish it was a little smaller so I hadn't felt so bloated from eating it lol (it had to stay cold and it was a hot day so... I had to just eat it) 8.5/10

For dinner we went to a Jamaican/Chinese fusion place called Patois with Shirley, Jeremiah, Alyssa, guy who I forgot name, and his old WoW guild leader or something haha. We got a "feast for two" to share with the table, plus pork belly yakitori, becuase some of us weren't hungry. I didn't eat much but my fave was the yakitori. The rest was just ok. 5.5/10

Day 7

For my last day Suyasha and I went to Tibetan Cafe and went shopping afterwards. The reviews for this place were so high, but we were both underwhelmed by these "momos" (chicken dumplings). The dipping sauce was tomato-y but overall it was a bit bland. Suyasha is Nepalese and she said this was low-end by her standard lol. I'll try Tibetan food another time. 6/10

This was the first canned diet coke I had all week and man, how sweet it tastes - new jeans

At the airport I shared a snack of poutine and a maple moscow mule with Shirley :3 This poutine wasn't as good as the one I had before. Moscow mule was nice, the maple flavor was mild. 5.5/10

And yes, to give me the energy to travel until 3am EST, I got another BBQ chicken wrap on the plane. So nice I had it twice. Jk, it was not that nice, but actually this time it had a better filling to tortilla ratio lol. 5/10

[fell-lotus]

Fav food? :3

Spicy Ramen topped with Pork katsu. Best thing I've ever tasted beside fried cheese balls

I cook alot and I have families so I get my food recipes from them. I also have a cookbook my mom handed down to me.

[enormous-moose]

So my husband and I have been cooking on a budget for a while my tips:

Bag of rice! Super cheap. Rice can be a side dish main dish supporting ingredient the possibilities are endless!

Bouillon cubes! Don't do stock the cubes are cheap and will add flavor to anything with just adding water you have a concentrated stock

Groceries stores usually rotate their sales for meat. Getting the discount meat is completely fine freeze it if you need. My grocery store usually has the 10 for 10 deal for pork chops and hamburger patties. Then they have discounts on other meats when they are about to go bad

Asian dishes are some of the most cost friendly foods ever.

Dress up the ramen. Add an egg you can make egg drop soup.

Green onion (whites) added to your rice will make it so much more savory. Green onion (greens) will add a little flavor at the end and make your discount dish seem elegant

Make your own dressings. Tzatziki sauce is one of the cheapest things you can make and one of the best (imo) Cucumber, sour cream, lemon juice and yogurt.

Get ingredients that can be used for lots of stuff not just one dish.

Mix and match as much as possible.

Ground beef can be used for tacos, hamburger, spaghetti sauce. It's so versatile and usually cheaper in bulk.

Never underestimate the power of the potato. They can be anything and in any shape.

Frozen veggies are not terrible! If you can't afford fresh so what this isn't master chef this and 10 for 10 bags of corn and green beans are the bees knees!

You do not have to use the instructions on the packages. If it says to keep the bag closed open it up take what you want and cook it on the stove then rewrap and put away what you don't use.

Cheap doesn't mean microwave! Oven/stove tastes better and can make your cheap look and taste more expensive!

I'll share some photos of the food and explain the dishes

Frozen meat balls spaghetti chicken bouillon cube Parmesan cheese (just the shaker kind) and green onion. Basically it was Alfredo with meatballs. Super good and these ingredients can also be used for regular spaghetti and red tomato sauce too it changes it up enough so that it doesn't feel like the same dish

Pork loin with carrots and potatoes. The pork loin was on sale I got a pretty nice looking loin for $5 I cut it up in four servings so we could use the other two servings for a different dish with rice. This dish has a beef bouillon cube with a cut up onion to make a gravy and the carrots and potatoes were just popped in the oven.

Pork katsu. Listen here prom smother that bitch in mayo then pat it with panko pan fry it about 5 minutes per side then put it with rice with onion and some of those delicious carrots again! Then katsu sauce or I'm partial to hoisin sauce and this meal you will eat for days on end! super super cheap and one of my favorites

Hope this helps get you started on some delicious food and save you money!

Psst. Anyone got any good recipes for cooking on a budget? Resources on effective meal-planning are also welcomed.

[ohhicas]

hey I got bored at work and made a KH Cafe ‘Menu’ but entirely Org13 themed some are suppose to be the ‘main’ things while the others are me panicking and like “WELL, SHIT,” throwing ideas out against the wall

all for funsies cause im fully aware these won’t look cute on a plate, but hey. it’s the org. they’re the edgy emo kids.

Xemnas:  

   Meal: Hayashi rice with pickled ginger on the side and the cream swirl. The rice is dyed yellow and in the molded to the shape of a heart. Complimentary clear red chopsticks come with the meal.    Drink: Shaken espresso served in a martini glass. Lightly flavored with vanilla and a cinnamon sugar lip    Dessert: Affogato with vanilla ice cream, cinnamon sugar dusting, and shaved chocolate. An acrylic of his weapon (however hard it is to make two laser swords look cool) comes laying against the serving plate.

Xigbar:  

   Meal: Pumpernickel, cream cheese, and salmon half-sandwich. Side of a spicy cucumber salad and toothpick skewered tomatoes. The acrylic of the arrow gun is attached to a toothpick, which is holding the sandwich closed.    Drink: Black peppercorn infused blackberry syrup with club soda. Served not stirred for layering effect. Comes with an acrylic of his arrowgun attached to the stir-stick       Dessert: Two slices of roll cake, chocolate outside with an anko cream filling. Plated so they're half laying on each other with a thick chocolate drizzle going across the left side of both cakes. The plate is dotted with whipped cream with a fanned strawberry leaning against it. 

 Xaldin:    

   Meal: Chicken omurice with three strips of seaweed across the egg. Comes with three mixed skewered vegetables on a small bed of lettuce.    Drink: A delicately layered drink with blackberry puree at the base, a rose jelly and syrup layer,  and carefully topped with soymilk. Stirring with the provided berry skewer on a themed Xaldin lance stick will blend the flavors.    Dessert: A single slice of a dense chocolate cake with edible, dried rose petals. It’s more of a torte than a true ‘cake’, and has three blackberry glaze drizzle stripes across the slice.

 Vexen:    

   Meal: A small bowl of cold cucumber soup with four cream cheese tea sandwiches. Each tea sandwich has two to three small heart-cut pink radish across the top.    Drink: Blue cream soda carefully layered to fade to clear on top. It’s topped with a scoop of vanilla ice cream and some white snowflake shaped sprinkles.    Dessert: Two scoops of coconut flavored ice cream dressed up with whipped cream and coconut shavings. The ice cream balls have a stripe of strawberry preserve and a few dots of mango to pose as buttons to theme it like a snowman. An acrylic standee of his Snowman shield is stuck in the whipped cream

Lexaeus:  

   Meal: Curry plate with chicken katsu cutlet. Instead of laying on a bed of rice, the chicken lays against side vegetables with the rice is shaped into a mound, placed center of the curry. An acrylic image of Lexaeus's skysplitter is placed into the rice, handle sticking up.    Drink: Hot orange spice tea. Nothing too special, but there is a slice of orange pressed to the bottom of the shallow cup that can be eaten after, if you’re in to warm fruit.    Dessert: A caramel cake baked in a rock shaped mold. It sits on a bed of five banana slices and drizzled with caramel sauce. A few dark brown and orange candy chocolate rocks are also scattered around the base.

 Zexion:    

   Meal: An open face sandwich on toast, layered with lettuce, cheese, and ham. The top of the ham is decorated with the Organization's logo in mayonnaise. Comes with leafy side salad and fruit.    Drink: Blueberry fruit syrup layered with club soda and edible pearl powder to give the drink an illusionist shimmer. Topped with just enough cream to reach the top of the glass and a dusting of dried blueberry powder.    Dessert: Six small shortbread cookies decorated in icing fondant to look like the cover of his book. Served with dipping chocolate. Comes with an acrylic souvenir of his book.

 Saix:  

   Meal: Hamburg steak plate with a decorative X shape of mayo across the sauced top, served on a small bed of rice. Comes with a side salad of mixed vegetables and crescent moons of baked kabocha squash. An acrylic of the Claymore is pressed into the center of the steak as if it was slammed in.    Drink: Lavender syrup mixed with American lemonade only until the drink resembles a light grey color rather than a heavy lean into yellow or purple. Decorated with a lemon slice cut to resemble a moon.    Dessert: Dome mousse cake with a deep blue finish. The mousse is lightly lemon flavored with a center of blueberry jam, and resting upon a vanilla cake base. The cake is decorated with a fondant crescent moon and a dusted golden X. Comes with a candied lemon wedge.

 Axel:  

   Meal: A slice of pepperoni pizza, piled high with small cupping pepperoni, and dusted with chili flake. A side of a tossed, leafy salad is provided to help cut through the heat. A chakram acrylic comes attached to the salad, skewering a tomato wedge.    Drink: Tomato juice and beet juice layered together to make a light gradient-- heavier on the tomato than the beet. Top is sprinkled with cayenne for a little bit of an added kick. Decorate with a small celery leaf.    Dessert: A blood orange flavored cake, square cut and layered into three small tiers with raw edge sides. The top is sugar crusted and crisped in a brulee, with a sun fondant decoration wedged into a few peaks of cream. A twist of candied orange is also placed as decoration

 Demyx:  

   Meal: Small dish of seafood doria with a side of green vegetable to cut through the heavy dish. No broccoli is in the doria itself, and is instead decorating the side leafy salad. An acrylic of his sitar is laid across the salad.    Drink: A tall glass with a clear, bubbly ramune flavored soda. Blue soda-candy jelly is at the base. It’s served cream soda style, with a scoop of vanilla ice cream balanced at the top and a long blue straw.    Dessert: A raindrop cake with a soft blue-green gradient. The top is dusted with kinako powder. For how simple the dish is, it comes with a side of seasonal fruit and a plastic spork styled at the top to resemble his sitar's handle that you can take home.

Luxord:  

   Meal: Caprese bites on a bed of lettuce. The cheese and basil base remains the same for each, but the cherry tomato on top varies between a bright red tomato or a dark purple skinned tomato. The salad has a balsamic drizzle and card suits cut vegetables.    Drink: An espresso served with a small container of cream and two sugar cubes, chocolate-dotted to be dice.    Dessert: Chocolate lava cake with a deep red filling, dusted with powdered sugar. It's served alongside thin cookies decorated into playing cards. It can be turned into a meal set with the drink option. 

 Marluxia:  

   Meal: Salad full of mixed greens and colorful radish. Designed to be incredibly colorful, it’s got a few little blooms of edible flowers wedged around the plate. Comes with a few flower shaped breaded chicken ‘nuggets’ along the rim.    Drink: Rose syrup infused sparkling lemon soda, decorated with dried rose petals. There’s the smallest bit of strawberry syrup at the bottom of the cup to really make a pink color. A wedge of lemon decorates the rim.    Dessert: A thin, crisp almost crepelike shell in a low dish holds mixed berries, mint, and thick soft chunks of pound cake. The whole thing is drizzled with a sweet rose syrup. An acrylic of his scythe hangs out among the cake bits.

 Larxene:  

   Meal: Two skewers of karaage laying on a bed of cabbage with tartar sauce and two wedges of lemon. The other side of the plate has fries with a bit of mustard drizzled across the tips.    Drink: Layered cream soda, blue syrup at the bottom that fades into a pale yellow. It's topped with whipped cream and comes with sour popping candy meant to be mixed into the drink to activate the light carbonation. Comes with an acrylic charm of one of her daggers.    Dessert: Shaved ice with yuzu and orange drizzle. It’s a stretch to include it under the Larxene umbrella, but the sour notes should bring forth thoughts of lightning and shocks.

Roxas & Xion:

   Meal: Roxas and Xion share the same half sandwich, as if it was once part of a whole sandwich and split into two meal plates. They differ in that Xion gets a side leafy salad with radish and carrot, and Roxas gets french fries. [ and then i gave up makin them desserts & drinks, since they have the seasalt milk ‘drink’ at the actual cafe ]

[liferoaming]

Singapore

A futuristic country full of beauty, its  here that  you can find a country like no other. Ever since David Attenborough talked about this small country in his documentary, ‘Urban Wild’, I have always wanted to pay a visit.

Singapore is the most eco-friendliest country in all of Asia after establishing the Green Plan in 1992. The country is immaculate, full of stunning greenery and breathtaking architecture.

After becoming newly single, I needed to do something for myself. I love travelling, there is nothing better than visiting the unknown and discovering a new culture.  I decided to spend four days in Singapore, staying at a hostel in Chinatown. I stayed at the hostel, ‘Beary! Best’,  in an female only dormitory. When you get to my age, the last thing you want to do is share with other people because it can feel like returning back to being a student at university. However,  staying in a hostel is a good way to meet other people when you are travelling alone. It is down to the individual on what you prefer but I do recommend that you give it a go because you can also save a lot of money.

My days were jam packed with things to do, I hope this inspires you to gain courage to travel alone if you haven’t yet done so.

Day 1

It was Tet in Vietnam otherwise known as Chinese New Year elsewhere. I woke up at 4.30am due to lack of taxis and heavy queues at the airport because my flight was at 9am. If you are travelling during this time then please make sure you allow enough time. 

When you are arrive at Changi Airport , make sure to check out the Jewel Changi, this holds the world’s tallest indoor waterfall. 

The subway is very easy to use and I did not find it to be overcrowded like other cities such as Tokyo and London. The trains are air conditioned, smooth and clean as they are regularly patrolled by the police. Make sure you get a visitor pass which is $30 (SG dollars) for three days, you can then top up afterwards. Make sure you return the pass also because you get a refund back of $10.

Due to it being Chinese New Year, I stayed in Chinatown after settling into the hostel. I met up with another traveler off the Singapore Backpack Group on Facebook. We found a restaurant that had some vegetarian Chinese dishes, she had some dumplings and I had some fried tofu with noodles. Not all Chinese restaurants have vegetarian dishes but it is possible as we found out.

Chinatown was packed and the smell of durian was everywhere and I am sorry guys, the smell still makes me gag. If you are sensitive to the smell of durian, then please be aware of this when travelling around.

After dinner, we had a walk around but because the other traveler’s hostel was on the other side of town, she decided to leave early to beat the crowds when getting home.

I waited around on New Bridge Road whilst a television show was being filmed, waiting patiently for the fireworks at midnight. It was good for a while but as I became more aware that around me were couples, families or people with their friends it was then that I felt lonely. However, it was the only time I felt lonely during the trip.

The fireworks took place at midnight and it was worth it, if you are travelling at this time then its a great celebration to be a part of because you get to experience it with the locals and other international visitors.

Day 2

Singapore is very small and it is very easy to get around.I managed to do a lot on the second day! 

Fort Canning was a beautiful park with a spectacular view of the sky scrapers when you reach the hilltop. It was part of the British Army Barracks, it is here than you can view such landmarks as ‘The Gate of Fort Canning’ and the ‘Old Soldiers Marriage Quarters’. It is peaceful and a lovely place to take in the calm of the morning sun. Admission is free.

You can walk from Fort Caning to Marina Bay Sands but be sure to check out Old  Hill Street Police Station on your way. Tracing back to 1819, it is one of Singapore’s oldest governmental buildings. 

Marina Bay  is the WOW factor of Singapore! The view of Marina Bay is stunning and there are many things to do within this area. Be sure to check out the Merlion of Singapore, Esplanade Theatre and take a walk along the Helix Bridge. On the other side of the Marina Bay Sands, you can find the ‘Gardens by The Bay’, I will discuss this later on. Please return to Marina Bay in the evening for the fireworks show!

Botanical Gardens was founded in 1859 and is home to a rain forest and even an orchid garden. My favourite area of the Botanical Gardens was Ethnobotany Garden, containing stingless bees, turtles and Malayan water lizards that roam freely.

Haji Lane is known for its graffiti, trendy shops and cool bars. This is definitely a hipster area which is great to drop by and do some shopping or chill out at a bar.

If you are are vegan (or vegetarian) like me, then you might have also found it difficult to find plant based Korean food. I have been craving to try Korean food for a long time but it is impossible to find plant based Korean food in Vietnam. However, in Singapore you can! Check out Boneless Kitchen, for just $9 I had a mushroom ramen which was delicious although could’ve had been spicier. It was packed with noodles, mushrooms, tofu, vegan pork, Korean dumplings vegan sausages and cheese. It was absolutely delicious and I highly recommend you visit during your stay.

Day Three

Sentosa Island is that artificial place that you are not too sure you want to visit...but you do. Home to Universal Studios and other attactions, I went there to visit the man made beach. Palawan Beach can be reached by the sky train and a ten minute walk. The beach is immaculate and you can walk across a suspension bridge where you can visit the outlook towers. It is a great way to spend the day relaxing, having a swim in the water and topping up your tan.

If you love Japanese food, like me, then look no further than Herbivore. This vegan restaurant has the most amazing dishes. This is a time when I would have liked someone with me because I could have shared some dishes. However, the katsu bento was just perfect. Katsu curry with vegetables, rice and a seitan cutlet accompanied with a salad, miso soup and lychee jelly. The dish cost around $19.

Gardens by the Bay is a wonderful place to visit and is probably the highlight of my visit. It is here that you can view the Super Trees, art sculptures, the cloud forest and the flower dome. You can get lost in the magic here..

Day Four

On this day I visited Little India but I did not stay for long. I think it might have been the only time that I felt a little uncomfortable in Singapore and it might be better to travel with someone else to this area. It is a great place if you want to buy beautiful material and eat some Indian food.

I visited the Bugis Centre to do a little shopping. I bought a boxy shirt and some shorts from UNIQLO for just $30 (SG Dollars). I ate at the Green Dot for some tradtional vegan Laska, however, it was carb heavy much like the majority of Asia. I always find rice and noodles too heavy to eat in the heat and ended up just eating the vegan prawns, fish balls and pork along with the soup. The dish cost $9.

In the evening, I ate at a vegetarian Taiwanese restaurant but I am unsure of the name. I had a three course meal that consisted of tomato and carrot soup, some truffle bake followed by a lava cake served with cider to drink. This meal was the most expensive costing $33.

After this, I visited the light show in Gardens by the Bay. The light show takes place at the super trees and it was pretty spectacular to watch, I highly recommend it and it also free for admission.

Flight: $160 (SG Dollars) , GBP91.00 

Travel: $30 (SG Dollars) , GBP16.00

Hostel: $113 (SG Dollars) , GBP63.00

Travel money: $260 (SG Dollars) , GBP150.00

Total for the trip: $565 (SG Dollars), GBP316.00 

[sasorikigai]

100 days of headcanons:

Day 34: Sandwich

While strictly traditionalist his way of living and method of eating goes, Hanzo does have his tender spot for such an influx of Western influences, including food, due to raising of Satoshi and having to cook Harumi some western things whenever she would have weird cravings during her pregnancy (I headcanon when their family was slaughtered, Satoshi was six, not as an infant). As Japan has reinvented Western classics so often that there’s a coined term for this particular category of fusion food: yōshoku. Among the plates of pasta, omelets, and hamburgs are fried croquettes: it’s the ultimate Japanese snack or pre-dinner appetizer, and definitely youngsters’ favorites. 

Pronounced korroke in Japanese, croquettes are panko-crusted, deep-fried potato balls that come served with an abundance of different fillings: ground beef, kabocha pumpkin, tuna, and even mac & cheese! When sandwiched between two halves of soft, sliced white bread, they turn into a croquette sandwich -- or korroke sando in Japanese. They’re typically topped with tangy katsu sauce and are the wonderful carb-on-carb creation you need in your life

Panko-crusted pork cutlets are already amazing on their own. Katsu sandwich is: a brilliant combination of flavors and textures - juicy, crispy, meaty, and creamy - that results in a compact meal that hits all the right notes. Hanzo already cooks a lot of tonkatsu - the only deep-fried protein he will cook, because it makes a good handheld, quick snack between his strenuous trainings that will quickly provide fuel. Of course, the Shirai Ryu children and apprentices love them. 

The gua bao - which translates to "cut bread" and is also known as pork belly bun or pork belly bao - is a prominent Chinese and Taiwanese snack. The bao is composed of smooth, pillow-soft white buns, steamed until warmed through and extra fluffy. The uniform buns are then traditionally filled with pork belly, pickled mustard greens, ground peanuts, and cilantro. The gua bao is a lesson in flavors and textures: fatty, fall-apart pork paired with nutty ground peanuts, refreshing cilantro, and crunchy, acidic mustard greens, all enveloped in a portable, spongy bun. 

Kuai Liang is more or less used to eating bland buns with less succulent, satisfying fillings, and used to eating bao in any kind of forms; they are easy to make, stores well and effortless to make in batches, which proved effective for the Lin Kuei. They were never into communal aspects of shared eating, against the deeply-rooted Chinese philosophy; eating as a dominant aspect of Chinese culture, and communal eating is one of the most common ways to honor guests, socialize, and deepen friendships. He always has developed a high penchant to share food, because he did not have such luxury to do that when he was defiantly rebelling against the Lin Kuei’s inhumane doctrines. 

[chiveburger]

top 5.... foods... yes i really went there candice

why would you do this to me???????? I have to go into a cave to meditate before I can come up with the top five… let me think… 

tonkatsu LIKE, you already know… I have a special place for her and really any sort of fried foods (chicken katsu, fish cutlet any of those suckers). I never had the chance to try cheese tonkatsu but I bet I’d love her. paired with white rice and the little shredded lettuce salad????? unmatchable 

theres this sushi roll that I always get whenever I go to the theater and it’s a deep fried tuna roll and it’s SO good!!!!!!!!! It’s like the greatest roll in the whole universe and I love it and would marry it if that was legal

乾炒牛河 !!!! It’s my favorite chinese dimsum dish. it’s beef chow fun (?) and it’s just so sexy. my dad and I love it dearly and always order it if it’s on the menu

curry fish balls haha I rarely ever eat them but when I do I ascend to heaven and shake hands with god (sungjin). I just LOVE them and I should go around hong kong tasting them on the street to see which one is the best I don’t know why I haven’t

vietnamnese salad rolls!!!!!!!!!!!!!!!! now that you asked me this question I realized how long I’ve gone without eating these and I should get to eatin’ some. when I was younger I thought the peanut sauce was disgusting but I’ve woken up and I literally drink that shid. I love em!!!!!!!!! I’m gonna order them one of these days 

honestly this list changes every single time and the only constant is tonkatsu and fried food in general. I just love all kinds of unhealthy, fattening delicious foods. love them SO much!!!!!!!!!!!!

[52withsophie-blog]

12th April 2020.

Breakfast: Lindt balls - 12 to be exact (it’s Easter!)

Lunch: a dairy milk Easter egg & katsu curry rice pot.

Dinner: half a thin & crispy Dominoes with reduced fat cheese (who am I kidding🤦🏼‍♀️)

Snacks: none.

Total calories: 2000+.

[foodgemsg]

Interesting festive dining that you don't know about Chinese New Year at Millenia Walk from now until 8 Feb 2020. . elemensg (vegetarian) - Prosperity Truffle Yu Sheng, Double Boiled Sea Treasure Soup, Firecracker Nest patisserieg - Truffle Cheese, Pineapple, Salted Egg Yolk and Red Date plentyfullsg - Abundance Char Siew Pork Jowl with House-Pickles sabotensg - Garoupa Fillet Katsu with Homemade Tartar Sauce tengawahokkaidowhitecurry - Truffle Oil Seafood Chawanmushi umaumasg - Mentaiko Ramen rbteasg - Taro Fresh Milk with Taro Balls And many more! . You can get a jar of premium pineapple tarts from ritzcarltonmilleniasingapore when you spend S$888 and an exclusively designed Millenia Walk Festive Red AB Packet complimentary when you spent S$88. . Where to dine? Millenia Walk. 9 Raffles Boulevard Singapore. (Millenia Walk) https://www.instagram.com/p/B7aKgYAgbRN/?igshid=9adecaq9y95b

[indiepulserocks]

BOSTON CALLING MUSIC FESTIVAL ANNOUNCES 2019 FOOD & DRINK LINEUP

The Festival’s 10th Edition Presents An All-Star Food & Drink Lineup

Featuring An Array Of Hometown Culinary Favorites, Local And International Brews, And Platinum Menus Curated By Some Of The City’s Most Prestigious Chefs

Boston Calling, headlined by Twenty-One Pilots (Friday), Tame Impala (Saturday), and Travis Scott (Sunday), delivers a food & drink lineup that is sure to please even the foodiest of festival goers. With a variety of fare ranging from award-winning barbecue to a raw bar sourced directly from the Atlantic, the festival rolls out a stellar collection of new culinary treats from legendary chefs, and brings back fan favorites. This year’s menu has something for everyone, including a wide assortment of craft beers and wines on hand to toast to Boston Calling’s 10th edition. Boston Calling takes place Memorial Day Weekend, May 24-26, 2019, at the Harvard Athletic Complex in Allston (65 North Harvard Street, Boston). Tickets are available at www.bostoncalling.com.     New to Boston Calling’s General Admission food offerings are Sweet Cheeks Q, two-time James Beard Best Chef nominee Tiffani Faison’s barbecue mecca, which will be serving up Smoked Hot Chicken Philly Cheese Steaks, Oooey Gooey Cheesy Nachos, and a mind-blowing Fluffernutter Garbage Sundae; and Café Beatrice, an exciting new pop-up restaurant from Will Gilson, the celebrated chef and owner of Cambridge’s Puritan & Co., which will feature, among other options,Roasted Pork, Provolone and Broccoli Rabe, and Prosciutto, Pepper, Fig and Burrata Sandwiches.Stuffed by Papi is a new addition to the bill, offering its signature Sopapillas like Chipotle and Pineapple Marinated Smoked Pork with Pineapple Pico and Homemade Hatch Green Chile Aioli Slaw served with a Handmade to Order Sopapilla, while the locally acclaimed food truck, Boston Trolley Dogs, rolls in with the Duke, their popular beef hot dog topped with relish, onion and deli mustard.     Also in General Admission, Boston Calling welcomes back Roxy’s Grilled Cheese, with its delicious grilled cheese sandwiches, including the Green Monster stuffed with three cheeses, crispy bacon and fresh guacamole; Arancini Bros and their variety of mouthwatering arancini flavors, such as the Classic Ragu which is Saffron Risotto with Tomato Meat Sauce, Peas & Mozzarella;The Smoke Shop, chef and owner Andy Husbands’ award-winning barbecue joint; and local burger authority Tasty Burger, which returns with its Tasty Burger Tots and introduces its newTasty Burger Chicken Nuggets. Other returnees include Zinneken’s with authentic Belgian Wafflesand the Shuck Truck with an incredible raw bar selection and Cape Cod lobster roll sliders. Between Whole Heart Provisions and The Chubby Chickpea, there will be ample vegetarian and vegan options, and when paired with decadent vegan ice creams from Fomu, a meal is complete. As in past years at Boston Calling, Platinum ticketholders will be treated to specialty evening menus created and prepared by some of the city’s most rousing culinary talent. Friday night features legendary two-time James Beard Award winning chef Jody Adams of Trade, Porto, and Saloniki. Adams will welcome guests with a Greek, Saloniki menu including a brilliant Meze Boardcomprised of crispy pita chips and house made dips, olives, sheeps milk feta and veggies before hosting a Souvlaki Sandwich Bar, complete with an assortment of grilled skewered meats includingchicken, pork, and lamb. Yet another James Beard Award winner, Jamie Bissonnette, chef and partner of Toro, Coppa and Little Donkey, will host Saturday’s Platinum menu. He will offer aFoie Bratwurst with Japanese flavors, a Lamb, Bacon, and Lettuce wrap station, Fried Chicken Sandos and the sensational Impossible Burger. Sunday nights menu closes the festival with a classic northeastern seafood spread from an icon within New England cooking: Jeremy Sewall, chef and partner of of Island Creek Oyster Bar and Row 34. Sewall’s seafood expertise will be represented with a selection of Maine Lobster Tacos, Crispy Oyster Sliders, a Smoked Salmon Plate complete with pickles and grilled bread, and a Roasted Chicken with Rigatoni and Basil Pesto. Just as Boston Calling has curated a vast assortment of culinary choices for its 10th edition, it has also sourced an equally standout selection of beers and wines in both General Admission and Platinum. Hometown brewing favorites Samuel Adams will be returning again this year with an assortment of flavors, including three staple summer brews, Summer Ale, Sam ‘76 and Boston Lager. Returning to Boston Calling from across the Atlantic is Copenhagen’s acclaimed Mikkeller Brewing with a wide array of signature craft brews on tap including Staff Magician NE Pale Aleand Mikkeller Chill Pils Yuzu Pilsner. Barefoot Wines will also be featured with an assortment of wines such as the Barefoot Summer Red Spritzer and the classic Barefoot Pinot Grigio. Platinum guests will have access to, during limited serving hours, exclusive curated bars, signature cocktails and an assortment of superlative spirits including Kettle One and Bulleit Bourbon. Sodas and bottled water will be available for purchase throughout the entire festival. In addition, several free water stations will be onsite at Boston Calling for attendees who bring a factory sealed water bottle or empty beverage container. The full food and drink lineup is below. All vendors and menu items are subject to change. A * denotes the 2019 newcomers. A folder containing images of dishes for this year as well as Platinum chef headshots can be accessed here.

BOSTON CALLING 2019 GENERAL ADMISSION FOOD MENU Arancini Bros Classic Ragu - Saffron Risotto w/ Tomato Meat Sauce, Peas & Mozzarella Bianco Verde - Basil Pesto w/ Mozzarella Buffalo Ball - Roasted Chicken w/ Gorgonzola Cheese Pizza Ball - Margherita Style Basil, Tomato & Mozzarella Bucatini Fritti - Italian Style Mac & Cheese Our Famous Nutella - Hazelnut Chocolate w/ Cinnamon Sugar Bon Me The Namesake - Sandwich with BBQ Pork         The K-Town - Sandwich with Korean Style Spicy Chicken The JP - Sandwich with Roasted Paprika Tofu *Trolley Dogs Original (plain or mustard/ketchup) Duke (relish, onion & deli mustard) Dutchess (caramelized onions) California (chili & nacho cheese) New Yorker (sauerkraut & deli mustard) *Café Beatrice Tacos Chicken, Pork or Vegetable Tomato and Avocado BLT Prosciutto, Pepper, Fig and Burrata Sandwich Grass Fed Beef Meatball Sandwich Roasted Pork, Provolone and Broccoli Rabe Sandwich Chicken & Rice Guys Halal Chicken Plate Lamb Gyro Combination Plate (chicken & gyro) The Chubby Chickpea Chicken Shawarma Rice Bowl Falafel Bowl (Rice/Tabbouleh) Vegetarian Stuffed Grape Leaves Chickpea Fries Hummus with Pita Copperdome Pizza Cheese Slice Pepperoni Slice Spinach & Feta Slice Whole Pizza (8 Slices - any combination) Dean’s Concessions Chicken Fingers & Fries Fries Fried Oreos El Pelon Taqueria Cheese Quesadilla V Salsa Fresca Side V/GF Guacamole Side V/GF Chips Boston Calling Combo (Cheese Quesadilla/Chips/Salsa/Guacamole) The Flatbread Company Cheese Pizza Fomu Ice Cream Scoops of Ice Cream Waffle Cone Sprinkles Chocolate Chip Ice Cream Sandwich Joe’s American Bar & Grill Mac & Cheese Gluten Free Mac & Cheese Clam Chowder Jaju Pierogi Mix & Match Pierogi Potato & Cheese V Kielbasa & Red Pepper Jalapeno Cheddar V Sweet Potato & Caramelized Onion V Love Art Sushi Love Art Special Hawaiian Poke Onigiri (Rice Ball) Inari Seaweed Salad Moyzilla Hand Folded Pork and Cabbage Dumplings Soy Ginger Dipping Sauce Katsu Meal Box add Spring Roll - Twice Fried Pork Cutlet, Rice, Shredded Cabbage, Homemade Japanese BBQ Sauce Katsu Sandwich - Twice Fried Pork Cutlet, Bulky Roll, Shredded Cabbage, Homemade Japanese BBQ Sauce, Aioli Crispy Spring Rolls with Thai Sweet Chili Sauce V Riceburg Crispy Chicken Rice Burger/Rice Bowl (Sweet & Sour) Bulgogi Shaved Steak Rice Burger/Rice Bowl GF upon request Shitake Mushroom Rice Burger/Rice Bowl V/GF upon request Matcha Green Tea Lemonade Roxy’s Grilled Cheese Three Cheese Melt Rookie Melt (three cheese melt with tomato) Hot Honey Bacon (three cheese melt with bacon and Mike's Hot Honey) Green Monster (three cheese melt with bacon & guacamole) Deep River Chips Ruth’s Chris Steak House Steak Sandwich Lobster Roll Chicken Salad Wrap Cape Cod Chips The Sausage Guy Sausage Guy Sausage Sweet Sausage Guy Sausage Hot Sausage Guy IPA Brat Sausage Guy All Beef Hot Steak Cheese Peppers-Onions Sate Grill (Momogoose) Banh Mi Sandwich Build Your Own Bowl + Side Rice Noodles or Salad Chicken or Curry Tofu CrispyRoll or Dumpling Vietnamese Coffee Chocolate Chip Cookie Shuck Truck Oysters on the Half Shell Lobster Roll Hot & Butter'd or Cape Cod Cold Lobster Roll Slider Hot & Butter'd or Cape Cod Cold Lobster Fries! Old Bae Fries With Brown Butter Bisque, Smoked Gouda Cheese, Fresh Shucked Lobster and Bacon Aioli V/GF Old Bae Fries V/GF/Vegan The Smoke Shop The BBQ Bomb The Pit Boss The BBQ Sandwiches (Pulled Pork, Pulled Chicken, Burnt Ends) The Sides (Cornbread, Mac & Cheese, Pit Beans, Coleslaw) The BRL (Bacon-Wrapped Smoked Pork Loin) Stone & Skillet Cheese Pizza Pepperoni Pizza *Stuffed by Papi Seared Steak and Cheese Fresh grilled steak with caramelized onions and peppers, artisan romaine, fontina or chef's choice cheese of the day and homemade Papi sauce/served with a handmade to order sopapilla Pork Al Pastor Chipotle and pineapple marinated smoked pork with pineapple pico and homemade hatch green chile aioli slaw/served with a handmade to order sopapilla Sopapilla Doughnut Fried and glazed to order with cinnamon toast crunch or Oreo The OG Sopapilla drizzled with honey and dusted with powdered sugar *Sweet Cheeks Q Smoked Hot Chicken Philly Cheese Steak add avocado or bacon Oooey Gooey Cheesy Nachos add guacamole, chicken, or bacon Fluffernutter Garbage Sundae Tasty Burger Hamburger Cheeseburger Bacon Cheeseburger Veggie Burger Veggie Burger with Cheese Tasty Burger Chicken Nuggets Chicken Nuggets Bag of Chips Tasty Burger Tots Tater Tots GF Cheese Tots Chili Tots Chili Cheese Tots Whole Heart Provisions MISO BOWL vegan & gluten free TAZON BOWL vegan & gluten free VIET BOWL vegan & gluten free SEARED AVOCADO vegan & gluten free Zinneken’s Liege Waffle The Gourmand (Caramel, Bananas, Whip Cream) Fruit Delight (Melted Chocolate, Bananas, Strawberries) Ice Cream Zandwich (Vanilla Ice Cream)                

BOSTON CALLING 2019 PLATINUM FOOD MENU

Friday, May 24 Chef Jody Adams Trade, Porto, Saloniki

Appetizer: Meze Board w/ Pita Chips & House Made Dips, Herb Marinated Olives, Sheeps Milk Feta, Veggies Main: Souvlaki Sandwich Bar w/ Grilled Skewered Meats (Chicken, Pork, Lamb, and Veggie) On the Buffet Line: Rolls, Toppings, House Made Sauces Salads: Village Salad Seasonal Salad Dessert: Baklava Triangles Mini Chocolate Cookies Halva Chocolate Chip Cookies Saturday, May 25 Chef Jamie Bissonnette Toro, Coppa, Little Donkey Celery Caesar COPPA V Foie Bratwurst (with Japanese Flavors) LD Corn (Off the Cob) TORO GF/V Lamb Bacon Lettuce Wrap Station (build your own) LD GF Impossible Burgers LD Fried Chicken Sandos LD Vegan Paella TORO V/GF Sunday, May 26 Chef Jeremy Sewall Island Creek Oyster Bar, Row 34 Romaine Salad, Roasted Tomatoes, Balsamic Vinaigrette Grilled Asparagus, Sauce Gribiche Maine Lobster Tacos, Mango, Avocado Chilled Shrimp Salad, Sesame, Roasted Peppers, Cucumber Crispy Oyster Sliders, Pickled Onion, Chili Aioli Roasted Chicken with Rigatoni And Basil Pesto Smoked Salmon Plate, Pickles, Grilled Bread Cookies and Brownies BOSTON CALLING 2019 BEER & WINE MENU BEER: Miller Lite Miller High Life Sol Cerveza Peroni Nastro Azzurro Pilsner Urquell (Draft Only) Sam Adams Summer Ale Sam Adams NEIPA Sam Adams ’76 (Draft Only) Sam Adams Boston Lager (Draft Only) Truly Wild Berry Spiked Seltzer Angry Orchard Crisp Apple Angry Orchard Rose (Draft Only) Mikkeller Table Talker Belgian Table Brew Mikkeller Chill Pils Yuzu Pilsner Mikkeller Staff Magician NE Pale Ale Mikkeller Passion Pool Gose Mikkeller Raspberry Blush Berliner Weisse Mikkeller Windy Hill NE IPA Mikkeller Beer Geek Brekkie Loq ABV Stout Mikkeller Ripple Effect West Coast IPA WINE: Barefoot Pinot Grigio Barefoot Pinot Noir Barefoot Moscato Spritzer Barefoot Rose Spritzer Barefoot Sangria Spritzer Barefoot Summer Red Spritzer Featured Liquor Sponsors: Bulleit Bourbon Ketel One Vodka

The day-by-day music lineup for Boston Calling 2019 is as follows. Performance times are forthcoming. *Artists are subject to change.

Friday May 24, 2019 Twenty One Pilots Greta Van Fleet Chvrches Lord Huron Christine and The Queens Tank and The Bangas Mura Masa Yaeji Gang of Youths Turnstile Pale Waves Bear Hands Naeem Adia Victoria Arena: Fred Armisen Sam Jay Lamont Price Saturday May 25, 2019 Tame Impala ODESZA Anderson. Paak & The Free Nationals Hozier Big Red Machine King Princess Mitski Clairo Denzel Curry Princess Nokia Young Fathers Superorganism Shame Pile White Reaper Sasha Sloan Dessa Sidney Gish Arena: Jenny Slate Imogen Heap Boston Ballet Marina Franklin Lamont Price Sunday May 26, 2019 Travis Scott Logic Brandi Carlile Sheck Wes Rainbow Kitten Surprise Marina Guster Chromeo (DJ Set) Snakehips Snail Mail SOB x RBE Ravyn Lenae Cautious Clay Rolling Blackouts Coastal Fever Kilo Kish SKEGSS Easy Life Arena: Michael Che Imogen Heap Boston Ballet Melissa Villaseñor Lamont Price

Images of 2019 Boston Calling artists and highlight images from the previous nine festivals can be found here. Boston Calling is proud to have Delta Air Lines, Samuel Adams, Miller Lite, Chase, JBL, Vans, Barefoot Wine, Subaru of New England, and 47 Brand as sponsors for this year’s festival. Tickets:  A limited number of Single Day and Three-Day General Admission, VIP and Platinum Passes are on sale now at www.bostoncalling.com. Getting There: Boston Calling is best accessed by the T on the Red Line’s Harvard Square stop; from there, it is a short walk to the festival’s main entrance.  Boston Calling will also be coordinating with taxi and rideshare programs for safe and easy pickup and drop off points. There will also be bike racks available onsite.  Onsite parking is available only to Platinum package purchasers. Boston Calling is produced by Boston Calling Events LLC (BCE) which is owned by Crash Line Productions and The Madison Square Garden Company. Crash Line Productions is a Boston-based entertainment production company that owns and produces dozens of events each year.  Formed in 2012 by Brian Appel and Mike Snow, Boston Calling Events continues to build its event platform around Boston Calling Music Festival. Boston Calling Events is part of The Madison Square Garden Company (MSG), a world leader in live sports and entertainment experiences. The company presents or hosts a broad array of premier events in its diverse collection of iconic venues: New York’s Madison Square Garden, Hulu Theater at Madison Square Garden, Radio City Music Hall and Beacon Theatre; the Forum in Inglewood, CA; and The Chicago Theatre.  Other MSG properties include legendary sports franchises: the New York Knicks (NBA) and the New York Rangers (NHL); two development league teams –  the Westchester Knicks (NBAGL) and the Hartford Wolf Pack (AHL); and esports teams through Counter Logic Gaming, a leading North American esports organization, and Knicks Gaming, MSG’s NBA 2K League franchise.  In addition, the Company features the popular original production – the Christmas Spectacular Starring the Radio City Rockettes – and through Boston Calling Events, produces New England’s preeminent Boston Calling Music Festival.  Also under the MSG umbrella is TAO Group, a world-class hospitality group with globally-recognized entertainment dining and nightlife brands: Tao, Marquee, Lavo, Avenue, Beauty & Essex and Vandal.  More information is available at www.themadisonsquaregardencompany.com

[juniorformulamotorsport]

Food 2020 – The Folly/The Brothers, Towcester

We have had a somewhat up and down relationship with The Folly Inn, our most local gastropub, over the years with some very good food and some that really hasn’t hit the mark, along with service that can be very hit and miss but can also be brilliantly warm and friendly.

Anyway, last year we went back for another try, and ate well enough to decide it was back on our list of places to eat. On that occassion we went with a pair of friends so we all had different starters. That meant we enjoyed plates such as a amoked cheddar cheese twice-baked souffle, with a Waldorf salad, cauliflower cheese puree and a Parmesan crisp…

Home cure salmon with lightly pickled cucumber, salmon roe, fennel, fresh radish and chive oil…

A hash of pulled pork and black pudding with a panko breaded egg, pork crackling and apple puree…

A beetroot dish of mixed beetroots, poached pear, goat’s cheese, walnuts and a shallot puree…

We also managed to make a womanful attempt on the mains, getting through a pan roasted rump of lamb, goat’s cheese croquettes, minted beans, confit potato, parsnip puree and lamb jus…

Gloucester Old Spot pork belly, white pudding bon bon, sauteed celeriac and buttered mash…

Breast of guinea flow, stuffed with chestnut mushroom duxelles, Cornish potatoes, tenderstem brocolli, babyy onions, cured bacon, beetroot puree, Port wine jus…

Finishing off with a chocolate fondant that did just what it was supposed to, oozing chocolate once you broke into the crisp outer layer.

We liked it so much we went back in February this year for Lynne’s birthday, so they’d redeemed themselves pretty much. This time we demolished a starter of goat’s cheese and figs and another of the black pudding and pork hash again.

For mains there was guinea fowl (also again) and duck.

They knew it was a birthday meal and so they whisked out a complimentary festive dish of ice cream even though none of us could manage dessert, which we thought was very sweet.

We would undoubtedly have gone again, but the universe had other ideas, and before we knew it we were in lockdown, all pubs and restaurants shut for the duration. It was back to the freezer, the kitchen and my own massive collection of cookbooks if we wanted anything special. And for 10 weeks that’s precisely what we did.

But then, an email from the folly informed my that they were doing lockdown menus, from a pair of chefs who refer to themselves as The Brothers, rather than from their usual chef, but that these could be picked up during the day on Saturday to finish and plate at home.

The first few menus didn’t appeal enough but finally, for their Lockdown Tasting Menu #5, they hit gold as far as we were concerned. I phoned up and booked for 2, at a cost of £35 each for five courses. At 12:30 I duly turned up at the side door of the pub and was handed a large carrier bag scientifically packed with plastic tubs and cardboard-lidded foil cartons.

When evening rolled around it was a case of heating the oven to 180°C and following the comprehensive instructions to create what turned inti a seriously splendid dinner. While the canapés warmed up, I cracked open a bottle of Chapel Down Classic Non-Vintage Brut which was a very good way to start an evening.

We sat in the conservatory to eat the canapés, a smoked pork belly bon bon, served with gherkin ketchup, a chicken katsu gyoza, with a pickled ginger mayonnaise, a buffalo cauliflower “wing”, with a hot sauce dip and last but not least a chickpea and red pepper fritter, with a Romesco sauce. I hadn’t got them quite hot enough; having failed to read the instructions quite as closely as I should have done, but they were tasty. They would have been even better at the correct temperature.

Anyway, nothing daunted we moved on to the amuse bouche, which they called “Edible Garden”. A portion of humus with some crisp, crunchy vegetables to dip in and some olive soil was enjoyable too and we soon demolished it, dipping the tiny cornichons and the radishes in and getting somewhat messy as a result.

We moved on to share half of each of the two starers, with pulled Korean BBQ brisket heated up and served in a steamed bao bun, with a very punchy kimchi mayonnaise, and some pickled radishese. We ended up with a spare bun somehow, but left it to another day when I ate it with some cheese! The second starter was a poached duck egg, with English aparagus, glazed walnuts, and a dollop of broad bean and wild mint pesto. Both of these were very different but equally good. By now we were drinking an interesting wine from Egypt, a Domaine de Gianaclis, Ayam Viognier, bought in the shop at the Cite du Vin in Bordeaux.

We were moving very slowly in the direction of the main course, and this was a slow roasted lamb rump cooked beautifully pink, served with a Moroccan vegetable cous cous, aubergine pickle, a sweet potato samosa each (and the only bone of contention really because one of the samosas was much biggert than the other – I solved it by cutting both in half) and a some garlic yoghurt. With it we drank an excellent 2008 Pomerol, from Chateau du Tailhas, that I had opened earlier in the day and decanted. We finished the wine. We couldn’t finish the meat, and ended up eating it with the vegetable cous cous the following day for dinner, along with the dessert, because we really couldn’t manage that either.

The dessert, which we finally consumed on Sunday, was a Peach Melba but it had suffered a bit for being kept for 24 hours in the fridge. The peaches had dried out a bit and the raspberries were starting to slump. It still tasted good, but it didn’t look quite as good as I’m sure its creator had hoped.

We thoroughly enjoyed it, so much so that two weekends later we decided to do it again!

And so, last Saturday, I again drove up to the pub at 12:30 to collect the Lockdown Tasting Menu #7.

This time I got the oven temperature right from the off, and so the canapés came out as they were intended. The things that were supposed to be hot were, and the things that were supposed to be cold or room temperature also were. Go me! This time we had a chicken parfait cone, with an accompanying onion jam, a smoked ham hock bon bon with its piccalilli gel, a sag aloo bahji, with a mango chutney ketchup with a scattering of nigella seeds running through it and a Thai green arancini, which came with a BBQ pineapple relish. The only thing that was slightly off was the cone, because the biscuit had gone siggy in storage. Oh, and the fact that none of these items were labelled so we had to figure out which was which – with the sauces we did it by colour, eliminating the obvious items first, the picalilli because it was bright yellow and the onion jam bu virtue of it being brown.

This time we opened a bottle of Champagne that we bought from the Champagne house itself back in 2018, a A Bergere Brut Nature. It lasted us through to the amuse bouche, a stunningly good roasted tomato gazpacho, with a round ball of burrata, and some strawberries. Needless to say it was served cold, and it was superb.

We had changed wines and were now enjoying a 2014 Urziger Wurzgarten Riesling Kabinett, from Joh. Jos. Christoffel in Erben, again a wine we had bought ourselves direct from the makers on a previous holiday to the Mosel. It went well with the starters where we again ordered one of each and shared half and half. The BBQ smoked mackerel fillet was stunning too, though the mackerel hung about digestively for a lot of the evening, and the crab Scotch egg that came with it was lovely, as was the cucumber, wasabi and dill buttermilk which cut through the oiliness of the fish and gave the dish a punch. The chargrilled cauliflower, with smoked almonds, salted lemon and pepper salad, and it’s emulsion of harissa yoghurt was positively restrained by comparison.

The main was again too big for us to finish, but that was no surprise because it was a 14 oz. Cote de Boeuf, with dauphinoise potatoes, buttered asparagus and tender-stem broccoli, vine tomatoes, and a 5 peppercorn sauce. The instructions included the information needed to finish the beef at any stage from blue to well done. We opted for blue so that meant 5 minutes in the oven and 2 minutes resting time. If I have any complaints it would be that there was nowhere near enough sauce for the half portion of meat we were able to eat, never ming a whole 14 ozs. That’s my only complaint though. I have no complaints with having had enough meat and potatoes left to make another dinner, with the addition of some carrots!

There’ll also be no complaints about the wine. After all, it came from my own cellar! This time we drank a 2015 Chateau Martet Reserve du Famille. It was amazing! And once it’s gone we’re going to need more of it.

Again, we ate the dessert the following night, in the shape of a sticky, dense and rich raspberry, white chocolate and pistachio trifle.

Hopefully we are now back to something close to normal now, and we can go out to eat again soon. If not, then I hope these guys keep on doing their lockdown supper clubs because it will help keep us sane.

Food 2020 – The Folly/The Brothers, Towcester Food 2020 - The Folly/The Brothers, Towcester We have had a somewhat up and down relationship with…

[jazminbell]

Kuroneko Cafe

Modern Japanese fare with a dash of Western influence is on the menu at Kuroneko Café on Little Collins Street in Melbourne's CBD. With a name meaning 'black cat', this new kitten on the café block is located in the Exchange Tower and beckons guests through the doors into a zen-like vibe of black subway tiles, green vines and pale wood, ideal for enjoying a healthy breakfast or bento lunch. Start the day with a breaky burger of bacon, egg, lettuce, cheese and tomato relish; turn Japanese with a onigiri set of two beef rice balls and a cup of miso soup; or tuck into a pork katsu sando with crunchy cabbage salad and tonkatsu sauce. Lunchgoers say sayonara to hunger pangs with a special bento box of beef gyudon, karaage, takoyaki, rice, pickled vegetables, plum seasoning and housemade salad. from Recently Reviewed Australian Restaurants : AGFG https://ift.tt/2Np6Xro via http://bundabergdirectory.com.au/

[anakhedon]

Coffee Toffee: Grand Opening cabang Transyogi Cibubur [#ReviewAmatir]

Bisnis kedai kopi kini kian menjamur di berbagai daerah, salah satunya adalah Coffee Toffee yang kini memiliki banyak cabang di berbagai daerah. Kini Coffee Toffee memiliki cabang terbarunya di kawasan Cibubur, setelah sebelumnya baru saja membuka cabang pertamanya di Cibubur yang tepatnya berada di kawasan perumahan Kota Wisata Cibubur. Dengan kampanye mereka yaitu “YES I Drink Indonesian Coffee”, kedai kopi ini hanya menyajikan kopi dengan biji kopi asli Indonesia saja, seperti Gayo Sumatera, Bali Kintamani, Flores Bajawa, Mocha Java, Lintong Sumatera, Sulawesi Toraja, dan yang terbaru adalah Mount Malabar, biji kopi asli Jawa Barat yang berasal dari kaki Gunung Malabar.

Dalam kesempatan kali ini, gue diundang untuk menghadiri acara grand opening untuk cabang terbaru mereka di Cibubur. Gue beserta teman-teman dari PergiKuliner hadir dalam beberapa rangkaian kegiatan acara seperti acara sambutan dari pemegang saham gerai ini, ada juga acara Coffee Toffee Experience with Coffee Expert, yaitu dimana barista dari Coffee Toffee mengajarkan kepada para reviewer, media serta blogger yang datang cara untuk menyeduh kopi secara manual yang baik dengan menggunakan metode V60, setelah itu acara food tasting yang paling ditunggu-tunggu, lomba menulis review, dan untuk acara puncaknya yaitu penampilan Live Accoustic yang dibawakan oleh Suddenmate dan meet & greet bersama Barsena Addict.

Kedai kopi yang satu ini didominasi dengan warna hitam dan kuning dengan dekorasi yang minimalis memberikan kesan santai pada setiap pengunjungnya serta mural di dinding untuk menarik minat kaum muda yang datang kesini. Dilengkapi juga dengan wifi untuk akses menjelajah internet, dan juga ada live music sebagai hiburannya.

Masuk pada kegiatan food tasting, gue mencoba beberapa menu yang disajikan Coffee Toffee, dan beberapa diantaranya adalah :

» Caffe Mocha // 28K

Kopi yang satu ini terbuat dari bubuk kopi Aceh Gayo, mocha, chocolate & steam milk ini adalah kopi dengan perpaduan rasa manis, ditambah lagi dengan latte art cantik yang memanjakan mata. Kalau ingin minum kopi dengan paduan rasa manis, kopi yang satu ini patut untuk dicoba.

» S.O.S // 33K

S.O.S merupakan singkatan dari Sausage, pOtato & Scrambled Egg. Sedikit gak nyambung sebenarnya, tapi yang penting bisa dimakan bukan? Untuk porsinya gue rasa cukup untuk porsi menu breakfast. Telurnya gak begitu spesial, namun selada yang hadir di menu ini sangat nikmat dan fresh serta memiliki rasa gurih dan juicy karena dimasak dengan olive oil.

» Mozzarella Cheese Ball // 29.5K

Salah satu menu favorit gue yaitu si mozzarella cheese ball yang satu ini. Mozzarella-nya melimpah sehingga memanjakan lidah, muncul sensasi keju yang meleleh di mulut saat dikunyah, seasoning-nya juga terasa nikmat, dan dagingnya pun enak. Totally recommended.

» Mozzarella Cheese Stick // 29.5K

Masih dengan mozzarella, menu yang satu ini juga lezat. Cheese stick-nya crunchy dan lezatnya mozzarella yang melted dimulut patut untuk dicoba juga.

» Salsa Nachos // 23K

Menu favorit kedua gue. Masih dengan keju mozzarella juga, lalu ditambah dengan sapi cincang dan bumbunya yang juga lezat. Asik banget buat ngemil santai nan nikmat.

» Chicken Curly // 32.5K

Ayamnya yang crispy dan bumbunya dengan rasa asam asin gurih juga enak banget, rasa ladanya terasa, bikin nagih buat nambah lagi.

» Beef Samosa // 24K

Kalau chicken curly itu ayam, untuk beef samosa ini hadir dengan daging sapi yang banyak dan juga besar-besar. Bumbunya juga enak dan berasa walau tidak begitu strong, namun masih tetap ringan saat dimakan.

» Chicken Quesadillas // 35.5K

Menu ketiga yang jadi favorit gue adalah chicken quesadillas ini. Tortilla-nya crispy, dan masih dengan bumbunya yang lezat yang menjadi andalan menu yang satu ini. Dagingnya pun banyak, porsinya juga cukup banyak. Namun gue lebih suka chicken quesadillas yang disajikan di cabang Kota Wisata Cibubur daripada cabang Cibubur Transyogi yang satu ini.

» Choco Grande Pancake // 29.5K

Lalu lanjut ke dessert ada choco grande pancake. Pancake berlapis cokelat cair dan chocolate chips dengan topping es krim vanilla diatasnya. Pancake-nya lembut, dan juga makin terasa nikmat ketika es krimnya mulai meleleh dan dikunyah dalam mulut.

» Club Sandwich // 35.5K

Rasanya cukup lezat walaupun tidak begitu spesial. Porsinya cukup banyak sehingga masih worth it dengan harganya.

» Chicken Schnitzel // 37.5K

Chicken schnitzel ini mirip-mirip dengan chicken katsu. Rasanya masih biasa saja dan menu yang satu ini juga tidak begitu spesial.

» Spring Roll // 24.5K

Spring roll adalah nama keren dari lumpia. Bumbunya cukup terasa yang menjadi nilai tambah dari menu yang satu ini.

» Chicken Cordon Bleu // 39.5K

Dalam menu yang satu ini daging ayamnya juicy dan tasty sehingga patut dicoba. Daging dan sausnya pun juga lezat.

Overall, gue suka dengan sebagian besar menu di kafe ini karena bumbunya yang lezat. Walau tempatnya masih bisa dibilang cukup kecil namun masih tetap nyaman untuk tempat ngumpul atau sekedar ngemil, apalagi tempatnya yang tepat di salah satu titik kemacetan Cibubur yang paling parah. Jika terjebak kemacetan, kalian bisa mampir kesini sambal mencicipi menu-menu dan kopi yang mereka sajikan dengan harga yang masih relatif murah.

Coffee Toffee Transyogi Cibubur

Jl. Alternatif Cibubur KM. 3, Cibubur, Jakarta Timur

Phone: 0813-1526-1822

Operating Hours:

Monday – Friday from 11.00 – 01.00

Saturday – Sunday from 11.00 – 02.00

Price Range: Rp 15.000 ,- – Rp 50.000,-

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Jangan lupa ikuti terus kegiatan Anak Hedon di sosial media ya! Banyak info event, kafe, restoran dan fashion yang gak ada di blog ini lho.

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Beef Wagyu Skewers at Watami Philippines

Watami Philippines is including several new delectable items on their menu in addition to their well-loved bestsellers. Watami Japanese Casual Restaurant is the top food & beverage brand in Japan with over 700 branches located all over the Asia Pacific region. It first landed in the Philippines back in 2012 courtesy of The Bistro Group who also operates other popular franchises such as TGI Fridays, Texas Roadhouse, and Denny’s. After five years of offering its premium Japanese casual dining experience, Watami continues to innovate and upgrade its menu with new items, including these unbelievably juicy Beef Wagyu Skewers.

The Hungry Kat was invited to check out all these new items at Watami’s new branch in Greenbelt, Makati. Watami Grill & Sushi Bar is the smaller version of their original restaurant and it focuses more on their sushi, skewers, and bar menu. The outlet can be found on the ground floor of Greenbelt 2 where another Bistro Group concept, Tonkatsu by Terazawa, used to be located. So instead of serving katsu, the restaurant now offers more variety as it gives Makati foodies a great place for a business lunch or for their after-office hangout.

The new Watami branch actually retains most of the structure and design of the previous restaurant since they both serve Japanese cuisine. You can still find elegant wine and sake bottles adorning the walls with a television screen showing the latest sports and events.

The open kitchen is still present and you can choose to sit near the counter if you want to watch the chefs prepare your orders.

They also have an al fresco dining area where the bar is located. This is more suited for those drinking sessions and after-work get togethers where you can bond over beer and sushi.

We preferred to sit inside the restaurant for our Watami lunch where it was much cooler. Aside from the Greenbelt branch, they also have outlets at Mall of Asia, Shangri-La Plaza, and Uptown Mall in Bonifacio Global City.

Since I’m a newly-converted salad lover, I immediately liked one of their new offerings, the Assorted Sashimi Salad (P425). I do love sashimi, so combining tuna and salmon with a blanket of fresh greens, tomatoes, and bell peppers drizzled with their house dressing is a very wise decision. The salad is very refreshing plus the sashimi gives it an added level of healthy flavors.

Watami is also introducing the Angel Roll (P375), a shrimp sushi roll generously topped with Kani strips then sprinkled with black sesame seeds for that extra taste ingredient. This sushi does look angelic with its colorful presentation but it also packs a lot of punch with its crunchy tempura inside.

Other new appetizers on the menu include the Tamagoyaki, also known as Japanese Rolled Omelette (P175). This Japanese egg dish may seem simple, but it also takes a lot of skill to perfect these items. You can have them as an appetizer or even as a side dish to your other main courses.

But that’s not all Watami has to offer because they have taken these Tamagoyaki one step further. The Homemade Rolled Omelette with Mentai & Cheese (P255) comes filled with creamy mentai or salted fish roe and cheese filling to make your taste buds happier.

Watami is probably best known for their sumptuous skewers so they are adding two new items that will definitely turn out to be your new favorites. Skewers are Japanese delicacies that are classic choices for those who love slabs of grilled fish and meat, and these two are the best examples of how simple and delicious Japanese cuisine can be.

The buttery Salmon Belly Skewer (P95) and tender Beef Wagyu Skewer (P195) are great new additions to the lineup of premium beef, chicken, pork, and seafood skewers prepared by Watami hot and fresh off the grill. The salmon belly just tastes so good with its slightly crunchy skin and soft flesh, but it’s the Beef Wagyu which really lights up any table with its flavorful Wagyu cubes that pop in your mouth. Each order comes with two sticks but if that’s not enough, go ahead and order some more.

Did I mention that all those are just for starters? Watami offers several big rice bowl dishes enough to satisfy even the hungriest of diners. Topping the savory selection is the new Special Curry Udon with Cutlet on Stone Pot wherein Watami blends its famous fried cutlet with a thick brown demi-glace.  

I was able to try their new rice boxes such as the Beef Sukiyaki (P345). This tender sukiyaki hot pot is served on top of Japanese rice and you will not be coming home hungry after eating this.

What I like even better is their Skewer Rice Box (P395) which has a big box of hot Japanese rice topped with four Watami skewers. These include sticks of chicken balls, chicken liver, chicken thigh and chicken wing which should be enough for that quick lunch break or a hearty dinner.

No trip to Japan is complete without sake, so Watami recently launched 12 different kinds of sake to go with your sushi rolls, fresh sashimis, and skewers. From Ozeki One Cup - also known as Japan’s most popular “cup sake,” to the more premium Kubota Senjyu Ginjo, you can try each one and see which will sake will go with your favorite meal.

While these desserts are not new on the menu, diners can then finish off their Watami meals with the Vanilla Egg Custard (P125) or the Maccha Ice Cream (P50).

If you’re looking for somewhere to treat your family, unwind with co-workers or simply give in to your cravings for Japanese meal over sake, visit Watami Japanese Casual Restaurant and discover these amazing new items. And if you have your Bistro Frequent Foodie Card, you even get more points and discounts on your meals at all Bistro Group restaurants nationwide.

Watami Grill & Sushi Bar

G/F Greenbelt 2, Makati City

729-9121

www.facebook.com/WatamiJapaneseCasualRestaurantPhilippines

www.watami.com.ph