#chicken 65 dry

[sravaniskitchen]

Chicken 65 Recipe

Check out this delicious Chicken 65 recipe on Sravaniskitchen! Perfect for a tasty homemade meal. Click the link to get the full recipe: https://sravaniskitchen.com/chicken-65-recipe/. For more tasty recipes, visit Sravaniskitchen: https://sravaniskitchen.com/."

[teruteru-mama-boy]

some recipe for cheering up the mood

pavlova!

1. Measure the egg whites by volume. This is a big tip! “4 egg whites” can range from anywhere between 100 – 180ml (3 – 6oz) depending on the size of the eggs + how much egg white you manage to get out of each egg. The amount of egg whites used is key to a successful Pav!

2. Use fresh store bought eggs. Not eggs that have been hiding in the back of your fridge for weeks!  Got your own chickens? I’m jealous! BUT, don’t use freshly laid eggs for pavlova as they take longer to fluff up. Use eggs that are circa 5 days+ old. Store bought eggs are a safe bet. 🙂

3. Separate the eggs while fridge cold. Trust me, it’s so much easier than when they’re at room temperature. PS If you’re new to separating yolks from whites, just crack the eggs into your hand and let the whites slide through between your fingers. Jiggle your hand slightly to get all the whites off the yolk, and you’ll be left with just the yolk sitting in your fingers.

4. Not even a drop of yolk is allowed! Even a bit of yolk can ruin the whole batch i.e. it won’t fluff up. So if you accidentally get yolk in your whites, you can try scooping it out using a shell (also good tip for picking out shell bits) but if you think there’s any chance it has tainted the rest of the whites, start again. It isn’t worth the risk!

5. Bring egg whites to room temperature.They fluff up much better. So separate while cold, then bring to room temperature.

6. Make sure your bowls and whisk are clean and dry. Grease and water can stop whites from fluffing.

7. Use an inverted cake pan. For shaping (saves you drawing a circle on paper) and also ease of transferring the Pav to a platter. There is nothing sadder than pulling a perfect Pav out of the oven, only to have it crack when transferring it to the serving platter!

8.Pav is a summer dessert but it is not conducive to being made in hot humid weather. It can cause the Pav to collapse during or after baking. I don’t know the exact temperatures and humidity % cut off points and had a number of epic failures before I figure out tips #9 – #13. Using the tips below, the Pav in the photos were made last week during a heat wave when it was 33C/91F and humidity was 65 – 75%. So if it is hot and humid where you are, do not skip #8 onwards, they were created especially for the Aussie summer!!!

9. Bigger is better….except in summer 😎 I know, I know. You want to do a giant pav. But honestly, for the sake of a Pav that doesn’t collapse on you, stick with 4 eggs. I can’t stress that enough. I’m speaking from experience here, having tried a few 6 egg pavs a few weeks ago. A 4 egg Pav will serve 8 -10 easily. 4 eggs doesn’t sound like much, but this expands. Any larger, and the risk of severe cracking is really high. At least, in hot humid weather. You can do giant Pavs in cooler months!

10. Don’t make it too tall. The taller the Pav, the greater the risk of collapse / severe cracking. In summer, I wouldn’t go higher than 5cm/2″. It will expand to about 7cm / 2.7″. You can do your taller Pavs in cooler months. 🙂

11. Make the edges sloped / dome like shape. Yes, a perfect cake-like shaped Pav with vertical smooth edges is pretty. But it’s also the most fragile shape. The shape of my Pav, almost like a dome but with a flat top, is the safest. Having the rugged surface also helps provide stability I find.

12. Preheat oven to a high temp, then turn down. The initial high temp really helps to get that crust kick started to stabilise the meringue.

13. Bake on a very low temp for longer – This keeps your Pav nice and white (so pretteee!). I bake mine at 100C /210f (fan/convection) or 115C / 240F (standard). Also baking for longer at a lower temp again helps with stability (higher temp can cause Pav to puff too fast which then collapses later).

14. No peeking and no thundering through the kitchen!! Seriously, I am NOT joking. Peeking = loss of heat / door slamming = collapsed Pav. Thundering through kitchen with timber floors = collapsed Pav.

15. Leave in oven overnight. Or all day. Letting it cool down gradually = less cracking risk. Also in summer, especially on hot humid days, where better to leave the Pav than in a sealed almost-airtight oven?

16. BE GENTLE when topping the Pav!  Place the topping on gently by hand.

17. Make extra cream. No, not for serving. To use as glue / disguise cracks / in case it sinks. Remember the beauty of the Pav – even in a severely destroyed state, it can still be made to look pretty with cream and fruit!

18.Top with cream and berries, or whatever fruit you want!

[lucigoo]

#FFF243 - "Bring Your Older Gays To Play" at Club Erebor

#FFF243 - @flashfictionfridayofficial

Pairing - Bilbo/Thorin

Warnings - Implied smut

Word Count - 1050

Summary - Frodo had covinced Bilbo to go the event night at his favourite queer club. All Bilbo wated to do was go home, back to his books and cup of tea. Well, that was until Mr tall, dark and sexy was pushed into him.

Ao3 Here

Bilbo sighed into his odd looking cocktail. He was almost 65 years old. He felt much too old for this nonsense. Why did Frodo have to go to the one gay club that had a “Bring Your Older Gay To Play” night? He didn’t want to play. He was much too old and cantankerous for this. All these older men dressed up like spring chickens. Well, Bilbo was glad they were having a good night, he however was not. He wanted to be back home with his books and a nice cup of tea. He looked around at the surrounding people, the fast-paced music that was giving him a headache and all the grinding. All the touching and flesh on display. He spotted Frodo smushed between two much older men and couldn’t help but frown. He knew they would just be dancing, that Frodo had Sam waiting at home for him, but still, those older gents should know better than to dance with twinks like his lad. Bilbo was watching where their hands were on his boy like a hawk, when he watched Frodo’s head turn before he left the older men to join two younger ones. Lads that were beautiful, even if Bilbo said so himself, trying not to be a lecher. They were both in leather. The dark-haired one was dancing with a stunning woman who was wearing a trans flag as a cape. He was wearing a leather corset and Bilbo could see why Frodo was drawn to them. The blonde one was also in leather, just as tight, but much less revealing. Bilbo couldn’t see who he was dancing with, but he could see the blonde ogling his Frodo. He watched as Frodo bent forward and the blonde pulled back, a much friendlier rather than a predatory smile on his face now. Well, that was all right then, Bilbo thought as he turned back around for another of these vile concoctions. What he wouldn’t give for a decent ale or cider. Talk about stereotypical queer drinks, he thought with a frown. Because he had turned around, he didn’t see Frodo pointing at him excitedly, explaining he was his Uncle Bilbo, but may as well have been his da. It also meant he didn’t see the blond and brunette look at him and get mischievous smiles on his face. In fact, he was there, happily minding his own business, wishing it was 1am already, when he heard a slight commotion behind him and a solid body thud into him from behind. “I beg your pardon!” He said angrily as he turned. The person who had bumped him was facing the other way and was honest to goodness growling. It lit a fire in Bilbo that he hadn’t felt in years. “Fili, Kili, apologise,” the other man demanded of two unseen people. Blob heard a chorus of “Sorry Uncle Thorin” before there were giggles and quiet where they had been. “I swear you would think they were toddlers again,” the other man, Thorin, Bilbo assumed, said as he turned around towards Bilbo. Bilbo felt his mouth go dry at the sight in front of him. Thorin was tall, easily 6ft and dwarfing Bilbo’s 5ft 4 frame. He had long black and silver hair in intricate braids and a beautifully sculptured face. Bilbo almost thought he was looking at a god.

 A god with a frown, well that wouldn’t do. It had been a long time since he had seriously flirted and he was a bit out of practice, but still, he was cute, even on the other side of 60, even if he was even plumber then he had ever been before, and well, if this god of a man wanted to throw him about a bit he wouldn’t complain, moaning, well, that would be an entirely different story. “Hi,” he all but purred as he got closer. “Im Bilbo,” he said as he placed a gentle hand on the extremely muscular chest before him. He watched as the other man’s throat bobbed and he gave Bilbo a quick once over, a soft smirk gracing his face. Very nice, Bilbo thought as he pressed in closer. “Im Thorin,” the other man said in a deep, soothing voice. Bilbo closed his eyes, imagining what that voice could do to him on his plush bed. “Your sons?” he asked as he heard whispering behind them, peeking his head round Thorin’s deliciously bulky body and spotting Frodo, who was giggling like a faunt with the three people from before. “My nephews and my niece in law, menaces the lot of them.” Thorin said with a shake of his head that caused his hair to brush on Bilbo’s hand, making him shiver. “My nephew, my lad is with them. He is probably a bigger menace than yours.” Bilbo said with a laugh. “The little one with the curls?” Thorin asked. When Bilbo nodded, Thorin smiled. “Does he look like you did at his age?” “Similar, but I’m like a fine wine. I got much better, at everything, with age,” Bilbo said as he walked his fingers up Thorin’s neck and to his check, wiping some glitter that was under his eye. “Kili, the brown-haired menace,” Thorn said in exasperation. “It suits you, glitter and blue, very sexy,” Bilbo said as he put his arms around Thorin’s neck. “Do you ... Do you wanna get out of here? It’s not really my idea of a good time,” Thorin said, surprising Bilbo with his nervousness. “Mine either. Did yours do puppy dog eyes, too?” Bilbo asked and laughed at the sheepish expression and d from Thorin. “Well, I will not enjoy his smug smile tomorrow, but I’m glad Frodo dragged me here.” Bilbo said with a soft smile. “You are?” Thorin asked, smiling back. “Oh yes, come on Mr tall, dark and sinfully sexy, my bed is big enough for us both,” Bilbo said as he linked his hand with Thorin’s. Both of them ignoring the quartet of cheers from their little audience. Yes, Bilbo thought to himself as he walked out with Thorin’s hand warm in his. Considering he had despised the place, he was glad he had come and knew he was going to have a night to remember. Hopefully more than one. 

[just-a-domesticated-cryptid]

TW: death of a pet, but if you skip over all the text there is a cute dog at the end

I want to talk about the dog who looked death in the eye and came back home, until she didn't.

When I was 13, still living in Romania, I had some god awful neighbours. Like many rural households, they had chickens, dogs, a horse (at one point). They mistreated all of them, and whilst I won't go into details, I hope a special hell is built around their souls after they die.

She was a puppy, back then. It was a hot and dry summer when she got stuck underneath the dog kennel. And she cried and cried and cried and those fucking assholes were just going to let her die.

Until another neighbour, who shared the fence with them, cut the fence and got her out. This 80 year old woman cut through the metal net and moved heavy rocks out of the way to get her out; she wasn't going to let her suffer any longer.

That's how she defied death the first time.

She brought her to me and my grandma. This little ginger dog, with a star on her forehead and white socks. I named her Ginny.

My grandmother, the woman who, in her 65 years of life, couldn't stand the sensory feeling of fur on her skin and couldn't fathom the concept of 'sleeping in bed with the dog', she would lovingly call her Gina or Ginuța. Ginny would sleep at her feet every night and rest her little head on her ankles. Ginny sat at her feet whilst my grandmother was cooking or doing crosswords at the table.

With all the love she could muster, my grandmother pet her, which is more love than she's ever shown to an animal in her life.

Hell, she'd make food and claim 'that's Ginuța's favourite' as she'd put a generous helping of polenta or potatoes in her dog bowl.

Soon after Ginny came home, she got into a fight with a stray three times her size. He got in because our front gate was broken and didn't properly close, and for the past 3 years nobody was bothered to fix it because it's not like we had anything valuable to steal anyway.

I still remember the yelps and growls as I broke them apart. All three of us were bleeding at the end of it, and it was my grandma's yelling that scared the dog off.

The next day, my grandmother nagged her brother until he finally fixed the gate.

Another time death narrowly missed her was when Ginny got hit by a car. Not run over, but it was considerably tough on her knowing she's about 4 kilograms of dog.

She limped home next to my grandmother's feet and slept.

She was fine, somehow.

Two weeks later, she was running and chasing the neighbourhood cats once more.

She was so happy to see me when I came back home after 4 years. I thought she forgot me, and I wouldn't blame her if she did.

But she didn't.

She wagged her tail and yelped with joy when she saw me walk through that old gate.

My grandmother is too old to take her on walks, so the time I spent home I took her to the park and I let her sniff and explore to her heart's content. I don't know what happened in her brain, but I imagine seeing a squirrel for the first time blew her mind.

She was 5 years old and I don't know what happened. Her fur, her beautiful ginger coat started falling off. Then she stopped eating. They took her to a vet and they said it's just a throat infection and she will be fine.

And today she died. She threw up blood and she died.

I don't know what happened. I don't know what fucking happened.

She was born and she died hungry.

But I know she lived well fed and well loved, with all the treats a good dog like her deserves.

[chickenfriedrecipe1]

How to make the delicious ‘Banana Bread’ at home? - Chicken Fried Receipe

November 23, 2022

How to make the delicious ‘Banana Bread’ at home?

Make the finest banana bread recipe ever with those luscious bananas. It can be made quickly in one bowl without a mixer and is delicious and moist.

Banana bread recipe made easy

The best thing about this banana bread recipe is that a fancy mixer is not required! You only need a mixing bowl, a fork to whisk the eggs, and a sturdy spoon to stir the batter. The amount of sugar is also flexible.

Prep time : 10 mins

Cook time : 60 mins

Total time : 70 mins

https://i0.wp.com/chickenfriedrecipe.com/wp-content/uploads/2022/11/download-19-3-1-2-2.png

Ingredients:

2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup (76g) butter, unsalted or salted, melted

1/2 teaspoon baking soda (not baking powder)

1 pinch salt, 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups (205g) all-purpose flour

Directions :

Prepare the pan and preheat the oven: Drizzle an 8 × 4-inch loaf pan with butter and preheat the oven to 350°F (175°C).

Mash the bananas with a fork in a mixing bowl before being combined with butter. The mashed bananas should be combined with the melted butter.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes at 350°F (175°C), or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Streaks of wet batter are unacceptable, while a few dry crumbs are acceptable. Loosely tent the loaf with foil and continue baking it until it’s fully done if the exterior of the loaf is browned but the middle is still damp.

Remove from oven, then allow to cool in the pan for a while. After that, take the banana bread out of the pan and allow it to cool completely before cutting. Slice and present. (A bread knife is useful for cutting slices that won’t crumble.)

The banana bread will remain fresh at room temperature for 4 days if properly wrapped. You can freeze or refrigerate the bread for longer storage for up to 5 days.

Is Banana Bread Healthy?

Banana bread is popular with both children and adults due to its sweet flavor and soft texture. This baked product is frequently seen as a healthy dessert option because it is loaded with bananas; in fact, it may be healthier than other baked goods.

Nutritional content

Calories: 421

Fat: 15.8 grams

Carbs: 68.4 grams

Protein: 5.3 grams

Fiber: 1.8 grams

Sugar: 42.1 grams

Sodium: 298 mg

You can see that this classic banana bread is low in protein and fiber and rich in calories, carbohydrates, and added sugar but overall, most varieties are a healthy source of important vitamins and minerals. For example, bananas are rich in potassium and vitamin B6. Additionally, if you use enriched flour to bake your banana bread, it will contain iron as well as B vitamins like riboflavin, niacin, and folic acid.

Health tip to follow

There are numerous banana bread recipes available for you to browse, regardless of the dietary regimen you adhere to. By utilizing low-carb flours like almond and coconut and lowering the quantity of added sugar in the recipe, you can bake banana bread with fewer carbs.

More links: banana bread recipe

finest banana bread recipe

[bavanemasala]

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[brisbaneappliansales]

Warming Drawer Wonders: Why Every Modern Kitchen Needs This Hidden Hero

When we think about the perfect kitchen, we often imagine sleek countertops, high-end ovens, and powerful stovetops. But there’s one silent appliance that’s often overlooked yet truly transforms how we cook, entertain, and live — the warming drawer.

If you've never used one or only seen it as a fancy add-on, you’re missing out. Whether you're a busy parent, a passionate home chef, or someone who just loves hot meals ready on demand, the warming drawer is your kitchen’s unsung MVP. In this post, we’ll dive into everything you need to know — and then some.

What is a Warming Drawer, Really?

A warming drawer is a built-in kitchen appliance that keeps food warm until you're ready to serve it. Unlike your traditional oven or microwave, a warming drawer maintains a consistent low heat without overcooking, drying out, or overheating your dishes. It's perfect for pre-heated plates, slow-proofing dough, keeping side dishes ready, or even warming towels!

Think of it as your very own food butler — always keeping things just the way you want them.

The Hidden Benefits of a Warming Drawer

You might be surprised by how versatile this appliance really is. Here are some powerful reasons why a warming drawer could be the smartest kitchen addition you’ll ever make:

1. Perfect Meal Timing

We’ve all been there — the chicken is done, but the rice isn’t. Or the guests are late, and the lasagna’s getting cold. A warming drawer solves this issue beautifully.

2. Flawless Entertaining

If you’re hosting dinner, you can prep multiple dishes ahead of time, keep them warm, and serve all at once. It’s the ultimate stress-saver for parties.

3. Morning Game-Changer

Warm up your coffee mugs or breakfast plates. Say goodbye to cold pancakes on a cold plate.

4. Dough Proofing Dream

Most warming drawers have a “proof” setting — which keeps your dough at the ideal temperature for rising. Bakers rejoice!

5. Towel and Plate Warmer

Yes, you can warm towels and plates. Ever wanted a spa day at home? Or restaurant-style warm plates? Done.

Common Mistakes People Make with Warming Drawers

Despite being easy to use, there are a few mistakes people often make:

Overusing it like a microwave — A warming drawer is for maintaining temperature, not cooking or reheating quickly.

Storing things inside permanently — It’s not a cabinet!

Ignoring its versatility — Many just use it for food, missing out on warming towels, plates, even baby bottles.

Not cleaning it regularly — Crumbs and spills happen. Treat it like any kitchen appliance.

CHALLENGES: Why Don’t More People Use a Warming Drawer?

Despite its usefulness, warming drawers aren’t in every kitchen. Here's why:

1. Lack of Awareness

Many people simply don’t know what a warming drawer is or how to use it. It’s not as flashy as a new oven or espresso machine, but often more useful in the day-to-day.

2. Installation Cost

It usually requires built-in cabinetry and electricity. Some people worry it's a luxury rather than a necessity — until they try it.

3. Perception of Usefulness

Some see it as only useful for large families or entertainers. In reality, even solo dwellers can benefit (think hot meals without rushing).

4. Underutilization

People install one and never learn all the ways they can use it.

Step-by-Step Guide: How to Make the Most of Your Warming Drawer

If you're new to the idea or already have one and want to use it better, here’s a simple guide to becoming a warming drawer pro.

✅ Step 1: Understand Your Settings

Most warming drawers come with settings like:

Low (90°F/32°C): Best for proofing dough or warming plates.

Medium (150°F/65°C): Keeps food at ideal serving temperature.

High (200°F/93°C): Keeps heavier foods warm like casseroles.

✅ Step 2: Use the Right Cookware

Use oven-safe dishes. Glass, ceramic, and stainless steel hold heat well. Avoid plastic.

✅ Step 3: Don’t Overload It

Leave space between items for even heat distribution.

✅ Step 4: Use a Cover

Keep food covered with foil or lids to retain moisture and avoid drying out.

✅ Step 5: Set a Timer

Even though it doesn’t overcook, it’s still best not to leave food in too long.

✅ Step 6: Get Creative

Try warming:

Bread before dinner

Coffee mugs on cold mornings

Baby bottles at night

Towels for guests

✅ Step 7: Clean It Weekly

Wipe down the interior with a damp cloth and mild soap. Don’t forget corners!

CASE STUDY: From Chaos to Calm – Sarah’s Story

Background: Sarah, a working mom of three from Brisbane, was tired of chaotic mealtimes. She often juggled different cooking times, picky eaters, and last-minute guests. Dinner felt like a stressful race every night.

The Solution: When remodeling her kitchen, her designer recommended installing a warming drawer beneath her wall oven. Initially hesitant, Sarah wasn’t sure it was worth the investment.

The Results: After one week, Sarah was hooked.

She started warming plates so the food stayed hot longer.

She prepped meals in the afternoon and kept them warm until the family was ready.

She used it for baking bread — the dough-proofing feature gave her perfect loaves every time.

When hosting her in-laws, she warmed towels to give a hotel-like experience.

Quote from Sarah:

“It’s such a small thing, but it changed how I cook and serve. It’s made dinnertime smoother, baking easier, and guests feel extra special.”

Unique Uses You Probably Never Thought Of

Let’s go beyond the obvious. Here are 10 fun, lesser-known ways people are using their warming drawers:

Soften butter for baking.

Keep pancakes warm while flipping the rest.

Warm lotion or massage oils for a spa night.

Keep appetizers hot during game night.

Heat baby blankets during winter.

Dehydrate herbs on the low setting.

Warm plates for sushi or cold dishes to prevent fridge chill.

Store warm snacks for family movie night.

Melt chocolate gently for baking.

Preheat bowls before serving soup.

Once you start exploring, the options are endless.

Top Tips for Choosing the Right Warming Drawer

Thinking of installing one? Here’s what to look for:

🔹 Size

They range from compact to large. Consider your cooking needs and available space.

🔹 Temperature Range

Make sure it offers variable settings for proofing, warming, and plate heating.

🔹 Moisture Control

This feature allows you to keep food moist or dry — a game-changer for texture-sensitive dishes.

🔹 Timer + Auto Shut-Off

Added safety and convenience.

🔹 Style

Match it with your oven, cabinetry, or go for a sleek stainless-steel finish.

Brands like Bosch, Miele, and KitchenAid all have highly-rated models.

Energy Usage: Is It Efficient?

You might wonder if a warming drawer uses a lot of power. In fact, most are designed to be energy-efficient. On average, they use less electricity than reheating food in a microwave multiple times, especially when warming large meals or multiple dishes.

Some models also come with eco modes, so they’re a smart choice even for energy-conscious homes.

Conclusion: Small Appliance, Big Impact

A warming drawer isn’t just a luxury for fancy kitchens — it’s a practical tool that can simplify your life, elevate your cooking game, and bring a sense of calm to every meal. Whether you’re reheating dinner for late-night teens, entertaining a crowd, or just want your coffee cup warm on a cold morning — this hidden hero does it all.

So next time you’re planning a kitchen upgrade or wondering how to make mealtimes smoother, don’t overlook the warming drawer. It might just be the appliance you didn’t know you needed.

Want to share your warming drawer success story or have questions? Drop them in the comments — let’s warm things up together!

Let me know if you’d like this turned into a PDF, formatted for your website, or split into social media snippets!

[wereldgerechten]

Authentic Dutch Deep Fry Snacks

As abroad McDonald’s, Wendy’s, Burger King and Sloppy Joe’s are popular with their snacks, in Holland they have Burgers en Lunch, Febo, Kwalitaria, Big Snack and Foodmaster. Here you will find some typical Dutch snacks that are especially popular with the fast food chains in the Netherlands.

Snack 1: Authentic Dutch Frikandel

The Frikandel is the most eaten snack in the Netherlands and is actually very easy to make yourself. For example, if you live abroad and there is no snack bar nearby that sells Frikandellen. The Frikandel is often cut open lengthwise and filled with mayonnaise, ketchup and chopped onions. You then have the Frikandel Special. Or filled with mayonnaise, curry, satay sauce and chopped onions. This is called a Frikandel Special Extra.

Ingredients:

225 grams chicken fillet

100 grams shoulder chop

65 grams smoked white bacon cubes

1/2 tablespoon mace

1 tablespoon onion powder

1 tablespoon ground white pepper

1 tablespoon nutmeg

1 tablespoon sunflower oil

1 teaspoon salt

3 liters beef stock

75 milliliters ice cold water

35 grams breadcrumbs

1 teaspoon + 1 pinch Buisman aroma for coffee

Preperation:

Step 1:

Put the mace, nutmeg, onion powder and white pepper in a bowl and mix the spices well. Put 1 tablespoon of sunflower oil in a frying pan and let it heat up. Add the spices and stir with a wooden spoon for 30 seconds until all the flavors are released. Add the salt at the end and stir through the spices off the heat.

Step 2:

Cut the chicken fillet and pork into small pieces. Put the meat finely in a food processor or meat grinder, pour the ice-cold water, add the breadcrumbs, 1 pinch Buisman aroma for coffee and the herbs and mix to a smooth spreadable mass.

Step 3:

Put the meat mass in a piping bag that is normally used for whipped cream. Put the piping bag in the refrigerator

Step 4:

Put 3 liters of water in a pan, when the water gets warm, add 3 cubes of beef bouillon and 1 teaspoon of Buisman aroma for coffee. Stir well. Do not let the water boil but keep it at a maximum of 70 degrees.

Step 5:

Place a piece of cling film on the counter and on it you spray the meat mass and roll up the raw Frikandel. The Frikandel will be about 18 cm long and 2 cm in diameter. Now put the Frikandellen in the freezer for 15 minutes.

Step 6:

Remove the Frikandellen from the freezer and also from the cling film. Place the Frikandellen in the pan with broth for 15 minutes to cook them. Remove them from the pan and pat them dry with a clean tea towel.

Step 7:

Fry the Frikandellen for 3-4 minutes at 180 degrees.

Snack 2: Authentic Dutch Berenhap

Berenhap, Berenpoot, Grizzly or Spoetnik and sometimes also called berenlul is a delicious Dutch fatty fried snack of meatball, onion and satay sauce.

Ingredients:

500 grams ground beef or half and half ground beef

2 large onions and 1 small onion

1 egg

1 clove garlic

1 teaspoon sambal oelek

1 teaspoon mustard. Coarse, fine, Dyon, or whatever you like

1 tablespoon ketjap manis

1 teaspoon nutmeg

Pepper and salt

Breadcrumbs

Flour

Skewers

Preparation:

Step 1:

Chop a small onion and add to the mince. Add a tablespoon of ketjap manis. Add a teaspoon of sambal oelek. And a teaspoon of mustard. Add an egg. Add a teaspoon of nutmeg. Add 5 tablespoons of breadcrumbs. Mix everything well. If the mixture is still too wet, add some more breadcrumbs.

Step 2:

Roll meatballs of 160 to 170 grams each. Prepare a plate with flour, and a frying pan on the stove with butter and olive oil.

Step 3:

Roll the meatballs in the flour. When the butter and oil are light brown, place the meatballs in the frying pan and sear the balls all around. Then turn the heat down and let the balls fry for 25 minutes. Turn the balls regularly and make sure they don't burn.

Step 4:

Cut a large onion into thick slices and the cooked meatball into 4 slices. Thread the mince and the onion onto a skewer. Deep-fry your bear bite for 4 minutes at 180 degrees. When the onion is nicely brown, you can also assume that your bear bite is ready.

Step 5:

Pour some satay sauce over the Bear Bite.

Snack 3: Authentic Dutch Kaassoufflé

The Cheese Soufflé is served both separately and in a roll and can be combined with various sauces. A Cheese Soufflé is easy to make, with this delicious recipe. Of course, you can also make delicious mini Cheese Soufflés, for the bitter garnish. And, the Cheese Soufflé is of course vegetarian, fresh and home-made. Delicious fast food from your own Dutch snack bar.

Ingredients:

10 slices of thawed puff pastry

Pack of breadcrumbs

2 eggs

A large piece of old cheese

Preparation:

Step 1:

Cut a slice of cheese of +/- 8 cm x 4 cm x 0.5 cm. Place the slice of cheese on a slice of puff pastry.

Step 2:

Prepare a plate with breadcrumbs and a plate with 2 beaten eggs. Brush the edges of the puff pastry with a brush. Then fold the puff pastry over the cheese. Press the edges well closed. Dip the parcel in the egg. Make sure it is completely covered with egg. Then place it in the breadcrumbs. Here too, make sure that everything is completely covered after breading. Place the Cheese Soufflé in the freezer until frozen.

Step 3:

Bake the frozen Cheese Soufflé for 4 minutes at 180 degrees. Make sure you don't bake the Cheese Soufflé too long, because then the snack will burst open and the cheese will leak out.

Snack 4: Authentic Dutch Satékroket

A delicious, surprising recipe for a tasty satay croquette, with a satay ragout and satay sauce as a filling and a delicious crispy crust.

Ingredients:

200 grams chicken fillets

60 grams flour

50 grams butter

2 eggs

1 gelatin leaf

1 shallot

Breadcrumbs

Step 1:

Cut the chicken breast into small pieces. Chop the shallot finely and put a frying pan with some oil on the stove. When the shallot is lightly browned, add the chicken breast. Fry the chicken breast gently until done. Do not fry it, otherwise you will get pieces of chicken that are too hard. It must remain tender.

Step 2:

Heat up the satay sauce. Add the chicken fillet and stir well.

Step 3:

Soak the gelatin leaf in a bowl of cold water.

Step 4:

Prepare a large pan, weigh 50 grams of butter and melt it on a low heat. Add 60 grams of flour to the butter. Cook the flour for about three minutes, until it forms a nice roux. Turn off the heat and stir the homemade satay sauce and the roux together. Squeeze out the gelatin leaf and add to the chicken satay ragout.

Step 5:

Beat two eggs on a plate and spread breadcrumbs on a plate or the counter. Then take 80 to 90 grams of ragout and form a sausage, the average croquette has a length of 10.5 centimeters and a diameter of 3 centimeters. Then roll the sausage through the breadcrumbs. Then the sausage goes into the egg. And again through the breadcrumbs. Make sure the croquette is well breaded, otherwise it will run out during frying.

NOTE:

In addition to this Satay Croquette, there are also variants such as Meat Croquette, Calf Croquette, Goulash Croquette, Potato Croquette, Shrimp Croquette, Vegetable Croquette and Sauerkraut Croquette.

[tiancifertilizermachine]

As one of the typical organic fertilizer raw materials, chicken manure is welcomed by fertilizer factories. Due to the high water content of chicken manure, it needs to be dried to make organic fertilizer that can be sold. Pure chicken manure organic fertilizer is based on fresh chicken manure as the main raw material. After dust removal, purification, high temperature drying, concentration and crushing, disinfection and sterilization, decomposition deodorization and other processes, refined.The chicken manure dryer is suitable for large, medium and small chicken farms and developed areas, and is an important part of the organic fertilizer production line.

The main features of chicken manure dryer are as follows: 1. Production process: Chicken manure dryer through high temperature drying, disinfection, sterilization, decomposition and other processes, dry water content of 65% fresh chicken manure, water content of less than 13% pure chicken manure organic fertilizer. 2. High degree of mechanization, large production capacity, continuous operation. 3. Excellent structure, simple, the material runs smoothly through the cylinder resistance, easy to operate. 4. Less faults, low maintenance cost, low power consumption. 5. Wide range of application, good drying uniformity. 6. The chicken manure dryer can also achieve the purpose of sterilization and deodorization while drying. In general, the chicken manure dryer is a rare organic fertilizer production equipment, which can efficiently treat chicken manure, produce economic benefits, but also protect the environment, reduce the growth of bacteria, and provide a safe breeding environment for chicken farms. Compared with the production of granular organic fertilizer, the production of pure chicken manure organic fertilizer has fewer links and a simpler process, which is the preferred choice for many farms.

[millermarco74]

Top 5 Dishes You Must Try at Our Indian Restaurant in Werribee

From delicious curries and biryanis to irresistible desserts, Indian cuisine is home to some of the most flavourful dishes in the world. No wonder this amazing cuisine has charmed the hearts of many food lovers worldwide. With its vibrant spices, rich textures, and diverse range of dishes, Indian food has now become a beloved part of Werribee’s food scene. Whether you’re looking for a family-friendly Indian restaurant or want to opt for Indian takeaway in Werribee, Dosa Hut is the place you must not miss!

From serving lip-smacking Indian street food to offering an authentic Indian dining experience, Dosa Hut Indian restaurant in Werribee has everything for an Indian food lover! Here are the 5 top dishes that you must try at this Indian restaurant without any second thoughts:

Chicken Tikka Masala: A Timeless Delicacy

One of the most iconic and beloved dishes in Indian cuisine, Chicken Tikka Masala, is a crowd favourite. This popular Indian curry in Werribee is made with marinated tender pieces of chicken. The chicken pieces are then grilled and simmered in a rich and creamy tomato-based gravy. If you are craving something spicy and creamy, then Chicken Tikka Masala is a must-try. You can enjoy this delicious dish with rice or naan.

Already excited to try this dish? Visit Dosa Hut in Werribee, the best Indian food hub.

Mysore Masala Dosa: Gem From South India

A true vegetarian delight, Mysore Masala Dosa is a South Indian dish that is full of flavours and unique textures. This crepe-like preparation is made from a fermented batter of lentils, cooked to a crispy golden perfection. What makes this dosa special is its delicious filling of spicy, tangy chutney and aromatic spices, which is smeared on the inside before it is filled with a flavourful potato mixture. This combination of crispy dosa, tangy chutney, and warm potato mix creates a medley of textures and flavours that is hard to miss. Served with sambar and chutney, Mysore Masala Dosa makes for a perfect breakfast treat!

Pav Bhaji: The Ultimate Street Food Comfort

Coming from the streets of Mumbai, Pav Bhaji is a unique Indian street food that has now become a global favourite. The bhaji in Pav Bhaji features a spicy vegetable mash of potatoes, tomatoes, onions, peas, and spices. It is served with buttery and warm, perfectly toasted buns(pav) and chopped onions. Pav Bhaji makes for a quick and hearty meal. If you’re a fan of Indian street food in Werribee or simply want to surprise your tastebuds, this dish surely deserves a spot on your table.

Whether you’re dining in or looking for perfect Indian food for special occasions in Werribee, Pav Bhaji is a dish that fits every occasion.

Chicken 65 Biryani: A Royal Affair

Combining two iconic dishes, Chicken 65 Biryani is a culinary masterpiece that brings together the bold flavours of chicken and the aromatic appeal of traditional biryani. This biryani features tender pieces of marinated chicken layered with fragrant basmati rice, creating a perfect harmony of textures and tastes. The fiery kick of Chicken 65 is bound to impress your foodie soul.

If you wish to try the best Indian biryani in Werribee, reserve your table at Dosa Hut now!

Chilli Paneer: An Indo-Chinese Twist

Indian cities are renowned for their vibrant street food culture, and Chilli Paneer is one of the popular dishes served there as an Indo-Chinese snack. This dish features cubes of cottage cheese (paneer) tossed in a blend of spicy and tangy sauce made with soy, chilli, and garlic. Further, the mixture also includes chopped bell peppers and onions. The result is a flavourful and saucy Indo-Chinese snack that has a delightful balance of heat and sweetness.

At Dosa Hut, this starter is served in both gravy and dry forms. A perfect start to your meal, every bite of this Indo-Chinese marvel offers a burst of flavours.

Take Your Dining Experience to the Next Level!

Visit us today and discover why we are the most recommended Indian restaurant in Werribee for authentic Indian curries and fusion dishes. You can also enjoy our delicious preparations from the comfort of your home with our convenient takeaway service. Reserve your table at our restaurant today and treat your loved ones to a memorable dining experience. Find the map for Dosa Hut Werribee restaurant here.

[fantasyfoodpalace]

⭐️ Ratings ⭐️

• Butter Chicken {9.5/10}

• Chicken 65 {9.5/10}

• Lamb Rogan Josh {10/10}

• Lamb Biryani {7.5/10}

• Garlic Naan {6/10}

• Mango Lassi {5/10}

• Lemon Mint Juice {8/10}

• Pistachio Kulfi {5.5/10}

Butter Chicken: Charcoal roasted chicken with special indian style rich tomato sauce, cooked with herbs and cleared butter, served with thick cream

Chicken 65: Marinated fried chicken, cooked with curry leaves, kashmiri red chilli powder and coriander

Lamb Rogan Josh: Lamb meat cooked with onion and garlic, layered with fennel, mace and dry ginger

Lamb Biryani: Classic Lucknowi style slow cooked lamb biryani, served with raita (yoghurt chutney)

Garlic Naan: Naan bread stuffed with garlic and herbs

Mango Lassi: Yoghurt drink with milk and ripe mangoes

Lemon Mint Juice: A refreshing drink with freshly squeezed lemon juice and fresh mint leaves

Pistachio Kulfi: Pistachio kulfi layered with pistachio nips, served with vanilla crumbs, chocolate balls and fresh raspberries

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[fuzzysparrow]

Plasticine Man

Those who have seen the Oscar-winning films by Aardman Animations, such as Chicken Run, Wallace and Gromit, and Shaun the Sheep, will recognise the putty-like modelling material known as plasticine. Made from approximately 65% gypsum, 10% petroleum jelly, 5% lime, 10% lanolin and 10% stearic acid, plasticine comes in many colours and cannot dry, making it perfect for stop-motion animation. Since…

[beemovieerotica]

so the low-calorie feature of jellyfish consumption is one of its benefits & draws for east asian cuisine, bear with me for a bit

50g of chinook salmon contains:

89.5 Calories

5.2g Fat

10g Protein

50g dried jellyfish contains:

18 Calories

0.7g Fat

2.8g Protein

jellyfish has a higher protein-to-calorie ratio (1:6.5 vs 1:9) and a fraction of the fat of salmon or other conventional seafoods. this much dried jellyfish (chicken to visualize):

will give you 10g of protein, 2.5g fat, and 65 calories. the same amount of salmon gives you over 18g of fat for only 3x the protein value, and around 300 calories.

I realize these are all for the dry values and you're talking about the re-hydrated form, so that does add to the volume and weight of it in the form of freshwater, but it does not alter the low-calorie/carb/fat content, and the fact of it being mostly water does not make people feel much more full over the course of a long meal

so it's true that jellyfish is by no means a main dish from which to get your calories, but it's there for protein, nutrients, and hydration, prepared as a side dish or salad, and I can feasibly see it catching on in the western health industry as a high-protein low-calorie snack

***there's also the substantial difference in fishing effort between catching jellyfish during a bloom i.e. the low cost and effortless manpower of netting each kg of jellies drifting in swarms at the surface versus how much money and time goes into the breeding, maintenance, and catching of salmon and other complex vertebrates and managing their fisheries across international waters and state lines

it's a super interesting discussion definitely and I'm not an expert but would love to hear other people's thoughts

we should be eating jellyfish regularly I'm not even joking

[loganinjapan]

Day 5: ACTIVITIES

Breakfast: McDonald's folded egg lovers, shield your eyes. I finally decided to give McDonald's in Japan a chance. I quickly ordered at the kiosk and I think this was the quickest service I've ever had at McDonald's. Might have been 60 seconds for I got my food. Anyways, this was underwhelming. Where's the flavor? The oil? The fat? The hash brown lacked moisture and its "oomph" factor. The McGriddles earned points for the real egg, but lost said points for being kinda dry. On the flip side, I finally acquired the holy grail: The Fried Apple Pie. Something that has evaded me by escaping the USA and fleeing overseas. I finally caught it. And it was good. Unfortunately, everything else was meh. 7/10. Farming Activity: This was more entertaining than I thought it would be. Except for the rocks. I hated the rocks. Anyways, today I activated my green thumb and provided free manual labor to the rice farm. We as a group went into the rice paddy and planted rice sprouts. We didn't get too dirty and luckily no one faceplanted!!! We saw groups of elementary schoolers wearing these really cool bright-colored hats. Really cool. Apparently, the area we planted rice in was a real-life location for Howl's Moving Castle. Pretty neat! Lunch: I got some Nanachiki from Family Mart and returned to Yuragi. You can read all about Yuragi on Day 4. Nanachiki is like a breaded fried chicken thigh which tastes heavely. Nuff said. Tohoku Shinkansen: My rural trip to Aomori had officially kicked off! So, my first attempt at the bullet train... failed. I got on the wrong train. No big deal though. I got to talk with a teacher who was leading his students on a field trip back from Tokyo Disney. I got off at Omiya Station and transferred onto Hayabusa 65. The bullet train was awesome and I had a whole row to myself! It went fast - super fast - 200 mph!!! That's insane. It was really nice seeing all the mountains and towns and scenery. I wanted to see Real Japan and I got Real Japan. Now I'm staying in Hachinohe and the room is 10x better than my hotel. Perfection.

[lovely-bones-stuff]

Breakfast: coffee with creamer (20cals)

Lunch: dry ribs (185 cals) ceased salad (110 cals)

Supper: chicken drumstick (155 cals) 1/2 cup rice (100 cals) cup of mixed veggies (65 cals)

Was very hungry so I had a Nutella sandwich (250 cals)

Total: 885 cals