#chicken pickle boneless

[onespices]

Elevate Your Dining Experience with One Spices' Spicy Chicken Pickle: A Must-Have Addition to Your Table

In the realm of culinary delights, few things can rival the satisfaction of indulging in a perfectly balanced blend of flavors. For those seeking to elevate their dining experience without the hassle of extensive cooking, One Spices presents a delectable solution: Spicy Chicken Pickle boneless, a culinary gem that promises to tantalize your taste buds and simplify your meal preparation.

Crafted with care and expertise, One Spices' Spicy Chicken Pickle is a versatile condiment that caters to the needs of busy individuals, food enthusiasts, and anyone eager to add a dash of excitement to their meals. Whether you're a seasoned chef or a novice in the kitchen, this pickle is sure to become a staple in your culinary arsenal.

At the heart of this savory delight lies a harmonious blend of premium ingredients meticulously selected to deliver a burst of flavour with every bite. Succulent pieces of boneless chicken, infused with aromatic spices such as mustard, fenugreek, red chili, garam masala, garlic, and ginger, create a symphony of taste that is both bold and nuanced. The addition of lime juice adds a refreshing tanginess, while coriander lends a hint of freshness, resulting in a pickle that is as irresistible as it is versatile.

One of the standout features of One Spices' Spicy Chicken Pickle is its convenience. Perfectly suited for those with a busy lifestyle or limited time to spare in the kitchen, this pickle offers a hassle-free solution to elevate your meals. Simply pair it with rice, bread, or your favorite accompaniment for a quick and satisfying meal that doesn't compromise on taste.

Moreover, this pickle is a boon for food lovers who relish the idea of experimenting with flavors. Whether used as a topping for sandwiches, a filling for wraps, or a side dish to complement your main course, the possibilities are endless. Let your creativity run wild as you explore the myriad ways to incorporate this flavorful delight into your culinary creations.

In addition to its culinary versatility, One Spices' Spicy Chicken Pickle is also a testament to affordability. Available for purchase at an incredibly affordable price on 1spices.com, this culinary delight offers exceptional value without compromising on quality. With just a few clicks, you can have this gourmet delicacy delivered straight to your doorstep, ready to infuse your meals with a burst of flavor.

So why wait? Elevate your dining experience today with One Spices' Spicy Chicken Pickle. Whether you're a seasoned food connoisseur or simply looking to add some excitement to your meals, this pickle is guaranteed to delight your senses and leave you craving for more. Don't miss out on the opportunity to transform your meals into culinary masterpieces – order now and embark on a flavorful journey with One Spices' Spicy Chicken Pickle!

[buffetlicious]

Sis helped to buy takeaway dinners from Feng Food (台湾味 “丰”) for both mum and me as we didn’t want to go out ourselves. I had the fragrant Fried Rice with Crispy Chicken Cutlet (脆皮鸡腿蛋炒饭) while mum had the usual wavy Guan Miao Mian with Specially Marinated Pork Chop (猪排关庙面).

[ofc-vi-writes-too]

a continuation of things that i think happen in my favorite fucked up silly little city (gotham)

• In hosptials in Gotham there’s another wing dedicated to super villain attacks Like how theres the ED, NICU, L&D, ICU, etc., theres another branch called Excessive Villain Attack Department (for) Emergencies. Also known as EVADE for short. it’s a brag to say you work in EVADE for doctors/nurses because A. the pay is ridiculously good, and B. how much extra stuff you had to learn to work there. People who work in EVADE have to go through weekly psych evaluations as well as physical testing to make sure they are still fit for duty.

• there are EVADE pop ups all around gotham so it’s citizens ares never more than 5 minutes away from medical attention. You have to work at a pop up before you’re allowed to work in EVADE in a real hosptial. People say working the pop ups is a lot harder and a lot nore stressfull, because people can come to you in really any condition out there.

• Similar to how kids in some areas cant wear certain colors like red or blue to school because of gang affiliation, gothamite students cannot wear anything superhero, vigilante or villain adjacent. No birds, bats, clowns, etc. Its a way for schools to try and stop kids from being targetted by their peers/ crazy adults who will attack them for supporting a specific person or party. Hero or otherwise.

• A lot of mom and pop diners/townie bars have foods named after vigilantes and specialty drinks named after villains. Some examples are:

Red Hoods Hot Chicken and Mac: bufallo mac and chicken with house hot sauce, so hot and tasty it will bring tears to your eyes! (this is true. jason tried it and he literally couldn’t feel his face. He couldn’t tell if he was blinking or not. Dick swears up and down he wasn’t.)

Nightwings: boneless chicken wings with a honey barbecue dry rub, with bleu cheese dipping sauce and chips and a blue corn dip. Dick can and will order 4 and eat them all by himself in one sitting.

Robins Eggs Breakfast combo: 2 sunny side up eggs, strawberry french toast, vegetarian sausage, house salad and an OJ. They tried to make it vegan but no one in Gotham wants breakfast without eggs. Robin said he appreciates the thought anyway. He is very smug and protective of his meal and the restaurant that made it. When he has the day shft he stops by there for breakfast, which isn’t often but still.

Signal soup: a classic squash soup, house focaccia and a garden salad. Its a seasonal meal that comes around every fall, and sells out almost every day for the entire season.

The Scarecrow: literally a long island iced tea with black liqueur in a martini glass with 3 olives. It tastes fucking horrible but will get you beyond hammered

Poison Ivy: shot of pochteca lime liqueur and pink whitney. Very tasty.

Regulator: its a blue margarita with coconut milk in it. Its a little sweet but its yummy. It’s common to black out on these because you cant taste the alch and by the time it hits you its too late and its the next morning and your naked in a strangers bed. Darn those regulators for a night you wont remember! at least the guy is handsome…

• See also the Condiment King challenge: A pint size glass of equal parts ketchup, mustard, pickle relish, mayonnaise, hot sauce, soy sauce, honey mustard, sweet and sour, bbq, salsa, fish sauce, vinegar, ranch, and wasabi. Hell in a cup! If you can drink it within 10 minutes without throwing up, you eat free at the dinner for a month and you get a t shirt that says “I completed the Condiment King challenge at Jimbo’s Dinner!” With a poorly drawn picture of condiment king on it. There has only been one winner: Timothy Drake. Jason dared him to try it after he hadnt slept in 3 days. Tim didnt puke, but Jason did. There were threats of violence if Tim ever told anyone that. Tim didn’t believe him, told Dick and magically ended up with a broken finger. “No AlfredI have NOOOOOO idea how it happened! Must’ve had a bad fall on patrol :3”

• taxes in gotham are shit-your-pants-when-you-see-it-the-first-time high. Gotham has to be able to pay for all the damages somehow, despite Bruce Wayne paying for about 15% of those damages out of pocket, its still not enough to stop prices from skyrocketing. To try and combat this, there is a Gala held anually for the top 10% of Gotham to fundraise for emergency city repairs. It helps a lot but doesn’t solve the problem.

[lord-amaranth-12]

(Almost) every food/drink etc. mentioned in obey me nightbringer and shall we date

Notes:

I'll update with links to the sources soon just bare with me. Also please tell if the link arent working

Update: ill stop linking stuff for now

Update: i alphabetized everything (using https://onlinetoolz.net/alphabetical-order) and removed the ingredients for potions cause i will be moving it to another list. I also edited the layout abit to make it more readable

Update: ill start linking stuff now, have to get all out of my storage and posted here before i get full storage again

A

• Abyss crimson bee honey

• Abyss crimson wasp honey

• Alla death cream

• Artic butterfly scales

• Ash fall chocolate brownies

• Assam

B

• Backstabbing sandwich

• Barely cooked black tapir steak

• Bat leaves

• Bavarian cream

• Bell peppers

• Black cloud chocolate gâteau

• Black coffee of melancholy

• Black shark flavored gummies

• Black tapir casserole

• Bloody marmalade

• Bloody rice omelets

• Bloody soda

• blood-red velvet cupcakes

• BLT devil sandwich

• Blue rose crystal pickles

• Blue rose petals candied in crystal syrup

• Bufo egg milk tea

• Bufo egg milk tea hell poison honey flavored

• Bufo toad

• Bufo toad sushi

• Bulbul bird eggs

• Butter pancakes

C

• Castella

• Cat cookies

• Colossal jumbo surprise parfait

• Comfort candy

• Crazy ghoul hamburger

• Crimson bonito flake

• Crimson bonito flake dressing

• Crimson dogwood

• Crimson tea

• Crispy chicken nugget LXXXIII

• Crushed millefeuille

D

• Dark star fruit sandwich

• Death maggot sauce

• Death mask bat chips

• Deaths door sauce

• Deep-fried devil zebra skewers

• Demi-glace sause

• Demon salmon

• Demonic Sausage

• demon silk moth-flavored gummies

• Demonkiller remora

• Demonkiller remora sauté

• Demonus-infused chocolate

• Demon-luring seaweed salt kalbi chips

• Devil cabbage

• Devil cacao bean

• Devil canelé

• Devil chocolate

• Devil chocolate canelé

• Devil duck confit

• Devil flower fruit trifle

• Devil ham

• Devil lohas milk tea

• Devil moray sushi

• Devil salmon meunière sandwiches

• Devil salmon rolled sushi

• Devil salmon terrine

• Devil zebra bacon

• Devil zebra meat sushi

• Devilbee popcorn

• Devildom gummy Horror house flavored

• Devildom-style boneless pararucu

• Devildom-style vampire bat sandwich

• Devils soft serve

• Dragons mark pie crust

• Dreamfeather cookies

• Dreamfeather meringue cookies

• Dried bufo egg

E

• Earl grey cookies

• Eternal night herbal tea

F

• Family pack sushi

• Fish meunière

• flaming hot mushrooms

• Flaming toad

• Fluffy egg pancakes

• Fluorescent rich yogurt

• fried devil chicken

• Fruit of wisdom jelly

G

• Galaxy burger

• Galaxy fries

• Garlic anchovy dip

• Giant shadow sea cucumber cream pasta

• Glazed Shadow chestnut

• gold demonus

• Gold hellfire newt syrup

• grilled vampire bat

H

• Hamburger gummies

• Hamburger stake

• Hamburger steak

• Haunted hamburgers

• Havoc devil

• Havoc devil ribs

• Hawthorn berry powder

• Hell demon salmon

• Hell pudding

• Hell velvet parfait

• Hellfire chocolate pie

• hellfire curry rice

• Hellfire mushroom rooled cigar

• Hellfire mushrooms

• Hellfire rose

• Hells kitchen hamburger combo

• Heros herbal tea

• Horror's horror cheesecake

• Hunter sandwich

I

• Instant noodles (hell-sauce flavor)

J

• Juicy shadow hog rice bowl

K

• King-sized fried devil chicken

• King-sized hellfire curry rice

• King-sized poison bleu cheese hamburger

• King-sized shadow hog ramen

L

• Laughingshroom powder

• Little devils white sauce

M

• Madam scream's super sweet scones

• Magma butter

• Magma butter pasta

• Magma butter scone

• Mandragora powder

• Marinated bufo toad

• Melted cheese

• Mimic latte

• Mint chocolate chip

• Mont blanc

N

• Nightshade cream

O

• Ocean of cloud cake-parfait

• Ocean of Clouds cake

• Ordeal orange fondae

P

• paradise blue

• Pasta alla death cream

• Pickled vampire bat

• poison bleu cheese hamburger

• Poison strawberry

• Poison veggie juice box

• Poison viper worm al ajiilo

• Poison worm sauce

• Poisonous cheese burgers

• Poisonous cheesecake

• Poisonous marsh pudding

• Princess poison apple

• Promised glory donut (?)

• Purgatory mustard

Q

• Quattro Hungry Pizza

• Quetzalcoatl brains

• Quetzalcoatl brains soup

R

• Rainbow paw print chocolate

• Red riding hood sandwich

• RedxRed apple pie

• Region exclusive Devildom gummy

• RIP burger

• Ruby chocolate éclair

S

• Sabbat salad

• Salted hell rose petals

• Salt-grilled black goat bat

• Scorpion syrup

• Shadow caramel

• Shadow chestnut

• Shadow chestnut paste

• Shadow chocolate

• Shadow chocolate brownies

• Shadow hof stir fry in demi-glance sauce

• Shadow hog

• Shadow hog buns

• Shadow hog dumplings

• shadow hog ramen

• Shadow hog soup

• Shadow hog steamed bun

• Shadow hog stir fry

• Shadow pork ragu pasta

• Shadow tuna sashimi

• Silver birch sap

• Simeons special BLT devil sandwiches

• Siren bench caviar

• Smoked cocktraice glizzard

• Smoky black loco moco

• Spicy rainbow pizza

• spiderweb powder

• Sponge cake

• Stardust soda

• Starry-sky waffle

• Stonefish Meunière

• Strawberry shortcake

• Super-sized limited-edition beef

• Sweet and salty canned kraken assortment

• Sweet milk tea

• Sweet tears donut

T

• thick-cut giant devildom slug sauté

• Thunder sparkle flavored gummies

• Toe bean stamp salad

• Troll coffee

U

• Ultra D

• Unhappy Mega Combo

V

• Vampire bat

• Venti brashberry frappuccino with double whipped cream and extra berry powder

W

• Whole roast shadow hog

• Wicked cupcake

X

Y

Z

Not in devildom

A

B

C

• Camping meal (Witch camp)

• Cursed goat cheese tartar sandwich (TSL)

D

E

• Ema datshi (human world)

F

G

• Ginger ale (human world)

H

• Hamburger (mama's cooking) (levis animes)

• Herbal tea (celestial realm)

• Huckleberry (human world)

• Hyper chili dog (human world)

I

J

• Japanese giant salamander (human world)

K

L

M

• Mapo tofu (human world)

N

O

P

Q

R

S

T

• Tornado tomato (human world)

U

V

W

• White mochi balls in syrup (march comes in like a Panda)

X

Y

Z

Unnamed

A

B

• Barbatos's homemade cake

• Barbatos's homemade pudding

C

• Celestial tea

D

• Demon lords castle edition premium demonus

• Demonus with scorpion syrup and spiderweb powder

• Devilcats favorite food

E

F

G

H

I

J

K

L

• Leviathans homemade granola

• Lobster

M

• marshmallow

• Moryo Town's special demonus

• multi colored Jelly

N

O

P

• Popcorn Deaths door flavored

• Popcorn lava salt flavored

• Popcorn magma butter flavored

• Popcorn Tree sap caramel flavored

• Pudding from devilmart

Q

R

• Ramen infernal bahamit flavor

• Rare flower used in baking as a sweetener

• Really big chocolate bar

• Really big chocolate coin

S

• Salad from Sound Off, Symphony! Summer band camp storyline

• Sheep cake

• Star-shaped chocolate

• Sun and moon cookies by simeon

T

I

V

W

X

Y

Z

Characters

• "Little cake thingies"

???

• Chocolate mold

• Devildom miso

• Egg berry whole mil

• Marinated bufo toad

• Marzipan

• Meunièr

• Newt

• Surströmming

[marhor9879]

Katsu Curry Recipe

Ingredients

100 g Plain Flour (seasoned with salt and pepper)

200 g Japanese Panko Breadcrumbs

100 ml Vegetable Oil (for frying)

4 Boneless, Skinless Chicken Breasts

2 Large Eggs (beaten)

2 tbsp Vegetable Oil

1 Large Onion (finely chopped)

3 Cloves Garlic (minced)

1 Thumb-Sized Piece Fresh Ginger (grated)

2 Medium Carrots (peeled and chopped)

2 tbsp Medium Curry Powder

1 tsp Ground Turmeric

2 tbsp Plain Flour

600 ml Chicken Stock

200 ml Coconut Milk

2 tbsp Soy Sauce

2 tsp Honey

1 tsp Sugar

Salt (to taste)

300 g Short-Grain Japanese Rice (cooked)

Spring Onions (thinly sliced, optional)

Pickled Ginger or Fukujinzuke (optional)

Instructions

Sauté AromaticsHeat the vegetable oil in a large saucepan over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

Cook the CarrotsAdd the peeled and chopped carrots to the saucepan and continue to cook for about 5 minutes, until they begin to soften.

Add Spices and FlourStir in the medium curry powder, ground turmeric, and plain flour. Cook for an additional minute, stirring constantly to combine the flavours.

Add LiquidsGradually pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

Incorporate Coconut Milk and SeasoningsAdd the coconut milk, soy sauce, honey, and sugar to the saucepan. Allow the sauce to simmer for 15-20 minutes, stirring occasionally until it thickens. Season with salt to taste.

Blend the SauceFor a smooth curry sauce, use a stick blender to blend the mixture or pass it through a sieve. Set the sauce aside while you prepare the chicken katsu.

Flatten the Chicken BreastsPlace each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a rolling pin or meat mallet to pound the chicken breasts to an even thickness.

Set Up the Breading StationPrepare three separate plates: one with seasoned plain flour, one with beaten eggs, and one with Japanese panko breadcrumbs.

Bread the ChickenCoat each flattened chicken breast first in the seasoned flour, then dip it into the beaten eggs, and finally coat it thoroughly with the panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.

Fry the ChickenHeat the vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the breaded chicken breasts. Fry for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and drain on paper towels.

Slice the ChickenOnce the chicken has rested for a few minutes, slice it into strips.

Plate the DishPlace a serving of cooked short-grain Japanese rice on each plate. Arrange the sliced chicken katsu on top of the rice.

Add the Curry SauceLadle the warm curry sauce generously over the chicken and rice.

Garnish and ServeGarnish with thinly sliced spring onions and serve with pickled ginger or fukujinzuke on the side if desired.

[sweethoneyrose83]

Kickin Chicken's Spicy Chicken Sandwich

Ingredients

2 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Vegetable oil for frying

Sandwich buns

Sliced tomatoes, lettuce, and pickles (optional)

Spicy mayo or your favorite sauce Instructions

Prepare the chicken: Pound the chicken breasts to an even thickness. Place them in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes (or overnight for more flavor).

Prepare the coating: In a shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Coat the chicken: Heat the oil in a skillet over medium heat. Take each chicken breast from the buttermilk, allowing excess to drip off, and dredge it in the seasoned flour mixture until well coated.

Fry the chicken: Carefully place the coated chicken breasts into the hot oil and fry for about 5-6 minutes per side or until golden brown and fully cooked through. Drain on paper towels.

Assemble the sandwich: Toast the sandwich buns. Spread spicy mayo or your preferred sauce on the buns. Add lettuce, tomato slices, pickles if desired, and the fried chicken breast. Top with the other half of the bun.

Serve: Serve the sandwich immediately while it's still warm and crispy.

Adjust the spice level by increasing or reducing the amount of cayenne pepper in the seasoning mix.

[thebiscuiteternal]

Finally found this for @thewondersomethingorother

4-6 boneless skinless chicken thighs

1 quart container of chicken stock

Black Pepper

Paprika

Chili Powder

Roasted Garlic (can be granulated or paste)

Just a little bit of salt if you don't think the stock tastes salty enough

1/3 - 1/2 cup Buffalo sauce of choice

2/3 - 1full cup blue cheese dressing of choice

Extra blue cheese crumbles

Pickle slices of choice

Brioche buns

Softened butter or mayo, depending on your taste

Empty all stock into a crock pot.

Add seasonings to taste, start to warm on low.

Trim any excess fat off chicken thighs, add to crock pot.

Leave on low for at least 7-8 hrs, occasionally using a slotted spoon to skim off loosened fat/redistribute the chicken.

Remove chicken from crock pot, give a light pat dry with paper towels.

Chicken should be cooked soft enough to shred with forks, no knives needed.

Put both sauces in a mixing bowl, add chicken and mix thoroughly.

Put a thin layer of either butter or mayo on the inside of each half of the buns, then lay spread-side down on a hot griddle or wide pan until the underside is crispy when you check.

Assemble your sandwiches, pickles on bottom, then sauced chicken, then blue cheese crumbles. You can hot press after this if you wish, or not.

[timetraveltasting]

CHANKO NABE (SUMO WRESTLER SOUP, 1937)

In the midst of planning our upcoming trip to Japan, and with the weather changing from summer to fall, I deemed it necessary to try making this next warm and cozy Tasting History dish: Chanko Nabe. This hearty soup, usually served alongside many bowls of rice, was a common meal for sumo wrestlers during training in the early 20th century. During the Edo Period (1603-1868), sumo became less a way for samurai to train for battle and more of a competition between elite athletes. As this change came to pass, sumo wrestlers started to become known for their large size, a result of eating hearty dishes like Chanko Nabe alongside lots of rice. There is technically no one recipe for Chanko Nabe, as it varies from place to place and can heavily depend on what vegetables are in season. Since a chicken is 'agile and stays on two feet', it is seen as good luck by sumo wrestlers. Therefore, during a sumo tournament, Chanko Nabe is usually made with chicken. This recipe comes from the Chanko Kawasaki Restaurant in Tokyo, from a former sumo wrestler who began making this recipe for the restaurant in 1937. However, the dish can otherwise be made with whatever meat and vegetables are on hand, and can really be customized to your tastes. See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I strayed a little bit from the stated recipe for this one, partially because the original recipe was meant to be customized and tweaked depending on what's available. I found most of the ingredients I needed at my local Asian supermarket. Instead of chicken legs, I used 3 boneless, skinless chicken breasts, and I decided to omit the chicken livers entirely, because I honestly worried that the texture of cooked liver would ruin an otherwise lovely dish. I followed Max's ingredient list pretty well otherwise, but I omitted the pickled daikon. I couldn't find thinly sliced fried tofu, so I decided to use agedashi tofu-style, fried, cubed tofu, but cut in thin slices. I also only used 1 pack of shirataki noodles, as I often struggle with strange-textured food, and Max exclaims several times about the unique, gelatinous texture of the shirataki.

I first brought the chicken broth to a simmer, then added the dashi powder, mirin, and miso paste. I then added the soy sauce and minced garlic, then let the pot alone to simmer for half an hour. While it simmered, I prepped and chopped my other ingredients. Next I added the chicken, then the carrot, onion, and daikon. After simmering for another 15 minutes, I decided to turn off the heat and ladle the Chanko Nabe into bowls. This is when I added some sliced shiitake mushrooms, sliced agedashi tofu cubes, and chopped Chinese cabbage to each bowl to let those ingredients just lightly cook in the piping hot broth. In previous hotpots I have had, I have preferred lighter ingredients like this not being overcooked, so I thought some light heat off the element would be perfect. This also made it easier to arrange the dish into one that was a bit more pleasing to look at when I served it forth!

My experience tasting it:

My husband and I dug in with our favourite chopsticks (which we brought back from our previous trip to Taiwan) - meals are made all the more special when you can tie them to memories! I first tried some of the broth by itself. It was like a warm hug - savoury flavour that was perfectly balanced filled each and every tastebud! Familiar Japanese ingredients were noticeable - the faint taste of ocean from the dashi, the saltiness from the soy sauce, and the deep and complex flavour of the miso - but the most dominant flavour was the chicken broth. In future, I would consider even slightly upping the amount of soy sauce, dashi, and miso in order to make those notes a little stronger. Next, I tried some of the Chinese cabbage. It was a lovely vessel for the broth and it retained a little crunch while still seeming 'cooked' in terms of its flavour (no raw bitterness). I tried the fried tofu next. Its fried coating and bubbly inner texture had taken in so much of the broth that it was like a flavour bomb as I bit into it! Definitely a highlight in the dish. Now, confession time: I have never tried shiitake mushrooms before. Let's just say they absolutely did not disappoint! Normally, I am not a fan of the texture of mushrooms, but these had such a nice little spice to them that I was willing to overlook their texture. I consider that a success! I'll admit however, that the chicken, though tender enough, was pretty underwhelming and did not seem to absorb the flavours too well. Next time I would use shredded chicken perhaps, or omit the meat element entirely. The dish wouldn't miss it.

Last but not least, I tried the part of the dish I was most hesitant about: the shirataki noodles. They slurped up just like ramen noodles, which was a plus. Despite Max mentioning multiple times how gelatinous they were, I didn't have too much of a problem with their texture. I would describe them more as dense than gelatinous. My only qualm with them was that they were a little hard to chew and break with my teeth. Overall, the Chanko Nabe was enjoyed thoroughly by both my husband and I, and I also enjoyed the leftovers at work the next day. I plan on making it again, for sure! Chanko Nabe was fairly quick to make, and the process was not too complex. I fully intend on playing around with some different ingredients to find my favourite combo, but the ingredients Max used are a great base. We were so full after eating this meal, we definitely felt like sumo wrestlers. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Harder-to-find ingredients:

Check your local Asian supermarket!

Chanko Nabe (Sumo Wrestler Soup) original recipe (1937)

Sourced from Chanko Kawasaki Restaurant in Tokyo from their 1937 recipe.

Pieces of chicken meat and chicken liver are added to an earthenware pot containing chicken stock. The dish also includes carrots, onions, Chinese cabbage, pieces of fried tofu and shirataki…

Modern Recipe

Based on Chanko Kawasaki Restaurant's recipe (1937) and Max Miller’s version in his Tasting History video.

Ingredients:

6 cups (1.5 L) chicken broth

1 tbsp dashi powder

1/4 cup (60 ml) mirin

2 tbsp white miso

1 tbsp soy sauce

1 tsp minced garlic

4 boneless skinless chicken legs, cut into bite-sized pieces

4 chicken livers, cut into bite-sized pieces

1/2 cup chopped carrot

1/2 cup chopped onion

Chinese or napa cabbage

2 packs of shirataki noodles, drained and rinsed

Several slices abura age (fried thinly sliced tofu)

Fresh and pickled daikon radish

Shiitake mushrooms

Method:

In a large pot over medium-high heat, bring the chicken broth to a boil. Stir in the dashi powder and boil for 1 minute.

Lower the heat to medium and add the mirin and miso. Stir for a few minutes until the miso has completely dissolved and the broth is cloudy.

Stir in the soy sauce and garlic, then simmer for 30 minutes.

Bring the broth to a boil. Add the chicken and cook for 5 minutes.

Add the carrot, onions, daikon, and any vegetables that will take longer to cook. Cover and simmer for 10 to 15 minutes.

Add the rest of the ingredients and cook for a few more minutes, (or more, or less, depending on your preference). People will cook it for a long time, a short time, or turn off the heat and let the ingredients just warm up.

For extra authenticity, serve the chanko nabe forth with large quantities of steamed rice.

[some1s-sista]

Five on Friday

Been out of commission for a couple days. Picked up some kind of stomach bug while sitting at the ER, of course.

That Pickle Brined Fried Chicken … oh my gawd. Best fried chicken we’ve ever made. For boneless breasts to come out so juicy, and then the subtle taste of dill pickles … *chef’s kiss.

I have watched the reel with the woman pretending to be a pageant contestant like 83 times today, nearly peeing myself I laughed so hard. Then my son came over and asked me to stop. Apparently I was being annoying.

I will be posting it here if I can find it again.

Have I ever mentioned how easily amused I am? I am. Easily.

[onespices]

Flavorful Fusion: Chicken Gongura Pickle Boneless (Homestyle) Recipe

Introduction: Chicken Gongura Pickle Boneless, a delightful amalgamation of tender chicken pieces and tangy Gongura leaves, is a culinary masterpiece that brings together the rich heritage of Indian cuisine. This homestyle recipe offers a unique twist by infusing the aromatic flavors of Gongura pickle into succulent boneless chicken, creating a dish that is both comforting and exotic. Let's explore how to recreate this flavorful delight in your own kitchen, using just one spice blend.

Ingredients:

500 grams boneless chicken, cut into bite-sized pieces

3 cups fresh Gongura leaves (sorrel leaves), washed and chopped

4 tablespoons oil

2 tablespoons ginger-garlic paste

2 green chilies, finely chopped

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin seeds

Salt to taste

Instructions:

Prepare the Gongura paste: In a blender, combine the chopped Gongura leaves with a splash of water. Blend until you get a smooth paste. Set aside.

Marinate the chicken: In a bowl, mix the boneless chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes to allow the flavors to meld.

Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter.

Add the marinated chicken to the pan. Cook the chicken until it turns golden brown and is almost cooked through, stirring occasionally. This should take about 8-10 minutes.

Once the chicken is almost cooked, add the chopped green chilies and the Gongura paste to the pan. Mix well to combine.

Continue cooking the chicken on medium-low heat, allowing it to simmer in the Gongura paste. Cook until the chicken is fully cooked and tender, and the Gongura paste thickens slightly, about 10-12 minutes.

Taste and adjust the seasoning if needed. Add more salt or red chili powder according to your preference.

Once the chicken is cooked through and the Gongura paste has thickened to your desired consistency, remove the pan from heat.

Serve hot: Transfer the Chicken Gongura Pickle Boneless to a serving dish. Garnish with freshly chopped coriander leaves for a burst of freshness. Serve hot with steamed rice or roti for a satisfying meal.

[buffetlicious]

I have introduced Feng Food (台湾味 “丰”) to some of my colleagues and they all love the food. Here I packed takeaways for me, my sis and my mum so guess who ate which. :D First up, Fried Rice with Crispy Chicken Cutlet (脆皮鸡腿蛋炒饭) featured a large boneless and crispy chicken leg over fluffy egg fried rice. Next, Fried Rice with Specially Marinated Pork Chop (招牌猪排蛋炒饭) came with a piece of succulent and boneless pork chop over the same fried rice. Lastly, Guan Miao Mian with Specially Marinated Pork Chop (猪排关庙面) had a slice of well marinated pork chop over wavy handmade noodles with pickled cucumber slices.

[pythonmelon]

Fritz Webb’s Chicken and Sweet Potato BBQ Bake

Oven BBQ chicken

2 large skinless boneless chicken breasts

3 tbs olive oil

Roughly 3 tbs bbq rub of choice

2 tbs brown sugar

3 tbs white or apple cider vinegar

Oven sweet potato fries

3 large sweet potatoes, peeled and sliced into ¼ inch cubes or fries

3 tbs olive oil

Salt and pepper, to taste

2 tsp paprika

¼ tsp cayenne pepper

1 ½ cups shredded sharp cheddar cheese

Bbq sauce of choice, to serve

Dill pickle slices, to serve

Sriracha or other hot sauce, to serve

Sour cream, to serve

Preheat oven to 375 degrees.

Rub chicken all over with olive oil, vinegar, bbq rub, and brown sugar. Place breasts close together in an 8x8 baking dish to bake.

Toss sweet potatoes with oil, salt, pepper, paprika, and cayenne until fully coated. Spread evenly on a greased baking sheet and bake both chicken and potatoes for 25-30 minutes, or until chicken reached an internal temperature of 165 degrees and potatoes are fork-tender, turning the chicken and tossing the potatoes halfway through to ensure even cooking.

Remove chicken and potatoes from the oven. Shred the chicken with two forks, then scatter over the potatoes evenly. Top with shredded cheddar cheese and bake for another 5-10 minutes, until cheese is melted.

Serve chicken and potatoes warm with bbq sauce, pickles, hot sauce, and sour cream as desired.

One of four recipes written for an art trade with @parsleyrosemarybotch for recipes based on his characters!

[adamrosner]

Savoring Diversity: International Recipes for Your Kitchen

Food is a universal language that transcends borders, and exploring world cuisines offers a delightful way to experience different cultures. Each region boasts unique ingredients, cooking techniques, and flavor profiles that make their dishes distinct. Here, we journey through some of the world’s most beloved cuisines, highlighting iconic recipes that you can recreate at home.

Italian Cuisine: Pasta Carbonara

Italian cuisine is renowned for its emphasis on fresh ingredients and simple yet flavorful preparations. One of the most iconic dishes is Pasta Carbonara, a creamy and savory pasta that’s both comforting and delicious.

Ingredients:

200g spaghetti

100g pancetta or guanciale

2 large eggs

50g grated Pecorino Romano cheese

50g grated Parmesan cheese

2 cloves garlic, peeled

Salt and black pepper to taste

Fresh parsley for garnish (optional) Instructions:

Cook the spaghetti in a large pot of salted boiling water until al dente.

In a separate pan, cook the pancetta or guanciale with the garlic until the meat is crispy and the garlic is golden, then remove the garlic.

In a bowl, beat the eggs and mix in the cheese.

Drain the pasta, reserving some of the cooking water.

Quickly toss the hot pasta with the egg and cheese mixture, adding a bit of reserved pasta water to create a creamy sauce.

Add the pancetta and season with salt and pepper.

Garnish with parsley and serve immediately.

Japanese Cuisine: Sushi Rolls

Japanese cuisine is celebrated for its precision and emphasis on natural flavors. Sushi, in particular, has gained worldwide popularity for its delicate balance of ingredients.

Ingredients:

2 cups sushi rice

2 ½ cups water

¼ cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

Nori (seaweed sheets)

Fillings (e.g., cucumber, avocado, fresh fish, crab sticks)

Soy sauce, pickled ginger, and wasabi for serving Instructions:

Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water in a rice cooker or pot.

In a small saucepan, combine rice vinegar, sugar, and salt, heating until dissolved. Mix this into the cooked rice and let it cool.

Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a small border at the top.

Arrange fillings horizontally across the center of the rice.

Roll the sushi tightly using the mat, pressing firmly to seal.

Slice the roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.

Mexican Cuisine: Tacos al Pastor

Mexican cuisine is known for its vibrant flavors and use of fresh, local ingredients. With its marinated pork and pineapple, Tacos al Pastoroffers a deliciously tangy and sweet experience.

Ingredients:

500g pork shoulder, thinly sliced

1 pineapple, peeled and sliced

3 tablespoons achiote paste

3 tablespoons apple cider vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

Corn tortillas

Chopped onion, cilantro, lime wedges, and salsa for serving Instructions:

In a blender, combine achiote paste, vinegar, garlic, oregano, cumin, salt, and pepper to create a marinade.

Marinate the pork slices in the mixture for at least 2 hours.

Preheat a grill or skillet over medium-high heat. Cook the pork slices and pineapple until charred and caramelized.

Chop the cooked pork and pineapple into small pieces.

Warm the tortillas on the grill or skillet.

Assemble the tacos by filling tortillas with pork and pineapple, then topping with chopped onion, cilantro, and a squeeze of lime. Serve with salsa.

Indian Cuisine: Butter Chicken

Indian cuisine is famed for its rich, aromatic spices and complex flavors. Butter Chicken, or Murgh Makhani, is a creamy and mildly spiced dish that’s perfect for those new to Indian cooking.

Ingredients:

500g boneless chicken thighs, cut into pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon chili powder

4 tablespoons butter

1 large onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

400g canned tomatoes

1 cup heavy cream

Fresh cilantro for garnish

Cooked basmati rice for serving Instructions:

Marinate the chicken in yogurt, lemon juice, garam masala, turmeric, and chili powder for at least 2 hours.

In a large skillet, melt the butter and sauté the onions until golden brown. Add garlic and ginger, cooking until fragrant.

Add the canned tomatoes and simmer until thickened.

Add the marinated chicken and cook until thoroughly done.

Stir in the heavy cream and simmer for a few minutes until the sauce is creamy and smooth.

Garnish with fresh cilantro and serve with basmati rice.

Exploring world cuisines through cooking can be a delightful adventure. By trying out these recipes from Italy, Japan, Mexico, and India, you can bring a taste of the globe to your kitchen. Each dish offers a unique combination of flavors and techniques, showcasing the diversity and richness of culinary traditions around the world.

[neotrances]

hiy that pasta looks delicious can you please post a recipe..

sorry um i just kinda do stuff so i’ll just list the stuff i got and go from there um ur gonna need

thin sliced chicken ( boneless)

cream cheese and shredded mozerella and shredded spiced cheddar

various spices…

pickle juice

one egg

1 lemon

like a cup of milk or two

pasta (any shape of ur choosing..)

minced garlic

half cup of alfredo oh and some mayo

first u gotta marinate ur chicken ur gonna put milk an egg half a lemons juice pickle juice and salt and pepper and paprika into a bowl with like three scoops of mayo and mix it and then add ur thin sliced chicken….u can let it sit for um however long u want it reallydoesnt matter i did it for a hour soit could soak in the flavor, ok so ur gonna put ur pasta into a pot (after the chicken is done marinating) with butter salt and some lemon juice from one half of the lemon u sliced then ur gonna get a pan and put a lil bit of olive oil on it for thirty seconds or until it’s sizzling a little and try to do two pieces of chicken at a time, leave it on the pan for about four MINUTES each (and oh when u pull chicken from ur marinated slop shake it a little bit to get the excess liquid off) once one side is golden brown ur gonna flip it again and cook for another four minutes and do all the chicken the same way

ur pasta should like be halfway done at this point so u can work on the sauce, ur gonna get cream cheese shredded mozerella spiced cheddar and a little bit of alfredo (i prefer my sauce more cheese than pre processed alfredo) and mix, u don’t have to get rid of the clumps it’ll turn into a eben sauce when u put it on the pasta, after that jr gonna shred ur chicken with a fork and knife, then u can strain ur noodles and put them back in the pot they were boiling in and add ur sauce, (i like to take the oil and grease that came off of the chicken in the other pan and add it to the sauce for the alfredo bc it just taste good) ur gonna gradually mix the sauce in on low heat and add more shredded cheese as needed, i like adding minced garlic while slowly mixing it and letting it cook, if u have any lemon juice left u cant squeeze it over the pasta as u stir, now u can add ur chicken and like mix it in slowly or whatever until it’s evenly dispersed, then put a lid on the pasta….let it cook on low for five minutes or so open the lid and give it a taste test …..if it taste alright i can take it out but if not u can use salt and paprika to add more flavor … lastly i get a parmesan shaker and shake it all over the food and um u can cook a garlic bread stick if u want but u don’t have to itsnot required um yep

[lavender-long-stories]

Chick-Fil-A Nuggets

2 boneless skinless chicken breasts

1/2 c pickle juice (just use the juice from any pickle jar) Batter

2 eggs

1/4 cup milk Breading

1 cup flour

2 tbsp powdered sugar

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp celery salt

1/2 tsp basil

Soak chicken in pickle juice overnight. Pre-heat a deep fryer. Bread chicken by combining batter in one bowl and the breading in another and coating each piece in batter first then breading (better if you do each piece twice after they have a moment to sit). Fry for 5 minutes.

Serve with Chick-Fil-A sauce (link)

Cucumber Salad

Chop cucumber, tomatoes, and avocado into a bowl. Add a drizzle of lemon juice, and sprinkle on some feta.

[bloodplussharp]

Blood+ episode 1

Saya's Lunch box.

White rice topped with pickled plums. Boiled egg, kinpira (gobo + carrot), three small sausages, steamed broccoli. cucumber slices, lettuce, cherry tomatoes, shrimp tempura, deep-fried boneless chicken.