#chili chinese restaurant

[setsuntamew]

Double Face has acquired delicious chili oil ✌️

[deepfriedjunction]

Walking about

[housekeepinginfo]

Discover the 12 Best Food Choices for Your Health

Choosing the right foods is key for good health. But remember, no single food gives you everything you need. The best diet is varied. If you're watching your calories, pick foods that are both tasty and healthy. Avoid foods that are high in calories but low in nutrients. This way, you make the most of your calorie budget.

[livetvserverbd]

Live TV Server BD

Website: https://livetvserverbd.blogspot.com

Address: 730 Lila Ave , Milford ,Ohio ,45150 ,United States

Phone: (513) 831-4611

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[beautiful-rainyday]

Easy Chinese Corn Soup This 15-minute, delicious, and satisfying Chinese corn soup can be made at home at any time for a quick lunch or dinner.

[antisisyphus]

as a non american i have to ask what american cultural food is there.. i cant think of anything

there is creole cuisine of the usamerican south that is a blend of indigenous, west african, french, and spanish food (side note creole cuisine is not a monolith, there is creole food basically everywhere that was colonized & had a large population of enslaved people)

there is also cajun, which is specifically from the southern state louisiana, it has a lot of similarities to creole cuisine as it is influenced by the acadian french, west african people, and the spanish (ppl often use creole and cajun terms interchangeably but they are distinct)

the food of hawai'i which started as indigenous food of the islands and the goods that was traded within the polynisian triangle, but because of colonization has influences from the US military (spam being a notable case of this), portugal, japan, and china

there is south western cuisine (and the many subtypes) that blends indigenous (pueblo, O'odham, and more) colonial spanish, and mormon foods! this food was shaped by the jobs the people of this area held - lots of influence from cowboys/vaqueros and ranch workers. each southern state has a specific twist!

soul food is based on what enslaved people cooked for themselves, actually a lot of cultural knowledge was passed down & preserved in soul food! lots of southern dishes are based on, inspired by, or straight up stolen from soul cuisine. during the 60s soul food restaurants were important places for organizing! there are also several different styles of bbq

midwestern cuisine is based on various european foods (mainly eastern europen but not solely) and also the agriculture of the area (lots of wheat & pork).

since ~1850 there has been chinese american cuisine! fortune cookies, crab rangoon, general tsos chicken and beef & broccoli are all chinese american.

italian american food uses more cheese & milk than italian food. there are also differences in how we serve pizza

the hot dog is a classic american food! in germany frankfurters weren't served on buns. again most major cities of the us have their own style of hot dog.

other american foods are cheese stake, clam chowder, many fruit pies, milkshakes and rootbeer are all usamerican

potatoes, corn, squash, tomatoes, maple syrup, cashew, pecan, peanut, sweet potato, avacado, chocolate, allspice, chili peppers, lima beans, and vanilla are all foods that are from the americas and are NOT native to europe.

no vodka, no goulash, no christmas turkey roast, no cassoulet, no gazpacho, no cashew korma, no shakshouka, no bruschetta, no gnocchi, no aloo gobi, no colcannon, no latkes, no polenta...

[flowerpot-broppy]

Bet you'd thought you'd seen the last of this AU, didn't ya?

Omg I'm not dead!! lol sorry ive been gone so long, I did NOT intend to be!! I have been going through some crazy art block, and I am just barely pulling myself out of it.

that being said, lets get into the AU under the cut!

(Pt. 1/2):

John Dory - (40) took the job after their grandmother died, he talked often about one day owning his own mechanic shop, and now needs the money to fund that dream. Very proud of his family and their legacy.

Bruce - (38) started out in the army and quickly grew in rank due to his skill in sharp shooting, but eventually settled into the chef occupation. married a war nurse and attended culinary school after returning. had his own restaurant but was forced to shut down after he shot a customer in the leg for complaining about his wife's food.

Clay - (37) an army medic, he went to school for botany and medicine and graduated with multiple PhDs. an exceptional doctor with a sweet disposition, he was recruited for his background in botanic research and pharmaceuticals.

Floyd - (34) the most adventurous past out of the brothers, spent time in the circus as well as an exotic dancer, waiter, and semester, his specialty lay in Electronic Communication devices. has had no fewer than 4 ex boyfriends and 2 ex husbands however none of them were meant to last. widowed by his most recent husband, Floyd fills his days with work and gossip.

Cooper - (21) adoptive family ran a flower shop, and while he was manning, making corsages for prom, the chinese laundry next door exploded due to a gas leak. He survived but the store was ruined. Taking the experience as "a sign from god" Cooper began his career as a demolitions expert, eventually finding new ways of making explosives such as adding oregano or chili powder to the concoction, claiming "it makes a very nice boom."

Keith - (12) displayed an early interest in subterranean pursuits at the age of 6 when he began exploring the vast sewer system of his home. By the age of 9 he had developed a specialized type of goggles and headgear to wear while exploring and had expanded from the sewers  to the surrounding countryside as they held no further challenge or mysteries for him. a year later and Keith has developed the ability to "taste" and identify various soils. He is sensitive to the light and generally distrustful of those he does not know well. He eats only roots, burrowing animals, and, if the rumor is to be believed, insects.

[daily-hyosatsu]

Can we do another restaurant signboard today? This one's a Chinese place. This handwriting is so baller! I wish mine looked like that.......

A. 鶏肉のチリソース Chicken in Chili Sauce B. レバーと野菜炒め Liver & Vegetable Stir-Fry 玉子レタスチャーハン Fried Rice w/ Egg & Lettuce 玉子レタスチャーハン　ワンタンスープ Fried Rice w/ Egg & Lettuce, Wonton Soup

・鶏肉 [とりにく] means chicken as a food.

・レバー means liver as a food (and also lever). The word 肝 [きも] works for both anatomy and food. It also refers to courage. In an anatomical context, you'd use the word 肝臓 [かんぞう]. (Maybe you recognize 臓 from yesterday?)

・野菜 [やさい] means vegetable.

・炒め [いため] means stir-fry. 炒め物 [いためもの] is also common.

・玉子 [たまご] (jewel + child) means egg, as a food. The character 卵 [also read たまご] works both for food and non-food contexts.

・炒飯 [ちゃーはん] (stir-fried + rice) means fried rice. Like many Chinese foods, it's sometimes written in kanji, sometimes in kana.

・ワンタン, however, is almost always kana. But I do get super psyched when I see 雲吞 (cloud + swallow/engulf)!

[southeastasianists]

Although many of the 30 million travelers who visit Thailand each year head to its southern beaches and islands, relatively few will eat much southern Thai food while there. At southern Thailand’s simple guesthouses and fancy resorts alike, the green curries and pad Thais of Bangkok, and western food, tend to dominate. Southern Thailand has, of course, its own unique cuisine, but if you don’t speak or read Thai, it can be difficult to find and there are very few resources on the topic in English to point you in the right direction.

Correcting this was one of my motivations in writing and photographing The Food of Southern Thailand, published this year. I visited restaurants, homes, street stalls, farms, markets, homestays, libraries and agricultural research centers, and met with home cooks, farmers, academics, chefs, food writers, eaters, and just about anyone else who would talk to me. This research spanned four years and took me to each of southern Thailand’s 14 provinces, from hyper-touristy islands like Phuket to the little-visited, landlocked communities near the border with Malaysia.

Spending months and months eating in just about every corner of Thailand’s south revealed a cuisine that is spicy—arguably the country’s spiciest—as well one that’s also nuanced and varied. The slow burn of black pepper is just as prevalent as the sucker punch of chilies. Fresh turmeric and fresh herbs abound.

The region’s vast coastline means that fish and seafood are present at about every meal, often in the form of seafood-based condiments found only in the region. And that coastline has also meant that a variety of cultures including the Chinese, Muslims, and South Asians have contributed to the region’s gastronomy over the centuries, making it arguably Thailand’s most diverse regional cuisine.

[shoku-and-awe]

I had a restaurant translation recently that left me craving tantanmen, a ramen in a spicy broth made with chili oil, fermented spicy bean paste, sesame, and soymilk. All of the different versions they described sounded DELICIOUS but not one of the restsurants was in Tokyo (or even on Honshu), so eventually, on a cold morning, I wound up at this local Chinese place that has a hot and sour soup that I love. And they had tantanmen for only ¥750!

Unfortunately, it turned out not to taste like much, so the craving is still there. Aiming to be more strategic with my next pick. Also, I’m reluctant to go back here because I also spilled an entire cup of iced tea all over myself and the floor, so I imagine they’re not excited to see me again soon either.

[carelessflower]

saturday recap 🧃🎀

PACKED DAY

fit check, anti jinx i love LOVE this snoopy shirt tho this outfit give off spring summer vibe more than winter

i have to go to kinda like coffee shop/cat cafe place where I worked at and I had watermelon milk shake. so good and fresh and obviously sweet

look at the kitties today!! the one who used to be so friendly with me so grumpy today :((( doesn't even let me pet him much. and eepy kitties. the one sleeping near my bag is warming up today with me anti jinx anti jinx!!

more meowtie, this one let me pet so much, the owner even asked me how can I pet it cause usually it doesn't allow people to pet hehe, it even moved his head along with my palm when I stopped petting its head. funny story it was hiding under the chair and I come close wanting to pet then another cat came up and pushed my destined kitty out of the way and then the kitty just like slapped the other one. like that one doesn't even want pet, it just wanna ruin other getting pet. and when I sit on chair they suddenly come near and sit like that lmaoo

this place is like having a pop up stores like key chains, clothes, hair clips, brushes, postcards. i wanna buy all but I dont have enough money :(((

but i did got this keychain heheehe, look at me styling my bags, which one better thoooooo? (also I basically got the most expensive one and got like a spa voucher or something)

then we went to lunch, trying out this like chinese-vietnamese restaurant that famous for their crab sticky rice (expensive asf), the restaurant decor so pretty tho, that lights decoration ughhh

ranking of the food again

crab sticky rice: 8.8/10. very solid crab sticky rice. i love the crunchy outside and the fried scallion and the peeled crab meat within the rice. the pickled is so perfect for it

sea food stir fried vermicelli: 9/10. the seasoning is sawr good, with a tiny bit of spice to kick off the flavor and yk I love spice. also there scallops which is a big plus

thú linh nướng (grilled end part of pork large intestine): 9.5/10. i love love the crunchiness and the fattiness and the flavor and dipped it with chilli sauce is the best feeling ever

dried pangasius kunyit hotpot: 8/10, the broth is good, the fish is fatty and crunchy enough but im just too full lmao

after that we went to this mega big coffee & dessert exhibition on its final day, like there so many sections and also some of them not even coffee or desserts they like appliances and also Korean food?? all the things I tried

coffee, very bitter

black tea, so rich in that black tea flavor tho im afraid im not gonna be able to digest all that caffeine

a dumpling with extra spicy chili oil, it so good

red bean and durian mochi, decent

some cheese cake snack, dont like cheese much tho

chocolate flavored nuts, so so good like it amazing

durian flavored chocolate, it taste all durian and no chocolate

ended up buying the chocolate hehe, the tiramisu chocolate is sooo good, also got dark chocolate one, yogurt chocolate and another brand durian chocolate

[recentadultburnout]

Info for writer in Thai series fandom: Random food

I added some pictures on AO3 but not here, but I tried searching in English, and it did show the correct item, so if you want to know what it looks like, you can look it up.

Breakfast

Actually, anything can be breakfast, but this is some of what is frequently viewed as breakfast.

Khao Tom (Boiled rice/Rice porridge)

Joke (Rice porridge/Congee)

Tom lueatmu (Pork Blood Soup)

Khaoniao mu ping (Grilled Pork Sticky Rice)

Khaoniao mufoi (Glutinous Rice with Shredded Pork)

Khai kratha (Pan egg)

Namtaohu songkhrueang (soy milk with topping)

Sandwich boran (thai style sandwich)

and everything westerners consider breakfast.

Northern food

Namphriknum (young chili paste)

Namphrik-Ong (Ong Chili Paste)

Khaepmu (Crispy Fried Pork Rinds)

Sai-Ua (a type of sausages)

Kaengho

Kaenghangle (Hung Lay Curry)

Khanomchinnamngiao

Khaosoi 

Central food

Nam phrik long ruea

Nam phrik kapi

Homok (steamed fish with curry paste)

Thotman (a type of fish ball)

Pucha (deep-fried crab meat and minced pork in crab shell )

Kaengchuet

Kaengphet

Kaengsom

Khaophat (Fried rice)

Yam

Northeastern food (E-san food)

Soup nomai (bamboo shoot soup)

Tomsom (fish soup with ginger)

Kaeng Om

Kaeng Proe (Bamboo Shoot and Yanang Soup)

Kaeng Het (Mushroom Soup)

Kaeng Khai Motdaeng (Red ant egg soup)

Somtam 

Southern food

Kaeng Taipla

Kaengsom

*Kaengsom in the central and southern regions have some differences. Recently, there was even a debate online about whose Kaengsom is superior.

Kaenglueang

Kai Tom Khamin

Khua Kling

Phatsato

Phat Phet Kop

Yam Nam Budu 

Nowadays, every part of Thailand eats everything I mention here, but its origin is still very obvious, and the origin can give some impression about what it will taste like for people who try it for the first time.

Popular Foreign food

Chinese food (some kinda Thai-Chinese more than actual Chinese)

Japanese food

Korean food

Mexican food

Indian food

Vietnamese food

Westerner food (Farang food)

Drink

Green Tea

Iced Tea/Thai Tea

Lemon Tea

Cocoa

Nom yen/Nom chomphu (Pink milk)

Oliang

Yok lor

Coffee boran

Butterfly pea juice

Lemongrass and Pandan Juice

Nam daeng (Red drink) (Hale's blue boy sala flavor)

Nam khiao (Green drink) (Hale's blue boy cream soda flavor)

Bubble tea

Chain Restaurants  

Sizzler

KFC

McDonald’s

Burger King

Starbucks

Subway

Taco Bell 

MK Suki

S&P

Barbecue Plaza

Yum Saap

Fuji restaurants 

Katsuya

Yayoi

Ootoya

Chester’s Grill

Pizza Hut

Pizza Company

Narai pizzeria

Hachiban

Mos Burger

Dairy Queen

Swensen

Easy to find dish

There a type of restuarant call ran-ahan tam sang (ร้านอาหารตามสั่ง) (Cooked to order resturant?) which is basically everywhere and this is a basic almost every those restuarant will have.  

Rice top with fried basil

Fried rice

Stir Fried Vegetables with Rice

Garlic Pork with Rice

Stir Fried Chili Paste

Suki->Thai Styled Sukiyaki (water/dry)  

You can select the type of meat yourself, even if the name includes the word "pork," (it's just a place holder) and you can add extra meat (more of the one you select or something else) or eggs if desired.

Eating utensils

The most common choice are just a spoon and fork. In places like noodle shops, it usually has chopsticks as well. and for steak, a knife.

List of online supermarket site

Index

[oh-he-grows]

My first attempt at szechuan spicy crispy beef was a bust unfortunately

it certainly looks the part but it has absolutely no flavor

I tried my best but there's no recipe for whatever this is that I can find so I'm just freehanding it. My favorite Chinese restaurant from where we used to live made this amazingly, it was the perfect amount of chew and crisp and grease, but I basically made general tsos beef with no sauce. since all I have to go on is "szechuan spicy crispy beef" and all that comes up is stuff coated in sauce.

I really tried to infuse the oil with my garden tsin tsin chilis but none of the heat or the flavor came out of the peppers, it all stayed inside them, and the corn starch fry retained no grease or moisture and was just insanely crunchy. I'll probably try again but probably not anytime soon. My own recipe below in case any savvy cooks can spot where I went wrong.

Beef short rib sliced thin, marinated in baking soda, water, corn starch, chicken bullion, soy sauce, xiaoxing wine, salt, pepper

Coated in another layer of corn starch and salt, fried for 4 minutes at 400 in batches, left to drain

Fried again at 400 for 5 minutes, served on rice.

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[formeryelpers]

Spicy & Tasty, 715 W Las Tunas Dr, San Gabriel, CA 91775

I’ve noticed that the many new Chinese restaurants are now serving the food of Sichuan/Szechuan (Chengdu, Chongqing). Spicy & Tasty specializes in Chengdu (Sichuan) dishes. It’s definitely authentic judging from the dishes they serve (e.g., bullfrog and squid, beef tongue in hot dry pot, spicy duck head).

The menu includes chef recommended dishes, noodles, Szechuan dishes, fried rice, cold appetizers, and even a few desserts.

House special beef brisket noodle soup ($14.99): The noodles are not hand-pulled. They’re flat and medium width wheat noodles. They’re soft without much chewiness. The bok choy was also very soft. The larger pieces of brisket with some gelatinous parts were tender. The broth wasn’t too spicy or salty but it did have a layer of chili oil on top and a mild mala flavoring. It was a large bowl of noodles. I couldn’t finish it. It was a lot like Taiwanese beef noodle soup only with spicy mala chili oil.

Complimentary water with no ice was served (very Chinese not to include ice). Service was friendly. The décor was fairly nice with pictures of Chinese opera masks on the wall and new looking tables and chairs on laminate flooring.

4 out of 5 stars

By Lolia S.

[shygryf]

Long overdue food post from my trip. Went to Vegas with my friend and stopped at the grand canyon on the way back

Chicken penne Alfredo and garlic knot from pinup pizza and pasta in the harrahs food court

Dinner rolls and escargot from the cornerstone steakhouse inside the gold coast resort

Chocolate covered strawberry martini

New York strip

Macaroni and cheese

Plantains Foster

The massive prime rib I got the next day because I'm bad at math . I ate the whole thing though it took several days

"The cowboy special" my friend ordered jack daniels marinated steak topped with crispy onions, coleslaw , twice baked potatoes, cream corn. You can also see my smashed cherry mule and massive prime rib in the back

I didn't get pictures of the amazing dim sum we got at ping pang pong, the Chinese restaurant in the gold coast

On the way back, we stopped at desert diamond distillery in Kingman Arizona and did the tour and tasting. So much alcohol. Luckily right next door is an Italian restaurant in a converted train car. I got garlic knot sliders.

Not technically food but the birb was trying to beg food from us the next day at the grand canyon visitor center snack bar

Dinner at the Arizona steakhouse. I had a much more reasonably sized steak with garlic mashed potatoes and broccolini. My friend had roasted artichoke appetizer and quail stuffed with bacon and green chilies with a side of brussel sprouts.

Breakfast the next morning at the fred Harvey Cafe (formerly the bright angel restaurant AKA the BA where one of my friends worked when I lived there)

Didn't get a photo of lunch at the El Tovar restaurant

Dinner at Cornish Pasty company in Flagstaff.