#deep-fried Brie

[kirstythejetblackgoldfish]

Deep-fried Brie with raspberry coulis 🧀🔴

It kinda tasted like raspberry jam and cream cheese on toast

[yikekitchen]

Fried Brie Cheese

[andrepessel]

Recipe for Deep Fried Brie When you bite into these little bites of heaven, warm, melted brie oozes out of a crunchy breadcrumb coating. The ideal dinner appetizer or snack is served with cranberry sauce and a small side salad.

[annandrews]

Deep Fried Brie When you bite into these little bites of heaven, warm, melted brie oozes out of a crunchy breadcrumb coating. The ideal dinner appetizer or snack is served with cranberry sauce and a small side salad.

[distributioninsensible]

Deep Fried Brie When you bite into these little bites of heaven, warm, melted brie oozes out of a crunchy breadcrumb coating. The ideal dinner appetizer or snack is served with cranberry sauce and a small side salad.

[heartfullofleeches]

All I could picture was Brie having never smoked before meeting Stoner Darling. So you just get

Viewer: Wait you smoke!?

Brie: *High off his ass* I do now!

Plus Brie only ever getting stoned after he met up with Darling again, so it just becomes their thing. He gives them cum laced food, they give him weed.

Brie's probably tried it once or twice at parties, but never thought about it outside of those occasions. After accidentally serving someone a pizza topped with his "secret sauce" poor boy is in need of a little medicinal relaxation.

-

"So you're a virgin, huh-"

Brie chokes on his spit.

"M-me?!"

"First time smoking? Least with another person. You used that blunt I gave you the other night, didn’t you? Lucky for you, you're in the hands of a professional. If you green out at any point I got some milk in the fridge. Does better for you than water."

A blessing. What Brie had written the worst night of his life turned out to be the best thing that ever happened to him. Who could've guessed a wrong address would lead to him to doorstep of someone like you. He's never felt this was about a crush before and he hasn't even known you long- Brie almost couldn't belive the promise of bringing more free food was all it took for an invitation into your humble abode.

On today's menu was a basket of wings and fries coupled with some ranch to dip them in. You had already cleared three of small cups in between rolling a blunt for the two of you to share. At some point, you skipped the chicken entirely in favor of scrapping your fingers around the rim of the plastic. Brie's heart nearly stopped in his chest when you asked him to bring a full container of the stuff the next time he stopped by.

Doing that kind of work for his fans had always been a hassle, but he'd do anything to see you again.

Wipping your mouth with a napkin and taking a few swigs of the water bottle on the table, you seal the roll before offering it to Brie along with a lighter. His shorts shrunk a little watching your skilled tongue flow across the paper.

"You want the first hit?"

Brie's eyes remain glued to your lips. With all he's done by now an indirect kiss shouldn't mean that much to him... Still...

"Uh... I don't mind waiting. It's your weed afterall."

"Aren't you sweet. Suit yourself."

Easing back against the couch, you place the thinner of the blunt to your lips - lighting the end as you inhale. You take a few puffs before passing it off to him. Brie breathes deep as he holds it to his mouth, though there's a different type of high he's chasing as he closes his eyes.

Looks like his fans are in for another surprise stream soon as he gets home-

[starsreminisce]

SJM Romance Week

Day Four

Little Things

Elain slowly sliced through the generous portion of the whipped cream and strawberry sandwich she had prepared for Lucien, delighted that it had turned out in the shape of a heart, just as she had intended. Humming to herself, she carefully wrapped it and tucked it alongside the brie and butter baguette, nudging the container of French fries aside.

She had sensed Lucien's mounting frustration all morning, particularly aggravated by his absence from Aspen and Briar's progress report. While she wasn't looking forward to the impending conversation, she knew they typically saw eye to eye on matters.

Making her way toward the grand marble-columned building near their home, where Lucien insisted on working, she passed fae and humans alike, her status as High Queen drawing no special attention. Gliding into the open structure of the building, she spotted Lucien, his arms crossed and irritation palpable, surrounded by representatives of the realm. Their eyes met, and he nodded in acknowledgment.

"We'll reconvene later," he declared to the assembly, his tone authoritative enough to make her toes curl. "I know better than to keep my wife waiting."

Amid murmurs of protest, Lucien paid them no mind as he led the way out of the room. Elain exchanged small nods of greeting with those present before joining him.

"Az," Lucien addressed the lingering shadowsinger.

Azriel turned to him, raising an eyebrow inquisitively.

"What are your true thoughts?" Lucien asked as the last person exited the room, and Elain drifted to his side.

"I conveyed what I saw to you and Rhys," Azriel asserted in his deep voice. "The reports are solid."

Lucien's mechanical eye whirred. "I'm certain there's someone in their treasury who could... sing... given the right incentive."

A smirk tugged at Azriel's lips. "Are you implying I should disobey my High Lord, High King?"

Lucien matched his smirk with a knowing look. "Not at all. I have faith in the accuracy of the information we've been provided, but..."

"Extra caution is warranted," Azriel finished his sentence.

"Let me know if you require anything from me," Lucien said, punctuating his statement with a playful wink.

Gods, Elain thought, she certainly hoped he would use that voice on her later.

Azriel turned his attention to Elain and offered her a smile. "I heard about Aspen."

Elain let out a frustrated huff. "Don't even get me started."

Azriel nodded understandingly before departing, leaving Elain to turn back to Lucien and offer him the basket of food she had packed.

“I didn’t realize there were five kinds of varying forms of vexation,” Elain said, approaching him.

Lucien's expression softened as he took the basket from her. "You don’t have to do all this," he said, pressing a quick kiss to her cheek.

She shook her head gently, a smile playing on her lips. “We are not staying here. You do your best thinking when you’re outside with me.”

Lucien chuckled, a spark of amusement lighting up his eyes. "You know me too well," he admitted, slipping his hand into hers. "Lead the way, my love."

Elain led Lucien out of the grand marble building and into the fresh air, their footsteps echoing against the cobblestone path as they walked side by side. She guided him through the bustling streets of the city until they reached a quiet spot hidden away from the prying eyes of the world.

A small garden nestled between two buildings welcomed them with a tranquil atmosphere, the sound of chirping birds and rustling leaves filling the air. A stone bench sat beneath a canopy of blooming flowers, offering the perfect place for them to sit and unwind.

“This is perfect,” Lucien said, his voice soft with appreciation as he took in their surroundings.

Elain smiled, feeling a sense of peace wash over her as she settled onto the bench beside him. She opened the basket of food and offered him a sandwich, watching as he took a bite with a contented sigh.

For a while, they simply enjoyed each other’s company in silence, the weight of their responsibilities melting away in the serenity of the garden. The warmth of the sun on their skin and the scent of flowers in the air wrapped around them like a comforting embrace.

"I am sorry you had to deal with Aspen and Bree alone," Lucien said, taking another bite of his sandwich, his expression a mix of exhaustion and frustration.

Elain reached out, placing a comforting hand on his arm. "I am sorry that you were kept with …" she started, but Lucien cut her off with a weary sigh.

"Rask," he said, his tone heavy with resignation.

Elain lifted her eyebrows in surprise. "Really?" she asked, incredulous.

Lucien shrugged, a defeated look in his eyes. "It’s all there if you want to look at it. You know I’d love your input."

Elain glanced at him, sensing his reluctance. He shot her a withering look, silently pleading for her cooperation.

"Do I have to?" Lucien bemoaned, his shoulders slumping.

"You know my asking price," said Elain, unable to resist a smug grin.

"Elain," Lucien slipped into that commanding voice once more, his tone leaving no room for argument. "There is a stack of papers you have yet to review, and I expect a full report by the end of day today."

Elain's breath hitched at his authoritative tone, a shiver running down her spine. "And if I don’t, my lord?" she challenged, meeting his gaze with a daring glint in her eyes.

"Do you really want to see me not pleased?" Lucien's voice was low and dangerous, sending a thrill through Elain despite herself.

She leaned forward, her voice dropping to a husky whisper. "You fuck me the hardest when you’re not pleased at something," she confessed, a teasing smile playing on her lips.

Lucien groaned, unable to suppress a reaction to her bold words. Taking another bite of his sandwich, he sighed heavily, knowing that he was utterly helpless against her charms.

Elain leaned back on the bench, a thoughtful expression on her face as she watched Lucien chew on his sandwich. "Speaking of not being pleased," she began, her voice tinged with concern, “Aspen's trainer had a few choice words of concern."

Lucien's brow furrowed as he turned to look at her, his curiosity piqued. "And?" he prompted, setting his sandwich aside to give her his full attention.

Elain sighed, her gaze drifting to the ground. "It seems our son is not doing so well in his weapons training," she admitted reluctantly.

Lucien's expression darkened, a frown marring his features. "What do you mean, 'not doing well'?" he asked, his voice tight with worry.

"He's struggling," Elain confessed, her heart heavy with disappointment. "He lacks focus and discipline, and his skills are not improving as they should be."

A heavy silence settled between them as they both contemplated the implications of Aspen's shortcomings. But before Lucien could respond, Elain pressed on, determined to share some good news amidst the bad.

"But," she said, a hint of pride creeping into her voice, "Bree, on the other hand, has been excelling in her training."

A small smile tugged at Lucien's lips at the mention of their daughter's name. "That's my girl," he said, a note of pride evident in his voice.

Elain nodded, a sense of relief washing over her as she saw the flicker of hope in Lucien's eyes. "Yes, she's been dedicated and determined, just like her father," she said, reaching out to squeeze his hand reassuringly.

Lucien pulled her hand to his lips and gave it a tender kiss. “Sounds more like her mother to me,” he replied with a gentle smile, his eyes softening as he gazed at her.

She felt her cheeks flush at his words, a warmth spreading through her at his affectionate gesture. As he trailed kisses up her arm, she tilted her head slightly, inviting him closer.

His lips lingered behind her ear, sending shivers down her spine as his kisses became slower and more deliberate. "I love you," he murmured, his breath hot against her skin, eliciting a soft moan from her lips.

She turned to him, meeting his gaze with a mixture of desire and adoration. Leaning in, she captured his lips in a passionate kiss, feeling the heat between them ignite with each touch.

His tongue teased hers, sending a jolt of electricity through her body as she responded eagerly, lost in the sensation of their connection.

“I bet you’ll love me more once I take a look at the Rask issue,” she said with a playful smirk, pulling away slightly but keeping her gaze locked with his.

Lucien's eyes sparkled with amusement as he leaned in to brush his lips against hers once more. "I already love you more than words can express," he whispered, his voice husky with desire. The intensity of his gaze held her captive, his words washing over her like a warm embrace.

Elain's heart swelled with love and gratitude as she melted into his touch, her fingers tangling in his hair as she deepened the kiss. In that moment, there was nothing else in the world but the two of them, lost in the sweet, intoxicating dance of their love.

As they finally pulled away, breathless and flushed with passion, Lucien rested his forehead against hers, his eyes still filled with affection. "You are my everything," he murmured, his voice filled with sincerity.

A soft smile graced Elain's lips as she gazed into his eyes, feeling a sense of completeness wash over her. "And you are mine," she replied, her voice barely above a whisper.

With a reluctant sigh, they finally broke apart, their brief respite coming to an end as they remembered the responsibilities that awaited them. Lucien pressed a lingering kiss to Elain's forehead before reluctantly pulling away.

"Back to work, then," he said, his tone tinged with regret as he stood up from the bench.

Elain nodded, a sense of determination settling over her as she rose to her feet beside him. "Back to work," she echoed, her voice steady with resolve.

Hand in hand, they made their way back to the grand marble building, Lucien guiding Elain to his office, a spacious room with large windows that offered a stunning vista of the surrounding landscape. As they entered, Elain couldn't help but admire the elegance of the room, from the polished mahogany desk to the intricate artwork adorning the walls.

She perched herself on the edge of the desk, her eyes scanning the piles of paper scattered across its surface. Lucien took a seat in his chair, his gaze fixed on her as she began to sift through the documents. The weight of responsibility hung heavy in the air as they delved into the intricacies of the trade deal before them.

With each passing moment, Elain could feel Lucien's attention divided between her and the papers in front of them. His touch on her foot, then her calves, was both distracting and comforting, a silent reassurance of their connection amidst the chaos of their duties.

"You're being really good," she murmured, her focus shifting between the documents and his gentle ministrations.

A smirk tugged at Lucien's lips as his hands continued their soothing movements. "I could change that real quick," he teased, "but I think you need the extra concentration."

Elain chuckled softly, her eyes still glued to the papers. "You're right. This is a mess."

"It looks good and seems safe but—" Lucien started, but Elain finished his thought before he could.

"Rask is rich," she supplied, her brow furrowing in thought. "Why would they want a trade deal where we are heavily favored?"

Lucien nodded, his expression serious. "Everyone on the council is telling me to take it," he sighed, frustration evident in his voice.

"Except Az and Eris?" Elain asked, her gaze meeting his.

"They're being quite subtle with their disagreement," Lucien confirmed, looking up from her knees. "You know it's not a good thing when all three of us are the only ones who agree."

Elain sighed, feeling the weight of their responsibilities pressing down on her shoulders. "That explains the frustration," she murmured, her mind already racing with possible solutions.

"Would you want your wife to make you feel better?" she asked, a playful smile dancing on her lips as Lucien rose from his chair.

His presence filled the space between them as he pressed his body against hers, the heat of his touch sending a shiver down her spine. "Say the word, High Queen," he murmured, his voice low and enticing. "However way you'll allow me."

Elain's smile widened, a spark of desire igniting within her. "I'm pretty sure you'll want me to wait until I'm at your level of frustration," she teased, her fingers tracing patterns on his chest. "And I will also need you to make me feel better."

Lucien's smile matched hers as he leaned in closer, his breath warm against her ear. "After my meeting, I'll pick up the kids and cook dinner," he whispered. "Tug when you're wanting me to bring you home."

With a nod of agreement, they sealed their silent pact with a kiss, Elain watching him leave his office as she prepared to continue her work. Moving from the desk to his chair, she couldn't help but notice that it still carried his scent, a comforting reminder of his presence.

As the day wore on and the sun began to set, Elain found herself unable to shake the feeling that something was amiss, despite her thorough review of the documents before her. Groaning in frustration, she leaned back against the chair, her mind racing with possibilities but finding no clear answers.

Her thoughts were interrupted by the sound of their children bursting through the door, followed by Lucien entering with their youngest babe in his arms. Elain couldn't help but smile at the sight of her family, the tension of the day melting away in their presence.

“You didn’t need to do all this,” Elain said as she greeted their two middle children with kisses.

“It’s getting late, and it’ll be here in the morning,” said Lucien, his voice filled with warmth. “Besides, you do your best thinking outside with me.”

Elain frowned, the weight of her concerns still heavy on her mind. “I don’t think I can wait until the morning,” she admitted, her voice tinged with uncertainty.

Lucien's smile softened as he kissed their babe's head. “Bring it with you, and I’ll take care of the kids tonight and get them ready for bed. A dinner break won’t hurt.”

“I also thought you were cooking,” Elain said with a raised eyebrow, a hint of amusement in her voice.

Lucien gave his lopsided grin, his eyes twinkling with mischief. “I remember a certain queen fussing that I need to delegate more, so dinner would be…”

“Pizza!” Their kids exclaimed in chorus, their faces lighting up with excitement at the prospect.

Elain couldn't help but laugh at their enthusiasm, feeling a sense of relief wash over her at the thought of sharing a meal with her family. With a grateful smile, she gathered up the documents, knowing that with their support, she could face whatever challenges awaited her.

[mychlapci]

My lord, what is on a swervenger? Is it lettuce? Pickles? Onions? Cheese?

bun

two patties, both topped with double the cheese

lettuce & tomato

grilled brie/camembert & deep fried cheese

deep fried jalapenos

cum

deep fried onion rings & normal onions

pickles

bun

[nolafoodporn]

Brunch is now available seven days a week @coppervine which means I can enjoy @amymehrtens Fritter French Toast EVERY DAY 🤩 Sourdough bread pudding battered and deep fried, drizzled with rich cane syrup and topped with bright blueberries and buttery globs of brie. 🫐🧈

#bruncheveryday #coppervinenola #neworleansrestaurants #poydrasstreet #eatingnola #frenchtoast

[creature1959]

🌀💀 Will Wood’s BadTober Compilation! Day 15-21📔🖍

Table of contents ↓

🌀💀Day 16: Heart under the Floorboards HI! 📔🖍 Brie wants to invite Billy out I guess? 🫀

🌀💀Day 15: Ants in a row F F-F-FF FOO TT T-TO TOOE- -DDRAW A RAT 📔🖍 Magi and Psyche know the importance of appreciating the small things. 🐜🐜🐜

🌀💀 Day 20: Slothing Towds Bethlehem USPS NEEDS A NEW INTERNATIONAL STAMP DESIGN 📒🖍 I’ll make it there and proceeds from this stamp will help make that possible. 💌

🌀💀 Day 18: Wildfires/Greener Grass DRAW YOURSELF (HOWEVER YOU WANT IDC) 📒🖍 Grass grew from the burned flesh idk. 🌱

🌀💀 Day 17: Red Moon DEEP FRIED 📒🖍 Oh, no the colors got all messed up! Anyway, this is Boing Bill’s fursona. 😺

🌀💀 Day 17: Red Moon DEEP FRIED 📒🖍 Oh, no the colors got all messed up! Anyway, this is Boing Bill’s fursona. 😺

🌀💀 Day 21: Flower Petals and Feathers DRAW SOMETHING FOR ME IN PARTICULAR PLS THX 📒🖍 petals and feathers is very arts and crafts so there's a paper pal Billy or @ flesh.png 🍽

🌀💀 Day 19: Black Canary DRAW IN A NEW MEDIUM/PROGRAM 📒🖍 Just two birds. =) 🐤

[yousawnothinglycanthropic]

I want to share a cute Idea: Feedism ASMR mukbang/cooking YouTube channel run by two mutually gaining partners/spouses/datemates.

And I don't mean obscenely kinky, no, but certainly enough that if you're aware of feedism, you know these people are into it, but if feedism is a new topic to you, you'd likely not be aware for a bit that these people are getting fat on purpose. In fact, the rough calorie count for each dish would be listed in the description of each corresponding video.

Schedule would be daily, with each day different. Each video would start off with each person's chosen stage name displayed on top of them for long enough for people to read while one person, whoever it is varies, preps the kitchen, the other quietly watching TV, ironing clothes, or something else mundane. Then it would show one of the two cooking the meal, the only sounds being the sounds of food preparation, while occasionally panning up a bit to show the faces of the two partners as one comes up to the other and whispers just loud enough for the other's mic to hear about how the one cooking is spoiling them/doing a grand job/how much they love t the one cooking/and so forth while the one cooking murmurs a whispered response, a smile on both faces; sometimes, this is even punctuated by from behind hugs, love handle grabs, belly rubs, and/or kisses. Then it shows the one who didn't cook setting the table, then the two eating the food politely, though the mics do pick up on the crunching and other ASMR worthy eating sounds, nothing slob worthy, though, all while the two eat cleanly; if one gets food smeared around their mouth, the other would kiss it off. Ends with the one who didn't cook quietly thanking the other for cooking, sometimes with a kiss or urging the other to join them elsewhere for cuddles, belly rubs, and the such, then cuts to an ending card backed by some soft music, like something Vaporwave or Frutiger Aero, with links to the previous two vids and a message about how the recipe is in the description. Notes about substitutions due to dietary restrictions/food preferences are brought up in the form of text during meal prep or when servings are dished out, something like "[person/I] doesn't/don't like/can't eat [food] because [reason], so [other food] is used instead", and are also mentioned in the description. If a snack is made, it is served more informally, like on the couch, in bed, leaned over the kitch counter, and so forth.

Monday through Wednesday would be regular recording days, where a random meal, sometimes even a snack or dessert is made, and it's anything from typical meal dishes, to obscenely caloric monstrosities like deep fried brie with caramelized onions in the center or turning a meatloaf into a single sandwich where the bread is instead meatloaf. Thursday is when they do a recipe from a show/game/movie they like, with ending music being a fitting track from that same game/show/movie, and Friday is a day when drinks, not always alcoholic, but those are filmed at night, are made.

Saturday is a mega upload, where the whole day's meals, including desserts and snacks in between, are recorded. Sometimes this involves each other swapping who cooks what, sometimes they help out each other with every meal, or it's one person for the whole thing. Then after every meal/dish/drink is made, it shows them cuddling or otherwise being affectionate as they eat, sometimes going so far as to feed the other, punctuated with belly rubs and gentle praise. Then ends with the two on the couch cuddling till one falls asleep, on the floor gaming together with the volume on not quite mute, or even just doing some post meal cleanup; this happens between each dish, too, before fading out at the end to the aforementioned end card. These videos end up so long, but are great for those who like to binge food ASMR vids.

Sunday is the day when something light is made. Dishes ranging from a simple wedge salad, to s'mores in the fireplace, to eggs Benedict, to even homemade Chex mix being possible. The dish has to be light and reasonable, nothing like deep fried mac and cheese that got bacon wrapped and deep fried again, or a pizza with deep fried cheese as the crust. These are shorter videos, great for those who don't want the usual long content or Saturday vids.

Holidays, assuming the two partake in any are handled where the Saturday before is themed entirely around the holiday, with festive meals and drinks, ending with a festive end card with thematic music. Then the week of the holiday is taken off so there's time to celebrate.

But what if they want to take time off from recording? A simple community post about wanting to take a break for a certain day/stretch of time is sent out, with a brief explanation as to why, something like "[I/my partner/we] wanted to take a break/aren't/didn't feeling too hot right now/had an unexpected family event/wanted some vacation time."

And as the series continues, the two steadily get fatter. Waddles are cultivated, growing love handles get grabbed delicately from behind, belly rubs to aid in digestion, and bigger portions on all days aside from Sunday. Things like "you're getting fat/fatter, my love," "you spoil me sometimes," "that apron looks snug on you," "I'm getting fat/fatter because of you," and "I love my marshmallowy glutton" are spoken quietly with such adoration and affection, punctuated by belly rubs, love handle grabs, and other tender, loving ways to wordlessly bring attention to one's ballooning waistline.

Sometimes special mukbang only videos are made. They're recorded at night, and are themed around getting rid of leftovers, where one person sits in a chair, the other then straddles them, if it's still possible, and delicately hand feeds them the leftovers from that week. Soft eating sounds are punctuated by whispered words of praise, kisses, and belly rubs. Then they swap and the one getting fed becomes the one who feeds, and lovingly stuffs the other with the leftovers. These would end with some simple night sounds, like street ambiance or forest sounds like crickets and owls, and links to the videos that the food featured in the vid was originally cooked for.

[jtownraindancer]

Some pro-tips from someone in northeastern usa with food sensory issues AND cooks for both a small army of picky eaters & folks with different health risks:

Frozen onions are pre-diced and very, very easy to add into things. Unless someone has an allergy, I toss a handful of frozen onions (and garlic) into most of the dishes I cook. In thicker sauces & soups especially, they're very easy to sneak in.

Most squashes can be pureed and mixed into sauce! I like to use butternut squash especially (very popular donation to the food pantry so we always end up with a bunch) to mix into my stovetop mac'n'cheese sauce! Also another dish that you can freeze, though I will say that cubed squash (pumpkin especially~) is also really, really good when roasted with bacon, or when mixed into seasonal risotto.

Cauliflower! Cauliflower is a miracle veggie to me! You can dice it, rice it, mash it, use it as an alternative to pizza dough, and from personal experience it is absolutely delicious when breaded and deep fried.

Cucumbers! They go great with mint, watermelon, and are easy to sneak into sandwiches!

Kale & spinach are some greens that always are fairly popular with the crowd. For kale I like to either fry it up with some bacon, chicken, and pecans or dice it really fine to mix into soups. Spinach is very similar to that, but both are also good for salads. Kale has kind of a bitter- very mild!- taste to it and a bit more crunch; spinach is a little more bland & a bit softer (slightly longer to chew). Kale is also a good base for pesto. (I had so much kale from my garden last year; I had to get creative.)

Tomatoes are a hit-and-miss for me, so I've been getting more creative with them. I usually take canned tomatoes (homemade or store bought are both really good) and mix them into Hamburger Helpers (I'm poor and they're yummy), puree them for my own quick pasta sauce or salsa. I also love the smell of stewed tomatoes with mac'n'cheese but hated the texture; I found a recipe online that incorporates bell pepper slices and a slow simmer. I make them every time together.

Corn is very versatile. I personally love to make homemade cornbread (no idea how old our family recipe is), grill it, boil it, broil it, mix it into soups... I know there are more ideas out there, but I haven't tried them all yet.

Celery is one of those veggies I still can't quite get into, but it's always been good for soup: chunks into chicken pot pie, beef vegetable, pureed into a chilled celery soup on hot summer days, or even as a key ingredient in a veggie stock for meals later on.

Frozen berries! I know this thread is about veggies, but fruits & veggies kind of go hand-in-hand with this for me. Frozen berries can easily be added to ice cream, smoothies, cookies, or made into sauces & dressings for your rice, salads, & roasted meats. A few weeks back I used one bag of frozen blueberries to make a sauce that I put on chicken thighs, rice, and the rest went into a salad dressing. Plus they can be added to muffins, cereals, oatmeal, grits if you're willing to give it a go (maple syrup adds a little something-something too~)

Apples! I love apples; I can never stop thinking about how good apples are. They are very crunchy as they are and are very yummy raw, or drizzled with caramel, honey, baked into pies, grilled with brown sugar & cinnamon... Some of my personal favorites though are recipes where I slice them thin and incorporate them into my salads & sandwiches. Apple slices with cheddar cheese, apple butter, and cucumber slices on a cracker is divine for a midday snack, or apple slices with turkey, brie, and a little bit of honey toasted together (good place for some romaine lettuce too). My younger brother loves to grill up some slices of sausage with kale, apple, chive & onion cream cheese on toasted pieces of baguette.

Canned pears, peaches, and pineapple are always another option you can fall back on. I'm sure it's nowhere as good as the original, but I like to make sticky rice with pears as a dessert sometimes, and I've found the full sized canned pears are also good for making into a compote. Pineapple slices always add a little bit to a roast ham, and I love to heat up my peach slices in the microwave with a little cinnamon. They make easy snacks, too.

If you're like me and you have a phobia of produce going bad before you can finish it, I'd do a little digging into what you know you like to see if you could preserve it in some way.

Canned foods are usually fairly cheap (rinse several times before cooking to remove excess sodium!) and will stay good for several years.

Frozen fruits and veggies are often cut up in advance, which I can say from experience can save a LOT of time, and you don't need to use an entire bag in one go. I usually just do a handful or so at a time. Many also come with seasoning and can be cooked in the microwave!

If you, like me, rely on a food pantry, or even if you have to shop bulk, and tend to end up with a lot of fresh produce you don't think you can eat, it's worth the effort to set a day aside (if you can!) to figure out ways you can preserve it. I often spend my Saturday afternoons canning, dehydrating, and/or freezing what I know we can't use in the next week. I usually don't have a lot of spoons when I get home from work during the week, so any time I can save for myself cooking later is much better. (You can also freeze fresh herbs, cheeses, and meat!)

Getting into the habit of eating healthier can be a challenge, but it's worth trying to experiment and finding what sticks. In my case, it was eating mac'n'cheese baked inside a pumpkin & having my entire world view shift on me. Maybe it'll be something as simple as eating an apple slice drizzled with honey, or trying a different cheese on some leafy greens. You just have to find what works for you, and be patient with it.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[elitedonerkebabsltd]

Exploring the World of Burger Companies: A Journey Through Taste and Innovation

Burgers are more than just a quick meal; they’re a cultural staple, a symbol of comfort food, and an ever-evolving canvas for chefs and food enthusiasts. Burger company, both large and small, have become an essential part of the global food scene, serving up juicy, mouthwatering burgers with unique twists. In this blog, we dive deep into the world of burger companies—exploring what makes them tick, how they innovate, and the role they play in shaping our food culture.

The Rise of the Burger: From Fast Food to Gourmet

It’s hard to imagine a world without the iconic burger. What began as a simple, affordable meal in the early 20th century has evolved into an internationally recognized dish that comes in countless varieties. The rise of fast-food chains like McDonald's, Burger King, and Wendy's made burgers accessible to everyone. However, in recent years, the burger scene has experienced a renaissance. From gourmet burger joints offering grass-fed beef, locally sourced ingredients, and exotic toppings, to plant-based burgers catering to the growing demand for vegan and vegetarian options, burger companies are continuously pushing the boundaries of what a burger can be.

Innovation and Creativity: The Heart of a Successful Burger Company

The key to standing out in the competitive burger industry lies in innovation. While a traditional beef burger with lettuce, tomato, cheese, and a sesame seed bun is always a crowd-pleaser, burger companies are embracing creativity to appeal to a wide range of tastes and dietary preferences.

Alternative Protein Burgers: As health-conscious eating and environmental concerns grow, many burger companies have begun offering plant-based or lab-grown meat options. Brands like Impossible Foods and Beyond Meat have revolutionized the burger world with their plant-based patties, which mimic the taste and texture of traditional beef, offering an alternative for vegetarians, vegans, and people who want to consume less meat

Gourmet Twists: Gourmet burger companies often focus on providing a premium experience by elevating traditional ingredients. You’ll find burgers with brie cheese, truffle oil, spicy aioli, or even foie gras. These offerings cater to customers looking for a more refined burger experience that goes beyond the basic fast-food fare.

Fusion Flavors: Fusion cuisine, combining elements of different culinary traditions, has made its way into the burger scene. You might encounter a sushi burger, featuring sushi rice and tuna, or a Mexican-inspired burger topped with guacamole, jalapeños, and chipotle mayo. Burger companies are always looking for unique ways to surprise and delight customers.

Customization: Another trend that’s gaining traction is customization. Fast-casual burger chains like Shake Shack and Five Guys allow customers to build their own burgers, choosing from an array of toppings, buns, sauces, and cheeses. This “build-your-own” approach has become hugely popular, offering a sense of ownership and personalization for the diner.

The Global Appeal of Burger Companies

Burgers are beloved across the world, but different cultures have embraced the iconic dish in unique ways. International burger companies are constantly adapting their offerings to cater to local tastes, proving that the burger has global appeal.

Asia: In Japan, you might find burgers made with teriyaki sauce, while in South Korea, bulgogi beef burgers are a popular choice. In India, fast-food chains often offer chicken and vegetarian burgers to cater to local dietary preferences, along with unique flavors like paneer or spicy masala.

Europe: In many European countries, burgers are often paired with regional flavors and ingredients. You might find French fries served with aioli in Spain or burgers made with local cheeses in France. In the UK, the “gourmet burger” trend is thriving, with many upscale restaurants and burger joints offering unique takes on the classic sandwich.

Latin America: Latin American countries like Mexico and Argentina have made their own mark on the burger world. In Argentina, where beef is a national treasure, burgers are often made with high-quality cuts of meat, while in Mexico, spicy, flavorful toppings like guacamole, jalapeños, and chipotle sauce are frequently used.

In conclusion, burger companies are still evolving and adapting to the shifting trends and desires of their customers. From classic fast food to gourmet creations and plant-based alternatives, the burger industry shows no signs of slowing down. Whether you’re craving a simple cheeseburger or something more innovative, there’s a burger company out there ready to satisfy your hunger and spark your taste buds. The humble burger has come a long way, and we can’t wait to see where it goes next.

[brookpub]

Christmas Party Venu in Cambridge |  Christmas Parties  in Cambridge

We are in the festive season, so it is time to start organizing the best Christmas celebration! Any excellent holiday celebration begins with a well-made Christmas Party Venu in Cambridge, a food menu, and attractive décor. Whether you are planning a big business conference or a small get-together for friends, considering the cuisine and décor will help to create a happy celebration. This guide will offer ideas for creative décor, a mouthwatering Christmas menu, and why The Brook Indian Gastro Pub in Cambridge, close to Mill Road, is the ideal venue for your 2024 holiday celebrations.

Designing the Ideal Christmas Party Menu :-

One of the most looked forward elements of any holiday celebration is the menu. Here are some crucial ideas to keep in mind so your visitors have a great experience:

Start with small plates and appetisers -

Starting with a range of appetisers will help you to get guests mixing and eager for what is to come. Consider including choices to suit a broad spectrum of palates. Some concepts include:

Mini Samosas or Spring Rolls:

Usually a crowd-pleaser, these bite-sized delicacies are easily consumed mixed with other foods.

Cheese Boards and Charcuterie:

Perfect for a holiday spin, combine cranberries, brie, and rosemary sprigs in vibrant hues.

Indiantapas Platters:

Chicken tikka, paneer skewers, or spiced lamb kebabs are just a few of the mouthwatering small dishes the Brook Indian Gastro Pub presents for your party with real flavours.

Salads and soups for seasons -

Winter calls for cosy, reassuring cuisine. Present a few soups and salads on your menu as a balanced alternative between courses.

Ginger-Coconut Butternut Squash Soup:

A cosy and creamy choice with a seasonal twist using subdued spice.

Festive Mixed Green Salad:

For a fresh twist, sprinkle seasonal toppings including roasted walnuts, cranberries, and pomegranate seeds.

Hearty Mains for a Feast in Winter -

Emphasise comfort and decadence in dishes for the main course. A dining experience is unforgettable when one combines distinctive Indian tastes with traditional holiday cuisine. Think of choices like:

Classic Roast Turkey or Honey-Glazed Ham:

For conservatives, these pillarstones never let down.

Lamb Chicken or Butter Chicken Rogers Josh:

Rich in spices and flavours, these Indian favourites give the classic Christmas menu a distinctive spin.

Paneer Tikka Masala, or vegetable biryani:

For visitors with dietary restrictions, these vegetarian-friendly meals provide a festive taste sensation.

Resilient Desserts -

Without rich desserts, no Christmas menu is whole. Finish the dinner with great flair using both traditional and unusual choices.

Either classic Christmas pudding or Yule log:

A must, traditional holiday desserts bring celebration warmth and nostalgia.

Saffron ice cream and gulab jam:

Deep- fried sweet dumplings mixed with aromatic saffron ice cream make a sweet fusion ideal for the holidays in this Indian dessert choice.

Chocolate fondue or tiny cheesecake bites:

Present a chocolate fondue including marshmallows, fruits, and biscuits for a more interactive dessert.

Celebration Drinks and Cocktails -

Your Christmas party menu calls for a range of drinks. Add festive cocktails capturing the holiday mood as well as non-alcoholic choices.

Hot Spiced Cider or Mulled Wine:

Classic selections, these warm beverages quickly provide a cosy touch.

Cocktails influenced by India:

Signature drinks mixed with spices like cardamom or saffron at The Brook provide a different sensation.

Mocktails and fresh juices:

Serve celebratory mocktails including spiced apple fizz or cranberry spritzers to non-drinkers.

Decor ideas for a festive environment :-

Just as important as the cuisine is establishing the correct ambiance. These decor ideas will help your party venue seem cosy and friendly for the holidays:

Go green using Evergreen Decor:

Festive touches and a wonderful scent come from natural elements including holly leaves, pine cones, and evergreen branches. Put them in wreaths, centrepieces, or even as table runners.

Holiday Lighting:

Lanterns, candles, and string lights radiate warmth and inviting brightness. Around the venue, arrange fairy lights; think about using candle-lit centrepieces to accentuate the holiday mood.

Traditionally Christmas colours:

To capture the Christmas mood, keep to a colour palette comprising classic reds, greens, and golds. For a more glitzy touch, accentuate the décor with metallic highlights like gold and silver.

Customised Locations:

Smaller parties could want to think about including personalised place cards. Each guest feels unique thanks to them; a little holiday ornament would be a perfect take-home present.

Holiday-themed tableware:

Festive table arrangements add that additional degree of appeal. Think about matching glassware, napkins, and plates to your general décor theme.

Why The Brook Indian Gastro Pub for Christmas Parties in Cambridge:-

The Brook Indian Gastro Pub close to Mill Road presents an excellent location for anyone in Cambridge searching for the perfect Christmas party venue. Here are the reasons this is a top choice for holiday celebrations:

Creative and Delicious Menu:

The Brook specializes in Indian cuisine and presents a distinctive take on classic Christmas food using real dishes including tandoori favourites, kebabs, and biryanis. Combining festive and Indian tastes distinguishes the menu and appeals to guests seeking something different.

Bright and cosy ambiance:

Perfect for both small get-togethers and energetic business events, the Brook's ambiance blends elegance and warmth. Customizing the décor will help to capture the Christmas mood and give the modern environment some festive appeal.

Extensive and flexible venue:

The Brook has the room to comfortably meet your requirements whether your event is small-scale or big. From private dining rooms to flexible seating, it's perfect for any kind of  Christmas Parties in Cambridge. 

Expert and courteous service:

The staff of The Brook is dedicated to provide first-rate service so that your event turns out perfectly. From decorating to menu assistance, their meticulous nature guarantees a flawless and fun experience for every guest.

Prime Location:

The Brook is conveniently situated in Cambridge near Mill Road, easily reachable for visitors from all around the city. Its central position also makes it a great venue for business meetings and events.

Brook Indian Gastro Pub Christmas Party Booking:-

Christmas should be celebrated at Brook Indian Gastro Pub! We are now booking for your holiday events; enjoy festive Indian cuisine, a friendly environment, and excellent company along with Karaoke and Quiz nights. To reserve your place, phone us or book online.

[imai-zumi]

i love old-school white people food man deep fried brie and lamb with mint jelly that shit is fire

[rsfannan6]

Day Six:  The Feathers Inn & Sandringham

The drive through the countryside was again delightful, and it was not long before Steve dropped us off at a simply wonderful inn called The Feathers.  What a find. This boutique hotel is a wonderful combination of old and new. It goes back to 1619, when an attorney named Rees Jones bought what had been an administrative government meeting house.  His grandson converted it into a hotel 50 years later, and it has been welcoming guests since 1670.  The Feathers’ famous half-timbered Tudor facade is adorned with carved wooden motifs of the Prince of Wales’ three feathers emblem, which gives the hotel its name.  Much of the hotel’s labyrinth of guest rooms, dining rooms, meeting areas, outdoor patios, gardens, children’s play areas and bars are original (the front door itself dates back 400 years, while the rooms have been tastefully remodeled while keeping their old world charm.  

After checking into our rooms (we will be here for two nights), we gathered at the bar for a beverage or two before dinner.  John, the proprietor, was proud to offer us any one of the 200 varieties of gin that were available at The Feathers.  Dinner was terrific.  Popular with our group were the deep fried Brie wedges and spring rolls for starters, followed by mains such as Beef and Mushroom Goulash, Cottage or Sheppard’s Pie (to die for), and of course, fish & chips.  In the past, British food had a bit a poor reputation, but that has certainly changed.  

For our next day, we had planned a short walk in the morning, followed by a trip to Sandringham Castle, just a mile or so from The Feathers, in the afternoon.  So, after our English Breakfast at The Feathers, we were transported to the end of our last walk for our walk back to Dersingham.  It seems kinda silly to catch a cab so we can walk back to where we started, but such is the nature of walking in  an area where there are few towns and even fewer places that can accommodate a group of eight such as ours.  In any event, today’s trek of 7.5 miles was easy and picturesque and the weather was again to our liking.  One of the highlights was passing another hog farm, this one crowded with baby pigs running here and there.  So cute.  On our walks, we have had the opportunity to talk to others out for a stroll, but today, we met up with a group of eight from a club called U3A, The University of the Third Age.  This is an organization of retired Brits who meet weekly for a long walk, a cribbage tournament, a lecture, as well as many other group activities.  We were a little bit lost at the time, and besides engaging in some great conversation, they set us in the right direction to complete our rambling.  

We got back to The Feathers just in time to walk to the castle at Sandringham.  This is, along with Balmoral Castle in Scotland, the only other castle that is owned by the Royal Family.  The castle is open to visitors only in the late spring and summer, the rest of the year being reserved for the royals themselves.  It seems that King Charles is quite smitten with Sandringham and spends a lot of time here.  Our admission ticket, a bit of a ripoff at ~$30 each, only allowed us to see three rooms on the ground floor, AND no photographs!  Weak!  The grounds and gardens were nice, but nothing really special.  Others in our group were not so down on the experience, but I still don’t get the Royal Thing.  I am on the “off with their heads” side of the discussion.  Why I am I paying a lot for the upkeep of a castle that belongs to the super rich.

Dinner and cocktails back at The Feathers was a delight, and we were able to have a beverage while singing and strumming in the bar.  The other customers eating and drinking seemed to somewhat enjoy our “show” although older English folk are a bit reserved when it comes to showing their enthusiasm.  In any event, we had a great time.

Tomorrow, we are off to Hunstanton on the North Norfolk coast for our last two days of walking.  

More to come…..