#fried chipotle-pork cake

[fieriframes]

[Our fried chipotle-pork cake. The soul is a circle. And that's the What the Fieri Burger.]

[slocumjoe]

could i get your take on what the companions (or just my favorite boy X6's) top 10 fave candies/foods would be in a modern AU?

anon you are in luck, because I am constantly thinking about the diets and eating habits of my blorbos

The numbered list isn't in any particular order, it's just so I don't have to manually count each point

so

What the companions would eat if not in a post apocalypse

Cait; Wouldn't have a taste for fancier cuisine. Eats more...hick-ish. I can say that because I was a hick with this kind of diet, growing up. Has a taste for filling, cheap, low-effort food...think lots of fast food, but "healthier" fast food. Like Chipotle, Panera, etc. Can cook, doesn't often, but will if she has a craving. Savory or tart tastes. She tends to eat lighter than you'd expect.

Blueberry brownie anything, favors dark chocolate in general

Submarine sandwiches, anything with pickles

Key lime pie

Salt and vinegar chips and thinks critics of such chips are cowards

Peach Redbull, any energy drinks though

Storebought hummus and Doritos, has been seen eating hummus with just a spoon though

Blueberry bread pudding. Simple to make, fun to eat, very comforting. Buys her bread already stale from a local bakery, has a guy to hook her up with the old shit

Seafood chowder

Sausages in any capacity. Jerky sticks, breakfast sausage, etc. Loves chorizo.

Honey buns from the gas station

Curie; Health nut, she eats like every influencer claims they eat like. Only, Curie actually eats like that. Lots of fresh foods and whole grains, little red meat. However, Curie makes a point to have foods that other health nuts would condemn, thinks its really important to not label any food as "bad." So, she balances between health nut and normal person. Her taste leans toward bright and/or sweet. Dislikes red meat.

Salmon breakfast wraps

Tropical fruit smoothies, eats so much pineapple

Iced tea, favors raspberry. Never seen without an iced tea of some kind

Halibut tacos, likes red cabbage and a fuck ton of lemon on it. Soft shells all the way

Bananas foster

Whipped brie dip, eats it with anything but loves it on apples, basically dessert

Lemon pepper grilled chicken and rice

So many salads, loves that you can just throw shit in a bowl and call it a recipe. Likes strawberries and almonds

Lemon poppyseed muffins

Shrimp and bitter melon stir fry

Danse; mixed bag. One on hand, small town diner tastes. Simple, cheap, good ol' American food. On the other, he's doomed to be a soldier in every universe he's in, so...maybe he picks up some tastes and dishes from places he's toured. Gets a weird pallate that shoots in all directions and makes you wonder what it's like in that thick skull. One day he's a good American boy with pancakes and steak, the next he's eating cake mix dry and drinking tahini from a flask.

Anything BBQ, but a pulled pork devotee

Hot coffee so heavily creamed and sugars it looks like milk. He likes the twix combo of chocolate, shortbread, and caramel flavors

Prepackaged baked goods a la Hostess, fucks up little Debbie oatmeal cookies

Apple and pecan pie

Menemen—Turkish dish, scrambled eggs with tomatoes, bell peppers, spices to taste, and (controversially) onions. Adds sausage and cheese, eats it with a fork or spoon (its meant to be eaten with bread)

Khachapuri—Georgian cheesy bread with egg. Eats with a knife and fork. (its meant to be eaten with the bread crust)

Smores pop tarts

Beef and potato stew

Rice bowl with fried egg and avocado, bonus points if it has bacon

Straight cookie dough/brownie/cake batter, usually when he's black out drunk and cannot shame himself out of eating raw egg products.

Deacon; Very childhood comfort food. Y'know, things you had as a kid, but probably grew out of a bit? Eats out of gas stations/takeout frequently. Very open flavor pallete, has tried everything he's had the chance to. Likes one-handed food, stuff you can have the other hand free for. Doesn’t really have a 'theme', has broad horizons for his diet. Likes lighter, mild flavors, though. He eats lightly and on the go a lot.

Hot/corn dogs, taste in hot dog toppings varies

Egg salad sandwiches

French fries and vanilla ice cream, classic combo

Mango sticky rice

Cornbread with any accompaniments. Likes honey or chili, thinks if you have a drink with cornbread, you ain't a real cornhead

Penne alla vodka

Cucumber salad. This could mean a salad with cucumbers, that trending Asian recipe where you cut the cumber so its springy, or eating a cucumber like a hotdog.

Fried mushrooms

Usually just drinks water but will have gator/powerade when he's working. Likes purple flavor

Captain crunch cereal, loves all cereal though. Prefers the kibble stuff to the berries. Starts philosophical debates about the morality of Trix commercials vs Lucky Charms commercials

Gage; His favorite foods reflect his upbringing. Coastal swamp cuisine, cheap and made in bulk. Take Danse's pallate and hyperlocalize it, and then lower the budget by a good amount. Things he grew up eating. Would gradually replace his favorites with pricier, 'less embarrassing' dishes, distances himself from his origins. However, takes care to not looked too loaded. Smokey and savory flavors are his thing, likes more spice than people expect.

Doberge cake, which is layered with pudding, often half-chocolate and half-lemon

Red beans and rice, with stewed pork if they could afford it

Blackened fish of any kind, liked it with cilantro-lime rice

Steak with potatoes and/or eggs

Chronic iced tea drinker like Curie, though he prefers the bitter kinds

Scallops

Brussels sprouts defender and will fight for their honor

Peaches

Was introduced to curry during a business meeting/outing. Could drink that shit from a glass, has it with potatoes and porkchops.

Lobster anything. This is one of those 'less embarresing' things, but he genuinely enjoys a good lobster roll. Even if he prefers a freshly-caught lobster bisque. Again, something he had growing up, something he pushes away.

Hancock; Similar to Deacon, but favors fatty, greasy food. No, it's not the drugs, that's just his metabolism. He's a skinny twink, always starving, can never put on weight. Eats as much as Danse, who is a big guy and needs more calories than most. He's really into street food and foreign dishes, won't eat at a restaurant if they speak fluent English or have good customer service. IYKYK. Very comfort food heavy, lots of "this would slap with Netflix at 2 am"

A classic oxtail, mac and cheese, and collard green take out combo

Any and all American-chinese take out, usually gets eggplant tofu with chow mein and cream cheese rangoons

"Walking tacos", those things where you open a small bag of chips and dump White People taco makings in. Probably just tips the whole thing into his mouth

Yakitori, Japanese chicken skewers, popular bar food

Bloody Mary cocktails

Pizza, will fight for the honor of pineapple. Would really be into how Brazil does pizza

Frozen yogurt and ice cream, piles with toppings

Breakfast sandwiches or wraps. Egg, meat, cheese, doesn't matter the time nor specifics.

Jam donuts, loves cherry fillings

Puppy chow/muddy buddies, chex cereal covered in chocolate and powdered sugar. Eats his weight in them if not careful

MacCready; forces himself to learn how to cook for Duncan's sake, but for himself...good God. It's horrible. Eats like garbage. Would never drink water if not to set an example. Take out, frozen food, so much candy and soda. After Duncan, broadens his horizons. Finds he really likes soups. Just throw shit in a pot and it works. Eats on a budget, so that's a life-saver. Doesn't have a preferred flavor pallete, aside from his love of candy.

Meat lover's pizza. Thinks pineapple has no place on pizza

Used to drink Mountain Dew and diet coke, replaced it with iced teas and more organic fruit juices for the sake of his teeth

Chicken soup, either from a can, or homemade. Either way, slaps. If homemade, blends veggies for a hidden veggie stock. For him, Duncan is a lot better at eating veggies, MacCready needs to trick himself.

Sour rainbow ropes

Cookie crisp cereal, thinks whoever came up with it deserved the sloppiest head. Incredible design, no notes

Cheese and sour cream chips

Famous Amos cookies

Eggo waffles

Gnocchi is God to him. Its superior to all noodles and makes your Shit In The Fridge soup 1000 times better.

Rice pudding is cheap, easy, and a surprisingly efficient sweet-tooth satisfier. Makes it with pumpkin spice mix or chocolate.

Nick; Home-cooked meals all the way. Could kill himself with cheese and die happy. Lots of easy meals and snacking so he can keep working, but will treat himself to a nice, hard-earned dinner when he has the time and energy. Likes himself the smokey, the fresh, or the sour. Probably knows all the best sub shops in the city, probably in a turf war with regulars of rival shops. Jewish delicatessens are like church to him.

Lasanga. Most of his freezer space is lasagna. Eats so much of it. He's lactose intolerant. It hurts but it hurts so good

Latkes. Fried potato things, kind of like hashbrowns, except the potato is mashed/ground instead of grated. And yes. Also pastrami. But those little potato bitches...mmmph.

Red velvet muffins with cream cheese frosting.

Fried cheese in any capacity

A prosciutto, arugula, brie, and fig sandwich

Pickled pearl onions

Cobb salad

Black coffee. Temp doesn't matter, because he's going to forget it until its room temp.

Has been known to enter fugue states and consume an absurd amount of Chicago style hot dogs

Scones or just plain bread with butter and jams

Piper; Broke college student trying to make it as a reporter. Her tastebuds are fucked, they salivate not for flavor, or texture, but for those good, good low prices. Piper's diet is almost entirely snackfood or takeout. If she ever cooks, it's for Nat. But when taking care of just herself, Piper eats from a box or bag. When she does cook, it's very simple meals. Loves her carbs and her fruit flavors

Chicken Ramen with canned chicken and frozen broccoli chucked in. Also makes this for Nat

Hot cheetos, eats with chopsticks

Spaghetti and meatballs

Fruit smoothies/smoothie bowls, blends in veggies as well for the nutrition

Coka cola and anything from Fanta, loves fruit sodas

Anything carbs and I mean that. Eats a lot of bread, pasta, cakes, potatoes...they're the sweetheart of anyone on a budget.

Buffalo cauliflower, likes it more than Buffalo chicken

Chewing gum. Fruit flavors only, hates mint gum. Likes mint elsewhere, just not in gum.

Nickle-nips and other "jelly/juice in a wax package" candies. Likes the charm of it, also, free chewing wax

Suckers/lollipops, big on hard candy in general but the stick satisfies her smoking habit.

Preston; A mix of easy depression/bulk meals and dishes from his childhood. Lots of spices, cooks with a lot of straight peppers. Tends to eat his food 'raw', not made into a dish. Again, easy and quick to eat. Also tends to buy pre-prepared stuff for the same reason, buys more fruits and veggies and just eats them straight. Doesn't care about eating healthy, he just lacks energy to cook most days.

I have no choice to explain this as it has no name. Casserole dish, layer of mashed potatoes, layer of shredded or chunked chicken, layer of white breakfast gravy or brown poultry gravy, top with drop biscuits. It's buttery, its savory, it is white as snow. Easy, cheap, one ladlefull is dinner. You'll get a few meals out of it, and it's so filling you have like, five minutes before you're stuffed. I call it gut-glue.

Dirty rice

Eggs scrambled with spinach

Jollof/jambalaya

Veggies and hummus or ranch

Various fruits and berries such as grapes, cherries, blackberries, and oranges

Shakshouka, eggs poached in spicy tomato sauce and eaten with bread

Chicken biscuits, crackers dusted with, like, chicken bouillon? They taste like a chicken Ramen packet sneezed on a ritz

Slurpees/Icees/those syruped gas station ice drinks

Straight peppers, eats bell peppers like apples. Eats pickled jalapeños and scotch bonnets to feel something. Drinks the liquid in pickle jars instead of alcohol, or mixes it with gelatin and makes pickle jello.

X6-88; Pretensious rich asshole who eats like it. He rarely cooks for himself, probably has a personal chef or something. Maybe his work has their own restaurants, like Google. Eats mostly vegetables, but his favorite foods skew from "Dubai Influencer" to "12 year old who earned too much lawn mowing money and was let loose in a convenience store." So much sugar. Willy Wonka's factory is his idea of heaven and until it exists, he's an atheist.

Raw meats. Steak and tuna tartar, sashimi, and sushi

Braised duck with cherries

Nduja, a spicy pork sausage spread, has it with flatbreads

Oysters. Eats them all fancy in public, eats them from a tin with doritos at home

Anything from Hostess, Little Debbie, those brands. Fucking anything. However, would kill a man for any kind of Swiss roll

Chocolate milk

Gummies, very picky with brands, hates the harder kinds like Haribo. Wants his gummies soft as a marshmellow

Cadbury eggs

Milano dark chocolate cookies

Gushers

[sweethoneyrose83]

Hazbin Hotel Themed Menu Part 1 

Appetizers:

1. Pandemonium Platter- A sharing platter featuring a variety of devilishly delicious appetizers like fiery jalapeno poppers, crispy demon wings, and sinfully savory deviled eggs.

2. Lucifer's Bites- Spicy buffalo chicken bites served with a side of blue cheese dressing and hellfire hot sauce.

3. Angel Dust's Shrimp Cocktail- Succulent shrimp served with a zesty cocktail sauce and a sprinkle of glitter for that extra touch of Angel Dust flair.

Main Courses: 

1. Hell's Kitchen Burger- A juicy beef patty topped with smoked gouda cheese, caramelized onions, and chipotle aioli, served with a side of crispy demon fries.

2. Charlie's Heavenly Pasta- A comforting bowl of angel hair pasta tossed in a creamy garlic parmesan sauce with roasted tomatoes and fresh basil.

3. Alastor's Smoked BBQ Ribs - Tender pork ribs slow-cooked to perfection and glazed with a smoky BBQ sauce, served with coleslaw and cornbread.

Desserts:

1. Nifty's Sinful Chocolate Cake- Decadent chocolate cake layered with rich chocolate ganache and topped with whipped cream and edible gold flakes.

2. Vaggie's Tart Lemon Tart- Tangy lemon curd nestled in a buttery tart shell, topped with a dollop of whipped cream and a twist of lemon zest.

3. Husker's Cinnamon Apple Pie- Warm apple pie with a hint of cinnamon, served with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Drinks:

1. The Overlord's Old Fashioned - A classic cocktail made with bourbon, bitters, and a sugar cube, garnished with an orange twist and a Luxuria cherry.

2.  The Radio Demon's Dark and Stormy- A refreshing blend of dark rum, ginger beer, and lime juice served over ice with a lime wedge.

3. The Happy Hotel Mocktail- A non-alcoholic blend of pineapple juice, coconut cream, and a splash of grenadine, garnished with a cherry and a miniature umbrella.

[funnyfooddatabase]

Roy Choi’s The Cheetos Flamin’ Hot Spot Menu

Food AND Drink

Type of Funny Food: Event

Introduced: September 2019

Location: Flamin’ Hot Spot, Los Angeles, CA

Born out of a collaboration with LA chef Roy Choi, the Cheetos Flamin’ Hot Spot was exactly as advertised- a pop-up restaurant with a menu featuring Flamin’ Hot Cheetos-based items. 

The food included:

the Flamin’ Hot Elotes, buttered corn covered in Flamin’ Hot Cheetos Puffs and White Cheddar Cheetos Puffs, 

Cheetos Sweet n’ Spicy Chili Meatballs, Xxtra Flamin’ Hot Cheetos-infused pork and beef meatballs covered with a powder of Xxtra Flamin’ Hot Cheetos and sitting atop a layer of sweet and spicy chili sauce,

Flamin’ Hot Chipotle Ranch Wings, sweet and spicy chili sauce-covered chicken wings covered in Flamin’ Hot Chipotle Ranch Cheetos dust,

Xxtra Flamin’ Hot Rice Bowl, marinated broccoli or grilled chicken mixed with rice, cilantro, chili sour cream sauce, sesame seeds, and Xxtra Flamin’ Hot Cheetos dust, 

Flamin’ Hot Fries, regular (or Flamin’ Hot) Cheetos drizzled with melted cheese, sesame seeds, cilantro, and chili sour cream sauce,

the Hot Cheetos Burrito, an avocado or short rib burrito with “cheese”, “more cheese”, chili sour cream sauce, and Flamin’ Hot Cheetos,

the Five-Alarm Cheetos Steak, a literally flaming Cheddar Jalapeno Cheetos-seasoned 8oz ribeye steak with a side of cheesy rice.

Cheetos Sweetos Hot Cakes, Caramel Sweetos pancakes covered in extra Sweetos, chocolate sprinkles, and whipped cream,

and Chester Cheetah’s Cheeto Churros, churros made of fried pound cake covered in Simply White Cheddar Cheetos dust, sugar, whipped cream, and caramel. 

Meanwhile, the themed drinks available were: 

the “Hot” Chocolate Shake, a chocolate ice cream milkshake with crushed Flamin’ Hot Cheetos and raspberries (and garnished with more of the same),

and the cocktails, whose existing images are unfortunately impossible to discern given the warm lighting in the venue and the variety of glasses utilized:

Heat Control, white rum mixed with Crystal Pepsi, coconut water, and citric acid,

The Bubly Hydrant, bourbon with Applebubly, apple cider, and an apple slice,

the Fire Extinguisher, tequila with Grapefruitbubly, grapefruit juice, lime juice, orange liqueur, and a lime garnish,

Cool Off, Hot Stuff, Nolet’s Gin, simple syrup, lemon juice, and jalapeno and cucumber slices,

The Fizzy Spice Fix, Belvedere vodka with prosecco and honeydew shrub

The Spiced Kick, spiced rum with Pepsi and lime,

and Infuego, Bulleit Rye whiskey and Kentucky bourbon with orange and angostura bitters and sugar cube.

[coherentmarketinsights]

Mayonnaise Market Analysis: Trends, Growth Drivers, and Competitive Landscape

The Versatile Mayonnaise - A Condiment With Many Uses The History and Origins It originated in Europe in the 18th century. The earliest known similar sauce was created in France in 1756 by the French chef of Louis XV. Some historians believe that the French invented it after the War of Spanish Succession in 1713, when they occupied Mahon on the island of Minorca. The local Mahonese sauce became known as "Mahonnaise" after its conjectured origins. Over time, the name evolved into "mayonnaise" in French and other languages. By the late 19th century, it had spread throughout Europe and North America. Commercially produced it first appeared in the United States in 1905. Key Ingredients and Making Process It is an emulsion of oil, egg yolks, acid such as vinegar or lemon juice, and seasoning ingredients like salt and pepper. The most common oils used are vegetable oil, olive oil or a blend of the two. High-quality mayonnaise is made by slowly adding oil to egg yolks while whisking continuously until thickened and creamy. An emulsifier like mustard is sometimes added to help create and stabilize the emulsion. To make it, all of the ingredients are thoroughly combined and blended until thick and creamy using an electric mixer, food processor or whisk by hand. Proper emulsion is key for a smooth, spreadable texture without any oil separation. Popular Variations and Flavours While traditional it is versatile on its own, many variations exist by adding other ingredients for different flavors. Herb flavor adds chopped fresh herbs like basil, chives or tarragon. Garlic flavor incorporates roasted or fresh minced garlic. Spicy flavor is seasoned with chili peppers or hot sauce. Olive flavor contains chopped kalamata or green olives. Roasted red pepper flavor features sweet roasted red peppers. Other popular varieties infuse ingredients like sun-dried tomatoes, chipotle peppers, capers, horseradish or wasabi. Typically the quantity of additional ingredients should not exceed 25% of the volume for good texture and balance of flavors. Besides the additions providing extra tastes, flavored mayos open up new possibilities for uses. Versatile Uses for Mayonnaise Beyond Sandwiches While sandwiches are a classic application, it has many other uses in cooking and recipes due to its creamy texture. Some popular ways it is utilized include: - As a base for salad dressings when mixed with acids like vinegar or lemon juice, fresh herbs and seasonings. Tuna, egg or chicken salad also start with a sauce base. - In dips and spreads blended with soft or melting cheeses, minced vegetables or meat snacks. Ranch dressing, spinach dip and shrimp dip often contain mayonnaise. - As a moist binding element in baked and fish dishes. Tuna noodle casserole, chicken casserole, crab cakes and salmon patties commonly employ mayonnaise. - As a flavorful glaze for meat and poultry when thinned with other liquids and used as a baste or coating before grilling or roasting. Burgers, pork chops and salmon fillets are enhanced this way. - As a thickener in mixed sauces accompanying meats and seafood. Cocktail or tartar sauce, aioli and hollandaise are types of emulsified sauce containing egg yolks and mayonnaise. - In dips for fries, chips or raw vegetables as a healthier alternative to dressings high in fat or calories. Remoulade sauce blends mayonnaise with capers and herbs. Nutritional Content and Health Considerations While delicious, ordinary mayonnaise is also high in calories and fat since its foundation is oil. A one tablespoon serving contains about 90 calories, 10 grams of fat and 1 gram of saturated fat. However, it provides no protein, carbohydrates or fiber. For healthy nutrition, consuming it in moderation as part of a balanced diet is key. Reduced-fat or light versions now exist along with trans fat-free and vegan alternatives using non-dairy substitutes that can lower calories and saturated fat. Considering it enhances flavor and moisture without cooking required, it remains a useful condiment when used carefully.

[booksbrunchandbaggage]

Common Bond Bakery & Bistro

For my very first blog I'd like to showcase a charming café that has become very near and dear to my daughter and I. Common Bond Bakery & Bistro has so much character and is a welcoming café that gives you Parisian vibes. The café Kami and I frequent is located in Spring, TX. Besides the welcoming vibe, the café offers delicious handmade pastries, hot expressos, flavorful brunch dishes, and signature drinks. While they have a large array of brunch dishes this place doesn't fall short on savory lunch items. 

The Nashville hot shrimp are my absolute favorite. They are crispy, bite-sized, packed with flavor, and have just the right amount of heat. If you don't like seafood they have a version of the Nashville hot chicken sandwich as well. The pork belly deviled eggs are divine, they are a creamy blend of salty richness with a hint of spice. The usual potluck deviled eggs have nothing on this palette pleaser. The chipotle mac and cheese bites cause an explosive party in your mouth. Your taste buds will cheer and dance from these deep-fried bites of cheesy goodness with a kick! My daughter swears by the sourdough gruyere and Swiss grilled cheese, which is their elevated take on the classic sandwich. It's melty-creamy richness stuffed between two slices of buttery crispy heaven. Kami also loves the BBQ chicken flatbread, which is always juicy, tender, and seasoned to perfection. 

Don't forget that this is a bakery so while you are tasting the succulent brunch and savory lunch dishes don't forget about the pastries. Common Bond has the most flaky, light, and buttery croissants you'll ever taste. Along with an array of puff pastries, cakes, cookies, Danish, and scones (just to name a few), there is definitely something for everyone and skipping out on the pastries would mean you truly missed a treat. 

The real star of the show is the French macarons. These delicate cookie-like confections have a slightly crispy exterior and a soft, sweet, light, and airy interior that literally melts in your mouth. All of the flavors are amazing, however, my personal favorite is the lavender creme (just trust me and try it lol). Common Bond is a must-try brunch spot and is on the top of my list of places to try while in Houston. There are several locations but the one listed below is my favorite. Check them out and let me know what you think!

Common Bond Bistro & Bakery

1700 City Plaza Dr. #150, Spring, TX 77389

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

[rabbitcruiser]

Southern Food Heritage Day

The delicious aroma of pan fried chicken or the fluffy texture of a buttered biscuit, southern food brings about a sense of warmth and comfort. Southern Food Heritage Day is here to promote and celebrate the background of this delicious cuisine!

History of Southern Food Heritage Day

Founded by the Southern Food and Beverage Museum located in New Orleans, Louisiana, this day raises a glass in toast to the unique heritage and history of food that comes from the southern parts of the United States.

The food that hails from the American South offers a unique blend of cultural history that includes Native Americans as well as the British, French, and Spanish influences that were brought along during settlement. In addition, Africans who were transplanted through slavery had a strong influence on the way cuisine in the American South developed.

Many foods that are associated with Southern Food Heritage Day include squash, tomatoes and corn, which were native to the region, as well as those dish ideas that were imported, such as black eyed peas, okra, eggplant, and melons.

Offering a chance for people from the south to reconnect with their heritage and those from other places to learn about it, Southern Food Heritage Day is ready to be celebrated!

How to Celebrate Southern Food Heritage Day

Consider enjoying some of these ideas to honor and celebrate Southern Food Heritage Day:

Enjoy Eating Some Southern Food

Those who live in the southern United States have it easy because they can pop over to an easily accessible restaurant and order a plate of delicious home cookin’! Those who live in the north or other places might have to work a little harder to get access to some southern food. Cracker Barrel and Waffle House are a couple of chain restaurants that offer menu items with a southern flair.

Try Making Some Southern Food

Those who were raised in the south might have learned how to cook from their mamas or grandmas. But those who didn’t need not fear. It’s still possible to learn! The internet offers a whole host of opportunities for anyone to learn how to cook like they are from the south. Try out recipes for biscuits and gravy, chicken fried steak, fried okra, country ham or grits.

Get a New Southern Food Cookbook

To truly embrace the style of home cooking in the south, it might be a good idea to get a new cookbook in celebration of Southern Food Heritage Day! Try out some of these:

Heritage by Sean Brock (2013). Showing an appreciation – or perhaps even an obsession – for southern cooking, this best-selling author fills his cookbook with amazing photos and recipes from his residence in Charleston, South Carolina.

The Taste of Country Cooking by Edna Lewis (1976). This Southern Cooking classic offers an updated 30th Anniversary edition, showing cooks how to recover the taste of fresh, tasty and distinctly American foods.

Fannie Flagg’s Original Whistle Stop Cafe Cookbook (1995). This cookbook was inspired after Fannie Flagg found huge success with her novel titled Fried Green Tomatoes at the Whistle Stop Cafe.

Source

[iamthecornteen]

things i wish to taste: mushroom risotto; a hi-quality croissant with butter and sour cherry jam; soup dumplings; a small salad with sugar snap peas, watermelon radish, and shavings of fennel in an lightly acidic and slightly creamy dressing; mcdonald’s chicken nuggets (from the 00s); a thick grilled cheese dipped in creamy tomato soup; sour straws; tres leches cake; spaghetti and meatballs and a chocolate milkshake; key lime pie and a latte; wintermelon and pork spine soup; danny’s bean burgers with the chipotle mayo; a whole wheat flat bread with spread with a little bit of goat cheese with beets and sprouts dressed in lemon and olive oil sprinkled on top; an entire white fish battered and fried in sweet sauce and dressed with fresh small scallions with a side of piping fragrant jasmine rice; thick soft oxtail stew with soft soupy beans; a beef burrito from the truck near wonderville; a dish of scalloped kiwis and strawberries like xenia and i had prepared for our outing with mother cecilia . . .

[anachronisticantithesis]

How To Cook Bacoon Really Easily

The Best Way to Cook Bacon

In reality more than one way. The ideal technique relies upon the situation. Here's the way to get immaculate bacon unfailingly, regardless.

Remember: Price and stock could change after distribute date, and we may bring in cash from these

Cook bacon like an ace with these tips from our Food Network Kitchen.

What feast isn't improved by firm, chewy bacon? Making this basic nourishment may appear to be an easy decision, yet then recall every one of those greasy, floppy strips you've been served. Indeed, even the least complex nourishment profits by legitimate cooking. Here are three idiot proof techniques to see you through breakfast and past.

The Classic Method: In a Skillet

This reliable technique is the conspicuous decision when you have to cook 6 to 8 cuts one after another.

1. Pull out the bacon from the ice chest 15 to 20 minutes before cooking. At room temperature, bacon just concocts better (simply like steak).

2. Try not to preheat the skillet. Spread out the bacon strips without covering in a virus dish. This helps the fat render gradually, for reliably cooked strips.

3. Cook over medium warmth — once more, useful for rendering. Turn the strips varying until they arrive at the ideal freshness, 8 to 12 minutes.

4. Channel well on a paper-towel-lined platter.

For Feeding a Crowd: In the Oven

Make this your go-to strategy when you need bacon for a major gathering and would prefer not to try making different clusters. Furthermore, there's no turning and cleanup is straightforward.

1. Line a rimmed heating sheet with foil or material paper, and spread out the same number of bacon strips as will fit snuggly without covering.

2. Spot in a cool stove. At that point heat the stove to 400 degrees F and prepare to wanted freshness, 25 to 35 minutes.

3. Channel well on a paper-towel-lined platter.

For Just a Few Strips: In the Microwave

At the point when you need just a couple of bits of bacon for a burger or BLT, this is a brisk and simple approach.

1. Line a microwave-safe plate with 2 layers of paper towels.

2. Spread out the bacon strips without covering. Spread with 2 more paper towels.

3. Cook in the microwave on high to wanted freshness, 4 to 6 minutes. Since the strips cook on paper towels, no depleting is essential.

Bacon All the Ways

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Instructions to Cook Bacon in the Oven

All you need is a pack of your preferred bacon, a preparing sheet, foil and 25 minutes.

Remember: Price and stock could change after distribute date, and we may bring in cash from these connections.

Bacon Recipes

By Heath Goldman for Food Network Kitchen

Bacon, how would we love thee? Let us check the ways. What we don't cherish so a lot? Remaining over a hot skillet and scattering our PJs with bacon oil. Enter stove cooked bacon, a hands-off method that is limitlessly simpler than cooking it in a skillet and won't make your entire kitchen smell like bacon for a considerable length of time. In addition, here in the Food Network Kitchen, numerous nourishment beauticians depend on the stove to get ready bacon since it cooks equitably (there aren't any problem areas to stress over).

To begin, all you need is a pack of your preferred sort of bacon, a heating sheet, a metal cooling rack that fits inside the preparing sheet (discretionary) and foil.

HERE'S WHAT YOU NEED:

Chicago Metallic Sheet Pans

$23.95 for 2

Bellemain Cooling Rack

$12.50

Reynolds Wrap Standard Aluminum Foil

$9.49

In the first place, line the preparing sheet with foil.

You can arrrange the bacon in a solitary layer on the foil — the cuts ought to be contacting yet not covering. Or on the other hand, on the off chance that you'd like, you can fit the heating sheet with a broiler safe cooling rack and orchestrate the bacon on that to permit additional oil to deplete away while the bacon cooks — not a tremendous arrangement in any case. Don't hesitate to avoid the rack so there's one less dish to clean.

Presently is an extraordinary time to dazzle your family or informal breakfast visitors by taking your bacon to the following level. Consider sprinkling on a flavoring like split dark pepper, darker sugar or chipotle bean stew powder.

Spot the bacon in the center rack of a chilly stove.

Why? Consider the manner in which you cook bacon in a skillet: You start it in a cool skillet as well. At the point when you heat up bacon gradually, it renders out its fat and winds up overly firm.

When you place the bacon in the broiler, heat it to 400 degrees F and prepare the bacon to your ideal freshness. It ought to be done in 25 to 35 minutes. Expel the preparing sheet from the broiler and use tongs to deliberately move the bacon to paper towels.

Tidy up (effectively) — and eat!

On the off chance that you need to spare the bacon oil, cautiously empty it into a warmth safe compartment — take a stab at repurposing an old metal espresso holder. On the off chance that you don't want to spare the fat, put aside the hot oil filled heating sheet and permit it to chill off. The oil will set onto the foil and you can lift it up and dispose of for extremely simple cleanup.

All that is left for you to do is fire spending those perfect splitting strips. May we recommend one of the accompanying?

Renee Comet

Bacon, Egg and Cheese Toast Bowls

Smaller than usual bread bowls for breakfast? Prepare them up in a biscuit tin and you'll need to eat up five of every one sitting.

Renee Comet

Breakfast Nachos

They meet up in only 30 minutes, yet you can shave off significantly additional time by preparing bacon in the broiler.

French Omelet

They suggest a flavor like breakfast at a 5-star lodging, however as a general rule they take 15 minutes and are anything but difficult to ace. Peruse on for all the tips and deceives, such as having your bacon pre-disintegrated and prepared to include immediately.

Armando Rafael

Southwestern Bacon Quiche

Disintegrate that bacon into a simple hand crafted outside close by cilantro, bean stew powder and rich egg filling.

Levi Brown

Apple Bacon Toast

Cinnamon raisin bread gets spread with a margarine Greek yogurt blend, at that point bested with apples, bacon and maple syrup. Apologies, avocado toast, we have another top choice.

Gooey Bacon and Egg Brunch Casserole

In case you're preparing your bacon as opposed to cooking it in the skillet, just save a couple of tablespoons of the drippings from the sheet plate to utilize later in the formula.

Levi Brown

Twice-Baked Potatoes with Bacon and Eggs

You could make singed eggs, breakfast potatoes and bacon, or you could make one magnificent dish that joins all the best pieces of breakfast.

[zip001]

Restaurant recs

For @sassyeggs74 here are my recs for restaurants - mostly SoCal, Williamsburg (Brooklyn) and some from Virginia (NoVA and Richmond).

Richmond

1. Amuse at Virginia Museum of Fine Arts: chi chi (kinda expensive) restaurant with nice view (on top floor). I like the freshness of their food - fruits at peak of ripeness, green beans not stringy, soft shell crabs and oysters taste fresh! And the museum (free but for special exhibits and parking) is amazing!

2. Maple & Pine: another chi chi place in quirky Quirk hotel. We saw Monty of Atlanta’s “Say Yes to the Dress”. Food was tasty - squid ink pasta was the best dish! We got a free amuse bouche - boar ragu over a slice of creamy burrata. Complimentary sliced French bread was nicely crispy and warm, served with whipped orange honey butter. Tiny kitchen (so do not expect food to come out quick). Fun to people watch!

3. Peter Chang: my nephew loved the mapo tofu with beef (one spicy level). My sister and I loved the soup dumplings! The dry fried eggplant is pretty yummy!

4. Hot Chick: good hot chicken! I think what makes a huge deal for me is that the service was friendly and efficient!

[[MORE]]

Northern Virginia/DC

1. Thai Sisters (Mosaic): Crispy wonton apps so much fun! We also like the chive dumplings. Cannot go wrong with any of the curries or noodles!

2. BBQ Chicken: name is misnomer - they are a premier Korean fried chicken place (fried in olive oil). The owner is this lovely Korean lady (she loved my mom and would make an overflowing bowl of her specialty salad - Mom’s salad). I love the California chicken melt, crispy chicken sliders and the Teri-gold chicken wings. My mom loved the chicken strips. The fries (waffle, regular, sweet potato) and onion rings and fried green beans are amazing!

3. Pokehub: good poke. The owner is very helpful and always gives an extra half scoop or more of raw fish. The sauces are fun - we like yuzu soy sauce, chipotle mayo and hot sauce! The difference between medium and large is just one scoop of fish or protein.

4. Pupusa Express: they deliver for free! The inexpensive pupusas are so yummy! I go for the loco (which are huge and stuffed with everything - pork, cheese, loroco, beans).

5. Doi Moi (DC): chi chi Vietnamese restaurant. I just like the flavors (pretty authentic). The service is friendly and it looks clean (which is huge for me)! The restaurants in Eden center tend to have sticky floors and tables and have rude waiters - I cannot get behind that!

6. Falafel Inc (Georgetown): takeout falafels - perfect (crispy but not dry) falafels with many free sauce options. Really great deal!

7. Kungfu Tea: Taiwanese bubble tea house. I love the lychee freeze and oolong honey milk tea (less ice, less sugar/honey).

8. Ledo pizza: my sis and I share the small veggie pizza. So flavorful, cheesy and cheap. My mom and da loved the Hawaiian. Colin loves the onion and sausage pizza.

9. Bollywood Bistro: their Indian buffet is amazing and cheap! Best Indian food I have ever tasted!!!! Even their tandoori chicken is moist and flavorful - usually they are dry at most places I have been before!

10. Maketto: fried chicken is tasty (spicy). The dishes are tasty and fun for sharing. Also sells clothings. Hipster vibe.

SoCal

1. King’s (Northridge): amazing fried food (hamburgers, fries, onion rings, fish and chips), gyros and tasty sushi (they unexpectedly have a tiny counter). Never ever had a bad meal here - just consistently good diner meals (and fresh sushi).

2. In n out (Northridge): best tasting burgers, buns are crispy, lettuce crisp, juicy tomatoes and flavorful beef patties. Fries are not that great.

3. Sandwich express (Reseda): yummy banh mi (takeout). You can also buy their loaves of bread. Watch out for the spicy jalapeños. Totally rec that you get the pickled veggies, cukes and peppers to the side as they give you so much that you can make your own banh mi with their bread and grocery store bought rotisserie chicken (sprinkle some magi sauce and spread some mayo mixed with softened butter).

3. Huong Vy (OC): ok the service kinda weird - they sound like they are going kill each other in the kitchen (always yelling and cursing in VN) but I love their bun bo hue (beef soup) and com hen (clam rice). Inexpensive and huge portions.

4. Thai Bamboo (Northridge): my parents loved this tiny restaurant. Just quick and tasty Thai food with lovely and kind servers.

5. Porto’s (many locations): we frequent their OG location in Glendale - their cheese rolls are unreal!!!!! Great bakery (beautiful cakes and pastries) and Cuban sandwiches! Don’t get discouraged re long lines - they move fast.

6. Favori: best VN roasted whole fish in the city. A bit kitschy setting (very dark). Dishes are meant to be family style.

Williamsburg Brooklyn and nearby

1. Llama inn: the cerviches are the best food I have ever tasted. So fresh, so vibrant and just so flavorful!

2. Emmy squared: yummy Detroit pizza - everything is yummy!

3. Baoburg: the sassy noodles are yummy! The “fusion” baos have great fillings!

4. Birds of a Feather: no tipping. Very spicy food (Sichuan peppers are particularly numbing). The accordion eggplant is unreal!!!!

5. Di an di: Vietnamese airy cafe. We like the tasty pomelo salad. My brother’s friends own this restaurant - they are beautiful and gracious hosts.

[businessweekme]

California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

  Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

  La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

The post California Highway 1 Road Trip appeared first on Bloomberg Businessweek Middle East.

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❏ RPM CLUTCH SPORTSBAR

RPM Raceway will also be the first to offer dining operations with 138 seats at The Clutch Sportsbar, featuring a chef-driven take on upscale bar food using fresh, high-quality ingredients and 12 local craft beers on tap.  

RPM Raceway will feature alternative experiential entertainment activities including, RPM Lanes, a 14-lane bowling facility that boasts high-definition scoring and HD video, glow in the dark lanes, automatic bumpers for kids and more, perfect for all ages and group outings.

MENU UNDER THE READ MORE 

APPEZITER 

HOT BUTTERED PRETZEL STICKS $8 

Beer Cheese Sauce, Spicy Dijonnaise

DOC’S MEATBALLS $10

Marinara, Parmesan, Olive Oil, Grilled Crostinis, Fresh Basil

DRUNKEN SHRIMP $12

Beer Battered W/ Your Choice of Buffalo or Served With a Side Of Bleu Cheese

CHICKEN + WAFFLES $10

Buttermilk Fried Chicken, Belgian Waffle, Chipotle Maple Syrup, Berry Compote

CLUTCH CRAB CAKES $15

Jumbo Lump Crab Patties W/mango Salsa + Cajun Aioli

BAJA FISH TACOS $12

Pico De Gallo, Guacamole, Veggie Slaw, Lime, Served With A Side Of Cajun Aioli

MAC + CHEESE

BUFFALO CHICKEN MAC + CHEESE $12

Crispy Chicken, Buffalo Sauce, Beer Cheese Sauce, Celery,topped W/ Bleu Cheese Crumbles

“THAT’S CLUTCH” NACHOS 

PULLED PORK NACHOS $12

Smoked Bbq Pork, Cheddar, Beer Cheese Sauce, jalapeños, Pico De Gallo, Side Of Sour Cream And Guacamole

SLIDERS

SMOKED PORK BELLY SLIDERS $12

Bourbon Glazed Smoked Pork Belly, Veggie Slaw, Candied Peanuts, Demi-glace,Mini Brioche Bun

FRIED CHICKEN $12

Crispy chicken, veggie slaw + pickles, w/ sriracha aioli

SMOKED BRISKET $14

Smoked brisket, fried onion straws, house bourbon BBQ

CHICKEN WINGS

Clutch Sauce, BBQ, Cajun dry rub, Buffalo (hot, medium, mild), Habanero Mango, Boss sauce, Golden sauce, Garlic parmesan, Honey Garlic Sriracha, Korean BBQ sauce.  10 wings: $11 - 20 wings: $21

CLUTCH CANDY

CHURROS $7

Fried Dough, Dusted With Cinnamon & Sugar And Served With A Side Of Caramel + Chocolate Sauce

FRIED OREOS $7

(5) Served W/ Old Fashioned Donut Glaze. Need To Say More !?

S’MORES EGGROLLS $7

Wonton Wrapped Marshmallow, Chocolate + Crushed Graham Cracker. Dusted W/ Cinnamon + Sugar

SALTED CARAMEL COOKIE SKILLET $10

A Salted Caramel Cookie, With White Chocolate Chunks And Pretzel Bits, Baked In An Iron Skillet And Topped With Vanilla Ice Cream And Caramel Sauce.

CLUTCH CRAFT BURGERS

All Burgers are a 1/2 Lb Of Certified Angus Beef, a Butchers Blend Of Sirlion, Chuck + Brisket, Served on a Brioche Bun With a Side of House-cut Fries

THE CLUTCH $14

Cheddar, Bacon Bourbon Jam, Tomato, Lettuce, Garlic Aioli

THE GAME CHANGER $16

Panko Crusted Mac + Cheese Fritter, Cheddar, House Smoked Pulled Pork W/ Clutch Bbq Sauce Topped W/ Crispy Shallot Rings

THE SURF + TURF $16

Crab Cake Patty, Spring Mixed, Cajun Aioli + Mango Puree

THE BURRATA BURGER $15

Veggie Burger, Burrata Cheese, Tomato, Spring Mix + Pesto, Served On Ciabatta Bun

FRENCH FRIES

Hickory BBQ , Nacho Cheese, Ranch, Truffle, Salt + Vinegar, Honey Dijon, Garlic Parm, Jalapeño Lime, Balsamic + Sweet Onion, Sriracha Side $5; Basket $8

SANDWICHES

*All sandwiches served w/ house-made truffle chips*

CHICKEN BRUSCHETTA $11

Fried Chicken Breast, Pesto, Tomato, Red Onion, Basil, Mozzarella, Balsamic Reduction, on a Ciabatta Bun

BOURBON BBQ BRISKET $14

Smoked Beef Brisket, Fried Onion Straws + House Bourbon BBQ Sauce

BUFFALO CHICKEN CUTLET $11

Fried Chicken Breast, Blue Cheese Crumbles, Lettuce, Tomato, Buffalo Sauce

CLASSIC REUBEN $11

Corned Beef Top Round Sirloin, Rye, Swiss, Sauerkraut, 1000 Thousand Dressing

PALERMO’S CHICKEN PARMESAN $11

Fried Chicken Breast, Marinara, Provolone, Parmesan, Fresh Basil

PORK BELLY CUBAN $12

Smoked Pork Belly, Rosemary Ham, Swiss, Pickles, Honey Mustard + Drizzled Sriracha, Served A Panini

BILLS MAFIA MELT $14

Capicola, Rosemary HAM, Shaved Prime RIB, Lettuce, Tomato, Onion, Fried Banana Peppers, Provolone Garlic Aioli, Oil + Vinegar.

SHAVED PRIME RIB HOAGIE $15

Grilled Peppers, Caramelized Onions, W/ Your Choice Of Provolone Or Beer Cheese Sauce + Served W/ Side Of House Steak Sauce

SPECIALTIES

FISH + CHIPS (BREADED OR BEER BATTERED) $14

Veggie Slaw, Tartar Sauce, House-cut Fries

BONE-IN RIBEYE $35

18oz bone-in ribeye, house-cut steak fries, grilled baby bell peppers, smokey demi-glaze

CLUTCH KIDS

CHICKEN FINGERS + FRIES $7

GRILLED CHEESE + FRIES $5

PASTA $5

Marinara Sauce *Add Meatball $2

CHEESE QUESADILLA $5

CHEESE BURGER + FRIES $7

MAC N CHEESE $5

[maskettle]

Specials Thursday February 10th Spaghetti and Meatballs served with Garlic Bread Roasted Pork Panini topped with Bacon, Melted Cheddar, Chipotle Mayonnaise served with Homemade Chips Homemade Soup: Cream Of Crab or Bean with Ham Desserts- Chocolate Chip Cookie Dough Cake, Carrot Cake, Pumpkin Pie, Peach Pie, Apple Pie, Xango Fried Cheesecake, Chocolate Meringue, Lemon Meringue, Brownie Sundae, Apple Pie Sundae, Peach Pie Sundae, Hot Fudge Sundae, Caramel Sundae Call 301-725-8838 or Order online at maskettle.com To place Delivery Orders Go To: Maskettle.com click on the Order Online Button. Orders for pickup can also be placed online. 8949 Baltimore Street Savage, Maryland 20763 Happy Hour Tuesday- Friday 3pm to 5pm $1.00 Off Drinks & $2.00 Off Appetizers (Happy Hour Prices not valid during fundraisers Dine In, Carryout, Curbside & Delivery! (at Ma's Kettle) https://www.instagram.com/p/CZx6Cf-rjDm/?utm_medium=tumblr

[icleanedthisplate]

Dine-Out Meals of October 2021, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

The top two meals could be contenders for best of the year.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Hickory Smoked Chicken Dinner. Babe’s Chicken Dinner House. Frisco, Texas. 10.22.2021.

Noodle Bowl w/Pork, Carrot Slaw. Three Fold Noodles + Dumpling Co. Little Rock, Arkansas. 10.28.2021.

Shrimp & Grain Salad. Whiskey Cake. Plano, Texas. 10.21.2021.

Poke Roll, Unagi. Oiishi (Wycliff). Dallas, Texas. 10.5.2021.

Tomahawk Steak, Corn, Mac & Cheese, Grilled Vegetables, Key Lime Pie (Spirit of Garver Award Dinner). The Worthington Renaissance Hotel. Fort Worth, Texas. 10.6.2021.

Cusco Chicken. Toro Toro. Fort Worth, Texas. 10.6.2021.

Spicy Deluxe Combo. Chick-fil-A (Midtown). Little Rock, Arkansas. 10.4.2021.

Spicy Chicken Sandwich. Popeye’s (Markham & Fair Park-ish). Little Rock, Arkansas. 10.1.2021.

Grilled Rainbow Trout. Flying Fish. Little Rock, Arkansas. 10.21.2021.

Peoples’ Choice Burger. Ciao Baci. Little Rock, Arkansas. 10.11.2021.

42 Chopped Cobb Salad. 42 Bar & Table. Little Rock, Arkansas. 10.14.2021.

Sofritas Burrito. Chipotle (to-go) (Midtown). Little Rock, Arkansas. 10.4.2021.

Brochetas con Chorizo. La Hacienda. Benton, Arkansas. 10.5.2021.

Bangkok Noodles w/Shrimp. Bangkok Thai Cuisine. Little Rock, Arkansas. 10.20.2021.

BLT Wedge. Big Orange (Midtown). Little Rock, Arkansas. 10.3.2021.

Avocado Toast, Bacon. The Worthington Renaissance Hotel. Fort Worth, Texas. 10.7.2021.

Reuben Lunch Special w/Fries. 42 Bar & Table. Little Rock, Arkansas. 10.18.2021.

Sushi Platter (to go). Kroger Sushi. Little Rock, Arkansas. 10.10.2021.

Go Green w/Peanut Butter (Smoothie). Vitality Bowls. Frisco, Texas. 10.22.2021.

That Chicken Salad. The Rustic. Dallas, Texas. 10.8.2021.

Chicken Fajitas, Chicken Tortilla Soup (Garver Summit Lunch). The Worthington Renaissance Hotel. Fort Worth, Texas. 10.7.2021.

BBQ at Bailey (Pulled Pork Sandwich, Potato Salad). Whole Hog Cafe (Catering). Little Rock, Arkansas. 10.12.2021.

Chicken Salad Wrap. JavaPrimo. Arkadelphia, Arkansas. 10.22.2021.

[archeryqueen95]

Get To Know Me Tag

I was tagged by the lovely @trashlord-007 !! 🥰😍🥰 Thank you so much for tagging me eventhough I'm super late to answering it! 😂😂

🍁Last Song: Verivery - My Beauty (Extraordinary You OST)

🍁Last Movie: The Amazing Panda Adventure

🍁Last Show: Fate: The Winx Saga

🍁Currently Watching: Bridgerton

🍁Currently Reading: Blacklist by @atxxzist and Arrow in the Dark by @tenelkadjowrites 😘🥰😘🥰😘 (I love both stories with all my heart)

🍁Currently Working On: I'm currently working on myself in therapy and working on my painting skills.

🍁Favorite Color: Purple, Black, Blue, and Green

🍁Sweet/Savory/Spicy: All of the above

🍁Coffee/Tea/Cocoa: Cocoa with Marshmallows

🍁Craving: Crab Rangoons, Spinach and Artichoke dip, Southwestern Egg rolls, Cinnamon rolls, Brownies, Pound cakes, Cheesecakes, Cookies, Pancakes, Waffles, Dumplings, Potstickers, Ham Lo Mein, General Tso's chicken, Orange Chicken, Hunan Wings, House Special Fried Rice, Shrimp Egg Foo Young, Moo Shu Pork, Crunchwrap Supremes, Chicken Chalupas, Cinnamon Twists, Coconut Shrimp, and Crispy Honey-Chipotle Chicken Crispers from Chili's

I'm going to be tagging (No Pressure!) I Love Y'all!!!: @cmcclain001   @5tar1117 @jeolmeunday @untilspringdays   @madeofsaltiness @seungkwan-s @syeiralei @soobin-chois @skzpleasestay @thenerdybonbon @laymedead @sinpiesinpie   @to1gf @mingigoo @aatinyatz @xandis @baekhyunsbambi @siyeona @19-x-98 @dongsungs-bitch @mars-aria @iamcon-fu-sion @negrowhat @twancingyunhao @hoforwonho @saudadewrites @sweetcantae @cozygurlll @ravensfreckles @six2vii @dreamsxannie @astarkey @youremysputnik @epiphanysannie @atinystraykid