#grilled short rib patties

[teriri-sayes]

TCF Modern AU Character Checklist (Official)

RIDI, one of the Korean publishers of TCF/LCF, recently released new ebook volumes for TCF. The volume set consisted of volumes 10-18, spanning chapters 201-398 of Part 1. And RIDI added a "Character Checklist" as the exclusive bonus content for buying the volume set.

What is this character checklist about? It's just a list of things that the characters are most likely to do or prefer. But it is set in a modern AU (alternate universe) setting.

Those who want to purchase official merchandise can head over to RIDI to buy the new ebooks. You can get a 10% discount and a 5000 won coupon if you participate in the event, so the cost for the new volume set will only be 24,160 won. But be aware that this is only in the Korean language. There is no official English ebook for TCF. 🥲

The new ebooks included new novel covers. For volumes 1 - 9, they changed the ebook cover to this:

And for volumes 10-18, the new ebook cover is this:

Because the character checklist is not publicly available for free, I will only post a quick summary of it.

***

Alberu 

likes to eat snacks while working

beautiful handwriting

celebrates others' birthdays grandly

frequent social media poster because of work

Beacrox 

makes tteok-galbi and gives it to Cale

2nd best at making snow ducks

Ron

makes travel plans because of the kids

good at claw machines

Bud 

world traveler who's good at driving any vehicle

frequent social media poster because he's an attention-seeker

Hilsman 

scared of bugs

Witira 

heavy drinker

troublemaker child because she couldn't control her strength

Eruhaben 

good singer of old songs but only does it upon the kids' request

picky appetite

doesn't use kiosks because he's not interested in learning anything new

On

great dancer

makes travel plans

knows the most about memes

Hong

makes travel plans

likes winter because of family get-togethers

frequent social media poster because he finds it exciting

good at drawing because everyone praised their drawings

posts memes

Raon

makes travel plans

prefers to play together than go on amusement park rides

likes winter because of family get-togethers

late sleeper because he always daydreams of going on trips with his family

good at drawing because everyone praised their drawings

Choi Han

stiff dancer

secretly prefers thrills in the amusement park

good at making snow ducks

student with low grades

Deruth

believes in fortune telling stuff but is in denial over it

Cale

somehow ends up as the leader in team projects

celebrates others' birthdays secretly

best fit as the leader of a K-pop boy group

buys lots of online books to read when he achieves slacker life

heavy reader

drinks hot Americano because Ron says cold drinks is bad for him

Mary

likes spicy food

likes horror movies

good at computers because Tasha taught her

Lock

first to apologize after getting into a fight

model student with good grades

Tasha

loves to eat meat

Archie

always grumbles on trips but shuts up when Cale stares at him

Toonka

bad at using machines and gadgets

Cage

prefers eating over studying

Rosalyn

drinks iced Americano in the morning

troublemaker child because she wanted to do lots of things

Jack

likes pineapple pizza

Hannah

likes mint chocolate and eats it together with Mary

***

Some trivia:

Mint chocolate in Korea is similar to pineapple pizza that people either heavily like or dislike.

Witira being a heavy drinker is a pun related to her race as a whale tribe. Sulgorae (술고래) is a figurative expression for a heavy drinker. It’s a combination of the words 술 (alcohol) and 고래 (whale). English has a similar expression to it - drink like a fish

Making snow ducks is a trend in Korea. They use plastic tongs with a duck mold to create snow ducks. Some treat is a game where you make dozens of it fast as if printing out items in a factory, and line it up in a row.

Tteok-galbi is grilled short rib patties. Hmm, delicious~! 😋

[fiftytwotwentythree]

Wellness Wednesday:

Doubts Creepin' In

Couple of weeks ago I said I wanted to "finish strong" - I wanted to weigh the lowest I've ever weighed on my last weigh-in, I have a few unwritten goals that I want to surpass, and I want to skate into the New Year flawless on my diet.

Well,

I have become extremely snacky recently. I am still eating "clean" but the portions are getting out of control.

The recent Snack Attack obviously hasn't helped my weightloss progress

And...

I got a Family Holiday Dinner coming around corner just before my penultimate weigh-in and I don't know if I can resist all the side dishes... especially since I will be deprived of my most coveted Holiday Elixirs - I'm talking about the Three Wise-Men of Winter Goodness:

Cranberry Punch,

Eggnog,

and Hot Chocolate

Hot Damn, I will miss thee three.

Lastly - I absolutely cannot stand working out/exercising at the moment. Every work has been completed begrudgingly.

.

.

51st CHECK-IN:

Current Goals:

Lose 52 lbs: Completed

Loss 52 lbs as of 4/12/2023

Milestone: Loss 100 lbs as of 11/01/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

Groundhog Day Diet: Completed*

10/01/2023 - 10/31/2023

.

.

Meal Tracker:

THURSDAY

Lunch:

(2) Cheeseburgers

- Potato Hamburger Buns

- Prime Rib Steak Beef Patties

- Cheese

- Top Secret Burger Sauce

(1) Glass of Chocolate Milk

Snack:

Summer Sausage Sandwich

- Slices of Summer Sausage

- Cheese

- Potato Hamburger Buns

(4 - 5/8oz) Bags of Smartfood's White Cheddar Popcorn

Bag of Ranch Corn Nuts

(4oz) Bag of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

(4oz) Bag of Sahale Snacks Pomegranate Flavored Pistachios Glazed Mix

Supper:

Large Plate of Macaroni & Cheese

Loaded Mashed Potatoes

(1) Glass of Chocolate Milk

FRIDAY

Lunch:

Chef Salad

(2) Bowls of Wonderful's Shelled Seasoned Salt Pistachios

Snack:

(4 -5/8oz) Bags of Smartfood's White Cheddar Popcorn

Supper:

Bowl of White Chicken Chili

- 10 Crackers

(2) Oven Baked Ham & Swiss Sliders

(2) Handfuls of Red Grapes

SATURDAY

Breakfast:

(2) Sausage Sandwiches

- (8) Sausage Links

- Potato Hamburger Buns

- Cheese

(1) Glass of Chocolate Milk

Lunch:

Birds Eye Sesame Garlic Veggie Stir Fry

- Annie Chun's Sticky White Rice

- Individual Bag of Planters Peanuts

(1) Glass of Strawberry Milk

Snack;

Bag of Ranch Corn Nuts

(1) Small Orange

Supper:

Can of Progresso Tomato Basil Soup

- 10 Crackers

(1) Grilled Cheese Sandwich

(1) Glass of Strawberry Milk

SUNDAY

Lunch:

Salami & Cheese on Potato Hamburger Bun

StarKist Smart Bowls Rice & Beans with Tuna: Spicy Pepper

(1) Glass of Chocolate Strawberry Milk

Snack:

Bag of Orville Redenbacher Ultimate Butter Popcorn

(1) Glass of Strawberry Milk

Bag of BBQ Corn Nuts

Large Bowl of Smartfood's White Cheddar Popcorn

(1) Glass of Chocolate Milk

Supper:

(3) Ham & Salsa Con Queso on Pretzel Slider Buns

(1) Glass of Strawberry Milk

MONDAY

Lunch:

Salami & Cheese Sandwich

Cup of Del Monte Peaches

Snack:

Large Bowl of Smartfood's White Cheddar Popcorn

(1) Glass of Chocolate Milk

Supper:

Can of Progresso New England Clam Chowder

- 10 Crackers

Slice of Buttered Bread

Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

TUESDAY

Lunch:

Chef Salad

Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

Snack:

(1) Glass of Chocolate Milk

Cup of Del Monte Peaches

Supper:

Can of Progresso Creamy Chicken Noodle Soup

Slice of Buttered Bread

WEDNESDAY

Lunch:

Annie Chun's Yakisoba Noodle Bowl

- Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

Bag of Ranch Corn Nuts

Supper:

(4) Oven Baked Ham & Swiss Sliders

(2) Oven Baked Turkey & Swiss Sliders

Large Plate of Ranch Mash Potatoes

Bowl of Wonderful's Shelled Salt & Pepper Pistachios

(2) Glass of Chocolate Milk

.

.

Workouts:

THURSDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SATURDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

* Morning Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Squats [4 sets of 25]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

MONDAY

* Afternnon Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

* Afternoon Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

WEDNESDAY

* Afternoon Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

.

.

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 12/13/2023: 0.0 lbs

Weight As of Noon, 12/20/2023: -0.6 lbs

Total Weight Loss: -103.6 lbs

.

.

Closing Thoughts:

The Good:

I got a short work week?

The Bad:

Had small "kink" in my morning routine that sent me to the doctor. Hopefully, it's just a one-and-done type thing.

The Ugly:

My sleep schedule is such a wreck that I have had small moments of not being able to distinguish reality.

[thetikiterrace]

Top Must-Try Dishes at Tiki Terrace: An Authentic Hawaiian Experience in Chicago

Nestled in Des Plaines, Illinois, Tiki Terrace offers a vibrant escape to the Hawaiian Islands without leaving the Chicago area. Known for its immersive atmosphere complete with hula performances and traditional décor, the Hawaiian restaurant Chicago IL is equally celebrated for its menu that boasts a lineup of beloved Hawaiian dishes. Here's an in-depth look at the top must-try items at Tiki Terrace that deliver a true taste of the islands.

1. Kalua Pork

Kalua pork is a staple of traditional Hawaiian feasts and is a testament to the island's rich culinary history. At Tiki Terrace, this dish is prepared through a meticulous slow-roasting process, resulting in tender, smoky, shredded pork that practically melts in your mouth. Served with fluffy white rice, savory au jus, and a side of creamy Hawaiian macaroni salad, this dish brings the flavors of an authentic Hawaiian luau to your table.

2. Chicken Katsu

This popular comfort dish takes a simple chicken cutlet and elevates it to a new level of deliciousness. Coated in a perfectly seasoned breadcrumb mixture and fried until golden brown, the chicken katsu at Tiki Terrace is crispy on the outside and tender on the inside. It's served with rice, a side of macaroni salad, and their special katsu sauce, which adds a tangy and slightly sweet flavor that pairs beautifully with the chicken.

3. Coconut Chicken

For those who love the combination of sweet and savory, the coconut chicken at Tiki Terrace is a must. This dish features a boneless chicken breast marinated in coconut cream, then breaded with coconut flakes and deep-fried until crisp. The coconut crust adds a delightful texture, while the accompanying plum sauce and coconut crème fraîche provide a refreshing contrast to the savory chicken. Served with rice and macaroni salad, this dish is an indulgent choice that embodies tropical flair.

4. Garlic Shrimp

Garlic shrimp is a popular street food in Hawaii, especially on the North Shore of Oahu. Tiki Terrace brings this iconic dish to Chicago with shrimp cooked in butter and garlic, resulting in a burst of rich, savory flavors with every bite. The shrimp is served over white rice and paired with a side of macaroni salad, balancing the dish with a touch of creaminess.

5. Korean Short Ribs (Kalbi)

For those seeking something hearty and full of flavor, the Korean short ribs (Kalbi) at Tiki Terrace are a must-try. Marinated in a special blend of savory and sweet seasonings, these beef short ribs are grilled to perfection, with each bite offering a mix of smoky, tender, and caramelized flavors. This dish is served with rice and macaroni salad, making it a filling and satisfying option.

6. Loco Moco

A true comfort food, loco moco is a signature Hawaiian dish that’s perfect for a hearty meal. At Tiki Terrace, you can customize this dish with your choice of protein, whether classic beef patties, crispy chicken katsu, or even Spam for a traditional touch. Topped with three fried eggs and smothered in rich brown gravy, the loco moco is served over a bed of white rice. This dish is filling, flavorful, and a must for first-time visitors.

7. Coconut Shrimp

Seafood lovers should not miss the coconut shrimp, which is a standout dish at Tiki Terrace. The shrimp are butterflied and coated with a generous layer of coconut flakes before being fried to a perfect golden brown. Topped with fresh cilantro and drizzled with a house-made creamy mango sauce, these shrimp deliver a delightful crunch with every bite. The dish is served with rice and macaroni salad, creating a harmonious blend of flavors and textures.

8. Mochiko Chicken Bowl

For a dish that highlights bold and complex flavors, the mochiko chicken bowl at Tiki Terrace is a crowd-pleaser. This Hawaiian-style fried chicken is marinated and fried to achieve a crispy exterior while retaining juicy, tender meat inside. The bowl is topped with garlic shoyu, gochujang aioli, and kaki mochi crumble, adding a unique crunch and hint of spice. Furikake seasoning ties the dish together, making each bite flavorful and satisfying.

9. Egg Rolls Bora Bora

A perfect appetizer to start your Hawaiian dining journey, the Egg Rolls Bora Bora at Tiki Terrace feature a savory pork and vegetable filling wrapped in crispy, golden pastry. Served with a side of sweet and sour sauce, these egg rolls are a delectable nod to the fusion of flavors that make Hawaiian cuisine so unique.

10. Taro Chips with Pineapple Salsa

For those looking for a lighter bite, the taro chips are a delightful option. Taro root is thinly sliced and fried until crisp, then served alongside fresh pineapple salsa. The natural earthiness of the taro pairs well with the bright and slightly tangy notes of the pineapple salsa, making it an ideal appetizer or snack to enjoy before the main course.

Conclusion

Tiki Terrace is more than just a restaurant; it’s a celebration of Hawaiian culture through its food, ambiance, and hospitality. Each dish is thoughtfully crafted to transport diners to the shores of Hawaii, providing an authentic and memorable experience. Whether you're new to Hawaiian cuisine or a seasoned fan, this Hawaiian restaurant Chicago IL ensures these top dishes captivate your taste buds and provide a true taste of island life right in the heart of the city.

[theghostofher]

For a tasty twist on a classic burger, these burgers are made with ground short rib beef and Italian sausage. Putting in Parmesan cheese, garlic, and fresh parsley gives the burger extra flavor that will satisfy your burger cravings.

Ingredients: 1 lb ground short rib beef. 1/2 lb Italian sausage mild or hot, your choice. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/4 cup fresh parsley, chopped. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and your favorite burger toppings.

Instructions: In a large mixing bowl, combine the ground short rib beef and Italian sausage. Add the finely chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese, egg, and chopped parsley to the bowl. Season with salt and pepper to taste. Mix all the ingredients together until well combined, but do not overmix, as this can make the burgers tough. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan to medium-high heat. Place the burger patties on the grill or pan and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until they are lightly browned. Once the burgers are done, remove them from the heat and let them rest for a few minutes. Assemble your burgers by placing each patty on a toasted bun and adding your choice of lettuce, tomato, and other toppings. Serve your Best Ground Short Rib Burgers with Italian Sausage hot and enjoy!

Jade B

[kingjamesroystonpub]

The Perfect Pub Burger - King James Royston Pub

It's where the Perfect pub burger was created: behind the swinging doors of your favourite bar kitchen, hot griddle pans, fragrant spices, and skilled cooks. In this culinary adventure, we go behind the scenes to discover how a burger that is anything but ordinary is made. Discover the secret products, cooking methods, and insider knowledge that make a simple patty the star of the pub menu with us at the Secret To Making The Perfect Pub Burger - King James Royston Pub.

Quality Ingredients—The Basis 

How to Choose the Best Ground Beef:

What makes a great bar burger great is the choice of ground beef. While some pubs choose an 80/20 mix of lean and fat to ensure their patties are juicy and delicious, the best ones focus on cutting the best cuts possible. Others try mixing different types of meat, like adding beef, chuck, or short rib, to make the flavour more complex.

Accepting Freshness in Food:

The most important thing is that the food is fresh, from the crisp greens and ripe tomatoes to the crunchy pickles and thinly sliced onions. By getting their veggies from nearby farms, pubs that strive for excellence ensure they are at their ripest and tastiest, which goes well with the burger's spicy, rich flavour.

Handmade buns:

Adding something extra to a burger starts with the bun. Many pubs work with local bakeries or have their bakers make artisanal buns that are strong enough to hold the juicy meat inside but soft enough to give you a pleasing bite. Sometimes, brioche, pretzel, or potato buns are used, making the burger taste slightly more decadent.

Understanding how to cook: The Culinary Magic

Making the Patty Better:

There is a delicate dance involved in making the proper burger patty. In pubs, burgers are often made by hand with a light touch so that the meat doesn't get too packed in. It keeps the texture tender. There are different temperatures for cooking, but many cooks like to use a hot griddle or open-flame grill to get that sear and caramelisation on the outside while keeping the inside juicy.

Seasoning Flavours:

A pub's burgers are only as good as their secret spice blends. Kosher salt, freshly ground black pepper, garlic powder, and sometimes a hint of spicy paprika are some of the ingredients used. These spices give the burger a well-rounded flavour that stays in your mouth.

How to Master Melting Cheese:

It takes skill to make the right cheese melt. In pubs, different methods are used, such as carefully placing a lid on the grill or quickly broiling the patty. Picking the right cheese is very important. American, blue, and sharp cheddar are all often used favourites.

Texture-Enhancing Toasting:

Like taste, shape is essential for the bun. There's a great contrast between the juicy patty and the golden crispiness of the buns that you often find in pubs. Some places like to add an extra layer of flavour by brushing the buns with garlic butter or mayonnaise that they make themselves.

The Secret Tips: Unlocking the Magic of Cooking -

The Enhancer for Umami:

To make burgers taste better, many pub cooks swear by umami-rich ingredients. Bring out the patty's flavour by adding Worcestershire sauce, soy sauce, or even a little fish sauce.

Putting on Brilliance:

Restaurant cooks keep the art of basting a secret from their customers. Some options for marinating the patty while cooking are butter, broth, or even beer. It will add more flavour and wetness to the meat.

Balanced Layering:

Putting together a burger in the correct order takes some thought. In pubs, ingredients are often layered to ensure every bite has the right mix of flavours. Each layer adds to the overall symphony of taste, like putting crisp lettuce under the patty to keep it from getting soggy or adding a dollop of house-made sauce for an extra kick.

King James Royston Pub Burgers -

Located in the middle of Royston, the King James Royston Pub has become a royal home for burger fans looking for a royal dining experience. As you might not see, the chefs at King James are carefully making the burgers that have made them famous in the local eating scene.

Mix of Royal Blend:

Starting the trip is choosing the best beef cuts fit for a king. The chefs are very proud of their secret blend, a beautiful mix of prime cuts picked for their rich flavour and tenderness. People who are very good at cooking have kept this method private, only telling other chefs about it.

Alchemy for Seasoning:

Every patty in King James's royal cooking is a blank slate for flavour alchemy. Each burger is a symphony of taste thanks to a mix of carefully chosen spices, hints of rare herbs, and a little culinary magic. It's a way of dressing that ensures the burgers meet the high standards of Royston's burger experts.

Royally Crowned:

It's the perfect cheese melt that makes everything else look good. Not content with average, King James Royston Pub tops their burgers with various cheeses, giving each patty a royal covering of creaminess that melts into a flavour explosion.

Kingdom of Toppings

The technique of burger assembly at King James is unparalleled. Selecting fresh, locally grown food is done with the accuracy of a royal order. Fresh ingredients like crisp lettuce, ripe tomatoes, and thinly sliced onions add flavour and texture to the burger's hearty base.

The Art of Cooking:

People who work in the kitchen at King James Royston Pub are very proud of what they do. Each burger is carefully cooked to order, using tried-and-true methods to make sure the inside is juicy and the outside is caramelised enough for a feast.

Presentation Royal:

A King James burger is more than just a meal; it's a show. The final dish is served royally, making everyone feel like a king or queen. The burger is served on handmade buns that look like thrones for the masterpiece inside. On top of the burger is a skewer that proudly displays the King James logo.

Conclusion:

To make the perfect bar burger, you must carefully choose the ingredients, use expert cooking techniques, and know some secret tricks that turn a simple dish into an unforgettable experience. Our favourite burgers are made possible by pub cooks committed to quality, freshness, and new ideas served with some of the finest drinks. Think about the craft that goes into making a pub burger the next time you eat one. Savour the different layers of flavour and enjoy the food.

King James Royston Pub's chefs make burgers that aren't just tasty; they're royal experiences where talent in the kitchen is rewarded with bites fit for a king or queen.

[heydaytravelcompany]

New Details Revealed for EPCOT International Festival of the Arts 2024

Art lovers, rejoice! A new year is right around the corner, and a visit to the 2024 EPCOT International Festival of the Arts is the perfect way to celebrate bright beginnings. From Jan. 12 through Feb. 19, revel in this inspiring event that highlights the visual, culinary and performing arts as only Disney can. Today, we’re sharing details to help guests plan their artistic odyssey. Here are five fantastic ways to celebrate the arts at this colorful festival. Performing Arts Take Center Stage Some of Broadway’s brightest stars are coming to Walt Disney World as the DISNEY ON BROADWAY Concert Series returns to EPCOT with three daily shows throughout the festival. For the first time in forever, two original leading ladies from a certain icy kingdom will perform together on the America Gardens Theatre stage. Performing songs from many of our favorite Disney shows, these stars never fail to inspire. Here’s the full lineup: - Caissie Levy and Patti Murin (“Frozen��): Jan. 12, 14, 15, 18, 20, 22, 23 - Heidi Blickenstaff (“Freaky Friday” and “The Little Mermaid”) and Gavin Lee (“Mary Poppins” and “Beauty and the Beast”): Jan. 13, 16, 17, 19, 21, 24 - Ashley Brown (“Mary Poppins” and “Beauty and the Beast”) and L. Steven Taylor (“The Lion King”): Jan. 26, 28 and 29; Feb. 1, 3, 5 and 6 - Kissy Simmons (“The Lion King”) and Josh Strickland (“Tarzan”): Jan. 27, 30, 31; Feb. 2, 4, 7 and 8 - Mandy Gonzalez (“Aida”) and Michael James Scott (“Aladdin” and “Tarzan”): Feb. 9, 11, 12, 15, 18, 19 - Bradley Gibson (“Hercules” and “The Lion King”) and Shoba Narayan (“Aladdin”): Feb. 10, 13, 14, 16, 17, 19 * Showcase Plaza is also home to a kaleidoscope of performances daily, where Guests will find musicians, live painting and the thrilling acrobatic feats of Art Defying Gravity. DISNEY ON BROADWAY Dining Packages Open Dec. 19 To guarantee priority seating for preferred performances, be sure to check out Dining Packages available at eight spectacular EPCOT restaurants: - Akershus Royal Banquet Hall - Biergarten Restaurant - Coral Reef Restaurant - Garden Grill Restaurant - Rose & Crown Dining Room - Le Cellier - Spice Road Table - Regal Eagle Smokehouse (same-day, in-person walk-up packages only) For more information, including pricing and availability, visit DisneyWorld.com. Packages go on sale beginning Dec. 19. Culinary Arts Spark Sweet and Savory Adventures More than 15 Food Studios throughout EPCOT blend touches of delectable flavors with an artistic twist – including tempting new dishes and drinks to savor. The Rainbow Cake with freeze-dried SKITTLES® bite-sized candies is always a sweet sensation at Figment’s Inspiration Station at the Odyssey: Art, Food and Little Sparks of Magic. And don't miss the Red Wine-braised Beef Short Rib with parsnip puree, broccolini, baby tomatoes and balsamic glaze at Pastoral Palate. Stay tuned to Disney Travel News for all the details in an upcoming Foodie Guide! Don’t miss the Wonderful Walk of Colorful Cuisine. This fun food stroll highlights yummy sweet and savory offerings in all the colors of the rainbow. The handy Festival Passport will show where to make picturesque purchases and receive stamps. Once guests have collected five stamps, bring the passport to Deco Delights Food Studio to receive a complimentary surprise. The Wonderful Walk of Colorful Cuisine can be completed at guests' leisure – so they can enjoy a new treat every time they visit throughout the festival. Interactive Experiences Place You in the Middle of the Magic At Animation Academy, held daily at 12:30 p.m. and 1:30 p.m. in America Gardens Theatre, learn drawing skills from some of the best in the business as they teach you how to draw a Disney character. At Expression Section: A Paint by Numbers Mural, join fellow artists to leave a creative mark on a larger-than-life wall mural. Kid’s Chalk Art takes place on the bridge to World Showcase Plaza daily from 11:00 a.m. to 5:00 p.m. allowing little ones to create their very own chalk masterpieces. And what would a visit to the festival be without artful photo ops? From Botticelli to Renoir, these life-size tableaus beckon guests to become part of the painting. Guests can also create your own works of art with Disney PhotoPass Service, including limited-time Magic Shots created for this colorful celebration.** Visual Arts and Merch Inspire Awe One of the coolest parts of the festival is visiting galleries and meeting the artists who bring imaginative works to life. New and returning favorites will be part of this year’s lineup, so be sure to visit ArtfulEPCOT.com to stay up to date on the latest news. There’s no way that we can celebrate all things imagination without a visit from everyone’s favorite purple dragon – Figment! This lovable ambassador of whimsy takes center stage on a wide array of festival merch, ranging from household items and décor to apparel and trading items. Looking for a convenient way to pay? We love the beauty and convenience of the mini festival-themed Disney Gift Card. Load it with as little as $15 and wear it on a wrist for quick and easy scanning when purchasing all festival delights. Kids of all ages will want to engage in Figment’s Brush with the Master’s Scavenger Hunt. On this journey throughout World Showcase, guests will help Figment learn all about art. To get started, purchase a map and stickers at Creations Shop, Port of Entry, or World Traveler. Then, search for Figment hiding inside art inspired by famous works at each World Showcase pavilion—just look for the Figment-themed picture frame. Every time guests find Figment, they add the corresponding sticker to the pavilion on the map. Once the journey is complete, return the map to Disney Traders or World Traveler for an artful little keepsake!*** The EPCOT International Festival of the Arts will be here before we know it! *Entertainment subject to change without notice. **Disney PhotoPass service is subject to Disney PhotoPass terms and expiration policy at https://disneyworld.disney.go.com/photopass-terms-conditions. Online registration required. Subject to restrictions and change without notice. ***Redemption valid through Feb. 19 or while supplies last. Read the full article

[makkalchon]

How to Make a Kebab?

Korean cuisine is renowned for its diverse flavors, vibrant colors, and healthy ingredients. From spicy kimchi to savory bulgogi, Korean dishes offer a unique culinary experience that tantalizes the taste buds. But have you ever wondered what Koreans eat on a daily basis? In this article, we'll explore the everyday foods consumed by Koreans and provide some insights into their dietary habits. Whether you're a food enthusiast or simply curious about Korean culture, get ready to feast your eyes (and stomach) on some delicious delights!

What is a Kebab?

Kebabs are a popular dish in many countries, including Korea. So what exactly is a kebab? At its most basic level, a kebab is a type of grilled meat that's typically served on skewers or sticks. The meat can be marinated in various spices and herbs to add flavor and tenderness. There are different types of kebabs depending on the country and culture. In Korea, one common variation is the galbi kebab, which features beef short ribs cut into small pieces and threaded onto skewers with vegetables like onions and peppers.

visit the website Other types of kebabs may include chicken or lamb, often seasoned with aromatic spices like cumin, coriander, and paprika. Whatever the meat choice may be, it's usually accompanied by veggies such as bell peppers or cherry tomatoes to add freshness to the dish. Kebabs are typically cooked over an open flame grill until they're perfectly charred on the outside yet tender on the inside. This cooking method helps lock in moisture while imparting smoky flavors that make for a delicious meal. Whether you're trying Korean-style galbi or another type of kebab from around the world - these delectable dishes have something for everyone!

Types of Kebabs

When it comes to kebabs, there are endless possibilities of flavor combinations and ingredients. Here are some popular types of kebabs from around the world: First up, the classic Shish Kebab from Turkey. This delicious skewered meat dish is typically made with lamb or beef marinated in olive oil, lemon juice, garlic and herbs. Next, we have the Chapli Kebab from Pakistan which consists of a spicy ground meat patty that's pan-fried until crispy. The unique blend of spices such as cumin and coriander give this kebab its distinct taste. Another famous type is Seekh Kebab from India made with minced lamb or chicken mixed with onions, garlic and various spices before being grilled on skewers over charcoal fire. Moving across to Middle East we have Adana Kebab originating in Turkey's Adana province. It’s similar to shish kabob but spicier because it’s seasoned with red pepper flakes or paprika along with other traditional Turkish seasonings. Lastly we have Doner Kebab which originated in Turkey but has become famous worldwide due to its fast food version called Gyro/Shawarma/Kati Rolls etc. Made by stacking thin slices of meat onto a spit which rotates slowly next to an open flame for hours then thinly sliced off for serving purposes. These are just a few examples of the many types of kebabs enjoyed around the globe!

How to Make a Kebab

Making a kebab may seem intimidating, but it's actually quite simple. The first step is to choose your protein - chicken, beef, lamb or even tofu if you're vegetarian. Cut the meat into small cubes and marinate in your choice of spices for at least an hour. Next, prepare your vegetables. Bell peppers, onions and tomatoes are traditional choices for kebabs. Cut them into similarly sized pieces as your meat. Once everything is prepped, start assembling your kebab skewers by alternating between the meat and vegetables. Don't overcrowd the skewer as this will prevent even cooking. Preheat your grill or oven to medium-high heat and lightly oil the grates/sheet pan to prevent sticking. Cook the kebabs until they are charred on all sides and cooked through (this should take about 10-15 minutes). Serve hot with pita bread, tzatziki sauce or hummus for dipping. Enjoy!

What to Serve with a Kebab

When it comes to serving kebabs, there are plenty of delicious options that can complement the flavors and textures of this popular dish. One classic choice is a side salad, which can be made with fresh greens, juicy tomatoes, crunchy cucumbers and tangy dressing. Another great option is grilled vegetables like zucchini or bell peppers that add some extra smokiness to your meal. If you're looking for something more substantial, consider adding rice or bulgur pilaf on the side. These grains have a mild flavor that pairs well with the bold spices in kebab meat. Alternatively, you could also make some roasted potatoes or sweet potato fries as a hearty accompaniment. For those who enjoy dips and sauces with their food, try making tzatziki sauce or hummus to serve alongside your kebabs. You could even experiment by mixing different herbs and spices into these dips to create unique flavor combinations. Don't forget about beverages! A refreshing glass of lemonade or iced tea can balance out the heat from spicy kebab seasoning while also quenching thirsts on hot summer days. Wine lovers might enjoy pairing their meal with a light-bodied red wine like Pinot Noir or Beaujolais. There are endless possibilities when it comes to serving kebabs – just use your imagination!

FAQs

FAQs or frequently asked questions are a common way to address any concerns that readers might have. Here are some answers to the most common questions about Korean cuisine: What is the staple food of Koreans? The staple food of Koreans is rice, which they consume with almost every meal. What makes Korean food different from other Asian cuisines? Korean cuisine is known for its fermented foods such as kimchi and its heavy use of red pepper flakes. It also has a unique blend of sweet, salty, sour and spicy flavors in many dishes. Are there vegetarian options in Korean cuisine? Yes, there are plenty of vegetarian options available in Korean cuisine such as vegetable stir-fry (bok choy), tofu soup (soon dubu jjigae) and spinach pancakes (sigumchi jeon). Is it safe to eat street food in Korea? Yes, it's generally safe to eat street food in Korea as long as you choose vendors who follow hygiene guidelines. Do Koreans only eat spicy food? No, not all Korean dishes are spicy! There are plenty of mild-flavored dishes like bibimbap (mixed rice bowl) and japchae (glass noodle stir-fry). Can I find halal or kosher options in Korea? It can be challenging to find halal or kosher options outside Seoul but major cities like Seoul do have restaurants that cater to these dietary restrictions.

Conclusion

Korean cuisine is diverse and full of delicious flavors. While there are many foods that Koreans eat on a daily basis, some of the most common staples include rice, kimchi, soups, stews, and meat dishes like bulgogi and galbi. These meals are often accompanied by various banchan or side dishes to add more flavor and nutrition to each meal. Whether you're looking to try new recipes at home or venture out to a Korean restaurant for an authentic experience, exploring Korean food can be both exciting and satisfying. By learning about the ingredients used in traditional Korean cooking and trying out different recipes yourself, you can gain a greater appreciation for this unique cuisine. So why not give it a try? Start with one dish or ingredient at a time and see where your tastebuds take you on your journey through Korean cuisine!

[pulsdmedia]

The Week Ahead 4/16-4/22

After a hot, hot weekend, we’re feeling like summer is already in full swing, and we’re still in spring! It’s proving to be a good, sunshine-filled sign for fabulous times ahead, so plan accordingly...

A 4 Course Chef’s Tasting Astrology Dinner With Cocktails & Goodie Bag

Out-of-this-world flavors, delectable drinks, and cosmic vibes will be aplenty at the ultra-chic Walker Hotel Greenwich Village, whose Chef’s Tasting Astrology Dinner is set to wow your taste buds. Begin your night of transportive gourmet curiosity with time in the presence of a tarot card reader and incense burning in the gorgeous alcove at Walker Hotel, then making your way over to Society Cafe where Executive Chef Nicholas McCann will walk you through a Taurus-themed 4 course feast. More an immersive experience, Chef McCann will be on deck to present his creations, meet & greet with attendees, and explain the inspiration for dishes like the New Harvest comprised of tuna tartare, pomegranate, green strawberry, and nori tuile, as well as the Spring Offerings - think tender grilled beef cheek, smoked new potato, asparagus, ramps, and rosemary. While you dine, sip on a Raging Bull Cocktail (scotch, lemon, mint, pomegranate), wrapping up with a sweet dessert, a fully-stocked goodie bag, and a fabulous excuse to celebrate & revel in Taurus season...

Hill House Home & Lele Sadoughi Sale

Join 260 Sample Sale at their NoMad location to shop amazing deals on two great brands! Enjoy deep discounts on various sizes and colors of Hill House Home's signature Nap Dress and super sweet hair accessories from Lele Sadoughi to complete your look!

$49 Table For Two To A Night Of Cocktails & Burlesque At A Speakeasy

If you've ever fancied yourself over the top show or subscribe to the belief that diamonds really are a girl's best friend, you'll adore Jewel Theif’s sparkling speakeasy, awash in emerald, gold, topaz, & ruby hues. An exotic hidden den where international thieves unwind amongst the lush and opulent treasures they skillfully coveted, Jewel Thief will tap into sin & spectacle as daring, ultra-talented burlesque performers work the stage and room for you to enjoy. While your jaw-drops, quench your thirst with glasses of divine wine, or a signature cocktail, namely the Harry's Diamonds with Tanqueray Seville, bergamot, and grapefruit, best enjoyed alongside a plate of Hamachi Crudo (fresh yellowtail, citrus, jalapeño, EVOO, sea salt, radish). After work or as the sexiest date night idea, immerse yourself in this under-the-radar hideaway - and leave your inhibitions at the door...

A Discussion With Al Pacino

In a rare appearance on the 92NY stage, hear Al Pacino discuss the personal history behind his craft — ranging from his early theater work to his breakout roles in The Godfather, Serpico, and Dog Day Afternoon to his magnetic recent appearances in The Irishman and his new Amazon series Hunters. Don’t miss this American icon reflecting on why he has remained a towering presence in American film and theater for over half a century.

$19 Ticket To Whitmans Flight Club: Beers, Burgers & More At Hudson Yards

Wake up your Wednesday with an indulgent serving of craft beers, drool-worthy burgers, and 3 hours of great times at Whitmans Hudson Yards, whose beloved Flight Club returns again, this time showcasing tasty beers from EBBS Brewing Co. Straight out of Williamsburg, EBBS Brewing Co. is pulling out their favorite brews for you to savor with your pals. You'll tipple from a flight of 3 of their most fabulous beers - something worth cheers-ing for! Once you've worked your way through the flight, enjoy a full pint of your favorite as you prepare for your succulent nosh! As you delight in the effervescence of these marvelous brews, you'll get lost in even more flavorful bliss as you bite into the most flavorful, succulent burger - comprised of a beef short rib blend patty, seared onion, lettuce, tomato, new pickles, and special sauce on a potato bun. Come thirsty, hungry, and ready for all the flavors in store...

Fashion Culture Talk On Christian Dior

Dior’s official biography reveals the secretive and surprising man who revolutionized fashion. The book offers new insight on his spirituality and relationships, as well as a contemporary perspective on his legacy. Marie-France Pochna is an expert on fashion and trends in the luxury market, a professor, and a TV producer. Hear all she has to offer and then get the booked signed!

[menuandprice]

Nusr et Dallas Menu Prices

Nusr et Dallas Menu Prices are very curious. For this reason, we have prepared the updated Nusr et Dallas Menu Price list for you. By following our site, you can reach up-to-date menu prices such as Nusr et Dallas Menu Prices. The menu prices of the Nusr et brand, which has many branches, are frequently searched. You can follow our website menuandprice.net for menu prices research. We offer you the most up-to-date nusr meat menu prices.

Nusr et Steakhouse Dallas Menu Prices

Nusr et Dallas Menu Prices

Nusr et dallas menu price list are prices in dallas state. Address: 1900 N Pearl St, Dallas, TX 75201 US Contact number: 1(972) 961-1112 Current Nusr et Dallas Menu prices are as in the table below. Don't forget to follow us for menu prices. Favorite Menu Prices ITEMPRICENusret Wagyu Burger (7 oz Wagyu patty , caramelized onion , cheddar cheese. Served with fries and 1 soft drink.)$29.95Baklava Authentic Pistachio Baklava.$25.00Saltbae Burger 6.3oz patty topped with blue cheese sauce and crispy onion with home made burger bun. Served with fries and 1 soft drink.$24.95Nusret Special Salad Garden greens, cherry tomatoes walnuts, goat cheese, black raisin, and pomegranate molasses.$28.00Sirt 14oz Beef Tenderloin, marinated with mustard. Served with 1 Salad & 2 Sides. Please pick your choices below.$140.00Nusr-et Favorite Menu Prices Stay Home Special ITEMPRICEIstanbul Steak (Serves 2) 10.5oz Thick Cut Striploin. Served with 1 Salad and 2 Sides Please pick your choices below.$100.00Sirt (Serves 2) 14oz Beef Tenderloin, marinated with mustard. Served with 1 Salad & 2 Sides. Please pick your choices below.$140.00Sirt (Serves 3) 21oz Beef Tenderloin, marinated with mustard. Served with 1 Salad & 2 Sides and 1 Dessert (Baklava). Please pick your choices below.$210.00Ottoman Steak (Serves 3) 40oz Bone-In Ribeye, marinated with mustard. Served with 1 Salad & 2 Sides and 1 Dessert (Baklava). Please pick your choices below.$190.00Saltbae Tomahawk (Serves 3) 40oz American Wagyu Bone-In Ribeye, highly marbled, marinated with mustard. Served with 1 Salad & 2 Sides and 1 Dessert (Baklava). Please pick your choices below.$275.00Amor (Serves 2) 26.5oz Wagyu Rib Cap marinated with mustard Served with 1 Salad & 2 Sides and 1 Dessert (Baklava). Please pick your choices below.$350.00Amor (Serves 3) 35oz Wagyu Rib Cap marinated with mustard. Served with 1 Salad & 2 Sides and 2 Dessert (Baklava). Please pick your choices below.$450.00Amor (Serves 4) 44oz Wagyu Rib Cap marinated with mustard. Served with 1 Salad & 2 Sides and 2 Dessert (Baklava). Please pick your choices below.$550.00Gold Istanbul Steak 10.5oz American Wagyu Striploin. Served with 1 Salad & 2 Sides and 1 Gold Dessert (Baklava) Please pick your choices below.$590.008 Hours Roasted Asado (Serves 2) 46oz Short Rib Roasted to Perfection for 8 Hours Served with 1 Salad & 2 Sides. Please pick your choices below.$150.008 Hours Roasted Asado (Serves 3) 69oz Short Rib Roasted to Perfection for 8 Hours Served with 1 Salad & 2 Sides and 1 Dessert (Baklava). Please pick your choices below.$195.008 Hours Roasted Asado (Serves 4) 92oz Short Rib Roasted to Perfection for 8 Hours Served with 1 Salad & 2 Sides and 2 Dessert (Baklava). Please pick your choices below.$250.008 Hours Roasted Asado (Serves 5) 115oz Short Rib Roasted to Perfection for 8 Hours Served with 1 Salad & 2 Sides and 2 Dessert (Baklava). Please pick your choices below.$295.00Nusr-et Stay Home Special Menu

nusr-et steakhouse dallas menu prices Starters ,Burgers & Sandwiches ITEMPRICESaslik Wagyu Beef Tenderloin Marinated with Shallots Served with 1 Side. Please pick your choices below$70.00Meatball with Cheese Char grilled meatball served with French fries.$39.95Nusret Wagyu Burger 7 oz Wagyu patty , caramelized onion , cheddar cheese. Served with fries and 1 soft drink.$29.95Saltbae Burger 6.3oz patty topped with blue cheese sauce and crispy onion with home made burger bun. Served with fries and 1 soft drink$24.95 Salads ITEMPRICE Nusret Special Salad Garden greens, cherry tomatoes walnuts, goat cheese, black raisin, and pomegranate molasses.$28.00Ottoman Salad Tomato, walnut, onion, Anaheim pepper, parsley, chili flakes, and pomegranate vinaigrette.$28.00Nusr-et Starters ,Burgers & Sandwiches Sides ITEMPRICEMashed Potato$19.00Asparagus$19.00Creamy Spinach$19.00Sauteed Broccoli$19.00Sauteed Mushrooms$19.00Herb Crusted Fries$15.00Nusr-et Sides Dessert & Soft Drinks ITEMPRICEBaklava Authentic Pistachio Baklava$25.00Coke$4.95Diet Coke$4.95Sprite$4.95 Disclaimer: menuandprice.net gathers actual pricing information from sources such as on-site visits, business websites, and phone interviews. The prices reported on this webpage derive from one or more of those sources. Naturally, the prices reported on this website may not be current, and may not apply to all locations of a given business brand. To obtain current pricing, contact the individual business location of interest to you. Nusr et Dallas Menu Prices Nusr et FAQ (Frequently Asked Questions) How expensive is Nusr-Et Dallas?Before now, we thought those were expensive, but Nusr-Et has become Dallas' most high-dollar restaurant. With steaks priced up to $2,200, it's no contest.How much does a steak cost at Nusr-Et?Nusr-Et Menu Prices Stay Home Special Istanbul Steak (Serves 2) 10.5oz Thick Cut Striploin. Served with 1 Salad and 2 Sides Please pick your choices below. $100.00 - - Sirt (Serves 2) 14oz Beef Tenderloin, marinated with mustard. Served with 1 Salad & 2 Sides. Please pick your choices below. $140.00How much is the gold steak at Nusr-Et?The restaurant called Nusr-et has become a buzzing topic of conversation on social media and the Rs 66,000 steak topped with gold leaves is the main reason for it. While many people gave good reviews of the restaurant, the larger portion of the internet found the dish ridiculously priced. https://www.youtube.com/watch?v=WiqHHP4IY-A Nusr et Dallas Menu Prices Who IS Nusr Et? Nusret Gökçe (Turkish: Due to the viral exposure gained from this post, Gökçe's profile has expanded enormously and he has served a wide range of celebrities and politicians from around the world. Nusr et Dallas Menu Prices WHAT TIME DOES Nusr-et Dallas OPEN? Nusr-et Dallas opens at 5 a.m. Monday through Saturday, and on Sundays at 7 a.m. Hours may vary by location, so be sure to verify with your local store. Nusr et Dallas Menu Prices WHAT TIME DOES Nusr-et Dallas CLOSE? Nusr-et Dallas closes at 10 p.m. Monday through Thursday, Friday, and Saturday at 11 p.m., and Sundays at 8 p.m. Nusr et Dallas Menu Prices Would you like to look at this Menu List? : McDonald's Menu Prices Would you like to look at this Menu List? : Arby's Menu Prices Read the full article

[mayokorea]

Korean Tteokgalbi, Grilled Short Rib Patties / Korean Street Food

Korean Tteokgalbi, Grilled Short Rib Patties / Korean Street Food

Grilled Short Rib Patties, Tteokgalbi

korean Tteokgalbi,Grilled Short Rib Patties. Here at Gwangmyeong Market, you can order one and eat it like street food.

Grilled Wild Sea Eel / Korean Street / 광명시장 장어와 보쌈 / 자연산 바다장어 Gwangmyeong Traditional Market, 20-year-old Jangneung ‘King’ Tteokgalbi

When you…

[mingtrace]

[She's on a diet] Delicious table-Shiitake Rice & Grilled Short Rib Patties

[landofsplendidriversandmountains]

Grilled Short Rib Patties.

[gyeongtopia]

Geongju tteokgalbi recipe

By Leo Terrius

Hello!!

This is the first time to make a post about Geingiu

We will talk about recipe about Gyeongju tteokgalbi. Tteokgalbi is

grilled short rib patties and it's very delicious.

Then , let's make delicious tteokgalbi.

Ingridient

Ground meat 500g, Soy sauce 2t, Sugar 2t, Sesame oil 1t, Garlic 1t, Pepper 1/2t, One onion

t is tea spoon

First, mix the ground meat with soy sauce, sugar, garlic, pepper, and sesame oil

Second, grease aa frying pan and bake!

Last, enjoy it!!!

[sourwormsaresour]

Hc's on La Squadra's favourite foods?

Sorry this took a while! Finals are right around the corner and I wanted to to look up foods to make sure I was presenting them accurately. 

Illuso, the proud Spaniard he is, is a paella connoisseur. The man has a huge paella pan specifically to make paella and he spends his spare time perfecting the art of making the best paella in the world. Every summer once a year he brings the pan out, orders a ton of ingredients, and makes a large batch of paella for the team to eat in a nearby park. Weeks or even months before "paella day" Illuso would be ordering ingredients in advance, and spend hours preparing everything. He would even go as far as grinding the saffron himself, making the broth early in the morning, and refusing anyone else from helping. Formaggio and Ghiaccio constantly whine about how long it takes, to which Illuso always replies “Paella doesn't wait for anyone- YOU wait for it.” But it’s all worth it in the end when the sun is setting and everyone's huddled around the open fire chowing down on paella and drinking alcohol they bought from the nearby liquor store. Illuso wouldn't say this out loud, but he loves these moments with his team.

Prosciutto doesn’t have a specific favorite food but anything rich and heavy or similar to classic French cuisine is his go-to meal- maybe Cabernet Braised Short-Ribs with Creamy Mash Potatoes to soak up all that sauce. He loves the kind of big meals that you would love to take your time eating late into the night and pair with a glass of wine. Growing up, he had a tough relationship with food because his mother often controlled what and how much he could eat; being a child actor also didn't help. So it took him a while to rebuild that relationship into something healthier, and that led him to like foods that can guarantee a nice food coma afterward. He doesn’t eat these types of foods often though (he still has those feelings of guilt when he eats them) and prefers his comas to be undisturbed, but he will eat these foods on occasion. He and Formaggio are food coma buddies and you would often find them after a big meal napping on the same couch together. Sometimes the other members join along too. 

Gelato is a soup lover and loves a classic Minestrone on a cold day. As a kid growing up poor and having to care for his siblings ever since he was young, Gelato quickly learned how to make meals given whatever was available. Hot soup was the easiest and often quickest thing to make that used leftovers and can keep his siblings and his bellies full and bodies warm during the winter, so soup became his go-to for cooking and ultimately his comfort food. Gelato would often make soups in his spare time as a way to also destress and cook at night with minimal noise complaints. He loves all types of soups: bisques, creams, broths, purees, chowders, anything that's warm that you can sip is a soup for him to eat. He also goes heavy on seasoning, mainly because it helps hide bad flavors that might have come from the leftovers but also sees having access to fresh spices as a sort of wealth status in his eyes. Whenever the team is in a financial pinch, Gelato makes soups to mitigate costs on food and they often end up being very tasty in the end.  

Melone likes Palak Paneer and Saag Paneer, but he also loves to eat anything South Indian or vegetarian South Asian. This is mainly because his meals are often plant-based and he loves spicy foods in general. Melone likes to incorporate various types of spices into his meals and learned how to make South Indian food himself using local ingredients. He and Illuso would often visit Lombardy or Rome to shop for spices, which lets them interact with the South Asian communities of Italy frequently. You can catch them often gossiping with the local aunties or exchanging recipes with the grandmothers they got to know. One of his favorite pastimes is trying new recipes he learned from them, experimenting with spices into other foods, or making fusion foods based on recipes he learned; it's usually a hit or miss, but it’s often an adventure to get there. Melone occasionally flexes on his teammates for handling spicy foods better than everyone. 

Risotto has a major sweet tooth, so his favorite foods are desserts. In particular, he loves Pastiera and always looks forward to them during Easter when his aunt makes them. From the crumbly crust to the orange flower scent that fills his nose whenever he takes a bite, Risotto enjoys every bit of it. Ever since he began work as an assassin, he's been trying to find bakeries that can make the same Pastiera he loved and even tried to make it himself; all turned out to be bust. Nothing beats his aunt's version and he honestly can't bake if his life depended on it. Yet every year around Easter time, Headquarters gets a mysterious delivery of Pastieras with no address that surprisingly tasted like Risotto's aunt's recipe. Everyone assumed one of the neighborhood grandmothers decided to give them an Easter present and testing the dessert showed no traces of poison or anything malicious. Yet Risotto knew where the Pastiera came from. Despite the memories of his past often bringing sadness whenever he remembered them, eating the Pastiera every Easter always put a smile on his face.

Sorbet is a stickler for authentic Carbonara. However, you have to make it exactly like it should be made: with the best guanciale, expensive Pecorino Romano, fresh handmade pasta, nothing more or less. Sorbet himself isn't a great cook but he knows how to make carbonara and would often make it whenever the ingredients needed are available. He refuses to substitute anything in the recipe and will savagely criticize you if you use regular bacon or, God forbid, garlic, in your carbonara. Like some of the other members, Sorbet would also spend his time perfecting his recipe, but doesn't do it as much due to the simplicity of Carbonara's ingredients and his refusal to add anything that would ruin the authenticity of the dish. However, nothing can beat his mother's carbonara. He hopes that one day he could make a carbonara that is just as good as hers. 

Formaggio loves to eat Pizza Fritta. He grew up eating a lot of processed, high-carb foods as a child in the working-class due to convenience and cost. Both his parents worked long hours and struggled to get by often, which made him eat premade foods often and make do with it. As a result, he finds foods that are full of carbs very comforting and once thought he invented something when he fried pizza dough for the first time. That's when he discovered Pizza Fritta and often made it because it filled him up quicker, has more richness and flavor than "healthy" foods, and fried food is just addicting to eat. At one point he made it a business that he ran with his childhood friends where they would make Pizza Frittas but then stopped when they realized they weren't selling well. Formaggio still enjoys eating and making them, experimenting with whatever toppings he can get his hands-on, and he has his own "secret" dough recipe he refused to give out. Sometimes he makes batches to give out to the team and would steal ingredients from the other team members whenever he makes them. They always tell him he could just ask for ingredients but he never does.

Pesci's ideal meal would involve eating whatever fish he just caught after a long fishing day and maybe some premade side dishes to accompany it. Growing up in a family of fishermen led him to enjoy the experience of waking up in the early morning to go out to sea, catch fish into the noon, and returning to the beach where you set up a grill or fire pit to cook your dinner. Depending on the fish and how the grill or fire pit is set up, Pesci loves to cook it in any way he can: grilled on a stick, steamed with herbs, fried up in thick batter, anything you can think of. Prosciutto and Risotto often join him on his fishing excursions, mainly because they're the only ones who can tolerate the constant waiting that fishing had and the aesthetic of fishing and cooking your food without fancy equipment (looking at you Illuso), but Pesci doesn't mind it. He's just glad that he has some friends to join in and keep him company when he’s at sea. Prosciutto and Risotto would fish along with him, but let Pesci work his magic when it comes to cooking the food afterward. 

Ghiaccio is down to have a really good hamburger with everything on it- the kind that has a juicy fresh patty, melted cheese, flavorful sauce, and crisp vegetables to balance everything out. Like Prosciutto, he also grew up with a controlled diet; it was more of not allowing him to eat foods that would compromise his health, like processed sugars and unnecessary carbs. Ghiaccio never had a chance to try certain foods until he became an assassin and now he loves eating things he wasn't allowed to eat before. He's still conscious about what he eats because he's still into having a healthy and athletic lifestyle, but he loves that feeling of rebellion when he's eating what looks like fast food. Late-night drives involve him getting an order of burgers and fries and eating them while speeding down the freeway; one hand on the steering wheel, the other holding his burger. He also loves a good chicken sandwich, and would probably cry in joy if he ever had a chance to try In-and-Out or Chick-Fil-A. 

[halleyj96]

🧧 All you need to know about Korean New Year (PART 2) 🧧

This is the 2nd part of my series about Korean New Year, so don't forget to check the 1st part out as well!

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1. Ancestral rites and New Year's bow (차례 및 세배)

Korean New Year is typically a family holiday. It may vary depending on the religion or family tradition, but during the first morning, Koreans pay their respect towards their ancestors and eat rice cake soup. Eating rice cake soup on New Year's Day means that you will get one year older.

After the ancestral rites, everyone goes around and gives New Year's bows to their relatives or neighbors. The New Year's bow is meant to express gratitude to the elderly and wish them good health. The elders who receive New Year's bow can give back New Year's cash gifts or words of blessing to the younger ones.

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2. New Year's dress (설빔)

On Korean New Year's Day, everyone would woke up early, wash their faces and change into new clothes that are called 설빔 or 세장. These clothes have colorful and fancy designs and are usually prepared before the New Year's Eve. They are also usually worn until the day of the first full moon of the year (by the lunar calendar).

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3. Traditional dishes for the New Year (설음식)

Dishes that are served in Korean New Year are called 세찬 and the alcohol is called 세주. On New Year's Day, people make various dishes and serve them to guests who come over for a visit, rice cake soup is always a must. Rice cake soup made with white rice is served as a gift to the ancestors or served to guests on New Year's Day morning. Since Koreans eat rice cake soup every New Year, when they ask children for their ages they usually ask "How many bowls of rice cake soup did you eat?".

Making rice cake soup using white rice cake on New Year's Day seems to have originated from the idea of sun worship, as the white rice cake stands for a bright future, and the round shape of the rice cake stands for the Sun.

On New Year's Day, in addition to rice cake soup, people also eat beef kebab, grilled short rib patties, sweet rice drink, persimmon punch, etc.

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4. Folk games

As the Korean lifestyle moves towards the city, folk games culture is gradually disappearing. Some families still play flower cards (화투) or enjoy different modern games instead. The traditional folk games on New Year's Day are as follows.

Game of yut (윷놀이): It is a game that is enjoyed by all walks of life. It is a game in which several "horses" are moved according to the number of yut thrown out, the person who can travel across the prescribed path to the end wins.

Korean board game (말판놀이): the game is played by throwing a yut or dice that have different drawings of jobs on them, the players move accordingly to what the dice say to reach the intended part.

Korean see-saw game (널뛰기): It is a game in which a thick board is placed on a straw mat and the players takes turn to stomp on the board and try to jump as high as possible.

Kite flying (연날리기): A simple game of kite flying. But, sometimes, people do have a battle against one another, the goal is to cut the other's kite string. A kite is usually sent off with the character 厄 written on it.

Jegichagi (제기차기): It is a game in which a "jegi" is made by wrapping coins in silk or paper, then the player has to kick the "jegi" continuously without dropping it to the ground.

Top-spinning game (팽이치기): It's a game where you hit the top with thread and spin it so that it doesn't stop spinning.

Tuho (투호): It's a game where you throw as many arrows as you can into a jar.

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5. Fortune-telling

On New Year's Day, Koreans usually predict the fortune of the coming year.

To-jong bi-gyeol (토정비결): Use one's birthday to predict their fortune.

Cheong-cham (청참): Use the first sounds (of either people or animals) that one hears at the dawn of the New Year's Day to predict their fortune.

The five elements fortune telling (오행점): Use wooden boards or leaflet that have the letters of five elements (gold, wood, water, fire, soil) to predict one's fortune.

Yut fortune telling (윷점): Throw the Yut sticks to predict one's fortune.

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6. Bokjori (복조리)

After the early morning of New Year's Day or the midnight of New Year's Eve, there is a custom of buying strainers made by thin bamboo strips and hanging them on the wall. These strainers are called 복조리. Sellers across the country travel around the streets all night from the night before to sell these strainers to people.

This custom can be attributed to the fact that strainer is an instrument that is used to wash rice. But in this case, people want to wash out the bad luck and only keep the good luck in the strainer.

In addition, there is a folk belief that if you buy enough strainers to use for a year on New Year's Day and hang them in the corner of the room or the garden, as you use the strainers, you will be blessed throughout that year.

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[theburgerlist]

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