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putschki1969 · 4 years ago

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Botanical Land Contribution Corner Vol.8 Q&A

❗This is FAN CLUB EXCLUSIVE content❗ ❗Scans/translations are for PERSONAL USE ONLY❗ ❗DO NOT SHARE on other sites❗

Wakana Fan Club Magazine Botanical Tsushin Vol.6

Note: I LOVE Q&As like this because you can learn so much about a person. This was particularly insightful and I definitely found out some new stuff about Wakana. She answered over 40 questions! I thought everyone should know these things so here’s my translation. Have fun with it!

■ What is your favourite oden ingredient? Radish! Because it soaks up all the flavours.

■ Do you have a driver’s license? No, I don’t have one.

■ Do you have a favourite wine brand or a liquor you recommend? As for red wine, I often buy “1924 Bourbon Barrel Aged Double Black”! When it comes to other alcoholic drinks, I recommend "Kirin Honshibori Chuhai Lemon"!

■ Please tell us the title of the manga you are currently reading. “Yama to Shokuyoku to Watashi” and then there is "Yuru Camp△" where I really liked the drama. Both are about camping and hiking on your own *laughs*

■ What is your favorite accessory shape? I like round pearls, round stones, rings ... I like everything that’s round!

■ What is your favorite snack? Recently I have been into nuts, cheese and soy jerky! When it comes to nuts I particularly love them on Glico’s Giant Cones.

■ What do you think you were in your previous life? I think I must have been a shark because I like sharks so much, I honestly miss them so much whenever I can’t see them...

■ What kind of animals (or other living beings) do you dislike? I am really not a fan of insects.

■ What would your ideal surname be? Yamaoka and Kurita!

■ What did you laugh at recently? Together with my niece I went to buy a birthday present for her, until the moment we went out to go to the shop she had always said that she wanted a “Frozen Make-up Set" but then when we arrived at the toy store she suddenly changed her mind, she was desperate to get the "Pretty Cure Compact" which was displayed at the store. It really was a spur-of-the-moment thing. She said, "I've always, ALWAYS wanted this!" so I ended up buying it for her and couldn’t help but laugh at her change of heart..

■ What have you recently been eating with your rice? Fried eggs with a runny yolk. Also, I love pickles called" Yamagata no Dashi ", and I always eat rice with tofu. Making onigiris is nice too!

■ What’s your most attractive feature? My large forehead!

■ Where would you choose to build a villa? In Nasu! I went there on a trip with four of my friends a while back and we had a total blast.

■ I'm very bad at taking pictures with my camera. Do you have any tips? First, look at the whole scenery, and when you find something that looks good and you want to capture with your camera, try to arrange the surroundings in a way that will look nice. If it proves difficult, it’s totally fine to take continuous shots and move around. You can look for the best shot later on!

■ Do you save the money you receive as a New Year’s Gift or do you spend it? I spend all of it! It’s gone within minutes!

■ What kind of toothpaste do you use? I use the “Whitening Paste Sensitive Care" by Basic Smile Cosmetique. I always buy toothpaste depending on my mood at that time.

■ Can you fold a crane with origami paper? Maybe I can fold one....Maybe *laughs*

■ Please tell us what songs you listen to or you think are suitable when you are having fun, when you are sad or when you are sleepy! I often listen to chill songs because it’s easy to get work done when they are being played in the background! When I listen to music at home, I prefer it to be inconspicuous and not too noisy. Recently, I have really been into Jubel's "Dancing In The Moonlight (feat. NEIMY)". It’s perfect for every occasion!

■ Any daydreams or fantasies you often indulge in? I often imagine what it would be like if my mind was transported back to my junior high school self! *laughs*

■ When you go to a café, do you have a standard order that you will always get? I don't really go to cafés all that often, but speaking of “standard orders”, whenever I go to a restaurant I will always check if they have gyoza on the menu! If they do, I will make that my standard order! *laughs*

■ When you eat at Tenka-ippin ramen, do you go for the thick or plain broth? I haven't really been to Tenka-ippin all that often *sobs* but I like my ramen with a clear and plain broth! Just a bit of salt or soy sauce is nice.

■ What will you wear if you just need to make a quick trip to a convenience store nearby? Even for such occasions I will think about what to wear and come up with a proper outfit before I leave the house. For some reason, I always want to wear something nice, a proper coordinated outfit, when I go outside. *laughs*

■ What is your tiny reward on a day when you worked hard? I'll order something on Uber Eats! *laughs*

■ Are you team Kinoko no Yama or Takenoko no Sato? Or just neutral? I like both *laughs*. I wouldn’t say I am neutral because I think both have their charm and taste great!

■ What songs have you recently been humming? I have been singing “Mabataki mo Sezu ni” by H△G , the opening of the TV drama" Yuru Camp△", which I just watched this morning, and the theme song “Replay” by LONGMAN!

■ What is your favourite colour? White!

■ How do you usually take care of your throat? I use a mask even when I go to bed! I sleep wearing a mask for most of the year. And a humidifier is important too.

■ What are your favourite vegetables? Onions! Cucumbers! Carrots! Tomatoes!

■ What kind of Western music do you like? I really like Ed Sheeran! And I often listen to Sam Smith these days. I guess I really like a lot of male singers.

■ What is your favourite Japanese sweet? Also, can you make it yourself? I love Monaka! It's delicious with white bean paste and sesame paste! Also, I like the fact that monaka will be all sticky in your mouth. I've actually been thinking about making Japanese sweets myself recently, so I ordered some ingredients. Also, thank you for the cute drawing!! [Note: Please refer to the scans!]

■ Are there any herbs you are interested in?? I really like a herb called “vetiver”. It seems that it is sometimes used as an insect repellent. I've been liking it ever since last year!

■ Are there any Ghibli lines that you use in your daily life? I use "I will see it! I will see it for sure!" from Castle in the Sky quite often! And also “I will throw you into the sea!” When it comes to Nausicaa, I will always use the line, "It’s rotting...too soon" when my vegetables have gone bad. There are many more, but I can't possibly introduce them all here *laughs*.

■ Any plans for this year? I definitely want to go to the upcoming" Animage &Ghibli Exhibition"!

■ Are you team coffee or team tea? I am a coffee lover! I used to drink two cups of coffee in the morning but recently I've changed my habit so I will only drink one cup of coffee and a cup of rooibos tea.

■ It seems you drink coffee every morning? Do you have a preferred brand? It's "Blue Mountain"!

■ I heard that you are very flexible, are you still able to do a side split? I am! I can do all sorts of splits. I can also still keep my balance while doing a standing Y-Stretch!

■ It’s amazing how your vocals stay strong even when performing two solo performances on a single day! What is the longest you have ever sung? If I am holding lives I guess around four hours. If I am rehearsing I will sing for up to six hours.

■ Is there anything you always do on the day of a performance? I'll eat a banana!

■ Is there a sound that you really cannot handle? The sound of a cardboard lid rubbing against something! I really can’t stand the sound when the lid comes off!

■ Anything you fetishise a little? Legs!

■ If you were reborn, would you choose to be a man or woman? A woman! It’s so much more fun to be a woman!!

■ Are you a big crybaby? I'm a crybaby.

■ Are you prone to getting trapped into buying limited items? Oh yes, I am very weak in that regard. I cannot resist.

#kalafina #wakana #my translations #botanical tsushin #q and a #fan club exclusive content #wakana is precious #this was so insightful #long text post #the kimono pictures from the FC magazine are so gorgeous

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waverule2-blog · 6 years ago

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Granny Wolf BBQ, Central Park Mall, Chippendale Sydney

Bulgogi beef? Cumin lamb? Chicken gizzards? It's a choose-your-own skewer adventure at Granny Wolf BBQ, newly arrived at Central Park, taking over the former site of Lang Suan Thai Street Food. The fit out is flash and modern, a beacon of backlit neon cleverly incorporating a wolf's open jaw.

The concept is simple. Grab a tray and browse the self-serve chilled bain marie of assorted skewers. These are chuan, small street food skewers that originated in Xinjiang, China but have now spread in popularity across the country. The use of cumin as a seasoning for many of the skewers is a reference to their Chinese Islamic Uyghur origins. But here too you'll find other influences, including Korean bulgogi sauce and Taiwanese sausages.

Self-serve skewer station

Everything is clearly labelled in both English and Chinese. It's a mixed bag of lamb, chicken, pork and beef. Vegetarian choices are limited to shiitake mushrooms and corn cobs although you can add orders of fries, wedges, sweet potato fries and salads (cucumber and garlic, celery and yuba or shredded kelp).

Taiwanese sausage $5 each Cantonese sausage and cheese fish tofu skewers $2.50 each

Bulgogi beef brisket skewers $2.50 each

Pickled pepper beef brisket skewers $2.50 each

Cumin chicken heart skewers $2.50 each

Teriyaki beef tongue skewers $2.50 each

Seasoning skewers on the bbq

Once you're ready, take them to the counter and add any other menu options. The skewers are cooked on the barbecue grill in the front window. Warning: they do take about 5-10 minutes to cook so don't arriving starving.

Granny Wolf Supreme Meal combo $15.50 Marinated pig trotters with steamed rice, 3 x $2.50 skewers and homemade plum juice

The Supreme Meal Combo is probably one of the best value deals, presuming you're ok with eating pork skin. It's a massive serve of rice - perfect for eating with your skewers - topped with two chunks of pig trotter (tasty but more pork skin and fat than meat, as expected).

The seaweed salad and celery yuba salad are also welcomed, providing a welcome hit of acidity when you tuck into the skewers (they're coming. Eventually).

Spicy bulgogi beef brisket; chicken giblet; and spice pepper with cumin lamb skewers $2.50 each

In addition to the pouch of homemade plum juice, you get to choose any three $2.50 skewers. I go with spicy bulgogi beef, chicken giblets and cumin lamb. You'll be asked how spicy you'll like your skewers when they're cooked. I go with super spicy and let me tell you, they're not kidding around.

The meat is cooked to well done, so expect some satisfying chewiness to it. It's not dry though. I enjoy the chicken giblets the most, but that's because I've always loved their crunch.

Self-serve seasonings at the counter

Don't forget to make use of the self-serving seasonings at the counter when you pick up your order either.

Braised pork belly with rice $10.50

On my second visit, I hightail it to the braised pork belly with rice. It's listed as a side but is more of a main meal, accompanied with celery yuba salad, half a boiled egg and a mountain of plain rice. You could easily share these between two (I did). And there's a lot of braised pork belly in here too (more meat than fat which I personally find disappointing).

Cantonese sausage; spice pepper with cumin lamb; pickled pepper beef brisket; and spicy bulgogi pork belly skewers $2.50 each

We hit up more skewers, including the Cantonese sausage; spice pepper with cumin lamb; pickled pepper beef brisket; and spicy bulgogi pork belly. The pork belly is the star with its caramelised fatty bits.

Crispy chicken skin $5.50

The crispy chicken skin isn't as overall crispy as we'd hoped. There are some crunchy pieces but others are a little soggier, with that squelch of unrendered chicken fat. It's a huge portion though, and recommended for sharing between 2-3 people unless you really want to give your arteries a workout.

New Orleans grilled chicken bones $5

The unexpected highlight is this: New Orleans grilled chicken bones. They come in a pyrex tray in the chilled bain marie, a selection of carcass cast-offs that run from ribs to necks to pelvic bones. $5 might sound ridiculous but I reckon you get more meat from this than two skewers.

Because the bones take a little longer to cook, there's a smokier flavour too, plus the carnivorous satisfaction of crunching down all the burnt bits of bone and cleaning every last juicy skerrick of flesh off every bone. I'd definitely eat this again.

Skewer party

Granny Wolf BBQ Central Park Mall Level 2 Food Court (between Lala Malaysian and Timezone) 28 Broadway, Chippendale, Sydney Tel: +61 (02) 8096 9900 Opening hours Daily 10am-8pm

Related Grab Your Fork posts Central Park Mall - Gami Chicken & Beer

Source: https://grabyourfork.blogspot.com/2018/06/granny-wolf-bbq-central-park-mall.html

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msbrightside85 · 7 years ago

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Food glorious food

So you’re probably wondering the same as me ... how has it taken me so long to write about food? Probably because it’s a fairly daunting subject with it being so broad. But i have decided it’s about time I did ...

From the top (clockwise): Bacon fried rice, Beef noodle soup, Korean style deep fried chicken with rice cakes, Chinese style cheese steak sandwich, Chicken noodle soup, Range of hot pot skewers, (middle): Vegetable noodles.

So as I have already mentioned, I was very happy to discover that mango, pork and avocado are greatly loved over here and easily accessible (although avos can be a tad pricey). Unfortunately one of the most elusive food items also turns out to be one of my favourites … cheese. But thankfully, since my original dismay (and what felt like a fairly long amount of time) at the lack of cheesey options here, I have been shown two supermarkets that have ACTUAL cheese counters. I cannot tell you how happy I was. It was perhaps a little OTT looking back but I couldn't help myself.

The widespread Chinese offering of cheese is generally of the plastic variety. Yup. Cheese slices. I can hear mum saying 'that's not real cheese' and she would be right but that is par for the course here. Plastic cheese in a range of varieties. Emmental, Gouda, Edam. All plastic. Now don’t get me wrong I do believe there is a place for cheese slices in this world (sorry mum), they’re perfect in burgers at a BBQ and they make an excellent addition to a midnight fridge tapas session (I say mournfully, as these ‘sessions’ are basically non existent since getting a flat mate and not being able to get coleslaw here - a fridge tapas staple food in my mind) but when you don’t have the real thing cheese slices are certainly not a suitable substitute. Although in saying that they have found their way into our home inside Caitlin’s grilled cheese sandwiches! Anyway I digress ... so after being shown where I can buy the real stuff (or as real as I’m gonna get) I am pleased to report I have bought both mozzarella (not the white buffalo kind the harder stuff but still good) and cheddar (or something resembling cheddar) so I am sated. For now. Until my next craving. Dammit I’m thinking about coleslaw now ...

A question that I've been getting a lot from England is what food do you miss? The answer? Let me be perfectly honest … there's not a lot that you can't get hold of out here. Yes, some things might be a little more expensive because it's been imported but most things are available from somewhere, especially in a city the size of Suzhou. So I'm learning to try and reduce my initial hysteria at not having something and ask around. Generally there's someone or somewhere that can help with the homely cravings. I even found a bag of pre-made gravy the other day which is DEFINITELY something I didn’t expect to find - so that’s me sorted for winter! Buuuuut in saying that, don't take this to mean that I want you to stop trying to send me the odd pork pie or two in the post … because pork pies are most certainly on the unattainable list. Although I have heard about an English restaurant which I believe may make their own … must remember to look into that.

Talking of pork pies, I asked one of my classes of older kids at school which topics interested them most about England and one of them said food. So I put some information together about fish and chips, bangers and mash and other foods that are quintessentially English, including pork pie. Surprisingly enough it was pork pie that got the biggest reaction, they thought it sounded disgusting! Which I thought was pretty rich considering some of the foods that are available here in China. I can imagine most of you would take pork pie any day. I mean here they have stinky tofu (and man it really does …) not forgetting frog which I have already mentioned and of course chicken feet …

Yeah ... this is definitely my biggest Chinese culinary challenge to date and to say I ate it isn't strictly true. I nibbled at it and then couldn't go any further. Why? It just looked too much like a human hand!!! It started freaking me out a bit to be honest. This one was boiled but I hear the fried ones are a little better to handle so who knows maybe I could be converted. Maybe.

All in all (and chicken feet aside) it's hard to miss something when you have such a fabulous range of food to choose from and I'm not just talking about Chinese food. We have a great pizza place with a traditional stone oven where the beer is cheaper than the soft drinks, there is a great Vietnamese place where I had the yummiest beef pho and Korean food aplenty. There is a fantastic range of dumplings that come in all shapes and sizes and come with a range of fillings although pork is general the favourite (which always pleases me!).

There's an abundance of bakeries serving the best cream buns and desserts, there's a cool Japanese place that has the best curried rice and a lettuce they call ice plant which is unlike anything I’ve ever tried. BBQ or shaokao (pronounced show-cow but rhyme the first part with cow) is everywhere here and tastes amazing! Although if you’re not a fan of spice then you need to know how to communicate this in Chinese because their not very spicy can arrive and be pretty damned spicy!

There's also a traditional dish here called hot pot. Hot pot quite simply is a pot of boiling water in the middle of the table (it can be flavoured to your preference} and you order different raw ingredients to throw in it! Then once it’s cooked you get (try to get) the food out with your chop sticks. The local girls I go out with usually feel sorry for me and end up scooping morsels of food out and throwing them into my bowl, which I am eternally grateful for :)

But going back to home comforts, I've had a Chinese version of a bacon and tomato sarnie, which uses the white fluffy dumpling stuff instead of a breadcake and a few weeks ago I had amazing eggs benedict with smoked salmon. I was a very happy bunny that day I can tell you. It was exactly what I needed.

So all in all it really doesn't leave much room for missing things, especially when you enjoy food as much as I do. But it’s always good to have a bank of places you can go to when you’re having a bad china day or you’re missing home. Like I say there’s a place called Ann's that I believe makes their own pork pies, they also serve afternoon tea and do roast dinner BUT I've sworn to myself that I will only go there when I'm really craving something that is unattainable elsewhere else. I've been told we may be going there for our work’s Christmas meal so I wonder if I can hold out until December before going or whether i’ll crack before then. Tune in next time to find out. TTFN. Rachael.

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lacepaint08-blog · 6 years ago

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Granny Wolf BBQ, Central Park Mall, Chippendale Sydney

Self-serve skewer station

Taiwanese sausage $5 each Cantonese sausage and cheese fish tofu skewers $2.50 each

Bulgogi beef brisket skewers $2.50 each

Pickled pepper beef brisket skewers $2.50 each

Cumin chicken heart skewers $2.50 each

Teriyaki beef tongue skewers $2.50 each

Seasoning skewers on the bbq

Granny Wolf Supreme Meal combo $15.50 Marinated pig trotters with steamed rice, 3 x $2.50 skewers and homemade plum juice

The seaweed salad and celery yuba salad are also welcomed, providing a welcome hit of acidity when you tuck into the skewers (they're coming. Eventually).

Spicy bulgogi beef brisket; chicken giblet; and spice pepper with cumin lamb skewers $2.50 each

The meat is cooked to well done, so expect some satisfying chewiness to it. It's not dry though. I enjoy the chicken giblets the most, but that's because I've always loved their crunch.

Self-serve seasonings at the counter

Don't forget to make use of the self-serving seasonings at the counter when you pick up your order either.

Braised pork belly with rice $10.50

Cantonese sausage; spice pepper with cumin lamb; pickled pepper beef brisket; and spicy bulgogi pork belly skewers $2.50 each

Crispy chicken skin $5.50

New Orleans grilled chicken bones $5

Skewer party

Granny Wolf BBQ Central Park Mall Level 2 Food Court (between Lala Malaysian and Timezone) 28 Broadway, Chippendale, Sydney Tel: +61 (02) 8096 9900 Opening hours Daily 10am-8pm

Related Grab Your Fork posts Central Park Mall - Gami Chicken & Beer

Source: https://grabyourfork.blogspot.com/2018/06/granny-wolf-bbq-central-park-mall.html

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thingsioncehelddear · 8 years ago

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What meals/food do you usually prep for breakfast/lunch/dinner/snacks?

I have the following few philosophies that I like to stick to for my day-to-day meals:

Avoid processed foods (I choose whole foods & try to make everything from scratch)

Minimize saturated fats & eliminate trans fats (but try to get a good amount of healthy fats!)

Minimize added sugar (I buy everything unsweetened and add cane sugar/maple syrup/honey myself if I want it sweetened)

Reduce sodium (I try to flavour with spices & black pepper instead)

Eat lean proteins & plenty of greens :)

Here are some of my go-to meals…

BREAKFAST

Oatmeal (I buy plain oatmeal and add cane sugar myself)

Peanut butter sandwich (light peanut butter & multigrain bread)

I love to bake healthy banana breads & muffins! (there are tons of recipes on Pinterest that use no butter, no oil, and have greek yogurt for extra protein! i always cut down on the amount of sugar in recipes)

If I’m not very hungry, I just eat sliced bananas with plain greek yogurt :)

LUNCH & DINNER

Avocado toast is my FAVE!!! (I just toast multigrain bread, mash up an avocado, and add lemon juice, salt, & pepper)

I used to make sandwiches a lot and I always recommend that to people as a cheap and easy meal (just buy multigrain bread, sliced roast beef/turkey breast/ham, lettuce/spinach, and whatever other veggies you want to add)

Lean Protein/Fish + Brown Rice + Green Veggies (this is what I eat most often) … my favourite Lean Proteins are turkey sausage & turkey meatballs (made from ground turkey), and I love salmon too because it has lots of healthy fats and is just freaking delicious … for Veggies I go for broccoli, spinach, gan lan, bok choy, yu choy, or cabbage. :)

I love making soup!! The ones I make most often are Miso Soup (I buy my own miso to make the soup, and add soba noodles, enoki mushroom, green onion, silken tofu, fried egg, & bok choy), Chicken Noodle Soup (made from scratch, except for the broth), & Potato Corn Soup (diced potatoes, canned corn, onions, & veggie broth).

I also love sweet potatoes. I use it to make sweet potato shepherd’s pie, slice it up to make sweet potato fries, dice it up & roast it to use in a salad, or bake/slow cook it to eat whole. :D

Whenever the boyfriend comes over, we like to healthify burgers & chicken nuggets. We make burgers from scratch (using lean ground beef or ground turkey, and I like mixing in grated zucchini for some hidden veggies), and our own chicken nuggets (by slicing up chicken breasts, breading them ourselves, and baking them). We eat these with our own roasted potato wedges or sweet potato fries.

SNACKS

My go-to is fresh fruit. You can never go wrong with fresh fruit. :)

Apple Slices + Peanut Butter

Frozen Banana (just freeze a banana whole once you’ve peeled it and eat it like a popsicle; you won’t regret)

Banana Ice Cream (or you can take your frozen banana and toss it in your Magic Bullet)

Almonds & Cashews

Greek Yogurt

Unsweetened Applesauce

Dried Mango

Hummus/Tuna + Crackers/Baby Carrots

Hope these give you some ideas!!!

#TIOHD Annie's Kitchen #TIOHD Residence #TIOHD Living Off-Campus #TIOHD Tips

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laindir · 8 years ago

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11 questions meme

another meme, this time tagged by @kixboxer. under cut for tl;dr rambling.

1. What is your favorite kind of soup and why? seafood clam chowder, simply by the virtue that it’s not easily found where I am (the delicious ones, at least - a lot of them just taste like those cheap soup mixes you pour hot water into). also because of that one bowl of chowder I had in a random pub in Doolin (Ireland) which tasted like absolute heaven. 2. What’s your starter Pokémon type or do you change it up? I’m not really a gamer and the last Pokemon game I played seriously was Yellow, where your starter was only Pikachu. but well, if I had to choose, probably Fire or Water. 3. Can you make an omelette? yes, though I haven’t really made one in awhile… 4. Would you rather be a vampiric tree or a vampire that feeds on trees? what’s with the vampire-themed questions, owlbro. UH… a vampire that feeds on trees. because I don’t like being stuck in one place, and being a vampiric tree feels like I need to be rooted to one spot and that sounds a little boring. also, feeding on trees doesn’t sound too bad - trees wouldn’t have blood for me to drain, so I’d assume I’d “feed” on leaves/fruits/nuts? even if I ate the tree bark, it could technically grow back. least harmful option for the tree, y/y? 5. What are your thoughts on eels? Make some up if you don’t have any eels are kinda cute and cool! also, delicious when grilled. uh, yeah. 6. What is the longest consecutive amount of time you’ve gone without sleeping? probably a little more than 24 hours. 7. Do you like your tea or coffee sweetened? for some types of coffee drinks, yes (like flavoured latte/macchiato). but I never put sugar in brewed coffee or cappucino.

8. What is your favorite way to eat potatoes? I love potatoes so I’ll eat any kind, but roasted potaoes and pan-fried rosti are THE BEST. 9. Have you ever planned the perfect murder? Feel free to share. I am a slubby 20something and definitely not the cops. I am definitely not a 4-person task force with something to prove. I’d wanted to say I could poison someone with a number of different chemical concoctions, but that would show up in toxicology reports in the post-mortem - I wouldn’t consider it a perfect murder in that sense. so I’m just going to be lazy and say the perfect murder would probably just to put someone into a Force choke-hold or killing them with a single thought Vader-style. 10. How many times have you listened to yolo? Give a rough estimate if you don’t have a playcount somewhere. YOU KNOW, before I read this question, I didn’t even know there was a song called ‘YOLO’. no, really, I’m not lying and I actually had to search for it on YT. of course it’s from Adam Samberg’s band, ofc. and thank you, now I’m going to be playing this on repeat while procrastinating on things until the 11th hour before I finally #yolo like the responsible adult I’m not :’D so, to answer your question: this is the first time I’m listening to it, but it sure won’t be the last time ! 11. Are you working on any fic/art/meta right now? Share a sample? ADKJKFHHSJF I’M REALLY SLOW WHEN IT COMES TO WRITING apologies to whoever’s following me for fic only but yes, I’m currently bouncing ideas in my head for one long-ish(?) AU oneshot and some short canon fic/ficlets. no idea when exactly I’ll finish them though lol.

some samples scenes for each fic (no major spoilers for the game):

*** “Why do you still keep smiling, even when I tear open your wounds?” she spat, vehemence laced in every word. (Many moons later, she would find herself asking the same question, to yet another who smiled just like he did even through the anguish and pain. How could they…. How dare they? It didn’t make any sense, it couldn’t–) Her brows creased in anger, Symonne forced herself back up to her feet even as her limbs ached and trembled from the growing exhaustion of battle. Being delicate in stature had its drawbacks; she would tire easily from direct combat in a battle. As such, she had perfected the use of her seraphic artes, weaving illusions and doppelgangers born from one’s own deepest fear. She had not asked for this accursed blessing, never wished for any of it. But it was all she’d ever known, all she’d carried within her throughout centuries of misery and growing apathy. It was she was but it was enough for this, for her Lord – she reminded herself, again, as she struggled to stand upright, pointing her baton at the two humans before her. It was enough, as long as she could serve him, her Master. So, she won’t stop here; no, she can’t stop, she must not fall– “That’s enough, Symonne.” The Shepherd’s voice was soft and gentle, and Symonne felt frustration flaring from deep within. She lifted her head, staring up at the disgustingly radiant smile, at the pity in those evergreen eyes. *** He shouldn’t have been surprised, honestly. Incidents like these – they were a norm and he should really be used to them by now. Being part the Shepherd’s posse seems bring about both irritability and absurdity in equal parts – he had known of this even before Rose had decided on sharing the burden of a Shepherd and took up the role of Squire; before she’d risked her own life to save the brat from certain death when he’d been foolish enough to face off with the Lord of Calamity. Still, nothing quite prepared him for this; he was more of a dog person, after all. “But why cats, though?” Rose finally blurted out, incredulous. Hell, Dezel wanted to know too – who would come up with such a sick joke anyway? I’m not a cat! The small silver and cat-like creature was scowling up at them with narrowed, violet eyes. Its mouth was open, as if it were attempting to speak. But the only sound it managed was a very indignant and cat-like meow. W-What? The silver cat crinkled its nose, its tail waving back and forth in confusion. It glanced to its side, gazing at another cat – a longhaired white cat with a bushy, red tail. Why can’t I… Lailah, what’s going on?! *** “Do not let yourself be so readily deceived by all that glitters, by their honeyed words. After all, they murdered your father when he would not be silenced, and then banished us into the Wastelands. They sent your mother to die all alone – you still remember, don’t you? Her terrified screams when she was cut down, the way her blood stained the wheat fields crimson? Remember that always, child.” Sorey flinched from the twist of emotion within his gut. Lady Maltran may not be close by, but the ghostly whispers of her words still sent a trail of ice shivering down his spine. He shook his head, pushing away the taunting memories back. No, Lady Maltran was right – this wasn’t the time to let his guard down. He exhaled slowly, finding his centre again, and drew his thoughts back once more to the present. To focus on what had been drilled into him, what he had been sent to do.

okay, here are my 11 questions:

1. If your life was set in an AU, what would it be? 2. Worst things about your current fandom(s) 3. Three tropes that you fall for in media 4. Something you wished your parents had taught you when you were a child 5. Favourite snack(s) from the convenience store 6. What comes to mind when you see the colour orange? 7. Any inspiratational words from a fictional character that you’ve taken to heart? 8. Prefered method of saving the world: piloting a giant mecha robot engaged in space dogfights or riding into battle on the backs of your megaraptor steed? 9. Childhood nicknames? 10. Skydiving and bungee-jumping - yes or no? 11. Favourite kind(s) of autumn beverages/drinks tagging @armatise @shamingcows @snow-partridge @hakuryuu-tofu @skyress

and anyone else who feels like doing it (or feel free to not do either).

#useless text post #meme things #i swapped your questions around a bit owlbro #because i didn't really want to throw blocks of fic samples in the middle #and leaving it at the end means it's easier to skip it #bUT ANYWAY those fic samples make no sense #since i'm not explaining my premises for them yet LMAO #when will i finish all these wips? who knows #tl;dr ignore me #tl;dr about me

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dylaneatsfood-blog · 8 years ago

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LAKSA NOODLE SOUP PREP TIME 10 mins COOK TIME 45 mins TOTAL TIME 55 mins This is a recipe for a real Malaysian restaurant quality laksa that is made with a store bought laksa paste. It takes more than just dumping a store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa! Author: Nagi | RecipeTin Eats Recipe type: Soup, Dinner Cuisine: Malaysian Serves: 2 INGREDIENTS Chilli Paste (1) 1 tbsp Sriracha sauce 1 tbsp minced chili from jar or paste, or more Sriracha 1 tbsp vegetable oil (any plain oil) ½ tsp sugar 1½ tsp Laksa paste (4) 1½ tsp soy sauce ½ garlic clove, minced Chicken Stock 2 cups chicken stock / broth (500 ml) 1 cup water (250 ml) 2 large or 3 medium chicken drumsticks (2) Laksa Broth 1½ tbsp oil 2 garlic cloves, minced 2cm / ⅘" piece of ginger, finely grated* 1 lemongrass, white part grated*, reserve stalk (3a) 2 birds eye chillis, finely chopped (3b) ½ cup / 175g laksa paste (4) 400g / 14 oz can coconut milk (5) 1 - 2 tsp fish sauce Noodles + Toppings 50g / 1.5 oz vermicelli noodles, dried 100g / 3.5oz hokkien noodles (optional - or use more vermicelli) (6) 80g / 2.5 oz bean sprouts 80g / 2.5 oz tofu puffs, cut in half (7) Garnishes (optional) Fresh coriander / cilantro Lime wedges Crispy fried shallots (8) Finely sliced red chilli INSTRUCTIONS Chilli Paste: Mix ingredients together in a small bowl. Set aside for 20 minutes. Chicken Stock: Place the Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer then reduce to medium high. Cook for 25 minutes or until chicken flesh is falling off the bone and liquid is reduced to approx 2 cups. Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside. Laksa Broth Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute. Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant. Add chicken stock, coconut milk, 1 tsp fish sauce and 2 tsp of Chilli Paste. Tie the lemongrass stalk into a knot and pop it in too. Place lid on and simmer on for 10 minutes. Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Meanwhile, prepare noodles according to packet instructions. Assemble Laksa Add tofu puffs into broth. Divide noodles between 2 bowls. Top with chicken. Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Chilli Paste on the side. NOTES * If you don't have a fine grater, you can finely chop them. Very finely! 1. Part of the laksa experience in Sydney includes the chilli paste that is served on the side of the Laksa which I always dollop generously onto my Laksa. It is not just plain chilli, it has much more flavour. I've never found a recipe for it so have created my own. Some of it is used to add more punch to the laksa broth, and the rest is used to serve on the side. 2. I love making this with drumsticks because the flesh that falls off the bone looks and tastes like the chicken in Laksa that is served at proper Malaysian joints. Also the chicken skin adds richness to the broth. It can be made with chicken breast and thigh, poached per recipe and sliced, but it is not as authentic! 3a. Lemongrass - peel the outer layer off then use just the juicy white bit on the bottom, usually around 3-4cm / 1.5". Don't use the green reedy parts. 3b. Birds eye chillies are small red chillis that are commonly found in Australia. Around 3cm long, they are spicy! Deseed them to reduce hear - I leave the seeds in. Feel free to substitute with any spicy chilli you have. 4. My preferred Laksa Paste is called Por Kwan (see photo in post) which is available at most Asian stores. If I'm really desperate, I use Ayam Laksa paste available at Woolworths and Coles in Australia, but it is a bit sweeter than Por Kwan - balance it out with a bit more fish sauce or a squeeze of lime juice. The amount of laksa paste required will depend on the brand you use - some have more intense flavours than others. Start with ½ cup for sautéing, then after you add the coconut milk, have a taste test and if you want a stronger flavour, add more laksa paste to taste. Also add fish sauce for saltiness. 5. My preferred is full fat coconut milk. If I'm desperate and trying to be healthy, I will use low fat. I find coconut cream too rich for me. 6. The "best" serious Laksa joints in Sydney serve laksa with both vermicelli and hokkien noodles. However, most laksa places only use vermicelli. 7. Tofu puffs are essential for a true laksa experience! They are deep fried tofu that are "sponge-like". They soak up the broth so when you bite into them, the broth squirts out in your mouth. They are sold at Asian stores and at Harris Farm Markets in Sydney, in the fridge section with the noodles. They don't need cooking, they just need to be plonked in the soup to heat up as they soak up the broth. If you really can't find it, the laksa will still be gorgeous. Tofu puffs are more about the laksa experience rather than flavour. :) 8. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots pieces that are used to garnish laksa. I am kicking myself for forgetting to garnish my laksa with it! 9. Nutrition per giant bowl. Worth every single calorie, I swear! If you use light coconut milk, it reduces to 516 calories per serving with 34.3g fat.

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nadiashealthykitchen · 5 years ago

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Tefal Actifry Green Curry with Crunchy Vegetables

* This post is sponsored by Tefal *

A deliciously healthy, yet hearty recipe packed with flavour and lots and lots of vegetables! This green curry with crunchy vegetables would make an amazing quick and easy week day dinner. A well known dish made healthier!

I love Thai food, and green curries are no exception. Thai curries made with creamy coconut milk are just so comforting and always make both my palette and belly very happy! It can seem a bit of a faff and time consuming to make it from scratch at home, but this version is so quick and easy and only takes 20 minutes to make.

Before owning my own air fryer I always had the assumption that the only purpose for owning one was to make chips, which is something I hardly ever have and don’t usually make at home. Boy was I wrong! I’ve owned a Tefal ActiFry Genius XL for a few months now and have used it to make everything from curries and salads to cakes and berry compote. It really is such a versatile piece of equipment to have in your kitchen that allows you to cook new and exciting dishes, but healthier!

This is my second recipe creation for Tefal using their ActiFry Genius XL. Last time I made these vegan samosas, and today I’m showing you how to make a green curry. The ActiFry Genius XL has 9 automatic settings that make cooking so much easier, quicker and healthier with less oil needed to cook different foods. Simply add all your ingredients in at the same time, and let the ‘1-meal-in-1-go’ settings do the work for you. It allows you to cook your favourite fried food with 99% less added fat and it’s family friendly with a capacity of up to 1.7kg to feed up to 8 people! No more meals for one, there’s enough for all the family!

I was challenged to take part in the ActiFry Genius spin class again and swap pedals for paddles to eat healthy. A few weeks ago I made these vegan samosas and I was so pleasantly surprised with the way they turned out. I must admit I had never attempted making samosas before, mainly because I don’t like the idea of deep frying them in so much oil.

To help me choose a recipe for my second challenge, I spun the ‘Gear of goodness’, which landed on gear 1 – ‘healthy but hearty well known dishes’. The gears represent the different levels of difficulty. All recipes on the ActiFry app are rated on their level of difficulty from 1-5. I picked this gear 1 green curry recipe and simply followed the instructions on the ActiFry app. The steps are broken down into easy to follow points, and the recipe itself couldn’t be easier. All you have to do is chop the vegetables, add them to the ActiFry with the rest of the ingredients and cook for 20 minutes!

The beauty of this recipe is that you can use any kind of vegetables. I went ahead and used the same vegetables as used in the recipe app including broccoli florets, carrots, asparagus, mini corn cobs and courgette. All of which retain their crunchiness to give the dish lots of interesting textures, which I love. If you prefer your vegetables softer, you can increase the cooking time by 5-10 minutes by manually changing the time setting before cooking. You can also add a source of protein. Baked tofu would go really well here!

Green curry is always best served with rice, but you can enjoy it with quinoa or buckwheat for a healthier option with more fibre. Adding the fresh coriander at the end makes such a huge difference and I would suggest being generous to make it taste extra yummy 😀 Unless you’re one of those people who think coriander tastes like soap (apparently it’s a genetic thing!), then leave it out completely otherwise it will ruin the whole experience for you, and no one wants that!

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Tefal Actifry Green Curry with Crunchy Vegetables

Serves – 4

Ingredients

750g mixed vegetables of choice, chopped 4 strands of coriander 200ml coconut milk 2 tbsp green curry paste 1 knob of ginger, chopped 1 garlic clove, chopped 1.5 tbsp oil 2 tbsp soy sauce – or tamari for a gluten-free option

Method

Place the vegetables into the cooking pan of your ActiFry while mixing them together. Drizzle the oil and soy sauce onto the vegetables. Add the green curry paste along with the chopped ginger and garlic. Begin cooking on mode 7 (wok option) for 20 minutes. Add the coconut milk half way through cooking. Top with the fresh coriander and serve with rice.

Tefal Actifry Green Curry with Crunchy Vegetables was originally published on UK Health Blog - Nadia's Healthy Kitchen

#cleaneating

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its-lifestyle · 5 years ago

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We were holidaying in a picturesque small town in the south of France, and immediately it was quite noticeable the quality of food was superb, rather better than in the big towns. The local shops do not stock much but what they had was seasonal, tasty and also expensive compared to home. Nevertheless we bought lots of delicious summery fruits and vegetables to eat at the villa.

This reminded me of the immense variety of food items in large supermarkets. On the surface, it might look like we are spoiled for choice due to the practically infinite stretches of food options along the aisles in huge supermarkets. But is this true? Do most people have any genuine choices?

Calories have to go somewhere

Many Western governments provided huge subsidies and incentives to the agricultural sector after World War II. This investment in new farming technologies meant that even before the beginning of this century, farms were producing around 6,000 calories of food a day in terms of grains, vegetables, fruits and meat/dairy products for every person alive on the planet at the time.

The 6,000 calories per person do not take into account sugar and other sweeteners, just food crops and meat/dairy. And humans need only 2,000 calories or less a day to survive.

Faced with such a huge calorific surplus, the food industry had to use the excess production in other ways – and one was the expansion of the meat industry where many billions of calories are converted into more expensive meat proteins and dairy products.

Another way to profit from the over-abundance of cheap calories is to simply feed it to people, under the guise of offering “choice” at “affordable prices”.

According to the columnist, people do not need to consume any meat at all. Photo: Filepic

Meat consumption

The expansion of the meat industry means the world is now producing some 335 million tonnes of meat each year, with levels heading higher every year. Current production means that every American would be eating over 100kg of meat on average each year.

Globally, the average annual meat consumption would be 43.7kg per person. If that instinctively sounds excessive, then maybe it is because modern humans do not need to eat any meat at all. In any case, humans need only 0.8g of protein per kg of body weight on a daily basis and plant proteins are just as effective as animal proteins.

The increase in meat production and consumption means that estimates for both from 2014 have already been exceeded. The old figures are quoted in my previous article Vegetarianism And Other Dietary Tales from 2017, and in it, you can also assess the impact of meat production in terms of greenhouse gases.

How many calories can we eat?

In many parts of the world, the simple answer is too much, especially if people are living in countries which are influenced by American lifestyles. We do not have them yet in the EU, but when I was in Florida, one could rent motorised carts to drive around in supermarkets which are larger than my village.

The carts were fitted with vast trolleys into which you dump whatever food items you like, and eventually you end up at over-sized checkouts belts as large as pavements. Over-consuming food is without doubt one of the leading causes of obesity, diabetes and other diet-related diseases, but that is not the only detrimental consequence.

A greater tragedy

To get people to buy more food (and hence calories), the food industry has spent huge sums of money over decades to optimise ways to induce people to prefer the taste of processed foods. Generally, this would involve the addition of sugar, salt and other flavouring compounds, many of which are synthetic.

Research in the US found some modern foods have three or more times the amount of sugar compared to similar foods just 70 years ago. This is supported by charts showing the average American in 1950 consumed less than 30kg a year compared to an estimated 68kg of sugar annually this year. In fact, Americans would be eating even more sugar if it was not for the widespread use of cheaper artificial sweeteners found in many processed food items.

Tofu is just one of the meat-free protein alternatives. Photo: Filepic

But the real tragedy is that many people now do not know the taste of real food. During our holidays, the daughter of a friend did not like food that was not smothered in ketchup. In the past, the son of a guest would not eat a lovely baked fish, and insisted on fried fish fingers.

The problem is simply that if one’s sense of taste is brainwashed into preferring junk food, it is often a difficult route back to enjoying proper food, in the way our sense of taste has evolved over many millennia.

The main issue, of course, is that the food industry relies on people preferring and buying their processed versions of meats, vegetables, fruits, baked goods, etc. The whole idea is to pervert the taste buds of consumers, especially children, so that they grow up thinking that a sweet cola drink is the natural way to quench thirst instead of water, for example.

Similarly, vegetables are softened, sweetened and flavoured to such an extent that carrots taste like tubes of sweet mush, which I last experienced in a motorway café. The meat in the dish was even worse. But I also could not help noticing that everyone else in the café was eating everything on their plates.

The point of eating

Perhaps it is the prevalence of processed foods and/or maybe it is because huge amounts of food are easily affordable and available, but many people are now confusing volume with quality when defining what constitutes a “good meal”. Many people these days believe a great meal is defined by huge helpings of foods and sweet desserts rather than delicate, balanced, fine portions of excellent fresh ingredients.

In the modern world, the point of eating is enjoyment, followed by positive nutrition. Our health is significantly affected by what we eat, and clearly many people are not eating correctly based on the statistics on obesity, diabetes and other dietary diseases. The inescapable conclusion is that enjoying the wrong kind of food is encouraging various negative forms of nutrition, which then induce health-threatening issues.

As an aside, if you want to cut down the amount you eat, change your plates/bowls to smaller plates/bowls. There would be less of a visual cue to overeat with smaller plates and/or bowls. And drink half a litre of water before a meal to fill up the stomach beforehand.

No blame

There is a pile of research which indicates that the upsurge in coronary heart disease (CHD) in the West several decades ago was significantly related to the widespread use of partially-hydrogenated fats or trans-fats, which was used extensively to cook and especially to deep-fry foods in many homes and restaurants.

Processed fish fingers and other processed meals have become increasingly popular over the years. Photo: Marco Verch/Flickr

The blame for CHD at the time was placed on saturated animal fats which encouraged people to switch to margarines made from trans-fats, and of course, the incidence of severe heart diseases did not change.

The issue is trans-fats do not exist in nature and their artificial molecular configuration confuses the body’s processing of dietary fats. According to the Harvard School of Public Health, every 2% of calories derived from trans-fats raise the risk of heart disease by 23%. For more details, please read my article A Fat Lot of Good – Part 2 .

I mention this as a mild caution: there is no guarantee that processed foods are wholesome. The food industry also knew about the health dangers of excess dietary sugar in the 1970s, and did nothing apart from adding even more sugar into their consumer products.

However, the food industry is not to blame as their job is to sell as any many calories as possible. They are sitting on a mountain of calories every day, so they have to produce enticing, entertaining food for people to eat. After all, if people did not buy and eat processed foods, the base ingredients would probably be fed to animals or turned into compost, which would not be so profitable.

So how much choice do average shoppers have when walking into a heavily-stocked supermarket? Will they choose what their bodies need, or the calories the food industry wants them to buy?The views expressed are entirely the writer’s own.

from Food – Star2.com https://ift.tt/2zs5744

#Blogger

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bluegoateecollectionposts-blog · 6 years ago

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Bacon & Egg Fried Rice

Egg Fried Rice is an easy Chinese language fried rice recipe you can make at dwelling. Egg Fried Rice - An Easy Chinese language Recipe. Immediately I might like to share my recipe of egg fried rice noodles which I randomly created in a what's-left-in-the-fridgeâ€ state of affairs. I've never made egg fried rice at home. Triple egg fried rice has to be three instances higher than only one egg fried rice. So, let's shortly learn to make egg fried rice Indian model. This spicy Triple Egg Fried Rice would surely tickle the egg lovers amongst us. It tastes delicious. I've made roadside eatery model model of egg fried rice which is absolutely an egg lovers delight. So my idea for Easter dinner is that this Indian Fashion Triple Egg Fried Rice which could be very simple, and undemanding. This egg fried rice is flavored with a lot of scallions. Egg Fried Rice w/ Kale Micro Greens. This Thai Egg Fried Rice Will Make You Really feel Like You're In Thailand. Successfully saved Simple Egg Fried Rice to your Calendar. Egg Fried Rice (baked) lightley spiced rice with egg.

Be the first to ask a question about Egg Fried Rice. Start by marking Egg Fried Riceâ€ as Need to Read: With this homemade, healthy egg fried rice you possibly can benefit from the flavours of take-out out of your favorite Chinese restaurant and be ok with serving it to your family on the similar time. Egg fried rice is a brilliant way to make use of up leftover rice from the evening before. They totally deserve it. Especially once they're served with homemade egg fried rice and steamed pak choi - an East Asian-impressed bowl of deliciousness. Do not call the Chinese language takeaway -Â make your individualÂ egg fried rice. Lady or boy, warrior or farmer, everybody likes egg fried rice! Morrisons Kitchen Oriental Candy & Sour Rooster & Egg Fried Rice. Gafuturenow of China Candy & Bitter Rooster with Egg Fried Rice (450g), Tesco, PS2. Select from mains including scrumptious chinese language crispy prawns or chinese crispy beef with sweet chilli and sides of prawn toasts and egg fried rice. Egg fried rice - definition of Egg fried rice by The Free Dictionary. Find out how to make egg fried rice Indian type: Discover ways to make egg fried rice Indian fashion. Egg fried rice is a good way to make use of up leftover rice and greens. Need to make your smoked tofu and egg fried rice into the main course? With regards to our tofu, we choose our smoked tofu on high of egg fried rice best. There's one thing suspicious about egg fried rice. Candy & Sticky Rooster Skewers with Colourful Egg Fried Rice. Leftover Rooster and Egg Fried Rice. An easy, fast and family friendly meal, Leftover Chicken and Egg Fried Rice is perfect for a busy weeknight and a great way to make use of up your roast rooster leftoversâ€¦No leftover rooster? In the West, most eating places catering to vegetarians have invented their very own styles of fried rice, together with egg fried rice. But I've always appreciated the simplicity of egg fried rice. Use a simple batch of egg fried rice as the bottom for any fried rice selection. Garnish egg fried rice with cilantro. As a facet dish, most important course or midnight snack, egg fried rice all the time satisfies. This higher than takeout wholesome egg fried rice is vegetarian, gluten-free and lower in calories, fats and sodium than your typical fried rice. Wholesome Egg Fried Rice - Vegetarian and Gluten Free! You gotta do that Healthy Egg Fried Rice - Vegetarian and Gluten Free and certain to blow your mind! Wholesome Egg Fried Rice - Vegetarian and Gluten Free. Second, although this dish is quintessentially Chinese language, we love Egg fried rice in Africa, so much that it was a dailyâ€ in my family, especially throughout festive periods. In the end, I made a decision to have a good time with a dish of Egg Fried Rice with Fried Prawns. Because the story goes, my grandma would come house from an extended day at work, and my dad and his sisters could be within the kitchen making this bacon and egg fried rice for her as an after-work snack.

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fadingfartconnoisseur · 7 years ago

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Our Week in Bangkok – A Haven For Digital Nomads

For us, Bangkok has always felt somewhat like a second home. It’s a place we know very well and have returned to six times during our travels. Every time we land there a wave of nostalgia comes over us as we remember the start of our backpacking journey in 2008. We arrived in Bangkok from Vancouver as naive 24 year olds ready to take on the world! (or at least, Southern Asia)

A Couple of Young Goats, Day 1 in Bangkok 2008! (when it was mostly about partying!)

When we returned recently, we were no longer young, wide-eyed budget backpackers. This time around we were older, wiser travel veterans! Our feelings towards Bangkok were the same, however. We were still in awe of the street life and reveled in the craziness surrounding us. We soaked up the smells (some better than others), and explored new neighbourhoods that we hadn’t had a chance to in the past.

The more mature version of us visited temples this time around

But, our main reason for returning to Bangkok, was to catch up on some health & wellness, purchase some much-needed products, visit with old friends, and of course, eat delectable Thai food.

As we continue with our Digital Nomad lifestyle, finding ourselves in countries with proper healthcare and necessities that we need is the exception, rather than the norm.

Prior to this recent week in Bangkok, we had been travelling around Colombia, Argentina, Uruguay, Chile, the UK, Greece and Kyrgyzstan, and apart from the UK, the rest of the countries aren’t exactly known for their healthcare. Or, because we were travelling too fast, we didn’t have a chance to stop and make appointments.

Too busy trekking in Chile to visit the doctor!

And forget about buying any electronics in South America – it’s way too expensive there.

Bangkok is our haven. It has everything we could want, or need while on the road!

READ MORE: A Digital Nomad Guide to Living in Bangkok, Thailand

Visiting a Dentist & Doctor in Bangkok

In Canada, when we had dental coverage, we visited the dentist 2 times a year. These days, our trips to the dentist are a few and far between. We were overdue for a check-up and because Bangkok is known for being a hub for medial tourism (especially for Europeans and Australians), we decided this would be an excellent city to have our dental work done.

After doing some research, and seeing that our friend Johnny goes here too, we opted for Thantakit International Dental Center. The office was clean and the staff were friendly. We both had a check-up and a cleaning done, and I had 2 cavities filled.

Catching up with our friend Johnny over some craft beers

As with our dental experience in Mexico, everything went very well. Not only is Bangkok known for its high quality international dental centers (with dentists and hygienists trained abroad) but the cost is a fraction of the price compared to places like Canada, the USA, the UK and Australia.

If you’re considering having dental work done abroad, definitely check out Bangkok. Do your own research and choose a dental center that looks good to you.

The Thantakit waiting area in Bangkok

Next up was an annual doctor visit.

Dealing with women’s health while on the road can be a difficult task, one I’ve had to endure for 8 years now. Another thing Bangkok is known for are its private international hospitals with high hygiene standards. So, I figured this would be a good spot to go for an annual check-up.

I was right in the fact that the hospital was spick n’ span, and that the equipment was modern, but the bedside manner left something to be desired…

I visited Bumrungrad International Hospital, and although the hospital itself provides services on par with international standards, the overall experience wasn’t great.

They don’t take appointments, so I had to wait for 3 hours until I saw the doctor. It was so busy that the gynecologist was running from one room to the next, making me feel like just another number. Because it’s a private hospital, I had to pay for every little thing – including having the results given to me when I returned 2 days later.

So, great standards, not-so-great service. Regardless, I was able to check that off of my list of things to do! If you have any serious health concerns or any sort of emergencies, however, Bumrungrad Hospital is highly regarded by expats and foreigners.

READ MORE: Medical Tourism: What it is, and Why You Should Utilize it

Shopping

We’re not materialistic, and in fact, we live a very minimalistic lifestyle. But, there are some items that we need for work in order to create videos and content on our website.

About a year ago we sold our Phantom 3 drone as it was hindering our travels – it was bulky, loud, hard to carry, difficult to set up, etc. Before travelling to Bangkok we had talked about getting another drone as the technology had changed and they were now much smaller and quieter.

We had just been invited on a scuba diving trip in Indonesia by the tourism board, and since we’d be visiting some incredible islands, we thought having a drone would be a great way to capture the beauty from above!

If we were living at home in Canada, it would be simple to just go to the store and buy a drone. But, since we’re living and travelling abroad all of the time, it’s not so easy. Thankfully, Bangkok has a DJI retailer and after wandering down some back streets, we found the “shop” – which was actually just someone’s house!

This is the DJI “shop” in Bangkok – a small office attached to this guy’s home!

We left with a new DJI Spark Drone, and a controller. It’s super small, effortless to set up, and fairly quiet.

It’s our little “mosquito”.

Next up on our list of purchases was a new iPhone. We bought our first iPhone in 2016, making us the last people we knew to get a smart phone – even our parents had one! Not only were we late to the iPhone game, but we only had 1 between us. That’s right, we’re in our 30’s and we shared a phone.

The main reason we decided to buy another one was (again) because of the Indonesia trip that we were invited on. It was a scuba diving trip, so just Nick was going, and leaving me behind in Bali without a phone wasn’t an option.

First we tried Craigslist in Bangkok to look for used phones, followed by a recommendation by our expat friend Johnny to check out MBK Retail Mall. This place is huge. We finally figured out which floor the electronics were on (4th in case you’re wondering) and began our search for an authentic iPhone.

Eventually we found a brand new iPhone 6s Plus for me, and after checking out this site, we determined that it was in fact a real iPhone and not a fake. A trip to MBK is something you only want to do if you need to purchase a particular item, or if you’re a shopping / mall kind of person. After a visit here we were thoroughly exhausted.

Apart from electronics, Bangkok was a great place to buy some clothing and stock up on some medicine that we were in need of.

READ MORE: Silom Road, Bangkok: Everything You Need to Know

Eating All The Foods

Arriving in Bangkok was a breath of fresh air in terms of food options. Although we love Greek food, Latin food, and pub grub in the UK, much of it is heavy and greasy. Being able to dine on rice, noodles, vegetables and tofu was a welcomed change.

A yummy meal at Northeast Restaurant, which is one of our new faves

Thai food is some of the best cuisine in the entire world. During our first few trips to Bangkok, we would only eat street food (as it was cheaper) and therefore missed out on trying the wide variety of dishes on offer.

To give you an example of just how “budget” we were: we’d eat 30 baht ($0.90) Pad Thai on the street when we were 24 years old in order to save as much money as possible. This time around, we were eating 120 baht ($3.65) curries and flavourful meals that we had never even heard of.

For $2.75 more, we were actually enjoying our meals in Thailand, and were able to experience a wide variety of dishes.

Of course, we still found a few tasty noodle stands on the street for 60 baht ($1.80)!

Noodle stands in Thailand are the best! No matter what, we’ll always love street food here

Some of our new favourite restaurants we recommend you check out are:

Saladang Market in Silom for lunch, Northeast (our favourite restaurant), Moo Moo Eatery, Ros Niyom, Wine Connection and any busy street stalls that you see! For craft beer, check out The Commons and for craft beer and cocktails with an amazing view, don’t miss Vertigo & Moon Bar.

READ MORE: Top 10 Foods To Try in Thailand

The sunset views from Vertigo Moon Bar are amazing – don’t miss it!

Where to Stay in Bangkok

During our younger years, we would always stay in the crazy party area around Koh San Road. This time around, we opted for the Silom neighbourhood, which is right near beautiful Lumphini Park. There are loads of restaurants and markets nearby, and we were staying right near the MTR which gave us access to other areas of the city.

A lazy day at Lumphini Park

Figuring out where to stay in Bangkok can be difficult as there are so many options. We stayed at, and recommend, these two different places:

Siri Sathorn Residences

This hotel has apartment styled rooms (suites), meaning they are larger than a regular hotel room and have a kitchen and a living room, complete with a couch and TV. There’s a free onsite gym and fitness center and an outdoor pool. There’s also a restaurant and spa. We loved the location of this place as it was close to so many restaurants and public transportation as well. Also, the staff are very friendly here and really helpful as well!

☞ Click here to see the latest price on Booking.com

The living room area of our suite at Siri Sathorn

D Varee Xpress Pula Silom

Still in the Silom area, this hotel is down a side alleyway, away from the street traffic. The locaion is amazing, right near malls, restaurants, bars and the BTS line for transportation. The rooms here aren’t huge, but they are big enough, very clean, comfortable and quiet. The staff here are very nice and they give you a small breakfast for free in the morning (juice box, bun and banana).

☞ Click here to see the latest price on Booking.com

Moving On…

After a very productive week in Bangkok, we had finished our Digital Nomad errands and it was time for us to move on. We love the city – the vibe is unlike anywhere else in the world. But, it’s a city, one that’s incredibly busy and hectic. For us, a week in Bangkok is enough.

We made our way to the airport and began our journey to the island of Koh Samui, a place we would be living for 1.5 months!

The post Our Week in Bangkok – A Haven For Digital Nomads appeared first on Goats On The Road.

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foodgemsg · 8 years ago

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http://ift.tt/2owwlik Read on our visit to Goro Goro Korean Steamboat And Buffet Restaurant | Probably The Best Value Buffet In Town by FoodGem

Eating is an expensive hobby, especially at town. It’s always the same question, where and what to eat, without spending too much for a good meal. Dining at town need not be expensive if you know where to go. Goro Goro Korean Steamboat And Buffet Restaurant differs from the conventional steamboat restaurants that come with a hefty price tag; providing a steamboat buffet and Korean delicacies at one price. The restaurant is owned by the renown 77th Street and together with 2 F&B restaurants at Goro Goro and I Am Kim. Foodies can expect up to 50 selections of fresh meats, veggies, drinks and Korean delicacies for weekday lunch and over 70 choices for dinner and weekend dining. What’s even better! There are six choices of bubbling broths to choose from, namely Ginseng chicken, Beauty collagen, Mala, Tomyam, Tomato and Vegetarian. Have you spotted your favourite broth? For me, definitely Beauty collagen. And I’ve found my new love with the Tomato broth. Eat till you full because it’s a buffet. Your stomach wouldn’t “gulu gulu” (grumbling) cause jiak buey ba (still feeling hungry). Do not trap yourself within walls. Make a reservation near the window seats with an amazing view of our beautiful Orchard Road. Visiting Goro Goro is not easy as there is only 1 entrance. Don’t attempt to take the lift from Orchard Gateway, you will not get there. Here’s my “secret code”; take the lift inside Crate & Barrel to level 4. Once you have spot Goro Goro promotion banners, you’ve reached. It’s TIME TO FEAST!

We’re spoilt for the wide varieties of food at Goro Goro Korean Steamboat And Buffet Restaurant. Here’s the checklist, start planning your lunch or dinner now!

Fresh meats

Seafood varieties

Vegetables

Korean delicacies

Free drinks

Special items; read on to find out more!

Marinated Beef

Short plate

Chicken Breast

Chicken

Pork Belly

Pork Collar

Fish slices

Squid

Prawns

Mussels

Pig Liver

Kimchi

Thai Fish Cake

Tofu

Yong Tau Foo ingredients eg. luncheon meat, fishball with fish roe, lobster ball (flavoured), fish, suid, crab ball, bittergourd and more.

A wide assortment of meat selection in the buffet, and great for seafood lovers too. From chunky chopped to thinly sliced meats to seafood. The more the merrier! While adding more assorted meats and seafood, the soup broth becomes more flavourful by the end of the meal. It’s a fun steamboat, as you are enjoying the food which are cooked in different and yummy broth. And the good thing is, you get free refill of the yummy broth.

And all the delicious hot food selection and not limited to: Signature Korean Chicken, hajion crispy chicken, Korean pancake, Korean spicy udon with chicken, ddeokbokki, japchae, sweet potato, breaded scallops and local delight eg. ngoh hiong. The hot food menu may varies to ensure guests will always be pampered with a delicious buffet at Goro Goro.

You should not miss the Signature Korean Chicken. It is one of my favourites, which was well-marinated tasty and crispy on the outside. It’s hard to stop at 1 wing. Definitely getting two! Don’t be surprise if you see an empty tray, that shows how popular this is. Thumbs up for the speedy top up. If you like Signature Korean Chicken, you’ll also love hajion crispy chicken.

Ddeokbokki.

Japchae.

Korean pancake.

There’s a wide array of vegetables and mushrooms that you can pick from, baby spinach, xiao bai cai, cabbage, crispy beancurd skin, dried seaweed, tomato, enoki mushroom, raw egg and more!

If you would like to have some carbs in your meal, there are choices of steamed rice, ee mee, tang hoon, mee sua and instant noodles.

You’ll find a great variety of taste preferences with over 10 condiments to enhance any dish from non-spicy sesame oil to very spicy belachan chilli.

That’s not all, it also comes with dessert and drink buffet with ginko nuts with barley, honeydew, watermelon, korean barley tea, water chestnut juice, lime juice, mango juice and iced water.

A total of 7 soups at the moment. Collagen (No. 1 best seller), Tomyam (Top seller), Tomato (Top seller), Ba ku teh, Ginseng, Mala, Korean Seaweed (Vegetarian).

My favourite soup broth would be tomato. Cooking it in a full flavoured with real tomato and thus absorbing all the essence of the soup. Collagen soup broth is prepared with Goro Goro’s secret recipe. It is not overly rich with a light aftertaste. Tom yum is more towards spicy with fragrant spices and herbs generously used in the broth.

What’s good when there’s multiple of soup broths? You get to enjoy your favourite item in 3 different flavours. Eg. Enjoy prawn in the light way eg. collagen or the sweet tomato or spicy and sour tom yum broth.

Similarly, to your favourite meat and vegetables, enjoy the goodness in the different soup broth.

Besides the Steamboat buffet, Goro Goro Korean Steamboat And Buffet Restaurant also offers army stew. This lobster stew is an ala-carte order which is not part of the buffet. It also comes with seafood such as prawns, mussels and squid and recommended to be shared among 2-3 people. Top up S$8++ per pax to enjoy the cooked food buffet. The downside is that should someone in the group decides to top up, all must top up as well.

Soft drinks eg. coke, sprite and alcoholic drinks eg. beer, soju and makkoli.

All ice cream are imported from Korea; Melona Melon (Top Seller), Red Bean, Coffee, Soda and Chocolate. Prices from S$2.50.

And the special items which I have mentioned. I’m pleasantly surprised that they have a good range of Korean soju and makkoli that can only be found at authentic Korean restaurant run by the Koreans. Do note that these are not included in the buffet spread, these drinks and ice cream have a nominal charge.

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Don’t miss the attractive promotion at Goro Goro.

Be a member and enjoy exclusive perks.

Birthday 10% off total bill. However, it will only be on the birthday week of the person. Meaning the birthday must fall between Monday – Friday. The birthday person will also get to spin Goro Goro giveaway wheel.

Soft Drink / Alcoholic Beverages and Ice-cream

Buy 2 get 1 free Ice cream (mix & match all ice creams)

Buy 2 get 1 free soft drinks (mix & match all soft drinks)

Buy 2 get 1 free alcoholic beverages (mix & match all alcohol)

The lowest cost item will be free.

Goro Goro Lunch and Dinner Prices.

Take note that the items served during lunch and dinner are different, which explains the pricing. Dinner has the full spread of items while lunch is only limited (eg. no seafood, chicken wings).

With a large customer seating of over 250 pax, it is suitable for large gathering with your friends, family and loved ones for a steaming and bubbling steamboat and Korean buffet feast.

This post is brought to you by Goro Goro Korean Steamboat And Buffet Restaurant.

*Service charge(10%) and GST(7%) applicable.

Share this post with your friends and loved ones.

You have a chance to vote for this food article. Simply leave your vote/s and comment below.

Budget Per Pax

S$14.80-S$28.80

How to go Goro Goro Korean Steamboat And Buffet

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Operating Hours

Daily:

Lunch: 11.30AM – 3PM ;

Dinner: 5PM – 10.30PM

Address and Contact

Orchard Gateway@Emerald, 218 Orchard Road, #04-01, Singapore 238851 Take the lift inside Crate & Barrel.

Contact/ Reservation: +65 6385 7854

Email: [email protected]

Website: http://www.gorogoro.sg/

Reservation allowed.

Travel and Parking

Parking available at Orchard Gateway.

Travel via public transport.

From Somerset Mrt Station (North-South Line)

Exit B; Walk 153m (about 3 minutes) to Orchard Gateway@Emerald.

The post Goro Goro Korean Steamboat And Buffet Restaurant | Probably The Best Value Buffet In Town appeared first on foodgem: Food & Travel.

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lilydoughball · 8 years ago

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Let’s pretend for a moment that it’s not just any Tuesday, but next Tuesday, which we all know is El Día de San Valentín!

Now usually, the merest hint of the concept of Valentines Day is enough to make me roll my eyes so hard they are in danger of bursting out of my skull. Having said that, I’m also a sucker for special days – Christmas, Halloween, birthdays, Tuesdays – in other words, any excuse to treat yo’self to your favourite things every once in a while.

via GIPHY

If you’re a regular reader of this blog, you may be well aware by now that one of my favourite things in the world are tacos, and I need very little excuse to treat myself to them regularly. Those lovely chaps at Wahaca got in touch to tell me about a li’l offer they have running at the moment on a Tuesday, whereby every adult dining at their restaurant can get their first plate of tacos for £1.

A QUID! As if you need any other excuse for tacos. And guess what? It’s not just next Tuesday, but every Tuesday. So if you’ve got plans for Valentines this year then don’t fret, you can always have a belated celebration on the 21st. Every excuse, eh?

I am a big fan of Wahaca, not just because of my lust for Mexican-inspired food, but because they offer a healthy selection of choices for veggies (unlike other chain restaurants), like these winter vegetable tacos above. If you’re not a fan of tacos then firstly, what is wrong with you?! But also, there are lots of other things to choose from on their updated, colossal winter menu.

If you’re tempted to fill your Valentines with tacos this year, head over to Wahaca to book your table poste-haste.

Of course, you might be like me, and prefer to hibernate in front of a crappy action film with some cheap Polish lagers from the corner shop instead of dressing up and heading out for dinner. In which case, may I introduce you to Wahaca’s taco-making kits? (Omg, seamlessly shoehorned in there).

These li’l kits contain everything you need to make your own Wahaca tacos at home – corn tortillas, a spice mix to cook everytihng in and a sachet of salsa to make it all as saucy as ya like. All you need to add is veggies and chicken.

We swapped the chicken for tofu and made a spicy pepper and tofu scramble to go inside ours, and had our own little taco-making party at home. Accompanied with spring onion rice, sour cream and smidgen of cheese, they were dee-licious. My favourite was the smoky chipotle, with achiote coming in a close second. The mojo is perfect if you like the flavours of Mexican food, without much of the spice! You can always add some chillis for those who like it hot. We’re also a big fan of the Wahaca habanero salsa!

Let me know your Valentine’s (or Galentine’s) plans – leave a comment below

I was sent these kits to write a review but all words and opinions are my own.

The post Taco Tuesdays at Wahaca appeared first on Lily Doughball.

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