#like unseasoned chicken. no flavour at all.

[isabellaofparma]

Those About to Die (2024– )

[ozymoron]

i really gotta stop running with the idea that spencer is some average white guy im obsessed with cause hes really not lmao. like personally my definition of some random white guy character is guy who looks pretty average like stock photo kinda guy who has the personality of a piece of white bread which spencer is not lol like he whimpers i think that at least somewhat sets him apart from the random white guy

[timetraveltasting]

RYSE OF FLEYSHE (c. 1390)

Since I'll be away this coming weekend, I thought I would fit in a sneaky historical side dish from Tasting History. Ryse of Fleyshe, which would now be known as Rice of Flesh/Meat (the German word for meat is still Fleisch!) is another dish from the Forme of Cury, a collection of recipes that were served to the court of Richard the II of England. It is a saffron rice that was meant to be served with meat, hence the name. Saffron has, historically, been one of the most expensive spices out there, and it remains so today due to the painstaking process of harvesting the threads by hand. Autumn crocus stigmas have to be collected from the flowers, separated from the pistil, and then dried. Unfortunately, in each flower there are only three threads, making for a very slow and delicate job for whomever is harvesting. Still, I bit the bullet and paid the several euros for just a tiny teaspoon of the spice for this dish. I chose to make Ryse of Fleyshe because it seemed to be a simple dish to make, and Max also enjoyed it. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I made a couple small changes to the modern recipe below. I used saffron powder instead of the threads, since I couldn't find the threads in my local grocery store. So, I used a pinch, about a 1/2 teaspoon. I also used jasmine rice instead of white rice, because I couldn't find basic white rice (very confusing, Germany...).

The preparation was fairly straightforward, which I appreciated, but I still made a change or two to the method. Instead of mixing the saffron with only a bit of the almond milk, I mixed all of it together. I don't think this made much of a difference overall. After the boil, instead of simmering for 20 minutes, I only simmered for 15, since my stove runs fairly hot even on the lowest setting and I was noticing the rice at the bottom was beginning to stick to the pot. Luckily, letting the rice steam off-heat for 10 minutes did add some moisture back in. The finished side dish was fairly fluffy with just a bit of stickiness to it, with a lovely golden colour from the saffron. The Ryse of Fleyshe turned out like Max's despite my changes, so I was quite content. As suggested, I served the rice with 'fleyshe' (herb-marinated porkchops), as well as some fried zucchini.

My experience tasting it:

Of course, I tried the Ryse of Fleyshe on its own first, unseasoned. Happily, it did not really need seasoning. It tasted almost buttery, with a slight bit of saltiness. I could also taste a little bit of the saffron and chicken broth, although, like Max mentions, the almond milk is there more for creaminess than it is for its addition to the flavour of the dish. The rice absorbed the juices from the meat very nicely. My husband and I quite enjoyed the dish overall, and will probably make it again (although not too often, since saffron is expensive). Ryse of Fleyshe is fairly unassuming as a dish - it isn't the star of the show - but I can see it complementing quite a few types of meat (more likely red meats). My husband and I agreed that next time we make it, we'll have it with a nice steak, since the rice will mop up the juices nicely. If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Saffron

Ryse of Fleyshe original recipe (c. 1390)

Sourced from The Forme of Cury.

Ryse of Fleyshe: Take Ryse and waishe hem clene. and do hem in erthen pot with gode broth and lat hem seeþ wel. afterward take Almaund mylke and do þer to. and colour it wiþ safroun an salt, an messe forth. (Take rice and wash it clean, and put in an earthen pot with good broth and let it cook well. Afterward take Almond milk and add it, and colour it with saffron and salt, and serve it forth.)

Modern Recipe

Based on The Forme of Cury and Max Miller’s version in his Tasting History video.

Ingredients:

A large pinch or about 1/2 teaspoon saffron threads

1 cup (235 ml) almond milk

2 cups (350 g) white rice

3 cups (700 ml) chicken broth

3/4 teaspoon salt

Method:

Crush the saffron in a mortar and pestle.

Add some of the almond milk to the mortar and let the saffron diffuse for 5 minutes.

Wash the rice.

Combine the rice, chicken broth, the rest of the almond milk, and salt in a pot. After the saffron has diffused, add the saffron almond milk to the pot. Stir everything together.

Set it over high heat and bring it to a boil. Boil for 30 seconds, then reduce the heat to low and cover the pot. Cook for 20 minutes.

Remove the pot from the heat and let it sit with the lid on for 10 minutes.

Fluff the rice, bedight it with a few extra strands of saffron if you like, then serve it forth.

[elibeeline]

I come home after a tiring shift to what is quite possibly the most intentionally Bland And Healthy meal i've ever had

[bondsmagii]

No, I mean like. Chicken does have its own flavor. But its a very light one. The dishes that have chicken in them absolutely taste different if you don't use the chicken. I tried that once. It is alright but its a food that needs to be added to something else because the way it cooks is weird? I have never tried to explain this before so I dunno how to, but I feel most meat is like that. After all, things like pork and beef and other poultry taste very plain if you cook them unseasoned. I don't think chicken is different than any other meat. They're all pretty plain if they're not properly seasoned so IDK why chicken specifically gets all the flak.

beef needs some flavouring when it’s being made into, say, a burger, but you still eat a burger for that beefy taste. beef can also come as a steak, and a decent steak is perfectly nice to just eat on its own with a few sides; the draw is in the flavour of the beef. beef has a strong flavour all on its own, and it’s nice. it brings something to a dish and it can hold its own. take the steak example -- if someone served you a plain-ass chicken breast with some mashed potatoes and greens, you would probably not be very happy. but if it was a nice cut of juicy steak? that’s a meal.

lamb has its own flavour, and when cooked well it can also hold its own. it has a very distinct and delicious flavour; it’s light and kind of sweet, and while it can be great with sauces and in curries it can easily be lightly seasoned and eaten on its own for the lamb flavour alone. it too can hold its own in a dish, and can be the centrepiece without too much work.

I detest pork and think it’s almost as plain as chicken, but that’s pork chops and the like. gammon is incredible and can be eaten on its own in steak form, usually with an egg or something -- again, you eat it for its flavour, and it’s the centrepiece. bacon is also something that people eat as the centrepiece, because of its own unique flavour.

now, this isn’t a question of if you like it, necessarily. you might hate beef or lamb or whatever. that’s fair enough; this is a question of if you can. and out of all the major meats, chicken is the only one that would probably cause a riot if you slapped a plain piece down on a plate with some veggies and said bone app the teeth. that’s because of all the meats, it’s the most bland, has none of its own flavour, and cannot carry a dish without serious help. 

[royalindianrestro]

“The Expat Eaters”- Savoury & Healthy Indian Kids Menus in Singapore

Being a mother; you always want bits of the main food groups- like carbs, protein, dairy (if tolerant) in your kid’s meal. And although there’s no replacement to mom’s magical home-cooked meals, finding a proper kids menu- (if there ever was such a thing) is downright inconvenient.

Majority of the restaurants feel kids want to eat unseasoned meals namely, chicken nuggets or fried fish with chips. And even though they are right, finding a quality bistro in Singapore which packs protein-filled vegetables, exotic ingredients and unique flavours is a big dilemma. 

More so from a mother’s eye, they will straightaway opine- “Why Is Everything So Unhealthy...?” 

Fortunately, despite what the current situation shows, some emphasise on this crucial aspect and look to produce tasty and healthy Indian menus for kids. And though not surprising, many moms (and dads) prefer Indian menus for their kid’s health.

Classic Indian Menu That MOMS With Approve & Kids Will Love:- 

Snacks And Meals For Kids:- 

Panner Pakora:-Tasty pakoras prepared using fresh panner dipped in flour and healthy spices. The Indian food preparation in Singapore is deep-fried, and everyone knows how much kids love fried stuff.

Veg Samosa:-Considered as an Indian twist to the usual puff pastries, this is prepared with mashed potatoes, green peas and other exotic ingredients. This is again deep dried till the pastry gets a golden colour and is served with tasty either ketchup or tamarind sauce.

Chicken Malai Kebab:-Kids who love chicken wings or chicken nuggets will enjoy this Malai kebab preparation. Every bite will present a rich, aromatic taste, as they are prepared using Malai- or White Curd, it also offers a lot of healthy fat to little kids. And when served with finely chopped onions and some drops of lemon juice on the chicken, it will be very hard for any kid (and the parents) to resist.

Lamb Boti Kebab:-Delicious boneless lamp cubes properly marinated with yogurt and rich Indian spices- the dish is perfect for kids and their worried moms.

This particular Indian food preparation in Kallang (or other popular food areas in Singapore) is healthy and packs rich proteins and nutrients in every bite. Plus, they taste amazing! 

Protein-Rich Salads For Kids:-

Tabbouleh:-The preparation includes freshly chopped Lebanese parsley mixed with burghul (also known as crushed wheat), onions, tomatoes, virgin olive oil and lemon juice.

Green Salad: -A classic dish every mom wants their kids to have, especially in the crucial age between 5-10. It consists of the goodness of all the green vegetables, tomatoes and even white curd. The dish is irrefutably healthy, difficult to finish and also very filling.

Fattoush:-This preparation includes freshly chopped vegetables and Arabic toasted bread.

Why Indian Meals For Your Little Kid?

Indian meals naturally consist of essential fibres, vitamins (A, B, C, D, E, K) and minerals (Calcium, Zinc, Iron, etc.).Some Indian menus consist of a balanced meal in the form of pulses, cereals and both cooked and uncooked vegetables.

It also comes with a lot of good fat as some dishes are prepared using Mustard, Ghee, Coconut oil. Nuts and seeds are also amply used in some delicacies.

And importantly, Indian menu items are always easy to digest. They are filling and keeps the digestion better mainly due to the use of fermented food like Raita, Curd, Buttermilk and spices like Jeera, Saunf, Cinnamon, curry leaves etc. 

Each of these consists of medicinal and healing properties and assist in digestive enzymes. Some even believe that curry leaves are good for boosting memory of kids- so that’s that!

In recent times, some Indian restaurants in Singapore have started making waves into the Singapore food sector. They constantly produce exotic, interesting and healthy menus for people of all ages. And since it is already established that Indian meals are healthy for young kids; you can easily order from these bistros.

All that remains is to try em out. So, what are you waiting for? Have at it!

[weederfall18-blog]

Indo Treats At Martabak Cafe, Ultimo

Love Indonesian food and martabak? This quaint little cafe on Harris Street in Ultimo sells sweet and savoury martabak pancakes as well as other Indonesian goodies like nasi lemak, roti and noodles.

It has been years since I had tried a martabak, that spongy, crumpet-like Indonesian treat. And when looking for a cheap and cheerful place to have dinner with Celia and Pete, we decided to try Martabak Cafe after driving past it on Harris Street in Pyrmont.

"You go order," said Celia who was tired and hot. It was an unseasonably and sudden 38C night and there is no air conditioning at Martabak Cafe. At first we are the only people eating but come 7pm when you can park outside other Indonesian families arrive.

I go up to the counter to order and then Celia sidles up beside me. "I came to make sure that you wouldn't order 12 things," she said cheekily. She knows me too well.

I ask for recommendations - it is salad weather but Celia doesn't like the look of the picture of the gado gado so we order a few items from each category including some drinks. They ask us about the sweetness level we want in our drinks which is nice as sometimes they can be too sweet.

Es Cendol $5.95 and Iced Lemon Tea $3.90

We try a few drinks to start with. The iced lemon tea is just what we need for this humid heat although the es cendol with its green pandan tapicoa "worms" and sweet coconut milk woujd serve just as well as dessert.

Ice Durian Drink $6.95

Mr NQN's choice is always the durian shake. Nobody else at the table likes durian except for him and I leave him to it after trying a sip (yes it's pungent and no I did not love it although I don't like durian).

Roti Canai Dengam Kari Ayam Flat bread with chicken curry $12.95

We also order the roti canai with chicken curry. Celia's heritage is Malaysian so she expects the curry to have more punch than it does and to be a darker red in colour from the spices. To me, this is like a mild Thai green curry with a sweetness to it that I like. The roti are quite good although I think I like them a bit crispier and flakier.

Martabak Telur Sapi $16.95

I always feel that if a place has the name of a dish in the title, you should probably order it. There are sweet and savoury martabaks and there is a choice of 4 savoury ones. The beef martabak comes out sizzling hot and crispy wrapped around a beef and egg filling. Savoury martabaks are different from sweet ones which are more spongey and crumpet-like.

Siomay Bandung $12.95

I liked the soimay bandung which is a siu mai dish sort of like gado gado-except with siu mai dumplings and stuffed tofu pieces, steamed cabbage and potatoes in place of crispy vegetables. I particularly like the satay sauce on it.

Mango Shake $6.95

Mr NQN is super thirsty this evening and downs another shake. This time it's a mango shake that tastes like fresh fruit and is just the right level of sweetness.

Ayam Penyet Lengkap $15.95

This plate has a bit of everything. There's East Javanese smashed fried chicken (really just fried chicken, not sure where the smashed comes into it) with tomatoes, cucumber, steamed rice, fried giblets, fried liver and fried egg. They bring this out with a hot sambal paste. Special note must be made of the sambal that they bring by the pot to the table. While the food is actually quite mild, the chilli sambol packs enough fiery heat to have our tongues tingling very nicely. I call it a workout for my tongue.

Mie Goreng Saus Tiram $12.95

The only dish that we left mostly behind is the mee goreng or thickish fried egg noodle with chicken, tomato, meatball, garlic chives. It's not bad but we've had much better noodle dishes.

Chocolate Peanut Cheese Martabak half $12.95

You can get all the sweet martabaks as either a plain or pandan flavoured martabak. We all love pandan flavour, that sweet, rich tropical South East Asian flavour so we pick that along with the filling that has chocolate, peanuts and cheese in it. I love the sponginess of martabak and although some can be quite heavy this is quite light in texture. I love crumpets and that spongy honeycomb pattern although the weirdo in me would probably love this stuffed with honey butter or peanut butter instead.

So tell me Dear Reader, if a place has a dish in their name, do you feel compelled to order it? Have you ever tried sweet or savoury martabak?

This meal was independently paid for.

439 Harris St, Ultimo NSW 2007 Monday Closed Tuesday to Thursday 4–9pm Friday 12–9pm Saturday & Sunday 12–9:30pm Phone: (02) 9566 4178 martabakcafe.com.au/

Source: https://www.notquitenigella.com/2019/04/07/martabak-cafe-ultimo/

[indiane-touristvisa-blog]

Easy trips: Go on a dessert trail in Mumbai, Maharashtra

GO FROM: All metros GO FOR: The incorrigible sweet tooth

Kick off a tour of Mumbai’s best desserts with a pancake as big as your head. At seafood restaurant Bastian in Bandra, the pillowy disk, sprinkled liberally with dark, milk and white Callebaut chocolate chips, is deceptively light. You’ll need the space for affogatos at nearby Koinonia Coffee Roasters, made with scoops from Bono Boutique Ice Cream’s stable. Start with a cautious bite of the chocolate truffle oil affogato – its silken amalgamation of sweet, salty, acrid and umami is startling. Those less prone to ordering the weirdest thing on the menu can opt for the familiar-yet-equally-engrossing salted caramel or hazelnut options.

Koinonia’s coffees also play match to the bijoux-like bonbons at La Folie Du Chocolat across town, in the heritage Fort district. After two patisseries and a café, chef Sanjana Patel wanted to open a veritable chocolate atelier, and the dusty-rose-and-gold interiors along with her gleaming, complex hemispherical candies say she has succeeded. The Kyoto melds milk chocolate, Yuzu citrus ganache and dry strawberry shards, and the vegan Bali combines coconut water, caramel and black sesame nougatine.

Practise clean dessert eating at Sequel Bistro & Juice Bar next door, the all-gluten-and-refined-sugar-free restaurant’s second outpost in Mumbai. The Raw Avo Mousse reveals its magic at second bite, when you’ve adjusted to the muddy-bitter Peruvian cacao and know to anticipate the tart surprise ending courtesy nubs of freeze-dried raspberry. But, if you can’t have your sweet tooth tarnished by healthy mumbo-jumbo, cut across to Le 15 Café in Colaba for some old-school sinning. Good luck choosing between Justina (warm, moist babka with vanilla cream), Julie and Carla – it’s like picking between best friends, just harder.

To add a shade of discovery to your sugar binge, hail a cab to Bohri Mohalla, a cluster of lanes near Bhendi Bazaar, sacred to the city’s meat lovers for their cheap, greasy – and inordinately delicious – Bohri delicacies. Past the shammi kebabs sizzling on great black tavas, streamers of marinated chicken tikka in shop fronts, and wobbly towers of freshly baked, flour-dusted naans, you’ll find Taj Ice Cream. The Icecreamwala family has been hand-churning ice cream since 1887 at this tiny parlour. The milky, pudding-like treats come in a wide range of seasonal and unseasonal fruit flavours – the custard apple and strawberry are dependably delicious, but the faithful cross their hearts over the fresh Alphonso mango.

Ride the sea link back to Bandra to conclude a sweet day at O Pedro, in the business hub of BKC. Brought to you by The Bombay Canteen team, the modern Goan bar and restaurant has been calibrated for nostalgia in everything from the mumsily swish interiors to a menu stuffed with made-over Goan classics (smoked pork ribs vindaloo, sourdough poee, veg ‘choris’ chilli fry) to the dessert menu by pastry chef Heena Punwani. Here, set your sights on the crunchy-creamy egg custard tarts (` 295), but save the last dance for the serradurra , a traditional Portuguese dessert, layered with orange caramel, orange segments and topped with toasted Marie-biscuit dust – all of which arrive on your palate as a single implosion of flavour and texture. You know in your soul that the countless burpees will be worth it.

[lurpl-blog]

(disclaimer, I do not own this image)

Monday, June 5, 2017

Today was my first day of my plant based diet. To start off the day, I made myself a kale, spinach and banana smoothie. I didn't have a heavy breakfast because I usually don’t eat breakfast. The kale spinach and banana smoothie was good. The bitter taste of the kale was balanced by the sweetness of the banana. The only thing I did not enjoy while drinking this smoothie was the chucks of ale and spinach that were not blended well, but overall the flavour of the smoothie was good. The smoothie itself was filling, but I got hungry around 11 am.

For lunch, I prepared steamed veggies, and fruits. While making my smoothie, I steamed broccoli, corn, and a sweet potato. I did not add any seasoning to these vegetables because I am used to eating unseasoned foods. So, I steamed them and packed them into my container. To add to the steamed veggies, I sliced cucumbers and strawberries as a snack. This meal was able to satisfy me until dinner which is around 5pm.

For the final meal of the day, I made myself a salad. For this salad I cut a few leaves of romaine lettuce, bell peppers, cucumber and cherry tomatoes. As for the dressing, I used olive oil and lemon juice to add a little flavour to the salad. The salad, was very filling, but it felt like it was missing something. I was missing chicken. Usually I have grilled chicken breast with my salads, so this salad felt a little empty.

So, this was my first day of going on a plant based diet, and overall, the meals I had were filling. My mood today did not change, but I feel tired as the day went by. That is all for today.