#peking ribs

[yumkitchen]

[libraford]

In our quest to make dinner from a different country once a week, we are landing on Korea today for steak bulgogi. This recipe is a bit more neatly written than the last one, even though the Peking ribs were delicious.

[giggly-squiggily]

Weeee requestsssss is it okay if i request lee chifuyu and ler baji??

Oops this started out as a tickle fic and turned into a ship akjrkejakrjajke I gotcha, anon! Ahh, I love them so much!!! Lee!Chifuyu is so freaking cute (really- I just love Chifuyu) I hop you like it!

CW: Swearing

Cloud 9 (Taglist Peeps)

@myreygn, @duckymcdoorknob, @baby-tickles2022, @cupcake-spice13,

Baji was in a mood.

It wasn’t often he felt them- these sudden urges to cause mayhem amongst his friends. Perhaps it was the full moon? Maybe the planets were aligned? He didn’t know what it was, and usually didn’t question it.

What mattered was only one thing.

He was gonna get Chifuyu today.

~~~

“Peke-J, you got to move, I’m hungry.” Chifuyu looked down at the black cat sleeping peacefully in his lap, shoulders slumping his shoulders once he realized he was stuck. “Come on- can’t you let me up so I can get a snack? I’ll be right back.”

The cat only continued to purr, far too comfortable to acknowledge his owner’s current predicament.

“Eh…fine.” Defeated, Chifuyu pulled out his phone, texting Takemichi with his side quest for food. He’d pay him back once he got there.

Before he could even send it however, tragedy struck.

“GOTCHA!” Baji roared from behind, vaulting over the couch as he wrapped his arms around Chifuyu’s shoulders, sending them both tumbling sideways into the cushions. Peke-J; now awake and mildly irritated by his parent’s antics, stretched before wandering off.

“B-Baji! You ass, Peke-J was cuddling with me!” Chifuyu squirmed as Baji turned him on his back, easily grabbing his wrist when the blonde tried to punch him. “Get off!”

“No way.” Baji grinned a wolfish smile, sending shivers down Chifuyu’s back. “Chifuyu…you know what I’m gonna do to you?”

“Feed me?” Chifuyu asked, even when he felt Baji’s hand slip under his hoodie, pushing it up. Giggles were already climbing up his throat, and he flattened his lips to keep them there. “B-Bahahaji, please!”

“I’ll feed you later. For now, I’m gonna…TICKLE YOU!” Baji roared, sending both hands into Chifuyu’s bare stomach, ten fingers flying over the warm skin. Chifuyu shrieked, his body full spasming as bright, unobtainable laughter spilled past his lips. “Aww, look at you! I’ve barely touched you and you’re laughing like a baby! Does it tickle that bad?”

“Bahhahahhahahhaji, yohohohohohohu shihihihihihihihihithehhahhahhahahd!” Chifuyu squealed out, his hands trying in vain to tug down his hoodie and protect his belly. Baji only laughed, one hand keeping it up while the other carried on tracing random shapes and patterns against that awful soft spot towards his lower stomach. “Sthahahhahap ihiihihihit, you bihiihhiiihihiihtch!”

“Oo, someone’s got a potty mouth today! Are you hangry, Chifuyu? Do you want a snack?” Baji cooed, eyes glinting as he leaned down. “I got a good one right here…”

“Bahahhaji? Bahhhahaji, wahhaHAHHHAHAHHAHAIT!” Chifuyu all but screamed when Baji’s mouth pressed into his belly, blowing a massive raspberry against the center of his belly. Abandoning the hem of his hoodie, he tugged at Baji’s hair, trying to pull him off. “GEEHEHEHEHT! GEHEHEHHEHEHT BAHAHAHCK, YOU DOOHOHOHUCHE!”

“What? You said you were hungry- I’m just giving you raspberries!” Baji laughed against his stomach, bringing his hands back into the fray to taze Chifuyu’s sides, making him spazz about and shriek. “So mean today- you must be seriously hangry.” Baji winked before blowing another loud raspberry before sitting up, his hands working another bad spot beneath his lower ribs. “Okay, you don’t like fruit. How about short ribs?”

“GEHAHHAHAHA, BAHHAHAHHAJI PLEHAHAHHAHASE!” Chifuyu was a mess of laughter, face bright red and eyes squeezed shut. His hands blindly grabbed Baji's, managing to loop around his wrists, but nothing else. Every squeeze and poke zapped his strength, like he was halfway between falling asleep and staying awake. “COHOOOHOHME OHOHOHOHON-WAHAHHAHAIT!”

Baji did, to Chifuyu’s surprise, letting the blonde gasp for hair. His hands remained on Chifuyu’s lower ribs, tapping gently but not pressing in, still making him giggle. When he was no longer panting, Baji smiled. “Better?”

“Yeah-AH! Ahehahahahhahaha, oh yohoohoohohu jehehehehherk!” Chifuyu jumped when the hands at his ribs resumed their game, making him fall back into the couch. “Bahhahahahahaji!”

“Hmm…so it’s a no to fruit, and a no to short ribs..oh- you know what I recently heard about?” Baji grinned, his hand sweeping up to Chifuyu’s collar. “How about neck bones?”

“GAH!” Chifuyu squeaked, his laugh going silent as he curled into himself, feet kicking and shoulders up to his chin, hands balled into fists and tight against his chest. “BAHAHAJI!” He cried, the sound barely about a whispered squeak.

“Hehe, okay- I’m done for real now.” Baji pulled his hands back, watching Chifuyu collapse against the cushions, breathless and panting. “Wow, you’re so-”

Just then, the front door opened.

“Chifuyu? Hey- I got your text.” Takemichi walked in, a convenient store bag in hand. “They weren’t selling Pork Buns unfortunately, so I got you some Onigiri-” He froze when he saw the pair, eyes widening and cheeks flushing.

Admittedly- it was quite the sight. Chifuyu- red faced and breathless- lying against the couch; his hoodie pushed up all the way up his chest. Baji, who was sitting on him, hands against his belly and halfway leaning down over said blonde. Both their faces were wide eyed in shock, not expecting Takemichi to arrive.

Guess the text went through after all.

“Eh…right- I’ll um…I’ll leave this here.” Takemichi put the bag on the table, avoiding eye contact. His ears were bright red as he made his way back to the door. “You can pay me back later. Bye guys…and erm, congratulations.” He shut the door quietly on his way out.

Silence. Chifuyu felt like his face could melt. Baji looked unreadable.

“Well, shit. Takemitchy thinks we’re gay.” Baji declared.

“Oh god.” Chifuyu covered his face with his sleeves, dread curling in his belly. “Oh my god, oh my god he’s gonna tell everyone.”

“He probably will.”

“They’ll think we’re gay!”

“They probably already do.”

“What do we do?”

“Make it a reality?”

Chifuyu froze, peeking through his fingers. Through his shock and embarrassment, he felt his heartbeat race. “H-Huh?”

Baji looked at him patiently, his expression easy. “I said what I said. Let’s make it a reality.” He smirked, waggling his eyebrows. “I’m down if you are.”

“Are you…confessing?” Chifuyu asked.

“Maybe I am.” Baji reached out, tugging his hands away from his face with effortless motions. “Maybe I’ve liked you since the first time I’ve met you. Maybe I’ve been wanting to make this thing official since you told me we’d co-parent Peke-J.” He let his hands slide up until they were holding Chifuyu’s. It was then did the blonde realize he was nervous. He could feel his pulse and how hard Baji’s heart was beating. “Whatcha gonna say about that?”

“I…” Chifuyu blinked, his heart rattling in his chest. Was this really happening? Taking a breath, he raised his chin. “I wanna hear you say it.”

“I just did.” Baji replied.

“No. No maybes. Say it with your full chest.” He needed to know it was real.

Baji laughed softly, a slight tremor in the sound. “Fair enough…Chifuyu, I like you. Alot.” Baji looked him in the eyes- only genuine honesty could be found within. “I’ve liked you since we first met, and I’ve liked you since after. I can’t say when it was exactly that I…caught feelings.” Baji blushed- a rare sight. “But I mean it when I say it. I want to make this real. So���what do you say?”

Chifuyu felt his eyes mist up, and he flattened his lips to fight back the tears. “I say…I’m really happy right now.” He breathed, making Baji suck in a short breath. “I’m so happy, cause I feel the same way.”

The way his expression lit up, like Chifuyu was some sort of sacred treasure Baji had been looking for all his life- Chifuyu took that expression and tucked it deep within his chest, letting it warm him from within. “Hey…can I kiss you?” He whispered, and Chifuyu nodded, mouthing an equally soft “Yes.”

Baji leaned in and-

“Meow…” Peke-J leaped up just before their lip connected, squeezing himself between them and getting comfy on Chifuyu's chest. Baji shot back, spitting out cat hair. 

“You freaking cock-blocker of a cat-” Baji began, stopping when Chifuyu laughed.

“Pfft-ahehahhahaha! Dihiihd you just cahhahall him thahahhat?” He wheezed, the sound melting away any irritation Baji may have had for the animal and replacing it with bubbly mirth of his own. He broke out into soft chuckles, the sound growing the harder Chifuyu laughed.

“I did! Look at him- he knows what he did too!” Baji pointed, Peke-J peering up at him rather pleased. Chifuyu hooted, fanning his face.

“Gohohohod- oh god, my behehhelly!” He cried, shaking his head as his giggles died down to a soft titter. “Oh yeah…I forgot I was hungry.”

“I’ll grab one of the snacks.” Baji stood, not before walking around the couch, leaning down so he was leveled with Chifuyu. Leaning in, he pressed a quick peck to his smiling lips, finally getting his kiss. “Stay here.”

Chifuyu reached up to touch his tingling lips, watching Baji as he gathered Takemitchi’s gift.

He could get used to this.

Thanks for reading!

[boricuacherry-blog]

The Unusual Case of Pamela Werner

Pictured: Pamela Werner was said to have distinctive piercing gray eyes

Edward Theodore Chalmers Werner, or ETC Werner, and his daughter Pamela lived in a traditional Chinese courtyard house on a hutong in Peking's Tartar City, just outside the Legation Quarter. Their daily routine appeared comfortable and privileged, based more around English than Chinese traditions. Pamela had an unusual grayness to her iris and straw-colored hair.

dark. They both lived nearby, within the Quarter, and were staying out later than normal on account of it being Russian Christmas, but Pamela would have to ride a mile or so outside the Quarter to Armour Factory Alley, skirting the notorious Badlands by riding along the Tartar Wall. Then she'd be pedaling through the Tartar City in the dark, with not even moonlight to help. The only landmarks at night would be the spindly spires of St. Michael's Church, the lights in the upper windows of the Wagons Lit hotel and the Hotel du Nord, and the black frame of the radio tower at the American Legation. 'I've been alone all my life,' she replied, 'I'm afraid of nothing! And besides, Peking is the safest city in the world.' And with that, her friends waved goodbye as she disappeared into that bitter January night.

Peking was a city that retired early. Except for the Badlands. The Badlands was a network of twisting hutong devoted to sin and vice. This part of Peking was sleepy and calm during daylight but grew raucous at night with those seeking illicit pleasures. Anything was available in the Badlands, at a price.

It was the morning of Friday January 8, and an old man named Chang Pao-chen was taking his prized songbird for a walk along the Tartar Wall towards Fox Tower.

He noticed, in the icy wasteland between the road and the tower, wild dogs sniffing at something alongside a ditch. It was a badly mutilated body, clothing disheveled, with an expensive wristwatch on one arm that had stopped just before midnight. Partially clothed in a tartan skirt and a bloodied woolen cardigan, he assumed it was a girl.

It was hard to tell from the features of her brutally stabbed and beaten face whether she was foreign or Chinese. Her entire sternum had been cut open, her ribs broken, and the open cavity gave off a strong stench. The body was strangely bloodless though. The blood must have been drained elsewhere. Arriving police were also horrified. The cause of death was blunt force trauma to the head, which had split the skull and caused massive haemorrhaging in the brain. Most of the injuries had been inflicted postmortem, and her organs had been removed. She had been stripped before being repeatedly stabbed in a frenzy. Her right arm was nearly severed. The cuts to her shoulder, though, were made with some sort of specialist cutting tool. It was not the hack job of an amateur. Her small hands were clenched rigidly tight, her thumbs locked in her fists, trapped there by rigor mortis.

Her father knew as soon as he looked into those piercing gray eyes that the body belonged to his daughter. The hunt for a nineteen-year-old's killer haunted the final days of old Peking.

Werner would watch as Pamela's coffin was lowered into the ground next to her adopted mother's. His daughter had been barely five years old at the time her mother died, her blonde hair in a pudding-bowl cut, a few of her milk teeth missing. She'd worn a new black overcoat with black woolen stockings as the mother she'd hardly known was buried. Now mother and daughter lay beside each other, under the hard and frozen earth.

[twistedtummies2]

friendly asking idiot here! what’s YOUR favorite food this time? :D (don’t have to answer if u don’t wanna <3!!)

I don't know if I have any ONE favorite food, to be honest. I like a lot of things. XD I'll see if I can pick out a few key favorites... We eat a LOT of steak at my house. And I do mean a LOT. There are multiple reasons why, but it just is the way it is. Thankfully, I happen to LOVE steak, so I rarely get tired of it. Chicken Parmesan is a grand creation. I also like various forms of chicken from Asian-themed restaurants, like Sesame Chicken, Orange Chicken, and Teriyaki. I like sweet and sour chicken, too, but I ESPECIALLY love sweet and sour pork. One of my absolute favorite things in the world is Peking duck, but I very, VERY rarely get to have it, for several reasons. Bacon is definitely up there. I like it on burgers and sandwiches, in burritos, wrapped around a delicious Filet Mignon or Chicken Drumsticks, sprinkled onto various forms of cooked potatoes, in soup...just bacon, in general, is something I adore. BBQ Ribs are another favorite dish of mine. If you haven't guessed yet, I'm sort of a carnivore. My apologies to those who are not. I'm mad about mashed potatoes...PROVIDED they are REAL mashed potatoes. Like, that store bought stuff you get in a can, or something in a TV dinner? FIE ON SUCH RUBBISH, I SAY! Even a lot of restaurants tend to have sort of "meh" mashes. If they're done well, though, I absolutely freaking LOVE them. In terms of desserts and sweets...my favorite candies are Reese's Peanut Butter Cups and Red Licorice. As far as the licorice goes, it has to be REAL red licorice: not Twizzlers or Red Vines. That stuff is a bland disgrace to the candy. No, give me Wiley Wallaby's, Darrell Lea, or Lucky Country. The Australian-styled stuff. That's the BEST. My favorite ice cream is good old-fashioned Cookies & Cream. I also love my (currently) still-surviving grandmother's homemade chocolate creme pie. It is glorious and I can never have enough of it. ^^

[trashprinceward]

The chips thing was a big surprise for me. In the UK we have stuff like salt & vinegar, prawn cocktail, beef & mustard, black peppercorn, pickled onion, lamb & rosemary, chicken, bacon, sweet chilli, Peking rib, lime & coriander, even Marmite!

I get to America, I'm looking for some neat snacks to take home and it's all cheese, chilli and BBQ and I'm just there looking at it like... Oh.

Also yes, I ended up with a bag full of American change because it was all like, these coins are all the same what do they do?

Things I learned in an American supermarket

EVERYTHING IS TO HUGE.

Everything. Is. So. Huge.

Do your supermarkets assume all shopping is done for a family of six? Why is everything so huge??

There are basically no chip flavours. There are a couple (sea salt, cool ranch, a couple more) and then just ten different kinds of chilli/spicy/hot flavour, most claiming to be spicier than the others. Spicy chips are a weird fringe novelty in Australia but here they seem like the main thing.

There may be no chip flavours but there is a hell of a lot of jerky. And chewing gum. Those two things have whole sections, not just a thin sliver of shelf like in Australia. So many chewing gum brands.

There are donuts and ice cream and cakes EVERYWHERE. Supermarket, more like cake/ice cream shop.

The money?? All looks the same??? And it feels like paper???? I mean I know you guys call it ‘paper money’ but I kind of assumed that was an exaggeration? It’s hard to believe it’s actually linen.

The bulk savings are for things WAY in bulk. These aren’t your Aussie “two little packets of chips for one” deals. There are THREE LITRE SOFT DRINKS here, and the bulk deal is for 3 of them. Who needs 9L of soft drink at once? Is this sort of thing for parties? 

Alcohol is cheap; by which I mean alcohol is normally priced for places that aren’t Australia. Our alcohol is absurdly taxed.

Everything is packaged so weirdly. I saw transparent bags of neatly stacked corn cobs. I saw tins of “mixed beans”, HUGE tins of mixed beans.

Snapple and Squirt are real drinks.

There is a brand of hair product called “Aussie” with a kangaroo logo. I have never seen it in Australia. 

The plastic shopping bags are great. They’re not the flimsy things you get in Australia; they’re real, actual bags. I highly recommend these bags.

[gothsonokcupid]

Peking Ribs Jin Du Ribs China Sichuan Food Experience the rich cultural heritage of China with a taste of Peking Ribs and Jin Du Ribs. Savor the tantalizing flavors that will transport you to the heart of Sichuan.

[954food]

MOT 32 - Good Chinese

Yes, it is a little on the pricey side, but not out of line for Downtown Vancouver. And the food is awesome. Tasty, well-presented, with novel combinations.

There are eight of these in the world. The original is in Hong Kong. The one in Singapore may be best known. There are two in North America, this one in Vancouver, and one in Las Vegas.

The BBQ Short Rib was probably our favorite, followed by the Peking Duck salad, but everything was good.

[blaauwberggroup]

Unveiling the Culinary Delights of Meat Specialties

For generations, meat has been a staple of human food, meeting one’s primitive desires for flavour, texture, and nourishment. Meat specialties have evolved into a global gastronomic phenomenon that crosses boundaries and cultures, from delicious steaks to aromatic stews. In this article, you will dig into the world of meat specialties, investigating their various flavours, preparation methods, and the undeniable fascination that makes them a favourite on every food lover's plate.

The Allure of Meat Specialties

Meat specialties are more than just dishes; they are sensory experiences that elicit a symphony of emotions. The sizzle of a perfectly seared steak, the rich aroma of a slowly simmering curry, and the soft bite of barbecue ribs are all elements that contribute to the allure of meat specialties.

Whether you favour substantial American barbeque, the spices of Middle Eastern kebabs, or the savoury delight of Italian prosciutto, meat specialties offer a diverse range of flavours to try. Each culture approaches meat differently, resulting in a diverse tapestry of flavours that entice experimental consumers.

Types of Meat Specialties

Barbecue Bliss: Barbecue reigns supreme in the United States. American barbecue is a meat lover's delight, from the smokey brisket of Texas to the sweet and acidic ribs of the Carolinas. Slow cooking, sometimes over wood or charcoal, infuses the meat with a particular smokiness and softness that keep customers returning for more.

Exotic Kebabs: The Middle Eastern and Mediterranean cuisines are famous for their delectable kebabs. These dishes display the technique of marinating and grilling meat to perfection, whether it is delicious lamb shawarma or perfectly seasoned chicken skewers. Kebabs are an extraordinary joy when served with fluffy pita bread and tasty sauces.

Savoury Steaks: The most famous beef specialty, steaks have a worldwide following. Steak lovers savour every mouthful, from the buttery tenderness of a fillet mignon to the robust flavour of a ribeye. Pair it with garlic mashed potatoes and a glass of red wine for an unforgettable gastronomic experience.

A Taste of Italy: Prosciutto and salami are two of Italy's most famous meats. These cured meats are matured to perfection, resulting in a flavour profile that is complex and varies from salty and savoury to delicately sweet. Serve them as an antipasto dish or wrapped around melon for a delectable appetiser.

Asian Delights: From China's soft Peking duck to Korea's savoury beef bulgogi, Asia has a plethora of meat delicacies. Each location has its own distinct techniques and flavours, making Asian beef meals a sensory experience.

Meat specialties are more than just food; they are evidence of human ingenuity and culinary skill. Meat specialties continue to attract food enthusiasts all around the world, with a world of flavours to discover and various culinary ways to master. Meat specialties provide a wide and exquisite experience for your palate, whether you are savouring a tender steak, delighting in aromatic kebabs, or experiencing the rich flavours of prosciutto. So, the next time you sit down to eat your favourite meat specialty, savour each bite and remember the decades of culinary heritage that brought it to your table.

[yuiy76ghj]

Restaurants at Sky River Casino

SR PRIME STEAKHOUSE is oozing with an expense-account vibe, replete with expansive leather banquettes, blingy light fixtures and towers of wine displayed in a massive 슬롯사이트 glass enclosure. This is meat-and-potatoes territory, with a few surprises thrown in. Hard-core carnivores will gravitate toward the chef’s cuts, which include a 48-ounce Black Angus tomahawk for $128 (the priciest item on the menu). For a steakhouse, seafood gets decent billing here, with a handful of raw bar items (including scallop crudo and piquant tuna tartare) as well as lobster and salmon entrees.

about:blank

A gastropub on steroids, 32 BREWS STREET serves a well-rounded menu of casual pub grub—think burgers, sandwiches (the mile-high club sandwich is stacked to impress) and crowd-pleasing 메리트카지노 appetizers like wings and nachos—in a setting with too many TV screens to count. The restaurant’s spacious lounge area, outfitted with leather settees and wingback chairs, is a stylish place to watch a game while enjoying some cold ones with friends in between hands of blackjack.

DRAGON BEAUX, with its dramatic wooden ribbed towers rising up around chic red booths, boasts Sky River’s most striking dining room. An offshoot of the popular San Francisco joint of the same name, the restaurant delivers traditional 우리계열카지노 and modern dim sum dishes (highlights include abalone siu mai, Wagyu bao and fan favorite chicken paw in black bean sauce) as well as classics like Peking duck with pancakes and dried scallop fried rice. Don’t let Dragon Beaux’s limited hot pot options—just two types each of meat and noodle—steer you off course from an otherwise gratifying menu.

At The Market, Sky River’s version of a food court (without the loitering teenagers), the best bet is to focus on proven concepts from established restaurateurs. At FUKURO BY KRU, the truncated menu of sushi rolls, nigiri and small 카지노검증업체 plates makes this joint a fast casual winner. The Kru quality shines through here; just don’t come expecting the type of high-end dishes that the parent restaurant is known for. San Francisco-based ROLI ROTI excels at mouthwatering rotisserie fare, including a succulent crispy porcetta sandwich on a roll smeared with onion marmalade. The potatoes and Brussels sprouts, both doused with pork and chicken drippings and seasoned with rosemary salt and lime, are worthy accompaniments. The best 바카라부대 things going at DESSERTS are the pies from Sacramento’s beloved Real Pie Company and ice cream from perennial favorite Gunther’s.

[college-girl199328]

An Asian restaurant in Toronto was slammed with more than a dozen infractions from city health inspectors. Riz North Asian Cuisine prides itself on its 100% gluten-free kitchen and serving the finest and Celiac-safe Asian fare, including its signature Peking duck, honey garlic ribs, moo shu chicken, and pancakes.

It also sells some of its menu’s favorite items frozen at several retailers and on its website. Riz, located at 3321 Yonge St., north of Lawrence Ave., was hit on March 24 with significant, four minor, and one in the “other” category.

It had inspected five times since June 2021; it passed with one or minor infraction, while times it received condition passes. Its four crucial violations are storing potentially hazardous foods at an internal temperature between 4C and 60C, storing ice in an unsanitary manner, failing to protect food from contamination or adulteration, and maintaining the premises in a permits adverse effects on food.

Of its six significant infractions, two were concerning pests (failure to protect against harboring and retraining records of pest control measures taken for one year). The other four were sanitary-related (failing to keep the sanitary facility sanitary, not maintaining handwashing stations with soap and paper towels or equipping them with a dryer or single-use paper towels, and sanitizing utensils in a chlorine solution of fewer than 100 parts per million of available chlorine.)

The minor infractions were the food-handling room was in sanitary condition, free from equipment not regularly used, and its ceiling was in good condition. Also, Riz ensured the equipment surface was sanitized as necessary. Upon inspection, it was noted that Riz failed to present a food handler or supervisor during all hours of operation.

[proxylynn]

do you have any theories about Bob’s birthday? I want to know.

[Hmmm...No official day that I know of. So...Let me see the list of funny food holidays and we can pick out some goodies!]

*checking list and picking ones with Bob vibes...just meat or meat related ones for now, too many candy days...yes, I consider fish and seafood meat, fight me! Flesh is flesh!*

January

National Buffet Day - January 2

National Spaghetti Day - January 4

National Tempura Day - January 7

Curried Chicken Day - January 12

National Hot Pastrami Sandwich Day - January 14

International Hot & Spicy Food Day - January 16

Peking Duck Day - January 18

New England Clam Chowder Day - January 21

February

Heavenly Hash Day - February 2

Pizza Pie Day - February 9

Pork Rind Appreciation Day - February 12, 2023 (Super Bowl Sunday)

National Chili Day - February 23, 2023 (Last Thursday in February)

National Clam Chowder Day - February 25

National Personal Chefs Day - February 26

Surf and Turf Day - February 29 (skipped until the next leap year – 2024)

March

National Cold Cuts Day - March 3

National Crabmeat Day - March 9

National Meatball Day - March 9

National Pack Your Lunch Day - March 10

National Baked Scallops Day - March 12

Celebrating Our Bountiful Food Supply - March 15

National Irish Food Day March - 17

National Poultry Day - March 19

Great American MEAT-OUT - March 20

National Lobster Newburg Day - March 25

National Spanish Paella Day - March 27

Something on a Stick Day - March 28

Turkey Neck Soup Day - March 30

National Clams on the Half Shell Day - March 31

April

National Cordon Bleu Day - April 4

National Burrito Day - April 6, 2023 (First Thursday in April)

National Empanada Day - April 8

National Baked Ham with Pineapple Day - April 9, 2023 (Same Day as Easter) 

Make Lunch Count Day - April 13

McDonald's Day - April 15

National Glazed Spiral Ham Day - April 15

National Picnic Day - April 23

National Pigs-in-a-Blanket Day - April 24

Stop Food Waste Day - April 26, 2023 (Last Wednesday in April)

National Prime Rib Day - April 27

National Shrimp Scampi Day - April 29

May

National Hoagie Day - May 5

Totally Chipotle Day - May 5

International No Diet Day - May 6

National Roast Leg of Lamb Day - May 7

National Empanada Day - May 8

National Foodies Day - May 9

National Shrimp Day - May 10

Eat What You Want Day - May 11

National Coquilles St. Jacques Day - May 16

National Pizza Party Day - May 19, 2023 (Third Friday in May)

National Escargot Day - May 24

National Italian Beef Day - May 27

National Brisket Day - May 28

National Hamburger Day (May 28, July 28 and also December 21)

National Coq Au Vin Day - May 29

June

National Rotisserie Chicken Day - June 2

National Jerky Day - June 12

National Lobster Day - June 15

International Picnic Day - June 18

International Sushi Day - June 18

National Catfish Day - June 25

National Ceviche Day - June 28

July

National Barbecued Spareribs Day - July 4

National Fried Chicken Day - July 6

National Hot Dog Day - July 21

National Chili Dog Day - July 27, 2023 (Last Thursday in July)

National Hamburger Day - July 28

National Chicken Wing Day - July 29

National Lasagna Day - July 29

National Chicken and Waffles Day - July 30

August

National Oyster Day - August 5

National SPAM Musubi Day - August 8

National Panini Day - August 11

National Filet Mignon Day - August 13

National Bratwurst Day - August 16

National Bacon Lovers’ Day - August 20

Chop Suey Day - August 29

Eat Outside Day - August 31

September

National Gyro Day - September 1

International Bacon Day - September 2, 2023 (Saturday before Labor Day)

National Welsh Rarebit (rabbit) Day - September 3

Salami Day - September 7

National “I Love Food” Day - September 9

Eat a Hoagie Day - September 14

National Cheeseburger Day - September 18

National Quesadilla Day- September 25

National Food Service Workers Day - September 25

National Dumpling Day - September 26

National Corned Beef Hash Day - September 27

October

National Fried Scallops Day - October 2

National Taco Day - October 4

National Pierogi Day - October 8

National Salmon Day - October 8

International Beer and Pizza Day - October 9

Submarine Hoagie Hero Grinder Day - October 9

National Sausage Pizza Day - October 11

National Gumbo Day - October 12

National Chicken Cacciatore Day - October 15

National Roast Pheasant Day - October 15

World Food Day - October 16

Meatloaf Appreciation Day - October 18

National Seafood Bisque Day - October 19

Food Day - October 24

Good and Plenty Day - October 24

National Bologna Day - October 24

National Greasy Foods Day - October 25

Mince Meat Pie Day - October 26

Wild Foods Day - October 28

November

National Deep Fried Clams Day - November 1

National Men Make Dinner Day – November 2, 2023 (First Thursday of November)

National Sandwich Day - November 3

National Nachos Day - November 6

National Men Make Dinner Day - November 4

National Pork Belly Day - November 10

National Mussels Days - November 10

National Pizza with Everything Day (Except Anchovies) - November 12

National Clean Out Your Refrigerator Day - November 15

National Fast Food Day - November 16

National Stuffing Day - November 21

National Sardines Day - November 24

Sinkie Day - November 24, 2023 (Day after Thanksgiving)

December

Microwave Oven Day - December 6

National Bouillabaisse Day - December 14

National Roast Suckling Pig Day - December 18

National Fried Shrimp Day - December 20

National Hamburger Day (May 28, July 28 and also December 21)

Pepper Pot Day - December 29

Bacon Day - December 30

[yumkitchen]

[ambivartence]

top 5 traditional foods :3c

!!!! omfg fOOD!! i love talking about the traditional chinese food i grew up eating 🥺

1. stir fry pork and bean curd - i ate different variations of this dish like almost everyday growing up!!! it could seriously be the only thing i ever eat and i would be happy. i dont think it's a super popular dish in the broader chinese cuisine so you wont see it on every menu but it's still relatively common and definitely a staple in my family <3 2. soy braised chicken - i literally just made this for myself last night but this or braised pork baby ribs (or braised pork belly or pig trotters for extra decadence) is eliteeeee u can make it simple or w lots of different spices (i like putting lots of ginger, scallions star anise, cinnamon, bay leaf, dried thai chilis) and then throw in some beancurd/tofu skin and shiitake mushrooms yUM 3. century egg congee - this is a simple rice porridge w cut up pieces of these special preserved eggs (if u google century egg it looks crazyyy lmao but trust it tastes wayyyy better than it looks) and i add ground pork too, and it's a super common breakfast dish especially paired with youtiao (chinese fried dough like an unsweet churro) 4. pork and chinese spinach dumplings - ok so i am too lazy to make my own dumplings so i buy the frozen wei chuan ones and im addicted to this specific filling/flavor like how r they so good wHy r they so good ??? why would i even need to go to a dumpling restaurant when the frozen aisle serves just as good LOL (jkjk i appreciate a good handmade dumpling too) also the wei chuan brand yellow dumpling sauce fucking slaps i have literally driven 30-45 min out of the city to go buy it LOL 5. peking duck - ok i rarely ever get to eat this bc it's like a special occasion thing (our family usually gets it for thanksgiving instead of turkey) and it's kinda bougie LOL it tastes best at like an actual peking duck restaurant where the skin is crispy and they carve the duck in front of u !! u wrap the duck in either an open bao or a bing (chinese tortilla?) with scallions n cucumber n hoisin sauce and this is literally one of my favorite foods of all timeeeeeeeee

> ask me my top 5 anything <

[askthewvba]

what are branch b’s favorite foods? :)

Birdy likes... Nachos, Instant Noodles, Chicken Sandwiches

Gabby Jay Likes... Quiche Lorraine, Cassoulet, Croque Monsieur (or Madame)

Piston Hurricane likes... Bistec de Palomilla, Ropa Vieja, Cuban Tamales

Bob Charlie likes... Jerk Chicken, Fish Escovitch, Banana Bread

Dragon Chan likes... Siu Ngoh, Har Gao, Dim Sum

Masked Muscle likes... Enchiladas, Pozole, Chilaquiles

Heike Kagero likes... Takoyaki, Dango, Okonomiyaki

Mad Clown likes... Veal Milanese, Minestrone, Cannoli

Narcis Prince likes... Beef Wellington, Cornish Game Hen, Angel Food Cake

Hoy Quarlow likes... Hui Guorou, Congee, Peking Duck

Rick Bruiser likes... Buffalo Wings, Chicken Pot Pie, St. Louis Slinger

Nick Bruiser likes... Barbecue Ribs, Tri-Tip, Pulled Pork Sandwiches

Bonuses:

Pizza Pasta likes... Bistecca Florentina, Caprese Chicken, Pasta Puttanesca

Peter Punch likes... Grilled Chicken Wraps, Pretzel Dogs, Gummy Worms

[stumpyjoepete]

I love to cook, and I want to learn enough about photography to take some pictures of my food that don't look like ass, so I'm watching a bunch of food photography videos, just trying to learn some basic stuff.

There are some photo critique videos that are very helpful, but it is intensely clear that some very experienced food photographers do not know very much about food.

"That chocolate mousse really looks like poo." (You are absolutely correct about what it looks like, but it's chia seed chocolate "pudding". Close-ish, I guess.)

"The kale in the background..." (Isn't curly parsley the default garnish to the extent that it's a joke? I realize food styling has moved on, but you should not have trouble recognizing parsley of all things.)

"The highlights on that corn, or barley or whatever, are really blown out." (Mushrooms. Shimeji mushrooms. I would be hard pressed to think of a more mushroom-shaped mushroom.)

"The way you captured the dark colors of the meat you were cooking was great." (Sir, those are canelés. This is a pastry shop. Please keep your meat-muffin fantasies to yourself.)

"The color on this Peking duck--and I wouldn't know that it's Peking duck except that I've eaten it many times and I really love it--is so great" (It would be pretty cool if ducks happened to grow pork ribs in addition to legs and breasts, but scientists have yet to crack the code on that. Even in Peking.)