#roasted pork fillet

[ramen-tokyo]

千住 チャーシュー軒（Chashu-ken）「叉焼麺」

✔️Store name / Menu

✔️Nearest : 北千住駅

[falseandrealultravival]

Farewell, Daruma Restaurant ( prose )

Goodwill reads “Public dining room”

The day has finally come. “Daruma Shokudo”, a popular restaurant that I have been familiar with for many years, has closed down. A set of noodles and a set of rice dishes are on the menu. Recently, I was worried because it was absent for about 10 days in a row. After all, the general's physical condition had deteriorated. The 300 yen Chinese soba (ramen) is the main product at this restaurant, and although it was 300 yen (about $2), the roasted pork fillet and noodles are handmade, making people realize, "Oh, soy sauce ramen is so delicious." It was a taste that gave me. For those who are accustomed to the strangely elaborate ramen these days, this old-fashioned, daringly untouched ramen was probably a dish that was eye-opening.

This store has a history of more than 60 years, and it was also the history of the general. Good work.

さらば、だるま食堂(散文詩）

いよいよこの日が来た。長年親しんできた大衆食堂、「だるま食堂」が店を畳んだのだ。麺類一式、ご飯もの一式がメニュー。ここ最近、１０日ほど連続して休��していたので気に病んでいたのだ。やはり、大将の体の具合が悪化 したのだ。この店、３００円の中華そば（ラーメン）が目玉商品で、３００円（約2ドル）だったが、チャーシュと麺は手作りで、「ああ、醤油ラーメンって、こんなに美味しいのだ」と認識させてくれる味だった。昨今の変に手の込んだラーメンに慣れた人にとっては昔ながらの、あえて手を加えないこのラーメンは、多分目から鱗の一品だったと思う。

この店、６０年超の歴史があり、それは大将の歴史でもあった。お疲れさま。

(2017.11.07)

[buffetlicious]

Fried red snapper fillets with umami Prawn Rolls or hei zho (虾枣), stir-fried cabbage with minced pork & roasted pork and a trio of fishcakes for dinner. The skin of the fish is crispy and crunchy yet the flesh remained succulent. Added a small scoop of the crispy anchovy’s chilli paste to give it a spicy kick.

[slasherhoe87]

🥧Slashers' Favourite Dish their S/0 Makes for Them🍲

Short and sweet. Just a little idea that popped into my head while watching Masterchef Australia

Feat. Brahms Heelshire, Jason Voorhees, Michael Myers (OG / Peepaw / RZ), The Sinclairs, Billy Loomis, Stu Macher, Harry Warden, Thomas Hewitt

BRAHMS HEELSHIRE

English Sunday Roast: pork roast with crackling, peas, yorkshire puddings, golden roast potatoes, roasted carrots, green beans and a boatload of brown gravy

Dessert? sticky toffee pudding

JASON VOORHEES

Cheesy Tuna Noodle Casserole - his mom made this dish for him all the time and he loved it

Dessert? lemon bars - another favourite of his that bring up the precious few good memories he has of his childhood

MICHAEL MYERS (OG)

Ground Beef Lasagna with extra white sauce

Dessert? pumpkin pie with a big dollop of vanilla cream

PEEPAW MYERS

Meatloaf with a side of creamy garlic mashed potatoes and roasted mix veg (its all easy on the teeth 😁😂)

Dessert? strawberry & rhubarb pie

RZ MICHAEL MYERS

Full Thanksgiving Dinner: roast turkey, stuffing, mashed potatoes, green beans, corn on the cob, dinner rolls, mix veg and lots of brown gravy and cranberry sauce (he remembers his mom when you make this and is flooded with good memories of her and him together)

Dessert? pecan pie

BO SINCLAIR

T-Bone Steak with a Loaded Baked Potato and Corn on the Cob as a side

Dessert? banana split

VINCENT SINCLAIR

Rump Steak with a Mixed Mushroom Sauce and a side of Sweet Potato Fries

Dessert? dark chocolate brownie with a scoop of mint ice cream

LESTER SINCLAIR

One-Pot Smoky Beans and Roadkill Meatball Stew

Dessert? ice cream sundae

BILLLY LOOMIS

Spaghetti Bolognaise with lots of Red Sauce

Dessert? chocolate lava cake - he likes watching the chocolate sauce spill out of from its middle

STU MACHER

Pepperoni Pizza

Dessert? birthday cake flavoured ice cream in a sugared cone with tons of sprinkles on top

HARRY WARDEN

Fillet Steak with a Red Wine Sauce, Garlic Parsnip Mash and Roasted Green Asparagus as a side

Dessert? black forest cake

THOMAS HEWITT

Chili Con Carne - likes it with ground beef you purchased from the butcher or with more... questionable ground "beef" - as long as you make it, he loves it

Dessert? peach cobbler

[finoalcielo]

SAW A SCARY DREAM

☆ IRREGULAR FORTUNE ☆

SHUN: Today's lucky one is April, May be careful AOI: Arata... ARATA: Mornin' Ao-- (stops in mid sentence) What's wrong? AOI: ...It felt so real... that bad dream of mine.. ARATA: I see. It's okay, don't worry. There's nothing to be afraid of (pats Aoi)

#Talking about dreams

☆ IN THE OPPOSITE CASE ☆

ARATA: ...... (hugs tightly) AOI: Arata, you're heavy and its hot. ARATA: Nooooo, don't leave!!!! Aoi!! AOI: Why do you watch horror movies before going to sleep despite knowing you can't handle them? ARATA: I thought it was an action movie! I only realized it was horror halfway through!! AOI: What~ (wry smile)

☆ SAW A SCARY DREAM ☆

KOI: Ah, I had a scary dream today... KAKERU: That's unusual. What kind of dream was it? KOI: Let's see... I went to a ramen restaurant KAKERU: What kind of ramen did you get? KOI: ...Soy sauce, I think.. KAKERU: What about the ingredients? What was in the dream ramen?! KOI: Menma and roasted pork fillet... I'm starting to think the dream wasn't that scary now. KAKERU: Ahaha T/N: Menma is a Japanese condiment made from lactate-fermented bamboo shoots. It is a common topping for noodle soup and ramen.

☆ SAW A SCARY DREAM ☆

HARU: ...(sighs) HAJIME: ... HARU: ...I had a bad dream. HAJIME: ... HARU: Please pamper me. HAJIME: ...(sigh) How many fried chicken do you want to eat? (I'll make some) HARU: Lots, please! HAJIME: (huffed laughter) Quick recovery (laughs)

#Give Gravi something delicious to eat and they'll revive

☆ SAW A SCARY DREAM ☆

YORU: ... ...gloom... YORU: ... YOU: ... YORU: ... YOU: ... YORU: I'd like to be exorcised. YOU: I'm not exorcising. Want curry? YORU: Yes please...

#It's happens surprisingly often #Best to go with the flow

☆ SAW A SCARY DREAM ☆

KAI: .......Ah! SHUN: Since you were having a bad dream, I brought you over to the Demon world☆ KAI: A dream, huh? SHUN: No, no, you're awake now. This is reality. KAI: When I'm with you, its hard to distinguish between reality and dreams. SHUN: "You're as beautiful as a dream?" Real! That's right, I am! KAI: Okay!

#When there's an unrelenting force in front of you, it doesn't matter

☆ SAW A SCARY DREAM ・ EXTRA PAST STORY ☆

SHUN: I cannot dream, nor can I lie. Because the dreams I'll see and the lies I say will become reality. When I sleep, instead of dreaming, I wander from worlds to worlds. HAJIME: Leave it to me. > A forceful good night SHUN: I dreamed of an amazing flower garden🌸! ! !

#Seriously physics breaker

> BY THE WAY, HE'S BEEN DREAMING LATELY

SHUN: I saw an interesting dream today~🌸 Kai was in the Demon World wearing his swimming trunks~🌴 HARU: You's been looking for Kai since morning. That, was that really a dream? EVERYONE: Shun-san??? SHUN: .........Huh? HAJIME: ......bring him back

#Everyone was there

☆ SAW A SCARY DREAM ☆

IKU: ... RUI: Ikkun IKU: ! Ah, oh. Rui, what's wrong? RUI: ... (sits) RUI: I should be asking you that. IKU: .........Ah, you can tell? RUI: Yup, of course. IKU: ...I just.. had a bad dream. RUI: Want some pudding?🍮 IKU: You're suddenly so manly (laughs) Sure, I'll have some

#Had a scary dream #Your partner shall cheer you up

[fcukfodmap]

Low-FODMAP Gluten-free Instant Pot Beef Stew With Carrots & Parsnips

Now that it's stew season, I'm trying out various different ways to end up with warm, comforting beef stew. The first recipe I made used short ribs, and was ridiculously good. This recipe is also very good, but it's a lot less flashy. This is straight up comfort food, but with a subtle complexity. Way better than just tossing all that shit into a crockpot and calling it a day. The Instant Pot makes it quick enough for a weeknight: It's probably a bit more than a hour from start to finish. Anyway, here's the recipe.

Low-FODMAP Gluten-free Instant Pot Beef Stew With Carrots & Parsnips

4 anchovy fillets, minced fine

1 tbsp tomato paste

4 lbs stew meat cut into cubes (I used a pack from Costco, but you could certainly cut up a chuck-eye roast yourself)

1/4 c gluten-free flour

2 c red wine

2 c beef broth (or one can)

2 bay leaves

4 sprigs fresh thyme

4 oz salt pork

2 c baby carrots, or the same amount of carrots cut to about that size

2 c parsnips, peeled and cut to baby carrot size

1 1/2 lb whole new potatoes

1 packet unflavored gelatin (about 2 tsp)

1/2 c water

1/3 c parsley

vegetable oil, salt & pepper

Mix the anchovies and tomato paste in a small bowl and set aside. Pat meat dry with paper towels. Heat 1 tbsp vegetable oil in Instant Pot on the highest saute function until just starting to smoke. Add half of beef and cook until well browned on all sides. Transfer beef to large plate. Repeat with remaining beef and 1 tbsp vegetable oil.

Add anchovy mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Slowly add wine, scraping bottom of pan to loosen any browned bits. Simmer the broth until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork.

Return the meat to the Instant Pot with the carrots and parsnips. Add the potatoes last so they sit on top of everything. Lock the lid and pressure cook on the highest setting for 35 minutes. When that's done, let the pressure go down on its own for 10 minutes, then open the lid, making sure not to burn the shit out of yourself. Remove the bay leaves, thyme stems, and salt pork.

Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes. Turn on the saute function again and add the gelatin to the stew. Simmer until the gelatin is dissolved and the broth is thickened, 3-5 minutes. Season with salt and pepper and garnish with parsley.

Be sure not to cut your vegetables too small, or the pressure cooking will render them to an unpleasant mush. Alternately, you could leave out the potatoes entirely, and serve the stew with mashed potatoes made separately. I think this recipe could have used more seasoning -- like maybe 4 springs of thyme isn't quite enough, and a sprig or two of rosemary could add an interesting bite. Not that I'm complaining: the meat was perfect, and the sauce just perfect for dipping biscuits in. Round two of stew season turned out right fine!

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[emblematicemblazer]

World building and theories of Engage

The dishes of Elusia tend to have the following features:

A way to preserve food in a climate that is not ideal for agriculture.

Apples and potatoes can easily be grown in Elusia's environment.

A snack for breaktime.

Cheap and quick to make for peasants

A way to use up ingredients before they spoil

Showpiece food / beautiful food

Blood Sausage - The recipe refers to the version made outside of the UK. The UK version of blood sausage is known as black pudding and is often filled out with oats and herbs. Blood Sausage is used to describe foreign variations. Blood Sausage is an example of a farmer not letting any part of an animal go to waste. In the Old Testament eating blood is prohibited, many people in Europe refrained from eating blood sausage for that reason. 

Meat Filled  Potato Rolls - This recipe can also be called ‘scalloped potatoes’. This recipe is made from pantry essentials and is quick and easy to cook. Pork is used more than beef because pigs are less labour intensive to raise. Onions were valued in the Middle Ages and could be used as currency to pay for things like rent. The onion and the potato are quick and easy to grow as well as tolerate to wet and wintry climates.

Potted Casserole - This recipe is based on ‘pottage’ which comes from the Old French meaning ‘food cooked in a pot'. It would be a staple food in Elusia and could be made using any ingredients available. The pot is kept over the fish for a few days, during this time some could be eaten and ingredients added. The pottage of the Somniel features fish, this means it is a dish associated with wealthier people. Poor peasants would rarely have the luxury of meat. 

Mushy Peas - This recipe would normally be an accompaniment for meat, fish or a potato based dish.  The advantage of peas is that they can be dried and stored all year, essential for a kingdom whose climate would only have short openings for farming certain crops. 

Sandwich Cake - The fish flower on top is likely to be a chrysanthemum since it was a common way to cut filleted fish in England in the Middle Ages. The sandwich cake is inspired by the Victorian Sponge Cake which started life as jam sandwiches coated in icing sugar. The sandwich can be filled with anything that can be put between slices of bread or bread variations. Why make a sandwich look like a cake? The reasons could be to celebrate an occasion, to show off or just for fun. 

Roasted Salmon - Salmon is both a freshwater and saltwater fish. Sea salmon is bigger than the inland equivalent. Salmon is a fish that could survive the cold environment of Elusia.

Mashed Potato Stew - This is another example of a pottage recipe which uses whatever ingredients are available. The mashed potato stew could be made into a ‘perpetual stew'. Whatever ingredients are available are cooked in a pot, the pot is never emptied and is replenished as necessary.

Salmon Potato Gratin - With French origins, this recipe comprises layered vegetables with lashings of cream and cheese. This recipe can be made as extravagant as an Elusian may desire but can also be a simple and inexpensive way to elevate the humble veg. It can be adapted to include ingredients available in each season. The salmon version of the gratin would be made during salmon season or a salmon run in a local stream.

Clover Salad - Red clover has been used as an animal feed throughout Europe since ancient times. In the Middle Ages, the English considered the red clover to be a symbol of wealth and good health. The stalks and leaves would make up the made body of the salad. The petals of the red clover are difficult to digest so would serve as a garnish. The seasoning could be vinegar, oils and juices. For the wealthy, salads could be presented as works of art. 

Fish and Bacon Pocket bun - This is a reference to a pasty. Any ingredients found around can be used to create a variant, there are even sweet and vegetarian versions. The uncooked fishing is placed upon a pastry circle then the pastry is folded to create a half circle shape and sealed shut at the edges by crimping. It could be sold as street food with sellers carrying baskets of the fast food to hungry travellers and workers, or it could be a way to use up ingredients. The crimped edges enable people whose jobs create dirty hands (miners, option creates, some magic experimentation), to eat the main body of the pasty without contaminating it. It is like a pasty handle made of pastry.

Jam Thumbprint Cookies - This recipe comes from the Swedish ‘Hallongrotta’, which translates to ‘raspberry caves'. They are quick and easy to bake treats. They were designed as a snack to have during a break, or ‘fika’ in Sweden, where a person can relax and form bonds.

Cinnamon Roll - All the Scandinavian countries will claim to have invented this sweet treat. In Elyso, cinnamon would be grown in Solm, perhaps Lythos, because of the suitable climates. This snack was designed to have during a break. 

Cabbage and Nut Salad - This recipe is a ‘coleslaw’ variation. Cabbage would be a substantial peasant food in Elusia because it is easy to grow in their climate and to store. In Medieval Europe the cabbage gained the reputation of smelling bad and having unpleasant side effects. The nut involved would most likely be the almond since it would grow in Elusia's environment, pine nuts and chestnuts could also be available. Wealthy people may use exported nuts such as pistachios or walnuts.

Open Faced Sandwich - In this recipe, the bread is the plate with ingredients laid on top. This recipe originated in Medieval Europe where The toppings would often be discarded because the bread would absorb the topping’s juices and become the yummiest part.The poor could make versions with stale bread and any ingredients they had available while the wealthy could afford extravagant and decorative variations. 

Apple Pudding Pie - This recipe is based on a cold ‘Apple Charlotte ‘. The name comes from Queen Charlotte who was a patron of Apple growers. It is believed that her chef baked her a version of the recipe made with a cream filling. This would have been a useful dish as it is a way to use up stale bread. The wealthy could add ingredients to create a lavish version. 

Puffy Pancakes - This recipe is a way to use up pantry ingredients before they rot. The fish could be sweet or savoury, depending on what accompanies the pancake. Wealthy Elusian's could add a little theatre to this dish by flambeing.

Sauteed Apples with Bacon - This is a recipe introduced to the rest of Europe by the Vikings. ‘Æbleflæsk’ is usually eaten on rye bread and is a good compliment to beer and snaps. 

Berry Jelly - In medieval English, the elite would enjoy a wide variety of jelly flavours shaped in elaborate moulds. I imagine a berry jelly in the shape of a rose or a wyvern gracing the table of the Elusian Royal Family.

Soda Bread - The origins of this recipe is from Native Americans but soda bread has become associated with the Irish. It is a simple, affordable and quick bake with only four ingredients. Soft wheat is better for quick breads and grow better in climates similar to Southern and Eastern Elusia. 

Candied Fruit - This recipe is the early version of a lollipop. It was a dish eaten by nobles as an expensive treat. 

Fruit Smoothie - Most fruit would be dried, pickled, candied or fermented in another way to perverse the fruit. A fruit smoothie would be quite an unusual drink in medieval times. It would be a way to use over ripened fruit.

 Apple Compote - This recipe could also be known as ‘Apple muse', the ‘muse’ means ‘mousse’ in this context, or ‘Applemoyse’. The recipe states that this dish is a beverage. The compote/mousse could be drunk and the texture would be thick and full of pulp. 

Orange Marmalade - This recipe would have been quite luxurious in Elusia. It is unlikely that oranges could grow in the climate (without magical assistance), so would be imported from elsewhere. Marmalade is one way of preserving the life of the fruit so the orange can be enjoyed for longer. 

Veggie Sticks - Without meal this could be considered a peasant's meal. This could also fall into the category of ‘snack to have during a break'. Ivy does seem the type of person to enjoy the Elusian version of ‘cafe culture', some veggie sticks and bean paste (humus) with a cup of black tea. 

 There are a few Pale Sand's dishes which are a reference to Kagetsu and his heritage but they do not originate from Elusia. 

[annachum]

A typical dinner that I can see those Pocket Princesses can make if they cook a dinner for everyone else in that house ( these are just examples of what they may cook ) :

. Snow White : Bavarian Sausage and Veggies Pottage, Cinnamon Rolls, and Black Rye Bread

. Cinderella : Gooseberry crumble, roast beef with mashed potatoes and gravy, pumpkin soup

. Aurora : Mixed Berry crumble, Chicken Fricassee and Leek and Potato Soup

. Belle : French Onion Soup, Rib Eye fillet with Ratatouille, and also creme Brulee

. Jasmine : Lamb Kabsa and Gulab Jamun

. Ariel : Smorrebrod platter ( with seafood ), Danish Sailors Stew and also Chocolate Braided Danish Pastry

. Pocahontas : Three Sisters Stew ( a Native American stew with corn and beans ), Fry Bread, and Grape Dumplings

. Mulan : Hui Wo Rou ( aka Thinly sliced pork belly stir fried with cabbage and Chilli - a Sichuanese classic ), Spinach with Garlic, Tomato and Egg Drop soup, and also Chinese dates stuffed with Nuts

. Tiana : Gumbo and Peach Cobbler

. Raya : Tom Yum Soup, Grapefruit and Papaya Salad, Thai Roasted Chicken with Gluttonous rice, and Coconut Jelly Cakes

. Elsa and Anna : Smorgasbord platter, Roast Boar with Apple Sauce, Honey Glazed Root Vegetables, Mead, and Fruit and Cheese platter

. Merida : Haggis, Scottish Vegetable Stew, and Scottish Black Pudding

. Asha : Paella and Leche Fritas

. Rapunzel : Squash Hazelnut Soup, Sausages and Sauerkraut, Beer, and Raspberry Strudels

[umilily]

18..

18: A memorable meal this year?

not the most aesthetically pleasing picture ever taken, but i think this pork tenderloin on roasted pumpkin was easily the best thing i've had all year. got the recipe from a magazine my dad bought on a whim in september. first time we made it, i licked the pan clean. i am not joking. we've made this again the same week. and on chirstmas day and you can guess what my parents will have for dinner tomorrow.

but i think the thing that made the first time we had this memorable is that i've rarely seen my dad so happy then when he laughed at how much i liked it. the man was giggling. that was really precious. better than the fillet tbh.

[dorian-gets-healthy]

Go-to dinners when eating with family or partners:

Air fryer salmon fillets and veggies

Pasta bolognaise (traditional Italian recipe without added sugar or preservatives) with fresh egg pasta if possible

Eye fillet steaks and veggies

Sticky pork/beef noodles

Chicken and vegetable stir fry with brown rice

Egg roll in a bowl

Lean cuisine lamb and rosemary hot pot frozen meals

Lamb back strap salad with lettuce, goats cheese, cucumber, toasted pine nuts and balsamic dressing

Home made pizzas (home made dough, tomato based sauce, mozzarella cheese, fresh sliced tomato, basil, chicken)

Chicken or paneer curry and rice with a salad

One tray chicken breast and vegetable oven roast with crispy potatoes (balsamic seasoning works well, or smoked paprika and olive oil)

If you want any of the recipes I use, comment down below and I’ll post them!

[punigamefoodie]

Sinful Noodles

"The thickest noodles in town served in a pork-bone broth alongside chunky slices of roasted pork fillet and plenty of pork fat for good measure. Contains an adult male's recommended daily calorie intake and then some! Truly, the guiltiest of pleasures."

[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, connaissez-vous les Côtes du Roussillon Villages❓❓🇫🇷

🍇🍷Aop Côtes du Roussillon Villages rouge 2020 cuvée Alchimie du Domaine La Part Des Anges 🍇🍷:

🍇 :

Syrah

Carignan

Grenache noir

🏺:

Production 8000 bouteilles par an

💰:

Non communiqué par le domaine

👁️ :

Un robe de couleur grenat soutenu

👃 :

Un nez expressif sur des notes de fruits noirs, épices.

💋 :

En bouche, on a un vin aromatique, élégant, ample, généreux. Sur des arômes de fruits compotés, murs, cassis, pruneaux, le poivre en grains fraîchement moulus. Une belle longueur en bouche avec une finale sur des notes de cigares et de chocolat en poudre.

📜En résumé📜 :

J'ai vraiment adoré cette cuvée d'une belle justesse. Du plaisir à chaque gorgée. Un gros coup de cœur, je dois bien l'avouer.

🧆Dégusté sur un magret de canard saignant 🧆.

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : Colombo de cabri, Coquelet à l'estragon, Cuisses de canard rôties, Filets mignons de porc, Jarret de porc braisé......

📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

___________________________________________

⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

🇬🇧❓❓Hello corkscrew lovers. And you, do you know the Côtes du Roussillon Villages ❓❓🇬🇧

🍇🍷Aop Côtes du Roussillon Villages red 2020 cuvée Alchimie from Domaine La Part Des Anges 🍇🍷:

🍇:

Shiraz

Carignan

black grenache

🏺:

Production 8000 bottles per year

💰:

Not communicated by the domain

👁️:

A deep garnet color

👃:

An expressive nose with notes of black fruits and spices.

💋:

On the palate, we have an aromatic, elegant, ample, generous wine. On aromas of stewed fruits, blackcurrants, prunes, freshly ground peppercorns. A nice length in the mouth with a finish on notes of cigars and powdered chocolate.

📜In summary📜:

I really loved this cuvée of a beautiful accuracy. Pleasure in every sip. A big crush, I must admit.

🧆 Tasted on a bleeding duck breast 🧆.

🍷 Some food and wine pairings possible with this cuvée 🍷: Colombo de cabri, Cockerel with tarragon, Roasted duck legs, Cute pork fillets, Braised pork shank......

📌 Don't forget, drinking a cannon is saving a winemaker. Go see the domain's website to see all the vintages and promotions of the moment 📌.

🔞 "Alcohol abuse is dangerous for your health, consume in moderation"🔞 Most of the wines have been tasted and spat out. Unpaid tasting.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

___________________________________________

🇮🇹❓❓Ciao amanti dei cavatappi. E tu, conosci i Côtes du Roussillon Villages❓❓🇮🇹

🍇🍷Aop Côtes du Roussillon Villages rosso 2020 cuvée Alchimie del Domaine La Part Des Anges 🍇🍷:

🍇:

Shiraz

Carignano

granato nero

🏺:

Produzione 8000 bottiglie all'anno

💰:

Non comunicato dal dominio

👁️:

Colore granato intenso

👃:

Un naso espressivo con note di frutti neri e spezie.

💋:

Al palato abbiamo un vino aromatico, elegante, ampio, generoso. Su aromi di frutta cotta, ribes nero, prugne, pepe in grani appena macinato. Una bella lunghezza in bocca con un finale su note di sigari e cioccolato in polvere.

📜In sintesi📜:

Ho davvero amato questa cuvée di una bella accuratezza. Piacere in ogni sorso. Una grande cotta, devo ammetterlo.

🧆 Degustato su un petto d'anatra sanguinante 🧆.

🍷 Alcuni abbinamenti enogastronomici possibili con questa cuvée 🍷: Colombo de cabri, Galletto al dragoncello, Cosce d'anatra arrosto, Filetti di maiale carini, Stinco di maiale brasato......

📌 Non dimenticare, bere un cannone è salvare un enologo. Andate a vedere il sito del dominio per vedere tutte le annate e le promozioni del momento 📌.

🔞 "L'abuso di alcol è pericoloso per la salute, consumalo con moderazione"🔞 La maggior parte dei vini è stata assaggiata e sputata. Degustazione non pagata.

[msbarrows]

May 10 - busy day, youngest brother visiting & doing plumbing repairs. One of which we thought was minor but turned into one of those nightmare "every time you think you've identified everything wrong, you find something else" jobs. Like so bad he had to fix what he could, temporarily fix the remainder, and will finish the job on a subsequent trip once he's got the needed parts. Ack. Tip to anyone contemplating doing their own plumbing: pipes leading to drains should slant DOWN, not up. Yes the previous owner did work that bad (or hired someone who did work that bad).

Anyway, while that was underway I helped sister with things like sorting and putting away laundry and a bunch of other minor tasks.

Supper was the marinated pork roast, gravy, baked potatoes, steamed carrots and broccoli.

May 11 - helped clear out large wooden cabinet so it could be moved, then refill it. Accompanied sister to hospital for blood work. Ran three loads of laundry. Mopped floors upstairs.

Made Greek salad for supper for sister and I, with chicken strips for her and a fish fillet for me.

May 12 - hauled boxes of books outside for pickup by Kidney people (they never showed - nephew hauled them back in in late evening). Moved the small table sister uses as a computer desk to other side of room. Made a vat of chicken stock to freeze in small lots along with the deboned meat for the boy to have something easy to turn into meals later. Also possible soup for sister because liquids good. Plus easy to digest.

Nephew out for evening again, so I did a frozen pizza for myself again, and simple stuff for sister.

[senshisapprentice]

Roast Red Dragon Meatloaf

makes 4 to 6 servings

chicken stock | 0.5 cup

buttermilk | 0.25 cup

unflavored gelatin | 0.5 oz / 2 packets / 1.5 tbsp

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white sandwich bread | 2 slices | high-quality, crusts removed and torn into rough pieces

button or cremini mushrooms | 4 oz | cleaned

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anchovy | 3 fillets

marmite | 0.5 tsp

soy sauce | 2 tsp

paprika | 1 tsp

garlic | 2 cloves / 2 tsp | roughly chopped

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onion | 1 small / about 0.75 cup | roughly chopped

carrot | 1 small / about 0.5 cup | peeled and roughly chopped

celery | 1 stalk / 0.5 cup | roughly chopped

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unsalted butter | 2 tbsp

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ground pork | 12 oz | fresh

ground beef | 1.25 lb | fresh

eggs | 2 large

cheddar, provologne, monterey jack, or muenster cheese | 4 oz / about 1 cup | finely grated

parsley | 0.25 cup | finely minced

kosher salt | 1 tbsp

black pepper | 1 tsp

glaze

ketchup | 0.75 cup

brown sugar | 0.25 packed

cider vinegar | 0.5 cup

black pepper | 0.5 tsp

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mustard or ketchup | optional

Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.

Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.

Add the anchovies, marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary.

Add the onion, carrot, and celery and pulse until finely chopped but not pureed.

Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming.

Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit.

Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes.

Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.

Add the meat mixture to the bowl, along with the eggs, cheese, parsley, salt, and pepper.

With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose.

Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.

Transfer the mixture to a 9-by-5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.)

Line a rimmed baking sheet with a sheet of heavy-duty aluminum.

Transfer meat mixture to the baking sheet and form it into a tight loaf, removing as many air gaps as possible.

Cover the meat loaf with an additional sheet of heavy-duty aluminum and crimp at the edges.

Refrigerate the meat loaf while the oven preheats. (The meat loaf can be refrigerated for up to 2 days.)

Adjust an oven rack to the lower-middle position and preheat the oven to 350°F.

When the oven is hot, remove the meat loaf from the refrigerator and bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.

Carefully remove the foil cover and return to the oven and bake until the center of the meat loaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK.

Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.

Meanwhile, make the glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.

Use a brush to apply some glaze to the meat loaf in a thin, even layer, then return it to the oven and bake for 3 minutes.

Glaze again and bake for 3 minutes longer.

Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer.

Remove from the oven and allow to rest for 15 minutes.

Slice and serve with any extra glaze and mustard or ketchup as desired.

For best results, grind your own meat. If grinding meat, use pork shoulder and beef chuck (or a mix of short rib meat and brisket).

Keep your hands well moistened when forming the loaf, to prevent sticking.

If you don't have buttermilk around, substitute it with more chicken stock or even water!

A variation of a recipe found in Kenji Lopez-Alt's The Food Lab.

I attended a Dungeon Meshi themed dinner last weekend and wanted to share what was brought/devoured! Enjoy the comparison of what the dishes looked like irl vs the show

[mitmama]

Chengdu

Beijing | Beijing Food | Chengdu | Pandas | Jiuzhaigou | Leshan | Shanghai | Suzhou | Travel Tips

Chengdu sits in a valley basically surrounded by mountains and is quite fertile.  It's known in China for its chill vibe and delicious food.   Compared to Beijing and Shanghai, it's much less fancy and gives a better feel of the real China. For that and access to some top tourist sites, I highly recommend this as the first city to visit outside the two main metropolis. 

On arrival we noticed all the green trees, as it's much warmer than Beijing, at 55. We stayed near the Wuhou Temple area, the temple celebrates heroes from the three kingdoms era in Chinese history. In particular Zhuge Liang 诸葛亮, famed strategist who served the King based in Chengdu, kind of the Einstein of China, who you'd compare someone to.

Next to the temple is the Jinli Ancient Street 锦里古街, a fun shopping and snacks area.  We very much enjoyed walking around and getting free food samples.  The mianmian bing or soft shaved ice here is amazing.

A foodie city, Chengdu is famous for spicy food and hotpot. We ate at Jimao Dian 鸡毛店 or chicken feather restaurant, so called because it's for affordable eats, but is now a pretty popular chain. The hot chicken, fish fillet are all delicious. And the sliced pork with garlic dish is amazing.

For hotpot we went to Ho Tang 吼堂 near the main shopping area Chunxi Road 春熙路, and wow, what an amazing experience!  First you have to wait for a seating, rare in China.  And we soon found out why.  They have three kinds of beef on a "wheel", fish balls made with jasmine or dragon fruit, and hte most tender yak meat you can imagine.  And there's a visit by a face-changing opera actor. :)

We enjoyed going to the 100-year old Heming Teahouse 鹤鸣茶社, where you could leisurely watch face-changing opera, eat weilu 围炉煮茶 or roasting chestnuts and yam around a hot pot of tea with coals, a newly introduced tea method that originated in Yunnan.  People know how to enjoy life here!

Right in Chengdu, on the street of our hotel, we could see a lot of Tibetan influence.  Apparently it's due to a government office just down the street for Tibetan affairs.

Chengdu is a top tourist destination, where you can visit the Panda Breeding and Research Center , or take a train to visit Jiuzhaigou for the scenery or Leshan for the giant budha carved into the mountain.  That's exactly our itinerary.

[acrepairteam]

Cooking Beyond Burgers: Master Forge Grill Innovations

When it comes to outdoor cooking, burgers have long been a staple. But with the advanced features of Master Forge grills, the possibilities extend far beyond patties and buns. These grills are designed for versatility, allowing you to experiment with various cooking techniques, flavors, and dishes. Whether you’re slow-cooking ribs, baking pizzas, or searing restaurant-quality steaks, Master Forge grills redefine what backyard cooking can achieve.

Let’s explore the innovations that make Master Forge grills stand out and how they empower home chefs to expand their culinary horizons.

The Versatile Design of Master Forge Grills

Master Forge grills are built to accommodate more than traditional grilling. Their versatile design incorporates features that cater to a variety of cooking styles:

1. Multiple Cooking Zones

Unlike basic grills, Master Forge models often include multiple cooking zones, such as side burners, warming racks, and infrared searing stations. These zones allow you to multitask—simmer sauces, keep food warm, or achieve a perfect sear without crowding the main grilling area.

2. Infrared Burners

Infrared technology is a hallmark of Master Forge grills. Infrared burners produce intense, high heat ideal for locking in the juices of steaks and chops. This feature delivers professional-grade results, making it easy to achieve a perfect crust without overcooking the interior.

3. Smoker Boxes for Added Flavor

For barbecue enthusiasts, smoker boxes add a whole new dimension to grilling. Simply add wood chips like hickory or mesquite to infuse your food with rich, smoky flavors. Whether you’re slow-smoking ribs or chicken, this feature lets you replicate the taste of a traditional smoker.

4. Precise Temperature Control

Integrated temperature gauges and finely tuned heat controls give you mastery over your cooking. Whether baking, roasting, or slow-cooking, consistent heat distribution ensures every dish is cooked to perfection.

5. Easy Maintenance Features

Porcelain-coated grates, removable grease trays, and stainless steel construction make cleaning and maintenance a breeze. These user-friendly designs not only enhance durability but also save time during cleanup.

Beyond the Basics: Creative Ways to Use a Master Forge Grill

Master Forge grills are more than just barbecue machines—they’re versatile cooking stations. Here are some creative ideas to inspire your next cookout:

1. Roast a Whole Chicken with Rotisserie Attachments

With the built-in rotisserie feature on some models, you can roast poultry to golden perfection. The slow, even rotation ensures crispy skin and juicy meat, whether you’re preparing a whole chicken, turkey, or even pork tenderloin.

2. Bake Pizzas for a Wood-Fired Experience

Using a pizza stone, you can transform your Master Forge grill into a pizza oven. The high heat mimics the effects of a wood-fired oven, creating crispy crusts and bubbling cheese that rival your favorite pizzeria.

3. Smoke Ribs or Brisket

Slow-cooked meats like ribs or brisket reach their peak flavor on a Master Forge grill. Set up the smoker box with your choice of wood chips, maintain low heat, and let the grill do the rest.

4. Grill Vegetables and Seafood

Master Forge’s even heat distribution makes it ideal for delicate foods like fish fillets, scallops, and vegetables. Use grilling baskets or foil packets to simplify the process and enhance flavors.

5. Experiment with Desserts

Grilled desserts are a hidden gem in outdoor cooking. Try grilling fruits like pineapple or peaches for a caramelized treat, or bake desserts like cobblers and bread pudding right on the grill.

Innovations Backed by Durability

One of the reasons Master Forge grills stand out is their commitment to durability. Made with high-quality materials like stainless steel, these grills are designed to endure the elements and heavy use. Porcelain-coated grates resist rust and are easy to clean, while sturdy burners maintain consistent performance over time. This robust construction ensures that your investment in a Master Forge grill will pay off for years to come.

Maintenance Tips to Maximize Your Grill’s Potential

To keep your Master Forge grill running smoothly, regular maintenance is essential. Here are some tips to ensure longevity and optimal performance:

Clean the Grates After Every Use: Use a grill brush to remove food particles and grease buildup.

Check Burners Regularly: Inspect burners for clogs or wear and replace them as needed.

Empty the Grease Tray: Prevent grease fires by cleaning the grease tray after every few uses.

Protect Your Grill: Use a grill cover to shield your grill from the elements when not in use.

Replacement parts are readily available, ensuring that maintenance is simple and affordable.

Cooking Beyond Burgers with Ease

Master Forge grills are a gateway to creativity in outdoor cooking. With features that support roasting, smoking, baking, and more, they invite users to step beyond the ordinary and explore a world of culinary possibilities. Whether you’re a novice or a seasoned grill master, these grills provide the tools you need to elevate your skills and impress your guests.

So, fire up your Master Forge grill, and let your imagination guide you. From gourmet meals to innovative desserts, the only limit is your creativity.