#ronnybrook

[nicks-lunchbox-service]

2.2.22 Lunchtime Drawing: Union Square Farmers Market continued, today painting Ronnybrook Farm after picking up some milk in a glass container (how awesome that the bottles get reused over and over again) and let me tell you, their butter pecan ice cream is fantastic. Side note: I love how today's date is all "2's". . Mark the calendar for THIS FRIDAY (yes all caps) AT NOON EST! IG Live with special guests: 12:15pm Jimmy Barnatán 12:30pm Ryan Hill 12:45pm Alsace Patrone and I am launching a Patreon Page. Cheers! Nick

[e1ana]

tag game!

i was tagged by @professionalreblogs :)

nicknames: i don’t have any real ones, but my mom calls me butterbug because i used to eat butter lol

real name: elana. omg so hard to guess??? e1ana is so different?????

zodiac: leo, and i act like it ode 

height: 5′3

time: 9:41

favorite musicians: i have so many! i love beabadoobee, doja cat, tokyo’s revenge, tyler the creator, nicki minaj, destroy boys, billie eilish, and mccafferty

favorite sports team: i dont follow sports rip

other blogs: i don’t have any!

do i get asks: no, but i’d like to (hint hint) 

how many blogs do i follow: only 31

tumblr crushes: i dont have one (but my insta crush is nikita dragun)

lucky number: 323 

what i’m wearing: this hoodie, old Frost Vally sweats, and big ass fuzzy socks

dream vacation: absolutely no way i can pick one. travelling is one of my biggest passions! 

dream car: white tesla model x!

favorite food: oh boy theres so many... i fucking love REAL focaccia bread, annies mac + cheese, chocolate ice cream, and roasted brussels sprouts (dont @ me)

drink of choice: ronnybrook full fat chocolate milk. trust me.

languages: english, italian, some french, and im trying to learn japanese!

instruments: guitar and really shitty flute and clarinet

celebrity crushes: doja cat, margot robbie, beabadoobee, and billie eilish

random fact: my uncle left me a parrot in his will instead of money

i tag: @amazinghefi (i dont know anyone else on tumblr please be my friends yall)

[gmklein]

#Repost @ronnybrookfarm (@get_repost) ・・・ Fun fact: All #Ronnybrook milk is non-homogenized to preserve its natural health benefits + its delightfully creamy taste. Yum! You can order our milk on @FreshDirect using the link in our bio. #DairyMonth #NonHomogenized (📷: @taraconsolatievents) (at Mamaroneck EMS)

[thevegetarianvoyager]

#miniconebigcity #ronnybrook #eeeeeats #dessert #buzzfeast #eater #eatingfortheinsta #forkyeah #fwx #nyceats #eatfamous #grubshots #foodbeast #f52grams #topcitybites #foodilysm #eattheworld #tryitordiet #foodbeast #foodielife #spoonfeed #eatthisnext #heresmyfood #lovefood #tastesofny #vsco #instagood #feedyoursoull #icecream (at Creamline)

[jeffthefoodguy]

Took a quick trip to Eataly🇮🇹 By the way of Serra by Birreria. Quick recap, for starters… Bombette Maiale E Caciocavallo Fingerlake Farms Pork Shoulder Stuffed with Caciocavallo Cheese and Rovagnati Mortadella, Skewered & Served from a Torched Wooden Log. Otto Warm Housemade Otto Bread with Ronnybrook Butter, Bone Marrow Butter and Sea Salt. Main Course Tagliata Di Manzo Grilled Creekstone Farms Hanger Steak, Parmigiano Reggiano Dop Potatoes, Salsa Verde Beverage Serra Aperol Spritz #Italy#Food#Eataly#Pork#Good#GoodEats#Eats#foodporn#Newyork#Flatiron#passportready#travel#cheese#eat#more#Good#hungry#happy#Serra#winning#soho#sogood#nyc#manhattan (at Eataly NYC Flatiron) https://www.instagram.com/p/CcwKp7CLpys/?igshid=NGJjMDIxMWI=

[whateuniceats]

Neighborhood Master List (Manhattan Part I)

Harlem

Tonnie’s Minis

Miss Mamie Spoonbread Too

Upper West Side

Cafe Lalo

Good Enough to Eat

Radiance Tea House and Books

Alice’s Tea Cup

Beard Papa’s

Piccolo Cafe

Levain Bakery

Silver Moon Bakery

La Toulousaine

Mido

The Greek Kitchen

Jacques Torres Chocolate

Sugar and Plumm

Uno’s Chicago Grill

Hiro Sushi at Ollie’s

Sido

Bombolini

The Russian Team Room

Black Tap

La Caridad 78

Farniella Bakery & Pizza

Columbus Circle

A Voce

Maison Kayser

Bouchon Bakery

Francois Paynard Bakery

Asiate

Landmarc

Mandarin Oriental Lobby Lounge

Havana Central

Baked in Color

George & Aliou’s Bakery

Mochidoki

Upper East Side

El Paso

Serendipity

Sel et Poivre

Sprinkles Bakery

Uva

The Nuaa

Le Cirque

Dylan’s Candy Bar

Cafe Sabarsky

Maison du Chocolat

Laduree

Lady M Cake Boutique

Two Little Red Hens

Gracie’s on 2nd Ave

The Blue Box Cafe

Two E Bar & Lounge

Kings Carriage House

Pizza Beach 

Eclair Bakery

Midtown

Raffles Bistro

Souvlaki GR

Circo

Lillie’s Victorian Establishment

Qi

Schinpper’s Quality Kitchen

Uncle Nick’s

Empanada Mama

Cake Boss Bakery

Cafe Zaiya

D’autio Pastry Corp

Little Pie Company

Schmarkary’s

Rock Center Cafe

Bibble & Sip

Palm Court Plaza Hotel

Pizzarte

Momosan Ramen & Sake

The Meatball Shop

Holey Cream

TAO

Bolivian Llama Party

Cafe China

Donna Belle’s Bake Shop

The Burger Joint 

Pondicheri

Tonchin Ramen

Softbite

Uncle Tetsu

BAO Teahouse

Gregory’s Coffee

Bird & Branch 

Chirp 

Cipirani Dolci 

Çka Ka Qellue

Lysee 

K-Town

Caffe Bene

Grace Street

Food Gallery

Franchia

Hanagawi

Pocha 32

est. 1986 Wine Lounge

Osamil

Besfren

Cafe M Studio

Kang Ho Dong Baekjeong

Sweet Churros

BBQ Olive Chicken

Blank Slate Tea

Gaonnuri

Her Name Is Han 

Tiger Sugar

E-Mo 

Handsome Rice

Take31

Nomad 

Blank Street Coffee

Kings Street Coffee

Penelope 

Yakitori Nonono 

Dominique Ansel Bakery 

Bourke Street Bakery

Barn Joo Nomad 

Hortus NYC

Ichiran Ramen 

Bear Donut

Wagamama

The Smith

Anita La Mama del Gelato 

Ol’ Days NYC

Chelsea

Westville Chelsea

La Maison du Macaron

Doughnut Plant

Empire Cake

The Grey Dog’s

Fat Witch

Sarabeth Bakery

Ronnybrook Milk Bar

Three Tarts Bakery

Green Table

City Bakery

East of Eighth

Bathtub Gin

Hanamizuki Cafe

Raines Law Room

The Gander

Petite Abeille

Cafeteria

GoGo Curry

Harbs Bakery

Tea & Sympathy

Elephant and Castle

City Cakes

Rye House

Asuka Sushi

Benny’s Burritos

Gallow Green Rooftop Bar

Chick N’ Cone

Dana’s Bakery

Buns Bar

Los Tacos No. 1

Very Fresh Noddles

Big Booty Bread Company

Sugar Factory 

Macho’s 

LRoom Cafe

Le Tea

Hao Noodle

Calle Dao 

Oramen

Hey Yuet 

Joy Love Club

[joanthreatt]

Translations! Credit to @someone-like-me on reddit (https://www.google.com/amp/s/amp.reddit.com/r/gaybros/comments/bai4ge/letterkenny_gaybros_at_the_gym/)

Dax: "I'll give you a different kind of clap bomb, boys. Four pink pills and she's gone though, I promise."

A clap-bomb is a fast shot in hockey. (https://letterkenny.fandom.com/wiki/Slang_Terms). He's punning on "clap" as a slang term for a common STD (usually syphilis). The standard treatment from the Canadian NHS is antibiotics, which come as 4 pink pills in an blister pack.

Translate: I will hit you fast with my dick. Don't worry if you get an STD-- it will clear right up with treatment.

Ron: "Let's set up in Gretz's office, boys. Work my quiet zone."

The quiet zone is the area behind the net. Gretzy is a hockey player of legend who developed strategies to use this area to advantage, so it is sometimes referred to as Gretzy's office (https://www.oasyssports.com/uploads/clubs/RampageWomensHockey/gretzkys_office.pdf).

Translate: Gimme some ass-play, or maybe suck my dick.

Dax: "You know what I'm saying? Remember the Louisville rubber shaft? Have a Daxiville rubber shaft."

The Louisville Rubber Shaft is a hockey stick (https://www.hockeyworld.com/Louisville-Rubber-Pro-Radius-Composite-Hockey-Shaft-Senior).

Translate: My penis will be as comfortable in your hands a your favorite sports equipment.

Ron: "Let's have a Ronnybrooke".

A "Donnybrook" is a big fight on the ice. (https://letterkenny.fandom.com/wiki/Slang_Terms). We can presume a Ronnybrooke has Ron in the middle.

Translate: tag-team me aggressively.

Dax: "Short side, far side, blind side, gimme your best shot."

When shooting at the goal, the nearest side is "short", verses "far". A blind side is a hit on a player that he doesn't see coming.

Translate: I'll take dick anyway you want.

Ron: "Five holes are wide open, boys, take it. Take it!"

The 5-hole is the space between a goalie's legs. (https://letterkenny.fandom.com/wiki/Slang_Terms)

Translate: You can fuck both of us.

Dax: "I can stickhandle inside a phone booth, boys. Let's see your handles. Show me."

"Stickhandle in a phone booth" implies that one is has great control over the puck in crowded spaces: https://www.1stohiobattery.com/columbus-blue-jackets-news/2018/09/2593/watch-vitaly-abramov-stickhandle-in-a-phone-booth-during-warm-ups

Translate: I have complete control over my dick. If you can do better, feel free to use your dick on me.

Ron: "I'm a late round performer, boys. Let's go seven."

Going seven refers to the number of games in a playoff for the finals. Similar to baseball, there can be as few as four games or as many as seven.

Translate: Let's fuck all night.

tumblr dont sleep on letterkenny

[nemnuoc]

CanaryTeeFashion - No Bike No Life Shirt

CanaryTeeFashion – No Bike No Life Shirt

Buy this shirt:  Click here to buy this CanaryTeeFashion – No Bike No Life Shirt

“Hopelessly out of date, and proud of it,” reads the No Bike No Life Shirtbut I will buy this shirt and I will love this Instagram bio of Ronnybrook Farm. “We’re a 3rd generation family Dairy Farm in Hudson Valley, NY!” The brand, whose glass-bottled milks you might have spotted in Tristate area farmer’s markets,…

[sollikann]

Ok but like,,, those small dairy farms are the minority. And the reason that cows need to be milked now is because they have been bred to produce so much more milk than is natural (I think it was something like eight times more just in the past few decades but I’m not 100%, I can provide specific sources though). Not to mention that dairy cows are inseminated within three months of giving birth on an endless cycle to keep producing milk at all, since they don’t produce it continuously the way chickens lay eggs, and their calves are taken from them very young to keep as much milk for human consumption as possible. They live much shorter lifespans because they are slaughtered once their milk production goes down.

Maybe there are certain small farms and such that treat their cows well but that is *far* from the majority and saying that dairy cows “have it easy” and live nice lives is completely untrue. Sorry, but even with those nice small farms, unless you’re getting the milk straight from the farm itself, you are still supporting the mistreatment of the animals, and saying otherwise doesn’t make it true.

By all means drink and consume dairy, I don’t as a personal choice but I’m not forcing anyone to stop, but don’t try to justify yourself with lies. Just accept that industrial farming (where the VAST MAJORITY of worldwide animal products come from) is bad, and if it matters so much to you then find a better place to get your dairy.

Edit: sources, stats were slightly off according to this website but others say differently so I think 8x is a rough estimate. For more sources literally just google “is diary ethical”or something plEASE do MINIMUM research, anecdotal evidence does not always reflect common trends

[siothishere]

Chicken bhuna lamb bhuna prawn bhuna mushroom rice bag of chips shirt

Chicken bhuna lamb bhuna prawn bhuna mushroom rice bag of chips shirt

Buy it: Chicken bhuna lamb bhuna prawn bhuna mushroom rice bag of chips shirt

“Hopelessly out of date, and proud of it,” reads the Instagram bio of Ronnybrook Farm. “We’re a 3rd generation family Dairy Farm in Hudson Valley, NY!” The brand, whose glass-bottled milks you might have spotted in Tristate area farmer’s markets, invites guests to their property in Ancramdale, New York. There, visitors…

[thuethamtuuudam]

Chicken bhuna lamb bhuna prawn bhuna mushroom rice bag of chips shirt

Chicken bhuna lamb bhuna prawn bhuna mushroom rice bag of chips shirt

Buy it: Chicken bhuna lamb bhuna prawn bhuna mushroom rice bag of chips shirt

“Hopelessly out of date, and proud of it,” reads the Instagram bio of Ronnybrook Farm. “We’re a 3rd generation family Dairy Farm in Hudson Valley, NY!” The brand, whose glass-bottled milks you might have spotted in Tristate area farmer’s markets, invites guests to their property in Ancramdale, New York. There, visitors…

[dinnermeat]

Linguine and Garden Basil Pesto: Excellent with a North Fork Rose or a late harv… Linguine and Garden Basil Pesto: Saillant with a North Fork Trémière or a late harvest @ronnybrook Chocolate Milk. #summer #familydinner

[divvyorganic-blog]

STATEN ISLAND! Have you tried our line of RonnyBrook Farm Fresh Dairy products yet?! Get these items and more delivered to your door! (We deliver to you, for FREE!) 🐄 SHOP HERE! ➡ www.homebydivvy.com (Use code HOME20 FOR 20% OFF your 1st order) Subscribe to our Weekly Subscription and Save $! #themilkmanisback #freedelivery #farmfresh #milk #dairy #groceries

[wineanddinosaur]

Craft Butter? A Guide and Glossary to Fancy Butter

Butter has existed for thousands of years. It’s referenced in the Bible’s Book of Genesis, though it likely only started tasting palatable around the 19th century when butter makers started chilling the cream before churning.

Luckily, butter is available in several safe and delicious variations today, from the standard store-bought block (salted or unsalted?) to small-batch cultured butter.

In her book, “Butter, A Rich History,” Elaine Khosrova recounts tasting through two dozen or so samples of butter for a project, and determines “no two were alike!” Butter, she writes, shows terroir, or taste of place, and each has its own color, consistency, and flavor.

The (what can be many) differences between butters depend on the animal (while most butter is made from cow’s milk, butter from other animals, most commonly goats, can be found as well); its habitat; its diet, and the way humans make it.

(There are even seasonal differences between butters. “The Oxford Companion to Cheese“ explains, “Winter butters are firmer than summer butters, because the milk of cows on pasture contains fat that is softer and less saturated.”)

When it comes to choosing the best fancy butter for your next spread for a party or for a special loaf of homemade bread, there are several variables to consider. The following are the ones that matter most, from color to fat and salt content and beyond.

Color

If butter is made with the milk of grass-fed cows, that butter will be yellow, thanks to the presence of beta-carotene. With cow’s milk products, that yellow color will usually correspond to richer flavor and higher nutrients.

If a goat butter is yellow, though, it’s been dyed. Goats process beta-carotene differently than cows, and products made from their milk will always be stark white, even if they exclusively grazed on pasture. Water buffalo butter will also be white.

Fat Content

One of the reasons that European butter is prized is its higher fat content. In the U.S., our minimum required fat content for unsalted butter is 80 percent (salted butter will have less). Unsalted European butter must be at least 82 percent fat and can be up to 86 percent. This requires longer churning to isolate more of the fat. For baking flaky pastries, butter with a higher fat content is ideal.

Sweet Cream

Sweet cream butter has not been cultured. Most of the butter sold in the U.S. is sweet cream butter, including some favorites like Kerrygold.

Cultured

If a butter is labeled as “cultured,” it has been inoculated with the same type of cultures used to make yogurt or cheese. It then must be allowed to sit and mature before it is churned — usually this takes between nine and 15 hours. The name-protected Charentes-Poitou PDO butter must sit for a minimum of 16 hours to fully develop its signature flavors. Cultured butter usually has a slight tang to it, thanks to the presence of lactic acid.

Even in the U.S., it was more common for butter to be cultured before the 1970s, when lactic concentrates began to be added to butter, both to add flavor and to extend the life span.

Salted vs. Unsalted

When choosing between salted and unsalted butter, it’s important to think about the potential uses for the butter. As salt is a preservative, salted butter will stay fresher for longer. Typically, unsalted butter is recommended for baking.

Name-Protected Butter

Like many of our favorite wines and cheeses, there are some butters with AOC and PDO designation. These include:

*Charentes-Poitou PDO butter, which must be made in the French departments of Charentes, Vendée, or Vienne. This region was better known for vineyards until phylloxera hit in the 1880s, after which it converted to dairying. Winter butter from Charentes-Poitou is prized among French pastry chefs.

*Isigny PDO butter from Normandy. The cows must have been grazing near the sea marshes of the region, which imparts a distinctive taste, thanks to the iodine and other trace minerals rich in that grass.

*Bresse PDO butter from the French departments of Ain, Jura, and Saône-et-Loire.

*AOC Beurres des Deux Sèvres, often called Beurre d’Échiré. Must be made with the milk of cows grazing within 19 miles of the Atlantic village of Échiré.

Other excellent producers include Rodolphe Le Meunier, Jean-Yves Bordier, Beppino Occelli, and Kerrygold.

American Craft Butter

While the average French grocery store butter has the average American grocery store butter beat hands down, there are some excellent American butter producers whose butter is arguably as good as the French stuff. Look for Ploughgate, Banner, Vermont Creamery, Organic Valley Cultured Pasture Butter, and Ronnybrook.

Compound Butter

Compound butter is butter with other ingredients added. Truffle butter or garlic butter are two examples of compound butter. One of the most famous compound butters is seaweed butter, said to have been invented by famed butter artisan Jean-Yves Bordier in 1986.

The article Craft Butter? A Guide and Glossary to Fancy Butter appeared first on VinePair.

source https://vinepair.com/articles/craft-butter-a-guide-and-glossary-to-fancy-butter/

[isaiahrippinus]

Craft Butter? A Guide and Glossary to Fancy Butter

Butter has existed for thousands of years. It’s referenced in the Bible’s Book of Genesis, though it likely only started tasting palatable around the 19th century when butter makers started chilling the cream before churning.

Luckily, butter is available in several safe and delicious variations today, from the standard store-bought block (salted or unsalted?) to small-batch cultured butter.

In her book, “Butter, A Rich History,” Elaine Khosrova recounts tasting through two dozen or so samples of butter for a project, and determines “no two were alike!” Butter, she writes, shows terroir, or taste of place, and each has its own color, consistency, and flavor.

The (what can be many) differences between butters depend on the animal (while most butter is made from cow’s milk, butter from other animals, most commonly goats, can be found as well); its habitat; its diet, and the way humans make it.

(There are even seasonal differences between butters. “The Oxford Companion to Cheese“ explains, “Winter butters are firmer than summer butters, because the milk of cows on pasture contains fat that is softer and less saturated.”)

When it comes to choosing the best fancy butter for your next spread for a party or for a special loaf of homemade bread, there are several variables to consider. The following are the ones that matter most, from color to fat and salt content and beyond.

Color

If butter is made with the milk of grass-fed cows, that butter will be yellow, thanks to the presence of beta-carotene. With cow’s milk products, that yellow color will usually correspond to richer flavor and higher nutrients.

If a goat butter is yellow, though, it’s been dyed. Goats process beta-carotene differently than cows, and products made from their milk will always be stark white, even if they exclusively grazed on pasture. Water buffalo butter will also be white.

Fat Content

One of the reasons that European butter is prized is its higher fat content. In the U.S., our minimum required fat content for unsalted butter is 80 percent (salted butter will have less). Unsalted European butter must be at least 82 percent fat and can be up to 86 percent. This requires longer churning to isolate more of the fat. For baking flaky pastries, butter with a higher fat content is ideal.

Sweet Cream

Sweet cream butter has not been cultured. Most of the butter sold in the U.S. is sweet cream butter, including some favorites like Kerrygold.

Cultured

If a butter is labeled as “cultured,” it has been inoculated with the same type of cultures used to make yogurt or cheese. It then must be allowed to sit and mature before it is churned — usually this takes between nine and 15 hours. The name-protected Charentes-Poitou PDO butter must sit for a minimum of 16 hours to fully develop its signature flavors. Cultured butter usually has a slight tang to it, thanks to the presence of lactic acid.

Even in the U.S., it was more common for butter to be cultured before the 1970s, when lactic concentrates began to be added to butter, both to add flavor and to extend the life span.

Salted vs. Unsalted

When choosing between salted and unsalted butter, it’s important to think about the potential uses for the butter. As salt is a preservative, salted butter will stay fresher for longer. Typically, unsalted butter is recommended for baking.

Name-Protected Butter

Like many of our favorite wines and cheeses, there are some butters with AOC and PDO designation. These include:

*Charentes-Poitou PDO butter, which must be made in the French departments of Charentes, Vendée, or Vienne. This region was better known for vineyards until phylloxera hit in the 1880s, after which it converted to dairying. Winter butter from Charentes-Poitou is prized among French pastry chefs.

*Isigny PDO butter from Normandy. The cows must have been grazing near the sea marshes of the region, which imparts a distinctive taste, thanks to the iodine and other trace minerals rich in that grass.

*Bresse PDO butter from the French departments of Ain, Jura, and Saône-et-Loire.

*AOC Beurres des Deux Sèvres, often called Beurre d’Échiré. Must be made with the milk of cows grazing within 19 miles of the Atlantic village of Échiré.

Other excellent producers include Rodolphe Le Meunier, Jean-Yves Bordier, Beppino Occelli, and Kerrygold.

American Craft Butter

While the average French grocery store butter has the average American grocery store butter beat hands down, there are some excellent American butter producers whose butter is arguably as good as the French stuff. Look for Ploughgate, Banner, Vermont Creamery, Organic Valley Cultured Pasture Butter, and Ronnybrook.

Compound Butter

Compound butter is butter with other ingredients added. Truffle butter or garlic butter are two examples of compound butter. One of the most famous compound butters is seaweed butter, said to have been invented by famed butter artisan Jean-Yves Bordier in 1986.

The article Craft Butter? A Guide and Glossary to Fancy Butter appeared first on VinePair.

source https://vinepair.com/articles/craft-butter-a-guide-and-glossary-to-fancy-butter/ source https://vinology1.tumblr.com/post/613300604877602816

[mrsgenderfluidwpoindexterirl]

Let’s have a Ronnybrook!!!

tumblr dont sleep on letterkenny