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hetaologist · 11 months ago

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World Meeting (pt. 1)

England: *Enters the meeting room* Right, I want to address a particular Tweet as today’s meeting topic…

*All Nations stop what they’re doing to look at England*

England: Just last week, I read a Tweet from a *specific* individual, talking shit about my food.

*All Nations groan, America snickers to himself*

England: *Narrows eyes at America*, I’ll have you know, my ‘Pie and Mash’ is a good, hardy meal and a British classic!

America: *Stands from his desk with a cheeky grin* Come on dude, don’t tell me you actually look forward to eating dry ass meat pies covered in nuclear green gravy and a side of wall paste~. *He laughs mischievously*

England: WHY YOU CHEEKY BAST-

France: *Clears his throat* Mon amie~, I’m forced to agree with America…unfortunately.”

England: *Snaps his head towards France* WHAT!? Says you, you snail sucker! Your food is overrated and overly complicated to make.

France: *Clutches pearls* Sacré bleu, you heathen! At least my food is desired for and doesn't make people fat, no~?!

*America and England both glare at France*

America: Excuse me bro...?

*Germany stands up and places hands on table*

Germany: Now's not the time to talk about frivolous topics as such. The three of you, sit down und shut up!

America: Hmph, says you. You think it's perfectly okay to eat boiled sausages with boiled potatoes and noodles with no seasonings.

*Germany gasps and gets taken a back*

Germany: DON'T TALK SCHEISSE ABOUT MY FOOD, YOU LARD COVERED ARSCHLOCH!

France: And no, covering everything in mustard or paprika doesn't count~.

*Germany is fuming like a hot baked potato*

England: Hehe~. Now you know how I feel in this situation, you bland Kraut!

America: HAHA! And your beer tastes terrible~.

*Everyone deadass looks at America*

America: What?

Russia: That's some bold words coming from you, Америка~. Germany's beer is pretty good, your beer tastes like man pissed into bottle before closing it.

America: HEY! At least my food is well seasoned and diverse...

China: Yeah right, your shit is just our stuff but with too much sugar and salt.

*All Nations nod their head in agreement*

America: No it isn't! I just like lots of flavor....

*England looks over at America's Stanley cup on his desk*

England: I bet that coffee cup is filled to the BRIM with pure sugar and syrups, you fat ass.

America: Nah dude, it's filled with my *:･ﾟ✧special sauce*:･ﾟ✧.

*America opens up his giant cup filled with sauce*

America: It's a combination of ranch, hot sauce, chicken tender sauce, tangy BBQ sauce, ketchup, mustard, mayo, bacon bits, chipotle, sour cream, sweet n' sour and chili sauce~.

*Everyone looks in horror at America's concoction*

England: What in the ACTUAL FUCK AMERICA ?! Why do you have a huge ass cup of JUST SAUCE?!

America: To quench my thirst, of course!

*Everyone's jaw drops in disgust, some start to gag*

Russia: I should have bombed you when I had chance...

America: Nah, I'm just playing! It's for my chicken tenders.

*America pulls out a box of fast food chicken tenders out of coat pocket*

Germany: WHY DO YOU HAVE THAT WITH YOU?!

America: It's my snackies :3c , this is the sauce I use for everything! Like tacos, burgers, pizza...

*North Italy faint after hearing 'pizza'. South Italy gasps and tends to his brother.*

South Italy: You sick fuck, you always fuck up our beloved pizza and pasta!

America: Wha- no I don't!

South Italy: You are the bastard that put pineapple on pizza and fucked it all-a up!

America: Actually, that's Canada's invention...

South Italy: WHAT?!

*Everyone looks at Canada*

Canada: ...damn it. It's really not that bad, honestly.

South Italy: You're just as bad as your brother!

Canada: Fair...

*America gets on the desk and stands on it*

America: How about we once and for all decide who has the best food in the world and that person can talk all the shit they want about other countries food!

*All Nations agrees to the motion, except for Germany*

Germany: Gott in Himmel... *facepalms*

(to be continued...)

#hetalia #hetalia world stars #hetalia axis powers #hetalia headcanons #aph america #aph england #aph france #aph germany #aph russia #aph china #aph italy

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napolispizzakitchen · 2 years ago

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The Ultimate Guide To Pizza In Sherman Oaks: Find The Perfect Slice At Napoli’s Pizza Kitchen

Pizza Sherman Oaks is a neighborhood known for its vibrant culinary scene, and pizza lovers are in for a treat. When it comes to finding the perfect slice of pizza in Sherman Oaks, look no further than Napoli’s Pizza Kitchen. As an authentic artisan pizza place, Napoli’s offers a delightful array of flavors and a commitment to quality that is unmatched. Join us on a journey as we explore the best slice options of pizza in Sherman Oaks and discover why Napoli’s is the ultimate destination for pizza enthusiasts.

The Art Of Authenticity: Napoli’s Pizza In Sherman Oaks

At Napoli’s Pizza Kitchen, we take pride in our commitment to crafting authentic, artisanal pizza. Our skilled pizzaiolos follow traditional techniques, using only the finest ingredients sourced from local producers and imported directly from Italy. From the moment the dough is hand-stretched to the wood-fired oven baking process, every step is carefully executed to ensure a pizza that is bursting with flavor and authenticity.

Classic Delights: Traditional Pizzas At Napoli’s

For those seeking a taste of nostalgia, Napoli’s offers a range of classic pizza options that will transport you to the heart of Italy. From the simplicity of a Margherita pizza, with its vibrant tomato sauce, fresh mozzarella, and fragrant basil, to the savory delight of a Pepperoni pizza, our traditional offerings are a testament to the timeless appeal of these beloved flavors. Each bite is a harmonious blend of quality ingredients that celebrate the essence of Italian cuisine.

Creative Twists: Innovative Creations At Napoli’s

At Napoli’s Pizza Kitchen, we also embrace culinary innovation, constantly pushing the boundaries of pizza craftsmanship. Our menu features a selection of unique and imaginative creations that are sure to captivate your taste buds. Experience the fusion of flavors with our Prosciutto and Arugula pizza, where the delicate saltiness of prosciutto is complemented by the peppery bite of arugula. Or indulge in the bold and spicy combination of our Spicy Sausage and Roasted Red Pepper pizza. These innovative twists on traditional favorites offer a memorable and adventurous pizza experience.

Beyond Pizza: Napoli’s Culinary Offerings

While Napoli’s Pizza Kitchen is renowned for its outstanding pizzas, our culinary expertise extends beyond the realm of pizza. Our menu includes a variety of appetizers, salads, and pasta dishes, all crafted with the same dedication to quality and authenticity. Start your meal with our mouthwatering Bruschetta or savor the rich flavors of our homemade Pasta Bolognese. Whether you’re a pizza enthusiast or simply looking to explore a broader culinary experience, Napoli’s has something to satisfy every palate.

Your Pizza Journey Starts At Napoli’s Pizza Kitchen

When it comes to finding the perfect slice of pizza in Sherman Oaks, Napoli’s Pizza Kitchen is the ultimate destination. With a commitment to authenticity, a range of traditional and innovative flavors, and a menu that extends beyond pizza, Napoli’s offers an unparalleled pizza experience. Join us at Napoli’s Pizza Kitchen to embark on a pizza journey like no other, where each bite transports you to the vibrant streets of Naples. Discover the artistry of authentic pizza and indulge in the flavors that make Sherman Oaks a pizza lover’s paradise.

From classic Margherita to inventive flavor combinations, Napoli’s Pizza in Sherman Oaks is a haven for pizza aficionados. Experience the art of authentic pizza making and savor every bite at Napoli’s, where passion, quality, and flavor come together in perfect harmony.

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thedisneychef · 2 years ago

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Scotch Eggs – Rose And Crown Pub And Dining Room

If you're looking for a delicious and satisfying dish to try during your visit to the Walt Disney World Resort, look no further than the Scotch Eggs at the Rose and Crown Pub and Dining Room. This traditional British pub fare is a savory treat that is sure to please. Made with a hard-boiled egg wrapped in flavorful sausage meat, coated in breadcrumbs, and deep-fried to perfection, the Scotch Eggs at the Rose and Crown Pub and Dining Room are a must-try for anyone looking for a hearty and delicious meal. In this restaurant, you can expect to enjoy expertly prepared dishes using high-quality ingredients, all while soaking up the cozy and inviting ambiance of a classic British pub. If you're a fan of classic pub fare or simply looking to try something new and delicious, be sure to add the Scotch Eggs at the Rose and Crown Pub and Dining Room to your list of must-try dishes. More Delicious Recipes You Will Love: - School Bread – Kringla Bakeri Og Cafe - Shrimp and Prosciutto Penne Pasta – Grand Floridian Cafe - Smores Bake – Big Thunder Ranch Barbecue So, it’s day one of “Brave” week! Who’s excited? The first recipe I wanted to do this week was, honestly, the one I was looking forward to the most. Though I apologize… Despite the name, this dish isn’t actually truly Scottish in origin. It was invented in London at a department store, though it may have been a variation of either an Indian or African dish. So why is it called Scotch or Scottish eggs? The best that I can discover from all of 5 minutes of research is that either it refers to the process of cooking them, because the original recipe called for Scotch beef, or because it was a very posh dish originally served as a robust accompaniment to liquor back when it was created in the 1700’s. Making these is really not as hard as it seems, though there are many steps in the process. The biggest tips I can offer to having these turn out really, really well is to make sure the oil is hot and the egg starts frying as soon as you put it in. If the egg goes into cold oil, it’ll be dripping in fat and you won’t get that amazing, crunchy bread coating on the outside of the egg. Also, having made these before (with a different recipe), I made the choice to leave out the fresh parsley from the sausage mix. I find that it either burns, or it gets soggy and prevents the bread coating from being crunchy. When it comes to putting the sausage around the egg, avoid the mistake I always make… Don’t use too much sausage. It’ll draw out the cooking process and by the time the sausage is cooked through, the breading is burned. Should you cut into an egg and find that the sausage is still raw, wrap it in foil and put it in a warm oven. The sausage will cook until done without drying the egg. No harm done. Believe it or not, the hardest part of this recipe for me is always the hard boiled eggs. I stink at making and peeling hard boiled eggs, though luckily, it doesn’t matter once you wrap them in the sausage. Conclusion In conclusion, Scotch Eggs at the Rose and Crown Pub and Dining Room are a delightful and satisfying dish that is not to be missed. This traditional British pub fare is made with a hard-boiled egg wrapped in flavorful sausage meat, coated in breadcrumbs and deep-fried to a golden brown. The result is a crispy and savory outer shell that perfectly complements the soft and creamy boiled egg inside. The Scotch Eggs at the Rose and Crown Pub and Dining Room are expertly prepared with high-quality ingredients, making them a fantastic choice for a satisfying meal or a hearty snack. Whether you're looking to sample some classic British cuisine or simply craving a delicious and satisfying dish, the Scotch Eggs at the Rose and Crown Pub and Dining Room are definitely worth a try. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

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dear-ao3 · 2 years ago

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Favourite pasta recipe??? :) I need new recipes to try out. doesn't have to be very detailed if u want. Alternatively, dessert recipes for holidays!!

Tysm

Okay So

i love fucking around and finding out with pasta. its what my dad always did with pasta when i was a kid and it’s so fun. i’ve made some good stuff. tho, i must warn you, this might be some absolute white bs seasoning so feel free to adjust that as needed

the absolute ride or die of pasta recipes that i make at college is called tuna noodle casserole. is it mid? to a degree. but it’s better than the dining hall and it makes good leftovers and you can kinda add whatever you want. this was one that i grew up eating and i think it came out of an ancient cooking light cookbook. here is my version:

what you need: 2 packets of cooked tuna, 1 package of egg noodles, frozen peas/corn/ whatever you really want, 1 can of cream of mushroom soup, some kind of grated/shredded cheese, a decent amount of bread crumbs (like a cup), half a chopped onion, like a cup of milk, a dash of lemon juice or some kind of acid, salt and pepper and whatever else you want for seasoning

preheat oven to ideally 450 but you can also do 350

sauté your onion in your preferred oil until it has some color and smells good

while that’s sautéing boil your egg noodles to just slightly aldente cause you’re gonna bake them eventually

once your onion is sautéed, add in your can of soup, milk, lemon juice, and salt and pepper/whatever else spices you want.

once that’s in a good sauce consistently, take your cooked noodles and put them in some kind of oven safe container. dump the sauce on top of the noodles along with the peas and corn or whatever vegetables you want and your tuna. break up the tuna and you can put in the juices if you want but i never do. mix it around pretty well.

combine your breadcrumbs and your cheese. you can also add seasoning and spice here. i’ve put in old bay before and my boyfriend likes it with his moms balachong. sprinkle over the top evenly.

bake until the top looks crunchy (usually a half hour or so but keep an eye on it)

and that’s it. it tastes decent and it’s good leftovers. making it in a wide pan is best for maximum breadcrumbage. it’s also pretty cheap. i’ve made it for less than 10 dollars before when i’ve bought everything at target.

i’ve also made this funky pasta and sausage thing before a few times. i absolutely invented this based on whatever i had in my measly fridge and what was on sale so.

what you need: a pack of chicken sausage (i had chicken soup sausage but anything works), some chicken soup (a can, a premade thing, i think i had a small cup of wawa chicken soup), pasta of your choice, seasoning, vegetables if you want (carrots, celery), seasoning (i used garlic powder, onion powder, chili powder, thyme, worstershire sauce, fish sauce, and dried basil) and an onion/few cloves of garlic if you want

sauté your onion/garlic in your oil if choice

slice your sausage into little coins (i use all 4 links cause my boyfriend is a himbo weight lifter who can and would eat a refrigerator, but 2 is fine for a normal amount) and add it to the pan along with any vegetables

cook until it has some color/ vegetables get soft ish

add in your chicken soup. if you don’t want to add the chicken, you can just add the broth. the sausage shouldn’t be swimming in the broth but it should be nicely covered (you wouldn’t need more than a can)

continue cooking down the broth, ass whatever seasoning you want to make it taste good

while that is happening, boil your pasta

once the pasta is boiled and you have a nice soupy ish sauce going on, add in the cooked pasta. the pasta should soak up the rest of the broth (especially good if you are making this to have leftovers)

and that’s that one. i suppose you could do this with any meat and soup combination.

another good and easy one is basically just some pasta and vegetables that i add some funky chickpeas to. my boyfriend really likes this one cause of the flavors because he is asian and if it doesn’t have flavor he doesn’t want it

what you need: pasta of choice, broccoli or green beans, a can of chickpeas, cheese for putting on top, meat if you want it, cloves of garlic, chili powder, garlic powder, onion powder, maple syrup, pepper, soy sauce/fish sauce, seasoned salt or regular salt and olive oil.

preheat the oven to 350

open the can of chickpeas and rinse them off, place on a baking sheet covered in foil or parchment paper

combine some garlic powder, onion powder, chili powder, seasoned salt soy sauce/fish sauce and maple syrup in a bowl (measurements don’t really matter, we cook with vibes here) in a bowl and then spread over the chickpeas, coating them well

put the chickpeas in the oven, checking on them and rotating them around every 10 minutes. they take about 30 minutes.

boil water for your pasta

chop your garlic and sauté in some olive oil

add the broccoli or green beans and your meat if you’re using meat

once that’s all done put the vegetables in the pasta and top with the chickpeas and some cheese and munch

as far as dessert goes. i’m ukrainian and we mostly just eat whatever generations old recipes my great aunt uses for dessert. but, there is a cranberry bread recipe in the back of the cranberry thanksgiving book that is very very good (esp with cream cheese). my grandma used to always make raspberry squares which were SO GOOD but i don’t have that recipe and we haven’t made them in literal ages.

the cranberry bread:

there is a really good and really simple butter cookie recipe tho that’s like basically three ingredients. i’ve made it gluten free before and it works as long as you have the 1:1 complete flour.

what you need: 2 cups of all purpose flour, 2 sticks of unsalted butter, 1/2 cup to 1 cup of white sugar, a bit of salt

beat the room temp butter and sugar until combined. add in the pinch of salt (can also add in vanilla if u want)

add in the flour little by little

roll out dough on floured surface

cut into shapes and add sprinkles if you want and cook in a 350 oven for 10-15 minutes each batch.

we make these literally every year, they’re perfect for gifts cause they’re easy and not very expensive. everyone loves them. i love them. i’m going to go make a batch now.

#not a tag #from saph #sorry if any of this doesn’t make sense i wrote it all on my phone while driving home from college #should we start a cooking recipe series on here #lmk

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tracyshomesick · 4 years ago

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25 things that were invented in NYC.

1. Toilet paper: In 1857, Joseph C. Gayetty began selling packs of “medicated paper for the water closet” out of his wholesale shop at 41 Ann St. The paper was made from pure Manila hemp and treated with aloe. Best (or worst) of all, each sheet was watermarked with his name.

2. Chicken ’n’ waffles: After its 1938 opening, Wells Supper Club in Harlem was the last stop for jazz greats like Sammy Davis Jr., Gladys Knight and Nat King Cole. Catering to its night-owl talent, Wells created the perfect dish for acts who’d missed dinner but couldn’t wait till breakfast: leftover fried chicken on a sweet waffle.

3. Chewing gum, a New York invention, was first manufactured in 1870 by Thomas Adams in a warehouse on Front Street. Called ''Adams New York Gum No. 1,'' it was made from chicle, a form of sapodilla tree sap chewed in the Yucatan and Guatemala.

4. The Waldorf Salad: The Waldorf Astoria boasts two inventions on this list, the first of which is its classic salad, which combines lettuce, apple, celery and walnuts. It was first served in 1896.

5. Teddy Bears: In 1902, President Theodore Roosevelt refused to shoot an injured black bear while on a hunt. Inspired by the story, Morris and Rose Michtom, candy-store owners from Brooklyn, sewed a plush bear and displayed it, calling it “teddy’s bear.” The toy was so popular, they gave up candy and opened a factory to make the cuddly critters.

6. The Tom Collins: In 1874, a hilarious joke swept through the city: A prankster would tell a friend, “I was at [insert local saloon], where Tom Collins was saying [insert insult] about you!” The offended party would rush off to defend his honor, but there was no Tom Collins. (Cool joke, bro.) Inspired by the prank, New York mixologist Jerry Thomas created the recipe in 1876.

7. Coal-fired pizza: Pizza was cooked with wood fires until Gennaro Lombardi introduced the tasty magic of coal. Legend has it he served the first coal-fired pie in 1905. Cooking pizza that way is technically illegal now, but the ovens of a few select haunts around the city were grandfathered in, including Lombardi’s, Totono’s and Patsy’s.

8. Scrabble: Out-of work architect and anagram lover Alfred Mosher Butts conceived this wordy board game in 1931 while living in Jackson Heights, Queens. The street sign on Butts’s corner in Queens now reads “35t1H4 a1V4e1n1u1e1” after the famed letter-scoring system.

9. Spaghetti primavera: When this faux Italian dish (fresh vegetables and Parmesan cream sauce on pasta) was served at Le Cirque in 1977, it was, according to The New York Times, “the most talked-about dish in Manhattan,” much to the chagrin of head chef Jean Vergnes. The classically trained Frenchie was so offended, his cooks had to prep the dish in a hallway—yet later he claimed its invention.

10. The remote control: Nikola Tesla conceived of a radio-controlled boat way back in 1898. The idea was so novel that nobody believed such technology could exist.

11. Sweet’n Low: Fort Greene entrepreneur Benjamin Eisenstadt teamed up with his chemist son, who found a way to create saccharin in powdered form (before it could only be a liquid or a pill). He named his pink-label brand after a Tennyson poem.

12. Eggs Benedict: Stockbroker and bon vivant Lemuel Benedict woke up one morning in 1894 with a raging hangover and booked it to the Waldorf Astoria hotel, where he ordered a poached egg, crispy bacon, toast and hollandaise sauce. Legendary maître d’hôtel Oscar Tschirky was such a fan of the creation, he added it to the hotel’s menu.

13. The Bloody Mary:  Fernand “Pete” Petiot imported his tomato-juice-and-vodka concoction from Paris to the St. Regis hotel’s King Cole Bar. Catering to the spicier local tastes, Petiot added Worcestershire sauce, lemon and a dash of cayenne and black pepper.

14. Credit Cards: You have John Biggins of the Flatbush National Bank to thank for those interest charges and late fees: In 1946, he created the charge-it program, which issued customers bank credit cards for use at local Brooklyn merchants. The shop owners would then deposit the sales slips at the bank, who would then bill cardholders.

15. Baked Alaska: In 1876, the pioneering pastry chefs of lower-Manhattan restaurant Delmonico’s conceived of piping-hot sponge cake topped with crispy meringue and filled with ice cream, naming this miracle of food science in honor of the country’s newest territory.

16. General Tso’s Chicken: While exiled in Taiwan after the Chinese Civil War, chef Peng Chang-Kuei created a spicy-and-sour chicken dish as an homage to a famous Hunanese general. When he jumped ship to New York in the 1970s and opened Peng’s, the dish became a huge hit— after he added sugar to the recipe.

17. Frozen Hot Chocolate:  Stephen Bruce, the cofounder of iconic East-Side restaurant Serendipity 3, kept the recipe of this decadent dessert a secret for 40 years. Bruce recently revealed that the famous frozen treat is 14 kinds of cocoa mixed with crushed ice and topped with whipped cream. (The types of cocoa still remain a mystery.)

18. Air conditioning: In 1902, Willis Carrier created his “apparatus for treating air” to keep the humidity from warping the paper at a printing plant on Grand St in Bushwick. Saving workers from the sweltering summer heat was just a fortunate side effect.

19. The Reuben Sandwich: Alright, this one’s contested, but many say Arnold Reuben, owner of Reuben’s Delicatessen, invented the meat-and-krout combo in 1914. Legend has it, the sandwich was created for a famished actress, who came in after a show, using the few ingredients left on the deli shelves.

20. Mr. Potato Head: When New Yorker and toy designer George Lerner first created plastic facial features to stick on real vegetables, toy companies worried that food wasting wouldn’t fly with a postwar public. But in 1952, Hasbro bought Lerner’s  idea and made the first TV ad ever for children’s playthings, selling a million units that year.

21. Hot dogs: Coney Island baker Charles Feltman had the genius idea to serve hot sausages in a  bun for a dime each. His frank fortune bought him a beachside empire of hotels and beer gardens, until former employee Nathan Handwerker opened Nathan’s Famous and sold his dogs for only a nickel.

22. ATMs: the first money-dispensing device was conceived in 1939 by Luther George Simjian, who convinced the City Bank of New York (today’s Citibank) to test his contraption for six months. The bank declined to use the machine after that, because “the only people using the machines were a small number of prostitutes and gamblers.”

23. Cronuts: Dominique Ansel labored for months to perfect his doughnut-fried, fluffy hybrid from heaven. The pastry, which debuted in May 2013, still inspires down-the- block lines each morning.

24. Children's Museums: The Brooklyn Children's Museum, located in Crown Heights, opened in 1899 and was the country’s first museum dedicated to the education of kids. It was also the first to introduce a “hands-on” policy for its exhibits.

25. Hip-hop. Enough said.

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macbeth-s · 5 years ago

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an education in british dining

so @ladystvrk explained american restaurants to me and i couldn’t resist talking about eating in britain/just my favourite places to eat. our food is bad we take what we can lets all raise a pint for bland meals in miserable weather america is quaking k ya’ll wish you had what we have

firstly, the classic british pub.

100% a sterotype. has that classic old looking british exterior and always named something weird and funny that most of the time makes fun of a king/queen. only plays rugby/football on the telly and is frequented by regulars that are mostly just balding british guys who call you love. best known for good classic hearty british pub food, though alot of them have gone full on gastro pub and try to be hipster to appeal to the younguns. a lot of them do deals for Sunday lunch and its always delicious 8/10 recommend for a good cliche experience.

going more commerical, we have wetherspoons

can be found pretty much in every town/city and they make buck commercialising the classic british pub experience. best known for their club deals on different days if the week eg. curry thursday, chicken wednesday. they do good greasy breakfasts and the food is always cheap and nasty its a god send and they have an app you order your food from and it’ll come like five minutes after its amazing and quite worrying. also best place to go drinking before a night out, get a cheap cocktail pitcher from spoons then throw it up in the club. 6/10 Iconic but we support local businesses

(you also get other commercial franchise pubs that send out coupons and two for ones in the mail and they do a two for one menu and have refillable soft drinks they’re pretty popular for families etc.)

next up: greggs

theres not much i can say to slag off greggs since i get my lunch here everyday and the people who work at my local ones are angels who actually know my order i love this stupid place but its a pastry store best known for its cheap £1 sausage rolls. like everything is super cheap in greggs, a pizza is £2 and a bakes are £1.50. food is generally cold though cause i think they’re was a tax once on serving hot food but if your lucky and go at the right time you’ll get it right out of the oven. they charge you extra for heating it up else and also charge slightly extra if you sit in instead of take out which doesn’t make any sense but only losers eat in a greggs 9/10 for feeding me while at work

speaking of lunches: the tesco meal deal

so classic grocery store tesco has a £3 pound lunch deal where you can buy a meal, snack and drink for only three pounds and its the only good thing britain has ever created. recommended get a baguette or a salad/pasta salad, an energy drink or smoothie and a jumbo pack of crisps or normally +£1 pound choc bar cause getting the cheap sandwiches is a waste and if im spending 3 pounds im getting my moneys worth. 9/10 for affordablility.

back to dinner: curry houses

the british love curry. we do. like we invaded and oppressed an entire country for it, if that aint love. curry houses are the best. like they give so much and have so many options and i always feel so bad cause i dont eat poppadoms properly and always order the same thing (tikka masala which is a curry invented in scotland and its creamy sauce basically just for white people) 10/10 i love curry we dont deserve it

fish and chip shops

is their anything more quintessentially english than eating soggy fish and chips on a windy day on a crowded pier and dying cause its raining and windy? best known for wet soggy greasy chips, battered fish, warm barely cooked pies and the savaloy (a sausage). classic truly but 5/10 cause i dont even like fish so…..

enjoy your british induced food poisoning

#christine tag

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detroitpigout · 3 years ago

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Another outstanding visit same phenomenal waitress. Our favorite location for 30 plus years now. Corporate chain now has been really skimpy on toppings at other locations. Finally a waitress old as the structure , Marie started while in high school how cool. Yeah she's a keeper and know by thousands of customers, on top of her game. Ordered our favorite the Pig Pie the nickname for All da Meats Pizza. Absolutely loaded with all our favorite toppings, Meat Deluxe Pizza cheese, pepperoni, italian sausage, ham, bacon, and seasoned ground beef. Two squares will fill yo belly with Love. Also the family size Antipasto Salad absolutely Wonderful with Ranch dressing. A freshly chopped mixture of romaine hearts and iceberg lettuce topped with diced imported ham, salami and natural wisconsin brick cheese and fresh tomatoes. This the only location we'll spend our money at, both Woodhaven n downtown Detroit location are not the same, a rip off I say. #buddyspizza @buddyspizzadet #detroitsquarepizza #pigpie #antipasto #allmeatpizza #downriverfriendseat #motorcitymunchers Detroit Style Pizza be invented by them like 60 years ago, originally used car parts pans from Chrysler to bake in. Yeah a great cheap way to get started, well guess what it caught on , now many locations around metro Detroit. Those 8 deep dish squares are the very best in our state. Only the very best Detroit Square Pizza to pass yo lips. The Famous Antipasto Salad rules always get the large. Many choices of Pasta and Sandwiches to please all. Thanks Buddies (at Buddy's Pizza) https://www.instagram.com/p/ChdUUO7gETZ/?igshid=NGJjMDIxMWI=

#buddyspizza #detroitsquarepizza #pigpie #antipasto #allmeatpizza #downriverfriendseat #motorcitymunchers

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goacallgirlsankita · 3 years ago

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Fasting As A Family Tradition

Spouses Elena Nikolaevna and Nikolai Petrovich Korolev have been together for over forty years. In winter they live in the city, but only the snow will melt - they move to the dacha, where they take care of the garden until late autumn, go to the forest, Nikolai Petrovich goes fishing. They say to themselves: they are not particularly religious, but traditions are respected. click here for more

The doctors at the clinic said that at our age, meat is not needed, and milk is generally even harmful. But Nikolai Petrovich loves to have a hearty meal with me, so I spoil him, cook homemade cutlets, bake chicken in the oven, make sausages, different sauces - all by myself. He's my gourmet, - Elena Nikolaevna says with a smile.

How the idea of fasting came, pensioners no longer remember. But at first, they did not observe the fast completely, but only in the first and last weeks. Elena Nikolaevna recalls that she had to spend a considerable amount on lean products.

Any housewife knows: at the end of winter, vegetables and fruits are expensive. I remember we decided to eat salads. The first thing that came to mind was cucumbers and tomatoes with vegetable oil. Let's go shopping, but the prices are such that after fasting we would have to learn to fast - we would have spent the entire pension on the post. So after a week we decided: that's enough.

The next year, the couple had already prepared: they dried the mushrooms, made preparations from vegetables, froze the berries.

Now Elena Nikolaevna notes: a lean diet does not harm the wallet, but you have to spend much more time for cooking. On the one hand, pensioners have nowhere to hurry, on the other, fatigue and irritation accumulate:

It seems to me that during fasting, when I need to think not about food, but about my soul, I seem to move to the kitchen: I cook, carcass, steam ... Of course, it's much easier to boil pasta and fry cutlets than to stew rice with prunes and to it prepare green sauce. It's a shame when you invent something for several hours, cook something, and your husband turns up his nose - it doesn't taste good to him!

Feasts on days of strict restrictions become a real test for fasting people. At the beginning of April, the granddaughter of the Korolevs has a birthday: the parents of the baby do not fast, the festive table is traditionally filled with forbidden food.

We somehow refused the feast, came only in the evening, congratulated the granddaughter. The daughter was offended at us, they did not even communicate for some time after that , - recalls Nikolai Petrovich. - We told her about the post, so I didn't even believe it at first of sex.

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thedisneychef · 2 years ago

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Scotch Eggs – Rose And Crown Pub And Dining Room

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travelonlinetipsofficial · 4 years ago

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Group Friendly: Restaurants in Toronto

New Post has been published on https://www.travelonlinetips.com/group-friendly-restaurants-in-toronto-2/

Group Friendly: Restaurants in Toronto

It can be hard enough to organize an event that organizes a group of people in Toronto. Trying to find a restaurant that not only accommodates everyone but also happily satiates them can be hard. No one wants to wait in a line or get shoved into a corner. No one puts baby in the corner (Dirty Dancing reference for those not up on their 80s film classics) and no one will put your people in a corner with these 10 Best picks.

There are choices for the talkative and rowdy, such as Wvrst which has a casual, beer hall mentality with beer flights and duck fries to make everyone happy. Or, if you like sushi and a lot of yelling, try out the infectiously vibrant Japanese restaurant Guu Izakaya.

Sometimes you need a little more class than sass. Cluny has an atmosphere that warrants a little dressing up, but will happily welcome those in stretchy pants who intend to do Cluny’s bread products justice. In today’s day and age, stretchy pants always have to be an option.

Determine the attitude of the company you keep and match the style of restaurant and ultimately everyone will be happy, whether you are hosting a discerning aunt or your friend who always seems to have a mustard stain on his lapel.

The food photos from Fishman Lobster Clubhouse are so voluminous, so mountainous, that it seems that this restaurant might scoff at a party of one. All parties are welcome, but the platters of seafood at Fishman Lobster Clubhouse seem more aptly suited for a ravenous group. Tables shudder under the weight of crab legs or Hong Kong style lobster. Floor to ceiling fish tanks house gigantic crustaceans. There is a lobster tower on the menu, if towers of seafood fit the bill for your group. As a warning, it weighs 50 pounds and costs almost $700 (for around 10 people), but it may be economical depending on the size of the stomachs in your company.

Recommended for Group Friendly because: Lobsters and snow crabs in ample quantity for any size group.

Courtney’s expert tip: The set menu is a great deal for a smaller group and will certainly fill your bellies.

Read more about Fishman Lobster Clubhouse →

Since Hong Kong-born chef Susur Lee arrived in Canada in 1978, he’s built a reputation on inventive cuisine that fuses the dishes of his homeland with other global influences. Lee is his flagship Toronto restaurant, with a menu that is built around sharable tapas-sized plates. Expect the unexpected with a mashup of Asian and French flavours. Chef Lee’s Singapore Slaw has been a fixture on the menu for years and is well worth the splurge. The presentation is impressive, with the salad mixed at the table and sculpted into a tower. Inventive ingredients range from daikon to fennel seedlings and edible flower petals. Save room for an inventive dessert, such as the French and Chinese Tong Yuen with a rice dumpling, chocolate nougat, Indian pastry and strawberry/creme brûlée. What?!?

Recommended for Group Friendly because: Susur Lee’s restaurant is a fantastic place to share a memorable foodie experience with your group.

Courtney’s expert tip: It’s super easy to book a private dining experience for your group at Lee. Check out their website for more details.

Read more about El Catrin →

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travelcenter-uk · 4 years ago

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What’s the most iconic food around the world? Let’s find out!

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”

– GUY FIERI –

What is the most iconic food around the world? The world is a gastronomic paradise; it harbours diverse culinary uniqueness in each corner. How many cuisines contribute to describing a particular destination and what would a local suggest to taste or where to find it?

If you look a little closer, you’ll soon learn that the best dishes in the world can be an up-close lens on the destination’s history and culture. Despite their ancient origins, the dishes have been modernised for the palates of today’s world.

Different food from around the world

Every foodie enjoys tasting their way around the world by indulging in traditional cuisines, by trying a new flavour for the first time or getting to enjoy an iconic dish they’ve heard about. We learn about different cuisines by tasting the most popular signature dishes and staple ingredients of each country.

A culinary journey across the globe is the best way to discover its culture and cuisine. This makes it the pure delight of culinary travel.

What’s even better than eating the best food in the world? You get to have a new food experience and enjoy another new dish. So, let’s take a look at the most iconic food from around the world. These are 10 different nations with their famous and traditional dishes, starting in the UK!

Warning: This list of food from around the world will make you hungry!

British Cuisine

Yes, one can’t really talk about Britain without mentioning one of the most well-known and distinct cultures on Earth: the British culture. With its own dialects, customs, art, literature and history; it is easy to see why many consider it to be one of the richest cultures in existence.

Britain has a wide variety of cuisine and holds an excellent culinary reputation. In fact, these dishes are some of the best food from around the world. However, culinary expertise in the UK is not new. Moreover, Influenced by the Romans, Anglo-Saxons, French and even other parts of Europe: In essence, a hodgepodge of diverse styles and traditions.

Fish and Chips – Fish and Chips are presumably the most popular British food known across the globe.

English Breakfast – English breakfast is served with bacon, sausages, egg, baked beans, black pudding, fried toast, hash browns, mushrooms, and egg. Best enjoyed with a cuppa or fruit juice.

Roast Dinner – A traditional roast dinner consists of different roasted meats like chicken breast, turkey, pork, and beef. This is accompanied by seasonal vegetables, roasts, potatoes, and gravy.

Bangers and Mash – A famous British pub food. A dish comprising sausages, mash potatoes, and onion gravy.

Trifle – A strawberry flavoured classic British dessert made up of layers of cake rolls, custard, jelly, cream, and fruit toppings.

Italian Cuisine

My personal favourite, Italian cuisine, is one of the oldest, most beloved cuisines and considered some of the best food from around the world. With extraordinary diversity of flavours, richness and depth, offering something for everyone’s taste buds.

Italian food varies from region to region and associates with various kinds of pasta and pizza. In reality, Italian food is ever-changing, from endless combinations and new adaptations. What makes Italian food one of the best food from around the world is not just its flavours but also its diversity and also an Italian meal can be expected to be structured as follows: Antipasto (appetiser), primo (rice or pasta), second (meat), and dolce (dessert).

Pizza – Pizza is a flat dough topped with tomato sauce, mozzarella, and basil. (More toppings are added to create different variants of pizza)

Risotto – An Italian version of creamy rice cooked in vegetable or meat stock, cheese and wine after frying it in sautéed onions.

Lasagna – Lasagna is traditional Italian comfort food made in pasta sheets, meat, sauce, and cheese.

Ossobuco alla Milanese – Ossobuco is slow-cooked veal in white wine, meat broth, and vegetables seasoned with lemon zest, garlic, and parsley.

Gelato – Gelato is a rich variant of ice cream in terms of density, texture and is more intense in flavour.

French Cuisine

Like Italian food, French cuisine was also one of the world’s first cuisines and has taken its flavours around the globe. Admittedly, French cuisine is an art, so rich in regional variations. The French take great pride in their traditions of cooking. The modern way of cooking takes a lot from roots in France, and for decades, French food has been an elegant cuisine. This ranges from sylvan, robust, and healthy to the finest meals. A typical French meal would consist of bread, cheese, and wine.

Boeuf Bourguignon – Boeuf Bourguignon, a classic French beef stew made with red wine, pearl onions, mushrooms and bacon.

Croque Monsieur – A sandwich is taken to the next level! Grilled ham and velvety béchamel cheese sauce sandwich.

Croissants – Croissants are crescent-shaped buttery, flaky pastries perfectly crisp on the outside, tender and moist on the inside.

Coq Au Vin – A version of red wine chicken stew, cooked on a low heat to perfection.

Cherry Clafoutis – A popular cherry dessert in France! Juicy, sweet cherries wrapped in a rich batter and baked into a mixture of a cake and custard.

Chinese Cuisine

Some of the best food in the world, Chinese cuisine has taken over many parts of the world by storm! I mean, I’m sure you’ve had a Chinese take-away meal at least once in your life. This particular cuisine classifies its regional diversity into different styles: Cantonese, Szechuan, Hunan, Zhejiang, Shandong, Anhui, and Fujian. Each food tradition is formed by the regions’ history, climate, geography, and lifestyle.

Sichuan Pork – Sichuan Pork is spicy poached slices of pork coated with egg-white and starch to preserve its freshness and tenderness.

Dumplings – Dumplings comprise a filling of minced meat and chopped vegetables wrapped in a thin dough skin.

Peking Roasted Duck – Peking duck is a duck roast savoured for its thin and crispy skin, a world-famous dish from Beijing.

Chow Mein – Chow mein is a stir-fried noodles dish consists of meat (chicken, beef, shrimp, or pork), onions, and celery.

Kung Pao Chicken – Kung Pao Chicken is a famous Sichuan-style dish made with diced chicken, dried chilli, and fried peanuts.

American Cuisine

The best way to explain American cuisine is that it is a blend of different cuisines. In other words, it is a mongrel, where different ethnic groups contributed to the nation’s food traditions. American cuisine has drastically changed over the years, as have American lifestyles. Some of these dishes were contributed by Native Americans, Colonial Americans, and Modern Americans. These were adapted, changed, and invented, becoming all-American dishes. Similarly, many dishes are regionalised, such as soul food in the south, Tex-Mex cooking in Texas, etc.

Hot dogs – There is no need for a special introduction for the “All-American” hotdog, a hotdog (sausage) wedged between a bun.

Philly cheesesteak – A Philly cheesesteak is a sandwich made by grilling chopped beef, onions, and cheese then laid into a long Amoroso bun.

Grits – Grits is a creamy porridge-like dish made with whole dried white corn kernels that can go plain, savoury, or sweet.

Mexican flat enchiladas – Mexican or Tex-Mex style enchiladas smothered in red chilli sauce or green topped with an optional fried egg.

Apple pie – Apple pie is a sweet dish that features a sweet apple filling and a flaky butter crust with a shimmering lattice pie crust.

Indian Cuisine

It’s hard to put Indian cuisine in a nutshell because of the country’s regional diversity and vast history. The early Indian cuisine relied heavily on a class system which dictated what people were able to eat. However, in more recent times, the cuisine has been a combination of traditional dishes and many international influences. The most common misinterpretation about Indian food is that many of us think it’s all curries. But in reality, it isn’t. An essential factor of Indian cuisine is that the blends of spices are designed to bring out the ultimate flavour.

Murgh Makhani (Butter Chicken) – Murgh Makhani is by far one of the deliciously best dishes in the world. This hot dish made with chicken tastes great with flatbreads.

Rogan Josh (Red Lamb) – A delectable spicy dish, Rogan Josh, is a red lamb stew prepared with a long list of spices, red chillies, and coconut cream.

Palak Paneer (Spinach and Cottage Cheese) – A popular Indian dish Palak paneer, a mildly flavoured dish made with spinach and cottage cheese with Indian spices.

Naan (Indian Flatbread) – Naan, a flatbread traditionally cooked in a tandoor oven, goes with anything, including curries and stews.

Gulab Jamun – An Indian sweet delight, a festive favourite made with milk solids, fried until golden and doused in saffron induced sugar syrup.

Japanese Cuisine

Food in Japan is plausibly one of the unique cuisines. The reason being that many ingredients used in their cooking can very rarely be found in other cuisines. It’s not all about sushi and tofu. The art of Japanese cuisine is prepared meticulously based on the proper seasoning and fresh ingredients.

Sushi – Sushi is some of the best food from around the world. This traditional Japanese dish consists of vinegar-flavoured rice rolls served with vegetables and raw seafood.

Sashimi – Sashimi is similar to sushi, but raw fish is sliced into small bite-sized pieces without the rice.

Tempura – Tempura is a dish prepared with seafood, meat, and vegetables covered in flour and egg batter then deep-fried in oil.

Soba and Udon – Soba or buckwheat noodles and Udon or wheat noodles are made by immersing the noodles into broth enjoyed hot or cold.

Wagashi – Wagashi are traditional Japanese sweets made using mochi rice cakes, Anko paste, agar, chestnuts, and sugar.

Lebanese Cuisine

Cuisine in Lebanon food includes many fresh ingredients like vegetables, fruits, seafood, and little animal protein. These ingredients are meticulously prepared in a fusion of Mediterranean and Arabic influences. The most significant feature of this fantastic food is the mezze, a selection of salads, vegetable dips, pickles, and Arabic bread. In recent years, people have come to celebrate the extraordinary flavours of Lebanese food.

Baba Ghanoush – Baba Ghanoush is a hummus-like dip made from eggplant served with pita bread and drizzled with olive oil.

Manakeesh – The Lebanese version of pizza, Manakeesh, is made with meat, cheese, zaatar. Manakeesh is served with tomatoes, cucumbers, fresh mint leaves, and olives.

Falafel – Falafel is made from deep-fried crushed chickpeas, served in a pita pocket with vegetables and tahini sauce.

Fattoush – Fattoush is a traditional Lebanese salad.

Baklava – Baklava is a golden flakey pastry made of filo dough, honey, and assorted nuts.

South African Cuisine

South African cuisine is extensive, culturally diverse, nourishing, and hearty, very much like the locals. Traditional South African cuisine is downright authentic, with influences induced by each culture. With the freshest ingredients from farm to table, the food here is amazingly delectable, making it one of the best foods from around the world!

Chakalaka – Chakalaka is a spicy vegetarian dish of tomato, beans, peppers, onions, and curry. This can be enjoyed with anything — rice, meat, bread, or other veggies.

Bunny chow – Bunny chow is a world-renowned dish made up of a hollowed-out loaf of bread filled with a chicken, pork curry, or a lentil and bean combo.

Bobotie – Bobotie, made up of minced meat, is cooked in curry, herbs & spices, and dried fruit, topped with a milky-eggy custard, and baked until golden brown.

Potjiekos – A dish of potjiekos features meat, potatoes, biltong, and vegetables slowed cooked over an outdoor fire.

Malva Pudding – Malva Pudding is a sweet, spongy cake made with apricot jam and a cream sauce poured on top.

Caribbean Cuisine

Food from the Caribbean is a delicious mix of French cuisine, African cooking, and local foods! Caribbean food is delightfully spicy, warming, and eloquent. Food staples include peppers, sweet potato, coconut, plantain, mutton, tropical fruits, and leafy green vegetables, all prepared into a heady concoction.

Jerk chicken – Chicken marinated with hot Jerk spice and served with rice and peas. Jerk chicken is one of the most traditional food in Jamaica.

Ackee and saltfish – Ackee and saltfish, Jamaica’s national dish, is prepared with ackee fruit and salted codfish, suitable for mealtime.

Macaroni pie – Macaroni pie is comfort food in the Caribbean; a cheesy baked pasta dish is delicious with stewed or barbecued chicken.

Lambi – Lambi’s main ingredient is Conch. The dish is prepared with a combination of Conch, curry powder, coriander, thyme, and marinating with other spices.

Jamaican Rum Cake – A Bundt cake with a moist and tender crumb smothered in sweet butter and rum syrup.

Oh boy! That’s a long list of the best food from around the world! So, if you would like to go on a culinary adventure and taste your way around the globe, give Travel Center UK a call or drop us a line, and we’ll be glad to assist you in planning your next trip.

Read More:- What’s the most iconic food around the world? Let’s find out!

This Article, Information & Images Source (copyright):- Travel Center UK Blog

#Travel #Travel Blog #Travel Blogger #Travel Vibes #Holiday Makers #Foodies #Food Blogger #Food Articles #Travel Center UK

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orbemnews · 4 years ago

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The Italian town where they eat 500-year-old meals (CNN) — The signs of the Renaissance are everywhere in Italy. Grand piazzas and palazzos. Metal-spiked doors. Looming archways. And, of course, all that ever-present art in the churches and galleries. But in one city, you also get a taste of the Renaissance every time you enter a restaurant. Ferrara, in the northern region of Emilia Romagna, was once home to the Estense court, or House of Este, which ruled the city from the 13th to the 18th centuries. The court, on the bank of the River Po, was one of the most formidable cultural powers during the Renaissance. Writers including Boiardo, Ariosto and Torquato Tasso were employed by the court, and artists such as Bellini, Mantegna and Piero della Francesco worked for the Este family in their domineering, moat-surrounded castle in the center of town. Their works have survived the centuries — but so have those of Cristoforo di Messisbugo, the court’s master of ceremonies and steward. Messisbugo was one of two celebrity chefs of the Renaissance, and his prowess with multicourse banquets to impress visiting heads of state and fill the bellies of the Este great and good, led to him writing one of the world’s earliest cookbooks. His tome, “Banchetti, composizioni di vivande e apparecchio generale” (“Banquets, Recipes and Table-laying”) was published in 1549, a year after he died. In it, as well as sample dinner menus and drinks pairings, he lists 300 recipes. And it’s thanks to Messisbugo that that, nearly five centuries later, the Ferraresi are still eating the Estes’ favorite meals. Because while every town in Italy has its signature dishes, Ferrara’s are straight from the cookbook of that 16th-century court. Yes, these dishes are real Salama da sugo, a centuries-old sausage and mash. Archivo Fotografico Provincia di Ferrara First things first. To enjoy Ferrara’s best known dishes, you don’t want to visit in summer. And you’ll want an elasticated waistband — because the signature food here is heavy. The city’s best known dishes are pasticcio — effectively a pie filled with macaroni cheese, meat ragu, and bechamel sauce — salama da sugo, a centuries-old kind of sausage and mash, and cappellacci di zucca, pumpkin-stuffed pasta. Each, though, has a twist. Pasticcio’s pie crust is sweet — yes, a meat pie in sweet pastry — while salama da sugo is a kilo-heavy salami that’s soaked in water for several days and then boiled for 10 hours to soften it into a spicy, spreadable meat that’s then served on mashed potato. Meanwhile, that super-sweet pumpkin pasta is usually slathered with meat ragu on top. All date back to the Renaissance. In fact, salama da sugo was said to be the favorite dish of Lucrezia Borgia — yes, that Lucrezia Borgia — who came to Ferrara in 1502 when she married the Duke, Alfonso d’Este. In fact, her famously long, blonde, curly locks are said to be the inspiration for another of Ferrara’s famous foods: the coppia, a spiraling, four-horned bread roll, like two croissants welded together. It was supposedly created by Messisbugo for a banquet in honor of Lucrezia. Sergio Perdonati is at work by 3 a.m. each morning to bake around 1,000 coppie per day, such is his devotion to the bread. “I think it’s one of the best breads in the world,” he says proudly. His grandfather, Otello, started the family bakery, Panificio Perdonati, 90 years ago — Sergio’s sourdough starter is Otello’s original, which has survived the bakery’s bombing in the Second World War, and two property moves. All the rolls are formed by hand and the dough is made using vintage mixing machines. Today, they’ve branched out into the sweet stuff — including panpepato, a cake also dating back to the Renaissance, made with chunks of almonds and orange peel, and covered in dark chocolate. Think Renaissance cocktail flairers Cappellacci di zucca — pumpkin-stuffed pasta. Archivo Fotografico Provincia di Ferrara People have always come to Ferrara to eat. “For sure, other courts had banquets, but Ferrara was particularly well known for them,” says Dr Federica Caneparo, a historian at the University of Chicago specializing in the culture of the Italian Renaissance. “It was especially refined, and food and banquets were a demonstration of power in front of their guests, some of whom would be ambassadors from other courts.” Italian courts had a raft of foodie professions, including the “scalco” (like Messisbugo, the supervisor), the “bottigliere” (an ancient sommelier) and the “trinciante” — the “carver”, who would put on a show for the entire table by carving meat or vegetables held in the air on a giant fork (think of a Renaissance cocktail flairer, only with knives and sides of beef instead of bottles). “They were trusted people close to the Duke,” says Caneparo. “Usually gentiluomini [nobles] by birth, or by merit. The scalco was responsible for organizing banquets and, on ordinary days, the household. The trinciante also had to be a trusted person — after all, he was right next to the master of the house with all those big knives.” Ferrara’s banquets were so famous, in fact, that poet Ludovico Ariosto included a description of one in his epic work “Orlando Furioso,” she says. And no wonder — she says that they were “spectacular, with music, dance, theater, and sculptures made of sugar or ice. They’d start with a play, or music, or both, and then they’d prepare the table.” And forget our single-figure tasting menus — these banquets could have well over 100 courses. Mac and cheese with a sugary twist Pasticcio is a pie filled with macaroni cheese, meat ragu, and bechamel sauce. Archivo Fotografico Provincia di Ferrara With so much food to choose from you can be sure that the dishes to have made it into modern Ferrarese cooking are the classics. At the modern Ca’ d’Frara restaurant, guests sit on hip mustard-colored chairs and cream banquettes to eat these centuries-old dishes. And those used to molecular cuisine might find Renaissance gastronomy equally boundary-pushing. “You often find this sweet-savory combination in the Estense cuisine — it’s unique,” says chef Elia Benvenuti. His pasticcio is an intriguing mix of a dense, meaty mac and cheese, wrapped in a cookie-sweet crust. You approach it with trepidation — how can this ever taste good? — but, somehow, it works. The sweet crust even seems to cut through the richness of the white ragu and bechamel sauce. “They’re symbols of the city — part of our DNA,” says chef of the traditional dishes. “I think Lucrezia [Borgia] would be happy,” adds his maître d’ wife, Barbara. Sweetening up the savory Sweet dishes include panpepato, a cake made with chunks of almonds and orange peel, and covered in dark chocolate Archivo Fotografico Provincia di Ferrara A few minutes’ walk away, locals are spilling into Ristorante Raccano, in a 15th-century cloister. Some are here for meat cooked in the oh-so-21st-century Josper oven — what owner Laura Cavicchio describes as “one of the most technically advanced grilling machines.” But others? They’re here for Lucrezia’s beloved salama da sugo. This is normally one of Ferrara’s more savory dishes — the salama is so heavily spiced, it hardly needs sugar. But Cavicchio and her children, Gabriella and Luca Montanari, like to take it right back to its Este roots by serving it with fried custard. The salama — made with different cuts of the pig including neck, belly, liver and tongue, with neck fat binding it all together — is seasoned with spices including cloves, cinnamon, red wine and Ferrara’s ubiquitous spice, nutmeg. It’s then aged in a pork casing for around a year, soaked in water for three days to soften it up, and then boiled for up to 10 hours. By that point, it’s as soft as jam, and chef Luca scoops it out, sprinkles it on top of potato mash, and adds mostarda (like a sweet chutney), plus the crowning glory: a cube of fried custard. “This isn’t a reinterpretation — in the old recipes, you find it served with custard,” says Cavicchio, who’s combed through Renaissance recipes and history books to make it authentic. Alongside modern dishes, they also serve “Crostino alla Messisbugo” — chicken liver and sauteed herbs pate, smeared on toasted bread. It’s another hit from the great man’s recipe book. Meanwhile, their cappellacci di zucca — handrolled pasta pillows, like oversized tortellini, filled with sweet pumpkin and nutmeg — come drenched in meat ragu and topped with parmesan cheese. Again, it’s a combination that shouldn’t work, but does. Alone, the cappellacci are offputtingly sweet to 21st-century tastes. Douse them with meat and cheese, though, and it slices through the sweetness, while amping up the taste of the sauce. Ferrrara was ruled by the powerful House of Este from the 13th to 18th centuries. Shutterstock The Estes’ signature “agrodolce” (sweet-savory) flavor was a conservation method, says Cavicchio. “People had vinegar, wine and salt. Marco Polo used it.” And although at the restaurant they use modern techniques, including that Josper oven, they want to keep the tastes as similar as possible to their heritage. “Over the years I’ve acquired a way of interpreting a recipe — I change the cooking techniques and some of the ingredients, but you need to know the product to do that,” says Cavicchio. Born just over the border in Veneto, where agrodolce flavors are also fundamental, she reads as many books about the Estes’ food habits as she can and experiments to keep the final product as authentic as possible. “Messisbugo was studious,” she says. “He invented recipes with the ingredients he had and the methods available to him. He didn’t have a fridge, so he used vinegar, wine and sugar. We’re much luckier, but I think he’d still appreciate what we do. For us, [the heritage] is a richness.” The modern day foodie courtiers Ferrara’s local bread is supposedly inspired by Lucrezia Borgia’s hair. Archivo Fotografico Provincia di Ferrara Like everywhere in Italy, restaurants and food heritage are important to the locals. Over at Da Noemi — a restaurant named after his grandmother, who opened up by herself in 1956 — 23-year-old Giovanni Matteucci has a hobby unlike many people his age. He buys antique copies of Ferrarese history and recipe books. “Sweetness was synonymous with the food of the rich,” he explains. “They used lots of spices and sugar to show off their wealth.” Even recipes for glammed-up egg yolk, and lasagne, had sugar and cinnamon on top, he says. And although he says it isn’t proven that Lucrezia Borgia really did love salama da sugo above all else, we do know that she adored apples — from the shopping list she compiled for her country estate. “She ordered loads of apples and different varieties,” he says. “It’s also said that she liked garlic.” At Da Noemi, Giovanni and his mom, Maria Cristina Borgazzi, run the kitchen. Brother Luca, meanwhile, is the maître d — the modern equivalent of Messisbugo. In fact, Luca takes his role as master of ceremonies so seriously that he’s decided that their reduced pandemic seating plan will stay forever. “We can pay more attention to the client this way,” he says. Speak to anyone in Ferrara, and they’ll wax lyrical about their pride in their food heritage. Yet, although Italians flock to the city to eat cappellacci, pasticcio, salama da sugo and coppie, the dishes have never really conquered the rest of Italy, as other regional dishes like pizza or tortellini have. Not that the Ferraresi care. “Ferrara is beautiful because of the Este family, and it’s the same for their dishes,” says Giovanni Matteucci. “People come to Ferrara for this, and we have to protect it. “Italy is based on its history. We don’t have Silicon Valley — this is our richness.” And, of course, their sweetness. Eating like Renaissance courtiers, here, is the most modern thing they can do. Source link Orbem News #500yearold #eat #Italian #meals #Town

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befitnesshub1 · 4 years ago

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What Does Hummus Taste Like? What is it Eaten with: Composition, Benefits, Recipes

What Does Hummus Taste Like?, If you have never tried hummus and do not even know what it is, then be sure to read this publication befitnesshub.com. This delicious product, despite its high-calorie content, will benefit your health. Here you will find out why you need to try hummus, how and what is better to eat with, and how to make it from chickpeas at home! You are also waiting for you a classic recipe and variations that you can make from several ingredients.

What is hummus?

Every country in the world has its own signature dish and is associated with it. For example, Russia is pancakes. Ukraine – borscht, and bacon. Italy – pasta and pizza. Germany – beer and sausages. But Israel is, of course, hummus! Any person who has visited this country has definitely tried their world-famous snack and will look for it in their country on supermarket shelves or cook it independently.

So, hummus is a Jewish cold appetizer that has a mousse consistency, a spicy-sweet taste, and is made from chickpeas (a variety of peas) and tahini (sesame paste). Served most often with flatbread, pita bread, or chips.

History of its origin:

There are many versions of where this dish originates. There is no consensus on the national dish of which country it is: Greece, Turkey, Israel, or maybe Cyprus. It is believed that the first mentions of him were found in Egypt. Agriculture in this country was highly developing, especially the cultivation of cereals and legumes, and in particular, chickpea, which was sold to the countries of Asia Minor.

Even on the frescoes dedicated to Nefertiti and Emperor Akhenaten’s love, a chickpea branch is depicted, symbolizing masculine strength. And in Japan, chickpea grains found in the tomb of Tutankhamun were recently able to sprout.

Hummus is still mentioned in the work of the great Homer “Iliad” of the 8th century BC. In it, he tells in detail about the formidable Greeks’ diet and, in particular, about hummus.

The famous historian Pliny also talked about this snack and recommended it as a stimulant of childbirth and lactation. In ancient times, chickpeas were used not only in making hummus. The founder of botany, Dioscorides, discovered its medicinal properties: a positive effect on the digestive system. He often used it in the treatment of warriors and even included in his famous descriptions of 1,500 medicines that he developed.

In the 1-2 centuries A.D., it is believed that the flourishing of Rome’s trade came, and it was at this time that chickpeas came to India, where they received their further distribution and development. There are new ways of processing and using it that were invented.

More recently, 10-15 years ago, hummus made its way to Europe and received recognition there. It is prepared according to many different recipes; it is found in many countries globally and is one of the most common cold snacks.

Related: 15 Outstanding Ramen Restaurants in Tokyo 2021

What does it taste like and what it smells like

Thanks to the crushed chickpeas, hummus tastes sweet and nutty-bean, which is incredibly creamy from the presence of tahini in sesame paste. Lemon juice adds a tart flavor, while garlic adds tanginess. The aroma can vary depending on spices such as sumac, cumin, and smoked paprika.

How to Make Hummus at Home

All you need to make hummus are a few ingredients:

chickpeas (boiled and chilled);

tahini (as a last resort, you can replace it with another nut butter);

lemon juice;

Olive oil.

How to Cook Chickpeas for Hummus

Place the chickpeas on a large plate. Examine it and look for damaged beans, rocks, and any other foreign matter that needs to be thrown away.

Rinse the chickpeas several times until the water runs clear. Soak it in clean water overnight with 1 tablespoon of baking soda. Then, wash it and soak it again in tap water for a few more hours. The grains should absorb most of the water and become almost double their original volume.

Wash the chickpeas well and place them in a large saucepan. Cover with water and simmer over medium heat until the beans can easily crush between two fingers. This will take about 1-1.5 hours, during which it is recommended to remove the foam.

When the chickpeas are boiled, strain them and set aside some water after cooking. It can be added to hummus if it is too thick.

Further on befitnesshub.com, you will find many options for delicious recipes for the step-by-step preparation of hummus with visual photos, and you will learn how to make it at home.

Classic Chickpea Hummus

This classic hummus recipe can easily modify by adding additional spices, vegetables, or other ingredients as desired. Add 1 to 3 teaspoons of savory spices such as cumin, sumac, harissa, or smoked paprika.

Ingredients:

1 clove of garlic;

1 cup cooked chickpeas

2 tablespoons lemon juice

2 tbsp. l. tahini (sesame paste);

¼ h. L. table salt;

2 tbsp. l. olive oil;

2 tsp water;

paprika (optional)

How to cook:

Combine garlic, washed and dried chickpeas, salt, lemon juice, tahini (sesame paste), olive oil, and water in a food processor and chopped until smooth, scraping off sides of the bowl as needed.

Taste and add salt, olive oil, or paprika as needed—store classic hummus in the refrigerator for up to 7 days.

Beetroot Hummus Recipe

Ingredients:

1 large red beet (about 300 grams);

1/3 cup tahini

1/3 cup olive oil

400 g cooked and chilled chickpeas (or canned);

1 large clove of garlic

3 tablespoons of freshly squeezed lemon juice (1-2 lemons);

1 teaspoon salt

One tsp smoked paprika;

1 tsp ground cumin;

a sprig of chopped fresh cilantro.

How to cook:

Preheat oven to 200 C.

Peel the beets, wrap them completely in aluminum foil, and place them on a baking sheet. Bake until cooked through, about 1 hour. Let it cool down.

Cut the beets into large pieces—place in a food processor equipped with a blade.

Add tahini, olive oil, chickpeas, garlic, lemon juice, salt, paprika, and cumin.

Grind until the mixture is smooth and creamy; this will take 2 to 3 minutes.

Sprinkle with cilantro after chopping.

Prepared beetroot hummus can be stored in an airtight container in the refrigerator for up to 1 week.

Related: Does Balsamic Vinegar Go Bad?

Pumpkin Hummus Recipe

These Added to the classic hummus recipe, the pumpkin gives it a creamy, juicy texture and at the same time a bright orange hue.

The cooking method is just as simple:

Combine all the chickpeas, pumpkin puree, paprika, lemon juice, and garlic ingredients in a blender or food processor, then blend, adding olive oil slowly while the machine is running.

Once the hummus is smooth, season it to taste with salt and pepper, then sprinkle with black sesame seeds for an interesting crunch.

Hummus Chemical Composition

Hummus is a good source of many vitamins and minerals, including vitamin B-6, folate, and thiamine.

Nutritional Value of Hummus per 100g

Name Quantity Percentage of the daily norm,%

Energy value (calorie content)177 Cal

Carbohydrates20,1 g15

Protein4.9 g

Fats8.6 g28

Dietary fiber (fiber)4 geleven

Folates59 μg15

Pyridoxine0,4 mg20

Thiamine0.1 mg6

Vitamin C7.9 mgthirteen

Potassium173 mgfive

Calcium49 mgfive

Copper0.2 mgeleven

Iron1,6 mg9

Magnesium29 mg7

Manganese0.6 mg28

Zinc1.1 mg7

Phosphorus110 mgeleven

All ingredients in hummus are rich in many important vitamins and minerals.

Tahini contains copper, magnesium, zinc, iron, phosphorus, and calcium. Garlic – trace elements, antioxidants, and vitamins (manganese, vitamins B6 and C, selenium).

Olive oil is rich in healthy monounsaturated fats and contains small amounts of vitamins E and K. It is packed with antioxidants. Antioxidants are biologically active compounds that help the body fight inflammation and prevent disease.

Although hummus is rich in vitamins and minerals, it should be eaten in moderation because the calorie content per 100 grams is quite high – an average of 177 calories.

Health Benefits of Hummus

Classic, authentic hummus is nutritious and packed with healthy nutrients that will benefit your health; here’s what it does:

It is an excellent source of vegetable protein.

The main ingredient in hummus is the chickpea, which belongs to the legume family and contains a large amount of vegetable protein: one tablespoon of chickpeas contains about 2.6g.

Eating high-protein foods speed up satiety, suppresses appetite, stabilizes blood sugar, and regulates weight loss. Protein deficiencies are most common in children, vegetarians, and vegans. Hummus is a great way to get extra protein, especially if you don’t consume animal or fish protein.

It is a good source of dietary fiber.

The fiber found in hummus is well known for its beneficial properties in maintaining a healthy digestive system. It helps control appetite and blood sugar and reduce the risks of obesity, heart disease, type 2 diabetes, irritable bowel syndrome, and hemorrhoids.

It contains healthy fats.

Thanks to the main ingredient in hummus, chickpeas, this snack contain polyunsaturated and monounsaturated fats that are considered beneficial for our health. They improve blood cholesterol levels and reduce the risk of heart disease and type 2 diabetes.

Hummus can be eaten with diabetes.

It is a very low glycemic index product (6 out of 100) and does not cause an insulin spike in the blood.

Hummus is good for losing weight.

It can be enjoyed even on the strictest diet, replacing sour cream or mayonnaise with it to reduce calorie intake.

Hummus is good for women.

It is quite normal to eat hummus during pregnancy and while breastfeeding. It is rich in essential nutrients, including protein, fiber, folate, and iron.

Contraindications (Harm) and Side Effects of Hummus

While hummus is a very healthy snack, that doesn’t mean it can be consumed in large quantities. This is not a dietary product because of its rather large calorie content.

Hummus has more benefits than harm, there are some contraindications to its use:

Individual intolerance to any of the ingredients.

If you are obese, it is undesirable to eat a lot of hummus.

Hummus should not be consumed by those people who are prone to flatulence from legumes.

How and with what to eat Hummus to make it Tasty

Here are a few ways you can eat and enjoy hummus to fully enjoy its taste.

Spread hummus on bread or toasted toast.

Use mayonnaise or mustard.

Dip pita bread or your favorite chips in hummus.

Combine mashed potatoes with hummus.

Boil the eggs, refrigerate, cut them in half, remove the yolk, and then combine with the hummus. Put this mixture back in the egg whites, and the savory snack is ready!

Carrots, broccoli, cucumbers – are there vegetables that don’t go well with hummus?

Add it to baked fish along with rosemary.

Combine hummus with olive oil, lemon juice, and paprika for an easy, healthy salad dressing.

It can use like butter on sandwiches, burgers, and crackers.

Just eat hummus with a spoon.

Given the many health benefits of hummus and its delicious taste, it’s no surprise that this dish has gained worldwide popularity.

Related: Best Oil for Cast Iron Seasoning

What is Hummus and How is it eaten

Those who have visited Eastern countries such as Israel, Turkey, and Lebanon at least once will answer without delay what hummus is. This spicy cold appetizer is insanely popular in these regions and is considered quite a traditional dish. If you want to know what kind of delicacy it is and what it is eaten with, then the following information will be useful for you.

Hummus is a spicy cold appetizer, similar in appearance and consistency to a paste. The photos in the article clearly show this. This dish made from chickpeas (lamb peas) with spices and herbs and sesame paste, which is called tahini in eastern countries. Ingredients like these can tell you what hummus tastes like.

Low-calorie are very satisfying in hummus and one of the favorite dishes of vegetarians and supporters of proper nutrition. One tablespoon of this product contains 25 calories. This delicacy is extremely healthy and the basis of this dish is chickpeas. And it is known to help regulate blood sugar levels. Moreover, this product contains an abundance of fiber and other useful substances that have a beneficial effect on the body’s vital functions.

Related post: 10 Substitute For Mushrooms For Kitchen Recipes

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virginiaovers · 4 years ago

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5 Iconic Australian Foods: How To Prepare Them At Home

Australia’s cuisine is the product of indigenous and immigrant food choices and practices. Australian food is famous for its taste and flavor, and while some dishes are adaptations, leave it to Australians to add their own unique take to make these dishes their own. We spoke to Natasha from Snacks With Bite, and Australian food company, to bring you 5 of her most iconic Australian foods and how to prepare them at home:

Barbecued Snags

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Aussies are huge fans of barbecues and this love for grilling simply paved the way for great sausages or snags. Traditionally, Australian sausages are made from beef or pork or sometimes chicken. It may also contain game meats. They can be thin (English style) or thick (Merryland).

Australian snags are a common sight in sausage sizzles. At home, simply fire up the grill and cook a favorite version to your liking. Wrap a snag with a hotdog roll or a slice of bread and add tomato sauce, mustard, or barbecue sauce.

Meat Pies

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There are meat pies and then there’s the Australian meat pie. Flaky, rich, and flavorful, the basic Aussie meat pie is made with gravy and mincemeat, then topped with tomato sauce. Some versions also add in mashed green peas or potatoes for a richer filling. There are numerous versions of this handy pie (it fits in the palm of your hand) and every version is just as delicious.

The secret to great meat pies is fresh – fresh ingredients all the way. If you can prepare it from scratch, simply let it cool before serving with a dollop of tomato sauce or ketchup.

Vegemite

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Vegemite is an Australian invention. Created in 1922 by chemist Cyrill Callister, vegemite is made from brewer’s yeast that was left over after the beer brewing process. It has since become a favorite Australian food. It is spread over toast, crackers, and bread, and is a common pastry filling. While it is a bit of an acquired taste for non-fans, its malty, salty flavor with a hint of bitterness makes it a hit among many Aussies.

To enjoy vegemite, spread a thin layer of butter over toast, then add a thin layer of vegemite. You can also layer mashed or sliced avocados for healthier fare. Sprinkle some freshly-ground black pepper on top. You can also add it to pasta while hot, then sprinkle some cheese to enjoy.

Lamingtons

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What would a top 5 list of Australian foods be without the famed Lamington? Touted as Australia’s National Cake, this pastry goodie was named in honor of Lord Charles Cochrane-Baillie, the 2nd Baron Lamington who once governed Queensland. The Lamington itself is a sponge cake shaped into a cube, then dipped in melted chocolate or chocolate icing, before it is rolled in desiccated coconut. It is usually served as a snack, with tea, or after meals.

To serve Lamingtons at home, simply prepare your favorite sponge cake, cut it into cubes or squares, then dip each piece in real chocolate icing. Sprinkle each piece with desiccated coconut or roll them in coconut to cover them more evenly.

Barramundi

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The Barramundi is not a dish but a type of fish that is very popular in Australia. It produces large, firm flakes that keep their shape after cooking. This is a very flavorsome food fish that can be served in a variety of ways – baked, steamed, fried, grilled, or barbecued.

To include in your meals, take a whole, clean barramundi and stuff it with muntharies or lemon aspen, then wrap it in paperbark or wild ginger leaves. Bake until the flesh is done and tender. To serve, make a dressing from lemon myrtle leaves and extra virgin olive oil and drizzle it over the barramundi. Serve with salad greens and roasted macadamias.

5 Iconic Australian Foods: How To Prepare Them At Home published first on https://zenramensushi.tumblr.com/

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paharvey99 · 4 years ago

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No Waitrose October: Days 27-28

Day 27

Who’s staying up for the US election then? I’m so excited about it, I keep checking that 538 website and looking for the latest Pennsylvania polls and trying to work out whether Biden is in a better position than Clinton was four years ago… I mean, all the polls are saying Biden is going to win, if you were looking at it rationally you’d say he was going to win big, but after what happened four years ago I don’t think anyone can look at anything rationally right now. Plus the Republicans are going to do everything they can to steal the election, they’re not even hiding it.

I don’t know anything about US politics the rest of the time, by the way, just around election time. I always wonder if there’s an equivalent set of people in the US when we have a general election; people sitting about in Dallas or Pittsburgh, frantically checking up on the chances of Iain Duncan Smith getting chucked out in Chigwell. I hope so.

I’m not staying up for the election, by the way, I’ve read that there probably isn’t even going to be a result for a few days because of mail-in votes. Although I’ve also read that the Republicans are trying to claim that there has to be a result on the night as a way of trying to get all the mail-in votes chucked out without being counted, as they’re more likely to favour Biden… OH GOD I LOVE ELECTIONS. If I get any more into this election I’m going to start calling the Republicans the GOP and it’s going to get really embarrassing.

I think part of the reason I’m excited about it is because getting rid of Trump would just be a nice thing, wouldn’t it? One less thing to worry about. And it would be nice round about now to have fewer things to worry about. Also, if Trump gets kicked out it’s bad for Boris Johnson, isn’t it? Johnson looks more nakedly awful once you stop being able to look across to America and say, “Well, at least we haven’t got that guy”. He’s a lot more exposed as a total shit if Trump goes. Hopefully that would make a difference on some tiny level.

Anyway, you didn’t come here for ill-informed and badly-reasoned political chat, you came here for… actually, what? Why do you even come here? Why are you reading this? This isn’t worth your time. It’s not enriching your existence. You’re just sitting there on your phone, trying to pretend you’re not addicted to your phone, while reading about me and my inconsequential opinions. Seriously, stop it. Go and talk to your children. Go out for a walk. Give your mum a call. Listen to Big Thief, or Cornershop, or Brahms. Paint. Give your head a treat. Whatever you do, just STOP READING THIS.

…

Right, now we’ve got rid of the part-timers, let’s get down some hardcore No Waitrose Octobering. Day 27, a Tuesday – a nursery day. The four year-old I live with has been getting much better at getting ready for nursery recently. It could be that the person I live with and I have got better at adapting to her latest software updates; currently, she basically wants to do everything for herself, even if she can’t do it. This makes even the smallest task, such as putting on Fireman Sam in the morning, utterly arduous.

Me: *presses button on remote*

Four year old I live with: I WANTED TO PRESS THE BUTTON

Me: Ok, come here then

FYOILW: Which button is it?

Me: The big button in the middle

FYOILW: *presses wrong button*

Me: No, not that one, this one. *presses button on remote*

FYOILW: I WANTED TO PRESS THE BUTTON

Me: *kicks self*

A pretty hectic day, but all days are pretty hectic at the moment. I’ve got more stuff to do, more meetings to go to, more people to talk to than ever before. Remember the good old days when working from home was openly acknowledged as being a bit of a skive? Feels like we might have changed the dial on that one.

Did the evening nursery run and on the way back decided to nip into M&S Food for a treat. The four year-old I live with loved M&S Food last time we were there, so I thought she’d enjoy it again. We did actually need some stuff as well, don’t worry. We needed milk, and I also had a vague plan to get something fancy for tea, as we didn’t have much in at home. Then it turned out that there wasn’t really anything fancy in M&S Food that I fancied, so I decided to go with the half a packet of bacon in the fridge as the basis of our evening meal. It turned out to be a good decision; I made some tomato, olive, bacon and chilli pasta that was pretty delicious, all told. It’s often the case that meals borne of mild desperation are among the tastiest, no idea why.

Didn’t go to Waitrose.

Day 28

Wednesday, and a new tactic. As you’ll remember, the four year-old I live with is at nursery from 1pm on Wednesdays, so Wednesday morning has become Big Shop Day. Now, the last few weeks have proved that going to the shop in the morning, coming back for lunch for an hour and then hotfooting it out again to nursery is a bit of a scramble, so I decided that today we would try going out to do the Big Shop and just staying out until it was time for nursery, see how that went.

We decided to go to West Hove Sainsburys, to try to buy a swimming costume again. They didn’t have one last week, so I was confident they wouldn’t have one this week, which was exactly what I wanted to happen. The four year-old I live with was confident they would have one this week for some reason, so I decided to let her discover the harsh realities of capitalism the hard way.

Thankfully Sainsburys hadn’t decided to start stocking swimming costumes in the last week and we made it out of the clothes section unburdened by lycra. The four year-old I live with had sensed that she had missed out on a treat though, so was on the lookout for the rest of the shop for something to fill the treat-shaped void. This intensified in the magazine aisle, I have no idea why I went down the magazine aisle, a rookie error. Ignoring the plaintive magazine demands, I hastened to the baking aisle and filled up on vaguely exciting things like sugar and golden syrup.

It was around this point that the four year-old I live with spotted a unicorn. Everything has unicorns on them these days, because four year-olds like them and idiot parents like me will give in and buy them. The thing that I caved in and bought was some kind of unicorn-flavoured Angel Delight. On closer inspection it emerged that it was three different layers of Angel Delight that you had to make separately and assemble in fancy glasses, which sounded like more effort than Angel Delight is worth, but vague nostalgia won out and it went in the trolley.

The four year-old I live with has learned that pretty much everything after the baking aisle in West Hove Sainsburys is as boring as hell, so almost immediately the demands to go and pay started up. Frankly I pretty much agree with her; the beer selection in Sainsburys is the worst of any major supermarket, and the freezer section holds little interest beyond frozen peas and fish fingers, so we went and picked up a sausage roll from the hot food counter for lunch and found a socially-distanced queue to stand in for the till.

Back in the car we ate our lunch despite it only being about 11am. We still had a couple of hours to kill before nursery, so we called Granny for a chat. We told her about the unicorn-flavoured Angel Delight; she’d heard of Angel Delight but never had it. The internet informs me that Angel Delight was invented in 1967, at which point Granny was 45 years old. Of course she’s never had it, it’s still some new-fangled rubbish to her.

I wonder what I’ll think if I get to the age of 98 and I have some grandchild ringing me up and telling me they’ve just bought some Vegan Magnums or something. I think I’ll be okay with it, all told.

After the phone call we still had a bit of time to fill, so I had a look on the map on my phone to see if there was a nearby park we could have a look at. There seemed to be something called Hangleton Park, which looked quite big, so we went there. The park itself did indeed turn out to be quite big, a long narrowish stretch of grass with nothing on it other than a couple of benches and a few trees in each corner. Not exactly what I was after, but I had packed a ball, so I could work with it. We ran about and chased a ball and pretended to be monsters until it was time to go to nursery, at which point I went home and did a load of work in the afternoon.

After the evening nursery run and assorted malarkey, I made a chicken for tea. I’d been reading Nigella’s Christmas book where she gives a recipe for fancy roast potatoes, so I decided to try them out. Usually I just shove the potatoes in round the chicken, but for these I parboiled them first, coated them in newly-purchased semolina and tipped them into hot fat on their own baking tray. They were perfect, crispy and crunchy coating around a fluffy interior. They were almost too good, really, I was a bit suspicious of them. I asked the person I live with what she thought of them, she said she prefers her roast potatoes gloopy and I needn’t have bothered trying anything fancy.

Probably won’t be bothering doing that again. Also, I now need to find something to do with the rest of the packet of semolina.

Didn’t go to Waitrose.

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