#shellfish salad

[ramshacklerumble]

corazón, tú sí sabes / quererme como a mí me gusta / soy la flor encendida que da color / al jardín de tu vida / corazón, tú sí sabes / quererme como a mí me gusta / por favor, no me dejes, que soy valiente / en corresponderte

taglist:

@cyanide-latte @inmateofthemind @tixdixl @winterweary @thehollowwriter @harryinramshackle

@theleechyskrunkly @skriblee-ksk @boopshoops @the-trinket-witch @twistedwonderlandshenanigans @kimikitti

@s-t-y-x @nightwingshero @water-writings @beneathsakurashade @oya-oya-okay @scint1llat3

@twstinginthewind (dm to be added)

[buffetlicious]

My colleague was asking me to recommend him a few good buffet places in Singapore since I am the go-to person for makan (food) in office. Came across J65 @ JEN Singapore Tanglin by Shangri-La with various seafood theme buffets throughout the week. The two for S$128++ International Seafood Dinner Buffet seem value for the money so I decided to go there myself. Made a reservation for Father's Day since it was a Sunday and Monday happened to be a public holiday. A younger colleague joined me for this meal and I jokingly told my other colleagues that I am bringing my “son” for the special occasion. :D

We were shown to our table and guess what? It is right beside the Seafood Counter with a selection of seafood on ice. The Boston lobster halves were piled high on the crushed ice along with prawns and mussels. A trio of condiments with salad dressing, lemon wedges and Thai sweet chilli sauce were provided. Not sure why lemon was there as oysters were not on the menu that night. I only took one lobster while my dining partner had two. The lobster was sweet tasting but how I wish they were freshly out of the pot and served warm.

[timmurleyart]

Get yer crab cake on. 💦🦀(silkscreen on paper)🟠🟡🔵

[crazysexyfoods]

Conch Salad

[dirt-mann]

im so sick of being a hort freak with terrible plant allergies this is so fucking stupid

[drwendydearborne]

Avocado Stuff With Shrimp

Avocado Prawn is prawn cocktail dish. A.K.A Shrimp Stuffed Avocado. This is a throw back appetizer from the 70’s & 80’s where shrimp/prawns were served in a creamy sauce piled high in a ripe avocado served in its skin.

Avocado Stuffed With Shrimp Avocado Prawn is prawn cocktail dish. A.K.A Shrimp Stuffed Avocado. This is a throw back appetizer from the 70’s & 80’s where shrimp/prawns were served in a creamy sauce piled high in a ripe avocado served in its skin. It’s an easy recipe to prepare as an appetizer, small plate, snack, or a light lunch. Avocado shrimp is simple to make, and yet the main points for…

[thebearer]

nothing in the world belongs to me |carmen berzatto x reader|

prompt: still new in your relationship, you show up to the bear for dinner unexpectedly, surprising carmen and the others.

based off this prompt from the other day :)

contains: fluff lol. really, it's just fluff. established-ish relationship (the others don't know). carmen being a little nervous and possessive but mainly cute <3 language.

“Alright, listen up,” Richie stood next to Sydney, flicking through the piles of tickets that were ringing through by the second. It was normal now, an expected task in their routine. “We need to walk the focaccia to table seven, please.” 

“Yes, Chef!” A chorus of nearly robotic voices rose from the sizzling hiss of the lamb searing in Carmen’s pan, lifting the spatula to tip the meat over, before giving it back to the chef on the line. 

“And for table nine, we’ve got a shellfish allergy, alright? So let’s triple check the cross contamination on that. T, can you handle that one?” Richie moved from his leather bound book of notes back to the ticket. 

“Yes, Chef!” Tina chimed, pulling a freshly washed pan, filling it with the veal stock. 

“Table nine, is that- that’s the senator?” Carmen turned to Richie, tasting the roux bubbling on Victoria’s station, giving her a curt nod of approval. 

“No, that’s table eleven.” Richie hummed, looking back at his notebook. “Nine, is… a birthday. Booked online.” Carmen had already begun to drone him out, mind racing with a million other things as Richie listed the guests name. Until he got to one. 

The name Carmen was sure he was hallucinating. The name no one knew- How would they know? How could they possibly know your name? 

You and Carmen had been seeing each other for a little while. A few weeks that were slowly turning into months. A casual thing that was slowly turning more serious. Dates and meetups are becoming more frequent. You’d even invited him over to your place a few times, he’d spent the night last week. 

Still, Carmen hadn’t managed to tell anyone. Selfishly, he liked that you were all his for now. Privacy was not guaranteed in the Berzatto house, in Carmen’s life still. He knew they meant well, they always did- he knew it wasn’t purposeful, the intrusion that almost always led to a demise. Carmen wasn’t ready for it, not yet, he still wanted you all to himself. 

“Carmen?” Sydney’s voice pulled him out of his panicked trance. “Chef, are you- are you good?” Her voice lilted with that familiar suspicious quip, the one always accompanied with her lifted brows. 

“What?” Carmen blinked, hands buzzing, heart thumping. He could see the window, Richie’s frame blocking most of it. “Sorry, yeah- yeah, I’m good, Chef.” 

Sydney watched him carefully, a slow nod before she continued calling out orders. Carmen could feel Richie’s eyes on him, narrowed with curiosity. Carmen tried to be nonchalant, crossing the kitchen back towards Tina, his eyes cutting carefully, looking out the window. 

There you were. 

Sitting pretty at the middle table, surrounded by friends, some Carmen recognized from your Instagram. He’d actually logged in to the app, looked you up after the first date, consumed every photo of yours in the dark of his room. Cheeks burning with excited heat, stomach fluttering in a way he hadn’t felt since junior high. 

“Alright, walk five salads to nine.” Sydney called out. “Where’s our runners? God, Richie, can you run-” 

“-I got it.” Carmen called, the urgency in his tone making Tina jump behind him. Carmen took the tray before Gary could, his hands shaking as he lifted it. 

“Cousin, I can get it.” Richie frowned. 

“No, I-I got it.” Carmen nodded, swallowing down his fluttering nerves. His eyes cut to your table through the window, heart skipping when he saw you. “I got it. I’ll be- I’ll just be a second.” 

“I don’t- I can’t even handle that one right now.” Sydney sighed in exasperation. “Alright, Chefs. Let’s get back on track.” She announced, shaking her head. Richie frowned, pulling out his phone. 

Sugar’s cell buzzed against the hostess stand, excusing herself to check it. 

From: Richie 

‘Look at table nine.’ 

Sugar huffed. 

To: Richie 

‘Why? Is there something wrong?’ 

She stepped back, casually turning to scan the room, eyes landing on the table. A small group of girls, younger, and amongst them- Carmen? 

To: Richie 

‘Is something wrong with the food? Do I need to comp it?’ 

From: Richie 

‘No. Cousin wanted to go out there.’ 

Sugar frowned, angling her body behind the large plant near the front as casually as she could. She watched through the leaves as Carmen passed out the salads, each girl grinning widely, but their eyes always cut to one on the end. 

Carmen saved your salad for last, hoping the lowlights of the restaurant would hide his boyish blush, setting the bowl in front of you carefully. “Hey,” 

“Hi,” You smiled sheepishly, looking to meet his gaze. “Everything looks so good.” 

“Yeah? Thanks.” Carmen nodded. “I-I didn’t know you were comin’ tonight.” 

“I’m sorry.” You cringed softly, embarrassed heat flooding through your veins. You knew better, knew you shouldn’t have done this- showed up at his restaurant unannounced. 

“I, uh, it’s my friend’s birthday.” You nodded towards Alicia at the end of the table. “And I was telling them about that pasta you made me, and they really wanted to come try it.” Your nerves bubbled, rambling in nervous peals that seemed to pour out before you could stop them.  

“Yeah, no, that’s really nice. Thank you.” Carmen nodded, giving a half smile to your friends, hoping they didn’t see the way he wiped his clammy hands on his apron. “Why didn’t- Why didn’t you just call me? Tell me you were comin’ in.” 

“I didn’t want to bother you.” You muttered softly. “I honestly didn’t think you’d even see us here, I swear. I didn’t mean to bother you or anything-” 

“-You’re not bothering me.” Carmen’s voice dropped to a coo, accompanied with a soft smile that had your head spinning. “Never a bother, but, uh, next time? Bother me, ok? Wanna make sure you get the best seat in the house.” 

Your cheeks flushed with heat, your friends excited giggles only intensifying the rushing heat blanketing over your body. Carmen’s own cheeks heated, tongue rolling on the inside of his cheek to hide his grin. 

“Alright?” Carmen added, and in a complete act of shocking boldness, his hand squeezed your shoulder affectionately. A small gesture on the outside, but for Carmen, it was huge. 

“Alright.” You grinned, leaning into his touch, your hands sliding over his. 

“How’s everything so far?” Carmen turned to the table, nodding at the excited gushes of compliments, not missing the way your friends cut their eyes to you with animated glee. 

“Just let me know if you need anything, ok?” Carmen turned to you.

“I will.” You nodded, starry eyed with love sick affection. 

“Good. I’ll see you before you leave, alright?” Carmen muttered, ducking down towards you. His lips brushed over your cheek, your perfume clouding his senses. “You’re not botherin’ me. ‘M glad you’re here.” 

Your cheek pressed to his, a gentle, affectionate rub before Carmen parted. Both of your features painted with shy delight. 

Carmen could feel everyone’s eyes, through flickering gazes and lifted brows. Sydney’s gaze lingering over him skeptically, still counting tickets. Fak’s wide grin from the corner, loading trays to take out. 

“Hey, uh, Marcus.” Carmen ignored Richie’s raised brows, a teasing, questioning remark on the tip of his tongue. 

“Yes, Chef?” Marcus muttered, looking up from the cannolis he was garnishing. 

“Table nine has a birthday. I was thinkin’ maybe the chocolate ganache, punch it with the little circle to make it look like a cake. Add a candle?” Carmen muttered, hand rubbing across his face. 

“Yeah, Chef, I can do that.” Marcus nodded. 

“Thank you.” Carmen nodded. “And Chef? Let me know when it’s ready before you walk it.” 

Marcus frowned. “No, it’s not- I just wanna walk it, ok?” Carmen shook his head. 

“Alright.” Marcus nodded slowly. “Heard, Chef.” 

Richie smirked, leaning against the stainless steel table. “So,” Richie hummed. “There a complaint or somethin’? Need me to go talk to ‘em-” 

“-No,” Carmen snapped, the possessiveness in his tone startling the both of them. “Sorry, it’s- No, I-I don’t need you to do that, Chef. Everything’s good.” 

Richie nodded slowly, passing the dishes to Gary with a nod. “You gonna tell me what that was about?” 

“No, Chef.” Carmen clipped, an edge to his tone that was teetering on annoyed. “But, uh, there’s not gonna be a check on table nine.” 

“What?” Richie frowned. “Did you mess somethin’ up? Seriously, Cousin, if something's wrong it’s my job to know-” 

“-No, it’s not-.” Carmen huffed, eyes pinching closed, running a hand over his face in frustration. “Look, that’s… The girl on the end? I-I’ve been kinda seein’ her, ya know?” He muttered. 

Richie gawked, blinking in disbelief. “No shit.” He grinned. “No shit? You-You’re serious?” He turned to look out the window. 

“Don’t fuckin’ look.” Carmen hissed. “Look, it-it’s not a big deal, alright? Just don’t-don’t say anything o-or do anything.” 

Richie swallowed back a teasing remark, a reactive reaction from years of being with Mikey. How the two of them used to tease Carmen endlessly, until they were fighting on the front lawn, Mikey howling with laughter while Carmen was red faced with mortified anger. 

This time, Richie held back. He wasn’t sure why, call it divine intervention, a gut feeling maybe, but it felt different this time. 

“Alright.” Richie nodded slowly. “No ticket for nine. Heard.” 

Carmen’s foot tapped anxiously. “I mean, right? Th-That’s what I should do right?” Carmen looked over his shoulder out the window. “That would be shitty to give her a check? Be a complete jagoff move to charge her?” 

“Yeah,” Richie scoffed lightly. “Jagoff of the fuckin’ year. Makin’ your girl pay to come to your place.” 

Carmen’s heart swelled at the term- your girl. His girl. You were his girl. 

“Walk four Pappardelle to nine. Walk one Pappardelle vegetarian style to nine.” Sydney called. 

Carmen dipped the spoon in the glaze, garnishing the plate before sliding it towards Sydney. “So, you gonna take these out?” He muttered. 

“No,” Carmen huffed. “Gonna wait until the cake.” 

“Yeah, good idea, Cousin.” Richie nodded with a proud smile. “That when you’re gonna tell them no check tonight?” 

“No,” Carmen shook his head. “I don’t- It would feel weird comin’ from me.” He looked up at Richie. “I was gonna let you do it.” 

“Yeah, I can handle that.” Richie smirked. “And I won’t say anything, Cousin.” He stopped Carmen before he could say it. “I got you, Cousin. I won’t fuck it up, alright?” 

Carmen nodded slowly, a strangled thank you on the tip of his tongue. The door swung open behind Richie, and for a second, Carmen caught a glimpse of you. Smiling and laughing, leaned in over the table, no doubt giggling with your friends about him. Carmen’s heart squeezed, but this time, without fear. No, there was no dooming fear that you were mocking him, making fun of him. This time, he felt the content rush of adrenaline filled love. A change in his routine, yes. Unexpected, sure, but he was glad for it. Glad that you were there- here, with him.

[pixelplayground]

Potomac & Pearl, Harbour Road, Brindleton Bay

Refined Maritime Dining on the District's Waterfront. Menu selections below:

RAW BAR

Chesapeake Oyster Selection Daily rotation of local varieties, mignonette, cocktail sauce Half Dozen 24 | Full Dozen 46

Seafood Plateau Maine lobster, jumbo shrimp, local oysters, middleneck clams, jumbo lump crab Small (serves 2-3) 95 | Large (serves 4-6) 185

Tuna Crudo Yellowfin tuna, preserved citrus, fresh herbs, sea beans 24

STARTERS

Maryland Crab Bisque Sherry, chive oil, Old Bay crème fraîche 18

Charred Octopus Fingerling potatoes, preserved lemon, smoky paprika oil 21

Foraged Mushroom Toast Local wild mushrooms, herb ricotta, truffle honey 19

Heritage Beet Salad Whipped goat cheese, spiced pecans, aged balsamic 17

MAIN COURSES

Chesapeake Crab Cakes Jumbo lump crab, corn succotash, herb remoulade 48

Whole Roasted Dover Sole Brown butter, capers, preserved lemon, fine herbs MP

Pan-Seared Rockfish Saffron risotto, fennel confit, shellfish broth 42

Dry-Aged NY Strip 14oz Prime beef, bone marrow butter, roasted mushrooms 58

Lobster Thermidor 1.5lb Maine lobster, cognac cream, gruyère, fine herbs MP

SHARED SIDES

Truffle Pommes Purée 14 Grilled Local Asparagus 12 Roasted Wild Mushrooms 15 Creamed Swiss Chard 13

DESSERTS

Dark Chocolate Soufflé Vanilla crème anglaise, sea salt 16

Meyer Lemon Tart Toasted meringue, candied citrus 14

Artisanal Cheese Selection Local honey, spiced nuts, preserved fruits 24

[copperbadge]

A little tumblr humor from The Chicken Salad War for your Sunday :)

Reclamation Day dawned bright and fair, not unusual but a relief nonetheless; the last thing they needed was rain. 

Early that morning, most people would be lining the parade route from the palace to the festival, ready for the traditional celebratory smashing of crockery. The royal family would follow the parade down to the high street, where the king would ceremonially smash the most hideous and elaborate china Eddie could commission for the occasion, but plenty of people liked to smash their purchased-for-the-purpose ceramics during the parade. Figurines of the royal families of Askazer-Shivadlakia and Great Britain were both popular, as were plates and cups designed to look like Wedgewood, and this year there had been a fad for little ceramic crabs for some reason. 

(Joan, on seeing the display of ceramic shellfish in a shop window, had said "Crab rave" softly to herself, then looked startled when Gerald cracked up laughing.) 

[river-selkie]

Recipes for Water Based Kintypes

These are recipes I enjoy that make me feel more otter or things that I think would! This is pretty anthromorphic since I am eating human food, but I hope this is still helpful!

Not taking requests for other types of therians/kintypes since this was a lot of work, so sorry!

Shellfish - Including Cephalopods

Clam Fritters

Grilled Cockles

Clam Chowder

Baked Scallop Shells

Cajun Seafood Boil

Garlic Butter Razor Clams

Bouillabaisse

Spanish Paella

Crawfish Linguine

Shrimp Ceviche

Spicy Stir Fried Squid

Ikayaki (Japanese Grilled Squid)

Squid Ink Pasta With Shrimp

Jellyfish Salad (Putting This Here)

Salt and Pepper Cuttlefish

Raw Oysters on the Half Shell

New England Fried Clams

Maryland Crab Cakes

Lobster Thermidor

Yangnymeon Gejang (Spicy Raw Crab)

Sailor Style Mussels

Seafood Okra

Shrimp Platter

Finned Fish

Cioppino

African Fish Stew

Trout With Garlic Lemon Butter Sauce

Miso Glazed Salmon

Unagi Don (Grilled Eel Rice Bowl)

Oden (Japanese Fish Cake Stew)

Foil Pack Halibut

Tuna Onigiri

Sardine Pasta

Authentic Anchovy Caesar Salad Dressing

Mediterranean Style Fish Soup

Salmon Ochazuke (Tea Rice)

Fish Tacos

Garlic Butter Baked Tilapia

Pan-Seared Halbut with Caper Sauce

Crispy Pan Fried Tilapia

Herring and Pumpkin Pot Pie

Creamy Fish Chowder

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Pan Seared Tilapia

Clay Pot Fish and Tofu

Indian Fish Masala

Spicy Green Masala Fish Fry

Spicy Salmon Crudo

Oven Fried Catfish

Lemon Butter Pan Seared Trout

Non-Fish Meat

Fried Frog Legs

Rabbit Cacciatore

Chicken Chasseure

Escargot (Snails)

Human Safe Kibble Recipe

Chicken and Dumplings

Wood Roasted Whole Duck

Peking Duck

Honey, Soy, and Ginger Duck

Doro Wot (Ethiopian Chicken and Egg Stew)

Cantonese Soy Sauce Whole Chicken

Chinese Chicken and Mushroom Soup

Scotch Eggs

Vegetarian, Vegan, and Plant-Based

Wakame (Seaweed Salad)

Tofu "Salmon" (Consider using rice paper and seaweed as "skin")

Beer Battered Vegan Fried "Fish"

Sweet and Sour Vegan "Fish"

Braised Lotus Roots

Korean Marinated Eggs

Caramelized Garlic-Chili Lotus Stems With Mung Bean Noodles

Sauteed Baby Bok Choy (Saw some otters IRL eating these raw)

15-Minute Zucchini, Pea, and Watercress Minestrone

Vegan "Fish" Pie

Vegan "Fish" Sauce

Vegan "Eel"

Vegan Takoyaki (Octopus Balls)

Nori Wraps

Bean Curd Sticks

Vegan "Tuna" Salad

Watercress Soup

Tofu Pot Pie

Seaweed and Tofu Fritters

Vegan Garlic Butter "Scallops"

Oyster Mushroom Skewers

Seaweed Miso Soup

Cold Noodles in Icy Broth

Marinated Bean Curd with Kelp

Miso Garlic King Oyster Mushrooms

Old Bay Potatoes

Egg Fried Rice

Chewy Potato Noodles

Desserts

Hot Buttered Apple

Melon Ice Cream Soda Float

Frozen Fruit Shaved Ice

Lemon Snow Pudding

Summer Fruit Salad

Blue Jello Cloud Mousse

Kelp Nougat Crunch

Frozen Whipped Jello

Taiyaki (Fish Shaped Sweet)

Soda Float

Cloud Coconut Jelly

Haupia (Coconut Milk Squares)

Raindrop "Cake"

Any Shaved Ice

Lemon Posset

Fruit Filled Spring Rolls

Drinks

It stopped letting me attach links so names only here.

Clamato Juice

Alcoholic: Micheladas

Wheatgrass Juice

Cucumber, Lemon, Mint, and Ginger Water

Coconut Milk Brazilian Limeade

Ocean Water Punch

Alcoholic: Seafood Bloody Mary

Watercress and Honey Tea

Kombu/Kelp Tea

Shellfish Broth

Blue Raspberry Iced Lemonade

Hwachae (Korean Watermelon/Fruit Punch)

Agua de Pepino (Cucumber Agua Fresca)

Fish Bowl Punch

[ceilidho]

hi ceili <3 just here to drop a little optional fun question for you to do: what do you think would be 141’s individual go-to food orders? and do you think any of them have food allergies or allergies at all 🤔

ghost is lactose intolerant but will drink milk and eat cheese anyway. dumbass.

price and gaz i don't really see having any allergies, but i feel like soap for suuureeee has some kind of nut or shellfish allergy (not sure if severe or just inconveniencing....).

go-to food orders (what they're doordashing or picking up on the way home):

ghost: some kind of curry

price: fish and chips

gaz: sooo hard because i think he eats relatively clean but he's not going for something simple like a salad. i see him fucking up a "two salads + main" meal - like tabbouleh, fattoush and grilled chicken.

soap: kebab. he gnaws on the stick.

[ramshacklerumble]

never let ace trappola look you in the eye and tell you he doesn’t care about gia yugo. (with the amount of shit ace constantly is pulling gia out of, you’d think he’s the yuu…)

BONUS

taglist:

@cyanide-latte @inmateofthemind @tixdixl @winterweary @thehollowwriter @jovieinramshackle

@theleechyskrunkly @skriblee-ksk @boopshoops @the-trinket-witch @twistedwonderlandshenanigans @kimikitti

@felix-cant-ski @nightwingshero @water-writings @beneathsakurashade (dm to be added)

[buffetlicious]

My youngest brother invited us to celebrate Mother’s Day (母亲节) with a meal at Fu Lee Seafood (富俐海鮮). This year, the tze char (煮炒) stall had came out with a set menu for the special occasion and we decided to go for it.

The very first dish to be served was this Premium Ocean Harvest Porridge (尊贵海洋珍馐粥). It is more like Pao Fan (泡饭) as it consists of rice soaked in broth brewed from pork, fish bones and prawn, served with seafood, and crispy rice. The seafood is just butterflied prawns and clams with crispy rice puffs sprinkled on top but everyone loves it, nonetheless.

This Fish Maw Egg Soup (鱼鳔蛋花汤) was an add on order and not part of the set menu. The starchy soup is choked full of sliced fish maw, mushroom and crab meat. The must have condiments to go with the soup are black vinegar and white pepper. The only complaint was that it was too gooey.

Wasabi Mayo Coated Prawn Balls (芥末脆虾球) are actually whole prawns dusted in flour and deep-fried in hot oil before getting coated in a mixture of wasabi and mayonnaise. The prawns remained crispy on the outside and succulent on the inside. The sesame seeds and wasabi mayo giving the shellfishes a nutty, spicy and savoury notes. The green and red apple salad added a refreshing finishing touch to the overall dish.

Seafood Yam Basket (佛钵飘香) was also a separate order. It is a mashed yam ring or taro basket deep-fried then filled with separately stir-fried ingredients. The prawn, fish, squid, cashew nuts and vegetables are overflowing from the top. Underneath the yam basket is a nest of crispy deep-fried rice vermicelli.

As the server placed the plate on the table, everyone’s attention was momentarily fixed on the stack of Strawberry Glazed Iberico Pork Ribs (黑猪草莓一只骨) pile on high in the plate surrounded by strawberry halves and an edible wafer flower. The sticky meat is tender and savoury sweet, well-liked by all of us. No strawberry taste detected on the ribs unless you ate it with the berries!

The Surf & Turf (富俐双拼) was a combination of crispy prawn fritter and smoked duck breast with sesame sauce. The fritter did not come with whole prawn but minced or chopped up prawn meat with other ingredients mixed inside. The filling itself is nothing to shout about but the extra light and crispy batter is to die for.

The next dish is Golden Silk Tofu with Pumpkin Velvet & Yam Crisps (金丝南瓜豆腐). Silky bean curds deep-fried sitting in a pool of pumpkin sauce and littered with crispy shoestring taro fries. I enjoyed the savoury sweet pumpkin sauce clinging to the soft and fragrant fried tofu punctuated by crunchy taro fries.

Wok Fry Yangtze Nai Bai with Truffle Mushroom Sauce (松露蘑菇酱烩奶白菜) came served with a medley of sautéed mushrooms over blanch nai bai which is a different variation of the bok choy. Also referred to as milk cabbage, it is mildly sweet yet crunchy with dark green leaves and milky white stems. That is how the name "milk cabbage" came about. There was supposed to be truffle in there but I don’t remembered tasting the unique flavour.

By the time the Crispy Chicken with Signature Glaze (风沙香酥鸡) was placed in front of me, I am already quite full. The glaze was not brushed onto the chicken but spread out on the plate. The chicken itself was crispy but bordered on the dry side. That signature sauce seems like a borrowed recipe from the roasted suckling pig’s sauce, popular in Singapore which isn’t bad at all.

When you have fresh fish, the best cooking style is to cook it with minimum ingredients like this Steamed Red Grouper with Garlic (蒜蓉蒸红斑). Steaming it let you savour the sweetness of its flesh and the superior soya sauce imparted it salty flavour to enhance the dish. Both spring onions and crispy garlic served to add flavour and texture to the already delicious fish.

To summarize the dinner, everyone enjoyed it thoroughly and we are already considering coming here for our Chinese New Year reunion dinner next year. The only complaint would be that the dishes were served too quickly one after another and there isn’t space on the table to accommodate so we have to rush to finish the earlier dishes to make way.

[fictionfixations]

Culinary Crucible: No Grain, No Gain | All Recipes

Loco Moco - Rice, Lettuce, Meat, Egg Rice Croquettes - Rice, Onion, Cheese, Bread Crumbs Rice Noodle Soup - Rice, Shrimp Cheese Tteokbokki - Rice, Cheese, Chili Powder Masala Dosa - Rice, Chili Powder, Beans Rice Pudding - Rice, Milk, Sugar Katsudon - Rice, Bread Crumbs, Meat, Eggs Rice Salad - Rice, Lettuce, Bell Pepper, Beans Paella - Rice, Onion, Bell Pepper, Shrimp, Shellfish

Recipes were taken from this video to which I then waited to do myself to make sure there were no errors. It also has a really cool graphic displaying all the recipes!

(This was made to make sure that anyone whose still floundering during the event can have a higher chance of finding the recipes.)

(Also I'm technically a day late but I like to do all excursions available to me at the longest time to get as many ingredients available before cooking, and any missing ingredients I get via the shop.)

(If you're confused on how to get ingredients that you can't get yet, to unlock the last two excursions you need to obtain 50 and 150 tokens respectively, and then it'll also be available in the shop. You can obtain these tokens by cooking.)

[ramshackle-rumble]

hey thanks for checking out my blog! mainly oc/canon shenanigans around these parts, largely centered on my yuu (gia yugo)— however i have other characters when i’m bothered to remember them. feel welcome to send me asks or dms, but please be patient with me as i have both the memory of a walnut and i struggle with consistent energy levels. (as well as a blaring suspicion of undiagnosed adhd).

i do swear freely, as it says on my bio card i am an adult but don’t mind interacting with younger folk (so long as it’s APPROPRIATE), i don’t discuss nsfw topics on this blog, we are also hella gay up in this bitch. terfs and other exclusionists are unwelcome.

if anyone needs me to tag any triggers please let me know either through an ask or dm.

here are my list of (main) ocs and the tags i use to organize their posts (if i had them). i will be linking to their bios as i complete them…eventually.

gia yugo | yuusona | ramshackle freshman

#gia yugo - mainverse posts

#shrimp!gia - posts on au with @felix-cant-ski /@children-of-the-muse

#who ya gonna call? heartshackle! - posts including grim and adeuce

#unagi shrimp - tag for gia and floyd leech

#shellfish salad - tag for gia and ace trappola

#shrimp rarebit - tag for gia and @tixdixl’s kingsley tyr

#dragon roll - tag for gia, floyd and ace

#oden polycule - tag for gia, floyd, ace and kingsley

sorrel madrigal | bruno madrigal descendant | diasomnia junior

#sorrel madrigal - all posts

#lucky charm - tag for sorrel and trey clover

#crystal vision - tag for sorrel and cater diamond

#cards of fate - tag for sorrel, trey and cater

cusi cápac | emperor kuzco expy | scarabia freshman

#cusi cápac - all posts

#unleash the groove - tag for cusi and jack howl

helena jupiter | hercules expy | corlux key seminary exchange freshman (ramshackle)

#helena jupiter - all posts

TBD - tag for helena and deuce spade

bobbi st. robins/beau fowl | robin hood expy | royal sword academy exchange sophomore (pomefiore)

#bobbi st. robins - all posts

#scavengers’ den - tag for bobbi and ruggie bucchi

#sunarrow - tag for bobbi and @tixdixl’s emil lehr

#band of thieves - tag for bobbi, ruggie and emil

vasa samaria | maui expy | octavinelle sophomore

#vasa samaria - all posts

TBD - tag for vasa and jade leech

#tidepooltryst - tag for vasa, jade and @inmateofthemind’s caelum sokól

#the mostro lounge is a workplace comedy - posts regarding anything within the lounge and the cast within

alameda slim the fifth | alameda slim descendant | savanaclaw freshman (as of the year following the game’s events)

#alameda slim v - all posts

#yancy boys - posts regarding slim with his best friend jett bison and/or slim’s cousins— the wylie brothers

tag list:

@cyanide-latte @inmateofthemind @tixdixl @blithesharem @thehollowwriter @jovieinramshackle

@theleechyskrunkly @skriblee-ksk @boopshoops @the-trinket-witch @twistedwonderlandshenanigans @kimikitti

@felix-cant-ski @water-writings @nightwingshero @beneathsakurashade (dm to be added or removed)

[lycanthropyforlosers]

My Teen Wolf food headcanons:

Allison's favorite fruit is peaches and she loves peach pastries! She isn't big on sea food and is allergic to tree nuts. She has to carry an EpiPen with her because of it.

If asked, Scott cannot answer what his favorite food is. He will just say it is anything his mom makes, because she cooks so rarely that it is a delight to him when she does, and if that doesn't cut it then he will just say a cheese burger. There aren't many foods he dislikes, either. That boy is a garbage disposal.

Stiles LOVES pasta! Pretty much any kind but his favorites are ones with a lot of cheese. He can make a killer Alfredo, too. Refuses to eat celery, says it smells weird and that there is no point because it is basically just a stick of water.

Lydia is pescatarian, which means she doesn't eat meat unless it is fish. Her favorite sea food is shellfish and she loves going to the one fancy sea food place in all of Beacon Hills. Her favorite food in general is a salad and she is always the one who makes the salad for get togethers because she knows what everyone likes and includes all of it without making it disgusting. Can't stand coffee.

Isaac had a gluten allergy before he was turned and he still prefers gluten free food. That being said, he would go ham on a frozen pizza when living with the McCall's. His favorite fruit are strawberries but his stomach starts to hurt if he eats more than a few.

Theo has the taste buds of a toddler and is very picky about what he eats. He is vegetarian outside of his wolf/coyote form. His favorite fruit is blueberries and his world is forever changed the first time he has blueberry pancakes. HATES ketchup with a burning passion.