#spiced lamb burgers

[denisehill]

Burger - Goat Cheese Stuffed Lamb Burgers I adore these succulent lamb burgers stuffed with rich, mouthwatering goat cheese. The burgers are given a genuine Greek flavor by using fresh rosemary. Serve them alone or with a Greek salad and tzatziki sauce on pita or hamburger buns.

[askheartlift]

Goat Cheese Stuffed Lamb Burgers I adore these succulent lamb burgers stuffed with rich, mouthwatering goat cheese. The burgers are given a genuine Greek flavor by using fresh rosemary. Serve them alone or with a Greek salad and tzatziki sauce on pita or hamburger buns.

[leog4u]

My fav algerian recipes

wrote this out for a friend but i figured i'd share here.

The best part about algerian cuisine is its all very common stuff, and easy to make. Garlic, onions, beef, garlic, cumin, tomatoes. That's most of the dishes. The one thing you'll need is harissa, which is sold in more and more supermarkets, and easily available online. You can make your own, but most algerians just get the yellow tube lol.

M'thewem - A chickpea and meatball stew with very little "broth", served with bread you dip and grab with. very filling, freezes and keeps well. You brown lamb neck or shank or whatever is cheapest, and the meatballs are just your average ground beef, but seasoned with Stuff. the video has a diced red onion, but i prefer yellow/white https://www.youtube.com/watch?v=1V5xgnQRmzg

"Omlette" - It's actually just spanish tortilla, but we have that. here's a vid, literally all you need is potatoes and eggs, but goes great with bread. One of the best parts of it is again, it's very easy and Incredibly filling, and easily feeds a crowd! https://www.youtube.com/watch?v=RPYk9W9v-bI

Shakshuka - a pepper, tomato, and harissa dish that's very basil forward. its really good and very different then the recipe all the white youtubers keep doing thats based on the moracan version. this vid is close to what I do, but you can include small pieces of potato and a Lot of basil. You can expedite the process by just cutting up your veg and potato and cooking them down on the frying pan, adding water so they dont burn. https://www.youtube.com/watch?v=gJuyS_tyz_M

Merguez - SO I...dont know if you should make merguez from scratch cause it's expensive. i dont even make it. on top of spices you need harissa, but the price comes in from Needing fatty lamb/mutton and beef. It's unfortunately non negotiable, using anything else is like giving somebody a steakhouse burger recipe and they sub with 99% lean turkey. unfortunately it's my favorite thing on planet earth. serious eats has a recipe thats close to what i think is ideal https://www.seriouseats.com/homemade-merguez-sausage-recipe

None of the supermarket pre-packed brands do it justice, go to a butcher and hope they have it. I've noticed it's been getting more and more popular, so if you live in a metro area, try and find it.

merguez is like, the greatest thing ever. its great with eggs, it's great with salad, but the best, and most Most Primo Mmm-mm! way to eat merguez is in a hoagie roll with french fries and more harisa as a sandwich. A seasoned salad of diced cucumber, tomato, red onion, and olive oil goes excellent with it.

[reyaint]

culture of HAIQIN | foods + cuisine

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date: november 9, 2024

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Cuisine

Staple Foods

Staple Foods:

Key staples include grains such as rice and millet, legumes, and a variety of vegetables and fruits. Seafood is particularly prominent in coastal provinces like Valero and Naidya, while the arid northern regions favor hearty dishes that incorporate drought-resistant crops.

The cuisine of Haiqin features a variety of staple foods, including grains like rice and barley, fresh vegetables, and a wide range of fruits. Commonly used spices and herbs add depth to the dishes, which often focus on fresh ingredients.

Common Ingredients:

Grains: Rice, millet, barley, couscous

Vegetables: Root vegetables like sweet potatoes, corn, turnips, and beets; leafy greens; tomatoes; chili peppers, lettuce

Fruits: Tropical fruits such as mango, papaya, and pineapple in coastal areas; apples and berries in cooler regions. tropical citrus, berries, apples, and melons

Proteins: Game meats (roasted, grilled), seafood, meats, legumes, and dairy products (especially in more temperate regions)

Herbs & Spices: Canyon herbs, cactus flower, cinnamon, citrus, cumin, coriander, and chili pepper

Dairy & Fermented Foods: Yogurt, pickled vegetables, and fermented fish are often paired with meals for added texture and taste.

Drought-Resistant Crops: In the northern arid regions, dishes often incorporate crops like quinoa, beans, and hardy grains that thrive in dry climates. Haiqin created drought resistance crops as well, in general, using technology

Regional Dishes

Stellis:

The fusion capital of Haiqin, Stellis is known for its vibrant, cosmopolitan food scene. The cuisine here mixes influences from global trends with traditional Haiqin ingredients. Spicy noodle dishes are a common staple, alongside seafood paella inspired by coastal influences. Street food culture is very prominent, with everything from dumplings to gourmet burgers offering a contemporary twist on local flavors.

Eldariaz:

Renowned for its royal traditions, Eldariaz specializes in rich, spice-laden dishes. Royal Spiced Lamb, a succulent dish flavored with local herbs and exotic spices, is a signature offering. The province also boasts an abundance of tropical fruits, which are often used in vibrant, refreshing salads and desserts. Eldariaz is a place where history and culinary heritage intertwine.

Nirin:

In Nirin, the cuisine is shaped by the challenging desert environment. Nirin Stew, a hearty, spiced meat and vegetable dish, is the region’s standout dish. Cactus salad, made from locally sourced desert plants, is a staple, while floral teas from the city of Waterlight are celebrated for their unique, refreshing qualities. The emphasis on grilled meats and spicy foods is a reflection of the region’s rugged spirit, with southern American-style dishes also being popular, like grilled game meats and cornbread. The food in Nirin mirrors the Southern American style, with grilled meats, spices, and robust flavors. I'm scripting I'm from here...(i can't live without some of the foods in my cr man I CAN'T)

Primos:

Known for its mountainous terrain, Primos offers meals designed for sustenance in the rugged landscape. Roasted game meats and vegetable stews are often prepared over open flames, drawing from the region's strong connection to nature. Hiking trails and outdoor activities are integral to Primos culture, with communal meals often enjoyed in nature during seasonal gatherings, such as mountain festivals.

Mian:

The cuisine of Mian, the capital province, is known for couscous and flatbreads, which are often served with pickled vegetables. The traditional Mian communal dining culture plays a central role in local cuisine, with dishes often shared in large gatherings that foster strong social bonds. Mian’s emphasis on communal eating creates a sense of togetherness, which is further reflected in the region’s culinary approach.

Valero:

The coastal province of Valero has a cuisine centered around seafood, particularly grilled fish and seafood paella, both of which showcase the bountiful offerings of the ocean. Festivals in Valero often feature communal feasts, where families and communities gather to celebrate the sea's abundance. Tropical fruits and citrus-based dishes also add a refreshing touch to the region's cuisine.

Naidya:

Known for its tropical climate, Naidya features cuisine that relies heavily on fresh seafood and tropical fruits. The islands host vibrant food festivals where local seafood dishes and traditional cooking methods are celebrated. Sustainability plays an important role in Naidya’s food practices, with an emphasis on using locally sourced ingredients and maintaining environmentally responsible food practices.

Agrios:

The industrial heartland of Haiqin, Agrios blends traditional food with industrial influences. Smoked meats and grain-based meals are common, reflecting the region's industrial past. Agrios is home to bustling local markets, where artisanal foods are sold, including smoked cheeses, cured meats, and hearty breads. The food here is practical and filling, mirroring the hardworking nature of the people.

Dridells:

In Dridells, food combines urban influences with traditional flavors. The cuisine features river fish and vegetable stews, with an emphasis on combining fresh, natural ingredients. Stews are often slow-cooked, allowing for deep, rich flavors. Dridells has a strong focus on urban sustainability, with eco-friendly food practices and a culture that supports organic farming and local produce.

Luminiaz:

The lush, fertile province of Luminiaz is known for its commitment to sustainability. The region’s cuisine features organic vegetables, local grains, and wild herbs that are hand-picked from the surrounding ecosystem. Luminiaz cuisine celebrates earth tones and nature-inspired dishes, often incorporating wild edible plants and herbs into both savory and sweet dishes. Sustainability is a central theme, and many of the dishes celebrate the biodiversity of the province’s environment.

Food Practices

Communal Eating:

One of the most cherished food traditions in Haiqin is communal eating. Whether during family gatherings, festivals, or celebrations, food is often shared. Large platters of dishes are served, and people sit together to enjoy the meal.

Festivals and Feast Days:

Certain festivals are closely linked to food practices, where traditional dishes are prepared and shared during celebrations. For example, harvest festivals often feature seasonal produce, and coastal feasts celebrate seafood, with people coming together to enjoy the best of what the region has to offer.

Religious and Spiritual Influence:

Although religious fasting is not widespread, certain communities in Haiqin observe dietary practices in honor of deities. Some regions may refrain from consuming specific foods, such as pork, in deference to sacred animals or local beliefs.

Street Food:

Especially in urban areas like Stellis, street food plays an integral role in Haiqin’s food culture, offering affordable and diverse options for the masses. Markets are vibrant and buzzing with vendors selling everything from dumplings to skewers.

[disneythingsilike]

Twisted Wonderland at Tokyo Disney Resort

『ディズニーツイステッドワンダーランド』の各寮をイメージした特別なコース料理が、期間限定で提供されます！

[Twisted Wonderland] Special course meals inspired by each dormitory will be available for a limited time at Disney Ambassador Hotel! !

Here is the website for details about the location, the Empire Grill restaurant, as well as how to make reservations.

The price for each set is 13,000 yen, which is roughly $88. Starting at the beginning of the month of April, special courses will be offered over 8 periods that last a week each.

The first period ran from April 1st-7th with Heartslabyul being that period's theme.

The Heartslabyul Set details:

~Plate in the top center~ Strawberry scented gazpacho red snow crab brandade

~Big plate with the card suits on the left~ Galician style octopus Sardine and paprika confit Beef falsomagro Grilled scallop and salpicon salad Grilled salmon marinaded in dill sauce Beef tongue arancini

~Plate in the top left corner~ Green onion and scallop linguine with garlic and oil awa-odori chicken consommé soup

~Plate in top right corner~ Grilled domestic beef sirloin with fresh onion puree Peperonata and beef jus

The dessert plate at the bottom is a white yogurt rose with mandarin orange sorbet inside that you can 'paint' red with mixed berry sauce.

The set also came with a Heartslabyul Dorm charm.

The Heartslabyul Magical Drink costs ¥1,600 It contains apple juice, grape juice, iced tea, rose syrup, and strawberry syrup.

Coffee and tea are also available.

The second period will run from May 13th-19th with Savanaclaw as the theme.

The Savanaclaw set details:

~Plate in top center~ Cold fresh green onion soup and Parmesan tuile beef extract consommé jelly

~Big plate on the left~ Pear compote with prosciutto Spinach and bacon cake salé with semi-dried tomatoes Daisen chicken rillettes and gougères with Ras El Hanout accent Braised lamb and turmeric couscous Colorful pickled vegetables 3 kinds of port in aspic and mustard

~Soup Plate in top left corner~ Beef shank and chickpea potage

~Plate in top right corner~ Grilled lamb and roasted vegetables Chimichurri and thyme flavored beef jus

~Dessert plate on bottom right~ Mango mousse on banana confiture with lime and ginger sorbet.

This set also comes with a corresponding dorm charm.

The Savanaclaw Magical Drink looks like a yellow version of the Heartslabyul one. It contains grape juice, green tea, grapefruit juice, and pear syrup.

The third period will feature the Octavinelle Dorm and run from June 24th-30th.

The Octavinelle set details:

~Plate at top center~ Cassis jelly and mascarpone mousse Mini fishcake burger

~Big plate in bottom left~ Seasonal vegetable grecque and dried mullet roe Grilled octopus and mustard-flavored risoni consommé jelly Grilled marinated scallop with blood orange sauce with a side of caviar Flounder brandade and marinated angel shrimp on bamboo charcoal toast Escargot croquette with shellfish sauce aurore Herb marinated salmon with hibiscus pepper

~Plate at top left corner~ Squid ink spaghetti with seafood ragu Garnished with orange

~Plate in top right corner~ Grilled beef fillet with mushroom fricassee and purple sweet potato puree Ris de veau frites and spiced beef jus

~Dessert plate~ Blueberry mousse in blueberry confiture with apricot sorbet

This set also comes with a corresponding dorm charm.

The Octavinelle Magical Drink looks like a purple version of the Heartslabyul one. It contains grapefruit juice, lemonade, butterfly pea flower syrup and lychee syrup.

The website teases that sets for Scarabia, Pomfiore, Ignihyde, and Diasomnia will be "-Coming Soon-"

A "Secret" set is also teased. It seems that it will come after Diasomnia.

[digitaldetoxworld]

The Evolution of Packaged Food Products Ideas Convenience Meets Nutrition

Fruits

Apples, bananas, oranges, strawberries, and berries are famous worldwide for his or her sweetness and dietary blessings.

Vegetables

Leafy greens like spinach and kale, root greens which include carrots and potatoes, and cruciferous veggies like broccoli and cauliflower provide essential nutrients.

Herbs and Spices

Fresh herbs like basil, cilantro, and mint enhance the taste of dishes while presenting medicinal advantages.

Grains and Cereal Products

Grains are a staple in lots of diets internationally. They offer electricity through carbohydrates and are often enriched with extra nutrients. Common grain merchandise include:

Rice

 A staple in many Asian and Latin American cuisines, rice is flexible and available in sorts together with white, brown, and wild rice.

Wheat and Bread Products

Bread, pasta, and pastries are crafted from wheat and are commonplace in many Western diets. Whole wheat options are frequently preferred for his or her higher fiber content.

Oats and Cereals:

 Breakfast cereals made from oats, corn, and wheat provide a quick and handy alternative for starting the day.

Dairy Products

Dairy merchandise are derived from milk and are an vital source of calcium, protein, and different nutrients. Dairy items encompass:

Milk: 

Available in numerous forms, along with entire, skim, and plant-primarily based alternatives like almond and soy milk.

Cheese: 

A flexible meals product, cheese comes in loads of sorts, consisting of cheddar, mozzarella, and Parmesan, each with particular flavors and textures.

Yogurt: 

Yogurt is a probiotic-rich food that promotes intestine fitness. Varieties consist of Greek yogurt, flavored yogurt, and plant-primarily based options.

Meat and Seafood Products

Meat and seafood offer essential proteins, nutrients, and minerals like iron and zinc. There are numerous varieties of meat and seafood merchandise, consisting of:

Red Meat

 Beef, lamb, and beef are resources of protein and are broadly consumed globally.

Poultry 

Chicken and turkey are famous alternatives because of their lean protein content and flexibility in cooking.

Seafood 

Fish like salmon, tuna, and shrimp are wealthy in omega-3 fatty acids, that are beneficial for heart health.

 Plant-Based Products

With the upward thrust of vegetarian and vegan diets, plant-based totally food merchandise have grow to be greater prominent. These gadgets are designed to mimic the flavor and texture of animal products however are made absolutely from vegetation. Examples encompass:

Plant-Based Meats

Alternatives to traditional meat made from soy, pea protein, or mushrooms. Brands like Beyond Meat and Impossible Foods provide burgers, sausages, and more.

Dairy-Free Milk and Cheese: 

Almond, soy, oat, and coconut milk are not unusual options to dairy, along with plant-based cheeses crafted from nuts or starches.

Processed and Packaged Foods

Processed foods are the ones that have been altered from their natural nation for comfort, protection, or taste. These can variety from minimally processed items, like bagged salad veggies, to closely processed snacks and frozen meals. Some examples are:

Canned Goods

Canned greens, culmination, and beans provide convenience and a longer shelf life.

Frozen Foods

Frozen dinners, pizzas, and vegetables are popular for his or her ease of instruction.

Snack Foods

Chips, crackers, cookies, and other snacks are widely fed on however should be enjoyed carefully due to excessive stages of sugar, salt, and fat.

Beverages

Beverages embody a extensive range of products, from water to complicated electricity liquids. Important classes consist of:

Water

Still and sparkling water, flavored waters, and more advantageous waters with introduced electrolytes or vitamins.

Juices

Fruit and vegetable juices are popular for his or her clean taste, however they also can include excessive degrees of sugar.

Coffee and Tea: 

Widely fed on round the arena, espresso and tea are available in diverse forms, consisting of equipped-to-drink alternatives, ground coffee, and tea luggage.

Soft Drinks

Sodas, electricity beverages, and flavored carbonated beverages, even as famous, are regularly criticized for his or her sugar content.

 Baked Goods and Confectioneries

Baked items and sweets are liked across cultures and come in many paperwork, from simple to problematic. Examples include:

Bread and Rolls

 Baguettes, sourdough, and multigrain breads are staples in lots of houses.

Pastries

Croissants, truffles, and donuts are enjoyed as snacks or breakfast treats.

Food Product Ideas merchandise encompass a wide variety of objects designed for human consumption, and they come in many bureaucracy to meet unique dietary wishes, possibilities, and lifestyles. From clean produce to packaged items, meals products play a crucial position in day by day nutrition, cultural traditions, and the worldwide economy. Below, we explore numerous classes of meals products, their importance, and trends shaping the enterprise.

Fresh Produce

Fresh end result, greens, and herbs are foundational additives of a wholesome food plan. They are rich in vitamins, minerals, and fiber, which can be vital for retaining suitable fitness. 

Sweets and Candies

Food Products Brands is  Chocolates, gummies, and sweets, while indulgent, have to be consumed in moderation.

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC ����𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[seeminglyseph]

Something that is slightly funny about being Albertan is that… if you meet an Albertan probably they will convince you to have a donair. Which is honestly to clarify just kind of the style of doner kabob that localized here and people got used to calling “donair”

Trying to figure out how to explain the creamy sweet garlic sauce on a donair often leads to people imagining the worst things possible because I am a white person describing a mayo looking sauce as “sweet garlic cream sauce” which makes people go “oh you deserve hell for eternity”

But it’s kabob. It’s immigrant food fusion. Sweet garlic is still savoury, it’s like teriyaki. It’s just cream based instead of tomato based. Like Alfredo sauce.

Usually the main difference is that Alberta does need to almost a cultural degree and most places that do kabob do chicken or lamb. But it’s not specific, Alberta’s not special for Donair. We just like it a lot. So like even basic burger joints are maybe gonna have a kabob rig spinning in the back. And like half our mom and pop joints are going to be Donair based with burgers and fries getting second billing. I’ve seen people say “they act like they invented it” which, no, we just are like… huge fans. You don’t have to invent something to become obsessed.

We probably pronounced it really bad so often that native speakers just called the doner kabob a Donair to avoid confusion with other concepts, but it’s more like immigration caused a lot of restaurants to serve doner kabob with local ingredients, like most localized immigrant food culture, and it was so popular that it became a staple of the area.

But seriously, a sweet creamy garlic sauce, in the concept of Middle Eastern or Mediterranean cooking is like. “Yeah because the meat is spicy” it works. It just sounds bad because I’m selling it and I am paler than the sauce itself. If someone without a cultural history of crimes against mayonnaise was telling you a pita wrap with spiced meat and vegetables with a sweet creamy garlic sauce was one of the most popular foods you wouldn’t be side-eying so hard.

Also technically I’m pretty sure I’m too Scandinavian to commit mayo crimes, we pickle everything. We do pickle crimes. I live in a landlocked region I never saw a herring that never came out of a jar or can for most of my life. The things we can ferment would haunt your dreams forever.

[lusifernocturne]

The Port's Hole

A tavern, inn, and brothel all in one. The walls are very thick, the drinks are great, and the food is alright. They're are sections for different tastes but the rougher stuff is in the basement, which is commonly referred to as underdeck. Prices for rooms very depending on how nice you want it and if your sharing it with anyone. You can get everything from a relaxing night chatting to a night tailored to you kinks and wishes.

Innkeeper: Indigo, Penelope, Evelyn, Geet, Zian, and Qui Cinderbreaker(all orphans who were raised in Aurora Orphan Home)

Menu:

Food- Spicy Grilled Shrimp(20sp), Crab Cakes(5sp for 5), Beer Battered Fish(9sp), Fish stew(10cp), Fresh salad(12cp), sweet rolls (4 for 7cp), Atolla sea chili(4sp), Rum-Glazed Shrimp(20sp), Crab Bisque(1gp), Seafood Jambalaya(5sp), Salmon Burger(60sp), Acorn soup(3cp), Mushroom stew with corn bread(6cp), Cooked wolf steak(6cp), Rabbit stew and willow crackers(3sp), Rack of lamb platter(8sp), Baked pheasant with leeks(2gp), Barbecued tiger fish and papaya(3gp),  Lobster in tomato cream sauce(4gp),  cheese and fruit board(40sp), and pumpkin bread(8sp).

Drinks- Mug of Cider (3 cp), Tea(2cp), coffee(2cp), Tankard of Mead(2cp), tankard of Ale(2cp), tankard of Rum(5cp-10sp depending on quality), tankard of local fruit wine(10cp-12sp), tankard of beer(2cp), Mug of Dwarven ale(4sp), Mug of Desert star wine(2sp), cup of Wild orchid wine(1gp), Cup of Dwarven Garnet Wine(2gp), Cup of Thistle Branch Dark Blood Red Wine(20gp), Cup of Elven Mead(5sp), cup of Moon Mountain Dark(2gp),  and spiced rum(40sp). Rumors: Anything and everything

[nevermindtheweights]

"Ah, Ghost Spider! Just the hero we need! It's the worst, an entire Hammerstein Ball Room's worth of even catering is about to go to waste because the heads bailed on us. Either someone gets rid of all of this piping hot food or it's going into a dumpster..."

The heavyset hero nodded, her thick neck wobbling as she did so. Her senses could already detect the wafting scent of all the food too. Gourmet burgers, a variety of various burgers too. Chicken, beef, lamb, sauces ranging from peppercorn to ketchup to spiced mayo.... It was a hearty amount, designed for an event as the hopeless civilian said.

"No problem. I'll handle it." She said with a light pat of her gut, a soft rumble escaping the heavy massive which sat both a few feet before her and dipped below her knees ever so slightly. Meaty legs would shuffle her into motion as she headed into the room without a second thought.

A brief moment of squishing herself through the doorways passed and she lifted up her mask, stopping at her nose. Orb like cheeks wobbled along with her thick chins as the heroine licked her lips as she took in the amount of burgers awaiting consumption. Without fear or concern, she got to work. Double-fisting burgers messily into her maw, chomping and chewing loudly as the Ghost-Spider of 510-B got to work on her 'heroic' duty~

[abookishdreamer]

Character Intro: Xenia (Kingdom of Ichor)

Age- 9 (immortal)

Location- Hearthwood neighborhood, New Olympus

Personality- She's a sweet, friendly, generous young girl who has a natural talent for making people feel welcome. She shows great respect towards everyone- especially her elders.

She has the standard abilities of a goddess except shapeshifting. As the goddess of hospitality her other powers/abilities include cornucopia generation (is able to conjure one up filled with a being's favorite foods), drink generation (is able to fill a cup with any drink except alcohol), limited truth sense, ambrosia manipulation, limited vitakinesis (healing), cooperation manipulation, and trust manipulation.

Xenia is the third oldest child of Pathos (god of emotion), another mortal to be elevated to godhood by way of apotheosis. At her young age she's considered a "godling."

A notable physical feature is her long curly dark golden blonde hair.

For as long as she can remember, Xenia was raised by her paternal grandparents named Agariste & Lycurgus. She grew up being aware of her biological father (having seen photos of him) who was committed to a mental hospital. She knows nothing of her biological mother. Xenia fondly remembers the days where her Nana would make chicken noodle soup and moussaka for dinner or when her Papa's deep soothing voice would put her to sleep when he'd read a book of legends. What happened soon shook Xenia to her core. Before she knew it, both of her grandparents were in the hospital with terminal illnesses, then they were gone. Other family members couldn't be located, so Xenia was placed in the custody of the department of children & family services.

She now lives with her new family- her adoptive father and siblings Philautia (goddess of self love), Philia (goddess of friendship), & her baby brother Storge at their home in the Hearthwood neighborhood of New Olympus.

Xenia's bedroom is every girly girl's dream with gold butterfly patterned wallpaper, soft white mink carpeting, a canopy bed topped with lace and silk dust ruffles, as well as a grand custom made dollhouse for her glamour dolls. There's also a growing collection of rag and porcelain dolls.

She has a couple of pets- two blanc de hotot rabbits named Evie & Lucy.

There's a white gold heart shaped locket that has a photo of her grandparents which she always wears.

Xenia loves when her dad buys a freshly baked koulouri from The Bread Box for her for breakfast. She spreads tzatziki cream cheese on it- eating it along with soft boiled eggs and yogurt topped with sliced strawberries, honey, & walnuts. She also loves the Golly Grains vanilla spice cereal.

A go-to drink for her is lemonade. She also likes iced tea, sparkling water, peach juice, lemon-lime soda, orange juice, hot tea, ginger ale, green tea, and the vanilla milkshakes from The Frozen Spoon.

Xenia exclusively writes in cursive.

Even though she loves her home & family, there are still times when she feels sad when her grandparents come to mind.

She loves snacking on tzatziki flavored potato chips.

Xenia is taking "junior miss" classes at Kyría Aristeía, a charm school in the Queenstown neighborhood. She loves partaking in the tea sandwiches afterwards! She's also taking ballet lessons taught by Terpischore (muse of dance).

Her all time favorite dessert is the honey cake from Hollyhock's Bakery.

Xenia adores her father Pathos. She thinks he does the most perfect ballet bun ever. He's a great listener and she looks forward to their daddy/daughter dates- tea & macarons at the Grand Eaglepoint Hotel and lunch at The Ocean Roll (she loves the spicy tuna rolls) before ending the day at the Silver Owl bookstore. Xenia LOVED her most recent Christmas gift from him- a Diamond Ave. jeweled rabbit clutch!

A guilty pleasure for her is an olympian burger with a lamb gyro and small fries from Olympic Chef.

The adjustment with having siblings took a while to get used to, but she can't imagine life without her brother and sisters. Xenia appreciates the makeup tips she gets from Philautia (she tried out light lip gloss & glitter eyeshadow), doing the latest popular dance craze on social media with Philia, or playing with Storge and his toys. She takes pride in the fact that he loves her crustless peanut butter & pomegranate jam sandwiches.

Pomegranates, strawberries, figs, & apples are her favorite fruits.

There's this beachside hotel in Mykonos Xenia loves going to when her and her family are there if they're not staying at the vacation house. She loves the hotel's indoor saltwater pool as well as the piña colada slushies. Xenia and Philia got matching island themed t-shirts and palm tree plushies at the hotel's gift shop.

In addition to almost being fluent in Old Greek, she's also learning Latin & French.

Her favorite frozen treat is vanilla honey ice cream.

She loves getting a pound of vanilla flavored saltwater taffy from Confection Carousel.

Xenia is a fourth grader at school. Other godly students include the third graders Myrízei (god of smell & gases), Aceso (goddess of healing), Mneme (goddess of remembrance), Physis (goddess of nature), Hebe (goddess of youth), Prophasis (goddess of excuses), Caerus (god of opportunity & luck), and Paidia (goddess of play & amusement) while the fifth graders are Aidos (goddess of shame, modesty, humility, & respect), Melete (goddess of thought & meditation), Calleis (goddess of allurement), Ersa (goddess of morning dew), and Eulabeia (goddess of caution). She's friendly with most of them.

Her own friend group in her grade consists of mortals named Chloé, Alexandra, & Thesselie (nicknamed Leslie), a satyr named Faunas, and a centaur named Aelorin.

Her favorite subjects/classes are literature, art, & history. Xenia is also part of the school's theater club.

She's also friends with E.B and Krysothemis (Kristy), kids of her father's best friend Karmanor (demi-god of the harvest). They're sixth graders and attend the same middle school as Philia. Xenia has a secret growing crush on E.B.

When school resumes, she's looking forward to the class trip to the Melpomenus Theater to see the musical Astrikó!

In the pantheon Xenia likes Morá (goddess of babies & children). She's often her babysitter if Philautia isn't free to babysit. She also admires Hestia (goddess of the hearth), Clio (muse of history), Eikono (goddess of iconography & literature), Calliope (muse of epic poetry), Pistis (goddess of trust, reliability, & good faith), and Melpomene (muse of tragedy).

It's said that Xenia's official mentor will be Peitharchia (goddess of obedience & discipline).

She's been getting into cooking & baking a lot more, learning from her dad. Successful attempts have been tostones and baklava.

In her free time Xenia enjoys reading, football (soccer), jump rope, roller skating, writing, playing with her dolls, sewing, watching TV, listening to music, & bike riding.

Her favorite meal is moussaka.

"People will forget what you said, people will forget what you did, but people will never forget how you made them feel."

[projectilecry]

crock pots are fucking magical. get one, you can seriously pick them up for cheap at like goodwill and places like that, and look up some slow cooker recipes. the crock pot does the work for you while you go do other shit and you come back and have wonderful delicious fucking food ready for you. (and the crock pot is a jewish invention!!)

you don’t need lids for all of your pots. it makes them more annoying and harder to store. get a flat lid or two that’s pretty big so that you can use it for like any pot or pan you have. if they come with lids don’t just throw them away, but you can pretty safely put them an an annoying to reach area for long term storage if you have the flat lids.

a tip on food safety/storage: the rule i learned for foods that need to be refrigerated (like dairy and meat and anything that contains a decent bit of either) to keep them safe to eat was essentially a rule of fours. these foods have a window of four hours (cumulatively!!) that they can be in conditions between 40°f and 140°f and still be safe to consume. after that amount of time is up, they’ve been in suitable temperatures to harbor and grow bacteria for long enough that you really shouldn’t eat them. this is a bit flexible for some foods if they are uncooked and you’re going thoroughly cook them before eating, but it’s generally not the best practice. whole cuts of red meat like beef or lamb is probably the best bet for this type of treatment (or cheese, but some cheese doesn’t need to be refrigerated in the first place) (it’s often the hard cheeses that can do without refrigeration, the soft and wet cheeses should always be refrigerated just like dairy milk) as they are generally less dangerous bacteria prone than poultry, but it’s not advisable in general. moral of the story, don’t freak out if you accidentally leave your expensive tenderloin roast you were looking forward to out on the counter for five hours, just check it out to make sure nothing seems to have changed with it and it doesn’t now smell or look obviously off and it should be completely fine once properly cooked. do not, however, do this with any ground meats, as they can and do develop bacteria all throughout (every exposed surface is another place for bacteria to easily grow) much quicker than whole cuts (plus the die/extrusion plates used with the grinder and the grinder itself can easily harbor and grow its own bacteria which is then transferred to your meat when it’s ground). this is why humans can generally eat steaks that are still pretty raw inside, but you don’t and shouldn’t eat a burger that’s been barely cooked at all (a bit of pink is fine, but if it still looks raw at all or is a darker red it should be cooked more). the phrase i remember this rule by is four between forty and one-forty - maximum of four hours spent between the temperatures of 40°f and 140°f.

spices are your friends and aren’t scary. you don’t need super good quality of everything at first, there’s no need for the $10+ tiny jars of artesian garlic powder, the cheap store brand stuff will do unless you decide to invest in higher quality ones later. don’t be afraid to use them and experiment with them. sure, don’t dump like tablespoons of things in your food without knowing what you’re doing first, but add a little at a time and taste frequently when it’s safe too and you’ll get more comfortable with them in no time. the worst thing that will happen is your food ends up underseasoned, which can be pretty easily fixed (unlike overseasoning).

there is no real way to stop pasta from boiling over and doing that weird starch foam thing it does other than just having a really fucking big and oversized pot to the point there’s so much pot and so little water it physically can’t climb the whole side. none of those tricks and hacks you see will consistently stop it, and while some like putting a wooden spoon across the top can help mitigate the damage a little bit, you’re going to have a little boil over sometimes. don’t freak out about it, just turn down the heat a little bit and stir it around to collapse the bubbles. it’s not going to ruin anything, it’s literally just water and starch, and it’s quicker and easier to clean the outside of your pot and wipe your cooktop down after you’re done than it is to try to outright prevent boil-overs.

good and sharp knives keep you safe, especially if you’re not as good with them in the first place. i cannot stress this enough. sharp knives actually do what you want them to do and don’t require you to put half your body weight into leverage to try to cut something. a dull knife requires you to exert all sorts of weird force on it to get it to do what you want and increases your risk of it slipping and accidentally cutting you exponentially. be careful, of course, like you should with anything sharp at all, but don’t be afraid to work with properly sharp knives. if you’re uncomfortable with your skills, try practicing often on things you don’t necessarily need to cut but can. if you’re eating an apple for a snack, why not go cut it up beforehand for some extra practice instead of eating off the core?

you can grow a lot of your own vegetables pretty easily, and even from store bought ones!! you can make a simple container garden out of a home depot bucket or anything like it with a few holes poked in the bottom to allow drainage. squash are pretty easy to grow from seed (though you may want to start them inside in a small pot and transfer them into your outside containers once they’re not seedlings anymore, especially if you have rabbits) and fairly hearty, and if you chuck a grocery store tomato in any old patch of dirt it’ll probably start growing little baby plants by itself.

Anyway some things to follow when youre a beginner cook:

Don’t constantly shift your food around in the pan if you want to form a crust on it, the less you move it the better.

Don’t be afraid to add water if youre frying up food and the food/sauce looks a bit dry.

Don’t fry up your garlic early on in the cooking process (unless youre making a quick garlic oil) as the garlic flavour can straight up disappear if overcooked for too long and/or the garlic can become bitter if burnt

Don’t overcook your vegetables. Look up recommended cook times for them. Your distaste for vegetables stems from them being overcooked and being poorly seasoned.

Don’t microwave stuff for more than 2 minutes at a time unless you know what you’re doing. Reheating stuff tends to fare better when you mix food between microwaving times since microwaves develop hotspots if you microwave it uninterrupted for too long.

Don’t try cooking everything at the hottest setting. It’s super tempting to have a high flame and do a meal quickly but actually follow directions and cook at medium or low heat.

[pizzacanoe]

Pizza Canoe Castleford Takeaway: A Taste of the Mediterranean

Located in the heart of Castleford, West Yorkshire, Pizza Canoe offers a unique dining experience that blends the best of Mediterranean flavours with hearty, comfort food. Whether you're craving a succulent burger, a mouthwatering pizza, or a sizzling kebab, this local favourite has something to please every palate. Let’s explore some standout dishes you can enjoy at Pizza Canoe.

Grilled and Fried Burgers: A Classic Done Right

At Pizza Canoe Castleford, burgers are not just a meal; they’re a treat. Their grilled and fried burgers are expertly crafted, featuring juicy beef patties or tender chicken fillets, each served with a variety of fresh toppings and sauces. Moreover, you can try out various burger types like American burgers, Hawaiian burgers, Jack Daniels burgers, Bacon burgers, Italian burgers, Mushroom burgers and many more.

Pizza Burgers: The Best of Both Worlds

For those who can't decide between a pizza and a burger, the pizza burger at Pizza Canoe is the ultimate solution. This inventive dish combines a juicy burger patty with layers of melted cheese, tangy tomato sauce, and all your favourite pizza toppings, all sandwiched between two soft, toasted buns. It’s the perfect fusion of two classic favourites that will leave you craving more.

Grilled Mediterranean Kebab: A Taste of the Mediterranean

If you’re looking for something with a bit more flair, the grilled Mediterranean kebab is a must-try. Marinated in traditional Mediterranean herbs and spices, the tender chunks of lamb, chicken, or beef are grilled to perfection, offering a rich, smoky flavour. Served with a side of fresh salad, naan, and a dip, this dish transports you to the sunny shores of the Mediterranean, all while staying close to home.

Mediterranean Special Grill: A Feast for the Senses

For the ultimate Mediterranean experience, the Mediterranean special grill is the dish to go for. Featuring a selection of grilled meats, including succulent kebabs, juicy chicken, and tender lamb, this platter is a celebration of the rich flavours of the Mediterranean. Don't forget to try the best-sellers ‘4pcs Chicken Strips’ and ‘Special 100% Fillet Pork And Beef Steak’.

Why Pizza Canoe?

Whether you’re dining in or grabbing a takeaway, the restaurant is committed to providing a great experience. The Pizza Canoe menu offers a diverse range of options, all prepared with the finest ingredients. 

So, next time you’re in Castleford, make sure to stop by and indulge in the deliciousness waiting for you at Pizza Canoe!

[chennaitop10]

Exploring the Best Non-Vegetarian Restaurants: A Culinary Guide

Non-vegetarian cuisine, with its diverse range of flavors, cooking techniques, and cultural influences, continues to be a beloved choice for food enthusiasts worldwide. The non-veg dining scene is rich with options, from street food stalls to upscale restaurants serving exotic dishes. Let’s dive into the world of non-vegetarian delights and explore the best restaurants that capture the essence of this culinary landscape.Discover the top 10 non-veg hotels in Chennai, featuring popular spots like Absolute Barbecues, Barbeque Nation, and Dindigul Thalappakatti. Savor a variety of flavors, from spicy Chettinad dishes to international grilled meats, across Chennai’s best non-veg dining destinations.

1. Spice and Grill: For the BBQ Lovers

Located in the heart of the city, Spice and Grill specializes in barbecued meat dishes, offering everything from smoky grilled chicken to ribs marinated in exotic spices. The ambiance here is relaxed yet elegant, perfect for casual family gatherings or romantic dinners.

Specialties:

Grilled Lamb Chops

Spicy Barbecue Chicken Wings

Signature Meat Skewers with a choice of sauces

Ambiance: Rustic and warm, with an open kitchen showcasing the chefs at work.

Best For: BBQ lovers and anyone looking for hearty, flavorful meats.

2. The Coastal Catch: Seafood Extravaganza

If you’re a fan of seafood, The Coastal Catch is a must-visit. Known for its fresh catch and inventive seafood dishes, this place is ideal for sampling oceanic delights. The chefs are known for using unique blends of spices and marinades that bring out the true flavors of the sea.

Specialties:

Grilled Lobster in Lemon Garlic Sauce

Coastal Fish Curry

Shrimp Biryani with Coconut Chutney

Ambiance: Beach-inspired décor, with bamboo accents and a relaxed seaside vibe.

Best For: Seafood lovers, especially those who enjoy a tropical twist on their dishes.

3. The Curry Pot: An Indian Spice Adventure

As the name suggests, The Curry Pot is all about Indian-style curries, meats, and spices. This restaurant offers a fine selection of traditional Indian non-veg dishes, from creamy butter chicken to spicy lamb vindaloo. 

Specialties:

Butter Chicken with Garlic Naan

Lamb Rogan Josh

Chicken Tikka Masala

Ambiance: Traditional Indian décor with a modern twist, complete with mood lighting and Indian classical music.

4. Meat Lovers' Hub: For the Steak Enthusiast

For steak lovers, Meat Lovers' Hub is the place to be. Known for serving some of the finest cuts, the restaurant specializes in premium steaks and gourmet burgers. The chefs here are experts at creating juicy, tender meats seasoned to perfection.

Specialties:

Ribeye Steak with Pepper Sauce

Classic Beef Burger with Cheese and Pickles

Lamb Chops with Herb Butter

Ambiance: Upscale and modern, with comfortable seating and a cozy, intimate setting.

Best For: Anyone craving perfectly cooked, top-quality steaks in a refined atmosphere.

5. Asian Fusion Delight: A Journey Through Asian Non-Veg Cuisine

Offering a unique mix of Asian cuisines, this restaurant combines flavors from China, Japan, Korea, and Southeast Asia. The dishes are artfully presented, and the chefs bring a creative twist to classic Asian non-veg dishes.

Specialties:

Korean BBQ Pork Belly

Thai Spicy Beef Salad

Japanese Teriyaki Chicken

Ambiance: Sleek and stylish, with Asian-inspired artwork and a calming atmosphere.

Best For: Lovers of Asian food looking to enjoy a diverse selection of non-veg dishes from across the continent.

6. Biryani House: For the Love of Biryani

Biryani House is a treasure trove for biryani lovers. Known for its authentic recipes and use of traditional spices, this restaurant serves some of the best biryanis, blending rice and meats to perfection.

Specialties:

Mutton Biryani with Raita

Chicken Dum Biryani

Fish Biryani with Special Masala

Ambiance: Simple and casual, ideal for family dining with a focus on comfort.

7. Mediterranean Flavors: Non-Veg Delicacies with a Mediterranean Twist

With a range of Mediterranean-inspired non-veg dishes, this restaurant offers flavorful options from Greek, Turkish, and Middle Eastern cuisines. Fresh ingredients, olive oil, and herbs create delicious, health-conscious meals.

Specialties:

Lamb Shawarma Wraps

Grilled Chicken Souvlaki

Beef Kofta with Garlic Yogurt

Ambiance: Mediterranean vibes with olive trees, warm lighting, and soft background music.

Best For: Health-conscious foodies and Mediterranean food enthusiasts.

Final Thoughts

Non-vegetarian restaurants continue to evolve, offering exciting, new flavors from across the world. Each restaurant has its specialty and brings unique experiences that go beyond just eating — they provide a journey through flavors and cultures. Whether you’re looking for smoky barbecues, spicy Indian curries, or refreshing seafood, there’s something for every non-veg lover out there.

Indulge in the culinary richness of these establishments, and discover a world where flavor, culture, and ambiance meet in perfect harmony.Explore the best non-veg restaurants in Chennai, offering everything from traditional Chettinad cuisine to international barbecue and seafood specialties. Enjoy a memorable dining experience with rich flavors at Chennai’s top non-veg spots.

[orionsangel86]

The notes in this post are wild

I'd rather eat British food than chlorine washed chicken or a grease filled American "burger" thats actually a heart attack in a bun, or bread that isnt even bread, or ANY food loaded full of high fructose corn syrup thanks to the US food standards being shockingly poor.

There is also so much classist bullshit going on about British Cuisine. Yeah a lot of the stodgy pies and puddings may seem bland to you, but those dishes came from working class communities who needed food that would fill you up and be tasty without using too many luxury ingredients. Yeah we know you like to drag beans on toast here on tumblr.com but beans on toast was a staple of families living in poverty because believe it or not beans are a good source of protein and vitamins when you cant afford anything else. I bet half of you dragging british cuisine have never actually tried it. You just follow the stereotypes like brainless sheep because hey, dragging Britain is fun right! You're probably American so you can't say shit.

There are british stews that are full of flavour. They may not be heated with spices (and sorry but not liking excessive spice isnt a moral failing ffs) or overload you with garlic like most French dishes (yeah sorry but French cuisine ain't all that once you remove the garlic #sorrynotsorry), but with the right stocks, gravys, seasonings, and vegetables, a decent lamb or beef stew can taste like home in the middle of a cold wet winter.

Most of the British foods I've seen tumblr dragging were foods that came from places of extreme poverty. My grandma was a born and raised London eastender and was poor her whole life. Her family lived in absolute poverty in Poplar and when she described the foods she would eat as a kid they were pretty much straight off of tumblrs "gross British food" list.

Upper class british cuisine is veeery different and none of those examples are on tumblrs shit list.

I dare you to sit down to a home cooked british roast dinner and say its inedible and gross. I DARE YOU.

I scroll past posts like this every day where ppl are shitting on the British for whatever reason, most of the time I can shrug, agree and move on, but this is just crap and y'all don't know shit.

[bucknallexp]

Top 5 Must-Try Dishes from Bucknall Express in Stoke-on-Trent

If you’re in Stoke-on-Trent and searching for the best English meals near you, look no further than Bucknall Express. This beloved takeaway is renowned for its diverse menu, offering everything from mouthwatering pizzas and juicy burgers to flavorful kebabs and delightful sundaes. Here are the top five must-try dishes you won’t want to miss.

1. Classic Margherita Pizza

When it comes to pizzas, the Classic Margherita at Bucknall Express is a timeless favorite. Topped with rich tomato sauce, creamy mozzarella cheese, and fresh basil, this pizza is the perfect choice for those who appreciate simple yet delicious flavors. It’s ideal for a cozy night in or a casual gathering with friends. Don't forget to order pizza in Stoke-on-Trent from Bucknall Express for a satisfying meal!

2. Juicy Beef Burger

For burger enthusiasts, the Juicy Beef Burger is a must-try. This succulent beef patty is grilled to perfection and served with fresh lettuce, tomatoes, and pickles on a soft bun. It’s a classic choice that never disappoints, making it a go-to option for anyone looking for a hearty meal. Next time you're thinking, "I need to order burgers near me," Bucknall Express has you covered with this satisfying option.

3. Mixed Kebab Platter

If you’re looking for something a bit different, the Mixed Kebab Platter is an excellent choice. This dish features a delicious assortment of grilled meats, including chicken, lamb, and beef, served alongside warm pita bread and a variety of sauces. It's perfect for sharing or enjoying solo, making it a favorite among customers. Bucknall Express knows how to deliver on flavour, making their kebabs some of the best in Stoke-on-Trent.

4. Peri Peri Chicken

For those who love a bit of spice, the Peri Peri Chicken at Bucknall Express is a standout option. Marinated in a zesty peri peri sauce, this dish offers a perfect balance of heat and flavour. Served with your choice of sides, it’s a fantastic way to add some excitement to your meal. Don’t miss out on this flavorful dish!

5. Decadent Sundaes

To round off your meal, treat yourself to one of Bucknall Express’s decadent sundaes. Available in various flavors, these delightful desserts are topped with creamy ice cream, rich sauces, and an assortment of toppings. Whether you prefer chocolate fudge or a classic strawberry sundae, these sweet treats are the perfect way to end your meal on a high note.

Conclusion

With a diverse Bucknall Express menu that includes everything from pizzas and burgers to kebabs and sundaes, there’s something for everyone at this Stoke-on-Trent takeaway. Whether you’re dining in or ordering for delivery, you won’t be disappointed by the quality and flavour of their dishes. So, next time you're craving a delicious meal, remember to try these top five must-try dishes from Bucknall Express!