#standrea

[gasztromagazin]

Lizsicsár Miklós, a St. Andrea étterem vezetője, az Év Szervízembere, a Pálya Királya. Maite d'Hotel őt St. Andrea Restaurant Lizsicsár Miklós, The Service Man of the Year. #standrea #standreaetterem #restaurantstandrea #lizsicsarmiklos #maitredhotel #maitred #restaurant #etterem #serviceman #gasztromagazin (helyszín: St. Andrea Restaurant) https://www.instagram.com/p/By5kVWuhCQ6/?igshid=fk1b18lg533p

[chinchillasorchildren]

Films of 2020: Luxor (dir. Zeina Durra)

Grade: B-

Love how casually this flexes the locations they had access to. 

[bartbillen]

#louiseschenauer #merlot #paysdoc en #delaille #cheverny #vindeloire #martelarenplein #22 #standreas (bij Place des Martyrs (Bruxelles)) https://www.instagram.com/p/B6AZQ_ngVzb/?igshid=1pj6thfod33q6

[maurice-schoenmakers]

#drawing a bit in the dark :/ in front of a strong painting by #nicolastournier #standreas ca 1616 just 403 years ago.. #centraalmuseumutrecht #pinakothek #altepinakothek #pinacaravaggisti #believing is not easy.. (hier: Alte Pinakothek) https://www.instagram.com/p/ByKJtwvHOZT/?igshid=17pjqkjb9r0kg

[kiralyfotografus]

Relax ON @standreaskybar #maikedvenc #pillanatok #standrea #skybar #sky #sun #sunset #cocktail #relax #standreaskybar #buzzfeast #foodandwine #drink #drinks #thisisbudapest #this #moment #ig_budapest #ig_europe #welovebudapest #look #photoshooting #photographyislife #canon #canonphotography #lovemyjob #bar #coctailbar #szeretettel #kiralyfotografus (helyszín: St. Andrea Wine & Skybar)

[gettinghungary]

Food, Glorious Food (and drink)  July 13 and 14

Well this has been a week of self-indulgence from beer baths at the Széchenyi Spa to a Tasting Table dinner to sample wines from the Csopak wine region near Lake Balaton (and eat food that pairs well with it), to a 4-hour gastronomic food walk on the Pest side of the Danube.  

The Beer Spa

Thursday afternoon, I went with friends to the Széchenyi Thermal Baths near the City Park (Városliget) where I have been so many times in my 14 years coming to Hungary, but I wanted to check out the recently opened Beer Spa, which I had read about and posted about on Facebook.  I interviewed Olivér Szarvas, the proprietor who brought the beer spa to Széchenyi, after seeing similar set-ups in the Czech Republic. He arranged to rent space in the bathhouse and after you pay to get into the facility, which is a bit steep even for half a day (about $20 plus extras -- like a cabana, towels, massage, etc.), you will see a sign and a representative in the lobby for the Beer Spa.  She will lead you up a flight of stairs to the beer spa entrance, where you pay another fee depending upon the number of people and the number of wooden tubs (each fits two adults) you want.  Estimate it to be about 20- 25 Euro extra per person.  That gets you unlimited draught beer for the 45-minute session, and since we had some non-drinkers (I tried the beer, but I am not a beer drinker), we also had an interesting pomagranate flavored sparkling beverage. I won’t say soda, because it was almost cider-like.  Before we went in, they showed us what they would put into the tubs--malt, hops,bath salts, and yeast--which made the water whitish at first but it soon turned clear.  After we all got into the tubs, which were lukewarm, not hot, the hostess brought us zsiros kenyer, bread with fat, salt and paprika on it, which is a traditional Hungarian snack, that makes you thirstier, but I guess it goes well with beer.  It tasted too salty for me, but the pomegranate drink tempered the saltiness.  The beer spa can be booked ahead online and, as my friend said, could be a nice way to spend an afternoon or evening with co-worker, friends, or a date.  Well, co-workers would have to be good friends to share a hot tub together, but maybe even a pre-wedding celebration. More later on the rest of the spa experience, which is somewhat different from the Rudas bathhouse.    Find out more at thermalbeerspa.com.  

Tasting Table--Wine Tasting with Dinner

After working up an appetite spending the afternoon at the thermal baths following the beer spa, I was invited by my friend Gabor Banfalvi to a wine tasting and dinner at his company’s establishment, the Tasting Table.  He and his American wife, Carolyn, whom I met at her book signing in New York for Food & Wine Budapest, own a company called Taste Hungary.  It started out as a tour company when someone asked them for help in arranging a simple tour of a food-related location, and they soon grew their business into a number of food and wine tours, high-end tours (like spa and winery tours), and custom tours, which I worked on with them in 2014. (I brought a group of Agricultural Business students to Hungary to learn about the agriculture, viticulture and culinary businesses and policies).  Taste Hungary opened their Tasting Table location behind the National Museum (on Brody Sandor utca) where they offer biweekly Thursday night wine tasting dinners, and sell wines, gift paprika, books on wine and food in Hungary, and offer wine tastings to guests on their food tours at the culimination of the day. The room is in a lower-level room with vaulted brick ceilings reminiscent of a wine cellar, and the windows are close to the ceiling at sidewalk level.  Simple, clean wooden tables and chairs fill the room with the modern kitchen and pouring table at the front of the room near the entrance.

The dinner this week featured wines from the Csopak region on the northern shore of Lake Balaton. It is a region of small family run wineries, mostly, and their special varietals are Olaszrizling (which translates to Italian riesling, but is actually Welsh Reisling varietal), Furmint (a dry wine made with the same grapes used in world-renown Tokaji dessert wines)--both of which are white wines--and Kékfrankos, the most widespread red wine in the area, which is also produced in neighboring Austria as Blau Frankisch.  We learned about the terroir of the region and the difference between Csopaki and Tokaji Furmints. We got to taste the wines and enjoy them with peach soup, trout with mushrooms and spinach, and a summer fruit clafouty dessert. I shared my table with U.S. Embassy staffers--one couple outgoing and one incoming. Each week is a different theme, and the meals are designed around the wines, being cooked as the guests are arriving.   

Taste Hungary will open a  retail wine shop across the street from their Tasting Table location, and Gabor is investigating possibilities for opening another retail shop in Washington, D.C. With the international community, embassies, and visitors to that area, a Hungarian wine shop would be most likely to succeed, as they probably know more about these varietals than most Americans, who are not as knowledgeable or interested in Hungarian wines yet.

If in Budapest, for an introduction to and lesson on quality wines  from the country’s 22 regions (and craft beers), as well as a small but interesting selection of wines and food products to buy, check out the Tasting Room, in walking distance to the Astoria station on the M2 Metro line.  http://tastingtablebudapest.com/ 

Food on your Feet

After my dinner at Tasting Table, Gabor invited me to take a couple of tours--a food tour and a sightseeing tour.  The food tour was the next MORNING, and I was still full from the dinner and wine tasting the night before, so I suggest, since the Pest food walk is offered almost daily, to take it on a day when you are hungry and ready for walking. 

This was honestly more food and drink and learning than I ever expected a food tour to be. A group of four of us met at the entrance to the famous, and now tourist-friendly Vasarcsarnok -- Central Market--in Kalvin Ter.  We were met by Hannah, a PhD student in history and antiquities, who started us off with Unicom, the Hungarian liquer, which is traditionally used to prepare the stomach for digestion.  On to the food vendors for a shared langos (lest we fill up on fried dought, cheese and sour cream).  We wandered through the marketplace and saw the different food vendors, including the vegetable and meat vendors and fish mongers in the lower level.  We tried a selection of salami--which included horse meat, deer meat, mangalica pig, ham, and winter sausage--the creme-de-la-creme of sausage that is the only one that does not use paprika in the making. It is what Hungarians enjoy eating for special occasions, and it was actually quite delicious.  From there we had a selection of pickled vegetables, including the normal gherkins, but miniature watermelons (my grandmother used to pickle watermelon rinds, but these were almost the size of kiwis), garlic cloves--which took away the bite of the raw garlic, cauliflower, and peppers.  Hungarians love their pickled peppers.  These were from Vecses, the primary area for pickled vegetables made by Marika from a family recipe.  Traditional Hungarians believe that pickled vegetables and sauerkraut are good for digestion, and there may be something to the pro-biotic effects of the vinegar used.  

From there we left the building and walked to Rozsavölgyi Csokoládé shop, an award-winning chocolatier where we each got to choose two pieces of handmade, uniquely flavored chocolate--they included choices of coffee and balsamic vinegar chocolate, Earl Grey, orange balsamic, smoked wood, cardamom, and sour cherry raspberry among others.  The taste was so velvety smooth and decadent--just a perfect balance of bitter, sweet, and cocoa that you don’t easily find just anywhere, and that is so satisfying you really learn to appreciate the possibilities of how good food can be when prepared right.

In addition to the handmade individual chocolates for sale, there were shelves of exquisitely packaged gift chocolates, which Hannah said were made with the bean-to-bar method, meaning, the chocolatiers here buy their own coca beans and prepare the chocolate from scratch--directly from the bean themselves, before making each bar.  Hungarian chocolatiers are winning international chocolate competitions, and I think it is a good idea to try them out before they become too well-known as the treasure that they are.  A Madison Avenue, NYC, shop would do well to include these.  http://www.rozsavolgyi.com 

The next round was lunch near the law school and literature school of the ELTE university. We stood outside at a table at Belvarosi Dizsnotoros eating liver and paprika sausages, duck legs, red cabbage, lecso --a tomato, onion and pepper mixture-homemade potatoe chips, freshly grated horseradish and mustard, along with soups. I had cold red currant soup and the one gentleman with us had goulash soup.  I’m not big on eating sausage, but this was actually all tasty and filling and a great, quick lunch.  Hannah, our guide, said that the duck leg was a tradition with Jewish settlers to the area who took on Hungarian culinary traditions but did not want to have the sausage, but wanted some kind of fatty meat that would have the same kind of texture and experience of a Hungarian meal.  She also suggested we mix the freshly grated horseradish in with the red cabbage and eat it with the duck, and yes, it was a delicious combination.  

http://belvarosidisznotoros.hu

The Central Kavehaz

I was thrilled when Hannah brought us to the Central Kavehaz near the Elizabeth Bridge for dessert.  The kavehaz turned 130 years old this year and I had not been there since 2004 or so.  It looked lovelier than I remembered it and there was music--a piano player--by the entrance.  They do offer meals, which I believe are primarily on the upper level, but I may be wrong.  We sat directly in front of the cake display and chose to share four different types of cake among the lot of us--dobos torte, Eszterhazy torte, turos cake with merengue and apricots and a chocolate mousse cake called Opera Cake.  We all ordered cappucino, which was a good pairing, but the coffee, tea, hot chocolate and other beverage selection was substantial.

The different coffeehouses in Budapest attracted writers who were often not making much money and could not pay the heating bills. So they went to the cafe to stay warm and to meet potential publishers of their work.  Sometimes, Hannah said, the writers would write a poem to cover the cost of the meal and the waiter would take the poem and sell it to a publisher, and bring the change to the writer.  So the waiters were kind of literary agents on behalf of the writers.  Hannah also said that popular actresses of the time would come in to meet the writers in hopes of having a play written for them to perform in, and those actresses drew in young female fans. The young women then attracted young men, so it was a win-win situation for the writers, the kavehaz and the other guests as well.  During the Soviet time, the coffeehouse culture was “discouraged,” because there was too much political discussion going on among coffeehouse guests.  Presszo bars were the replacement--small establishments to drink a quick coffee or beer.  Those still exist as well.

Our final stop was the Tasting Table where we had an assortment of wines to try.  We were given a 10% discount if we bought any of the wines they sell.  Interestingly, on my trip to the ladies room, I saw a box holding the paper towels that read “St. Andrea.”  I remembered that St. Andrea was a winery that produced a lovely white wine called Napbor (day wine).  So I went out, looked at the shelves and found a nice bottle of Napbor to bring home with me.  

Wonderful way to spend four hours, eating, drinking, learning and meeting other visitors to Budapest.  

[ttigi]

szeretettel

[morningstar1399]

INTRODUCING . . .

A N D R E A S  P E N D E R

NAME: Andreas Niels Pender

NICKNAME(S): Andreas, Andy, Pender, Pen, Penny, Niels

AGE: 35 years

SEXUALITY: Pansexual

OCCUPATION: Restaurant owner

PERSONALITY: laid-back, fun-loving, live-in-the-moment, humanitarian, egalitarian, courteous, adventurous, honest, generous, open-minded, good, kind, loving, polite, good sense of humor, hopeless romantic, optimistic, bit of a dreamer, go-with-the-flow, modest, charitable, flirts more with humor than with charm, generally a happy person, slow to anger, easier to sadden, can get emotional, loves to talk with people, has an intense dislike for being in a hospital, has suffered from depression for a while and will sometimes have bad days

NOTES:

is from Holland, The Netherlands, but went to university in the United States

is Jewish

everyone says he has tried everything at least once

he’s been skydiving and ziplining in 20 different places, attempted to climb Everest, has tried going vegan and vegetarian (ended up missing meat and cheese too much, “and yogurt”), can sail and ride motorcycles/Vespas/mopeds/etc and horses, has been to every continent, has backpacked across Europe, Asia, and the Americas on six separate occasions, has seen volcanoes, has been rock climbing, rappelled down cliffs and castle walls, and so much more

his zest for life and doing adventurous things comes from several near-death experiences in his youth

he was struck by lightning when he was 12, which nearly killed him; however, he ended up making a full recovery despite bearing scars from it (down his left arm, chest and back, and down to his left knee

he was involved in a car accident when he was 16; his friend was the driver, who owed the wrong people a lot of money, and got the two of them shot; he has a scar on his back from trying to run and getting shot in the back; the surgery required to remove the bullet from between two vertebrae nearly paralyzed him, but they succeeded in removing the bullet with no further injury to him

these brushes with death and serious impairment have given him a pretty big zest for life…but unlike what it would seem, this “zest” didn’t come right away

when he and [muse a] broke up, he was devastated; it was clearly his fault, and it sent him spiraling into a deep depression

however, he ended up doing most of his traveling after someone remarked that he’d faced death twice and won twice and attempting killing himself would be such a massive blow to Death’s ego that he may just refuse to let him die; after experiencing some amazing things, he continued his traveling, learning all about world cultures and such

when he came back to the States, he managed to get himself a scholarship to go to culinary school, and ended up winning a competition and got to open up his own restaurant

owns and operates The Everyday Man, a casual restaurant with good food at decent prices

he makes sure what he gets as far as food goes is as cruelty-free as possible, meaning free range or cage-free, locally-grown/sourced, etc; if he can get a deal on organic products, he gets them

he often cooks or plays host when he comes into the restaurant

every month there’s a tiny feature of a country he’s visited with a handful of dishes that he learned how to make while in those countries; sometimes when a dish from that menu is incredibly popular it will go on the International board and will always be available; if that country is repeated, that dish will be available at a reduced price

is fluent in Dutch, English, Hebrew, French, German, Spanish, and Italian, and can get by in Yiddish, Gaelic, Hindi, Arabic, Farsi, Japanese, Mandarin, Thai, and Portuguese, and has minimal knowledge/understanding of Tibetan, Nepali, Bangladeshi, Tamil, Swedish, and Danish

has a boating license and his own sailboat, De Ontkerkt (The Uncorked, playing off the idea of a ship in a bottle)

despite the success of his restaurant, he lives rather modestly though he has a rather nice place, and instead puts the money either back into his restaurant, into charities, or into vacations and travel

he’s had a few partners since [muse a], but only one was really serious

they’d been together for two years and had gotten engaged when his fiancée, an American named Nadine Nery (fc: Hana Soukupova), ended up in a massive skiing accident while they were on vacation in Switzerland and died

wears a lot of tucked-in button-up shirts with the top few buttons undone, jeans, and either loafers or boat shoes, but might throw a blazer over them, or add long necklaces and rings, or switch up the shirt for a graphic tee with either a band, movie, TV show, or charity on it; if he ever wears suits, they’re more business casual (the jacket and pants aren’t the same color)

loves photography, and takes pretty decent photos

the walls of his restaurant have photos he took while abroad

loves the outdoors

loves to do adventurous outdoor activities like skiing, hiking, sailing, surfing, etc.

is a proficient doodler, but give him proper paper and ask him to draw and he can’t do it to save his life; loves doodling with ink (any kind of pens or markers)

FACECLAIM: Marius Hordijk

|| PLOT ||

created as muse b for the following plot created by @merryrps :

“give me a plot with two established adults. (older muses… i love them.) our muses dated in college, but muse a ended the relationship because they were super smart and ready for success in life, whereas muse b was kind of a deadbeat & immature and had no direction in life. fast forward x amount of years. muse b’s coworker/friend says they have the perfect match for them and sets them up on a blind date. you guessed it - yes. it’s muse a. now, the tables have reversed and muse b is successful (maybe like a restaurant owner) and muse a just got out of a relationship, lost their job, etc. awkward.”

TAG(S): @badidearoleplays 

Edits by me, @morningstar1399 

SIDEBLOG: @andreas-pender 

[ M: This is just an introduction to his character. I will likely add more to this as time goes. ]

TAGS: #about: andreas , #musings: andreas , #aesthetic: andreas , #style: andreas , #face: andreas , #rp: andreas , #playlist: andreas , #ship: andreas x stella , #ship: standreas , #starters: andreas , #relationships: andreas , 

[zouberi]

Okay, Parsberg, let's go! We'ready! #parsberg #dasspectaculumrockt #spectaculumrockt2018 #festival #church #kirche #standreas #sanktandreas #saintandreas #instagood #instadaily #readytorumble #wogibtshiereiskaffee (hier: Parsberg)

[sophievanleendert-blog]

Die App “Die 12 romanischen Kirchen” gibt einen Überblick über eben diese in Köln. Eine Stadtkarte, wie auf dem Bild zu sehen, liefert eine Übersicht. Die Audioguides für die einzelnen Kirchen sollten am besten vorher zuhause im Wlan geladen werden, danach läuft alles reibungslos. Wir haben die Dominikanerkirche St. Andreas. Die Angaben sind interessant, zu jeder Kirche gibt es wieder einen Übersichtsplan und ergänzende Bilder. Einziger Kritipunkt: Die GPS-Funktion scheint nur bei Apple-Produkten, also der ios-Version zu funktioniern. So verliert man öfters mal die Orientierung.

Trotzdem würde ich diese App empfehlen. Denn durch sie stößt man auf bisher unbekannte Routen durch Köln und auch die Informationen sind so nicht in Faltblättern in der Kirche ausgelegt. Es ist natürlich kein Audioguide im Museum im klassischen Sinne, aber es hat etwas museumsartiges an sich.

Mehr Infos hier: http://pausanio.com/projekt/12-romanische-kirchen/

[andreashockyhb]

#sundaymassworship#standreas# (at Gereja Katolik St Andreas)

[survivormarmoreal]

Episode #12: "FUuuuuuuuuuuuuuuuoooouuoock me." - Maynor

Well. Looks like Bryce wasnt trust worthy at all. I can only have annabelle but we dont talk too much. I need to win immunity or my ass is gone next.

I definately need to win this immunity if I want to regroup. A even bigger fire in me wanting to play even more aggressive. Ive been passive. Now I dont really care who goes. Except for Annabelle ❤️. Im going to try and throw wrenches in their plans and try to get someone from their side out.

I’m on 230. Idk what my goal is going to be but i think im going to stop around 2pm so i can go back to 1 before 5pm deadline comes. I really need to win this immunity. 😰

Update. I am now at 500 for the number. Its barely noon. Idk if i should keep going or start to go back down to one. I just hope im the furtherest from everyone else. I would die if i dont win.

I feel so terrible. like that Nathan vote was the hardest thing I have had to do in this game so far. He betrayed my trust a lot. But I really got along so well with him. And Nathan deserves better. Ugh. Like Brian and I literally feel gross. And now I have to do damage control with Anna and make it seem like a last minute switch when actually it was me being a terrible person and plotting all round against one of the nicest players ever. I'm feeling rough and this season is getting really tough.

Well I am still here! I am honestly shocked that I am, but I will TAKE it gladly! Maybe I will stop being the target now cause nathan is gone (we shall see though, I feel like Bryce and brian are now HATED by Maynor and Anna) which will be nice. I now have the lovely (....) distinction of having the most votes cast against me in celestial history. and ALL Since the merge started lmao! I really am a magnet for votes huh. I feel good, might have to be rude to someone to get a target off my back though so uh maybe bitch boi matt will make a return at some point? We shall see

its so awk trying to talk to annabelle bc 1 she doesnt talk to me but more importantly idk what to say like. she feels betrayed but sharkys the one who threw nathans name out NNN she should be glad if it were up to me shed be in ponderosa right now ASFKJADSHFKJS. idk like i literally just forced a convo with her so i could confront her about leaking to sharky and she just ghosts. i want DRAMA. i want TEA. and yet nothing. maybe instead of doing the most i should be doing immunity but counting is literally so anxiety inducing and daunting JKHDAFSDKJFHKJ. anyways 6th is cute too

FUuuuuuuuuuuuuuuuoooouuoock me. I got to 626 to pay my respect to Stitch and i mess up gojng down from 323 and put 321. I never wanted to cry so bad. I wanted to scream into the void. I cant even with this challenge. I restarted and back at 404. Its 1:25 and deadline 5. Hopefully itll be enough time.

OK, so I definitely won't win immunity, but I tried to do well!  I don't think my submission will be good enough, but I can hope and pray it is!!  I don't even know if I fucked up, but I don't think I did... so hopefully 317 is the number for me!!

In other tea time news, Nathan... ya... um... when you see this I want you to truly understand how heartbroken I am at what happened.  I knew with all the strong-minded gameplay and trust you had in me that we would've been final 2 given the chance, but I also think that what threw me off was Annabelle's constant tea spilling at Sharky and the fact that your closest allies (aside from myself) were her and Maynor, who I like but have little to no actual game relationship with.  In addition, your desire to take out Matt every single round of the merge?  Wig.

I also found out Bryce was the other Matt vote during the merge vote... so... wow I'm powerful....

According to me and Bryce's plans in this game, ideally, Sharky will go this round... but after sending home Nathan last round, my whole ass heart is on some different shit.  I just feel like me doing that would be another rough ass round, and I don't think I could handle it.  It was easier when people like Nick, who annoyed me on a game level, were the names being thrown out, especially with how cocky he was... but now I'm like... wow, these people?  Amazing.

I think Sharky winning immunity wouldn't be too bad because then I can finally push Annabelle out and won't have to worry about her, so I'm banking on that!  I don't wanna ruin Bryce and I's plans in this game, I just feel more confident sitting with Sharky than like anyone else.

I also think my relationship with Maynor is so much better, and I can actually work with him further down the road.  He sketched me out a lot in the past, but I really think it's a solid ally for me if I can get him passed this round.  Annabelle or Sharky are the ideal targets, but I'm really feeling an Annabelle vote this round.  I may not be in the best spot for immunity this round, but I know I'll have my A-game on and ready next round, so I'm READY.

I was doing so well in this challenge. I had like 900 and I screwed up. Now I'm feeling the pressure. And I keep messing up. Now I've got less than 3 hours to make it up and hopefully finally win something. Brian told me he did not do well. And I don't want anyone else to win because it will limit our options going forward.

I'm over it. I screwed up HARD. And now I have like no time to recover. I'm over it.

I decided to go back to 626. And at 2:41pm i was able to get back down to 1. Im happy but i really hope that was enough because if it wasnt then im going to cry. I really want to win this. Stitch my favorite please give me luck. 🦑

last round was so risky i hope it doesnt just get me 6th. i tried to get together with anna again and i think we are but maynor not so much which sucks but as long as brian is real with wanting to keep me i should be good imagine if it was fake and he wasnt really taking me to the end NNN adsjkfhadskj the gag of the season? but ugh sharky really wants me out again like maybe get a clue and stop.

That was upsetting. But Bryce did really well so I applaud him. Its most likely going to be me tomorrow night. It sucks but i can at least try and see if i can find a way to stay.

There is some hope. Annabelle and I want to make it a tie with Matt. And when its rock time, Brian or Sharky hopefully get the odd color and they are sent home. Thats the only play right now that I think can save me. I have to rely on Bryce who i dont trust at all anymore. But kind of have to if i want to survive tomorrow.

i'm down for some mutual destruction this vote. I hope that this pays off or it could totally fuck me over but it is what it is if this works out i'll take this as like a win for nathan and i'll  be in a much better spot i think. wish me luck <3

I WON IMMUNITY PPL CAN TRY TO COME FOR ME BUT THEY CANT SURE MAYBE I PLAYED BAD IDK I HAVE BAD SENSE OF SELF WORTH BUT MAYBE I DID PLAY WELL BUT MAYBE I DIDNT BUT U KNOW WHAT IS TRUE AND FACTS!!! ME WINNING THIS IMMUNITY. BRIAN DOESNT WANT TO VOTE SHARKY ALL OF A SUDDEN WHICH IS SKETCH BUT NOW THAT I HAVE IMMUNITY IM NOT AFRAID OF VOTING SHARKY AND HOPING ANNABELLE AND MAYNOR VOTE WITH ME IM TALKING IN CAPS BC IM SO EXCITED MY STOMACH WAS LITERALLY A MESS ALL DAY BC OF HOW NERVOUS I WAS COUNTING UP AND DOWN AND SEVERAL BREAKDOWNS LATER I WON WOOOOOOOHHOOO IT REALLY IS BRYCE HISTORY MONTH!!!! anyways yaa i hope f5 is me brian matt maynor anna and that brian is real one and uses vote steal there so we auto have immunity but maybe i try to win immunity again anyway to make sure im safe.... but then at f5 i think anna has to go but she'll be so mad idk maybe maynor.. or  maybe matt whomst knows KJASDHFKJS but wooh in this moment... i am at peace

Im convinced annabelle is like a marine biologist or something with how much she loves sharky! i just want him out KFJASDHFKJ i love being pushy jk i literally hate it but i just want him out its not a lot to ask and i feel like im getting played idk but at this point my loyalty is to brian so if he betrays me its like w/e NNN just hoping itll work out maybe i comp my way into a losing finalist spot... anyways i just got into dear evan hansen again so love that renewed obsession

The Fajita Fellas are actually a solid alliance. I know I've been skeptical of Bryce in the past but I'm actually starting to trust him which is cool. HOWEVER it's also an issue because if I'm going to keep trying to save Anna it's only going to get harder. I'm hoping this vote will be easy squeezy. I told the FF that Maynor is easy and least likely to have an idol. They seem good with that. So...we'll see.

I am very nervous for tonight. I am 2 of the options for Sharky, Brian, and Matt to do. Annabell and I are throwing each other under the bus to them. But our plan is to vote Sharky and hoping have Bryce with us and cause a tie. And on the revote hope one flips on Sharky or we go to rocks. And hopefully Matt or Brian get the rocks.

The vote is me tonight. If plan goes according to it should be 3 vote sharky and 3 vote me. Im really hoping they flip on sharky or that Matt or Brian get rocked out. 🤞🤞🤞

So this vote seems so simple, its like kinda amazing for once. Last tribal had so much deceit and lying to get Nathan out and this tribal is like. so. quiet? you could literally hear a pin drop. Maynor and Anna seem like they have legit given up trying to get further, with both apparently voting for the other. How quiet it is is making me slightly nervous, but I do know that if i do somehow leave i am very proud of my game I have played. and I will have the same placement as Standrea so like nothing could be wrong with that huh?

The vote ties, 3 votes Maynor and 3 votes Sharky.

Im died. It worked but now here is hoping for matt or brian to flip. Im scared n excited.

bro... wtf. Can I say I am mad at Bryce? no not really I saw this coming from a mile off, hell even from the other side as the Atlantic. so like mad? nah? Its just... making me so sad. Like I REALLY DO NOT want to go home, i've been through too much to get to this point. But like,... I REALLY love sharky as a person. Like, I love him loads so this is a REALLY hard decision. Fuck my life I don't know what to do

I HATE REVOTES. SO. MUCH. i AM REFUSING TO TELL ANNA ANYTHING cause i like know she will immediately run to sharky and if I am to flip I am gonna tell him first not let him hear via Anna cause that is fucking SHADY. she's just pissing me off tbqh and its just like??? at least be cordial and get off invisible for fucking once

i think the plan worked? it was so awk trying to talk to matt i felt bad but i hope he understands he said he did so! and like... idk its just so hm idk idk. hm. like brian and matt both prob gonna flip wooh. matt said i played well so maybe i did like i tend to never think i played well but maybe i did but maybe hes just lying so KJFSDHJFA wooh

BRIAN IS THE SKETCHIEST PERSON IVE EVER PLAYED WITH I JUST WANNA GO TO THE END WITH HIM BUT HES LITERALLY BACKSTABBING ME I WANTED HIM TO JUST 4-2 SHARKY BUT NO HE WANTED TO MAKE IT GO TO ROCKS TO FEEL BETTER OR WELL GO TO TIE NOT ROCKS AND NOW HES LIKE SORRY SHARKY HAS TO STAY LIKE NO HE ACTUALLY DOESNT HAVE TO STAY IF U VOTE HIM AND ANNA STOPS BEING FAKE AND TRYING TO KEEP HIM WHEN HES DONE NOTHING BUT LIE TO HER AHHHH THIS IS SO FRUSTRATING SJDKFHADSKJFHSDKJF DSHFKJADSHFKJADSHFKASJFHKADSJFHADSKJSKFHASDKJFHASKJFAHKJFS ps: i love everyone in this game... but in this moment? i was ATTACKED

It’s almost about that time. 20 more minutes. I am very nervous. I hope that Bryce and Annabelle stick with me and hope Matt or Brian flipped if not then at least go to rocks. Im really hoping that this move works. But this final 6. I ❤️ Annabelle. ❤️ Sharky. ❤️ Brian. ❤️ Bryce. ❤️ Matt. They are all awesome.

Brian is rocked out.

[chinchillasorchildren]

Standrea Riseboroughs make some noise CC @kristenswig

[bartbillen]

#gestoomde #bardeligne met #olvarit 😩 #martelarenplein #22 #standreas (bij Place des Martyrs (Bruxelles)) https://www.instagram.com/p/B6AYuHYgeat/?igshid=exkvi02bzrsp

[dianaspa]

Renovar la cocina sin perder las raíces tradicionales: ese es el discurso que parece guiar el trabajo de los grandes nombres de la cocina húngara actual. Nos decía José Carlos Capel que Hungría representa la despensa de la vieja Europa, pero el país centroeuropeo quiere reivindicar una gastromía renovada que también busca su hueco. Tradición y evolución, producto y técnica, identidad y multiculturalidad; Hungría tiene mucho más que ofrecer que sopas contundentes.

Por mucho que el gulash o gulyás sea un plato mundialmente conocido, y que el paprika se haya convertido en un icono, sería injusto reducir la cocina húngara a un par de tópicos. La proclamación de la nueva República en 1989 ha ido abriendo Hungría cada vez más al exterior, modernizando un país que vuelve a brillar con el esplendor de épocas pasadas. Y esa misma evolución se ve reflejada en la cocina, que sin embargo reivindica sus raíces con orgullo.

En Directo al Paladar

Pollo paprika de inspiración húngara. Receta

Una gastronomía propia y multicultural con gran riqueza de producto

La situación de Hungría, en pleno corazón de Europa, han definido su compleja historia desde antes de la dominación romana. Multitud de pueblos y culturas han pasado por sus tierras, imponiendo su poder o simplemente dejando su huella, creando así una identidad que bebe de muchas influencias, con la cultura magiar de las primeras tribus como base.

La ocupación turca fue clave, la cual trajo muchos ingredientes hoy básicos de entre los que destacan el café, el pimiento y el pimentón, además de otras especias. El dominio de los Habsburgo, entrando Hungría a formar parte del Imperio Austrohúngaro, llevó técnicas y productos de otras cocinas europeas, como la francesa o la italiana.

El refinamiento de los gustos de la corte y la alta nobleza contrastaba con la Hungría más rural, que practicaba una cocina más humilde y basada en los productos locales de la tierra. El campo, las aguas dulces y, sobre todo, los frondosos bosques fueron y siguen siendo la base de la despensa del país, con una cocina muy especiada y rica en sabores intensos.

Las sopas y platos de cuchara contundentes han marcado la cocina más popular de Hungría, pero en las últimas décadas se está viviendo una transformación que busca evolucionar para adaptarse a los nuevos tiempos. Las nuevas generaciones de cocineros reinterpretan las recetas de siempre aligerando los platos e introduciendo nuevas técnicas, pero sin renegar de sus raíces.

En Directo al Paladar

Goulash con spätzle. Receta tradicional húngara

En Hungría están orgullosos de su historia, de su cultura y de su propia tierra, y quieren demostrar que se puede hacer cocina creativa y actual partiendo de la tradición. Y mostrar al mundo que la despensa húngara guarda muchos más tesoros que el pimentón o sopas calóricas y picantes.

El foie gras como icono: así se fusiona con la repostería húngara más tradicional

El joven Árpád Győrffy lideraba la primera ponencia que traía Hungría como país invitado a Madrid Fusión, acompañado del bartender Zoltan Nagy y la sumiller Sarolta Bárdos. Győrffy está al frente de la cocina de Kollázs, el bistró-bar del hotel Four Seasons de Budapest, donde quiere reinventar la cocina de su país introduciendo nuevas técnicas y elementos que ha aprendido viajando por el mundo. Pero siempre a partir de los ingredientes más emblemáticos húngaros.

En Directo al Paladar

Foie gras, paté, mi-cuit: en qué se diferencian (y cómo escoger el mejor)

No había nada de pimentón en su propuesta; la base del plato que preparó en el auditorio partía del foie gras, un producto del que en Hungría están muy orgullosos y que representa la cocina tradicional de más prestigio, ligándolo al trabajo de oficio artesanal. En esta ocasión el foie se adentra en el terreno más dulce en su reinterpretación de otro pilar de la gastronomía húngara, la repostería.

Work in progress #dilmah #dilmahtea #afternoontea #teatime #specialevent #foodpairing #teacocktails #teapairing #besttea #noteasy #cooking #cookingwithtea #standrea #skybar #greatplace #lovemyjob #passion

El chef planteó elaborar una tarta Diótorta con el foie como protagonista, además de otros ingredientes tradicionales y locales. El pastel en cuestión es una tarta de capas con gran presencia de la nuez, un postre muy típico en cualquier pastelería o casa que el cocinero eleva introduciendo un juego de texturas y matices aromáticos.

Győrffy insiste mucho en la importancia de usar ingredientes locales, de cocinar con productos de proximidad y de estación, pero elevándolos. Por ejemplo, en el restaurante recolectan nueces verdes que dejan macerar durante meses en un almíbar aromático , dándoles un color negro muy llamativo además de una textura tierna y muy dulce.

Foie Gras Gerbeaud #madrid #madridfusion #representing #hungary #hellohungary #spiceofeurope #foiegras #gerbeaud #honey #walnut #quince #coffee #localproducts #localfood #tradition #thankyoumadrid

El pastel va cobrando forma alternando capas de masa con miel de acacia, terrina de foie, nueces y mousse de foie, rematando con una cobertura de café de filtro etíope con Pedro Ximénez. El plato se completa con las mencionadas nueces, un sirope afrutado de albaricoque y naranja, chocolate, gelatina de membrillo, flores… Todo para equilibrar la potencia del foie y dar mayor cromatismo al plato.

Dependiendo de la intensidad de los sabores dulces bien podría servirse como bocado o plato de un menú fuera del postre. Concluye el chef que siempre tiene presente todo el trabajo de expertos y artesanos que han hecho posible cada uno de los ingredientes que ha utilizado; el cocinero es solo el último eslabón, la punta del iceberg de muchos profesionales.

El lado salvaje de Hungría, la caza y la tierra

Se dice de la también joven Eszter Palágyi que lidera la revolución culinaria húngara, y lo hace también desde el amor por la tradición y los productos de la tierra. En el año 2015 entró a liderar la cocina del restaurante Costes de Budapest, que en 2010 consiguió la primera estrella Michelin del país. Su estilo se define como juguetón, sorprendiendo en su reinterpretación de los platos populares y el uso de los ingredientes locales.

Palágyi creció rodeada del lado más artesanal y hogareño de la cocina, también del lado más “salvaje” por la afición de su padre a la práctica de la caza. La exuberante naturaleza húngara presume de bosques frondosos de gran riqueza cinegética, y la caza mayor es otro de los pilares de su tradición culinaria.

Por eso quiso traer una pieza de ciervo al auditorio de Madrid Fusión, refinando la carne de caza en un plato complejo por la cantidad de ingredientes y pasos previos que pide antes del emplatado final, en el que intervienen multitud de productos.

Insiste mucho en la importancia de saber manipular correctamente la carne roja de caza para convertirla en un bocado realmente sabroso; en este caso el filete necesita macerar en una reducción de vino tinto y salmuera un mínimo de cuatro horas para suavizar el sabor y la textura.

Da forma cilíndrica a la carne y la envuelve en una plancha de bizcocho con aromas herbáceos, y se asa antes de cortar en medallones. El plato se completa con vegetales típicamente húngaros, de los que siempre procura aprovechar todas sus partes. El apionabo se convierte así en tallarines bañados en una salsa espumosa y en bellos chips crujientes con forma de delicadas hojas.

La conexión con el bosque y la naturaleza continúa en el glaseado final, que aplica con una ramita de pino a modo de pincel, y decora el plato con pequeñas piñas. La propuesta del barman Zoltan Nagy coge el testigo y prepara dos cócteles para acompañar el plato, con y sin alcohol, usando aderezos naturales que introduce en un pequeño cono; casi parece más bien una maqueta de bosque en miniatura.

Los licores de hierbas y frutas completan la oferta gastronómica húngara con los prestigiosos vinos de la región de Tokaji, como explicó la sumiller y enóloga Sarolta Bárdos. Aunque no son los únicos caldos que se producen en Hungría, sin duda sobresalen los más dulces y aromáticos.

Fotos | Madrid Fusión – upircek – blizniak en Pixabay

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Mucho más que paprika y gulash: así se reivindica la nueva cocina húngara

fue publicada originalmente en

Directo al Paladar

por Liliana Fuchs

.

[kiralyfotografus]

Relax ON @standreaskybar #maikedvenc #pillanatok #standrea #skybar #sky #sun #sunset #cocktail #relax #standreaskybar #buzzfeast #foodandwine #drink #drinks #thisisbudapest #this #moment #ig_budapest #ig_europe #welovebudapest #look #photoshooting #photographyislife #canon #canonphotography #lovemyjob #bar #coctailbar #szeretettel #kiralyfotografus (helyszín: St. Andrea Wine & Skybar)