#sweet and sour pork ribs

[daily-deliciousness]

Sweet and sour ribs

[buffetlicious]

Two of my favourite dishes are in this takeaway pack of Vegetarian Rice (斋饭). Can you guess which are the two? :D Yeah, they are the curry mock mutton & potato and the creamy sweet pork ribs with sugarcane for the bone. The sweet & sour pork cubes in front, I don’t really enjoyed it but the omelette with bitter gourd and carrot in it is yummy.

[omnivorescookbook]

Sweet and Sour Ribs (糖醋小排)

Chewy ribs browned with sugar until crispy and caramelized, then fished up in a sticky and fragrant sweet and sour sauce.

Recipe => http://omnivorescookbook.com/recipes/sweet-and-sour-pork-ribs

[paulpingminho]

[bluebeetle]

food got here,,, its good but its the first thing ive eaten today other than a bit of a snack from this morning so i ended up not being able to eat a lot of it but ill put it away for now and have some later, prolly tomorrow too.

[jaicourtneyfan]

Sweet and Sour Pork Ribs

[emy-can-craft]

Chile Sweet and Sour Sauce - Sauces

[shennanigoats]

Cuisine - Chinese - Chinese Pork Rib Tips

[obesogen]

The Back Room

contains: voyeurism in a public setting, degradation/humiliation (of the FA, not the fattie) fluids, Feeder/feedee, gender unspecified, 2nd person/reader insert if ya want

You are just an innocent bystander. This is not your fault.

It's Friday. You're out to dinner with a good friend at the fancy all-you-can-eat Chinese buffet in town.

Your buddy just put in their two weeks notice and you two you are celebrating in indulgent fashion. The plan is well underway when you can't help but notice a couple walk into the restaurant.

Well, one of them walks in. The other waddles.

The skinnier of them is about 5’8” or so. They appear somewhat haggard but strong, a works-with-their-hands type. Their companion is easily twice their weight and significantly shorter, a fluffy, soft marshmallow. They are wearing bike shorts that are catastrophically too tight, causing a hill of insistent chub to crest the waistband. The fabric of their shorts has been stretched so far as to become translucent. Silky arm fat bursts out of the strained crease of their crop top's armpit and side boob is dripping out of the bottom of it. Chunky calves threaten to envelop their proportionately delicate ankles and feet.

These two have to be a Feeder and feedee, they just have to be. You silently pray that they are because you're not at all sure you can stop trying to get a look, even if they're not.

The Feeder greets the beaming Host warmly and it is immediately clear that all three know each other well. The two of them must be regulars. You watch with mounting arousal as the Host and Feeder carefully lead the slow-moving feedee along the path of least resistance through the dining room. It takes a quick eternity for them to cross it gracelessly, through the tittering and disdain of fellow diners, unconcerned.

All the while, you're trying hard not to obviously, hungrily devour the stolen glimpses of swaying soft you catch out of the side of your eye while badly pretending to be listening to your friend. You're appalled by how sweaty and riled you are, how fast you were gripped with monstrous lust, all hunched and tense over half finished crab legs (or whatever you would eat. I would be eating crab legs). They disappear into the back room, usually reserved for parties.

You are by now having serious trouble hiding your predicament. You haven't even been pretending to pay attention for the last minute.

"Hello?! Anyone home?" your friend snaps their fingers in your face.

You laugh a little too quickly and make appropriate eye contact with them, flushed. You apologize sheepishly. You just got caught… off guard, you say. Momentarily. Sorry. "I bet, you fucking perv" they laugh at you pityingly, but not entirely unkindly. They know you have a type and that type is legendary. They know it's just so difficult for you to be painfully hard under the table pretending not to watch an enormous person struggle to walk 150 feet across an all-you-can-eat buffet. A horny mess like you can’t really be expected to listen to them talk about whatever shit Danielle in Accounting did last week. You couldn’t possibly stop imagining that stranger’s upper arm in your teeth for 20 seconds and let them finish a thought. You have never been able to be an appropriate amount of horny, how could they expect anything else from you. You eat your food in shameful, steaming silence.

Though the feedee remains behind closed doors out of your sight, you see their Feeder get up to start fixing plate (s) for them. By the time they return to the back room they're carrying 4 plates, balancing them expertly in fine dining style. The plates are laden with various treats which you definitely were not watching them lovingly select.

One plate is all fried: crispy egg rolls, spring rolls, crab rangoon, chicken wings, juicy fried pork and chive dumplings, scallion pancakes, the works. Various sauces.

The second plate is heaped with sticky sweet bbq ribs, sweet and sour chicken, a mountain of white rice, and a landslide of mixed veggies with a ton of extra baby corn and snow peas. Their feedee clearly has good taste.

Still another plate is all seafood: the aforementioned buttery snow crab legs, shrimp, steaming mussels, spiny little rock lobsters, clams… more shrimp, but tempura this time.

The last one isn't really a plate, its a bowl. The bowl is filled with vanilla soft serve (of course) and fresh fruit. Just for good measure, there's also two shiny, glazed roast pork buns balanced precariously on top. You bet a little bit of vanilla ice cream getting on a sweet, doughy pork bun is good as hell. No, you can’t be horny and hungry. You are already full and still have food. You are considering trying it though. Not to try to get a look, of course not, but just to get some dessert.

While you are deliberating and “talking” to your friend, you spy a busboy running towards the back room holding an extra-wide, high weight capacity folding chair. It's clear that this hefty cutie isn't their most comfortable on even the armless chairs that are as used to accommodating heavy people as any chair at a buffet should be. They still need something wider.

You’re dying in here. You need to wash your face and think of the least sexy things you can imagine: hairless plastic abs, taxes, etc. You excuse yourself to use the restroom and ask your friend if they want anything from the buffet on your way back.

“I want you to make sure you wash your filthy hands when you’re done, you useless degenerate” they snap. “C’mon, man, Jesus Christ—” you look around as you get up to see if anyone heard your friend, who has since lost all patience and good humor towards you and your inability to get it together.

You get up from the table and it’s as bad as you feared. You’re so aroused, not to mention full of crab legs, and just need to cool down long enough to make it home. Or at least to the car after you drop your friend off.

Your underwear is tight and rubbing your poor swollen dick. You’re so overstimulated that each step towards the bathroom is somewhat labored. Thankfully, labored movements toward the bathroom are not uncommon here so you fly under the radar for the most part.

You almost reach the bathroom door when out of the corner of your eye you realize that you suddenly can see them through the glass doors of the back room as you pass.

The Feeder is indeed lovingly in the midst of hand-feeding the feedee an egg roll dripping with sweet duck sauce. They have one hand under their feedee’s belly, which is pulled out of their shorts, nude and sumptuous under the long banquet table. It hangs heavy between their knees when fully unfurled with two massive lobes comprising the bottom of the apron and a pronounced dip in the center; 3 shaped.

You accidentally make eye contact with the feedee briefly, as you turn to enter the bathroom, sweaty and collapsing from fevered arousal. They just slowly lick their lips, staring into your very being, hungrily, menacing, devouring you with their eyes, daring you to keep looking.

You almost make it to the stall, but unfortunately for you,

You bust in your underwear, untouched, and now facing the long walk back to the table, wetly covered in yourself.

Worth it.

[foodffs]

Sweet and Sour Ribs (糖醋小排) Chewy ribs browned with sugar until crispy and caramelized, then fished up in a sticky and fragrant sweet and sour sauce.

Recipe => http://omnivorescookbook.com/recipes/sweet-and-sour-pork-ribs

[vilevexedvixen]

Inscryption cocktails

Each Scrybe would have a menu reflecting their three minions (increasing in size - a shot, a squat drink, then a tall drink) and then the main cocktail based off of the menu's titular Scrybe.

Each scrybe also has a dish relating to them and how they play their cards.

Thank you @dariusblake for your suggestions on different flavour profiles and placemat details.

Leshy's menu:

"The prospector"

A caramel whisky shot rimmed with golden nugget cereal crumbs. Modelled after the gold nuggets the prospector can transform cards into.

"The Angler"

A salted liquorish cocktail using anise flavouried liquior and fish-shaped gummy salted liquorish hanging over the rim of a bucket shaped recepticle. Modelled after the Angler's bait bucket card.

"The Trapper/Trader"

A rich, blood-red velvet cocktail made with red grenadine and a chocolate liquior. Served in a stein with a fake bit of pelt padding embellishing the handle. More modelled after his trading role than how he plays cards.

"The Scrybe of Beasts"

A botanical gin-based cocktail comprised of rhubarb gin, elderflower tonic and red grenadine seeping in from the top like a drop of blood, garnished with a sprig of elderflower. Served in a tall tiki mask glass (ideally etched to look like his masks, but a normal tiki glass would work) Playing into his tree-like appearance, emphasis on blood sacrifice (thematically and mechanically), and because he's an old man (hence use of elderflower specifically).

"Eight Fucking Bears"

Technically more of a food challenge than a regular dish of eight very spicy pork ribs with a thick, blood-like sauce.

Grimora's menu:

"Royal Dominguez"

A limoncello and triple sec shot rimmed with crushed sherbert. Based on his death from scurvy at sea.

"Sawyer Patel"

A stout Sheep Dog peanut butter whisky and ginger ale drink served in a tumbler lined with a dash of peanut butter drizzle.

"Kaycee Hobbes"

A refreshing blueberry vodka and fireball slushy served in a tall glass and garnished with blueberries and cinammon caramel drizzle.

"The Scrybe of The Dead"

A black forest espresso martini made with Kaluha, cherry vodka, chocolate liquior and a shot of espresso. Served in a china teacup with a pitted black cherry skewered on the teacup's rim.

"The Lord of Bones"

Fried chicken drumsticks and wings served in a coffin-shaped basket.

Magnificus' menu:

"Goobert"

Lime jelly(jello) shot. The shot glass would have little googly eyes stuck to it and an edible paper wizard hat instead of an umbrella.

"The Pike Mage"

A sweet and spicy chipotle-orange syrup, bourbon and vanilla liquior cocktail served in a martini glass and garnished with a skewered glacie cherry donning an edible paper wizard hat.

"The Lonely Wizard"

Black Sangria (made with dark wine - blackberries, black grapes and black plums) imbued with green edible glitter. Served in a wine glass and garnished with a lime slice donning an edible paper wizard hat.

"The Scrybe of Magicks"

A colourful tie-dye milkshake of creme de menthe, mint ice cream and strawberry cream liquieur embellished with edible glitter. Served in a tall flute and garnished with a swirl of whipped cream, rainbow sprinkles and a spherical marshmallow made to look like Magnificus' missing arcane eye in place of a cherry.

"Mox"

A dessert made of blue raspberry, orange and apple sorbet scoops. Sprinkled with crushed sherbert and gemstone-shaped hard candies.

Po3's menu:

"The Inspector"

A simple blue raspberry sour shot with a blue raspberry popping candy rim.

"The Melter"

A vibrantly fire-coloured chocolate orange spritz. Mixing chocolate liquieur with aperol and prosecco. Garnished with curled orange rind and dark chocolate shavings.

"The Dredger"

A boba blue gin fizz. Made of bombay sapphire gin, lemon juice blue curaçao and soda water with lemon boba. Served with a silver coloured straw.

"The Scrybe of Technology"

A bright blue bubblegum cocktail topped with sweet sparkling wine and lemonade. Served in a tall, angular glass. The most boring of the Scrybe cocktails tbh.

"Kilo-bites"

Byte-sized sharing platter of savoury pastries and square pizza slices made to look like floppy discs.

I'll be honest, I was drawing a blank for Po3's menu. Dude's Vox if Vox had self-control, which takes away a lot of vibrancy to bounce off of for flavour profiles and visual ideas.

Bonus Mycologist dish:

Roasted ox-tongue mushroom, stuffed with mushroom paté and blue cheese with a creamy but sharp cheese sauce.

Ngl, Leshy's is my favourite menu. Definitely tempted to make it, maybe for an Inscryption themed party?

[poke-rolls-n-grits]

Sweet and Sour Pork Ribs

[buffetlicious]

I am doing my part of eating less meats and here is my Vegetarian Rice (斋饭) for breakfast. Seems like the curry mock mutton & potato is the first dish that mum chose for me, followed by sweet & sour imitation pork slices. The third dish is stewed knotted bean curd skin with black fungus and lastly another favourite, the creamy sweet mock pork ribs.

[cookingwithleiblog]

Sweet and Sour Pork Ribs

A perfect blend of tangy and sweet flavors that will surely satisfy your taste buds. Give it a try! 😋🍖🥢

[shrekyaoi]

Oh god you’ve asked a loaded question. Prepare yourself. Okay so, the first thing to understand is that in the US barbecue usually refers to slow cooking over indirect heat in contrast to grilling which is called barbecue in different anglophone countries. Barbecue originated as a cooking method from indigenous people in the Caribbean (this is where the word is from) and was eventually heavily influenced by enslaved peoples brought from Africa. Barbecue isn’t universal in the US, it's Very much considered a southern thing. A place considered mid in Texas will be considered premium in Oregon. In the south barbecue isn’t only food but also is a huge part of culture. Economics, geography and immigration were huge in shaping regional types of barbecue. For example, beef is more common out west in Texas because this was where the major ranching operations were while pork is preferred in the south east because pigs were cheaper and easier to raise than cattle.

Differences in style mostly comes down to meat of choice, sauce and the kind of wood preferred.Kansas City barbecue is probably the most well known variety. I don’t know where you're from but if you go to a place that says they serve American barbecue it's probably Kansas City style. There isn’t a focus on one kind of meat more so than another so you’ll find beef, pork, chicken and turkey on the menu but there are some cuts of meat that are considered signature of this style like burnt ends. KC meat gets dry rubbed in spices before being slow smoked and covered in sauce. KC style sauce is thick and sweet since it contains molasses, brown sugar and tomatoes.

Memphis style barbecue is solely pork and either ribs or shoulder and can be prepared either dry rubbed with spices, cooked and eaten without sauce or wet where the meat is rubbed with sauce before, during and after cooking. The Carolinas all focus on pork. Eastern North Carolina does whole pig roasts and the sauce is a thin vinegar and pepper one without tomato. Western North Carolina focuses on pork shoulder rather than the whole pig due to german influence and served with a vinegar sweet and sour tomato based red sauce. South Carolina smoked pork over hickory and oak wood and used a mustard based sauce.

Alabama is notable for the prevalence of chicken which is unusual compared to other states but they also do use pork. Alabama’s signature sauce is white and made from mayonnaise and horseradish. Texas is unnecessarily big and as a result has multiple regional styles. As a whole though Texas is all about beef rather than pork. South Texas is where you get significant Mexican influence and uses cuts of beef like cheek or tongue not commonly used for barbecue elsewhere. Central Texas uses only beef and only dry rubs. No sauces. They’re actually really pretentious about it too and make a big deal out not using sauce. The signature dish here is beef brisket. Meat is smoked on mesquite, hickory or post oak. East Texas melds with the rest of the south and therefore features more pork which is unusual for the rest of Texas. Uses more spices and sauce than the rest of Texas and meat is chopped rather than sliced. West texas uses mesquite wood and meat is cooked more directly on the heat than elsewhere. Barbecue in the states usually comes with shit like coleslaw, corn bread, hush puppies, salad or beans but sides also regionally vary. I don’t know why I wrote this. I don't even like Barbecue.

Meat.