#tender salami

[lorelune]

gonna check out a bit for the weekend, be well 💕

[hardcollectionzombie]

Introducing our Cheesy Chicken Salami, a delectable fusion of tender chicken and savory cheese. This cured delight is crafted to perfection, offering a rich blend of flavors that elevate any meal. Perfect for sandwiches, charcuterie boards, or simply enjoyed on its own, our Cheesy Chicken Salami promises a satisfying taste experience. Enjoy the convenience and versatility of this ready-to-eat gourmet treat, ideal for any occasion.

[sightofsea]

i remember so clearly in college i was just like i hate veggies and no one should critique my eating habits because that's just how i eat i'm broke and depressed and anyone who suggests i eat better just doesn't get it. just pizza rolls and sandwiches for me. entire sleeves of ritz crackers and maybe some salami for dinner. and i was always feeling so bad and so sluggish and i was like 'why is that'. and then i went to a coffee shop and, because i was low on cash, got the cheapest sandwich option which was this veggie sandwich with pesto and cucumber and whatnot. and i remember eating it and afterwards just feeling, like, good?? not sluggishly full, just full. sated. energized, even. and i realized at the tender age of 20 that vegetables are good for you.

[calabria-mediterranea]

7 TRADITIONAL CALABRIAN DISHES YOU HAVE TO TRY

The food down south is ‘peasant cooking’: simple and fresh ingredients, full of flavour. Calabria (the boot of Italy!) is one of the best places to eat in the country. Calabrian dishes make use of local spices, fish and seafood, meats and of course, 'nduja – the famous spreadable spicy salami is the shining star of Calabria.

You might not be able to travel there right now, but we wanted to highlight some of the best recipes from the region.

1. Lagana e ciciari

This is a classic pasta dish in Calabria. It’s homemade wide pasta with chickpeas, garlic and oil.

2. Calabrian stuffed aubergines

The vegetables are filled with a simple mixture of bread and cheese, before being smothered in passata and baked until tender.

3. Pasta e alici

A quick traditional first course, where the pasta is seasoned with oil , garlic , anchovies and toasted breadcrumbs. The breadcrumbs give a delicious crunch to the silky smooth pasta.

4. Polpette alla mammolese

This delicious meatball recipe sees pork mince mixed with goat’s cheese and cooked in a spicy tomato sauce.

5. Pasta with 'nduja

'Nduja is a soft, spicy, spreadable salami. Nduja is typically eaten with short pasta such as maccheroni, penne, fusilli etc or spaghetti. In Calabria they usually eat it with fresh or dried fileja pasta.

6. Zeppole

Zeppole calabresi are divine savoury fried donuts, filled with anchovies or sardines and creamy mozzarella. These are a local favourite!

7. Tartufo

Tartufo was only invented in the 1950s, but has quickly become the dessert of choice across Calabria. It is a moulded ice cream dessert resembling a giant black truffle, with a cocoa coating concealing two layers of ice cream: a chocolate layer on the outside and hazelnut within. Delicious!

Written by Sarah Clayton-Lea

Follow us on Instagram, @calabria_mediterranea

[fivemonsturzzzwowz]

the menu from https://www.freddysfanzone.com/ ! i'm visitor 102,723 :3 i have such a soft spot for in-universe expansive basically useless details like menus. i'll transcribe all the menu items the best i can! Value Deals 1. 20 game tokens, 1 medium 1 topping pizza, 2 soft drinks, 3.99 2. 40 game tokens, 2 medium 1 topping pizzas, 4 soft drinks, 5.99 3. 80 game tokens, 1 large 1 topping pizza, 4 soft drinks, 8.99 4. 120 game tokens, 2 large 1 topping pizzas, 6 soft drinks, 10.99 BONNIE'S FAMILY SPECIAL: 120 game tokens, 4 large 1 topping pizzas, 2 large fries, 10 soft drinks, 14.99 Pizzas Sizes: small (2.99) | medium (4.99) | large (5.99) (additional toppings .20 cents) Toppings: cheese, pepperoni, sausage, ham, bacon, banana pepper, mushroom, red onion, spinach, black olive, extra cheese, tomato, pineapple, green pepper. FREDDY'S PIZZA: 3.99 medium | 6.99 large All Meat Combo- classic marinara sauce, pepperoni, Italian sausage, ham, and smoked bacon Veggie Lovers- classic marinara sauce, tomatoes, black olives, green peppers, onions, and mushrooms Super Combo- (Obscured, likely classic marinara sauce), pepperoni, seasoned (obscured for a couple ingredients), green peppers, and onions Chica's Special- classic marinara sauce, pineapple, and ham (Upgrade any large pizza to a family size for just [$5? blurry] substitute milk or apple juice for kids beverage) House Salad Classic crisp lettuce, tomatoes, croutons, cheese, black olives, red onion, and cucumbers. $1.50 per person $1 add chicken (Add French fries, only $1!) Wings & More CHICA'S WINGS Small (serves 3) 2.99 | Family (serves 4) 5.99 | Party (serves [8? blurry]) 4.99 | XL Party (serves 13) 6.99 Beverages: Soft Drinks (0.75) Iced Tea (0.50) Water (0.25) Milk (0.50) Apple Juice (0.25) Beer (0.99) Entrees: Chicken Tenders- box crispy chicken strips with a side of French fries (1.99) Foxy's Sub- pepperoni, salami, ham, onions, banana peppers, Italian dressing, & provolone cheese (1.95) Club Sandwich- turkey, ham, lettuce, tomato, onions, mayonnaise, & American cheese on white toast (1.99) Grilled Cheese- American cheese melted on white bread with a side of tomato soup (1.99) Rabbit Foot Stew- rabbit legs, potatoes, carrots, and rice with a side of bread (1.50) Desserts: Mini Apple Pie (1.99) Cinnamon Sticks (1.00) Birthday Cake (1.50) Candy (0.25)

[beardedmrbean]

According to Helsingin Sanomat, MPs are complaining about the poor workload distribution in the Parliament due to the number of committees assigned to each member.

"There are simply too many committees, or there are too few members. I belong to five committees or divisions, all of which require mandatory attendance," first-time MP Pauli Aalto-Setälä (NCP) wrote in a recent blog post.

Over the past 30 years, the number of committees in Parliament has significantly increased, leading representatives to generally serve as full members of two committees, plus alternate memberships.

Former Speaker Matti Vanhanen (Cen) told HS he hoped representatives would voice their concerns on the matter. Vanhanen tried to reform committee work during his tenure but was unsuccessful.

"The current system is completely absurd, hopping from one committee to another," he said.

Parliament members conduct legislative work in committees that typically meet on plenary session days, before the sessions begin at 2 pm.

Aalto-Setälä is a regular member of the Environment Committee and two divisions of the Finance Committee. He also is an alternate member of the Commerce Committee and the Grand Committee.

"Meetings often overlap, making it impossible to fulfil one's responsibilities properly. One, or at most two, committees would suffice for each representative," Aalto-Setälä said.

This situation is problematic when a committee needs a specific number of representatives for a quorum. During budget discussions, committee members have unusually heavy workloads.

This year, numerous budget-related legislative proposals have piled up in the Social Affairs and Health Committee, where member Ville Merinen (SDP) recently took sick leave, citing an "sick" work environment.

Vanhanen's proposal to reduce the number of required members in each committee failed due to opposition from smaller parties that would lose equal representation in the bodies.

Immigration-fuelled population growth

Just three years ago, Statistics Finland projected that the country's population would begin to decline by 2034.

However, Ilta-Sanomat reports that the agency's latest population forecast says that net immigration is sufficient to maintain Finland's population growth.

If net immigration remains at its current level, Finland's population could reach 6.5 million by 2070, according to the forecast.

Its 2024 forecast anticipates that the working-age population will increase by nearly 300,000 by 2040, peaking at around 3.84 million in the early 2050s.

Foreign meat at Kotipizza

Finland's largest pizza chain, Kotipizza, which has always emphasised its strong domestic sourcing, has made a surprising decision to include foreign meat in its offerings. Maaseudun Tulevaisuus was the first to report on the matter.

According to information on Kotipizza's website, the meat used in its products is no longer 100 percent domestically sourced. In November, the chain will introduce a new pizza featuring nduja sausage produced by a Danish meat producer, with meat sourced from Denmark, Germany and Poland.

Kotipizza said its decision stems from the chance to participate in international ingredient sourcing tenders through its parent company, the Norwegian Orkla Group, which acquired the chain in 2019.

According to the paper, Kotipizza may increase its use of foreign meat as it is currently tendering for chicken, salami, pepperoni, ham and bacon, with both domestic and international suppliers involved in the procurement process.

"In recent years, inflation and cost pressures in particular have affected how we can simultaneously ensure reasonable prices for our products and the profitability of our restaurant operators," Kotipizza said on its website.

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #253

I did a lot of stuff today, and I'm pretty tired, and so my brain is kinda soupy. I wanna tell you all about it, but my thoughts are kind of a jumbled mess at the moment. So I think I'll just start at the beginning!

At the grocery store yesterday, I got a new kind of tea - it's some kind of bergamot tea with lavender in it! And… yes, I know I already have like a million different kinds of tea, and yes, I know that I need an additional new tea in the same way that I need an additional hole in my skull, but I mean... just look at this tea tin!! Just look at it! It's so cute!

Here's what the inside of it looks like! And... oh!!! Sephiroth, it smells so good! It's like... tea, and also oranges, and also lavender! It's delectable!

...I wish I could put it under your nose so you can smell it. I think you would have really liked this one. Maybe you would have even liked it as much as I think you might like the vanilla rose tea that I left for you with those super important folks.

...Hey, Sephiroth? Did those things ever get to you...? And... if they did... do you like them...? ...Maybe if I ever see those super important folks again, I'll ask them to tell me what you thought.

...Well anyway. Here's how today's swirls turned out:

I added milk and honey to it. You'll want the sound off if you decide to look at the slow-motion video I took of the swirls:

I really like to see the fluid dynamics in action. I'm really glad I got a mug that lets me see it.

Along with the tea, I made myself a sandwich. There aren't a whole lot of better ways to start a day than tea and sandwiches, I think. This one was salami, roast beef, pepperoni, and cheese with onion and mayo. Because I got these things at the grocery yesterday, along with the tea:

...After that, I got to work. Ma was gonna visit today, and I am the sort of person who does not let folks who are visiting my house leave with an empty belly. So I decided to make garlic bread, slow-cooked pork ribs, and broccoli. We already had the broccoli at home; J had cut it up nicely for me the other day. But the pork ribs and the loaf of Italian bread, and the two heads of garlic I chopped to go with it were gotten yesterday at the grocery. It was good!

It's easy to make garlic herb butter. I used two sticks of butter, two finely minced heads of garlic, a little salt, and a bunch of different herbs. In this case, I used basil, parsley, oregano, marjoram, and ground coriander. It's not exactly traditional, probably, but I thought it turned out really well:

...After that, you just cut the bread in half along its length, and apply the garlic herb butter equally on both halves, like this:

I applied grated parmesan cheese and shredded mozzarella cheese to these, after that. I used a one-pound bag of mozzarella cheese, divided evenly between each half of the bread. Then you stick it in the oven at 400 degrees F (or about 204.4 degrees C) for about 15-20 minutes, depending on how browned you want your cheese.

I also put together a simple sauce to cook the pork ribs in. I got country-style ribs, which has a lot of connective tissue in it and good marbling. So if you cook it very slowly in an acid and with some onion enzymes, what you get is ribs that start to fall apart as they cook, such that in the end, they're tender enough to be eaten with a spoon.

To that end, I pureed 3 smallish onions and threw them in the crockpot. To that, I added some amount of oyster sauce, some amount of dark soy sauce, and some amount of mirin. Finally, I added some orange juice. Naturally, you taste-test the sauce to make sure the components are balanced in a way that your senses enjoy, and if something is off, you just add a little more of whatever you think is missing, easy peasy. From there, you stick in your pork ribs, make sure they're nice and covered in the sauce, put your lid on, set the temperature to High, and then set a kitchen timer for 4 hours.

From there, I had a lot of time before I needed to start cooking the broccoli, so Ma introduced me to a number of his games on his Nintendo Switch. One of them was called Keep Talking and Nobody Explodes. It's a two-player game, where one of the players has a bomb, and the other player has a manual that says how to disarm it. The player with the manual isn't allowed to see the bomb, and the player with the bomb isn't allowed to see the manual. So what has to happen is that the player with the bomb has to describe what they see, and the player with the manual has to tell the player with the bomb how to deactivate it. It's a very tense game!!!! But I thought it was a lot of fun!!

We also played Crypt of the NecroDancer, and I watched him play a little Sonic Frontiers, and we played a little StepMania on the lovely Frankenpad that I built, and we tried to play some Samurai Gunn, but we had a weird controller issue, so that one didn't work out...

But!!! Sephiroth!!! One of the games he introduced me to!!! It's on this fancy VR thing called Oculus, and the game is called Beat Saber!! And!!! You hit boxes in specified directions to the beat of music with light sabers!!!

Sephiroth!!!!!! I think you would like this game a lot!!!! And I think you'd be AMAZING at it!!! If you ever are in my neighborhood, we'll have to call Ma over to our house right away so you can try it!!! I wanna see what you can do!!!!!

...Personally, I thought it was a lot of fun. Though for me it was very disorienting. Because of the dyspraxia, I have no idea where my body is in space when I'm not looking at it. And the Oculus makes it so that you can't see your body, because instead you have these fancy VR goggles on. Admittedly, for me, it was a little scary at first. But I think I could get used to it, probably. I imagine that someone like you would likely not have an issue; I imagine you're probably not dyspraxic at all.

...Come to think of it, you'd probably be pretty amazing at StepMania and Dance Dance Revolution, too. I imagine you'd probably be pretty incredible at any rhythm-based game, actually. There's a bunch that I'd love to try with you sometime; I think you'd have a lot of fun.

Well. After all that, it was time for me to cook the broccoli, so I did. I sauteed it in a pan with butter, garlic powder, and parmesan cheese, and it turned out splendidly. Here's today's whole spread:

...Want some...?

...It's a silly question, I know. But... I'm gonna ask it anyway, because... I really wish you could have been here, having fun with us today.

...Please stay safe out there so maybe someday, as impossible as it is, you can. A lovely version of normal is waiting for you, right here. And... if nothing else... maybe you can use these silly letters of mine to build your own normal.

I guess I'll stop writing here for today.

I love you so much. And I'll write to you again very soon.

Your friend, Lumine

[w00den-h3ad]

Haven't made these types of posts in a while, so here what have got in my mind right now

Am I the only one who thought Gerome the janitor was a huge piece of meat/salami?

Like, when I joined the Pizza Tower Fandom, I believe months ago and saw Gerome the first time, my first impression on him was "Is he also a walking topping Peppino collects???" I didn't even assume he's made of bricks and his texture looked bitterly tender to me

I hope I wasn't the only person who thought that either lmao

[heterochromicnachos]

Posted this on YouTube, posing it here too.

Under cinemasins’ everything wrong with the rottmnt movie video

Every sin that really shouldn’t be a sin in order:

(3)-Leo has been fading in and out of conciousness most likely. A lot of the stuff in this movie needs you to pay attention to context.

(4)-Casey is a fill in because they needed a recognizable face for the movie. Your catch up comes during the movie.

(7)-Why are you assuming he wasn’t already on the battlefield to watch over his brother?

(14)- it’s very likely some things may have been forgotten. The two surviving turtles are in their 40s, as Leo is currently at 40 exactly and Mikey at 39. Stress and a constant need for survival would make you forget some things. Plus, they didn’t see it get taken from the art Museum, they only knew the gay couple took it.

(20)-bold of you to assume the turtles don’t have their own records.

(24)-they have no idea what it’s called.

(25)- Donnie is a theater kid. He’s always this dramatic and the buildup is in character.

(30)- oh no, they did something different. Oh no, how horrible. This kinda bias is part of why the series flopped.

(37)-April didnt have time. She;s most focused on the bomb evidence first.

(44)-you’re stupid.

(49)- Warren has regeneration powers.

(50)-they can’t have much blood, this is a kids movie.

(52)-Leo can’t produce multiple portals with a single swipe of his sword, and he can’t make them fucking massive either.

(54)-ninpo is built on mystic magic, and trust. Mystic magic came from the kraang. It’s only logical they can disable it, and with how messed up the situation is between Leo and Raph, it’s understandable they don’t come back right away.

(56)-Donnie’s a tech nerd, plus he’s literally the teams support. What were you expecting, the tech kid to do nothing like every other tmnt movie?

(57)-Raph just got stabbed in what is basically his ribs and you’re angry at Leo for being upset that his brother got kidnapped?! Come on, CinemaSins, that’s a teenager who just watched his big brother almost sacrifice his life to save him, and the future kid, who is most likely to have this information, didn’t warn you. CONTEXT, BIG MAN. CONTEXT.

(58)-yes, they can. This is the entire reason Leo is angry, BECAUSE CASEY IS FROM THE FUTURE. FOOL.

(59)-Leo currently has his own head in his ass, he’s more worried about his big brother that just got kidnapped than some purple butter octopus aliens. Besides, Raph was the original leader, get him back and he’s sure to have a plan to take them down.

(60)-oh no, expressive speech.

(61)-yes, they did, cinemasins. It’s Leo’s fault he got taken. If Leo hadn’t leapt out of that escape pod Raph wouldn’t have Been kidnapped.

(63)-Mikey is trying to find a way to refer to the time for Casey, not himself.

(66)-it’s a warning system, bozo. And it’s spelt lair, not layer.

(67)-Softshell shells are fork tender. If he gets stabbed, it’s game over. He can’t take any hits on that thing without immense pain and the very real possibility of his guts going everywhere. Look u; turtle anatomy for once.

(68)- it’s for the suspense and to feel the movement of the vines.

(71)-it’s a biochemical bomb. They kraang are made of fleshy matter that would almost definitely affect them. We never see it used on humans or the turtles but it’s very likely the same effect would happen if April were to get splashed.

(72)-April is more concerned about getting the fuck out of here, and that’s how she is. Watch. The. God. Damn. Show.

(73)-April is fucking terrifying. She can make a weapon out of anything, even fish and ladders if she had to. She used salami as a bow and arrow, she has a MAGIC BASEBALL BAT. But nooo it’s all splinter’s fault.

(74)-that’s one of the bikes that can be deployed from the turtle tank. It was just in the garage most likely.

(76)-that’s just a block for the door. If it was a nutsack there’d be two, or it would be way larger.

(79)-Donnie literally had an entire gag of putting trackers on EVERYONE. that you conveniently didn’t include in this video. Also, the turtles couldn’t contact eachother because of the underground interference. Try going into a deep cave covered by loads of rubble and try to get cell service. It won’t work.

(79.5)-that was another gag. Donnie is very excited to be able to use his algorithm, and that’s the whole point of him not seeing them right away. He’s the tech guy, he likes to use his tech. Also he’s autistic and wasn’t catching the social cues.

(80)-it’s Raph, not Ralph. Also, you’d be frozen in fear too if your big brother just had a massive biomass crawl out of his eye and possess him.

(81)-they didn’t have a ducking choice? They were running from kraang 2?

(82)-splinter used a smoke bomb ti get them out of there. Splinter, despite his age, is a master martial artist and fought in an arena for years. He could easily haul his kids and Casey out of there.

(86)-that isn’t the military. That is the earth protection force, an organization run by agent james bishop to defend the earth against alien attacks.

(88)-Donnie draws his eyebrows on. I would think that would be obvious. Even if you aren’t sure how they got there you can assume they’re a part of the mask.

(91)-boohoo.

(93)- the interface that controls the technodrome is hooking up to him, similar to plugging a computer into a projector. It has a mind of its own and is meeting him halfway.

(94)-and you;re surprised by this? That damn module dragged him in and is later seen connected to his head like it’s connected to his brain and you’re surprised by this?

(96)-you kinda do, kraang Prime/one is literally their leader and thinks the entirety of earth is weak.

(99)- you’re forgetting the fact that it’s a different kraang. The short square one makes the possession stuff, not this one.

(116) it’s hot soup, it’s a catchphrase their father, Lou jitsu, (aka splinter) used back in his time as a movie star. Watch. The damn. Show. And they do.

(117) Leo quite literally stayed up there and they know him well.

(118) merchandise sales have been dead. And they actually did consider killing him off, but they let him live just in case they would be able to continue the show after the movie.

(121)- kraang 1 is a self absorbed gloating bitch. He’s savoring his presumed victory. He literally called himself a gift earlier.

(122)- Casey is grieving, cinema. He’s just now processing the Grief of losing his Leo, and now he’s going to lose this one. He’s speedrunning the stages of grief.

(123)- we’re in an alien dimension and you’re upset about shit physics.

(124)- as I said earlier, ninpo is based on trust and love. F!mikey literally managed to go back in time, why are you so upset about this? If older miley can break space time, little Mikey can get his brother out of a parallel dimension.

(125)- it’s a parallel to the beginning of the movie. Mikey would have shattered again if it wasn’t for his brothers. He is staying together with the help of Raph and Donnie. Notice how they also start breaking apart.

(127)-staten island isn’t the greatest place from what I’ve heard.

(131)- it’s been months since the kraang were sealed away again. They probably already did.

(All the mystic tallies)- the entire show revolved around mystic magic. What the hell do you expect.

[zorabianfoods]

What sets Zorabian Chicken apart?

youtube.com

Discover the Zorabian Difference

Dive into our journey with Perizaad Zorabian as she unveils how our farm-to-table approach sets us apart.

At Zorabian Chicken, we don’t believe in shortcuts. Our “All under one roof” philosophy gives us better control over every aspect of poultry farming. Our farm which includes the breeder farm and hatcheries goes through a thorough inspection by the team of the International Organisation of Standardization (ISO) which sets out the requirements of a food safety management system. Zorabian Foods is an ISO 22000 certified organization which effectively means that the safety standards maintained at Zorabian are of the highest order and are updated regularly as per the framework set by ISO.

Own Farm Own Feed Total Control. When we say we do not use any antibiotics we mean it. Providing fresh antibiotic-free chicken to our consumers is our fundamental responsibility more than a standard operating procedure and we carry that spirit in everything we do.

From tender farm-fresh boneless chicken cuts to tasty seekh kebabs and from a wide range of sausages to healthy cold cut salamis, we have a carefully crafted product range to meet specific needs and palates of our quality conscious consumer base. For us, at Zorabian a healthier you is a happier you.

Order Chicken Online

Alternatively, you can also order through our trusted delivery partners at @bigbasketcom @naturesbasket @zeptonow @amazonfresh @letsblinkit

Watch on Instagram: https://www.instagram.com/p/C4H2ICQIUAL/

[spooniechef]

The Dinner Diaries Day 3 - Duck Legs (0 spoons)

This was not a good day from the point of view of remembering about food. Apparently my appetite is made of fluctuation right now. However, I did eat one nice solid meal, and fortified myself to cook it with a bag of potato chips as fuel.

Like with most roasted things, there's not much to roasting duck legs from an effort point of view. Thing about duck is that because of it being a particularly fatty bird, it wants slower roasting to get the skin nice and crispy. I could have roasted the potatoes with the duck legs - I have recipes for that - but I'm still trying to recover so I went lower effort still; I just followed the directions on the packet. Well. Mostly, because yet again, it suggested "salt and pepper if desired" and I had onion salt and garlic pepper so y'know. Anyway, very, very brief recipe because it does not take much of anything but time.

Here's what you'll need:

Two duck legs

Spices to taste

With that done, here's what you do:

Pre-heat the oven to 350F (ish), 180C, 160C fan assist, gas mark 4

Pat the skin of the duck legs with a paper towel to remove extress moisture. Prick the skin and season to taste.

Place in a roasting tray and cook for 90 minutes, basting with the juices several times during cooking

Remove from oven; rest for ten minutes, then serve

Literally that simple; most of the effort it takes is time. That and the basting, but that's pretty much a necessity because it helps keep the meat juicy and tender.

I served mine with a baked potato (done in the microwave), some broccoli, and a salad.

Of course, now I'm actively still hungry and not for the amount of wacky cake that's currently living in my immediate space. Once again, it's a protein thing. I do have that second duck leg, but I'd like to save that for lunch tomorrow. After all, tomorrow I have plans in the direction of gluten-free pizza dough. So instead I'm going to do corn thins and salami, with either pickles or more salad.

[trainedchimpanzee]

since everyone is crying about pineapple on pizza again, I tender my dogshit opinion. Pineapple on pizza is great but only when the pizza is spicy. Ham and Pineapple? 🤮 Salami and Pineapple? 😇

[starchbean]

Spring Forage on Pizza

This pizza starts with the homemade crust as detailed in the video here by Tasty on Youtube https://youtu.be/sv3TXMSv6Lw

For this batch (which yields enough dough for 4 smaller pizzas or 3 larger pizzas) I used garlic infused vegetable oil instead of olive oil and the results were quite nice. Corn meal underneath this is great for absorbing excess liquid, a nice crunch, and ease of transfer so the pizza doesn’t stick to things. 

The sauce was a mix of Sweet Baby Rays and a dash of Mango Habanero sauce from Buffalo Wild Wings.

The foraged spring greens I used in this pizza were Curly dock (Rumex crispus) and Broad leaf dock (Rumex obtusifolius) and bergamot (Monarda) chopped up and sprinkled on top after cooking. I also used multiplier onion from the garden. 

For the store toppings, I used genoa salami, mozzarella cheese, red bell pepper, poblano pepper, and parmesan cheese.

I put some of the more sensitive things that I didn’t want to crisp up underneath the cheese layer, and the stuff I wanted to char a little on the very top. Sprinkled all that with a little salt to balance the veggies. Finally the parmesan and bergamot were applied after cooking. 

I ate half of this before the picture because it was just that good XD

If you want to find the wild greens I used in this pizza, you’re quite likely to find them in the midwestern USA. The main thing I would say is make sure you’re harvesting them from an area that is free of heavy metal pollutants, because dock does tend to absorb those particular pollutants from industrial plants and such.

This here is a great example of broad leaf dock. I like to use the younger, more tender leaves like the one that is curled up in the picture here and cut out the widest part of the stem before chopping them up for the pizza. Be sure to check for bugs if it’s later in the year. Smaller doesn’t always mean more tender with dock either, usually I have the best luck with leaves closer to the middle of the plant/ones that are curled up. I would compare the taste to a light kale.

This is a good picture of curly dock. The edges are curly, the leaves are narrow and long. For these I don’t take out the stem since they’re so thin. They have a slight lemony hint to their flavor, but aren’t as common in my area as broad leaf dock. I have not had any problems with bugs on these ones. 

Monarda (bee balm, bergamot) is a varied plant that has different colored flowers and the different cultivars have different flavors. When someone in a foraging group first suggested this to me as a pizza herb, I thought they were crazy, because the variety usually found around here has a very strong menthol type of flavor. I have discovered over the years that these do have a good bit of variation between flavors from plant to plant. If you find the right monarda, it’ll be a fantastic pizza herb! And if you find the wrong one, well it will make a great medicinal tea for when you are congested XD

This is what it looks like before it flowers, like this time of year: 

Thanks for reading and happy foraging / pizza making!

[djinnman]

Best sandwich I ever made was when I was home from college, working at Subway. My brother's friend was leaving for basic training soon, so they decided to come in and order the most absurd sandwich possible. For bread I used 2 mini pizzas. Stacked on turkey, ham, salami, pepperoni, bbq chicken, teriyaki chicken, 4 different cheeses, and topped with a grilled chicken tender. I asked if they wanted any veggies, they said HELL NO! I baked the top and bottom half separately then used sorcery to flip one on top of the other. There were no real knives in the place, so I cleaned off the bread scrapper and guillotined the beast in half. Somehow it rung up as less than $100. I told them earlier that I'd only do this at the end of the day. I closed up shop while they ?enjoyed? the meaty hulk of a sandwich they brought on themselves. To their credit, these goobers did finish their plate. Then ate nothing for the next 2 days cuz it kept them that full. If I could find the picture we took, it'd absolutely go in this frame

this is so real and never leaves me

[inthekitchenwithalexandra]

Top Ten Must Try Caribbean Dishes

Content Source : In the Kitchen with Alexandra

Let’s Talk Caribbean Cuisine!

Imagine a place where flavors collide in the most beautiful way — welcome to the Caribbean! This region is more than just stunning beaches; it’s a hot spot of culture and history, and its food reflects that melting pot perfectly. With influences from Africa, Europe, India, and the indigenous peoples of the Americas, the Caribbean’s food is a mouthwatering adventure. Today, we’re diving into ten iconic Caribbean dishes, and trust me — you’re going to want to try them all!

1. Jerk Chicken (Jamaica): Spice Lovers, Rejoice!

Jerk chicken is one of those dishes that packs a punch, and Jamaica is where it all began. The magic lies in the jerk seasoning — a fiery mix of allspice, Scotch bonnet peppers, and other aromatic spices. The chicken gets marinated in this spicy goodness, then slow-cooked over pimento wood, which gives it that deep, smoky flavor. And if you’re having jerk chicken, you’ve got to have it with rice and peas, a delicious combo of rice, kidney beans, and herbs.

2. Mofongo (Puerto Rico): The Ultimate Comfort Food

Mofongo is Puerto Rico’s version of a warm hug on a plate. This dish is all about mashed plantains mixed with garlic, pork, or shrimp. The plantains are fried to golden perfection, mashed, and then shaped into a ball. Sometimes, that ball is stuffed with savory broth or stew — either way, it’s filling and fantastic!

3. Ropa Vieja (Cuba): Shredded Beef Heaven

In Cuba, “ropa vieja” means “old clothes,” but don’t let the name fool you! This dish is pure deliciousness. Shredded beef slow-cooked in a rich, tomato-based sauce with peppers, onions, and olives creates a stew that’s both hearty and comforting. Served with rice and plantains, it’s a meal that hits all the right notes.

4. Callaloo (Trinidad & Tobago): Leafy Goodness

If you’re craving something green and packed with flavor, callaloo from Trinidad and Tobago is your answer. Think of it as a leafy stew made with spinach or callaloo leaves simmered in coconut milk, tomatoes, and spices. It’s rich, flavorful, and often a favorite for vegans and vegetarians. Pair it with rice or bread, and you’re in for a treat!

5. Oxtails (Jamaica): A Stew That Steals the Show

Oxtail stew is a Jamaican favorite, especially at big family gatherings. The oxtail is slow-cooked with a mix of spices — sometimes including jerk seasoning — until it’s tender and falls off the bone. It’s served with rice and peas or plantains, and it’s known for its deep, rich flavor.

6. Accra (Trinidad & Tobago): Crunchy Fritters

Accra is a street food staple in Trinidad and Tobago. These crispy, deep-fried fritters are made from saltfish (or cod), chickpeas, and spices. They’re perfect for a quick snack and usually come with a dipping sauce for that extra kick of flavor.

7. Jamaican Patties: The Perfect On-the-Go Snack

Craving a savory snack? You can’t go wrong with Jamaican patties. These golden pastries are stuffed with spicy beef, chicken, or even veggies, making them a popular street food. Easy to grab, easier to eat!

8. Conch Fritters (Bahamas): A Seafood Lover’s Dream

In the Bahamas, conch fritters are where it’s at. These little bites are made from conch meat (a type of sea snail), mixed with flour, herbs, and spices, and then deep-fried to perfection. They’re often served with a dipping sauce and are a must-try appetizer.

9. Mangu (Dominican Republic): Breakfast, but Better

If you’re in the Dominican Republic and someone offers you mangu for breakfast, don’t hesitate! This hearty dish is made with mashed plantains, fried cheese, and salami. It’s also common to see it served with avocado and onions — trust me, it’s a breakfast that will keep you full for hours.

10. Griot (Haiti): Crispy, Flavorful Pork

Griot is a beloved Haitian dish made from marinated pork that’s fried until crispy on the outside but tender on the inside. It’s usually served with rice, plantains, and pikliz (a spicy pickled vegetable mix). It’s a celebration of flavors that’s totally worth trying.

The Story Behind the Food

The food of the Caribbean is a reflection of its rich history. When African slaves were brought to the region, they brought their culinary traditions with them. Add in the European colonizers with their ingredients and techniques, plus the indigenous peoples and their local produce, and you’ve got the perfect recipe for culinary fusion. What we taste today is a delicious blend of all these influences — truly one-of-a-kind.

Wrapping Up Our Flavor Journey

Caribbean cuisine is a feast for the senses — there’s spice, comfort, and a whole lot of heritage packed into every bite. Whether you’re savoring the bold jerk chicken or the satisfying griot, each dish tells a story. So next time you dive into one of these meals, remember that you’re also getting a taste of the Caribbean’s rich, diverse history.

Discover more delicious and exciting recipes on the blog: https://inthekitchenwithalexandra.com/

[thehungrykat1]

The Pantry in Dusit Thani Manila Launches Buffet Fusion: A Culinary Crossover Experience

When my husband and I first started going on our food adventures many years ago, one of our favorite hotel buffets was the Crossover Buffet of Dusit Thani Hotel. This unique buffet included four separate restaurants spread across two floors, so it was like going on an Amazing Race to conquer all the different stations. That fun concept was eventually discontinued when they renovated their restaurants, so I was quite excited when I found out that The Pantry is giving us the next best thing with its new Buffet Fusion: A Culinary Crossover Experience.

In celebration of The Pantry’s 9th Anniversary, Dusit Thani Manila is giving their iconic Crossover Buffet a fresh twist and reimagined as Buffet Fusion: A Culinary Crossover Experience. Just like before, guests can indulge in a delightful fusion of Japanese and Thai specialties featuring dishes from their renowned restaurants Umu and Benjarong, together with the signature favorites at The Pantry, all under one roof. Now that's a great buffet concept we can all enjoy without having to walk all around the hotel.

The Pantry is Dusit Thani Manila’s signature restaurant on the ground floor which serves a fantastic a la carte menu together with its buffet offerings. The Hungry Kat was invited last week to the launch of Buffet Fusion, which will be available every Friday and Saturday starting September 20, 2024 at The Pantry from 6:00 PM to 10:00 PM for P2,500++ per person. Here you can enjoy specialties from Umu’s Donburi and Izakaya Grill stations to Benjarong’s popular Thai Chicken Rice and Kha Moo Pa Lo.

There are several dining areas to choose from at The Pantry, whether you want to sit at the counters near the bars or prefer the long tables near the buffet stations. There's also an al fresco dining area available.

Guests were serenaded by classic and contemporary tunes from the violinist who made the occasion more special.

Buffet Fusion: A Culinary Crossover Experience comes with unlimited rounds of selected drinks including Japanese sake, beers, wines, sangria, cocktails like Gin and Tonic, Mojito Negra and Lemon Drop shots, plus mocktails and juices as well.

There's also a dedicated Bubble Tea station serving unlimited glasses of Thai Milk Tea, Bubble Milk Tea, and Iced Coffee.

Let's start our culinary adventure at the Benjarong sections. There's a Thai salad station where you can find Fresh Spring Rolls and Miang Pla, a Thai style grilled fish, served with leaves, herbs, and chili sauce. I like how they set up this vegetable cart so you can feel like you are in Bangkok.

There are many other starters to choose from at The Pantry. Head over to the Charcuterie station which includes a premium selection of cheeses, beef pastrami, salami, and various breads. There are also a few other appetizers like the Watermelon and Vodka Shooters, Japanese Potato Salad, Cucumber Salad, and more.

Make sure to step outside at The Pantry's al fresco area where you can find other exciting Thai stations waiting for you.

You can find this Thai Street Food station offering items such as Luk Chin Pla or Thai fishballs, Gai Tord Kamin or turmeric fried chicken, and Moo Dad Diew or Thai sun-dried pork. You can dip these in different sauces including Sriracha, Black Pepper Sauce, Thai dressing, or Sweet Chili Sauce.

There's also a Thai Chicken Rice that you can order here together with soup and salad. Another rice meal you can try is the Pad Kra Pao or Thai basil minced pork with fried egg.

One of the Thai favorites that evening was the Kha Moo Pa Lo or Thai Braised Pork Leg. This comes with very tender stewed pork with fragrance of anise, five spice and cinnamon served with boiled egg and choy sum. It's like their version of adobo and patatim rolled into one.

Now let's go to the UMU sections at The Pantry where you can find all your Japanese favorites. The Sushi Bar comes with a colorful selection of sushi, maki, and sashimi to choose from.

One of the exciting areas is the Izakaya Grill station where you can find all sorts of yummy skewers and yakitori all freshly cooked. There's prawns, salmon, squid, chicken, beef and lots more.

There's even a Donburi station featuring Katsudon, Chicken Nanban Don, and Gyudon for those who enjoy eating Japanese rice bowls.

Don't forget about the Tempura Station with its crunchy Shrimp Tempura, Squid Tempura, Kani and Vegetable Tempura.

If you like sukiyaki, make sure to visit the Sukiyaki Station where the chef will personally prepare the ingredients and mix a delicious bowl for you.

There are many other Thai specialties you can find from Benjarong like the Tord Man Gung or Crispy Shrimp Balls and the Gai Hor Toey or Chicken in Pandan Leaves.

Aside from these, The Pantry also offers its selection of international dishes including Indian specialties like the fragrant Yakhni Lamb Biryani, Murgh Makhani, Bharwan Aloo, and more. There's also a Chinese dimsum and noodle station in this area.

Of course, the main attraction at the Buffet Fusion is The Pantry’s Signature Lechon at the Carving Station. This lechon is made from young native pigs and is slow-roasted for hours, then marinated with lemongrass, tamarind, and garlic. The Lechon has become a symbol of community and no fiesta, party, or family gathering is complete without it.

Another highlight at the Carving Station is the Slow Roasted Aberdeen Angus Beef Shoulder served with Red Wine sauce. This roast beef is a thing of beauty! Ask the server for a slice or two to complete your meaty adventure.

Now it's time for desserts! The Pantry has a big dessert station which comes with all the cakes and sweets you can enjoy.

For Buffet Fusion, they have also included some Thai and Japanese desserts as well like the Chai Panna Cotta, Pineapple Curry Tart, Khanom Tako, and more.

What we really liked what the Mango Mascarpone Mousse and the Oreo Mousse. The Mango Sticky Rice is a different version with the sticky rice rolled inside a pandan crepe. There are also fruits, chocolates, and unlimited scoops of ice cream to satisfy your heart's desire.

Buffet Fusion at The Pantry is a very exciting and filling trip around Thailand, Japan, and the Philippines without having to leave the restaurant. I'm sure this new concept from Dusit Thani Manila will have fans of their Crossover Buffet reliving their wonderful memories around the hotel. Make sure to reserve your tables now!

Buffet Fusion: A Culinary Crossover at The Pantry

G/F Lobby, Dusit Thani Manila, Ayala Center, Makati City, Philippines

7238-8888

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