#tsokos

[tsoko-late]

This was my piece for the @hws-anthology zine!

Please check it out/download it here, everyone has done an awesome job in it and I’m really glad to have been part of the zine \[^0^]/

Without the text/the inspiration for this under the cut:

[mgahinugotnadila]

Review: Tableya from Sorsogon, Bicol

As an amateur chocolate enthusiast, I thought I should start documenting more of the chocolate I eat, so let's start local.

Yesterday my relatives brought us some tableya from San Roque, Sorsogon, Bicol. Tableya, or tablea, is Filipino chocolate. You may know it as a ball of chocolate in plastic bags at your local pasalubong shop. It is markedly different from your typical, Western chocolate. Tableya is very dark, pure cacao. It has a distinct smell, almost like a roasted scent. Some of my classmates say that Davao tablea is the best, but I've only eaten Bicol tablea myself. (I have eaten Davao tablea once but not the tablea itself. I ate it as a cold choco shake.)

Typically, our relatives from Bicol or Leyte send us tableya balls (one time my cousin and his friends made tableo and pressed it into pretty shapes, I can't remember what exact shapes though). I normally just eat it by the ball--a ball will last me a whole day at home while I do homework. But I don't recommend trying this if it's your first time eating tablea. Like I said, it's very dark and often sends one's pulse racing.

It's more common to turn tableya into hot choco for breakfast. Which is how I woke up today, to a kaserola of melted tableya.

If it was your typical hot chocolate from the store, or melted from a bar of Western chocolate, then I could have easily downed 2 cups of the stuff in succession. But just a sip of tableya will have your heart racing.

I added a bit of cow milk to my tableya which softens the roasty taste a bit. It almost reminds me of candy (or the aftertaste of suman, for some reason). Still, it has the earthy taste that tablea is known for, and little, powdery bits of tablea are left behind on my tongue while I swallow the liquid down. The aftertaste of tableya with milk makes me want to try mixing tablea with coconut milk.

Honestly, this is a better way to wake up than coffee. You're super awake and you get to eat chocolate. You don't even have to drink a lot. You also get to hear news about your relatives that brought them home, which may or may not be a good thing.

TL;DR - My rating: 5 tablea out of 5 tabla.

[cactusismydisguise]

Rechtsmedizin ist sexy

[traum-wandlerin]

Get to know me.

I got tagged by @lautundstill :)

Last Song:

Last Movie: Glass Onion: A Knives Out Mystery or Escape Room not sure

Currently Watching: The Originals & Rings Of Power

Currently Reading: Abgeschnitten von Fitzek und Tsokos don't know if it's available in english

Thanks for tagging me 🫶

I tag @my-sxe-world and @koenigreicheimwinter if you want to

[wittykahitcorny]

Biglang nag crave sa tsoko ube ng jco

[tricksandtumblesofficial]

"TSOKO" reference sheet

oc made by crossby (owner 1)

[exactlydeepestface]

My mha oc, Tsoko

[thehungrykat1]

The First Tagaytay Food and Wine Festival Kicks Off With The Grand Tasting

Tagaytay has always been a favorite local destination for those looking for a quick getaway from the city. It's not just a place for relaxation but a foodie haven as well with all the new restaurants that recently opened. That's why this is the perfect time to hold the first ever Tagaytay Food and Wine Festival which just held its grand launch last July 12, 2024 at Anya Resort Tagaytay.

For two weekends from July 12 to July 21, 2024, the chefs and restaurants that have helped mold Tagaytay's storied dining culture will convene at Tagaytay Food and Wine Festival 2024 for a series of events designed to spotlight the finest aspects of the city's gastronomic offerings. This is the biggest food event that has ever happened in Tagaytay and The Hungry Kat was invited to witness the opening of this culinary extravaganza.

The first event of the Tagaytay Food and Wine Festival 2024 happened last Friday with the Grand Tasting at Anya Resort. For P3,950 per person, guests embarked on a feast of flavors featuring Tagaytay's finest chefs and their signature dishes. I met up with my Ninang Bess Howe and foodie friend Nines Licad for an epic Tagaytay evening.

At its heart, the Tagaytay Food and Wine Festival is an exploration of the city’s journey from a scenic highland retreat to a culinary hotspot. Its unique geography and cool climate have played a crucial role in shaping its vibrant dining scene. This transformation has spurred the growth of culinary tourism. Many local and international tourists now come specifically to explore Tagaytay as a dining destination. Taal remains to be its muse, and the food has become its compass.

Each guest was given two stubs which they could use to get a glass of any of the premium wines on display at the venue. These included red wines, white wines, and sangria.

The main function room of Anya Resorts was where all the chefs set up their stations for guests to sample. My first stop was at Happy Ongpauco-Tiu's Pamana and Tsokolateria table which are both places that I often visit when I go to Tagaytay.

I got a selection of some of their popular items like the Hot Tsoko, Smoked Tinapa Pasta, and Molted Queso Bruschetta. This was just one of the more than 10 different stations that guests could try at the Grand Tasting

Aniela Tolentino's Binulo Restaurant featured Papaitan, Dried Shrimp, and Tibuk-Tibuk together with Papa Bolo Microbrewery's Pina Niña pineapple ale. Anya Resort's own Chris Leaning had the Satay Skewer and Grilled Iberia Pork while Taal Vista's Chef Jayme Natividad brought his Beef Shank Ravioli with homemade ricotta and leeks.

The rich heritage of View Park Hotel’s Siglo Restaurant also delighted guest's taste buds with their signature dishes. Dan Puga's Lula Cafe and Binggoy Remedios' Asador by Dos Mestizos were also present to showcase their offerings.

Another restaurant I enjoy going to at Tagaytay is Ribchon and I got to meet its Chef Tristan Bayani.

He served their famous ribs served in three delicious ways. First up was the Lechon Ribs with Tangled Rice, together with the Beer Barbecue Ribs and the Sinigang Ribs. These were probably the most popular items that evening.

Kalel Chan's Farmers Table and My Country House from the Raintree Restaurants served two very interesting dishes. The first was the Pineapple Ceviche with Coconut Ginger Emulsion and Basil Oil.

Chef Kalel also presented the Bull & Tendon Tartufata Cream Meat Pie with peeled tomato confit. Squeeze the cream into the meat pie first before biting away.

Chef Robby Goco of Elaia by Cyma featured the Avocado Salad and Kakavia or Greek Fisherman's Stew. There was also their Lamb Pilaf with Domates Salata, pickles and yogurt in garlic sauce.

I wasn't familiar yet with Reynaldo’s Smokehouse so I really wanted to try their barbecued centerpieces. The Smoked Pepper Rub Brisket and the Smoked Roast Beef were some of my favorites that night, especially with their tender and smokey meats.

Chef Rhea SyCip of Flour Pot Bistro & Bakery is one of the main organizers of the Tagaytay Food and Wine Festival so her cakes and desserts were also very popular. I really love her Tres Leches cake while my husband always enjoys her Strawberry Doughnuts.

I wasn't really able to try all the stations since there were just so many. Some others included View Park Hotel’s Siglo Restaurant, Dan Puga's Lula Cafe, and Binggoy Remedios' Asador by Dos Mestizos. The Slow Food Community Cavite was also there representing local farmers and showcasing their efforts to preserve and promote biodiversity, food heritage, and gastronomy.

Senator Loren Legarda also had a part in the inaugural Tagaytay Food and Wine Festival 2024 as she helps promote culinary tourism. The Harvest Dinner was held on July 13, 2024 at The Fatted Calf where chefs Jayjay SyCip, Rhea SyCip, and Pilgrim Davao’s Jeramie Go collaborated on a menu that featured the best of ingredients, expertly prepared.

On July 20, there will be an elegant six-hands dinner at Luxe at 180 by Chef Sau del Rosario for P4,500 per person. Cocktails start at 4:00pm with the breathtaking view of Tagaytay bathed in the warm glow of dusk. This Black Truffle, Caviar, and Wine dinner will be presented by world-class chefs including Australia’s Oliver Buenviaje, Emirate’s John Buenaventura, and our very own French-trained chef, Sau del Rosario.

The back-to-back weekends will close with the Heritage Buffet on July 21, 2024 at the Veranda Restaurant of Taal Vista Hotel. For P2,200, this unique lunch buffet features the combined talents of chef Jayme Natividad of Taal Vista Hotel and chefs Jayjay and Rhea SyCip of The Fatted Calf. Together, they'll create a delightful fusion of heritage dishes, showcasing the best of Filipino cuisine.

Capping off the festival is the inaugural Creative Bulalo Challenge. In collaboration with the Tagaytay City Tourism Council, restaurants from Tagaytay City will compete in this exciting culinary showdown, where participants will present their most innovative interpretation of the city’s beloved Bulalo. This competition will culminate in September 2024 at the iconic Tagaytay Picnic Grove.

Congratulations to the organizers and participants of the first Tagaytay Food and Wine Festival. This is just the beginning of this annual foodie event that will surely make Tagaytay an even more exciting culinary destination.

[korrektheiten]

Rechtsmediziner Tsokos und seine zu späte Corona-Abrechnung

Ansage: »Trotz aller Versuche des politisch-medialen Komplexes, eine Aufarbeitung der Corona-Tragödie zu verhindern, wird die Kritik am “Pandemie”-Regime merklich immer größer; zumindest dahingehend scheinen die freigeklagten, wenn auch weiterhin teilgeschwärzten “RKI-Files” einen Weckruf-Effekt erzeugt zu haben. Zunehmend wagen sich auch renommierte Mediziner und Koryphäen ihres Fachs aus der Deckung und reden Klartext. So hat nun auch […] The post Rechtsmediziner Tsokos und seine zu späte Corona-Abrechnung first appeared on Ansage. http://dlvr.it/T5MQSS «

[tsoko-late]

Another piece I made for the @hws-anthology zine, and it’s the Amephil Polaroid!

Hope you can check out the rest here, and see mine and everyone else’s awesome works! :DDD

Without Polaroid format:

[loveismydevine]

Liked on YouTube: Die Zeichen des Todes – Der True Crime Podcast mit Michael Tsokos | Episode 1 Staffel 2 | Podimo https://www.youtube.com/watch?v=iytdwXpGjeM

[iriswashere]

I honestly didn't expect to get tagged 🙇‍♀️🙇‍♀️

I'm not good with words so I'll just tag a buncha people 🫡

Art!

@kikwisona @racheldrawsthis @renrink @wily-art @thewildwilds @heartorbit @moedamaku @erysium @jingingin @wiryuu @tsoko-late

Writing!

@2soulscollide @sithbelle @leisoree

Fanfiction!

@crunchietoast @i-cry-over-fanfics @the-scythes-pen

Minecraft!

@grandmashouse @jinaichu @clustercraft @remy-cottagecore @rosecrafts

And just some generally cool people you should also follow 🫡

@cyanishereonce @shatteredblueglass @dailymanners

HEY, YOU! WRITEBLR USER! PLEASE RECOMMEND ME SOME WRITERS AND BLOGS TO FOLLOW, AND DON'T BE AFRAID TO INCLUDE YOUR OWN!

[flixchen1997]

Betrifft zwar nur indirekt den Tatort Münster, aber interessant auf jeden Fall. Endlich im Free-TV. 08.07.2021 - 22.05 Uhr.

[silkeboerne]

//Perfekte Freundschaft: Sie Professor Tsokos Fan und ich JJ Liefers. WIR verbringen jetzt unser Treffen damit, " Die Obduktion" bei TV Now zu schauen.🤓

Habt ihr's geschaut?