#used beef chorizo and bacon

[joy-drops]

realized i never posted chili day ヾ(・ω・)

[petermorwood]

Food on St Patrick's Day (in the USA)...

...is usually Corned Beef & Cabbage, which is the Irish-American version of the original Irish boiled bacon & cabbage, but while the celebratory Irishness is still going strong, try something a bit more authentic.

A nice warm coddle. Not cuddle, coddle, though just as comforting in its own way. (Some sources suggest it's a hangover cure, not that such a thing would ever be necessary at this time of year, oh dear me no.)

Coddle is a stew using potatoes, onions, bacon, sausages, stout-if-desired / stock-if-not, pepper, sage, thyme and Time.

You'll often see it called "Dublin Coddle", but my Mum made Lisburn Coddle lots of times, I've made West Wicklow Coddle more than once, and on one occasion in a Belgian holiday apartment I made Brugsekoddel, which is an OK spelling for something that doesn't exist in any cookbook.

*****

I do remember one amendment I made to Mum's recipe, which met with slight resistance at the time and great appreciation thereafter.

Her coddle was originally cooked on the stove-top, not in the oven, and nothing was pre-cooked. Potatoes were quartered, onions were sliced, bacon was cut into chunks and then everything went into the big iron casserole, then onto the slow back ring, and there it simmered Until Done.

However, the bacon was thick-cut back rashers, and the sausages were pork chipolatas.

Raw, they looked like this:

...and the bacon looked like this:

Cooked in the way Mum initially did, they looked pretty much the same afterwards. The sausages didn't change colour. Nor did the bacon.

While everything tasted fine, the meat parts always looked - to me, anyway - somewhat ... less than appealing. "Surgical appliance pink" is the kindest way to put it, and that's all I'm saying. This is apparently "white coddle" and Dubs can get quite defensive about This Is The Way It SHOULD Look.

I'm not a Dub, so I persuaded Mum to fry both the bacon and sausages first, just enough to get a bit of brown on, and wow! Improvement! I remember my Dad nodding in approval but - because he was Wise - not saying anything aloud until Mum gave it the green light as well.

Doing the coddle in the oven, first with lid on then with lid off, came later and met with equal approval. So did using only half of the onion raw and frying the other half lightly golden in the bacon fat.

Nobody quoted from a movie that wouldn't be made for another decade, but there was a definite feeling of...

*****

There are coddle recipes all over the Net: I've made sure that these are from Ireland to avoid the corned-beef-not-boiled-bacon "adjustment" versions which are definitely out there. I've already seen one with Bratwurst. Just wait, it'll be chorizo next.

Oh, hell's teeth, I was right. And from RTE...

Returning to relative normality, here's Donal Skehan's white coddle and his browned coddle with barley (I'm going to try that one).

Here's Dairina Allen's Frenchified with US measurements version. (I feel considerably less heretical now.)

And finally (OK, not Irish, but it references a couple of the previous ones and is a VERY comprehensive write-up, so gets a pass) Felicity Cloake's Perfect Dublin Coddle (perfect according to who, exactly...?) in The Guardian.

*****

Returning to the beginning, and how boiled bacon became corned beef (a question which prompted @dduane to start an entire website...!)

The traditional Irish meat animal for those who could afford it was the pig, but when Irish immigrants (even before the Great Famine) arrived in the USA, they often lived in the same urban districts as Jewish immigrants from Eastern Europe.

For fairly obvious reasons pork, bacon and other piggy products were unavailable in those districts, but salt beef was right there and far cheaper than any meat Irish immigrants had ever seen before.

Insist on tradition or eat what was easy to find? There'd have been contest - and do I sometimes wonder a bit if sauerkraut ever came close to replacing cabbage for the same reason.

The pre-Famine Irish palate liked sour tastes: a German (?) visitor to Ireland in the mid-1600s wrote about about what were called "the best-favoured peasantry in Europe", and mentioned that they had "seventy-several sour milks and creams*, and the sourer they be, the better they like them."

* Yogurt? Kefir? Skyr? Gosh...

Corned beef and Kraut as the immigrants' celebratory "Irish" meal for St Patrick's Day? Maybe, maybe not.

Time for "Immigrant Song" (with kittens).

*****

Corned beef got its name from the size of the salt grains with which the beef was prepared. They were usually bigger than kosher salt, like pinhead oats or even as large as grains of wheat, and their name derived originally from "corned (gun)powder", the large coarse grains used in cannon.

BTW, "corn" has been a generic English term for "grain" for centuries, and "but Europe didn't have corn" is an American mistake assuming the word refers to sweetcorn / maize, which it doesn't.

Lindsey Davis, author of the "Falco" series, had a couple of rants about it and other US-requested "corrections". As she points out, mistakes need corrected but "corn" is not a mistake, just a difference in vocabulary.

*****

In Ancient and Medieval Ireland pig would have included wild boar, the hunting of which was a suitable pastime for warriors and heroes, because Mr Boar took a very dim view of the whole proceeding and wasn't shy about showing it (see "wild boar" in my tags and learn more).

Cattle were for milk, butter, cream and little cattle; also wealth, status, and heroic displays in their theft, defence or recovery. It's no accident that THE great Irish epic is "The Cattle-Raid of Cooley" / Táin Bó Cúailnge (tawn / toyn boh cool-nyah).

Killing a cow for meat was ostentation on a level of lighting cigars with 100-, or even 500-, currency-unit notes. Once it had been cooked and eaten there'd be no more milk, butter, cream or little cattle from that source, so eating beef was showing off And Then Some.

Also, loaning a prize bull to run with someone else's heifers was a sign of great friendship or alliance, while refusing it might be an excuse for enmity or even war. IMO that's what Maeve of Connaught intended all along, picking undiplomatic envoys who would get drunk and shoot their mouths off so the loan was refused and she, insulted, would have an excuse to...

But I digress, as usual. Or again. Or still... :->

*****

For the most part, "pig" mean "domestic porker", and in later periods right up to the Famine, these animals were seldom eaten.

Instead, known as "the gentleman who pays the rent", the family pig ate kitchen scraps and rooted about for other foods, none of which the tenant had to grow or buy for them. These fattened pigs would go to market twice a year, and the money from their sale would literally pay that half-year's rent.

For wealthier (less poor?) farmers, pigs had another advantage. Calves arrived singly, lambs might be a pair, but piglets popped out by the dozen. A sow with (some of) her farrow was even commemorated on the old ha'penny coin...

What with bulls, chickens, hares, horses, hounds, pigs, salmon and stags, the pre-decimal Irish coinage is a good inspiration for some sort of fantasy currency.

But that's another post, for another day.

[pizza-pie-in-the-sky]

La Cantina Meyhane - Lahmacun and Arabic Pizza

Here you can read my thoughts and feelings about the restaurant we held our second meeting at - La Cantina Meyhane and the gluten-free, turkish pizzas!

~ Alex.

The restaurant we went to on January 2nd 2024, is La Cantina Meyhane, one special restaurant. It specialises in italian cuisine the same as other italian restaurants, however this one offers every position on the menu as gluten-free! It is therefore including of people who can't have gluten, as well as offers vegeterian and vegan options in there menu! About the location, it just great; so-called New Town located in the centre of Warsaw and it's really close to both metro and the bus stop!

Other than the classic pizza, the meal of the week was Lahmacun. It's a Turkish kind of pizza, which originates from Middle East - specifically from Levant region - but due to being highly popularized in Turkey, it's usually named and recognized as Turkish pizza. What's specific for this kind of pizza, is that it's not prepared with cheese and its crust is thinner. It is usually made with minced beef or lamb, minced with vegetables, and then herbs are added to it. it is usually eaten rolled up! Other than this pizza, we also tried another kind of turkish pizza - Pide Caprese!

As you can easily guess from the paragraph above, we made a good decision to order Lahmacun and Arabic pizza, as well as some classic choices: pizza e pistachio, focaccia, and capriciosa. Benath this paragraph, you can see the photo of us making these tough choices, haha (tough, because really, there were so many other, tasty-sounding options to pick from!):

The wait for the pizzas didn't feel long at all to me, when they were served it felt like it was right on time :). I was really impressed with the amount of food we ordered and how good it all looked. You can see it beneath, as well as us starting to eat the pizzas <3:

So finally, here are my thoughts about these special pizzas <3:

First, let's talk about the Turkish pizzas! The important thing to repeat here: they are just as gluten-free as other positions in the menu at this restaurant <3:

Lahmacun - this pizza had ingredients of beef filling with traditional spices, tomatoes, onions, parsley, and lemons. I found this pizza part spicy, part sour, sometimes sweet, and I did not expect it to be as dry as it was! It's a positive aspect of it, I found the taste of this pizza very specific, very interesting, and very tasty!

Pide caprese - oval pizza with ingredients such as tomato sauce, fior di latte, tomatoes, and basil pesto. It was not as dry as the first one felt to me, and the fresh tomatoes were delicious!!! I even caught myself wondering why am I finding this one so good… Well, it's obvious, haha! The tomatoes were sweet, the shape of the pizza itself made me happy, so I can openly say I fully enjoyed eating it <3.

Now, let's move to the classic gluten-free pizzas, that were just as good <3:

Pizza e pistachio - this pizza had ingredients of bacon, corn salad, a cheese I don't know anything about, buy which I think was delicious, and, obviously, pistachios! To be honest, I found the combination of the unidentified cheese and pistachios to be weirdly tasty, which went, suprisingly, extremely well for this pizza in my eyes, and is the reason why I think this one is my favourite!

Focaccia - I think we all know this one, I'd say it's one of the most basic pizzas to ever exist, but it still got me. It was a nice meal, a change of taste between the other pizzas, while also giving something special from its own ingredients combined together <3.

Capriciosa - the pizza with the ingredients of tomato sauce, fior di latte, ham, chorizo, eggs, dried tomatoes, mushrooms (champignons), and olives. I love the mix of mushrooms and ham, sue me, of course I loved it! And yes, again, the tomatoes of many kinds made this one ideal for me too, haha.*

This is what our table was like after we were done with these tasty-sounding (actually being, of course) options :3:

All in all, I'm happy to say this meeting was one of the most interesting ones yet! Sure, it was only the second restaurant, but I found it to be a curious case for me regarding all the pizza-related surprises and new experiences <3. So, I am ending this blog post thinking this meeting was a greatly positive one, and looking into our pizza-filled future with just as big optimism!

~ Alex.

*All ingredients come from the website of the restaurant.

[nuaghtylilgirl]

Thin sliced beef chorizo bacon onion bell pepper Muenster cheese garlic powder Lawson's seasoned salt an hour of prep because have to cut the meat have to cut the veggies have to find the pans have to get different pans LOL finally slice all veggies and then cook in stages got to get all the beef cooked then cook the bacon then cook the chorizo then cook the onions then throw the bell peppers on and then smother it in cheese and now the cheese melts and then you wrap it in a tortilla........crap gotta make tortillas!!!! And boom dinner is done lmao....... I have once again made enough for a small army anyone willing to use their teleport pad time my pads code is ......#im starving and wanna play games*** lol oh and sweet potato casserole for dessert!

[onedirectdeals]

Delicioso Picos Artesanos Mini Breadsticks Bag 200 g (Pack of 10)

Price: Buy Now Last Updated: From the brand Smoked Asturian Spicy chorizos 2XTHREE SPICY SMOKED SAUSAGES 250G ASTURIAN SMOKED SPICY CHORIZO THREE SPICY SMOKED SAUSAGES 250G High-quality vacuum-packed spicy smoked Chorizos from Asturias. Made by a small, family-run company famous for the quality of its products using best quality pork loin, bacon, beef, hot paprika and garlic, then oak-smoked.…

[theahole]

Two good recipes

One I tried last night, and one I have heavily revised and will be cooking again tonight.

The first one is modified from the recipe I got in the notes for this video, a few notes on my experience with it will follow.

LUMBERJACK MACARONI

Hot boiled macaroni (8 oz uncooked) 1/2 lb grated cheddar cheese 2 Tbsp Worcestershire sauce 1/4 c chili sauce Justice seasoning and pepper to taste 1/2 c hot melted butter

Spread macaroni out on a hot large platter. Sprinkle with cheese, Worcestershire sauce, chili sauce, and seasonings. Pour hot melted butter over all. Mix with 2 forks until sauce is creamy. Serve at once on hot plates.

I mixed this in the pot I cooked the noodles in. I cut the butter by a third, because the version I tried was too greasy. Store brand chili sauce cost me a buck eighty, but if you don't want to buy something new for this I'm pretty sure barbecue sauce has almost the same flavor profile as the stuff I bought. And of course, if you don't have Penzey's Justice seasoning, just use onion powder. I like it with white pepper. Anyway, this really is delicious. However, I did not get it to "creamy". My cheese didn't really melt. Oh, already-cooked bacon bits are a tasty addition, if you have them.

My main issue is this being called a "budget" recipe when the original calls for about $1.50 worth of butter..

I had to fuck with this next recipe a lot to cut the salt down to a manageable level. One key is to use fresh chorizo, rather than cured. Some places sell chorizo by the pound, or you can buy links and cut the meat out of the skins.

I use ground chicken in this one a lot, partly because the flavor is so strong you can't really tell the difference, and partly because ground chicken is often on sale for cheaper than ground beef. As always, it's up to you.

I used to use a box of strained tomatoes to make this sauce, but then I ran out of the case I brought with me when I moved. I'm trying a 28 oz can of tomato puree tonight. You could also use crushed or whatever you like.

Chorizo Tomato Rotini Pasta

4 oz chorizo 1 lb ground beef or chicken 1 bunch green onions or 1 tablespoon onion powder 1 tablespoon garlic powder 1/2 teaspoon pepper 1 26.46 oz box strained tomatoes, or 28 oz can tomato puree 8 oz rotini pasta, cooked 1/2 cup parmesan cheese (freshly grated or shredded is best, you should probably use less if you have the shelf-stable kind) 1/2 cup fresh basil, chopped, or 1 tube basil puree, or 1 tablespoon dried basil mixed in with the meat

Cook the pasta and rinse it in cold water, it can sit in the strainer while you make the sauce.

Chop the onions, if using.

Put the chorizo and meat in a pot with high sides, and add the spices (and onion). Cook the meats, breaking it into manageable bits, until no pink is showing. Pour in the tomatoes and stir, then cover the pot and cook until the sauce thickens a bit. Once it is thickened to your liking, add the parmesan and basil (if using fresh or tube) and stir to combine. Mix in pasta.

I always cook the pasta first and use the same pot to make the sauce.

[manicscreeching]

Additionally, to everyone thinking "Jerky and hardtack" as the only alternatives, I would point out that traditional pies were often the food of choice for people traveling for one or two days.

Hot water crust pies were originally a way to keep the filling safe and unspoiled for a few days; the crust itself would be thick, tough, and generally unpalatable, because it was supposed to be durable enough to withstand jostling about without breaking. Then, when someone wanted to eat it, they would crack it open and eat the filling, the crust being as basically inedible. Of course, the crust was often eaten as well, but that wasn't the intent. It's a similar idea to cornish pasties, which were taken into the coal mines by cornish workers. The outer crust would be ruined by coal dust, but the miner could still break it open to get at the still edible filling. The filling could even still be warm from the oven by the time they did.

Also, I would like to draw attention to the fact that dry food is far more varied than just jerky and dry bread. You have smoked meat and sausages cured with salt and spices, everything from bacon, to fatback, to chorizo, to kippers. There are fermented foods, cheeses, picked vegetables, jams, chutneys, and more. Even if they are not the most portable options, there is nothing stopping travelers carrying some to make the majority of their fare a bit more palatable. There's also nothing stopping them from carrying a bit of salt, or some dry herbs and spices. Vinegar too, be it to help purify water or just give a bit more flavour to their food. Lard and oil, be it animal or vegetable, also keep well, and are extremely enegy dense. Travellers may not be carrying a huge pot or cauldron, but chances are your travelers would have some manner of pan they could use to fry or shallowly boil in. Relatedly, dried grains, barley, rye, oats, rice, etc, or legumes like chickpeas and lentils were light and readily available. They could be soaked/boiled overnight to make porridge. If your travelers are part of a larger caravan, chances are they're eating salt pork and salt beef from a barrel, because they are far cheaper than other preserved foods. Dry soups and pemmican are also an option to give travelers some solid pre-prepared food. Even if we restrict it to just air dried meat, there is a world of variety from hams to fish to your classic jerky.

My point is, while you dont have to go into massive amounts of detail regarding this sort of thing, please dont fall into the trap of thinking that flavour is a nineteenth century invention and that before that, all anyone ate was bread, water, and maybe the occasion turnip. People have always wanted their food to taste good and have always had the means to do so.

So this is a stupid thing to be thinking about while I'm trying to work but I'm thinking about that one post...

You can, 100%, have stews in your fantasy fiction. The issue older readers have with it is not the stews themselves, it's where the stews are eaten.

See, back in the 90s - 00's, I don't remember which, there was a biiiiig high fantasy boom. Some of these books were good. Some were bad. Most were just mediocre. A lot of these books were written by, I'm assuming, men who didn't do much cooking. They'd have their adventurers out traveling the world, then when night fell they'd make a campfire and sit down to 'a hearty bowl of stew'.

If you're familiar with cooking, thing about that for a moment, and see if you can see the problem.

Give up?

Stews are meant to make tough meat edible and tender. It takes hours to cook a stew, even with modern day equipment like slow cookers. There's also the issues about the equipment needed to cook the stew. Your stereotypical chosen one is probably going to choose a sword or more healing potions rather than a big ass cooking pot.

Stews are a sign of civilization, like spices and fabric. They are something your weary ragtag team is looking forward to at a tavern rather than something they'd cook on the road.

(Travelers also probably aren't shooting a lot of deer on their trip because the meat would go bad or be wasted in other ways [unless you make the deer tiny in your story.] Like, deer are a lot bigger than you think. But that's a whooooole other thing.)

I might be fuzzy on some of the details - I'm not an Olde, I'm only 31, remembering the many livejournal pages I read in my youth. If there's someone who could expand on this, I would love to read it. It'd be a pleasant blast of nostalgia. And to everyone else: there's at least three lessons to be learned here. I don't know what they are but I hope you find them.

Okay rant over back to my writing.

[brookpub]

Christmas Party Bookings with the Best Food Packages at the Brook Pub, Cambridge

To celebrate the arrival of the holiday season, why not have your Christmas party at The Brook Pub? Our facility will be open from November 25th through December 24th, turned into a winter wonderland fit for hosting amazing events. If you are looking for a venue for Christmas bookings with best food packages then the Brook Pub Cambridge is the place to host a party for your dear ones, friends, and colleagues.

Customized Christmas Party Bookings Packages at the Brook Pub:

Here at The Brook Pub in Cambridge, we know that everyone has their tastes and interests, so we do our best to accommodate them. If you want your Christmas celebration to be unforgettable, pick one of our carefully crafted packages.

Package 1: 

CHOOSE 6 - £18

Those looking for a lovely assortment of canapés to tantalize their taste buds will find what they're looking for in this package. There are six delicious choices, so your visitors may enjoy a wide variety of flavors.

Package 2: 

CHOOSE 8 - £24

The Select 8 package is perfect for individuals who can't decide between multiple delicious options. Your guests will never forget the symphony of flavors they experienced at your celebration, thanks to your expert selection of eight canapés.

What is the Christmas Festive Canape menu?

The term "canapé menu" is commonly used to describe a Christmas-themed assortment of small, bite-sized appetizers or hors d'oeuvres. These appetizers are frequently uniquely designed to reflect the Christmas season in terms of ingredients, flavors, and presentation. They are designed to be eye-catching, tasty, and simple to eat with your hands, making them ideal for holiday parties and gatherings.

A holiday canapé menu may include:

Savoury Canapés: 

Appetizers can be anything from small sandwiches and skewers to tartlets and even smoked salmon on crackers made from shellfish.

Vegetarian Options: 

Stuffed mushrooms, grilled veggie skewers, and bruschetta with fresh tomatoes, basil, and mozzarella are all good examples.

Sugary appetizers: 

Miniature versions of seasonal sweets like mince pies, chocolate truffles, and gingerbread cookies might be shown.

Charcuterie and cheese: 

In addition to the usual assortment of finger foods, a festive canapé meal may additionally have cheeses, cured meats, and condiments like chutneys and crackers.

Presenting Creatively: 

Canapés can be artistically displayed on themed platters or serving trays to set the mood for the holidays.

Festive Canapés: A Delightful Culinary Journey

Our party canapés are made with meticulous attention to detail and inventive ingenuity, guaranteeing your guests will have a wonderful time. Our menu features a variety of delicious dishes, from tender meats to tasty vegetarian alternatives. Your guests will be treated to a symphony of tastes and sensations that will leave them wanting more.

Brook Pub Christmas Canape Menu:

Let us take care of the details so you can relax and enjoy the holiday season with your loved ones, friends, or coworkers, no matter the occasion!

You get to choose from our perfect Canape Menu along with drinks for your Party!!

Let’s check out what we serve for this Christmas Season:

ROAST TURKEY ON MINI-YORKSHIRE AND STUFFING

FESTIVE SLIDER: BEEF, BRIE, BACON AND CRANBERRY SAUCE

PORK SLIDER: BBQ PULLED PORK AND APPLE SAUCE

CHORIZO AND CHEESE PUFF PASTRY WITH PLUM AND APPLE CHUTNEY

SMOKED SALMON TARTINES WITH CRÈME FRAÎCHE, DILL AND CAPERS GARLIC AND CHILLI TIGER PRAWNS ON VOLA AU VENTS

PRAWN COCKTAIL ON BABY GEM, MANGO, AND RED PEPPER SALSA (GF)

MACARONI CHEESE BITES (V)

TANDOORI PANEER SKEWERS WITH MINT AND CORIANDER CHUTNEY (V) OKRA AND ONION BHAJI WITH MANGO CHUTNEY (VE)

APPLE CRUMBLE MINCE PIE (VE)(GF) MIX BERRY 

TRIFLE (V)

CHOCOLATE SNOBINETTE WITH WHITE, DARK CHOCOLATE GANACHE AND HONEYCOMB (V)

CRANBERRY AND STILTON ON BREAD (V)

Toast with Joyous Beverages:

A Christmas gathering isn't a success until the drinks are just right. We have a variety of Christmas beverages at The Brook Pub that are sure to put you in the holiday spirit. Our drink menu includes traditional mulled wine as well as original twists on Christmas classics to ensure that your holiday celebration is complete. We at the Brook pub will help you choose the best food and wine combination for your evening.

Book Your Unforgettable Christmas Party:

Don't pass up the chance to throw a Christmas party that everyone will be talking about. From November 25th to December 24th, The Brook Pub offers appealing canapé packages, perfect for securing a date. Raise the mood with our celebratory beverages and spend quality time with those you care about.

We also provide a great selection of Wines, Whiskies, Gins, Pitches, Best Cask Ales, and Best Cocktail bar drinks to complement your meal. We'd like to know which food package you're interested in purchasing so that we can provide you with beverages that perfectly complement your meal.

If you haven't already done so, it's time to start planning your Christmas and New Year's Eve festivities. Join us as we celebrate the Christmas season at the Brook Pub, widely regarded as Cambridge's greatest Pub. Make sure your Christmas party is one they'll never forget by reserving your space with us today. Let's make Christmas at The Brook Pub one for the ages!

[kingjamesroystonpub]

Best Pub in Royston | King James Royston a gastronomic paradise

Food is more than just fuel; it's a multi-sensory adventure through different tastes, smells, and textures. King James Royston, one of the Best Pub in Royston is a gastronomic paradise that promises to satisfy your taste buds and fascinate your senses, is waiting for you in the heart of Royston.

Best Pub Drinks in Royston

An Intersection of Tastes and Traditions:

Among the bustling streets of Royston, you'll find King Jame, a veritable melting pot of cuisines. The interior design conveys a story as soon as you enter inside, blending contemporary style with references to the past. The menu reflects this mashup by featuring various meals that use regional ingredients and international flavours and techniques.

The Culinary Adventure Begins:

Get your taste buds ready for what's to come by sampling a wide range of appetizers. The alternatives, which range from savoury samosas to bruschetta with a unique twist, reflect the chef's imagination and commitment to creating an exceptional meal.

Once the main course arrives, you'll experience a symphony of flavours that will stay with you forever. King James's dedication to quality ingredients and culinary skill is apparent in every bite, from tender steaks cooked to perfection to aromatic curries that transport you to other countries.

An Amazing Place for Both Vegetarians and Non-Vegetarians:

There's no need for vegetarians to feel left out of the feast; King James Royston provides a wide variety of vegetarian options that are as delicious as the meat dishes. The vegetable biryani, with its rich spices and tender rice, is a meal that really shows off the chef's skill. Meat eaters have several options, including spicy chicken bites, grilled chicken wings, filo prawns, and many more.

Delicious Sweets:

King James recognizes the importance of concluding a meal on a sweet note, and we provide several tempting options. From crowd-pleasing standards like chocolate cake to out-of-the-box delights, the chef's dedication to excellence is fully displayed in every sweet treat.

If you're looking for a nice place to eat and drink, you've found it! In addition to our famous gourmet burgers, we also offer a variety of delicious appetizers and small plates. 

We have a beer garden for those warmer days and our inside bar and dining facilities. Furthermore, we welcome dogs.

King James Royston Food Menu:

Starters Menu:

We are happy to serve some of the best starters, starting from Battered Halloumi, Grilled Chicken Wings, Spicy Chicken Bites, Nachos, and Filo Prawns, all served made from fresh ingredients. We understand what our customers want and prepare the dish according to their spice level.

Main Course Menu: Main & Burgers

We serve some of the best burgers in Royston, along with main course and side dishes. Let's check out what we do starting from:

All-New Bacon: Smashed Beef on a Bun with BBQ Sauce, Chilli Jam, Onion, Cheese, Maple Bacon, Slaw, and Pickles

House King: It is a burger topped with a patty made from Angus beef, chipotle mayo, caramelized red onion, chorizo, house slaw, and gherkin.

Cheesy Chic: Topped with blue cheese sauce, cheese, tomato, lettuce, onion, and house slaw.

Classic Chic: Traditional and classy, this Burger has a hot chicken patty, burger sauce, tomato, onion, lettuce, and house slaw.

Hearty: Delicious and filling vegetarian or vegan Burger with vegan mayo, relish, onion, lettuce, and house slaw.

Hot Chic: Sandwich made with hot, crunchy chicken, spicy mayo, jalapenos, onions, lettuce, and house slaw.

Chicken Curry Bowl: Chicken curry over rice in a bowl, cooked traditionally and served with Mango Chutney, Paratha, and Popodum.

The Crunchy Chic: It comprises fried chicken, barbecue sauce, lettuce, onion, bacon, cheese, tomato, and house salad.

Lamb Keema Bowl: Served with Rice topped with a homestyle medium curry. Prepare a Mango Chutney, Paratha, and Popodum.

Beer-battered cod and fries: Doused in tartar sauce and accompanied by mushy peas.

Apart from the above pub food, we have one very hot Burger to handle. You heard it right. The name of the Burger is 

CAN YOU HANDLE ME!! Burger that is “Hottest in Hertfordshire”. Our secret extra hot sauce, onion, tomato & lettuce. Beef or plant-based.

The items on our children's menu were chosen with their particular tastes in mind.

Spaghetti Bolognese with Garlic Bread, Spaghetti with Meatballs, Spaghetti with Garlic Bread, and Cod Fingers with Fries.

Here's our lunch special:

Monday through Friday from 12 to 3 pm, get a second burger for only £1.99 when you buy one.

Here's our Evening Special:

Enjoy our Burger Meal And A Drink For £12.99 from Monday To Friday from 5 – 7 pm in the evening.

The Culinary Adventure: More Than Just the Food

The focus at King James Royston isn't just on the food but the entire experience especially Cask Ale Week in Royston 2023. The pleasant ambience complements the delicious tastes on your plate thanks to the attentive service, well-designed décor, and careful presentation. Whether you want to mark a particular occasion or have a fantastic supper, King James will not disappoint.

A Trip Well Worth Taking

King James Royston stands out as a venue that allows you to embark on a gastronomic trip in a world where culinary possibilities abound. Flavours come to life, and memories are built here because of the restaurant's commitment to quality, innovation, and the fine art of culinary storytelling.

Visit the realm of King James Rosyton Pub near Hertfordshire if you are in the Royston area or are just looking for a memorable meal. Your palate will be grateful, and your senses will never forget the exquisite experiences they had here.

King James Royston Pub events:

Karaoke, live music, open mic, and quiz nights are just some of the events we put on for our patrons. There's always a good crowd at the bar on Open Mic, Quiz evenings, and Rugby world cup live screening evenings. Those who wish to participate in the quiz must assemble a team of six members and correctly answer the questions posed to be eligible for a delightful surprise. 

We appreciate everyone who came to the open mic night and sang or recited poetry to amuse us. Those passionate about singing are welcome to join us and delight the listeners. If you are in town this time, visit our King James Royston, a gastronomic paradise, to experience the ambience, food, drinks and, of course, entertainment.

[lansdellicious]

Burger Battle 2023, Round 15 - No. 4

A few of our foodie friends have No. 4 firmly in their favourite restaurant slot. It's not quite there for us, but we have had some wonderful food here.

In the past couple of contests, No. 4 has fallen afoul of my cardinal rule: pickled jalapeños. They also really like putting pepperoncini on the side, but that's fine. This year's offering is the Cowabunga: 4 oz pepperoni spiced beef and pork patty, double smoked bacon, crispy pepperoni, San Marzano tomato sauce, spicy basil aioli, mozzarella, red onion & pickled banana peppers.

Aaaaaaaah pickled peppers again! In fairness, the issue in past years has been the volume in which they are used and not just their mere presence. The goal here was clearly to evoke feelings of a pizza burger, and possibly specifically the Teenage Mutant Ninja Turtles. And they absolutely nailed that. The pepperoni on the burger was indeed crispy, and the ratio of pepperoni to beef in the patty was just about perfect. So many of the chorizo burgers this year have been heavy on the chorizo, and that is one dominating flavour.

The mozza on here had clearly been broiled or torched and it was just this wonderful gooey blanket of cheese that held everything in place. the tomato sauce...this sounds weird, but it was so beautifully warming even on a hot burger. I don't really have a better word for it.

I cannot say I detected much of the basil aioli or (thankfully) the pickled peppers. I think the aioli in particular would have amped up the Italian and pizza feels considerably. I also felt like the burger really needed another note to it. What was on it worked so well, but ultimately I just felt like I had taken a pepperoni pizza slice and wrapped a burger in it. Maybe more aioli or even some pesto would have made that difference.

That said, this is still a very good burger and one that I feel a lot of folks will like even more than I did. There's no reason to avoid it, I just think it could have been even better.

[pizza-pie-in-the-sky]

SECOND STOP - LA CANTINA MEYHANE

2nd January 2024

Second meeting happened at La Cantina Meyhane, a restaurant serving Mediterranean cuisine and Turkish pizza.

La Cantina is located on Nowy Świat Street close to the Warsaw's Old Town and it's known for gluten free and vegan options.

We ordered 5 dishes:

Lahmacun (beef, traditional Turkish spices, tomatoes, onion, parsley, lemon) - Turkish style pizza, a bit sour after adding lemon (for obvious reasons)

Capricciosa (tomato sauce, fior di latte, ham, chorizo, egg, dried tomatoes, mushrooms, olives)- salty pizza with no ingredient standing out

Focaccia - Italian chewy snack, a bit salty

Pizza e pistachio(basil pesto, fior di latte, bacon, corn salad, pistachios, some kind of cheese we forgot the name of) - pizza with the most delicate taste out of them all

Pide Caprese (tomato sauce, fior di latte, tomato, basil pesto)- Turskish style pizza, tastes like a typical pizza, just has a different shape

I gladly recommend this restaurant to people with food allergies, but I must say that this place isn't accessible for people using wheelchairs.

Nina's post

[shoppinglistposting]

big meaty ahh shopping list

we do big shopping trips monthly. this is what we eat in a month (or more, prolly more. a lot of stuff here can last us a lot)

- oil - frozen chicken wings - relish - rice - large trash bags - medium trash bags - itty bitty plastic bags - coffee - ground beef - chorizo - sauerkraut

- dairy free cream - disinfectant spray - pasta - frozen chicken (in fillets) - bran crackers - those uh chicken burgers that are like...breaded - burger patties - fish patties - we were supposed to buy ham, it was expensive. prolly going to buy it on wendsday - powder juice (i love powder juice, its like cocaine to me. i sometimes take a packet and just stick my finger in and eat it instead of drinking it. yum.) - ketchup - stainless steel cleaner - refrigerator cleaner - butter - pizza dough - mayo (ugh i love mayo.) - palm hearts/palmettos (UGH I LOVE THESE EVEN MORE) - frozen french fries - toilet paper - soda - deodorant  - tissues (we fucking forgot to get these, shit) - diced pineapples (canned) - cheddar cheese - granulated cheese - grated parmesan cheese - fresh cheese - NORMAL CHEESE (can you tell we like cheese? we do. its delicious.) - salt - barbeque sauce - tomato sauce (i also love tomato sauce. it comes in packets and i like to lick off the remains when its already emptied) - noodles (this is different from pasta.) - paper towels - bacon - sausages - yogurt - something sweet for tea time (we got little muffins) - juice (also for tea time. no, not powdered juice, just bottled juice) - lunch (we got chinese food. I LOVE CHINESE FOOD.)

[tastesoftamriel]

Is there any notable fusion cuisine in Tamriel?

Like culture, fusion food is in constant flux and Tamriel is lucky to be full of it! The most unlikely clashes of culinary creativity can be found everywhere, and these are my top picks.

Altmer

Altmeri food is known for being pure and using ingredients unique to the Summerset Isles. When given access to Dunmeri ingredients though, magic happens. I thoroughly enjoyed a three-course meal of indrik cheese and scuttle soufflé with comberry sauce, seared swordfish with ash yam dumplings, and marshmerrow pudding on a rosewater and guava granita.

Argonians

As Argonian cuisine is extremely region-specific, those living away from Black Marsh have had to adapt their favourite dishes to suit the locality. Keerava at the Bee and Barb in Riften makes a wonderful poached fish, Stormhold style, using fresh salmon from the lake. It's served with local greens, chickpea mash, and tomato chutney (and a baked grasshopper too, if you want the proper Black Marsh experience)!

Bosmer

The wonderful thing about Bosmeri cooking is how easily it segues into other cuisines, as the Wood Elves are masters of cooking meat in any way, shape, or form. I was pleasantly surprised in Marbruk by a big lunch of thick slices honey-roast ham and radishes, smoky pulled pork, and eggs florentine. It was the perfect mix of classic Bosmeri and Breton, and was a great meal!

Bretons

I love the food in High Rock as it's delightfully complex, with a focus on rich flavours. Crossing Breton and Khajiiti food may sound a bit odd, but the moon sugar creme brulee with swan egg and the best Wayrest cream still haunts my dreams. It was flavoured with exotic cardamom and cinnamon, giving this traditional Breton dessert an Elsweyr twist!

Dunmer

Like the Altmer, the Dunmer also do not enjoy mixing their cuisine with others. However, refugees and generations of Dunmer who fled Vvardenfell during the Red Year didn't just wind up in Skyrim. Dunmer in the Alik'r make the most of what they've got to replicate Morrowind favourites. It's camel instead of guar, goat instead of nix-hound, harpy eggs instead of kwama eggs, and goat cheese in place of scuttle. The Sentinel take on Hlaalu-style guar involves roast camel with a goat cheese and harpy egg creamy sauce, with a serving of imported saltrice when available (chickpeas or polenta stand in nicely too).

Imperials

Cyrodiilic cuisine has always been a fusion of all the other Provinces, but there are a few exceptional combinations that continue to astound diners at the King and Queen Tavern in the Imperial City. Popular in Orcish flavours such as wrathberry, juniper, thyme, and mint make traditional Imperial dishes pop, like a juniper and venison tagliatelle in a smoked snow truffle and chanterelle sauce. Other notable dishes include horse carpaccio a la Wrothgar, spinach tortellini with echatere cheese sauce, spicy chorizo kebabs with radishes and potato, and stuffed pigeon with wrathberry raisins.

Khajiit

The food in Elsweyr is peculiarly sweet and as such is often off-putting to outsiders. However, tone down the moon sugar and you'll find some wonderful dishes to work with. I like a traditional roast bristleback basted in coconut water, chili, and salt, but used in a Redguard-style tagine with cous cous, dried fruit, and sliced almonds. The two cuisines complement each other perfectly, and I enjoy combining the two sometimes myself!

Nords

Since Nord food is notoriously bland, it really gives one a blank canvas on which to work culinary magic! I like to cross a Haafingar barbecued horker with mudcrab gravy with Dunmeri influences. Rather than plain horker, it is seasoned with smoked saltrice grains and barbecued over coals and hot stones as they do on Vvardenfell. The mudcrab gravy is also given a bit of zing with a twist of comberry jam, spicy crushed fireblossom petals, and a good spoonful of ash-smoked bacon lardons.

Orcs

Orcish food is known for being hearty, which makes a cross with Imperial cuisine almost unthinkable. However, sometimes it just works! Wine-stewed beef or mammoth tail with sun-dried tomatoes, potatoes, Orcish ale, juniper berries, and black olives. It's a surprising combination of flavours that works, with the ale and wine coming together in perfect harmony.

Redguards

Aside from combining Khajiiti and Redguard cuisine, I also like creating dishes based on the fusion food you'll find at docks across Hammerfell. One of my favourite Stros M'Kai specials is a combination of Nord pickled fish (I know) that's surprisingly palatable when deep fried in batter, with seasoned grilled cod, spicy potato wedges, and a chili-dill mayonnaise. Talk about a culture clash!

[veronicasvanitycc]

This post is specifically for other CC creators. If you can/would make any of these items for the Sims community, I would lose my mind. Or if you know where they can already be found, please let me know! ❤ All credit of course will be given and you will be shared on my tumblr and patreon. I am also a member of TBS/DSC on facebook so you will be shared there as well when I post! If you see anything on the list that you would love to see in the S4 Community, reblog pleaseeeee!

If any of these items are found, I will update the list with a link for everyone. ❤

Lot Traits

Aquarium

Stripclub

Fraternity

Sorority

Dispensary

Psychologist

Elementary School

High School

Waterpark

Salon/Nail Salon

Tattoo Studio

Low Income Housing

Apartment Building

Bachelor Pad

Farm

Deco Sims

Sitting Santa (LP Photos)

Models

Male Strippers

Toddlers (Daycare)

Babies (LP Maternity Ward)

Gothic/Emo

Celebrities

Zoo Keepers/Amusement Park Workers/Disney Characters

Homeless

Casino/Resort Workers

Dentist/Psychologist

Basketball/Football Players

Teens (Prom/School/Having Fun etc)

Prison Inmates

Band "Geeks"

School Jocks

Cheerleaders

Tanning/Waxing Salon Clients

Tarot/Paranormal Sims (Tarot shop)

Fishing

Security

Maids

Singers

Church (Pastor/Choir/Confessional)

TSA/Airport Staff/Judge

Postal Workers

Edible Foods & Recipes

Beef & Cheddar Sandwich (Arbys)

Gyro

Baklava

Curly Fries

Chili Dogs

Spanakopita

Cheese Curds

Fried Okra

Garlic Parmesan Fries

Pulled Pork Sandwiches

Honey Walnut Shrimp (Panda Express)

Crab Rangoon

Teriyaki Chicken

Fried Cabbage W/ Bacon

Brisket/Cornbread/Collard Greens

Corn Dogs

Funnel Cake

Mushroom & Swiss Burger

Colesaw

Taco Platter/Rice/Beans

Chorizo/Egg/Cheese Burrito

Biscuits & Gravy (I thought I saw this released???)

Sweet Potatoes W/ Brown Sugar & Marshmallows

California Sushi Roll

Shrimp Tempura Sushi Roll

Philadelphia Sushi Roll

Chicken & Wild Rice Soup

Sloppy Joes & Chips

Mexican Red Rice

Toastadas & Ceviche

Taco Salad

Carne Asada Tacos

Birria Tacos W/ Consumme

Dolmades

Honey Biscuits (Churchs Chicken)

Dirty Rice (Bojangles/Cajun Style)

Souvlaki

Loukomades

Sub Sandwiches (Subway Build)

Bratwurst W/ Saurkraut

Carnitas W/ Red Rice

Waffle Fries (Chick Fil A)

Swedish Meatballs W/ Butter Noodles

French Dip Sandwich W/ Au Jus

Seafood Boil

Chicken Fries (Burger King)

Spicy Chicken Sandwich (Popeyes!!!!!!!!!❤)

Whopper Sandwich (Burger King)

Salt Fish & Cabbage

Jambalaya

Dumbo

Cobb Salad

Creamy Chicken Over Rice

Ackee & Salt Fish

Boiled Peanuts

Sweet Tea

Hushpuppies

Objects

Functionality is hard so decor items are are just as good!

Diving Cage (Decor/LP Use)

Waterslides (Is it possible to make other designs through necrodogs functional water slide?)

Earring Display Turnstyle (Claires Build)

Ear Pericing Gun

Earring Stud Stand (Choose your studs before you get your ears pierced lol)

Ear Cleaner

Tattoo Goo

Incense Tubes (Retail Style/Pick & Choose)

Aquarium Touch Pool (Anything works for this!)

Wall Candy Dispensers

Prison Visitor Phone (Anything for a visitation room)

Dunk Tank (Necrodog Fair Pack Add On?)

Whack a Mole

Tall Froyo Ice Cream Machine

Ring Toss (Necrodog Fair Pack Add On? Jcope?)

Goldfish Toss (Necrodog Fair Pack Add On? Jcope?)

Kiddie Coster (Necrodog Fair Pack Add On?)

Balloon Darts (Necrodog Fair Pack Add On? Jcope has one, but something not as circus related?)

Bumper Boats ( I am dyinggggg for this!!! Even if its decor only)

Cornhole Game (horseshoe toss style)

Snow Cone Machine (This would be dope to be functional!)

Coin Operated Rides (outside of stores)

Functional/Non Functional Casino Stuff/Games Etc

Wet Bar (Sims 3 Conversion?)

Freakshow Decor (Venice Beach Freakshow)

Bingo Ball Spinner/Cage/Caller? (What do you call it lol)

Bingo Cards

Plastic Surgeon Chair

Sol De Janeiro Stuff (I need!!!)

Fake Nails (Boxes for retail)

Body Jewelry Decor Displays

Store Signs

Del Taco

Whataburger

Bojangles

Burger King

Churchs Chicken

Jack In The Box

Culvers

Golden Corral

Cheesecake Factory

Cracker Barrel

In & Out

Dairy Queen

Raising Canes

A&W

Texas Roadhouse

Zaxbys

Carls Jr,

Captain D's

Bush's Chicken

Blockbuster

Seaworld

Disney World

Horrorland (Goosebumps Style)

Cascade

Ulta Beauty

Museum Of Death (LA Museum)

Claires

Shady Acres (Junky Sign/Trailer Park Build)

Jelly Belly

NFL Store

Spelman College (Britechester/Foxbury Text Override Mod)

Morehouse College (Britechester/Foxbury Text Override Mod)

Michael's (Craft store)

Hobby Lobby

Caesars Palace

Hells Kitchen

Party City

American Girl Dolls

"The Boardwalk" (Like the Santa Monica Pier Arch)

Charlotte Russe

Motel 6

Good Burger

Mondo Burger

Planned Parenthood

Sanrio

Rainforest Cafe

Universal Studios

If you know of any place I can find these items, please let me know!!! If they are used in any of my builds, I will give you that entire build early access as well as share you all over and probably obsess over you for the rest of my life. ❤ (creator or not) I am aware that this gives away my future ideas, but oh well. We can all win yall.

[words-writ-in-starlight]

insurrection chili, i guess

Make it for when your country throws a coup and you need something incredibly idiot-proof but also very satisfying.

BASIC CHILI

Acquire the following between 10 AM and noon:

one or two onions, chopped (I use white onions but whatever you’ve got)

kidney beans and white beans and maybe also black beans, if you’ve got an excess of beans and you’re looking to get through them (whatever amount you have is fine)

corn of some kind (I do like one can of corn per three cans of beans)

chili peppers if you’ve got them (however many of whatever pepper you know your family can handle eating, I do like three jalapenos but then my girlfriend and boyfriend are afraid of spicy food)

However Much Crushed Tomato Fills The Rest Of The Crock Pot (or pureed, or diced, or I guess even canned whole tomatoes if you’re willing to squish them yourself later, Idk, I just usually have crushed tomatoes in the house)

Put all of the above in a crock pot.  Like, the biggest crock pot you have, as a present for Future You.  It should be liquidy enough to stir easily but not watery.  If it’s too wet, cook it with the lid off for a while.  If you can’t stir it, just put water in it.

Add chili powder, cayenne pepper, paprika, and cumin, in whatever amounts speak to your soul.  More spices are good.  Probably more chili powder than any of the others.  Sometimes I put garlic in there if I remember.

Add salt.  It’s mostly tomato, so resign yourself here and now to adding more salt every time you taste it for the next few hours.

Set crock pot to high (if cooking for 4-6 hours) or low (if cooking for 7+ hours).

Ignore the chili while you doomscroll news sites.  Whenever you start being able to hear your own heartbeat, step away from the news for long enough to taste the chili and inevitably add more salt.  Maybe make cornbread if you really need a minute.

IF YOU WANT TO PUT MEAT IN YOUR CHILI

I personally don’t put meat in a food that I intend to make into a psychological crutch during a coup, because meat requires slightly more babysitting, but whatever works for you, my dude.

Acquire the following:

chorizo, any chorizo is fine, precooked, uncooked, whatever (chopped into like whatever size feels bite sized)

bacon, but probably only like half a pack of bacon, with the rest to be used for whatever moment you decide you really need bacon in your life (chopped into squares)

If you’re cooking the chili for like 8 hours, just chuck the chorizo in your crock pot at the bottom of everything, even uncooked.  If less, do uncooked chorizo in a pan first, then chuck it in there.  Ignore the chili for a couple hours, then stir the chorizo in with everything and go back to ignoring the chili.  Just check the chorizo by cutting it in half or maybe sticking it with a thermometer later.

If you’re dealing with cooked chorizo, just throw it in the pot and get on with your life, it’s already cooked, it doesn’t care.

DON’T COOK THE BACON FIRST, that’s a bad instinct and it makes shoe leather.  Layer the bacon on the bottom of the crock pot, put everything else in, set the crock pot to HIGH for an hour or two.  Then go back and mix everything together and (if you’re doing the chili for a long time) turn it down to low.  Then ignore the chili.

As yet a third option, you can do ground beef, which you can add like chorizo--either at the bottom of a crock pot for a long time, or in a pan ahead of time.  I personally don’t like ground meat but you CAN do it if you don’t like/can’t eat chorizo or bacon.  

Eat it when you get hungry.  If you’re so caught up in the news that you forget about it and make something else or don’t eat dinner, it’s fine.  Set it on low and eat it for lunch.  One time I forgot it for twenty-five hours and it was fine.  It’ll be kind of a darker color but it’s still chili and it’s still fine.  The world outside might be the first five minutes of a dystopian apocalypse flick, but the chili is fine and you probably can’t fuck it up no matter what you do, so take some comfort in that, I guess?  I don’t know, I do.

I guess if you’re doing meat in your chili, you probably CAN’T forget it for twenty-five hours without doing something weird to the meat.  But like.  Somewhere between 4 and 12 hours is probably the right amount of time.  Do whatever, as long as your meat is cooked through.  

You’re fine.  

The chili is fine.  

Eat something while you doomscroll.  

I love you.  

Drink some water.  

Bye.

[andmaybegayer]

@caprice-nisei-enjoyer said

Tell us about it lad

Made bacon and egg fried rice to use up some leftover rice, it came out pretty nice, although I could have let it crisp up more before adding the onion. Used about 40g which was a bit too much for a single serving, I could have cut that in half.

My main exposure to cooking with pork (and beef) in general has been watching cooking YouTube and my thoughts on bacon and other cured meat products is that they're best used more like garlic or ginger than like more traditional bulk meat products. Great spice, lots of flavour but you don't need a ton of it.

I've used chorizo before and it's very similar. I like that it brings its own fat along, very convenient. I recently learned the whole trick of starting cured pork products in a cold pan to render out fat before it cooks.

My parents mainly cooked extremely lean bacon by sticking it in the oven which in retrospect explains part of why I do not like bacon, but I also rarely like traditional breakfast style bacon. I think it's just bad on its own. Use it as a component of something else. I might use up the rest of this in some kind of noodle dish.

cooked bacon for the first time