#wok prime

[themoonstonechronicler]

Funniest thing about wok prime is how over in jasnahs and ahvens(taragangians) sides of the story people keep mentioning onyxseers, who can see the future if they have onyx

and over in merins(kaladins) side he keeps going "hmm, renarin has this black rock hes really obsessed with and he keeps making weirdly accurate predictions and he wont explain how, i guess hes just really good at algebra."

and this is never commented on ever

[moash]

on the coppermind for wok prime to confirm my hazy recollections about some of the plot points that were mentioned to me in passing because i never read it and tbh this sounds kind of based

[trans-ralsei]

kita is WOKE. she eats WOKE ramen and is in the war against WOKE culture on the side of the WOKE. she will cancel you. over her ramen

[pluage-docters-go-brrrrrr]

I remembered the wok left post.

Translation:

Post: they want you to fry rice

Who

The wok left

How am I going to fry rice if the wok left

Skill issue

Me: that's why I can't fry rice.

Ratchet: you could've just said "no and I would've understood.

Me: oh, sorry.

[epicmilly]

crom.

[femmefaggot]

[petermorwood]

Mushrooms in Cream Sauce...

...or Pilze in Sahnesoße.

This is for @killerblackberrypie, who went looking for the version on our "European Cusines" site and found the site gone.

@dduane had taken it down for maintenance, a new theme and to take some new photos, but while the site was down it web-provider went belly-up. These things happen.

"European Cuisines" Will Return - just not quite yet.

Our recipe was, ironically, one of the recipes slated for new pics, so while this text is from the site's offline backup (with a couple of tweaks from me, because why not?) photos are sourced from the web.

There are many, many other recipes online; they're mostly in German, but Google Translate handles Rezeptedeutch well enough. I've linked to a couple, which is only fair since I'm using their pix.

You'll also see the French word "champignons" in German recipes as often as German "Pilze"; I don't know whether this indicates a French origin for the recipe, or refers to a specific mushroom, or makes the dish sound more classy.

Here's one: Champignons in Sahnesauce mit Spätzle.

And here's ours...

*****

Pilze in Sahnesoße from European Cuisines.

Contrary to popular belief, Germany is not a vegetable-free zone.

In fact, unless you find yourself buried in some tiny backwater in the Black Forest or someplace similar, Germany is much kinder to both vegetable-lover and vegetarian than a lot of other places. It will be rare to find a menu that doesn't have at least a few vegetarian or at least mostly-vegetable options on it, often far more creative than you might expect.

But leaving aside for the moment the issue of vegetarianism per se, Germans really do like more vegetables than potatoes and cabbage, especially seasonal ones in their prime. Asparagus season, for instance, has its own name: Spargelzeit - "asparagus time".

And mushrooms (all right, not as true veggies, but at least as fungi) turn up as stars in many entreés, especially in dishes meant to be served in the autumn, "Pilzsaison", mushroom season, when the good little creatures are coming up all over in the woods and the supermarkets.

This recipe calls for the mushrooms to be sautéed with onions in bacon fat (the bacon is added later). The pan is then deglazed with white wine, and various spices are added, one of them being paprika, which instantly suggests that this recipe probably sneaked over the border from Austro-Hungary, possibly via the Czech Republic.

Finally the cream and bacon go in.

The result is substantial, surprisingly elegant, and yummy.

This is definitely a recipe for a high-end Hobbit menu: an entrée for anyone who doesn't want their mushrooms upstaged by overly large amounts of meat.

The bacon-fat and bacon CAN be left out completely, making the dish meat-free. Use more butter along with more mushrooms and a red pepper diced small, and add 1/4 teaspoon smoked paprika.

*****

INGREDIENTS

NB, we work in metric so that's "correct"; Imperial is converted and "approximate", though it won't make much difference. Just don't combine them or your mushrooms might crash into Mars...

1 kg / 2 lb fresh mushrooms, domesticated or a mixture of wild types to taste

125g / 1/4 pound bacon, diced

60gr 1/4 cup butter or margarine

2 large onions, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

60ml / 1/4 cup (or more if needed to deglaze) white wine, preferably a medium or medium-dry one

A pinch of nutmeg

A pinch of mace

250ml / 1 cup heavy cream

The juice of half a medium-sized lemon, strained

2 sprigs of fresh parsley

METHOD

Clean the mushrooms with a soft brush or dry cloth. (Never wash mushrooms.) If they're big, cut them in half.

Fry the bacon in a wok or large pan until lightly browned. Remove the bacon from the pan and set it aside.

Add the butter to the pan drippings. Add the onions; sauté until lightly browned.

Add the mushrooms; cook them until they're tender, stirring often.

When they're tender, raise the heat slightly and stir in the wine, salt, pepper, paprika, nutmeg, and mace. Cover the pan and cook over low heat for 15 minutes.

Remove from the heat. Add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let this mixture boil!!!

Garnish with parsley and serve with noodles, dumplings, mashed potatoes, whole potatoes... And some crusty bread to chase the last of the sauce.

*****

Our original photo used Spätzle, as in the first pic. Ribbon tagliatelle works just fine as well, while here is Saure Pilz-Sahnesoße served alongside Bohemian Dumplings, a long bread dumpling boiled in water or stock then cut into thick slices.

From the same site, here's a simple potato treatment, Pilz-Sahnesoße mit Kartoffeln:

As far as we've been able to make out, the main difference between mushrooms in cream sauce as a main dish, and creamy mushroom sauce for use with something else, is the proportion of mushrooms to everything else, and often the size of pieces into which they're cut. Really small bits are one more ingredient, large generous chunks are much more front and centre.

Ours is definitely a main course, and though we haven't made it for a while, the memory of that last time still makes my Mind Palate go...

Soon. Soon...

[losyr]

Let's be real, I'm cooking harder than shrimpo with a wok and day old leftover rice tonight

I had him in mind as essentially the prime distractor, but way, way more punishing. You're at 1 heart, and you need to get to the elevator? Lmao nah, you kicked twisted toodles because brightney kept stealing her, and you wasted your stamina without knowing. Good luck with 3 star speed stat and no stamina for 10 seconds while panicked toodles is tunnel-visioned on you.

Also, I know he's missing 4 from his stat pool, but I didn't know where to put them, and I liked the one broken star for stamina.

He's also supposed to have stress lines under his eyes, but I made them too small and compression made them dissappear

And the framing is shit, leave me alone :(

[pixelfoodie]

Longjing cha, also known as "Dragon Well Tea" or "the national drink of China", is a renowned and unique green tea produced in the Zhejiang province in China, particularly in three areas - Xihu, Yuezhou and Qiantang. It is a mountainous area with mild climate and plenty of rainfall throughout the year, offering prime conditions for growing tea trees. The tea is known for its "four wonders" - delicately aromatic flavour, uniquely sweet taste, beautiful and attractive visual appearance and the emerald green colour of the tea leaves. The leaves have a truly distinctive shape - smooth and flattened along the inside of the leaf, which is the result of a unique production process known as pan-firing or pan-frying, highly skilled shaping and roasting of the leaves in a hot wok. The process gives the tea a delicate, toasty aroma and a sweetness that lingers in the mouth long after the drink is consumed. src.: https://www.tasteatlas.com/longjing-cha

[doolallymagpie]

[secretstartrekblog]

a list of Trek things that I’d literally sell an organ to experience for the first time again:

-spock’s death scene and funeral in wrath of kahn

-the subsequent kirk-spock switcharoo that AOS trek pulled at the end of Into Darkness

-speaking of aos, when Spock Prime shows up in the ice cave in 2009 (no bc I literally SCREAMED like the sound that came out of me was insane)

-when Pike showed up in Discovery

-the sickbay scene where Kirk turned out to be alive in Amok Time (smiley spock🥰)

-the DS9 tribbles crossover episode

-every single time Spock swears in The Voyage Home

-when the enterprise rises out of the nebula behind Khan’s ship in WoK

-Chakotay begging Janeway not to do this to him and sobbing over her dead body in Coda (yeah I’m a masochist and???? what do you want from me)

-when Wesley showed up in S2 of Picard

~~Please add yours I wanna see~~

[themoonstonechronicler]

I can't be the only one who desperately wants a sequel to the way of kings prime. like obviously it's never going to happen, and the book is very flawed, but i want to know what the hell was going on.

[stormtide-leviathan]

Wait what’s this about then (from the trivia section of shallan’s page)

hi bestie i think i was the one who relayed to you the wok prime info. dalinar is betrothed to shallan i think she was like 16. idk what became of it bc i never finished it but yeah...

thank you bestie 💕 we hate to see it! navani/dalinar definitely an improvement

[aforgottenthing]

I’ve seen similar polls for other characters/series and I was curious. (Apologies if this has already been done)

[40sandfabulousaf]

大家好! The boss and I caught up with Antho, our mutual friend, who introduced us to a stall specialising in mala. We left the ordering to him and he filled our small table with enough dishes to feed 5! The food was so delicious, I couldn't stop eating even after I was stuffed to the brim. None of us stopped until we wiped all the plates clean.

I'll share about what I got up to during Chinese New Year in the next post. This week, I came across a stall selling tomato soup fish bee hoon (vermicelli). In a nutshell, they serve the tangy broth used in tomato egg noodles with thick slices of fresh fish, tomato chunks, tofu cubes, lettuce and thick bee hoon. Digging through the noodles, I discovered a generous portion of fish slices, so for the price of $7.50, it was decent value for money. I'll return to try their original flavour sliced fish bee hoon soup.

Hokkien mee, frequently a combo of thick bee hoon and yellow noodles, is wok fried with egg, veggies and a flavourful broth. The noodles absorb the broth, making them very tasty and a firm local favourite, any time of the day. There are 2 versions: with prawns (usually sold by stalls that specialise in this dish) and without (sold at cai fan, or mixed dishes and rice) stalls. The former usually has a much more robust prawn flavour since it's eaten on its own, whilst the latter is milder tasting so as to pair well with other dishes. Both are very delicious.

This Chinese New Year, whilst I love my country deeply, I'm also fiercely embracing my ethnicity and roots. Grandpa came from Xi Men, Taipei, ROC and spoke solely in Hokkien for all his life. When he told me stories about how he came to Singapore, he always said he came from China. So to me, there was never any question about Taiwan; it's part of China. Nonetheless, the issue of Taiwan remains strictly between it and China. I have enough respect to keep my nose out of China's internal affairs.

We might be feasting during this festive period but elsewhere in the world, including in Gaza, hunger persists. Palestinian civilians currently survive off animal feed and rice. Food supplies are dwindling whilst Israel is interfering in how and where aid is delivered. Why haven't the US, UK, Canada and other Western countries said anything about the abuse of human rights? 下次见!

[buddhabarnyc]

Best Place to Have Birthday Dinner New York, NY

New York City is known for its vibrant nightlife, diverse culinary scene, and unparalleled atmosphere—making it a top destination for birthday celebrations. Among the countless venues that promise a memorable night, one stands out: Buddha-Bar New York. Combining exquisite cuisine, stunning decor, and a lively ambience, it’s the perfect spot to celebrate your special day. In this blog, we'll explore why Buddha-Bar is the ultimate birthday dinner venue and what you can expect during your visit.

The Charm of Buddha-Bar New York

A Unique Concept

Founded in Paris in 1996, Buddha-Bar has since expanded to various locations around the world, each with its unique flair while retaining the signature Asian-inspired theme. Buddha-Bar New York captures the essence of this legendary brand, combining Eastern elegance with Western sophistication. The birthday restaurant NYC design features lavish decor, including oversized Buddha statues, intricate wood carvings, and stunning chandeliers that create a warm, inviting atmosphere.

Location and Accessibility

Situated in the heart of Manhattan, Buddha-Bar New York is easily accessible by subway, bus, or taxi. Its prime location makes it a perfect starting point for a night out in the city, whether you're planning to continue the celebration at a nearby bar or enjoy a nightcap at the restaurant itself.

The Dining Experience

Culinary Delights

Buddha-Bar New York offers a diverse menu that merges Asian flavours with global influences. From sushi and sashimi to hearty entrees and vegetarian options, there’s something for everyone. Here are some highlights to consider when planning your birthday dinner:

Appetizers

Start your meal with tantalizing appetizers such as:

Buddha-Bar Sashimi Platter: A colourful assortment of the freshest fish, elegantly presented.

Spicy Tuna Tartare: Served with avocado and crispy wontons, this dish is a favourite among guests.

Vegetarian Spring Rolls: Perfect for those who prefer plant-based options, these rolls are fresh and flavorful.

Main Courses

The main courses at Buddha-Bar showcase the best of Asian cuisine, including:

Miso-Glazed Black Cod: A melt-in-your-mouth dish, perfectly complemented by seasonal vegetables.

Curry Chicken: A rich, aromatic dish that packs a punch, served with fragrant jasmine rice.

Wok-Seared Lobster: For seafood lovers, this dish is a must-try, cooked to perfection with bold flavours.

Desserts

No birthday celebration is complete without dessert! Buddha-Bar’s dessert menu includes:

Chocolate Fondant: A warm, gooey dessert that will satisfy any sweet tooth.

Mango Mousse: Light and refreshing, this dessert is perfect for those looking to end their meal on a fruity note.

Green Tea Ice Cream: A unique, subtly sweet treat that pairs perfectly with the rich flavours of your meal.

Signature Cocktails and Beverages

To accompany your meal, Buddha-Bar offers a robust drink menu featuring signature cocktails, an extensive wine list, and non-alcoholic beverages. Their creative cocktails, like the Lychee Martini or Sake Sangria, are perfect for a celebratory toast. The bartenders are skilled at crafting personalized drinks, so feel free to ask for something special to mark the occasion.

The Ambiance

Elegant Decor

Buddha-Bar’s interior is nothing short of breathtaking. The stunning decor combines Asian aesthetics with modern elegance. The low lighting, coupled with flickering candles, creates a warm and intimate environment, perfect for a birthday party venue nyc. The ambience is enhanced by a curated soundtrack of ambient music that sets the mood without overpowering conversation.

Private Dining Options

For a more exclusive experience, consider reserving Buddha-Bar’s private dining rooms. These spaces can accommodate small to medium-sized parties, offering an intimate setting for your birthday dinner. With personalized service and a tailored menu, you and your guests can celebrate in style.

Celebrating Your Birthday at Buddha-Bar

Special Birthday Packages

Buddha-Bar New York offers special birthday packages that can enhance your experience. These packages may include:

Complimentary Birthday Cake: Surprise your guests with a beautifully crafted birthday cake.

Champagne Toast: Raise a glass with your friends to celebrate your special day.

Personalized Menu: Work with the culinary team to create a custom menu for your celebration.

Event Planning Assistance

The dedicated staff at Buddha-Bar is committed to making your birthday celebration seamless. From assisting with reservations to helping with decor and special requests, they ensure that every detail is taken care of. This level of service allows you to focus on enjoying your night with friends and family.

Making Memories

Capture the Moments

Don’t forget to capture the magic of your birthday at Buddha-Bar! The stunning decor and vibrant atmosphere provide the perfect backdrop for photos. Consider hiring a photographer or designating a friend to document the night, ensuring you have lasting memories of your special celebration.

Post-Dinner Activities

After dinner, consider extending the celebration by exploring nearby attractions. Whether you want to visit a rooftop bar for stunning views of the city or take a stroll through Times Square, there are countless options just a short distance away.

Customer Experiences

Testimonials

Buddha-Bar New York has received rave reviews from guests who have celebrated their birthday dinner nyc. Here are a few testimonials that highlight the unique experience:

“The atmosphere was enchanting, and the food was out of this world! Our birthday dinner felt like a true celebration.”

“Buddha-Bar exceeded our expectations. The staff went above and beyond to make sure our special day was perfect.”

“The private dining experience was unforgettable. It felt like we had our little oasis in the heart of the city.”

Why Choose Buddha-Bar for Your Birthday Celebration?

A Unique Experience

In a city brimming with dining options, Buddha-Bar New York offers a one-of-a-kind experience that blends exceptional food, captivating decor, and lively ambience. It’s more than just a meal; it’s a celebration that all your guests will remember.

Catering to All Preferences

With a diverse menu that caters to various dietary needs and preferences, Buddha-Bar ensures that all your guests will find something they love. Whether you have vegan, gluten-free, or meat-loving friends, everyone will be satisfied.

A Seamless Celebration

The attentive staff and personalized service make the planning process easy and stress-free. From reservations to menu selection, Buddha-Bar's team is there to help you create a memorable birthday dinner without the usual hassles.

If you’re looking for the perfect place to celebrate your birthday in New York City, look no further than Buddha-Bar New York. With its stunning ambience, delectable cuisine, and dedicated staff, it promises an unforgettable experience for you and your guests. Whether you opt for an intimate dinner or a grand celebration, Buddha-Bar is ready to make your birthday dreams come true.

So why wait? Book your reservation today and prepare to embark on a culinary journey that you and your loved ones will cherish for years to come. Here's to a fabulous birthday at Buddha-Bar New York.

Buddha-Bar New York

Address: 62 THOMAS STREET, NEW YORK, NY 10013

Phone: 212–256–0360

Website: www.buddhabarnewyork.com