#(( crab louie is a salad with crab meat ))

[niightravcns]

"One barracuda's nose, a dozen turtle toes, the venom of a sea anemone, eye of a sea urchin, Crab of Louie, stir the goop until gooey..."

"Wait a minute, Crab of Louie?! As in, Crab Louie? I thought this was supposed to be a potion, not food!"

[encyclopika]

Animal Crossing Fish Dish Friday - #16

Brought to you by a marine biologist and a salad of confusion...

CLICK HERE FOR THE AC FISH EXPLAINED MASTERPOST!

Seafood Salad

In ACNH: 1. Randomly obtain from any Villager who is cooking or at your Restaurant in Happy Home Paradise 2. Cook at a stove with 1 Sweet Shrimp and 1 Squid.

In real life: from the United States

Fish of Choice: It's crab - either imitation (which tastes great and is easy to obtain & use - it's real meat, just not actually from crab (it's Haddock or another finfish)) or the real deal. Judging from the way the ACNH seafood salad looks like, it's a combination confusion about what seafood salad actually is. If you're going for the look of the ACNH meal, cooked squid and shrimp will be needed.

Look under the cut for ingredients and how-to prepare, because I'm actually covering the 2 dishes this ACNH fish dish thinks it is.

The ACNH dish looks a hell of a lot like a Crab Louie, which is a type of seafood salad that actually looks like a traditional salad. Just like in some salads where you add grilled chicken, the Crab Louie is a salad you add crab to. Though the origins are a bit murky, this particular salad was being served in California around 1914, so that's neat. Anyway, you'll notice the ACNH Seafood salad looks most like the Crab Louie by actually being a salad with lettuce and other veggies:

How to prepare the Crab Louie: On a bed of iceberg lettuce, add crab (imitation or not), hard boiled egg, tomato, and asparagus. The dressing is Louis dressing, which is a combination of mayo and chili sauce. Like any salad, mix and match what you like. (I'd personally take out the asparagus because I don't understand asparagus in a cold salad.)

Actual Seafood Salad is more like potato salad than a traditional, lettuce-based salad. These are typically shrimp and imitation crab-based (essentially the "seafood" in the seafood salad, just as potatoes are the "potato" in the potato salad), with red onion, celery, and dill all mixed in mayo, old bay seasoning, and a bit of lemon juice.

So yeah, I don't know if ACNH knew what it was doing or if it just went "seafood salad? That's easy!"

And there you have it. Bon apetite!

[daily-deliciousness]

Crab louie salad

[fierifiction]

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So, we're gonna do a little play on the little crab Louie salads. You know, the Southern belles down here though wrote: ‘his death does separate us. I've never been to a tea party. I've been to a kegger. -Nah. Tea party. That's pretty good. Well, we're gonna make do with the basic foods out there. You've gotta bring that stuff. I need more than some of those. Gavin Andresen: [Cue laughter.] [Alison]: Good work! And here's the meat: (Cut to a menu where two slices of beef are served, and then a meatloaf.

[lingandlouies-blog]

What Are the Different Types of Sushi?

If you are looking to try sushi in Meridian Idaho, but don’t know much about sushi, it can help to understand the different kinds of rolls and what to expect. While traditional sushi is made with raw fish, you may find cooked fish or even sushi without fish at all. Makizushi Makizushi, or the maki roll, is what you picture when you think of sushi. These rolls may also be called norimaki or makimono. They are a cylindrical piece of rice, usually wrapped in nori, or seaweed. Maki fillings vary but often include ahi tuna (maguro), yellow tail tuna (hamachi), salmon (sake), shrimp (ebi), soft shell or imitation crab, and some vegetables like cucumber. It’s not uncommon to find specials on makizushi during happy hour in Meridian, and you can find many variations of makizushi. Uramaki, for example, is an “inside-out” style, with rice wrapped around nori, instead of the typical nori around rice. Uramaki examples include the California roll and the rainbow roll, which is a California roll topped with sashimi, both common in sushi restaurants. Specialty rolls are typically unique to an area or restaurant, such as Ling & Louie’s Asian Bar and Grill’s BBQ Crunch Roll, with freshwater BBQ eel and cucumber topped with avocado, eel sauce, and tempura flakes. A chefroll is made with whatever fresh fish is available at the chef’s choice and can be a fun surprise. Nigirizushi Nigirizushi, or nigiri, usually consists of a hand-pressed oval of rice with a topping, typically with a strip of nori holding the topping to the rice. Common toppings include maguro, usually bluefin, with chutor eferring to a medium fatty bluefin tuna and otoroas the fattiest part of the tuna; salmon; octopus (tako); squid (ika); and freshwater or sea eel (unagi and anago). A bit of wasabi between the rice and topping is not uncommon. A combo platter will often combine a few different types of nigiri, at either the chef’s or customer’s choice. Chirashizushi Chirashizushi, or chirashi, “scattered sushi,” can best be described as a sushi salad. It usually is made with a variety of raw fish sashimi and vegetable garnishes on top of seasoned sushi rice, often with pieces of nori. Sashimi Sashimi is not technically sushi, as it is not served with rice, but is often grouped with sushi. Sashimi is fresh raw fish or meat sliced into thin pieces. It’s usually eaten with soy sauce or used as a component of sushi, such as chirashi. About Ling & Louie’s Asian Bar and Grill If you are looking for one of the best places for happy hour in Eagle ID, stop by Ling & Louie’s Asian Bar and Grill. An exciting fusion of Asian classics and American comfort food with twists make up a menu that will delight anyone in the family. From sizzling platters straight from the wok to BBQ sliders with jalapeno Asian slaw and hoisin BBQ sauce, Ling & Louie’s Asian Bar and Grill offers something for every taste bud. Whether you want to enjoy a business lunch, a date night out, happy hour with cocktail and food specials, or a fun dinner with the kids in a family-friendly atmosphere, drop by Ling & Louie’s Asian Bar and Grill for exotic flavors close to home. Enjoy sushi and a fusion of Asian flavors and American comfort food with a twist at Ling & Louie’s Asian Bar and Grill at Lingandlouies.com Original Source: https://bit.ly/2S7lhun

[freightkitchentap]

New Fall 2018 Menu — Best Restaurants in Woodstock, GA

We knew Woodstock couldn’t wait any longer! As one of the best restaurants in Woodstock, GA, Freight Kitchen & Tap stays ahead of the game. That’s why our new fall menu is out despite the Georgia heat. It may still feel like summer, but we’re so ready for fall. Take a look at some of the changes to our menu…

Appetizers/Small Plates -French Onion Soup (pumpernickel croutons, swiss cheese) -Gator Nuggets (cornmeal breaded alligator, remoulade sauce) -Shrimp Chorizo Dip (tortilla chips)

Entrees -Chicken & Waffles (Coleman Farms fried chicken breast, cinnamon apple waffle, onion/bacon chutney) -Seasonal Harvest (roasted turnips, sautéed kale, grilled apples, farro, broccolini, winter squash puree)

Salads -Super Food (kale, mixed greens, butternut squash, shaved brussel sprouts, cranberries, red onion, pepitas) -Salmon (seared Atlantic salmon, ancient grain and kale, sweet bell peppers, shaved radish, pecans, feta cheese) -Beet (roasted beets, truffle whipped goat cheese, arugula, candied pecans, herb infused oil)

Does that make your mouth water or what? You know what else might make your mouth water? The burgers for this Monday’s NFL burger battle. The San Francisco 49ers head to Wisconsin to play the Green Bay Packers and we have two awesome recipes to represent the teams…

San Fran Louie Burger– 8 oz. angus beef burger topped with crab meat, chopped grilled asparagus, boiled egg slices, lettuce, tomato, and crab Louie dressing.

Green Bay Beer & Brat Burger– 8 oz. angus beef burger topped with beer cheese, sliced brats, and grilled onion.

There’s a lot to try here at Freight Kitchen & Tap! They don’t call us one of the best restaurants in Woodstock, GA for nothing. Come see what all the hype is about. We do take reservations, so if you plan to drop in, drop us a line first at (770) 924–0144. We can’t wait to serve you!

Originally published at Freight Kitchen & Tap.

[malangtoday-blog]

Tren Asian Food di Kalangan Anak Muda dan Keluarga Kota Malang

MALANGTODAY.NET - Tren Asian Food kini tengah menjamur di kalangan anak muda juga keluarga di Kota Malang. Mulai dari olahan khas Jepang, Tiongkok, hingga Korea kini dapat dengan mudah ditemui di kota pendidikan ini. Hidangan Asian Food pun bisa dinikmati diberbagai tempat, seperti street food, cafe, rumah makan, juga hotel, yang tentunya memang saling berlomba untuk menaklukkan hati para pelanggannya. Karena masing-masing tentu memiliki andalannya masing-masing. Kesempatan itu pun tak dilewatkan The 101 Hotel Malang OJ yang sejak awal pekan ini menyuguhkan sensasi kuliner Asian Food melalui Steamboat. Meski masih tergolong baru diluncurkan, ternyata penikmat dari olahan yang satu ini lumayan besar. Baca Juga: Nikmati Moment Kebersamaan dengan Tersayang di Oikii Cafe & Resto Public Relations of The 101 Malang OJ, Gitvy Fitria Marettasari mengatakan, suguhan Asian Food sengaja dihadirkan bukan hanya untuk menyesuaikan dengan tren yang berkembang. Tapi juga untuk menambah deretan varian menu khas Asia yang selam ini sudah disuguhkan hotel. "Ini citarasa terbaru, karena tamu biasanya selain disuguhkan menu tradisional dan Eropa juga sering mendapat olahan Asian Food seperti sushi salah satunya, yang banyak dihidangkan saat sarapan pagi," terangnya pada MalangTODAY.net. Promo terbaru yang disajikan di Pandanwangi Resto The 101 Hotel Malang OJ ini terbilang komplit. Terdiri dari salad onion, corn, lettuce, brokoli, paprika, tomato, dressing thousand island, tar tar sauce, dan mayonaise plain. Sedangkan untuk steamboat sendiri terdiri atas slice beat, slice chicken, slice fish, slice cumi, shrimp, fish ball, meat ball, crab stick, beef sausage, chicken sausage, tahu, soun, sawi putih, pok coy, jamur salju, jamur kuping, tomat, lobak, nasi putih, serta dessert. Baca Juga: Minum Sambil Santai Sore di Fat Louie Kitchen & Bar "Semuanya all you can eat dengan harga Rp 65 ribu nett per pax," ujar perempuan berambut panjang itu. Kombinasi aneka daging, sayur, nasi serta pilihan kuah yang menggoyang lidah itu menurut Gitvy sangat cocok dengan cuaca Kota Malang. Selain dapat menghangatkan tubuh juga dapat menggugah selera, terutama mereka yang sangat mencintai olahan Asia. "Kehadiran sensasi baru dari steamboat ini memang sudah banyak mendapat respon positif dari tamu dan pelanggan yang sengaja datang untuk makan siang," pungkasnya.

Reporter: Pipit Anggraeni Editor: Annisa Eka Safitri

Source : https://malangtoday.net/travel/kuliner/tren-asian-food-di-kota-malang/

MalangTODAY

[philmytummy]

Dîner en Blanc Philadelphia for its 6th year took over Franklin Square Thursday, August 17th with 5,300 white-clad guests gathering for its biggest event to date .  This exclusive pop-up event first began in Paris in 1988 and now has grown to be celebrated worldwide. Guests have the option to bring their own food or pick from Dîner en Blanc catering packages which this year showcased culinary names including Feast Your Eyes Catering, 1732 Meats, and Collective Creamery.

Feast Your Eyes Catering is owned by Lynn Buono, Chief Culinary Officer. The local catering company has grown over the past decades, moving twice into vacant factories and re-purposed them into kitchens, and now their main event venue is in Kensington, at Front and Palmer Street. They’ve catered events for 10,000 at Eakins Oval and slightly more than that at Penn Park; they love the challenge of developing the systems needed for serving great food in these settings. It’s about quality, first of all, and then variety, and creativity.

Natanya DiBona, Co-Host, Dîner en Blanc Philadelphia said ,“We also know that a lot of our guests prefer to pack their own meals, but like to supplement with cheese and charcuterie boards.  So, we partnered with Collective Creamery and 1732 to supply cheese and charcuterie for the boards which will be prepared by Feast Your Eyes.”

The cheeses were produced by Sue Miller of Birchrun Hill Farms and Stefanie Angstadt of Valley Milkhouse. Last fall they teamed up to offer their cheeses through Collective Creamery, a CSA-style cheese subscription business. Collective Creamery offers an eclectic selection of our raw and pasteurized grass-fed cow’s milk cheeses, which are made by hand, locally, by all women cheese-makers. They think of their cheeses as edible works of art — the perfect start to a truly memorable DEB experience. Ari Miller’s 1732 Meats business also started locally in Lansdowne, PA.

  Dîner en Blanc started in Paris , but deserves a Philadelphia connection. So, serving 1732 Meats on our salumi board, along with Birchrun Hill Farm Cheeses, Valley Milk House cheeses and other area makers really shows the depth of Philly cuisine. The Cheese Board featured Cheese from Valley Milkhouse and Birchrun Hills Farm. These cheeses included Lady’s Slipper, and Birchrun Blue, Fat Cat, and Equinox with Marcona Almonds, FYE Rooftop Honey, Membrillo (dried grapes) and baguette.

The Salumi Board featured Meat from 1732 Meats, Baguette, and Cheese from Valley Milkhouse and Birchrun Hills Farm. Charcuterie included Rosemary Lonza, Bresola, and Dried Saucisson with Clover Fromage Blanc with Red Onion Marmalade, Cornichons, Olives, Dried Apricots, and Sun Dried Cherries. All catered food this year was presented in biodegradable bamboo boxes in efforts to always be as green as possible.

All catering options serve two, however guests must provide their own plates, silverware, linens, glassware, and beverages. This year’s menu included a vegan and gluten free option called King Trumpet Mushroom. The first course offering a Green Papaya Salad with Pressed Tofu. The entree was a Nori Roulade with King Trumpet Mushrooms over brown rice, pickled vegetables and wasabi aioli. It also included a side of Roasted Sweet Potato Salad with peanuts, and marinated cucumbers. Dessert included Green Tea Macarons, Sesame Tahini Macarons, and Fresh Pineapple with Thai Basil

Another gluten-free option guests could enjoy was the Cedar Planked Salmon meal which started with a Watermelon and Feta Salad for the first course. The entree was a Cedar Planked Salmon with Cucumber Labne Sauce, side of Asparagus with Roasted Lemons, and Tabouli with Quinoa made with tomatoes, cucumbers, Jersey corn, and fresh mint. Dessert included a Lemon Bavarian with Fresh Berries and Eclat Chocolate Medallions.

Other guests tried the Shrimp and Chicken meal with Chargrilled Shrimp with Gremoulata and Panko Crusted Chicken with Parmesan. Sides included Tuscan Pasta Salad with Ricotta Salata and Olives, Artichoke, Tomatoes and Herbed Focaccia. This dinner had Olive Oil Cakes with Candied Oranges for dessert.

The most decadent dinner option included Grilled Sirloin Steak and Crab and Mango Louie Salad. The steak was served with watercress, tomatoes and salsa verde. Sides were Roasted Fingerling Potatoes with Fresh Herbs, String Beans with Roasted Mushrooms, Blistered Shishito Peppers, and Herbed Focaccia. Then dessert was a Blueberry Pie in a Jar and Salted Caramel Brownies.

  Dîner en Blanc 2017 Dîner en Blanc Philadelphia for its 6th year took over Franklin Square Thursday, August 17th with 5,300 white-clad guests gathering for its biggest event to date .