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softboywriting · 7 years

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Always Loved You | Werewolf AU | Shawn Mendes

Summary: On your annual camping trip with friends you end up sharing a tent with Shawn. One thing leads to another and the two of you end up sharing your feelings for each other and how they’ve been building for years. [fluff] [werewolf au] [camping]

Word Count: 4k

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It’s that time of year, time for you and your friend’s annual camping trip. Most people go camping in the summer when it’s nice and warm out, but not you guys. Your camping trip is at the beginning of November when all the leaves change and the air gets crisp. It's a tradition, something you have all done since high school because it is everyone’s favorite time of year.

The campsite is a long ways from the parking area and it’s surrounded by dozens of trees. The trek in isn’t an easy one, what with having to carry your tote of supplies and a backpack of clothes and personal belongings. The minute you arrive, you can see Shawn and Geoff are the only two already here. Shawn is the one who came out a day early and set up all the tents for everyone. He is such a sweetheart and he absolutely loves the annual camping trip more than anyone else you would say.

“Hey! Big guy! Help me out over here!” you shout, giggling as you struggle to carry your tote the last few feet. Shawn immediately looks up from the wood he’s stacking in the fire pit and grins. He hurries over and takes the heavy tote with ease. “God, have you gotten bigger since I saw you on Friday?” you laugh, looking him over as he walks in front of you. The puffy dark green vest he is wearing makes his chest look huge.

“I don’t think I’ve gotten bigger.” He drops your tote by a big red tent that is definitely not the one you sent him with to set up on Friday. “Is it possible to grow in a day?”

“I dunno, you tell me.”

Shawn laughs and bites his lip, shrugging as he says, “I dunno, but I’m glad you made it. I know you said you might not be able to.”

“Of course I made it. I couldn’t miss out on this.” You spread your arms out and gesture to the campsite. “This however,” you point at the red tent, “this isn’t my tent, big guy.” You kick the stakes holding it into the ground and look around at the other tents in the circle surrounding the fire pit. There are Geoff and Sam’s that is gray, Brian's which is green, Ian and Matt’s which is blue. Aly and Jane’s is black and your white and blue tent is nowhere to be seen. “Did you forget one?” you chuckle, putting your hands on your hips.

“Ah, no,” Shawn licks his lips and ducks his head. He rubs the back of his neck anxiously. “There is a five tent limit per campsite. I didn’t think you’d want to share with Brian or squeeze in with Jane and Aly so I figured we’d share my tent.”

“Your tent huh?” you ask with raised eyebrows and he flushes. Of course he would shack you up with himself. The two of you have a thing for each other. Always have. It is obvious to anyone with eyes that you should be together, but it just never seemed to be the right time. He had a girlfriend for years, you had a series of boyfriends and neither of you were ever single at the same time. Until now. Of course Shawn knew you had been dumped by your latest flame a few months ago, and of course you knew him and Erin decided that it wasn’t that serious between them and broke it off pretty recently.

Shawn pops the lid on your tote and starts unpacking your sleeping bags, placing them into the open tent door and rolling them out. “I hope you don’t mind,” he smiles up at you and you shake your head, biting your lip.

“Oh get a room you two,” Geoff calls from across the campsite. He crosses his arms and rolls his eyes. “If you two don’t hook up and get,” he gestures between the two of you, “whatever this is out of your systems, I’m going to be sick.”

You flip him off and he just laughs, going back to what he was doing before.

Shawn stands up and steps close to you. He slides his hands over your shoulders and under the straps of your backpack, sliding it down your back and tossing it into the tent. “I’ll keep you warm. You know how I am, I promise you won’t have to worry about the cold temps forecasted for this weekend.”

“Mmm, I definitely remember how warm you are,” you giggle, sliding your hand into the unzipped part of his vest and feeling that warmth radiate off his skin through his undershirt. “How could I forget after I woke up in bed with you on my birthday.”

“You make it sound so scandalous,” he says, voice low, eyes golden and trained on yours. God, you loved those eyes. They are unlike anyone you have ever met, human and werewolf alike.

His lips look so soft and you could just kiss him right there. You don’t though, not sure if he would be ready for something like that. Also, Geoff is literally feet away. He’d never let you live it down if you started making out. “But isn’t it scandalous? You didn’t even have a shirt on.”

Shawn tucks your hair behind your ear, fingers lingering on your neck afterward. “Because you puked on it. You know I just carried you to bed. You’re the one who wouldn’t let go of me.”

“But you stayed, even cuddled me until I passed out.”

Shawn grins big and you can see all of his teeth. Those big wolf fangs so prominent and different than your own smaller human fang teeth. You can't help but picture him biting and nipping all over your body. “I had to make sure you weren’t going to puke again, and you were complaining you were cold,” he chuckles. “Plus, how could I say no to you?”

You bring your hands up and lay them on his chest. He looks down and takes them in his own, his large hands dwarfing yours. “I don’t think you’ve ever said no to me.”

“I don’t think I ever will.”

A loud whistle from across the campsite snaps the two of you out of the moment. Looking over, you can see Aly and Jane arriving, bundled up in matching coats. Ian and Matt are close behind them, carrying the girl’s gear on top of their own. They always fell for the girls cooing at them about how they were so much stronger because they were werewolves, that they could carry the stuff far easier than two human girls. Every single time they fell for it. Suckers.

Jane waves at you and says, “Oh don’t mind us. We’ve been betting on you two hooking up for years. Pay up boys!” She turns and rubs her hands together, looking at Matt and Ian. They just roll their eyes and dump their stuff by their tent.

“We’re not hooking up!” you protest and duck your head, looking at Shawn who has his eyebrows raised. You turn away from him and he becomes suddenly engrossed in unpacking your backpack for you.

With everyone showing up and getting unpacked and set up for a weekend of outdoor fun, you decide to go on a walk while Sam and Geoff get some dinner started. Dinner with werewolves was not going to be the standard hot dogs on the fire with some chips on the side. No, it is a far more substantial dinner of steaks and potatoes and vegetables that Sam is really good at cooking in foil packs set into the coals while Geoff grills the steaks on a fold-able grate over the pit.

You decide to head down to the shoreline of a lake just past the campgrounds. The trails in the forest are lovely, truly magical and ablaze with the colors of fall. The leaves behind you rustle and you look back to see Shawn jogging to meet up with you. “Hey you,” you smile and elbow him in the side playfully.

“Hey pumpkin,” he teases, plucking at your burnt orange long sleeve shirt you have on under your vest.

“Oh c’mon!” you laugh and he takes your hand, making you blush.

“I like it. It’s a gorgeous color on you.”

You smile and look down at the leaves as you say, “Thanks honey.”

“Honey?” he purrs, pulling you into a hug and you giggle. “Is that my new nickname? It is because I’m thick and sweet? What happened to big guy?”

“Shawn!” you laugh and he laughs with you, the sound reverating through your chest. “You’ll always be big guy.” You rest your head on his chest. “And honey was just a slip of the tongue!”

Shawn dips his head down and kisses the side of your head. “Sure it is. But I’m still thick and sweet and you know it.” You swat at his chest and he laughs, jumping back to avoid your swatting. He grabs your hand and pulls you toward the lake, the two of you laughing the whole way.

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After dinner you’re all sitting around the fire, talking about how life has been. Shawn brings out a bag of marshmallows and plops down next to you, holding one out for you to take. You wave him off politely.

“So anyway, this asshole swoops in and takes the girl I’d been chatting up all night. I was pissed as hell so I decided to get back at him by hooking up with his sister and showing up at their Halloween party that weekend with her,” Matt laughs.

“You’re an animal,” Jane says, rolling her eyes at his shenanigans.

“Sure am baby,” Matt growls and bares his teeth before blowing her a kiss. Jane pretends to catch it and throw it on the ground, grinding her boot into the dirt for emphasis.

“How about you?” Ian asks, elbowing your side from his seat beside you. “What’ve you been up to this year?”

“Me?” you laugh, looking around at your expectant friends. “I’ve been just working and stuff. The usual. Nothing too amazing has happened.”

Geoff pulls Sam close and she lays her head on his shoulder. “What about that guy you were dating? What is his name, Jake?”

“Oh, uh, we broke up. It wasn’t working out for-”

“He dumped you,” Shawn says suddenly, looking at his marshmallow in the fire. “Stupid piece of shit.”

You flush and keep talking. “It wasn’t working out for us. He was too busy with his own life to make time for me in the end. But I’m doing fine, I’m happier single right now.” Ian pats your back and you let out a sad little chuckle. “Other than that, I’ve had a good year. I got a promotion at work.”

Everyone lets out a murmur of congrats and Brian breaks up the following awkward silence by suggesting they all talk about the most recent Star Wars movies because everyone is a fan and it always leads to some wild conversations when it is brought up. Ten minutes later everyone is engrossed in debates over Han Solo’s death and Rey’s upcoming story line.

You sit back and watch Matt and Jane scream at each other over a potential return of Boba Fett and Shawn pulls his sixth marshmallow from the fire and pulls it off the stick. You watch him curiously, in awe of how he could ingest that much pure sugar and not be dead. He pulls it from his stick and catches your eye. He holds it out to you and you lean over for him to put the sticky burnt mess into your mouth.

“Oh no,” he laughs and you can see white sticky marshmallow all over his fingers as he moves his hand away. Your lips are covered in it too and you chew the sugary mess while giggling at him because he doesn’t seem to know what to do with his sticky fingers.

“C’mere big guy,” you laugh, taking his hand and licking his fingers. It shocks him silent. You lick and suck the sweetness off quickly and he just stares in awe. Luckily no one is paying the two of you any mind. “Can I have another one?” you ask sweetly, licking your lip and looking at the bag of marshmallows in his lap.

Shawn fumbles with the bag and gets another one speared on his roasting stick. “You can have anything you want,” he laughs and puts it over the flames.

You scoot closer and lean your head on his shoulder. He puts his arm around you and rubs your side. “Do you think we’d make a good couple?” you ask quietly and Shawn looks down at you. “I mean, I know our friends think we would. But maybe all these years we’ve never gotten together because it just isn’t meant to be.”

Shawn kisses the top of your head and offers you to the toasted marshmallow still on the stick. “I think the timing has just been off. I don’t think we are not meant to be.”

“You’re sweet,” you mumble over a mouth of marshmallow goodness. “Why were you so mad about Jake earlier?”

“Because guys like him don’t deserve girls like you. They’re unappreciative jerks.”

“Girls like me?” you giggle and Shawn takes your hand, bringing it up to his lips as he licks off a little of the marshmallow on your fingertips.

“Perfect girls. Sweet girls. Girls who deserve the world over.”

A blush heats your cheeks and you bury your face into his shoulder. He doesn’t say anything else, just keeps your hand in his and the two of you watch the fire as it burns down and your friends move on to other topics.

You and Shawn head to bed, crawling into your respective sleeping bags and bidding each other good night. You were the last to go to bed and Shawn took care of extinguishing the fire while you changed into some sweatpants and a sweatshirt to sleep in. Shawn came in a while after you changed and got on his own warm pajama bottoms and a long sleeve shirt. It isn’t too cold, just a bit chilly as you drift off to sleep.

In the middle of the night you wake up and you’re freezing. Clearly the temperature had dropped in the night and suddenly your sleeping bag is not enough to keep you warm. On top of that, you can hear growling outside your tent and it puts you on edge. Quickly, you roll over and pat what you hope is Shawn’s chest thru his sleeping bag. It’s then you realize the growling is coming not from outside the tent, but from inside. It’s Shawn. He is snoring, no, growling, well it’s both and it is kind of the cutest thing now that you know you aren’t in danger.

Shawn stirs in his sleep and you pat him again. “Wha’ wha’s up?” he groans.

“You’re snore-growling,” you giggle. He shifts around and you can’t see what he’s doing but it sounds like he’s getting closer to you. Soon, his weight is against your side and he is unzipping his sleeping bag. “What’re you doin’ Shawn?”

“You’re cold,” he mumbles, fingers finding your sleeping bag zipper in the dark. He unzips it and you protest the cold air that washes over you. “Shh,” he whispers and then your bag is zipped to his bag and he’s scooting over, wrapping his arm around you and tucking your small frame into his chest like a teddy bear.

“How did you know?” you ask, rubbing your hand up and down his warm arm.

“Could hear you shivering,” he says into your neck and you feel your heart jump into your throat. The closeness is nothing new, you’ve cuddled Shawn before, but it still feels different. Feels more intimate, more loving than ever before. Maybe it's just you. Maybe it is because you crave closeness after your break up.

In minutes Shawn is asleep again. He holds you tight, arm around you and legs tangled up with yours. You try to sleep, nearly get there too, but he starts to growl. It’s soft, innocent little bursts of rumbles that bubble up in his chest. It’s like a snore but much more guttural. It’s not bad, you can deal with it and actually you find that you kind of love it.

It’s when he says your name that your eyes fly open and you stare into the dark tent. Had you heard that for real? Is he seriously dreaming about you? He says it again, this time accompanied by his hand gripping your shirt and pulling you impossibly closer. This goes on for a while, soft growls turning into long rumbling snores followed by your name. After a while you fall asleep and he nestles his face into your hair, quieting down.

Morning comes too quickly. The first trace of dawn lighting up the tent ever so slowly. You’re still in Shawn’s grasp, not having moved throughout the whole night. You rub over his arm, threading your fingers through his and lifting it off of you. You turn over, facing him now and his feet find yours, tangling together as he registers you’re not as close as he’d like. He reaches out, grabbing for you until he gets his arm over your side and pulls you against him once more.

Shawn is beautiful like this. Messy hair, limp curls all over the place, one laying on his forehead making a little S shape. His mouth is open a bit, breath ghosting over your chin and you can see his fangs. You reach up and brush the curl off his forehead and he sniffs, knitting his eyebrows together before saying, “Mmm I love you.”

Your heart stops. Surely he couldn’t mean it. He isn’t even awake. He must be dreaming about someone. “Shawn, it’s morning, wake up,” you whisper softly and he tightens his grip on you, arm coming up and holding your head against his chest.

“I love you,” he says again but this time it’s far more awake sounding. “I’ve loved you for a long time.”

“Shawn,” you try to pull back but he holds you firmly against him.

He yawns big, before burying his face in your hair. “I don’t expect you to say it back. I just thought you should know.”

You wrap your arm around his back and grip his shirt, pressing your face into his shoulder. It isn’t like you don’t love him back. You’ve loved him for years. You just never thought he would ever feel the same, and now here he is, saying it first when you were sure you’d be the one to fuck up and say it someday. A little sob finds its way to your throat and you let it out, trembling against him. He rubs your back and shushes you softly, lips against the top of your head.

“Why are you crying, honey?” he purrs softly and you shake your head into his shirt. “It’s okay, you can tell me. Is it because of what I said?”

“No, well sort of,” you mumble. “I never thought you’d say it. I thought I’d fuck up and say it first.”

Shawn chuckles and you love the way it feels through your body. Like warmth coursing through you. “Say it first? You love me back?” he asks and you nod. “Say it, say you love me.”

“I love you,” you mumble, rubbing your nose against his shirt. “I’ve loved you for a long time.” Shawn releases your hair from his hand and moves back to look at you. You wipe your face and push your hair off your face where it’s stuck with tears. Sniffing loudly, you look down, avoiding looking at him.

Shawn tilts your chin up. “Look at me,” he says softly, “Please?” You look up and he smiles at you. “You’re so beautiful. Did you know that?”

You laugh a little and try to look away but he won’t let you. “Not like this. I’m a mess.”

“Still beautiful,” he whispers, leaning in and pressing his lips to yours. “I’m glad we shared a tent, and I’m glad you were able to make it this weekend.” He kisses you again and this time your hand goes to his face, palm on his warm cheek.

“Was there really a rule about five tents?” you ask as he pulls away for a breath.

His cheeks go scarlet red and he swallows hard. “No, I made that up. I just really wanted you in my tent.”

You laugh and lean in to kiss him again. His lips are soft and you’re sure you could spend hours kissing him. You lick into his mouth lazily, tongue exploring those fangs of his. He tastes like marshmallows and sleep, a strange but addicting combination. A slap against your tent door startles the two of you apart. It’s Geoff, announcing that he is making breakfast and if the two of you were done sleeping or “whatever the hell you’re up to” you are invited to eat.

Shawn threads his fingers with yours and kisses your knuckles softly. “I’m starving, come eat with me?” he asks, gnawing on your knuckles playfully and you nod. “Good, but first I need a snack,” he grins, pulling you on top of him, biting at your neck playfully. You squeal with laughter and you know the whole camp can hear you, but you don’t care. You are finally happy and loved by the person who you have always wanted.

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Thank you for reading :) -A

Please reblog if you enjoyed.

*****Note: none of my works should be posted anywhere outside of my linked accounts. I do not give permission to repost with or without credit to my accounts. Please notify me of any reposted fics.*****

#shawn mendes fluff #Shawn Mendes Imagine #shawn mendes blurb #shawn mendes oneshot #shawn mendes writing #oneshot #oneshots

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curutquit · 3 years

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The ingredients needed to make Brad's cheesey armidillo eggs:

{Take of dozen eggs. hard boiled.

{Take of slices american cheese. or 2c shredded mozzarella.

{Prepare of breakfast sausage.

{Make ready of bulk bratwurst sausage.

{Take of worchestershire sauce.

{Get of brown mustard.

{Get of half an onion diced.

{Get of jalapeno pepper, seeded and diced.

{Make ready of slices of apple smoked bacon.

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Instructions to make Brad's cheesey armidillo eggs:

Hard boil the eggs .....

Bring a pot of water to boil. Carefully place eggs in with a spoon. Return to a boil for 10 minutes. Immediately rinse with cold water. Place ice in the water and let temp drop to ice cold..

While eggs are cooling, mix the sausages, worchestershire, mustard, onion, and pepper.

Split meat into 12 equal balls..

Peel eggs..

Press meat balls into patties. Wrap a slice of cheese around the egg. Place on patty and wrap around egg..

Wrap meatball with a slice of bacon..

Place on a broiler pan. Bake at 375 for 30-45 minutes until sausage browns a little.

Remove from oven and let stand five minutes. Serve.

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writerspink · 8 years

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camper trailer mobile home campfire fire pit firewood kindling starter fluid charcoal coals ashes marshmallow s’mores graham crackers hot dog roast hot dog bun condiments relish ketchup mustard paper plate disposable silverware tin foil dinner wrap foil wrapped dinner grill barbecue cookout roasting stick campground toiletries bath house dump station park service park ranger national park state park county park city park recreation off road vehicle recreational vehicle speed boat water skiing wake boarding beach sand dune mountain climbing hiking walking stick mosquito net insect repellent tent tarp AstroTurf picnic table lawn chairs lantern kerosene sing-along

Construction

scaffold nails hammer sledgehammer jackhammer allen wrench screws screwdriver torques head Phillips head straight edge concrete flexcrete cement mortar bricks foundation chimbney threshold partition fire escape story loft lean-to foundation basement construction crew construction site building code building permit detour road construction earth moving equipment shovel rake bulldozer backhoe dumptruck studds drywall log cabin blueprints I-beam welding molding trim work framing carpeting tiling tile floor grout trowel hardhat work gloves safety glasses safety goggles face mask plaster paintbrush pain roller paint can paint can opener paint thinner wallpaper window frame door frame hinge deadbolt lock electric outlet breaker switch breaker box fuse box pluming faucet pipe drain septic tank septic system drain field landscaping survey crew land surveying acre shelf awning tarp fence rebar power grid power lines power transformer electrical pole wiring linoleum formica veneer lumber particle board plywood sandpaper palm sander belt sander saw horse table saw band saw jig saw radial arm saw drill press lathe C-clamp wood glue wood putty wood stain varnish lacquer

Basic Topics was originally published on PinkWrite

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travelanalyzer-blog · 5 years

Text

Traditional Bali Food Guide | Book Bali International Holiday Packages

The names of Balinese dishes in Bali food guide might freak you out in first go, but the moment your taste buds gets closer with the scrumptious bite, you will definitely fall in love with Balinese food. The Gods of Islands, dotted with diversities offers some of the top most Bali food you should eat while you are in Bali. If you have any plans of traveling Bali, do not forget to satiate on these delectable dishes on our list below.

Here are the 10 top most Bali food you should eat while you are in Bali

1. Sate Lilit 2. Nasi Ayam and Nasi Campur 3. Nasi Goreng 4. Sayur Urab 5. Tahu and Tempe 6. Sambal Udang 7. Bebek and Ayam Betutu 8. Bubur Sumsum 9. Kopi Luwak 10. Daluman

1. Sate Lilit

An exotic dish, Sate lilit is world- wide famous, it is marinated, skewered and grilled meat that is served with veggies, spicy sauce and coconut milk. One of the top most Bali food is made up of minced meat (the minced meat is usually chicken, beef, fish and pork, sometimes even turtle), coconut milk vegetables and spices. After that minced meat is draped over bamboo or lemongrass sticks and then grilled. Sauces are served as sides.

2. Nasi Ayam and Nasi Campur

Nasi Ayam and Nasi Campur are delicacies of Bali, Nasi Ayam is made up of colored rice (usually yellow) paired with grilled chicken cooked with turmeric, cumin, ginger and garlic. Whereas Nasi Campur is made with rice and vegetables with tiny chunks of meat and spicy sambal matah. Book our Bali travel packages to satiate on the delectable meals at the most pocket- friendly prices.

3. Nasi Goreng

Nasi Goreng – In Malaysian and Balinese, it means fried rice. The delicacy is an Indonesian cuisine which is made up of steam rice cooked with vegetables and pieces of meat sometimes scrambled eggs. One of 10 mouthwatering cuisines you should try while you are in Bali is not restricted to just chicken. You can ask to add any kind of meat, be it pork or mutton. The dish is served with hot sauces and toppings include cucumber, sliced tomatoes, fish crackers, fried shallots and mixed pickle.

4. Sayur Urab

The legendary and classic cuisine from Bali, definitely need your attention if you are fond of salads. It is a traditional Balinese dish prepared with vegetables, grated coconut and it is topped with chili peppers and garlic dressing. Sayur Urab is usually served with Nasi Campur, the popular rice dish. Basic ingredients of Sayur Urab includes blanched vegetables such as beans, sprouts, spinach and cabbage. It is an ideal substitute, if you are craving for something light.

5. Tahu and Tempe

Tahu and Tempe, a famous cuisine which is served with spicy sauce is another vegetarian top most Bali food. You can get it in various forms such as main course cuisine, sometimes as sides and savory snacks. It is made up of sliced tofu and fermented soy cake in a pot with spices and coconut water. It is usually served with the choice of sauce. Tofu can be stir- fried or stuffed, it is tasty both ways and Tempe is a Soybean cake which comes in both the flavors- sweet and savory. This is one of the top most Bali food you should eat while you are in Bali.

6. Sambal Udang

Sambal Udang, is a crown jewel cuisine, is one of hottest and spiciest shrimp dishes from Bali. It is made up of peeled or unpeeled shrimps which are fried in hot sambal paste. The paste consists of shallot, garlic, ginger, turmeric, shrimp paste, candlenut, this is all mixed and ground with water and salt to make a thick paste. Then prawns or shrimps are cooked in sambal paste and tamarind paste. Finally coconut milk is used for topping and garnished with coriander leaves.

7. Bebek and Ayam Betutu

The traditional dishes Bebek and Ayam Betutu are made up of duck meat. The iconic Indonesian cuisine Betutu is an exemplary dish to try out, it consists of duck meat stuffed with cassava leaves, lemon grass, kaffir lime leaves and banana leaves and traditional spices. Then it is steamed for good 1 to 2 hours and grilled well. It is finally served with white rice and sambal sauces. Our Bali international holiday packages makes sure that you should make most of it for your stomach to savor the best taste from Bali.

8. Bubur Sumsum

Bubur Sumsum is a black rice pudding which is consumed as both- breakfast snack and desert. The dish is composed of white and black glutinous rice, cream palm sugar or coconut milk and pandan leaves. The batter of rice is cooked generously in coconut milk with pandan leaves until it gets thick and creamy texture. Then it is served with banana slices and coconut cream over it.

9. Kopi Luwak

The most expensive coffee, also famous as civet or poop coffee. The civets (weasel like animals- cats) eat high quality coffee berries and poop out the coffee beans. These coffee beans are harvested from the farms and washed to roast them over fire. A cup of luwak coffee in London costs around 40 pounds. The coffee is considered healthy as it prevents asthma, Parkinson’s disease, diabetes and colon cancer. It is served with hot milk.

10. Daluman

The traditional drink has gained popularity among travelers. The mouth- watering Balinese drink has 3 layers- green jelly like layer, then caramel honey- hued layer from coconut milk and golden brown made up of brown sugar. All the ingredients are boiled first, then cooled before mixing it with cold water. Daluman is served with mint leaves.

How to Book Bali International Holiday Packages?

To savor in scrumptious food and experience the traditional cuisine as well as richness of street food, our travelers can avail Bali international tour packages prioritizing their requirement and budget. We are here to serve you with more exciting and yummiest deals on your plate with top most Bali food you should eat while you are in Bali at the most economical prices.

For More info:-

Browse our Website:- https://wizfairvacation.com/

#Wizfair Vacation #Bali Food #Bali Food Guide #Bali Local Food #Local Food of Bali #Street Food of Bali #Bali International Holiday Packages

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jammycooks · 7 years

Photo

Spicy Pepper Steak...again! All properties concerning the food in this video is property of Nintendo. Watch it here.

For Marinade:

3 TBL Spicy Elixir or Sriracha

1/3 cup soy sauce

1 TBL lemon juice

2 TBL shallots

1 TBL olive oil

1 tsp pepper

1 duck breast

1 steak

4 oz. mushrooms

4 oz. red peppers or red jalapeños

To make marinade: in a blender, place soy sauce, lime juice, olive oil, shallots, pepper and Spicy Elixir (or Sriracha). Blend until smooth.

Score the fat side of a duck breast so that it renders fat. Slice the edge of a steak so it doesn’t curve up when cooking. Place each in their own zip top bag. Pour in one third of your marinade into each bag. Seal and allow to marinade in the fridge for at least 2 hours.

In another bowl, combine mushrooms and peppers. Toss in the rest of your marinade. Place on skewers. Once your meat is done marinading, remove it from it’s marinade and pat dry. Crank up your favorite grill to high.

Once grill is hot, slap on your steak and your duck breast, fat side down. Turn your meat and cook after about five minutes, depending on what temperature you want your meat cooked to. Once meat is cooked to desired temp, remove to clean plate to cool. As it cools, place your mushroom and pepper skewers on the grill and cook, turning every 2 minutes until lightly charred.

To serve: slice up meat and serve with charred mushrooms and peppers, and a light green salad.

Buy: Zelda Breath of the Wild, Zelda Toys+Plush

#gaming #breath of the wild #zelda #loz #botw #loz botw

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samanthasroberts · 6 years

Text

Bali: Insider Travel Guide

(CNN)Many would argue that Bali is a paradise lost. It isn’t. It’s just evolved.

It now offers as many experiences as the varying hues of green found in a plot of terraced rice paddy.

Whether you’re a hardcore partygoer determined to eat, drink and not sleep your way through Seminyak; a yoga devotee seeking peace and tranquility in Ubud’s tropical rainforest setting; a die-hard surfer whose only agenda is to paddle out and catch the monster swells at Padang Padang; or a curious traveler charmed by Bali’s sacred temples in Manggis — you can do it all (or do nothing at all) in Bali.

The best of Bali has everything, the good, the downright ugly (braided, Bintang tank-top-wearing hordes in insufferable Kuta) and the sublimely beautiful.

Here’s what to do in Bali:

Hotels

W Retreat & Spa Bali — Seminyak

The new rock star on the island, there’s no denying the high-octane glamour that comes with this beachfront property.

It’s large by Bali standards, but exudes its own sense of cool and calm.

A room in the main building gets you close to the action.

Back from the beach are the hotel’s brilliant, and affordable, private villas and pools.

Very useful is the best of Bali AWAY spa, which remains open 24/7.

That’s great news for late-night revelers in need of a foot massage after stumbling in from a night at Woo Bar — Bali’s newest hot spot.

Equally useful is the hidden sliding door that conceals and reveals bathroom and bedroom areas, and the three-tier main swimming pool for ample lounging and photo opportunities.

The hotel is far enough from the main array of hotels to keep the beach quiet, while further north is the even quieter Canggu beach.

The hotel can arrange a motorbike rental for US$5 a day.

The Colony Hotel

There’s one big plus point about staying at The Colony Hotel: no children under the age of 16 allowed.

Another bonus is the on-site Jari Menari massage facility.

Not to be overlooked are the 20 rooms done up in a pretty but minimalist decor.

The junior suite comes with a spacious balcony that overlooks the 16-meter pool.

Amankila

Located on a headland in Candidasa, high heels are not recommended while staying at the Amankila, as there are plenty of stairs to navigate.

Luckily, golf carts are readily available to transport you down to the beach club where a generous strip of black sand beach remains tout-free.

If you’re tired of the sand and wanting to know what to do in Bali come sunset, try watching the changing color of the sky from the hotel’s signature triple-stepped swimming pool.

Early bookers, try to get upgraded to villa 37 — reportedly the resort’s most requested villa — which enjoys the best view of the ocean.

Anantara Resort Seminyak

Bali has a quirky local rule stating that buildings should not be higher than a palm tree.

This five-story property just makes the cut.

Sitting front and center on Seminyak beach, all 59 suites (and one penthouse) come with ocean views.

Penthouse suites come with attached outdoor lounge space and a terrazzo bath, so you can fall asleep to the sound of crashing waves.

Michi Retreat

Ubud is where artists flock, so if you’re staying here, it makes sense to put up at a property with artistic inclinations.

Michi is a work in progress, and its creator, the septuagenarian Professor Kung, calls himself a nomad.

Hence, the resort near Jukut Paku is an eclectic collection of rooms that are always changing.

Adding another dimension to the experience are mosaic grottos that overlook a particularly spectacular stretch of the River Wos.

Harmony Hotel

Cheap and cheerful, and located just minutes walk from Seminyak beach, this is one of the best values in Seminyak.

The rooms are decent sized and come with Wi-Fi and a TV.

All rooms are located around a common mosaic pool.

Breakfast included.

Four Seasons Resort Bali at Sayan

Away from the coast, amid dense bamboo jungle and perched looking over the sacred Ayung River is this wonderful, peaceful retreat.

Jungle wildlife and the occasional screams of rafters thrusting along the river are the only sounds to intrude upon the privacy of each villa at Four Seasons Resort Bali at Sayan.

All 42 thatched maxi-huts/villas come with an outdoor shower that overlooks the river valley and a plunge pool that releases itself endlessly into the jungle’s steamy abyss.

There are also 18 suites.

You are far from the maddening crowds and if a non-beach stay is what you are looking for, your budget is well spent here.

AYANA Resort and Spa Bali

Since it relaunched in 2009 as AYANA Resort and Spa Bali, this hotel has bagged a whole slew of significant awards for its bar (see below), its accommodations and the spa.

And it is clear why.

Despite the size of the place (there are over 350 rooms, suites and villas — some on the cliff with staggering sunset views) there is still a sense of privacy and space.

The rooms and hotel design are very well done — well appointed without the over the top ‘luxury flourishes.’

The hotel sits high above the Indian Ocean near Jimbaran Bay on Bali’s south-western peninsula so it is a bit of a schlep from the busier Seminyak, Kuta, Legian stretch.

Not a bad thing, but it is harder to pop away should, for some reason, you want to escape.

The above are some of the reasons the hotel is also proving a popular wedding (and honeymoon) destination.

Restaurants

Metis

If you’re wondering what to do in Bali, start with great food.

The charismatic chefs Said and Dou Dou, have taken bits of magic from Warisan — their former haunt — and elevated it at Metis.

The foie gras (all six types) is Bali’s best, and then some.

The kitchen is equally adept at putting out a freshly grilled sole as it is an aromatic plate of fork-tender osso bucco served on a bed of creamy risotto.

The Grand Marnier souffl and passion fruit martini are highly recommended.

After dinner, you can hang out at the lounge overlooking paddy fields.

On Thursday night, there’s live music.

Sardine

More than 120,000 bamboo shingles and 10 types of bamboo were used in the construction of this restaurant.

But you’re not really here to do an architectural survey.

Sardine focuses on fresh produce and organic greens. Brilliant side dishes include smoky miso eggplant and wasabi mash.

The scallops with ravioli and creamy panna cotta are outstanding.

Sari Organik

You’ll break a sweat getting to this restaurant — it’s surrounded by its own farm — where you can pick your own vegetables for the chef to cook.

Take a pre- and post-meal walk through fertile paddy fields — this is a great thing to do in Bali — and revel in a meal of nasi campur crowned with chunks of tempe fried to crisp perfection.

Sarong

We’re not sure which we like better, the spiced Asian fusion with a strong Indonesian slant (the caramelized duck is a hot favorite) or the sexy fleur-de-lis and chandelier setting.

Then there are some of Bali’s best cocktails. Sarong’s extensive cocktail menu is one of the most original we’ve seen.

The Bill & Ben is a gin and pink grapefruit concoction topped with chamomile foam.

The Sarong Cappuccino is made with vodka or brandy, maple syrup, Kahla and espresso.

Mozaic

If there’s one dining destination in Bali, it’s Mozaic.

Part of the Les Grande Tables du Monde, since opening in 2001 the restaurant has had a flurry of global food critics eating out of its hand.

Market cuisine is led by French Laundry-trained chef Chris Salans, who blends French and American culinary techniques with Balinese ingredients.

Salans’ use of black olive Balinese Kluwek sauce is brilliant, and addictive.

Expect to pay up to US$175 per person.

S.O.S Supper Club

If you prefer your sunsets unobstructed, and like to enjoy them without grains of sand stuck in hard-to-reach crevices, S.O.S. is your spot.

The rooftop bar offers one of the best views of the Seminyak sunset slowly melting behind the horizon.

Service is swift and the drinks icy cold.

This is where to be and what to do in Bali come happy hour.

La Plancha

While most other beach bars roll out designer cocktails and fancy finger food, La Plancha keeps it simple with laid-back reggae beats, a selection of beer, oversized beanbags and jugs of potent sangria.

It also helps that the bar has an uninterrupted view of the pink-to-red-to-orange sky.

Bali Joe

There’s rarely any room for women in Bali Joe, except for those that get up on the bar and lip-synch to Beyonc anthems.

The bar is popular for its energetic vibe and nightly drag shows that feature plenty of audience participation.

Performers can be persuaded to extend a few private DIY diva tips.

Rock Bar

Rock Bar’s mixologists pour creative cocktails set to the beats spun from a DJ booth carved into the stone — although some nights are devoted to live music.

Designed by Yasuhiro Koichi of Japan’s Design Studio SPIN, this is one of the best, and most crowded, places to watch the sunset in Bali.

A word of warning: wear suitable clothes.

No board shorts or sleeveless tops for guys. T

hursday to Saturday nights are extremely busy, so be prepared for a long wait.

A scooter from the main Kuta/Seminyak stretch will take 30 minutes-plus to reach the bar.

Ku De Ta

No trip to Bali is complete without catching a sunset at this local institution.

Arrive early or you’ll have to sprawl out on the lawn.

Drinks are pricy, but the mojito, raspberry and lemongrass cocktail and Kuve Margarita made with lemon sorbet is worth the coin.

Potato Head Beach Club

Bali’s newest, hippest beach bar is housed in an impressive geometric facade that you won’t miss.

It’s the best place to be seen drinking and partying.

Celebrity DJs often play weekend gigs.

Other nights see island residents streaming in at sunset for cocktails and tapas.

The kookaburra is a popular order, a curious concoction made of lemongrass gin, passion fruit and mint, and topped by the club’s signature vanilla foam.

6 dishes every Bali visitor needs to try

Shopping / Attractions

Jenggala

There’s plenty of shopping to do in Bali, and few visitors are able to resist the urge to take home a full 24-piece set of Jenggala crockery in pale green jade or plain white.

What started in 1976 as a small, experimental cottage industry has become a global ceramic force.

The high quality, handcrafted ceramic decorated with painstaking detail is a pretty addition — and nicer reminder of Bali — to any home.

Simple Konsep Store

This store is anything but simple.

At this concept space that fuses Bali’s traditional artisan skills with modern European designs, you’ll find everything from origami folding leather bags, Melissa shoes, commissioned ceramics objects by Gaja Gallery, jewelry by local and European designers and unique batik print apparel.

Simple Konsep Store, 40 Jalan Lesmana-Oberoi, Seminyak; +62 361 730393

Mount Agung

What to do in Bali after you’ve seen all the beaches, sampled all the menus and hit all the bars?

Scaling the majestic Mount Agung — at 3,142 meters the highest point on the island — makes for a worthy challenge.

A strato-volcano that last erupted in 1963, locals believe it’s a replica of Mount Meru, the central axis of the universe.

There are two routes to the top.

Both take up to four hours.

And while you can scale it without a guide — they can be found lingering at the start of the trek — employing one is highly recommended.

Tanah Lot

Supposedly the work of the 15th-century priest, Tanah Lot is one of Bali’s most holy, and touristy, sites.

Located in Tabanan, the sacred Hindu temple sits on a large rock out in the ocean and is said to be guarded by sea snakes.

Head toward the footpath leading to the raised cliff area where the view of the sun setting behind the temple is outstanding.

Only in Bali

Paddy fields

OK, they’re not only in Bali, but terraced rice fields in varying shades of brown, gold and green make for one of Bali’s most calming and beautiful sights.

Keep Walking Tours runs daily excursions, but you can also head off exploring on your own.

Start at Ubud Palace, head west on Jalan Raya Ubud and follow signs that bring you past the River Wos, Campuan Ridge and the village of Penestanan.

Ubud Palace, junction of Jalan Suweta and Jalan Raya Campuan

Balinese avant garde

Balinese art is more than topless women and rice-paddy landscapes.

The artist-run Sika Gallery in Campuan, Ubud, condemns commercial art and seeks to push Bali’s visual arts envelope.

Ask after artist-curator I Wayan Sika and see if you can coax out the story of his artistic journey, during which a coma-like state inspired him to produce some of his best works.

Balinese avant garde, Jalan Raya Campuhan, Ubud, Gianyar; +62 36 1975084

Medicine man

Poor Ketut Liyer.

The elderly medicine man has been kept busy all hours of the day since “Eat, Pray, Love” catapulted him to global fame.

Consultations on your life and love prospects don’t come easy or cheap.

Expect all tickets — yes, there’s a docket system — to be snapped up by 9 a.m.

Prices vary, but often start from US$25.

10 minutes’ walk south of Pengoseken, follow the signs; +62 361 974092

Babi guling at Ibu Oka

When in Bali, a meal of babi guling (roast suckling pig) is a must.

It’s essentially a whole roasted pig stuffed with spices, carved up and served with rice and vegetables.

While there are many places to get it around Bali, Ubud’s Ibu Oka is a famed institution serving up platefuls of the stuff daily till mid-afternoon, when the food runs out.

This is a meal that works your jaw.

You’ll need to chew hard till all the flavors are released from the succulent meat.

Around noon, staff usually carve up another pig.

It’s a great photo op.

Jari Menari massage

There are massages and then there’s a Jari Menari massage.

The name means “dancing fingers” and your body parts will be in perfect harmony at the end of the treatment.

The all-male staff employs a mixture of techniques (Swedish, deep tissue, Balinese) and emphasizes the rhythm and movements of your body.

Book well in advance to ensure a spot.

There’s another branch at Nusa Dua, and a one-masseur facility at The Colony Hotel.

Introductory massages classes are held on Tuesdays.

14 of Bali’s best beaches

World’s 100 best beaches

12 crowd-free Asia island escapes

Source: http://allofbeer.com/bali-insider-travel-guide/

from All of Beer https://allofbeer.wordpress.com/2019/02/17/bali-insider-travel-guide/

0 notes

adambstingus · 6 years

Text

Bali: Insider Travel Guide

(CNN)Many would argue that Bali is a paradise lost. It isn’t. It’s just evolved.

It now offers as many experiences as the varying hues of green found in a plot of terraced rice paddy.

The best of Bali has everything, the good, the downright ugly (braided, Bintang tank-top-wearing hordes in insufferable Kuta) and the sublimely beautiful.

Here’s what to do in Bali:

Hotels

W Retreat & Spa Bali — Seminyak

The new rock star on the island, there’s no denying the high-octane glamour that comes with this beachfront property.

It’s large by Bali standards, but exudes its own sense of cool and calm.

A room in the main building gets you close to the action.

Back from the beach are the hotel’s brilliant, and affordable, private villas and pools.

Very useful is the best of Bali AWAY spa, which remains open 24/7.

That’s great news for late-night revelers in need of a foot massage after stumbling in from a night at Woo Bar — Bali’s newest hot spot.

Equally useful is the hidden sliding door that conceals and reveals bathroom and bedroom areas, and the three-tier main swimming pool for ample lounging and photo opportunities.

The hotel is far enough from the main array of hotels to keep the beach quiet, while further north is the even quieter Canggu beach.

The hotel can arrange a motorbike rental for US$5 a day.

The Colony Hotel

There’s one big plus point about staying at The Colony Hotel: no children under the age of 16 allowed.

Another bonus is the on-site Jari Menari massage facility.

Not to be overlooked are the 20 rooms done up in a pretty but minimalist decor.

The junior suite comes with a spacious balcony that overlooks the 16-meter pool.

Amankila

Located on a headland in Candidasa, high heels are not recommended while staying at the Amankila, as there are plenty of stairs to navigate.

Luckily, golf carts are readily available to transport you down to the beach club where a generous strip of black sand beach remains tout-free.

If you’re tired of the sand and wanting to know what to do in Bali come sunset, try watching the changing color of the sky from the hotel’s signature triple-stepped swimming pool.

Early bookers, try to get upgraded to villa 37 — reportedly the resort’s most requested villa — which enjoys the best view of the ocean.

Anantara Resort Seminyak

Bali has a quirky local rule stating that buildings should not be higher than a palm tree.

This five-story property just makes the cut.

Sitting front and center on Seminyak beach, all 59 suites (and one penthouse) come with ocean views.

Penthouse suites come with attached outdoor lounge space and a terrazzo bath, so you can fall asleep to the sound of crashing waves.

Michi Retreat

Ubud is where artists flock, so if you’re staying here, it makes sense to put up at a property with artistic inclinations.

Michi is a work in progress, and its creator, the septuagenarian Professor Kung, calls himself a nomad.

Hence, the resort near Jukut Paku is an eclectic collection of rooms that are always changing.

Adding another dimension to the experience are mosaic grottos that overlook a particularly spectacular stretch of the River Wos.

Harmony Hotel

Cheap and cheerful, and located just minutes walk from Seminyak beach, this is one of the best values in Seminyak.

The rooms are decent sized and come with Wi-Fi and a TV.

All rooms are located around a common mosaic pool.

Breakfast included.

Four Seasons Resort Bali at Sayan

Away from the coast, amid dense bamboo jungle and perched looking over the sacred Ayung River is this wonderful, peaceful retreat.

Jungle wildlife and the occasional screams of rafters thrusting along the river are the only sounds to intrude upon the privacy of each villa at Four Seasons Resort Bali at Sayan.

All 42 thatched maxi-huts/villas come with an outdoor shower that overlooks the river valley and a plunge pool that releases itself endlessly into the jungle’s steamy abyss.

There are also 18 suites.

You are far from the maddening crowds and if a non-beach stay is what you are looking for, your budget is well spent here.

AYANA Resort and Spa Bali

Since it relaunched in 2009 as AYANA Resort and Spa Bali, this hotel has bagged a whole slew of significant awards for its bar (see below), its accommodations and the spa.

And it is clear why.

Despite the size of the place (there are over 350 rooms, suites and villas — some on the cliff with staggering sunset views) there is still a sense of privacy and space.

The rooms and hotel design are very well done — well appointed without the over the top ‘luxury flourishes.’

The hotel sits high above the Indian Ocean near Jimbaran Bay on Bali’s south-western peninsula so it is a bit of a schlep from the busier Seminyak, Kuta, Legian stretch.

Not a bad thing, but it is harder to pop away should, for some reason, you want to escape.

The above are some of the reasons the hotel is also proving a popular wedding (and honeymoon) destination.

Restaurants

Metis

If you’re wondering what to do in Bali, start with great food.

The charismatic chefs Said and Dou Dou, have taken bits of magic from Warisan — their former haunt — and elevated it at Metis.

The foie gras (all six types) is Bali’s best, and then some.

The kitchen is equally adept at putting out a freshly grilled sole as it is an aromatic plate of fork-tender osso bucco served on a bed of creamy risotto.

The Grand Marnier souffl and passion fruit martini are highly recommended.

After dinner, you can hang out at the lounge overlooking paddy fields.

On Thursday night, there’s live music.

Sardine

More than 120,000 bamboo shingles and 10 types of bamboo were used in the construction of this restaurant.

But you’re not really here to do an architectural survey.

Sardine focuses on fresh produce and organic greens. Brilliant side dishes include smoky miso eggplant and wasabi mash.

The scallops with ravioli and creamy panna cotta are outstanding.

Sari Organik

You’ll break a sweat getting to this restaurant — it’s surrounded by its own farm — where you can pick your own vegetables for the chef to cook.

Take a pre- and post-meal walk through fertile paddy fields — this is a great thing to do in Bali — and revel in a meal of nasi campur crowned with chunks of tempe fried to crisp perfection.

Sarong

We’re not sure which we like better, the spiced Asian fusion with a strong Indonesian slant (the caramelized duck is a hot favorite) or the sexy fleur-de-lis and chandelier setting.

Then there are some of Bali’s best cocktails. Sarong’s extensive cocktail menu is one of the most original we’ve seen.

The Bill & Ben is a gin and pink grapefruit concoction topped with chamomile foam.

The Sarong Cappuccino is made with vodka or brandy, maple syrup, Kahla and espresso.

Mozaic

If there’s one dining destination in Bali, it’s Mozaic.

Part of the Les Grande Tables du Monde, since opening in 2001 the restaurant has had a flurry of global food critics eating out of its hand.

Market cuisine is led by French Laundry-trained chef Chris Salans, who blends French and American culinary techniques with Balinese ingredients.

Salans’ use of black olive Balinese Kluwek sauce is brilliant, and addictive.

Expect to pay up to US$175 per person.

S.O.S Supper Club

If you prefer your sunsets unobstructed, and like to enjoy them without grains of sand stuck in hard-to-reach crevices, S.O.S. is your spot.

The rooftop bar offers one of the best views of the Seminyak sunset slowly melting behind the horizon.

Service is swift and the drinks icy cold.

This is where to be and what to do in Bali come happy hour.

La Plancha

It also helps that the bar has an uninterrupted view of the pink-to-red-to-orange sky.

Bali Joe

There’s rarely any room for women in Bali Joe, except for those that get up on the bar and lip-synch to Beyonc anthems.

The bar is popular for its energetic vibe and nightly drag shows that feature plenty of audience participation.

Performers can be persuaded to extend a few private DIY diva tips.

Rock Bar

Rock Bar’s mixologists pour creative cocktails set to the beats spun from a DJ booth carved into the stone — although some nights are devoted to live music.

Designed by Yasuhiro Koichi of Japan’s Design Studio SPIN, this is one of the best, and most crowded, places to watch the sunset in Bali.

A word of warning: wear suitable clothes.

No board shorts or sleeveless tops for guys. T

hursday to Saturday nights are extremely busy, so be prepared for a long wait.

A scooter from the main Kuta/Seminyak stretch will take 30 minutes-plus to reach the bar.

Ku De Ta

No trip to Bali is complete without catching a sunset at this local institution.

Arrive early or you’ll have to sprawl out on the lawn.

Drinks are pricy, but the mojito, raspberry and lemongrass cocktail and Kuve Margarita made with lemon sorbet is worth the coin.

Potato Head Beach Club

Bali’s newest, hippest beach bar is housed in an impressive geometric facade that you won’t miss.

It’s the best place to be seen drinking and partying.

Celebrity DJs often play weekend gigs.

Other nights see island residents streaming in at sunset for cocktails and tapas.

The kookaburra is a popular order, a curious concoction made of lemongrass gin, passion fruit and mint, and topped by the club’s signature vanilla foam.

6 dishes every Bali visitor needs to try

Shopping / Attractions

Jenggala

There’s plenty of shopping to do in Bali, and few visitors are able to resist the urge to take home a full 24-piece set of Jenggala crockery in pale green jade or plain white.

What started in 1976 as a small, experimental cottage industry has become a global ceramic force.

The high quality, handcrafted ceramic decorated with painstaking detail is a pretty addition — and nicer reminder of Bali — to any home.

Simple Konsep Store

This store is anything but simple.

Simple Konsep Store, 40 Jalan Lesmana-Oberoi, Seminyak; +62 361 730393

Mount Agung

What to do in Bali after you’ve seen all the beaches, sampled all the menus and hit all the bars?

Scaling the majestic Mount Agung — at 3,142 meters the highest point on the island — makes for a worthy challenge.

A strato-volcano that last erupted in 1963, locals believe it’s a replica of Mount Meru, the central axis of the universe.

There are two routes to the top.

Both take up to four hours.

And while you can scale it without a guide — they can be found lingering at the start of the trek — employing one is highly recommended.

Tanah Lot

Supposedly the work of the 15th-century priest, Tanah Lot is one of Bali’s most holy, and touristy, sites.

Located in Tabanan, the sacred Hindu temple sits on a large rock out in the ocean and is said to be guarded by sea snakes.

Head toward the footpath leading to the raised cliff area where the view of the sun setting behind the temple is outstanding.

Only in Bali

Paddy fields

OK, they’re not only in Bali, but terraced rice fields in varying shades of brown, gold and green make for one of Bali’s most calming and beautiful sights.

Keep Walking Tours runs daily excursions, but you can also head off exploring on your own.

Start at Ubud Palace, head west on Jalan Raya Ubud and follow signs that bring you past the River Wos, Campuan Ridge and the village of Penestanan.

Ubud Palace, junction of Jalan Suweta and Jalan Raya Campuan

Balinese avant garde

Balinese art is more than topless women and rice-paddy landscapes.

The artist-run Sika Gallery in Campuan, Ubud, condemns commercial art and seeks to push Bali’s visual arts envelope.

Ask after artist-curator I Wayan Sika and see if you can coax out the story of his artistic journey, during which a coma-like state inspired him to produce some of his best works.

Balinese avant garde, Jalan Raya Campuhan, Ubud, Gianyar; +62 36 1975084

Medicine man

Poor Ketut Liyer.

The elderly medicine man has been kept busy all hours of the day since “Eat, Pray, Love” catapulted him to global fame.

Consultations on your life and love prospects don’t come easy or cheap.

Expect all tickets — yes, there’s a docket system — to be snapped up by 9 a.m.

Prices vary, but often start from US$25.

10 minutes’ walk south of Pengoseken, follow the signs; +62 361 974092

Babi guling at Ibu Oka

When in Bali, a meal of babi guling (roast suckling pig) is a must.

It’s essentially a whole roasted pig stuffed with spices, carved up and served with rice and vegetables.

While there are many places to get it around Bali, Ubud’s Ibu Oka is a famed institution serving up platefuls of the stuff daily till mid-afternoon, when the food runs out.

This is a meal that works your jaw.

You’ll need to chew hard till all the flavors are released from the succulent meat.

Around noon, staff usually carve up another pig.

It’s a great photo op.

Jari Menari massage

There are massages and then there’s a Jari Menari massage.

The name means “dancing fingers” and your body parts will be in perfect harmony at the end of the treatment.

The all-male staff employs a mixture of techniques (Swedish, deep tissue, Balinese) and emphasizes the rhythm and movements of your body.

Book well in advance to ensure a spot.

There’s another branch at Nusa Dua, and a one-masseur facility at The Colony Hotel.

Introductory massages classes are held on Tuesdays.

14 of Bali’s best beaches

World’s 100 best beaches

12 crowd-free Asia island escapes

from All Of Beer http://allofbeer.com/bali-insider-travel-guide/ from All of Beer https://allofbeercom.tumblr.com/post/182857376542

0 notes

allofbeercom · 6 years

Text

Bali: Insider Travel Guide

(CNN)Many would argue that Bali is a paradise lost. It isn’t. It’s just evolved.

It now offers as many experiences as the varying hues of green found in a plot of terraced rice paddy.

The best of Bali has everything, the good, the downright ugly (braided, Bintang tank-top-wearing hordes in insufferable Kuta) and the sublimely beautiful.

Here’s what to do in Bali:

Hotels

W Retreat & Spa Bali — Seminyak

The new rock star on the island, there’s no denying the high-octane glamour that comes with this beachfront property.

It’s large by Bali standards, but exudes its own sense of cool and calm.

A room in the main building gets you close to the action.

Back from the beach are the hotel’s brilliant, and affordable, private villas and pools.

Very useful is the best of Bali AWAY spa, which remains open 24/7.

That’s great news for late-night revelers in need of a foot massage after stumbling in from a night at Woo Bar — Bali’s newest hot spot.

Equally useful is the hidden sliding door that conceals and reveals bathroom and bedroom areas, and the three-tier main swimming pool for ample lounging and photo opportunities.

The hotel is far enough from the main array of hotels to keep the beach quiet, while further north is the even quieter Canggu beach.

The hotel can arrange a motorbike rental for US$5 a day.

The Colony Hotel

There’s one big plus point about staying at The Colony Hotel: no children under the age of 16 allowed.

Another bonus is the on-site Jari Menari massage facility.

Not to be overlooked are the 20 rooms done up in a pretty but minimalist decor.

The junior suite comes with a spacious balcony that overlooks the 16-meter pool.

Amankila

Located on a headland in Candidasa, high heels are not recommended while staying at the Amankila, as there are plenty of stairs to navigate.

Luckily, golf carts are readily available to transport you down to the beach club where a generous strip of black sand beach remains tout-free.

If you’re tired of the sand and wanting to know what to do in Bali come sunset, try watching the changing color of the sky from the hotel’s signature triple-stepped swimming pool.

Early bookers, try to get upgraded to villa 37 — reportedly the resort’s most requested villa — which enjoys the best view of the ocean.

Anantara Resort Seminyak

Bali has a quirky local rule stating that buildings should not be higher than a palm tree.

This five-story property just makes the cut.

Sitting front and center on Seminyak beach, all 59 suites (and one penthouse) come with ocean views.

Penthouse suites come with attached outdoor lounge space and a terrazzo bath, so you can fall asleep to the sound of crashing waves.

Michi Retreat

Ubud is where artists flock, so if you’re staying here, it makes sense to put up at a property with artistic inclinations.

Michi is a work in progress, and its creator, the septuagenarian Professor Kung, calls himself a nomad.

Hence, the resort near Jukut Paku is an eclectic collection of rooms that are always changing.

Adding another dimension to the experience are mosaic grottos that overlook a particularly spectacular stretch of the River Wos.

Harmony Hotel

Cheap and cheerful, and located just minutes walk from Seminyak beach, this is one of the best values in Seminyak.

The rooms are decent sized and come with Wi-Fi and a TV.

All rooms are located around a common mosaic pool.

Breakfast included.

Four Seasons Resort Bali at Sayan

Away from the coast, amid dense bamboo jungle and perched looking over the sacred Ayung River is this wonderful, peaceful retreat.

Jungle wildlife and the occasional screams of rafters thrusting along the river are the only sounds to intrude upon the privacy of each villa at Four Seasons Resort Bali at Sayan.

All 42 thatched maxi-huts/villas come with an outdoor shower that overlooks the river valley and a plunge pool that releases itself endlessly into the jungle’s steamy abyss.

There are also 18 suites.

You are far from the maddening crowds and if a non-beach stay is what you are looking for, your budget is well spent here.

AYANA Resort and Spa Bali

Since it relaunched in 2009 as AYANA Resort and Spa Bali, this hotel has bagged a whole slew of significant awards for its bar (see below), its accommodations and the spa.

And it is clear why.

Despite the size of the place (there are over 350 rooms, suites and villas — some on the cliff with staggering sunset views) there is still a sense of privacy and space.

The rooms and hotel design are very well done — well appointed without the over the top ‘luxury flourishes.’

The hotel sits high above the Indian Ocean near Jimbaran Bay on Bali’s south-western peninsula so it is a bit of a schlep from the busier Seminyak, Kuta, Legian stretch.

Not a bad thing, but it is harder to pop away should, for some reason, you want to escape.

The above are some of the reasons the hotel is also proving a popular wedding (and honeymoon) destination.

Restaurants

Metis

If you’re wondering what to do in Bali, start with great food.

The charismatic chefs Said and Dou Dou, have taken bits of magic from Warisan — their former haunt — and elevated it at Metis.

The foie gras (all six types) is Bali’s best, and then some.

The kitchen is equally adept at putting out a freshly grilled sole as it is an aromatic plate of fork-tender osso bucco served on a bed of creamy risotto.

The Grand Marnier souffl and passion fruit martini are highly recommended.

After dinner, you can hang out at the lounge overlooking paddy fields.

On Thursday night, there’s live music.

Sardine

More than 120,000 bamboo shingles and 10 types of bamboo were used in the construction of this restaurant.

But you’re not really here to do an architectural survey.

Sardine focuses on fresh produce and organic greens. Brilliant side dishes include smoky miso eggplant and wasabi mash.

The scallops with ravioli and creamy panna cotta are outstanding.

Sari Organik

You’ll break a sweat getting to this restaurant — it’s surrounded by its own farm — where you can pick your own vegetables for the chef to cook.

Take a pre- and post-meal walk through fertile paddy fields — this is a great thing to do in Bali — and revel in a meal of nasi campur crowned with chunks of tempe fried to crisp perfection.

Sarong

We’re not sure which we like better, the spiced Asian fusion with a strong Indonesian slant (the caramelized duck is a hot favorite) or the sexy fleur-de-lis and chandelier setting.

Then there are some of Bali’s best cocktails. Sarong’s extensive cocktail menu is one of the most original we’ve seen.

The Bill & Ben is a gin and pink grapefruit concoction topped with chamomile foam.

The Sarong Cappuccino is made with vodka or brandy, maple syrup, Kahla and espresso.

Mozaic

If there’s one dining destination in Bali, it’s Mozaic.

Part of the Les Grande Tables du Monde, since opening in 2001 the restaurant has had a flurry of global food critics eating out of its hand.

Market cuisine is led by French Laundry-trained chef Chris Salans, who blends French and American culinary techniques with Balinese ingredients.

Salans’ use of black olive Balinese Kluwek sauce is brilliant, and addictive.

Expect to pay up to US$175 per person.

S.O.S Supper Club

If you prefer your sunsets unobstructed, and like to enjoy them without grains of sand stuck in hard-to-reach crevices, S.O.S. is your spot.

The rooftop bar offers one of the best views of the Seminyak sunset slowly melting behind the horizon.

Service is swift and the drinks icy cold.

This is where to be and what to do in Bali come happy hour.

La Plancha

It also helps that the bar has an uninterrupted view of the pink-to-red-to-orange sky.

Bali Joe

There’s rarely any room for women in Bali Joe, except for those that get up on the bar and lip-synch to Beyonc anthems.

The bar is popular for its energetic vibe and nightly drag shows that feature plenty of audience participation.

Performers can be persuaded to extend a few private DIY diva tips.

Rock Bar

Rock Bar’s mixologists pour creative cocktails set to the beats spun from a DJ booth carved into the stone — although some nights are devoted to live music.

Designed by Yasuhiro Koichi of Japan’s Design Studio SPIN, this is one of the best, and most crowded, places to watch the sunset in Bali.

A word of warning: wear suitable clothes.

No board shorts or sleeveless tops for guys. T

hursday to Saturday nights are extremely busy, so be prepared for a long wait.

A scooter from the main Kuta/Seminyak stretch will take 30 minutes-plus to reach the bar.

Ku De Ta

No trip to Bali is complete without catching a sunset at this local institution.

Arrive early or you’ll have to sprawl out on the lawn.

Drinks are pricy, but the mojito, raspberry and lemongrass cocktail and Kuve Margarita made with lemon sorbet is worth the coin.

Potato Head Beach Club

Bali’s newest, hippest beach bar is housed in an impressive geometric facade that you won’t miss.

It’s the best place to be seen drinking and partying.

Celebrity DJs often play weekend gigs.

Other nights see island residents streaming in at sunset for cocktails and tapas.

The kookaburra is a popular order, a curious concoction made of lemongrass gin, passion fruit and mint, and topped by the club’s signature vanilla foam.

6 dishes every Bali visitor needs to try

Shopping / Attractions

Jenggala

There’s plenty of shopping to do in Bali, and few visitors are able to resist the urge to take home a full 24-piece set of Jenggala crockery in pale green jade or plain white.

What started in 1976 as a small, experimental cottage industry has become a global ceramic force.

The high quality, handcrafted ceramic decorated with painstaking detail is a pretty addition — and nicer reminder of Bali — to any home.

Simple Konsep Store

This store is anything but simple.

Simple Konsep Store, 40 Jalan Lesmana-Oberoi, Seminyak; +62 361 730393

Mount Agung

What to do in Bali after you’ve seen all the beaches, sampled all the menus and hit all the bars?

Scaling the majestic Mount Agung — at 3,142 meters the highest point on the island — makes for a worthy challenge.

A strato-volcano that last erupted in 1963, locals believe it’s a replica of Mount Meru, the central axis of the universe.

There are two routes to the top.

Both take up to four hours.

And while you can scale it without a guide — they can be found lingering at the start of the trek — employing one is highly recommended.

Tanah Lot

Supposedly the work of the 15th-century priest, Tanah Lot is one of Bali’s most holy, and touristy, sites.

Located in Tabanan, the sacred Hindu temple sits on a large rock out in the ocean and is said to be guarded by sea snakes.

Head toward the footpath leading to the raised cliff area where the view of the sun setting behind the temple is outstanding.

Only in Bali

Paddy fields

OK, they’re not only in Bali, but terraced rice fields in varying shades of brown, gold and green make for one of Bali’s most calming and beautiful sights.

Keep Walking Tours runs daily excursions, but you can also head off exploring on your own.

Start at Ubud Palace, head west on Jalan Raya Ubud and follow signs that bring you past the River Wos, Campuan Ridge and the village of Penestanan.

Ubud Palace, junction of Jalan Suweta and Jalan Raya Campuan

Balinese avant garde

Balinese art is more than topless women and rice-paddy landscapes.

The artist-run Sika Gallery in Campuan, Ubud, condemns commercial art and seeks to push Bali’s visual arts envelope.

Ask after artist-curator I Wayan Sika and see if you can coax out the story of his artistic journey, during which a coma-like state inspired him to produce some of his best works.

Balinese avant garde, Jalan Raya Campuhan, Ubud, Gianyar; +62 36 1975084

Medicine man

Poor Ketut Liyer.

The elderly medicine man has been kept busy all hours of the day since “Eat, Pray, Love” catapulted him to global fame.

Consultations on your life and love prospects don’t come easy or cheap.

Expect all tickets — yes, there’s a docket system — to be snapped up by 9 a.m.

Prices vary, but often start from US$25.

10 minutes’ walk south of Pengoseken, follow the signs; +62 361 974092

Babi guling at Ibu Oka

When in Bali, a meal of babi guling (roast suckling pig) is a must.

It’s essentially a whole roasted pig stuffed with spices, carved up and served with rice and vegetables.

While there are many places to get it around Bali, Ubud’s Ibu Oka is a famed institution serving up platefuls of the stuff daily till mid-afternoon, when the food runs out.

This is a meal that works your jaw.

You’ll need to chew hard till all the flavors are released from the succulent meat.

Around noon, staff usually carve up another pig.

It’s a great photo op.

Jari Menari massage

There are massages and then there’s a Jari Menari massage.

The name means “dancing fingers” and your body parts will be in perfect harmony at the end of the treatment.

The all-male staff employs a mixture of techniques (Swedish, deep tissue, Balinese) and emphasizes the rhythm and movements of your body.

Book well in advance to ensure a spot.

There’s another branch at Nusa Dua, and a one-masseur facility at The Colony Hotel.

Introductory massages classes are held on Tuesdays.

14 of Bali’s best beaches

World’s 100 best beaches

12 crowd-free Asia island escapes

from All Of Beer http://allofbeer.com/bali-insider-travel-guide/

0 notes

bluesandbbq · 3 years

Photo

Happy Thanksgiving y'all 🙏🏻 • Smoked then roasted turkey breasts, two ways, both overnight brined with the Traeger Orange Brine Kit enhanced with additions of Crown Maple Applewood Smoked Syrup and Jack Daniels Tennessee Whiskey • 1. Light application of Duck Fat Spray, seasoned with Smokey Boys Smokey Dust Hen & Fin and Traeger Fin & Feather rubs • 2. Base coat of Duck Fat Spray, initial rub of K-Town Krack Hot Chicken Dust and a secondary coat of Whiskey Bent The Blazin' Bird Spicy Dry Rub. • Super Smoked both breasts on my Traeger Ironwood 885 at 225° until IT reached 125° then raised grill temp to 350° to finish the poultry at 165° IT on my Meater Plus Wireless Smart Meat Thermometer, then rested about 30 minutes. • Two little spiral cut double smoked hams • 1. Yellow mustard slather base, base rub of Traeger Pork & Poultry then a second coat of Kosmos Killer Honey Bee • 2. Yellow mustard base, heavy base rub of Reload Double Action and a light sprinkle of Reload Packin' Heat, then for coated with Southern Farms Stingin' Sweet Honey for a nice glaze coat in the last 10 minutes of the cook • Smoked both hams at 225° for two hours on my Traeger Pro 575 then raised temp to 325° to finish at an IT of 165° • Both turkey breasts turned out super juicy with tons of flavor from the brine and rubs. The hams retained plenty smoke and flavor with the honey glazed one just spicy enough • These were a hit with all of the family • @traegergrills @crownmaple @jackdaniels_us @duckfatspray @smokeyboysgrilling @ktownkrack @whiskeybentbbqproducts @whiskeybentbbq @meatermade @kosmosq @reloadrub @southernfarmshoney • 🍁🥃🦆🦃🐖🌶️🍯 • #bbq #bbqlife #traegeron #traegerbbq #traegergrills #traegernation #traegerthanksgiving #goodfoodgoodmood #whiskeybentway #duckfatspray #meatermade #smokeyboys #ktownkrack #cownmaple #jackdaniels #reloadrub #wetbrine #brine https://www.instagram.com/p/CWuGZxFsCjs/?utm_medium=tumblr

#bbq #bbqlife #traegeron #traegerbbq #traegergrills #traegernation #traegerthanksgiving #goodfoodgoodmood #whiskeybentway #duckfatspray #meatermade #smokeyboys #ktownkrack #cownmaple #jackdaniels #reloadrub #wetbrine #brine

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littlekittenkey · 7 years

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Liv Local Cooking Classes For Couples

There are so many resources available for good cooking information, it may be hard to decide where to start. Cooking is an important part of day-to-day life and you should take any opportunity to expand your knowledge. Here you will find some of the best cooking tips compiled in one place. When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it's important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.

youtube

Learn to use your hands when cooking (after washing them thoroughly first of course!). Hands are the most sensitive yet versatile cooking utensil you will own. They can be used for mixing, measuring and testing whether a product is cooked enough. A cake, for example, will show that it is done by springing back when touched lightly with a finger on its top. Remember, the smaller the item, the higher the baking temperature. Small cookies will bake on a higher temp than a full cake would. Make sure to double check your recipe to find out the exact temperature it needs to be. You don't want to prepare a perfect item only to have it burn or be under cooked. Garlic is one of the more pungent odors that you will ever experience, and you will want to have tricks to get rid of it as soon as possible. Here is a suggestion, after you cook something with garlic, rub your hands on the base of your stainless steel sink for a minute to eliminate the pungent odor off of your skin. One of the things that you should spend a lot of money on, is your kitchen utensils, pots and pans, and other equipment. These are extremely valuable investments as they will serve as the foundation for all of your cooking. You will want to extend the life of these tools as long as possible. Cooking is so much easier if you are using high quality utensils and equipment. Cooking can be a joy if you invest in a good, sizable cutting board able to handle all of your cutting and chopping needs. If a butcher block table is out of the budget, look for a durable bamboo or sturdy maple for the job. A cutting board with a recessed groove surrounding the cutting surface is handy to catch juices from carving meats and makes clean up easy. If you will be using a cutting board on a smooth surface, look for one with rubber feet to avoid slipping. Maintain your cutting board with food-grade mineral oil (vegetable and olive oils can turn rancid) and make sure that you properly clean, and more importantly, dry your cutting board after each use to prevent warping. Add some chicken broth to your pan when cooking vegetables. Add extra flavor to your vegetables and keep them from sticking by using chicken broth instead of water. Chicken broth is economical and widely available. If you and your significant other love cooking, then consider taking a cooking class for couples! Couples cooking classes can help you explore new cuisines, enjoy each other's company and also learn more about working together in the kitchen. A well-kept secret is that the guys enjoy these classes as much as the ladies " and it often leads to the fellows taking a greater role in cooking at home. Start your sear in a cold pan when searing duck breasts. Duck can turn very dry very quickly if not properly cooked. Using the cold pan technique for searing allows the fat to render slowly which will keep your duck moist and juicy. It will also give you more time to develop flavors and take care of some side dishes. Store your spices and herbs in a area that is cool and dark, and keep them away from the stove. Doing this ensures your spices are always rich with flavor every time you reach for them. Heat, humidity and light will cause your herbs to lose their flavor much faster. To sear a rib-eye, T-bone, strip or other steak to perfection even when you can't fire up the outdoor grill, flip a cast-iron skillet over and broil the steak in your oven. Heat the skillet in a hot oven prior to placing the steak on its surface, and cook to your preferred level of doneness. Don't be afraid to play with recipes and change the ingredients you don't like. Recipes are not the Bible; they are simply guidelines for preparing a dish. If you do not like an ingredient like oregano for example, replace it with thyme. Most of the time, the dishes flavor is preserved, and you're happier knowing you don't have to eat something with a flavor you dislike. You can cut the fat in your cooking by following a few simple steps. You should invest in good non stick cook ware so you do not have to use as much shortening or oil when you are cooking in the pans. Also measure the shortening that you are going to use, people tend to use too much. Store your home-baked goodies and leftovers that need refrigeration in square or rectangular-shaped storage containers. Round containers are great, but take up precious refrigerator space while square and rectangular containers make the most of the limited shelf space. Rectangular storage containers also are easier to stack and store and save on space in your cupboards too. When it comes to cooking, be sure that you know the allergy concerns of all of those who will be eating your meal. This is extremely important because the effects of food allergy can range anywhere from mild discomfort to death - both of which you want to avoid at all costs. When you go forward after reading these tips, you will find plenty of ways to apply this information to your own kitchen. Do not be afraid to try new things or experience new flavors. A world of delicious food awaits when you remember the great information you learned in this article.

Liv local cooking classes for couples

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ceciliatan · 7 years

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2017 Duck Day Wrapup, Picspam, and Links

I haven’t had a spare minute to do a full write-up of this year’s Thanksgiving extravaganza that corwin and I put on, as usual, until now, that is! This post incorporates all the Instagram photos and links to various recipes I referred to online. (corwin’s recipes were mostly in books, I think.)

We always have a theme. Sometimes that theme is a cuisine (French, kaiseki). Other times it’s more conceptual, like the year we did the “Silk Road” so we could pull Far East, Middle East, and Mediterranean together, or the year Chanukah overlapped with Thanksgiving so we did each course as a different Festival of Lights (including Diwali and Yule).

This year we thought it would be fun to do something we’d never done before: AMERICAN. Here’s what the spoiler-free version of the menu looked like on our guest’s plates:

Deviled Egg

So the thing about the deviled egg is it’s a savory crisp meringue on the bottom, spread with kimchi mayonnaise (tastiest condiment corwin ever made), topped with ikura (salmon roe) and hot sauce pearls that are basically the same size, shape, and color as the salmon roe. We used Slap Ya Mama brand hot sauce and the Sphericator to make the pearls.

The crispy meringue was fun to experiment with and turns out its really quite easy. Like making meringue cookies except instead of adding sugar, you add finely grated cheese! I used basically this recipe: http://ift.tt/2Av13BU

Duck Day begins! “Deviled Egg” savory meringue with kimchi mayo, ikura, & hot sauce spheres (which look like ikura)

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 5:57pm PST

Grilled Cheese Sandwich

Having totally faked people out with the “devilied egg” we figured we’d double-fake by giving them a “grilled cheese sandwich” that was actually… just the world’s best grilled cheese sandwich. Two kinds of cheese (comte and one other, I can’t remember but they came from Formaggio) on corwin’s home baked rye bread, served with a tomato soup shooter and corwin also made his own duck bacon.

Also on the plate, homemade smoked tomato powder. Because there wasn’t enough umami on the plate already…

Second course. Grilled cheese on rye with tomato soup & duck bacon. #duckday

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 7:45pm PST

Chicken Pot Pie

Of course because it’s Duck Day this was actually duck pot pie. I made and served it as empanadas. Although I referred to a couple of different chicken pot pie recipes I didn’t use any of them. I roasted a few duck legs on the bone, then cubed up the roasted meat. I sauteed cubed carrots and onions in duck fat with some poultry herbs (parsley, sage, thyme), made a medium-dark roux as a duck-stock gravy base, mixed it all together and added green peas. No potato, no parsnip, no mushroom (although I considered wild mushrooms).

The empanada dough recipes I looked up were all pretty similar to my preferred food processor pie crust recipe (from Joy of Cooking, Flaky Pastry Dough, which can be made kosher non-dairy by using shortening instead of butter), and I ended up following the nice step-by-step instructions found at Laylita’s Recipes: http://ift.tt/2AAOUtm, except I forgot to use the egg wash on the exterior (actually corwin put the tray into the oven and didn’t realize there was one more potential step), so they came out without the dark crusty appearance you see in some photos.

In fact they came out like this:

Third course: “chicken pot pie.” It’s duck pot pie empanada with bechamel & fried sage. #duckday

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 7:48pm PST

Served with a fried sage leaf, in a pool of bechamel sauce. They were so popular that the nine extra I had made were fought over. (Recipe made 25.) I used the Serious Eats bechamel recipe: http://ift.tt/2cAq3J5

Gumbo

One of our favorite things to do is deconstruct a traditional dish to highlight the various components, like the time we deconstructed a cassoulet by serving a piece of crisped confit with a white bean side (among other things). corwin’s concept for this dish was to deconstruct gumbo.

He made duck andouille sausage himself.

He made a traditional cajun “trinity” gumbo & passed it through a food mill.

He boiled the shrimp in a homemade version of “old bay.”

I made the green rice (bamboo rice) filé balls.

Fourth course: deconstructed gumbo. A Cajun boiled shrimp, duck andouille sausage, file jade rice ball, in gumbo

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 7:51pm PST

Apple Pie

The joke here is that corwin hates apple pie. He doesn’t like the flavor of apples in general and especially does not like them cooked in desserts. Most of our friends know this. As soon as we decided on “American Classics” as our theme I challenged him, “Now you have to come up with something that is ‘apple pie’ but that YOU will like.”

He hit upon the perfect thing during our anniversary dinner (our 26th anniversary was in November) where we were served a quince-pear-apple cider as a pairing, and he said, aha! Palate cleanser! So we served the cider with an apple pie spiced slush that we adapted from an Emeril Lagasse recipe for apple pie spiced granita. (Same recipe except instead of making it a granita we just put it in the ice cream maker and turned it into a sorbet-like texture: http://ift.tt/1hUdj0T)

“Apple pie” palate cleanser. Apple pie spiced Fuji apple slush in pear-quince-apple cider. #duckday

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 8:41pm PST

Burger & Onion Rings

This was my Asian-fusion course. Duckburger of course, but I wanted to do them slider-size, so why not as Momofuku-style steamed buns? Served with crispy shallots, a traditional vietnamese condiment? I forgot to put the shallots on the plates because I was too busy putting all the other fixin’s, including pickles (purple daikon kimchi and Korean cucumbers), ketchup (hoisin ketchup that corwin made), and onions (scallions).

“Burger & onion rings” – duck burger steamed buns with kimchi purple daikon, Korean cucumber & hoisin ketchup – not pictured are the crispy shallots.

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 9:20pm PST

A korean pickle recipe I referred to but didn’t ultimately use: http://ift.tt/2Av1c8q The korean pickle recipe I did use: http://ift.tt/2AyGtOV Momofuku steamed bun recipe (makes 50, I halved it and used duck fat): http://ift.tt/2Av1egy Epicurious on crispy shallots: http://ift.tt/2AA90nu

Turducken

Strictly speaking we did not make a turducken. We made a doohickey. The outside layer was a duck, inside it was a chicken, and at the center was homemade turkey sausage. Kenji Lopez-Alt is usually right about this sort of thing and his insight into turducken was don’t try to put “stuffing” inside it. Just make it MEAT ALL THE WAY THROUGH. It’s basically a huge roulade.

corwin carving the turducken. (Actually a doohickey -duck outside a chicken outside turkey sausage)

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 11:42pm PST

corwin deboned the birds and cooked them in the sous vide before assembling them for the final roasting step. He also made a savory cornbread that he turned into a traditional cajun-style dressing, and he also smoked duck legs to make the equivalent of “ham hocks” in order to make smoky greens for a side dish. Plus gravy. Everything came out fantastic.

The full fixings: gravy, Cajun cornbread stuffing, smoky greens.

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 11:43pm PST

Ice Cream Sandwich

Hot Fudge Brownie Sundae

Bananas Foster

All three of the desserts were served as one course, as each one was served as an ice cream bon bon. These were mostly my doing.

The ice cream sandwich was vanilla ice cream between tiny chocolate chip cookies. The biggest challenge here was making chocolate chip cookies small enough and thin yet structural. I read a lot of blogs and articles about how to vary the thickness, chewiness, and so on on chocolate chip cookies. I decided what I wanted was a very thin cookie that could be bitten through easily even if it was still frozen. I knew from previous experience that a thicker cookie, even if baked “soft and chewy” would be hard as a rock out of the freezer. I was also guided by the always on-point Smitten Kitchen, who did a post on cookie ice cream sandwiches: http://ift.tt/2Av1fRE

The main secret to making very thin cookies was using Kerry Gold butter. It melts much more than regular butter. (And it’s delicious.)

The hot fudge brownie sundae was a deeply chocolatey ice cream (from the Ben & Jerry’s book), sitting atop a brownie base that I made by first baking brownies (using the recipe in Fannie Farmer, but with chocolate chips instead of nuts), then cutting the edges off and crumbling them up and balling them back together.

The freezing steps are slow. First you make the ice cream in the ice cream maker, and then pack it in a container and let it freeze overnight to be quite hard. The next day the temps were about 40 degrees out so I went and worked in our front porch to make the ice cream balls and stick them to the brownie bases, and then those all go back into the freezer for another day. The next day I made the chocolate coating by melting various chocolates together (some Callabaut, some others we had hanging around, mostly bittersweet). Then it’s about dipping each ice cream-brownie ball into the chocolate without leaving a hole in them or leaving ice cream and brownie crumbs in the chocolate. You have to do it quickly and then back into the freezer everything goes again.

I mostly used the techniques described in the Serious Eats Ice Cream Bon Bons recipe (http://ift.tt/1800rdZ) except I had the added complication of the brownie piece. I got the idea to crumble the brownies from a Food & Wine recipe for Ice Cream Bon Bons (http://ift.tt/2Av1gVI) although they leave their crumbs as a loose crust and I made mine into more of a cake ball (disc, really) and integrated it with the ice cream spheres in the second freezing step.

They came out fantastic and I am considering making a batch of these to have handy as small-size desserts just for our regular every-day eating purposes. Great way to have a small serving of ice cream!

When we served them we drizzled each chocolate bon bon with a little hot fudge from the Smitten Kitchen recipe. This was the one thing we didn’t make because as it turned out someone had given me a jar of it as a gift very recently, so we just used that. Smitten Kitchen really knows what’s what here: http://ift.tt/2tz9xFm (And thank you so much Kristina!)

Bananas Foster is a dessert we’ve served a few times at various dinner parties, including a previous Duck Day, but reformulating it into an ice cream bon bon was really fun.

First, the ice cream. I basically said to corwin “I want a brown sugar, brown butter ice cream with a touch of cinnamon.” He basically made a brown butter & cinnamon creme anglais (with brown instead of white sugar) and froze it in the ice cream maker. By itself this was extremely delicious.

I made slices of banana to serve as the base for each bon bon. A day after making the ice cream I scooped them into balls and froze them to the bananas. This proved to be trickier than the brownie both because the ice cream was softer in texture (even after freezing over night) and the bananas are slippery. But I eventually got them assembled and frozen.

The next day I made the white chocolate shell and the white chocolate just would not melt smooth. I think some of it had bloomed a bit and for whatever reason I could not get it to turn into a nice coating liquid. I’ve never had this problem before. Unfortunately it was the last step and I did it on Thursday when all the stores were closed and couldn’t start over with fresh ingredients and I also couldn’t risk burning it or seizing it. So I had to make it work.

In the end I used the petit four technique where you put them on a wire rack and pour the melted white chocolate over them. I figured it would be OK to have the banana exposed at the bottom. Because the texture never got completely smooth it wasn’t as pourable as I might have hoped, but it was good enough to get a kind of turtle-shell onto each bonbon. They didn’t look pretty, but they tasted great.

Dessert! I made all three of these ice cream bonbons – hot fudge brownie, bananas foster with brown sugar brown butter ice cream, and mini choc chip cookie sandwich.

A post shared by Cecilia Tan (@ctan_writer) on Nov 23, 2017 at 11:44pm PST

Full Menu with Wine Pairings

We sat down to service at 8:10pm and dessert hit the table at 1:35am. Believe it or not, that was more or less right on schedule.

Amuse “Deviled Egg” Savory meringue, kimchi mayo, caviar (ikura), and hot sauce pearls

Grilled Cheese Sandwich Two cheeses on homemade rye With tomato soup and duck bacon Pairing: Hexamer 2015 Riesling “Porphyr”

Chicken Pot Pie Duck stew empanada With bechamel & sage Pairing: Cote-de-Brouilly 2016 Beaujolais Domaine de la Voûte des Crozes

Gumbo Deconstructed Andouille sausage and cajun-boiled shrimp With a filé rice ball Pairing: (keep drinking the Beaujolais)

Apple Pie Palate Cleanser Apple, pear, quince cider (from Cidrerie du Vulcain) with an apple-pie spiced ice garnished with fuji apples

Burger & Onion Rings Duck steamed bun with pickled purple daikon and cucumber kim chi, with hoisin ketchup served with crispy shallots Pairing: Gigondas 2013 Domaine du Gour de Chaulé

Turducken (Doohickey) Duck, around a chicken, around turkey sausage With corn bread dressing and smoky greens Pairing: Gundlach Bundschu 2016 Gewurztraminer Sonoma

Dessert Trio of ice cream bonbons: • hot fudge brownie sundae: chocolate chip brownie, chocolate ice cream, enrobed in chocolate • bananas foster: banana, brown butter and brown sugar ice cream, enrobed in white chocolate • tiny chocolate chip cookie ice cream sandwiches

And then there was the thing we didn’t serve. I made yuzu fruit jellies as mignardise! And completely forgot to get them out. But the recipe I used came from MyRecipes.com (http://ift.tt/2AB8FRv) and the uncut jellies looked like this:

A glimpse of my Duck Day cooking prep

A post shared by Cecilia Tan (@ctan_writer) on Nov 22, 2017 at 3:05am PST

from cecilia tan http://ift.tt/2AC3nW1 via IFTTT

#cecilia tan

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jenguerrero · 7 years

Text

We have a beautiful wrought iron, propane fire pit with glass marbles in the back yard. And in the house we have a gas fireplace with a switch on the wall. I love the thing. Last year, we vacationed in Taos, New Mexico. Killer trip. The ranch where Georgia O’Keeffe’s home is, and where City Slickers was filmed, is about an hour from there, and they give horseback tours of it all. It’s absolutely idyllic. There are charming museums, stores that sell fun metal sculptures from Mexico, the scenic Rio Grande Gorge Bridge where you can see goats playing, some neat restaurants, and it’s about an hour from skiing in Red River. The hotel we stayed at had a bocce court, and we could see prairie dogs playing all over out the back window. The room had an adobe fireplace in the corner that was amazingly efficient. My husband was in love with that thing. A year later, still having that urge to burn wood, he had to get a chiminea. That means I get to spend the same on a no reason kitchen toy. Awesome.

An Instant Pot? 8 quarts was really tempting, but I already had a really nice Cuisinart pressure cooker, so I couldn’t justify it. The vegetable cleaver I’d been eyeing? I’ve got a really nice knife collection, so I probably shouldn’t. A sous vide? I’ve been sous vide-curious for some time, and the little home versions had much smaller price tags than they used to. J. Kenji Lopez Alt had just posted about Maine lobster rolls using the sous vide. Yeah. I’d love a trip back to hike and eat lobster rolls in Bar Harbor again. Making real deal ones at home sounded fabulous. I ordered the Anova Sous Vide, a cook book to go with it, Lisa Q. Fetterman’s book, Sous Vide at Home, a plastic tub to cook in, ping pong balls to prevent evaporation, and a FoodSaver to get rid of air and seal it all up.

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The Sous Vide is the second best thing I bought for my kitchen this past year. I bought a kamado-style grill this summer that’s keeping spot #1, but this thing’s really awesome. I call it Luke because it looks a bit like a lightsaber, and cooks everything in luke warm water (okay, that’s an exaggeration). The learning curve is minimal. It just involved 5 minutes of swearing from my husband as he connected it to Wi-fi, but he rather enjoys and is prone to swearing as he gets electronics going. There’s a little dial in the front that you can use to set the temp manually, but that’s only to one half of a degree. You can get to one tenth of a degree using the wi-fi.

I’ll go onto the my review of the book with my pics and thoughts on the dishes I tried in a bit.

The container’s perfect.

I’m on the fence about the ping pong balls. They work well to prevent evaporation. The problem is that any time you are putting food in or taking it out, the balls bounce all over the kitchen. They look like little Minions and the brand is Kevenz, so my kids think it’s hilarious to yell “Kevin” and run around the kitchen collecting them every time it happens. My dogs are interested, too. If I had a do-over, I might get a lid with a sous vide cut out. Yeah, they make those.

The FoodSaver’s unnecessary, but I wanted one for speed marination, and this was a fantastic excuse to grab one. I’m super curious about trying it with tofu. We love tofu, but it flavor can’t really penetrate it, only the surface gets flavor blasted. I can’t wait to see if this will get that done, but that’s an experiment for another day.

Here’s the link to the recipe for Connecticut Lobster Rolls on Serious Eats if you’d like to try. If you don’t have a sous vide and are feeling super adventurous, they give directions for a beer cooler turned sous vide hack. Sounds like something out of Myth Busters, no? 🙂

Here’s my review of the book…

I absolutely love this book. The dishes I’ve tried involve quick prep while the Sous Vide heats up, then you pop the bag into the water and clip it on so it doesn’t sink to the bottom, do something else while it cooks, and then quickly finish it off on the stove or with a torch for searing, caramelizing, and flavor development. Wholly recommend.

Pictured below: 1) My sous vide, a heat safe plastic tub, ping pong balls to stop evaporation, and eggs cooking away. Love everything but the ping pong balls. They fly all over the kitchen every time a food goes in or out. I might have chosen a lid with a cut out if I had a do-over.

2) Eggs Florentine with No-Whisk Hollandaise Sauce – p 26. Easy and amazingly good. The egg texture is perfection. I used a whole bag of spinach and 9 eggs instead of 5 the second time.

3) Zingy Crushed Potatoes – p 190. Wow. Best potatoes ever. Ever.

4) Perfect Sous Vide Steak – p 145. This was the first thing I made in the book. I didn’t get a great sear with the pan heated up at medium high. I suspect that the author has a better stove than the builder grade one I’m rocking, so I’ll try high heat next time and see it that does it. I’ll update this then. Thought I’d mention it in case you have an average stove, too. 5) General Tso’s Chicken – p 89. Wonderful. It’s spicy, but not off the charts spicy. My daughter thought there was cardamom in the dish because of the floral notes of the Sichuan peppercorns.

6) Foolproof Garlic Shrimp – p 55. Terrific texture and flavor. I made peppers and onions and quartered a pineapple to go with it.

7) Vietnamese Caramel Chicken – p 83. Delicious. Totally plate-lick worthy.

8) Vanilla Crème Brûlée – p 203. I love this technique for crème brûlée. There’s no guesswork about when you’ve achieved just the right level of wobble. I will never go back to the oven method.

Some other things I have flagged to try: Vietnamese Shrimp Summer Rolls – p 51 * Beer-Battered Fish and Chips – p 59* Butter-Poached Lobster with Cognac Sauce – p 56 * Jerk Chicken Wings – p 75 * Chicken Katsu – p 81 * Perfect Fried Chicken and Waffles with Honey Hot Sauce Syrup – p 93 * Duck Breast with Apricot Mostarda * Carolina Pulled Pork Sandwiches – p 133 * Carne Asada with Chimichurri Sauce – p 149 * Creamy Winter Squash Soup – p 173 * Beet Salad with Goat Gouda and Pistachios – p 174 * Carrots with Yogurt-Dill Dressing and Sunflower Seeds – p 177 * Sweet Potato Tacos – p 181 * Thai Green Curry with Winter Squash – p 186

I’ll update this as I play in the book more.

Sous vide. Food jacuzzi. Foodcuzzi. Perfect foodie gift. We have a beautiful wrought iron, propane fire pit with glass marbles in the back yard. And in the house we have a gas fireplace with a switch on the wall.

#Anova #cook book #cookbook #food #foodie #foodthusiasm #gift #Lisa Q. Fetterman #sous vide #Sous Vide at Home

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