#Truffle Chili Crisp sauce

[asparkofmadness0]

Truffle Chili Crisp Sauce: All You Need To Know

Truffle Chili Crisp sauce has taken the culinary world by storm, captivating food enthusiasts with its rich, umami-packed flavor profile and irresistible crunch. This delectable condiment combines the earthy essence of truffles with the fiery kick of chili peppers, creating a harmonious blend that elevates any dish it graces. In this article, we delve into the origins, ingredients, and creative uses of Truffle Chili Crisp sauce, inviting readers on a journey to discover the gastronomic wonders it brings to the table.

The Origins: Truffle Chili Crisp sauce draws inspiration from traditional Chinese chili oil, known for its vibrant red hue and bold flavors. The addition of truffle essence adds a luxurious twist, transforming a humble condiment into a gourmet sensation. The fusion of these two distinct elements results in a versatile sauce that can be used in a variety of cuisines, making it a favorite among home cooks and professional chefs alike.

Ingredients:

Chili Peppers: The heart of any chili crisp sauce, the choice of chili peppers determines the level of heat. Common varieties include red pepper flakes, bird's eye chilies, or a combination for a well-balanced spiciness.

Truffle Oil or Truffle Salt: To infuse the sauce with the distinctive aroma and flavor of truffles. The use of real truffle oil or truffle salt enhances the authenticity of the sauce.

Garlic: Freshly minced garlic adds a pungent and aromatic element, complementing the truffle and chili flavors.

Soy Sauce: Adds depth and a savory, salty component to the sauce.

Sesame Seeds: For a subtle nutty flavor and added texture.

Neutral Oil: Often vegetable or peanut oil, which acts as a carrier for the flavors and helps distribute them evenly.

Other Spices: Optional additions may include ginger, Sichuan peppercorns, or shallots for an extra layer of complexity.

Creative Uses:

Pasta and Noodles: Toss Truffle Chili Crisp sauce with cooked pasta or noodles for a quick and flavorful meal. The oil-based nature of the sauce coats the noodles beautifully.

Dipping Sauce: Serve as a dipping sauce for dumplings, spring rolls, or any appetizer that benefits from a spicy and aromatic kick.

Pizza Topping: Drizzle over pizza for a gourmet touch, enhancing the cheesy goodness with truffle undertones.

Stir-Fries: Add a spoonful during the final stages of stir-frying for an instant burst of flavor and crunch.

Marinades: Use Truffle Chili Crisp as a base for meat or tofu marinades, infusing your proteins with its unique blend of flavors.

Conclusion: Truffle Chili Crisp sauce stands as a testament to the endless possibilities of culinary innovation. Whether you're a seasoned chef or a home cook looking to elevate your dishes, this versatile condiment is a must-have in your kitchen. Experiment with different recipes, explore new ways to incorporate its bold flavors, and savor the culinary adventure that Truffle Chili Crisp sauce brings to your dining experience.

[sagardada11]

Healthier option than many other sugary spreads - BUTTERELA Chocolate Peanut Butter

When it comes to comfort food, few combinations rival the sheer indulgence and nostalgic joy of chocolate peanut butter 1kg. This delightful duo has been enchanting taste buds for generations, blending the rich, velvety texture of chocolate with the creamy, nutty essence of peanut butter. Whether spread on toast, swirled into desserts, or simply enjoyed by the spoonful, chocolate peanut butter is a culinary symphony that harmonizes two beloved flavors into a single, irresistible treat.

A Brief History of Peanut Butter and Chocolate

Peanut butter, a staple in many households, dates back to the late 19th century. Its creamy or crunchy texture and versatile use in both savory and sweet dishes quickly made it a favorite. On the other hand, chocolate's history stretches back thousands of years to ancient Mesoamerican cultures, where it was consumed as a bitter drink before evolving into the sweet, solid form we know today.

The Perfect Pairing

What makes chocolate with peanut butter such a perfect pairing? It’s all about the balance of flavors and textures. Chocolate, with its smooth, rich, and slightly bitter profile, complements the creamy, slightly salty, and nutty taste of peanut butter. This combination engages multiple taste sensations, creating a complex and satisfying experience.

From a culinary perspective, the high fat content in both ingredients also contributes to their harmonious blend. Fats carry flavor and provide a luxurious mouthfeel, enhancing the overall indulgence. The slight grittiness of peanut butter adds an interesting textural contrast to the silky smoothness of chocolate, making each bite a dynamic experience.

Versatility in the Kitchen

Chocolate peanut butter’s versatility is one of its greatest strengths. It can be incorporated into a wide array of dishes, from breakfast to dessert, and even as a savory element in certain recipes.

1. Breakfast Boosts: Start your day with a chocolate peanut butter smoothie. Blend a scoop of chocolate peanut butter with a banana, a splash of almond milk, and a handful of spinach for a nutritious and delicious breakfast. Or spread it on toast with sliced strawberries for a quick and satisfying morning treat.

2. Baking Bliss: Chocolate peanut butter 1kg is a baker’s dream. Use it as a filling for cookies, brownies, or cupcakes to add a rich, gooey center. Swirl it into cheesecake batter for a marbled effect, or incorporate it into frosting for an extra decadent finish.

3. Simple Snacks: For a quick snack, dip apple slices or celery sticks into chocolate peanut butter. The combination of crisp, fresh fruit or veggies with the creamy, chocolatey spread is both nutritious and delicious.

4. Decadent Desserts: Elevate your dessert game by making BUTTERELA Chocolate Peanut Butter truffles. Combine equal parts chocolate peanut butter and cream cheese, roll into balls, and dip in melted chocolate. These bite-sized treats are perfect for satisfying sweet cravings.

5. Savory Surprises: Though unconventional, chocolate and peanut butter can add depth to savory dishes. Use it as a base for a rich, mole-style sauce or mix it into chili for an unexpected twist. The sweetness of the chocolate and the savory notes of the peanut butter create a unique flavor profile that can elevate your dishes.

Health Benefits and Indulgence

While chocolate peanut butter is undeniably indulgent, it can also offer some health benefits when consumed in moderation. Peanut butter is a good source of protein, healthy fats, and essential vitamins and minerals. Dark chocolate, particularly varieties with high cocoa content, is rich in antioxidants and can provide cardiovascular benefits.

To make your chocolate peanut butter 1kg even healthier, consider making your own at home. Blend roasted peanuts with high-quality cocoa powder and a touch of honey or maple syrup for sweetness. This allows you to control the ingredients and avoid added sugars and preservatives found in many store-bought versions.

Conclusion

Peanut Butter Chocolate is more than just a spread; it's a celebration of flavors and textures that brings joy to any culinary creation. Its versatility, indulgence, and potential health benefits make it a beloved favorite for all ages. Whether you enjoy it in a simple sandwich, a decadent dessert, or an adventurous savory dish, chocolate peanut butter is sure to delight your taste buds and elevate your meals. So next time you’re looking for a treat, reach for that jar and let the magic of chocolate peanut butter transform your culinary experience.

[butterela-healthy]

Healthier option than many other sugary spreads - BUTTERELA Chocolate Peanut Butter

When it comes to comfort food, few combinations rival the sheer indulgence and nostalgic joy of chocolate peanut butter 1kg. This delightful duo has been enchanting taste buds for generations, blending the rich, velvety texture of chocolate with the creamy, nutty essence of peanut butter. Whether spread on toast, swirled into desserts, or simply enjoyed by the spoonful, chocolate peanut butter is a culinary symphony that harmonizes two beloved flavors into a single, irresistible treat.

A Brief History of Peanut Butter and Chocolate

Peanut butter, a staple in many households, dates back to the late 19th century. Its creamy or crunchy texture and versatile use in both savory and sweet dishes quickly made it a favorite. On the other hand, chocolate's history stretches back thousands of years to ancient Mesoamerican cultures, where it was consumed as a bitter drink before evolving into the sweet, solid form we know today.

The Perfect Pairing

What makes chocolate with peanut butter such a perfect pairing? It’s all about the balance of flavors and textures. Chocolate, with its smooth, rich, and slightly bitter profile, complements the creamy, slightly salty, and nutty taste of peanut butter. This combination engages multiple taste sensations, creating a complex and satisfying experience.

From a culinary perspective, the high fat content in both ingredients also contributes to their harmonious blend. Fats carry flavor and provide a luxurious mouthfeel, enhancing the overall indulgence. The slight grittiness of peanut butter adds an interesting textural contrast to the silky smoothness of chocolate, making each bite a dynamic experience.

Versatility in the Kitchen

Chocolate peanut butter’s versatility is one of its greatest strengths. It can be incorporated into a wide array of dishes, from breakfast to dessert, and even as a savory element in certain recipes.

1. Breakfast Boosts: Start your day with a chocolate peanut butter smoothie. Blend a scoop of chocolate peanut butter with a banana, a splash of almond milk, and a handful of spinach for a nutritious and delicious breakfast. Or spread it on toast with sliced strawberries for a quick and satisfying morning treat.

2. Baking Bliss: Chocolate peanut butter 1kg is a baker’s dream. Use it as a filling for cookies, brownies, or cupcakes to add a rich, gooey center. Swirl it into cheesecake batter for a marbled effect, or incorporate it into frosting for an extra decadent finish.

3. Simple Snacks: For a quick snack, dip apple slices or celery sticks into chocolate peanut butter. The combination of crisp, fresh fruit or veggies with the creamy, chocolatey spread is both nutritious and delicious.

4. Decadent Desserts: Elevate your dessert game by making BUTTERELA Chocolate Peanut Butter truffles. Combine equal parts chocolate peanut butter and cream cheese, roll into balls, and dip in melted chocolate. These bite-sized treats are perfect for satisfying sweet cravings.

5. Savory Surprises: Though unconventional, chocolate and peanut butter can add depth to savory dishes. Use it as a base for a rich, mole-style sauce or mix it into chili for an unexpected twist. The sweetness of the chocolate and the savory notes of the peanut butter create a unique flavor profile that can elevate your dishes.

Health Benefits and Indulgence

While chocolate peanut butter is undeniably indulgent, it can also offer some health benefits when consumed in moderation. Peanut butter is a good source of protein, healthy fats, and essential vitamins and minerals. Dark chocolate, particularly varieties with high cocoa content, is rich in antioxidants and can provide cardiovascular benefits.

To make your chocolate peanut butter 1kg even healthier, consider making your own at home. Blend roasted peanuts with high-quality cocoa powder and a touch of honey or maple syrup for sweetness. This allows you to control the ingredients and avoid added sugars and preservatives found in many store-bought versions.

Conclusion

Peanut Butter Chocolate is more than just a spread; it's a celebration of flavors and textures that brings joy to any culinary creation. Its versatility, indulgence, and potential health benefits make it a beloved favorite for all ages. Whether you enjoy it in a simple sandwich, a decadent dessert, or an adventurous savory dish, chocolate peanut butter is sure to delight your taste buds and elevate your meals. So next time you’re looking for a treat, reach for that jar and let the magic of chocolate peanut butter transform your culinary experience.

[tempchefs]

Chef Cork: Redefining Gourmet Experiences

Introduction to Chef Cork

In the world of culinary arts, innovation and creativity are key ingredients for success. One name that has been making waves in the gourmet landscape is Chef Cork. Known for his unique approach to cooking and his ability to blend diverse flavors seamlessly, Chef Cork is redefining the dining experience for food enthusiasts around the globe. This blog delves into the journey of Chef Cork, his culinary philosophy, signature dishes, and the impact he has made on the gourmet world.

The Journey of Chef Cork

Early Beginnings

Chef Cork's journey into the culinary world began at a young age. Growing up in a family that valued good food and shared meals, he developed a passion for cooking early on. His fascination with flavors and ingredients led him to pursue formal training at a prestigious culinary school, where he honed his skills and refined his palate.

Culinary Adventures

After completing his formal education, Chef Cork embarked on a journey to explore various cuisines and cooking techniques. He traveled extensively, working in kitchens across Europe, Asia, and the Americas. These experiences enriched his culinary knowledge and allowed him to experiment with different flavors, ingredients, and cooking styles.

Establishing a Name

With a wealth of experience and a unique culinary vision, Chef Cork returned to his roots and established his own restaurant. His innovative approach to cooking quickly gained attention, earning him accolades and a loyal following. Today, Chef Cork is celebrated for his creativity, precision, and ability to create unforgettable dining experiences.

Chef Cork's Culinary Philosophy

Fusion of Flavors

At the heart of Chef Cork's culinary philosophy is the fusion of flavors. He believes that the best dishes are those that combine elements from different cuisines, creating a harmonious blend of tastes and textures. His menu often features unexpected pairings that surprise and delight the palate.

Fresh and Local Ingredients

Chef Cork is a strong advocate for using fresh, locally sourced ingredients. He emphasizes the importance of sustainability and works closely with local farmers and suppliers to ensure the highest quality produce. This commitment to freshness is evident in every dish he creates.

Artistic Presentation

For Chef Cork, the visual appeal of a dish is just as important as its taste. He approaches each plate as a canvas, meticulously arranging ingredients to create a work of art. This attention to detail elevates the dining experience, making each meal a feast for the eyes as well as the taste buds.

Innovation and Experimentation

Chef Cork is known for his willingness to push culinary boundaries. He constantly experiments with new techniques, ingredients, and presentation styles. This spirit of innovation keeps his menu dynamic and exciting, offering diners a unique experience with every visit.

Signature Dishes by Chef Cork

Citrus-Infused Scallops

One of Chef Cork's most acclaimed dishes is his citrus-infused scallops. Perfectly seared scallops are paired with a tangy citrus sauce, creating a delightful contrast of flavors. The dish is garnished with microgreens and edible flowers, adding a touch of elegance to the presentation.

Truffle Mushroom Risotto

Chef Cork's truffle mushroom risotto is a masterclass in comfort food elevated to gourmet standards. Creamy Arborio rice is infused with the earthy flavors of truffle and wild mushrooms, topped with a delicate Parmesan crisp. This dish exemplifies his ability to transform simple ingredients into something extraordinary.

Chocolate Chili Lava Cake

For dessert, Chef Cork's chocolate chili lava cake offers a memorable ending to any meal. The rich, molten chocolate center is infused with a hint of chili, providing a subtle kick that complements the sweetness. Served with a scoop of vanilla bean ice cream, it's a perfect blend of heat and sweet.

The Impact of Chef Cork

Influencing the Culinary Scene

Chef Cork's innovative approach to cooking has influenced many aspiring chefs and culinary enthusiasts. His emphasis on fusion cuisine and artistic presentation has inspired a new generation of chefs to think outside the box and explore new culinary horizons.

Culinary Collaborations

Chef Cork frequently collaborates with other renowned chefs and culinary institutions. These collaborations result in unique dining events and pop-up restaurants that offer guests a once-in-a-lifetime gastronomic experience. Such events showcase his versatility and ability to work in diverse culinary environments.

Media Presence

With numerous appearances on cooking shows, culinary competitions, and food festivals, Chef Cork has become a well-known figure in the media. His engaging personality and culinary expertise make him a favorite among audiences, further expanding his influence in the culinary world.

Conclusion

Chef Cork is a culinary trailblazer who continues to redefine gourmet experiences with his innovative approach to cooking. His dedication to fresh ingredients, artistic presentation, and flavor fusion sets him apart in the competitive world of gastronomy. Through his signature dishes and culinary philosophy, Chef Cork has made a lasting impact on the culinary scene, inspiring both peers and food enthusiasts alike.

As he continues to push the boundaries of what is possible in the kitchen, Chef Cork's contributions to the culinary arts will undoubtedly shape the future of gourmet dining. For those seeking a truly unique and unforgettable dining experience, Chef Cork's creations are a testament to the endless possibilities of culinary innovation. For more details visit us Temp chefs Ireland

[asparkofmadness47]

Explore the Best Truffle Chilli Sauce

Truffle Chilli Sauce is a culinary masterpiece that elevates the art of hot sauce with a luxurious twist. Visit asparkofmadness.co and get the best deals on your every purchase!

[food123sblog]

Exploring Sydney's Diverse Charcoal Chicken Varieties: A Culinary Adventure

Sydney, a melting pot of cultures and cuisines, boasts a vibrant culinary scene that caters to every palate. Among the plethora of dining options available, charcoal chicken stands out as a beloved staple enjoyed by locals and visitors alike. From traditional rotisserie-style roasts to innovative flavor combinations, Sydney's charcoal chicken establishments offer a tantalizing array of options to satisfy discerning taste buds. Join us as we embark on a flavorful journey through the diverse varieties of charcoal chicken in Sydney.

1. Classic Rotisserie Perfection

For purists who appreciate the timeless appeal of a perfectly roasted chicken, Sydney's classic charcoal chicken joints deliver the goods. These establishments specialize in rotisserie cooking, slowly roasting whole chickens over an open flame until they're juicy, tender, and infused with smoky flavor. Accompanied by sides like golden fries, crisp salads, and house-made sauces, a meal from one of these iconic spots is a nostalgic throwback to simpler times, evoking memories of family dinners and weekend gatherings.

2. Exotic Spice Infusions

For those craving a culinary adventure, Sydney's multicultural landscape offers a plethora of options to explore. From Lebanese-style charcoal chicken marinated in fragrant spices like sumac, paprika, and garlic to Portuguese-inspired peri-peri chicken with its fiery chili kick, the city's diverse neighborhoods are home to a myriad of flavor profiles waiting to be discovered. Whether you prefer bold and zesty or subtly seasoned, there's an exotic spice-infused charcoal chicken waiting to tantalize your taste buds.

3. Gourmet Twists and Innovations

Innovation knows no bounds in Sydney's culinary scene, and charcoal chicken is no exception. From gourmet twists on classic favorites to innovative fusion creations, the city's creative chefs are constantly pushing the boundaries of flavor and presentation. Imagine succulent charcoal-grilled chicken paired with unexpected ingredients like truffle aioli, grilled halloumi, or caramelized figs—each bite a symphony of contrasting flavors and textures that surprises and delights in equal measure.

4. Healthy and Wholesome Options

In an age where health and wellness are at the forefront of consumer consciousness, Sydney's charcoal chicken establishments have adapted to meet the demand for healthier dining options. Many offer lean cuts of chicken marinated in herbs and spices, grilled to perfection without the need for excessive oil or frying. Paired with nutritious sides like quinoa salad, roasted vegetables, or steamed greens, these wholesome meals provide a guilt-free indulgence that satisfies both body and soul.

5. Vegan and Vegetarian Alternatives

Inclusivity is key in Sydney's diverse culinary landscape, and that extends to those following plant-based diets as well. While traditional charcoal chicken may be off the menu for vegans and vegetarians, innovative chefs have found creative ways to replicate the flavors and textures of this beloved dish using meat-free alternatives. From marinated tofu skewers to jackfruit "pulled chicken" sandwiches, these plant-powered options offer a deliciously satisfying alternative for those looking to enjoy the smoky goodness of charcoal chicken without compromising their dietary preferences.

Conclusion: A Flavorful Feast for the Senses

In conclusion, Sydney's charcoal chicken scene is a testament to the city's culinary diversity and innovation. From classic rotisserie roasts to exotic spice-infused creations, gourmet twists, and healthy alternatives, there's a charcoal chicken variety to suit every taste and dietary preference. Whether you're a local foodie or a curious visitor, exploring the diverse flavors of  charcoal chicken in Sydney establishments promises a flavorful feast for the senses that will leave you craving more.

[dan6085]

Here are 20 degustation foods, which are part of elaborate tasting menus often found in fine dining restaurants, along with brief details about each dish:

1. **Amuse-Bouche (France):** A bite-sized appetizer served before the first course, meant to excite the palate and set the tone for the meal. It can be anything from a tiny soup to a delicate morsel of seafood.

2. **Foie Gras (France):** A luxury food product made of the liver of a duck or goose. It is often served in terrine form with toast or brioche and fruit compote.

3. **Oysters Rockefeller (United States):** Oysters on the half shell topped with a mixture of finely chopped greens, herbs, and breadcrumbs, then baked or broiled.

4. **Lobster Bisque (France):** Creamy soup made with lobster, vegetables, and seasoned with herbs and spices, often served with a dollop of crème fraîche.

5. **Beef Carpaccio (Italy):** Thinly sliced raw beef or veal served with arugula, shaved Parmesan cheese, and a drizzle of olive oil and lemon juice.

6. **Truffle Risotto (Italy):** Creamy risotto made with Arborio rice, truffle oil, and often garnished with shaved black truffles for a rich, earthy flavor.

7. **Sous-Vide Salmon (Various):** Salmon cooked in a vacuum-sealed bag in low-temperature water, resulting in a tender and perfectly cooked piece of fish.

8. **Duck Confit (France):** Duck leg slow-cooked in its own fat until tender and crispy, often served with roasted vegetables or a flavorful sauce.

9. **Escargot (France):** Land snails cooked with garlic, butter, and parsley, served in their shells and typically eaten with a special fork.

10. **Caviar (Various):** Delicate fish eggs, usually from sturgeon, served on blinis or toast points with crème fraîche or sour cream.

11. **Quail with Berry Reduction (Various):** Roasted quail served with a reduction sauce made from berries, wine, and aromatics, adding a sweet and tangy flavor.

12. **Artisanal Cheese Plate (Various):** A selection of fine cheeses, both local and international, served with crackers, fruits, and honey or jam.

13. **Grilled Octopus (Various):** Tender octopus tentacles marinated and grilled, often served with a refreshing salad or a flavorful sauce like chimichurri.

14. **Pork Belly (Various):** Fatty and flavorful cut of pork slow-cooked until tender, then crisped up, served with accompaniments like apple puree or braised greens.

15. **Deconstructed Tiramisu (Italy):** A modern twist on the classic Italian dessert, with coffee-soaked ladyfingers, mascarpone mousse, and cocoa powder presented in layers or artistic arrangements.

16. **Lamb Chops with Mint Sauce (Various):** Tender lamb chops grilled or roasted to perfection, served with a refreshing mint sauce and vegetables.

17. **Scallop Ceviche (Various):** Fresh scallops marinated in citrus juices, mixed with diced vegetables, cilantro, and chili peppers, creating a zesty and refreshing appetizer.

18. **Chocolate Fondant (France):** Warm, gooey chocolate cake with a liquid chocolate center, often served with vanilla ice cream or a dollop of whipped cream.

19. **Molecular Gastronomy Creations (Various):** Innovative dishes using techniques like spherification, foams, and liquid nitrogen to create visually stunning and unique culinary experiences.

20. **Edible Flowers and Petals (Various):** Delicate and colorful flowers used as garnishes or integral parts of dishes, adding a touch of elegance and sometimes unique flavors.

These dishes represent the creativity and artistry of chefs in the realm of degustation menus, offering diners an exquisite and memorable culinary journey. Enjoy your gastronomic adventures!

[caris-p]

『Tanuki Raw』 📍 78 Airport Boulevard #05-202 Jewel, Singapore Changi Airport, 819666 🚇 Changi Airport ✈️ 🐟【SPICY MENTAIKO DON】 $22.90 Fresh chopped spicy fatty tuna and mentaiko salmon and house-made pickles over steamed rice, seasoned with our special blend of furikake and tare •Pretty normal, kinda what you would expect if you see the ingredients above ⭐️7.5/10 🐟【SALMON DON】$20.90 Salmon sashimi, salmon belly aburi, snow crab, ikura and house-made pickles over steamed rice seasoned with our special blend of furikake and tare •Pretty normal, sadly the salmon was not as fresh as we expected but it’s still ok ~ ⭐️7.5/10 🐓【Jalapeño Ranch Fried Chicken Sandwich 】$18 Crisp fried buttermilk and spice marinated chicken with jalapeno ranch dressing, cheese, lettuce and tomato in TWIF's signature bread baked fresh daily in house •Brioche toast, really good, the sauce was amazing as well. 👍👍👍 ⭐️8.5/10 🦐【JEWEL TEMPURA DON】$22.90 Crispy battered prawns, shiitake mushroom, long beans, baby corn and pumpkin drizzled over with sweet soy glaze, onsen egg and house pickles over steamed rice dressed with house furikake and tare *Vegetable tempura donburi available •Good! But portion too small for my friend even though he don’t eat a lot 😂 ⭐️8/10 🍟【TRUFFLE FRIES】 $12.90 Golden shoestring fries tossed in white truffle oil and topped with mushroom tempe, truffle mayonnaise, chives and shio konbu •Really Tasty! everyone liked the mushroom and the sauce was not too truffle overpowering ⭐️9.5/10 ❤️❤️❤️ 🍟【IMPOSSIBLE SPICY CHILI FRIES】$14.90 Golden shoestring fries topped with house-made "ImpossibleTM Foods" meatless toban chili and creamy sesame dressing, chives and shio konbu •”meat” sauce was too salty ⭐️5/10 Overall we feel that the portion was a little small for the dons. Ambience was good but not sure why our seat was a little hot (even though it’s in an air conditioned place). Truffle fries was super good (skip the chili fries, the meat is super duper salty…) I guess it’s a pretty ok place to go if you are in jewel but not a must go~ #Jewel #sgfoodies #salmon #trufflefries #tanukiraw (at Tanuki Raw) https://www.instagram.com/p/CmgifkgPbbZ/?igshid=NGJjMDIxMWI=

[tastesoftamriel]

do you have a list of salty snacks of tamriel, this one rather enjoys a generous amount of salt in his munches

I love my salty snacks too, so compiling this list was surprisingly difficult...after all, how can there just be one favourite when there's all of Tamriel to cover?

Altmer

If you've not tried puffed rice crackers before, you're in for a treat! Light but crisp, dusted with sea salt, and sometimes flavoured with herbs and spices like dill or thyme, these thin crackers are delightful to snack on. Best of all, they're baked rather than fried, so they're not particularly bad for your health either!

Argonians

Corn and saltrice chips are the quintessential Argonian snack, which are either fried in hot oil or baked on hot stones. While they're traditionally used for dipping in curries and soups, nothing's stopping you from eating a whole handful! I really enjoy mine seasoned with a mix of lime, coriander, chili flakes, and lots of sea salt.

Bosmer

Aside from jerky, the Bosmer are known for producing amazing little bites of air-puffed timber mammoth cheese, which are perfect for nibbling on! These surprisingly light and crunchy snacks are delightfully savoury, and made entirely from small chunks of real timber mammoth cheese. Great with a cup of jagga, or just for some good old mindless munching. If you're not a Green Pact adherent, they're also delicious when dipped in maple syrup!

Bretons

Nothing hits the spot quite like the classic crunchy salted pretzels of High Rock for me. These bite-sized snacks are a lot less unwieldy than the enormous bread-like pretzels they're inspired by, and are perfect for munching on. I especially like dipping mine in melted cheese sauce, just to up the naughty factor a bit...

Dunmer

Baked scrib snacks are a Dark Elf favourite, and these little balls of bug meat are rolled in seasoned saltrice powder. Popular flavours include smoked saltrice, scuttle, ash yam, and curry, but plain salted scrib snacks are always a classic hit.

Imperials

Growing up, my mother was the queen of Cyrodiilic dough balls: fluffy on the inside and crisp on the outside, fresh and hot from the cauldron. While these balls are generally served plain and are naturally salted, some Imperials like theirs stuffed or rolled with parmesan, herbs, and even truffle oil if you're feeling particularly fancy.

Khajiit

Not a day goes by without me wistfully dreaming about the crispy mushroom chips of Reaper's March. Small slices of mushroom are rolled in a tasty salty batter flavoured with lard and beef liver, and deep fried until crispy. Other variants include sweet-and-salty, made with a blend of moon sugar and rock salt, or spicy paprika and cumin.

Nords

Puffed wheat and smoked nut clusters held together with a mix of powdered goat cheese, salt, and herbs are a Nord snacking staple. These simple but tasty treats are great for any time of day, and pair well with mead (the hallmark of any great savoury snack).

Orcs

Crunchy root vegetable chips served by the cauldron are everyone's favourite, whether they're seasoned with cheese and onion or salt and pepper! Thinly sliced root vegetables, like potatoes, carrots, parsnips, and beets are deep fried until crisp, then tossed in a savoury seasoning. You can't go wrong with plain rock salt, but I like mine with a good amount of målt vinegar for extra kick.

Redguards

Tiny samosas filled with curried potato are a must-try for anyone travelling to Hammerfell. These snacks are basically scaled-down versions of regular samosas, and are favoured as party snacks for platters. Usually served with a mild or savoury yoghurt dip, they're a delight for anyone who loves their salty snacks with a bit of a spicy punch.

[lunchboxpoems]

ON JUNE BLOSSOMING IN JUNE

This summer, we drank cardamom iced tea sweetened with agave— savoring an idea of sweetness lingering, not as if we actually ate honey from the lovely overflow of  liquid summer heat and soft beeswax tongued with a wedge of spanakopita and a platter of shaved lamb            strewn on pita bread with yogurt cucumber dip— glistening slices of salmon topped by edamame, wakame seaweed, crushed macadamia nuts mingled with black sesame on beds of rice, and steaming cups of chai with black tea and milk, loose-leaf sencha, and chunks of sea bass with a tossed mesclun of tender greens                                      garnished by crisp curls of chicharrónes and chopped beet salad with tart beets—the mellow gold ones soaked in wine vinegar, dressed with tendrils of microgreens— corollas of night-blooming honeysuckle and star jasmine flaming with small cups of  heady fumes wafting on trellises across the lot                        with a walk-in hair salon and laundromat— then avocados with eggs-over-easy in hollandaise sauce over muffins alongside triangles of toast dipped in yolks beaten with cinnamon,            and flavorful black coffee with a drop of fresh cream, quiche with crimini mushrooms, feta, swiss cheese, not leeks or truffles, shot through with julienned sundried tomatoes the color of stop signs, and mocha spiced with chili, black pepper, chocolate, cardamom again by a plate of smoked salmon and capers, ricotta, buttery arugula, and baby spinach drizzled with olive oil on thin sourdough toast                        in glowing strokes of  late June light fringed by the noise of peninsula traffic on the harbor            laced by grease and silt from the machinery of  life— the sea isn’t far away though only gulls could spy it from here— so why don’t we walk all the way to the inlet of the marina, a landing where children play in the fading light blanched on grassy edges                        as if already a memory of summer within summer— and you say, with the air of a prophet who ate locusts and honey, join me in the place where lives are bound together by a cord of three strands.

KAREN AN-HWEI LEE

[asparkofmadness0]

Awesome Truffle Chili Crisp sauce

Looking to buy Truffle Chili Crisp sauce? then you should visit us at asparkofmadness.co, This sauce typically features high-quality truffle oil, which imparts a distinct umami depth. Call us to find out more at 85252273241

[viranlly]

Viranlly hosts Thanksgiving Dinner.

in partnership with Wines of British Columbia.

IT’S CRUNCH TIME Y’ALL!

I don’t even where time went but here we are now, just over a week before Thanksgiving. The aroma of PSL is in the crisp fall air, the days are getting shorter, and the meals we preppin’ are getting cozier each day. The holidays are upon us and so is the (grape) harvest month.

To celebrate both festivities, I’ve teamed up with the Wines of British Columbia to come up with some fun thanksgiving recipes and of course delicious BC wine pairings to go with them. I’m skipping the turkey, because let’s be honest, I don’t trust myself with a bird that size, nor that I have the space and capacity both physically and mentally to handle a turkey. I want to make sure that this holiday cooking will be as stress-free and as boozy as possible, because we all deserve that kind of holidays.

Please note that these recipes serve 4-6 people.

First thing first, it’s not a dinner party at Viranlly’s without a damn-well-put-together CHARCUTERIE AND CHEESE BOARD. Here’s the fun part about this board: there’s no recipe. The trick is you want to make sure you have a balance in flavours, textures and colours (because ya know.. aesthetic). 

THE MEAT : variety of cured meats with different flavour profiles - hot genoa salami, prosciutto, iberico ham, chorizo, and capicollo are always a great start.

THE CHEESE : make sure you have at least hard and soft cheese, everything in between never hurts either - jammy brie or camembert is a crowd pleaser, manchego is delicious, especially when you can find the truffle-y ones. Can never go wrong with parmigianio-reggiano, or a nutty pecorino. Aged cheddar and smoked gouda if you want a little funk. The possibility is honestly, endless.

THE FRUITS AND VEGGIES : grapes and olives (olives are veggies, right? I prefer unpitted Castelvetrano) are staple on my board. Seasonal fruits and veggies always add amazing flavours to the board : pears and figs in the fall, peaches and berries in the summer.

THE EVERYTHING ELSE: honey, hummus, nuts, preserves, bread, crackers, pate, and everything your heart and stomach desire.

I always love to start the night off with a bottle or two of bubbly, something really crisp, citrusy and refreshing. The Howling Bluff Faux Paw has a ton of berry notes with a just a zest of spice, perfect to be enjoyed with everything on this board. Another great bubbly is the Haywire Pink Bub, which, we consumed throughout the summer. 

The next two dishes are heavily inspired by my friends’ thanksgiving last year, with a view adjustments to meet what I have readily in my, and most kitchens.

This RADICCHIO AND SQUASH SALAD is my definition of the perfect autumn salad: rich and nutty, a hint of bitterness and lots of crunch.

THE VEGGIES: 

1 medium-sized delicata squash, sliced up to half-an-inch-thick half moons (wow that’s wordy). Toss them in olive oil, salt and pepper before hitting the 450F preheated oven for 25-35 mins, or until  fork tender. Occasionally turn your sheet tray to make sure they’re cooked evenly, and flip the squash over halfway. 

Tear up and cut one head of radicchio into quarter, soak them in ice bath for a couple minutes before assembly. 

Thinly slice one medium-sized asian pear, toss in the juice of half a lemon and season with salt and pepper. 

THE DRESSING: 

Toss half a cup (minus a handful for later) of pecan, or walnut, or hazelnuts (really, any nuts you have around -- 2 tablespoon peanut butter work too), 1 small shallot, juice of half an orange and one lemon, 1 tablespoon dijon mustard, a splash of red wine vinegar and 2 tablespoon maple syrup (or honey) into a blender. Blend together and gradually add in a 1/4 cup of olive oil until a silky consistency is achieved. Season with salt and pepper.

THE ASSEMBLY: 

Spread leftover nuts in a small sheet tray, drizzle with olive oil, salt and one tbsp maple syrup.Put them in the still-hot oven just enough to get them slightly toasty. I tend to forget about them and burn the nuts to the ground, so leave this step until the last 5-10 mins before assembly. 

Combine squash, radicchio in a big bowl, coat with dressing. Transfer to serving plate. 

Sprinkle the toasted nuts, and the asian pear allover squash and radicchio.

Shave some parmesan or piave.

Drizzle with some more olive oil and lemon juice, and crack some more black pepper.

I thought this salad can use the brightness and the blossoming freshness of the Orofino orange wine: stunning colour, burst of tropical fruits and elegant floral notes. My mouth is watering as typed this.  

This SAUSAGE AND CORNBREAD STUFFING changed the stuffing game forever. Honestly, you’d never want to eat another crusty, white bread stuffing for any holidays ever again. It’s so very indulgent, buttery, and loaded with aromatics. Crispy up top, soft and moist -- yes, moist inside.

THE CORNBREAD:

I am obsessed with the cornbread from Boulevard Kitchen and Oyster Bar. And since this recipe relies quite heavily on the cornbread, trust me, you’d want to use the best cornbread you can find. In this case, I’ve found the winner. Cut up 1 1/2 lb cornbread to 3/4″ pieces and leave them in a 350F oven for 40 mins or so until they’re dry. Don’t worry we’ll the moisture back later. Transfer cornbread to a big mixing bowl.

THE STUFFING:

Cook and a lb or so of breakfast sausage in a skillet. Break them apart with a wooden spoon and let brown about 8 minutes. Transfer sausages to a plate.

In the same skillet, leaving the sausage brown bits, add 1/4 cup of butter and cook one diced onion and two stalks of cubed up celery until softened. Add three cloves of chopped garlic and one sliced japaleno, cook for another minute or so. Add 1/2 cup of dry white wine and another 1/4 cup of butter and let the liquid evaporate. Add thyme and chopped sage.

THE ASSEMBLY:

Combine cornbread and stuffing in the mixing bowl, add 2 eggs and 1 1/2 cups of chicken stock. Stir them occasionally until cornbread absorbs most of the liquid.

Lightly butter a cast iron pan, or baking dish and transfer mixture in.

Put the pan in the 350F oven for 40-ish minutes then turn up the heat to 425F for 15-20 mins until the outside is crisp and golden brown.

The VinAmité Chanson d’Amour is quite a delightful pairing for this dish. The chardonnay in the blend gives that soft minerality while keeping the palate fresh and peachy. Another great option is  the Unsworth Pinot Noir: plum-y, dark cherry, a swift hint of earthy herbs - brings out the thyme aroma in the dish.

The last recipe is a simple, choose-your-own-adventure kind of recipe to replace the boring old sweet potato casserole. It’s a BYOB: Build Your Own Baked sweet potato bar!

THE SWEET POTATO:

Cut 4 medium-sized sweet potatoes into half and coat them in olive oil, salt and pepper. Put them cut side down on a sheet tray and into a 425F oven for 30 minutes or until they’re fork tender.

THE TOPPINGS:

The toppings, again, can honestly be anything you’re in the mood for buuut these are my three favourites:

Spicy chorizo cooked in vermouth and butter. It’s as simple as it sounds. In a skillet, heat a tablespoon or so olive oil and bloom chili flakes in it. Slice two links of spanish chorizo and toss into the chili oil. Add vermouth and butter and cook until sauce thickens. 

Spicy soy garlic tempeh. Dice one slab of tempeh (I used tempea) into 1/2 cm cubes and season with salt and pepper. In a skillet, add one table spoon of oil and add 2 cloves of chopped garlic. Toss the tempe in, and add 1 tablespoon of soy sauce, and 1 tablespoon of kecap manis. If you like the heat, add 1-2 sliced up birdseye chili. Serve with cilantro and green onion.

Lobster salad. Cut 2 lobster claws into chunks, add the juice of half a lemon and season with salt and pepper. Add 2 tablespoon of kewpie mayo, one teaspoon of honey, and mix together. Add 2 stalks of thinly sliced celery and top it off with dill. Season with salt and pepper as needed.

THE SAUCE: 

As simple as sour cream (or plain greek yoghurt), lemon juice, olive oil, grated garlic cloves, seasoned with salt and pepper.

The salad dressing leftover works well too!

THE ASSEMBLY:

Go wild ;)

The wines for this particular dish can be as playful as you want them to be buuuut I decided to go with something a bit more crisp, fruity and floral like the Tantalus Vineyard Riesling especially if you go on the lobster route. Another great option is the Bartier Bros Merlot, which, is a slightly nutty, savoury with a touch more of cherry and dark fruits. 

Hosting a holiday dinner is a pretty big job and I admit, it can get really stressful but I hope these easy-ish recipes and the wine (I know the wines work) will help you guys through. A MASSIVE thank you to the team at Legends Haul for making my grocery shopping for this dinner SO. MUCH. EASIER. 

And just another PSA that the holiday is the PERFECT time to support you local wineries and enjoy the delicious wines BC has to offer. And BC has A LOT to offer. So, explore, sip and savour your way throughout this Harvest month. Find more information about BC Harvest Month here.

[thehungrykat1]

Crystal Dragon and Nobu Manila at City of Dreams Manila Ring in the Year of the Tiger with Auspicious Offerings

In celebration of Chinese New Year, auspicious offerings await diners at City of Dreams Manila’s award-winning restaurants Crystal Dragon and Nobu Manila. To augur the Year of the Water Tiger, the two premium restaurants highlight bountiful feasts of fine Cantonese cuisine and regional Chinese specialties, and new-style Japanese cuisine, respectively, for fully vaccinated diners.

Diners can look forward to Crystal Dragon’s Lunar New Year ala carte menu that is currently offered until February 6. The menu consists of culinary delights that symbolize good fortune, abundance, and happiness highlighting Crystal Dragon’s luxurious and enhanced rendition of the Yu Sheng, a popular Chinese New Year fare. The restaurant’s Prosperity Abalone salad consists of sliced abalone, colorful julienned papaya, pomelo, carrots, radish, onion leeks, chopped peanuts and deep-fried flour crisps drizzled with oil and sweet plum sauce. Customarily tossed by diners with shouts of well-wishes to invoke a prosperous year ahead, the belief is that the higher one tosses the salad, the greater one’s fortune will be. The Prosperity Abalone Yu Sheng’s ingredients are thoughtfully put together to symbolize abundance of wealth and long life, with the abalone signifying abundance; the oil representing wishes for a smooth sailing year; the chopped peanuts and deep-fried flour crisps symbolizing prosperity, and the sweet plum sauce denoting a sweet and harmonious family relationship.

Also offered in Crystal Dragon’s special Lunar New Year menu are dishes to augur good fortune: Steamed Taro Rice with Chinese Liver Sausage; braised dried oysters, sea cucumber, duo mushrooms in supreme soy sauce with broccoli; steamed live grouper fish in sour broth with white shimeji mushrooms; crispy roasted duck marinated in truffle sauce; slowly braised spicy pork trotter; lap cheong (Chinese sausage), mushroom and diced chicken; and pan-fried fragrant taro nian gao (tikoy or sticky rice cake) with pandan coconut compote. Located on the upper ground of Nüwa Manila, Crystal Dragon is open from 12 noon to 11 pm.

Guests can ring in the Year of the Tiger with a roaring fare influenced with the new-style Japanese cuisine globally popularized by the legendary Chef Nobu Matsuhisa. Nobu Manila’s Chinese New Year ala carte menu, which is offered for the whole month of February, features: an indulgent array of Nobu-style assorted sushi cups and maki platter of ama ebi (sweet shrimp), uni (sea urchin), yellowtail, tuna, hokkigai (surf clam), white fish, unagi (freshwater eel), scallop, and salmon. The menu also offers whole crispy lapu-lapu (grouper) with sweet chili cilantro sauce and assorted vegetables; and Iberico pork yaki udon, a noodle dish with Iberico pork jowl, tofu, shitake mushrooms, bok choy and baby corn.

Located at Level 1, Nobu Hotel, Nobu Manila restaurant also provides leisurely al fresco dining experience at the open-air floating cabanas. The restaurant is open Sunday to Thursday from 5 pm to 10 pm, and until 11 pm on Friday and Saturday. Reservations are encouraged, through calling 8800-8080 or e-mailing guestservices@cod-manila.com. For more information, visit www.cityofdreamsmanila.com.

[primortravel]

New Post has been published on https://primortravel.com/top-10-brazilian-foods-to-eat-in-brazil/

Top 10 Brazilian Foods to Eat in Brazil

Going to Brazil and want to know what Brazilian food to try? Or perhaps you want to make some traditional Brazilian dishes at home? We break down all the best Brazilian foods to have your own Brazilian barbecue in your backyard or to try when you visit South America’s most exciting country! So get your shopping list ready, this weekend calls for a feast of Brazilian food.

Best Traditional Brazilian Food

There are few cities in the world that rival Rio de Janeiro’s beauty and energy. The people of Rio know how to party, making it one of the liveliest cities in South America. It is also a place to eat well.

Our awesome Guides in the Favelas of Rio de Janeiro

We toured the city sampling everything from dinner at outstanding and Churrascaria to sipping on Brazil’s delicious national drink the Caipirinha. After two weeks of hearty eating in Rio de Janeiro and Iguazu Falls, we learned quite a bit about Brazilian dishes and had the extra notch in our belt to prove it! So let’s sample some of the best food in Brazil.

1. Brazilian Barbecue

Only the best meats at a churrascaria

Vegetarians beware, meat is king in Brazil. When I think of food in Brazil, the first thing that pops into my head is a visit to a Churrascaria (A Brazilian Grill) that serves an abundance of meat. If you are a Vegetarian, don’t read any further, instead check out our 15 tips for Easy Vegan Travel

If you want to go all out for a Brazilian-themed party, you must have choice cuts of meat. And lots of it! There are Brazilian Barbecues all around North America now so you can go out and sample some traditional Brazilian foods at a restaurant near you before you give it a go at home.

Churrascarias in Brazil

What can one expect at a Churrascaria? A belly so full you’ll be in a food coma for hours afterward. The meal begins with a huge buffet of vegetables, salads, sushi, and pasta. Don’t fill up too much here as the main meal hasn’t even been served yet. Want to try making Brazilian Cuisine at home? Get your copy of 65 Classic Recipes  – The Food and Cooking of Brazil

Within minutes men dressed in crisp white shirts bring endless cuts of meats to your table slicing off pieces with precision perfection. When you make Brazilian food, include any type of meat you want from sausages to steaks, put them on metal skewers and they are ready to go. Check out our suggestions for where to stay in Rio. 

2. Caipirinha

Enjoying a Caipirinha at the Girl From Ipanema

Move over Mojito, the Caipirinha is set to take over cocktail lounges around the world. The Caipirinha is a refreshing lime-based cocktail blended with Brazil’s national spirit the cachaça,

Cachaça is a lot like rum but made from distilled sugar cane. If you can’t get your hands on cachaça, you can use rum, but your local liquor store should have some in stock. The popular choice is Pitu Cachaça. Grab some limes, sugar, and ice and that’s all you need!

It’s easy to make and I could write all about it, but watch our video on how to make a Caipirinha for a complete lesson on how to make you own Caipirinhas. What our video of how to make a Caipirinha here.

Read More About Cool Food Around the World

3. Pão de Queijo (Brazilian Cheese Bread)

Yummy Brazilian Cheese Bread – Pão de Queijo

Who doesn’t love cheese? During our first meal in Brazil, our hosts told us we have to try the cheese bread. Made with cassava flour, this typical dish of Brazil is mouth-wateringly delicious!

After trying it at our next meal, we ate it again and again. Pão de queijo is a roll filled with cheese. Eat it while it’s hot. Many places took this dish one step further and skipped the bread and simply served us hunks of deep-fried cheese. It was heavenly.

Interested in more than just the food of Brazil? Check out this post to understand the culture better: Pacifying Rio’s Favelas

4. Pasteis

Pasteis are just what you probably think they are – pastries and appetizers

Later in the evening, break out the Pasteis for some quick and delicious finger foods. These deep-fried treats are pastries filled with everything from cheese, fish, and meats and vegetables.

Fish balls are a popular choice that often had in Rio de Janeiro. Dip the pastries in hot sauce like Tabasco and you are good to go. If you want to learn how to make the pastry that you can fill with anything, check out this recipe. Loving Brazil Cuisine? You’ll love our guide to Greek Food Too! 

5. Moqueca (Fish Stew)

Moqueca is a fish stew prepared in a clay pot. The fish is slow-cooked with coconut milk, diced tomatoes, garlic, and coriander. Fish can be any saltwater fish whitefish or make it something everyone will like with Shrimp! Make your own Brazilian fish stew recipe with this guide to making Moqueca

Traveling to Brazil? Pick up your copy of the Lonely Planet Brazil to help you with Brazilian food and travel tips

6. Brigadeiro

There are many choices for dessert in Brazil but the Brigadeiro is to die for. This rich, thick and gooey chocolate is a Brazilian chocolate truffle made from condensed milk, cocoa, and chocolate sprinkles. This will satisfy your sweet tooth indeed.

7. Acarajé

When it comes to trying street foods when we travel, we love it. Just make sure you only eat food that’s been cooked thoroughly and keep an eye out for crowds of locals. If it’s busy, the food will be fresh! Acarajé is a delicious treat made of crushed black-eyed peas that is deep-fried in palm oil and stuffed with pureed shrimp. Be sure to have a side of chili sauce to accompany it! Make them at home.

8. Feijoada

Photo courtesy of Wikipedia

The traditional Brazilian feijoada is a stewed black bean dish cooked in beef and pork. This dish is considered the national dish of Brazil and you’ll find it on every buffet in Rio de Janeiro.

The black beans are mixed with salted pork or beef. But the good cuts are left for the churrascarias. The beans get all the trimmings like ears, feet and tails. If that doesn’t sound appetizing, just think sausage. Sausage is always stuffed with the bits of the animal. Add some rice and beans to the mix and you’ve got one fatty delicious dish! If you want the full recipe, check out BBC food

9. Coffee and Pastries

When we visited Rio de Janeiro, the Confeitaria Colombo located downtown was packed with locals enjoying high tea and pastries. Rio may be all things Latin, but this celebrated coffee shop was modeled after a traditional Parisian café.

I can understand why the people of Rio embraced the Parisian coffee culture, Brazil has the best coffee in the world. Brazil is the largest coffee producer in the world.

10. Hearts of Palm

Dave and I have had hearts of palm in the past, but we really fell in love with it in Brazil. Their hearts of palm salads were refreshing and delicious. Hearts of palm were served everywhere in Brazil and we took advantage of eating them.

So dust off that old can of hearts of palm you’ve had in your cupboards for years and create a hearts of palm salad. Mix iceberg lettuce with fresh vegetables, hearts of palm, olive oil, vinegarette dressing, and a little salt and pepper.

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[tomchatt]

We enjoyed a fantastic Christmas dinner from @redbirdla in #dtla - there was NY strip steak with bordelaise; turkey roulade with cranberry sauce; pommes aligot (cheesy mashed potatoes) with gravy; cider glazed Brussels sprouts; started with ginger pumpkin soup with pepita dukkah; pao de queijo (cheese puffs) with date butter; hiramasa crudo in tangerine chili ponzu with cocoa nibs and shiso; with a lovely crisp cava. This was 5 of a 7-course holiday meal. We were stuffed, and will enjoy the truffle cavatelli and sticky toffee pudding tomorrow. All safely picked up from their curbside, neatly packaged, with heating/prep instructions (some assembly required). Our loneliest Christmas dinner was brightened with such special good food. #food #realfood #lafoodie #highendtakeout #coviddining #covidchristmas #saferathome almost all #glutenfree (at Redbird) https://www.instagram.com/p/CJNryO8BEVF/?igshid=ndofo4vlyi3z

[asparkofmadness0]

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