#artisinal salt

[taskmastercaps]

[ID: Five screencaps from Taskmaster. Each contestant is beside a blackboard, where they've written a list of items whose first letters spell out the word "SAUSAGE". Julian Clary has written Underwear and Apples (Grated). Susan Wokoma has written Strawberries, Aubergine, Undies, Salt, and Green Leaf. Sam Campbell has written Skin/Artificial Ham, Apple Cider Vinegar, Ugly Raisins, Spinach, and Artisinal Seeds. Sue Perkins has written Salmon, Anchovy, Unalive Cod, Some Prawns, All the Herbs, Garlic, and Egg. Lucy Beaumont has written Some Carrots, Apple, Urgh Banana, Some More Carrots, Apple, Grape, and Egg. End ID.]

[legobabyofficial]

the Real Housewives as a franchise is fascinating, honestly. but RHO Salt Lake City turns it up to fucking eleven. half of them are working through their religious trauma live and on camera. one woman got arrested for fraud and possibly running a Ponzi scheme ON CAMERA. one is a mormon who owns a liquor company. one of the women is a pentacostal preacher who is married to bill cosby's brother, who was also her step-grandpa. the first season revolves around a fight over someone saying 'it smells like hospital in here'. and all this shit happens at, like, the grand opening of a lip filler salon while they put on artisinal oxygen tubes. 30 Rock ass show

[abookishdreamer]

Character Intro: The Nesoi (Kingdom of Ichor)

from left to right: Delos, Ogygia, Makris, & Sardo

Nicknames- The Lady Isles by the people of Olympius & people of the Underwater realm

Sea 4 by Poseidon

Age(s)- late forties to late thirties (immortal)

Location- Tsunami neighborhood, New Olympus

Personalities- As an esteemed group of goddesses & sisters, they have a close bond and a mutual respect for each other. They generally have a fun laid back temperament with Delos being more motherly & bossy when it comes to her role in the group. Makris is an independent thinker and very tech savvy, Ogygia tends to be a bit closed off emotionally while Sardo is unapologetically free spirited. The sisters are currently not in serious relationships.

In their immediate family, a relative of The Nesoi is Hydros (god of water).

The sisters have the standard abilities of a goddess. They all share abilities like teleportation (only to each other's sacred island), geokinesis (earth manipulation), hydrokinesis (water manipulation; though this ability is a bit weaker compared to other water deities), landmass mimicry, geochemistry manipulation, limited atmokinesis, nisíkinesis (island manipulation & all the aspects related to it), and having an innate knowledge of geography & topography. Makris is able to communicate with automatons. Ogygia can curse a person to be trapped on her sacred island as well as heal herself and others with air. Sardo is exceptionally proficient with psammokinesis (sand manipulation) while Delos' photokinesis is on par with other powerful light deities in the pantheon.

The Nesoi have tails when they're in water. Delos' tail is covered in yellow gold scales, Ogygia's tail has seafoam green scales, Makris' tail has copper and dark red scales, and Sardo's tail has light pink scales.

The sisters call many places "home" with properties scattered on their sacred islands (as well as a cottage on Shimmering Tail Island), but their main location of operations/place of living is the Tsunami neighborhood of New Olympus. They all reside in a penthouse apartment in The Pelagios Building, a luxury high rise. Inside, the ceilings are painted in colors of pastel teal, bright aqua, & eggshell white while the walls are made out of pearl, sea stone, and coral. Bronze & gold hippocampi figurines hang from the ceiling along with a octupus style chandelier hanging from the ceiling of the main hall. There's lots of tropical plants and the floors are a flawless marble with coral accents. In the entertainment room there's lots of leather furniture with a gigantic aquarium filled with bioluminescent plants & various small sea creatures. The kitchen has a massive island while the dining room has a sea glass table along with rattan & wicker furniture pieces. Makris set up the security system for the place while Ogygia and Sardo dealt with the interior design- with inputs from Delos. In the city, the sisters mostly get around on their bikes & battery powered cars.

The Nesoi's main business is their artisinal products brand called Pure Isles which includes scented sea salt body scrubs, fragrances, soaps, lip products, & body oils, to name a few. Their most popular product is the currentia body oil- a fragrant oil known for it's iconic dark blue tint. Makris set up & designed the official website & even set up their company's stocks on Acropolis Street (located in the city's financial district that includes the largest stock exchanges and financial firms). As well as having makeshift stores on their sacred islands as well as in the Tsunami neighborhood, there are future plans for a store in the Mall of Olympius & Shimmering Tail Island. The sisters' other business is The Islands Project- an organization set up to research and establish renewable energy sources (like wind & wave) for the islands that make up Olympius. The organization also puts other issues to light that affects islands like deforestation and climate change. Sardo serves as the chairwoman. They have employed thousands of merpeople & nereids! For other work/means of income they model for/endorse Palms Paradise, Swimsilk, Anthisméni Raptikí, Euryphaessa, Glory's Crown (they are huge fans of the hibiscus & monoi oil products), and Delicious Xtasy.

Sardo's favorite flower are the birds of paradise. Delos loves the white hibiscus, Ogygia likes pink orchids, & Makris likes the protea.

The sisters all like champagne, bellinis, mimosas, classic martinis, and piña colada cocktails. Delos' go-to drink is a mai tai with her usuals from The Roasted Bean being a large lemonade & an olympian sized caramel latte. Ogygia's go-to drinks are the coconut martini and melon ball with her usual from the coffee shop being a large espresso. Makris' go-to drink is rum punch while her usual from the coffee shop is a cafe au lait. Sardo's go-to drinks are frozen pineapple margaritas, mojitos, & caipirinha. She doesn't like coffee.

Delos is a licensed midwife. She was one of the few people that aided Leto during her pregnancy, even offering her a place to stay for a while when she was estranged from her parents. Delos dislikes the King & Queen- more so Hera (goddess of women & marriage).

Ogygia is well known for her love of humidifiers. Her other sisters find it annoying, especially when the apartment gets too humid and muggy.

Sardo is a fan of wearing slinky body chain jewelry & she has a few tattoos- an elaborate lotus flower on the back of her left thigh, a chain of seashells on her lower waist, two encircling pink koi fishes on her right butt cheek, and a small toucan on her right ankle.

Makris always starts off her mornings with a jog through Eaglepoint Park. She'll then stop by at a Bread Box for warm buttery croissants, then she'll eat sliced mango (topped with chile-lime salt) along with a steaming hot glass of homemade pingado.

Delos is usually the one that makes breakfast for everyone. Her morning specialties include pão de queijo, açaí na tigela, steamed cornmeal topped with butter, and scrambled eggs (added with scallions & shrimp). She personally loves toasted french bread slices topped with butter and pineapple jam.

As an induction gift, each of The Nesoi recieved a rose gold chain freshwater pink pearl necklace.

Ogygia once spent a few weeks at Aígli's mansion after her breakup.

They all love snacking on the homemade garlic plantain chips that Makris makes.

The sisters are all very fond of Poseidon (god of the sea & earthquakes), viewing him like a son/little brother. Each of them give him advice & council from time to time.

Ogygia has an exquisite pair of rose gold drop earrings containing a pear shaped rhodolite garnet, blue topaz, and amethysts. She bought them for herself at an auction.

Makris loves going shopping for the latest tech appliance! She's currently training to participate in the annual Rhodes marathon.

The Nesoi made their way into Olympian pop culture with talks of each of them having their own glamour doll collectible. There's even a burger inspired by them at Olympic Chef. The island burger contains a lightly toasted brioche bun, a sweet butter spread, a juicy beef patty, sliced red onion, a bit of coleslaw, two grilled pineapple slices, slices of swiss, provolone, & mozzarella cheese, and a hearty helping of teriyaki sauce.

They all admire Tethys (Titaness of freshwater & clouds), viewing her as a mother figure and they're also friends with several of her children.

A guilty pleasure for Delos are yuca fries with cilantro garlic dipping sauce!

In the pantheon The Nesoi have shared friends like Pan (god of the wild, satyrs, shepherds, & rustic music), Livádi (goddess of meadows), Agathodaemon (Daemon) (god of vineyards, grainfields, & luck), Nárkosi (goddess of sedation), Elais (goddess of oil), Hesperis (goddess of the evening & sunset), Elpis (goddess of hope), and Alectrona (goddess of the sun & morning).

The sisters have their own friends as well. Makris is good friends with Bronte (goddess of thunder), Astrape (goddess of lightning), Mousika (goddess of studying & music), and Chrysanta (goddess of metal).

Ogygia's friends with Calypso and her mother Coralie, Paean (goddess of physicians), Litismós (goddess of culture), Amphictyonis (Amy) (goddess of diplomacy), and Aígli (goddess of glamour).

Delos is good friends with Eurynome (a nereid nymph); adoptive mother to Hephaestus (god of the forge), Zeuxo (goddess of marriage), Thilasmós (goddess of nursing), Leto (Titaness of demurity & motherhood), and Asteria (Titaness of falling stars, astrology, magic, necromancy, & nocturnal oracles and prophecies).

Sardo is friends with Anatole (goddess of sunrise), Philotes (goddess of friendship, sex, & affection), Damia (goddess of naturalness), Nymphe (goddess of self-care), Kéfi (goddess of mirth), Sponde (goddess of libations), Matikós (god of performance), Electra (one of The Pleiades), and Helios (Titan god of the sun); they used to be lovers.

Ogygia's favorite frozen treat is watermelon sorbet!

Makris loves snacking on mint blue algae gum.

They're all fans of the Diamond Ave. jeweled clutches. Delos has the spherical pearl studded one (a gift from Leto), Sardo has the toucan & pink pineapple ones, Ogygia has the blue seashell one, while Makris has the orange koi fish clutch.

Sardo's favorite dessert is the strawberry cake.

A guilty pleasure for Ogygia are soft shell lobster tacos with mango salsa!

Delos loves the coconut cream pie from Hollyhock's Bakery while Makris loves the rum cake!

In New Olympus, The Nesoi oversees the Festival of the Isles- the largest parade /celebration in the Tsunami neighborhood. There are several aquatic and island themed parade floats, live music, food, & festive street performers and dancers! The sisters actively participate in it as well, dancing along with the other performers wearing colorful sequined outfits!

The sisters also love celebrating the Blue Moon holiday in the Underwater realm.

A notable trip for Makris was to Crete to see the famous Talos automaton statue.

Delos' last relationship was with Aegaeon (god of sea storms). They dated for two years sometime after his relationship with Eváeros (goddess of air & the zodiacs) ended. She was surprised to discover that he's currently dating Eurybia (goddess of the sea's mastery).

Sardo loves her independence & has no desire to get married or have children. Aside from having Helios as a former lover, she also had flings with Athros (one of The Ourea), Pan, Koros (god of surfeit & disdain), and a few mermen. She's currently deciding on whether or not to have a threesome with Philotes & her husband Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity).

Makris has no desire to be in a sexual relationship with anyone, but sometimes longs for companionship.

Ogygia is currently exchanging flirty messages on Fatestgram with the river god Aesar. She used to be in a long term relationship with Oreios (one of The Ourea).

The sisters have been recently taking hula lessons!

Makris has taken on blacksmithing as a new hobby! She even went to a workshop hosted by the esteemed blacksmithing cyclopes in Lemnos.

Delos is thinking about becoming a foster parent.

The sisters' favorite basketball team are the Atlantis Sea Snakes!

Some of their favorite foods include spanokopita, feijoada (black bean & pork stew) with white rice, coxinha, moqueca baiana (a hearty fish stew), fried plantains, and beef gyros.

A shared guilty pleasure of theirs is pineapple pizza!

In their free time the sisters enjoy swimming, surfing, volleyball, sunbathing, fishing, shopping, golf, tennis, going to the spa, sailing, dancing, cooking, jet skiing, and parasailing.

“The tan will fade but the memories will last forever.”

[littlestpersimmon]

sea salt and mangoes

[simmerandsauce]

Salt

Salt, and all the many things I love about it.

Salt is essential for life and saltiness is one of the basic human tastes. Such a vast topic, one can even find entire books dedicated to this very subject. One of the most well-know books being, “Salt, A World History,” by Mark Kurlansky, a fascinating read actually, should you be interested.

I am a salt fanatic. Salt, you learn in culinary school, can make or break your dish. Most people who…

[counterfeit-toast]

Sea salt

is just marketing wank. All salt was at one time sea salt. unless you’re burning sodium in a bottle of chlorine.

[thefairygodmonster]

Woah its this goober again.  Been fleshing Taff out a bit more.  and trying to nail down his colors and attitude.  Tafton C. Salt, or Taff for short, is a saltwater taffy dude who hangs around the boardwalk and lives on a houseboat.  Taff’s whole deal is trying to be his cool blue self. Hes all about appearing cool as a cucumber to people and tends to carry himself with a ‘devil may care’ attitude. He never starts fights nor does he seek it out but trouble seems to find him nonetheless. When trouble does come along he tries to settle it with his silver tongue, but when that doesnt work it, well, Taff isnt above resorting to more rascally means of resolution.  He sails the sea turning seasalt into artisinal sea salt for the kitchen table. His main hobby and passtime is tapdancing and hes not above breaking into song and dance. 

[ahmerst]

Love to eat some baking soda.

[allaboutfoodgwu]

ALL ABOUT SALT

As always, Foggy Bottom’s Whole Foods is bustling. As I navigate down the stairwell in search of salt, I take note of the other shoppers. Many look like students, carrying backpacks and sporting casual clothes—ripped jeans, beanies, and sweatshirts with bright logos. Others are dressed in business attire, with slacks and fancy leather shoes (maybe its Italian leather?). Most everyone is wearing thick coats and heavy scarves, reflecting the cold temperature outside. On the lower floor, I notice that most people are crowded in the produce section—specifically around the bananas, apples, and oranges—as I search the aisles on a mission to find my product: salt.

Salt—or sodium chloride—is a staple ingredient in cooking. I remember watching countless shows on The Food Network as a young kid, always hearing the celebrity chefs praising salt for its ability to “make food taste more like itself.” I’ve chosen this product because I want to learn more about its variety, use, and importance in our cooking culture. 

As I weave through the aisles, I finally find the salt display in an aisle that carries a huge variety of items: soy & rice milk, breakfast bars, spices, baking needs, sweeteners, and cereal. As I turn toward the beautiful spice shelves and run my eyes across the display, I do not find salt mixed among the other spices. I continue to peer through the stacked display, noticing cute bottles of “Spanish Saffron” and “Sage Leaf.” 

These bottles are tightly packed onto the shelves, immaculately organized and pleasantly packaged. The shelves are neat enough to appear in Good Housekeeping magazine, with all the labels facing front and the glass bottles reflecting the lighting in a way that makes them sort of glow. 

Then I finally find what I’ve been looking for. Way, way, way down on the bottom two shelves sits the salt. There is a huge selection, stretching from the far left of the display shelf to the far right. Unlike the other spices which are mostly packaged in small, glass bottles, the salt packaging is not uniform. The less expensive versions like basic Kosher Salt are packaged in tall, cardboard cylinders with large lettering and bright colors. The more expensive options like Himalayan Salt (i.e. the pink one!) come in chic glass bottles, well-decorated boxes, and even re-sealable bags. The branding on these expensive items uses more muted colors and smaller letters. As I scan the huge variety, I notice that the cheaper options are on the lowest shelf, closest to the floor (photos in the right column).

In contrast to other spices, the two shelves of salt are messy and poorly organized. Not all the labels are facing forward, the products are pushed far back on the shelves, and the price tags don’t accurately reflect the product. The wide display of just two shelves is not aesthetically pleasing—at least in my opinion. This organization is so awkward that taking pictures is difficult. I have to position myself low to get an angle on the camera, but the narrowness of the aisle makes it impossible to capture the entire display in just one shot. The bad pictures that accompany this post prove how difficult it was!

Smoked salt, Celtic salt, salt flakes, kosher salt. I could go on and on. Whole Foods is not at all lacking on variety. Next up: I’ll check out a convenience store!

Signing off for now.

-- Lauren Petersil 

Quote of the Day: “The cure for anything is salt water: sweat, tears or the sea.” – Karen Blixen

[bpdjennamaroney]

Followed for Broadway salt, stayed because it turned out that you also had a wide variety of artisinal salts in the back

i’m i’m tryna be

[jcsflo]

Artisinal Pickled Sorcerer (who is actually a skinned disciple), Salt and Vinegar flavor. This took me way too long to make haha going for a vector look and... I tried I guess!

Fan art for @apocrypals episode 66: JeSuS With Two Cool Ses (The Acts of Thomas and his Wonderworking Skin)

[dungeonmalcontent]

Also, guys, again. If you are learning to bake bread in quarantine and dont have tons of resources to learn with. This recipe is super simple. You add the dry stuff, you add the wet stuff, you paddle it all together, you let it sit, then you bake it. Slather that in butter and sprinkle with salt. Done. Boom. Delicious.

You wanna play around with hydration, add a little extra oil. You wanna play with flour type, do it man. You wanna make it a bit sweeter, it tastes great when you add a little extra sugar. Add more salt for more savory flavor. Little doughy on the bottom? Try it on a preheated pizza stone or steel.

This bread takes about 1 hour. Take that, you artisinal bakery snobs waiting 14+ hours. You can shove that bread right back into the oven, because you are toast.

[jamesworrell007]

Best Restaurant to Eat in with Family in Bangkok

Bangkok has consistently been a foodie heaven, with knockout dinners on pretty much every square. While the road food here is still best in class, the city has likewise rethought itself as of late with an extraordinary cluster of top notch food alternatives and incredible connoisseur choices from around the world. Indian Chef Garima Arora will astonish your sense of taste with lovely takes on Asian charge utilizing the freshest privately sourced fixings at the honor winning Gaa, while Thai cook Bee Satongun has won culinary expert of the year respects just as being granted a Michelin star for her brilliant real Thai manifestations at Paste. Mezzaluna, set 65 stories up at the Lebua, has Bangkok's best view, however it additionally has 2 Michelin stars and the honor winning food of Japanese cook Ryuki Kawasaki. Other really great Thai-impacted spots incorporate the interesting manifestations at Canvas and the extraordinary Thai tasting menu at Saawaan. For valid elusive Thai dishes at exceptionally reasonable costs, both Supanniga and The Local are the best places around, and on the off chance that you need Isaan northeastern flavor, head to consistently packed Baan Som Tam.

It's not just Thai food that guests are coming to Bangkok for the time being however. Notwithstanding Gaa, Japanese highlights profoundly on the Bangkok menu. For innovative sushi, Isao will take your breath away and is most likely the lone eatery in Bangkok that has a line out the entryway 365 days per year. There are a large number of Italian spots to look over, however for a genuine trattoria, head to Appia. For French, Le Normandie not just serves the best haute food French for a significant distance, yet it additionally has two Michelin stars. You most unquestionably will not be going hungry in this city.

Also Check out Bangkok Pet Friendly Apartments for Rent

Canvas - THONGLOR

Material, granted a Michelin star in the most recent (second) release of the Michelin Bangkok Guide, features privately sourced Thai fixings, a considerable lot of which coffee shops may not be comfortable with, presenting great six and nine-course tasting menus of nearby top choices that have been given a global contort utilizing reformist cooking techniques. The eatery additionally features the incredible culinary abilities of Chef Riley Sanders, who along with a heavenly and efficient group, runs an amazing open kitchen, getting burger joints one of Bangkok's best gastronomic encounters.

Sanders hails from Texas, and after a stretch at the famous Uchiko Japanese combination café in Austin, went to work with 3-star Michelin Chef Laurent Gras at the eminent L20 in Chicago. Be that as it may, following this he shunned ascending the conventional stepping stool and rather got a position cooking on a personal ship, where he was given free imaginative reach in the kitchen, permitting him to sharpen his specialty considerably more. All the more significantly, the work gave Sanders both the time and cash to travel, his other energy, and he left out traveling all throughout the planet, tasting his way through business sectors, road food, and fancy foundations everywhere on the globe.

Material is the result of Sanders being attracted to Bangkok and its astounding culinary culture, and he's raised neighborhood and regularly exceptional fixings higher than ever. Take the soy-smoked ruler mackerel arranged sous vide and presented with an orgasmic glue made of subterranean insect eggs, dill, and horseradish. Sanders says that this was enlivened by Western "shrimp and steak" menus, just here transforming the mackerel into the "surf" joined with one of Thailand's most unordinary inland fixings, the subterranean insect eggs.

Sitting at the open counter here is a delight, as you will watch Sanders and his group in real life, just as being given the story behind each dish and its fixings as they are served. You discover that the heavenly frog comes from a homestead in Khao Yai and that the palatable blossoms presented with it are from Samut Prakhan (a territory adjoining Bangkok), and that the most delicious nectar you've at any point tasted (served on new gooseberries in season over sorbet) comes from stingless honey bees that are from Chantaburi, and produce an exceptionally thought sweet nectar.

Supper here is an otherworldly occasion where no one can tell what's coming straightaway. Take the "rice bread." Served as a modest canapé, this is really one of the menu knockouts and will leave you wishing you had a portion to bring home. Produced using natural rice from Surin Province, it's presented with earthy colored margarine and yellow stew emulsion, and finished off with salted egg yolk and toasted tacky rice. Light and delightful, Sanders says the thought behind it was to serve the Thai staple of rice as a variant of the Western staple of bread.

Most suitably named, Canvas includes a cook whose craftsman's range is a melange of tones, ensured to leave your sense of taste asking for additional, and is a most meriting passage into the Bangkok Michelin guide and foodie feasting scene that has cleared the city.

Suggested for Best Restaurants since: Canvas highlights Thai-impacted imaginative food made by a rising star youthful American gourmet specialist and is genuinely one of Bangkok's ideal.

Dave's master tip: Take the BTS Skytrain to Thonglor and afterward either stroll up Thonglor (Sukhumvit Soi 55) ten minutes to arrive or probably snatch a taxi. The café is soon after Thonglor Soi 5 on your lefthand side.

Glue BANGKOK - PATHUMWAN

Exemplary Thai food is eminent world over, yet once in a while does one discover it introduced in a particularly imaginative manner as at Paste. Glue Bangkok is the brainchild of Australian honor winning cook Jason Bailey and his Thai accomplice Bongkoch "Honey bee" Satongun, who got approval for their Thai cafés in Australia and afterward migrated to Bangkok, carrying innovative and quality food with them. Bailey presently centers around the business end and undertakings for Paste, while Satongun runs the kitchen, zeroing in on unique Thai flavors and surfaces, with fixings sourced straight from the producer and best business sectors in the country. The eatery got a Michelin star and Satongun has won gourmet specialist of the year praises to go with a large group of different honors. Customary Thai food is done here with lovely inventive turns and an absolute regard for taste blends enough to wow the most insightful coffee shop. Attempt the impeccable Andaman lobster with fresh fish skin or the watermelon and ground salmon with betel leaves and shallots, both are sublime. The café used to have a branch over on Sukhumvit 49, yet has moved to the luxurious Gaysorn Plaza, carrying some refined genuinely refined feasting to Bangkok's most exquisite mall.

Suggested for Best Restaurants on the grounds that: For genuinely creative and legitimate high end food Thai cooking, Paste sticks out.

Dave's master tip: Paste is situated on the third floor of the Gaysorn Plaza. Bring the immediate passage into Gaysorn from the Chidlom BTS skytrain station. Reservations are fundamental.

MEZZALUNA - BANGRAK

Mezzaluna is Bangkok's most chic eatery, and eating up here 65 stories over the Chao Phraya River and the Bangkok horizon is one of the top encounters one can have while around, particularly as the café has been granted two stars by the Bangkok Michelin guide, and highlights the sense of taste boggling cooking of gourmet expert Ryuki Kawasaki, who has monitored Michelin kitchens in France, the U.S., and his local Japan, and was named Chef of the Year by the Escoffier Society while working at Twist by Pierre Gagnaire in Las Vegas.

Assuming control over the rudder at Mezzaluna in 2015, Kawasaki has joined his standout French cooking procedures with the absolute most only sourced fixings to be found in Asia. Take the Niigata Murakami Wagyu meat for instance, which Kawasaki brings only to Thailand from Japan. The hamburger comes from a little variety of painstakingly chose, top notch calves from Niigata Prefecture, which are raised on rice straw, roughage, and premium compound feed, giving the meat a smooth surface and totally soften in the mouth taste. It is served here at Mezzaluna with dark truffles and barbecued over binchotan charcoal, and is the mark dish featuring an extraordinary seven-course tasting menu

Everything about the feasting experience at Mezzaluna is done to most extreme flawlessness. A flock of staff drifts around your table, never neglecting to see whether you need more bread or water, continually bringing sense of taste boosts before dishes, and giving itemized clarifications of the multitude of enamoring manifestations. A specialist sommelier comes out to clarify each wine matching presented with the food, giving the causes of each container, however praising its features and flavor profiles, and the basement here is one of the best taking all things together Bangkok, with a few of the wines served being select to Mezzaluna.

The menu at Mezzaluna is occasional, changing like clockwork, despite the fact that dishes like the Wagyu meat are constantly highlighted. Gourmet specialist Kawasaki says, "My enthusiasm is to make encounters that rouse and leave enduring recollections for individuals I share them with, and our culinary excursion at Mezzaluna comprises of different surfaces, flavors, artisinal occasional items, and cooking procedures."

This is a whole eating experience at its best, from gourmet expert to worker to table to the mood. Now, the sky (and potentially even a pined for third star) is the breaking point for Mezzaluna and its elite player culinary expert.

Suggested for Best Restaurants in light of the fact that: For Bangkok's most exquisite high as can be Michelin-granted greatness, you can't top Mezzaluna

Dave's master tip: Reservations are fundamental here, and it merits coming right on time for a nightfall drink at the Distil Bar, found just beneath the Mezzaluna.

[birdhug]

i tbink living on the island just brings you internal peace. the deer population is too high to be unhappy. TOO many artisinal sea salts. just try and be sad wont work

[fuckingrecipes]

Do you use bronze-die pasta yourself, or the more commercially-made smooth stuff?

Most of the time I just use teflon dry pasta ‘cause I’m hungry. Cheap af from the dollar store because when I’m hungry-cooking, I’m after sauce flavors, not being fancy with the sauce delivery mechanism. 

When I want to get real nostalgic and artsy, I whip out one of these suckers - Stainless steel, heavy, and ready to get some work done. 

My mom used to make pasta from scratch - especially lasagna, so I have some awesome memories of layering lasagna with her, and watching her crank out and stir the big ‘ol noodles. 

How industrial-made noodles are cut never mattered to me when buying dry pasta, because if I’m buying dry pasta in the first place, I’m probably not in the mood for artisinal fancy stuff. Just... y’know... shoving carbs in my mouth.  ---FOR THOSE WHO HAVE NO IDEA WHAT’S GOING ON: There’s some fuss in the pasta fandom due to modern technology favoring Teflon materials for cutting pasta dough into pasta shapes, vs the old way, which was bronze-edged cutting machines. 

Teflon-cut noodles are smooth and shiny, while bronze-cut are rougher and hold sauce better. 

Teflon lasts longer, and is cheaper to replace, which is GREAT for industrial machines, which need to deal with a huge amount of volume. 

Bronze cutters are softer and break down more quickly, and each cutting die costs like $1000+. 

Pasta made with a teflon machine will probably be cheaper. 

Pasta made with bronze will be more expensive. 

If you’re decently into pasta quality, bronze is indeed best when buying pasta. 

If you are really into pasta quality, make your own pasta. It’s the one of the most basic dough you can possibly make, and a hand-crank machine is like $30, and you get the freshest, tastiest noodles you’ll ever have. 

I swing between 100% not caring and 100% 

‘fuck it I’ll do it myself’ 

PASTA DOUGH: 

2 cups flour

1 Teaspoon salt

3 large eggs, room temperature

2 tablespoons olive oil

water as needed. 

Mix everything together in a bowl, flour and salt together first, then the rest of the wet stuff. Add water 1 teaspoon at a time, mixing constantly, until a smooth and thick dough forms. Knead it for a bit. 5-10 minutes. Divide it into fist-sized chunks and run it through the cranky noodle machine. Once through the flat end for a big sheet of noodle paper, the once through the noodly end for the noodles.  

Ta daaaaa~ Fresh noodles! Dump it in boiling water and cook, and enjoy the best noodles you’ll ever have. (You do have to have boiling water for this - there’s no hydration step, so you can’t start with cool water. FRESH NOODS BAYBEE)Bronze? Teflon? Lets DIY on that fuckin stainless steel! 

[yegfoodie]

REPOST • @chefinthenude And these bad boys are off to the bridal expo tomorrow. . . . The brown and gold are vanilla bean with dark chocolate ganache and smoked espresso salted caramel. . . . The shimmery floral are French vanilla with Prosecco lavender French buttercream. . . . . These are all hand painted with love and scream luxury.. . . . #macarons #macaron #handpainted #dessert #artisinal #handmade #bridal #bridaltreats #luxury #letthemeatcake #luxuriouslifestyle #fancy #buttercream #ganache #valrhonausa #fancy #foodporn #dessertporn #violets #babysbreath #homechef https://www.instagram.com/p/B7NNWr0ghoV/?igshid=wm7mlzxn8hc5