#feasty style

[henryjefferson]

Pork - Military S.O.S. Feasty Style Stand up straight! Suck in that gut! Straighten that chin! AAAH! The good ol' days! Come to think of it, that S.O.S. you use to eat back in the service wasn't all that bad, right? Let The Feasty Boys show you their variation of the very S.O.S. the U.S. Coast Guard is still talkin' about!!

#military s.o.s. #flour #u.s. coast guard #feasty style #service #aaah

[bergzerk]

Military S.O.S. Feasty Style Remain upright! Suck that gut out! Set that chin up straight! AAAH! the excellent times! Actually, that S.O.S. you used to eat while you were in service wasn't that bad, was it? Allow The Feasty Boys to demonstrate their take on the S.O.S. that the U.S. Coast Guard is still referring to!

#feasty style #meat and poultry #ol #the feasty boys #service #military s.o.s.

[ask-dark-pinkie]

Recipe for Military S.O.S. Feasty Style

Stand up straight! Suck in that gut! Straighten that chin! AAAH! The good ol' days! Come to think of it, that S.O.S. you use to eat back in the service wasn't all that bad, right? Let The Feasty Boys show you their variation of the very S.O.S. the U.S. Coast Guard is still talkin' about!!

#service #gut #military s.o.s. #chin #u.s. coast guard #ol

[midgardbrewhouse]

Saison Brewday.

Still working out what to do with all the hops I was donated after the sad closure  of Hopeye. After stocking up with some darker beers I knew it had to be something pale and refreshing. A combination of Chinook and Loral lead me down the Saison path.

Playing on the spicey, peppery, herbal and citrus properties of these hops I put together a relatively simple malt base of 63.4% Finest Golden Promise, 20.7% Torrified Wheat, 9.9% Dextrin Malt, 5% Caragold and 1% Crystal T50.

I'd not ordered in for this recipe so had to make do with what I had in, so it's not a 100% authentic Belgian Saison, more of an English/American/Belgian hybrid one.

It's also slightly more hoppy but still within the style guidelines, Saison is rather forgiving in those respects.

I bittered with just 5g of East Kent Goldings, I've found these are great for a mellow and rounded bitterness and use them in most of my pales now. Next 15g of Chinook when in for 15 minutes with another 20g for 5 minutes along with 30g of cryo Loral and 6g of fresh ground Grains of Paradise, for that extra bit of peppery kick.

I then whirlpooled my remaining 27g of cryo Loral at 75c for 20 minutes before cooling to 26c and pitching the yeasty feasty Yeast, which I'm told is basically Safale Belgian Saison.

OG was 1.048 so as long as the Yeast doesn't attenuate lower than predicted this should still make a nice sessionable sunny spring beer.

It was bubbling away happily in the morning so fingers crossed it should be quite a quick turn around. I'm not dry hopping this one as I don't want the hops to overpower the Yeast profile just support it. I've already hopped a bit more than I should have really but I like good bold flavour to my beers.

#homebrew blog #saison #brewday

[chompslurrpburp]

Move over the regular Hyderabadi, Lucknowi and Bengali biryani, there is a whole new world down South which is absolutely untouched. Even though the most famous biryani, Hyderabadi Kacchi and Pukki, comes from the Southern part of the country, there are so many delectable flavors to tickle your palate which remains unearthed.

Chef Venu of Dakshin, WelcomHotel Sheraton curated a beautiful menu showcasing some of the best biryanis – including Kai Kari Thengah Saadam – a very homely preparation with coconut vegetable stew and rice; Mutta Biryani – unlike popular opinion of this being mutton based, this is cooked with egg, green chillies and caramelised onions; Mewa Biryani – rich mutton biryani, with dry fruits and served with sambol and jam.

We started with fresh cocnut water, a basket of assorted papadum accompanied by the freshest chutneys – coconut, tamarind, tomato garlic and chilly and a bowl of hot rasam with a distinct flavor of ginger.

Basket of papadum

Array of chutney

Rasam

We began this lunch feast with some of the classics from Dakshin – Chettinad style mutton chops and prawns. Freshest prawns battered and fried with curry leaves, try these with their tomato and garlic chutney. The mutton chop, firstly, what an excellent cut, exquisitely cooked off the bone meat, tossed with grated coconut paste and fried curry leaves. Their classics also include Kerala vegetable stew and Mutton roast with hot and fluffy appams. The vegetable stew with crunchy vegetables and a thin coconut curry is so perfect for a Summer’s day brunch. And the meaty mutton roast with chunky boneless pieces, lathered with a thick roasted tomato masala went so well with the appam.

Prawn fry

The huge thali

Appam, mutton roast and vegetable stew

Biryani fare – we tried three of their brilliant creations. Starting with the Thalapakattu Biryani – this is th Chef’s ode to one of the most popular biryani chains Tamil Nadu. A hearty mutton biryani cooked with mint and whole spices, this is unlike any other preparation with lots of spices so team it with one of their cooler raitas. Sigdi Pulao – this was my personal favourite from the lot, rice cooked with juicy prawns and mild spices. The pulao is a very simple and homely preparation but packs so much love and deliciousness. Idiyappam Kozhi Biryani – chicken biryani made with rice string hoppers. The texture of string hoppers with remind you of the semolina seviyan but these are more like really, really thin rice noodles. Again, so very novel, delicate and delectable.

We wound up this feasty meal with two authentic South Indian desserts – Payassam and Basundi.

Authentic South Indian desserts – Payassam and Basundi

And of course, filter coffee.

Vivdha Annam – a world of biryanis at DAKSHIN Move over the regular Hyderabadi, Lucknowi and Bengali biryani, there is a whole new world down South which is absolutely untouched.

#biryani #biryani festival #Coastal #curries #dakshin #Fine Dine #five star #itc hotels #kerala #south indian #southy

[what-does-one-affects-the-other]

Hey! I’m so sorry to bother but I was wondering if you could explain why there was a petition for Harry’s suit? I hope your day is going good. Happy holidays!!

Basically I was asleep for the whole thing, but from what I gathered is that some hets on twitter (whom apparently call themselves flower feasties or smth???) made a petition to get Harry’s stylist, Harry Lambert, fired because they say he’s unfit for the job and doesn’t do a good job dressing/styling outfits for Harry, and they particularly mentioned the Givenchy suit he wore for VSFS. And he deleted his twitter over all the hate he was getting. No idea what happened after that. 

Happy holidays to you too bub! Hope you have a nice day too.

#anons #answered #Anonymous