#local ingredients

[theoptimisticdaydreamer]

Can we have a season of bake off where all the bakers are over the age of 50? Even better if they are in their 70s.

Older generation bake off.

I assure you that I will still faithfully watch every week because there is something so classic about the people who learned how to bake the old fashioned way: Watching their relatives who have baked for decades. With measurements like a pinch and a hint and a smidgeon. Recipes being passed down on the backs of notecards with the ink all smudged away or only through word of mouth alone. Who grew up having to stretch every ingredient. Who didn't have the internet or a lot of recipes/ingredients readily available for a significant portion of their life.

Give me older charming bakers. Give me an entire tent full of Nickys and Keiths and Dawns and Maggies. Bonus points if they have a really salt-of-the-earth life. Bonus bonus points if they have supreme British wit (a la Dame Maggie Smith) that will leave the judges speechless (and subtly insulted). Give me an entire tent full of people who do not give a damn about what Paul and Prue care most about--- presentation and ~finesse~. People whose only goal is to feed the people they care about with the food they create.

Give me a season of ~rustic~ bakers.

#gbbo #great british bake off #gbbo 2023 #my thoughts #older generation bake off #there is just something different about baking when your world is so much smaller then it is today #when your baking sphere was so incredibly local #local ingredients #local recipes passed down by your family members or your neighbors or that one random magazine #when the only goal of baking was to feed their loved ones #not a single whit given about its finesse #nobody has time or money for elaborate designs #older charming supportive good vibes bakers #i would happily watch that #also to see paul and prue get insulted by some good ol fashioned british wit #throwing rustic right back in paul's face #rustic has been delicious and feeding people for generations paul

[catnips-cantrips]

Found some moss sprites so we’re opening early tonight!

What do you think they taste like? It’s pretty early in the season ✨

#local ingredients

[forestgreenivy]

A South Carolinian staple: Lowcountry Boil (or Frogmore Stew) with shrimp caught by yours truly 🦐

#food #south carolina #lowcountry #cooking #recipes #foodpics #food and drink #local ingredients #homemade #southern #beach #coastal

[lagycart]

tokyo tohoku trip - day 3.

after a good night sleep, we woke up to really beautiful snow view at the resort, this snowy scene never gets old. and of course we enjoyed the onsen once again, it was just so so amazing. we had breakfast at the resort’s restaurant which is japanese buffet style, and they use many local ingredients as well. i love the variety and all the food is really fresh and taste so delicious, i ate quite a lot and was fully stuffed and satisfied.

played in the snow again for a bit because it’s a rare chance and i really enjoyed it. XD while waiting for the next bus, we also had coffee and coffee jelly soft serve and just chill at the lounge area which is relaxing and comfortable. the bus ride going back to town is lovely, there’s less snow in town of course, and we arrived at our next destination with really nice weather without any snowing.

sannai maruyama ruins 三内丸山遺跡 is a popular tourist attraction in aomori, and it looks beautiful with lots of history to learn, hence we decided to visit the place to just walk around. they do have free guided tours but the timing wasn’t very suitable so we just roam around ourselves which is totally fine too.

the place has a indoor section which plays movie (in japanese) and display some artifacts with description, but the outdoor section is the gem, and it’s just so beautiful. my friend visited this place many times but never once when it is covered in snow, and she love the view as well. the outdoor site has lots of buildings that you can get into, to see the actual site of the ruins and artifacts, and the structures are beautiful in its own way and great for photos. it was an awesome walk, definitely highly recommended.

we decided to go to ASPAM アスパム that is nearby aomori station for lunch, there’s a japanese restaurant with a great view of the bay area on the 10th floor - michinoku cuisine nishimura みちのく料理 西むら. we ordered their set meals which is mainly seafood. i had the baked hotate with egg, fish soup and hotate sashimi with rice and pickles. my friend ordered the kaisen don which has so much fresh seafood on rice. the food here is really good, seafood is fresh and taste is so appetizing, it was so satisfying, and the bonus is the great view outside the window which is calming.

after lunch, we head to aomori station as we need to take the local train to misawa station for our next hotel for the night - hoshino resorts aomoriya 星野リゾート 青森屋. this resort is one of many resorts under hoshino group of hotels, and this place has lots of unique activities you can do during your stay, besides food and onsen. the resort does pick us up from the station which is very convenient.

the resort area is quite beautiful with a lot of greens and flowers and trees. there’s an entire area filled with many things like shops, games, an izakaya, a performance show, and an apple juice tap, which taste really nice. the shop has lot of local souvenir variety, but it’s definitely slightly more pricey. we couldn’t catch the performance as all seats were already booked. but the nebuta float decorations are still beautiful to look at.

we took a short rest in our spacious hotel room before going to dinner. dinner was awesome, it’s buffet style and half of the food is cooked freshly at each stall, which is so good, the smell increase our appetites and everything truly taste good. i enjoyed so much of sashimi, grilled seafood, tempura, vegetables, and many other japanese dishes. for some reason, japanese buffet is very enjoyable and the variety just makes me happy. it was definitely a very satisfying meal, and i discovered i really liked apple tempura so much, didn’t expect that.

after a fulfilling dinner, we decided to take a walk outside the pond area, it’s litted with japanese style lanterns, there’s also a foot bath in the area, with a shrine in the middle of the pond with beautiful light up nebuta decorations. it was a very peaceful and relaxing walk, even if it is dark, but it just feel so comfortable with the beautiful night view, we also got to see stars in the sky, which is impossible in the city, that made me feel so good.

the night is not complete without a relaxing bath in the onsen, there’s an outdoor onsen in this resort, with a view of a nebuta float, how amazing is that. while the onsen was quite crowded, it still feels so good and comfortable as the onsen is quite spacious. the bath amenities is also very complete, so it’s super convenient. i love outdoor onsen so much because the bath is hot but the air is cooling, it’s super comfortable and relaxing and you get to stay in the hot spring so much longer. a relaxing hot spring is the perfect way to end the night for a good night sleep.

to be continued...

#lagycart travels #lagycart in japan #aomori #day 3 #onsen #hot spring #buffet breakfast #japanese style #local ingredients #eat what you like #fresh #so good #yummy #stuffed #satisfying #enjoyable #japanese food #coffee jelly #soft serve #relaxing #lounge #play in snow #snow view #sanmai maruyama ruins #三内丸山遺跡 #history #jomon #structure #outdoor #good weather

[fieriframes]

[WOMAN: He uses all local ingredients, and he nails the flavors every single time. Next up, what are we doing? Pohole fern, laphet thock salad, with braised octopus. Didn't The Beatles have a song with that?]

#s27e02 flavor adventure #guy fieri #guyfieri #diners drive-ins and dives #laphet thock salad #local ingredients #pohole fern #the beatles #woman #flavors #octopus #song

[themaynard]

At The Maynard, we celebrate the art of simplicity in our dishes, focusing on fresh, quality ingredients sourced from the heart of the Peak District. Led by executive chef Adrian Gagea, our menu features homemade, fuss-free dishes that spotlight local beef, pork, lamb, and more. Indulge in a dining experience where taste, quality, and local partnerships with suppliers like Ginger Butchers, Bakewell Bakery, and Thornbridge Brewery shine. Join us in celebrating the best of local produce, where every bite tells the story of our dedication to freshness and quality.

#The Maynard #local suppliers #Peak District #Adrian Gagea #Raymond Blanc #homemade dishes #local ingredients #Ginger Butchers #Bakewell #Northern Catering #Sheffield #Winster Foods #Chesterfield #RG Morris and Sons #Buxton #Hattersley Wines #Thornbridge Brewery #Peak Ales #Abbeydale Brewery #Shining Cliff Distillery #Shivering Mountain

[bartenderthreads]

Mini Blog: The Future of Signature Cocktails - 2024 Trends

Introduction:

In 2024, signature cocktails are not just about taste but also about sustainability, innovation, and storytelling. This mini blog dives into the exciting trends shaping the future of mixology.

Sustainable and Local Ingredients:

2024 sees a surge in using local and sustainable ingredients in cocktails. Bars focusing on environmental consciousness are gaining popularity.

Agave's Popularity:

Tequila and agave-based spirits continue to rise, with a push for locally sourced ingredients.

Tea Infusions:

Tea, particularly non-alcoholic varieties, is gaining traction as a sophisticated cocktail ingredient.

Innovative Mixology Techniques:

Fat washing and age imitation are becoming popular for their unique flavor profiles.

Scotch and Exotic Liqueurs:

Scotch is making a comeback in cocktails, while Eastern European liqueurs like Becherovka are gaining attention for their unique flavors.

Technology in Mixology:

AI and technology are playing a bigger role in creating innovative cocktail recipes.

Low-ABV and Non-Alcoholic Options:

Demand for low-ABV and non-alcoholic cocktails continues to grow, reflecting a trend towards moderation

One Last Call:

The cocktail scene in 2024 is vibrant and dynamic, reflecting a blend of traditional mixology with modern innovations. It's an exciting time to be a part of the ever-evolving world of mixology.

Sip of Wisdom: Interesting Facts

1. The Origin of Cocktails: The term 'cocktail' was first defined in 1806 as a mixture of spirits, sugar, water, and bitters. This definition closely resembles what we now call an Old Fashioned.

2. First Use of Ice in Cocktails: The use of ice in cocktails was popularized by bartender Jerry Thomas in the 19th century. His innovation led to the development of shaken and stirred drinks, revolutionizing the cocktail industry.

3. The Invention of the Shaker: The cocktail shaker has a history dating back to 7000 BCE in pre-Hispanic Mexico and South America, where it was used for religious rituals.

4. First Recorded Cocktail Party: The first recorded cocktail party was held by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in 1917, with 50 guests attending from noon until just after 1 p.m.

5. Most Expensive Cocktail: The world's most expensive cocktail, costing over $12,000, was created by bartender Salvatore Calabrese in London. It included ingredients like 1778 Clos de Griffier Vieux Cognac and 1770 Kummel Liqueur.

Jacob J. Hess

©2024 Bartender Threads All Rights Reserved.

Sources:

#Sustainable Mixology #Local Ingredients #Agave Spirits #Tea Infusions #Innovative Techniques #Fat Washing #Scotch Revival #Exotic Liqueurs #barmanagers #barowners #bartenderthreads #mixmasters #mixology #design #art #illinois #moline #quad cities

[beingjellybeans]

Indulge Your Senses: 7 Irresistible Reasons to Dine at AMAH Restaurant

There’s a culinary haven nestled inside AFPOVAI Village in Taguig. This hidden gem is not your typical dining spot. AMAH Restaurant is a place where heirloom recipes meet modern palates, and where the comfort of home blends seamlessly with the sophistication of a rooftop restaurant. Here are seven irresistible reasons why a visit to AMAH should be on your dining bucket list: 1. A Hidden Gem…

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#AFPOVAI Village #Amah Restaurant #Calamansi Tart #celebrations #Chef Gab Escalambre II #Chef Jose Villareal #Corn Ice Cream #culinary experience #Custom Catering #Dining with a View #filipino cuisine #Filipino-Chinese Recipes #heirloom dishes #hidden gem #local ingredients #Modern Twist #New Menu Items #outdoor dining #Pet-Friendly #Pet-Friendly Restaurant #restaurant review #Romantic Ambiance #Rooftop Restaurant #Seasonal Fruit Pie #special occasions #Taguig #unique dining experience

[thebloopixie]

British “miso soup” - Using British Ingredients - NOT SPONSORED OR AFFIL...

#youtube #british #'plantbased #vegan #vegetarian #miso soup #local ingredients

[sustainablegastronomyday]

Sustainable gastronomy can help us to take care of our one and only planet.

Here are the 4 ways to practice sustainable gastronomy:

Buy from small-scale, local producers.

Try local foods.

Cook a traditional recipe with local ingredients.

Say no to Food Waste.

#Small scale farmers #local producers #Local foods #local ingredients #food waste #Sustainable Gastronomy #Food and Agriculture Organization (FAO)

[fierifiction]

I'm here to check out a joint with a chef that's using fresh, local ingredients and meats to make these -- wait for it... A new collaboration with New York City-based chef and author and culinary director Ben Shaffer has opened Savorings with Brooklyn based Chef & Head Chef Ben Bourgeois. As always, Savorings features fresh ingredients that the chef and the chefs love, in a space that will be just as delicious as it once was.

#s16e09 eurocentric #guy fieri #guyfieri #diners drive-ins and dives #fresh #local ingredients #joint #chef #meats

[whoopseydaisy]

An addition to the cocktail chapter of the @worldsbeyondpod Unofficial Cookbook:

Honey With A Note Of Song

an absinthe wash (the green fairy, for your roots)

2 oz. rye (your liquor of choice, strong and spicy)

1/4 oz. pine and rosemary honey syrup (you cannot go home again)

1 barspoon of saline solution (for your first divine smite, where you found your breath once more)

1-2 dashes of peychauds bitters (because this is a play on a sazerac)

a grapefruit twist (a touch of the bitterness age has brought you)

serve in a glass reminiscent of a chalice

#worlds beyond number #wbn unofficial cookbook #Eursulon #the wizard the witch and the wild one #for absinthe wash: swirl a small amount of absinthe around the sides of your glass #for honey syrup: 2:1 honey to water ratio #i used pine in the common sense foraging various evergreen needles including pine fir and cedar (and rosemary) #for saline solution: 20g of salt dissolved in 80g of hot water #when foraging for needles make sure u know what ur grabbing and be wary of yew especially #in the words of Alexsis Nicole happy snacking don’t die!!! #cw alcohol #your honey is quiet (non-alc drink with honey syrup) and Ame cocktail coming soon #no idea what to make for a Suvi cocktail i’m so sorry Aabria #Ame cocktail will be slightly impossible to replicate bc it uses local ingredients but that’s the point u will have to brew ur own potion #if u make this ur not legally obligated to tell me about it in the tags or comments but it would make me really happy if u did!!!!! #update after staging the Ame cocktail with a little extra ✨✨ i wish i put more ✨✨ into staging this one as well #put my thing of bark behind it #¯\_(ツ)_/¯ o well

[cuubism]

saw a post the other day, can't remember if it was tumblr or reddit, but it was like 'picky eaters are always characterized as only eating fries and chicken nuggets. what about us picky eaters who only like things like sushi and tiramisu, we exist'

anyway that's human dream

#'hob did you get the--' 'the yogurt brand that's inexplicably 15 times more expensive than any other? yeah i did' #'yes i made your omelette with the 30$/pound truffle cheese. i'm aware you won't eat it with any other' #he likes high quality ingredients and does not like things that feel 'heavy' or have a lot of grease or lots of simple carbs #probably doesn't eat much meat either. these are my headcanons #hob's grocery cart is all organic fruit imported dark chocolate and That One Sorbet that's 10$ a pint #'here's your locally grown organic lychees My Liege' #don't ask how hob obtained such a thing in england XD #he had to learn how to make thai food at home bc keeping dream in stir fried basil (from That One Five Star Authentic (tm) Restaurant that' #40$ a plate) was getting expensive #it does help that dream is more willing to expand his horizons if it's something hob made #dreamling #dreamling headcanons

[lagycart]

tokyo tohoku trip - day 2.

woke up after a nice sleep to head to the hotel restaurant for breakfast, i really really like japanese hotel breakfast because it’s buffet and there are so many choices to pick from, most of them are locally sourced ingredients too, you get to try so many things in small amount at once.

since aomori is famous for their apples, the hotel serves apple pie, apple sorbet, apple curry, and of course fresh apples. both the japanese and western selection taste so good, i was completely stuffed, just to eat all the food that i like. the variety and taste is simple awesome.

after breakfast, i head out to the nebuta museum warasse ねぶたの家 ワ・ラッセ, which is a popular spot for tourists to visit to view the giant nebuta floats. the floats are used during the featival in summer and, after that, stored in the museum for viewing, until next year. each float has a story behind it, and the people or company who sponsored or made it, it was a very interesting visit. all the floats are also beautiful, all handcrafted by talented people, it’s definitely worth the visit to enjoy the beautiful culture.

after that, my friend has arrived from tokyo, so we head to aomori gyosai center 青森魚菜センター for the popular nokkedon のっけ丼. this fish market is quite small but they have an iconic food item which is basically a seafood rice bowl, however, you get to pick and choose what goes into your bowl by visiting the stalls inside the fish market. it’s quite an enjoyable experience to just shop for what you want to eat and get served this way, definitely try it as the seafood is also very fresh, mostly caught nearby and probably on same day as well.

we did have a very enjoyable and satisfying meal, the seafood is just so yummy, and eating them raw and by it owns, you get to enjoy the freshest and most original taste. scallops are very famous in this area, so it’s a must try. also do try the local fishes recommended by the stalls as well, as some of them are really not well known outside of this place.

after filling up our stomach, we head over to another nearby market, auga fresh market アウガ 新鮮市場, to browse and check what is available, as we will be purchasing some ingredients to be cooked for dinner tonight. many stalls are closed on sundays though, so the place is rather quiet as well.

as we still have time before taking the shuttle bus to our accommodation tonight, we decided to take a short break at a factory, which is a popular souvenir store just next to the nebuta museum and very close to the station. this place also sells all sorts of food that is popular around aomori. we bought an apple pie to share with coffee. the pie was so good, as the apple is yummy and not overly sweeten or seasoned, original taste is always the best. watching snow while sipping coffee is surely a nice way to pass time.

just before catching our shuttle bus, we went back to the fish market to get some fresh ingredients, and then collected luggage and went to the meet up point. the bus would take us to sukayu onsen, a very popular national onsen resort with many many years of history. this onsen resort in located up the mountains, and we get to see so much snow during the bus ride, the entire place is just white, covered with fluffy snow.

i was really excited with the snow as it’s just so beautiful, and it was also fun to catch it and just play around. after checking in at the hotel, we did played in a snow for a short while, took some photos and just admiring the beautiful snowy scenery.

we then take quick rest, before starting to prepare for dinner tonight. as this onsen is famous for its medical benefits, they are people who stay here long term for healing treatments, hence the resort provides kitchen and utensils for the guests to cook. we had a fun time preparing our meal, my friend did all the cooking and i just helped out from the side, she’s amazing.

she made a whole bunch of food which filled up our table completely - fish miso soup, sashimi, grilled shellfish, pickles, grilled fish, and white rice. it was such a yummy and heartwarming meal, never expect to get this experience in an onsen resort as a tourist, it’s truly unique.

after the meal, we rested for a while before heading to the main attraction - onsen! the unique point of this resort is that there’s a huge onsen which is shared by both male and female, and it’s so spacious that it fitted 1000 people at the same time in the past. shared onsen is super rare in japan, as you would probably imagined as everyone has to be naked in the bath. so there’s 2 hours a day when the onsen is reserved for females only, 8 to 9am and 8 to 9pm. during this time, women can enjoy this huge onsen by themselves without worries, so of course we went, it was really huge. the water is very nice and relaxing, it just feels amazing being in onsen, your whole body gets to be pampered both physically and mentally as it is just very soothing and healing.

even after 9pm, it is still possible to stay in the bath as we found an area where there’s a separator that blocks the view from the men’s side, what a great strategy, and we did enjoyed the bath as much as we wanted, and it’s also great that it’s almost empty as well. there’s so much to learn about onsen culture, it’s definitely one of my favorite thing to do in japan, as enjoying onsen is a one of its kind experience that i am addicted to, since my first experience many years ago.

the night just unwinds slowly with lots of chit chat and some light local beer, it was an amazing day with many new experiences for me and i’m grateful to my friend who brought me to the famous onsen, which is her favorite onsen of all times, as this is a very local experience, there’s almost no foreigners in this place, definitely no english at all, so it’s a truly authentic and unique charm that i get to enjoy. =)

to be continued...

#lagycart travels #lagycart in japan #aomori #tohoku #buffet breakfast #japanese breakfast #local ingredients #apples #apple pie #apple curry #apple sorbet #yummy #stuffed #love this #nebuta museum warasse #ねぶたの家 ワ・ラッセ #aomori gyosai center #nokkedon #青森魚菜センター #のっけ丼 #アウガ 新鮮市場 #auga fresh market #seafood #raw #fresh #pick what you like #popular #famous #unique experience #shopping

[queerhoneybunny]

Super simple recipe for a good nights sleep

- white noise

-warm tea

-getting fucked within an inch of your life

-cuddle up with your masc

-warm hands reassuring your body that it’s safe

#all ingredients you should be able to get at your local store #I’m sleeping soundly tonight #wlw relationship #nsft wlw #nblw yearning #lesbian nsft #this post is nblw and wlw #nblw nsft #sapphic nsft #nsft bunny #sapphic smut

[sincerely-sofie]

yea, can I get a uhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh burger

#Twig is rubbing off on Ark #‘Ah yes my significant other is missing a food from her childhood. #I shall enter a local cave system to find the ingredients that she grew up on (or something similar). #I foresee no issues with my lack of spelunking know-how.’ #The idiocy is contagious. #TPiaG ask blog #the present is a gift au #stuff by sofie #sofie answers asks #pmd2 #pmd eos #pmd explorers #pmd #pmd sky #pokémon mystery dungeon #pokemon mystery dungeon #ark/twig #travailshipping #pmd celebi #pmd comic