beef flavor

LINE Friends Lay’s Potato Chips

The popular Japanese messaging app LINE may not be available here in China, but the LINE Friends characters associated with it are SUPER popular. There’s a big store on Huaihai Lu that sells all sorts of merch with their images plastered all over it. Even Frito-Lay China has gotten in on the action, launching a line of LINE Lay’s potato chips, featuring Cony, Brown on Sally on the packaging…

The characters are being used on the bags of their standard cheese and beef flavored heart-shaped potato snacks, but no new actual flavors have been introduced, it seems.

Not sure how many different designs there are in total, or what other characters might be used, but I was able to find these three at my corner Lawson. I’ll keep an eye out for more.

Day One Hundred and Twenty-Five

-A four year-old runs up to my counter, entirely alone in this world. He stands up on his tiptoes to place a single baseball on my conveyor belt. He tells me, “Mom’s coming.” He is very sure of himself, but there are no adults anywhere in sight. Regardless, this boy already has all the supervision he requires.

-An inhumanly tall man came through my lane. Even the most cursory of glances revealed the strikingly unsettling similarities we shared: the thick, dark mops of hair, the deep brown eyes, the general dopiness encompassing our faces. There was no doubt in my mind that the figure standing before me, eye to eye, was the spitting image of who I would become in thirty years. The man handed me the keys to his car, I told him I would see him after work, and my father exited the store.

-The trend of ringing up gift-givers I wish I had in my life continues as a woman purchased a beautifully ornate birthday card, an adorably colorful gift bag, and two packs of teriyakily flavored beef jerky.

-A parent sporting a police badge entered the store, nine year-old son in tow, intent on teaching him a lesson on respecting the law and its keepers. I have not even the slightest doubt that this child will be learning very formative lessons on this subject, as I soon rang up his mother for a copy of Grand Theft Auto: San Andreas.

-Upon being handed a toy toolbox, a toddler thanked me and bid me goodbye. Shocked by this immediacy, I asked why he was leaving before his parents had even completed the transaction. He informed me that he had to leave for work. I now fully understand. Tight schedules are not a foreign concept to me, and I wish him the best in the grind to come, working the ensuing nine-to-five.

Gakuen Bungou Stray Dogs - Translations!! Part ONE

Gakuen Bungou Stray Dogs is a school AU that the official anime Twitter came up with! 

Translations were made by my awesome friend Maya @erochuya (her Twitter can be found here - she uses her Twitter more often) and edited by me! Enjoy~ ^^

The question for part one is: Please introduce yourself.

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I don´t know if other people do this, but sometimes I like to look back and see how my “style” of League has changed. I use to be extremely passive and hated Janna with a burning passion when I started to main support back in Season Four-Five. Now, Janna is probably my favorite champion to play and has been my go-to for climbing rank. My playstyle has also shifted to being much more aggressive than in my Bronze-Silver days. About to hit Diamond for the first time with the wind waifu being the wind ( :^) ) in my sails. :D

Submitted by ramen-noodle-soup-beef-flavor

In & Out Lijiang Restaurant, Shanghai

No burgers served at this In & Out. Here they specialize in cuisine from Lijiang in the Yunnan province of China. Spicy cuisine!

A colleague introduced me to this restaurant last week and I loved it so much I’ve already been back. Their food uses chile peppers and seasonings quite liberally, but all prepared with a deft hand that gives each dish heat in a way that tickles your tongue rather than burn your face off. Like their outstanding signature spicy chicken dish…

Or the grilled beef wraps stuffed with mint and topped with chiles and sesame…

This noodle dish is another specialty there…

Mixed at your table by servers in traditional Yunnan garb…

These regional rice noodles have a spaghetti-like look but a completely different consistency and taste…

And a simple dish of steamed greens that lets the flavor speak for itself…

I wish I could give you more insight into each dish here, but their menu was entirely in Chinese, although it does have pictures for pointing & ordering. I’ll be exploring In & Out’s offerings more extensively though, and will bring along some foodie friends who can hopefully provide better explanations for future posts.


IN & OUT LIJIANG RESTAURANT

150 Hubin Road

Corporate Avenue Bldg No. 5

Third Floor

Shanghai, China

A Hard Night’s Work

Originally posted by aestheticvbts

The wind howled at your window as you stared bleakly at the floor that was littered with empty take-out containers, old bowls of instant ramen, and dirty clothes. You sighed sadly and pulled your blanket tighter around you, cursing yourself for not buying the tape you needed to cover up the drafty windows. A single tear formed in your eye and you quickly pushed the palm of your hand into it, stopping it before it could fall. This was your life now.

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anonymous asked:

"Blendatarian"?

monluztrella replied to your post “I went to an organic food festival today”

If the eight posts tagged “blendatarian” in the entirety of instagram have not deceived me, blendatarianiam is a thing where you mix meat with mushrooms. So you… eat less meat? I think?

knottahooker replied to your post “I went to an organic food festival today”

Is a blendatarian someone who only eats smoothies?

ameliahcrowley replied to your post “I went to an organic food festival today”

I also cannot divine the meaning of blendatarian. Do you have to combine particular foods?

book-babe replied to your post “I went to an organic food festival today”

Google is unhelpful what the hell does blendatarian mean?

levynite replied to your post “I went to an organic food festival today”

blendatarian why

justgot1 replied to your post “I went to an organic food festival today”

…blendatarian?

So this is partly my fault since it’s actually spelled “blenditarian”. :D

I had a lovely talk with the guys running the Blenditarian booth, who were passing out really delicious beef-mushroom meatballs made by Knife & Tine restaurant. Basically “blenditarian” is a marketing schtick to get people to blend mushrooms into their meat dishes, since mushrooms are much more sustainable than meat and still quite nutritious, and studies out of UC Davis say that mushroom blended into beef doubles the umami flavor. (I know some of you will take issue with this because not everyone likes the taste of mushrooms, and I feel you, because that is how I feel about zucchini.) 

Anyway you can check out the Blenditarian website here. I think it’s actually really cool and a neat way of packaging an idea that’s both quite basic and easy to execute but also a little weird. Like, I’m mostly encouraged to go blenditarian just because I admire their marketing skills. 

#10. Picnic

Here’s story #10! I had this idea for a couple of days and wanted to see how it would turn out. It was better than I imagined. That’s pretty much how it usually works. I hope you like this, and thanks once again for those who are sticking by me on a positive note. You know who you are! ❤️

~

“Where should we lay this down?”

“Right here looks nice…”

Therese shook out the red checkered print tablecloth and spread it out over the patch of grass that was halfway between sun and shade. Carol stood over and admired the big, gnarled weeping willow tree and pond that was just a few inches away. As soon as Therese settled herself down, tucking parts of her hair behind her ear, Carol kicked off her pair of high heels and then sat on the cloth. She watched her girlfriend take the picnic basket and lift open the woven cover. Therese began to pull everything out: paper plates, cups, napkins, two roast beef sandwiches, a Tupperware container filled with a variety of sliced cucumbers, cheese, seedless grapes, and then finally a tall thermos of chilled lemonade.

“Marvelous there’s no wind today,” Carol said, taking one of the sandwiches and started to unwrap the plastic off with her fingers. She watched as Therese smiled back at her before taking a moment to remove the top piece of her bread to add some cheese and cucumbers onto her roast beef. Thinking how good it would taste, Carol had done the same with her own sandwich and layered some cheese and cucumbers onto her own meat.

“Shoot, I forgot the mayonnaise,” Therese clicked her tongue, looking back into the basket.

“Still good,” Carol replied between chewing. She swallowed and grabbed the thermos to pour them each a cup of lemonade.

Therese brought her sandwich close to her mouth and took a small, careful bite. She found herself enjoying the fresh taste of cucumber and whole wheat bread mixed together. The provolone cheese had given the roast beef extra flavoring that didn’t need any sauce whatsoever. It contained a lot of salt which would eventually make her thirsty.

As if she suddenly became a mind reader, Carol held a cup of lemonade out and smirked once Therese took it. The young woman sipped her drink and gazed around them. They were alone at their special spot at the park with the afternoon sun beaming down. Therese stared blankly at a few cars driving by on the road and had even spotted an old lady walking a black poodle on the sidewalk.

“CLICK”

The sound of a camera went off. Her camera, which had been next to the basket but was now in Carol’s hands; covering parts of her white, porcelain face. Therese blushed profusely as Carol lowered the device, laughing softly. “Don’t tell me you’re camera shy!” she smiled and held the camera up close again.

“Carol, stop it,” Therese warned, but she was smiling and childishly reached for her prized possession. The blond was quick however and pulled away fast. She stood up on her beige colored stockinged feet and playfully waved the camera in the air.

“Ooh, look at me! I’m Therese the famous photographer!” Carol teased. She mockingly puckered her lips and placed a hand on her waist. She laughed and started to run as Therese made another attempt of snatching the camera away. The two of them ran around the tree and circles of the field before Carol yelped and stumbled backwards with Therese lying on top of her, panting heavily.

“I’m not camera shy!” Therese insisted.

“O-okay, alright,” Carol wheezed. She held her head back and broke down laughing. Therese took the camera from her and spent a minute examining it before moving it from harm’s way. “I just don’t like taking pictures of me…”

“But darling, you have a lovely face,” Carol cooed. That’s when she held Therese with both hands and kissed her full on the lips. Therese kissed back and had the sudden desire to pop open Carol’s blouse and remove the remaining lace that covered her soft, smooth skin. Of course they were in a public place and not behind the safe walls of their cozy apartment. Biting Carol’s bottom lip gently with her teeth, Therese moaned once Carol squeezed her left breast affectionately before breaking themselves apart for air.

“We left the food behind,” Therese whispered, her throat hoarse now. She rolled over and was now laying beside Carol with their arms entwined and legs tangled.

“Let the squirrels have it,” Carol said, and broke into another warm, pleasant laugh. She then smiled and reached over to swipe a strand of Therese’s dark hair away from her eyes.

Therese murmured “Carol I love you” as she pulled herself closer to bury her nose through the open collar of Carol’s blouse; inhaling the scent of floral perfume with the mixture of the sun’s heat and blades of fresh cut grass.

-End

“Come Dine With Me” competition!

For a lovable anon. Where I am from we actually don’t have “Come Dine With Me” show but we have similar “Tables set!” (Wikipedia says “Spread!“ but let me tell you that’s some ugly translation) For those of you who don’t know this show at all: You gather 5 amateur cooks and each day one of them hosts a dinner for everyone. Their rivals give them points (1-10) and after five days the person who has the most points wins some prize, usually money. The dinner consists of appetizer/soup, main dish, dessert, and an activity. (Yes, I know that it is usually appetizer followed by soup but listen, I’ve just came up with 20*3 unique meals and 20 activities. And speaking for myself, I have problem to fit into myself a dinner consisting of two dishes, so 4 feels too many.)
I had our leaders randomly (I used dice) sorted into groups of 5, so we will have 4 winners in the end.

Group1:

Vol’jin: Raptor egg soup, tiger-burger with mashed potatoes, exotic fruit salad with ice cream, and bone carving.
Thrall:
Spring rolls, beef goulash, 7 flavors rainbow pudding, and candle making.
Mekkatorque:
Garlic spread and spicy bread, scrambled eggs with sour cream and gammon, caramel cream puffs, and make-your-own-firework with later firework display.
Garrosh:
Spring carp soup, clefthoof kabob, Terokkar pine-nut cake, and Hine’n’Seek with his 37 ghost children (unintended).
Genn:
Tartare, slow cooked turkey with dumpling, various cupcakes, and cupcakes decorating.

Winner: Vol’jin. Warchief, more like Warchef.

Group2:

Falstad: Open (vegetarian) sandwiches, escalope of three meats with baby carrot, macaroon, and playing darts.
Baine:
Sweet corn seeds in spice, chicken tikka masala in flatbread, grilled fruit, and painting on leather.
Tyrande:
Spicy cinnamon rolls, sweet rice with pineapple and crunchy chicken bits, mascarpone cheese cakes, and beauty makeover.
Velen:
Small fruitcakes, jungle stew with bread, ice cream, and ice cream making.
Gallywix:
Creamy tomato soup, trout a la creme, tiramisu, and mini golf.

Winner: Gallywix. If you bitch about people’s cooking, you better be a good cook yourself, that’s his motto.

Group3:

Sylvanas: Mushroom cake, roasted lamb with stuffing-cooked-aside, olives and creme cheese in spring onion (presented as eyeballs), and mirror labyrinth.
Lor’themar:
Especially spicy devil clams, saffron-and-curry rice with sweet deer, various baked cheeses with cranberry sauce, and fire dancing.
Ji:
Ramen, noodles of thousand flavors and grilled vegetable, sweet rice cakes and Hearthstone tournament.
Muradin:
Thin mint-and-chocolate cookies, hare stew with potatoes and homemade cornbread, small grilled cheeseburgers, and ale tasting.
Aysa:
Sweet-and-sour chili soup, crispy breaded chicken strips with orange sauce, vegetable sushi rolls, and painting on silk shirts.

Winner: Lor’themar. The sweet victory was worth staying sober for five days straight.

Group4:

Anduin: Creamy fish soup, potato pancakes with beef, cheese fondue, and 5-man version of Jihui.
Varian:
Onion soup, pork tenderloin with pasta and spinach sauce, blueberry cheesecake, and opening champagne with a sword.
Moira:
Homemade pates with dwarven shortbread, sweet dumblings with strawberry stuffing, chocolate-vanilla butter roll, and visiting her lava-heated glasshouse.
Taedal:
Radish salad with sour goat cheese, skewered warp stalker bits and exotic fruit, open sandwich (danish style), and pearl-hunt diving.
Lady Deathwhisper:
Gazpacho, risotto with four meats, frozen cream puff ball surprise (varying flavor and a nut inside), and ice sculpting.

Varian: Hold on, hold on. Lady Deathwhisper? What is she doing here?
Lady Deathwhisper:
You see, there was one competitor needed for this group and the Lich King thought the Scourge should be… More positively represented.
Lady Deathwhisper:
And Kel’thuzad is a miserable cook, so…

Winner: Anduin. The living proof that less sometimes means more and simple and traditional is always good.

I have a really hard time making friends on League since I usually just sit quietly and play as I don’t like talking much to random people. Part of me keeps saying, “Hey talk to these people, maybe you’ll find new people to play with.” While the other part of me is saying, “Don’t say anything and just focus or you’ll tilt yourself by doing something stupid”, which I have before. I don’t mind playing with the small group of friends I usually play with since we’ve been IRL friends for years. Sometimes though, I just want some variety and to experience different play styles and personalities, even if they tilt me off the face of the Earth.

Confession by @ramen-noodle-soup-beef-flavor

Artwork by @sonocomics

Bœuf Bourguignon - Beef in Red Wine Sauce with Mashed Potatoes. Beef Bourguignon is a well-known, traditional dish from Burgundy in eastern France. It’s a stew prepared with beef braised in red wine (red Burgundy) and beef broth, flavored with garlic, onions, a bouquet garni, mushrooms, and pearl onions. There may also be small cubes of bacon in the sauce. It’s an example for peasant dishes being slowly refined into Haute Cuisine.

Rounding out this weekend’s Japanese fast food “feature”, here’s a look at what Lotteria, the fourth largest fast food chain in Japan, is cooking up this summer… the Potato Chip Burger! (Wonder if Bobby Flay knows about this?!) They’ve teamed up with Japanese chip giant Calbee for this promotion, offering not only two exclusive burgers, but four french fry flavor choices as well.

Option A is a Lotteria cheeseburger topped with Calbee potato chips and a special cheese sauce. Option B is a chicken sandwich topped with vegetables, potato chips and a “Consomme Double Punch” sauce, based on one of Calbee’s popular chip flavors.

When you order your fries, you can now choose one of four bags of flavor powders, which you put your fries into, shake up and have them come out tasting like one of Calbee’s other chip flavors, Salt, Seaweed or Beef Wasabi!

Now on sale nationwide as of last week.

Image courtesy of lotteria.jp

2

CROCKPOT BACON CHILI

Ingredients

5 slices hardwood smoked bacon
1 red bell pepper
1 green bell pepper
½ cup (~4 stalks) celery, chopped
1 cup (1 small) yellow onion, chopped
1-2 serrano peppers
2 cans (15 ounces each) chili beans in medium (or spicy) sauce
1 can (15 ounces) chili beans in mild sauce
2 (28 ounces each) cans petite diced tomatoes, undrained
1 (6 ounces) can tomato paste
2 pounds (32 ounces) ground beef chuck
1 pound (16 ounces) Italian sausage

Seasonings
4 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons cumin
1 teaspoon dried basil
1 teaspoon seasoned salt, ½ teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
3 beef bouillon cubes
Optional: fresh cilantro, sour cream, freshly grated sharp cheddar cheese

Directions

In a skillet over medium heat, cook the bacon until crisp. Remove on to a paper towel lined plate and dab off the excess grease. Set aside.
Reserve the bacon grease in the skillet.
Remove the stem and seeds from the red pepper. Chop. Remove the stem and seeds from the green pepper and chop.
Chop the celery. Remove the peel of the onion and chop. (My husband HATES onions and could not detect them in the chili – chop super fine as they add a lot of flavor!)
Chop the serrano pepper and remove the seeds if desired – leave them in for extra heat.
Add the chopped red pepper, green pepper, celery, onion, and serrano pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the crockpot.
Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste to the crockpot.
In the same skillet used to cook the bacon and veggies, cook the ground beef chuck (better flavor and texture than regular ground beef) and Italian sausage until no longer pink over medium heat. Stir that into the slow cooker.
Add all the seasonings to the crockpot. Crumble up the bacon (or chop) into very small pieces and stir that in the crockpot.
Cover and cook on low for 6-8 hours.
Enjoy with fresh cilantro, sour cream and cheddar cheese.