의외의 조합 ㅋㅋㅋㅋㅋㅋㅋㅋ배불러 디져 ㅠㅠㅠ 다음에 또 보자 꼭
잘못된 선택 하나로 좋은 사람을 놓쳤다,
나 좋아해주는 여자
싸우면 먼저 사과해주는 여자,
모든게 너가 처음인데,
있을때 잘할걸, (:감성팔이:)
Bende gerçekten onlarla çok gurur duyuyorum 💋😭💙 @weareone.exo #weareone
Beğen+Yorum Yap+Kaydet 📥
—>”UNF” yapma görüyorum!<—
Keşfetteysek yorumla haber ver 📍
Daha fazlası için @_exo.l.universe_
i takip et 💛
HOMEMADE / HOW TO: homemade pesto is super easy to make and is sooo much better than the supermarket versions. Here we have it on some bruschettas (sadly bread not home baked) with some ricotta fresca and piccolo tomatoes and mint, a super simple and monumentously delicious combo. 🌿🍅🧀🍞
To make the pesto is very similar to making herb oils. 1.) blanch the basil very briefly (30-60s) then blot dry. 2.) blitz together with some extra virgin olive oil, parmigiano, and nuts (usually pine, but I use cashews on that student budget they work almost as well), then salt to taste! Play with ratios to make your own perfect pesto! 3.) Leave it in the fridge overnight to develop some flavour and you good to go!
If you're feeling adventurous play around with the types of herb and cheese also! Wild garlic makes a stupidddd good pesto with a v unique flavour. Can't wait for the season to come around again!
REVIEW: The now closed Alimentum. 😔 This review is a little sore for me to write as what was one of my favourite restaurants closed down earlier this year in October. So tbh this is more of an appreciation post 🙏 documenting my final visit with my parents at the start of this academic year.
So many memories both with my dining partners and on the plate in this place which is what the restaurant business is all about. Still remember the exact tastes, presentation and smells with some of those dishes. The nori cured salmon with dill and caviar, the eel with duck liver and apple, the calf liver with beef fat potatoes and the lamb neck, courgettes 4 ways with samphire tempura (pic 1), basil icecream and peaches (pic 5) at the front of my mind. It really was some of the best value for money quality food and the lunch menu honestly made fine dining so accessible for students (for those special occasions ofc). I had always recommended it to anyone who asked me where was good to go in Cambridge. For me at least, it was a 9/10.
Thank you so much @samira_effa
for one grand final rodeo and @markjpoynton
for teaching me so much about food in so many ways and inspiring me to be the best amateur chef I can be (I haven't posted my best work yet lol). Wishing both of you and the team all the best in your current and future ventures. In the words of Nelly Furtado - Why do all good things come to an end?
for as the name suggests - Pizza.
I had the capricciosa (pictured) which was good for sure (q hard to have a badddd pizza experience) but I've never seen one with sausage and salami and anchovies in addition to ham 🤔 ngl I thought it over complicated unnecessarily and made it feel a bit like a domino's? The woodfire taste to the crust was definitely there though and was good but I didn't get the aeration of dough I would've liked to have seen in a supposedly neapolitan pizzeria? I also had the burrata as a starter which always goes down well also but the combination and presentation also felt minimal, but not in a good way (feels like something you can plate at home hungover) so was a little disappointed. Some good olive oil and salt and pepper woulda been better! All in all, was still a tasty meal for sure. But I felt it wasn't worth the price point given I feel the menu is trying to hard to do different things and make it a little bit different which doesn't work with Italian food unless you get really creative like @homesliceldn
for example. Sadly the waitress also didn't really know half the menu which doesn't leave a good impression 🤦♂️. I think a smaller menu of better executed dishes would really transform the place. 6/10
Thanks @sandorbako @eilishsumner @rionachmccarron
for the excellent company, so lovely to see you all, hope to see you guys soon! 😊
REVIEW: lunchtime roast meat sandwiches at B Clark & Family, a traditional butchers in Wavertree Liverpool. 🥩🍖🍗🥓 🐄🐖🐑🐔
This sandwich may not be much to look at, but you cant quite appreciate its beauty and its smell from behind a screen. This bad boy is a roast pork shoulder baguette with homemade gravy, stuffing and apple sauce finished with salt, pepper and butter. 🤪😵. Not going to lie, I prefer this sandwich to most of the roast dinners I've had before in the past. This place was seen at the pinaccle of gourmet eats for me during my time in Sixth Form when we were finally allowed to leave the school premises at lunch time. Many years later, I just found myself thinking about so I had to go again. Having been again a few times in the last year I can honestly say, for me, it's one of the most humble, unassuming and excellent things I've eaten in Liverpool and I'm glad I can finally appreciate it for what it is. It's rich, flavourful, and has quite a suprisingly complex set of textures. Put it this way. If I have friends from university visit me, I will take them here for a good time, and they all agree 😂. Imo pork shoulder has the best flavoured meat with the best fat to meat ratio as there is plenty of wet components (sauces and stuffing) which make the fat of the belly redundant (still bangs don't get me wrong) but the crackling on the belly is something else for sure 🤔. The lamb and mint sauce is also worth a S/O for those who don't back pork. If you get anything else, I'm afraid you're wrong. Lol. £4.60 per baguette 🥖 Value for money right and too much nostalgia fully give it a 8.5/10
HOMEMADE: Basil oil, its super easy to make your own herb oils at home, no need to waste money and disappoint yourself at the supermarket and buy the subpar ones that be immensely lacking in flavour. All you need is fresh herbs and some good extra virgin olive oil. First blanch your herbs (put in boiling water for about 1 minute, this helps break down the fibre and release the flavours), blot them dry, blend it together, let is mature and develop flavour in the fridge for at least 24 hours (optional if you impatient but it gets at least x2 as good) and then strain! Absolutely fantastic with breads as a little starter. Big S/O to Spire Restaurant, Liverpool by my old high school, where I first tried this and gave me the inspiration! 🌿🍞🍝