Well here’s yous go as requested…. The best homemade spice bag on the internet. I was gate keeping this for a while 🇮🇪🌶️Enjoy the recipe and Paddy’s Day☘️ 📝INGREDIENTS 2-3 servings -400g of chicken thighs -500-600g of chips -potato starch -1-2 litres of frying oil -bell pepper , spring onion, chilli, white onion and garlic -1tsp of light soy and sesame oil -1 egg white -1tsp of baking soda For your 🧂&🌶️ seasoning -1tsp of salt , sugar, msg, white pepper, chilli flakes -half a tsp of paprika, Chinese five spice and onion powder. As always in my videos I just get ingredients that aren’t pricey and I always get them from Aldi/Lidil/Asda , Asian markets near me or Amazon. Follow for more naasty recipes if you enjoy or watch the longer more in depth versions of my videos on my YouTube channel 👍✅ #spicebag #irishcooking #irishfood #paddysday #staynaasty
How to Meal Prep Chicken...if you hate meal prepping.
Epic Everything Bagels — Dave's Killer Bread
Our organic Epic Everything® bagels have all the garlicky and oniony deliciousness you want, and pack a whopping 27g of whole grains per serving. You won't find any high fructose corn syrup in our bagels, but you will find 13g protein per serving.
À emporter - Gatsu Gatsu
1 Angel’s hair 5,90 Chicken soup, vermicelli & vegetables 2 Swallow’s Nest 5,90 Chicken soup with egg white 3 Spicy Soup 5,90 Spicy chicken soup, : Chinese cabbage & egg 4 Kio Nam 5,90 Scampi ravioli soup & Chinese cabbage 5 Tom Kha 5,90 Chicken soup with coconut cream (or scampi + 1€), vegetables, galangal […]
Digital recipe management for fastidious cooks - localghost
Managing my collection of over 5000 digital recipes with Paprika, and the new features in Paprika 4 that give it a new lease of life
Ginger Chilli Jam - Hotta
Heimari Kokaklubi products don't just attack with their heat - they take you on a taste journey where passion, the art of cooking and perfect balance meet.
Weee! | America’s largest online Asian supermarket
Weee! | America’s largest online Asian supermarket, offering the best and most up-to-date Asian foods (tofu, ramen, hot pot, vinegar, brown sugar, mooncakes), vegetables (persian cucumbers, taiwan cabbage,cauliflower, bell pepper), fruits (dragon fruit, apple, pear, mango,litchi), meat (beef), seafood, snacks (ice cream, honey, milk tea, coconut milk, sunflower seeds), beauty, dry goods, daily necessities, skin care products, health products, maternal and children products, electrical appliances, office stationery best-selling products from across China, Vietnam, Philippines, Japan, South Korea, India, Mexico, Taiwan, Hong Kong, Macau, and Thailand. High quality and low price, 100% authentic guarantee, one-click ordering, professional logistics, worry-free after-sales, contactless delivery.
Kojify All the Grains
Homemade koji has been on my list for a while. It was serendipitous when @geofflukas asked me to figure out the process for his fermentatio...
.JPG)
[XFCE] My first simple rice. I love green
304 votes, 18 comments. 617K subscribers in the unixporn community. Submit screenshots of all your *NIX desktops, themes, and nifty configurations…
RecipeRadar - search recipes by ingredients
RecipeRadar - search recipes by ingredients
Ode to Dongpo Pork (东坡肉)
Make the poet's hongshaorou: Dongpo pork (东坡肉, dōngpōròu), pork belly cubes braised in soy sauce with ginger, scallions and other aromatics!
What was Sichuan Food before the chili pepper?
Xuan-Son Nguyen on Twitter / X
Firefox is open-source on Github, and they experimented with @ggml_org llama.cpp in WASM 👀Wondering what they are cooking 🧑🍳 pic.twitter.com/mMtVZo0gc2— Xuan-Son Nguyen (@ngxson) May 13, 2025
Mo' Brunch and Brews - Houston Museum District, Houston, TX
Come out and enjoy the best Vegan Brunch in Texas!...
11 Satisfying Paella Recipes
Try these Spanish paella recipes that stew rice with seafood and a variety of other proteins. Authentic paella Valenciana is a must try, and we have vegetarian and less traditional variations.
:max_bytes(150000):strip_icc()/Spring-Vegetable-Paella-FT-9-RECIPE0422-634a81b7b8a24efcae173431d08cd8b5.jpg)
Pea, Mint and Avocado Salad
In How to Eat I wrote about my Great Aunt Myra’s Pea, Mint and Avocado Salad, which we all considered rather fabulously exotic when she came up with it in the Seventies. I’ve tinkered with it over the many years since, and this – give or take – is the version I make now, and I make it often. When I say “give or take”, it’s simply because I don’t always use the same mix of salad leaves (though I do like it to include a few curling pea shoots if possible) and don’t expect you to either; I’ve given rough amounts in the recipe so you have an idea of how much is needed, but even then, you can freestyle as wished. While there’s nothing to stop you adding some cold chicken, prawns, feta or goat’s cheese to turn it into a main meal, I generally serve it as a side salad, though when I wrote about it all those years ago, it was, indeed, as a starter. I’ve utterly given up on starters since then. By the way, I find it very much easier to get the peas-a-steeping in the dressing in advance and then add the leaves and avocado at the last minute. I should add that the beauteous salad in this picture is actually still waiting for a final toss with the last bit of dressing in the mixing bowl: I didn’t want the leaves to wilt while it waited for its close-up!
