View allAll Photos Tagged FoodieAdventures
Conveniently located in Sukhumvit 20 in Bangkok, this 4-star establishment is perfect for business and leisure accommodation. It features boardrooms, 105 spacious guestrooms, swimming pool, spam, gym, restaurant and bar.
The Grand Chaophraya Cruise and Chaophraya Cruise with consisting of two decks, the lower deck is the air-conditioning room, the upper deck is the open-air. The Cruise’s interior is vividly pronounced over distinct Thai Style. They are convenient, glamorous and modern classy decorated with applied Thai Style embracing your dinner cruise experience at its best.
What's Included
Thai and International Buffet dinner.
Live Music with Professional Singers.
Desserts, Fruits and Snacks.
Refreshments with hot coffee or tea.
the same lobster, a whole new story. this moody take was captured with the voigtländer nokton f/1, embracing the beauty of low light to create an intimate, almost candlelit atmosphere. the lobster remains the star, its vibrant colors glowing against the soft shadows, paired perfectly with its golden potato companions.
this is part two of a lens experiment—if you missed the sony gm II 85mm f/1.4 version of this shot, be sure to check out the previous post. same dish, two lenses, two perspectives. now it’s your turn: which one captures the moment best?
janina’s in puerto portals delivers more than just lobster—it’s a dining experience. if you’re ever in mallorca, you owe it to yourself to try it.
Behold the majestic feast of British Airways' Business Club Class—truly a "food porn" masterpiece that could make even Gordon Ramsay blush! That ham terrine, sliced with surgical precision, sits proudly alongside a potato salad jazzed up with homemade piccalilli and spiced aubergines, looking like it’s auditioning for a Michelin star. The berry and cream dessert? Pure decadence, a sweet finale that screams, "I paid extra to feel fancy at 30,000 feet!" Meanwhile, the BrewDog Jet Stream can adds a rebellious twist—because nothing says luxury like cracking open a craft beer while soaring above the clouds.
Now, let’s talk about the great divide between Business and Economy class meals. Up here in Business, you’re treated to this edible art gallery, complete with a napkin that’s probably softer than my childhood blanket. Down in Economy, it’s a sad sandwich and a pretzel that’s seen better days—more like "food survival" than "food porn." While I’m savoring my spiced aubergines, the Economy crew is rationing a thimble of water and praying the in-flight movie distracts them from their crumbly fate. It’s the culinary equivalent of first-class passengers sipping champagne while Economy folks wrestle with a rogue olive!
And let’s not forget the roll—fluffy, golden, and begging to be Instagrammed—paired with a mysterious sauce that could be tomato soup or a secret British delicacy (jury’s still out). The safety card underneath adds a hilarious touch, as if to say, "Enjoy your gourmet meal, but don’t choke—here’s how to use the oxygen mask!" Meanwhile, Economy passengers are left wondering if their packet of peanuts comes with a side of dignity. This Business Class tray is proof that flying high comes with a side of hilarious privilege!
For More Images Pls Visit:
www.facebook.com/BlissfulPenguinOfficial/posts/pfbid0oPY8...
-------------------
Instagram: www.instagram.com/BlissfulPenguinOfficial
Flickr: www.flickr.com/photos/nikhil_bhattacharyya/
Youpic: youpic.com/BlissfulPenguinOfficial
-------------------
Support my work:
bit.ly/BlissfulPenguinOfficial
-------------------
Write A Review:
bit.ly/BlissfulPenguinGoogleReview
-------------------
Buy an art or give it as gift:
www.redbubble.com/people/crazyclicksau/shop
-------------------
Looking to personalize your photos? Explore my portfolio!
-------------------
For Custom Merchandise Pls Visit:
--------------------
#TaiwaneseInSydney #StudyAbroad #TaiwaneseCulture #SydneyLife #InternationalStudent #StreetFoodLover #FriedRiceFan #FishLover #SydneyVsMelbourne #NewYearsEve #FireworksMemories #GivingIsLiving #KindnessMatters #CulturalExchange #LifeInAustralia #StudentLife #TravelAbroad #FoodieAdventures #MakingADifference #EverydayActsOfKindness #Strangers #100Strangers #StrangerThings #Portrait #Portraits #Portraiture #PortraitPage #PortraitPhotography #Photography #Photographie #StreetPhotography #Photoshoot #PhotographyLovers #NaturalBeauty #NaturalLightPhotography #Outdoors #Headshots #Sydney #SydneyAustralia #Explore #ILoveNSW #VisitNSW #SandringhamMemorialGarden #MemorialGarden #SandringhamGarden #Remembrance #PublicGardens #SydneyParks #HistoricSites #CommunitySpaces #UrbanOases #SydneyLandmarks #NikonPhotography #SydneyPhotographer #SydneyPortraitPhotographer #HydePark #ConnectingWithStrangers #SpontaneousAdventure #Memories #Travel #Socializing #Friendship #FunTimes #UnexpectedConnections #MakingNewFriends #Exploring #CityLife #OutdoorActivities #BlissfulPenguin
Step into the culinary heart of Tokyo at Tsukiji Market, where the luxurious flavors of wagyu beef and sea urchin unite in an unforgettable gourmet experience. This vibrant market stall showcases Oideya, a vendor celebrated for its expertly crafted skewers of premium wagyu sirloin, rump, and uni-topped delicacies. Each skewer, arranged meticulously on rustic wooden trays, is a testament to the precision and artistry of Japanese cuisine.
Tsukiji’s Outer Market offers a dynamic blend of tradition and modernity, and this stall is no exception. The sleek, glass-enclosed grill setup highlights the chef’s skill, while wooden display cases evoke the market's rich heritage. Historically, Tsukiji has been a global destination for fresh seafood and rare culinary finds, and its ongoing evolution continues to cater to adventurous food enthusiasts. The rich textures of marbled wagyu, paired with the creamy sweetness of uni, create a flavor profile that speaks to Japan’s commitment to culinary innovation.
Beyond the incredible flavors, the market is a sensory feast. Oideya’s bold signage, featuring vibrant images of sea urchin and wagyu, contrasts beautifully with the warm, inviting hues of the wooden stall. Meanwhile, the bustling background—filled with chatter, sizzling grills, and the aroma of grilled beef—immerses you in the market's energy. Whether you’re savoring a quick skewer or indulging in a full culinary adventure, this experience offers an authentic taste of Tokyo’s finest.
For More Images Pls Visit:
www.facebook.com/BlissfulPenguinOfficial/posts/pfbid0oPY8...
-------------------
Instagram: www.instagram.com/BlissfulPenguinOfficial
Flickr: www.flickr.com/photos/nikhil_bhattacharyya/
Youpic: youpic.com/BlissfulPenguinOfficial
-------------------
Support my work:
bit.ly/BlissfulPenguinOfficial
-------------------
Write A Review:
bit.ly/BlissfulPenguinGoogleReview
-------------------
Buy an art or give it as gift:
www.redbubble.com/people/crazyclicksau/shop
-------------------
Looking to personalize your photos? Explore my portfolio!
-------------------
For Custom Merchandise Pls Visit:
--------------------
#TaiwaneseInSydney #StudyAbroad #TaiwaneseCulture #SydneyLife #InternationalStudent #StreetFoodLover #FriedRiceFan #FishLover #SydneyVsMelbourne #NewYearsEve #FireworksMemories #GivingIsLiving #KindnessMatters #CulturalExchange #LifeInAustralia #StudentLife #TravelAbroad #FoodieAdventures #MakingADifference #EverydayActsOfKindness #Strangers #100Strangers #StrangerThings #Portrait #Portraits #Portraiture #PortraitPage #PortraitPhotography #Photography #Photographie #StreetPhotography #Photoshoot #PhotographyLovers #NaturalBeauty #NaturalLightPhotography #Outdoors #Headshots #Sydney #SydneyAustralia #Explore #ILoveNSW #VisitNSW #SandringhamMemorialGarden #MemorialGarden #SandringhamGarden #Remembrance #PublicGardens #SydneyParks #HistoricSites #CommunitySpaces #UrbanOases #SydneyLandmarks #NikonPhotography #SydneyPhotographer #SydneyPortraitPhotographer #HydePark #ConnectingWithStrangers #SpontaneousAdventure #Memories #Travel #Socializing #Friendship #FunTimes #UnexpectedConnections #MakingNewFriends #Exploring #CityLife #OutdoorActivities #BlissfulPenguin
12.10.2015: I wanted latkes but didn't want to do a lot of work so I bought frozen shredded potatoes from Trader Joe's and used those instead of shredding fresh potatoes. I did, however, shred fresh onions to go into recipe.
And this is a really simple recipe: shredded potatoes, shredded onions, a whisked egg and salt & pepper to taste. Mix it all up and fry in a pan. I used a ceramic pan with a combination of olive oil and butter. The trick to getting them crispy: heat the oil & butter on medium-high heat until it's hot and then cook the latkes on medium until the edges are crispy and then turn it over.
The egg I cooked with my beloved electric egg cooker and I set them to steam for a medium yolk. After they come out of the cooker, immediately place them in a cool water bath if you are not going to eat them right away. This is so they don't keep cooking and then you'll get hard boiled eggs. I really like the creamy yolks in medium boiled eggs.
Galaxy s5
09.04.2015: We got a new Japanese restaurant in town because Ken-sensei retired. So the this younger couple bought the restaurant. The food and service was very good. And we'll be going back there again.
Clockwise from the top left: Agedashi tofu, Takoyaki, Karaage chicken and Salmon skin maki. Hana Sushi 94533
Galaxy s5, PicsArt
01.16.2015: It's a cold and misty day so I decided to make this hot & spicy soup. It's a Korean soft tofu soup but I didn't have zucchini so I used some broccoli that I had on hand. I poached an egg and placed it on top. So filling and delicious on this blustery day.
Galaxy s5
Day 1, second meal of the from Tokyo Doggie Style. These takoyaki (octopus balls) were the best that I ever had!
Galaxy s3
The bonito flakes move because of the heat of the dish. When one of my nieces first saw this, it kind of scared her. But now she loves okonomiyaki. (Oh, as a side note: we tried this dish because it was featured prominently in one of our favorite manga: Hana Kimi.) ^_^
Galaxy s3
I took my friend out to lunch for her Birthday at SF Japantown's Suzu Noodle House. We both had the Chashu ramen and then we shared Agedashi tofu and Karaage. So delicious! It was a very fun day of talking, eating and hanging out!
Galaxy s3
Topped with a warm, white chocolate sauce
I promise you that one very very naughty bread pudding was taught a lesson by a group of cavemen that afternoon.
Café Des Amis, 140 E Bridge St, Breaux Bridge, LA 70517
08.14.2015: It's been an emotional week and I needed the comfort of something familiar, something that reminded me of my Mom and family dinners. When we would all get together after we were all grown up, Mom would ask us what we'd like. A lot of time, we would ask for her special adobo. She made it with chicken, beef and pork; and make it nice and tart. We'd all dig in and have this with a lot of rice and veggies. Dinners would include lots of talking and jokes and sitting around the table just to hang out.
One of my dear friends passed away last week and I needed to feel that connection again with my family and friends - and this meal somehow made it. I'll always miss him and keep him in my prayers. We'll tell stories of Rick like we tell stories of Mom and remember what special people they were.
----
So this was the first time I made adobo this way on my own. Nowadays, I usually ask Dad to make it. Not because it's hard to make but because it's something that he likes doing for us (or at least the grandkids). But if you can fry an egg and boil water, you can make this adobo. Also, you need a bit a patience because this needs to marinade for at 8 hours and [I found] up 2 days. So here goes for this one which serves 5 good portions:
Chicken (cut pieces of your choice - I used a small package of bone in chicken thighs, about 5 pieces)
Beef (Top blade, Chuck roast - again your choice. I used a package of top blade steaks)
Thick cut pork chops (there's 3 in this recipe)
1/2 yellow, sliced
Marinade:
1 c soy sauce
1/2 c palm vinegar (white vinegar - we get this at Asian food markets)
5-6 whole pieces of garlic, crushed
5 whole bay leaves
Add ins:
1:1 part soy sauce to vinegar (because I like it tart, this equaled to about a little more than a 1/4 cup total)
Cornstarch (optional), if you want the sauce to be thicker
Gallon-size zip bag
Large mixing bowl
Cut the chicken in half leaving in the bone, cut the beef in thick rectangle strips, and the pork in large cubes. Place the meat and marinade in zip bag; and then gently shake all the ingredients together so everything mixes up.
Now for the patience part: marinade for at least 8 hours or overnight in the refrigerator in large mixing bowl or pan. Occasionally, check on it and turn the bag over to make sure that all the meat is soaking in the marinade.
Cooking: Heat a large pan over medium high heat with a bit of oil. Dump the meat and marinade in large mixing bowl so you can pick out the garlic to sauté with the onions. Cook the onions and garlic until soft.
Now pick out the chicken and place them skin side down in pan turning over after the skin gets nicely browned - place them to one side of the pan. After the chicken browns add some of the beef and pork letting them brown and then placing them to the side of pan until all the beef and pork are added to the pan.
After all the meat is added to the pan, pour in the marinade and let it simmer for at least an hour over low heat. Taste it to make sure it's delicious and see if you need to make adjustments. I like adding the extra sauce to make it tarter. If you do add this and/or the cornstarch, you need to let it cook for another 10-15 minutes.
Serve with lots of rice and veggies.
Enjoy!
Galaxy s5, PicsPlay Pro
03.05.2015: My friend from work brought in eggs and I had some fried for lunch. So, so yummy! Farm fresh eggs are so much better!
Galaxy s5
My friend's latte at breakfast this morning at Cafe Pascal. I'm glad the plates came so you can get a feel of the size of this latte. This reminded me of the opening scene of So I Married an Axe Murderer.
We had omelets for breakfast. They were very good and had a lovely texture. We all got the Brittany but they got their's with ham and I got the sausage one. The meat was mixed in with the two eggs and the Swiss cheese was in the middle. Tasty! I had the Mighty Leaf Chamomile Citrus tea. Cafe Pascal's service was friendly and quick. I can recommend it if you're in the Marina District in Richmond, Ca.
Galaxy s3
He's making it for a potluck that he's attending. Dad actually hand makes the crepes that are the wrappers for this kind of lumpia. Yummy!
Vintage 8mm Camera
6/3/2014: This recipe was inspired by one I found on Food52. In that recipe, they parboiled the potatoes and fried them in an inch of oil. (I got most of the ingredients for my recipe from Trader Joe's.) I microwaved 3 mini potatoes for 2 minutes in a bowl. Then take them out and placed them on a chopping board to smash them. Use a paper towel to do this - the potatoes will be hot. In a small pan, add about a 1½ tbsp of Ghee and a bit of olive oil. Heat on Med. Add the smashed potatoes, garlic salt (a TJ'S grinder) and fresh ground pepper. Cook until golden and add slice green onions about a minute before taking the potatoes off the heat. After the onions warm up, plate the potatoes and shred some Asiago on top. Serve warm & Bon appetit!
5/17/2014: Since I haven't been here for a while, I decided to go with this sandwich. The chicken is perfectly cooked with a delightfully crunchy outside. The bread is baked on the premises and the dressings (Ranch on the sandwich, and salad dressing) on made fresh in-house. The sale was served with pears, a favorite. So far, everything that I tried here has been excellent. And their scones...!!! My advice to get them: go the the restaurant early. The scones sell out and when they do: no more for the day!
Sam's Log Cabin, Albany, CA
Galaxy s3
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
Our visit to the Wilmot Orchards on a Field Trip with the Produce Managers from Longo's.
More on this in a post on www.unsweetened.ca
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
Ok, so I was craving mac and cheese for about two years now. And only discovered that there are cheeses that I can eat (being really lactose intolerant - the pills don't help at all). The cheeses that I thought I can only eat were Sharp Cheddars and hard aged cheeses. But I discovered, thanks to Google and my sister, that there are some soft cheeses that I can eat: Havarti and Bries. There are some other ones but these are some of my favorites. And I can make mac & cheese out of them. I created the following recipe at lunch:
Trader Joe's Mushroom Brie, about 1/4 - 1/3 of a wedge
3 slices Havarti
1 c macaroni
3 mushrooms, diced small
2 large green onions, sliced thin
1-2 Tbsp flour
Pasta water
Seasoning: Trader Joe's Everyday Seasoning & Garlic Salt
Topping: Panko and Parmesan cheese
Preheat oven at 350º.
Start boiling the pasta to the package directions as you cut the veggies up. You want to have the pasta almost done when you start sautéing veggies because you will be using the pasta water to make a rue. (This will be the "creamy" part of the sauce.)
Dice the mushrooms into small pieces and thinly slice the green onions, using the white part until the soft green tops. If you don't have large ones, use 3-4 thin ones. Or if you don't have green onions, use whatever onion you like. Onions go really well with Brie. Heat the olive oil and butter over med-high heat, sauté the mushrooms and onions. Season to taste. Cook the mushrooms until they release their juices.
On the same heat setting, add the flour. Stir until it's well incorporated. At this point, the pasta should be almost done, take it off the heat. Ladle in some water from the pasta, one ladle at a time, and incorporate it into the veggie/flour mix to make a sauce. Add enough water to make a sauce that is about as thick as gravy.
After you make the sauce, add the cheese. I added the Brie first and let that melt; and then added Havarti torn into pieces. Taste the pasta and adjust to your taste. Maybe you want more seasoning or more cheese. It's up to you - enjoy the process!
When the cheese is melted, add the pasta. Thoroughly mix them up together. Taste again and do adjustments again if you wish. Pour pasta in a oven proof container. To make the topping combine equal parts of Panko and Parmesan cheese, stir to mix thoroughly. Spread evenly over the pasta. Bake at 350º until bubbly and then broil the top on low until until it's golden brown.
Yummy! This really satisfied my mac & cheese craving. And the plus - the nephew really liked it too. Brie pairs nicely with a mild or sweet onion since it has a nice bite to it. Havarti melts better than the sharp cheddars and has a lovely mild taste. Both are naturally lactose free.
Galaxy s5
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...
11.14.2014: I made a simple dinner tonight. I like using the fried tofu in miso soup because the tofu is easier to store and super yummy. The Sunomono is a Japanese cucumber pickled salad that you can make ahead and eat for the week. And I just learned how to make Sukju Namul, a Korean bean sprout salad. All super easy to make and delicious.
Pudding Camera: Snapshot-Vintage Blue
My dad caught and smoked this salmon. We're lucky to live close to the water where salmon run. He does a wet smoke technique where the salmon is moist with a lovely smoky flavor. I'm having a sandwich with greens, red onions, cucumbers and a spritz of lemon.
Galaxy s3
The Longo's Produce Managers went on a Field Trip to Wilmot Orchards recently and I got to tag along. Me and my camera.
Details on www.unsweetened.ca/unsweetened/longos-taste-ontario-ambas...