View allAll Photos Tagged breaded
Credits:
Timeless set by DON’T DUP GACHA @Arcade event
- Apartment, Sofa, Arm Chair, Kitchen, kitchen peninsula, Rug, Coffee Table, terrarium, Blender(dispencer), fireplace, planters, plant Calibanus, stool, speaker
Plants: by 22769 @Arcade event
- Philodendron Melanochrysum, table planter, banana tree, stool with plant, monstera plant, jungle throw pillow.
Snacks: by [IK] part of El Patio Andaluz set @Arcade event
- Sausage Table, Tortilla, Banderillas, Breaded Squid, Wine Bottle and glasses.
Bench: [Kres] Fluffy Bench @FaMESHed Event
Kraftwork:
-KraftWork Decorated Hive Bookshelf @Kustom9 event
-KraftWork Kitchen Clutter around the kitchen shelves. @Mainstore
Rezz Room:
- Bengal Cat Sleep
- Corgi Adult Animesh
- Bombay Cat Animesh
-Dachshund Puppy Animesh
Swimsuit and wedges : Dead Dollz - Bonnie. At Anthem.
Skin + moles + eye bag layer : [Glam Affair] Anya Layer [Lelutka] 013. At Anthem.
Head : LeLUTKA - Nuri. New in main store.
Hair and hat : Besom - Savannah. At C88
Poses : Le Poppycock.
Decor :
Pool : Trompe Loeil - Acacius Patio Pool. At FaMESHed.
Cypress trees : LOVE - Texture change cypress tree. In main store.
Oysters : (Luc.) Oysters on Ice with Red Wine & Breaded Butter (BENTO Server) . In main store.
Loungers : Trompe Loeil - Talea Lounger. In main store.
Lucas Lameth Oysters on ice & breaded butter (BENTO Server) (set also comes with with Red Wine) YUMM!
Now available at the main store
At The Fifty
.spruce. aloe vera plant {pine}
At Cosmopolitan ~
[IK] El Patio Andaluz
At The Arcade ~
[IK] El Patio Andaluz - Well
[IK] El Patio Andaluz - Geranium
[IK] El Patio Andaluz - Hanging Geranium
[IK] El Patio Andaluz - Short Strip of Pennants
[IK] El Patio Andaluz - Short Strip of Lanterns
[IK] El Patio Andaluz - Wall Lantern
[IK] El Patio Andaluz - Table
[IK] El Patio Andaluz - Chair
[IK] El Patio Andaluz - Chair (Deco)
[IK] El Patio Andaluz - Wine Bottle
[IK] El Patio Andaluz - Wine Cup
[IK] El Patio Andaluz - Croquettes
[IK] El Patio Andaluz - Tortilla B
[IK] El Patio Andaluz - Breaded Squid
[IK] El Patio Andaluz - Sausage Table
[IK] El Patio Andaluz - Tortilla C
[IK] El Patio Andaluz - Tortilla A
[IK] El Patio Andaluz - Banderillas
Other items used ~
Ariskea[Hydrangea] Terra Cotta Pot [Blue]
Ariskea[Hydrangea] Terra Cotta Pot [VIolet]
[Rezz Room] British Shorthair Adult Animesh
Atelier Burgundy . Backsplash . Cartagena Red II
Fancy Fall Tempo Floral Rug
*LODE* Decor - Geranium Pot
hive // hanging bougainvillea plant
Nutmeg. Garden Junk Net Bag Bonus Item
KOPFKINO - Garden Corner - Pottery Colored
MADRAS Vaso Liscio C
TERRASHOP - Olive tree 01
SPONSORS LANDMARKS/EVENT LINKHERE
▶Bartimeu - Mariano [FULL SET ] COMPATIBLE WITH JAKE/LEGACY AND SIGNATURE EXCULSIVE AT MOM EVENT
▶THE BREADED GUY LAS SIERRAS BACK DROPS
▶.::Indulge::.''62 Hardtop 250GT RED
In diesem außergewöhnlichen Schwammerljahr fanden wir beinahe vor der Haustür diese herrlichen Parasole, die dann den Weg paniert in die Pfanne und auf unsere Teller fanden ....😋
In this extraordinary year of mushrooms we found these wonderful parasols almost on our doorstep, which then found their way breaded into the pan and onto our plates ....😋
Visit me on Instagram @branco_joe. Thanks for the visit,and the comments,and favorites. All images are copyright.
Please don't use this image on websites, blogs or other media
without my explicit permission
© JOE BRANCO PHOTOGRAPHY.
[Mamere] Japanese omelette
[Mamere] Deep fried cartilage
[Mamere] Deep fried breaded oyster
NEW Release @ Harajuku January 20th - February 10th
[Mamere] Onsen manju steamer
[Mamere] Onsen manju set
[Mamere] Black egg
NEW Release @ Ryukyu Onsen Feb 1st 7AM ~ Feb 17th 06:59,2022(SLT)
[Mamere] Beans for Setsubun
Group Gift @ Mamere
This product was made for Setsubun. Setsubun is Japanese event held to pray for our happy and healthy life. It is held on Feb 3th.
[Mamere] Ozouni dispenser
[Mamere] Deep fried skewers dispenser
..::THOR::.. Stack of Cups
In seiner solidarischen Selbstisolation träumt Pedro von bessern Tagen, wie es sie gab und wieder geben wird.
---
In his solidary self-isolation Pedro dreams of better days, as there were and will be again.
So I've been planning to make some oysters for Man Cave for a while and I finally chugged along and made these! Three separate BENTO dispensers for guests! Oysters with Tabasco Sauce, Buttered Bread with Knife and Red Wine Goblet in Left or Right Hand. Hope you Enjoy!
Kind Regards,
Luc~
Available at Man Cave Event on April 17th, 1 PM SLT.
Follow us on Facebook! www.fb.com/lucaslamethsl
We often see gorgeous photos of adult male Breaded Tits with their grey heads and elegant mustachios. However, it all has to start somewhere and this is a juvenile male. He's already got his yellow bill and, although hatched this year, is already moulting into his adult plumage and is replacing his wing and tail feathers. Next will be the body moult and already you can see some lavender-grey coming in on the lower breast. Last to come in will be his grey head and his moustache and all should be completed by November when he'll look just like his Dad.
Dream It...
Believe It....
Achieve It....
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Blog Name To Cool 4 School
Featuring Beyond Stealthic Dazzling
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Body Maitreya Lara
Head Catwa Cataya
Hair Stealthic Riot
My Outfit Beyond Candy Skirt Cardigan & Belt
maps.secondlife.com/secondlife/Scandalize/115/239/1514
Shoe Dazzling Lucy Platform Pumps
Back Drop: Back to School backdrop The Breaded Guy
maps.secondlife.com/secondlife/Moonwall/169/121/33
Coffee to Go Hive
Dear customers
We are planning to sell the second part of Japanese Pub food series
We will release Deep fried cartilage, Japanese omelette and Deep fried breaded oyster at Harajuku.
Available on January 20 @ Harajuku
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Body: Legacy Male
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Hairbase ; Add - On
Hair- Modulus
Ears: Swallow XL Gauges M
Gauges : Knifu - Sarcophagus Gauges
Eyes: AviGlam : Nebula Eyes
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Bottoms: Bartimeu Ash Trousers
Backdrop: The Breaded Guy
Breaded chicken fillet with mashed potatos and boiled vegetables (tiny carrots and broccoli) :)
Macro Mondays - theme: "Main Meal"
Excerpt from the menu:
Chicken Parm Pasta
Breaded chicken breast on linguine tossed with marinara sauce. Baked with mozzarella and Parmesan cheeses.
View up Albert Street towards Market Jew Street at Penzance.
Albert Street has many brings back family memories from my childhood days in the 1960s. Half way up this short street on the left hand side was "The Wheel Cafe". The cafe had a large ship's wheel hanging in the window.
My parents often used to take there for lunch. The proprietor Mr Ken May used to do a fantastic breaded plaice. Thanks to that plaice has always been my favourite fish over the years.
I also recall the orange drink dispenser of the type common in those days. A clear tank on top of a cooler which had a rotating stirrer. On top of the orange floated plastic oranges!
The Wheel Cafe has long gone - but the memories linger over 50 years on.
More photographs of Penzance can be found here: www.jhluxton.com/England/Cornwall/Penzance/
1 Pck. Feta in groben Würfeln
Salat
Granatapfelkerne
Paniermehl
2 Eier
Mehl
Pfeffer
Den Feta kräftig pfeffern (nicht salzen).
Über eine Panierstraße (Mehl, Ei, Panniermehl) die Würfel panieren und in einer heißen Pfanne und etwas Öl von allen Seiten goldbraun anbraten.
Auf einem Teller mit grünem Salat und hellem Dressing anrichten. Zum Schluss noch einnige Granatapfelkerne darüber geben.
Fertig!
Delicious Bluegill dinner from River's Edge Pub & Grub. On Wednesday's it's $12.99. River's Edge is located in The Wisconsin Dells.
Morchella is derived from "morchel," an old German word for mushroom. There are about a dozen different kinds of morels but they seem to cross, making exact identification very difficult without a microscope. It is important to try small amounts of any edible mushroom, and only eat ones that are clean and free of decay.
Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them.
These ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt. Morels have been called by many local names, some of the more colorful include dryland fish, due to the fact that when sliced lengthwise then breaded and fried,their outline resembles the shape of a fish, or hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. Other common names for morels include sponge mushroom.
The fruit bodies of the Morchella are highly polymorphic in appearance, exhibiting variations in shape, color and size; this has contributed to uncertainties regarding taxonomy.
Morels grow abundantly in the two and sometimes three years immediately following a forest fire. However, where fire suppression is practiced, they may grow regularly in small amounts in the same spot year after year. Commercial pickers and buyers in North America will follow forest fires to gather morels.
The Finnish name, huhtasieni, refers to huhta, area cleared for agriculture by slash and burn method. These spots may be jealously guarded by mushroom pickers, as the mushrooms are a delicacy and sometimes a cash crop.
Although no symbiotic relationships have been proven between morels and certain tree species, experienced morel hunters swear by these relationships. Trees commonly associated with morels include ash, sycamore, tulip tree, dead and dying elms, cottonwoods and old apple trees (remnants of orchards). Yellow morels (Morchella esculenta) are more commonly found under deciduous trees rather than conifers, but black morels (Morchella elata) can be found in decidous forests, oak and poplar.
Morels have not yet been successfully farmed on a large scale, and the commercial morel industry is largely based on harvest of wild mushrooms
Morels are a feature of many cuisines, including Provençal. Though morels are typically sold dried or canned, they can be purchased fresh. When preparing fresh morels for consumption, soaking them may ruin their delicate flavor. Due to their natural porousness, morels may contain trace amounts of soil which cannot be washed out.
One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt
Others soak the mushrooms in an egg batter and lightly bread them with saltine crackers or flour.
Many people dry out the morels for long term storage. When they are ready to eat them, they simply soak the morels until they reabsorb moisture. Eggs from moths or insects can hatch during storage. Other people freeze or can their mushrooms.
The best known morels are the Yellow Morel or Common Morel (Morchella esculenta); the White Morel (M. deliciosa); and the Black Morel (M. elata). Other species of true morels include M. semilibera and M. vulgaris.
Discriminating between the various species is complicated by uncertainty regarding which species are truly biologically distinct. Mushroom hunters refer to them by their color (e.g., gray, yellow, black) as the species are very similar in appearance and vary considerably within species and age of individual.
When gathering morels, care must be taken to distinguish them from the poisonous false morel (Gyromitra esculenta and others).
Morels contain small amounts of toxins that are usually removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild poisoning symptoms when consumed with alcohol.
Verpa Bohemica are also called wrinkled thimble cap, or early morel, and Ptychoverpa Bohemica. Although the early false morels are sometimes eaten without ill effect, they can cause severe gastrointestinal upset and loss of muscular coordination (including cardiac muscle) if eaten in large quantities or over several days in a row. They should be parboiled and dried before use in cooking to break down a gyromitrin-like toxin (an organic, carcinogenic poison) that is produced by the mushroom.
The early false morels can be told apart from the true morels by careful study of how the cap is attached to the stalk. The edge of true morels' (morchella) caps are intergrown with the stalk, but early morels' (verpas) caps hang over like a thimble, for which they are sometimes referred to as "thimble morel". Early false morels are the first morels to fruit in the spring, shortly after leaves begin to form on deciduous trees. Narrow-head morels (morchella angusticeps) fruit next, around May. The last morels to fruit are the yellow or white morels (Morchella esculenta), then crassipes.
The cap of false morels is wrinkled and irregular, bell shaped or cone shaped, attached only at apex (top) of cap not like true morels which have caps that are attached at the bottom, the color yellow brown to olive yellow or tan, darkens with age.
Stalk: 6-16 cm high, white to creamy or tan, hollow, often stuffed with white cottony pith. Spores when seen under a microscope are elliptical and have large oil droplets; true morels have no oil droplets.
seanie and brittany. odd angle because i was sitting and probably stuffing my face with delicious italian. i had 2 BIG breaded chicken pieces, 2 servings of lasagna, 3 servings of salad, and tons of bread.
ohhh, i love having a fast metabolism.
Dear customers
We are planning to sell the second part of Japanese Pub food series
We will release Deep fried cartilage, Japanese omelette and Deep fried breaded oyster at Harajuku.
Available on January 20 @ Harajuku
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"Baked Chicken Parmesan with Kale"
Best viewed large.
This version of chicken parm is not breaded and fried, so it reduces the calories a good bit. Fried foods in general (except for french fries and fried chicken) are not one of my all-time favorite things to eat.
If you do not like kale, just omit it from the recipe. I like how it looks in the baking dish, and I recently discovered I like kale.
Trim the leaves from the stems of one bunch of kale.
Heat olive oil in a frying pan and place the boneless skinless chicken breasts in the pan. Season well with salt & pepper and cook on each side till nicely browned, about 7 minutes total.
Remove from the pan, and add the kale to the pan, and saute for one minute, until wilted slightly.
Spray a baking dish and line the long sides of the pan with the kale. Place the chicken breasts in a row down the center, between the kale.
Top the chicken breasts with either a homemade tomato sauce like I made on Day 10, or use a jarred pasta sauce. Top the chicken with mozzarella cheese and sprinkle parmesan on top. Bake in a preheated 400F oven for about 20 minutes, or until chicken is done, and the cheese has nicely browned a bit.
I served this with orzo pasta which will be tomorrow's "I Made This..."
Shishamo (fried breaded shrimps) with Chicken Cutlet Bento by Koufu in Changi City Point.
Our preferences are more incline towards Japanese and Western cuisines. More food pics in my: Favorite Food Album.