Mussels in wine
WineInMovies
2023.04.06 19:40 WineInMovies
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2024.05.20 04:07 cory-story-allegory Mussels
Wondering where the best places are in Marin County to get mussels - ideally in the butter wine garlic parsley sauce of the French style that sometimes comes with pomme frites.
The Girl and the Fig is my go-to in Sonoma County if that's helpful on the read of what I am seeking out...
Used to have a brewery place in Hood River, Oregon that made amazing mussels that I always got as a treat after a big hike but don't really feel like driving for a day-and-a-half because I'll probably be hungry sooner than later. Plus they closed down so it would kind of be a big waste of gasoline.
Merci!
submitted by cory-story-allegory to Marin [link] [comments]
The Girl and the Fig is my go-to in Sonoma County if that's helpful on the read of what I am seeking out...
Used to have a brewery place in Hood River, Oregon that made amazing mussels that I always got as a treat after a big hike but don't really feel like driving for a day-and-a-half because I'll probably be hungry sooner than later. Plus they closed down so it would kind of be a big waste of gasoline.
Merci!
2024.05.19 16:01 Impressive-River1783 Mussels in white wine sauce
 | Organic PEI mussels. So good, inexpensive and easy to make. Idk why i don’t have this more often submitted by Impressive-River1783 to Seafood [link] [comments] |
2024.05.17 21:57 Interesting-Fox4064 Maude, Beverly Hills
Had a lovely time at Curtis Stone’s “Maude” in Beverly Hills, went for my birthday to have my first Michelin star experience. Quite satisfied!
First item was a “welcome cocktail,” a frozen bar of green apple mojito with fir pine powder and sorrel on it, very refreshing and fun to eat.
The next three are the “snacks” on the menu. The yellowfin tostada was fantastic, the green on it is tomatillo and it was set on a purple corn chip. A lot of dishes had a crunchy element for texture which I appreciated. Second snack was “pai tee” which was my second favorite thing of the night. The little cups were filled with cured trout and avocado mousse, and topped with smoked trout eggs. So creamy and rich with good trout flavor without being too fishy. Last snack was the green garlic pillow which was basically a tiny salad in a little puff of some kind, had crème fraiche and pickled green garlic inside and microgreens on top.
The nopales dish was interesting; steamed dungeoness crab with cactus and raspberry (menu says green strawberry but maybe they were out?). Sounds strange but it worked, the raspberry acted almost like a vinaigrette to give a burst of acidity and brightness, and the cactus cracker on top added some crunch.
The sea urchin was okay, best uni I’ve had but that’s not saying much for me. I only ever had it before as sushi and described it then as “salt flavored toothpaste” so I was apprehensive. Flavor was good though, nice and creamy, and the mandarin added some zing to cut through the richness. Didn’t really taste the caviar and it could have used another piece of mandarin in there. Not bad though.
The snap peas were my third favorite; it was literally just peas, caviar, jamon iberico and jamon iberico broth. Could have honestly demolished a whole thermos of the stuff. Caviar felt superfluous, not sure it added much compared to the ham and peas but overall delicious.
The homemade bread and butter was good. The butter was aged in house for 10 weeks so it had an almost cheddar like flavor. The bread was apparently the bread from the movie The Menu, which was hilarious.
Halibut was up next and this was my favorite of the night, could have polished off a full entree size plate of it and it’s totally put me in the mood for making bouillabaisse. Everything was perfect, the fish, the mussels, even the sea beans. And the broth? chefs kiss
Next was abalone and asparagus over a miso risotto followed by asparagus tempura. Delicious, not much more to say. Abalone was very tender and the tempura was crisp and flavorful. They also had little wedges of limequat to squeeze over them.
Wolf Ranch Quail was good, very well cooked, but the real stars were the sauces. One was beet based and was really thick, almost a puree, and the other was a very flavorful tarragon sauce. Good stuff.
The cheese course was our least favorite, which isn’t to say it was bad or anything, just didn’t wow us like everything else. The cheese itself was sort of an espuma with celery root and truffle underneath, but the overall impression when you get a bite with some of everything was “hot wet cheese.” Eh.
Dessert was amazing, they take you upstairs to their chilled wine loft where you can get coffee, sherry, and a blanket. Started with a strawberry granita palette cleanser, then had pistachio “ravioli” which were delightful. The truffle was chocolate mousse inside a chocolate shell molded from a real truffle, I ate it too fast to get a cross section but it was amazing. Last was a selection of mignardises, with cream puffs, bonbons, and berries rolled in mannitol.
Ambiance and service were both impeccable. Had a lovely evening and glad I went! Definitely recommended.
submitted by Interesting-Fox4064 to finedining [link] [comments]
First item was a “welcome cocktail,” a frozen bar of green apple mojito with fir pine powder and sorrel on it, very refreshing and fun to eat.
The next three are the “snacks” on the menu. The yellowfin tostada was fantastic, the green on it is tomatillo and it was set on a purple corn chip. A lot of dishes had a crunchy element for texture which I appreciated. Second snack was “pai tee” which was my second favorite thing of the night. The little cups were filled with cured trout and avocado mousse, and topped with smoked trout eggs. So creamy and rich with good trout flavor without being too fishy. Last snack was the green garlic pillow which was basically a tiny salad in a little puff of some kind, had crème fraiche and pickled green garlic inside and microgreens on top.
The nopales dish was interesting; steamed dungeoness crab with cactus and raspberry (menu says green strawberry but maybe they were out?). Sounds strange but it worked, the raspberry acted almost like a vinaigrette to give a burst of acidity and brightness, and the cactus cracker on top added some crunch.
The sea urchin was okay, best uni I’ve had but that’s not saying much for me. I only ever had it before as sushi and described it then as “salt flavored toothpaste” so I was apprehensive. Flavor was good though, nice and creamy, and the mandarin added some zing to cut through the richness. Didn’t really taste the caviar and it could have used another piece of mandarin in there. Not bad though.
The snap peas were my third favorite; it was literally just peas, caviar, jamon iberico and jamon iberico broth. Could have honestly demolished a whole thermos of the stuff. Caviar felt superfluous, not sure it added much compared to the ham and peas but overall delicious.
The homemade bread and butter was good. The butter was aged in house for 10 weeks so it had an almost cheddar like flavor. The bread was apparently the bread from the movie The Menu, which was hilarious.
Halibut was up next and this was my favorite of the night, could have polished off a full entree size plate of it and it’s totally put me in the mood for making bouillabaisse. Everything was perfect, the fish, the mussels, even the sea beans. And the broth? chefs kiss
Next was abalone and asparagus over a miso risotto followed by asparagus tempura. Delicious, not much more to say. Abalone was very tender and the tempura was crisp and flavorful. They also had little wedges of limequat to squeeze over them.
Wolf Ranch Quail was good, very well cooked, but the real stars were the sauces. One was beet based and was really thick, almost a puree, and the other was a very flavorful tarragon sauce. Good stuff.
The cheese course was our least favorite, which isn’t to say it was bad or anything, just didn’t wow us like everything else. The cheese itself was sort of an espuma with celery root and truffle underneath, but the overall impression when you get a bite with some of everything was “hot wet cheese.” Eh.
Dessert was amazing, they take you upstairs to their chilled wine loft where you can get coffee, sherry, and a blanket. Started with a strawberry granita palette cleanser, then had pistachio “ravioli” which were delightful. The truffle was chocolate mousse inside a chocolate shell molded from a real truffle, I ate it too fast to get a cross section but it was amazing. Last was a selection of mignardises, with cream puffs, bonbons, and berries rolled in mannitol.
Ambiance and service were both impeccable. Had a lovely evening and glad I went! Definitely recommended.
2024.05.17 16:15 rinkydinkmink The Fish Man came today: king prawns and queen scallops in lobster sauce, with steamed samphire and a slice of sourdough toast (ingredients in second shot)
 | submitted by rinkydinkmink to ultraprocessedfood [link] [comments] |
2024.05.15 02:29 slower_sloth I've conquered my favorite take out dishes
My favorite take out foods are Pad Thai, mussels, and tikka masala. About a year ago, a friend told me how easy Pad thai was and I didn't believe them until I saw a Halfbakedharvest recipe and it was super simple and tasted amazing! That built up my confidence to try and make white wine garlic mussels and I was blown away by how simple and delicious they were so the next week I tried chorizo mussels. Since then, I've conquered various desserts like lemon loaf, worlds vest chocolate chip cookies, brookies, various blondies, etc. My confidence has grown with each recipe. I even made thai mushroom soup! I made olive gardens Tuscan kale soup.... and this last week I finally mastered tikka masala on the first try. I was certain the first one would be a practice run but it was perfection! The homemade naan wasn't great but bread sucks anyway. Cooking has become my favorite hobby and it's so fun to see something and simply make it. My lebanese father in law is going to be so happy when he tastes the homemade baklava I made last night!!!
submitted by slower_sloth to Cooking [link] [comments]
2024.05.14 17:52 RadianMay Risotto con le cozze (mussels risotto)
 | I’m a college student so wanting to eat well on a tight budget in america is hard, especially when I want to eat sustainably and ethically at the same time. Mussels are one of the few animal-based proteins that are really sustainable and also great from an animal ethics point of view, cheap, and extremely tasty! I’m so surprised so few people like to eat them! submitted by RadianMay to ItalianFood [link] [comments] When I found the Aldi frozen Mussels in their natural juices for $3.25, I was delighted as I was 1000 miles away from any ocean and was excited to try out something new! The ingredients being so cheap and value for money made me really pleased with the result. A great meal for $5! Final result! Ingredients:
|
2024.05.07 20:26 rubydademon666 Mussel linguine
 | Recipe: submitted by rubydademon666 to pasta [link] [comments] Sautéed garlic shallots and parsley in some butter then added white wine and the mussels simmered it while covered until they opened removed them added some pasta water and boom mussel linguine |
2024.05.05 03:22 Octavarium64 Outcome of trip to Den Haag, nearby cities, and Amsterdam (NL)
I got some good recommendations including a wine bar in Amsterdam that has Apostelhoeve Riesling on their wine list. I didn’t unfortunately make it to any of them, though the last one was tempting - I would have much more likely gone to it if I knew the Dutch wine was still in stock.
I did make it to two wine bars, and had some other wines in restaurants.
Simonis aan Zee, Den Haag: I had an Italian Pinot Grigio that I never actually got any information about. Tasting notes were lemon, grapefruit, vanilla, almond, lemongrass, perfume, peach, pear. The waitress’s choice for a giant bowl of Zeeland mussels which was an amazing welcome to this coastal city. I’d drink this with any of the local seafood though. I didn’t give it a rating on premises but would put it in mid-upper 80’s (maybe 87?)
Simonis aan de Haven, Den Haag: I was there with a friend I met while in Italy earlier this year, who lives here and goes to this restaurant often. We ordered a massive seafood platter on ice - shrimp, crayfish, crab, and lobster with the traditional Dutch cocktail sauces for seafood - and a bottle of Sexy Fish Sauvignon Blanc (Argentina, maybe Mendoza)
Apple, lemon, grapefruit, green bean, jasmine, grass, lime zest, vanilla. Simple, uncomplicated and refreshing table wine for light seafood. 85 points. Good enough to drink, but when I took it home with about one small glass left, in the face of so much good beer in the country and not wanting to drink too much, I never finished it.
Bistro Goeswijn, Leiden: I passed by this wine bar and saw a menu with some obscure European countries on it and an option to take a wine flight, and checked where I wanted to go tonight back in Den Haag for wine and that it was fully booked, but available later in the week. So I ended up here as the weather cooled down and sat outside of the fully booked restaurant for three exciting adventures into natural wine, and two new countries to me.
Wijngaard Dassemus Cecider (Netherlands)
This is from Brabant province, further south, and half Sylvaner grape wine, half apple cider, co-fermented. Quite tart and steely with a bitterness from some tannins. Lemon, pear, Buddha’s hand, grapefruit pith, orange, apricot, and soured, bruised apples. Very funky and earthy, unfiltered and natural. Not for everyone but I was beginning to really enjoy it by the end of the glass. 88 points
Mátyás SaraDora Orange (Slovakia)
A proper orange wine for me, and now I know what to expect when I taste one. Very powerful and serious stuff. Orange, apricot, mint, dandelion, licorice balm, honey blossom, candied pineapple, apple, Grand Marnier. Also not to everyone’s taste and the sort of wine I have to acclimate myself to. Enjoyed it very much eventually. 89 points
Syfany Svatá Frankovka Trkmanska (Czechia)
I have had a couple of Czech wines, in and out of Czechia, and the one I’ve tried back here in the US was actually a Frankovka - but not a natural wine like this one. I was really shocked at first as it tasted and smelled very much like Pinot Noir. Sour cherry, raspberry, currant, blackcurrant, lingonberry, plum, manure, mushroom, wet leaf, cardamom, cinnamon. The spice notes mark it potentially more clearly as Frankovka. Is Czechia the next great natural wine country? They seem to be all the rage in Moravia. A nice finish to the lineup. 89 points
De Filosoof Wijnbar, Den Haag: I chose this to try some of the wines from very out of the way wine countries available here, and crossed off a new one I cannot cross off at home. The service was very sophisticated and the Afghan appetizers paired with the wines were nicely thought out. It did start out a little rough when I chose the appetizers and got a wine recommendation that didn’t match my intent for the evening. The two wines:
Château Heritage Pinot Noir 2021 (Lebanon)
Lebanese Pinot Noir? I was pretty surprised, a bit skeptical given the quite warm climate in Lebanon more indicative to growing Bordeaux or Rhône varietals, and a little bit disappointed as I can easily locate Lebanese wines here. Because I was eating my beef dumplings steamed, the sommelier suggested this as a lighter wine. I tasted it and initially rejected it, and felt bad upon seeing the remainder of the test pour get dumped down the drain. It was certainly a good wine, just not what I was intending for the evening, or expecting from the grape variety. However, I eventually decided to go with it and get a glass. Blackberry, cherry, dried plum, blackcurrant, pepper, leather, tobacco, rosemary, oregano. A bit more tannic and full-bodied than the average Pinot Noir. Feels Old World but the origin is rather surprising, and definitely made me think it was a bolder red. 88 points
Bargylus Grand Vin de Syrie Blanc 2014 (Syria)
This was one of the wines I absolutely had to order here while I had the chance. We both absolutely loved it. Lemon, grapefruit, vanilla, honey, tea leaf, elderflower, pineapple, melon, apple, almond. Konstantin Baum rated it 84 points, but his example might not have been this old - the bottle age gives it a darker color and better defined flavor than some other white wines like this. Chardonnay and Sauvignon Blanc. 90 points for me - we talked about this wine for quite a while throughout the evening.
There were also some intriguing wines from Azerbaijan (by Savalan), impossible to find in the US, that I wanted to try but was all spent on alcoholic capacity. Bulgaria, Moldova, and North Macedonia are relatively common in my downtown shop. Brazil is one country I don’t see much here, but I think I’ll have much easier times accessing them than the other countries.
submitted by Octavarium64 to wine [link] [comments]
I did make it to two wine bars, and had some other wines in restaurants.
Simonis aan Zee, Den Haag: I had an Italian Pinot Grigio that I never actually got any information about. Tasting notes were lemon, grapefruit, vanilla, almond, lemongrass, perfume, peach, pear. The waitress’s choice for a giant bowl of Zeeland mussels which was an amazing welcome to this coastal city. I’d drink this with any of the local seafood though. I didn’t give it a rating on premises but would put it in mid-upper 80’s (maybe 87?)
Simonis aan de Haven, Den Haag: I was there with a friend I met while in Italy earlier this year, who lives here and goes to this restaurant often. We ordered a massive seafood platter on ice - shrimp, crayfish, crab, and lobster with the traditional Dutch cocktail sauces for seafood - and a bottle of Sexy Fish Sauvignon Blanc (Argentina, maybe Mendoza)
Apple, lemon, grapefruit, green bean, jasmine, grass, lime zest, vanilla. Simple, uncomplicated and refreshing table wine for light seafood. 85 points. Good enough to drink, but when I took it home with about one small glass left, in the face of so much good beer in the country and not wanting to drink too much, I never finished it.
Bistro Goeswijn, Leiden: I passed by this wine bar and saw a menu with some obscure European countries on it and an option to take a wine flight, and checked where I wanted to go tonight back in Den Haag for wine and that it was fully booked, but available later in the week. So I ended up here as the weather cooled down and sat outside of the fully booked restaurant for three exciting adventures into natural wine, and two new countries to me.
Wijngaard Dassemus Cecider (Netherlands)
This is from Brabant province, further south, and half Sylvaner grape wine, half apple cider, co-fermented. Quite tart and steely with a bitterness from some tannins. Lemon, pear, Buddha’s hand, grapefruit pith, orange, apricot, and soured, bruised apples. Very funky and earthy, unfiltered and natural. Not for everyone but I was beginning to really enjoy it by the end of the glass. 88 points
Mátyás SaraDora Orange (Slovakia)
A proper orange wine for me, and now I know what to expect when I taste one. Very powerful and serious stuff. Orange, apricot, mint, dandelion, licorice balm, honey blossom, candied pineapple, apple, Grand Marnier. Also not to everyone’s taste and the sort of wine I have to acclimate myself to. Enjoyed it very much eventually. 89 points
Syfany Svatá Frankovka Trkmanska (Czechia)
I have had a couple of Czech wines, in and out of Czechia, and the one I’ve tried back here in the US was actually a Frankovka - but not a natural wine like this one. I was really shocked at first as it tasted and smelled very much like Pinot Noir. Sour cherry, raspberry, currant, blackcurrant, lingonberry, plum, manure, mushroom, wet leaf, cardamom, cinnamon. The spice notes mark it potentially more clearly as Frankovka. Is Czechia the next great natural wine country? They seem to be all the rage in Moravia. A nice finish to the lineup. 89 points
De Filosoof Wijnbar, Den Haag: I chose this to try some of the wines from very out of the way wine countries available here, and crossed off a new one I cannot cross off at home. The service was very sophisticated and the Afghan appetizers paired with the wines were nicely thought out. It did start out a little rough when I chose the appetizers and got a wine recommendation that didn’t match my intent for the evening. The two wines:
Château Heritage Pinot Noir 2021 (Lebanon)
Lebanese Pinot Noir? I was pretty surprised, a bit skeptical given the quite warm climate in Lebanon more indicative to growing Bordeaux or Rhône varietals, and a little bit disappointed as I can easily locate Lebanese wines here. Because I was eating my beef dumplings steamed, the sommelier suggested this as a lighter wine. I tasted it and initially rejected it, and felt bad upon seeing the remainder of the test pour get dumped down the drain. It was certainly a good wine, just not what I was intending for the evening, or expecting from the grape variety. However, I eventually decided to go with it and get a glass. Blackberry, cherry, dried plum, blackcurrant, pepper, leather, tobacco, rosemary, oregano. A bit more tannic and full-bodied than the average Pinot Noir. Feels Old World but the origin is rather surprising, and definitely made me think it was a bolder red. 88 points
Bargylus Grand Vin de Syrie Blanc 2014 (Syria)
This was one of the wines I absolutely had to order here while I had the chance. We both absolutely loved it. Lemon, grapefruit, vanilla, honey, tea leaf, elderflower, pineapple, melon, apple, almond. Konstantin Baum rated it 84 points, but his example might not have been this old - the bottle age gives it a darker color and better defined flavor than some other white wines like this. Chardonnay and Sauvignon Blanc. 90 points for me - we talked about this wine for quite a while throughout the evening.
There were also some intriguing wines from Azerbaijan (by Savalan), impossible to find in the US, that I wanted to try but was all spent on alcoholic capacity. Bulgaria, Moldova, and North Macedonia are relatively common in my downtown shop. Brazil is one country I don’t see much here, but I think I’ll have much easier times accessing them than the other countries.
2024.04.30 00:01 Senator_Turkey José Gourmet fried mussels in escabeche review (plus vintage sardine plate)
 | Purchased for approximately $14 from Caputo’s market in Salt Lake City, Utah. As usual with José Gourmet, the tin art is awesome. Opening the tin, the mussels aren’t quite as meticulously arranged or uniformly sized as I’m used to with higher-end mussels, but it’s the taste that counts. There were eleven mussels on the medium/large end of the canned mussel size spectrum, and their texture was perfect- tender without being mushy. The more brands of mussels in escabeche I try the less I have to say about the sauce, as there’s only so much possible variation with similar blends of olive oil, wine vinegar, paprika, garlic, and bay leaves. Having now tried something like eight different brands of mussels in escabeche, I can’t say these particularly distinguished themselves from the other excellent ones I’ve had, but it’s a solid can from a consistently good brand. submitted by Senator_Turkey to CannedSardines [link] [comments] |
2024.04.29 20:54 woopwoop2000 [Homemade] mussels in a white wine and creme freache sauce
![[Homemade] mussels in a white wine and creme freache sauce](https://preview.redd.it/s0wvrbymtgxc1.jpeg?width=640&crop=smart&auto=webp&s=7991f6dedb76c5cdd799598a6d0dd38e51b0d8c1 "[Homemade] mussels in a white wine and creme freache sauce") | submitted by woopwoop2000 to food [link] [comments] |
2024.04.27 04:10 lindorchocolates- Cooking with alcohol?
Hi all, following the mediterranean diet through 75 hard, and my absolute favorite meal is mussels in white wine sauce. Is it okay to cook with alcohol, or do I need to just replace it?
submitted by lindorchocolates- to 75HARD [link] [comments]
2024.04.27 01:38 jasonabaum [Homemade] Steamed Mussels In Garlic White Wine Broth
![[Homemade] Steamed Mussels In Garlic White Wine Broth](https://preview.redd.it/rj5hkb7itwwc1.jpeg?width=640&crop=smart&auto=webp&s=0ad6eacf78ea6fe3ef8bba0ee651f5c868ce9c68 "[Homemade] Steamed Mussels In Garlic White Wine Broth") | submitted by jasonabaum to food [link] [comments] |
2024.04.18 22:44 kels-31 Patagonia Mussels
 | My first time trying tinned mussels. I really enjoyed the flavor of the lemon herb oil/broth. I wasn’t the biggest fan of the texture and taste of the mussels themselves. They were somewhat gritty and extra mineraly. I will probably stick to my favorite freshly steamed mussels in a spicy tomato wine broth for now, but these weren’t terrible tossed with some angel hair pasta. I am going to try again with smoked mussels to see if I like them any better. Recommendations for really delicious tinned mussels (that are not very similar to these 😂) are welcome! submitted by kels-31 to CannedSardines [link] [comments] |
2024.04.17 12:14 HezalBWooden Brisbane’s Beloved French Festival Returns to South Bank
The much-anticipated return of Brisbane’s Le Festival to its traditional grounds at South Bank marks a celebratory revival of French culture in the heart of the city. Scheduled from July 5 to July 7, 2024, this event promises a weekend brimming with the essence of France, from its gourmet cuisine to its vibrant cultural traditions. After navigating a pandemic-induced hiatus and a temporary relocation, the festival is poised to make a grand comeback, reestablishing South Bank as a hub of European charm and festivities.
Read More:(https://theleadersglobe.com/life-interest/travel/brisbanes-beloved-french-festival-returns-to-south-bank/)
submitted by HezalBWooden to Theleadersglobe [link] [comments]
A Feast for the Senses
The festival is a dream come true for aficionados of French culture, offering a tantalising array of culinary delights that range from delectable crepes and crisp baguettes to succulent mussels and exquisite champagne. The 2024 festival is set to feature a curated selection of French wines, cheeses, and the beloved macarons, alongside a marketplace filled with French-inspired goods, including stylish fashion, unique homewares, and captivating literature. Adding to the allure are the live performances that capture the spirit of France, from enchanting cabaret shows to lively can-can dances, not to mention masterclasses that delve into the art of French dining.Read More:(https://theleadersglobe.com/life-interest/travel/brisbanes-beloved-french-festival-returns-to-south-bank/)
2024.04.16 20:21 Zosyn DO NOT book speciality dining on Wonder of the Seas.
Cruise YouTubers are lying to you.
I tried every specialty restaurant on Wonder of the Seas and it was the biggest waste of money.
The food was absolutely awful. Kroger or whole food has better steak than Chops or 150 Park. The “sauce” they use tastes like cheap canned gravy.
Izumi, which I was looking forward to, was very bland. The sushi was very mediocre and mostly imitation crab meat in every roll. The ramen was terrible. It had no flavor. I asked for some chili paste to give it some spice or flavor and they gave me a little cup of some sort of spicy ketchup lol. The 30 cent Maruchan ramen is better, seriously.
Mason jar was very mediocre. Everything is way way too sweet. And the chicken is terrible. Tastes and feels like cheap frozen patties from Gordon food service. I got “Nashville hot chicken” and it was a 0/10 on spicy scale. Zero flavor.
Giovanni was legitimately one of the worst meals I’ve ever had in my life. I never send things back but it was sent back. Again, chicken tastes like cheap frozen patty from a school cafeteria.
Wonderland was ok. I enjoyed how the appetizers looked. But the main dish was just a regular dish like short rib or pork. It’s like royal carribean is afraid to actually do something unique or with flavor. As a side note, just about every waiter was Indian with varying levels of English proficiency. I legit have NO IDEA what my server said at wonderland. I didn’t even order anything he just said some stuff and brought out food, so I’m not sure if you choose food here or they just have a fixed menu. And I work in medicine with a lot of Indians so I’m pretty use to the accent.
Chefs table was a huge disappointment. The food was no better than any other place on board. Again, bland and flavorless food. And the dessert is the same one from Wonderland. If you are paying extra, they could at least give us unique food/desserts. They flood you with wine though, an absurd amount of alcohol. A welcome cocktail, and 6 drinks is too much for your average person not trying to get completely fucked up.
This is my opinion as a 35 year old who considers himself somewhat of a “foodie”. I don’t consider myself a snob or anything. After the cruise we checked out Disney springs and ate at The Polite Pig and it was sooooo nice to have a real peice of chicken. And that meal was like $17 compared to outrageous price RC charges for “fine dining”.
This is just my long winded opinion. Use it as you wish. But if you enjoy food, don’t say you weren’t warned.
EDIT:
Since people keep saying I’m boring and hate fun for some reason. I did like some food.
I did enjoy Sorrento pizza. Was super fast service and pretty decent. The buffets were fine, they are what you except. Johnny rockets was fine, it was again, what you would expect it to be.
Playmakers chicken wings were kinda mediocre, but I enjoy pretty much all chicken wings.
Hooked was the best specialty dining. Didn’t get anything fried, but the grilled fish was definitely decent. They will give you tobasco hot sauce for the clam chowder upon request. And the mussels were fine.
Loco fresh was good pool food too.
My biggest problem was specialty dining was not “real food” but more like “cruise food”. Basically the same as MDR.
submitted by Zosyn to royalcaribbean [link] [comments]
I tried every specialty restaurant on Wonder of the Seas and it was the biggest waste of money.
The food was absolutely awful. Kroger or whole food has better steak than Chops or 150 Park. The “sauce” they use tastes like cheap canned gravy.
Izumi, which I was looking forward to, was very bland. The sushi was very mediocre and mostly imitation crab meat in every roll. The ramen was terrible. It had no flavor. I asked for some chili paste to give it some spice or flavor and they gave me a little cup of some sort of spicy ketchup lol. The 30 cent Maruchan ramen is better, seriously.
Mason jar was very mediocre. Everything is way way too sweet. And the chicken is terrible. Tastes and feels like cheap frozen patties from Gordon food service. I got “Nashville hot chicken” and it was a 0/10 on spicy scale. Zero flavor.
Giovanni was legitimately one of the worst meals I’ve ever had in my life. I never send things back but it was sent back. Again, chicken tastes like cheap frozen patty from a school cafeteria.
Wonderland was ok. I enjoyed how the appetizers looked. But the main dish was just a regular dish like short rib or pork. It’s like royal carribean is afraid to actually do something unique or with flavor. As a side note, just about every waiter was Indian with varying levels of English proficiency. I legit have NO IDEA what my server said at wonderland. I didn’t even order anything he just said some stuff and brought out food, so I’m not sure if you choose food here or they just have a fixed menu. And I work in medicine with a lot of Indians so I’m pretty use to the accent.
Chefs table was a huge disappointment. The food was no better than any other place on board. Again, bland and flavorless food. And the dessert is the same one from Wonderland. If you are paying extra, they could at least give us unique food/desserts. They flood you with wine though, an absurd amount of alcohol. A welcome cocktail, and 6 drinks is too much for your average person not trying to get completely fucked up.
This is my opinion as a 35 year old who considers himself somewhat of a “foodie”. I don’t consider myself a snob or anything. After the cruise we checked out Disney springs and ate at The Polite Pig and it was sooooo nice to have a real peice of chicken. And that meal was like $17 compared to outrageous price RC charges for “fine dining”.
This is just my long winded opinion. Use it as you wish. But if you enjoy food, don’t say you weren’t warned.
EDIT:
Since people keep saying I’m boring and hate fun for some reason. I did like some food.
I did enjoy Sorrento pizza. Was super fast service and pretty decent. The buffets were fine, they are what you except. Johnny rockets was fine, it was again, what you would expect it to be.
Playmakers chicken wings were kinda mediocre, but I enjoy pretty much all chicken wings.
Hooked was the best specialty dining. Didn’t get anything fried, but the grilled fish was definitely decent. They will give you tobasco hot sauce for the clam chowder upon request. And the mussels were fine.
Loco fresh was good pool food too.
My biggest problem was specialty dining was not “real food” but more like “cruise food”. Basically the same as MDR.
2024.04.13 20:12 Brolnir [Event] Feast for the Wedding of Ser Duncan Redwyne and Elaena Velaryon
In the bustling streets of Vinetown, nestled between the cliffs that guarded the famous Arbor shipyards and the rolling verdant fields of its renowned vineyards, the air was alive in anticipation of the wedding celebrations. Though it was meant to be a humble affair, having mostly Nobles from the Reach and House Velaryon in attendance, the people were alive with a thrum of anticipation.
As guests began to arrive from across the Reach and as far as Driftmark, they were greeted by the sight of Vinetown's massive harbor, where ships of all sizes and from all corners of the known world bobbed gently in the water, their colorful sails unfurled in the warm Summer Sea breeze. Merchants and traders haggled crates of exotic goods, while fishermen unloaded their bountiful catches onto the docks, filling the air with the briny scent of the sea.
Here, in the southernmost land of all of Westeros, the Nobles were most likely to come across the exotic and unique. Indeed, Summer Islanders frequented the ports, hawking their wares and gallivanting their Swan Ships in the nearby waters. One was as likely to come across an Essosi as they were to find a familiar Western tradesman. Perhaps that was why some found the Arbormen so unusual, so unique. They were the blood of the Reach, but in many ways they were a microcosm of cultural exchange all on their own. The architecture reflected this, for not infrequently could one spot the designs of Dornish influence or the inspiration from the Free cities.
At the heart of Vinetown stood the majestic Redwyne keep, the Crimson Vinehold, a sprawling fortress of crimson stone adorned with the Azure banners of House Redwyne. Perched atop a rocky promontory overlooking the Sunset Sea, the keep exuded elegance and grandeur.
The wedding ceremony took place in the afternoon in the Summer Sept, the procession short, the crowd intimate. The attendants were guided into the Keep, along the drawbridge lowered for the occasion. Silk banners in the heraldry of Redwyne and Velaryon flanked the drawbridge, shimmering in the light of the setting sun, welcoming the guests to a luxurious feast.
Long rows of mahogany tables and benches were set for seating, adorned with fragrant floral centerpieces and flickering candlelight. Minstrels played softly in the background, accompanying the soft murmur of conversation.
The menu for the evening is as follows:
Appetizers:
submitted by Brolnir to NinePennyKings [link] [comments]
As guests began to arrive from across the Reach and as far as Driftmark, they were greeted by the sight of Vinetown's massive harbor, where ships of all sizes and from all corners of the known world bobbed gently in the water, their colorful sails unfurled in the warm Summer Sea breeze. Merchants and traders haggled crates of exotic goods, while fishermen unloaded their bountiful catches onto the docks, filling the air with the briny scent of the sea.
Here, in the southernmost land of all of Westeros, the Nobles were most likely to come across the exotic and unique. Indeed, Summer Islanders frequented the ports, hawking their wares and gallivanting their Swan Ships in the nearby waters. One was as likely to come across an Essosi as they were to find a familiar Western tradesman. Perhaps that was why some found the Arbormen so unusual, so unique. They were the blood of the Reach, but in many ways they were a microcosm of cultural exchange all on their own. The architecture reflected this, for not infrequently could one spot the designs of Dornish influence or the inspiration from the Free cities.
At the heart of Vinetown stood the majestic Redwyne keep, the Crimson Vinehold, a sprawling fortress of crimson stone adorned with the Azure banners of House Redwyne. Perched atop a rocky promontory overlooking the Sunset Sea, the keep exuded elegance and grandeur.
The wedding ceremony took place in the afternoon in the Summer Sept, the procession short, the crowd intimate. The attendants were guided into the Keep, along the drawbridge lowered for the occasion. Silk banners in the heraldry of Redwyne and Velaryon flanked the drawbridge, shimmering in the light of the setting sun, welcoming the guests to a luxurious feast.
Long rows of mahogany tables and benches were set for seating, adorned with fragrant floral centerpieces and flickering candlelight. Minstrels played softly in the background, accompanying the soft murmur of conversation.
The menu for the evening is as follows:
Appetizers:
- Arbor Gold Gazpacho - Chilled soup made with ripe tomatoes, cucumber, peppers, and a splash of Arbor Gold wine.
- Sunset Seafood Platter - A bounty of fresh seafood including oysters on the half shell, grilled shrimp skewers, and seared scallops with a citrus aioli.
- Essosi Spiced Lamb Skewers - Tender lamb marinated in exotic spices from Essos and grilled to perfection.
- Arbor Braised Duck with Sweet Plum Sauce - Succulent duck slow-cooked in Arbor Gold wine and served with a tangy sweet plum sauce.
- Grilled Lemon Herb Red Snapper - Fresh red snapper fillets marinated in lemon, garlic, and herbs, then grilled to flaky perfection.
- Essosi Spiced Seafood Paella - A fragrant and colorful rice dish packed with shrimp, clams, mussels, and chorizo, seasoned with spices from Essos.
- Arbor Vineyard Salad - Mixed greens tossed with fresh berries, candied pecans, and crumbled goat cheese, drizzled with a honey-balsamic vinaigrette.
- Saffron Rice Pilaf - Fragrant basmati rice cooked with saffron and toasted almonds.
- Grilled Asparagus with Lemon Zest - Fresh asparagus spears grilled to tender perfection and finished with a sprinkle of lemon zest.
- Arbor Peach Melba - Juicy ripe peaches served with vanilla bean ice cream and a raspberry coulis.
- Lemon Lavender Tart - Tangy lemon custard infused with fragrant lavender, baked in a buttery pastry crust.
- Essosi Honey Cakes - Sweet cakes drizzled with golden honey imported from Essos, served with a dollop of whipped cream.
- Arbor Red/Gold Wine - A selection of the finest vintages from the vineyards of the Arbor, including crisp whites and full-bodied reds.
- Summer Isles Rum Punch - A tropical concoction made with rum from the Summer Isles, pineapple juice, coconut water, and a hint of lime.
- Spiced Wine - A warming blend of red wine infused with spices from Essos, perfect for sipping as the evening cools.
2024.04.12 21:59 lwhc92 Baked fish with linguine, baked coconut chicken in Portuguese sauce on rice, mussels in cream wine & lobster bisque at Dickens Restaurant in Toronto
 | submitted by lwhc92 to chinesefood [link] [comments] |
2024.04.11 22:58 lwhc92 Mussels with cream wine at Dickens Restaurant in Toronto
 | submitted by lwhc92 to Seafood [link] [comments] |
2024.04.11 18:32 lwhc92 Baked fish with linguine, baked coconut chicken in Portuguese sauce on rice, mussels in cream wine & lobster bisque at Dickens Restaurant in Toronto
submitted by lwhc92 to chinesecooking [link] [comments]
2024.04.10 19:54 mf_tepis [Event] Feast of Storm's End 274
Storm's End, 274, The Stormlands
Storm's End was a large and mighty castle. To approach Storm's End, be it by land or the sea that became more and more fierce, one would be graced by the sight of the massive outer curtain wall. A wall that had come out to be a hundred feet high, and an intimidating sight for foes and guests alike. The seat of House Baratheon had been an imposing sight since the days of House Durrandon, and as long as it could be helped, would remain so for many more Lord Baratheon's to come.
When one first entered Storm's End proper, and found shelter away from the rain and thunder, guests would find themselves in the Round Hall, the main hall of Storm's End. The round hall was a large chamber, with doors that led elsewhere, be it outside to the castle yards, or forwards, where on a dais, sat the former throne of House Durrandon, now used to seat the Lord Paramounts of the Stormlands, the Baratheons. This hall had seen much history, from King Argilac the Arrogant calling his banners to war, to the fateful meeting between Prince Aemond Targaryen, and Lucerys Velaryon, or waters, depending on who you would ask. Upon the winds and storms, one may even still hear the wails of Arrax being slain by Vhagar.
The guests would be led to the Great Hall, where many tables had been set up, and servants were bustling about, preparing wine and the courses for the guests to enjoy.
Sitting atop the High Table was House Baratheon, House Targaryen, and any representative of Houses Lannister, Tyrell,Arryn, and Martell.
FOOD (ALL CREDITS TO BRIGG) Food tasters flock the event. No noble is served a plate that has not already passed a minimum of two tasting servants.
Drinks, brought forth from the chained wine cellar of Storm's End
Stormcaller's Dark Stout, a heavy, uncarbonated stout with hints of chocolate to its base.
Bleeding Hart, a cabernet sauvingon with hints of bell pepper, currant and clove. Distilled on Greenstone from an unmarked vineyard, sent especially for the occasion.
Fairweather Honeymead, brewed locally, a thick honeymead amber in colour and stamped with a honeycomb mark in the foam of every tankard.
Smoking Stag, a light pinot noir that is rife with cherry.
First Course
Poached salmon in a tomato lime sauce with modest sliced of buttered Clover bread.
Mushroom caps stuffed with a semi solid white cheese, sprinkled in parmesan and baked until a golden brown.
Boiled quails eggs with a deviled center, whipped better than a bastard in the stocks.
A creamy clam chowder, thick and heavy with peas, carrots, green onion along with mussels, crab and clam.
Main Course
Pork chops baked with sprigs of fresh rosemary, coriander, brown sugar and finished with a tart crab apple glaze. The latter applied just before serving so it remains steaming hot from the stovetop.
Kidney pie, filled to the brim with meats and beans. Cooked until you can't tell one texture from the other.
Roasted partridge, stuffed flurry, with whole slices of lemon, parsley and oregano with a savoury custard on the side.
Stuffed peppers, the rabbit inside charred alongside onion, garlic and a variety of secret herbs and spices Spicy pepper and cheddar venison roast with a breadcrumb and garlic crust. Shoulder cut that has been presented a perfect medium rare. NO YOU CAN NOT HAVE IT WELL DONE.
Dessert
Fresh honeycombs, served with choice of pudding, porridge or flatbread to help smooth the sweetness of the treat.
A mixed assortment of fresh berries, melons and oranges are available all evening for the peckish.
Candied plums and almonds
submitted by mf_tepis to NinePennyKings [link] [comments]
Storm's End was a large and mighty castle. To approach Storm's End, be it by land or the sea that became more and more fierce, one would be graced by the sight of the massive outer curtain wall. A wall that had come out to be a hundred feet high, and an intimidating sight for foes and guests alike. The seat of House Baratheon had been an imposing sight since the days of House Durrandon, and as long as it could be helped, would remain so for many more Lord Baratheon's to come.
When one first entered Storm's End proper, and found shelter away from the rain and thunder, guests would find themselves in the Round Hall, the main hall of Storm's End. The round hall was a large chamber, with doors that led elsewhere, be it outside to the castle yards, or forwards, where on a dais, sat the former throne of House Durrandon, now used to seat the Lord Paramounts of the Stormlands, the Baratheons. This hall had seen much history, from King Argilac the Arrogant calling his banners to war, to the fateful meeting between Prince Aemond Targaryen, and Lucerys Velaryon, or waters, depending on who you would ask. Upon the winds and storms, one may even still hear the wails of Arrax being slain by Vhagar.
The guests would be led to the Great Hall, where many tables had been set up, and servants were bustling about, preparing wine and the courses for the guests to enjoy.
Sitting atop the High Table was House Baratheon, House Targaryen, and any representative of Houses Lannister, Tyrell,Arryn, and Martell.
FOOD (ALL CREDITS TO BRIGG) Food tasters flock the event. No noble is served a plate that has not already passed a minimum of two tasting servants.
Drinks, brought forth from the chained wine cellar of Storm's End
Stormcaller's Dark Stout, a heavy, uncarbonated stout with hints of chocolate to its base.
Bleeding Hart, a cabernet sauvingon with hints of bell pepper, currant and clove. Distilled on Greenstone from an unmarked vineyard, sent especially for the occasion.
Fairweather Honeymead, brewed locally, a thick honeymead amber in colour and stamped with a honeycomb mark in the foam of every tankard.
Smoking Stag, a light pinot noir that is rife with cherry.
First Course
Poached salmon in a tomato lime sauce with modest sliced of buttered Clover bread.
Mushroom caps stuffed with a semi solid white cheese, sprinkled in parmesan and baked until a golden brown.
Boiled quails eggs with a deviled center, whipped better than a bastard in the stocks.
A creamy clam chowder, thick and heavy with peas, carrots, green onion along with mussels, crab and clam.
Main Course
Pork chops baked with sprigs of fresh rosemary, coriander, brown sugar and finished with a tart crab apple glaze. The latter applied just before serving so it remains steaming hot from the stovetop.
Kidney pie, filled to the brim with meats and beans. Cooked until you can't tell one texture from the other.
Roasted partridge, stuffed flurry, with whole slices of lemon, parsley and oregano with a savoury custard on the side.
Stuffed peppers, the rabbit inside charred alongside onion, garlic and a variety of secret herbs and spices Spicy pepper and cheddar venison roast with a breadcrumb and garlic crust. Shoulder cut that has been presented a perfect medium rare. NO YOU CAN NOT HAVE IT WELL DONE.
Dessert
Fresh honeycombs, served with choice of pudding, porridge or flatbread to help smooth the sweetness of the treat.
A mixed assortment of fresh berries, melons and oranges are available all evening for the peckish.
Candied plums and almonds
2024.04.06 22:53 daodhan [Fortress Tour] Welcome to Giltfence, home of The Tomb Of Spirals!
![[Fortress Tour] Welcome to Giltfence, home of The Tomb Of Spirals!](https://b.thumbs.redditmedia.com/qS68uu9H66AvKfSosYhPab-b-Ppn13Z2fizJbjHU7Qs.jpg "[Fortress Tour] Welcome to Giltfence, home of The Tomb Of Spirals!") | Welcome to Oltarustuth, Giltfence!Hello traveller! And welcome, to our slice of the earth! I am Bomrek Tradeemeralds, Mayor of this fine fortress of stone and steel. Come in, come in, you must be weary after the journey from the Mountainhome. Let's grab a drink before the tour. Just, er... mind the goblin corpses on the drawbridge, hm?https://preview.redd.it/nb4601e1owsc1.png?width=1690&format=png&auto=webp&s=3f35465c63e7caff36d0ba9b56bf3f92588564c6 Imposing, isn't it? We are only a small number here, just over 70 dwarves. Something about the hard wares of the universe and the framing rate of time stops us growing any larger... but those stupid human caravans don't know where to stop unless you build above the surface. The gold statue over the main gait shows a yak and a spear, the symbol of this place. https://preview.redd.it/fiiyvs2howsc1.jpg?width=1920&format=pjpg&auto=webp&s=ebbbc1d457f8d8b65f419a90df4499e949794fd1 Our drawbridges are covered to stop those pesky goblin archers from shooting straight into our faces. All that sand out front? Yes, well we used to keep our yak herds in pasture out there, but we realised it would be much more civilised if we kept them fed on cavern-fungus, hm? No, no, we didn't lose any to the goblin seiges, I assure you... Anyway! Look at our bee hives! Hemp fields! And in here, the legendary Mines of Patterning, our tavern open to the public. Also here you will find the home of the Gilt Guards, our elite speardwarves. They are now led by Tholtig Roorgorge the Merged Mind of Paper, Spiller of Beasts, so-named after he stabbed a foul forgotten creature composed of water and it... popped. The Oiled Gears and the Lead Keys, our Fotress Guard, also train just next to the trade depot. The Dungeon Master and Militia Commander have offices nearby, and spear and mace are always at the ready. In the north-eastern cage of the dungeon, you will see the sorry specimen of Kadol Walkedwhip, the Disgraced. In the year 61, Kadol, a legendary speardwarf and member of the Gilt Guards, who had himself slain two forgotten beasts and countless goblins, was so distressed from missing his family that he went mad and murdered our fair fisherdwarf Kol Conjuredshoots. Kadol then went on to butcher the poor fellow and made an axe, Limulrakust, from his femur. The Commander has looked into it and it turns out that Kadol doesn't actually have any family. Anyway... about that drink! https://preview.redd.it/3das99xopwsc1.jpg?width=1920&format=pjpg&auto=webp&s=fa4654b45eafb685668810fd3c05270c01395622 Just upstairs from our entryway is the fortress library. The caravans don't bring many texts, to be honest, and raiding our neighbours has revealed them to be illiterate. But there is much pleasure a dwarf can gain from re-reading classic codices on wind patterns and rainfall! Again! And Again! We also set up an archery range underneath, something to do with all the bolts the goblin raiders left behind. Unfortunately, the dwarves don't seem quite able to distinguish between a crossbow and a warhammer with a bit of string attached. Ahem, moving on... https://preview.redd.it/3ahuajzcqwsc1.jpg?width=1920&format=pjpg&auto=webp&s=b52310839ae72ce653bb7706b022d999e4ad5994 This is the heart of our modest mound of mudstone. The Crystalline Sugar calls many a thirsty dwarf after a long day in the mines or the workshops. The hospital -- complete with state-of-the-art steel operating tables and soap -- and the well are to the south of the main staircase, while the multi-denominational Fair Sanctum lies to the north. The theft of a priceless artifact from the temple in the year 58 still vexes our Captain of the Guard to this day, and he insists on interrogating every visitor and new arrival to unearth a conspiracy that goes to "the very top... of something." Nekod, the God of Death, is revered in her jet-clad sanctum just opposite, while my modest quarters where I hear the concerns of our honoured citizens lie to the west. The Craftsdwarves hold their meetings on the south side of this floor, with a small vault of their own personal artifacts. Now, have you ever heard of a turkey? Simply fabulous creatures... https://preview.redd.it/i2i5aekj2xsc1.jpg?width=1920&format=pjpg&auto=webp&s=b82f48d309a39f426373e411eca6cdeff1fa21b4 On the next floor down, we find storage areas for products from the workshops above and some of the earlier personal quarters constructed at Giltfence. Due to our highly desirable riverside location, we have a number of dwarves highly skilled at making trinkets from mussel shells, though for some reason the elves still prefer to buy our old, tattered clothes... We also find the kitchens and clothiers' workshops, with storage beneath, close by the hemp fibres which come down from the surface. The staircase to the north used to lead to a simple cave farm, but those have now been moved to the more fertile cavern soil below. You will also see on this floor the Duke's personal vault, constructed of iron blocks with a solid iron door at the suggestion of the Captain of the Guard, following the aforementioned... incident in the temple. https://preview.redd.it/xes3uc0t3xsc1.jpg?width=1920&format=pjpg&auto=webp&s=3d6cdd7735676ee5cd9e3bffd78a17b3d64f477b Our fair Duke's quarters occupy the west of this floor, with multiple pairs of hsi favourite greaves surrounding his green glass bed, dreamt up by one of our citizens during a slightly odd mood. His personal shrine to Nekol resides within, behind his reception room with gold throne and clear glass windows... what? No, of course we had an ample glass industry before our honourable Duke started demanding those... why, making pearlash and gathering sand is a favourite personal passtime of mine! https://preview.redd.it/82ux4hhh4xsc1.jpg?width=1920&format=pjpg&auto=webp&s=12a45d90318316f29e4b4319b6eeca9eca3aa06b Just below, we find more of our dwarves' personal quarters and storage for the kitchens and clothiers. You can see here the ingenious channeling of the surface river which fills our well and feeds power to the wheel-powered millstones that have cumulatively saved our dwarves literal minutes of time at the grindstone! https://preview.redd.it/x67f0nku4xsc1.jpg?width=1920&format=pjpg&auto=webp&s=6ee9f365c2c5c36b371f0af8390e1b4f125ca4b5 Next, we have the Farmers' Guildhall, The Most Sacks. What? Yes, all our field-dwarves are male... No, no, sacks of grain... Anyway, you can also see the start of the minecart track we constructed to haul our ores and fluxstone down to he magma forges below. Let's head down deeper now... https://preview.redd.it/6aa08k9d5xsc1.jpg?width=1920&format=pjpg&auto=webp&s=6c0496b67a79c433cbfa362efe7b8168e9d6365a To get to the caverns, we pass through the mausoleums. Our honoured Duke has made specifications for his own tomb, when the feared time comes. To the south, you will see the tomb of Catten Placehailed, our original Militia Commander. In the year 60, Giltfence was threated by a fire-breathing worm from the bowels of the earth, Sifina Baitechoed. Catten charged fearlessly at the beast before being cut off from her comerades by walls of fire. She clashed with the worm for what seemed like days while the fungus-trees burned and the cavers around her were choked with soot. When the smoke cleared and the rest of the Gilt Guards arrived, Catten was found burnt to a cinder, but with her steel spear struck through the black heart of Sifina Baitechoed. The four gold statues commemorate her journey and her battles. Other dwarves who perish in military service, such as the poor recruit who died in the raid of over a hundred amphibian people earlier this year, are commemorated to the north. https://preview.redd.it/l4u8aqf47xsc1.jpg?width=1920&format=pjpg&auto=webp&s=173fd2d14655bda71e3487b97a564239911f03bd We have domesticated a slice of the upper caverns for ourselves, with farms for plump helmets, pig tails, sweet pods, and more. The yak herd, though, ahem... diminished, is now housed in this mossy paddock. If you take a peek out of the south gate, you will see just the start of the corpses of those amphibian people I mentioned. Cavern dwellers... the fortress's mood has still not recovered from the stink we all ensured while gathering their weapons for melting. https://preview.redd.it/jg5hkhvd7xsc1.jpg?width=1920&format=pjpg&auto=webp&s=2b19ed088c8531b63530d3b645fc94fe437d9f32 Our final stop is the forge level. Our smiths and furnace operators have moved down here to save their legs on the stairs while harnessing the power of the earth's very core! They have their own meeting hall, though Nekol knows how they can talk about anything over the sound of those hammers. The Duke insists on a quota of greaves to be produced each month, which keeps our smiths busy, and he chooses his favourite pieces of legwear to adorn his quarters. Our Manager is a keen smith himself, and asked for his office to be moved down to this floor. We have plans to open a Metalsmiths' Guild soon, if we can attract the interest. The smiths must have a sweet tooth, as they keep asking to send the miners our looking for some kind of candy. I'm sure we'll get to that soon, too. Thank you for visiting, brother or sister dwarf! Sorry to be imprecise, but your beard is very full. You will always be welcome to a mug of wine or fine millet beer in the Mines of Patterning, here at Giltfence! And do remember when you return to the Mountainhome to ask the caravan to bring a few of those turkeys this autumn... |
2024.04.04 21:08 R3dcell First RTG haul! Fairly new canned seafood and looking forward to trying these out!
 | submitted by R3dcell to CannedSardines [link] [comments] |