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A blend of liquor, sweetened and unsweetened with other ingredients

One cannot think well, love well, sleep well, if one has not dined well.

—Virginia Wolf

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Corn Arepa Filled With Mozarella Cheese

A corn arepa filled with mozzarella cheese is a warm, crispy, golden-brown corn cake with a gooey, melty mozzarella center. This version of the popular Latin American street food is a favorite in both Colombia and Venezuela. Key characteristics Crispy on the outside, tender inside: The arepa patty is cooked on a griddle or skillet, giving it a toasted, golden exterior while the inside remains soft. Stuffed with cheese: A generous portion of mozzarella is stuffed into the center of the cornmeal dough before cooking, so it melts as the arepa heats up. Simple ingredients: This dish is made from a few basic ingredients, including pre-cooked cornmeal (masarepa), water, salt, and mozzarella cheese. Versatile: Cheese arepas can be eaten for breakfast, lunch, or a snack. They can be enjoyed plain or with other toppings and condiments. Colombian vs. Venezuelan versions The way the cheese is prepared inside the arepa can vary slightly depending on the regional style: Colombian style: In some Colombian cheese arepas, the mozzarella is mixed into the dough itself before cooking. Sometimes, extra cheese is also added as a filling. Venezuelan style: Venezuelan arepas are often split open after cooking to create a pocket for the filling, including mozzarella or other ingredients like shredded meat and avocado. Arepas con queso vs. Arepas de choclo There are two main types of cheese arepas: Arepas con queso: These are savory arepas made from pre-cooked white or yellow cornmeal. They have a more traditional, toasted corn flavor. Arepas de choclo: These are Colombian arepas made with fresh sweet corn kernels in addition to masarepa. The addition of sweet corn gives them a sweeter flavor profile that balances the salty cheese.

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makrut lime leaves

Makrut lime leaves are the fragrant leaves of the Makrut lime tree, which are a staple in Southeast Asian cuisine, especially Thai cooking. They have a strong, aromatic citrus flavor and are used to infuse soups, curries, and stir-fries, similar to how bay leaves are used in the West. The leaves are typically added whole and removed before serving, or can be thinly sliced into dishes. Characteristics and appearance Unique shape: Makrut lime leaves are easily identifiable by their "double-leaf" structure, where two leaf-shaped lobes are joined end-to-end on either side of a single stem, forming an hourglass or figure-eight shape. Appearance: They are thick, glossy, and emerald-green on top, with a matte pale green underside. Flavor profile: They offer a bright, potent citrus scent and a distinct flavor that is a complex mix of lime and other citrus notes, with a fresh, peppery quality. How to use them Infusing dishes: Add the whole leaves to dishes like curries, soups, and stocks to impart their flavor. They should typically be removed before eating. Bruising: To release more of their aroma, gently bruise or crush the fresh leaves in your hands before adding them to the dish. Slicing: For a different texture and more intense flavor, you can also slice them very finely or pound them into a pulp to add to spice pastes or other ingredients. Dried leaves: Dried leaves are also available. You can use more of them than fresh leaves, as their flavor is not as strong. Where to find them Asian supermarkets: You can find fresh leaves in the produce section. Spice aisle: Dried versions are often available in the spice aisle of mainstream grocery stores. Online retailers: Fresh and dried leaves can also be purchased online.

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Chuck Roast

Chuck roast is a flavorful cut of beef from the cow's shoulder, which is a heavily worked muscle, making it rich in flavor but also tough. It is best cooked using slow and low-heat methods like braising or stewing, as this breaks down the connective tissues and results in tender, fall-apart meat. It is a versatile cut that can also be used for ground beef, or when trimmed and cut differently, can yield tender steaks like the chuck eye. Characteristics and uses Flavor: Because it comes from a well-exercised muscle, chuck roast is known for its deep, beefy flavor. Toughness: The toughness comes from the high amount of connective tissue, which can make it chewy if not cooked properly. Versatility: Chuck roast is popular for a variety of dishes, including: Pot roast: The classic method of slow-roasting in a pot, resulting in moist, tender meat. Stew meat: When cubed, the connective tissue melts during slow, wet cooking to make the meat tender. Ground beef: Due to its good fat-to-meat ratio, it's a common cut for ground beef for burgers. Shredded beef: A slow-cooked chuck roast easily pulls apart into tender shreds, ideal for recipes like barbacoa. Steaks: Certain parts of the chuck, like the chuck eye or Denver steak, are well-marbled and can be cut into steaks and quickly seared. Cooking methods Braising: The most common method for a traditional pot roast. The roast is seared, then slow-cooked in liquid, which allows it to become moist and tender. Slow cooker: An easy and popular way to prepare chuck roast, yielding the same tender results as oven braising. Pressure cooker: A faster alternative to braising or slow cooking that also results in tender meat.

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For That Special Occassion

Hot Creamy Bush
Hot Creamy Bush

Glass: Irish coffee cup

Ingredients & Measures
  • Irish whiskey - 1 shot
  • Baileys irish cream - 3/4 shot
  • Coffee - 6 oz hot

Preparation
  • Combine all ingredients in glass.