Mexican restaurants in villa rica ga
Georgia, USA
2008.08.15 16:32 Georgia, USA
A subreddit for news and discussion about the state of Georgia in the Southeastern United States.
2019.12.27 23:27 The Subreddit For All Of Metro Atlanta!
2023.06.01 01:21 Im_Reina Where Vibes Outshine the Guac!
 | Cantina's: Where Vibes Outshine the Guac! submitted by Im_Reina to Crown_Critic [link] [comments] Let me start by saying that Cantina's is a Mexican restaurant that knows how to set the mood. With vibrant decorations and lively music, it's the perfect place to shake your maracas and have a fiesta. However, when it comes to the food, let's just say it left me wanting more. I ordered their rice bowl, hoping for a taste explosion, and let's just say I would've hopped over to Chipotle's bowl in a heartbeat. Sadly, it fell flat like a deflated piñata. The flavors were a bit underwhelming, and I found myself daydreaming about guacamole that could have been. To make matters worse, the food took a whopping two hours to make its grand entrance to my table. I guess Cinco De Mayo had the kitchen dancing the salsa, but still, two hours? Any random guy at the bar could have grown a full mustache while I waited for my meal! But fear not, dear amigos, for I am determined to give Cantina's a fair shot. Perhaps it was just the holiday madness that threw things off balance. Next time, I'll explore their menu and see if another dish can redeem their reputation. Who knows, maybe their tacos will make me do the Mexican hat dance! So, if you're seeking a lively atmosphere and a chance to practice your salsa moves, Cantina's is the place to be. Just be prepared for a hit-or-miss food experience. And for the love of tacos, avoid going on Cinco De Mayo unless you have an eternity to spare. ⭐️⭐️⭐️ (3/5) |
2023.06.01 00:58 Annabee43 People who aren’t undergrads, do you live in Clemson, greenville or somewhere else?
I may get a full time job at Clemson. I’m considering moving to Greenville and commuting to Clemson rather than living in the town. Would love to hear an insiders knowledge on the general personalities of the area and where people my age hangout.
Some context: my bf and I are in our late twenties, looking for close access to a soccer league, breweries, artsy things, a decent Mexican/Thai restaurant.
submitted by Annabee43 to Clemson [link] [comments]
Some context: my bf and I are in our late twenties, looking for close access to a soccer league, breweries, artsy things, a decent Mexican/Thai restaurant.
2023.06.01 00:54 hell0potato Another post asking for hotel advice...(kid-friendly AI)
Spouse and I went to PV for 2 weeks in 2013, over xmas and NYE and it was amazing. We stayed in a little boutique hotel right in ZR (villa olivia) and loved it. We are generally adventurous travelers (been to 6 continents) and did things like taking the bus to the botanical garden, eating at tons of amazing local restaurants, walking all over town when it poured down rain for two days, etc. One of my fondest memories is sitting on the balcony, eating our daily pre-dinner snack of pico de gallo and fresh tortilla chips from the mercado down the street with cold beers. I live in San Diego and I have still not been able to find PdG that rivals that.
Anyway, now we have two kids.... and are exhausted. We just want a vacation where we can turn our brains off and not worry about safety (bc kids, not bc Mexico) or driving (carseats, etc). So... I think we want an all inclusive resort.
I realize it will be a completely different experience and the food will probably be meh, but here we are. We are not even going soon, but I REALLY need something to look forward to and plan. This is the first stage of planning, after going down a google rabbit hole last night. The sheer options of the AI resorts and trying to compare all of them is hurting my sleep deprived brain.
About us/what are priorities are:
submitted by hell0potato to puertovallarta [link] [comments]
Anyway, now we have two kids.... and are exhausted. We just want a vacation where we can turn our brains off and not worry about safety (bc kids, not bc Mexico) or driving (carseats, etc). So... I think we want an all inclusive resort.
I realize it will be a completely different experience and the food will probably be meh, but here we are. We are not even going soon, but I REALLY need something to look forward to and plan. This is the first stage of planning, after going down a google rabbit hole last night. The sheer options of the AI resorts and trying to compare all of them is hurting my sleep deprived brain.
About us/what are priorities are:
- Hoping to travel Fall/Winter 2024/25
- 2 adults, 1 toddler, 1 preschooler (ETA: that's the projected age of children at time of trip)
- Love actual authentic Mexican food (we are from San Diego and spouse is Mexican American)
- Looking for a zombie, brainless vacation where all we have to worry about is pool or beach? Beer or cocktail? Are the kids alive? Is it naptime yet?
- Hotel room must at least have a balcony (kid naps and early bedtimes), a 1 bedroom suite would be perfection
- Realizing food at AI resorts are not great, looking for best/most decent AI options, or at least one(s) that have decent mexican and seafood.
- price range: willing to pay up to ~$500/night all inclusive for the family.
- Good beach for very young children (toddler, preschool aged)
- Not very crowded pool situations (fighting for a chair, etc), and a kid's pool or shallow entry pool would be amazing
- If the hotel is walkable to ZR, we'd go there. If not, we will just stay at the resort the whole time. Either is fine
- Room service included in AI amenities
- Nice but not necessary, kid's club/ babysitting service for young children provided by resort
- Comfy beds, quiet rooms
- An upscale resort that feels really safe for little kids
2023.05.31 23:36 EatinSLOCal Bear City Social [Food Truck] - Review
![Bear City Social [Food Truck] - Review](https://b.thumbs.redditmedia.com/stWA5UzP33C4Xo_K7szt7mggcv22pCbD-IUtOE92SoI.jpg "Bear City Social [Food Truck] - Review") | Background: submitted by EatinSLOCal to EatinSLOCal [link] [comments] When we started Eatin’ SLOCal, we had a dilemma. Our mission statement was to focus on reviewing the restaurants in the city of San Luis Obispo, you won’t see us posting things from elsewhere in the county, a neighboring county, LA/SF, or somewhere else in the world (unless it’s April Fools’ Day – that was fun). So while we love our local food trucks, it presented a dilemma as they often operate outside of the city and they’re often never in the same spot. Therefore, we landed on a rule – if a food truck/stall/etc. operates at least once a week within town at the same spot, they can be featured on Eatin’ SLOCal, which is why I was happy to see a handful of food trucks take up a parking spot at The Kitchen Terminal and that brings us to our final featured burger spot during #NationalBurgerMonth at Bear City Social. \"Elote Style\" Cauliflower Taco (left) and Linguica & Eggs Taco (right) Setting: 📍The Kitchen Terminal SLO, 4750 Allene Way, San Luis Obispo, CA 93401 Bear City Social is a food truck that does the Runway Wednesdays out at the Kitchen Terminal, a collection of local food trucks that have been gathering since the end of last November to put on a weekly lunch service (and formerly early dinner service too that has seemingly been axed). Their navy blue truck has been around since April of 2021, starting out by frequenting Tent City in Atascadero. At The Kitchen Terminal, they have a table with four seats out and a table with utensils, napkins, condiments, and complimentary sunscreen, which I found to a be a nice touch, there’s no real shade in the area. Check their socials for upcoming stops and hours, Runway Wednesdays are from 11 AM – 3 PM at The Kitchen Terminal. Humpty Dumpty Smashie Menu/Selection: The Featured Menu has the BCS Smashie (a classically topped smashed burger), a Gaucho Bowl (a quinoa bowl), their Quesadilla Suiza, Pozole Rojo (a Mexican stew), and a BLT Salad. There is an Additional Smashie Menu, featuring their Smashie burger with 4 additional topping/dressing styles – Americano (classic burger fixings), The Humpty Dumpty (with a fried egg and bacon), the Cali (cliché avocado, swiss, and green chili), and the Bear BQ (their take on a BBQ/Western burger). You can also add or remove any toppings you want to make your own perfect burger and there is a plant based option available on request. Currently, on the Specials Menu is their tacos with 6 different options all served with cilantro, onions, and a scratch made salsa – Beef Barbacoa, Cuban Pork Shoulder, “Elote Style” Cauliflower, Santa Maria style Tri-Tip, Pollo Sobroso, and Linguica & Eggs. On the dessert menu is a Double Chocolate Brownie and a Chewy Chocolate Chip Cookie. They have canned soda and Liquid Gravity Water for purchase as well. Chewy Chocolate Chip Cookie What I Had: I had an “Elote Style” Cauliflower Taco, Linguica & Eggs Taco, The Humpty Dumpty Smashie, and a Chewy Chocolate Chip Cookie. The tacos, as mentioned above, are topped with cilantro, onions, and a house made salsa. The Linguica and eggs are a classic combination, with the sausage sliced and mixed in with the eggs – great for a breakfast taco. The “Elote Style” Cauliflower tacos where cauliflower seared on the griddle (I assume) topped with Elote fixings and it definitely mimicked that flavor, even the texture of the cauliflower emulated roasted corn, my only note for it (and this is a very irrelevant one) is that there was too much on it that it was hard to close the taco without it spilling out. The Humpty Dumpty Smashie is a 1/3 pound Wagyu Beef Patty place on a hot griddle with onions and smashed flat (as flat as you can smash almost 6 oz of beef without it being too large for a bun – which is not flat at all) topped with American cheese, a fried egg, bacon, ranchero sauce, and a spicy aioli. Okay, you all know how I hate when something is advertised as a smash burger and it’s a thick boy. Normally, that’s because the burger is just a generic burger that’s been smashed yada yada yada. Now people are getting away with evoking the smash name without it being a true smash burger and apparently the new term is a Smashie. Let me just say, this burger is good. The Wagyu is fatty, but perfectly cooked in a smashed way and on the toasted brioche balances it out. That fried egg is runny and it was oozing all over before I even bit in, which plays off the bacon and the ranchero sauce and spicy aioli. The brioche is soft and all the textures are fantastic – except the for the bacon, which was cooked but not crispy in the slightest, which is not how I like my bacon. Either way, this may have been the best burger I’ve had this month. Finally, the chocolate chip cookie was good, a mound style similar to a Levain Bakery cookie, just smaller with chunks of chocolate, slightly warm. It was soft and tasty. Would I Have It Again: Yes, the Wagyu Smashie is fantastic. It’s not a smash burger in my opinion, but it’s no longer advertised 100% as one, it’s smashed and is a delicious burger. The Linguica and Eggs taco was a good twist on a classic breakfast for me and I’d go back for that before it leaves the Specials menu. I look forward to seeing where this truck goes, they are locally sourced, “farm to street” and it shows in the care in their dishes. The only downside is limited seating (but it’s a food truck so that makes sense). So with all that in mind, Bear City Social gets an Eatin’ SLOCal rating of – Take-Out Now! |
2023.05.31 21:02 JahoclaveS Man City Would Have Finished 10th if only Haaland's Goals Counted
If only Haaland's goals counted, Man City would have finished 10th in the table. Interestingly enough, Liverpool would have finished 8th in 17-18 if only his goals counted despite scoring 4 less.
You can find breakdowns for other teams top scorers, versus only other top scorers, excluding penalties, and for all the other seasons here.
Manchester City - Erling Haaland
submitted by JahoclaveS to football [link] [comments]
You can find breakdowns for other teams top scorers, versus only other top scorers, excluding penalties, and for all the other seasons here.
Manchester City - Erling Haaland
| Pos | Team | W | D | L | GF | GA | GD | Points |
|---|---|---|---|---|---|---|---|---|
| 1 | Arsenal | 26 | 8 | 4 | 88 | 38 | 50 | 86 |
| 2 | Manchester United | 23 | 7 | 8 | 58 | 39 | 19 | 76 |
| 3 | Newcastle United | 20 | 14 | 4 | 68 | 29 | 39 | 74 |
| 4 | Liverpool | 20 | 10 | 8 | 75 | 43 | 32 | 70 |
| 5 | Brighton and Hove Albion | 19 | 7 | 12 | 72 | 51 | 21 | 64 |
| 6 | Aston Villa | 19 | 7 | 12 | 51 | 43 | 8 | 64 |
| 7 | Tottenham Hotspur | 19 | 6 | 13 | 70 | 60 | 10 | 63 |
| 8 | Brentford | 15 | 14 | 9 | 58 | 45 | 13 | 59 |
| 9 | Fulham | 15 | 9 | 14 | 55 | 51 | 4 | 54 |
| 10 | Manchester City | 13 | 13 | 12 | 36 | 33 | 3 | 52 |
| 11 | Chelsea | 11 | 13 | 14 | 38 | 45 | -7 | 46 |
| 12 | Crystal Palace | 11 | 12 | 15 | 40 | 48 | -8 | 45 |
| 13 | Wolverhampton Wanderers | 11 | 8 | 19 | 31 | 56 | -25 | 41 |
| 14 | Bournemouth | 11 | 8 | 19 | 37 | 64 | -27 | 41 |
| 15 | West Ham United | 11 | 7 | 20 | 42 | 53 | -11 | 40 |
| 16 | Nottingham Forest | 10 | 10 | 18 | 38 | 64 | -26 | 40 |
| 17 | Everton | 8 | 12 | 18 | 34 | 55 | -21 | 36 |
| 18 | Leicester City | 9 | 8 | 21 | 51 | 66 | -15 | 35 |
| 19 | Leeds United | 8 | 10 | 20 | 48 | 75 | -27 | 34 |
| 20 | Southampton | 6 | 7 | 25 | 36 | 68 | -32 | 25 |
2023.05.31 20:42 Lucky-Past-1521 Are there Mexican-themed restaurants in Mexico that are not made exclusively for tourists?
submitted by Lucky-Past-1521 to NoStupidQuestions [link] [comments]
2023.05.31 16:35 SerpSea Looking for recommendations on where in Costa Rica to spend 2 months
I am looking for a beach town on the pacific coast that I can travel with myself, wife and 1 year old son. Our ideal location would be somewhere where a newbie can spend time learning to surf & have a gym (A BJJ gym would be a huge bonus).
We are looking to rent a home near the beach for 2 months, we are pretty laid back and would just like to enjoy nature, good food & hiking. I would prefer not a super busy spot, but I would also like a place that had some decent restaurant options.
We have travelled to Costa Rica in the past and have been to Manual Antonio, Jacko, Santa Teresa & San Jose. We loved Manual Antonio and Santa Teresa, I would say Santa Teresa was a bit busy though and the surf was pretty huge so it wasn't a great spot for me to learn although I did try to surf every day. Jacko was not what we were looking for and San Jose was mainly just to travel in and out of the country.
Thanks for any input and recommendations.
submitted by SerpSea to CostaRicaTravel [link] [comments]
We are looking to rent a home near the beach for 2 months, we are pretty laid back and would just like to enjoy nature, good food & hiking. I would prefer not a super busy spot, but I would also like a place that had some decent restaurant options.
We have travelled to Costa Rica in the past and have been to Manual Antonio, Jacko, Santa Teresa & San Jose. We loved Manual Antonio and Santa Teresa, I would say Santa Teresa was a bit busy though and the surf was pretty huge so it wasn't a great spot for me to learn although I did try to surf every day. Jacko was not what we were looking for and San Jose was mainly just to travel in and out of the country.
Thanks for any input and recommendations.
2023.05.31 16:28 EthanLowe Visiting from NYC purely for food, please help me refine my list!
I'm particularly on the hunt for Cantonese dim sum, Vietnamese, Caribbean, smoked meats, and Indian. Due to good options in NYC, I probably won't bother going for Thai, Korean, French, pizza or Greek unless you have a real standout recommendation. I'd prefer stuff accessible by public transit + walking but don't mind going outside that range for a good restaurant.
Please let me know what I'm missing or if you think I should bump a restaurant up/down from the "must try" list!
Must try:
Vietnamese: Pho Tien Thanh, Pho Lien Hung
Himalayan: Loga's Corner
Smoked Meats: Summilicious
St. Lawrence market
Dim Sum: Casa Victoria, Casa Imperial, Skyview, Din Tai Fung
Chinese: DaiLo
Jamaican: Island Foods, Chris Jerk Caribbean Bistro, Mona's Roti, Simone's Caribbean, Chubby's, Patois Toronto, Miss Likklemore's (goat and slaw)
Indian: Madras Masala, Mother India
French: Alo, Aloette
Fried Chicken: Chen Chen's Nashville Hot Chicken, Chicas Nashville Hot Chicken, Ding a Wing
Mexican: Seven Lives Tacos y Mariscos, Itacate
Middle Eastern: Parallel (parallel salad and a hummus bowl of your choice with a 4 piece falafel set)
Sandwiches: Black Camel
Alternatives/other options:
Mexican: Campechano Taquería, Puerto Bravo, King's Tacos (Carnitas)
Jamaican: Albert's Real Jamaican Foods (plate), Allwyn's Bakery (stuffed sandwich/baked goods), Raps Authentic Jamacan, Roywoods
Haitian: Rhum Corner
Middle Eastern: Fat Pasha, Kabuk Express
Sandwiches: Illstyl3 Sammies, DAM Sandwiches
Nicaraguan: La Bella Managua (Jalapeno chicken)
Himalayan: Himalayan Kitchen
Dim sum: Crown Prince Fine Dining and Banquet, Pearl Harbourfront Chinese Cuisine (closer but not as good), Rol San (same), My Wonderful Kitchen, Yu Seafood, The One Fusion, Sue Fung's (best downtown option), Casa Deluz
Chinese: Swatow, Frederick
Vietnamese: Pho Anh Vu, Linh Anh Vietnamese Cuisine, Pho Non La, Tam Cafe, Banh Mi Nguyen Huong, Pho 90, Vit Beo
BBQ: Beach Hill Smokehouse (Brisket)
Indian: Chauhan’s Indian Express, The Host Fine Indian Cuisine, Guru Luckshmi, The Nilgiri’s, Roti Mahal, Desi Burger, Kerala Curry House, Madras Kaapi
Italian: Giulietta, Ferro Bar and Cafe, Forno Cultura, Gio Rana's, Ardo, 7 Numbers, Charisma, Viaggio
Filipino: Tinuno, Kanto by Tita Flips (sisig fries)
Indonesian: Little Sister
Greek: Pantheon, Mezes, Mamakas Taverna
Eastern European: Ossington Stop, Tiflisi
Chicken: PG Clucks
Smoked Meats: Pancer's Original Deli, When the Pig Came Home
Korean: ODDSEOUL
Etheopian: Rendez-Vous, Wazema
Bakery: Roselle, Romi's
Burgers: Matty Patty's Burger Club
Japanese: Sakai Bar
submitted by EthanLowe to FoodToronto [link] [comments]
Please let me know what I'm missing or if you think I should bump a restaurant up/down from the "must try" list!
Must try:
Vietnamese: Pho Tien Thanh, Pho Lien Hung
Himalayan: Loga's Corner
Smoked Meats: Summilicious
St. Lawrence market
Dim Sum: Casa Victoria, Casa Imperial, Skyview, Din Tai Fung
Chinese: DaiLo
Jamaican: Island Foods, Chris Jerk Caribbean Bistro, Mona's Roti, Simone's Caribbean, Chubby's, Patois Toronto, Miss Likklemore's (goat and slaw)
Indian: Madras Masala, Mother India
French: Alo, Aloette
Fried Chicken: Chen Chen's Nashville Hot Chicken, Chicas Nashville Hot Chicken, Ding a Wing
Mexican: Seven Lives Tacos y Mariscos, Itacate
Middle Eastern: Parallel (parallel salad and a hummus bowl of your choice with a 4 piece falafel set)
Sandwiches: Black Camel
Alternatives/other options:
Mexican: Campechano Taquería, Puerto Bravo, King's Tacos (Carnitas)
Jamaican: Albert's Real Jamaican Foods (plate), Allwyn's Bakery (stuffed sandwich/baked goods), Raps Authentic Jamacan, Roywoods
Haitian: Rhum Corner
Middle Eastern: Fat Pasha, Kabuk Express
Sandwiches: Illstyl3 Sammies, DAM Sandwiches
Nicaraguan: La Bella Managua (Jalapeno chicken)
Himalayan: Himalayan Kitchen
Dim sum: Crown Prince Fine Dining and Banquet, Pearl Harbourfront Chinese Cuisine (closer but not as good), Rol San (same), My Wonderful Kitchen, Yu Seafood, The One Fusion, Sue Fung's (best downtown option), Casa Deluz
Chinese: Swatow, Frederick
Vietnamese: Pho Anh Vu, Linh Anh Vietnamese Cuisine, Pho Non La, Tam Cafe, Banh Mi Nguyen Huong, Pho 90, Vit Beo
BBQ: Beach Hill Smokehouse (Brisket)
Indian: Chauhan’s Indian Express, The Host Fine Indian Cuisine, Guru Luckshmi, The Nilgiri’s, Roti Mahal, Desi Burger, Kerala Curry House, Madras Kaapi
Italian: Giulietta, Ferro Bar and Cafe, Forno Cultura, Gio Rana's, Ardo, 7 Numbers, Charisma, Viaggio
Filipino: Tinuno, Kanto by Tita Flips (sisig fries)
Indonesian: Little Sister
Greek: Pantheon, Mezes, Mamakas Taverna
Eastern European: Ossington Stop, Tiflisi
Chicken: PG Clucks
Smoked Meats: Pancer's Original Deli, When the Pig Came Home
Korean: ODDSEOUL
Etheopian: Rendez-Vous, Wazema
Bakery: Roselle, Romi's
Burgers: Matty Patty's Burger Club
Japanese: Sakai Bar
2023.05.31 14:03 ReceiptScanner 15 people killed in traffic accidents during Memorial Day holiday travel period
By Jessica Waters
Fifteen people lost their lives on Georgia roads and highways over the Memorial Day Weekend, according to the latest information from the Georgia Department of Public Safety.
None of the fatal accidents occurred in the Georgia State Patrol Troop B sector, which covers 21 counties in the northeast corner of the state, including Stephens, Franklin, Hart, and Habersham counties.
The 2023 Memorial Day weekend officially started at 6 p.m. Friday, May 26, and ended at 11:59 p.m. on Monday, May 29. The first traffic fatality of the weekend occurred before 6 a.m. on Saturday, May 27, in Gwinnett County – one of two holiday weekend traffic fatalities reported in Gwinnett.
Other Georgia counties reporting traffic fatalities over the 78 hours of the holiday weekend included Floyd, Tift, Laurens, Miller, Wilcox, Cherokee, Walton, Richmond, Jeff Davis, Coweeta, Paulding, and Bartow. A fatal accident was also reported in Villa Rica, which is divided between Douglas and Carroll counties.
Two drowning deaths were reported over the holiday weekend. Both occurred in Bibb County, where a 4-year-old boy drowned after falling into a swimming pool and a 22-year-old man’s body was found after a two-day search that began when he disappeared while tubing with friends at the Frank Amerson Park on the Ocmulgee River.
In 2022, over the Memorial Day Weekend, the Georgia Department of Natural Resources reported four drownings and five boating deaths. The DNR has not yet released this year’s Memorial Day weekend report.
During the 2022 Memorial Day holiday, Georgia State Troopers issued more than 10,200 citations, made more than 330 DUI arrests, and investigated nearly 400 crashes that resulted in more than 240 injuries and 10 fatalities. During the 2021 Memorial Day holiday, Georgia State Troopers issued more than 11,850 citations, made more than 350 DUI arrests, and investigated 425 crashes that resulted in 274 injuries and 11 fatalities.
As of Wednesday morning, May 31, the Georgia Department of Public Safety has not yet released a full report of the citations, arrests, crash counts and roadway fatalities for the holiday weekend.
WNEG will continue to follow this story and provide updates as they become available.
The post 15 people killed in traffic accidents during Memorial Day holiday travel period appeared first on WNEG.
from News Archives - WNEG https://ift.tt/W1s4TL9
submitted by ReceiptScanner to ToccoaGeorgia [link] [comments]
Fifteen people lost their lives on Georgia roads and highways over the Memorial Day Weekend, according to the latest information from the Georgia Department of Public Safety.
None of the fatal accidents occurred in the Georgia State Patrol Troop B sector, which covers 21 counties in the northeast corner of the state, including Stephens, Franklin, Hart, and Habersham counties.
The 2023 Memorial Day weekend officially started at 6 p.m. Friday, May 26, and ended at 11:59 p.m. on Monday, May 29. The first traffic fatality of the weekend occurred before 6 a.m. on Saturday, May 27, in Gwinnett County – one of two holiday weekend traffic fatalities reported in Gwinnett.
Other Georgia counties reporting traffic fatalities over the 78 hours of the holiday weekend included Floyd, Tift, Laurens, Miller, Wilcox, Cherokee, Walton, Richmond, Jeff Davis, Coweeta, Paulding, and Bartow. A fatal accident was also reported in Villa Rica, which is divided between Douglas and Carroll counties.
Two drowning deaths were reported over the holiday weekend. Both occurred in Bibb County, where a 4-year-old boy drowned after falling into a swimming pool and a 22-year-old man’s body was found after a two-day search that began when he disappeared while tubing with friends at the Frank Amerson Park on the Ocmulgee River.
In 2022, over the Memorial Day Weekend, the Georgia Department of Natural Resources reported four drownings and five boating deaths. The DNR has not yet released this year’s Memorial Day weekend report.
During the 2022 Memorial Day holiday, Georgia State Troopers issued more than 10,200 citations, made more than 330 DUI arrests, and investigated nearly 400 crashes that resulted in more than 240 injuries and 10 fatalities. During the 2021 Memorial Day holiday, Georgia State Troopers issued more than 11,850 citations, made more than 350 DUI arrests, and investigated 425 crashes that resulted in 274 injuries and 11 fatalities.
As of Wednesday morning, May 31, the Georgia Department of Public Safety has not yet released a full report of the citations, arrests, crash counts and roadway fatalities for the holiday weekend.
WNEG will continue to follow this story and provide updates as they become available.
The post 15 people killed in traffic accidents during Memorial Day holiday travel period appeared first on WNEG.
from News Archives - WNEG https://ift.tt/W1s4TL9
2023.05.31 12:24 Homestation01 How to Explore the best apartments, Villas, in Dubai for Buy and Sale
 | Introduction:Welcome to our podcast where we delve into the exciting world of Dubai real estate. In this episode, we’ll take you on a journey through the best apartments, villas, and more available for sale in this vibrant city. Dubai is known for its breathtaking architecture, luxurious living spaces, and thriving property market. Whether you’re a potential buyer or simply curious about the real estate scene, this podcast will provide valuable insights and help you explore the finest properties for sale in Dubai.Find Your Dream Home Buy Properties and Villas in Dubai ApartmentsDubai boasts a diverse range of apartments designed to cater to various lifestyles and preferences. From sleek and modern high-rise towers in the heart of the city to waterfront properties with stunning views, there’s something for everyone. The Palm Jumeirah, Downtown Dubai, and Dubai Marina are among the most sought-after locations for apartment living. These areas offer not only luxurious amenities but also easy access to shopping centres, restaurants, and entertainment options.VillasFor those seeking spacious and opulent living spaces, Dubai’s villa communities are a perfect choice. The city is home to some of the most lavish and exclusive villa developments in the world. Areas such as Emirates Hills, Palm Jumeirah, and Arabian Ranches offer luxurious villas with private pools, landscaped gardens, and state-of-the-art facilities. These communities provide a serene and family-friendly environment away from the bustling city centre.The Off-Plan MarketDubai’s real estate market is renowned for its off-plan properties, which offer a unique investment opportunity. Off-plan properties allow buyers to purchase a property before its completion, often at a lower price, with the potential for substantial returns on investment. Developers in Dubai often provide attractive payment plans, making it easier for buyers to invest in their dream property. We’ll discuss the benefits and considerations of investing in off-plan properties in this segment.Legalities and Buying ProcessNavigating the Dubai real estate market can be overwhelming, especially for first-time buyers. We’ll shed light on the legal aspects of buying property in Dubai, including the role of the Dubai Land Department, property registration procedures, and important considerations for foreign investors. Understanding the buying process will help you make informed decisions and ensure a smooth and hassle-free transaction.Conclusion:Dubai’s real estate market offers a plethora of options for buyers looking for apartments, villas, or investment opportunities. From luxurious high-rise apartments to sprawling villas in exclusive communities, the city caters to diverse preferences and lifestyles. Whether you’re searching for your dream home or considering investing in Dubai’s booming property market, this podcast has provided valuable insights into the best offerings available. Remember to research, consult experts, and make informed decisions to maximize the potential of your Dubai real estate journey. Thank you for joining us in this episode, and we hope you’ve gained valuable knowledge about the best of Dubai real estate. Stay tuned for more exciting episodes exploring various aspects of the ever-evolving world of real estate in Dubai. |
2023.05.31 11:15 hdisbsns Bay Area to Seattle
Decided to give my 2023 id.4 it’s real test for the Memorial Day weekend. Started in Silicon Valley and decided to charge at EA in San Ramon, 150kw chargers only went up to 38kw! Mind you I was at 60%, but wow!
Next stop was Anderson, Ca EA my Average at that point was 3.2kwh. Filled up to 100%, took 40 mins(150kw station). It’s in a safeway parking lot so grabbed some essentials.
Before entering Oregon there is a rest stop, Randolph E. Collier, holy moly, this is the best rest stop in all CA! And the added plus was two FREE ChargePoint 68kwh chargers. So I topped off there obviously.
Next charge was the EA in Eugene, OR. 35 mins to top off at 100% with the 350kw super chargers. The EA is located in a Target lot, but that street is full of restaurants.
First EA charge in WA at a 350kw super charging station in Kelso. This was another quick 35 min charge (I removed prior to 30 mins and recharges to avoid fees and keep it free) NO ONE was charging here and the EA chargers are located in a fully operating mall, yes an operating mall in 2023, which took me back to the 90s.
Made it into Seattle with 50% left and only charged at Pike place during my stay which cost $3.00 along with parking fees.
Went to a Mariners game and they had charging ports outside their parking lot, but you had to pay for parking and then the charge, so it was an easy decision NOT to charge.
Charged at the Ballard Fred Meyer prior to leaving, no other cars, quick EA charge.
DO NOT CHARGE AT THE EA IN THE WOODBURN OUTLETS. 4 spots all taken up by Teslas not charging, no myself and a fellow ID.4 parked right behind them and were able to charge at 150kw until the Tesla owners showed up and got a mouthful, avoid this EA at all cost. It is literally two aisles from the entrance of the outlets instead of at the end of the parking lot, causing these EV drivers to park and not charge for close proximity to the shops.
Made a pit stop to eat in Eugene and went straight into Grants Pass with about 30 miles left, car advised to stop and charge for a couple of minutes at an inn before the incline, didn’t need it, charged 2.00 for it.
Grants Pass EA 350 super chargers were quick, done in 35 mins. Lots of homeless in the Walmart area but a great Mexican taqueria (Los taquitos) in the lot next door (6 tacos and 2 drinks for under $25!)
Made it back to Anderson for a charge, had to wait but landed the 350kw charger and was out in 34 mins.
Made a stop in Dunnigan’s EA located in a America’s bear value inn. They had a 350 supercharger but left that for someone who needed the quick charge. Only reason I stopped here was to have over 100 miles left when I ultimately got home.
All in all I spent $5.00 on charging for the entire trip. EA has tons of locations throughout I-5. Had no issue with down stations which I sometimes have with my local stations. But all in all, would make the drive.
Hoped this helped for those thinking about trekking up to the Pacific Northwest. Side note, we almost made the drive into Vancouver BC, but decided not to, but a charge in Bellingham (last EA prior to the Canadian border) would’ve gotten me into Vancouver and back without having to pay for a charge BC.
submitted by hdisbsns to VWiD4Owners [link] [comments]
Next stop was Anderson, Ca EA my Average at that point was 3.2kwh. Filled up to 100%, took 40 mins(150kw station). It’s in a safeway parking lot so grabbed some essentials.
Before entering Oregon there is a rest stop, Randolph E. Collier, holy moly, this is the best rest stop in all CA! And the added plus was two FREE ChargePoint 68kwh chargers. So I topped off there obviously.
Next charge was the EA in Eugene, OR. 35 mins to top off at 100% with the 350kw super chargers. The EA is located in a Target lot, but that street is full of restaurants.
First EA charge in WA at a 350kw super charging station in Kelso. This was another quick 35 min charge (I removed prior to 30 mins and recharges to avoid fees and keep it free) NO ONE was charging here and the EA chargers are located in a fully operating mall, yes an operating mall in 2023, which took me back to the 90s.
Made it into Seattle with 50% left and only charged at Pike place during my stay which cost $3.00 along with parking fees.
Went to a Mariners game and they had charging ports outside their parking lot, but you had to pay for parking and then the charge, so it was an easy decision NOT to charge.
Charged at the Ballard Fred Meyer prior to leaving, no other cars, quick EA charge.
DO NOT CHARGE AT THE EA IN THE WOODBURN OUTLETS. 4 spots all taken up by Teslas not charging, no myself and a fellow ID.4 parked right behind them and were able to charge at 150kw until the Tesla owners showed up and got a mouthful, avoid this EA at all cost. It is literally two aisles from the entrance of the outlets instead of at the end of the parking lot, causing these EV drivers to park and not charge for close proximity to the shops.
Made a pit stop to eat in Eugene and went straight into Grants Pass with about 30 miles left, car advised to stop and charge for a couple of minutes at an inn before the incline, didn’t need it, charged 2.00 for it.
Grants Pass EA 350 super chargers were quick, done in 35 mins. Lots of homeless in the Walmart area but a great Mexican taqueria (Los taquitos) in the lot next door (6 tacos and 2 drinks for under $25!)
Made it back to Anderson for a charge, had to wait but landed the 350kw charger and was out in 34 mins.
Made a stop in Dunnigan’s EA located in a America’s bear value inn. They had a 350 supercharger but left that for someone who needed the quick charge. Only reason I stopped here was to have over 100 miles left when I ultimately got home.
All in all I spent $5.00 on charging for the entire trip. EA has tons of locations throughout I-5. Had no issue with down stations which I sometimes have with my local stations. But all in all, would make the drive.
Hoped this helped for those thinking about trekking up to the Pacific Northwest. Side note, we almost made the drive into Vancouver BC, but decided not to, but a charge in Bellingham (last EA prior to the Canadian border) would’ve gotten me into Vancouver and back without having to pay for a charge BC.
2023.05.31 04:35 Trick-Ordinary8393 trip report 9 days/8 nights Tokyo Nikko Kyoto Osaka Nara
Because I learned so much from reading other itinerary/trip reports here, I wanted to share our experience.
Beforehand: AT&T – signed up for international day pass which meant $10/day for first person on the plan and $5/day for the others, for the first 10 days of each month or maybe billing cycle. Worked well and allowed us to split up when needed. Bought Tokyo Metro Pass (about $11/day, well worth it for us for 3 days) and JR pass on line from Klook prior to trip in time for them to mail the JR pass voucher to my home. We also bought a limousine airport bus ticket ahead of time from Klook but see below. Picked up Tokyo Metro Pass by showing QR code to the machine at metro station (instant and easy) and went to Shinjuku JR station to pick up JR passes (show passports, ok to pick up passes days before you want them activated) in person and make seat reservations for the long shinkansen trips and for the Tobu Nikko trip (paid the extra fee to Tobu staff when we arrived in Nikko). It was helpful to have determined exactly which train we wanted seat reservations for (train number, time, and date) beforehand. Ask for Mt. Fuji side if going Tokyo to Osaka/Kyoto. JapanTravel app is great for checking train times. Do give yourself enough time to transfer – the app will give you 10 minutes, say, to transfer from metro to JR trains and given the size of the stations and having to swipe in and out of the stations, and being confused about where to go, you probably need more time. If you have an iPhone, add virtual Suica card to your wallet. Was incredibly easy to use and saved us from having to top up at kiosks or buy tickets. Used it to grab drinks from machines, at 7-11, etc. But, it was a little tricky to set up for some of us – you may have to try Amex or Mastercard if Visa doesn’t work. Once, it didn’t work the first day but worked the second day when we tried again, so definitely do this at least a few days prior to the trip. Get some cash and plan to stop at ATMs (we used 7-11) often because cash is king there. We did not make any reservations so that we could be flexible with our plans. All the food was excellent and we rarely waited long (we would just look for another place if a line was long). Of course, do the visit Japan web website at least 3 days prior to the trip and get your QR codes for customs and immigration. Screenshot these as well. If you can keep yourself to a carry on size bag, it will make finding lockers and taking the shinkansen much easier. Break in those shoes. We walked 11-12 miles every day.
Tokyo for <= 3 days. We stayed in Shinjuku and tried to cluster our activities when we could: Northeast: Kappabashi street to check out the beautiful knives and kitchenware, and buy some lovely chopsticks Asakusa Shrine: beautiful but we did not go in because we were there for the Sanja Matsuri festival; crowded but a lot of fun watching the golden shrines bounced up and down the street, and we still got to sample foods from the food stalls. Thought about returning for evening, but never made it there. Akihabara: this was on my if-we-have-extra-time list; so glad we made it because it was a real highlight. Playing retro arcade games (Super Potato Retro shop), watching the real pros compete in the huge multistory gaming center buildings; walked over the Owl Café but should have made reservations a week before if we had wanted to go. Went to a bonsai market garden center in Ueno which was kind of interesting. Ochanomizu Gakkitengai for guitars and other musical instruments. Didn’t do SkyTree, did go to Ameyoko market which I thought was just ok. East: Fukagawa Fudo-do Temple: Goma Ritual, drumming, prayers, fire; service lasts about 30 minutes. Take a look around the temple’s other rooms also. Multiple times daily. Hat Coffee: we did not go but I’d have loved to see the 3D lattes Southeast: Tsukiji outer market (we had a Klook voucher for limousine bus tickets to take us right to the hotel to drop off our bags, but we got through immigration quickly and waited around until 6 am when the ticket counter was supposed to open, but it didn’t open and the info desk told us it wouldn’t open for another hour, plus first bus wasn’t until 7:30 am– so rather than waiting around the airport for hours, we ended up going straight to the market on the monorail and the metro using our Suica card, getting there at 6:20 am). It might sound early, but we had such a wonderful visit to the market at 6:20 am, dropping our bags in a locker at the metro (some take coins but we found ones that took our Suica (virtual Suica was in our Apple wallet); there are also lockers at Plat Tsukiji). Enjoyed the market and excellent coffee at Yonemoto, then lined up at 8:30 for wonderful meal at Tsukiji Koromo Sushi. Fantastic experience being able to look closely at everything at the market and make our purchases. By the time we left breakfast, though, it was wall to wall people, long lines, too crowded to really check out the stalls, and a much different experience. We were glad we had gone early. We even came back (at 7 am) two days later to enjoy more food stalls and sample the fatty tuna at Maguroya Kurogin (worth it despite the line). West: Shibuya 109: go downstairs to food area and find the whipped cream vending machine next to the escalator. Bring cash! Shibuya Sky: we did not have tickets and they were sold out, but during the day we went to the floor below and walked through the art gallery to have a beautiful view of the scramble crossing. At night, we went one floor below that to a lounge to take in the free view. Everywhere: Don Quijote; bought all the candy. Very fun running around trying to determine what was in each package. Thankful for Google Translate. Walked through beautiful Yoyogi Park to the Meiji-jingu Shrine. Saw some of a wedding ceremony. Beautiful. Then walked through Harajuku which was crowded and lively. Didn’t really see eccentric clothes and fashion, but lots of restaurants and snacks and fun resale shops. Did not get to Shibuya Nonbei Yokocho. Did stop in at Omoide Yokocho in Shinjuku and enjoy an early drink; would recommend getting there early since was already packed. Also lots of smoking in the izakayas, which made it less enjoyable for us. Enjoyed a walk through Golden Gai also. There are many areas of Shinjuku other than these for nightlife and restaurants. If there is a long line, go elsewhere. So much excellent food. If you like electronics, check out the 11 buildings of Yodabashi camera. Also ate at Uobei Shibuya for fast fun conveyer belt sushi. Line moved quickly. Great value too.
Then we took the Tobu Nikko line to Nikko (direct from Shinjuku so saved time and transfers with our bags). Cost a little more since JR pass didn’t cover fully. You could just take JR but there were more connections. Checked into Ryokan Nikko Hoshinoyado. Enjoyed Kanmangafuchi Abyss and the Toshugu shrines (buy tickets at the train station to avoid the lines at the shrine). Highly recommend this ryokan. Great public onsen (not busy, mostly empty, indoor and outdoor options) and phenomenal dinner. Surprised by wonderful breakfast also. After one night, metro and shinkansen to Kyoto (nice view of Mt. Fuji; enjoyed an ekiben on the train that we got at Tokyo station).
In Kyoto, walked Gion/Shimbashi street and had dinner at Pontocho first night. Many maiko sightings from across from the Ichiriki Tea House as dusk fell. Second day got 7 am start to be at Arashiyama bamboo grove early (peaceful) and then over to Golden Pavilion by 9 when it opened. Still very crowded, but fun and beautiful. We took cabs to the bamboo grove (30 minutes instead of 60) and then over to the Golden Pavilion because buses required connections and much longer travel time when we were trying to beat the crowds. After those two cabs, we just took buses around. Went to monkey park which was great and the had obanzai lunch at Gyatei (upstairs on the left, excellent) followed by walk to Gio-Ji temple (moss garden) and then through the Okochi Sanso Villa; then walked around the Arashiyama shopping streets. If you do the bamboo grove very early, be aware that all of the temples on that beautiful historic street nearby are closed that early. Nishiki market then dinner in Pontocho. Third day, started at Kiyomizu-Dera (check out Tainai-meguri, a symbolic womb of a female bodhisattva – we were pressed for time and the next schedule wasn’t for 30 minutes so we couldn’t stay), walked down Ninen-zaka and sannen-Zaka streets and then bus over to lunch at Izusen for shojin-ryori (you could get reservations, but we just got there early and were lucky to get in) and a walk around Daitokuji temple complex. There is a wonderful new zen bonsai garden in the Hoshun-in sub temple. Staff at other sub temples told us that that garden wasn’t open but when we got there it was. Check Instagram for opening times. After another visit to Nishiki market, we walked the Fushimi Inari Shrine into the evening and then back to Pontocho for dinner.
Train to Osaka. Went straight to Okonomiyaki Chitose which was excellent and a bit away from the main food areas; tried to get there for 11 am but went the wrong direction on the shinkansen rushing to the unreserved cars ((at the front of the shinkansens, by the way, usually cars 1-3 or similar). Also be aware of what platform to be at, but also that you are getting on the correct train. We almost took a 10:01 train when we should have waited for the 10:03 train at the same platform. Similarly, you might find that the JapanTransit app asks you to get off on platform 16 and then get on a train at that same moment at platform 16. Do it — it is asking you to go from an express to a local train). Because we didn’t arrive until 11:45, we were in an hour long line to get in. It was excellent though. Spent the rest of the day at Don Quijote and all of the many endless food and shopping streets near Namba and ended at Dotonbori. Conveyer belt sushi close to the river but upstairs so harder to find – surprisingly not crowded when the other places on the river were all mobbed.
Next day train to Nara, a few hours there exploring the Daibutsuden Hall and Todaiji temple and feeding the bowing deer, fantastic lunch at izakaya なら酒蔵なべ At 34-1 Imamikadocho, Nara, and then to Kyoto for the shinkansen to Tokyo for the airport.
submitted by Trick-Ordinary8393 to JapanTravel [link] [comments]
Beforehand: AT&T – signed up for international day pass which meant $10/day for first person on the plan and $5/day for the others, for the first 10 days of each month or maybe billing cycle. Worked well and allowed us to split up when needed. Bought Tokyo Metro Pass (about $11/day, well worth it for us for 3 days) and JR pass on line from Klook prior to trip in time for them to mail the JR pass voucher to my home. We also bought a limousine airport bus ticket ahead of time from Klook but see below. Picked up Tokyo Metro Pass by showing QR code to the machine at metro station (instant and easy) and went to Shinjuku JR station to pick up JR passes (show passports, ok to pick up passes days before you want them activated) in person and make seat reservations for the long shinkansen trips and for the Tobu Nikko trip (paid the extra fee to Tobu staff when we arrived in Nikko). It was helpful to have determined exactly which train we wanted seat reservations for (train number, time, and date) beforehand. Ask for Mt. Fuji side if going Tokyo to Osaka/Kyoto. JapanTravel app is great for checking train times. Do give yourself enough time to transfer – the app will give you 10 minutes, say, to transfer from metro to JR trains and given the size of the stations and having to swipe in and out of the stations, and being confused about where to go, you probably need more time. If you have an iPhone, add virtual Suica card to your wallet. Was incredibly easy to use and saved us from having to top up at kiosks or buy tickets. Used it to grab drinks from machines, at 7-11, etc. But, it was a little tricky to set up for some of us – you may have to try Amex or Mastercard if Visa doesn’t work. Once, it didn’t work the first day but worked the second day when we tried again, so definitely do this at least a few days prior to the trip. Get some cash and plan to stop at ATMs (we used 7-11) often because cash is king there. We did not make any reservations so that we could be flexible with our plans. All the food was excellent and we rarely waited long (we would just look for another place if a line was long). Of course, do the visit Japan web website at least 3 days prior to the trip and get your QR codes for customs and immigration. Screenshot these as well. If you can keep yourself to a carry on size bag, it will make finding lockers and taking the shinkansen much easier. Break in those shoes. We walked 11-12 miles every day.
Tokyo for <= 3 days. We stayed in Shinjuku and tried to cluster our activities when we could: Northeast: Kappabashi street to check out the beautiful knives and kitchenware, and buy some lovely chopsticks Asakusa Shrine: beautiful but we did not go in because we were there for the Sanja Matsuri festival; crowded but a lot of fun watching the golden shrines bounced up and down the street, and we still got to sample foods from the food stalls. Thought about returning for evening, but never made it there. Akihabara: this was on my if-we-have-extra-time list; so glad we made it because it was a real highlight. Playing retro arcade games (Super Potato Retro shop), watching the real pros compete in the huge multistory gaming center buildings; walked over the Owl Café but should have made reservations a week before if we had wanted to go. Went to a bonsai market garden center in Ueno which was kind of interesting. Ochanomizu Gakkitengai for guitars and other musical instruments. Didn’t do SkyTree, did go to Ameyoko market which I thought was just ok. East: Fukagawa Fudo-do Temple: Goma Ritual, drumming, prayers, fire; service lasts about 30 minutes. Take a look around the temple’s other rooms also. Multiple times daily. Hat Coffee: we did not go but I’d have loved to see the 3D lattes Southeast: Tsukiji outer market (we had a Klook voucher for limousine bus tickets to take us right to the hotel to drop off our bags, but we got through immigration quickly and waited around until 6 am when the ticket counter was supposed to open, but it didn’t open and the info desk told us it wouldn’t open for another hour, plus first bus wasn’t until 7:30 am– so rather than waiting around the airport for hours, we ended up going straight to the market on the monorail and the metro using our Suica card, getting there at 6:20 am). It might sound early, but we had such a wonderful visit to the market at 6:20 am, dropping our bags in a locker at the metro (some take coins but we found ones that took our Suica (virtual Suica was in our Apple wallet); there are also lockers at Plat Tsukiji). Enjoyed the market and excellent coffee at Yonemoto, then lined up at 8:30 for wonderful meal at Tsukiji Koromo Sushi. Fantastic experience being able to look closely at everything at the market and make our purchases. By the time we left breakfast, though, it was wall to wall people, long lines, too crowded to really check out the stalls, and a much different experience. We were glad we had gone early. We even came back (at 7 am) two days later to enjoy more food stalls and sample the fatty tuna at Maguroya Kurogin (worth it despite the line). West: Shibuya 109: go downstairs to food area and find the whipped cream vending machine next to the escalator. Bring cash! Shibuya Sky: we did not have tickets and they were sold out, but during the day we went to the floor below and walked through the art gallery to have a beautiful view of the scramble crossing. At night, we went one floor below that to a lounge to take in the free view. Everywhere: Don Quijote; bought all the candy. Very fun running around trying to determine what was in each package. Thankful for Google Translate. Walked through beautiful Yoyogi Park to the Meiji-jingu Shrine. Saw some of a wedding ceremony. Beautiful. Then walked through Harajuku which was crowded and lively. Didn’t really see eccentric clothes and fashion, but lots of restaurants and snacks and fun resale shops. Did not get to Shibuya Nonbei Yokocho. Did stop in at Omoide Yokocho in Shinjuku and enjoy an early drink; would recommend getting there early since was already packed. Also lots of smoking in the izakayas, which made it less enjoyable for us. Enjoyed a walk through Golden Gai also. There are many areas of Shinjuku other than these for nightlife and restaurants. If there is a long line, go elsewhere. So much excellent food. If you like electronics, check out the 11 buildings of Yodabashi camera. Also ate at Uobei Shibuya for fast fun conveyer belt sushi. Line moved quickly. Great value too.
Then we took the Tobu Nikko line to Nikko (direct from Shinjuku so saved time and transfers with our bags). Cost a little more since JR pass didn’t cover fully. You could just take JR but there were more connections. Checked into Ryokan Nikko Hoshinoyado. Enjoyed Kanmangafuchi Abyss and the Toshugu shrines (buy tickets at the train station to avoid the lines at the shrine). Highly recommend this ryokan. Great public onsen (not busy, mostly empty, indoor and outdoor options) and phenomenal dinner. Surprised by wonderful breakfast also. After one night, metro and shinkansen to Kyoto (nice view of Mt. Fuji; enjoyed an ekiben on the train that we got at Tokyo station).
In Kyoto, walked Gion/Shimbashi street and had dinner at Pontocho first night. Many maiko sightings from across from the Ichiriki Tea House as dusk fell. Second day got 7 am start to be at Arashiyama bamboo grove early (peaceful) and then over to Golden Pavilion by 9 when it opened. Still very crowded, but fun and beautiful. We took cabs to the bamboo grove (30 minutes instead of 60) and then over to the Golden Pavilion because buses required connections and much longer travel time when we were trying to beat the crowds. After those two cabs, we just took buses around. Went to monkey park which was great and the had obanzai lunch at Gyatei (upstairs on the left, excellent) followed by walk to Gio-Ji temple (moss garden) and then through the Okochi Sanso Villa; then walked around the Arashiyama shopping streets. If you do the bamboo grove very early, be aware that all of the temples on that beautiful historic street nearby are closed that early. Nishiki market then dinner in Pontocho. Third day, started at Kiyomizu-Dera (check out Tainai-meguri, a symbolic womb of a female bodhisattva – we were pressed for time and the next schedule wasn’t for 30 minutes so we couldn’t stay), walked down Ninen-zaka and sannen-Zaka streets and then bus over to lunch at Izusen for shojin-ryori (you could get reservations, but we just got there early and were lucky to get in) and a walk around Daitokuji temple complex. There is a wonderful new zen bonsai garden in the Hoshun-in sub temple. Staff at other sub temples told us that that garden wasn’t open but when we got there it was. Check Instagram for opening times. After another visit to Nishiki market, we walked the Fushimi Inari Shrine into the evening and then back to Pontocho for dinner.
Train to Osaka. Went straight to Okonomiyaki Chitose which was excellent and a bit away from the main food areas; tried to get there for 11 am but went the wrong direction on the shinkansen rushing to the unreserved cars ((at the front of the shinkansens, by the way, usually cars 1-3 or similar). Also be aware of what platform to be at, but also that you are getting on the correct train. We almost took a 10:01 train when we should have waited for the 10:03 train at the same platform. Similarly, you might find that the JapanTransit app asks you to get off on platform 16 and then get on a train at that same moment at platform 16. Do it — it is asking you to go from an express to a local train). Because we didn’t arrive until 11:45, we were in an hour long line to get in. It was excellent though. Spent the rest of the day at Don Quijote and all of the many endless food and shopping streets near Namba and ended at Dotonbori. Conveyer belt sushi close to the river but upstairs so harder to find – surprisingly not crowded when the other places on the river were all mobbed.
Next day train to Nara, a few hours there exploring the Daibutsuden Hall and Todaiji temple and feeding the bowing deer, fantastic lunch at izakaya なら酒蔵なべ At 34-1 Imamikadocho, Nara, and then to Kyoto for the shinkansen to Tokyo for the airport.
2023.05.31 04:31 abomps Help me identify this ingredient from Chinese/Uyghur dapanji (big plate chicken)!
What are these little green slightly translucent balls in a Chinese/Uyghur dish called dapanji or "big plate chicken".
https://imgur.com/HmabPrg
Extra details
I bought this dish from a Uyghur restaurant while visiting New York. This dish blew my mind and felt like discovering a new genre of food. I have to try to reverse engineer it as best I can! It was listed as chicken Laghman but given the other ingredients they used a dapanji/ big plate chicken recipe for the base.
I have looked at a few big plate chicken recipes and couldn't find an obvious match for this ingredient.
In some recipes the base broth cooks for 1hr+ and I wonder if some of the spices change appearance or flavor after that time. Brainstorming here, would either fennel seed, or Sichuan peppercorns taste and appear this way after 1hr+?
Any thoughts on what this could are welcome!!!
Example recipe
The recipe that I have seen to include most of the ingredients I could discern is copied and pasted below. Credit to u/mthmchris for the recipe and detailed guide.
https://www.reddit.com/Cooking/comments/7bcvarecipe\_xinjiangstyle\_dapanji\_braised\_chicken\_aka/
"So we wanted to show you how to make Uighur-style of Dapanji, a.k.a. the aptly translated ‘big plate of chicken’.
The Uighurs are a Turkish ethnic group from the Xinjiang province in the far North West of China, and have a fascinatingly awesome cuisine. They've got a solid mix of Central Asian and Northwest Chinese flavors - lamb features heavily, the grill and the tandoor's used, and they have their own version of pilaf (called 'polo' or 'shouzhuafan'). But at the same time, they'll use certain Chinese ingredients and also make use of the wok. This dish is one of the most beloved in the region, and a great place to start with Xinjiang food.
Video is here. We decided to also include in a recipe for those wide kudaimian pulled noodles that’re often served with this… but if you’re not feeling ambitious you could always opt for any sort of thick dried Asian noodles instead.
Ingredients:
One whole chicken cut into pieces -or- chicken wings, ~1.5kg. So really, the ideal sort of chicken for this dish would be an Asian variety of chicken cut into pieces across the bone... and if that's convenient for you, I'd implore you to go that route. If that sort of thing would be difficult for you to get, my sub would be chicken wings. You could cleave them in half, or honestly you could probably leave them in whole as well. I've seen some Western recipe writers call for boneless breast or thigh here, but I really think that's a dramatic reinterpretation of the dish, and you'd also run the risk of dry chicken. Wings aren't too intimidating, and the essence's the same.
Potato, 800g. Cut into large chunks. You don’t want your potatoes to be too small else they’ll end up dissolving into the braise.
Xinjiang xianjiao (线椒), ~3 minced and reconstituted -or- Hungarian Sweet Paprika, 2 tbsp -or- Sichuan Pixian Doubanjiang, 2 tbsp. So Xinjiang xianjiao is what gives the Dapanji its characteristic red color… this mild chili is super red, and dyes basically anything it touches. Now, this chili’s sort of difficult to source even in China, so substitutions might obviously be necessary. To me, this chili is very similar to a paprika chili… so if you can get your hands on some dried paprika chilis (in China, hongjiao), I think that would be the most ideal sub. Similarly, if you got some quality Hungarian sweet paprika that should also be fine. In China outside of Xinjiang the most common sub is some Sichuan Pixian doubanjiang – you can go that route too, but in my opinion I think paprika would be closer to the original. We also got a real interesting lead on what these chilis might be called in English... see the note below.
White sugar, ¼ cup This will be mixed in with a half cup of oil to make a ‘tangse’, or caramel, for the initial step of frying the chicken.
Ginger (姜), ~2 inches Cut into slices, to be fried together with the chicken.
Sichuan peppercorns (花椒), ~1 tbsp. Added when frying the chicken.
Star anise (八角), ~4. Added when frying the chicken.
Cinnamon/Cassia (桂皮), 1 stick. Added when frying the chicken. Note that this, just like what you’d get a supermarket in the West, is actually Cassia bark and not the so-called “true cinnamon” from Ceylon.
Black Cardamom (草果), 2 pod. Added when frying the chicken. Slightly crushed to open.
Dried Chaotianjiao Heaven Facing Chilis (干朝天椒), ~15. A dapanji isn’t set-your-mouth-on-fire spicy, but it should have some kick. Adding in about fifteen whole dried chilis in with your braising liquid does the job nicely (no need to deseed them). If you’re outside China, dried Thai birds eye chilis should work just as well, or you could play around with Mexican chilis (anything unsmoked from the Capsicum Annum cultivar, e.g. Arbols, would likely be fine).
Dried bay leaf (香叶), 1. To be added when braising.
Leek (大葱), ½. Cut up a half a leek into strips, these’ll be added about halfway through the braise.
Garlic, 1 head. Peel a head of garlic, these’ll be added when there’s about 15 minutes left of the braise. Note that I add the garlic a bit earlier than many recipes might (most common is to see it added five minutes until it’s finished), mostly because I fucking love munching on garlic that’s been softened in a braise.
Mild chilis, 1 small red chili (红辣椒) and one small green chili (青辣椒). Cut into wedges. Neither of these chilis are very spicy, so you could also opt for one small green or red bell pepper.
Salt, 1 tbsp. To season. If you’re using doubanjiang in the place of xianjiao chilis, cut this out.
Chicken boullion powder (鸡粉), 1 tbsp. To season.
Process, Dapanji.
If using Xinjiang xianjiao chili, finely mince and reconstitute the chili. You’re aiming to get this into a super-fine mince – if you got a food processor (we don’t), I imagine that’d be a help. Once it’s fine enough for you, add in some water – we added roughly two tablespoons. Leave that aside for about thirty minutes - the chili will end up absorbing the water and forming a sort of paste.
Prep your ingredients. I’d use that time to peel and slice your ginger, peel the potato and cut into large chunks, crush the black cardamom pods, cut the leek and mild chilis into strips/biased wedges, peel the garlic… measuring everything out so that it’s good to go once you’re ready to fry.
Blanch the chicken pieces. Blanch the chicken in boiling water for three minutes or so. Because the braise isn’t going to feature much liquid, we’re not going to be able to skim the scum, blood, and impurities from the braise. The quick blanch’ll clean our chicken right up so it’s good to braise.
Make the tangse (caramel). This is a relatively common step in many Chinese braises. To make the tangse, add in a half cup of oil and a quarter cup of sugar to a wok over medium heat. The sugar will begin to melt into the oil, and after a couple minutes it’ll deepen in color to something resembling a caramel. For this stage, it’s important that you stir constantly, and know that tangse can go from zero to midnight real quick. All in all, it’s better to have an overly blonde tangse than a burnt one.
Fry the chicken pieces in with the tangse, then add in the ginger and the salt/chicken boullion. Fry the chicken with the tangse for 30 seconds or so, then add in the ginger and fry for another 30 seconds. Sprinkle with salt and chicken boullion to season – I know it seems a bit strange to season so early in a braise, but things end up getting a bit unwieldy near the end when the potatoes are nearly dissolved.
Add in the xianjiao chili, then the Sichuan peppercorns, black cardamom, star anise, and cinnamon. Add in the xianjiao chili (or some Hungarian sweet paprika, or some Pixian doubanjiang) and coat the chicken with it. Then, add in those spices and let them fry for about 45 seconds or so until it’s all just starting to smell awesome.
Add in 400 mL of water, and nestle in your potatoes, chaotianjiao heaven facing chilis, and bay leaf. Cover and let simmer on low. 400 mL of water might feel like a bit of a small amount (it won’t cover all of your ingredients), but the idea is that the ingredients are going to steam in addition to braise. Because of that, after you cover it you really don’t want to peek. This’ll end up cooking about an hour in total – we still got three ingredients to add (the leek, the garlic, and the mild fresh chilis), so we’ll mix it when we open it up to add those ingredients.
After 30 minutes, add in the leek. At this point, the braising liquid should still look ‘water-y’ and the potatoes should be mostly intact. Toss the leek into the braising liquid, give everything a mix, and cover.
15 minutes later (45 into the braise), add in the garlic. Now the braise should start to look like it’s coming together. The very edges of the potato should be starting to dissolve – if you eat a potato it’ll be roughly cooked through but not very soft. Now, I should note that I add in the garlic a bit early – when I was researching this dish, the Han Xinjiang guy at my market was insistent that the garlic be added at the very end, five minutes before finishing. I like my garlic soft and cooked through so I can munch on it though, so I add in in here.
15 minutes later (60 minutes into the braise), add in the mild fresh chilis. These will only need five minutes or so to cook.
Serve. Serve this with the kudaimian noodles below. Generally, it's best to serve them after you've already munched on the dapanji a bit so that you can get them all in that braising liquid.
Ingredients, Kudaimian Pulled Noodles:
Bread Flour -or- Dumpling Flour (高筋面粉), 250g. Basically looking for a high gluten content, we used bread flour.
Water, 125g.
Salt, ½ tsp.
Oil. To roll the noodles in before resting.
Process, Kudaimian Pulled Noodles:
Ok, now before we get into this, a quick word of warning: hand pulled noodle making is more of a skill than a recipe. If you’re new to noodle pulling, it might take a few tries to get your noodles right – by far the most common issue is noodles that’re a bit too thick, which I’ll talk about how to save in the notes below.
Disclaimer number two… we’re not the most experienced noodle pullers. Steph’s from Guangzhou (where there’s not exactly much of a tradition of this northern-style hand pulled noodle making), so it isn’t exactly something she grew up with. To give you an idea, about a third of our noodles we had to ‘save’ using the technique in the notes.
In any event, this variety of hand pulled noodles is vastly easier than lamian, so it’s a good place to start. Also, 'Biang biang' noodles are basically the same method, but are divided into smaller pieces and cut in half lengthwise with a chopstick.
Mix together the flour and salt, then slowly incorporate the water into the dough. Rest for 10 minutes. We’ve found doing this by hand is actually a bit easier than using the stand mixer. Add the water bit by bit, kneading and incorporating it into the dough. Once the dough is doesn’t stick to the bowl anymore and has been kneaded into a ball shape, it’s done. Cover with a warm, damp towel and set it aside to let the dough relax.
Cut the dough into eight even pieces, roll them into a sort of fat ‘log’ shape, coat generously with oil, and set aside for 60 minutes. Each one of these pieces is going to make one big noodle – this is like the noodle from KenM’s nightmares. Make sure the logs are coated real well with oil, cover them with plastic wrap, and set it aside for one hour. This second rest is gunna be really critical, if it doesn’t rest for an hour, you’re not really gunna be able to pull them.
Pull the noodles. As always, when I’m trying to explain what to do with dough via the written word, I sound like a convoluted doofus, so take a look at 4:49 in the video for a visual. First thing you’ll do is flatten your log by pressing it down with your palm – the flatter it gets here, the easier it’ll be to pull. Then, grab a hold of the two edges of the log and stretch it out four times. Now this is going to start to begin to look like a noodle. Then, continue to pull and smack the noodle against the table – this smacking motion’ll help the noodle thin out in the center as well. Once the noodle’s roughly as wide as your arm span, you’re finished. Just tear off and toss the little knobs of dough where your hands were pulling from.
Boil the noodle. Boil the noodles until they float. These northwestern style noodles are a bit thicker, so it might take a minute or so.
Note on how to rescue kudaimian that’re too thick:
One of the difficulties with learning hand pulled noodles is that if you screw up, you can’t just roll it back into a ball and start over – it won’t really form because of the oil.
If your noodle’s a bit too thick, use your fingers to lightly spread it horizontally, then pass it through your middle and index fingers with both hands while lightly pressing and pulling to straighten it back out – this motion is at 5:33 in the video. Again, this isn’t really impressive or correct or anything, but it’ll thin out the noodle and everyone’ll be none the wiser (unless you’re, uh… filming yourself).
Note on other Dapanji ingredients:
So a couple things that we didn’t add that you might see in a few dapanji recipes… (1) tomato paste (2) some other spices and (3) beer.
So right, Uighurs actually do use tomato paste in some dishes – the brand of tomato paste I buy here in Shenzhen is actually from Xinjiang. You could use half Xinjiang chili and half tomato paste to get that sort of red color if you like – it might be a bit more visually appealing, as our dapanji had a number of red flakes scattered about. We opted for pure chili as we were basing the recipe off of the dapanji of our favorite Xinjiang restaurant in Shenzhen, which didn’t use tomato paste.
Also, if you poke around, you’ll see that each restaurant’ll sort of has their own spice mix. We went with a basic one that was sort of a copycat of a Uighur-run Xinjiang restaurant we love in Shenzhen (plus Bay Leaf). The most commonly added ingredient that we didn’t use would probably be fennel seed… but sometimes you’ll see some places toss some more exotic stuff in too.
Lastly, many of the recipes around Xiachufang (the Chinese AllRecipes) feature a light beer as the braising liquid. Uighurs are Muslim though, so we just opted for water. Beer wouldn’t hurt though, so if you feel like it you could toss that in as well.
Note on Xianjiao Chili:
Again, please don't hesitate to sub this. I figured it'd be almost impossible for people to find abroad, except...
I was chatting with someone on YouTube and I'm now like 70% sure that this is Kashmiri Chili. They look really, really similar, have the same purpose (red color), similar heat level (~1k scoville), and if you look at a map that pathway seems like it makes a ton of sense. You should be able to find them on Amazon - at the very least, even if they aren't the same, I think it'd be a nice sub."
submitted by abomps to Cooking [link] [comments]
- The picture is them cooked
- each green "ball" is about the size of a peppercorn
- They taste citrusy, almost like lemon but not spicy or numbing at all
- if you zoom in the husk/shell is kind of spotted
https://imgur.com/HmabPrg
Extra details
I bought this dish from a Uyghur restaurant while visiting New York. This dish blew my mind and felt like discovering a new genre of food. I have to try to reverse engineer it as best I can! It was listed as chicken Laghman but given the other ingredients they used a dapanji/ big plate chicken recipe for the base.
I have looked at a few big plate chicken recipes and couldn't find an obvious match for this ingredient.
In some recipes the base broth cooks for 1hr+ and I wonder if some of the spices change appearance or flavor after that time. Brainstorming here, would either fennel seed, or Sichuan peppercorns taste and appear this way after 1hr+?
Any thoughts on what this could are welcome!!!
Example recipe
The recipe that I have seen to include most of the ingredients I could discern is copied and pasted below. Credit to u/mthmchris for the recipe and detailed guide.
https://www.reddit.com/Cooking/comments/7bcvarecipe\_xinjiangstyle\_dapanji\_braised\_chicken\_aka/
"So we wanted to show you how to make Uighur-style of Dapanji, a.k.a. the aptly translated ‘big plate of chicken’.
The Uighurs are a Turkish ethnic group from the Xinjiang province in the far North West of China, and have a fascinatingly awesome cuisine. They've got a solid mix of Central Asian and Northwest Chinese flavors - lamb features heavily, the grill and the tandoor's used, and they have their own version of pilaf (called 'polo' or 'shouzhuafan'). But at the same time, they'll use certain Chinese ingredients and also make use of the wok. This dish is one of the most beloved in the region, and a great place to start with Xinjiang food.
Video is here. We decided to also include in a recipe for those wide kudaimian pulled noodles that’re often served with this… but if you’re not feeling ambitious you could always opt for any sort of thick dried Asian noodles instead.
Ingredients:
One whole chicken cut into pieces -or- chicken wings, ~1.5kg. So really, the ideal sort of chicken for this dish would be an Asian variety of chicken cut into pieces across the bone... and if that's convenient for you, I'd implore you to go that route. If that sort of thing would be difficult for you to get, my sub would be chicken wings. You could cleave them in half, or honestly you could probably leave them in whole as well. I've seen some Western recipe writers call for boneless breast or thigh here, but I really think that's a dramatic reinterpretation of the dish, and you'd also run the risk of dry chicken. Wings aren't too intimidating, and the essence's the same.
Potato, 800g. Cut into large chunks. You don’t want your potatoes to be too small else they’ll end up dissolving into the braise.
Xinjiang xianjiao (线椒), ~3 minced and reconstituted -or- Hungarian Sweet Paprika, 2 tbsp -or- Sichuan Pixian Doubanjiang, 2 tbsp. So Xinjiang xianjiao is what gives the Dapanji its characteristic red color… this mild chili is super red, and dyes basically anything it touches. Now, this chili’s sort of difficult to source even in China, so substitutions might obviously be necessary. To me, this chili is very similar to a paprika chili… so if you can get your hands on some dried paprika chilis (in China, hongjiao), I think that would be the most ideal sub. Similarly, if you got some quality Hungarian sweet paprika that should also be fine. In China outside of Xinjiang the most common sub is some Sichuan Pixian doubanjiang – you can go that route too, but in my opinion I think paprika would be closer to the original. We also got a real interesting lead on what these chilis might be called in English... see the note below.
White sugar, ¼ cup This will be mixed in with a half cup of oil to make a ‘tangse’, or caramel, for the initial step of frying the chicken.
Ginger (姜), ~2 inches Cut into slices, to be fried together with the chicken.
Sichuan peppercorns (花椒), ~1 tbsp. Added when frying the chicken.
Star anise (八角), ~4. Added when frying the chicken.
Cinnamon/Cassia (桂皮), 1 stick. Added when frying the chicken. Note that this, just like what you’d get a supermarket in the West, is actually Cassia bark and not the so-called “true cinnamon” from Ceylon.
Black Cardamom (草果), 2 pod. Added when frying the chicken. Slightly crushed to open.
Dried Chaotianjiao Heaven Facing Chilis (干朝天椒), ~15. A dapanji isn’t set-your-mouth-on-fire spicy, but it should have some kick. Adding in about fifteen whole dried chilis in with your braising liquid does the job nicely (no need to deseed them). If you’re outside China, dried Thai birds eye chilis should work just as well, or you could play around with Mexican chilis (anything unsmoked from the Capsicum Annum cultivar, e.g. Arbols, would likely be fine).
Dried bay leaf (香叶), 1. To be added when braising.
Leek (大葱), ½. Cut up a half a leek into strips, these’ll be added about halfway through the braise.
Garlic, 1 head. Peel a head of garlic, these’ll be added when there’s about 15 minutes left of the braise. Note that I add the garlic a bit earlier than many recipes might (most common is to see it added five minutes until it’s finished), mostly because I fucking love munching on garlic that’s been softened in a braise.
Mild chilis, 1 small red chili (红辣椒) and one small green chili (青辣椒). Cut into wedges. Neither of these chilis are very spicy, so you could also opt for one small green or red bell pepper.
Salt, 1 tbsp. To season. If you’re using doubanjiang in the place of xianjiao chilis, cut this out.
Chicken boullion powder (鸡粉), 1 tbsp. To season.
Process, Dapanji.
If using Xinjiang xianjiao chili, finely mince and reconstitute the chili. You’re aiming to get this into a super-fine mince – if you got a food processor (we don’t), I imagine that’d be a help. Once it’s fine enough for you, add in some water – we added roughly two tablespoons. Leave that aside for about thirty minutes - the chili will end up absorbing the water and forming a sort of paste.
Prep your ingredients. I’d use that time to peel and slice your ginger, peel the potato and cut into large chunks, crush the black cardamom pods, cut the leek and mild chilis into strips/biased wedges, peel the garlic… measuring everything out so that it’s good to go once you’re ready to fry.
Blanch the chicken pieces. Blanch the chicken in boiling water for three minutes or so. Because the braise isn’t going to feature much liquid, we’re not going to be able to skim the scum, blood, and impurities from the braise. The quick blanch’ll clean our chicken right up so it’s good to braise.
Make the tangse (caramel). This is a relatively common step in many Chinese braises. To make the tangse, add in a half cup of oil and a quarter cup of sugar to a wok over medium heat. The sugar will begin to melt into the oil, and after a couple minutes it’ll deepen in color to something resembling a caramel. For this stage, it’s important that you stir constantly, and know that tangse can go from zero to midnight real quick. All in all, it’s better to have an overly blonde tangse than a burnt one.
Fry the chicken pieces in with the tangse, then add in the ginger and the salt/chicken boullion. Fry the chicken with the tangse for 30 seconds or so, then add in the ginger and fry for another 30 seconds. Sprinkle with salt and chicken boullion to season – I know it seems a bit strange to season so early in a braise, but things end up getting a bit unwieldy near the end when the potatoes are nearly dissolved.
Add in the xianjiao chili, then the Sichuan peppercorns, black cardamom, star anise, and cinnamon. Add in the xianjiao chili (or some Hungarian sweet paprika, or some Pixian doubanjiang) and coat the chicken with it. Then, add in those spices and let them fry for about 45 seconds or so until it’s all just starting to smell awesome.
Add in 400 mL of water, and nestle in your potatoes, chaotianjiao heaven facing chilis, and bay leaf. Cover and let simmer on low. 400 mL of water might feel like a bit of a small amount (it won’t cover all of your ingredients), but the idea is that the ingredients are going to steam in addition to braise. Because of that, after you cover it you really don’t want to peek. This’ll end up cooking about an hour in total – we still got three ingredients to add (the leek, the garlic, and the mild fresh chilis), so we’ll mix it when we open it up to add those ingredients.
After 30 minutes, add in the leek. At this point, the braising liquid should still look ‘water-y’ and the potatoes should be mostly intact. Toss the leek into the braising liquid, give everything a mix, and cover.
15 minutes later (45 into the braise), add in the garlic. Now the braise should start to look like it’s coming together. The very edges of the potato should be starting to dissolve – if you eat a potato it’ll be roughly cooked through but not very soft. Now, I should note that I add in the garlic a bit early – when I was researching this dish, the Han Xinjiang guy at my market was insistent that the garlic be added at the very end, five minutes before finishing. I like my garlic soft and cooked through so I can munch on it though, so I add in in here.
15 minutes later (60 minutes into the braise), add in the mild fresh chilis. These will only need five minutes or so to cook.
Serve. Serve this with the kudaimian noodles below. Generally, it's best to serve them after you've already munched on the dapanji a bit so that you can get them all in that braising liquid.
Ingredients, Kudaimian Pulled Noodles:
Bread Flour -or- Dumpling Flour (高筋面粉), 250g. Basically looking for a high gluten content, we used bread flour.
Water, 125g.
Salt, ½ tsp.
Oil. To roll the noodles in before resting.
Process, Kudaimian Pulled Noodles:
Ok, now before we get into this, a quick word of warning: hand pulled noodle making is more of a skill than a recipe. If you’re new to noodle pulling, it might take a few tries to get your noodles right – by far the most common issue is noodles that’re a bit too thick, which I’ll talk about how to save in the notes below.
Disclaimer number two… we’re not the most experienced noodle pullers. Steph’s from Guangzhou (where there’s not exactly much of a tradition of this northern-style hand pulled noodle making), so it isn’t exactly something she grew up with. To give you an idea, about a third of our noodles we had to ‘save’ using the technique in the notes.
In any event, this variety of hand pulled noodles is vastly easier than lamian, so it’s a good place to start. Also, 'Biang biang' noodles are basically the same method, but are divided into smaller pieces and cut in half lengthwise with a chopstick.
Mix together the flour and salt, then slowly incorporate the water into the dough. Rest for 10 minutes. We’ve found doing this by hand is actually a bit easier than using the stand mixer. Add the water bit by bit, kneading and incorporating it into the dough. Once the dough is doesn’t stick to the bowl anymore and has been kneaded into a ball shape, it’s done. Cover with a warm, damp towel and set it aside to let the dough relax.
Cut the dough into eight even pieces, roll them into a sort of fat ‘log’ shape, coat generously with oil, and set aside for 60 minutes. Each one of these pieces is going to make one big noodle – this is like the noodle from KenM’s nightmares. Make sure the logs are coated real well with oil, cover them with plastic wrap, and set it aside for one hour. This second rest is gunna be really critical, if it doesn’t rest for an hour, you’re not really gunna be able to pull them.
Pull the noodles. As always, when I’m trying to explain what to do with dough via the written word, I sound like a convoluted doofus, so take a look at 4:49 in the video for a visual. First thing you’ll do is flatten your log by pressing it down with your palm – the flatter it gets here, the easier it’ll be to pull. Then, grab a hold of the two edges of the log and stretch it out four times. Now this is going to start to begin to look like a noodle. Then, continue to pull and smack the noodle against the table – this smacking motion’ll help the noodle thin out in the center as well. Once the noodle’s roughly as wide as your arm span, you’re finished. Just tear off and toss the little knobs of dough where your hands were pulling from.
Boil the noodle. Boil the noodles until they float. These northwestern style noodles are a bit thicker, so it might take a minute or so.
Note on how to rescue kudaimian that’re too thick:
One of the difficulties with learning hand pulled noodles is that if you screw up, you can’t just roll it back into a ball and start over – it won’t really form because of the oil.
If your noodle’s a bit too thick, use your fingers to lightly spread it horizontally, then pass it through your middle and index fingers with both hands while lightly pressing and pulling to straighten it back out – this motion is at 5:33 in the video. Again, this isn’t really impressive or correct or anything, but it’ll thin out the noodle and everyone’ll be none the wiser (unless you’re, uh… filming yourself).
Note on other Dapanji ingredients:
So a couple things that we didn’t add that you might see in a few dapanji recipes… (1) tomato paste (2) some other spices and (3) beer.
So right, Uighurs actually do use tomato paste in some dishes – the brand of tomato paste I buy here in Shenzhen is actually from Xinjiang. You could use half Xinjiang chili and half tomato paste to get that sort of red color if you like – it might be a bit more visually appealing, as our dapanji had a number of red flakes scattered about. We opted for pure chili as we were basing the recipe off of the dapanji of our favorite Xinjiang restaurant in Shenzhen, which didn’t use tomato paste.
Also, if you poke around, you’ll see that each restaurant’ll sort of has their own spice mix. We went with a basic one that was sort of a copycat of a Uighur-run Xinjiang restaurant we love in Shenzhen (plus Bay Leaf). The most commonly added ingredient that we didn’t use would probably be fennel seed… but sometimes you’ll see some places toss some more exotic stuff in too.
Lastly, many of the recipes around Xiachufang (the Chinese AllRecipes) feature a light beer as the braising liquid. Uighurs are Muslim though, so we just opted for water. Beer wouldn’t hurt though, so if you feel like it you could toss that in as well.
Note on Xianjiao Chili:
Again, please don't hesitate to sub this. I figured it'd be almost impossible for people to find abroad, except...
I was chatting with someone on YouTube and I'm now like 70% sure that this is Kashmiri Chili. They look really, really similar, have the same purpose (red color), similar heat level (~1k scoville), and if you look at a map that pathway seems like it makes a ton of sense. You should be able to find them on Amazon - at the very least, even if they aren't the same, I think it'd be a nice sub."
2023.05.31 03:53 samanthakuan Thoughts on 12 day itinerary?
Hey everyone, I'm planning a trip to Bali in July and made this itinerary. Our trip will be for 12 days (more like 11 days, since Day 1 we're arriving at 11pm), and will be spread out like this:
10am: 1.5 hour massage/body scrub/flower bath at Cantika Zest
If anyone has any feedback or thoughts on this itinerary, I'd really appreciate hearing it!
submitted by samanthakuan to bali [link] [comments]
- Days 1 - 4: Seminyak
- Days 4 - 8: Gili T
- Days 8 - 10: Ubud
- Days 10 - 12: Sanur
Day 1
Seminyak- 10.50pm: Arrive at Bali
- 11:30pm - 12am: Arrive at Villa Kayu Rasa (30 minutes from airport)
Day 2
Seminyak- Explore local restaurants and area
- Relax more at villa
- Head to beach
Day 3
Seminyak- Go to Uluwatu - 1hr 10 minute drive
- 4pm: Arrive at Uluwatu temple
- 6pm: Kecak dance
Day 4
Seminyak- Dinner at Open Night Market - 22 minute walk/7 minute drive from villa
- Go to spa
Day 5
Gili T- 7am: Arrive at Serangan port to get Bluewater express to Gili T
- Last check in time is 30 minutes before departure ie. 7.30am
- 8am: Depart from Serangan
- 11:10am: Arrive at Gili T 🥳
- Check in at hotel
- Swim at beach
Day 6
Gili T- Snorkelling with turtles at Turtle Point
- More swimming and relaxing
- Get a massage
Day 7
Gili T- 6am: Catch the sunrise
- Swimming again
Day 8
Ubud- 10.30am: Arrive at port
- 11.10am: Depart to go back to Serangan
- 2.40pm: Arrive at Serangan, go to Ubud
- maybe get another snack ooya lemme look at food places
- 4pm: Arrive at Ubud accommodation (about 1hr 15 minute drive)
Day 9
Ubud- 2.15am: Mt Batur hike
- 8am: Finish hike
- 8.30am: After hike, go to Toya Bungkah Hot Springs to eat and relax
- 285k for hot spring + food/drink
- 11amish: return to accom, about 1hr drive
- Dinner
Day 10
Sidemen10am: 1.5 hour massage/body scrub/flower bath at Cantika Zest
- booking needed http://www.cantikazestbali.com/
- Check out at 12pm
- Get to Sidemen around 1pm
Day 11
Sidemen- Head to rice terrace
- Head to a spa/massage place
Day 12
Sidemen- Have big final meal
- Go to Sanur, put stuff in locker
If anyone has any feedback or thoughts on this itinerary, I'd really appreciate hearing it!
2023.05.31 03:38 Chance_Drawing9087 Bar hound handing me money!!
There is an authentic Mexican restaurant in an slightly shady neighborhood that mansion dwellers often order from. They have the dashers come into the bar area to pick up the orders. The dudes who work there are great and the bartender goes to great lengths to check the orders while bagging them up. I was standing there waiting patiently it’s always a 5-7 min wait. Suddenly the drunk dude at the bar wants to chat with me. I was nice but kept my distance I was a bartender for 28 years at a hip downtown dive. I know not to get to chummy with the really drunk. The guy asked why do you dash. I said I work in tech but I have two kids and I am a single mom to teenagers. Kept it simple. Suddenly dude started pulling money out of his pockets! I was like no you don’t have to do that. He then started pulling money out of his wallet. Handed it to me and insisted I take it. I got my order and thanked him profusely and left. Here I am 56 year old mom and a dude at a bar handed me $180!!!!!!! What a crazy happening. I am still in shock….. I felt guilty for a bit but then went to the grocery store and got groceries with it.. just wow
submitted by Chance_Drawing9087 to doordash_drivers [link] [comments]
2023.05.31 03:35 Ill-Reality-6662 First ever attempt at making Mexican red rice! Constructive criticism and advice appreciated :)
 | I love Mexican food but have no experience whatsoever. I made this based off of recipes I found from Mexican chefs on tik tok and some Google research and adjusted based off of ingredients I already had at home. It’s delicious but still doesn’t taste quite right. I’d love to make it similar the nostalgic rice from Mexican restaurants we all I’ve. Below is the ingredients I used if anyone has suggestions. submitted by Ill-Reality-6662 to shittyfoodporn [link] [comments] Chicken broth Tomato juice Onion Lime juice Chopped cilantro Jalapeño Washed rice, toasted in pan with oil Salt Pepper Cumin Garlic powder |
2023.05.31 03:00 thrownawayreddit1 After Shuttering in March, Historic Mexican Restaurant Don Ramon’s Is Making a Return
 | submitted by thrownawayreddit1 to sanfrancisco [link] [comments] |
2023.05.31 03:00 ArmorTeigu Best places for group dinning
So I have a birthday coming up in a little over a month and wanted to go somewhere with a decent size menu options and would have no trouble seating 8 people that isn't like buffet style and is at least a little upscale . Does anyone have any restaurant recommendations in or close to Durham
Edit : I'm fine with spending a few hundred if I need to
Type of Things like : Burgers, Japanese Food, Indian Food, Korean Food, Vegan and Vegetarian Options, Noodles, Cocktails , Beer , Mexican Food , Spicy Food ,
Things I Don't : Italian Food, French Food, most seafood ( except shrimp )
submitted by ArmorTeigu to bullcity [link] [comments]
Edit : I'm fine with spending a few hundred if I need to
Type of Things like : Burgers, Japanese Food, Indian Food, Korean Food, Vegan and Vegetarian Options, Noodles, Cocktails , Beer , Mexican Food , Spicy Food ,
Things I Don't : Italian Food, French Food, most seafood ( except shrimp )
2023.05.30 23:45 AccomplishedClue166 Got my tickets for the home opener. First time in Pittsburgh stayingfor the weekend, what's the parking like, and food questions.
(On mobile sorry if format sucks)
I see they got the gold lot and green lot next to the stadium, what's the price like on avg for gameday(and is that where the tailgating spot is), or just better to bus/shuttle or ferry in?
Showing up Friday and staying till monday. Thinking about booking over in north Oakland area as its closer to a few places I wanted to check out, and still looks close enough to downtown to check out some different restaurants.
On that note besides Primanti Bros and Peppi's already on my list, what are some places yall would recommend, I'm not picky I like most everything.
Stuff that looked good on Google
Proper brick oven, wood fire ovens don't normally disappoint.
Pasha Cafe, TripAdvisor says its the #1 restaurant in all of Pittsburgh.
Gaucho Parrilla Argentina, honestly the pictures just look so good and nice portions.
So many good looking Italian restaurants, could probably spend the whole weekend trying different ones. So definitely need some suggestions there, I'm a portions and flavor kind of guy, don't need over the top fancy presentation and all that(but if the foods good fuck it)
And I'm basically from a corn field in ohio so I don't get to try very many ethnic restaurants (we got some decent Mexican but that's about the end of it) so suggestions for like Indian/Thai/Chinese/Mexican/Greek/whatever you got that's good
Burgatory also looked like a good spot
And finally a good seafood spot, and top picks for a steakhouse
Probably more then I'll get to in 4 days but I'm gonna try lol.
submitted by AccomplishedClue166 to steelers [link] [comments]
I see they got the gold lot and green lot next to the stadium, what's the price like on avg for gameday(and is that where the tailgating spot is), or just better to bus/shuttle or ferry in?
Showing up Friday and staying till monday. Thinking about booking over in north Oakland area as its closer to a few places I wanted to check out, and still looks close enough to downtown to check out some different restaurants.
On that note besides Primanti Bros and Peppi's already on my list, what are some places yall would recommend, I'm not picky I like most everything.
Stuff that looked good on Google
Proper brick oven, wood fire ovens don't normally disappoint.
Pasha Cafe, TripAdvisor says its the #1 restaurant in all of Pittsburgh.
Gaucho Parrilla Argentina, honestly the pictures just look so good and nice portions.
So many good looking Italian restaurants, could probably spend the whole weekend trying different ones. So definitely need some suggestions there, I'm a portions and flavor kind of guy, don't need over the top fancy presentation and all that(but if the foods good fuck it)
And I'm basically from a corn field in ohio so I don't get to try very many ethnic restaurants (we got some decent Mexican but that's about the end of it) so suggestions for like Indian/Thai/Chinese/Mexican/Greek/whatever you got that's good
Burgatory also looked like a good spot
And finally a good seafood spot, and top picks for a steakhouse
Probably more then I'll get to in 4 days but I'm gonna try lol.
2023.05.30 23:25 zeitness Party at CCI tomorrow!
To kick off Chevy Chase Inn’s 90th Anniversary Celebration, the Budweiser Clydesdales parade up and down the 800 block of Euclid Avenue in Lexington starting at 5 p.m. May 31. https://news.yahoo.com/see-budweiser-clydesdales-close-chevy-110000177.html
See the Budweiser Clydesdales up close at Chevy Chase Inn’s 90th anniversary celebration
BTW, if you are hungry after a beer and bourbon at CCI, there are 18 eateries within a 5 minute walk. I believe this Chevy Chase Plaza area at Euclid+High Street might be the most walkable and diverse food haven in Lexington.
Athenian Grill - https://atheniangrill.com/?page\_id=68
Bear & The Butcher - https://www.bearandthebutcher.com/menu-food
Bella Cafe and Grille - https://bellacafeandgrille.com/
Bourbon n’ Toulouse - http://www.ilovecajun.com/menu.html
Brevede Coffee Shop - https://www.brevedecoffee.com/
Charlie Brown's Restaurant - https://www.cblexington.com
Domino’s Pizza - https://pizza.dominos.com/kentucky/lexington/801-euclid-ave/
Graeter's Ice Cream - https://www.graeters.com
Joella's Hot Chicken - https://joellas.com/menu-all.php
Josie's Restaurant - http://www.josiesky.com/locations/lexington
McAlister's Deli - https://www.mcalistersdeli.com/menu
Oasis Mediterranean Restaurant - https://www.oasisrestaurant.org
Omakase Sushi & Sake Bar - https://www.omakaselex.com
Papi's Mexican Restaurant and Bar - https://www.papislex.com/newpage
Parlor Donuts - https://www.parlordoughnuts.com/menu
Puccini’s Pizza - https://www.puccinispizzapasta.com
Sage Rabbit - https://www.thesagerabbit.com
Starbucks - https://www.starbucks.com/menu
submitted by zeitness to lexington [link] [comments]
See the Budweiser Clydesdales up close at Chevy Chase Inn’s 90th anniversary celebration
BTW, if you are hungry after a beer and bourbon at CCI, there are 18 eateries within a 5 minute walk. I believe this Chevy Chase Plaza area at Euclid+High Street might be the most walkable and diverse food haven in Lexington.
Athenian Grill - https://atheniangrill.com/?page\_id=68
Bear & The Butcher - https://www.bearandthebutcher.com/menu-food
Bella Cafe and Grille - https://bellacafeandgrille.com/
Bourbon n’ Toulouse - http://www.ilovecajun.com/menu.html
Brevede Coffee Shop - https://www.brevedecoffee.com/
Charlie Brown's Restaurant - https://www.cblexington.com
Domino’s Pizza - https://pizza.dominos.com/kentucky/lexington/801-euclid-ave/
Graeter's Ice Cream - https://www.graeters.com
Joella's Hot Chicken - https://joellas.com/menu-all.php
Josie's Restaurant - http://www.josiesky.com/locations/lexington
McAlister's Deli - https://www.mcalistersdeli.com/menu
Oasis Mediterranean Restaurant - https://www.oasisrestaurant.org
Omakase Sushi & Sake Bar - https://www.omakaselex.com
Papi's Mexican Restaurant and Bar - https://www.papislex.com/newpage
Parlor Donuts - https://www.parlordoughnuts.com/menu
Puccini’s Pizza - https://www.puccinispizzapasta.com
Sage Rabbit - https://www.thesagerabbit.com
Starbucks - https://www.starbucks.com/menu
2023.05.30 22:31 Solcypher Help me look smart and knowledgeable
 | I help my neighbor out from time to time with some plumbing issues. So the other day he ask me to look at a restaurant he recently bought. Long story short he has a grease trap under the floor in the kitchen and he is afraid he would have to move it and also he says it smells when you run water. I dont have any clue about commercial stuff. Can he potentially get away with an above ground tank in the kitchen or does it have to be replumbed to outside I'm in GA if that matters submitted by Solcypher to Plumbing [link] [comments] |
2023.05.30 21:54 csthrowaway6543 Gaining fluency through immersion in Spain
Hi everyone! I studied Spanish in high school in the U.S. and would say its remained around an immediate level since then (~10 years ago). The main things I struggle with are vocabulary and understanding spoken Spanish (be it due to accents or inability to process what people are saying in time), but I'm at a level where I've been able to get around a few Central American countries and territories comfortably enough though I wasn't able to fully express myself or understand everything everyone was saying (Cuba, Costa Rica, and Puerto Rico). For a rough average I'd say I was able to understand around 40-50% of what people would say to me in those places.
I'm planning on traveling to Spain for about 2.5 months later this year — to what extend do you foresee me being able to improve my Spanish abilities in that time? Time is a concern along with the accents/dialects in Spain being different than what I'm used to (people have said my account sounds a little Mexican and that's the sort of Spanish I've been around my entire life). And vosotros of course xD
I’d appreciate any advice on maximizing my time there too. Thank you everyone!
submitted by csthrowaway6543 to Spanish [link] [comments]
I'm planning on traveling to Spain for about 2.5 months later this year — to what extend do you foresee me being able to improve my Spanish abilities in that time? Time is a concern along with the accents/dialects in Spain being different than what I'm used to (people have said my account sounds a little Mexican and that's the sort of Spanish I've been around my entire life). And vosotros of course xD
I’d appreciate any advice on maximizing my time there too. Thank you everyone!