BC FOOD
Saved by @CodyyyGardner

Most popular dishes of lockdown 2020

 Street food lovers were the most distraught ones during the lockdown, especially those who are hardcore pani puri lovers. Many people satiated their gol gappa cravings by making them at home.
With all our go-to pizza joints closed, homemade pizza was the only solution to our cravings.
Another street food that most of us missed was the crispy hot samosa. So, why not try them at home? Just prepare some potato stuffing, roll out the dough, fill the stuffing, give the shape of a samosa and fry.
The combo of Samosa and Jalebi makes the perfect pair. Hot and syrup loaded jalebis were another dish that most people tried at their homes
Also known as Zebra Cake, Marble Cake was another popular dessert during the lockdown. It was basically made by combining two different coloured batters in such a manner that the end result looks like marble

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T. Greg "'Constitutional Lawyer'" Doucette
T. Greg "'Constitution...
@greg_doucette
**********
6TH ANNUAL
BULL CITY FOODRAISER
FINAL METRICS THREAD
**********


Going to fill this thread with the updated final numbers

Prior threads are here –

➡️ Foodraiser history thread: https://t.co/Hz0jxFrswF

➡️ Initial 6th Annual data thread: https://t.co/XkK4oWE9iT

➡️ 6th Annual results photos + video thread:


You'll recall that we had to buy a sh*tload of grocery bags that were not included in our initial data thread

And then had to buy another sh*tload the next day 🤦‍♂️

Those paper bag runs added $386.94 to the expenditures ($193.47 x 2)

That put the grand total spent at $55,426.68:
➡️ $10 for cashier's check
➡️ $55,029.74 for food
➡️ $386.94 for bags

The Bag Fund donations exceeded what we needed though, so we capped 2020's #'s at actual expenditures and will hold the rest for 2021 (more on that down-thread)


Counting the new donors who contributed to The Bag Fund, and de-duplicating the folks who'd already donated to the main fundraiser, we ended up with 825 total donors
FOOD
Jack Monroe
Jack Monroe
@BootstrapCook
I’m getting individual permission from everyone sending me pics of their food boxes in my DMs to repost them here but without identifying information because I try to be responsible with this large platform and there are ~children~ involved here.

Disclaimer done, now get angry.

Bexleyheath.


Kent.


No location given for this one, but the contractor is Harrison in this case, not Chartwells.


2 slices of ham, three slices of cheese, one pear, one apple, two bags of crisps. For one child, for a WEEK. Are they meant to only eat on Tuesdays and Thursdays or something?!!! Also pictured, the Govt legislation on Free School Meals for comparison.
FOOD
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Patrick McKenzie
Patrick McKenzie
@patio11
This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.


I think people underestimate QSRs in terms of social utility, but Sukiya et al describe themselves as mission-oriented enterprises. I believe this is largely sincere, and goes back to the 60s and 70s, when the clientele was primarily manual laborers who had migrated to work.

Japan was not a rich nation at the time, and day laborers in particular were both unlikely to be able to cook for themselves and unlikely to have much of a food budget, and so the chains sprung up offering an honest-to-goodness cooked meal delivered in under a minute for cheap.

This heritage continued over the years, even after Japan became a much more wealthy nation, and these chains function as social support and dignity for folks in diminished circumstances.

They also are a wee bit of a cartel, and I appreciate the aesthetics of the cartel:

Back when I was first in Japan, in the mid 2000s, there was an increase in the price of beef.

And the heads of the three chains got together, and decided that the price of the basic beef bowl needed to increase, but given the economic circumstances how could they hold the line.
FOOD
Lesego Semenya
Lesego Semenya
@LesDaChef
Let's talk about nuts. It's #LesFoodFacts time


Ok, let's start at the most obvious question. Why are nuts so bloody expensive? You need to understand what nuts are and how they grow and how they're processed.

The price is based on processing and also on market demand. Let me explain those 2 points first #LesFoodFacts

Let me start with the most expensive nut in the world. The Macadamia nut.

Origin? Queensland, Australia. Eaten by Aborigines for centuries and called "Kindal Kindal" until the colonisers landed and renamed them after one of themselves. Some dude called Macadam #LesFoodFacts


Macadamia trees need to grow for around 10 years before they start producing fruit.
The fruit then needs to be harvested by hand, not machine, as they are so varied only a human eye (and hand) can sort them out.

They also only thrive in tropical places. #LesFoodFacts

Macadamia nuts also contain the highest fat content of all nuts. They're on average 80% fat.
The fat in them is good for you though, like olive oil. So the health market is one of the aspects that has driven the demand up. #LesFoodFacts
FOOD
Peter Ellis
Peter Ellis
@almostconverge
Mini Hungarian language lesson: the secret dish.

"What's a dish universally known and eaten in your country but virtually unheard of outside it?" is a question that makes the rounds on Twitter every few months but I can't be bothered waiting for the next one.

It's "főzelék".


The word itself looks as simple as the dish: "főz" is "to cook" and "-elék" is a suffix roughly meaning "the result of", so "the result of cooking".

Thanks for nothing.

The official definition is "any kind of boiled or parboiled vegetable"; closer, but still a load of bollocks.


So here's mine: "főzelék is made of vegetables and it has a thick sauce".

What kind of vegetables?

Practically any: potato, cabbage, bean, pea, chickpea, spinach, squash, carrot, but usually only one veg at a time.

There is a mixed abomination called "finomfőzelék" but we don't talk about it.

Most of us have been scarred for life by school dinners featuring the pallid little harbingers of death suspended in a beige gel of doom.


In all honesty though, főzelék in general doesn't look very appetising: it has its roots in that old peasant staple of gruel and it has a serious image problem as a result.

Which is why, even in Hungary, you won't see many on restaurant menus, except in specialist outlets.
FOOD

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1/102
Four hours south of Aswan in Lower Nubia, right by the Nile, is a region dotted with temple complexes built more than 3,000 years ago. Some like the temples of Amada, Derr, and Beit el-Wali go as far back as 1500 BC.


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If u are looking to enter a scrip just before the breakout
what would u look for?
How would u identify scrips just before breakout?

Here are a few pointers
Carefully understand the them and use at ur own discretion
(All comments r compiled from a question i posed)

1/23

Price is testing the same resistance repeatedly since long.
But now in recent times it's forming multiple candles near the same resistance with low volume.
Observe it and see for opposite move.
As soon as u get a positive candle, get in to it.

2/23

1. Volume buildup (vol > when resistance point created) along with, increase in OI, increase in delivery % on HTF
2. On LTF, price stalling around breakout area for at least 1-2hr.
3. No major events.

3/23

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If there is any breach of the latest HL it should be followed by a bullish candle with good volume.
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4/23

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Consolidation below the resistance, volume of the candles & strong bullish candle closing at near highs just below the resistance

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