#wikitrivia

[perthfoodreview]

Crabmeat Ankake; aud11.80 (large) from Hifumiya, Perth CBD. Comfort food - handmade udon noodles with shaved crabsticks’ meat (not real crabmeat), egg in a warm broth. One of the newer menu items at Hifumiya! Been here more than ten times since they’ve opened and I’ve only just realised they do a loyalty stamps card program thing. Wiki trivia: “Crab sticks, krab sticks, imitation crab meat or seafood sticks are a type of seafood made of starch and finely pulverized white fish (surimi) that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. It is a product that uses fish meat to imitate shellfish meat.” #hifumiya #udon #japanese #perthcbd #crabsticks #ankake #wikitrivia #perthfoodreview (at Hifumiya) https://www.instagram.com/p/B2YL4Q_DeSU/?igshid=tjpvr61dxw5z

[perthfoodreview]

FRUIT PICKING ✨// Loquat picking from Carmel Cherry Farm @carmelcherryfarm in Perth Hills. Entry to farm was $8 per person and the loquats were $10/kg. Wiki Trivia: “The loquat is in the family Rosaceae, and is native to the cooler hill regions of south-central China. The loquat has a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. The fruit is also commonly used to make jam, jelly and chutney, and is often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts, while the fruits are the sweetest when soft and orange. An American writer calls the loquat's flavor "floral" with hints of apricot and a peach, with the fruit's natural sweetness contributing to its popularity. Loquats are used commonly as a natural sweetener for many different types of food, and are used to make marmalade and jelly in various locales. Many people use loquats to create sauces and other juices since the acidity goes well with the sweetness, another reason why they are popular for making pies and other pastries. Loquats are often eaten as a fresh fruit, but need to have the seeds removed in order to be ready to eat. The seeds not only takes up a great deal of space relative to the size of the fruit (cf. avocado) but also are slightly poisonous in large quantities. The fruit is often peeled, but the peel is edible and not overly thick. Some other uses for loquat include making alcohol, animal feed, and medicine to counter vomiting and thirst. The loquat's trees and flowers also are used in different forms. The loquat's wood is used as an alternative to pear wood and works well to make rulers/other writing instruments. The loquat's flowers are used to make perfume in places like Europe, although its yield is considered low. Powdered loquat leaves are also used to treat diarrhea, depression, and even help to counteract alcoholic intoxication.” #Loquats #CarmelCherryFarm #Carmel #PerthHills #WikiTrivia #PerthFoodReview #PFR_CarmelCherryFarm (at Carmel, Western Australia, Australia) https://www.instagram.com/p/Ck5fzJsPimT/?igshid=NGJjMDIxMWI=

[fechner-fwa22]

Happy Sunday

Spiel mal was ...

... a web game that challenges your knowledge of historical dates

Spaßkultur

Mit Daten von Wikidata und Wikipedia hat Tom Watson ein einfaches Online-Spiel für Geschichtsfans entwickelt. Nacheinander erscheinen Karten, die auf einer Zeitleiste in der richtigen Reihenfolge angelegt werden müssen: Vorher? Nachher?

https://wikitrivia.tomjwatson.com/?utm_source=kulturimweb.net&utm_campaign=22cb22fe6b-Kulturimweb_428_2022-01-19&utm_medium=email&utm_term=0_088d72fa23-22cb22fe6b-328216505

[freeindiegame]

Wikitrivia by Tom Watson

[perthfoodreview]

Invited // Eggplant parmigiana from Woodfire Italian Restaurant, Ellenbrook. 😍🍆🧀🍅 The thinly sliced eggplant was cooked tenderly and it was layered with cheese and rich, flavoursome tomato sauce. Absolute favourite savoury dish of this lunch. Would happily eat this alongside rice though I’m guessing that would raise a few eyebrows. 😂 Wiki trivia: ”Parmigiana (US: /ˌpɑːrməˈʒɑːnə/, UK: /ˌpɑːmɪˈdʒɑːnə/; Italian: [parmiˈdʒaːna]; also parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsa-], or melanzane alla parmigiana [melanˈdzaːne alla parmiˈdʒaːna; -ˈtsa-] or shortened as Parma, in Australian English[1] called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version.[citation needed] The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.” #invited #woodfireitalianrestaurant #ellenbrook #eggplant #parmigiana #italian #eggplantparmigiana #wikitrivia #perthfoodreview (at Woodfire Italian Restaurant)

[perthfoodreview]

Black pudding, fermented chilli scrambled eggs, crispy cabbage and pickled apple; aud21 from Hampton and Maley, Victoria Park. Menu on @perthfoodmenu Love black pudding and it’s not something you see at most brunch places. It’s considered a delicacy in some parts of the United Kingdom. The black pudding here was quite salty and must be eaten with the scrambled eggs and pickled apple to offset the saltiness. The crispy dehydrated cabbage provided some crunch to the dish. Felt the portion was a bit small for this particular dish. Wiki trivia: “Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood and a relatively high proportion of oatmeal, in some recipes mixed with oat groats and sometimes even barley groats.” #hamptonandmaley #victoriapark #blackpudding #scrambledeggs #apple #cabbage #brunch #brekky #wikitrivia #perthfoodreview (at Hampton & Maley)

[perthfoodreview]

Goat chops, mechoui rub, walnut muhamarra; aud18 from Bivouac, Northbridge. Still one of my favourite go-to places in Northbridge for share platters with friends and overseas visitors. The goat chops were fresh, tender and deliciously flavoursome. Menu on @perthfoodmenu Wiki trivia: “In the cuisine of Northern Africa, Méchoui is a whole sheep or a lamb spit-roasted on a barbecue. The word comes from the Arabic word šawa, which means "grilled, roasted". This dish is very popular in North Africa. In Algeria and Morocco , the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia , however, it applies to any piece of meat or fish grilled with embers.” Another wiki trivia: “Muhammara (Arabic: محمرة‎ "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka. The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves.” #bivouac #northbridge #goat #goatchops #wikitrivia #perthfood #perthfoodreview (at Bivouac Canteen & Bar)

[perthfoodreview]

Bekka wings, kishk yoghurt, rose; aud18 from Gerard's Bistro, Fortitude Valley, Brisbane. This is one of the restaurant's signature dishes and I can see why. The smoky flavours and the crisp skin on the chicken wings and drumlette, its soft juicy flesh covered in rich Harissa-based sauce makes a tantalising tease to the tastebuds. All that's missing is a huge bowl of rice to counter the saltiness. Or beer. Nice appetiser to start the meal with. Recipe on goodfood.com.au Wiki trivia: "In Lebanon, Palestine, Arabian Peninsula and Syria, kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yogurt), usually from goat milk. It is easily stored and is valuable to the winter diet of isolated villagers or country people." Background on the restaurant from their website: "Serving lunch Tuesday to Sunday, Dinner 7 nights and breakfast on weekends, Gerard’s Bistro offers a Modern Australian tapestry of flavours woven with inspiration from the great cuisines of the Maghreb and Middle East. Guests are encouraged to share the menu in a banquet experience, complimented by a unique and imaginative wine and drinks list. Since opening 4 years ago, Gerard’s Bistro together with Head Chef, Ben Williamson has received multiple accolades and notable mentions from various reputable publications including The Gourmet Traveller, The Weekend Australian’s Hot 50, Financial Review – Best Restaurant Queensland. Most recently Ben was awarded Chef of the Year in the 2017 Queensland Good Food Guide and the bistro picked up its second chef’s hat." #gerardsbistro #bekkawings #fortitudevalley #brisbane #perthfoodreview #wikitrivia #kishk #yoghurt #chickenwings #brisbaneeats #queensland #goodfoodguide #modernaustralian #middleeastern #rose #pfrtravels #pfrinbrisbane (at Gerard's Bistro)