FC2動画

Start with fresh live oysters—shuck them, reserving the liquor. Preheat your broiler (or grill). In a bowl, mix finely chopped bacon, a splash of Worcestershire sauce, and a few drops of ketchup for sweetness and color (this mirrors Biffin’s balanced approach). Optionally, add a pinch of smoked paprika or Tabasco to taste. Spoon this topping onto each oyster, drizzle gently with the liquor, and broil/grill for 3–4 minutes, or until the bacon starts to crisp and the sauce bubbles. Remove, garnish with finely chopped parsley, and serve immediately—hot and smoky, with briny oysters offset by savory bacon. This dish honors the classic Oysters Kilpatrick—a historic combination of oysters, bacon, and umami rich sauce, while bringing a fresh, chef-driven twist to your table. Enjoy!

lost program of the 20th century

Description: English This music video is about love for the sea, the ocean, whatever. A young man loves the sea very much, but lives far from it, but then comes summer, the holiday season, and he returns to it again, to his sea. A beach, hot sand, yachts, palm trees, tanned girls, etc. The young man bought himself a scuba gear, for what? Yes, in order to swim in the transparent, bubble-filled sea water, like a fish, no, like Ichthyander, that's the one who is an amphibian man. Having swum enough underwater, among the underwater inhabitants, the guy emerges from the water, and there, such a bright sun that it takes your breath away and an endless blue sky, where seagulls soar and scream... The young man is very happy that he is at sea again.

Singapore Chicken Curry Puffs are a beloved snack—crispy on the outside, rich and spicy on the inside. To make them at home, start by preparing the filling. Sauté diced onions, garlic, and ginger until fragrant. Add diced chicken breast, potatoes, curry powder, turmeric, and a splash of coconut milk. Cook until the mixture thickens and the chicken is fully cooked. Let the filling cool. For the pastry, use either a flaky puff pastry or make traditional dough using flour, butter, water, and a pinch of salt. Roll out the dough and cut into small circles. Place a spoonful of filling in the center of each, fold into a half-moon shape, and seal the edges by crimping. Deep fry the puffs in hot oil until golden brown, or bake at 180°C (350°F) until crisp and golden. Serve warm with a cup of tea or chili sauce for dipping. These homemade curry puffs bring the authentic taste of Singapore right to your kitchen—perfect for parties, snacks, or even breakfast!