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  "op": [
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      "parent_author": "stewsak",
      "parent_permlink": "roasted-duck-over-rice-is-amazing",
      "author": "greglyon",
      "permlink": "re-stewsak-roasted-duck-over-rice-is-amazing-20180502t101317946z",
      "title": "",
      "body": "Thai food is probably the best in Asia... And quite cheap also ...",
      "json_metadata": "{\"tags\":[\"thaifood\"],\"app\":\"steemit/0.1\"}"
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      "author": "greglyon",
      "permlink": "re-bearandbee-41akl76i-20180502t101205953z",
      "title": "",
      "body": "Salak: another interesting fruit to try ! looks like an hybrid between a snake and garlic ;)\n\n![salak-fruit.jpg](https://steemitimages.com/DQmVKYyMVoDCjZj3Wsv9vJwpX4DqkYV2YUXwby5wP382vav/salak-fruit.jpg)",
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      "author": "greglyon",
      "permlink": "re-bearandbee-41akl76i-20180502t101040395z",
      "title": "",
      "body": "I've never heard the word hairy balls to describe rambutant haha",
      "json_metadata": "{\"tags\":[\"video\"],\"app\":\"steemit/0.1\"}"
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      "author": "makesushi",
      "permlink": "re-greglyon-recipe-apple-tart-20180502t101016214z",
      "title": "",
      "body": "# looks like a pizza",
      "json_metadata": "{\"tags\":[\"recipe\"],\"app\":\"steemit/0.1\"}"
    }
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      "author": "greglyon",
      "permlink": "re-emkhh1337-re-greglyon-recipe-apple-tart-20180502t100620784z",
      "title": "",
      "body": "I recommend you don't slice the apples in half: keep them whole and use an utensil to remove the core. It looks better that way !",
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      "author": "greglyon",
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      "title": "Recipe: Mosaic sushi roll",
      "body": "@@ -213,16 +213,42 @@\n d.jpg)%0A%0A\n+http://www.makesushi.com%0A%0A\n Ingredie\n",
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      "author": "makesushi",
      "permlink": "re-greglyon-recipe-mosaic-sushi-roll-20180502t100059575z",
      "title": "",
      "body": "@@ -38,16 +38,23 @@\n website \n+http://\n www.make\n",
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      "author": "makesushi",
      "permlink": "re-greglyon-recipe-mosaic-sushi-roll-20180502t100059575z",
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      "body": "This is my content!!!! taken from my website www.makesushi.com",
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      "author": "cheetah",
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      "title": "",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\n`https://www.youtube.com/watch?v=i5gajrL_oeY`",
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      "body": "This is my content!!!!",
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{
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      "author": "greglyon",
      "permlink": "recipe-chicken-lattice",
      "title": "Recipe: Chicken lattice",
      "body": "https://www.youtube.com/watch?v=i5gajrL_oeY&list=PLDswTGYuH-73Qxb22gwQiWQ8BHzxEEG-T&t=0s&index=16\n\nToday we'll be making together the chicken lattice: a tender chicken breast wrapped in bacon and zucchini, encased in a crispy puff pastry lattice, sprinkled with sesame seeds! The chicken lattice is a tasty main dish, a creative, new way of serving chicken... let's get to work!\n\nIngredients for 4 servings\nChicken lattice\n\n• 1 lb (500 g) of chicken breast\n• 8 slices of zucchini, about 7 oz (200 g)\n• 8 slices of smoked bacon, about 1,8 oz (50 g)\n• 2 bay leaves\n• 1 clove of garlic • extra virgin olive oil, to taste\n• salt to taste\n• pepper to taste\nFor the pastry lattice\n• 1 rectangle of ready-made puff pastry\n• 1 egg\n• sesame seeds, to taste\n\nFirst of all, grill the zucchini on a hot grill pan; before that, wash the zucchini, trim the ends and cut into thin slices, about 1/10 inch (2-3 mm) thick, using a vegetable slicer or a knife. Grill on both sides... and set aside.\n\nAfter grilling the zucchini, move on to the chicken: take a chicken breast, remove the bones -- including the wishbone at the top of the breast -- split in half and run your fingers along the cut to feel for any bones or gristle. Place half chicken breast on a cutting board, drizzle with a little oil... and rub both sides, then season with salt and pepper to taste. Rub again... and now wrap the chicken with the grilled zucchini; pick large, long zucchini if you can, so you'll be able to wrap the whole chicken. Alternate the zucchini and the bacon until the chicken is completely covered.... Now flip the chicken over and cover the other side. \n\nAfter that, wrap the chicken in film, twisting the ends tightly to seal and form into a cylinder shape. If your zucchini and bacon slices are not long enough to wrap around the chicken, you can overlap 2 slices together. So cut off a piece of cling film and wrap it tightly. Now place the chicken in the fridge to rest for an hour and repeat with the other half of the chicken breast.\n\nPut the olive oil in a pan, add the clove of garlic and the bay leaves and sauté until light brown, then add the chicken and let it brown on all sides for about 20 minutes on a very low flame.\n\nThe chicken breasts are browned, now transfer to a wire rack, that has been set over a plate, and allow to cool and drain the excess fat.\n\nAfter the chicken breasts have cooled, move on to the puff pastry lattice: take a rectangle of ready-made puff pastry and place on a lightly floured pastry board; now separate the top third of the rectangle... and divide into 2 equal parts, that will be the base of our chicken lattice. Then run a lattice roller over the remaining puff pastry to create the lattice top. So dip the roller in flour... and create... the lattice pattern. Divide the pastry into 2 equal parts... and slightly stretch the dough... with your hands. If you don't have a lattice roller, you can cut into ¼-inch (½ cm) wide strips with a pastry wheel and weave them together, as for a lattice pie crust. Ok, now you can place the chicken breasts on the rectangles of puff pastry. Beat an egg in a bowl and brush the edges of the base... then cover each chicken breast with the lattice top. \n\nYou can tuck the excess underneath... or stick it to the base. Now brush the beaten egg on top, sprinkle with white sesame seeds, or you can use poppy or black sesame seeds, as you like. Tuck the edges under the base to seal and place the chicken lattice in a baking pan, lined with parchment paper. Now repeat with the other half of the chicken breast. After that bake in a preheated oven at 390°F (200°C) for about 40 minutes.\n\nEnjoy, comment and follow !",
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      "title": "",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://www.makesushi.com/mosaic-sushi-roll-evolution/",
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{
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      "parent_permlink": "recipe",
      "author": "greglyon",
      "permlink": "recipe-mosaic-sushi-roll",
      "title": "Recipe: Mosaic sushi roll",
      "body": "![download (1).jpg](https://steemitimages.com/DQmePKwTbprjqb4R1V4auGD1Eet5jGpidDL7QJcA1QwDA5f/download%20(1).jpg)\n\n![download.jpg](https://steemitimages.com/DQmW75NMHL9DFMehGYcEyBxJp94Pqx729sAovYT26UH64r9/download.jpg)\n\nIngredients: \n1 small thin cucumber (as size will dictate the size of your sushi roll)\n4 half sheets of nori\n60g (2 oz) cooked white sushi rice\n80g (2.75 oz) cooked pink sushi rice\nCarrot sauce\n4 strips of sashimi grade tuna (cut to the same width as a half nori sheet)\n4 strips of sushi grade salmon (cut to the same width as a half nori sheet)\n\nStep 1: Preparing the Quarter Sushi Roll Segments\nSlice off both ends of the cucumber, then cut in half. Trim off any excess with your knife so that the total length of the cucumber matches the width of your nori sheet.\n\nThen, cut the cucumber in half length ways, and the halves into quarters. If your cucumber is slightly too big like mine was then make two separate cuts a few millimeters apart down the length of the cucumber strip to reduce the size of the quarters. Discard the thin central piece. As a rule of thumb, the smaller the quarters, the neater and smaller your mosaic sushi roll will be.\n\nAssemble the four cucumber pieces in your hand to form a whole circle, just to check they are all of equal size.\n\nAssemble the four cucumber pieces in your hand to form a whole circle, just to check they are all of equal size.\n\nrolling corner parts mosaic sushiMoisten your fingers with a little water, then transfer 60g of cooked white sushi rice onto the first half nori sheet. Spread out the rice in a thin layer, covering approximately 3/4 of the nori sheet.\n\nNext, position the four cucumber quarters as whole onto the bed of rice at the end closest to you. Begin rolling the nori sheet over the cucumber, using your forefingers to hold the cucumber in place as you curl the sheet over. Stop rolling just before you reach the point where the rice ends, then gently slice off the excess nori sheet using your knife. Set aside while you prepare the second half nori sheet.\n\n![rolling-corner-parts-mosaic-sushi-300x300.jpg](https://steemitimages.com/DQma4jLX9bz1mRSrQJn41a5n1bSgrUMSsc6Et2dsqxrkwmf/rolling-corner-parts-mosaic-sushi-300x300.jpg)\n\nStep 2: Creating the Pink Rice Layer\nTransfer approximately 90% of the cooked pink sushi rice onto the second half nori sheet, using your fingers to spread it out. As before, spread out in a thin layer that covers roughly 3/4 of the surface of the nori sheet.\n\nPlace the first sushi roll onto the bed of pink rice, close to the end that is nearest to you. Roll the second nori sheet around the first, continuing until you reach the point where the rice ends.\n\nSquish a little rice along the exposed end, then roll and lightly compress along the seam to help it adhere.\n\nPrior to the next stage, you will need to cut your pre-prepared sushi roll into quarters. Using the position of the cucumber cuts as a rough guide, slice the sushi roll in half, then again into quarters. You may need to hold the cucumber segments in place as you cut, to prevent them from moving.\n\n![preping-sushi.jpg](https://steemitimages.com/DQmYPantPhZmYdTV2RBh3Muh32mruXxPwhDVZZFbNgATYDu/preping-sushi.jpg)\n\nStep 3: Assembling the Sushi Roll\nTake two half sheets of nori and lay them flat, end-to-end on your chopping board. Squish a little sushi rice along the top end of one sheet, creating a strip of rice ‘glue’ approximately 0.5 cm  in width. Overlap the end of the second nori sheet and press down with your fingers to help the ends to adhere.\n\n![assembeling-the-sushi-roll.jpg](https://steemitimages.com/DQmPHdGGZ9SgHiAfFhizFsQB7yVnJsWTm8zRqTj1r6Rh2X2/assembeling-the-sushi-roll.jpg)\n\nPlace two of the quarter sushi roll segments side-by-side on the nori sheet, starting at the end closest to you. Ensure the cucumber segments face in opposite directions, and that when aligned, the segments create a v-shaped ravine between them. Fill the ‘ravine’ with carrot sauce, taking care to ensure that it doesn’t ooze out at each end.\n\nPlace a strip of sashimi grade tuna on top of the carrot sauce, then a strip of salmon either side. Top with another piece of tuna. They should all slot together to form a rough diamond shape in the middle of the v-shaped section.\n\n![food-art-300x300.jpg](https://steemitimages.com/DQmc1bUKzhZLTxGtmk3NuKQ4KapJx4M9Wuegb8r1wkijvVh/food-art-300x300.jpg)\n\nNext, add a little more carrot sauce to the top of the diamond formation. Position the remaining quarter sushi roll segments on either side of the diamond, making sure both cucumber strips face away from each other on the outside edge. Holding them in place with your fingers, flip the entire mosaic square over slowly. Continue rolling, compressing with your fingers as you go, until there is only a narrow strip of the base nori sheet left.\n\nSquish a little rice along the width of the sheet end, then roll once more until it sticks to the sushi roll. You can also use a bamboo rolling mat at this stage to firm up the square and its contents.\n\nStep 4: Cutting the Sushi Roll\nTo cut the sushi roll, first immerse your knife under a cold tap, allowing droplets of water to run along the length of the blade. Then, cut off either end of the sushi roll, remembering to start with the heel of your knife so the blade glides through. Cut into segments approximately  2cm thick. You will most likely get 4-5 out of each sushi roll.\n\nServing tip:  Mosaic sushi rolls are food art in their own right, therefore the way you serve them really shouldn’t detract from the detail and colors used. The cucumber fan garnish is an ideal center-piece for a plate, and because it looks so organic and natural, it won’t detract from the detail of your sushi roll. For added color, you could also arrange the cucumber fans on a bed of carrot spirals!",
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      "body": "imma try that, thanks",
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      "title": "Recipe: Apple tart",
      "body": "Hi guys,\n\nToday I'm sharing this very easy recipe I tried at home.\n\n![Screenshot_20180502-173605.jpg](https://steemitimages.com/DQmTnjh9FTU51QBbSmS1FDQpfLSERhVFwDUKF9XvmTCGPLc/Screenshot_20180502-173605.jpg)\n\nYou just need\n\n- 4 apples\n- 40g butter\n- 10g sugar\n- puff pastry\n\nIt's very straight forward:\n- Peel and cut the apples very thin and place them on the puff pastry\n- Sprinkle with butter and sugar\n- Bake at 190C for 45 minutes\n\nhttps://www.youtube.com/watch?v=N2EpJkaj0uI&t=0s&index=2&list=PLDswTGYuH-72fQ9hQnnuNpGnZAKnO9mIO\n\nEnjoy !\n\nLike and subscribe !",
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      "body": "Hello,\n\nWe have found that all or part of the above post may have been copied from: http://www.bearnakedfood.com/2014/10/27/lemon-squares/\n\n\nNot indicating that the content you post **including translations, spun, or re-written articles** are not your original work could be seen as [plagiarism.](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/)\n\nThese are some tips on how to share content and add value:\n- Using a few sentences from your source in “quotes.” Use HTML tags or markdown \">\" before the quote.\n- Linking to your sources.\n- Include your own original thoughts and ideas on what you have shared.\n- It is recommended that the quotes should not cover more than 50% of the whole post. At least 50% of the content should be original.\n\nRepeated plagiarized posts are considered spam. Spam is discouraged by the community, and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\n\nIf you are actually the original author, please do reply to let us know!\n\nMore Info: <a href=\"https://steemit.com/steemcleaners/@steemcleaners/abuse-guide-2017-update\">Abuse Guide - 2017</a>.\n\n---\n\n<b>If you reply to this comment directly, we may not notice your response.\nIt is recommended to contact us in our [Discord Channel](https://discordapp.com/channels/333959953951752194/335541190927843338), instead. </b>\n\nThank you.",
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      "body": "Hello,\n\nNot indicating that the content you post **including translations, spun, or re-written articles** are not your original work could be seen as [plagiarism.](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/)\n\nThese are some tips on how to share content and add value:\n- Using a few sentences from your source in “quotes.” Use HTML tags or markdown \">\" before the quote.\n- Linking to your sources.\n- Include your own original thoughts and ideas on what you have shared.\n- It is recommended that the quotes should not cover more than 50% of the whole post. At least 50% of the content should be original.\n\nRepeated plagiarized posts are considered spam. Spam is discouraged by the community, and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\n\nIf you are actually the original author, please do reply to let us know!\n\nMore Info: <a href=\"https://steemit.com/steemcleaners/@steemcleaners/abuse-guide-2017-update\">Abuse Guide - 2017</a>.\n\n---\n\n<b>If you reply to this comment directly, we may not notice your response.\nIt is recommended to contact us in our [Discord Channel](https://discordapp.com/channels/333959953951752194/335541190927843338), instead. </b>\n\nThank you.",
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