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Post by domeplease on Jan 8, 2019 12:38:11 GMT -5
Yes, I am a FOODIE and willing to try any type of Food at least ONCE.
There is nothing better than to go out with friends/strangers for a real good meal (not where ONE is rushed).
When I arrange these Group Meals, I first assure myself, that the Restaurant has Decent Wine at an reasonable affordable fee.
If not, I bring the wine and am more than willing to pay the Corking Fee.
Once seated, I inform our server, that we will be there for a while and give the server an Initial $20.00 Tip and inform the server that if service is good, a 30% PLUS Tip will follow.
We first order a round of Appetizers and open the first round of Wine and order drinks.
We do not order our Salads until around 30-45 minutes later. After our salads have arrived, another round of Wine is open & served.
Around 30-45 minutes later we order our main course.
During the lag time between these above dishes; we relax, drink good wine and most importantly have Polite, Intelligence Discussions/Debates.
My friends know, to be prepared to talk about current events. No subjects are Taboo except Hate Speech.
This above process, is a relaxing way to ENJOY food/wine while allowing a proper & slow food intake/digestive process and where there is time to gain KNOWLEDGE & Bond.
At the end, we MIGHT order Desert and/or a round of after dinner drinks.
If the Meal and Service has been great I ask for the Chef, All Kitchen Employees, our Bus Person to come out and I give each a $20.00 Tip for their work of Art.
Normally (not always) my Guests will see this gesture and join in with additional $$$.
I relish these meal events.
Living in a Third world Country that is trying to get to be a Second World Country = There is a lot of Food that I miss. I will Post these foods at a later time.
I try LIKE HELL to live off a Mediterranean Type Diet of Food. But I am a Sucker for Potatoes and Good Bread. us.cnn.com/2019/01/02/health/mediterranean-best-diet-2019/index.html and I just DIE FOR French Food & Japanese Sushi.
Please POST your favorite foods/wines here and where you have had awesome meals. I am hoping to learn a lot from this thread. Thanks.
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Post by inger on Jan 8, 2019 12:57:35 GMT -5
Peanut butter and jelly sandwiches are the greatest comfort food in the world. I make them with three slices of bread and crush potato chips in between the slices...It’s very important to get the correct amount of each ingredient and the crushing must be done properly...
If I do a good job, I needn’t tip myself. The flavor rush is plenty of reward for a job well done. I have no desire to eat any flavor of jelly except for grape. My preference is Smucker’s grape jam, but if the local grocery is out of that, the Smucker’s grape jelly will do.
I like a nice thick, soft wheat bread, and the only acceptable peanut butter is Jif...
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Post by domeplease on Jan 8, 2019 14:49:11 GMT -5
Thanks Inger for being the FIRST to Post here on this New Thread.
I love Peanut Butter to.
However, I now use Peanut Butter a little differently for DIET reasons.
I take cleaned/raw Carrots, Broccoli, etc. and dip them into Peanut Butter = Get my Veggies & my Protein TOGETHER.
I also keep extra Peanut Butter Jars in my Emergency Disaster Food Boxes.
Tequila loves PB too; but I no longer give her any...it gets stuck on the inside of her mouth and than all HELL breaks loose. Go Figure.
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Post by kaybli on Jan 8, 2019 15:22:55 GMT -5
I'm not much of a foodie, but I do love a good steak. Been to many of the well reviewed steak houses in Manhattan including
-Peter Lugers(Brooklyn). -Keen's -Club A -Sparks -Quality Meats -Del Frisco's -Strip House -BLT Prime -Wolfgang's -Porter House -Bowery Meat Company -Delmonico's
Of course Luger's is the best but you usually have to make a reservation weeks in advance by phone only and the line is always busy. We've been going to Wolfgang's a lot recently. More convenient location at about 90 percent the quality of Lugers. I would recommend you check out any of those on the list though. Just stay away from Ruth's Chris. Went there for some reason the other day and had a bad experience. Might as well just save yourself the price and eat at Outback's.
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Post by inger on Jan 8, 2019 15:38:15 GMT -5
I'm not much of a foodie, but I do love a good steak. Been to many of the well reviewed steak houses in Manhattan including
-Peter Lugers(Brooklyn). -Keen's -Club A -Sparks -Quality Meats -Del Frisco's -Strip House -BLT Prime -Wolfgang's -Porter House -Bowery Meat Company -Delmonico's
Of course Luger's is the best but you usually have to make a reservation weeks in advance by phone only and the line is always busy. We've been going to Wolfgang's a lot recently. More convenient location at about 90 percent the quality of Lugers. I would recommend you check out any of those on the list though. Just stay away from Ruth's Chris. Went there for some reason the other day and had a bad experience. Might as well just save yourself the price and eat at Outback's.
Are you sure you’re going to Strip House for the steak?... (: |
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Post by kaybli on Jan 8, 2019 15:44:06 GMT -5
I'm not much of a foodie, but I do love a good steak. Been to many of the well reviewed steak houses in Manhattan including
-Peter Lugers(Brooklyn). -Keen's -Club A -Sparks -Quality Meats -Del Frisco's -Strip House -BLT Prime -Wolfgang's -Porter House -Bowery Meat Company -Delmonico's
Of course Luger's is the best but you usually have to make a reservation weeks in advance by phone only and the line is always busy. We've been going to Wolfgang's a lot recently. More convenient location at about 90 percent the quality of Lugers. I would recommend you check out any of those on the list though. Just stay away from Ruth's Chris. Went there for some reason the other day and had a bad experience. Might as well just save yourself the price and eat at Outback's.
Are you sure you’re going to Strip House for the steak?... (:  I KNEW inger was going to make a comment like that when I typed in the name of that restaurant. I know you too well, inger. |
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Post by inger on Jan 8, 2019 15:55:05 GMT -5
Thanks Inger for being the FIRST to Post here on this New Thread.
I love Peanut Butter to.
However, I now use Peanut Butter a little differently for DIET reasons.
I take cleaned/raw Carrots, Broccoli, etc. and dip them into Peanut Butter = Get my Veggies & my Protein TOGETHER.
I also keep extra Peanut Butter Jars in my Emergency Disaster Food Boxes.
Tequila loves PB too; but I no longer give her any...it gets stuck on the inside of her mouth and than all HELL breaks loose. Go Figure.
I used to eat celery with PB smeared on it years ago. I lost the taste for it somewhere along the way, but I can get the theme of dipping your veggies in something yummy to make them more desirable. You might think I was joking about the PBJ with potato chip ssndwiches, but the truth is that I enjoy eating in and like simple, plain foods. That might make me an anti-foodie, or an unusual foodie. I have memories of my mom stretching our very limited budget with chipped ham and margarine sandwiches. We would also eat baked bean and margerine sandwiches, too. I still like them, and get a craving for them sometimes and out will come the can of Campbell’s pork and beans. I can enjoy either of those sandwiches for lunch or an evening snack. I always joke that my favorite vergetable is chicken. I don’t enjoy red meat as much as I used to, but I’m with Kaybli on the taste of a really good steak... yum... I had my first elk burger this past summer in a little place in an out of the way town called Stonewall, Colorado. You don’t “accidentally” drive through Stonewall as a tourist. It’s deep in the woods off highway 12, known as the “Highway Of Legends”. I’m disappointed that I can’t think of the name of the place, but I’m sure it was the only restaurant in town, and is right across from the only RV Park I saw in the area. It was an excellent burger, and the owners were sooooo pleasant and nice to us... |
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Post by inger on Jan 8, 2019 16:32:39 GMT -5
Are you sure you’re going to Strip House for the steak?... (: I KNEW inger was going to make a comment like that when I typed in the name of that restaurant. I know you too well, inger. At least I didn’t say that Peter Luger’s sounds like an interesting cut... I know a fellow that married a gal from a rather backward family and he used to joke about being invited for dinner when they were serving hot horse co*k and onions...The girl was sort of cute, but most of the family was homely and odd to look at. She had a sister that was (and still is in her late fifties) a very good looking babe. She stood out from the rest like Marilyn Munster did from her family... Oh man. The tales I could tell about that clan. As the years went by I found them to be mostly very sweet people, all except for their dad. Once again, an odd contrast. But it was sort of a Beverly Hillbillies kind of existence. They had some Kelly Pickler-like information deficits that could be rather unintentionally hilarious. There are also some tragic elements... |
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Post by domeplease on Jan 9, 2019 12:46:41 GMT -5
Thanks to all that have POSTED here!!!
I am a Meat Lover too; but trying to cut back (in a major way) of eating so much red meat, for so, so, so many reasons.
I have had a number of friends try the new Impossible Burger---they ALL tell me that it TASTE exactly like a burger patty.
However when I do eat red meat IT MUST be cooked just above RARE and just below MEDIUM RARE. God, I love a Sirloin Steak!!!
Thanks for the list Steak Houses... ---------------------------------------------------------------------------------------------------------------------------------------------------
www.msn.com/en-us/foodanddrink/restaurantsandnews/paris-nudist-restaurant-undone-by-scanty-custom/ar-BBRXWuk?li=BBnb7Kw&ocid=U147DHP The first nudist restaurant in the French capital is being forced to close because it cannot put enough people in seats.
"O'Naturel" will draw the curtain on nude fine dining in Paris in February after a little over a year despite rave reviews from diners who shed their clothes to slurp oysters and feast on snails, foie gras and asparagus.
But to avoid financial embarrassment, twins Mike and Stephane Saada said they were having to close.
"It is now or never," they urged the curious "wanting to experience a last nude dinner in Paris" before they bring down the shutters on February 16.
"We are counting on you to support us," they wrote on Facebook. "We thank everyone for taking part in this adventure. We will only remember the good moments and the great people we met."
The restaurant in the east of Paris opened amid a blaze of publicity in November 2017.
Clothes must be left in the cloakroom along with mobile phones, to prevent people from sneaking a photo of other customers.
The diners are then provided with slippers although women -- who make up 40 percent of the clientele, according to the managers -- may keep their heels on. READ MORE...
DO ME'S THOUGHTS:
I have been to a place like this, but slightly different; so to speak.
It was in one of the Richest Counties & Cities in America = A two-level Chinese Restaurant. The Top-Level was for your regular everyday customers.
The Bottom-Level (Basement), was for Special VIP Customers (Hush-Hush...).
The Bottom Level sitting was like Club Med sitting (as a group) and everyone was nude. The food was top rated as were the wine/drinks, etc.
But what made it really different was:
1. It had gambling Tables just like Las Vegas and...
2. For Desert your table was given a large long mirror with Lies of Great Cocaine on it. You were charged by the INCH (so damn funny).
The girls I dated and I LOVED this place (at that time around 80% of the girls I dated were bi-sexual = like a prerequisite). So many times we left with another girl/couple for more desert at our place.
Sadly, I could only go like Once maybe Twice a month; since it was too dam expensive.
To this day I LOVE Chinese Food and every time I eat such, my mind flashes Back to that Restaurant. Go Figure!!!
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Post by inger on Jan 9, 2019 14:24:35 GMT -5
The only person we know that gets sexually excited by the thought of General Tsao’s Chicken... 😂😂😂
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Post by domeplease on Jan 10, 2019 10:56:23 GMT -5
01-10-19 IMPORTANT: www.msn.com/en-us/foodanddrink/foodnews/the-new-impossible-burger-tastes-even-more-like-real-beef-and-people-are-loving-it/ar-BBRZoJE?li=BBnb7Kw&ocid=U147DHP The new meat-free Impossible Burger reportedly tastes even more like real beef and is getting rave reviews. When the famously meat-free Impossible Burger first hit the scene in 2016, people were reasonably skeptical. Sure, veggie burgers today taste way better than they did 10 years ago, but a meat-free patty that tastes just like beef? No way. Then word spread that the Impossible Burger actually was delicious, and GASP, "bleeds" and tastes a whole lot like real meat. However, in hopes of getting even more meat-lovers on board with its plant-based offering, the company just unveiled its brand new Impossible Burger 2.0, which is already earning rave reviews for tasting even more like actual beef, with some even finding it indistinguishable from the real deal. During the Consumer Electronics Showcase in Las Vegas on Monday, Impossible Foods quietly debuted its new Impossible Burger 2.0, which it describes as a slightly tweaked and improved version of the original. And while the new recipe is similar to the original (e.g., it features a genetically engineered and fermented yeast that mimics the flavor of cooked meat), this one contains no gluten, animal hormones, or antibiotics, and is both kosher and halal certified. Thrillist has yet to do a proper taste, but several people who tried it on-site claim it's nearly impossible to tell it's not real animal meat, and an exceptional improvement upon the original. "I couldn't tell it wasn't the real thing," wrote CNET's Dara Kerr, who got a taste of the new offering a few weeks ago. "If the current burger tastes like an OK Sizzler steak, then this new version is a well-massaged Kobe ribeye." Engadget's Nicole Lee agreed, describing it as a huge upgrade over the original. "It was moist and juicy, and the texture was just right. I couldn't believe that this was supposed to be a plant-based substitute," she said. “The newest Impossible Burger delivers everything that matters to hard-core meat lovers, including taste, nutrition and versatility,” said Impossible Foods’ Founder and CEO Dr. Patrick O. Brown in a press release. “This is the plant-based meat that will eliminate the need for animals in the food chain and make the global food system sustainable.” The company also says that the new burger recipe is perfect as a ground beef substitute in everything from meatballs to stews. Impossible Burger 2.0 officially replaces the original version Tuesday, January 8, and will roll out slowly into restaurants and grocery stores. Initially, it'll be available in about a dozen "high-end" restaurants and expand to all Impossible Burger partners by the end of February, according to CNET. They also plan to release a "raw" version in grocery stores by the end of the year, which it claims will be priced similarly to USDA premium ground beef. 01-09-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/the-bucket-list-restaurant-in-your-state/ss-BBRUVmD?li=BBnb7Kw&ocid=U147DHP 01-09-19: www.msn.com/en-us/foodanddrink/foodnews/how-10-people-cook-the-foods-they-grew-up-with-after-immigrating-to-the-united-states/ar-BBRO6Bd?li=BBnb7Kw&ocid=U147DHP 01-09-19: www.nbcnews.com/better/pop-culture/what-registered-dietitians-eat-every-day-maintain-healthy-weight-ncna956116 01-09-19: us.cnn.com/2018/10/18/health/plant-based-diet-climate-change-food-drayer/index.html (CNN) — You may be aware that a plant-based diet can make you healthier by lowering your risk for obesity, heart disease and Type 2 diabetes. But research shows there's another good reason to regularly eat meatless meals. By filling your plate with plant foods instead of animal foods, you can help save the planet.One study, published in October in the journal Nature, found that as a result of population growth and the continued consumption of Western diets high in red meats and processed foods, the environmental pressures of the food system could increase by up to 90% by 2050, "exceeding key planetary boundaries that define a safe operating space for humanity beyond which Earth's vital ecosystems could become unstable," according to study author Marco Springmann of the Oxford Martin Programme on the Future of Food at the University of Oxford.
"It could lead to dangerous levels of climate change with higher occurrences of extreme weather events, affect the regulatory function of forest ecosystems and biodiversity ... and pollute water bodies such that it would lead to more oxygen-depleted dead zones in oceans," Springmann said.
"If the whole world, which continues to grow, eats more like us, the impacts are staggering, and the planet simply can't withstand it," said Sharon Palmer, a registered dietitian nutritionist and plant-based food and sustainability expert in Los Angeles who was not involved in the new research.
Sustaining a healthier planet will require halving the amount of food loss and waste, and improving farming practices and technologies. But it will also require a shift toward more plant-based diets, according to Springmann.
As Palmer noted, "research consistently shows that drastically reducing animal food intake and mostly eating plant foods is one of the most powerful things you can do to reduce your impact on the planet over your lifetime, in terms of energy required, land used, greenhouse gas emissions, water used and pollutants produced."How a meat-based diet negatively affects the environment It might come as a surprise, but Springmann's study found that the production of animal products generates the majority of food-related greenhouse-gas emissions -- specifically, up to 78% of total agricultural emissions. This, he explained, is due to manure-related emissions, to their "low feed-conversion efficiencies" (meaning cows and other animals are not efficient in converting what they eat into body weight) and to enteric fermentation in ruminants, a process that takes place in a cow's stomach when it digests food that leads to methane emissions. The feed-related impacts of animal products also contribute to freshwater use and pressures on cropland, as well as nitrogen and phosphorus application, which over time could lead to dead zones in oceans, low-oxygen areas where few organisms can survive, according to Springmann.For an example of how animal foods compare with plant-based foods in terms of environmental effects, consider that "beef is more than 100 times as emissions-intensive as legumes," Springmann said. "This is because a cow needs, on average, 10 kilograms of feed, often from grains, to grow 1 kilogram of body weight, and that feed will have required water, land and fertilizer inputs to grow."
In addition, cows emit the potent greenhouse gas methane during digestion, which makes cows and other ruminants such as sheep especially high-emitting.
Other animal foods have lower impacts because they don't produce methane in their stomachs and require less feed than cows, Springmann explained.
For example, cows emit about 10 times more greenhouse gases per kilogram of meat than pigs and chickens, which themselves emit about 10 times more than legumes.
Like animals, plants also require inputs from the environment in order to grow, but the magnitude is significantly less, Springmann explained."In today's agricultural system, we grow plants to feed animals, which require all of those resources and inputs: land, water, fossil fuels, pesticides, herbicides and fertilizer to grow. And then we feed plants to animals and care for them over their lifetime, while they produce methane and manure," Palmer said.
Adopting more plant-based diets for ourselves could reduce the greenhouse gas emissions of the food system by more than half, according to the Nature study. A mainly plant-based diet could also reduce other environmental impacts, such as those from fertilizers, and save up to quarter use of both farmland and fresh water, according to Springmann. Palmer explained that "legumes [or pulses], such as beans, lentils and peas are the most sustainable protein source on the planet. They require very small amounts of water to grow, they can grow in harsh, dry climates, they grow in poor nations, providing food security, and they act like a natural fertilizer, capturing nitrogen from the air and fixing it in the soil. Thus, there is less need for synthetic fertilizers. These are the types of protein sources we need to rely upon more often." READ MORE… |
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Post by domeplease on Jan 11, 2019 14:06:04 GMT -5
--01-10-19: www.msn.com/en-us/health/nutrition/50-surprising-foods-that-melt-fat/ss-BBMlM64?li=BBnb7Kz&ocid=U147DHP#image=2 --01-10-19: www.msn.com/en-us/foodanddrink/recipes/40plus-delicious-sliders-that-will-be-the-best-part-of-your-game-day-meal/ss-BBS4ZOX?li=BBnb7Kw&ocid=U147DHP#image=44 -- 01-10-19: www.msn.com/en-us/foodanddrink/foodnews/people-say-this-is-the-best-chili-in-the-us/ar-BBS4mEL?li=BBnb7Kw When it comes to chili, we all have our favorite recipe—here are our faves from coast to coast! But have you ever tried the distinctive twist on this hearty stew: Cincinnati chili complete with spaghetti? Now, find out what this Midwest classic is and where it came from.
What Is Cincinnati Chili?Cincinnati-style chili starts with a base of spaghetti, or in some cases, hot dogs. It is then topped with a blend of ground beef, tomato paste and a striking blend of aromatic spices such as cinnamon, nutmeg, allspice, clove, cumin and chili powder. In some recipes, unsweetened dark chocolate is added for a unique sweetness. Then a mountain of grated cheddar, kidney beans and diced onions are added for extra, essential flavors and textures. Unlike most types of chili, the meaty part of Cincinnati chili has a thinner, more soup-like consistency, rather than a stewy one. Ways to Order Cincinnati Chili To order this Cincinnati chili like a true Cincinnatian, you'll want to use the proper lingo. There are a few different "ways" to order your ideal bowl with confidence: --2 way: chili + spaghetti --3 way: chili + spaghetti + cheese --4 way: chili + spaghetti + cheese + onions or beans --5 way: chili + spaghetti + cheese + onions + beans The Origins of Cincinnati Chili Now, you might be wondering how Cincinnatians adopted this unique take on chili. Well, that's thanks to Macedonian immigrants Tom and John Kiradjieff who opened up a restaurant, The Empress, back in the 1920s. There the Kiradjieffs started serving up their version of chili, now known as Cincinnati chili. Since then, the chili has grown in popularity and is now one of the region's most iconic, ubiquitous dishes. You'll find it at many restaurants and more than 180 "chili parlors" around Queen City as well as other parts of the U.S. Where to Enjoy the Best Cincinnati Chili A few of the most famous dining establishments that serve Cincinnati-style chili are Skyline Chili, Camp Washington Chili, Dixie Chili, Blue Ash Chili and Gold Star Chili. Though if you want to try this classic at home, you can check out this top-rated recipe. And remember—to do it like a local, always eat Cincinnati chili with a fork, not a spoon! --01-10-19 NOT JUST AWFUL, BUT STUPID TOO = MORE OBESE CHILDREN WHICH = MORE OBESE ADULTS = MORE HEALTH ISSUES, ETC.: www.bloomberg.com/news/features/2019-01-09/big-dairy-is-about-to-flood-america-s-school-lunches-with-milk?srnd=premium … The American lunchroom war has taken another turn. Flaring first with the ketchup-as-a-vegetable controversy of the Reagan era, it’s raged anew since 2010, when the Obama administration backed the Healthy, Hunger-Free Kids Act. The law directed the U.S. Department of Agriculture to rewrite the nutrition standards of the $13.6 billion National School Lunch Program for the first time in 15 years. The department soon required more fruits and vegetables, more whole grains, and lower sodium levels. Chocolate milk, if it was served, had to be fat-free. In many ways this was a frontal assault on dairy: Cheese, especially the American kind popular on burgers, is high in sodium. The new rules even told schools to make water available with every meal—after decades when the only beverage kids were routinely offered was milk. A week after his appointment was confirmed in 2017, Secretary of Agriculture Sonny Perdue, a stocky ex-Georgia governor who made his fortune in the grain business and was once a consultant to milk producers, sat down for lunch with grade schoolers in Leesburg, Va., to announce an easing of the restrictions. Higher-fat chocolate milk was back, along with more white breads and pizza. “I wouldn’t be as big as I am today without chocolate milk,” Perdue told the assembled reporters. Menu revisions began rolling out within months, and the Agriculture Department finalized the rules in December. It’s a victory for many of the big food companies that count on schools as a steady source of revenue and see them as an opportunity to shape the buying habits of future consumers. The win is especially sweet for the $200 billion U.S. dairy industry, which has been in a self-declared crisis for years because of declining milk consumption. The shift has particularly unwelcome consequences for the one-third of American kids considered overweight or obese. It underscores the contradiction at the heart of the meals program, which is simultaneously trying to feed school kids healthful food while supporting agribusinesses that want to pack the menu with their own products. As she put it soon after Perdue’s lunchtime visit: “Think about why someone is OK with your kids eating crap.” But then, for many of the kids and the professionals serving them, the crap was the whole-grain pitas and skim milk the government forced on them. And it was ultimately the lunch ladies who got to decide. … Consumption is down in Canada and Western Europe as well, and it isn’t just a matter of taste. Among doctors, there’s growing recognition that high dairy intake can increase risks of heart disease, cancer, and weight gain. One widely publicized 2014 study by Swedish researchers, published in the BMJ, formerly the British Medical Journal, found that people who drank three glasses of milk a day—the amount of dairy suggested in U.S. dietary guidelines—had a higher risk of dying over 20 years than those who drank less than a glass. The authors speculated that this was because of inflammation caused by lactose, a type of sugar in milk. What’s more, the study found that the calcium in milk hadn’t made people less prone to bone fractures, contrary to popular belief. The American Medical Association recommended in 2018 that the U.S. call meat and dairy optional in its next set of dietary guidelines. The AMA also asked that the school lunch program recognize something that’s become clear from genetic studies in recent years: It’s mainly people of Northern European descent who can easily process the lactose in milk. Among Asian Americans, intolerance to lactose is about as common as being right-handed, and it’s also prevalent among black people and people of Mexican heritage… READ MORE… |
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Post by inger on Jan 11, 2019 14:16:31 GMT -5
It’s really unbelievable how many places sell chili in Cincy. The first time I was there it was a real head-scratcher for me because I had no idea it was a Cincy “thing”.
I also there is a great steak joint that’s a short drive from the airport, but across the border in KY. I can’t recall the name of the place, but there were thousands of celebrity autographs on the walls. The filet mignonette was excellent, and though I’m by no means a fan of cole slaw they had a great bacon cole slaw with a hot tang to it. I ate most of my serving, which can in a cup. I had to stop near the bottom because it got too wet.
Now I have to find the name of that restaurant...
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Post by anthonyd46 on Jan 11, 2019 14:27:53 GMT -5
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Post by domeplease on Jan 11, 2019 15:45:42 GMT -5
I LOVED IT...How GOOD FOOD should be described & eaten. |
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I KNEW inger was going to make a comment like that when I typed in the name of that restaurant. I know you too well, inger. 