#it can be fried boiled and even grilled!!

[haleelah]

Thinking about Jason making and freezing batches of kibbeh for him and Dick. So they can have an easy to prepare and to eat meals anytime they don't feel like cooking or ordering take out

Also kibbeh has so many variations! With some simple carb and a bit a veggies or leafy greens you have got yourself an easily healthy and nutritious meal!!

[ceilingfan5]

🎻you keep asking if your practicing is bothering me but honestly I'm so swept away. play something for me. haha I mean freebird not a like, romantic song, that would be, wild

They smack into each other, literally, like some kind of Hallmark movie. Taako’s got his enormous fluffy cat with the face like a broken human man on a harness leash, and Kravitz was looking at his phone and not the stairs, and luckily they fall off the bottom two and not the top two, because the sun has boiled the pavement and it’s hot enough to fry whatever viscera could’ve erupted from such an impact like sausage and hash at a greasy diner with a stupid name. Waffle Lot of Love. Achin for Bacon. Maybe Kravitz should be worried about how to extricate himself from this situation unscathed, socially or physically, and not thinking of bad diner names. 

Passion for Hashin. No one give him a predatory fried egg loan. 

“Taako!” He manages, after the shit- fuck- sorry he couldn’t hold onto. 

“Kravitz!” Taako gives him a big grimace. There’s a gap between his front teeth, and Kravitz notices it anew every time they run into each other. He’s so pretty. He’s so pretty, and he’s got a cat on a leash, and he’s wearing a purple paisley blouse with billowing wizard sleeves, and booty shorts that Kravitz can assume from experience say something obnoxious on the ass. And flip flops. Okay, maybe one flip flop. The other is on the ground, and his weird cat is sniffing it. “Shit, are you okay, man?”

“Never better,” Kravitz says, struggling deeply. He wasn’t ready for a conversation, let alone one with his hot neighbor with the gap in his teeth and the freckles like a starfield and the long messy hair and the dangly, flashy earrings and the glitter in his dark eyes. “You?”

Taako laughs. 

“I’m here,” Taako says, like it’s kind of a private joke. “Garyl, knock it off.” And he steps down, past Kravitz, to get the other flop. And he leans on the bottom of the stairwell to put it back on. Garyl levels his laser eyes at Kravitz instead, and doesn’t blink for a very, very long moment. Kravitz is sweating, and not just because it is Satan’s Asscrack degrees. 

“I’m glad you’re here.” 

“What, runnin’ into you and shit?” Taako snorts. “I wasn’t looking where I was going, my bad. And Garyl, I mean, look at him. Little man needs his walkies.” 

Garyl sniffs, and curls his tail around himself. 

“I wish I had some cat treats,” Kravitz admits, and not just because he wants Taako to fall in love with him. “It’s not every day you see a cat on a leash.”

“Guess you should open your blinds more often, dude.” Taako snickers. “Or your balcony, even. Taste the sizzling grill of modern day life.”

”Oh, I don’t want to bother people with my practicing!” Kravitz laughs awkwardly. This interaction has gone on much, much longer than he expected, but also now he’s not sure how to leave, and also he’s not sure how to talk to Taako again. He’s run out of excuses a long, long time ago. “I hope it doesn’t annoy you. I got those sound proofing panels, but they’re not cheap, and I think the vents-”

“It’s fine, Krav,” Taako says, leaning on the stairwell again. Garyl yawns so widely Kravitz has to wonder if that many teeth belong in a cat, even a big one. “I like it.” 

“Yeah?”

“Yeah.” Taako nods, slow, chill, easy,. Kravitz imagines ever having any of that kind of energy, and has to come to terms right then and there with the theory that he would not know how to handle it. “You should play something for me. Not like, romantic, like uh, Freebird.”

“Romantic?” Kravitz says, instead of fucking Freebird, are you serious? Maybe he shouldn’t have. He’s stupid though. 

“Not romantic, I said!” Taako looks hot, all flushed in the sun. 

“Oh,” he says, instead of, but why did you bring up romance anyway?

“Cause that would be wild,” Taako adds, looking harried. “Playing me- romance songs through the walls.”

“Yeah, wild,”  Kravitz laughs, so, so incredibly sweaty. “I mean I know a lot of romantic songs, for weddings and stuff, but, I don’t think they’re your style.”

“Yeah?” Taako bends down and picks Garyl up. Garyl seems completely fine with this injustice, and only makes a gentle mrrrp about it. “What is? My style, I mean?”

“Uh,” Kravitz, who will not admit to having a motherfucking Romance My Hot Neighbor Playlist, scrambles. “Yankee Doodle.”

“Fucking Yankee Doodle, dog??” Taako is startled into raucous laughter. “For why?”

“You’d rock a feathered cap,” Kravitz says, dying on the goddamn spot. 

“Fair,” Taako snickers. “Maybe I’ll have to come over and hear you play that shit on your cello sometime. Not have to experience it through the vents.” 

“Yeah?”

“Yeah.” Taako winks. “If you like.”

“I can play better things-” Kravitz starts, desperately undigging this hole. 

“Nah,” Taako says. “I wanna hear it.” 

“Yankee Doodle and Freebird?” Kravitz isn’t here. He’s gotten heat stroke and passed out and died or something. 

“That’s the mix,” Taako says, voice pitched up trying to hold more giggles in. “Add in that Lazy Town song about baking a cake, and you’ve got a hit on your hands.”

“Only the remix version,” Kravitz says gravely, resigning himself to this fate. 

“Obviously.” 

Both of them nod. Garyl yowls. 

“Gotta take my mans potty,” Taako says, as an exit strategy. 

“For sure,” Kravitz says. “I gotta go, find sheet music for Freebird. And make a blood sacrifice to my printer.” 

“I’ll let you go then.” Taako grins at him. Kravitz is melting, just knowing Taako’s looking at him. “Until our concert?” 

“It’s a date?” Kravitz!! No! What have you done!

“Yeah,” Taako decides. “It’s a date.”

[recentadultburnout]

Info for writer in Thai series fandom: Random food

I added some pictures on AO3 but not here, but I tried searching in English, and it did show the correct item, so if you want to know what it looks like, you can look it up.

Breakfast

Actually, anything can be breakfast, but this is some of what is frequently viewed as breakfast.

Khao Tom (Boiled rice/Rice porridge)

Joke (Rice porridge/Congee)

Tom lueatmu (Pork Blood Soup)

Khaoniao mu ping (Grilled Pork Sticky Rice)

Khaoniao mufoi (Glutinous Rice with Shredded Pork)

Khai kratha (Pan egg)

Namtaohu songkhrueang (soy milk with topping)

Sandwich boran (thai style sandwich)

and everything westerners consider breakfast.

Northern food

Namphriknum (young chili paste)

Namphrik-Ong (Ong Chili Paste)

Khaepmu (Crispy Fried Pork Rinds)

Sai-Ua (a type of sausages)

Kaengho

Kaenghangle (Hung Lay Curry)

Khanomchinnamngiao

Khaosoi 

Central food

Nam phrik long ruea

Nam phrik kapi

Homok (steamed fish with curry paste)

Thotman (a type of fish ball)

Pucha (deep-fried crab meat and minced pork in crab shell )

Kaengchuet

Kaengphet

Kaengsom

Khaophat (Fried rice)

Yam

Northeastern food (E-san food)

Soup nomai (bamboo shoot soup)

Tomsom (fish soup with ginger)

Kaeng Om

Kaeng Proe (Bamboo Shoot and Yanang Soup)

Kaeng Het (Mushroom Soup)

Kaeng Khai Motdaeng (Red ant egg soup)

Somtam 

Southern food

Kaeng Taipla

Kaengsom

*Kaengsom in the central and southern regions have some differences. Recently, there was even a debate online about whose Kaengsom is superior.

Kaenglueang

Kai Tom Khamin

Khua Kling

Phatsato

Phat Phet Kop

Yam Nam Budu 

Nowadays, every part of Thailand eats everything I mention here, but its origin is still very obvious, and the origin can give some impression about what it will taste like for people who try it for the first time.

Popular Foreign food

Chinese food (some kinda Thai-Chinese more than actual Chinese)

Japanese food

Korean food

Mexican food

Indian food

Vietnamese food

Westerner food (Farang food)

Drink

Green Tea

Iced Tea/Thai Tea

Lemon Tea

Cocoa

Nom yen/Nom chomphu (Pink milk)

Oliang

Yok lor

Coffee boran

Butterfly pea juice

Lemongrass and Pandan Juice

Nam daeng (Red drink) (Hale's blue boy sala flavor)

Nam khiao (Green drink) (Hale's blue boy cream soda flavor)

Bubble tea

Chain Restaurants  

Sizzler

KFC

McDonald’s

Burger King

Starbucks

Subway

Taco Bell 

MK Suki

S&P

Barbecue Plaza

Yum Saap

Fuji restaurants 

Katsuya

Yayoi

Ootoya

Chester’s Grill

Pizza Hut

Pizza Company

Narai pizzeria

Hachiban

Mos Burger

Dairy Queen

Swensen

Easy to find dish

There a type of restuarant call ran-ahan tam sang (ร้านอาหารตามสั่ง) (Cooked to order resturant?) which is basically everywhere and this is a basic almost every those restuarant will have.  

Rice top with fried basil

Fried rice

Stir Fried Vegetables with Rice

Garlic Pork with Rice

Stir Fried Chili Paste

Thai Styled Sukiyaki (water/dry)  

You can select the type of meat yourself, even if the name includes the word "pork," (it's just a place holder) and you can add extra meat (more of the one you select or something else) or eggs if desired.

Eating utensils

The most common choice are just a spoon and fork. In places like noodle shops, it usually has chopsticks as well. and for steak, a knife.

List of online supermarket site

Index

[thistransient]

I'm only in Macau for one night, and to be honest it's not popular for visa runs because there's no budget accommodation. I came here for the day when I was living in China in 2017, and went back in the early evening for this very reason. As such, I had never seen Macau properly in the dark (the quest for McDonald's with the Taiwanese kid at 3 am in October doesn't count), and was very curious. Man, it is shiny.

I took the public bus from the airport because the fare was 6 MOP and I had exactly 6 HKD in coinage lurking in my closet from previous voyages (they're interchangeable in Macau). My fellow bus-riders did not appear to be tourists. I took the risk of trusting google maps regarding the bus route, and only felt betrayed for a moment before I realised it was making a detour because of construction, and still headed in the general correct direction, even if it took a bridge that didn't seem to exist on the map yet. Spellbound by the glittering lights and the thrill of being somewhere new, I was finally enjoying myself (having been anxious for days previous already).

Between my hotel and the bus stop was more neon signage than you could shake a stick at, I was enthralled. Check in went smoothly, and I hastened back out to walk around and take pictures. The old city side of Macau was quite hopping considering it was nearly 10 pm on a Tuesday night and cold out, Taipei feels a bit sleepy in comparison (or maybe I'm not going to the right places). I had very sensibly looked up a bunch of restaurants in advance in an attempt to divert for once my usual fate of walking around forever and not eating (although I had brought a lot of bananas with me to the airport after realising they weren't going to survive a week at home, so at least I wasn't running totally on empty). As usual, even the best laid plans can go awry when there are too many things to look at (by things I mean giant crabs in the window of the seafood restaurant). Somewhere around 22:30 I realised I needed to consume something before bed.

The go-to late-night food in Macau appears to be...beef offal. Now, I'm not opposed to offal, I like some grilled intestines at the izakaya, but this was a boiled affair and there were an intimidating amount of bits on display at the kiosks. Afraid I was running out of options before reaching my hotel again, I stopped at a takeaway stand that had a picture of a 煎餅 (fried pancake wrap thing) and inquired with the guy as to whether it could be obtained. (All the signage and menu was in Chinese, so I had started with Mandarin from the get-go.) There was no 煎餅 to be had. I could, however, have a box of rice accompanied by...[here we had many of those silver trays in a bain-marie, filled with various soupy things]. I asked him what one was. He told me "Lú lòu". I was baffled and told him I didn't understand. He said it again as if I'd misheard him. No, I really don't know what that is, I insisted. He said it again more loudly as if I were daft. Finally I remembered that [n] often becomes [l] for Cantonese speakers and he was saying niú roù 牛肉...beef 😑 Well then. I asked if he had any vegetables, which appeared to be an offensive request, so I resigned myself to 50 HKD of rice and meat chunks. Shortly after I discovered if I'd just kept walking, there were plenty of other options, but either way, I had dinner. When life gives you meat chunks...you start chewing.

Tomorrow my return flight is not til 4, which means I should mosey to the airport a bit prior to 2, so if I go to bed within the next 15 minutes I might make it for breakfast and some more trotting around looking at things (an activity that was cut short in 2017 on account of it being mid-summer and the heat rendering me somewhat delirious). These days going places often feels like a heinous exertion while in the planning stages, but once I'm out there I start getting into the spirit of it. Enrichment. Outside of my enclosure, even!

[nyaagolor]

I was rewatching the path of legends storyline cutscenes and got thinking about the types of sandwiches Arven was making because I refuse to believe he’s just slapping those herbs on a sub with cold cuts:

Sweet: He made a fruit sandwich for this one!! The herba mystica leaves are a bit like stevia and naturally sweet, so Arven boiled them down in water, strained them, and frothed the extract with some cream to make a nice whipped cream base. He piled up some crustless, fluffy milk bread with various fruits, filled in the gaps with the HM whipped cream, and made sure it looked cute when he sliced it! Mabosstiff’s portion was also slathered with peanut butter

Salty: Salty HM got a modified Cubano!! To entice Mabosstiff to eat it, this sandwich was based around using the herba mystica as a rub for some meat. It was dry-brined, keeping it tender and moist even when it was cooked and sliced really thin. This was then piled onto some good quality bread with cheese, pickles, and a mustardy sauce with more HM mixed in, then toasted so it got all melty. It’s super salty, but full of ingredients Mabosstiff likes a lot

Bitter: Arven was a little afraid to tame the bitterness of the herba mystica TOO much for fear it wouldn’t be effective, so he basically just made fancy toast. A sandwich in name only, it was just avocado toast with ricotta and garlic piled high with some massaged HM— basically like kale, right??? He knew acidity would make it a little more bearable, so he whipped up a quick vinaigrette and thickened it enough to slather on more toast to top off the thing. It’s more a salad between bread, but it worked! Getting Mabosstiff to actually eat it was a nightmare, but the avocado helped

Sour: This one stumped Arven for a while, but he eventually settled on a tuna melt. Whisking the herba mystica together with water made an herbaceous liquid that tasted in a bit like lemon juice, so he added some canned fish, Mayo, celery chunks, red onion, pickles, and layered it all on sourdough with cheese, more HM, and tomato. Grilled them up and boom. Super melty sandwich with a sour bite that still tastes good

Spicy: Arven really wanted to make this one something Mabosstiff would like, so he knew he had to make fried chicken. He dredged the meat in a flour mix with powdered herba mystica to shallow fry and folded the rest into a hot sauce. Covered in cole slaw and piled on a sweet brioche bun, it was bearable despite the burn. Mabosstiff didn’t even bother chewing it

[lionsongfr]

Festival Foods of Brightshine

Whole Featherback Roast- a dish said to satisfy even an Imperial, a Featherback Boar is roasted whole on a spit for nearly two days. The boar is basted with a sauce of lemon, Wild Mustard, Vegetable Oil, Succulent Spears, and Bumble Honey. The feathery wings are roasted separately, but then re-feathered and presented alongside the boar for the most opulent plating.

Sweet Puff Quiche- a pie pastry filled with cubes of Featherback Boar ham, wilted Light’s Breath, Potato Onions, Mycena Mushrooms, and a mixture of Sweet Puff eggs and Micro Goat milk. Baked till a golden crust forms and garnished with Sanddrift Aconite flowers, one must wonder if it is worth it to steal eggs from bird that can be sweet or full of RAGE.

Stuffed Hallow Ivy- for this dish Hallow Ivy leaves are boiled to soften them before being stuffed with White Quinoa, Wild Onions, Minty Jadevine, and chopped Sunkernals before being boiled again. Often served with lemon slices and sides of smoked Micro Goat Cheese, dried Sunbeam Figs, and Greenstripe Amaranth flat bread.

Imperial Tail Risotto- Imperial Tails are often found on the border of Lightning and Light and are a common staple grain. Though not very tasty by themselves, they can be made into a variety of risotto dishes to accompany the main meals. One of the richest involves a 24 hour Herdbeast Hoof broth and marrow, Featherback Boar lard, Celestial Antelope milk parmesan, and colored yellow with powdered Daffodil. Tundras debate if this is really a vegetarian dish.

Sun Spirals- Garden Snails are the bane of many a gardener, so the gardeners decided to make them lunch. They are fattened upon Micro Goat milk before being fried in sea salt and Vegetable Oil. Then they are served in their shells with a pungent sauce of Succulent Spears, Blacktongue Pepper, and cumin. Your lair mates will demand you eat some Peppermint hard candies least you be banned from the dinner table.  

Emperor’s Blood Stew (or Gladiator Stew)-a red spicy stew consisting of sautéed Tendrilback Caterpillar deglazed with an Herbal Plantain liquor (to help combat the poison), before being doused in a rich Miniature Potash Peach (the best imported from Fire Flight) and Red Hot Pepper sauce. The pot is then stewed to soften the chewy meat of the Caterpillar till tender, though some tougher dragons prefer a quick fry variation for maximum spice.  Typically topped with Celestial Antelope milk feta- fried or fresh, and Greenstripe Amaranth flat bread.

Golden Trout Meunière- Golden Rainbow Trout migrate once a year from the Outer Seas to the Sea of a Thousand Currents to spawn, specifically during Brightshine. This bounty is quickly snagged in nets, filleted, and fried in a thin coating of Sunkernel flour till golden brown. A sauce of Celestial Antelope butter, Wild Onion, chopped Longweed Bunch, and Sour Strawberries is drizzled over top. Sometimes Luminous Almonds (imported from the Shifting Expanse) are added to the sauce to give a golden scaled appearance.

Lanternlea Lucky Eel-  Goldbelly Dragonfish frequent the Lanternlea Port, attracted by the glittering lights and the daily catch cleanings. These fish are cut down the center and stuffed with Treasure Plant leaves, Wild Onion, and Mycena Mushroom then placed in a marinade of Sunbeam Fig balsamic, sea salt, and Vegetable Oil. The fish is then grilled whole and served, though not before a gold coin is placed in its belly for one lucky dragon to find!

Bumble Buns- essentially rough doughnut holes, small balls of yeasted dough are fried in hot oil and coated in a variety of syrups and nuts and flowers. The most common is Bumble honey and toasted Sunkernels or Coral Carpenter honey and Blue Roses (which has blueberry flavor). Typically served with strong shots of Pelagas Feather tea to help balance all the sugar.

Mosun Galette- mice are considered a delicacy in Light Flight, with the most prized being the Sun Flecked Fieldmouse. Much like the snails, the mice are fattened up with Sunkernels before being harvested and roasted alongside Granny Smith Apples, all upon a round puff pastry crust. The mice and fruit are often arranged in sun ray pattern with a thick glaze of Bumble honey on top.

Meadow Wine- or Mead for short, an alcoholic beverage made from the fermentation of honey, sparkly, sweet, and dangerous on a warm summer day. While Bumble honey mead is the most common, the most prized mead is from the honey of the White Lace Honeybee, known for its sweetness, pale hue, and being naturally sparkling. Truly a lady of high caliber!

Summer Sunset Cocktail- a layered cocktail of Granny Smith Cider, Potash Peach nectar, White Quinoa Vodka, and Strawberry syrup all over ice.  There is much debate whether the name of this cocktail is sunrise or sunset, but it probably depends on when the party is being started.

[whumpster-fire]

Top 11 Vegetables That Are Better For You When Cooked

Welcome to Cooking With Whumpster-Fire. For your daily cooking tip, here is a list of eleven delicious vegetables that are tastier and better for you when cooked.

1. Potatoes. Potatoes are not really edible raw and might even be poisonous, but believe it or not they can make a delicious treat if sliced into thin strips or discs and deep fried.

2. Asparagus. Bitch who the fuck eats asparagus raw?

3. Broccoli. Broccoli tastes okay raw, but if steamed, sauteed, or deep fried it releases more nutrients.

4. Kale. Kale is best booked using your oven’s self-clean cycle. This will result in heavy charring, improving the mental health of everyone at your dinner table by giving them an excuse to not eat kale.

5. Pineapple. Listen, if tomatoes and eggplants can be vegetables so can pineapple. Pineapples are not only acidic but contain protein-digesting enzymes called bromelain. Cooking it denatures the bromelain, allowing you to enjoy that delicious pineapple flavor without dissolving your tongue.

6. Eggs. Most eggs that you buy in the grocery store are unfertilized, so they’re free of cancer-causing artificial chemicals, making them an excellent vegetable for a natural, holistic diet. However, like many root vegetables, eggs can contain harmful bacteria such as salmonella and tetanus, so they should always be thoroughly cooked before serving. Eggs are a bit like squash, with a tough, inedible rind, but the rind is brittle and can be broken without using a knife. Crack the rind against a counter and pour out the watery flesh and seeds, which can be fried in one piece, whisked while pan-frying to make a delicious stir fry dish called “scrambled eggs,” and prepared in many other ways. They can also be boiled whole and the rind peeled off later.

7. Mtn Dew Baja Blast (TM) Flavor Summer Squash. This GMO vegetable is not available in most grocery stores yet, but I assume it would be good if roasted just like other summer squash. This is one of those rare blue foods, so a bit of reddish paprika can really improve the presentation.

8. Haggis. Many Americans believe that Haggis is an animal, but my Scottish friend assured me that this is just a running joke like the existence of drop bears: Haggis is actually a vegetable and completely vegan. Fresh off the vine it is firm and inedible, and should be boiled or deep-fried for best flavor.

9. Bacon. Listen, I know what you’re going to say. But food groups are a conspiracy made up by the FDA and big agriculture to sell more wheat and corn products. They aren’t real. A vegetable can be whatever you want it to be. Again: tomatoes, eggplants, and pineapples are culinary vegetables even though they’re botanical fruits: the same is true of bacon. While it may technically be a fruit, it can substitute for many true vegetables like cucumber, turnips, and parsnip in most recipes as a healthier and more flavorful alternative.

10. Weed. Bitch who the fuck eats marijuana leaves raw? Worst side salad I’ve ever been served. I normally avoid leaving one star yelp reviews as a matter of principle, but the guy running a food truck whose name I will not mention is an exception. Well, it wasn’t a food truck, it was more of just a guy selling salads on the corner. In hindsight I shouldn’t have expected a fine dining experience, but I was fooled by the high prices.

11. Colored Pencils. I know, I know, it can be tempting to grab a handful of fresh colored pencils right out of the bucket as a snack, or even cut them fresh from your herb garden, but they taste much better when grilled or roasted in lemon juice and vinegar. They’re also much less splintery and contain over 50% more absorbable Vitamin C when cooked.

[mariacallous]

Come the warm, ripening days of summer and I imagine that I am closer to a more ancient, basic and healthful style of vegetable and grain eating than in my cold and meaty winters. I am seduced by my garden and neighboring farm stands vivid with color and flavor.

I avoid a lot of hot time in the kitchen. Much is eaten raw or almost: vegetable soups - gazpacho has many names and many recipes - vegetable sauces for rice or pasty and endless salads. I have corn on the cob and other vegetables in every form: grilled, roasted, steamed, stir-fried, puréed and combined in a variety of stews to be eaten hot, cold and at room temperature. Fresh herbs, garlic, onions and imagination sauce the dishes. The first beans from the pod or dried beans, fruit, cheese, bread and wine complete my menus.

There is almost no meat and little chicken or fish - an occasional grilling, a stew more vegetable than meat, a slice of cold meat or charcuterie, a boiled egg, a little tuna from the can.

I eat this way for pleasure as well as in a modern quest for a more healthful diet. Those came before us ate this way to take advantage of what they had - often limited. While we tend to see a cornucopia-vision of the past, rich in more seasonal, more natural foods, it is only partly true.

Winter in most climates was short of fresh vegetables, and the world relied on salting, pickling, drying and cold storage for any vegetables at all. The animal protein we are fending off today was in short, expensive supply.

With the best will in the world and without an evil intention, food writers and the natural inclination of all of us to glamorize the past and the far away have been guilty of distorting our view of the way the world eats. By selecting the best, the most festive food of other places or times, we have come to see them as halcyon visions of plenty, filled with meat and seafood, sugar and cream.

It is not sugarplum fairies, but roasts and fries, sausages and sautés, stews and cassoulets that frolic in our Rabelaisian dreams. Southern picnics are enriched with baked hams and fried chicken. Clambakes clutter the shores of a mythical New England. In that world of the imagination, native Africans are awash in chicken and ground-nut stew, native Americans feast on venison and buffalo, Greeks expand over countless dishes of succulent lamb, the Chinese are exquisite in damask while dining on unimaginably choice viands.

The English eat hearty roasts, silken salmon, and mountains of oysters. The French of the mind are various, either robust peasants glorying in rich stews or jeweled aristocrats whose famous chefs set forth succulent sauces. Our Italians live in a world of perpetual holidays, their risotti topped with pungent white truffles.

While not totally untrue - these foods did exist in each of these countries and were eaten by the natives at least upon occasion - such visions falsify the totality of real experience and may contribute to the glut of fat and cholesterol in our lives. We equate these festive foods with good living and think that ,if we can, we should eat this way all the time.

Our ancestors and many peoples all over the world today eat very differently from this skewed perception. Carbohydrate, or stodge, was what really fed and filled up most people. With bread as the staff of life in Europe, scarcity led to bread riots for centuries. Even in the recent past, when the government-fixed price of bread was raised in France, the announcement was carefully scheduled for August when almost all Frenchmen are on vacation.

Certainly, the staple food of the vast majority of the world is still rice, followed by bread and potatoes along with noodles - pasta among them - soy foods, yams, taro, yucca, corn, beans, pulses such as lentils, myriad grains and other starchy foods with names foreign to me. In the past and in much of the present, animal protein, when available, has been primarily a flavoring.

Beasts were not killed promiscuously. They were the cash crops and the providers of the milk and eggs. If a pig was slaughtered in the fall, that was a major event, and a family would hoard the preserved hams for Christmas and Easter, or sliver small amounts for a taste at many meals. A prosciutto bone or other ham bone was an asset to be used and reused in soups until flavorless. Fresh meats were rare; only the overage animal or the single, religiously festive springling was sacrificed.

To envisage a chicken in every pot was to dream of luxury indeed - the most luxurious of Sunday dinners.

if other meats were salted and smoked like bacon, or pickled like corned beef, air-dried like grisson or jerky, or preserved in fat like confit, it was to keep them over the winter and dispense them parsimoniously as special treats.

So when we read recipes for peasant dishes crammed with meat, we should remember we are reading about rare treats, not daily fare. Even fishing nations could have uncertain catches, rough seas and months when it was impossible to put out upon the water. Even plenty might need to be sold. A home-cooked paella was mainly rice, seasonings, oil and vegetables.

The great go-along-withs have been vegetables and fruits, fresh when in season, pickled or preserved for inclement times. A little fat would have come from the possibilities of each region - olive oil, butter and lard. Food was about survival and pleasure when possible. No one got more than nutritionally sound share of meat and fat over the course of a year. It is these daily recipes that are by and large missing or recorded primarily as accompanying dishes in our cookbooks and kitchens.

It is up to us to re-create out of our plenty the sane eating and pleasures that scarcity and invention, herb patch and garden, bestowed on our forebears.

"The Real Past", from The Opinionated Palate: Passions and Peeves on Eating and Food by Barbara Kafka

[udo0stories]

Fries with chili cheese sauce are the only thing that will work sometimes. You know? Fortunately, this equally comforting vegan version is now available to satiate that craving! Though it comes together quickly using healthy pantry staples (like fiber-rich lentils!), it feels opulent and special. Friends, all you need to nourish your body and soul are ten ingredients. Allow us to demonstrate how to do it! Given that they are dubbed chili cheese fries, let us talk about the chili first, the cheese second, and the fries third. For the vegan chili, we went with a wholesome base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It’s a smoky-savory mix that cooks until thick and flavorful. It’s not too saucy because soggy fries are not a winning move! Now, on to the cheese! We opted for our cashew + carrot vegan cheddar, which is also good on grilled cheese sandwiches and in mac ‘n’ cheese. It has a neutral, cheesy flavor and is super creamy and delicious! For the oven-baked fries, we kept it simple with potatoes, avocado oil, and salt. Cooking at a high temperature (425 F / 218 C) ensures they get golden brown with crispy edges (a.k.a., fry perfection!). Put the three parts together, and you’ve got CHILI CHEESE FRIES! Cue the face stuffing. Keep it simple or make them beautiful and extra special by topping with quick pickled onions or pickled jalapeños, vegan sour cream, green onions, and/or cilantro. We can’t wait for you to try these vegan chili cheese fries! They’re: Savory Spicy “Cheesy” Satisfying Comforting & SO delicious! This dish is the perfect meal for satisfying your comfort food craving and getting your fiber in at the same time. It would also be perfect for enjoying when the “big game” is on (or whatever the sporting folks say). Prep Time: 15 minutes minutes Cook Time: 30 minutes minutes Total Time: 45 minutes minutes Servings 3 (Servings) Course Entrée Cuisine: Gluten-Free, Vegan Freezer Friendly: 1 month (stored separately) Does it keep? 2-3 Days Cook ModePrevent your screen from going dark FRIES 2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2-inch “fries” (Yukon gold or russet work well) 1 Tbsp. avocado oil 1/4 tsp. sea salt CHILI 1 (15-oz.) can lentils, drained and rinsed 4 tsp. chili powder (or store-bought; if salted, start with less coconut aminos) 1 Tbsp. smoked paprika 1 Tbsp apple cider vinegar 1 Tbsp. ketchup 2 Tbsp. coconut aminos 1/8 tsp. cayenne pepper (optional) 1 tablespoon avocado oil, for cooking Cheese: If serving with homemade vegan cheddar cheese, begin soaking your cashews and carrots now. 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.   FRIES: Preheat the oven to 425 degrees F (218 degrees C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t). Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20–25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8–10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).   CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.   Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture into the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely; if it’s not, turn up the heat a bit.

  Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.   Cheese: Finish making the vegan cheddar cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso, but before it firms up too much.   Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.   Serving: 1 serving Calories: 489 Carbohydrates: 66.7 g; Protein: 19.4 g; Fat: 18.6 g Saturated Fat: 2.5 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Potassium: 1527 mg Fiber: 13.6 g Sugar: 9.6 g Vitamin A: 2687 IU Vitamin C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg

[sendpseuds]

The people must know: What are your favorite sandwiches???

Ah, sandwiches. What a magical food.

Since you graced us all with a whole dissertation I feel like I owe you the same level of detail, let’s see what we can do here.

While I am not actually vegetarian, I LOVE a veggie sandwich. One of my all time favorites to make at home is seeded rye with hummus on one side and homemade herby cream cheese on the other [usually parsley, green onion, mint, dill, and fresh garlic. Also sometimes this is chèvre instead of cream cheese]. Between the bread we have sliced cucumbers [seasoned with salt, pepper, and lemon juice], big slices of tomato, and arugula [sprouts if I can get my hands on them]. This whole ordeal is fabulous with turkey or bacon if you want more protein, I’ve also done smashed chickpeas in place of the hummus for a heartier option.

Another veggie sandwich I love is from a local bakery and if I knew exactly how they made it I would tell you, but it’s fresh crusty sourdough liberally coated in amazing olive oil, with this incredible carrot purée, thinly sliced fennel, Calabrian chilis, and arugula. So fucking good.

Okay, let’s talk about something less “healthy”

If you’ve ever been to Buffalo, New York [Go Bills] there are TWO sandwiches that I think about all the time.

The first is pretty ubiquitous through western New York: Beef on Weck. This is roast beef, dipped in hot jus, and piled on a kimmelweck roll [basically a Kaiser roll with crunchy sea salt and caraway seeds]. That’s it. Personally, I like to add an almost unadvisable amount of horseradish, but that’s it. It’s perfect.

The second is a true drunken indulgence. The Stinger Hoagie from Jim’s Steakout. If you are unfamiliar with Jim’s, most locations are open until 5am [bars in Buffalo close at 4am. A real drinking town] and the employees can often be seen wearing shirts that say “I see drunk people.” The Stinger Hoagie is their beautiful monster. Cheesesteak meets chicken finger sub. Shaved steak, chicken fingers, fried onions, melted American cheese, lettuce, tomato, Frank’s Red Hot, and Jim’s special sauce. [I am fucking drooling right now, I haven’t had one of these since I was in my twenties.]

When it comes to deli meat, I tend to lean toward turkey, but I want some really soft seeded multigrain bread with crispy Romain and good tomatoes. Thick slices of sharp sharp cheddar, mayonnaise, and Nance’s Sharp and Creamy mustard. I might toss in some cucumber or parsley, maybe apples and bacon if I’m feeling extra, but the specific mustard is very important.

[this isn’t really a sandwich but I’ll often take a big rib of Romaine lettuce and make a little deli boat with turkey, cheese, and Mayo. I’m sure I can blame that on high school, my mother, and all the lovely disordered eating habits I developed as a teen]

Grilled cheese… I’m sort of all over the place with grilled cheese, always experimenting, but for me, the most important thing is using GRATED CHEESE [and to be clear, I mean block cheese that you grate at home, not the pre-grated stuff in the bag, please, this is important, that shit doesn’t melt right] I want the cheese pouring over the sides of the bread, hitting the pan, oozing and bubbling until it’s gold and crispy and perfect.

I’ll give you one fancy grilled cheese: deviled egg grilled cheese. Two hard boiled eggs, whites sliced thin, yolks mixed with mayo, mustard, pepper, paprika, dill. Into the pan goes bread, cheese mixture [gruyere and cheddar, shredded and mixed with a little Mayo and mustard], yolk mixture, sliced whites, more cheese mixture, bread. Done.

This is getting out of control and I haven’t talked about chopped italian sandwiches, or banh mi, or my mom’s famous roast beef and mock Boursin sandwiches, or my obsession with Calabrian chilis [oh! Add those to the mayo on a turkey sandwich], or the time I put an entire meatloaf on an entire loaf of bread and called it a sandwich.

I haven’t even TOUCHED on breakfast sandwiches but if I get into that we’ll be here forever.

So, for now, I’ll cap it there, but there’s plenty of room for a sequel.

Hope that answers your question!

[buildinggsr]

Tagged by @coping-via-clint-eastwood

1. If you were to attend a costume party tonight, what or whom would you go as? Uh…“party”? What’s a “party”?

2. What are your choice of toppings on a hamburger? And do you prefer gas or charcoal grilling? Never saw a gas grilling in my whole life. As for toppings, salad, tomatoes, mayonnaise/ketchup, cheese

3. You are chosen to have lunch with the President. The condition is you only get to ask one question. What do you ask? *think of something, think of something* …

4. It's your first day of vacation, what are you doing? If I’m at home, I would do some chores that work or other things prevented me to do; if I’m on holiday away from home, I would probably take a nap and then go around visiting the place.

5. What is your concession stand must-have at the movies? I haven’t been to movies in ages, but when I was a kid I remember I always bought candies. At home, instead, potato chips or popcorn

6. Which do you dislike most: pop-up ads or spam email? Pop-up ads

7. What do you think Captain Hook's name was before he had a hook for a hand? Captain Hand?

8. Rock, paper or scissors? Scissors

9. How long was it from 'the first date' until the proposal of marriage? How long until the wedding? Four and three, more or less

10. Which is worse, being in a place that is too loud, or too quiet? Definitely a too loud place is worse

11. What is one quality that you really appreciate in a person? Honesty

12. At the good old general store, what particular kind of candy would you expect to be in the big jar at the counter? Liquirizie Senateur tasting violette

13. What is the most distinguishing landmark in your city? The place where I live is not a city and doesn’t even have a landmark, so I’ll say The Lanterna (the Ligthouse) from the city where I was born and grew up.

14. Everyone hears discussions that they consider boring. What topic can put you to sleep quicker than any other? Everything can become boring if told by a boring person

15. How many times did it take you to pass your driver's test? One

16. If you had to have the same topping on your vanilla ice cream for the rest of your life, what topping would you choose? Some chocolate maybe?

17. What food item would need to be removed from the market altogether in order for you to live a healthier, longer life? It depends on the moment and my mood. It could be biscuits or cheese, fried anchovy or cakes

18. You are offered an envelope that you know contains $50. You are then told that you may either keep it or exchange it for another envelope that may contain $500 or may be empty. Do you keep the first envelope, or do you take your chances with the second? I’m not really a brave person, I’ll keep the $50 envelope.

19. If you had to choose, which would you give up: TV, or internet? TV

20. Who is your dream girl or boy from movies/TV? At different moments of my life I’ve had Mr Sheffield (from The Nanny), Fox Mulder (from The X-Files) and Gil Grissom (from CSI)

21. Have you ever met a celebrity? I would say no

22. What kind of lunch box did you have as a kid? It was not the lunchbox to be strange, but its content. I didn’t even have a proper lunchbox, actually, my dad just put strange-for-a-kid-but-healthy food into my bag: my friends had snacks, I had like carrot cake, dried fig stuffed with walnut, boiled chesnut  

[gatsby-system-folks]

I've got 4 recipes hereeeee

Are you telling me a mixed vegetables fried this rice

Get your vegetables. I used frozen vegetables like a loser but any vegetables oughtta work. Steamed broccoli would be good. Green beans, carrots, and corn was what I used and it slapped.

Make some rice (boil water, add about half as much rice with the understanding that rice grows, simmer for for 10-15 minutes or until it's about as soft as you want it LOOK AT ME: POKE IT WITH A SPOON DO NOT TOUCH THE BOILING RICE WITH YOUR FINGER, fluff and serve)

Butter a frying pan and heat it

Put the rice and veg in the frying pan and let them heat up for a short while. They'll sound pretty when it's ready.

Then crack in an egg.

And scramble it.

I always make my fried rice pretty soft cooked but you can get it crispy if so desired

Easy on the soy sauce. Use sesame seed oil too.

In total, including clean up and buffer time it takes about an hour, but it could take longer or shorter depending on how fast you cook.

Boujee botato burrito

This one's stupid

But it tastes GOOD

Prepare some steak fries however you like to prepare stake fries. I deep fry and my mama bakes them. Air fryer, pan fried, cooked over an open flame idc.

Get a tortilla. Not a tiny one either, we're working with steak fries here.

Here me out. I know this is stupid but AMERICAN CHEESE is actually best in this case. It's got a good texture. And juuuust enough flavor to compliment and give the burrito a little grounding without becoming a main aspect of the dish.

So put your tortilla on your Large Heating Surface Of Choice, I use a grill but whatevers big enough, a frying pan would work, and toast it and melt the cheese a little.

Then put on your fries.

Then, and I need a citation for this because I do not know the exact combination of herbs but use Cajun seasoning. Look up badia cajun seasoning and use that. Or season to taste, you want a slightly sweet and spicy blend, kinda like the seasoning on a barbecue chip but more Green and Yellow

Then top it with romaine lettuce and wrap it.

Or other lettuce or maybe spinach, but you don't want to overload the flavor.

This one takes much less time, the longest part is cooking the fries, I'd say about 20 minutes total, even with clean up.

It tastes.. in the same ballpark as a gyro. Not the same at all, but like if a gyro had a cousin from Weeki Wochi Springs (and... that's pretty accurate actually. As someone who is intimately familiar with the Really Sweaty parts of florida and is reasonably familiar with our next door flood buddy (louisianna) and the food from both places. Look if you've ever been to Natchitoches, LA and try food from there you'll know what I mean)

Thor's comfort food

That's a fucking stupid name sorry

It's soup. So we're clear.

This is borderline stew, and is something to make to feed you for several days, it's very hearty.

And this is a leftover soup! But it doesn't have to be you can make it fresh if you want to.

But chop up some fries and chicken (I used leftover steak fries and chicken tenders, which have a story behind them but not for here, I'm not that southern)

Put them in a deep pot with some butter to start getting them warm. The chicken needs to be all the way cooked beforehand, this is where the leftover part comes in handy. The steak fries less so but yk

When they're warm and popping a little, add a can of cream of chicken soup, milk, cheddar and mozzarella cheese, SALT, chili seasoning, a shake of Tony chachere's, (that's pronounced SaShaRay's if you wanna ask for it at a grocery store), and a dash of honey mustard.

Let it warm and mingle on high heat until it tastes super good.

Put aside and make some rice (sea above). Yellow or brown rice would be SO GOOD with this, especially yellow rice. I only had white on hand tho loll

Mix the rice into the soup, and heat it up again to serving temp.

I'd serve it with some nutty bread. Not pumpernickel or white bread. Rye would be good. Or even just some standard wheat bread. Maybe some cheddar biscuits or cornbread lol.

This one takes much longer just by nature, I'd give it an hour to an hour and a half, clean up included.

This one doesn't have a name right now lol

Goat cheese

Blueberries

Honey

Rosemary if you're a homestuck (or have good taste in herbs)

Put it in a (oven safe) bowl or even straight on some thick bread (foccacia would work well. That's fecasha if you've never seen the word written out. Horse divorce).

Put it in the oven, or better, a toaster oven (not a microwave)

Heat it until the berries and goat cheese get soft

Blend it all together

Serve..

It takes maybe 15mins

[ninjafoodtours]

5 Famous Foods to Try in Kyoto

Traditional culinary culture has flourished in Kyoto, and you may get a taste of history with Japanese course meals prepared as part of a traditional tea ceremony and vegetarian cuisine influenced by Chinese Buddhism.

The town's local cuisine (Kyo-ryori) is colorful and visually appealing, thanks to the expertise of Japanese chefs. Everyone should have the opportunity to sample traditional Japanese cuisine in the stately setting of Kyoto at least once in their lives. Of course, fantastic food at reasonable costs is available.

We've compiled a list of some of the top local cuisines and budget-friendly treats that Kyoto residents enjoy daily.

Yudof (Boiled tofu): 

Perhaps no food represents Kyoto more than you. It contains only tofu, water, kelp, and a dipping sauce. The kelp is put in the bottom of a stewpot, filled with tofu and water, and simmered. Tofu is scooped up and served with a dipping sauce, typically a ponzu soy sauce-based vinaigrette.

Hamo (Conger eel) 

The spikey-toothed hamo (conger eel) is a difficult adversary to deal with. Small bones span the length of its slim body. Chefs make half-cuts into the filleted meat to make it tasty - 24 cuts within each three-centimeter span. Hamo can be boiled, grilled, deeply fried, and even used in shabu-shabu or nabe stew. Cold, boiled ham served with a tart ume (plum) sauce is especially popular in the summer.

Tsukemono (Japanese pickles) 

Before the refrigerator, Japan kept its vegetables by pickling them in salt. When Kyoto was chosen as the nation's capital in 794, a slew of items from Japan began to arrive in Kyoto and at the imperial court. Local artisans attempted to refine these products, resulting in a varied range of Kyoto crafts, including tsukemono.

Kyoto's top tsukemono are three types of pickles: shibazuke, senmaizuke, and sugizuke. Shibazuke is a sour and crunchy pickled mixture of sliced cucumber and eggplant with scarlet shiso (perilla or beefsteak plant). Shiso turns the ingredients pink.

Matcha

Kyoto is a beautiful place to explore matcha because it is the birthplace of the tea ceremony. You may get frothy green tea at many tea shops on temple grounds or in popular tourist places, with or without the ceremony. In Japan, matcha is the most acceptable type of green tea. To improve its color, flavor, fragrance, and nutritional value, it is made from tea leaves cultivated under certain circumstances, dried, and ground in a similar environment. Everything here adds to the sensory experience of drinking matcha.

Matcha is also delightful in its various modern guises, like soft-serve ice cream, cake, biscuits, and crackers, which can be found around Kyoto.

Yatsuhashi

Yatsuhashi is the most famous Kyoto souvenir sweet. It's created of rice flour, sugar, and Nikki, a type of Japanese cinnamon. Warming the dough before shaping it into a thin, half-pipe form and baking it results in crisp, slightly challenging cookies that resemble little brown roof tiles. Since 1689, this type of yatsuhashi has been around.

Matcha and sesame tastes, as well as more recent additions like chocolate and banana, are available in addition to the traditional cinnamon flavor.

Do you want to find the best fish market in Tokyo? If so, Ninja Food Tours are for you. Our team members are natives who are motivated by the thriving culinary scene. Let us take you on a delectable journey filled with cuisine, laughter, and history. On Osaka food tours, you'll uncover Kyoto's hidden gems and sample authentic Japanese dishes you've probably never eaten. The tour price includes full-size meal samples as well as the guiding charge. The night trips also include two glasses of alcoholic beverages of your choosing.

[teenagecreatorpainter]

10 Fundamentals About Black Rice Near Me You Didn't Learn In School

Lots of, many years in the past, when the first explorers and migratory persons roamed the earth, they observed how and what each other ate. Because they moved about, they shared meals, borrowed some Suggestions, and brought them home to switch to their own tastes and environment. As men and women's cultures produced and changed, so did the categories of foods they ate.

By way of example, in North The usa we like our substantial bowls of pasta for evening meal, but in Italy it is often just one compact ingredient of The full meal. In a few areas of Asia, noodle dishes tend to be highly regarded likewise. Usually the noodles are comprised of rice or egg, which include Malaysian mee goreng and Cantonese chow mien, and are sometimes elements of soup or fried following boiling.

Rice can be quite a major food with vegetables and meat additional and steamed ideal into it, which include Indian Biryani. There is certainly also fried rice in a few of the other Asian countries or yummy beans and rice in Cuba. Rice is frequently eaten plain as a aspect dish, or with flavouring additional as in North American cooking.

Soups are A different variant that extend from crystal clear broths, to wealthy meaty stews like Hungarian goulash, Vietnamese noodle soup, or perhaps the North American favourites of chili con carne and New England clam chowder.

Breads--where by to start? Mmmmmm.....bread. A number of my favourites incorporate Center Japanese pita bread, Indian naan created inside of a clay tandoor oven, and Italian focaccia. My close friends really like my garlic cheese biscuits, just like a certain well-known seafood chain, and my Mother's do-it-yourself bread. I don't possess a bread maker, but I do know individuals that swear by these to help make all sorts of doughs and baked goods.

Greens which have been eaten in salad or cooked like a side can really differ according to what on earth is regionally and seasonally accessible. If you are thinking about striving Thai food items, they generally include eco-friendly mango or papaya in salad. In North The usa individuals really like their a lot of http://edition.cnn.com/search/?text=black rice selections for greens for instance spinach, arugula, sprouts, and differing kinds of lettuce. Options for baking, sauteing, steaming, frying, and grilling veggies are countless.

Fruit also varies a lot from position to place. With the advent of genetic engineering, the appearance, texture and taste of fruits like bananas and tomatoes from place to nation are Practically limitless. I can style a tremendous difference between my backyard garden's beefsteak tomatoes, as well as hothouse tomatoes I purchase from your supermarket, which have been shipped up with the U.S. inside the winter. When touring to hotter climates, I love to take in refreshing mango, papaya, pineapple, pomegranate and guavas. Even though they won't be as new, you could find Many of these fruits at your local grocery stores in North The us, buy one and provides it a try this week.

Meat continues to be a well known staple item in some cultures, and also a luxury product in other cultures for many years. Dependant upon where you reside, different meats are very fashionable; including pork in China, and goat and lamb in India. There are various preferred meats in North The usa, but definitely beef and chicken are Amongst the most chosen. Meat may be put on a spit and roasted about a hearth, baked, grilled in a North American barbecue, cooked inside of a slow cooker, stir fried, or seafood become Japanese sushi or sashami, just to call a few choices.

https://i.ytimg.com/vi/N6C8OlWtrfs/hqdefault_578866.jpg

Cheeses are A further superb creation that fluctuate so much depending upon the variety of milk, procedure used to really make it, and what's extra into them. On the recent vacation towards the Canary Islands, we appreciated scrumptious fried manchego cheese within a moho rojo sauce. Though in Indian cooking, the handmade, paneer cheese is very talked-about. Several of my other favourites involve Greek feta, Italian mozzarella balls, and great outdated North American sharp cheddar.

Hopefully this article has served to highlight several of the reocurring themes in foods from throughout the world. The spices, ways of planning, and local choices might be different, though the foodstuff groups are pretty identical--and the probabilities are countless.

As promised, I will publish extra comprehensive content Sooner or later about ideas for taking in and cooking new foods, and eventually begin posting some recipes. Meanwhile, feel free to complete a Google lookup to the names of any with the foods outlined if you are keen on finding out more details black rice price per kg on what they are or what is actually in them.

Each individual personal has often been exceptional and one among A form, each has thoroughly various preferences and Choices in all type of matters, may or not it's in clothes or style design, tastes in movies books, and especially in food items. Foodstuff Tastes rely on the region they originated at. It is usually that Chinese are keen on their own individual Chinese delicacies; Italian folks are into pastas and pizzas, and lots of extra.

Nonetheless, there are actually tendencies when individuals decide to a little something new, anything distinct that would tingle their flavor buds, that may be why delicacies from diverse aspects of the entire world are created obtainable in other nations far too. Chinese foods are well known for his or her Uncooked elements, sushi, sashimi, plus the like; Italian foodstuff distribute everywhere in the world as a lot of people love pastas, and pizzas; then, There is certainly Indian delicacies. Indian foods are recognized for its spices, the delicacies have distinctive style and very flavourful mainly are also very hot and spicy. So, for many who want their flavor buds to receive fiery, Indian food is the best choice.

If 1 hasn't tasted Indian foodstuff but, be greater prepared of how it could make you are feeling soon after the primary bite. A lot of Indian foods are spicy, so for people who can't tolerate incredibly hot food stuff, better brace you. Also, due to the load of spices in a single delicacy, the flavour is probably not unique as you are going to encounter levels of preferences, As a result the taster should prepare himself from the practical experience. With India owning a diverse society along with a colourful assortment of traditions, There is certainly also a unique difference between Each and every regions and often, just one recipe should have a particular strategy for cooking in Every single area, having a slightly variation to style for each which will depend on the group of folks's desire. Indian Delicacies on the other hand is recognized for its being pretty flavourful and spicy.

For those who haven't tried out Indian food items yet, and are prepared to expertise this type of delectable celebration, the ideal recipe to try initially is actually a recipe of curry. Curry is rather popular plus a trademark of Indian cuisine and getting tasted it will verify an Indian component. Curry may possibly are available in different approaches to be cooked and frequently, This is a spicy dish, So the initial taster have to enable himself with this and be ready for your hotness and tingling sensation Later on.

Curry is filled with flavour and provides a layer of preferences, so Should you be up for this kind of food items, then one particular wouldn't regret opting for Indian foodstuff. Indian delicacies are also known for their kebabs, so, for meat enthusiasts and grill enthusiast, kebab could be a first preference, it offers loads of flavour as well, and it really is protein abundant. This dish may also arrive in a number of tips on how to be cooked, but essentially, this involves meat, may perhaps or not it's lamb, pork of beef. Lamb kebab is well known in India and is also sought after because of the travellers, so, test possessing this one particular and you may undoubtedly check with for more. Indian foods is about variation, spices and flavour. It'll provide the taster, a very unique expertise on the table.

[healthytips47]

Weight Loss Tips for Busy People

You swear that tomorrow you will have time to pack a nutritious lunch before leaving for work, but that tomorrow rarely comes. You are convinced you will get to the gym on your lunch hour or do a workout video at night after the kids go to bed and that happens close to never. Your intentions are good, but sometimes your busy life gets in the way of your weight loss plans, but don’t give up. You can still eat healthily and squeeze in some exercise, even on the craziest days. Here are some ways busy people stay on track with weight loss:

They Prep Ahead – Mornings can be crazy so don’t try to add something else to your to-do list. Instead, use the night before to make your lunch and spend an afternoon on the weekend portioning out a bunch of healthy snacks that you can grab on your way out the door such as hardboiled eggs, trail mix, a handful of mixed nuts, or string cheese.

They Stand Up – Any opportunity you have to be standing instead of sitting, you should take—like at a staff meeting, when you’re on the phone, or during commercials while you’re watching TV. That little movement not only burns more calories, but it also helps keep your metabolism humming. When you sit, body processes that help break down fats and sugar in your body stall so stand up or walk a little and you kick the processes back into action.

They Make Smart Swaps – When hunger strikes and you realize your only choice is a vending machine, deli or drive-through, you can still stay on track. Get the smallest plainest burger; think grilled, not crispy; get your sandwich in a lettuce wrap or on whole grain bread, not a white roll; replace fries with a salad or steamed veggies. And if you just need a little snack to hold you over, opt for unsalted trail mix or a hard-boiled egg.

They Break Up Their Workouts – Take a 10-minute walk several times a day. You get the same health benefits in more manageable bursts. Keep an extra pair of walking shoes at work or in the car to sneak in extra steps whenever you can. For example, if you’re out running errands, you can speed walk between stores for an extra calorie burn.

I hope this gives you some ideas that will help keep you on track with your weight loss until next time, stay happy, healthy, and beautiful!

Smoothie diets weight loss in 21 days

[asiancuisine]

Japanese Food

Korean Cuisine at its Finest I'm writing a blog about my Korean food adventures in the UAE. This will be my first trip to an Abu Dhabi Korean restaurant (Taon Korean Restaurant). In Abu Dhabi, they specialize in traditional Korean cuisine. The SOFITEL HOTEL ABU DHABI CORNICHE is home to the restaurant. This is a luxurious five-star hotel. This hotel provided me with the opportunity to eat at a Korean BBQ restaurant. Both the food and the service were outstanding. A talented chef oversees the Culinary Team at Abu Dhabi Korean Restaurant. I briefly spoke with the head chef of Abu Dhabi Korean Restaurant. The Chef Explains Korean Cuisine And Culture.

Tataki

Tataki is a Japanese preparation in which red meat, fish, or even tofu is seasoned, seared at a high temperature, and quickly cooled to keep the center as rare or untouched as possible - for this reason, use the best quality meat or fish you can afford. Scott Hallsworth's Japanese starter recipe calls for a moderately aged piece of beef fillet, which he serves with tangy ponzu sauce, onion salsa, and wafer thin garlic crisps. Any leftover onion salsa can be refrigerated for up to five days and used to season soups, stir fries, or salads.

Nagasaki Jjamppong Nabe

Nagasaki Champon is a Nagasaki Japan regional noodle soup. One of the most plausible theories is that the dish was inspired by a Chinese dish served at a local Chinese restaurant in order to provide cheap and nutritious meals to Chinese students. The dish is now popular throughout the country. Champon is similar to ramen, but it has more vegetables and seafood simmered in its broth, and the noodles are twice as thick and have a softer texture. Champon's cloudy broth is traditionally made by boiling chicken and pork bones for hours, but this recipe makes a cloudy broth with milk, which is a good substitute for the cloudy broth.

KOREAN SPICY SOFT TOFU STEW

Sundubu jjigae is a Korean stew that features soft (uncurdled) tofu as a main ingredient.

There are several ways to make sundubu jjigae with various ingredients (e.g., kimchi, minced pork, and seafood), but my favorite is the seafood version known as Haemul Sundubu Jjigae (). You can definitely taste the refreshing and clear soup.

Sundubu jjigae is generally spicy, though I believe my recipe is on the mild side. The spiciness of the stew, however, will vary depending on the type of chili powder / chili flakes used. Also, whether you used neutral oil or chili oil. A spicier version may cause you to sneeze while cooking and may even tickle your throat.

Bibimbap

Bibimbap, also known as beebimbap and pronounced bee-bim-BOP, is a popular Korean rice dish topped with fresh and cooked vegetables and the hot red chile sauce gochujang. A fried egg and seasoned raw or grilled beef are usually placed on top.

Although the dish's presentation varies, the various vegetables and meat are usually placed on top of the rice and combined before eating. While Korean BBQ has grown in popularity in the United States, bibimbap is set to overtake it as one of Korea's most popular dishes.

Overall, we had a fantastic day together, and I adore Korean food. Both the meal and the service were excellent. Thank you for reading about my experiences eating Korean food in the UAE. To Enhance Your Experience Consuming Korean Cuisine One of the best Korean restaurants in Abu Dhabi. It is not limited to Abu Dhabi. The best Korean restaurant in the United Arab Emirates