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kurdistann · 1 year

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Chapter 4: Ferris Bueller’s Day Off

The next day, Tuesday, we were supposed to go meet the Prime Minister of the KRG. Jack and I played hooky from this and instead wanted to explore the bazaar in the “real Erbil”. We wanted to experience breakfast outside the hotel, and really dive into this old part of town. So, Jessica, Dilan, and Natasha (friends of Azad’s) took us first to a local breakfast spot where they ordered up naan, cheese, yogurt, etc. and we set at a little table in an offshoot area of the market. Now this was diving in! Not only did Jessica, Dilan and Natasha order breakfast, but they paid for it, over our protestations. You’re our guest, they said. These 3 ladies were such incredible guides and hostesses, I am forever grateful to them how they revealed the essence of this city. By the end of the week they too would be my Kurdish sisters.

It was so fun to be where the locals were. We walked around the bazaar, bought some manna from heaven, a pistachio, white candy, and had fun with the vendors. I loved it when we would pass a stall, and one of the gals would say “you must taste this” or, “these chickens on the rotisserie are the best”, or “here they have the best pickled vegetables you’ve ever had". (Evidently they pickle all their vegetables and it’s very popular). We loved hearing about their lives here too. There is one 24/7 restaurant called Pacha. The Pacha market serves a serious protein concoction of organ meats, liver, etc., and it’s Azad‘s favorite place. They actually took him for his birthday there at 4 AM, their busiest time! It sounds gross to me but supposedly it’s really good. In our anticipation and excitement, we said, yeah, let’s go there tomorrow! 5 AM! Yeah! At the time we thought we could do everything…

The bazaar, to locals, is an area, not just the covered stalls. Jessica showed it all to us, and we walked around for hours. There’s the beautiful fruit and nut section you see in the photos of Erbil, and I loved all that, but the most fascinating part to me was the parts section. In Erbil, you fix everything, you don’t throw it away. For example, her Vitamix broke, and she brought it to this section of the market and they fixed the motor for four dollars. We walked past stalls with just computer boards, thousands of computer boards. Another stall had old TVs. All those flatscreen TVs that we throw away? – they fix ‘em. Stalls with motors, all kinds of motors, fans, equipment parts and pieces and I didn’t know what they were, but if you had any handyman in you, this was your heaven on earth. I also love that they try and fix everything before throwing it away.

Another street – I’ll call it the housewares street, had the biggest aluminum soup pots you have ever seen. You could literally fit a person in one of these pots! Jessica said she might have to come back and get one of these bigger pots for her refugee camp, an NGO she and her husband run. NOTE: she would want the pot for food, not to put a person in.

There were two great things about walking around the bazaar, which is a huge area. One is we crossed over from apprehension to totally comfortable. We felt safe and secure after this day of mingling with the people of Erbil. While the armed guard at the hotel may have caused us concern, it was the actual people themselves that erased that concern and put us totally at ease. Jack said he felt that if any bad actor, say, tried to kidnap you here, 500 men would stop them.

The other fun aspect was my attempt to communicate in Sorani with the locals. I had been speaking the little Sorani I had learned in the days prior, while in the official meetings. When I would say to them in Sorani “Hello, my name is Ann, it’s so nice to meet you, we are so happy to be here, thank you for your hospitality,” their eyes would light up. They absolutely loved it, and I could tell by their reaction how much they appreciated my efforts. Visitors to Erbil typically don’t try to learn their language, evidently. We just expect them to learn ours. They so appreciated that I had taken the time to learn just a little, and they were so graceful because I know I messed up many, many times, and probably said some crazy things! For example, the phrase “This was so nice“ sounds almost exactly like “We were so nice“, haha. I am so very sure I said “We are so nice” to whomever had just hosted me instead of “This is so nice”! But, I would always follow up that phrase with “Thank you for your hospitality“ in case I screwed up. The bottom line is a little bit of effort on my part went a long way. In fact, there were several times when we were trying to communicate, and the Americans actually asked me to help communicate with someone who spoke zero English. And it worked!

We stopped and had tea with Jessica, and it was wonderful and fascinating to hear about her life in Erbil and the daily intricacies. The power goes out several times a day for maybe a minute or so. Her 5 kids yell, “power’s out!” each and every time. When it happened to us later, we looked at her and said, “power’s out!”. You have to drink bottled water. I think she said that dysentery was quite common. Many of the women get nose jobs. Most of the women have their babies by scheduled C-section for various reasons. (Jessica had all five of hers naturally, in a pool of water). Many of the taxi drivers are retired Peshmerga or retired Asaiid security forces. There are cameras everywhere, so people know bad actors. Peshmerga checkposts are dotted throughout the countryside, trying to keep ISIS from threatening them again, as they did in 2014. In her refugee work, she said, most of the adults devolve into an entitlement mentality, with zero gratitude for their efforts, but she keeps plugging away because she’s doing it for the refugee children, who have no other options. She makes her own essential oils, and is what I would call a true granola girl. She said she does have trouble finding pure Shea butter, which confused me because I thought we were experiencing purity in all of the products… OK maybe my Pollyanna view is skewed a bit.

And at this point, I have to discuss the bathrooms. Skip this paragraph if you don’t want to hear about this. Basically the bathrooms are a squatty potty with a hose to spray yourself off, so the floors are totally wet. Even the nicest restaurants may not have a western toilet. You would flush the squatty potty, but you had to remember to take toilet paper with you in many instances. We were always “relieved“ when we saw one of the stalls was indeed a western toilet. For the life of me, I don’t understand, healthwise, why you wouldn’t choose toilets over a spray. Might cut down on the dysentery problem.

That afternoon we caught up with the rest of the Sister Cities folks at the bazaar. Three of us girls all had custom dresses made with fabric from the one of the stalls. Our “local team“ was there with us at all times to help, because the tailor spoke zero English. I mentioned Jack ordered his shirts, and they came out really nice… But my dress is kind of a mess and not at all what I requested. The women wear their clothes so huge, that the tailor wasn’t even going to put a zipper in! And even though I described how fitted I wanted it, well in the end he added about 6 inches on each side! Guess he’s not used to making form fitting women’s dresses. Oh, well… I’ll have to have it re-made here in Nashville.

Another must-see in Erbil is the Jalil Khayat Mosque. Here you had to wear a head covering. Beautiful structure and there is no way a camera can capture it’s beauty, but we tried. We had to run in and out real quickly because they had just issued the “call to prayer” so their service would start soon.

Dinner that night was at a local’s home in “new” Erbil. It was set up by Kanaan, an elected representative who’d come to Nashville last summer, whom we all remember as the handsome guy who sang a Kurdish song at Becky Sharpe’s reception at her home. He is a rising star politically with the KRG (Kurdish Regional Government). We were in a really nice residential area of gorgeous, huge homes, and the street scene is what I imagine Dubai nightlife to be: upscale cafés, bustling activity, festoon -lit restaurants, a typical cosmopolitan international city. We didn’t go into any of these cafés or bars, but it was indicative of the two Erbils: old and new. We’ve been at the old one all day, now we were at the new.

Our hosts were a young family, Naz and her husband, a doctor. Naz was a small woman, juggling a toddler and a five-year-old. She also worked as a banker, and I gathered quickly that she was from a well to do family. We ended up sitting together at dinner, and she came across as a tiny dynamo. I told her the biggest obstacle, in my humble opinion, to the Sister Cities exchanges and a developing relationship was the media portrayal of Iraq over the past 25 years. Of course, Kurdistan is not Iraq, culturally, but most people don’t know that. So, I told her, to me, the media is our problem. She said “well, maybe it’s time for a PR campaign“. I knew right then and there that this lady is a problem solver and she has or can access the resources to get things done.

I think I made a big faux pas, though. The live music started, they had a famous Kurdish singer, and the music they were playing just beckoned for dancing. The Kurdish dancing is really just a big circle. You join hands and do a simple step advancing the circle. Kurdish line dancing, if you will. I tapped Naz on the shoulder and said, let’s get this dance going, we started a dance for about 15 seconds before she was told to sit down.. Not sure why, but I sat down too. Later, Omid, my personal pesh, started the dance, and we all joined in. (Naz did not, interestingly.) It went on for 30 to 45 minutes, the longest song I’ve ever heard! The governor and Kanaan and the Kurdish gals and a few of us Americans participated. It was really fun.

Naz gave us books by her father. I have no clue what it says, but anticipate it to be a pretty serious work. I thanked her profusely in Sorani. I had brought hostess gifts from Nashville, hemstitched cocktail napkins (or tea napkins if you’re in Iraq), embroidered with Tennessee flowers. But tonight I’d given my hostess gift to the wrong host – Kanaan‘s wife! Another faux pas on my part, and another hostess gift I’ll need to send out when I get home.

Jack estimates the homes in this area to be $25 million. But, the bathroom situation? You got it, a squatty potty from what he saw. (of course he didn’t see the whole house.)

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doanchaoc · 1 year

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Vietnamese Street Food Snacks You Should not Miss!

Vietnamese Jicama Roll, Bò Bía

The little brother of the famous Vietnamese Spring Roll a.k.a Goi Cuon, Bo Bia is one of the easiest snacks to find when walking down the street of Ho Chi Minh City. This spring roll packs a unique punch of flavor and texture in comparison. With rice paper on the outside, Jicama, Beef Sausage, Dried Shrimp, fried egg, fried shallots, and multiple herbs on the inside this little roll is not to be missed.

You can find this served with a peanut dipping sauce, don’t forget to add the chili for that added heat.

Vietnamese Rice Paper Salad with Dried Beef, Bánh Tráng Trộn

The question “What is your favorite Vietnamese Food?” is a staple during our Interview process at Back of the Bike Tours. Eighty percent of the time I am given the quick and enthusiastic answer of, “Banh Trang Tron!”

Like so many other dishes in culinary history, this dish started out just trying to solve a problem. What to do with all of that scrap rice paper? Well, make a salad out of it! Using thin strips of rice paper to compose the bulk of the salad, Dried beef, Dried Shrimp, Quail egg, Vietnamese Hot Mint, Julienned Green Mango, toasted peanuts, and fried shallots are tossed together with a loose, dark, sweetened soy sauce with kumquat juice.

After being thoroughly mixed, it’s tossed into a bag with disposable chopsticks shoved inside.

This concoction is a fun texture experience and bursting with a great combination of flavors. This dish is great for accenting the strong and unique flavor of Vietnamese Dried Beef.

Quail fried in Butter, Cút Chiên Bơ

It’s not difficult to miss the man on the street corner with a rotisserie over open flames. What might be difficult to miss is the small birds that are strung through the poles roasting over the flame. Every few minutes, the quail vendor will brush these little birdies with his own oil or butter mixture that will usually contain a dried herb and spices to add a unique flavor to each vendors quail.

These quail can be taken to a whole another level when they are deep-fried in sweet butter and served with a baguette. Fried Quail will normally come with pickles, Vietnamese Hot Mint, and Cucumber as an accompaniment to the dish.

Some might be grossed out by the serving of the quail head still attached to the neck. No worries, it has a great pop to it when you take it in one bite.

Pork and Pork Sausage Skewers, Heo Nướng - Hồ Lô Nướng

Grilled pork over an open fire! Count me in! These meat skewers are a great pre-game to hold you over before dinner.

Heo Nuong, Marinated Pork Skewers, find an excellent balance between chewy and tender. That is when the pork shoulder is purchased, then cut, and marinated for 6-8 hours in a mixture of honey and sesame seeds.

Holo Nuong, Sweet Pork Sausage balls, can’t help but leave a smile on your face when your teeth pop the roasted casing on the outside to find yourself enjoying a great balance of fat and sugar that is mixed into the sausage. Named for its resemblance of a round squash, these sweet morsels of meat are typically found in Southern Vietnam.

Don’t miss the chili sauce and pickles that are a necessity in balancing out the rich meaty flavor. Also, a nice cold beer goes quite well.

Grilled Vietnamese Rice Paper, Banh Tráng Nướng

Hailing from the mountain area of Dalat and one of the newest to arrive in the food scene of Ho Chi Minh City, Banh Trang Nuong, has been dubbed the “Vietnamese Pizza”. Here are the basics for almost every Banh Tranh Nuong, Rice paper, open flame, egg, and cheese. Top this with anything from Dried beef, green onions, spicy chicken, or even take the desert approach and try some banana. This crispy snack is being served in little restaurants or right on the street so it isn’t hard to miss.

This post first appeared on (https://backofthebiketours.tumblr.com/post/669623503136456704/vietnamese-street-food-snacks-you-should-not-miss)

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the-court-rat-jester · 3 years

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i loved him

#hometown cha cha cha #pyo mi seon #choi eun chul #rotisserie chicken vendor #most important character

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frenchpsychiatrymuderedmycnut · 2 years

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by unofficial

marché en plein air

somewhere in Ste-foy with Rafa the dog

our Saturday market in ste-foy is famous in our department… Rafa adores the smells of fresh food and attention from the vendors…Rafa freaked out over the smells at the fishmonger…she dragged me a block to smell the rotisserie chicken….

#by unofficial #frenchpsychiatrymuderedmycnut #marché en plein air #somewhere in Ste-foy with Rafa the dog #our Saturday market in ste-foy is famous in our department #Rafa adores the smells of fresh food and attention from the vendors #Rafa freaked out over the smells at the fishmonger #she dragged me a block to smell the rotisserie chicken

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wdyt101 · 3 years

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Special mention for the rotisserie chicken vendor guy for being very much relatable and expressing the thought we have as an audience but we can't go in there and show it to the characters because all of this is fictional bye.

#hometown cha cha cha

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not-siri · 3 years

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do you like tacos. How do you feel about them. Are they good? Bad? Give us your thoughts.

Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

Contents

1 Etymology

2 History

3 Traditional variations

4 Non-traditional variations

4.1 Hard-shell tacos

4.2 Soft-shell tacos

4.3 Breakfast taco

4.4 Indian taco

4.5 Puffy tacos, taco kits, and tacodillas

5 In popular culture

6 See also

7 References

8 Bibliography

9 External links

Etymology

The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical.[1][2] Taco in the sense of a typical Mexican dish comprising a maize tortilla folded around food is just one of the meanings connoted by the word, according to the Real Academia Española, publisher of Diccionario de la Lengua Española.[3] This meaning of the Spanish word "taco" is a Mexican innovation,[2] but the word "taco" is used in other contexts to mean "wedge; wad, plug; billiard cue; blowpipe; ramrod; short, stocky person; [or] short, thick piece of wood."[3] The etymological origin of this sense of the word is Germanic and has cognates in other European languages, including the French word "tache" and the English word "tack."[4]

In Spain, the word "taco" can also be used in the context of tacos de jamón [es]: these are diced pieces of ham, or sometimes bits and shavings of ham leftover after a larger piece is sliced.[5] They can be served on their own as tapas or street food, or can be added to other dishes such as salmorejo, omelettes, stews, empanadas, or melón con jamón [es].[6][7][8]

According to one etymological theory, the culinary origin of the term "taco" in Mexico can be traced to its employment, among Mexican silver miners, as a term signifying "plug." The miners used explosive charges in plug form, consisting of a paper wrapper and gunpowder filling.[1]

Indigenous origins are also proposed. One possibility is that the word derives from the Nahuatl word "tlahco", meaning "half" or "in the middle,"[9] in the sense that food would be placed in the middle of a tortilla.[10] Furthermore, dishes analogous to the taco were known to have existed in Pre-Columbian society—for example, the Nahuatl word "tlaxcalli" (a type of corn tortilla).[9]

History

The taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[11][12]

Traditional variations

There are many traditional varieties of tacos:

Tacos al pastor made with adobada meat.

Tacos al pastor ("shepherd style") or tacos de adobada are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.[13][14]

Tacos de asador ("spit" or "grill" tacos) may be composed of any of the following: carne asada tacos; tacos de tripita ("tripe tacos"), grilled until crisp; and, chorizo asado (traditional Spanish-style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro (coriander leaf). Also, prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.[13][14]

Tacos de cabeza ("head tacos"), in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos ("brains"); Lengua ("tongue"); Cachete ("cheeks"); Trompa ("lips"); and, Ojo ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion, and cilantro (coriander leaf) with occasional use of guacamole.[13][14]

Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.[13][14][15]

Tacos de cazo (literally "bucket tacos") for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include Tripa ("tripe", usually from a pig instead of a cow, and can also refer to the intestines); Suadero (tender beef cuts), Carnitas and Buche (Literally, "crop", as in bird's crop; or the esophagus of any animal.[16])[13][14]

Tacos de lengua (beef tongue tacos),[17] which are cooked in water with onions, garlic, and bay leaves for several hours until tender and soft, then sliced and sautéed in a small amount of oil. "It is said that unless a taqueria offers tacos de lengua, it is not a real taqueria."[18]

Two fish tacos in Bonita, California

Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.[13][14]

Tacos dorados (fried tacos; literally, "golden tacos") called flautas ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.[13][14]

Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.[13][19]

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.

Tacos made with a carnitas filling

Grilled shrimp taco

Tacos de suadero (grey) and chorizo (red) being prepared at a taco stand

Barbacoa tacos

Taco al pastor with guacamole

Non-traditional variations

Hard-shell tacos

Main article: Hard-shell taco

The hard-shell or crispy taco is a tradition that developed in the United States. The most common type of taco in the US is the hard-shell, U-shaped version, first described in a cookbook in 1949.[20] This type of taco is typically served as a crisp-fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.[21] Such tacos are sold by restaurants and by fast food chains, while kits are readily available in most supermarkets. Hard shell tacos are sometimes known as tacos dorados ("golden tacos") in Spanish,[22] a name that they share with taquitos.

Various sources credit different individuals with the invention of the hard-shell taco, but some form of the dish likely predates all of them.[22] Beginning from the early part of the twentieth century, various types of tacos became popular in the country, especially in Texas and California but also elsewhere.[23] By the late 1930s, companies like Ashley Mexican Food and Absolute Mexican Foods were selling appliances and ingredients for cooking hard shell tacos, and the first patents for hard-shell taco cooking appliances were filed in the 1940s.[22]

In the mid-1950s, Glen Bell opened Taco Tia, and began selling a simplified version of the tacos being sold by Mexican restaurants in San Bernardino, particularly the tacos dorados being sold at the Mitla Cafe, owned by Lucia and Salvador Rodriguez across the street from another of Bell's restaurants.[22] Over the next few years, Bell owned and operated a number of restaurants in southern California including four called El Taco.[24] At this time, Los Angeles was racially-segregated, and the tacos sold at Bell's restaurants were many white Americans' first introduction to Mexican food.[22] Bell sold the El Tacos to his partner and built the first Taco Bell in Downey in 1962. Kermit Becky, a former Los Angeles police officer, bought the first Taco Bell franchise from Glen Bell in 1964,[24] and located it in Torrance. The company grew rapidly, and by 1967, the 100th restaurant opened at 400 South Brookhurst in Anaheim. In 1968, its first franchise location east of the Mississippi River opened in Springfield, Ohio.[25]

A hard-shell taco, made with a prefabricated shell

Common ingredients for North American hard shell tacos

A crispy taco from a Sacramento, California taqueria

Soft-shell tacos

Three soft-shell tacos with beef filling at a restaurant in Helsinki, Finland.

Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently, the term has come to include flour-tortilla-based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.[26]

Breakfast taco

Breakfast tacos

The breakfast taco, found in Tex-Mex cuisine, is a soft corn or flour tortilla filled with meat, eggs, or cheese, and can also contain other ingredients.[27] Some have claimed that Austin, Texas is the home of the breakfast taco.[28] However, food writer and OC Weekly editor Gustavo Arellano responded that such a statement reflects a common trend of "whitewashed" foodways reporting, noting that predominantly Hispanic San Antonio, Texas "never had to brag about its breakfast taco love—folks there just call it 'breakfast'".[29]

Indian taco

Indian tacos, or Navajo tacos, are made using frybread instead of tortillas. They are commonly eaten at pow-wows, festivals, and other gatherings by and for indigenous people in the United States and Canada.[30][31]

This kind of taco is not known to have been present before the arrival of Europeans in what is now the Southwestern United States. Navajo tradition indicates that frybread came into use in the 1860s when the government forced the tribe to relocate from their homeland in Arizona in a journey known as the Long Walk of the Navajo. It was made from ingredients given to them by the government to supplement their diet since the region could not support growing the agricultural commodities that had been previously used.[32]

A puffy taco

A frybread taco

A fish taco on frybread

Puffy tacos, taco kits, and tacodillas

Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough[33]) are quickly fried in hot oil until they expand and become "puffy".[34][35] Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened.[36][37] Henry's continues to thrive, managed by the family's second generation.[34]

Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells.[38][39]

The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.[40]

In popular culture

In the United States, National Taco Day is celebrated annually on October 4.[41][42]

See also

icon Food portal

flag Mexico portal

Arepa

Burrito

Choco Taco

Fajita

French tacos

Gyro (food)

Korean taco

Pupusas

Shawarma/Doner kebab

Taco rice

Taco salad

Taco soup

Tacos de canasta

Tlayuda

Tostada

Tunnbröd

References

^ Jump up to: a b "Where Did the Taco Come From?". Smithsonian Magazine. Retrieved 2012-05-16.

^ Jump up to: a b Tatum, Charles M., ed. (2013). "Tacos". Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]. Cultures of the American Mosaic. 1. Greenwood / ABC-CLIO. p. 495-497. enc-lat-cult.

^ Jump up to: a b "Definition: Taco". Real Academia Española. Retrieved 2008-06-13. Tortilla de maíz enrollada con algún alimento dentro, típica de México.

^ de Echegaray, Eduardo (1887). "Taco" [Etymological Dictionary of the Spanish Language]. Diccionario general etimológico de la lengua española (Scanned book) (in Spanish). 5. Madrid. p. 481.

^ Jesús Ventanas, El jamón Ibérico. De la dehesa al paladar., Ediciones Mundi-Prensa, 2006, p. 102.

^ Julio César, (2011), El gran libro de las tapas, Ed. Grupo Salsa, 2011, p. 45.

^ Jesús Ventanas, Tecnología del jamón Ibérico: de los sistemas tradicionales a la explotación del aroma y del sabor, 1st ed., Ediciones Mundi-Prensa, 2001, p. 193.

^ José Bello Gutiérrez, Jamón curado: Aspectos científicos y tecnológicos, Editorial Díaz de Santos, 2012, p. 239.

^ Jump up to: a b Frances E. Karttunen (1983). An Analytical Dictionary of Nahuatl. University of Oklahoma Press. ISBN 9780806124216. Retrieved 14 March 2016.

^ Florilegio Verbal Náhuatl, Nexos, Mar. 12, 2016

^ "History of Mexican Cuisine". Margaret Parker. Archived from the original on 2 May 2008. Retrieved 30 January 2015.

^ "A Thumbnail History of Mexican Food". Jim Conrad. Archived from the original on 11 August 2007. Retrieved 30 January 2015.

^ Jump up to: a b c d e f g h Graber, Karen Hursh. "Wrap It Up: A Guide to Mexican Street Tacos (Part One of Two)". Mexico Connect. Retrieved 2008-07-07.

^ Jump up to: a b c d e f g Graber, Karen Hursh. "Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos". Mexico Connect. Retrieved 2008-07-07.

^ Graber, Karen Hursh. "Tacos de camaron y nopalitos". Mexico Connect. Retrieved 2009-08-14.

^ Feld, Jonah (2006). "The Burrito Blog — Buche". Retrieved 2008-07-26.

^ Bourdain, Anthony (7 June 2010). Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. A&C Black. p. 85. ISBN 978-1-4088-0914-3.

^ Herrera-Sobek, Maria (16 July 2012). Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions [3 volumes]. ABC-CLIO. p. 697. ISBN 978-0-313-34340-7.

^ "Tacos Sudados (Mexican recipe)". Mexican Cuisine. Retrieved 2008-07-09.

^ Freedman, Robert L. (1981). Human food uses: a cross-cultural, comprehensive annotated bibliography. Westport, CT: Greenwood Press. p. 152. ISBN 0-313-22901-5. Retrieved 27 December 2011.

^ Gilb, Dagoberto (2006-03-19). "Taco Bell Nation". Los Angeles Times. Retrieved 2008-07-24.

^ Jump up to: a b c d e "An Oral History of Hard-Shell Tacos". MEL Magazine. 2019-10-10. Retrieved 2019-10-16.

^ "Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Oregon State University. Archived from the original on 2007-07-18. Retrieved 2008-07-14.

^ Jump up to: a b "Company Information". Taco Bell. August 9, 2011. Archived from the original on August 12, 2011. Retrieved August 16, 2011.

^ Wedell, Katie (August 3, 2015). "Local restaurateur remembered as 'Mayor of Main Street'". Springfield News-Sun. Cox Media Group. Archived from the original on August 17, 2016. Retrieved August 2, 2016.

^ "Homemade Chorizo Soft Tacos (recipe)". BigOven.com. Retrieved 2008-07-09.

^ Stradley, Linda. "Breakfast Tacos". What's Cooking America. Retrieved 2008-07-09.

^ How Austin Became the Home of the Crucial Breakfast Taco, Eater Austin, Feb. 19, 2016,

^ Arrellano, Gustavo (23 February 2016), "Who Invented Breakfast Tacos? Not Austin - and People Should STFU About It", OC Weekly, retrieved 14 March 2016

^ "Navajo Fry Bread and Indian Tacos: History and Recipes of Navajo Fry Bread and Indian Tacos". Linda Stradley. Retrieved 3 January 2014.

^ "Hundreds attend powwow". Louisiana Broadcasting LLC and Capital City Press LLC. Archived from the original on 4 March 2009. Retrieved 3 January 2014.

^ Miller, Jen. "Frybread". Smithsonian.com. Retrieved 2012-01-20.

^ "Homemade Corn Tortillas (recipe from Saveur)". Saveur. 2003. Archived from the original on 2008-08-29. Retrieved 2008-11-10.

^ Jump up to: a b Lankford, Randy. "Henry's Puffy Tacos - San Antonio". TexasCooking.com. Mesquite Management, Inc. Retrieved 26 December 2011.

^ "Puffy Tacos (recipe from Saveur)". Saveur. 2003. Archived from the original on 2008-09-07. Retrieved 2008-07-26.

^ Gold, Jonathan (2008-07-23). "Getting Stuffed at Arturo's Puffy Taco". LA Weekly. LA Weekly LP. Retrieved 2011-08-14.

^ Chisholm, Barbara (2004-04-30). "The Puffy Taco Invasion". The Austin Chronicle. 23 (35). Austin Chronicle Corp. Retrieved 2011-08-14.

^ "Old El Paso Taco Dinner Kit". Ciao! Shopping Intelligence — UK (blog). Archived from the original on 2008-06-14. Retrieved 2008-07-08.

^ "Ortega Taco Kits". B&G Foods. Retrieved 2014-03-04.

^ "Green tomato and corn tacodillas". Honest Fare. June 1, 2010. Retrieved 13 November 2010.

^ "National Taco Day - Oct 4". Retrieved 4 October 2017.

^ King, Bart (2004). The Big Book of Boy Stuff. Gibbs Smith. p. 151. ISBN 9781423611189. Retrieved

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ithinkwehitametaphor · 4 years

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Me and my friend leaving that posh, boring ass law faculty college party to buy a greasy rotisserie chicken at a street vendor's booth outside at about 3 am in the morning. A whole ass mood. How do I leave this fucked up every-day is the same party and where is my chicken? Everything is a copy of a copy of a copy.

#nothing

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paleorecipecookbook · 6 years

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Paleo Travel Snacks: How to Eat Healthy While You’re On the Go

Many of us following a Paleo lifestyle slide into a comfortable eating routine. Maybe you have perfected your meal prepping. Maybe you have a reliable rotation of favorite recipes. Maybe you eat have your basic breakfast down to a tasty science, switching up the veggies and protein as desired. When you’re in your own element and have total control over your food supply, it’s easier to stay on track. But what happens when you take a road trip or travel for your job? Take it from me, you’ve got this! I travel extensively, from book tours and conferences to vacations, so I know what it’s like to face this challenge of staying committed to this way of eating. But it’s doable—and I’ve gathered the best tips and tricks for staying Paleo while traveling, all in one place.

It can be hard to eat healthy while traveling. But with a little planning and flexibility, it is possible to stay Paleo on the road. Check out this article for my tips and recommendations on the best Paleo travel snacks. #paleo #healthylifestyle #chriskresser

Five Tips for Packing Paleo Travel Snacks

As you’re packing that suitcase, leave plenty of space for the snacks. Bringing your own food gives you the best control over the situation, so that you won’t find yourself hungry and cranky, tempted by a bright drive-through sign five hours into a long road trip.

1. If Possible, Bring a Cooler

Logistically, it’s definitely easier to pack a cooler for a road trip than for air travel, but however you’re hitting the road, being able to bring one will expand your eating options considerably. If you can bring a light-weight cooler—which you certainly can do if you’re traveling by car (or bus or train), there are loads of food possibilities:

Hard or soft-boiled eggs, perfect with cherry tomatoes and avocado

Thinly sliced leftover meats to pair with Paleo mustard or mayo

Lettuce wraps with leftover meats and veggies

Pumpkin hummus*

Full-fat yogurt or kefir (though not technically Paleo, some people tolerate dairy and incorporate it into their “Paleo template”)*

Cheese from grass-fed cows’ milk

Paleo “granola bars”

Raw veggies or fruit, like carrots, sugar snap peas, sliced bell peppers, and apples

“Dump ranch” dressing to dip veggies in*

Nut butters for dipping fruits (macadamia, almond, and hazelnut butters are best)*

Baba ganoush, but if you’re on the autoimmune protocol, you’ll want to skip this one because eggplant is a nightshade*

Fruit smoothie, with coconut milk, almond milk, yogurt, or kefir as a base*

A note on the foods starred with an asterisk: If you’re bringing these liquid or liquid-like foods through airport security, they will have to meet national Transportation Security Administration (TSA) restrictions—that means packed in clear containers and in amounts that are 3.4 ounces or less. (Check with your carrier for the latest TSA guidelines.) On top of that, bringing melting ice and cool packs can get a little tricky with the TSA.

Here is one workaround: Don’t use cool packs. Instead, use a freezer-grade resealable bag with ice to keep your food cool when you leave home, and bring some extra bags. Throw out the bag of ice at security, and then replenish the ice in a new bag at a food vendor in the airport. Most vendors will charge you for cups of ice, but it’s definitely worth it because you’ll have a cooler-full of Paleo snacks to satisfy your hunger. (And it’s worth pointing out that if you’re checking your bag, you can pack extra items that don’t require refrigeration, and just bring enough on the plane to get you through your flight!)

2. Try Paleo-Friendly Packaged Food

In general, I try to avoid packaged foods, which likely contain industrial seed oils, added sugars, excess sodium, preservatives, artificial colors, and other questionable ingredients. But, traveling can be an exception to this rule. I would rather have high-quality beef jerky and some dry-roasted nuts on hand than be forced to choose between fast-food restaurants after not eating for 12 hours. The key here is high quality. Learn how to read a nutrition label and ingredients list.

Sneaky names for gluten, sugar, soy, and more are hidden in ingredient lists. Don’t ever assume you’re in the clear with packaged food without first reading the label. I’ve seen added sugars lurking in places you’d never expect, like in canned kidney beans and feta cheese!

Some of my favorite packaged Paleo travel snacks include:

Grass-fed beef jerky

Prepared meats like salami, pepperoni, and coppa

Organic lunch meats, served with mustard

Smoked salmon (make sure it’s soy free)

Nuts and seeds (dry roasted or raw are best, as most manufacturers roast in industrial seed oils)

Olives to eat with nuts, cheese, meats, and pickles (watch out for artificial colorings)

Canned salmon or tuna (packed in water or oil)

Nori chips or sheets

Pork rinds

Siete “tortilla chips” made with cassava flour

Kale chips

Individual containers of plain yogurt, kefir, or nut milks

Freeze-dried fruit

90 percent cocoa dark chocolate

Coconut flakes (these are surprisingly satisfying and filling)

Energy bars are often considered Paleo because they only contain “Paleo” ingredients like dates, cashews, and egg whites, but I would only buy these in a pinch. This type of calorie-dense, semi-processed treat walks a fine line between real food and a dessert.

3. Go Plastic Free

Don’t put your grass-fed beef taco lettuce wraps into plastic storage containers! Plastics are among the worst environmental toxins. Even BPA-free plastics have been shown to disrupt the endocrine system. (1) Ditching the plastic wrap, bags, and containers also cuts back on waste.

My favorite containers for packing food to go are stainless steel LunchBots. Also check out reusable beeswax wrap, glass mason jars of all sizes, and Pyrex glass containers with lids.

4. Fuel Up before You Hit the Road (or Consider Fasting)

I deliberately eat a big meal at home before leaving for a trip. If the trip is half a day or less, this is often enough to tide me over until I reach my destination.

As an alternative to eating before you leave (or if you didn’t have time to prep any snacks), don’t be afraid to fast! Occasional fasting was common for our Paleo ancestors, and regular intermittent fasting has been linked to many health benefits, including weight loss and improved cardiac health. (2, 3, 4)

5. Shop Smart and Get Creative

Even if you’ve packed snacks and have a good meal before leaving, eating on the road is inevitable, especially for longer trips. Typical rest stops, gas stations, or convenience stores generally don’t have much to offer, but some might sell hard-boiled eggs, cheese sticks, or roasted nuts. Thanks to smartphones and GPS, it’s easy to search for other food options beyond the fast-food places that populate most interstate exits. But instead of searching for “restaurants near me,” type in “grocery store.”

It’s not even a contest—if a grocery store is near the exit, you’re much better off shopping there than at any fast-food chain. As a bonus, you’ll get in some light exercise walking around the store.

Not every exit will have a Whole Foods, but even an average grocery store will have some reasonable options, including the Paleo-friendly packaged foods I listed above. If you’re unable to find those, or you’re looking for something different, try one of these creative meals instead:

A rotisserie chicken (remove the skin since the seasoning may contain sugar)

A shrimp cocktail ring (just skip the cocktail sauce)

A raw vegetable or fruit platter (these can be pricey, but items are conveniently already washed and sliced)

Pre-washed sugar snap peas, green beans, or other veggies

Salad bar items that are Paleo friendly, including grilled chicken, veggies, and olives

How Eat Paleo in a New Place

When you’re away from home, don’t expect to wander into the nearest food establishment and find grass-fed steak and organic, locally grown grilled vegetables on the menu. When eating Paleo in a new place, planning is the key to success.

First, whenever possible, I book a hotel with a kitchen or at least a kitchenette in the room. That way, I can brew my own tea, keep my kombucha in the fridge, and save any delicious (but large-portioned) leftovers from a nice dinner.

Next, research nearby restaurants ahead of time. If I’m heading to a book signing in a new city, I always get great recommendations from social media. Or try searching for keywords like these:

Local

Foodie

Gluten-free

Grass-fed

Organic

Pasture-raised

For a group dinner, take the initiative and suggest a restaurant from your research. If you can’t choose the restaurant, visit the menu online and call the restaurant to inquire about special accommodations. If the menu is severely limited, eat a healthy snack before you go.

Here are some other tips for navigating a restaurant while staying Paleo:

Opt for grilled, steamed, or roasted meat, steamed or baked veggies, and a simple starch like potatoes or white rice.

Avoid sauces, which usually contain sugar, gluten, and/or soy.

When ordering a salad, request dressing on the side to avoid industrial seed oils. Try asking for olive oil and vinegar instead.

If you’re gluten intolerant, always ask if a dish has gluten. Restaurants notoriously have sneaky gluten additives, in spice blends or as thickeners in sauces.

Don’t be afraid to be “that person” who asks the server a million questions. Maybe if more people kept requesting the same menu adjustments, restaurants would better accommodate Paleo customers.

Remember: You Can’t Control Everything

Obsessing over every morsel of food during a long trip can be downright exhausting. In fact, I don’t think it’s healthy to be so rigid that there isn’t any wiggle room to try the world’s best beer when you’re in Belgium or authentic, freshly made pasta if you’re in Italy. Likewise, when your flight gets delayed five hours, it might be better to buy a chef salad or have a burger without the bun than end up grumpy, “hangry,” or light-headed.

Live by the 80/20 rule—80 percent of the time, adhere to the ideal Paleo diet, but the other 20 percent of the time, loosen up and eat whatever you want (or, if you’re stranded while traveling and starving, whatever options you have on hand).

More Holistic Health Travel Tips

Eating nutrient-dense, whole foods is just one aspect of healthy living. Don’t ignore other aspects of health while traveling:

Find time to move around. Walk around the airport terminal, do chair squats on long flights, and try some jumping jacks at car rest stops. Taking a long morning walk in your new location will familiarize you with the area and is especially beneficial for your circadian rhythm if you’re traveling to a different time zone.

Stay hydrated. When flying, it’s recommended that you drink a cup of water for every hour in the air.

Make sleep a priority. It’s important to maintain the same healthy habits you follow at home. If you normally go to bed at a certain time, try to stick to your established routine as much as possible.

Meditate, practice mindfulness, and find time to relax.

Now I’d like to hear from you. Do you have any other tips on how to eat Paleo while traveling? What are your favorite Paleo travel snacks? Let us know in the comments!

The post Paleo Travel Snacks: How to Eat Healthy While You’re On the Go appeared first on Chris Kresser.

Source: http://chriskresser.com February 21, 2019 at 05:05PM

#paleo #recipe #food #delicious #healthy #yum #diet

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autoreffyvas · 3 years

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15 Typical Peruvian Foods That You Must Try

Peruvian cuisine is one of the most popular right now, this is because many experts have recognized Perú as one of the World’s Best Culinary Destinations. Perú can show you so many different dishes created with multiples and incredible ingredients, this country has so much to offer, especially with all the gastronomy and interesting flavors that each region has.

15 typical Peruvian foods

All these dishes are a great way not just to know new flavors, but also to discover the culture that accompanies the recipe since many of these have incredible traditions around them. Check 15 of the best dishes that the South-American country offers!

Lomo saltado

Here you can find some of the best spices from the country reunited to give a punch of flavor. It also has its roots in the Chinese stir-frying technique, the meat is marinated with soy, to later chop it into strips that will mix with onions, tomatoes, and aji chilies, and their typical spices. All these ingredients are stir-fried until the meat is cooked; the lomo saltado goes well with tortillas, stuffed on empanadas, or just laid out on a plate.

Ceviche

You can’t say Perú without talking about ceviche, this is their star dish and they are very proud of it. The traditional one is made from raw sea bass, marinated in freshly squeezed lime juice, with sliced onions, chili peppers, salt, and pepper, let rest to marinate for several hours (that way the flavor will explode on your mouth). However, today’s ceviche is served right there with only a few minutes of marinating, the Cevicherías can accompany the dish with a small glass of the marinade called leche de tigre or pantera.

Anticuchos

This is considered a street food that you can enjoy while visiting the different cities in this beautiful country. The anticuchos are meat grilled on a stick, the meat can be from diverse types, choose your favorite from chicken to beef (even exotic ones like the heart). The cubes are marinated for several hours with different spices, some vendors possess a special recipe with secret spices, but the best way to taste anticuchos is to be surprised by them.

Rocoto relleno

The star of this dish is the spicy red chili pepper, ten times spicier than a regular jalapeño, but the recipe allows you to forget the hot sensation. The pepper is stuffed with a mix of ground beef, onions, garlic, raisins, herbs, and spices, topped with queso fresco and baked in an egg-and-milk sauce. The sauce helps with the spicy flavor and to put together all the ingredients, it's originally from Arequipa Region and the city is proud of it.

Alpaca

It is no surprise that Peruvians can enjoy a good dish of alpaca, this animal is very famous in the region. Their meat is lower in fat and cholesterol than regular beef, for that reason it is pretty normal to find its steaks at good restaurants with their many different selections of potatoes.

Pollo a la brasa

Just like ceviche, you will find a chicken rotisserie restaurant everywhere in Perú, pollo a la brasa is so popular that it has become the normal lunch practically for every day. Traditionally, the chicken is marinated with herbs, garlic, and spices before being roasted, but these days it is plainer because of the many restaurants out there.

Ají de gallina

Most of the Peruvian cuisine consists of sauces, this one is made from ají amarillo (less hot than the red one) mixed with cream, ground walnuts, and cheese to create a creamy sauce that goes along the chicken served with rice, potatoes, and black olives. You will find this dish in every Peruvian restaurant, so give it a try!

Causa rellena

A layered famous dish easy to find in every city from the country, and in different Peruvian restaurants around the world. This dish starts with a base of mashed potatoes combined with lime, oil, and ají amarillo, then a layer of tuna, salmon, or chicken is placed, followed by a layer of avocado, hard-boiled eggs, and olives. Repeat the layers until the dish shows the desired thickness, normally served as a casserole, but that will depend on the place.

Tacu tacu

This dish was created by African slaves during the colonial time, made by leftovers. A mixture of rice, lentils, onions, and spices form a pancake that can be served as a single dish, or as the companion to other dishes like lomo saltado. It can also be served in small portions as an appetizer with different ingredients, just pick your favorite.

Chupe de camarones

Soups are also a big part of the Peruvian cuisine, you can find many different soup dishes in every Peruvian restaurant. In Arequipa, one of the most famous soups is the chupe de camarones, a thick one made with fresh river shrimp, potatoes, corn, and peas. These ingredients are mixed with queso fresco, evaporated milk, herbs, and spices to form a creamy soup, topped with fried eggs, creating a powerful and filling dish.

Chicha morada

The top drink on Perú is chicha morada: everywhere you go in the country, it will be normal to find the drink, and in the restaurants it is typical to get a jar of it. The drink is prepared with purple corn, pineapple, cinnamon, cloves, and sugar, making it a refreshing drink. It’s also one of the oldest recipes in the country; according to the Peruvians, it dates back to the Inca empire.

Picarones

If you’re looking for something sweet, this dish will help you crave that desire. The picarones are a type of doughnut made from a mixture of flour, yeast, sugar, local squash, and sweet potato. After the dough has rested and risen, it is cut into small pieces that are formed into the doughnuts; then they are fried in hot oil until they get the golden brown look. Usually, they are served with a sweet and spicy syrup. While you feel that crispy bite on the outside, they are very doughy on the inside.

Papas a la huancaína

Originally, this dish comes from Huancayo city but now it is pretty famous in the entire country and others too. It consists of potatoes topped with a creamy sauce and hard-boiled eggs, the sauce contains evaporated milk, garlic, queso fresco, and ají amarillo. It can be served with salted crackers, but even when it is not aesthetically pretty, the flavor compensates with a punch of hot but creamy sensation.

Suspiro de limeña

This dessert presents a sweet but luscious flavor for everyone that tastes it. The name has an interesting meaning “the sigh of a woman from Lima,” and it is normally served in individual glasses, but it can also be prepared for a large crowd. The base of this dessert is dulce de leche (which comes from sweetened condensed milk slowly heating), then you have layers made from egg yolks and tons of sugar, finally topped with meringue sprinkled with cinnamon.

Cuy

Also known as guinea pig, this dish is a classic among the Andean Cuisine. The people that have tasted it say that its flavor is quite similar to the rabbit. Typically, the cuy is baked and served as a whole dish; just like turkey on Thanksgiving and Christmas, it is accompanied with potatoes and rice or a creamy sauce.

These dishes are part of the traditional cuisine that brings many stories to the table, you can learn so much from their culture just by eating them. If you have the chance of visiting the country, try all of them! But, for now, come to 1111 Peruvian Bistro, we are waiting for you to visit us and enjoy the different dishes we prepare with the best quality for the taste of our commensals.

#Typical Peruvian Foods #food #english article #writing

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josephlrushing · 4 years

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Fusion from Everdure by Heston Blumenthal Is a Feature Filled, Highly Designed Charcoal Grill

For some, charcoal grilling is a way of life; the only way to grill. Everdure by Heston Blumenthal graces those charcoal enthusiasts with well-designed cookers with high-end features. The Fusion is a medium-sized charcoal grill that features the Fast Flame Ignition System and a built-in rotisserie system.

The Fusion from Everdure by Heston Blumenthal is a beautiful grill made for charcoal lovers who are looking for a versatile cooker. Not only can you grill hot and fast directly on the grill’s chrome grates and cook low and slow on the built-in, hidden rotisserie, you can also pick up the Fusion off of the pedestal and take it with you on the go!

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The first thing you’ll notice about the Fusion is its elegant, almost mid-century modern design. It features a rectangular shape with rounded corners and a flared metal base reminiscent of the famous Eero Saarinen tulip chair design. From the outside, you’ll never know what innovative features are hiding inside the grill, which makes the Fusion a treat to cook on, especially when entertaining guests in the backyard.

The Fast Flame Ignition System is a huge selling point of the Fusion, which features an electric heating element that gets the charcoal burning and ready to cook in about 10-15 minutes. The heating element is something you’ll be familiar with if you’ve ever used an electric stove. When you press the ignition button, the heating element turns on for about 7 minutes, just enough to get the charcoal lit, then it turns off, allowing the charcoal to get ready to cook. It’s a super convenient feature, allowing you to skip the chimney starter altogether for less mess and fuss.

The built-in rotisserie system with Everdure’s patented Rotiscope Technology stays hidden within the body of the grill when it’s not in use. To use it, press down the silver rods on either side of the grill to unlock them and pull them up to the desired height. The Fusion rotisserie allows for three different rotisserie heights, allowing you to customize the intensity of the heat depending on the dish you’re cooking.

The rotisserie bar and Cliplock Forks are stored neatly within a trap door in the side of the grill, a really lovely touch considering something as long and thin as the rotisserie bar would be annoying to store anywhere else. The rotisserie can handle an impressive 15kg of food, great for large roasts or two chickens. I was impressed with the Cliplock Forks; they felt extremely secure when locked into place. With the rotisserie bar, food, and Cliplock Forks in place, you press the rotisserie button to start the rotation. You can then click the button again to stop it or click again to have it turn the opposite direction.

The firebox and removable charcoal tray are made with porcelain enamel, making them easy to clean once you’re done cooking. The chrome grates are hinged, allowing you to lift one side at a time to add more charcoal or shuffle the coals around. The electric heating element is powered using a 59-inch retractable power cord hidden inside the left side of the grill. The fact that the grill itself is separate from the pedestal stand is an excellent and surprising touch. While not light as a feather, the Fusion has built-in legs that can be used without the pedestal if you want to take the Fusion camping or tailgating. Another way the Fusion is incredibly versatile.

The firebox on the Fusion is slightly shallow. While using Fogo lump charcoal, it was tough to get even coverage of coals across the grill because of the large size of the coals. That said, I’m sure it wouldn’t be an issue with smaller coals. The only other complaint was that while the Fast Flame Ignition System helped start the coals without the need for a chimney, it would sometimes take a second run using the heating element to get the coals truly ready to cook. It’s not the end of the world, and still a lot easier than a chimney, but unless you’re using super small coals, you may need a second pass with the Fast Flame Ignition System.

Check out this gallery of all the delicious food we cooked on the Fusion:

All in all, we’re delighted with the Fusion from Everdure by Heston Blumenthal. It’s an exceptionally attractive grill with some great features. It’s tough to find a charcoal grill, a cooking method as basic as it comes, that has such high-end features and design aesthetic. It’s an excellent upgrade for charcoal fiends looking for a versatile grill where they can grill hot and fast or roast low and slow on the rotisserie. The only thing it can’t do is truly smoke a piece of meat low and slow since there is no cover to hold the smoke inside before releasing it.

The Fusion from Everdure by Heston Blumenthal retails for $1099; you can learn more about the Fusion or find a local vendor here. It is also available for less from other retailers, including Amazon [affiliate link].

Source: Manufacturer supplied review sample

What I Like: Incredibly well designed; Beautiful aesthetic; Great features that are hidden inside the grill; Heats charcoal without a chimney; Easy to clean; Steady rotisserie

What Needs Improvement: Grill was easily dented during shipping, but not the end of the world; The firebox is slightly shallow; Fast Flame Ignition will sometimes take two runs

The post Fusion from Everdure by Heston Blumenthal Is a Feature Filled, Highly Designed Charcoal Grill first appeared on GearDiary.

from Joseph Rushing https://geardiary.com/2020/09/25/fusion-from-everdure-by-heston-blumenthal-is-a-feature-filled-highly-designed-charcoal-grill/

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thebestintoronto · 4 years

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Budget-Friendly Things to Do in Toronto

As virtually everybody knows, huge cities don't usually come cheap, and Toronto is commonly no exception. If you want to have a plainly Canadian experience on your trip yet cash's tight, right here are a few enjoyable things to do in Toronto that do not cost a package; we even consist of some free things to do.

Town Hall and Nathan Phillips Square

100 Queen St. W. ( 416) 338-0338

If you've researched your Toronto holiday, you have actually possibly seen images of the enormous Toronto check in Nathan Phillips Square. It is among the very best locations to take a picture, especially during the night when the indication is ablaze with rainbow colors. The square hosts lots of complimentary occasions, including festivals and shows, so there's constantly something enjoyable to do. While you exist, break some shots of Toronto Town hall, an awesome modern-day facility that opened up in 1965. You can additionally explore City Hall totally free; head to the observation deck and also take in a stunning bird's- eye view of the city.

Hey Lucy Cafe

295 King St. W. ( 416) 979-1010

Grab a seat in one of the zebra-print cubicles at this neighborhood restaurant for some delicioso meals that will not cost you an arm and a leg. For about $11-$ 19, you can enjoy a selection of Italian faves like paninis, calzones as well as pasta meals. Of course, there's pizza, also, as well as if you drop in on a Tuesday night, you can get a buy-one, get-one-free bargain on this trattoria's mouthwatering wood-fired pies. If you seem like chewing on some eco-friendlies, attempt the pear as well as goat cheese, antique beetroot or Mediterranean salads.

High Park

1873 Bloor St. W. ( 416) 388-0338

High Park is chock-full of complimentary things to do year-round. In warm weather condition, take advantage of the pool, then snap images of the park's popular landmark, a gigantic maple fallen leave made from seasonal plants. Head to its zoo to meet bison, peacocks, reindeer, highland livestock, emus, sheep and llamas (you can family pet and also feed the more accommodating animals). In summer, see a Shakespearean play in the amphitheater for virtually nothing, as Pay-What-You-Can tickets are offered. Throughout rainstorms, take cover in the conservatory, which houses exotic elegances like bamboo, banana trees as well as orchids. In winter, go moving on the outside ice rink.

Kensington Market

Surrounded by Augusta and Kensington avenues and also Nassau and Baldwin roads

If the Bohemian way of living is your point, head to Kensington Market for some serious individuals seeing and browsing. Pop right into this area's independent bookstores, one-of-a-kind boutiques, farmers' markets, vintage clothes shops, juice bars and also coffee bar. Many neighborhood dining establishments have patio area eating, perfect for when you require to relax your feet and have a bite to eat. The location is additionally house to lots of cool, colorfully repainted Victorian-era houses that use awesome media event.

St. Lawrence Market

93 Front St. E. ( 416) 392-7219

One method to save money on meals on your Toronto vacation is with a visit to the dynamic St. Lawrence Market. Head for the South Market structure, where greater than 50 vendors attract you with affordable yet tasty price. Nosh on neighborhood faves like Slide carousel Bakeshop's distinguished peameal bacon sandwiches, Crepe It Up COFFEE SHOP's wonderful or tasty offerings, Churrasco's delicious Portuguese rotisserie chicken and fragrant artisan breads and also breads from a range of bakeries. You'll discover practically every food imaginable below without breaking your budget.

The article “Budget-Friendly Things to Do in Toronto” was first appeared on AAA.com

The IV Lounge - IV Therapy Toronto Drip Clinic

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noladrinks · 7 years

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New from http://noladrinks.com/broadcast/noladrinks-show-3-1-18-french-quarter-festival-and-two-dummies-food-tour/

NOLADrinks Show – 3-1-18 – French Quarter Festival and Two Dummies Food Tour

On this edition of the NOLADrinks Show with Bryan Dias, we talk with Rebecca Sell, Marketing and Publicity Manager, and Heather Twichell, Food and Beverage Manager, of French Quarter Festivals, Inc., the organization behind French Quarter Festival and other events in New Orleans. We discuss the festival, all the great music, and the terrific food and drink you can find there, too! We also kick-off our Two Dummies Food Tour. Our first stop is St. Roch Market.

Pictured above from left – Adrienne Miller of the Two Dummies Food Tour co-host and The Mayhaw, David Schloss of Good Bird, and Bryan Dias of NOLADrinks.

NOLADrinks Show – 3-1-18 – French Quarter Festival and Two Dummies Food Tour

We start the show the off running down this broadcast. We also cover some news and notes including the closing of Hollygrove Market and Kenton’s, the latter of which will become a new spot by Alon Shaya, Preservation Hall’s stolen tuba, and this weekend’s 11th Annual Congo Square Rhythms Festival.

Next up, we head over to the offices of French Quarter Festival, Inc. (FQFI). They are celebrating their 35th anniversary of the iconic New Orleans music event, French Quarter Festival. It’s billed as the “largest showcase of Louisiana music in the world.” It’s four days of some of the best regional music on stages, over 20, peppered throughout the French Quarter. And, to boot, it’s free!

Pictured at left from left – Heather Twichell of FQFI, Bryan Dias of NOLADrinks, and Rebecca Sell of FQFI.

Aside from music, there is also a lot of great drink and food to be had, as well, with local restaurants and bars setup in variations locations selling their delicious wares. We chat with Rebecca Sell, Marketing and Publicity Manager, and Heather Twichell, Food and Beverage Manager for FQFI. We talk about the music line-up, special events connected to the festival, info on eating and drinking, and a couple of the other events they put on in New Orleans each year.

In the second part of the show, we feature our inaugural installment of the Two Dummies Food Tour! I am joined by my co-host in this endeavor, Adrienne Miller. We visit the St. Roch Market located on St. Claude Ave. It’s a food hall and market located in a building that was renovated somewhat recently. Originally, the structure served as a neighborhood marketplace for years. Today, it houses numerous food vendors of varying styles and a bar, The Mayhaw.

We sample some drinks from the bar and taste through various dishes from a handful of the food purveyors. We are joined by Yvonne Molina of La Mezcla, a Mexican food vendor, and David Schloss of Good Bird, serving up rotisserie chicken and fresh fare. We chat about all the great food and drink at St. Roch Market and let you know how you can check out this spot.

Below the map that shows the location of St. Roch Market and Congo Square (located in Armstrong Park), you can subscribe to, stream, and download The NOLADrinks Show with Bryan Dias podcast…

Cheers, You All!

~ Bryan

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#French Quarter Festival #Fritai #Good Bird #La Mezcla #St. Roch Market #T2 Streetfood #The Mayhaw Bar #Two Dummies Food Tour

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vincentpennington · 5 years

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Stocking Your Paleo Pantry

Wondering how to fill your kitchen and pantry with healthy real food so you can cook nourishing meals even during emergencies? Here are my top tips on how to stock a paleo pantry!

I’ve heard from many Nomsters—especially those who are brand-new to Paleo—who’ve read my Paleo 101 overview and want to dive right in, but they don’t know how to prep for the journey. And while I’ve posted about my own home pantry before, I know mine’s got a bit more stuff than most folks need. (I tell myself it’s ’cause I develop recipes for a living now—but to be honest, it’s also because I’m a recovering hoarder.)

Ready? Let’s fill your kitchen with all the good stuff that’s going into your family’s belly!

Stock up on protein!

I’ve said it before: The most sustainable, nourishing, and flavorful animal protein comes from healthy beasts that chow down on whatever nature intended them to eat. When filling up your freezer or fridge, prioritize the purchase of grass-fed (and grass-finished) beef, lamb, and goat, as well as pastured poultry/eggs and sustainable seafood.

Yeah, I know—these items aren’t cheap, but I make it work by buying ground meat and lower-cost braising cuts (e.g., chicken thighs, whole chickens, chuck roast, brisket, beef shanks, Boston butt roast). Plus, I always stock up when there’s a sale.

Emergency Protein!

I also keep “emergency protein” on-hand to ensure quick meals whenever I’m too tired, lazy, or stressed to whip up more complicated recipes. These pre-cooked items include canned seafood, (like wild salmon, sardines, and tuna), hard-boiled eggs, sausages, and organic deli meat. And when I’ve got absolutely nothing in the house, I’ll swing by my local market and buy a salt-and-pepper-seasoned rotisserie chicken that I can serve with a giant green salad. But to be frank, I try to always have stuff in the pantry, ’cause the only way to ensure healthy meals is to be prepared!

Key thing to remember: don’t make perfect the enemy of good. Just do the best you can. (True confession: we have some cans of Spam in the pantry, too.)

Online healthy meat sources

I have personally shopped online at these vendors and highly recommend their meat and seafood:

Belcampo Meat Co.

Five Marys Farm

Thrive Market

US Wellness Meats

Vital Choice Seafood

Fruits and Vegetables!

People wrongly assume that eating Paleo is a MEAT FEST, but I respectfully disagree. Sure—on my dinner plate, you’ll find a palm-sized portion of high-quality protein, but the rest of my plate is overflowing with vegetables. It’s become a Paleo cliché, but I eat more plants than I did when I dabbled in vegetarianism many years ago.

I prioritize purchasing in-season, pesticide-free produce and I make sure my family eats a variety of fruits and veggies. Of course, I have to make sure that I actually eat ’em because there’s nothing worse than pulling open my vegetable crisper and finding melted and moldy produce.

Vegetables and fruit with a longer shelf life:

Winter squash (e.g. butternut, kabocha, spaghetti, and delicata varieties)

Citrus (e.g. oranges, tangerines, lemons, grapefruit, etc.)

Cabbage (e.g. Napa, green, red, and savoy)

Potatoes (store them in a cool, dark place)

Beets

Apples

Onions, shallots, and garlic

Stock your freezer with veggies!

I also stock up on “emergency greens” by stocking my freezer with organic frozen vegetables (e.g. kale, spinach, peas, mixed vegetables, cubed squash, riced cauliflower, etc.). After all, when the veggies are pre-washed, pre-cut, and in my freezer already—I don’t have an excuse not to cook with them.

Healthy Cooking Fats!

Replace the bottles of highly processed, omega-6 dominant vegetable oils on your shelves with healthy cooking fats like ghee, coconut oil, rendered animal fats (e.g., lard, tallow, bacon drippings, and duck fat), avocado oil, algae oil, or extra-virgin olive oil. Remember: fat is not the enemy. You just need to make sure the fats you consume are the right fats. (You can read more about healthy fats in this cooking fat primer by my pal, Diane Sanfilippo!)

Flavor Boosters!

Nobody wants blah food, right? I have certain items on-hand all the time that will magically transform meat and veggies from boring to nomtastic! The number one thing to know is which ingredients naturally boost umami, the fifth taste. I extoll the virtues of umami whenever I can because it truly is the shortcut to deliciousness. You can read about it in both of our cookbooks or listen to this podcast episode to learn more.

Here are the flavor boosters that I stock in my kitchen:

Coconut Aminos: This dark, salty, aged coconut tree sap tastes remarkably similar to soy sauce, but without gluten or soy. I combine it with fish sauce for the perfect seasoning.

Red Boat Fish Sauce: Fish sauce is a staple ingredient in a number of Southeast Asian cultures. It’s literally umami in a bottle. Yes, it smells a little gross, but don’t judge a condiment by it’s nose. A few drops makes every savory dish taste better.

Fresh garlic, ginger, scallions: I do a lot of Chinese cooking so I always make sure I have these three items on hand—the holy trinity of Cantonese cooking.

Fresh herbs: Fresh herbs add brightness and flavor to your meals, so make sure you have plenty on hand. Watch this Periscope video to see how I store fresh herbs so they last up to two weeks.

Dried spices and seasonings: My spice cabinet always contains dried thyme, bay leaves, garlic, and onion. I also have several spice blends that are all-purpose seasonings (e.g. Magic Mushroom Powder or Primal Palate Adobo seasoning)—just sprinkle it on a garbage stir fry and you’re golden!

Assorted vinegars/citrus: Acids are a key component in cooking, and one of the most valuable flavor enhancers in your pantry. A splash of vinegar or a squeeze of fresh lemon or lime juice often adds much-needed tartness and brightness to your finished dishes. Just make sure that your vinegars don’t contain gluten (e.g., malt vinegar) or additives.

Prepared sauces/dressings: It’s always better to make your own sauces and dressings from scratch, but to stay sane, I keep a few bottles of marinara sauce, Thai curry paste, and salsa in the pantry. All feature Paleo-friendly ingredients, and enable me to quickly throw together a meal. (Feeling ambitious? Make your own Paleo-friendly sriracha. I even have a Whole30-compliant version!)

Dried Mushrooms: Add a blast of umami to all your stews and braises by tossing in a few reconstituted dried mushrooms. You can also use them to make the best seasoning blend of all time, Magic Mushroom Powder.

Tomato Paste: Just one spoonful will add depth and umami to your stews and braises.

Bacon: Bacon is delicious, but I use it more as a flavor booster than as the main dish. Make sure the bacon you choose is made with pastured pork and no crazy additives. If you’re on a strict Paleo challenge, avoid bacon with added sugar. My kids go crazy over my Roasted Broccoli & Bacon, because BACON.

I frequently update this Amazon store with my favorite paleo kitchen pantry items, including the stuff I mentioned above!

Drinks

Your mother is 100% correct about water being the best way to hydrate, and I’m not going to disagree with her. You can make your agua fancier by adding sliced fruit or cucumbers (spa water!) or you can guzzle sparkling water. But if you’re craving something different, I recommend kombucha, assorted teas (with no sweetener or dairy), coconut water, or black coffee. Homemade almond milk is also kind of awesome. (Just omit the vanilla extract if you’re on a Whole30.) On chilly mornings, one of my favorite drinks is a warm mug of bone broth, which you can store frozen in convenient portion sizes. Don’t knock it ’til you try it!

Snacks!

After I started eating Paleo, I discovered that I was a lot less hangry, and I didn’t need to snack every couple of hours. Once my body got acclimated to eating real food again and responding to my natural satiety cues, I found that I wasn’t hungry all the time. In fact, when you go Paleo, you’ll probably only reach for nibbles because you’re bored and feeling like chomping on something. If I’m at home and my stomach rumbles ’cause I didn’t quite fill up on my main meal, my snacks tend to be mini versions of meals (like fruit or vegetables + protein + healthy fat).

Packable paleo snacks!

Of course, there will be times when you’ll be travelling or stuck in a Paleo wasteland in between meals (say, at work or school) and you might want to have a little something in your bag to tide you over. My favorites are salted and roasted macadamia nuts, beef jerky, and dark chocolate (85-90% cacao). I don’t indulge in sweets too often, but when I do, I make sure it’s worth it and I won’t feel terrible afterwards. (Reminder: If you’re doing a strict Paleo challenge, you should avoid even Paleo-fied versions of your favorite treats. Sugar is still sugar, even if it’s in the form of honey or maple syrup.)

Okay, Nomsters—keep well-nourished and stay healthy!

[Originally posted on December 28, 2015. Updated on March 15, 2020.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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