#saffron pumpkin noodles

[petermorwood]

More food photography.

The header and this...

... is Oven-Roasted Pumpkin antipasto with Olive Oil, Herbs and Pine Nuts. It’s intended for European Cuisines, and is based on this South Tyrol recipe.

We didn’t have any cherry tomatoes, though next time a can of chopped toms cooked right down then judiciously spooned about seems a good idea; we also added a sprinkle of crushed chillis for extra zing.

These are Baby Turnips in Berry-Pepper Butter, for Food and Cooking of the Middle Kingdoms.

@dduane​ says the plate looks too empty so we’ll have to re-do them with More Turnips.

Until she decided to reshoot with a different bowl and something to drink (a limited edition stout from The Porter House in Dublin) there were actually plenty of turnips.

However somewhere between end-of-shooting with that lot, and “let’s try again”, there seems to have been a certain amount of Eating The Props...

Oh dear. How sad. Never mind. :-D

This is Beef Heart with Red Wine, Onions, Bacon and Garlic, again for European Cuisines, here accompanied by Trofie and Strozzapreti tricolour pasta.

The recipe - dating back to the days of Minitel - is already there, but deserves a better photo.

If finding a heart is difficult or the thought of taking one apart is a bit too forensic, this treatment works just fine with other cheap tough cuts such as shin or oxtail; sear in advance for flavour and colour, then proceed as per the recipe. Long marination and slow cooking is what does the trick.

Here’s Geflügelragout (Roast Chicken Stew) from European Cuisines. Basically it’s a from-the-shop rotisserie chicken in a rich winey lemony sauce which can be made in advance and stored in fridge or freezer. (Make plenty...)

it’s going to be Brightwood Vintner’s Chicken in The Middle Kingdoms, because they really wouldn’t want to miss out on something this good.

DD’s recipe calls for a lemon cut into thick slices and all pips removed. These slices are then fished out afterwards along with the bay leaves.

My preference - I like lemons - is to slice the lemon as thin as possible (again, all pips removed) and at the end, when the bay leaves are gone and everything is pushed through a sieve, that everything will include the thin lemon slices.

Try it either way. Try it both ways.

Accompaniments could be mashed spuds, rice, Spätzli or even udon; in this example it’s Saffron-Pumpkin noodles; these can be made with a machine or by hand, though hand-cutting gives a pleasing irregular “rustic” result.

Some crusty bread to chase the last of the gravy is also a good idea, so none goes to waste. It really is that good.  ;-)

[dduane]

It’ll be a couple of weeks yet before we start seeing pumpkins in the supermarket here. Note to self: make sure to grab at least one so that I can make these again. They came out really well last time.

(@kbkarma: re the Tesco: That’s worth noting. [I wouldn’t be up to speed on the in-store arrival times for them, as our nearest Tesco’s an €80 cab fare away, and as a result we do all our Tesco shopping online.] Pumpkins are certainly in the online store, anyway. Earlier than last year, iirc.)

[shrutius]

Indulge in Culinary Delights: Exploring Bali's Iconic Restaurants

Bali, renowned for its stunning landscapes and vibrant culture, is also a culinary haven that boasts a diverse array of dining experiences. From upscale fine dining establishments to laid-back beachfront cafes, the island offers something to tantalize every palate. Let's embark on a gastronomic journey through some of the most famous restaurants in Bali, where exceptional cuisine meets unforgettable ambiance.

1. Locavore

Situated in the heart of Ubud, Locavore has earned international acclaim for its innovative approach to Indonesian cuisine. With a commitment to sourcing the freshest local ingredients, the restaurant offers a multi-course tasting menu that showcases the rich flavors and culinary heritage of the region. Dishes like the "Into the Sawah" featuring duck breast, pumpkin, and Balinese herbs exemplify Locavore's dedication to sustainable, farm-to-table dining.

2. Swept Away Restaurant

Nestled along the banks of the Ayung River, Swept Away Restaurant provides a picturesque setting for a memorable dining experience. Guests can dine amidst the lush tropical foliage while enjoying panoramic views of the river and surrounding rice terraces. The menu features a fusion of international and Indonesian dishes, with highlights including the grilled lobster served with lemongrass-infused coconut cream and the Balinese-style crispy duck.

3. Potato Head Beach Club

For those seeking a vibrant atmosphere paired with delectable cuisine, Potato Head Beach Club in Seminyak is a must-visit destination. This iconic beachfront venue offers a diverse culinary journey, with a selection of international dishes and creative cocktails. Guests can savor dishes like the Balinese suckling pig served with traditional accompaniments, all while lounging by the infinity pool or enjoying live music against the backdrop of the setting sun.

4. Kubu at Mandapa

Tucked away amidst lush bamboo groves overlooking the Ayung River, Kubu at Mandapa offers an intimate and romantic dining experience. The restaurant specializes in Mediterranean-inspired cuisine, with a focus on fresh seafood and premium ingredients. Guests can dine in private bamboo cocoons set along the riverbank, enjoying dishes such as the grilled octopus with chorizo and saffron potatoes, accompanied by the soothing sounds of the flowing river.

5. Warung Mie

For an authentic taste of Balinese street food, Warung Mie in Jimbaran is a hidden gem worth seeking out. This humble eatery serves up flavorful noodle dishes and traditional Balinese specialties in a relaxed and unpretentious setting. From the iconic mie goreng (fried noodles) to the aromatic nasi campur (mixed rice), every dish at Warung Mie is bursting with bold flavors and authentic spices, offering a true taste of Bali's culinary heritage.

In Conclusion

Bali's culinary scene is as diverse as it is captivating, with a wealth of restaurants that cater to every taste and preference. Whether you're indulging in fine dining fare overlooking lush rice terraces or savoring street food delicacies by the beach, each dining experience promises to be a feast for the senses. So, immerse yourself in the flavors of Bali and embark on a culinary adventure that will leave you craving for more.

[priyanka104]

Must-Try  Local foods of Himachal pradesh

Planning Himachal Tour offers more than just breathtaking landscapes and serene beauty; it's a journey into a world of exquisite culinary delights. If you're planning a Himachal Itinerary, especially a Himachal Tour for 10 Days, make sure to indulge in the local cuisine, which is as mesmerizing as the state itself. Here's a guide to the must-try foods that will make your trip unforgettable:

Dhaam: A highlight of any Himachal Tour, Dhaam is a complete meal, essential in your Himachal Itinerary. This platter includes spicy red bean curry, rice, fried dal, and sweets, prepared by skilled 'Botis' chefs.

Madra: A staple in the Himachal Tour 5 Days experience, Madra from Chamba district is a delightful chickpea or vegetable dish, richly spiced with cardamom, cumin, and more. It's a perfect accompaniment to rice or chapatis.

Babru: Enhance your Himachal Itinerary with Babru, a stuffed bread that's a tastier cousin of North Indian kachoris. It's best enjoyed with tamarind chutney and is a must-try during your Himachal Tour.

Siddu: A unique offering in your Himachal Tour 5 Days plan, Siddu is a wheat flour bun filled with fat and steamed, often served with curry.

Bhey: A delightful dish for your Himachal Itinerary, Bhey is made from lotus stems and cooked with spices and gram flour. It's a great side dish with paranthas or rice.

Kullu Trout Fish: A seafood specialty for your Himachal Tour, the Kullu Trout Fish is marinated, pan-fried, and served with a tangy lemon-onion sauce.

Aktori: A special treat from Spiti Valley to include in your Himachal Tour 5 Days itinerary, Aktori is a pancake-like dish made from buckwheat, often topped with ghee or honey.

Chha Gosht: A must-have in your Himachal Itinerary, Chha Gosht is a flavorful mutton curry made with yogurt and gram flour gravy, spiced with Indian seasonings.

Tudkiya Bhath: A Himachal Tour isn't complete without trying Tudkiya Bhath, a local version of pulao, cooked with lentils, potatoes, and spices.

Kaale Channe ka Khatta: A tangy and spicy dish for your Himachal Tour 5 Days, made with black chickpeas and tamarind, often served with rice.

Chicken Anardana: Add a unique flavor to your Himachal Itinerary with Chicken Anardana, a chicken dish flavored with pomegranate seeds and spices.

Aloo Palda: A comforting potato dish in a yogurt-based gravy, perfect for a Himachal Tour, especially when paired with rice or roti.

Tibetan Thukpa: Reflecting the Tibetan influence, Thukpa is a noodle soup that's a nutritious addition to your Himachal Tour 5 Days plan.

Mittha: A sweet rice dish garnished with saffron and dry fruits, ideal for dessert lovers on a Himachal Tour.

Auriya Kaddu: A pumpkin stir-fry seasoned with spices and mustard oil, offering a unique taste experience in your Himachal Itinerary.

These culinary gems are integral to experiencing the essence of Himachal Pradesh. As you plan your Himachal Tour, especially a Himachal Tour for 5 Days, make sure to savor these flavors that capture the spirit of this magnificent region.

[vegietribe]

VEGAN DESSERTS

  Vegan Food is Grown, Not Born!“May all that have life be delivered from Suffering”.

Turning into a vegan is a tough decision that takes a lot of self-analysis and commitment. Albeit difficult, it is a choice that turns our lives over for the best. Vegans are esteem-driven individuals who care about the world and the environment. Vegan food is delicious and nutritious without causing harm to anyone or anything. Regardless of whether you are craving an indulgent cake, an invigorating sorbet, or anything in between, these vegan desserts are guaranteed to fulfill your sweet teeth.

The vegan desserts demonstrate that there is no need for butter, eggs, or cream to create something that’s sweet, rich, extravagant, and luxurious. Once you stock your pantry with a couple of simple ingredients, making overwhelmingly impressive or attractive vegan desserts couldn’t be simpler. Replace butter with coconut butter, go for ground flaxseed rather than eggs and invest in a bottle of pure maple syrup. You will be astonished to find that you don’t miss the dairy or eggs the slightest bit!

Beneath, you can track down a couple of the best vegan desserts including inventive frozen treats, crisps, cakes, and the sky is the limit from there! Regardless of what you're desiring or the event, you're cooking for, you're ensured to observe a sweet treat you love.

There are a lot of different assortments of vegan desserts like Vegan Cookies and Bars, Chilled Vegan Desserts, Fruity Vegan Desserts, Cake and Loaf Vegan Desserts, Puddings, Roll and Muffin Vegan Desserts.

Vegan Cookies and Bars Flavors

Peanut Butter Chocolate Chip Cookie Bars, Vegan Peanut Butter Cookies, Pistachio Oat Squares

Chilled Vegan Dessert Flavors

3-Ingredient Vegan Ice Cream, Avocado Chocolate Pudding Pops, Creamy Butternut Squash Pudding.

Fruity Vegan Dessert Flavors

Easy Vegan Apple Crisp, Easy Peach Cobbler, Strawberry Crumble & Peach Crisp.

Cake and Loaf Vegan Desserts Flavors

Chocolate Cake with Sweet Potato Frosting, Chocolate Chip Zucchini Bread, Banana Bread and Pumpkin Cake with Cream Cheese Frosting.

Roll and Muffin Vegan Desserts Flavors

Cinnamon Rolls, Meyer Lemon Muffins & Chocolate Chip Banana Muffins

Vegie Tribe offers Warm Coconut Sago Pudding, Freshly - Diced Seasonal Fruit, Cake of the Day, Vanilla Rice Pudding, Freshly - Diced Seasonal Fruits,  Saviyan - Warm Vermicelli noodles cooked in coconut milk & garnished with cashews & almonds, Golden Jaggery Rice, Fragrant, Fluffy & delicious basmati rice cooked with cardamom, saffron, nuts & sweetened with jaggery & Saffron Rice Pudding with cardamom & nuts.

[anaalnathrakhs]

i should keep a log of what new foods i try tbh but i don’t know if it would be like. helpful. or just funny stats.

[paperbagnotes]

Constant groceries list;

Dried fruit or dates, prunes, apricots

Peanut butter powder

Kind or Lara bars

Rice crackers

Yogurt

Honey

Aloe

Andies candies chocolate mints I put them in my freezer for a frozen treat

Citrus (grapefruit, mandarin, orange, lemon)

Fruit (mango, mangosteen, pineapple, apple, banana, coconut, lychee, straw-berries, cherries, avo, melon, grapes, kiwis, plums, pears, papaya, passion fruit, dragon fruit)

Juice concentrate (pomegranate, guava)

Veg (mushrooms, carrot, broccoli, bok choy , Brussels sprouts, asparagus, artichoke, kale, spinach, sprouts, arugula, jackfruit, leeks, cauliflower, eggplant, squash, snow pea shoots/leaves, mustard greens, green beans, beets, bitter melon, okra, lettuce, potato, tomato, tomato paste, pickles, cucumber, zucchini, onion, almost any)

Gelatin

Raw sugar cane

Tapioca startch

Almond flour

Baking soda

Brown sugar

Baby oats

Bagels

Basil seeds

Hemp seeds

Spirulia

Chia

Cocoa powder

Coconut oil

Coconut aminos

Fake butter (flavacol or orville)

powdered cheese or popcorn seasoning

A cheese

(id like to say anything delicious but often it’s just cheap Parmesan, or “creamcheese” “sourcream” or “American” if I have soft pretzels, most of the time it’s probably mozzarella though maybe. the best recent cheese I got to eat wasnt anything crazy just something called sartori espresso cheese by I think the brand? BellaVitano lol, but it was amazing!)

Egg

Nondairy “milk”

Nori sheets & flakes

Imitation :( crab (fillet for occasion)

Olives

Tuna

Tofu

Tea

Herbs (Chaga, maca, kava, camu camu, hypericum, astragalus, gymnema leaf, pinebark, milk thistle, lions Maine, coriolus, cordyceps, silybin, maitake, reishi, cumin, red curry, yellow curry, za’atar, black pepper, basil, garlic, parsley, cilantro, celery salt, chives/shallots, fenugreek, lemon grass, carrot seed, saffron, turmeric, tarragon, paprika, Cayenne, jalapeño powder, habanero flakes, fire oil, olive oil, balsamic, brewers yeast, chaat-tandoori-graham masalas, pumpkin spice, peppermint essential oil, vanilla, cardamom, cinnamon, other flavor extracts/beverage syrups)

Stonemill Matcha powder or Taoist elixir chai from masala chai co.

Chlorophyll or Udo's oil -not often

Nuts and seeds (poppy, sunflower, pumpkin, sesame, cashew, pistachio, pecan, pinenut, hazelnut, walnut, almond, Brazil)

Grains&beans (corn kernels, rice, quinoa, lentils, rice flour or gluttonous wheat flour?, black-white-pinto-mung beans, splitpea, chickpea, edamame)

Cup’ noodle seafood (optional)

Naan bread/tortilla/pita

Pb&J

Loaf

Devils poison optional 🧉🍺🍹🍸🍾🍶🍷🥃☠️

With these ingredients I can snack and make almost all of my comfort foods it really depends on what veg or grain/bean I have.

I gotta go to red apple tomorrow- so this is fresh in my mind. I’ll get one farmers market day off Atleast before I go I hope :] something to look forward too

I’m literally out of 20 things or Atleast half this list rn.. but with a month to two left.... ah - eh. I’m letting most of it run out. I hate losing a cabinet of spice everytime I move.

Ce la vie

[aftaabmagazine]

At the "Crossroads of Asia": The Transnationality of Afghan Cuisine

Words and imagery by Munazza Ebtikar

[caption: Panjshir پنجشیر,, Afghanistan]

When I introduce Afghan cuisine to my peers, I am immediately asked whether it is “more like Persian or Indian food?” 

This question reflects the obscurity of the country for those whose understanding of Afghanistan has been shaped by the recent wars. This understanding has also been supported by the dominant narrative that insists on the static and closed-off position of Afghanistan, which ignores its sub-national and transnational characteristics. 

Yet sharing a border with Iran, Tajikistan, Uzbekistan, Turkmenistan, Pakistan, and China, Afghanistan lies at the crossroads of the Middle East, Central Asia, East Asia, and the Indian subcontinent. The country’s contemporary boundaries relate more to superpower interests than the common identities of its inhabitants, as Afghans share historical, cultural, and linguistic ties with their neighbors. One such tie can be found in its cuisine. 

[caption: Kabobs and fried fish with locally made bread, Panjshir پنجشیر, Afghanistan]

With over 30 different ethnolinguistic groups, Afghanistan’s ethnic and geographical diversity is reflected in the distance between the round Uzbek bread and specialized dumplings more commonly made in the northern and northwestern regions of the country and the varieties of kabāb کباب (such as the round flat-shaped spiced beef patty called chapli-kabāb) found in the southern areas. Of course, multiple dishes overlap across the country, the difference between them is the method of preparation and their presentation. 

Afghan appetizers consist of various types of borāni, which are sautéed vegetables topped with strained yogurt. This includes borāni-bānjān (with eggplant), borāni-kadu (with pumpkin), or sabzi-borāni (spinach borāni). 

According to legend, the word “borāni” comes from the name of the daughter of Khosrow II, the last Sassanian emperor, whose name was Pouran. A queen in the 5th century, Pouran is mentioned under the name of Pourandukht in Ferdowsi’s great Persian epic poem, the Shāhnāmah. Pourandukht was apparently very fond of yogurt, which is why vegetables commonly found in borāni are made with yogurt. 

Borāni dishes are shared with Iran, Turkey, and the Caucasus. Another appetizer in Afghanistan is bread stuffed with gandana (Chinese chives) or potatoes called bolāni, which is served with a yogurt dip. 

[caption: Ay Khanum (”Lady Moon”) آی خانم large dumplings with rose-like shape from Afghanistan.]

Pasta-based dishes or dumplings hold an important place in Central and East Asian cuisine. In Afghanistan, there are soups containing noodles (such as āsh). 

The two essential dumpling dishes include mantu, dumplings with ground beef served with strained yogurt and topped with tomato sauce and sprinkled with dried dill or mint, and āshak, dumplings filled with Chinese chives topped with yogurt and tomato meat sauce, sprinkled with dried mint and dill. 

Mantu منتو is comparable to its Central Asian, Turkish, South Caucasian, and East Asian counterparts, including the Turkish mantı or the Korean mandu. The main difference is the shape of the dumplings, as large dumplings are more popular in Central Asian countries and Afghanistan, while smaller dumplings are more common in Turkey. These pasta dishes, like dairy products, may have spread during the Mongol and Timurid periods. 

Dairy products have historically been staple foods of pastoral and nomadic tribes in Central Asia, Afghanistan, and the larger Iran plateau. They may have initially spread from Central Asian tribes in the Mongol and Timurid periods. Yogurt is an essential part of Afghan cuisine as it is either served as a side, as a sauce or made into a refreshing drink called dōgh. 

Dōgh دوغ, known as such in Iran and as ayran in Turkey and other Central Asian countries, is a cold yogurt drink mixed with salt, occasionally with cucumbers and mint depending on its consumer. It is a common drink that Afghans have with their meals, mostly in the summers.

[caption: Hardened Kurut is melted to make a sauce for diverse dishes. Panjshir پنجشیر, Afghanistan]

Similarly, qurut قروت (known by Iranians and Kurds as kashk) is made from drained sour milk, shaped into chunks and left to dry. It is either eaten as a snack or made with the dish kichiri qurut (sticky rice, usually served with meatballs and drenched in qurut). Qurut is shared with cuisines from the Levant and the Arabian Peninsula to Central Asia and the Caucasus. 

[caption: Sholah with melted Kurut in the center, Kabul کابل, Afghanistan]

Rice (called berenj in Persian, related to the Sanskrit vrīhí) have originated from India and brought to the region more than a millennium ago. It is cultivated in more moist areas of the country such as Jalalabad or Laghman. 

Rice has become an indispensable part of Afghan cuisine as it is consumed in all regions of the country, yet those from middle and upper socioeconomic backgrounds have it more regularly. The crowning dish of Afghan cuisine is qābili palaw, a rice dish typically made with lamb and seasoned with grated carrots, almonds, and raisins. Other types of popular rice dishes include Sabzi chalaw or zamarrod palaw, rice with spinach, narenjpalaw, rice with orange peel, reshta-palaw rice with fine egg noodles, yakhni palaw, rice with mutton, and landi pilau rice with dried meat.  

[caption: Freshly caught fish from the Panjshir river with local Afghan bread.  Panjshir پنجشیر, Afghanistan]

Kalla-pâcha, a labor-intensive traditional dish that is served usually on special occasions, consists of a sheep’s head with its four trotters and the sheep’s other edible parts usually served in cold weather. Most of these rice dishes are shared with Afghanistan’s Central Asian and Iranian neighbors, and qābili palaw is shared as a national dish with Tajikistan and Uzbekistan, where it is known as āsh or palaw (or āsh-e palaw). Afghan stew or qorma (from Turkish kavurmak, which means to roast or boil) accompanies white rice (chalaw) and can be made with meat (qorme gosht), with fruits such as plums (qorme alu bukhara) or, like the Iranian ghormeh Sabzi, with spinach and meat. Qorma is shared, in different variations, with the Indian subcontinent.

Tea (or chay) accompanies every meal or is simply drunk by itself, either plain or with a touch of cardamom at home, at a chāykhānah (tea-house), or in a samovar. Prior to relying on Indian export of tea, it was imported from China via Bukhara, and the habit of drinking tea may have been made popular by the Mongols in western Asia. 

Afghans drink both green (chāy sabz) and black tea (chāy siyāh) and in some cases, mixed with sugar and clotted cream (qaymaq-chay), which is mostly drunk on special occasions. The preference for green tea over black tea depends on the region within the country, as black tea is drunk mostly in the regions north and east of Afghanistan and in Tajikistan, while green tea is drunk in the northwest of Afghanistan and throughout most of Uzbekistan. Green tea is classified as a “cold” drink, as it is mostly consumed in the summer, while black tea, a “hot” drink, is normally consumed in the winter.  

Tea is accompanied with sweets such as sugar-coated almonds (noql-e bādāmi), or dried fruits, including dried mulberries, almonds, pine-nuts, walnuts, pistachios, raisins, all of which are found in abundance in Afghanistan. 

[caption: Nuts and sweets. Kabul کابل, Afghanistan]

Rice-puddings such as shol-e zard (rice dessert made with saffron) shol-e shirin (sweet rice with nuts), as well as gush-e-fil (tr. elephant ears) or locally made cookies (kolcha), are all hallmarks of Afghan dessert. Other popular desserts in Afghanistan include the Turkish baklava, Indo-Arab zalabia (known as jelabi in Afghanistan), or the dessert shared with Iran such as firini and halwā. A meal does not end with dessert, but with fruits. Seasonal fruit, depending on the region, can include pomegranates, melons, grapes, apricots, cherries, and peaches, complete an Afghan meal. 

[caption: Talkhan, a sweet made with dried mulberries and walnuts. Panjshir پنجشیر, Afghanistan]

The transnationality of Afghan cuisine illustrates that modern boundaries do little to divide the shared cultural and historical heritage of Afghanistan with the wider region. Afghanistan is not an exceptional or exceptionally closed-off country in this sense, but the product of a long legacy at the ‘crossroads of Asia’. 

  About Munazza Ebtikar منزه ابتکار

Munazza Ebtikar is a Ph.D. Candidate at the University of Oxford. Originally from Balkh and Panjshir, she was raised in California where her love for Afghan food had always helped her connect to her homeland. 

[foxglove-the-never-fairy]

Fairy Names

Fly with you! Do you have a fairy character you wish you could name? Maybe you’re writing a Disney Fairy fanfic and need names? Maybe you miss the name generator from Pixie Hollow online. Or maybe you just want some names.

Well you’re in luck. I’ve pulled all the names available from “Tinker Bell and the Great Fairy Rescue” in the create-a-fairy section of the game. I’m pretty sure these were the exact names available on Pixie Hollow online as well since players were able to upload their fairies into the game.

Now I did get rid of names that are already in use from canon characters (that includes characters from The Never Girls series) and I got rid of repeat names with different spellings and only picked one(like Ashleigh and Ashley). They are arranged in alphabetical order from first name, middle name, and last name.

I hope you enjoy!!!!!!!

~🧚🏻‍♀️🔥 Foxglove

(First)

Abigail

Acorn

Alexa

Alexia

Ali

Alina

Amber

Amethyst

Amy

Anastasia

Apricot

April

Aria

Arianna

Ash

Ashley

Autumn

Barbara

Bayberry

Bellflower

Bethany

Betsy

Bim

Bonnie

Breezy

Buttercup

Camellia

Camille

Carnation

Carrie

Carrot

Cecile

Celeste

Charity

Charlotte

Chestnut

Chickadee

Chipmunk

Chocolate

Cinnamon

Clover

Cobweb

Coconut

Coriander

Cornflower

Crabapple

Cranberry

Cricket

Crystal

Cupcake

Cypress

Daffodil

Dahlia

Dandelion

Daphne

Dawn

Daybreak

Daylily

Dew

Dewdrop

Ebony

Echo

Ella

Elma

Elva

Emerald

Emily

Emma

Eve

Faith

Fantasia

Fauna

Fiery

Flax

Flix

Flora

Foxglove

Frances

Gardenia

Ginkgo

Gloria

Gloriosa

Happy

Harmony

Hazel

Heather

Heidi

Helen

Hickory

Holly

Honey

Hope

Hurricane

Hyacinth

Indigo

Infinity

Iris

Isabelle

Jade

Jamie

Jayla

Jeanie

Jenny

Jessamine

Jillian

Joy

Julie

Juniper

Karina

Karma

Kate

Kelly

Kenzie

Kiki

Kiwi

Kobi

Koko

Kylee

Kyra

Labyrinth

Lala

Lark

Laurel

Lauren

Lavender

Layla

Lemony

Lenora

Libby

Lila

Lilac

Liri

Lizzy

Lorella

Lori

Lucia

Lucky

Lucy

Lulu

Lynn

Maddie

Magenta

Magpie

Mahogany

Margo

Marigold

May

Melanie

Melody

Mia

Milkweed

Minerva

Miranda

Misty

Moptop

Mudpie

Mulberry

Muriel

Nectarine

Newt

Nightfall

Nightshade

Nissa

Nutmeg

Octavia

Olive

Olivia

Onyx

Opal

Orchid

Oregano

Oriole

Pandora

Paprika

Parsley

Patchwork

Peachy

Peanut

Pearl

Pecan

Penelope

Persimmon

Petunia

Pineapple

Pistachio

Pluma

Poplar

Posy

Primrose

Prinna

Prudence

Pumpkin

Quicksilver

Quinn

Rachel

Raven

Rhodie

Rhonda

Rhubarb

Rill

River

Robin

Rosa

Rose

Rosemary

Ruby

Saffron

Sahara

Sally

Sapphire

Sarah

Sassafras

Savannah

Seaweed

Serendipity

Shanna

Sienna

Silver

Skyler

Sneezy

Snowflake

Sophie

Sprinkles

Stargazer

Stella

Stormy

Strawberry

Sundew

Sunflower

Sunrise

Sunset

Sunshine

Tamara

Tangy

Tansy

Tessa

Tiger

Tiny

Toadstool

Topaz

Tori

Trinity

Tulip

Turnip

Twilight

Tyra

Valorie

Vanessa

Vicki

Victoria

Wallflower

Walnut

Winnie

Wispa

Xenops

Yasmine

(Middle)

Air

Almond

Apple

Aspen

Beauty

Bitter

Bright

Broom

Bubble

Bumble

Candle

Chilly

Citrus

Cloud

Cloudy

Cocoa

Cotton

Cozy

Dapple

Day

Dazzle

Diamond

Drift

Elm

Evening

Fancy

Fig

Fire

Flicker

Foggy

Fox

Frost

Frosty

Frozen

Funny

Garlic

Giggle

Glitter

Grape

Grassy

Green

Ice

Island

Jelly

Jumpy

Lemon

Light

Lightning

Lime

Little

Lotus

Lovely

Magic

Mango

Maple

Merry

Moon

Morning

Moss

Mossy

Mountain

Muddy

Never

Night

Oak

Orange

Peach

Pear

Pepper

Pine

Plum

Pollen

Pretty

Purple

Quick

Rainbow

Rainy

Sandy

Sea

Shiny

Silk

Snow

Sour

Speedy

Spider

Star

Sugar

Sun

Sweet

Tangle

Thunder

Tulip

Tumlbe

Twisty

Vanilla

Water

Whiffle

Wild

Winter

Wonder

Wrinkle

Yarrow

(Last)

Bead

Beam

Bee

Belle

Berry

Bloom

Blossom

Boots

Breath

Bug

Butter

Button

Cliff

Clove

Cup

Curl

Dance

Drop

Dust

Ear

Eye

Feather

Field

Flame

Flash

Fleck

Flight

Flip

Flower

Fluff

Fly

Foam

Fog

Foot

Forest

Freeze

Froth

Fruit

Garden

Gem

Glade

Glimmer

Glow

Gourd

Grass

Griddle

Gust

Heart

Hopper

Horn

Jewel

Lace

Lake

Lashes

Leaf

Locks

Loop

Meadow

Mello

Mint

Muddle

Muse

Noodle

Peal

Pebbles

Petal

Plume

Pond

Pool

Puff

Ray

Ripple

Root

Sage

Sand

Shadow

Shimmer

Shine

Socks

Song

Spark

Speck

Spirit

Splash

Spring

Sprite

Sprout

Stem

Storm

Stream

Stripe

Swamp

Swirls

Thorn

Toad

Toes

Tree

Twill

Twinkle

Twirl

Twist

Vale

Valley

Vine

Wax

Weather

Web

Whirl

Whisk

Whisper

Wind

Wings

Wink

Wish

Wit

[petermorwood]

An old article, but amusing regardless.

First it was James Lileks and the Gallery of Regrettable Food. What were the photo editors on these cookbooks thinking?

I'm well aware the colour quality of old pictures degrades and yellows, to their detriment, but IMO the images on that website can't have looked very appetising even when new.

There are ways to assemble variegated foodstuffs on a plate that looks attractive, and then there are these.

Dimly-lit meals for one and Sad desk lunches are yet more shuddersome antidotes to lovingly-photographed food porn erotica (porn would be messy close-ups of eating it).

However, despite what the article suggests, food photography doesn't need "the highest-spec kit while dangling from light-fittings for just the right angle" to look good.

*****

Using a phonecam while out with your friends in a crowded pizzeria isn't going to give the best results, but then neither is a joyless packed lunch on a rainy Monday in February, even if shot with a $33,000 camera like this Hasselblad, and full studio lighting.

@dduane's hobby site European Cuisines (down for maintenance) did just fine for years with a Sony W17, a compact digicam with a superb Zeiss lens.

Here are Sony shots of an apple upside-down cake made with Beauty of Bath apples from our own tree (they really are pink all the way through) and a quiche Lorraine just out of the oven.

After a while I got a second-hand Nikon D40 DSLR; the money saved on second-hand let me afford an excellent lens, a top-of-the-line flashgun and that neat little flash which is so much better than the camera's built-in one.

Here's the Nikon's take on last year's roast-goose-and-all-the-trimmings Christmas Dinner, as well as bacon (corned beef is the Americanised version) and cabbage for St Patrick's Day.

Now we're mostly using HTC U11+ smartphones whose cameras are not only top-notch but have excellent low-light capability.

This is good, because our lighting has always been mostly natural daylight with occasional flash and reflector-screen assistance.

Here are U11+ images of soda bread done in a cast-iron casserole or Dutch oven, and Geflügelragout (a stew of roast chicken with red wine and lemon) with saffron-pumpkin noodles.

This has become Brightwood Vintner's Chicken in the Food and Cooking of the Middle Kingdoms project, and why not? It's delicious! Here's DD and U11+ in action, and the noodle close-up she was shooting in that pic.

None of the food we shoot is "styled" for photography with varnish for glossiness, paint for cream, machine oil for honey, microwaved cotton-wool for steam and lots of other cunning but inedible trickery.

Our stuff is all for eating - so much so that getting "photograph the food" and "eat the food" in the proper order can sometimes be a struggle.

Like these crumpets, for instance.

You would, wouldn't you?

I nearly did, giving DD conniptions because she hadn't photographed them yet, and the Kerrygold butter was melting Just Right...

In a choice between shooting Have To Eat images and Want To Eat ones, we'll stay on the Want To side of the fence, and if people looking at those pix also Want To take a bite out of their screens, we're getting the job done.

And we're not hanging from the light-fittings to do it... :->

[dduane]

Coming soon at Food and Cooking of the Middle Kingdoms:  Brightwood Vintners’ Chicken with Pumpkin Saffron Noodles

[italianvillaallen]

Pasta Great and Small

Pasta Options

Beyond the famous spaghetti and elbow pasta, there are numerous shapes of pasta from which to choose.  Typically made with the same base ingredients, but each shape has characteristics that make them unique and the perfect pairing for your favorite sauce.  Along with the listed pasta shapes, we’ve suggested sauce pairings you may not have tried yet!

There are numerous shapes and sizes of pasta.  Experiment freely and find what works best with your favorite dish!

Short Pasta

Campanelle

Flouted and petal-shaped, perfect with chickpeas or pumpkin

Casarecce

Narrow, twisted tubes, used with pesto “Alla Trapanese,” a tomato and almond pesto

Cavatappi

Spiral tubes goes well with prosciutto and parmesan

Cavatelli

Shell-shaped with rolled-in edges, and goes well with tomatoes and mushroom sauce

Conchigle

Small shell-shapes to go with zucchini

Maccheroni

Elbow tube macaroni, try it with sausage and cream

Farfalle

Bow-shaped pasta for that special touch

Fusilli-Rotini

Twisted shape to hold your sauce, try cream of radicchio

Orecchiette

Ridged, radiator-shaped great with radicchio crème

Penne

Tubes with slant-cut ends, try with sausage and saffron cream

Penne Rigate

A bit thinner than Penne, try with Arrabbiata

Pipe Rigate

Hollow, curved snail shape, delicious with peas and ham!

Radiatori

Ridged, radiator-shaped, goes well with spinach and speck sauce

Ruote

Wagon-wheel shaped, try it with zucchini and bacon sauce

Sedani

Hollow, tube-shaped, a perfect match with an artichoke cream sauce

With all the short pasta choices available, you’ll find there are just as many long pasta options, all with their individual characteristics.  Take your pick, find what works best, but above all, have fun!  Pasta can be a great way to spice up any dish.

Long Pasta:

Angel Hair

Extremely thin, round-shaped noodle.  Try it with a Cream-cheese sauce

Bigoli

Bold, round-shaped noodle, great with an anchovy sauce

Bucatini

A hollow noodle, try it with Amatriciana

Fettuccine

Thick, flat noodle, good with Ragu

Linguine

Rounded, flat and narrow.  Try with Clams and parsley sauce

Mafaldine

Wide, flat ribbon-shaped, use with Ragu with ricotta

Pappardelle

Wide and thick noodle.  Ever tried wild boar sauce?

Spaghetti

Very thin, round-shaped noodle, use with Amatriciana

Tagliatelle

Flat and thick noodle for a Bolognese

Vermicelli

Thin, round shaped noodle; try with shrimp and zucchini flowers sauce

Ziti

Hollow, tube-shaped noodle, good with baked tomato and cheese

Short or long, curly or straight, pasta is a versatile staple for many Italian dishes.  Check your recipes and substitute, experiment, see if there’s another pasta that works well with your meal!

—————————————————–

ABOUT ITALIAN VILLA RESTAURANT:

We are one of the premier Italian Restaurants in Allen, TX, offering home-made traditional Italian cuisine.  Come visit us today at: 121-B N. Greenville Allen, TX 75002, Phone: 972-390-2189

The post Pasta Great and Small appeared first on Italian Villa Allen.

from Italian Villa Allen https://ift.tt/31IkBjj

[michtherichinhappinessandlove]

A list below of foods, spices, herbs and their magical properties;

Barley – Money, sex

Buckwheat – Money

Corn – Spirituality

Lentil – Peace, tranquility

Millet – Money

Oats – Money

Pretzel – Protection

Rice – Sex, money, protection

Rye – Love

Tortilla – Protection, spirituality

Wheat – Spirituality, fertility, protection, psychic awareness

Birthday cake – happiness, good luck, wishes, spirituality

Wedding cake – Fertility, good luck

Cookies – Good fortune, happiness

Pies – Spirituality

Artichoke – Protection (For additional protection combine with garlic and bay leaves)

Asparagus – Sex

Beans – Money, sex, wealth (Combine ginger and chilli with the beans for more power)

Beetroot – Love, ambiance, beauty

Broccoli – Protection and power (Works well with basil and mustard seeds)

Sprouts – Protection (For extra protection mix with basil and salt)

Cabbage – Protection and love, magical rituals (Add dill for extra power)

Carrot – Sexuality the libido (Add parsley for powerful results)

Cauliflower – Protection (For greater effect add mustard seeds and rosemary)

Celery – An aphrodisiac, sex, psychic awareness (Adding celery seed to foods stimulates psychic awareness)

Chilli – Protection

Chives – Protection

Cucumber – Healing

Eggplant – Money

Endive – Sex (The endive enhances sexual desire)

Leek – Protection

Lettuce – Peace and money

Mushroom – Psychic enhancement

Olive – Spirituality

Onion – Protection keep evil away

Peas – Love (Cooked with basil, dill and marjoram to intensify the power)

Potato – Protection (Season with rosemary, parsley and chives for powerful protection)

Pumpkin – Money, healing

Rhubarb – Love

Soy – Psychic awareness, protection

Spinach – Money

Sprouts – Psychic awareness

Sunflower – Success

Sweet potato – Sex, love

Tomato – Love, protection

Truffle – Sex

Watercress – Fertility, protection

Apple – Health, love

Apricot – Love

Avocado – Love

Banana – Love, money

Blackberries – Sex

Blueberries – Protection

Cherry – Love

Citrus – Strength

Cranberry – Protection

Date – Spirituality

Fig – Money, sex, power

Grape – Dreams, money

Raisin – Fertility

Grapefruit – Cleansing

Kumquat – Money

Lemon – Love, happiness

Lime – Purification

Mango – Love, protection

Apple – Money, love, sex

Mulberry – Fertility, psychic awareness

Nectarine – Love

Orange – Love

Papaya – Love, cleansing

Passion fruit – Peace, harmony, love

Peach – Health, wisdom, happiness

Pear – Longevity

Persimmon – Love, happiness

Pineapple – Healing, protection, money

Plum – Sex, protection

Pomegranate – Creativity, fertility

Prickly Pear – Protection

Raspberry – Protection, love

Strawberry – Love

Tamarind – Love

Tangerine – Protection

Watermelon – Healing

Allspice – Healing

Anise – Love

Basil – Money, protection, love

Bay leaf – Psychic awareness, protection, healing

Black pepper – Protection

Caraway – Sex, love

Cardamom – Sex

Chicory – Love

Cloves – Money, protection, love

Coriander – Love, sex

Cumin – Peace

Dandelion – Psychic awareness

Dill – Conscious mind thoughts, money, love

Fennel – Strength, protection

Garlic – Health, protection

Ginger – Money, love

Horseradish – Protection

Licorice – Sex, love

Marigold – Protection, happiness

Marjoram – Peace, harmony, love, tranquility

Mustard – Protection

Nutmeg – Psychic awareness

Oregano – Happiness, peace

Parsley – Money, sex

Peppermint – Healing, sex

Poppy – Fertility, love

Rose – Psychic awareness, love

Rosemary – Conscious mind, love, healing

Saffron – Spirituality

Sage – Longevity

Thyme – Psychic awareness, love

Turmeric – Purification

Vanilla – Sexuality, love

Honey – Health, sex, love spirituality, wisdom

Sugar – Love

Chocolate – Love, money

Carob – Love, money

Maple syrup – Love, money

Almond – Healing, money

Brazil nut – Love, money

Cashew – Money

Chestnut – Conscious mind, love

Coconut – Psychic awareness, spirituality

Hazelnut – Wisdom, fertility

Macadamia – Money

Peanut – Money

Pecan – Money

Pine nut – Money, love

Pistachio – Love

Sesame – Fertility, sex, money, protection

Walnut – Protection

Salt – Psychic awareness, protection

Vinegar – Protection, purification

Noodles – Longevity

Fish – Freedom, harmony, sex

Crab – Protection, aphrodisiac

Shellfish – Psychic awareness, sex

Sushi – Psychic awareness, health

Tea – Money, courage

Coffee – Mind clarity, energy

Eggs – Protection

Milk – Love

Butter – Spirituality

Yoghurt – Spirituality

Cheese – Goals

Ice cream – Blueberry – Protection

Ice cream – Pecan – Money

Ice cream – Cherry – Love

Ice cream – Chocolate – Love, money

Ice cream – Coffee – Conscious mind

Ice cream – Cookies and cream – Money

Ice cream – Macadamia – Money

Ice cream – Neapolitan – Money, love

Ice cream – Peach – Love happiness, wisdom

Ice cream – Peanut butter

Ice cream – Peppermint – Healing

Ice cream – Praline – Money

Ice cream – Strawberry – Love

Ice cream – Vanilla – Love

[pantryplanet65-blog]

Promising New Rooftop Bar Overlooks the Great Wheel Downtown

In recent restaurant news, Mike Easton is opening a pasta restaurant in West Seattle, Vita Uva’s natural wine shop has closed, and Georgetown’s Deep Sea Sugar and Salt cake bakery has closed its Airstream trailer. As for the updates below, Rhein Haus is open in Leavenworth, Macrina Bakery has expanded to Capitol Hill, and the Charter Hotel’s Fog Room bar is now mixing drinks with a view downtown.

Have intel about a newly opened restaurant, bar, cafe, or other food emporium that’s been overlooked? Tipping is essential: Send Eater the details over the Seattle tipline and we’ll check it out. Meanwhile, check out this other post for more of Seattle’s restaurant openings from earlier in 2018.

September 11, 2018

LEAVENWORTH — The Central District’s hip German beer and bocce hall, Rhein Haus, now sports a huge two-story expansion in the Bavarian-themed mountain town of Leavenworth. The fourth Rhein Haus location — additional locations opened in Denver in 2015 and Tacoma in 2017 — doesn’t have bocce courts, but it does serve the German brews, schnitzels, giant pretzels, and brats familiar to fans of the growing chain. Status: Certified open. 707 Highway 2, Leavenworth.

CAPITOL HILL — Macrina Bakery’s fifth location has arrived, this time on Capitol Hill’s 19th Avenue, in the former Tully’s building. While bread is the local chainlet’s main commercial specialty, the cafes serve an array of pastries, tarts, soups croissants, cakes, coffee, and sandwiches. At this new spot, there’s also brunch on the weekends, along with communal tables, a grab-and-go section, and a true urban unicorn: a parking lot. Status: Certified open. 746 19th Ave.

DOWNTOWN — With indoor seating and a rooftop lounge overlooking the waterfront and the Great Wheel, Fog Room is perched on the 16th floor of Hilton’s new Charter Hotel. There are small bites, like seared scallops with tomatillo and avocado salsa, and original cocktails with local ingredients, including Twisted Bliss, featuring mezcal, peach, and manzanilla sherry. This place has potential, especially as hotel bars go, given that former Rob Roy manager Jesse Cyr is the assistant general manager, and Silas Manlove, formerly of the Nest at the Thompson hotel, is general manager. The bar joins the hotel’s Argentine restaurant, Patagon. Status: Certified open. 1610 2nd Ave., Floor 16.

Correction: September 11, 2018, 9:30 p.m. This article was updated to reflect that Fog Room no longer promises live music, in contrast with information sent in a press release.

August 8, 2018

Bao House specializes in open-faced steam buns in the International District.

Bao House/FB

BELLEVUE — Belltown’s La Parisienne French Bakery has added a Bellevue address, and it’s connected to a wine bar, Cépaé Tasting Room. Cépaé claims to have the largest selection of wines by the glass in the Seattle area, with 120 bottles — a broad mix from Europe, the U.S., and South America — all available as 1⁄2-ounce or 5-ounce pours. The bakery’s selection, meant to complement the wines next door, includes pastries from croissants to Paris-Brest, lunch options like salad nicoise, sandwiches, and quiches, and, in the evening, boards with charcuterie, seafood, cheese, and vegetables. Status: Certified open. 258 106th Ave. NE.

INTERNATIONAL DISTRICT — Newcomer Bao House serves a small menu of open-faced Taiwanese steam buns, a type of bao. The selection of fillings includes 24-hour brined pork and roasted duck. Accompanying dishes range from fried egg rolls to fried fish balls to chicken wings. The restaurant is already open but holding a grand opening celebration on August 12 with two-for-one bao and drinks. Status: Certified open. 514 S. King St.

QUEEN ANNE — Uptown Hophouse’s 24 beer and cider taps are flowing near Key Arena. The sports bar’s current tap list includes names like Reverend Nat’s Hard Cider, Georgetown Brewing, Fremont Brewing, and Pfriem Family Brewers. There’s food, too, like fingerling potatoes with curry ketchup, a charcuterie board, spicy coconut curry bowl, and Cubano sandwich. Status: Certified open. 219 1st Ave N #101.

August 2, 2018

Capitol Hill-born Victrola has opened a downtown cafe.

Victrola/FB

DOWNTOWN — Capitol Hill’s respected Victrola Coffee Roasters has opened a downtown cafe at 3rd and Pine, inside the Macy’s building, which now also houses Amazon offices above. It’s only Victrola’s fourth location in its 18-year history. As with the other locations, the new cafe serves espresso drinks, pastries, and sandwiches in a modern space with lounge chairs and window benches. Status: Certified open. 300 Pine St, Suite 100.

SOUTH LAKE UNION — Jeffrey Kessenich, former chef at the late Tanglewood Supreme, has opened airy and ambitious Birch next to White Swan Public House on Lake Union. Diners have two options at Birch: a three-course prix fixe menu for $50 that includes choices for antipasto, primo, and secondo courses, plus a dessert add-on for $11; and a seven-course chef’s tasting menu for $70, which puts diners in the hands of the kitchen. Kessenich promises locally sourced, sustainable ingredients with plenty of gluten-free and vegan options. Status: Certified open. 1001 Fairview Ave. N.

GREEN LAKE — The owners of Capitol Hill’s La Cocina Oaxaqueña have added a sibling in the similarly named Cocina Oaxaca, serving Mexican staples in the former Mio Sushi space. Yelp reviews thus far praise the restaurant’s shrimp tacos and fajitas. Other specialties include tlayudas (thin, crunchy tortillas topped with refried beans, lettuce or cabbage, avocado, and meat) and the Oaxacan stew, pozole. Status: Certified open. 7900 E Green Lake Drive N Suite 107.

July 24, 2018

Heritage Distilling Co. has added a Capitol Hill distillery and tasting room.

Adam H. Callaghan/Eater

BELLTOWN — Renovated Hotel Five has added a dining component called Pineapple Bistro and Bar, a nod to parent company Staypineapple. The restaurant features a slew of pineapple accents, new floors and furniture, and a rebuilt bar with 22 seats, huge TVs, and giant Scrabble. The menu includes themed drinks like the Pineapple Express with bourbon, caramelized pineapple puree, maraschino cherries, and club soda. Food ranges from customizable mac and cheese to sandwiches and snacks like barbecue pork sliders and buffalo chicken wings. Status: Certified open. 2200 5th Ave.

QUEEN ANNE — Matias Tona, who helped open Grappa in the same neighborhood, and his brother Kleon are now serving Mediterranean tapas and cocktails at their new restaurant, Dandylion, which also includes a private events space and “speakeasy bar” called the Den. The Tonas source local produce and plan to change the menu seasonally. Current dishes include meatballs with chimichurri sauce, chorizo with yogurt and potato chips, and squid with potato herb puree and saffron oil. Status: Certified open. 532 Queen Anne Ave. N.

CAPITOL HILL — Gig Harbor-based Heritage Distilling Co. now has a Capitol Hill location in addition to a recently opened Ballard expansion. The Capitol Hill tasting room also includes a distillery, bottling operation, and retail shop. Visitors can try flights of the company’s full lineup here, including its many award-winning flavored vodkas, gins, and whiskeys, as well as buy bottles and merchandise and take classes on cocktail-making. In the coming months, the company will add a private events space and overflow seating, too. Status: Certified open. 1201 10th Ave.

July 23, 2018

eneral Porpoise’s doughnuts overflow with custards, creams, and curds.

Suzi Pratt for Eater

LAURELHURST — Renowned chef Renee Erickson and her Sea Creatures restaurant group have opened their fourth General Porpoise doughnut shop. The new Laurelhurst cafe, near University Village, features a unique selection of coffee roasters and a full slate of sugar-coated doughnuts filled with a seasonal selection of jams, jellies, curds, custards, and creams, from classics like vanilla custard to less-common options like peanut butter and jelly or rose cream. Still to come: a General Porpoise location in Los Angeles. Status: Certified open. 4520 Union Bay Place NE.

CENTRAL DISTRICT — Kin Dee has opened at the corner of 23rd and Madison, serving Thai standards like pad Thai and panang curry along with a handful of street food dishes like steamed chicken with garlic ginger rice and a side of broth (kao mun gai), duck noodle soup, and five-spice pork shank. Yelp reviews so far are largely positive, with diners enjoying the hot basil with chicken, pumpkin curry, and tom yum soup. Status: Certified open. 2301 E Madison St.

CAPITOL HILL — Melrose Market has gained a wine bar and bottle shop called Marseille, near Sitka and Spruce. The focus here is trendy natural wines, made with minimal intervention, like orange wine. Marseille is also open for lunch, brunch, and dinner, serving plates like clams with fennel in leek broth, braised monkfish in an almond saffron sauce, and avocado toast topped with spring onion and pickled shrimp. Status: Certified open. 1531 Melrose Ave.

July 19, 2018

Asadero Mexican steakhouse has moved to a bigger location in Kent.

Asadero/FB

KENT — Popular Mexican steakhouse Asadero, which also has a busy Ballard address, has moved to a bigger location in Kent. Owner David Orozco’s restaurant now has room for 80 diners — twice as many as before. He’s kept the menu mostly the same, with a few enticing additions: prime carnita con chile (braised tenderloin with ranchero salsa), vacio Akaushi (Akaushi bavette steak served on a hot stone), and bone marrow gorditas (bone marrow and chopped steak in thick corn tortillas). Orozco is also opening a Tacoma location in early 2019. Status: Certified open. 310 Washington Ave. N.

SODO — Urban Works, the collection of warehouses in Sodo, has added a Patterson Cellars tasting room. It joins other tenants — mostly wineries — like Kerloo Cellars, Sleight of Hand Cellars, Schooner Brewing Company, and Nine Pies Pizzeria. This is the fourth location for Patterson, which also pours its “approachable New World wines” in Leavenworth and at two Woodinville locations. Status: Certified open. 3861-D 1st Ave. S.

WALLA WALLA — Chef Jason Wilson (Miller’s Guild, the Lakehouse) is giving Seattleites another reason to trek out to Eastern Washington with Eritage luxury resort and restaurant. It’s set on 300 acres surrounded by vineyards in Walla Walla — recently named “Wine Town” of the year by Sunset Magazine. Guests have access to 10 suites and a menu of locally sourced ingredients from the area’s farmers and ranchers, plus a local wine selection, of course. Wilson’s Fire and Vine restaurant group is also working on Walla Walla Steak Co. and Crossbuck Brewing nearby. Status: Certified open. 1319 Bergevin Springs Rd.

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Source: https://seattle.eater.com/2018/7/19/17591028/seattle-restaurant-openings-summer-2018-bars

[steve-explores]

Delicious Foodie Quest in Luang Prabang

It’s the second day of my short getaway in Luang Prabang and I began my day with a warm cup of latte from Saffron Coffee while admiring the beautiful Mekong River.

For my foodie quest of the day, I visited Zurich Bread Factory & Cafe to grab some delicious pastries and croissants just as they were coming out of the oven.

After my breakfast of champions, I made my way to the famous Kuangsi Waterfall and Bear Rescue Centre to get some much-needed exercise to prepare myself for the next foodie pit stop.

For lunch, I retreated to the obscure Carpe Diem Restaurant to enjoy a delicious meal with a spectacular view of the waterfall where diners could take a quick dip to refresh and recharge themselves.

Since I am still a little bit full from breakfast, I ordered a soothing bowl of pumpkin soup and Tilapia fish fillet paired with mash potato and seasonal vegetables. The meal might seem simple but the flavors were bountiful and satisfying while the service was attentive and friendly.

A quick hour ride back to town and I found myself at the arty Big Tree Cafe & Gallery where diners could enjoy a wide variety of international cuisine (including Laotian, Korean, and Japanese) while gazing at beautiful artworks and decorations littered around the two-storey house.

To cool myself from the warm afternoon weather, I ordered a mixed fruit shake to refresh my palate for the next meal.

Next foodie pit stop is Dexter Cafe & Bar renowned for its signature Dexter Burger. However, during my visit, I am sampling its delicious coffee and dessert.

For my beverage, I ordered a cup of latte with beans from Spain which is a double espresso with steamed milk, honey, and a generous dose of cinnamon powder. The latte was creamy and delicious, making it one of the best cups of coffee I had during my visit so far.

For dessert, I could not resist the Caramelized Banana Toast topped with flambé banana with cognac, homemade vanilla ice cream, and lots of maple syrup and fresh cream. The dessert might seem huge but it was so delicious that I just finished it within 10 minutes of its debut. Each bite was pure happiness and enjoyment, and I had to praise the chef multiple times for his culinary artistry.

As the sun sets, it was time to make the climb to the top of Mount Phousi to catch a glimpse of the spectacular sunset over the Mekong River.

Dinner time came soon and I had to rush to the main foodie attraction of the night, Manda de Laos, which is considered to be one of the best restaurants in town.

Manda de Laos is renowned for Laotian fine dining where diners could enjoy local delicacies in a serene atmosphere overlooking lily pads on a UNESCO classifieds pond.

The moment you stepped into the restaurant, you would be struck by its beauty and its grace. Despite my lack of a reservation, the friendly service staff obliged with my last minute appearance and quickly escorted me to a table in front of the beautiful lily pond.

For dinner, I decided to sample two of its signature dishes: Buffalo Steak (medium rare) and Curry Fish Noodles comprising of thin rice noodles swimming in a delicious light broth filled with minced pork and Mekong fish. Both dishes were refined and extraordinary, much like the serene lily pond shimmering in the dark. 

An iced cold latte concluded my delicious foodie day in Luang Prabang.

Stay tune for the rest of my adventures in Luang Prabang!

[thecontinentalkitchen]

Asian Cuisine. The Most Common Dishes For Asians

When we think of Asian cuisine, we have in mind the image of spicy foods recipes, sticks for food, sushi, traditional soups, rice, spring rolls. In reality, however, the gastronomy is more complex and dynamic than that: each culture has a culinary specificity, with its own aromas, tastes and even colors. At the same time, Asian cuisine is culturally modeled also from the point of view of religion: some geographical areas follow certain rules and traditions, while others operate on less rigorous principles. Differences also manifest in the way people are used to eating. For example, eating directly by hand is considered a rude gesture in Vietnam, but practiced in other Asian countries, such as India. About the cultural differences that shape gastronomy,

Asian cuisine, by geographical area 

The Asian continent is divided into 3 major geographical areas, each having certain traditions, customs, and culinary habits:

South Asia: Sri Lanka, Nepal, India, Pakistan;

Northeast Asia: China, Korea, Japan;

Southeast Asia: Vietnam, Philippines, Indonesia, Thailand, Singapore.

While Northeast Asian countries are renowned for noodles and rice, Southeast Asia is popular for the unique flavors of the preparations, offered by citrus and various herbs. On the other hand, the essential feature of South Asian cuisine is the use of various spices: hot peppers, black pepper, turmeric, but also of fish, chicken and lamb preparations. 

The culinary features of each geographical area are a consequence of the interaction between history, environment and culture, as the main civilizations that have emerged in Asia have made their mark, among other things, on gastronomy. For example, the people of Southeast Asia have been influenced, throughout history, by both Chinese and Indian civilizations. Although in the rest of the geographical area, curry has a fairly high level of popularity, in Vietnam it is not so widespread, this being the result of Chinese influence. 

Although there are commonalities in kitchens that are found in a certain geographical area, the cultural model of each country also implies its own "culinary model".

Sri Lankan cuisine

The current Sri Lankan cuisine is the result of Indian, Arab and even European influences. Although there is a stereotype in the collective mind that the dishes in this Asian country are extremely spicy, the truth is that the number of spices commonly used does not exceed the number found in other geographical areas. Popular spices in Sri Lanka include cinnamon, coriander, cloves, nutmeg, turmeric, mustard berries.

As for the good manners during the meal, which I mentioned earlier, Sri Lankans are accustomed to eating directly by hand. This is, in fact, a way to fully enjoy the food. The rules of hygiene, however, are endless, the bowls with water being brought after each kind served. 

Among the most popular dishes in Sri Lanka are curry rice , which spicy taste lovers can serve along with sambol pole, a garnish of grated coconut and chilli peppers. The variety of curry types is a real advantage for both locals and tourists, as they can choose a fixed assortment according to their taste. 

While some garnishes contain meat, others are vegetarian: with bananas, mango, pumpkin. Some Sri Lankans adopt vegetarianism due to Ayurveda principles, the oldest system of maintaining health.

In addition to the much-loved curry rice, the culinary preferences include fish and seafood dishes : ambul thiyal , a tuna sauce, is one of the most popular Sri Lankan dishes. It is sometimes served with toast.

If we enter the Sri Lankan houses for breakfast, we will notice that many of them opt for the hopper : a tortilla fried on the flame. This is similar to a pancake, as a way of preparation, in the preparation of the dough using rice flour, coconut milk and sugar. The egg is served with chilli, onion, lemon juice and salt.

When we talk about traditional Sri Lankan food, we cannot but refer to traditional sweets. For example, wattalappam is a caramel-flavored milk pudding, which is prepared for local festivals or holidays.

In a country's culinary model, it enters, along with traditional dishes, and traditional drinks. Sri Lanka excels in this regard: it has become popular all over the world because of its teas, which are exported to many countries and which locals are accustomed to drinking with milk and sugar. Other traditional local Sri Lankan drinks include ginger beer, thambili (a coconut juice), toddy (a must prepared from coconut trees, from which fermentation produces alcohol called arak ).

Nepalese cuisine

Entering the Nepalese cuisine, we will discover simple, natural preparations, using locally grown products. Although the food of Nepalese is healthier than other Asians in the same geographical area, they do not shy away from spicing up their food, among the most common spices being pepper, saffron, turmeric, cilantro. 

In addition to outside influences, especially from India and Tibet, as well as geographical conditions, religion is an essential factor that sets its mark on Nepalese cuisine. For example, on many days of the year, meat-based preparations are not eaten at all, because locals are fasting. The attitude towards meat consumption differs from one geographical area to another, in Nepal there are 4 major "gastronomic categories", as follows:

Newari: Newari locals live in the Kathmandu Valley, they have no restrictions on meat consumption, and their nutrition is based on cereals, fermented plants and, of course, on the well-known spices;

Khas / Pahari: for religious reasons, they do not consume pork or beef. On the other hand, in their diet is the lentil soup with boiled rice, but also the muffins;

Terai: This type of traditional Nepalese cuisine is similar to those found in adjacent areas of India;

Himalayan cuisine: cereals, potatoes, cow's milk, but also yak meat are just some of the foods and drinks specific to this part of Nepal.

We cannot talk about this Asian country without mentioning the most popular dishes in Nepal. The famous momos , Nepalese dumplings, are sold everywhere, to the delight of the locals, but also of the tourists curious about new gastronomic experiences. In general, they are stuffed with minced sheep meat, to which are added onion, garlic and cilantro.

Dal bhat is definitely one of the most copious Nepalese dishes, being made of rice, lentils, vegetables specific to each season and curry of meat (spinach, mushrooms, chicken). However healthy it may be, we cannot help but notice the abundance of vegetables that do good health.

Among the traditional Nepalese drinks is chyang , a term that refers to any beer made from rice, with a taste similar to cider. According to the old habits, this drink was served in bowls, but nowadays, people have adapted to the new practices and consume beer in ordinary glasses. 

Vietnamese cuisine

We go on and enter, this time, into Vietnamese cuisine. On the tables of most locals, but also in the restaurants of the country we will discover that rice and vegetables occupy a place of honor, representing basic foods in the daily life of the Vietnamese. They are also lovers of fish, seafood and even ... some insects! Although some of us tend to be reluctant when we hear of such food, it is important to understand that Asian cultural and culinary patterns differ from European ones in some respects.

At the same time, traditional Vietnamese food is characterized by the abundance of sauces and spices. There is almost no dish that does not contain garlic. As for the sauces, nuoc cham combines fish sauce with lemon juice and is so popular that it is found in all restaurants with local specificity. 

Soups also occupy an important place among Vietnamese dishes. The best known is Pho , a soup that always contains rice noodles. Also, beef can still be used, in Vietnam the religious restrictions on this type of meat are not so rigorous. In general, Pho is served with fresh peppers, lime, coriander and basil - a unique aroma mix that can only be found in Asian cuisine.

Also among the most popular dishes in Vietnam are Cha as , a preparation of fish meat, to which are added butter, dill and onion. It is usually served with rice noodles, a non-stick food from Vietnamese meals, and with peanuts.

There is no shortage of desserts in Vietnamese cuisine either. There is even one that attracts the attention of the gourmets through the attractive appearance. It is about Che Ba Mau , a multicolored dessert, in the preparation of which includes yellow beans, red beans, jelly and coconut milk. 

Coffee (Ca phe) is found in the top of traditional Vietnamese drinks. Moreover, the Asian state occupies one of the first places among the top coffee exporters. A beverage loved by locals as well as tourists is Ca phe sua da , a combination of coffee, ice and milk, which has become popular worldwide. In many Vietnamese cities, coffee has become a means by which people meet and socialize - the so-called "coffee cult", spread throughout the European continent.

Indian cuisine

Indians are great gourmets and love their food, which plays a vital role in their culture. In India, culinary festivals are highly appreciated for their extraordinary diversity, which is why Indians are fond of such events. The daily meals consist of 2-3 dishes with chicken or fish, rice dishes, pickles and dessert. Indians are known for sharing their food to the wide-open guests.

With a wide spread, India also divides its culinary art into regions. Thus, in the mountainous north of hot peppers, saffron, milk, yogurt and butter are among the favorites, while in the hot south pepper, rice, tamarind and coconut are among the favorite ingredients at the table. The Easterners eat mustard and fish dishes, while in the West the Indians have slightly adopted western ingredients.

The most famous name associated with Indian cuisine remains curry , which to the surprise of many is the label or general name valid for spicy dishes consisting of rice and vegetables or meat. Of the most well-known curry types we can mention tikka masala , present in all Indian restaurants in the country of origin and abroad.

Curry is often served alongside naan , a fluffy bread made from old recipes. Naan can be natural, with cheese, garlic, vegetables or delicious combinations of herbs.

The dessert world is full of rich colors and tastes. Malpua is the variant of the sweet pancakes known to us in the country. They are served fluffy and hot, and to create fine flavors they are enriched with different sauces, among which the best known is the sweet milk base.

Filipino cuisine

The last Asian cuisine that we will present, but not the last one, the Filipino cuisine has been influenced, throughout history, by both Spanish and Chinese and American civilization. Moreover, until contact with other cultures, the way of preparing the food was different. It was borrowed from Malaysians and was based on processes such as boiling, frying or steaming food. With the arrival of the Chinese population, Filipinos became aware of the oil frying, and the noodles and soy products went into the local menu, yet they were adapted according to local customs. Later, the Spaniards introduced, among other things, red peppers, tomatoes, but also spices. The arrival of the Americans to the Philippine territory also meant a process of gastronomic westernization,

Today, among the most popular dishes in the Philippines is Adobo, a preparation based on chicken, beef, pork or seafood or vegetables marinated in garlic, vinegar and soy sauce, served with white rice. .

Soups are not lacking in Filipino cuisine, one of the most popular being Sinigang. It is prepared quite simply, from tamarind broth, tomatoes, garlic and onion, to which, most commonly, pork is added. Specifically Asian, it is served with white rice and, of course, hot peppers.

When it comes to Filipino cuisine, we cannot help but discuss desserts, which combine surprising and colorful ingredients like those found in Vietnam. Thus, Halo-halo, one of the most popular sweets in the Philippines, is made of sago, corn, ice cream, fruit - an explosion of flavors that delight the taste buds of the locals. In appearance, it varies between a fruit salad and a milkshake.

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