cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Food scenery/To Guangdong, enjoy the delicious and happy Cantonese cuisine
Song dynasty there was a man called weeks without, his native place is always fine in zhejiang province (now the city of wenzhou), exceeded otherregions jinshi, done to the area in west of the rulers of the city, he wrote a book in lingnan's experiences, called the ridge outside generation ", can be seen in the book, at that time, guangdong people eat, in river hill sea, air, walking on the ground, the water, cave, There's nothing cantonese don't eat.
By Lanie Patton4 years ago in Feast
Foods of Russia
In the medieval period most Russian beverages turned national: mead, khmel, kvass, cider. Beer appeared in 1284. In 1440-1470s Russia discovered vodka made from rye grain. Until the 17th century milk and meat were not popular. Meat boiled in shchi (cabbage soup) or for kasha was not even roasted until the 16th century.
By Nares Lapoiya4 years ago in Feast
Some Delightful Cakes for Birthday Celebrations
If you're looking for some delicious birthday cakes, here are some ideas: Bomb Cakes, Butterscotch Cakes, Pinata Cakes, and more. If you're in Lucknow, we can deliver these delicious birthday cakes right to your doorstep. If you can't find these in the shops, don't worry. It's easy to make homemade cakes that will surely please your guests.
By Piyush Cakesportal4 years ago in Feast
Skirt Steak
Skirt Steak: From Gray Puck of Sadness to Juicy Strip of Yes, Please. by Kristin L. Wolfe When I first moved to New York from San Francisco in 1999, I was in an amateur flamenco troupe, fully adorned with castanets, doing Palmas, whipping the ruffled black skirt, and, well...there was the stomping. I’m telling you; I’ve got rhythm. The one, two, one, two, smooth side-to-side of merengue is my favorite, but I must apologize, these hips lie. Look closely, I’m a third-generation part Ukrainian part Italian born in Philadelphia. Zoom in even closer, and I just need a rolling pin and a scowl, and I’d echo the square babushkas in kitchens from a hundred years ago. Don’t get me wrong, I am proud of these roots, and have even gotten a lot of mouth-watering food out of it, but not steak. My Eastern European roots did not give me steak. Even the splash of Italian that zips in and out of the Lerario’s on my mom’s side, did not give me steak.
By Kristin L. Wolfe4 years ago in Feast
Mac & Cheese
When we think of comfort foods, we’re often transported back to our childhood. Memories of delicious flavours that our parents, grandparents and families would make for us come flooding back. The soft delicious, safe foods that wrap you in their arms like a blanket and tell you everything is going to be okay. For some it’s creamy buttery mashed potatoes, reminiscent of Thanksgiving dinners and afternoon naps. For others it can be a simple cheese sandwich with the crusts cut off. For me, that food is Mac & Cheese. There’s something about the crispy, salty taste of the topping. The gooey, creamy pasta. The blatant disregard for calories. Something about it just works. After a long, tough day when I’m in desperate need of a pick me up my thoughts guide me towards cheese. My thighs do not. One of the best things about adulthood, besides setting your own bedtime, is taking the foods you love from childhood and giving them an extra special twist to elevate them into something gourmet. Mac & Cheese has been dressed up in all kinds of ways over the last few years, with crafty chefs adding soft pink lobster and fine french cheeses to the magical mix. My staple though will always be bacon and beer. Though not an entirely new combination, it’s one that works time and time again. The beer in the roux adds a hoppy richness, which cuts through the creaminess of the sauce and gives it a tangy taste. The bacon, which should be crispy, gives an added dimension to the texture and a burst of umami flavour every other bite. Ingredients
By John Simson4 years ago in Feast
The Most Amazing Smooth Mashed Potatoes
Let me start by telling you this mashed potato recipe is by no means on the healthy list. But once you have these, you’ll never be the same. This is how my grandma would make smooth mashed potatoes …she was a country cook. So, you know they are good. They pair so well with any meat or by itself with a spoon. My favorite part about making these is finding someone new to try them. The look on their face is the best reward. I may sound overly confident but I have full faith in these!
By Ashlee Frazier4 years ago in Feast
