Messages: 13,701 - Threads: 706
Many of you will remember Beekeeper--the guy who went to Iraq to teach beekeeping & honey production. His last sighting was on the Africa Branch where he was doing aid work in Kenya.
I just checked an email address I don't use much & found this:
Yesterday we installed six beehives atop the famous Waldorf=Astoria hotel in Manhattan. The hives have gorgeous views, including the Chrysler Building, and it was a perfect day of weather.
The hotel had the entire staff line the lobby in the same manner as they greet heads of state. A big circus but a lot of fun. By coincidence, even the limo driver, a man from Ivory Coast, West Africa, kept bees back home.
Fellow New York City Beekeepers Association members Robert and BJ helped with the installation and it went very smoothly. We installed one full blown hive that we drove all the way from Otter Creek, Pennsylvania, and five p... more »
What dishes do you know that are named after their not necessarily main ingredients?
Chili - Chili con Carne
Curry - any kind of Indian dish in the UK
Pepperoni - pizza with pepperoni salame in the topping
Specially pepperoni can be misleading. I remember a thread from EE branch where an American tourist complained after being served pizza with pepperoni (spicy peppers) instead of pepperoni pizza.
What's the oldest beer you've ever found?
I don't mean - a Guinness from 2001 etc.
Instead - the likes of i.e.... Kronenbourg 1664, Stella Artois 1366 etc.
I have an embossed beer glass.... Affligem 'Anno 1074'.
Have we had a chilli thread recently?
I made a huge pot last night. I do this about every 3 weeks or so, and portion it out to be frozen. It's probably the most versatile of my freezer meals. I use it to fill burritos or tacos, on nachos, poured over baked potatoes or rice or just in a bowl with cheese, sour cream, and chopped onions as toppings.
I generally follow the recipe on the BBC Good Food website http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne and it's pretty good but not awe-inspiring.
I know that there is a whole debate about beans vs no beans, but I am firmly on the pro-beans side of the argument.
How do you like your chilli? Care to share your recipe secrets with us?
It's asparagus season in Germany, as it is in France in the past couple of weeks. Lots of people at outdoor markets selling their own and stores with prepackaged asparagus from Spain or elsewhere.
In case you don't read the article, the author talks about the pleasures of certain foods being in season and not eaten the rest of the year.
In France, asparagus season coincides with the first strawberries -- the smaller, tasty local ones, rather than the big, dark red tasteless ones from Spanish greenhouses.
What do you get locally and only seasonally where you live?
I am enjoying ... as I type... one of my cheesy polenta corn jalepeno muffins that I made to go with my chille for tea....
they have stuck to the paper lining AGAIN ... what am I doing wrong????
Who do you think will get the last two Champions League spots?
Arsenal, Newcastle, Spurs, Chelsea. Could someone come out of nowhere and snatch a spot?
I bought some green bell peppers the other day, and tonight I decided I'd like to make stuffed peppers. The question was, what should I use as the filling?
There was some leftover cooked Italian sausage in the freezer, so I defrosted that. Then I sautéed some chopped onion and garlic, tossed in a cup of rice, the Italian sausage (also chopped), and diced tomatoes. It's cooking now, and the aroma almost makes me sorry I've eaten already. Tomorrow I'll blanch the peppers and stuff them.
Rotten shark and "black death" in Iceland, chicken feet in China, bull's balls (aka praerie oysters) in Alberta/Canada, Durian in South-East-Asia... I love to try local food when I travel and I also like to to see how far I can push the limits of my comfort zone as some food is very different from what I am used to.
Which local delicacy have you tried during your travels that you found exceptional / different / surprising / weird / shocking? Which food specialties did you refuse to try (or would refuse if in the situation) and why?
Now, obviously it is best to use left over mutton or hoggett but as I can't get that in Sydney (or lets face in London either) I have to use minced lamb to make one of the dishes of the Gods.
When making Shepherds Pie I sweat down an onion and a garlic clove and sometimes some celery, I then add and cook the lamb mince until just brown which I then strain through a colander to remove the fat. I then refrigerate both the lamb and the run off-once the run off has cooled the fat solidifies and is easy to remove, I then reduce the remaining meat juices, add some stock and return to the lamb. Separately I have sweated down some diced carrots, occasionally some par boiled swede too. This all gets added.
Herbs used are a bay leaf and some thyme (leaves only), Worcester sauce for a but more seasoning.
Naturally during this time I have boiled the potatoes in their skins, cooled them... more »
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