We always try to bring back a jar of local product from wherever we travel. We're off to China for the first time soon. Anyone know which honeys are considered the best? Now I shall buzz off.
by espina
...Green Tea "frozen stuff" at Pinkberry's, Green Tea Cheese Cake at the bakery, Iced Green Tea and Tangerine at Starbucks, Kumquat Green Tea Boba at T-leaf and Green Tea soap at BBB...
...Don't get me wrong, I like most green tea stuff....
by minfru
Wagyu (kobe beef) was in the butcher's section of my local supermarket for the first time.
The price: SEK 1,299/kg (€140), and one single slice around SEK 280 (€30). That's 8 - 10 times the regular price of beef.
There was also a small leaflet, explaining what makes wagyu so superior in quality.
I was doing shopping a couple of days later, and found the same meat, sligtly discoloured (greyish). Next time I was there it was no longer there.
Obviously, it looked like a failed attempt.
Since that wagyu…
by thehedonisttraveller
Cooked this last night and it was great. The idea was a southern Indian style curry but I decided to do it following the Thai curry method.
Made a paste from fresh red chillis, ginger, garlic, onion, roasted and ground spices (cumin & coriander seeds, cardomon pods, cloves), turmeric powder and Thai shrimp paste. Fried up the mixture and added coconut milk, tamarind pulp and curry leaves then some bits of chicken. Yummy.
by anonymous
I've got a baker's dozen coming round for a mixed masala nosebag tomorrow night. I do like to 'rest' a curry overnight to enable the downstream, value added, flavour enhancement factor to kick in so I've built a beef vindaloo, a chook korma and a veg curry prior to the event and put them aside. They're resting comfortably at present, quietly beavering away with whatever they do in that enigmatic masala manner. Three of the hostages aren't overtly carnivorous so I've factored in a dhal as well. I…
by sea2snow
A good Southern Indian Vegetarian Cook book for those interested...
"Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy"
I've been reading this authour's (Ammini Ramachandran) posts (lurking) over at egullet forum for a few years now, and glad to see that she has this cook book out!
Browsed through it at the local library. It's got not only the recipes but also the stories / traditions behind the ceremonies and festivals when those dishes are prepared! Going…
by trockmorton
I has never been at El Bulli, a restaurant well known in this branch.
Nevertheless I often patronize luxury restaurants in Italy and Europe.
Luckily 80% of the times I don't see the bill and so my credit card doesn't suffer.
I don't remember when, but some years ago I realized that the form of plates were changhing at those restaurants.
No more traditional forms, but, for example, glasse's large square plates with a sort of wings at the four angles or a sort of pottery's
overturned circular…
by anonymous
Okay... So a dear friend and her husband just returned from a 2 year stay in Tulsa, Oklahoma. I asked them about their food and eating experiences. They said they ate many things that would be strange to the Canadian palate, but they said this was the most interesting food-related thing that happened to them.
In Canada, a barbeque is the process of cooking and eating your food outdoors. It can be a fancy spread with all the trimmings or can be as simple, impromtu and informal as hot dogs and…
by nutraxfornerves
I was just looking at the directions on a bag of frozen tortellini. You boil for 2 minutes, stirring occasionally, then keep cooking until it reaches an internal tortellini temperature of 165° for 15 seconds.
Yes, it's a food safety CYA for the manufacturer, but geez, has the author of that gem every seen, much less cooked, tortellini?
by chrisyboy