#Urban Foodie

[anna0826]

Happy Saturday

[athenaismdb]

[kasielovestacos]

[fungoideale]

Napoli, centro direzionale, 19/09/23

[ppmid]

Burger Cat Skater - check this and all my sillydumb designs here: ppmid.threadless.com

[theafternoonmoon]

Delicious wonton soup with rice noodles. Courtesy of Dim Sum Darling inside Urban Hawker in midtown.

[modernfoodie]

[yinandyanglifestyle]

My First Experience as a Cambodian in Melbourne City!

by: Somaly

Namaste wonderful souls and dear readers, 

This year, my cousin (monk) stayed and practiced his religion at Thomastown, Victoria. We decided to visit my cousin on a long weekend. My husband loves to stay in Melbourne CBD so we flew to Melbourne on Friday and returned to Brisbane on Monday. It was my first time to explore the city.

My cousin stayed Eysanmeanchey Temple for three months then he returned to Cambodia.

When my husband and I arrived at the Grand Hotel, the hotel manager was very helpful, friendly, and warm in welcoming us. We felt very comfortable and safe. We love the hotel building's historic appearance and central location. The manager recommended Cafe and Eatery Grain Store. We went to the cafe for two breakfasts. Their foods was beautiful, well decorated, and super delicious. We would recommend the cafe.

Our plans explored city, enjoyed foods, visited my cousin, went for a massage, and took a short nap. Our traveling practice might be different from major tourists and travellers. We just know that we can visit the city again in future so there is no rush to see all the popular destinations. We are spontaneous explorers and worked with what our body needs. If we felt tired, we stopped and took short nap. We love to support local restaurants, pubs, taxi, and business. We love to explore Melbourne cuisines.

For my first experience and travelled in the Melbourne I was amazed with all the high rise buildings, historic buildings, people, lifestyle, culture, foods, public transportations, some small block streets where I could find the restaurants, food courts, street arts, pubs, and river walk. I felt like Melbourne City is bigger, busier, and more modern and in advanced than Brisbane. however I still love to live in the Brisbane suburbs. 

My husband and I had a relaxed time and an amazing experiences in our trip. We cannot wait to explore the beautiful cities and places in the world. We are saving and planning our journey. We have some countries that we would love to experiences and learn from the people lifestyle, culture, language, historic buildings, interesting destinations, and foods.

Our travel expectations are simple and easy going. We understand that we might have bad or good experiences in our trips. We wish that we could have the wonderful time and experiences, meet the beautiful people along the way, have safe trips, gain the knowledge and insights, and be able to share and recommend some good hotels, good restaurants, delicious foods, and interesting destinations.

 🌟 Thank you for your previous times to reading and support our writing. 

🌟Thank you for being part of our community. 

🌟 Thank you for your likes, shares, comments, and follows.  

🌟Send a lot of love, hugs, peace, miracles, and blessings to you and your family.

[familythings]

SweGreen: A Revolutionary Solution for Growing Fruits and Vegetables

In a cool twist for sustainable farming, the Swedish company SweGreen just introduced an awesome way to grow fresh fruits and veggies right inside supermarkets. This smart hydroponic system lets plants grow in water with plugs instead of regular soil, totally shaking up how we look at food production! Transforming Supermarkets Imagine walking into your local supermarket and seeing fresh…

[athenaismdb]

[fredlaczny]

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Mexican street kitchen - Streetfood in London

#all_shots #amazing #architecture #canon #cityview #citywalk #cityscape #food #foodie #girl #greatbritain #igers #instagood #like4like #love #london #photooftheday #picoftheday #streetphoto #streetphotography #swag #travel #tweegram #urban #urbex

[reasoningdaily]

Black Chefs & Culinary History | Institute of Culinary Education

We asked Black chefs at ICE about who has influenced them in the food world.

Marcus Samuelsson photo by Angela Bankhead, Cheryl Day photo by Amy Dickerson, and Jeff Henderson photo courtesy of Chef Jeff Live

ICE Chefs Nyesha Arrington and Chris Scott and ICE alumni Adrienne Cheatham (Culinary, '07) and Kwame Williams (Culinary, '07) share how Black chefs before them impacted their culinary careers.

February 1, 2021

There are so many influential cooks in Black culinary history, from modern celebrities to the storied authors we celebrated in 2020 to the indigenous Gullah Geechee who Mashama Bailey taught us about in a recent cooking demo — and of course, our own instructors and alumni impacting the culinary world every day. We asked a few of them to tell us about one Black chef they'd like to credit for making history. Here's who they chose:

Cheryl Day

"There are so many Black chefs that I admire, past and present. While there isn't the same representation that we see in, say, the French male category, there are still a lot of chefs and restaurateurs that have built tremendous careers that paved the way for so many of us today," ICE Chef Adrienne Cheatham explains. "One such person is Cheryl Day. I could talk about Edna Lewis, Lena Richard, Leah Chase, Patrick Clark or any number of other chefs, but it's Cheryl who has taken the mantle as a modern-day role model."

Cheryl is the baker and co-founder of Back in the Day Bakery in Savannah, Georgia, where she and her husband, Griffith Day, have specialized in Southern sweets since 2002. "Cheryl is at the top of her game: Her bakery is consistently written up for their amazing creativity, technique and delicious desserts," Chef Adrienne says. "She's written cookbooks and started an organization to mobilize restaurants in the fight against racism and for social justice."

The pair has co-authored five Artisan books, including "Cheryl Day's Treasury of Southern Baking" available for preorder now, and their pastries ship nationwide via Goldbelly. "Cheryl is also an example of how to run and pivot a food business during tough times while remaining true to the vision she set out to execute. She and her husband, with whom she owns the bakery, implemented a new schedule to provide a better work-life balance for themselves and their team," Chef Adrienne continues.

Jeff Henderson

"Chef Jeff Henderson authored a book pretty early on in my career called 'Cooked,'" ICE alum Kwame Williams says. "His story was super inspiring because it was a typical chef story of coming from a broken place and the kitchen being a sacred place that takes your battered, beaten, wounded and addicted. The chefs I had previously come across were more polished."

Jeff become the executive chef at Cafe Bellagio and Caesars Palace after serving a decade in prison. Now the author and motivational speaker founded The Chef Jeff Project, providing culinary and hospitality training to "disenfranchised youth, formerly incarcerated individuals and those seeking a second chance." The concept began with the 2008 Food Network show on which Chef Jeff trained at-risk young people for his catering company Posh Urban Cuisine.

"In short, he learned to cook in jail and less than five years after being released, was named chef of the year in Las Vegas," Chef Kwame explains. "For someone who never cooked professionally and based a career on passion and know-how to be acknowledged in a few years was one of the biggest inspirations for me early on in my career."

Now Chef Kwame is intentional about inspiring the next generation. "I try to bring along as many young aspiring chefs into my situations as much as possible," he says. "If I’m going to events or awards weekends, I bring someone young with me so they can come out and mingle with other chefs that they admire. I’ll have aspiring chefs who haven't even made it to a prep cook yet, even dishwashers, and I can bring them places and show them: 'Yes, you’re where you are right now, but you can keep going and eventually do things like this.' When there are young chefs who admire me through Instagram or working with me hands-on, I bring them along on my own personal journeys."

Mona Jackson

"There have been many chefs that have left a mark on me — some leave behind a sprinkling of their pixie dust when it comes to the fundamental kitchen cooking techniques and how to better apply them. With others, it may be lessons in business, and they leave behind the knowledge on how to run the numbers, get creative with concepts and such," ICE Chef Chris Scott explains. "For me, the influences that stick the most are the spiritual lessons behind why we do what we do."

After leaving Birdman Juke Joint shortly after it opened in Connecticut in 2020, Chef Chris reflects, "when I opened that restaurant in Connecticut and had the most dreadful time in my career, I felt alone. I felt as if I had nowhere to turn personally or professionally. And then I met Chef Mona Jackson. Chef Mona is a legend in the Bridgeport community. She has the kitchen skill and knowledge of Leah Chase and the sass and personality of Moms Mabley. She is indeed a diamond in the rough located in a city not necessarily known for its food culture."

Chef Mona owns and operates an organization called Cook and Grow, which teaches cooking, nutrition and kitchen safety, including classes on how food can affect diabetes, high blood pressure and childhood obesity. These classes are for everyone, but her focus is mainly young kids ages 8 to 13. She offers scholarships for kids that excel in the program and is on the lookout for gifted kids in the Bridgeport school districts that may have an interest in cooking.

Marcus Samuelsson

"When I was in culinary school, my friends and I were reading through the 'Aquavit' cookbook, and I remember thinking, Wow! This chef is so talented and looks like me!" ICE Chef Nyesha Arrington recalls. "Up until that point, most television shows and cookbooks I saw were very Eurocentric. We were learning about French gastronomic art but very little time was spent on other regions and the diversity of chefs of color. I had the pleasure of meeting the cookbook's author, Chef Marcus Samuelsson, in 2014 and he has been an amazing mentor to me ever since."

Marcus is the chef-owner of Red Rooster in Harlem and a dozen other restaurants in California, Chicago, Miami, New Jersey, Sweden and beyond. He's published seven cookbooks since "Aquavit," including most recently, "The Rise: Black Cooks and the Soul of American Food." Chef Marcus has won five James Beard Awards, including the Who's Who of Food & Beverage in America in 2016. We spoke to him in 2020 about his work fighting food insecurity with World Central Kitchen.

B. Smith

"During elementary school, I used to run home from school and watch all the cooking shows possible. One chef I came across was B. Smith," Chef Nyesha continues. "She always had a poised elegance about herself and I remember wondering why there were not more chefs of color in the spotlight."

Barbara Smith was the chef of B. Smith's restaurant, a Midtown Manhattan landmark from 1986 to 2015. She opened outposts in Washington, D.C., and Sag Harbor, New York, in the '90s; hosted “B. Smith With Style” on NBC; and authored three books, including “B. Smith Cooks Southern Style.” B. Smith was also known for modeling, entertaining expertise and raising Alzheimer's awareness. She died of the disease in 2020.

"When B. Smith passed away, I felt compelled to continue living out her legacy of hospitality and entertaining," Chef Nyesha says. "To gather friends and family at the dinner table is to share in storytelling and the creation of memories."

Bryant Terry

Bryant is a vegan chef advocating for health and sustainability through writing and education. He released "Vegetable Kingdom: The Abundant World of Vegan Recipes" in 2020, following the success of "Afro-Vegan," "The Inspired Vegan," "Vegan Soul Kitchen" and "Grub: Ideas for an Urban Organic Kitchen." He won the James Beard Foundation's Leadership Award in 2015.

"These chefs were some of the influences in my life, and there are countless more whose legacies will live on in recipes, storytelling and in our hearts," Chef Nyesha concludes.

[herbgardenguide]

Herb Garden Goals: Snippin' Our Way to Flavortown

Our herb garden is EXPLODING! Basil leaves are practically begging to be pesto-fied, mint threatens world domination, and rosemary bushes reach for the sky like tiny green skyscrapers. But before we unleash the harvest fury, a question lingers: how do we snip these babies without sacrificing their flavor mojo?

Fear not, fellow herbivores! We've been on a quest for cutting wisdom, and let me tell you, the results are delicious. From ancient lore to modern chefs, we've gathered a treasure trove of techniques to unlock the full potential of our leafy friends.

Snippin' Savvy:

Mornings are magic: Harvest right after the dew dries, when essential oils (aka flavor champions) are at their peak.

Sharpness is key: Dull shears = bruised herbs = sad taste. Invest in good pruners or scissors, your tastebuds will thank you.

Less is more: Don't go crazy! Pinch off just the top leaves/stems to encourage growth and avoid plant stress. Annuals can handle more aggressive cuts, perennials need a gentle touch.

Stem secrets: For basil & mint, cut just above a leaf node for bushier growth. Boom!

Flavor-Preserving Hacks:

Water bouquet: Cilantro, parsley, dill? Stand them upright in a glass of water like a mini bouquet. Freshness for days!

Fridge finesse: Wrap leafy herbs like basil & mint in a damp paper towel and store them in the crisper drawer. Happy herbs for a week or so.

Oil magic: Rosemary & thyme love an oil bath! Infuse them in olive oil for a flavorful condiment and longer preservation.

Drying delight: Air-drying is a classic. Tie herb bundles and hang them in a cool, dark, airy spot. Flavor magic happens!

Bonus: Don't forget the edible flowers! Lavender, chamomile, and more add beauty and flavor to dishes and teas.

So grab your shears, embrace the snip, and turn your herb garden into a flavor fiesta! With these tips and a little practice, you'll be snippin' your way to herbivore heaven in no time. Now, who's ready for some pesto-making adventures?

[leodarno]

[observercamus]

Aaj shaam ye sheher Khaa jaega saare dard, gam, udaasi, Naraazgi, Gareebi, Teekhi Paanipuri, bina doodh ke Chaipatti, sirf Cream, 49 wala Pizza, 10 wali Cigarette, Mehngi wali bottle, Choti wali 500 ki pudiya or ek wallet Jisme ye sab hai, Reh Jaegi bas vo Tasveer, Jise dekh kar pata chalega kuch Nuksaan nahi hua.

[jayslugg0]

Hello! New food review upload outta angry chickz in Sacramento California!! Let me know how the food looks and if you like another chicken sandwich more 👀🤔