#its called The Gourmand's Main Dish

[slowburncowboy]

I haven't seen anyone else talking about this but the Solomon card is definitely a Hannibal reference right???

Like.... c'mon...

[kaigourmet001]

The New Norm in Main Eating Up: Iberico Pork and Ora King Salmon!

In the space of top-notch food, where educated culinary authorities and gourmands look for the best decorations, certain meats, and fish have come to address sublime quality and taste. Among these luxurious decorations, Iberico pork, Wagyu franks, Iberico pork secreto, and Ora King salmon have taken out a position of partition. Each watches out for a zenith of culinary importance and their unquestionable quality shows the general sensation of taste that values serious flavors and immaculate surfaces.

Iberico Pork: Spain's Culinary Fortune

Iberico pork, consistently called the "Kobe meat of pork," comes from the regarded Iberian pig, a neighborhood to Spain and pieces of Portugal. These faint-hoofed pigs are raised on a careful feeding plan of oak seeds during the last times of their lives, giving an unquestionable flavor profile that is rich, nutty, and marbled with intramuscular fat. Ora King from one side of the world to the other blesses it for its rich taste and flexibility — it will commonly be barbecued, stewed, or, in any event, feeling significantly improved perfectly.

Ordinarily cooked at lower temperatures to maintain its juiciness, Iberico pork flank coordinates well with straightforward flavorings like salt, pepper, and olive oil, as its intrinsic flavor doesn't require many upgrades. In Spain, it is frequently barbecued or container-singed, fully intent on letting the nature of the pork justify itself with factual evidence. The flank can likewise be restored to make a ham known as lomo, one more delicacy that features the intense kinds of the Iberico breed.

Wagyu Wieners: Lifting a Work of Art

When integrated into a direct, Wagyu raises this dear solace food to a more critical level than at some other time. Wagyu hotdogs are known for their extensive, forcing flavor and delicate, delectable surface that beats standard cheeseburger wieners. These top-notch wines are sometimes given top-tier fortifications, for example, specific mustards, authority cheeses, and new brioche buns.

Ora King Salmon: The Wagyu of the Ocean

Hailing from New Zealand, Ora King salmon is consistently named the "Wagyu of the ocean" considering its excellent marbling, rich flavor, and consolidated in-your-mouth surface. Not by any stretch like various kinds of salmon, Ora King is unequivocally duplicated for its high-fat substance and flavor consistency, making it a epicurean specialists in extraordinary quality bistros. The fish's eating standard and impeccable creating conditions add to its transcendent taste and surface.

Ora King salmon stands apart with its firm tissue and abundant grouping, making it ideal for sushi, sashimi, or clear barbecuing. Its perfect, rich flavor organizes well with different flavors; in any case, it is sometimes prepared with unimportant mediation to allow its standard credits to radiate through. Ora King salmon conveys unmatched fish information, whether served crude, cooked, or smoked.

Iberico pork secreto: The Best Example of Sea Food

Iberico pork secreto is a mysterious fixing in Spanish cooking; it has gained affirmation and appreciation worldwide. Its climb in reputation can be credited to the growing energy for top-type, ethically raised meats and the rising apparent nature of Spanish gastronomy on the overall stage. In first-rate establishments and homes, something very similar, the mystery cut has turned into a pursued fixing, regarded for its ideal taste and surface.

Various connoisseur experts propose serving Iberico pork secreto with precise reinforcements that won't overpower the meat's flavor. Sides like cooked vegetables, sautéed mushrooms, or even a light serving of leafy greens with citrus can enhance the meat's liberality, allowing the pork to be the dish's star.

Conclusion

Customers may generally be viewed as a veritable charge, yet the prospect of Wagyu meat in the blend changes this popular food into a King delicacy. The rising reputation of KAI GOURMETfor Iberico pork, Wagyu wieners, Iberico pork secreto, and Ora King salmon is typical for an enormous model in the food business: the making interest in premium decorations that offer outstanding quality and flavor.

[frmenu]

Bambini Paris Menu Prix 2023 et Photos

🇫🇷 Calling all families and little foodies! Bambini Paris is excited to present its special Prix Menu for our young gourmands 🍽️, and we're eager to share the delightful details with you! 🤗 Let your little ones embark on a culinary adventure as Bambini Paris serves up a Prix Menu designed just for them. Our dishes are sure to tickle their taste buds and ignite their imaginations! 📸 Swipe left to discover the colorful and scrumptious dishes. Are you ready for your kids to enjoy a world of flavors? 😋📷 🔥 Bambini Paris Prix Menu Highlights: 1. Starter: Mini Croissant Sandwiches 2. Main Course: Cheesy Pasta with Hidden Veggies 3. Dessert: DIY Fruit Parfait Bring your little foodies to Bambini Paris for a dining experience that caters to their young palates. Bon appétit! 🍷🍴 #BambiniParis #KidsMenu #FamilyDining #PrixMenu #KidFriendlyFood #FoodieKids #TasteBudAdventures #CulinaryFun #DelightfulDining #FoodArtForKids #FoodPhotography #YummyInMyTummy #KidsLoveFood #FoodieFamily #FoodiesUnite #DeliciousDining #FoodHeavenForKids #FoodInnovation #YoungGourmands #MiniFoodies #ParisianFlavors #GourmetKids #FoodieKidsOfParis #FamilyTime #LittleFoodConnoisseurs #BambiniAdventures #TasteTheRainbow #FoodieFamilies #KidApproved #FunWithFood Read the full article

[withabackpackandcamera]

February 17th, 2020

Day 3: Food Hunting and Sightseeing On My Last Day In Singapore

Because today was my last day in Singapore, I knew that I had to make the most of it and try as many foods and drinks as my belly could tolerate. So, instead of doing free breakfast at the hostel, I went out in search of web-recommended foods.  

For brunch, I decided that the must-try dish of the morning would be Char Kway Teow at Outram Park Fried Kway Teow Mee, one of the many stalls listed on the 2019 Michelin Bib Gourmand List of restaurants. Once I made it to the hawker center, I worked my way around the complex until I found the stall I was looking for. Luckily, no line yet. I guess it’s because char kway teow is a pretty heavy noodle dish that I wouldn’t think people would turn to so early in the morning (by this point, it was probably mid-morning for me). Anyhow, I bought their famous dish for $4 and sat at a table nearby, thoroughly enjoying the flavorful noodles for brunch while watching people line up to get their share of char kway teow for brunch. I guess it isn’t all that uncommon to get noodles this early.

Once I was done with my brunch, I explored a bit of Chinatown since I had skipped it (for the most part) the last couple of days. I stopped by the Sri Mariamman Hindu Temple, where I got my first experience with the widely-used forehead temperature gun. After this temple, I made another quick stop to check out the Buddha Tooth Relic Temple. Because I was in the vicinity of another Michelin Bib Gourmand hawker stall, I decided that I had enough room in my stomach to stomach more food. So I made a quick detour to check out J2 Crispy Curry Puff at Amoy Street Food Centre, the same complex I went to get my kaya toast yesterday. The crispy curry puff with potatoes and chicken was pretty good. A good flaky texture for the puff pastry and warm potatoes on the inside. I didn’t really taste the meat that was supposedly in there. Hm. But it was good nevertheless and worth trying out.  

After stuffing myself, I went back to the hostel to check out and store my bags for the day. I also used this opportunity to take a quick breather and plan the rest of my day. Before too long, I was up and at it again, this time taking the MRT to the Lavender stop on the East-West Line to check out the Muslim neighborhood of town in Kampong Glam.  

It took a little bit before I actually ran into anything while walking through Kampong Glam. But once I actually hit Haji Lane and Arab Road, that was when things became colorful and lively. The streets were lined with restaurants serving all types of middle eastern foods, as well as Thai and Vietnamese food. There were tons of little shops selling all sorts of colorful things, like fabrics, carpets, etc. And a cool looking mosque as well. I strolled through the shaded small streets, one by one, checking things out, until I made my way over to the Bugis area to continue my exploration. Because I needed a little bit more cash for the rest of the day’s adventures and needed some souvenirs, I wandered around the area trying to find an ATM and some souvenir shops. While looking for an ATM, I checked out the nice, expensive mall, as well as the cheap market right across the way from it. There were no good souvenir shops to be found but I did eventually find an ATM for some cash. 

By this point, I was getting hungry. So instead of taking a lunch break in Orchard as I had originally thought of doing, I took a detour and routed myself back to Chinatown for the meal of the day at Hawker Chan Soya Sauce Chicken Rice and Noodle, one of the cheapest, if not the cheapest, Michelin-starred restaurant in the world (it renewed its one Michelin star in 2019), located in Complex Market and Food Centre (this was the original location before it expanded to a location right outside of the hawker center). As I got to the stall, I was fortunate enough to find that there were very few people in line at the time I had arrived. Thank goodness. After a short wait, I ordered their signature soya sauce chicken rice for $2! SO CHEAP! And my first Michelin starred meal! And the plate was quickly in my hands right after. I took a seat at a nearby table and quickly devoured my plate of soy sauce chicken on top of white rice. It was delicious! The chicken was moist and super flavorful. The only sad parts about it: the bones and not enough chicken. But overall, a great choice and experience for lunch.

Before leaving for the Orchard area of Singapore, I dropped by another stall, 02-164, for a sugar cane drink and quickly downed it before heading to the closest MRT station. Once in Orchard, I strolled around the big shopping district, again, looking for souvenirs. I looked around and, for the most part, didn’t find much of anything worth buying. After walking through much of the area (and through some buildings and shopping centers), I went back to my hostel to grab my camera bag and tripod before heading back to the marina for sunset photos. 

I got to the marina earlier than I intended and ended up sitting around waiting for an exciting sunset to appear before my eyes and over the marina. Nope, that never happened. I took a couple shots here and there but ultimately, sunset and the evening skies were a dud and I didn’t get any photo worth showing off. Disappointing. I ended up staying for a while to see if the sky would get better or if the photo opps would improve... but nope, nothing. Also, I stayed back even longer because I wanted to make sure I didn’t miss the lights and water show in the marina if it, by any tiny chance, surprisingly occurred. Despite seeing some water streams and lights being messed with (I thought it might have been a warm up for a surprise main event), ultimately, there was no show and I ended up waiting way too long and wasting more time than I should have.

With little time left before I had to make my way to the airport for my red eye flight to Cebu, I rushed back toward my hostel with hopes of finding some food place along the way. Ultimately, I didn’t end up getting any food (I stopped by Teok Market briefly but there wasn’t anything there worth buying) but decided instead to take a quick detour to Chinatown to try out a boba place call LiHo that I had heard about and didn’t yet have a chance to try and to find some postcards to take home. So I took the MRT to Chinatown again, got off, walked quickly in one big circle and found boba (I got their signature standard boba, which I think was brown sugar milk tea, which was pretty good) at LiHo and some postcards at a nearby convenience store before boarding the train for the hostel.  

The turnaround time from the time I left the train station, walked 1km to the hostel, got my bags, drank my drink, and got back on a train to the airport was probably around 15 mins! What a rush! I barely had time to finish my boba and enjoy it! So exhausting. But once on the train, I chilled and relaxed and ended up getting to the airport a little earlier than I expected. Luckily, the check-in process was seamless and I was able to make it to the lounge, take a quick shower, eat a little bit of hot food, and even buy another postcard and keychain before making it to my gate, boarding my flight, and finding that I had an entire row of seats to myself for a relatively empty four hour flight to Cebu. Whew, what a whirlwind last few moments in Singapore! But glad I fit it all in before leaving!

5 Things I Learned Today:

1. As far as I know, there are two hawker stalls in Singapore that have earned a Michelin star either currently or in the past: Hawker Chan and Hill Street Tai Hwa Pork Noodle. 

2. Kampong Glam is the Muslim/Middle Eastern-influenced neighborhood of Singapore. There, you can find different types of shops, stores, and restaurants with Middle Eastern tastes. You have Lebanese and Malaysian foods, Persian rugs, silk shops, etc. 

3. One boba drink can cost WAY more than a Michelin-starred meal at a hawker stall in Singapore. It’s crazy how prices can be so different between items, whether it’s street food, a dessert, a novelty, etc. 

4. In Singapore, there are temperature checkpoints everywhere. Airports. Expensive housing buildings. High-end hotels. Temples. 

5. Unlike other countries I’ve visited, Singapore doesn’t seem to have as many cookie-cutter-type souvenir shops selling a lot of cookie-cutter-type souvenirs. It was really hard to find postcards and keychains in the places I went to and that’s pretty unusual when I travel.

[juniorformulamotorsport]

Tuesday, May 15th – Day 11, Pugnac, Blaye

And so, up and about to find the sun shining, so I took a short-ish run into and through Pugnac (it’s not very big), establishing that it has a very attractive main street, is surrounded by vines, and there’s a small brasserie just beyond the mairie. Also, the place appears to be served by hundreds of school buses, many of them empty!

I was back before the rest of the house was stirring, so had the opportunity to shower and the sit in the sunshine while I waited for signs of life from around me.

Breakfast out of the way, we decided that we would head off to Blaye, taking R with us. W and E had work to get through, and once they’d done that, they wanted to simply vegetate by the pool, especially if the weather forecast turned out to be true. We’d figure out a dinner plan later in the day. And so, having unpacked the car and reconstructed the interior, we first drove into Bordeaux to figure out where the park and ride car park at our end of the A tramline, because we knew we’d be wanting to use it the following day.

After circling round Carbon Blanc and finding a different park and ride to the one we wanted, but that would do perfectly well, we headed off up the road to the town of Blaye. It’s a town with quite some history, including a claim, possibly apocryphal, that the hero Roland was buried in its basilica. As an enthusiast for Carolingian history, I’d like to think it’s true.

We parked up at the Citadelle and started nosing around. It’s vast, mightily impressive, and the river stretches as far as the eye can see in both directions. There seem to have been fortifications on the site for some considerable time, the Vauban defences being simply the latest iteration.

As with so many places we visited, it’s a UNESCO World Heritage Site, and it thoroughly deserves to be. You’d have expected it to be heaving with tourists, but it was actually pretty quiet, apart from a coach tour, and they were having lunch when we arrived, and were then scooped up and shepherded back to their bus, thus meaning we had very little contact with them.

It’s one of three forts that were built to defend Bordeaux, the other two being Fort Paté – yes, really – and Fort Médoc. It has an interesting history, and is rather lovely, with its views along the river, the swifts nesting just below the ramparts that swoop and shriek around the river bank, snatching up insects, the wildflowers on the embankments. It even has the ruins of the triangular medieval castle still standing in the grounds.

After we’d roamed along to the riverside, and admired the vast vistas from the walls, we decided all that history and scenery was making us hungry and thirsty, as it is wont to do.

The small square near the ramparts, the Place d’Armes, contains two restaurants, and we made for the Hotel-Restaurant la Citadelle on the grounds that it had the views. Oh boy, did it have the views. The service was a bit over-stretched though that was because the coach party had just sat down to their pre-ordered lunch, and that pretty much absorbed all of the attention available for a while.

It gave us time to think though, and to enjoy the tapenade that they had brought us along with our aperitifs. As we knew we’d be out in the evening, we again went for a main course each, with R on the stone bass again.

There was an asparagus dish for Lynne, though it’s fair to say she found it rather woody. The crab that accompanied it was goo though, especially the croquette.

I ordered the lamprey, on the grounds that it’s apparently a local speciality, and I’d never had it before. I expected it to be somewhat eel-like in texture and taste, but it was much milder, and quite a bit looser-fleshed. The mashed potato with it was a good vessel for soaking up the sauce Bordelaise, which was very good. I do not, however, think I’ll be succumbing to a surfeit of lampreys any time soon! It was perfectly OK, but nothing more.

What was very good was the bottle of wine we drank, a Chateau Montfollet cuvee Pegase, an AOC Blaye Cotes de Bordeaux, and that rare thing, a Bordeaux wine made entirely out of Malbec grapes. It’s clearly a labour of love for the wine maker, and my god it’s a strong wine, at 14.5%. I’d be more than happy to lay hands on some of this, but the chateau was hard to locate online, so we didn’t manage to find anything about them until it was too late.

To mop up the wine afterwards, we shared a single portion of cheese between the three of us.

By then it was time to move on if we wanted to see anything else of the town, and we almost certainly did. We started with the cloisters round the back of the church, where there was a slightly eccentric art exhibition by Catherine Libmann in full swing.

From there we headed across to the tiny Tourist Information office, which is in the old barracks.

The citadel museum was open, though the lady in charge had to unlock everything for us. We seemed to be the only visitors, so we were allowed to wander round at will in return for our €4 entry fee. For a very small museum, it pretty much covered the full history of the citadel, and the surrounding area, starting with the Romans and working on from there.

Of particular interest to me was the officers’ house, which had been turned into a bakery and during WWII was run by the Germans.

Anyway, after that we moved the car down to the modern town, where I was pleased to find a nice cool tree to park under. A wander around the side streets was interesting, especially when we realised there is art everywhere, some of it quite strange.

A lot of the streets are similar to those in Bordeaux.

There are also some fabulous views of the citadel.

It was getting late, so we found a wine shop, and although the proprietor didn’t seem very interested in selling to us, we rounded up a couple more cases of wine, and then loaded up the car and headed for the house.

Once back at the ranch we found the others had spent the day by the pool. I foolishly got into my swimming kit and got into the pool, to the amusement of all concerned as the cold water hit me. Actually it was very refreshing, so I swam a dozen lengths, then floated for a while, before heading indoors to get showered.

After that I sorted out our plans for the morning, and then we had a conference about what we should do with the evening. We decided we’d head towards Pugnac in search of dinner, as W and E had had a very nice and very cheap lunch in a small bistro there earlier. If nothing else was open, they were quite happy to go back there for dinner. The walk in was very pleasant.

And I was right about the attractive buildings.

When we got there, la Plancha Gourmande was busy, but they were happy to seat us, and supply kirs so we could relax and think about what we wanted to eat.

  Some super little cheesy tartlets appeared on the table as we considered our options. They were a mix of various fillings, including salmon, and broccoli and they were very moreish. It was very hard to stop eating them once you started.

Lynne ordered foie gras, and I ordered the melon soup with bacon, which we shared. They were good, solid examples of the sort of mid-range cooking we just don’t get in the UK, and thoroughly enjoyable (and yes, everything is better with bacon).

OK, the melon wasn’t spectacularly pretty, but it was tasty.

  For mains, there was the now almost inevitable stone bass, this time with asparagus, and polenta.

I had the piece of beef, cooked rare, with seared asparagus, and more of the polenta, which seemed to have been pan-fried. There was a small amount of nicely dressed salad leaves, and that was it. Simplicity itself.

Lynne went for the burger, something neither of us would ever dream of doing in the UK, for fear of what sort of appalling hockey puck of poor quality meat that might end up on your plate. This was good. The accompaniments were the same for all the mains, probably on the grounds that the place was being staffed by two people, with the chef Vincent in the kitchen, and a solitary waitress out the front. They were doing a great job, especially as they’d been open just over one week.

Keeping it simple meant there were not many choices, and we probably didn’t need a dessert, but the idea of a popcorn creme brulee was too hard to resist.

And yes, it really did taste of popcorn! Afterwards, I asked him how he’d done it. The answer was a very simple one; he’d used Monin popcorn syrup. Not impressed? You should be. After all, we didn’t think of it, and he did. And the bill after a meal for five people, with wine and aperitifs? Just shy of €200. That’s what I call a bargain.

We walked back to the house, stuffed with food and happy.

Travel/Food 2018 – French Road Trip, Day 11, Pugnac, Blaye Tuesday, May 15th – Day 11, Pugnac, Blaye And so, up and about to find the sun shining, so I took a short-ish run into and through Pugnac (it's not very big), establishing that it has a very attractive main street, is surrounded by vines, and there's a small brasserie just beyond the mairie.

[indianarrative1]

Food is our common ground, a universal experience – James Beard, American Chef

The valley is often termed as a land of abundance. The breathtaking views, with nature at its very best often leave the mind enthralled and spellbound. One may get easily hypnotized by the majestic snow-capped mountains, glass like lakes and gushing waterfalls. On first look, the sumptuous natural beauty of Kashmir often overshadows its vibrant culture, exuberant hospitality and an inherent culinary affinity. The transfixing complexion of Kashmir, augmented by the zeal of locals towards culinary proficiency makes Kashmir easy, both on the eyes and the palate. All these factors together make Kashmir, a gourmand’s fantasy.

Wazwan- the highlight of Kashmiri cuisine is a must at all major celebrations in the valley. It is joked that the availability of a Vasta waza, the master chef supervising the banquet, often decides the dates of marriages in Kashmir. The Wazwan is a meat feast governed by its own set of rules and can have anywhere from seven to thirty dishes. This elaborate carnivorous food extravaganza often lasts for more than five hours and ensures that even a glutton is satiated. The Wazwan is known for thick gravies, liberal use of dry fruits, yogurt and ghee.

‘Saffron’ an indigenous spice of Kashmir is extensively used as a flavoring agent for a number of dishes. The cooking is traditionally done in a Vurabal which is an open-air kitchen, built with bricks or stones. Once prepared, the food is served in large brass plates called Trami. Often in big feasts a trami is shared between four people, seated on a carpet called dasterkhwan. It is customary to wash hands from tash naer, a copper basin kept table side.

Lamb seekh kebab, lamb ribs, daeni phoul and waze kokur roast chicken form the inaugural dishes or ‘appetizers’. The main course is a procession of thick gravy dishes like the Rista, the widely acclaimed and popular mutton rogan josh and some of the less spicy dishes like aab gosh. The Ghustuba prepared in Yakhani gravy is the crowning jewel of Wazwan and generally given towards the end of the feast.

Predominantly a non veg affair, some veg dishes like the Chaman which is cottage cheese flavored with tomato sauce and local spices also feature as delicacies. Kahwa a typical Kashmiri tea preparation is used to draw a close to an elaborate feast. It is generally had sitting down, legs stretched and ‘stomach full’. It is a milk less tea preparation with a dash of honey for sweetening.

The culinary art of Wazwan was passed down through heredity and rarely taught to someone outside blood relations. This help made the art exclusive and limited to the region for a long time. A lot of famous personalities have shown weakness for this assorted and aromatic delicacy, most notably the former Prime Minister of India Pandit Jawaharlal Nehru who is known to have extended his visits to the valley for the love of the local cuisine. Initially inspired by influences from central and west Asia, the Wazwan now has a distinct identity and has evolved into an unparalleled cuisine in terms of variety and flavor.

Wazwan, though popular has traditionally been used to adorn local ceremonies. The grandeur of Wazwan could not be exploited commercially when compared to some of its counterparts such as the Mughlai cuisine. The lack of authentic Wazwan and its restricted availability didn’t help the cause.

The accounts given by the Security forces posted in the region provided the much-needed impetus to the popularity of the cuisine in the rest of the nation. The growing interest in Wazwan, coupled with the recent developments in the valley, most notably the abrogation of Article 370 makes it a perfect time to take this cuisine to a wider audience.

The need of the hour is for global food chains such as Swiggy and Zomato to jump on the Wazwan bandwagon and help this cuisine attain a global status in true sense. The locals must establish specialist restaurants on the lines of Ahdoos, Srinagar, to cater to the needs of ever-increasing tourism industry in the valley. It is high time that the hospitality industry exploits the immense potential of this age-old cuisine and make adequate investments to take this native cuisine to its deserved glory.

[sheylafethurva]

Ber...wait for it...bere

In this post, we are going to keep exploring the unknown. As Thai food once was new to me, and today is one of my favourites, I keep searching for unexplored flavours as a way to develop my tasting perceptions, upgrade my repertoire as a gourmande and maybe discover a new favourite dish. Below you’ll see that I did try a new cuisine recently. Do I have a new favourite dish? Well, let’s discover.

Silva, S. (photographer). (2019).Toronto, ON 

love walking in the streets. I’m always looking at the stores and especially to restaurants. Have you ever tried to make a list of all the restaurants you want to visit? I have one, and I’ll tell you, it keeps getting longer and longer. One of the restaurants I crossed from my list was African Palace*.

Ethiopian /Eritrean Restaurant?

I HAD to go.

My husband didn’t hesitate one second when I suggested for us to go there. We were starving, and as the proverb says “hunger is the best spice,” nothing could go wrong.

Silva, S. (photographer). (2019).Toronto, ON

The restaurant is super simple and looks authentic.

I’ve never been to Ethiopia or Eritrea, but I didn’t feel that I was in Toronto either.

The smell of the place, to begin with, was not familiar at all. I could relate it to something close to the earthy vibe that comes from cumin together with a citrussy cardamon/ginger sort of breeze, but the truth is that it wasn’t in my range of known smells.

Since we didn’t have any reference for this particular cuisine, we decided to order a plate, which was composed of small portions of ” main dishes.” First cultural divergence: no silverware. Yes, we're supposed to eat with our hands (not entirely new for me because I had already eaten this way in a Maroccan restaurant). My husband was a bit surprised =O As appetizers, we ordered samosas. Yes, a safe choice. But the main dish was going to be a surprise. While we’re waiting, I caught myself looking at the tables beside us. All of them had a sort of beige napkin folded on a plate. I thought to myself, “those napkins look dirty. I’m not using them”. We ordered some beers, and soon the samosas came (6 und). Super hot, crunchy,  and spicy, the way it should be. They were filled with vegetables (potato carrots, peas, onions, and garlic), and as a dip, they brought us a very fresh sauce, probably made of cilantro, lime juice, and pepper. It was delicious, but nothing new. Delicious samosas served to two starving people: undeniable success. We were still carefully tasting the samosas when our plate came. It was a big tray covered with what seemed to be a french Galette (made of buckwheat), and onto it was the selection of 8 main dishes- in small portions-,  and a little fresh salad in the middle. On a separate plate, they gave us the “beige napkin.” Well, it wasn’t a napkin, after all, it was, in fact, their flatbread, called Injera. That was my first mind-blowing moment.

Silva, S. (photographer). (2019).Toronto, ON

Later, I found that this injera bread is made of Teff ; an ancient grain from Ethiopia and Eritrea, widely used in both cuisines. Totally new to me in all senses. It’s beige- soiled like colour is not quite appealing, not mentioning its unique texture and smell.

Peter Cassidy / courtesy Kyle Cathie. “ Traditional injera from Ethiopia “

Retrieved from:

https://nationalpost.com/life/food/cook-this-traditional-injera-teff-sourdough-flatbread-from-ethiopia

The first chock was related to its temperature; it was COLD. The appearance/ consistency was very similar to a crêpe, but a bit thicker. It also wasn’t completely dry; the sensation was the same as touching a slightly humid cloth. It also seems like a cloth/napkin, so in terms of visual appreciation, it’s a challenge to our sigh sense.

As I said, the only tools available to eat are our hands and the injera. This bread is supposed to help you eat since it absorbs the moisture and works as little bundles for you to fill with the variety of meat and legumes on the tray.

Carlos Thurler by Silva, S. (photographer). (2019).Toronto, ON 

  First, I wanted to taste the plain injera because I thought it could be similar to the buckwheat crêpe.

 I was WRONG. 

It’s nothing like it. It is light, and it has that tangy characteristic present in fermented foods. Later, while researching about it, I discovered the Injera dough must ferment for at least four days, so the harsh smell that emanated from it comes from this process. In terms of taste, it is quite neutral; however, you can perceive the earthy presence of the teff, together with the specific acidity from the fermentation, all composing a spongy, ultrasoft, cold dough that claims for a complement. 

Obviously, it is the intention; this flat bread is not meant to be eaten plain. It’s neutral taste, and spongy consistency is the perfect choice to go with such robust flavoured and succulent main dishes.

Silva, S. (photographer). (2019).Toronto, ON

Ours were: Yemisir Wot (red lentils with berbere sauce), Gomen Wot (Spinach and carrot with onion, garlic, and ginger), Tikil Gomen ( Cabbage and carrot in a mild turmeric sauce), Yekik Alicha (Yellow split peas with onion, garlic, and turmeric), Azifa (green lentils with onion, garlic, cumin, and turmeric) Silsi (Tomatoes, onions, and garlic in a berbere sauce), Beef Tibs (with onion, tomato, and peppers), Ye-Beg Alicha (bone-in and carrot in turmeric)

To be honest, I didn’t look at the plate’s description when ordered; I didn’t want any spoilers. As I mentioned before, the first very unique surprise was the injera itself, which is so very eccentric in all senses. So, to start my exclusive tasting, after trying my bread plain, I torn another piece of it and started filling it with the lamb, which resembled a very thick stew. The taste wasn’t different as well, but it was sweeter to some extend, and it had a gamey smell and taste that wasn’t disguised by the fair amount of turmeric. The high point of this dish was the softness of the meat that easily melted as soon as we started chewing. The next bite was the red lentils. I had never tried red lentils before, so I was curious. As usual, I smelled it before putting in my mouth, and I couldn’t identify it’s fragrance. It wasn’t something I knew, so I had to eat it. the Second mind-blowing moment, I couldn’t recognize it’s taste. The lentils tasted nuttier than regular lentils, but there was something else. It was spicy and citric with a pinch of sweetness sort of seasoning that I couldn’t relate. I remember thinking it could be cardamon or even ginger, but it was something between them or even more to it.

 After trying those lentils I couldn’t focus on anything else. It’s so rare to taste something COMPLETLY knew, out of our range of flavours that I was intrigued. I had to discover what it was. I kept trying all the other dishes, and all of them were well seasoned; in most of them, we could identify the sweet taste of caramelized onions, complemented with the powerful taste of garlic, turmeric, and ginger. Texture-wise they were all very soft; there weren’t any contrasts. They all blended in a single smooth bite. By the time we finished eating, the only thing I wanted was to know what was in those lentils. The menu wasn’t with us anymore, so I couldn’t look at it. I thought I could ask the waitress, but she was really busy, and when we paid the bill there was no time for interaction. I had to discover it on my own.

What I thought was going to be difficult was as simple as it could be. 

I just had to google “Ethiopian/Eritrean” spice, and the answer was right in front of me: BERBERE. When I read the description, it was exactly what I could taste, and I couldn’t identify that taste because there are very specific spices that I had not tried or even heard about it before. Also, I discovered that berbere is like a curry, each family, restaurant, or region have their own. The amount of spices normally varies from 12 to 25, according to preferences and regions. It’s difficult to find a standard recipe, but most of them include ginger, garlic,chili peppers, cardamom, fenugreek, all spice, nutmeg, paprika, korarima, and ajwain. The completely unknown taste, and fragrance probably comes from the korarima and ajwain. The korarima is also known as “Ethiopian cardamon,” so I could understand why those lentils were so sweet and fresh at the same time.

 Castleman, Joe (Gyrofrog). “Whole Kororima ”. Own work, copyleft, 2010.

If I had to compare it with a regular cardamon, I would say that the korarima added much more freshness than sweetness to the lentils. The most perfect complement, I suppose it’s the ajwain.

TRACHYSPERMUM AMMI: Ancient Unani medicine for modern cure, A review of potential therapeutic applications - Scientific Figure on ResearchGate. Available from: https://www.researchgate.net/figure/Ajwain-Plant-flowering-top-seeds_fig1_329521413 [accessed 6 Mar, 2020]

Those fruits (yes fruits, not seeds) are dried and roasted, and they are part of the same “family” (Trachyspermum ammi) as the cumin, caraway, dill, so they also complemented the dish, adding pleasant minty/ sweetish notes.

About the experience

The whole experience at this restaurant was a blessing. What is a regular Ethiopian/ Eritrean meal was a memorable night for my husband and me. All of our senses were explored from the time we entered that place to the moment we stepped out of it. The cozy ambient, the animated music, transported us to a place we have never been before. That plate to be shared, eaten with our hands, made me think about how a meal can unite us. The eccentric injera, with its unappealing colour, unexpected temperature, and unforeseen texture, establishes itself as a pillar of the Ethiopian/ Eritrean cuisine, being not only their primary carbohydrate source but also an indispensable kitchen “utensil.” The Berbere was a unique discovery. Its taste is so peculiar, full of not relatable flavours that transformed simple lentils into an exploration. I definitely need to try injera again to evaluate it in terms of taste. I was in love with its concept but not captivated with its mouth-feel. In my next post, you will see how this experience inspired me to create a delicious treat.

* African Palace: 977 Bloor St W, Toronto.

[bigyack-com]

Chennais Annual Year-End Music Festival Is Also The Time For Foodies To Rejoice

The canteens at Chennai food festival offer delicious food. Highlights The annual Madras Marghazi is one of the world's largest music festivalsCarnatic musicians hold centre-stage at over 50 live venues.Major music Sabhas also offer meals through the day at their canteens. There's nothing quite like it in India and probably the entire world. It's why the annual Madras Marghazi season has acquired a reputation as one of the world's largest music festivals. Just like Madras High Court and Madras University, some institutions continue to be associated with the Madras (and not Chennai) prefix. It's the same for this unique music event where Carnatic musicians hold centre-stage at over 50 live venues through the day. The audience ranges from silver-haired rasikas (the local term for connoisseurs of Carnatic music), young students and many International visitors who make the trip during the first half of the Marghazi month (usually December 15 to January 14). But for some Carnatic music fans like myself there's another magnet that draws us to these Sabhas (the performance venues) and it's not the music.  Many of the major music Sabhas also offer meals through the day at their canteens. For many years these were the spots that rasikas would dissect the performances with their critical analysis of the musicians over invigorating tumblers of filter coffee and snacks. Gradually these canteens began to add 'full meals' (the big South Indian meal served on a banana leaf) to their menu. But it's not just music rasikas who frequent these Sabha canteens anymore.  Most of the big Sabhas feature canteens that are run by wedding caterers. The Marghazi (December 16- January 15) month is usually not a season for weddings and the vegetarian caterers also get to showcase their craft to a relevant target audience.  (Also Read: 10 Local Dishes You Must Try in Chennai)

Chennai music festival The fare is a welcome departure from the standard vegetarian meals that are on offer at most restaurants. This is high quality food that you would normally only sample at a wedding feast. Most of these canteens are open until January 1 - usually the last day. Blame it on social media, the second half of this decade has seen these canteens teem with gourmands. The menus are refreshed every day and most caterers either go back in time in search of classic 'TamBrahm' recipes or tweak recipes with their own innovative twists. Each year I end up hopping Sabha venues with my friends, in what I call the Sabha Canteen Crawl (after a full meals at one of these canteens you can barely move!) and these are my favourite picks for the 2019-20 season: Balaji Catering at Music Academy:  My pick for this year for their exquisite meals (Rs 425/head) that incorporate a large number of dishes. This is traditional Iyengar fare at its best. This canteen also has a whole lot of millet-based dishes for tiffin (that never ending time between lunch and dinner) like thinai Pongal. Some of the dishes that stood out were the pineapple rasam and a molgorai (a flavoursome pepper rice) making it the best spot for lunch among the Sabha canteens. The canteen also has a live (audio) feed of the performance from Music Academy's main performance venue.  Music Academy, Cathedral Road 

Chennai music academy food Mountbatten Mani Iyer at Parthasarathy Sabha, Mylapore:  You don't forget a name like Mountbatten Mani Iyer! This legendary wedding catering service has been at this venue (that's not easy to locate; parking is a challenge too) for the past few years. Many diners do multiple visits during the fortnight because this caterer refreshes the menu (The full meals cost Rs 442/head) everyday - so you get 15 different types of rasam or sambar. I still remember the watermelon rasam I tried last year. This year's highlight is a rose infused rasam. Vidya Bharati, Bheemasena Garden.  (Also Read: Finest South Indian Restaurants In Chennai You Must Try)

Mountbatten Mani Iyer Sri Sasthalaya at Narada Gana Sabha, TTK Road Probably the best Sabha canteen for tiffin time. Just like last year the menu includes Chettinad specialties dished out by a dedicated Chettinad counter. Their (curd) vadai and juicy gulab jamun are bestsellers and so are their appams. One of their signature dishes is a traditional Ashoka halwa (made with moong dal) and their filter coffee always hits the spot. While they don't offer a classic 'full meals' their set lunch with an assortment of pre-mixed rice dishes (like a sambar rice) is a great option.   Narada Gana Sabha, TTK Road

Filter coffee at Narada Gana Sabha  Most of these canteens are open for breakfast, lunch and tiffin (the tiffin menu continues till dinner). Lunch time can get very crowded - these Sabha canteens also become hubs for office lunches. I'd suggest reaching these venues early (between 12 and 12:30 pm) for lunch. If you're craving for a massive wedding feast and are unlikely to get invited for a South Indian vegetarian feast anytime soon in Chennai, then make a beeline for these Sabha canteens before this decade ends.  Read the full article

[ptw30]

HeithWeek2K17: Day Four - Compliments to the Chef

Summary: Keith and Hunk grew up together and along with their small circle of friends, were inseparable – until a major incident in Keith’s life tore him away. Now, years later, Keith reconnects with Hunk, and old secrets have a way of turning into second chances.

Ships: Heith; Shallura (mentioned)

Warning: One innuendo

“Compliments to the chef…again. Seriously, what do you put in these dishes, Hunk?”

From behind the heat lamps, Hunk laughed and placed another completed dish up for Keith to serve. “Just a special blend of herbs and spices, cultivated by a gourmand’s palate twenty-six years in maturation.”

Keith shook his head with that tender but genuine smile he showed a select few and headed back into the main dining room of Hunk’s restaurant, the Hungry Lion. A three-star Michelin establishment, it was world-renowned, but it wasn’t just Hunk’s tasty dishes that kept their reservation list filled months in advance. It was also their impeccable service, led by none other than the usually curt but always attentive Keith as its top waiter.

Keith came in early and stayed late, helping Hunk set up and clean up, and he even offered to lock up. Hunk sometimes took Keith up on it – the executive chef was bushed, especially during the holidays – and Hunk just thought Keith was appreciative for employment. It never occurred him that Keith had an underlying motive until Hunk forgot his car keys in his office one night and returned to find Keith tying a chef’s apron about his back, dressed only in jeans and a tight T-shirt.

“Uh…this isn’t what it looks like…?” Keith said, his own set of knives laid out upon the work area.

“Looks like you’re about ready to cook something in my kitchen,” Hunk said, though there was little heat to his words. They teased, especially since Keith looked sheepish, face red-tinted, expression embarrassed.

“Okay, maybe it’s exactly what it looks like.”

Maybe Hunk wasn’t that tired after all. “Need help?”

Keith blinked, then rubbed the back of his head. “Yeah, actually, if you don’t mind. My international cuisine course is on Italy this semester, and I’m having problems getting the crostini di fegato right.”

“All right!” Hunk cheered. “Bring on the chicken liver!”

That brought a reserved smile to Keith’s face, and they went to work on the dish together.

Hunk began by pointing out the routine for cleaning chicken liver and then chopping up parley and anchovies. The conversation remained static until Keith finally brought out the frying pan, and Hunk pushed up on a stool by the island, relaxing with his elbows back on the counter. “So you do this every time I let you lock up?”

Keith’s shoulders bunched. “…maybe.”

“You could have just told me, man. I would have let you use the kitchen anytime. No problem.”

When the only sound that came from Keith’s direction was the soft sizzling of the pan, Hunk prodded, “Keith? Talk to me, huh? I can’t help if you don’t – ”

“You’ve already done so much for me, Hunk,” Keith replied.

“Don’t forget the salt and pepper – and what do you mean? I gave you a job, Keith. That’s it. You’ve made it your own and even helped get me that third star.”

“But – But you didn’t have to. If Lance hadn’t begged you – ”

“He didn’t beg. He asked if I had an opening, and anyway, you could have asked me. If you hadn’t just disappeared during our second year of university…” Hunk walked over the wine closet and returned with a chilled white wine and two glasses. Keith had yet to turn to him. So Hunk glanced over his shoulder and muttered, “Add the dissolved flour now.”

Keith followed orders, almost in a robotic manner, causing Hunk to let out a sigh.

“Come on, Keith. We were friends. You, me, Lance, Pidge. We went to high school together. We picked the colleges near each other, and you just upped and –”

“You remember Shiro.”

Hunk’s eyes widened considerably. “Oh, man. I love your bro! Y’know, he brought me my first beer.”

Emotion returned to Keith’s voice, warm and fond. “Yeah, he’s awesome.”

“How’s he doing?”

And then it left again. “He lost an arm in Iraq during his second tour with the Marines.”

Hunk hunched over, pain in his gut like he’d been hit. “Wow. That sucks. I’m sorry to hear that. Is-Is he okay?” Or as okay as anyone could be after that.

Keith shrugged, stirring again. “He is now, but it wasn’t just the arm. He – some serious stuff happened over there, and he returned with PTSD. He’s in therapy now and found a good job. Got engaged to this British artist.”

“I’m glad to hear it.” Hunk uncorked the wine and eyed the bread, buttering the sides and placing the slices on the warm grill himself. “So you were – ”

“Yeah.”

“And you dropped out to –”

“Yup.”

“And you didn’t think to tell us?”

Keith tensed again, so Hunk rested a warm hand upon his friend’s shoulder and waited. And waited. And then turned off the stove himself when the pâté finished.

“It was bad, Hunk. I didn’t – Shiro needed me, and I didn’t know how he…I didn’t think to – If Lance hadn’t kept annoying me with texts and emails – ”

“He loves you, Keith. We all do.” Softer, he added, “I wish you would have told me. You didn’t have to go through that alone.”

Keith ducked his head, so Hunk pretended not to see the tears that stained his cheeks. Geez. He knew Shiro and Keith were private people, but they’d all grown up with Shiro as their favorite parental figure. He picked them up at soccer practice or school, and dropped them off home or brought them back to Keith’s and his for the night. Almost all of his favorite memories from his youth happened with those two, and now – to hear all they went through alone –

“I’m sorry,” Keith muttered, wiping his red-rimmed eyes with the back of his hand. “I just – I didn’t want to bother anyone with our – “

“It’s not bothering.” Hunk’s hand gripped Keith’s shoulders, gazing down into those trembling violet irises. “It’s never bothering when it’s you.”

Hunk hadn’t meant to put such a tender tone in his voice, but it was there. He wouldn’t take it back. After all, Shiro had given him that first beer in hopes that it would give Hunk enough courage to finally tell Keith how he felt. Instead, Hunk ended up passed out on the living room couch.

The memory still twisted uncomfortably in his gut, but Keith dispelled it when he ducked his head, shoulders shuddering. “I missed you, y’know. I thought of calling so many times, especially you, Hunk. But I didn’t want to take advantage. You give everything to everyone, and I thought –”

“You should’ve.” And he should’ve, too. Hunk never should have left it to Lance to coax Keith back from oblivion. “But you’re here now, and we’re never letting you go again.”

I’m never letting you go again.

As if Keith heard him, Keith reached up and clasped Hunk’s hands upon his shoulders, letting one of those genuine smiles show. Suddenly, Hunk felt he was back in high school, and Keith was on the soccer field, smiling up at him after scoring a goal. Quiznak. Hunk’s heart melted all over again.  

“Come on,” Hunk barely managed, leading Keith toward the counter, where he’d set up the silverware and wine glasses with two stools. “Let’s see how this tastes.”

As Keith poured the wine, Hunk completed the dish’s presentation. “So when do you graduate from the culinary institute?”

“Another two years or so. I still have baking and pastry essentials, culinary masters, and an externalship.”

“Well, you’ll do your externalship here –” Hunk’s voice left no room for discussion. “– and I just hope once you graduate, you’ll let me make an offer. Rolo’s decent, but I could seriously use a good sou chef.”

Keith’s purple eyes sparkled in the low-lighting. “Yeah? Really?”

Hunk served the dish with a reverent bow, stealing another surprised grin from Keith. “Yeah, of course. You’re a natural at this, Keith. I can’t wait to get you in my kitchen full-time, not just as a part-time visitor.”

Keith’s cheeks bloomed, and he lifted up his wine class for a toast. “Y’know, I could be in your kitchen full-time already, maybe just not your work one.”

Hunk held his glass just short of Keith’s. He couldn’t have heard that right. “What-What do you mean?”

“I mean, I’d like to try on your hat and apron in your apartment’s kitchen one day, and maybe just those things.”

Don’t create the mental image. Don’t create the mental image. Don’t create the – oh, delectable. “Just so you know, I’m the executive chef in every kitchen I own.”

Keith clinked his glass with Hunk’s. “I’ll have to give my compliments to the chef, then.”

Hunk would drink to that.

The End

[travel-blog-incitysearch]

Greek cuisine - what dishes are worth trying?

The impression of the country would not be complete without trying the national cuisine in local establishments during the trip, especially when it comes to Greece. Greeks love, and most importantly, know how to cook, turning the national Greek dishes into a work of art.

Features of national cuisine

The national dishes of Greek cuisine are characterized by a multifaceted game of flavors and benefits. Many nutritionists for weight normalization recommend following the Mediterranean diet based on the principles of Greek cuisine. The benefits of the national cuisine of Greece are due to simple but important factors: - The use of healthy products - fresh vegetables, herbs, cheeses of their own making, seafood, fruits; - Greeks do not abuse fast food; - the most popular and traditional product is olive oil, which is added to many national dishes and its benefits have been known for thousands of years; - national dishes are seasoned with lemon juice instead of salt, citrus fruits are added to main dishes (meat and fish), in marinades, desserts; - Greeks often consume a lot of dairy products: yogurt, goat's milk, feta and bryndza. The main feature of the national cuisine is natural, organic products, most are grown and produced in the country. It's interesting! The national Greek cuisine is a certain lifestyle. According to statistics, the Greeks are less likely to suffer from heart disease, cancer and obesity. The first book on Greek food culture was written in 330 BC.

First courses

First courses are not popular in the national cuisine, as a rule, soups, purees of vegetables are cooked. Still, in Greece you must try soups as well: - "Fasolada" is a traditional bean soup; - "Fakes, a lentil soup to which is accompanied by salted fish, cheese (mostly bryndza), olives and red onions. These soups are offered in hot weather. In the winter, more filling and hearty soups appear on restaurant menus: - "Avgolemono," a rice grits soup with chicken broth with whipped egg and lemon juice; - "Vrasto" - the national beef soup.

Greek appetizers

Traditionally, every meal begins with appetizers that stimulate the appetite. They are served in plates of small diameter. Snack dishes that Greeks love themselves and recommend tourists to try: - Dolmadakia, the equivalent of stuffed cabbage rolls. - "Dzadziki" is both an appetizer and a sauce made from yogurt, fresh cucumbers, olive oil, and fragrant garlic; - "Dolmadakya" - analog of traditional stuffed cabbage rolls and dolma, an appetizer of rice, minced meat wrapped in grape leaves; - "Kalamarakya" - calamari fried until crispy; - "Taramasalata" - a national dish of smoked cod roe, olives, herbs, lemon and vegetable oil; - "Tirokafteri" - traditional soft cheese appetizer and peppers (spicy varieties).

Salads

There are two types of salads in the national cuisine of Greece: - Melidzanosalata Greek Salad. - hot - with roasted vegetables; - Cold - with fresh vegetables. - Among the hot salads, the following are popular. - "Brocola" - a traditional broccoli dish. - "Pandzari" - beet salad. - "Melidzanosalata" - a mixture of roasted eggplant, vegetable oil, spices, lemon and fragrant garlic. Sometimes yogurt, tomatoes, and seasoned green onions are added to the dish. Nutritionists call this dish flawless in terms of the principles of proper nutrition, and gourmands rightly consider this combination of products to be perfect in taste. Horiatiki or rustic salad Greek salad National cold salads include fresh vegetables, mixtures of spices, a variety of cheeses, olive oil and lemon juice. They are traditionally served with wine or grape vinegar. - "Hortu" is a traditional dandelion dish, the main ingredient being radicchio. - "Horiatiki" or rustic salad - in our parts the dish is better known as "Greek salad." It includes tomatoes, cucumbers, sweet peppers, onions, olives, aromatic spices and olive oil, supplemented with feta cheese. You will surely be interested to try the Greek salad in its homeland. - "Lahano" - a salad of white cabbage, carrots, root and leaves of celery, some housewives complement the salad with sweet peppers. - "Dacos." - Much of the country's food culture has been influenced by Italian cuisine. This influence is reflected in the use of products common in the territory of Italy, for example, rucolla. In some regions of Greece, they offer a salad made with rucolla leaves, called "Roca". A popular recipe is sun-dried tomatoes, rucolla, and parmigiano-reggiano cheese. In Crete, they love the traditional salad "Dakos" made of special, large croutons, they are soaked a little, tomatoes are placed on top, finely diced crumbled feta cheese. The mixture is dressed with olive oil mixed with oregano. Sometimes dacos breadcrumbs are substituted with small dacchia breadcrumbs. Main dishes of Greece Traditional Greek main dishes are made from meat, fish and seafood. There's plenty to choose from and try.

Meat dishes

Brisoles - meat on the bone The culture of the national Greek cuisine is based on one fundamental rule: there's no need to overcomplicate things. A good dish, according to the Greeks, is prepared as quickly and easily as possible, that's why they prefer to bake the meat in any convenient way. Meat is eaten in different ways, but if you are traveling in the mountainous regions, it is worth trying roasted game or boar meat. Traditional Greek meat dishes: - "Brisoles" - juicy, flavorful meat on the bone; - "Souvlaki" - compact kebabs; - "Kondosouvli" - the equivalent of our traditional kebab; - "Paidakya" - traditional baked ribs (most often lamb); - "Gyros" - a flatbread dish similar to döner kebab or shawarma, but different in that it necessarily includes fries. - "Kokorezi. Real gourmands will surely want to try this dish, because how appetizing it sounds: the internal organs of lamb, wrapped in guts, and baked in the oven. What to try in Greece for lovers of European cuisine? - Bifteki - chopped cutlets of different diameters - "Bifteki" - the usual chopped cutlets of different diameters, seasoned with aromatic herbs, cheese, various vegetables. The national traditions of Greek cuisine are based on the culture of many peoples, for many decades they were formed under the influence of the Turkish yoke: - "Sudzukakia" - traditional cutlets thickly seasoned with spices; - "Kebabs" - a masterful dish prepared in the northern regions, where the Turkish diaspora has settled. National Greek dishes worth tasting in the mountainous part of the country First of all, this category includes homemade meat or game in clay pots with vegetables. The most common variant of the name is "Kleftico." Arni lemonato - lamb under a lemon marinade Treats of national Greek cuisine that you must try: - "Kuneli" - rabbit stew with vegetables; - "Arni lemonato" - lamb cooked under a lemon marinade; - "Coconisto" - beef under a tomato marinade; - "Moussaka" - a popular traditional dish of the Balkans. It is prepared from eggplants, minced meat, tomatoes, potatoes, cheese, onions, then baked with Béchamel sauce and cheese; - "Pastizio" - layered casserole of pasta, minced meat, traditional white marinade. The meat is garnished with rice and vegetables.

Dishes of fish

Every tourist when asked what to try in Greece from the food, unequivocally answer - fish and, of course, seafood. Native Greeks treat seafood with honor, because the state is located on the coast of the sea. Grilled fish Big fish is grilled on coals or grilled, seasoned with vegetable oil and lemon juice. Smaller fish such as sea tongue, mullet, sultana are fried. Cod, stingray, swordfish, shark (small, Mediterranean) are also fried most often. Certain fish are used exclusively in the process of cooking ukha. The fish is served separately with a marinade of vegetable oil and lemon and the broth is served separately. Lake varieties of fish - trout, sturgeon or salmon - are better tasted in the central regions or in Macedonia. Important: The traditional approach to cooking - impeccable freshness of products. The price is determined by the place of catch - local fish is more expensive than imported. Fish menus in restaurants are more expensive than meat menus. Seafood is presented in a separate section of the menu. Popular dishes: Octopus: baked or boiled; Squids: traditional baked - "Calamaria Tiganita", fried with cheese filling - "Calamaria Yemista me Tiri"; cuttlefish stewed with spinach leaves; shrimp: fried or stewed in a tomato and cheese marinade; Traditional mussels steamed or in a tomato and cheese marinade. Useful information! The crowning national dish in Greek cuisine is lobster with pasta - "Macaronada me Astako". The seafood of the sea is given special attention and is used to prepare culinary masterpieces that will easily captivate the discerning gourmet. If you want to try something special, check out the shrimp dish cooked in tomato sauce and seasoned with feta cheese, or the octopus dish in sweet wine seasoned with spices.

Desserts

The traditional sweet dishes of Greek cuisine are, above all, a Turkish heritage. By the way, the tradition of drinking coffee cooked in a turk also remains from the Ottoman Empire. While vacationing on the Mediterranean coast, be sure to delight yourself with original desserts: - "Lukumades" - balls made of dough, flavored with spices, sprinkled with honey, sprinkled with powdered sugar; - "Baklava" - traditional cake filled with fruit syrup, chopped nuts, the dessert is usually made with 33 layers (a symbol of Christ's age); - "Curabiedes" - cookies made of shortbread dough and almonds; - "Rizogalo" - a pudding of rice, dried fruit, nuts, flavored with cinnamon; - "Halvas" - halva made with semolina.

Greek Sauces

If you're researching Greek dishes to try while traveling, be sure to pay attention to sauces. Greeks are great at them and make them to almost every dish. Features traditional Greek sauces: - only natural ingredients; - no complicated recipes; - maximum benefits. The main principle of a proper sauce is that it should delicately accentuate the flavor and aroma of the main dish. Sauce ingredients should be as versatile as possible and combine with fish, seafood, meat and vegetables. The most common ingredients used in the preparation process are: - natural yogurt; - vegetable (olive) oil; - lemon juice; - special, Greek garlic. Avgolemono" is a classic sauce. It is served with main dishes and salads, used in cooking soups. It takes just a few minutes to prepare - a mixture of eggs and lemon juice is diluted with broth. The proportions are chosen individually, depending on the desired thickness of the sauce. The marinade gives the main dish a slight sourness. Cooking secret! Do not bring marinade to the boil, because protein will curdle. For seafood they make a marinade of mustard, vegetable oil, lemon juice and a mixture of dried herbs. In some regions they add honey to this mixture, which gives the dish a soft, uniform texture. For fish, and as a salad dressing, they prepare a sauce with just two components - lemon juice and olive oil. To the main dishes are served scorchali sauce, made from fragrant garlic, almonds and vegetable oil. Sometimes bread crumbs and finely chopped potatoes are added to the sauce. This makes a hearty appetizer. Cooking secret! To smooth out the pungent taste of the garlic, it is baked beforehand. The original sauce "Fava" - it is prepared from mashed beans or lentils, dressed with olive oil, lemon juice, natural yogurt and greens (usually parsley).

Products of national production

Greek cheese deserves a special mention. The country produces more than 60 varieties of cheese, each of which is served as an appetizer or main course and used to prepare other dishes. During your stay in Greece, we recommend trying the following cheeses: - "Feta" - white cheese, quite dense in consistency, made from sheep's milk (less often from goat's milk). - "Graviera" - a cheese with a sweet taste, firm consistency, made from sheep's milk. - "Manuri" - sheep cheese, has a soft, delicate consistency, has a high caloric value. - "Kasseri" - cheese made from a mixture of sheep and goat milk, white in color with a slight yellowish hue. - "Kefalotiri" - a savory cheese with a salty flavor and a firm, porous structure. Another traditional product is olive oil. Here it is sold in every grocery store. Sometimes you can taste the product before you buy it. Presented oil in pure form or with the addition of spices, aromatic herbs.

National drinks

Ouzo The most famous alcoholic Greek drink is ouzo. It is the first thing you should try. Ouzo is made by distilling alcohol with the addition of anise, bouquet of spices (most often cinnamon, nutmeg and cloves). There are many producers in Greece, that is why the composition and the percentage of alcohol content vary from 20% to 40%. Ouzo is consumed with fish and seafood dishes and served in tall, narrow glasses. In grocery stores the drink is sold in bottles of different sizes, the minimum cost - 3 euros. Tsipuro and Raki Tsipuro and raki are alcoholic beverages with an alcohol content between 37% and 47%, similar to moonshine. The main difference between them is the presence of anise - tsipuro has it, raki has no spice. Tsipuro is served chilled, in a carafe with a high, narrow neck. You drink it in small glasses, in one gulp. As a rule, Tsipouro is ordered by Greeks of the older generation, while the younger generation prefers other drinks. The cost of one bottle varies from 3 to 4 euros. Rakomelo drink. This is an alcoholic beverage, which consists of two components - honey and crayfish (not the ones found in the river, but the one described above). Sometimes cinnamon and cloves are added. The drink is most often prepared in the cold season, because you need to drink it hot. Some Greeks use rakomelo as a medicine for colds. You can buy rakomelo in any supermarket, but it is better to make the drink yourself - buy crayfish and honey. The process takes a few minutes, and the taste is much better than the store product. Pour the crayfish in a turkey, heat it, add honey to taste, and take it off the fire before it boils. The drink is ready, now you can taste it! Mastic This liqueur is made in Greece. Its distinctive feature is the presence of mastic, a resin extracted from an evergreen shrub. Mastic in Greece is used for the preparation of many dishes, in cosmetology. The liquor is served as an aperitif and after meals for better digestion. The taste of the mastic is original and memorable - sweet with a slight fruity-pine flavor. The cost of one bottle is about 10 euros. Coffee The most popular drink in Greece is coffee. It seems that people drink it all the time - hot, cold, with and without crema, with milk or cream, with the addition of various spices. If a person orders tea instead of coffee, the Greeks are bound to think that he has a health problem. If you want to fully understand what national Greek dishes are like, try them not in the hotel, and in local tavernas and restaurants. This is the only way to get a taste of the real Greece. Read the full article

[lexieanimetravel]

There are tons of Filipino Restaurant in different parts of the world. However, only a few existing ones here in Belgium. Pinoy Cuisine or Filipino Cuisine is definitely underrated compare to other Asian cuisines.

Today I’d like to share our first-ever discovery of this astonishing Filipino restaurant Aux Saveurs Restaurant Philippines in Beauraing, Wallonia, Belgium.

Although Filipino cuisine is not that known or popular for foreigners, some people would even prefer Chinese, Thai, Vietnamese, or Indian cuisine rather than Filipino.

On the other hand, Pinoy/Filipino cuisine attracts its own kind. Which means? It attracts Filipinos who are working abroad to give a certain patriotism to its own cuisine.

Filipino restaurants get most of their clients Filipino ones than other nationalities. One example that Filipinos are very loyal and favorable of their own product.

How about you? Have you ever tried any Filipino food? Have you ever been to a Filipino restaurant?

Filipino Restaurant in Belgium

As a Filipino living abroad, we normally opt to miss to eat some of our favorite traditional Filipino food back in our country. And even if we try to make or cook the same recipe. There are specific ingredients that are missing and would not probably complete that authentic Filipino taste.

Therefore, we search for ‘an abri’ a shelter where we can try and eat our usual but authentic taste of Filipino cuisine in a Filipino restaurant.

So far, we already went to 1 Filipino restaurant in Brussels (years ago), and the rest was Jollibee in other countries like Italy and the UK. I’ve also heard from other Filipinas another Filipino restaurant in Anderlecht, but we haven’t checked it out yet. Indeed Filipino restaurant is rare to find in Belgium.

How I find the Restaurant

Browsing online is one of my hobbies. I’ve floundered into a Filipino page group where usually Filipinos from all over Belgium can freely post their activities or interesting news on the page.

Scrolling posts on the page, I saw a lady posted some photos of her and family, having a wonderful time in a place called Aux Saveurs Restaurant Philippines. I was curious, so I search for information about the restaurant. Happy to know that it was located in the Wallonia part where my mom-in-law resides.

The day after, Hubby and I went for a weekend to lodge ‘chez maman’ mom-in-law’s place. We’ve agreed to go for a Sunday lunch in this Filipino restaurant in Beauraing. Another way for my family-in-law to discover more of my culture and heritage, especially in terms of cuisine.

Our Discovery Aux Saveurs Restaurant Philippines

Chatting the owner of the restaurant to reserve our place, I looked up to its photos posted and stumbled in their menu list. It offers a wide range of classic Filipino dishes and also French dishes.

They even serve some of my favorite Filipino plats (dishes) like Kare-Kare, BeefStek, Adobo (plat national aux Philippines), Pork Tocino, and a lot more. 

Bringing my family-in-laws in this restaurant, made me feel excited, but, at the same time, nervous. Because it’s their first time to dine-in to a Filipino restaurant.

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Our family was wonderfully welcome by the owner (Ms. Arlene). She was very accomodating and very helpful. She even explained to my in-laws about the ‘plats Filipin’ or Filipino dishes.

For our apéritif/entrée, we ordered two glasses of beer and wine, and a Fanta for my niece. We also had some Kropek crisps and some green and black olives accompanied by two kinds of sauces.

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Hors d’oeuvres

Assortment de Brochettes asiatiques

Hubby and Maman received their entrées from a menu that they’ve chosen. For 25 euros, you already have Entrée, Plat (main dish), and a coffee. For Maman, she received an Hors d’oeuvres, a mix of nem’s, scampi, ravioli, etc.

And for Hubby, it was the Assortment de Brochettes asiatiques. Which composes chicken, porc, beef skewers Pinoy style.

Authentic Filipino Food!

Everyone ordered our main dish. In my case, I have chosen the Chop Suey. It’s a known Filipino/Chinese dish consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery. I’ve taken the one with chicken and a salad instead of rice.

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Nouilles sautées aux poulet

Adobo

We also have Menudo, Chock-full of tender pork, garbanzo beans, vegetables, and raisins in a thick tomato sauce. My Sis-in-law took the Nouilles sautées aux poulet (Fried noodles with chicken). Hubby has the Adobo, the national dish of the Philippines.

It’s a Philippine cuisine that involves meat or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.

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Menudo

Pâtes carbonara

Lastly, we also have the un plat enfant (kids dish) for my niece. She chose the pâtes carbonara, which is classic and easy to eat for kids.

Everyone enjoyed their meal, including me, of course. Tasting these Filipino dishes brought me back to where I came from. It also brought me a lot of old memories, especially during my dining out with my Filipino family in the Philippines.

Philippine Dessert

To end our joyful meal, we’ve chosen the Café Gourmand Philippin. It a dessert composes of different sweet and savory Filipino desserts. We have Sapin-Sapin, cassava cake, Biko, ice cream, and some assorted fresh fruits.

As you can see on the dessert plate, the one looks like a pie, with a violet color. It’s called Sapin-Sapin. Layered glutinous rice and coconut dessert in Philippine cuisine.

It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. Sapin-Sapin is usually sprinkled with latik or toasted desiccated coconut flakes, sprinkled on top.

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Café Gourmand Philippin

Vanilla Ice Cream

Cassava cake is made of grated cassava, coconut milk, evaporated milk, eggs, condensed milk, and granulated white sugar. While Biko is made with glutinous rice, coconut milk, and brown sugar.

We also have a scoop of vanilla ice cream filled with whip cream for our little kid in the table.

Meeting the Owner and other Filipinas

My Family-in-laws and I had a great Sunday while exploring this first Filipino restaurant here in Beauraing, Wallonia. I had the opportunity to talk and share conversations with the owner and also to other Filipinas who were there with their partners.

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Although, I didn’t spend a lot of time with them. I’m pretty happy to speak Tagalog/Filipino once in a while with other Filipinos here in Belgium. It was certainly a wonderful discovery and a great pleasure to see other Kababayans here in Belgium.

Thank you again to Ms. Arlene for the best food and best service!

I’ll give it a 10/10 Visit Aux Saveurs Restaurant Philippines at Rue de bouillon 57, Beauraing 5570, Wallonia Belgium. Or check out its Facebook page for more information.

First Filipino Restaurant in Wallonia, Belgium

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First Filipino Restaurant in Wallonia, Belgium – Aux Saveurs Restaurant Philippines There are tons of Filipino Restaurant in different parts of the world. However, only a few existing ones here in Belgium.

[indochinavoyages]

5 interesting facts about Laos traditions

5 interesting facts about Laos traditions https://www.indochinavoyages.com/travel-blog/5-interesting-facts-about-traditions-laos

Devoid of beaches or outstanding historical attractions, Laos’ main draw is its laid-back country. This Buddhism land has exotic charm in language, art, and culture, creating unique Laos traditions. It is impossible to understand Laos culture without having at least a basic understanding of Laos traditions. These 5 interesting facts will be your roller coaster of a cultural ride in exploring this enigmatic travel destination.

Laos in general

Among the countries in South East Asia, Laos has the lowest population density with the total estimated population number of around 7 million. The population in Laos has a great difference comparing to the number in neighboring countries such as Thailand or Vietnam. Nevertheless, the ethnic minority is Laos is diverse, demonstrated by 68 tribal groups. Generally, Laos population is classified into 3 main groups: the Lao Loum, The Lao Theung, and the Lao Sung. About half of the population is Lao Loum, or also called “Lowland” Laos, who mostly live along the Mekong River while the 2 latter tribal groups live on slopes and mountains.

The official religion of Laos is Buddhism, leading to the fact that the Laos lifestyle is immensely affected by its religion. In the context of this blog, the following aspects of Laos are briefly depicted such as religion, costumes, cuisine, traditional arts, and social rules.

  [caption id="attachment_15993" align="alignnone" width="960"] An example of Lao Sung people in their traditional costume[/caption]

Laos religion

As stated above, Buddhism is the main religion, which was introduced in this country around 2000 years ago. Today, roughly up to 60% of the citizens are following Theravada Buddhism. It is the form of Buddhism that is based on the Buddha’s earlier teaching, opposite to Mahayana Buddhism. This religion has been so deeply rooted in the society of Laos that the Government even uses many of its teachings to go along with the politics. 

  [caption id="attachment_15994" align="alignnone" width="960"] Pha That Luang – the famous Buddhism temple & the symbol of Laos[/caption]

The people of Laos uses the Buddhism Calendar, hence, various rituals or main ceremonies of Laos are based on this calendar. Especially, the New Year Festival (as known as Pi Mai) in Laos is different from other New Year Celebrations throughout the world; because it happens 3 days in April, the hottest month of the year. During this liveliest occasion, you will have a chance to take part in the unique Water Splash and nonstop dance and music from local people everywhere. 

  [caption id="attachment_16003" align="alignnone" width="960"] The ambient Pi Mai Festival of Laos[/caption]

Buddhism also affects the society of Laos in their way of thinking and acting. Buddha teaches not to steal, lie, commit adultery, etc. As a matter of fact, Laos has a low rate of theft. When it comes to money and property of other’s, Laos people are considered the most trustworthy. The divorce rate in this country has never been a pain in the neck issue. 

If you have a chance to visit Laos, every morning, you will be able to observe the Alms Giving, especially in Luang Prabang Laos. 

>> Suggested Luang Prabang tours: Luang Prabang Heritage Exposure 4 Days

Laos costumes

Like every country in the world, Laos costumes depend on gender and age but regarding the culture. Laos women dress properly. Laos custom dictates that women must wear the ceremonial phaa sin - a long, patterned textile skirt. Women in Laos often wear scarves and coiled hairstyles when they attend a significant event. While men in Laos wear salong - big large pants to attend the important events. These days men dress in Western-style and only wear the phaa biang on ceremonial occasions. Their hair is coiled down to the back and earrings. Both men and women in Laos do not have any decoration jewelry. It is important to dress and behave in a way that is respectful.

  [caption id="attachment_15996" align="alignnone" width="960"] Laos people in their traditional costume on ceremonial occasions[/caption]

Laos cuisines

Food shares a lot in common with Thai food, and selections verge on the hot and spicy (sour). For Laos cuisines, rice is the staple- either glutinous sticky rice, served in small lidded baskets and eaten with the hand, or plain white rice, eaten with a spoon. 90% of the Laos people consume sticky rice. The basket which keeps the rice after steaming is called Tikao or kongkao and convenient for people to bring along everywhere. Sticky rice is often in a ball shape dipping into various dishes.

Laos people often cook Laos dishes with fresh ingredients such as vegetable, freshwater fish, duck, beef, pork, and chicken. Spicing is tangy, using lemongrass, chili, ginger, tamarind, coriander, lemon juice, and aromatic herbs, etc. A common Laos dish is larb, made of minced meat, chicken, fish, or vegetable tossed with garlic, chili, green onions, and lime juice.

  [caption id="attachment_15997" align="alignnone" width="960"] Laos larb and sticky rice[/caption]

Laos traditional arts

There are 2 forms of Laos traditional arts. Classical arts are strongly associated with Hindu mythology, Buddhism, and former Laos royalty; folk arts are connected with animist Laos hill tribes. The stronger and more vibrant form is the folk arts. Folk songs and dances are closely related to festivals.

Laos folk dances telling the joys of life and work have existed for many centuries. The national dance is the lam vong, a slow revolving circle dance with men on the outside and women on the inside cheering graceful together with hand movements and simple footsteps. Music for the lam vong is provided by the khen, a handheld bamboo reed instrument.

  [caption id="attachment_15998" align="alignnone" width="960"] Local people in classical Lam Vong dance[/caption]

Laos social rules

When paying a visit to Laos, here are some prominent social rules and practices you should pay attention to:

It is rare to see a Laotian taking or expressing his opinions about the Government or the country’s political situation. Hence, you had better evade this matter when you are having a conversation with them.

It is common that hotel staff or store clerks do not provide tourists with proper customer service. If you have a friend in Laos, they will probably make you wait upon a meeting and then they will bring along 1 or 2 of their friends. Please do not surprise about these.

Laotian is likely to make a comment on other’s appearances. One is too tall, too skinny, quite fat or one having a weird style, will all become the subject to talk about of them.

Working and earning much money are not prioritized in the society of Laos, even in big cities such as Vientiane and Luang Prabang. What people in this country highly value is a simple life: eating, drinking, sleeping and leisure time. Thus, you will easily see there are a large number of Vietnamese or Chinese people opening a business in Laos.

  [caption id="attachment_15999" align="alignnone" width="960"] The scenery seems to reflect the very simple life of Laotian[/caption]

Laos, in general, accepts the gay community.

Laos people greet each other with a prayer-like gesture, it is called a nop. Obviously, the younger person or the lower status person will be necessarily nopping when they meet the elder or the seniors.

In recent years, Laotian is more accepting greeting by shaking hands just like the Western custom. However, there are still some gestures are not practiced in Laos: Backslapping, public display of affection, shouting because they are regarded as impolite.

Touching someone’s head or pointing with your toes will be said to be rude. The reason is in Buddhism, the head is considered the highest part of the body and the feet lowest.

You have to remove your shoes when entering a temple and other’s home.

Suggested Laos tours

Jewels Of Laos 13 Days

The Elephant Journey 10 Days

A Glance At Laos 5 Days

Each country has its own cultural identity. “5 Interesting Facts About Laos Traditions” is a small piece in this mysterious picture. What shown within this blog is extremely helpful for people who want to visit this country. From hedonist to gourmand, every type of travelers seems to find what they are looking for.

  Minh Vu - Travel Specialist

#Indochinavoyages #Indochinatours #Timlee #Vietnamtours #Myanmartours #Cambodiatours #Laostours #Thailand tours

[bulbsanta06-blog]

Best Restaurants in Boystown

Wood in BoysTown

Wood: One of the most popular — and acclaimed — restaurants in Boystown, Wood is beloved not only by locals, but by esteemed dining guides like Michelin. The restaurant has routinely been listed as a Michelin Bib Gourmand recipient, which recognizes culinary excellence at bargain prices. Courtesy of chef Ashlee Aubin, the menu makes it easy to see where all the accolades have been coming from. Dinner features dazzling presentations like avocado salad with quinoa and poppy seed vinaigrette, ahi tuna with fried plantains and black bean aïoli, soft-shell crab with English pea risotto and salsa verde, and Burrata with roasted strawberries and toasted rye sourdough. And those are just the starters. Large plates really bring the wow with dishes like smoked St. Louis-style spare ribs with togarashi rub and roasted peanuts, hanger steak with hash brown gratin and bearnaise, and merguez sausage with bacon-braised lentils and chickpeas. The cocktails are not to be missed either.

Pingpong: “Chopstick cuisine” is the bill of fare at this bustling, contemporary Asian restaurant and bar on the Broadway strip. The space is slick and artsy, providing a fun backdrop for shareable dishes like seared tuna with wasabi butter, peanut noodles, salt and pepper calamari, spicy seafood ramen, dan dan noodles and pad see ew, all of which do a nice job toeing the line between classic inspirations and modern, inventive interpretation. Cocktails are just as noteworthy, what with a lineup of beverages inspired by 1930’s Shanghai. These include the Ginseng Margarita made with Korean red panax, tequila and lime; the Nobility with gin, Jasmine tea tonic and mint; and the Opium Haze, which combines Maker’s Mark, sage and fig preserves.

Lark: At the risk of stating the obvious and perpetuating the superficial stereotype, Boystown is one of Chicago’s sexiest neighborhoods. It’s a sentiment that holds true for the local bars and restaurants, as well as the denizens and clubs. One of the best examples as far as restaurant goes is Lark, a tasty addition to the main drag along Halsted Street. The food menu boasts the likes of tempura green beans, Cubano sandwiches and pizzas draped with prosciutto, and the people-watching is just as good, thanks to an incredible happy hour and something called the “after dark” period, which has late-night DJs and vintage board games.

HB Home Bistro: The confines and the food are as cozy as the name suggests at this quintessential Boystown staple. Within the homey dining room, the popular restaurant serves up a mix of New American plates and European influences. That means baby beet salads with pistachio butter and grilled asparagus with romesco and soft-boiled egg share menu space with artichoke and edam fritters and papatas bravas with roasted jalapeño aïoli and tomato jam. For heartier plates, the kitchen turns out innovative offerings like BBQ beef tongue, Amsterdam-style mussels with star anise-steeped beer broth and shawarma-spiced lamb breast with English pea hummus, red quinoa tabbouleh and fried chickpeas.

D.S. Tequila Company: You don’t need to stick to chef-driven, homey eateries to get high-quality food in Boystown. Even the clubbier spots in the area have interesting options to savor. As evidenced by spots like D.S. Tequila Company, a rambunctious people-pleaser with a playful menu of burgers, tacos, quesadillas, margaritas and frozen drinks. The place is popular for good reason, thanks to its upbeat environs, energizing music and broad menu loaded with everything from bourbon chicken tacos and mac and cheese-topped burgers to churros, blackberry margaritas and watermelon “frosé,” which looks to be the cocktail of the summer.

Yoshi’s Cafe: For years, Yoshi’s Cafe has been a keystone in the Boystown community, revered for its elegant ambience, warm hospitality and its fresh, original take on fusion cuisine combining elements of French and Japanese cooking. The restaurant is a timeworn fixture for locals, as the quality and technique are unparalleled. For dinner, you can’t go wrong with menu favorites like Wagyu beef brisket gyoza, vegetarian tofu burgers, whole loupe de mer, or strip loin au poivre. One of the standout signatures, however, may very well be the vegan roasted kabocha pumpkin, filled with vegetables, tofu and mushrooms in a sweet and spicy apricot sauce with sesame oil and soy sauce.

Source: http://www.diningchicago.com/blog/2018/06/11/best-restaurants-in-boystown/

[egyptbra6-blog]

Best Restaurants in Boystown

Wood in BoysTown

Wood: One of the most popular — and acclaimed — restaurants in Boystown, Wood is beloved not only by locals, but by esteemed dining guides like Michelin. The restaurant has routinely been listed as a Michelin Bib Gourmand recipient, which recognizes culinary excellence at bargain prices. Courtesy of chef Ashlee Aubin, the menu makes it easy to see where all the accolades have been coming from. Dinner features dazzling presentations like avocado salad with quinoa and poppy seed vinaigrette, ahi tuna with fried plantains and black bean aïoli, soft-shell crab with English pea risotto and salsa verde, and Burrata with roasted strawberries and toasted rye sourdough. And those are just the starters. Large plates really bring the wow with dishes like smoked St. Louis-style spare ribs with togarashi rub and roasted peanuts, hanger steak with hash brown gratin and bearnaise, and merguez sausage with bacon-braised lentils and chickpeas. The cocktails are not to be missed either.

Pingpong: “Chopstick cuisine” is the bill of fare at this bustling, contemporary Asian restaurant and bar on the Broadway strip. The space is slick and artsy, providing a fun backdrop for shareable dishes like seared tuna with wasabi butter, peanut noodles, salt and pepper calamari, spicy seafood ramen, dan dan noodles and pad see ew, all of which do a nice job toeing the line between classic inspirations and modern, inventive interpretation. Cocktails are just as noteworthy, what with a lineup of beverages inspired by 1930’s Shanghai. These include the Ginseng Margarita made with Korean red panax, tequila and lime; the Nobility with gin, Jasmine tea tonic and mint; and the Opium Haze, which combines Maker’s Mark, sage and fig preserves.

Lark: At the risk of stating the obvious and perpetuating the superficial stereotype, Boystown is one of Chicago’s sexiest neighborhoods. It’s a sentiment that holds true for the local bars and restaurants, as well as the denizens and clubs. One of the best examples as far as restaurant goes is Lark, a tasty addition to the main drag along Halsted Street. The food menu boasts the likes of tempura green beans, Cubano sandwiches and pizzas draped with prosciutto, and the people-watching is just as good, thanks to an incredible happy hour and something called the “after dark” period, which has late-night DJs and vintage board games.

HB Home Bistro: The confines and the food are as cozy as the name suggests at this quintessential Boystown staple. Within the homey dining room, the popular restaurant serves up a mix of New American plates and European influences. That means baby beet salads with pistachio butter and grilled asparagus with romesco and soft-boiled egg share menu space with artichoke and edam fritters and papatas bravas with roasted jalapeño aïoli and tomato jam. For heartier plates, the kitchen turns out innovative offerings like BBQ beef tongue, Amsterdam-style mussels with star anise-steeped beer broth and shawarma-spiced lamb breast with English pea hummus, red quinoa tabbouleh and fried chickpeas.

D.S. Tequila Company: You don’t need to stick to chef-driven, homey eateries to get high-quality food in Boystown. Even the clubbier spots in the area have interesting options to savor. As evidenced by spots like D.S. Tequila Company, a rambunctious people-pleaser with a playful menu of burgers, tacos, quesadillas, margaritas and frozen drinks. The place is popular for good reason, thanks to its upbeat environs, energizing music and broad menu loaded with everything from bourbon chicken tacos and mac and cheese-topped burgers to churros, blackberry margaritas and watermelon “frosé,” which looks to be the cocktail of the summer.

Yoshi’s Cafe: For years, Yoshi’s Cafe has been a keystone in the Boystown community, revered for its elegant ambience, warm hospitality and its fresh, original take on fusion cuisine combining elements of French and Japanese cooking. The restaurant is a timeworn fixture for locals, as the quality and technique are unparalleled. For dinner, you can’t go wrong with menu favorites like Wagyu beef brisket gyoza, vegetarian tofu burgers, whole loupe de mer, or strip loin au poivre. One of the standout signatures, however, may very well be the vegan roasted kabocha pumpkin, filled with vegetables, tofu and mushrooms in a sweet and spicy apricot sauce with sesame oil and soy sauce.

Source: http://www.diningchicago.com/blog/2018/06/11/best-restaurants-in-boystown/

[marketingadvisorvietnam]

A culinary experience turns soulful on a Hanoi downtown street

Marketing Advisor đã viết bài trên http://www.ticvietnam.vn/a-culinary-experience-turns-soulful-on-a-hanoi-downtown-street-86/

A culinary experience turns soulful on a Hanoi downtown street

Food – December 2, 2018 | 08:40 am GMT+7

Ly Quoc Su street which connects an iconic cathedral with Hang Bong Street offers many variations of a Hanoi dining theme.

“How about going to the Cathedral area?”

This is my stock response when asked to suggest a “very Hanoian dining place.”

I might well be wrong, but the options around the iconic St. Joseph’s Cathedral in Hanoi, on main streets and alleys off them are my automatic choice for some authentic Vietnamese food that have never failed me, so far.

This is true despite how touristy the area has become in the last few years, which is not a bad thing. Just makes my special places “hidden treasures”.

A house’s balcony on Ly Quoc Su street. Photo by VnExpress/Dai Trang

Amidst all the visitors taking endless selfies in front of the cathedral which is considered one of the city’s iconic landscapes, the Hanoian in me thrills to the sight of “Hanoi” written in green on a second floor balcony on the street.

That is Hanoi to me. As a millennial, I am happy to see changes in the capital city, and the blending of the modern with the traditional.

One of the best ways to see this interesting mix is through food. As fancier and fancier restaurants and coffee shops open in the area, restaurants and stalls serving typical Hanoi dishes are holding their own.

My’s chicken congee

The cook ladled congee into a bowl. Photo by VnExpress/Dai Trang

For me, My’s place, a restaurant serving chicken congee, Chao Ga Ba My (My’s chicken congee) is a frequent food stop in the area.

The restaurant is a small room on the first floor of an old house at 47 Ly Quoc Su. It has been around for over four decades, said Hien, the cook. After the original chef, My, 86 now, retired, Hien has been hired to carry on her legacy.

A bowl of chicken congee at My’s restaurant. Photo by VnExpress/Bao Ngoc 

A bowl of congee is a common breakfast option for Hanoians. On a chilly morning, a bowl of smooth rice congee, cooked in nutritious chicken bone broth and the meat of chicken gets them ready for a day of hard work.

I got the bowl of congee and let the warmth of the rice broth fill my empty stomach. It was slightly pricey at VND40,000 ($1.71), but well worth it. It makes you want to feel hungry again.

Video by VnExpress/Bao Ngoc 

Goc Da restaurant – Fried cakes and rolls

Quan Goc Da (Banyan Tree Restaurant), or a lean room under the shade of a banyan tree at 52 Ly Quoc Su Street, serves a wide range of fried specialties like shrimp cake, pillow cake and crab rolls.

The restaurant operates in a narrow room about 2.5 meters wide. Sitting inside still feels like sitting in the open, since the seats are all close to the entrance.

The cook fried the cakes in a big pot of boiling oil. Photo by VnExpress/Dai Trang 

The pillow cake is my all-time favorite here, with its rich filling of minced pork, mushroom and glass noodles. The crust is smooth and thin and golden after being deep-fried. 

Shrimp cake also has crunchy crust, with a peachy fried shrimp attached to each piece. 

Fried crab roll, a version of the renowned spring roll, is made by rolling crab, pork, glass noodles and carrot in rice paper and frying it. 

At just VND5,000-12,000 ($0.21-0.51) per cake or roll, an individual bill never touches four dollars.

The dishes here are always piping hot since the cook has half-fried cakes and rolls ready, and drops them into the oil for the final frying only after a customer places the order.

Sweet snacks – dried, seasoned fruit

Many types of dried fruits are sold in front of the shop. Photo by VnExpress/Dai Trang

Vietnamese-style dried fruit, called o mai, is another item that can be found here, at 41 Ly Quoc Su. It serves sweet pickled fruits to be taken away and munched at leisure.

Ambling across the street after a meal of fried food and eating some sour, salty fruit helps balance the greasiness and ease the stuffed feeling.

Bowls of dried fruits are placed side by side. Photo by VnExpress/Dai Trang 

The fruits are stir-fried with sugar, salt or chili and salt. The fresh mango, ambarella or June plum, or dracotonmelon may be sour when fresh but makes for an appetizing snack with the addition of a little spice.

Price: VND 15,000 – 25,000 ($0.64-1.07) for 100 grams.

The renowned Pho brand

A corner of Ly Quoc Su street, in front of Pho 10 Ly Quoc Su. Photo by VnExpress/Dai Trang 

Pho 10 Ly Quoc Su is one of the most famous restaurants in Vietnam serving the world famous Vietnamese rice noodles soup. During the tourist season, one can sometimes witness people queuing outside to wait for their turn to eat.

They wait because they know it is worth it. Once you sit down and place your order, the dexterous cooks quickly slice the meat, poach the noodle, add the greens and spices, and deliver the food. You can watch the performance from behind a glass wall.

A bowl of beef pho at 10 Ly Quoc Su street, Hanoi. Photo by VnExpress/Bao Ngoc

The restaurant only serves beef pho, but the options are varied. You can have pho with cooked or poached beef flank, beef brisket or stewed beef in Bordelaise sauce.

The menu may baffle newcomers, but gourmands will enjoy customizing their bowl of pho with various cuts of beef, spices and quay (fried breadstick).

Price: VND55,000 – 80,000 ($2.35 – 3.45) for a bowl.

Pork’s rib congee

If all the previous places served food under a roof, this dish retains fully its street-food character. At the junction of Ngo Huyen alley and Ly Quoc Su street are several pork rib congee stalls. The cooks place their congee pots on one side of the narrow alley, and place other cooking tools on a slab of concrete protruding from a wall.

People sit by a side of Ngo Huyen alley to enjoy their congee. Photo by VnExpress/Dai Trang

At 2A Ly Quoc Su is a congee stall, this one little more than a shoulder pole. La’s chao has been a go-to place for Hanoi foodies for years. In the afternoon La also serves a wonderful dessert: cassava sweet soup.

La’s bowl of chao suon costs less than a dollar. Photo by VnExpress/Trang Bui

Cassava sweet soup is cooked with cassava, cassava powder, coconut water, coconut rice and ginger. The soup is transparent with a thick texture. The brownish yellow soup covers the soft and light cassava cubes. The spicy ginger slices add warmth to the dish. The crowd will testify that this is a great dessert for a cool day.

Price: VND20,000 ($0.85) for a bowl of pork’s rib congee and VND15,000 ($0.65) for a bowl of cassava sweet soup.

Cathedral Lemon tea

Ask a Vietnamese youth for a list of calm experiences in Hanoi, and he or she is most likely would mention having a iced lemon tea by the Cathedral.

Young and not so young people flock to the square in front of St. Joseph Cathedral Hanoi for a place to meet up, chit chat, watch people walking around or simply reflect on their day.

It is relaxing just to sit down on a red or blue plastic chair and place your drink on another. “Tra Chanh Nha Tho”, meaning Cathedral lemon tea in English, has become a signature experience at the beginning of Ly Quoc Su street.

A glass of lemon tea served outside of St. Joseph Cathedral square. Photo by VnExpress/Dai Trang 

I stopped my bike near a sidewalk in front of the cathedral square. A man promptly walked towards to walk my bike away, and pointed me to a seat.

The business was going strong, I could tell. They were professionally efficient in everything they did.

From where I sat, I heard Korean, English and French mixed into Vietnamese words. Though I could not make out what anyone said, the tone was a happy tone.

As I finished yet another food journey in the cathedral area, I was filled happiness again to be a Hanoian. 

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[toddrogersfl]

CREED’s summer adventure in food and fragrance

Knowing the incredibly close links between the senses of taste and smell, we’re loving the way that clever chefs and mixologists are blurring the lines.

Perhaps the next logical step from gourmand scents was to always to flip that on its head and devise dishes and cocktails inspired by fragrances – but rarely has that been done more sense-tantalisingly than by the food and drink creatives at Grosvenor Square grill restaurant, 34 Mayfair.

Inspired by CREED’s celebrated Millésime Impérial – a quintessential Cologne, conjuring up the citrus groves and rugged coastal landscape of Sicily, with its notes of bergamot, mandarin and seasalt – are two innovations which can be enjoyed on the menu at 34 Mayfair until 31st August 2018. (Just around the corner from CREED’s flagship boutique at 99 Mount Street.

The first is a dessert (main photo), called Sicilian Garden (£12.50) – like sunshine on a plate, designed to transport you to the shores of the Med via a refreshing mandarin mousse with a light lemon jelly, placed on a sweet Italian meringue and finished with crushed biscotti and gold leaf.

The second is a Millésime cocktail (. Think: dry Manzanilla sherry blended with Sipsmith Summer cup, bergamot-infused Italicus liqueuer, lemon and mandarin in a light but refreshing, perfect summer tipple that’s poured over crushed ice and garnished with a dehydrated lemon dusted with gold and a sprit of rosemary.

Not a drinker? There’s a non-alcohcolic cocktail (£9) called ‘A Memoir of Cefalù’, combining Seedlip Spice, apple juice, mandarin, thyme, lemon and soda water.

Most gorgeously of all, perhaps, the frontage of the restaurant – at 34 South Audley Street (below) – has been florabundantly decorated to conjure up the fragrance, with guests entering via a Sicilian garden of citrus trees and lush foliage as they climb the steps to the restaurant.

And if you choose the drink or the cocktails, you’ll also receive a sample of Millésime Impérial – all the better to conjure up a memorable lunch or dinner, when you’re home again.

Not jetting off this summer? We can’t think of a better way to make up for it than to experience this delicious collaboration…

34 Mayfair 34 Grosvenor Square (entrance on South Audley Street), London W1K 2HD/020-3350 3434

34-restaurant.co.uk creedfragrances.co.uk

The post CREED’s summer adventure in food and fragrance appeared first on The Perfume Society.

from The Perfume Society https://perfumesociety.org/creed-34-mayfair-collaboration/