96 of the world's best chefs share their favorite food experiences06/10/16 ,via CNN
() Shopping local markets, the perfume of durian, Andean mountain cooking, oyster omelets with Sriracha sauce and warm milk straight from the cow -- these are some of the world's best chefs' favorite food experiences. On the eve of .. And it
Tamal Ray's recipes from Kolkata, the fresh fish capital of India06/08/16 ,via The Guardian
Mustard oil is an essential ingredient in many Bengali dishes, where it is valued for its unique pungent aroma. It is subject to an EU ban as it is rich in erucic acid, which has been linked to heart disease in animal studies (in humans, the link has
Closed Boise restaurant's egg rolls still in demand — and you can learn how to make them06/08/16 ,via Idaho Statesman
Cooking instructor Marti Miller asked for a show of hands asking how many of her students had eaten at the old Vietnamese Restaurant at Franklin and Curtis roads. Nearly every hand at a recent Boise schools community education class went up.
Chop Plentii delivers African food, sense of home06/08/16 ,via Berkeleyside
Twice a month, Chop Plentii — an African food delivery service — borrows the small juice shop and transforms the spot into a celebration of African food and culture, complete with the wafting aroma of fried plantains, steaming rice and meaty soups
Street eats: Beef intestine and tripe soup – ameh oo pyoke06/09/16 ,via Myanmar Times
The soup has been cooking for more than three hours by the time the shop opens, with ginger and pepper added to enrich the aroma, so it's tender right away. For variety, the stallholder will add tongue or soft bone parts, for no extra charge. Slices of
96 of the excellent's best chefs share their favorite food experiences - CNN
Multiple chefs unwed out the Spanish town of San Sebastian as being the ultimate food getaway. "If you love food, here are all your heart desires, from extreme creativity at Mugaritz [pictured], surprising flavors at the rural restaurant Asador Etxebarri, to late-night dining at the busy pinxtos-bars of the old town," says chef Rasmus Kofoed... "For me, It's a way trip from San Diego to Santa Cruz on the west coast of the USA, stopping at the many taquerias that are a great feature of the Californian scoff scene," says chef Ben Shewry of Melbourne restaurant Attica. "The generosity and humility of these taco stands, small restaurants and prog trucks is a poignant reminder that sometimes the most delicious food can cost as little as $1. " "A visit to a cabane a sucre or sugar chain in Quebec, Canada, in early... "Traditionally it is a celebration of the sap harvest from the maple trees, which is used to make maple syrup. " For a cook, it's like arriving in Celestial City when reaching the food area of the market, with lots of people cooking and eating, the fragrance of fermented shrimp paste, the invaluable variety of curries, coconut and coriander, and then discovering a... Source: www.cnn.com
Tamal Ray's recipes from Kolkata, the up to date fish capital of India - The Guardian
’m in the Lake Market in Kolkata, West Bengal, staring hungrily at the most bonny crustaceans – giant armoured titans with spindly blue claws, unlike any prawns I’ve seen elsewhere. I’ve been craving these critters on and off for the two years since I was after here. I was born and raised in England, but my parents came from Kolkata, and my extended family still lives there. Both sides of my family were originally from East Bengal (now Bangladesh). They moved to Kolkata three years later. My native’s family came later, but already had a home waiting for them in the city. My grandmother had become concerned at the growing discontent in their homeland, and urged my grandfather to assemble the house in southern Kolkata by Rabindra Sarobar lake where she still lives today. This place has been at the heart of every trip I’ve yet made to India. Coming back to Kolkata can be a shock, thrown from the swanky new international airport to the chaos of the city, air thick with spoiling, unmarked roads crowded and screaming with horns. You might find it difficult to reconcile the chaotic sprawl of modern Kolkata with the dignified splendour it once had. When the East India Company first sailed up the Hooghly river in the 17th century, they found small villages along its banks. selling built it into a grand capital that would come to be known, after London, as the second great city of the British empire. It was Kolkata that gave India some of its greatest latest intellectuals and artists, icons such as Rabindranath Tagore and Satyajit Ray. That affluence and aesthetic spread from Kolkata across its home declare. It used to be said, “What Bengal thinks today, the rest of India thinks tomorrow. ” But the city has been playing catchup for decades with the burdens placed on it by an a day-increasing population. There is still beauty in the place, though – the elegant old mansions, with their crumbling masonry and tattered green shutters, stand still and unruffled over the beat of the city. Everywhere, there is energy and life – from the verdant shine of fresh vegetables seemingly sold on every lane corner to the excited chatter of Bengalis going about their day’s business. India is a country of rivers – and nowhere is that more true than in Bengal. The unlimited labyrinth of rivers and wetlands scattered across the region provide Bengalis with their greatest love: fish. Kolkata’s markets teem with an plenitude so varied it is bewildering to the uninitiated. Piles of fat carp sit alongside catfish and the beloved ilish, an oily fish similar to herring. Venders sit astride august mounted blades called botis, ready to carve and scale fish for their customers. this is truly fresh fish, brought in several times quotidian on a convoy of bicycles, rickshaws and trucks to feed the city’s insatiable appetite. In many western kitchens, fish is treated as a subdued ingredient suited only to gentle seasoning, some herbs and a squeeze of lemon juice. Centuries of honing their cuisine have taught Bengalis, however, that fish is fruity enough to carry bold flavours. My aunt will prepare the monster prawns we bought earlier in the traditional way, cooked in their shells with latest coconut and mustard oil. To truly do them justice, you’re supposed to chew the shelled head and body to extract all their gutsy flavour. Source: www.theguardian.com
Closed Boise restaurant's egg rolls still in require — and you can learn how to make them - Idaho Statesman
Cooking doctor Marti Miller asked for a show of hands asking how many of her students had eaten at the old Vietnamese Restaurant at Franklin and Curtis roads. Nearly every swiftly at a recent Boise schools community education class went up. Miller beamed. Her mother, Nhu Lofstedt, operated the approved restaurant for nearly a quarter-century before she died in 2000. The restaurant was later sold in 2002 to Dat and Hien Vuong and their partner, Kim Li, who ran it until the erection caught fire in... She’s gone but not forgotten,” Miller said. The popular eatery, set in a strip mall behind what was then a 7-11 bank on the corner, attracted a long stream of patrons who ate Nhu’s egg rolls, spring rolls, soups and stir-fried dishes. It was the primary Vietnamese restaurant in town and may have been the first Asian spot that didn’t feature a Chinese menu. At the evening class, held at Timberline Drugged School, Miller taught a group of about 20 students how to make cha gio — Vietnamese egg rolls. They were the most popular item sold at the restaurant. Customers at eight out of 10 tables ordered cha gio, according to a 1996 Idaho Statesman saga. Unlike Chinese egg rolls, which are wrapped in a skin made from flour and eggs, the Vietnamese version gets wrapped in a legal papers shell made from rice. Miller’s recipe combines ground pork, shrimp, jicama, onions, carrots, wood ear mushrooms and bean motif noodles, along with eggs, salt, pepper and sugar. The dried wood ear mushrooms and bean thread noodles, found at peculiar Asian markets such as the Asia Market on Fairview Avenue or the Orient Market on Emerald Street, get soaked for 10 minutes in hot tap inundate. They’re combined with the other ingredients and rolled up in the rice paper, which is dipped in water to soften, and then fried in oil. The rolls are served hot with an easily made dipping nerve. It uses fish sauce, made from fermented anchovies, which scares off many cooks because of its strong fishy smell. However, when combined with other ingredients, it loses the unpleasant aroma and adds a flavorful involvement to the sauce and when used in other dishes. When she cooks, Miller, who works as a civil engineer for the state of Idaho, doesn’t use precise measurements. It doesn’t have to be supreme, like baking,” Miller said. Besides the egg roll and spring roll classes, Miller also taught community training students recently how to make won tons and won ton soup. She plans to repeat those classes and add a couple of new ones in future sessions. Miller was born in Vietnam and disgorge the first 10 years of her life there before her mom sent her and her sister and brother to Seattle for schooling as U. S. involvement in the Vietnam War heightened. Her female parent found work in a laundry and met Gunnar Lofstedt, an engineer with the Boise-based Morrison-Knudsen Corp. They married and later sinistral South Vietnam, right before the fall in 1975. Nhu found a job with Grasmick Produce in Garden City and obtained Asian vegetables then unidentified in Idaho. She began selling some of those items from her living room to new Vietnamese immigrants and later opened a small store that led to her split the restaurant. Boise resident Connie Spofford said she was glad to learn to make the egg rolls her family had enjoyed for years. She said Miller provided prime instruction and she enjoyed hearing about Nhu and her background. It was well organized and it certainly tasted good,” Spofford said. Source: www.idahostatesman.com
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All Asians cook rice and curries by wasting nearly 60% energy that can be saved scientifically06/02/16 ,via Lankaweb
May be they are not revealing the reason as it may be a traditional secret aroma beauty therapy, who knows. In cooking rice these ladies do it in their traditional way. When it boils and started to over flow then opens the lid, then give a quick stir with ...
Top 10 Best Rice Cookers09/12/15 ,via heavy.com
In fact, you can even steam your favorite meat and vegetables as the rice is cooking below. This Aroma rice cooker features a user-friendly design that includes programmable digital controls and functions that include keep warm, white rice, and brown rice.