Food For Thought – Top 100 Delicious Homemade Cuisine From All over the World
Who doesn’t remember their favourite food from home when they were growing up? That delicious taste stays with us forever. We can move all over the World, but the thought of our favourite home-cooked meals always make us happy.
In this blog, We are going to post Pictures, Recipes, Videos, Stories about Home cooked Meals from all over the World.
[Homemade] – Food you made. This includes food made from scratch, or food assembled from pre-made ingredients.
[Pro/Chef] – You work in a food-related industry and made it. Chefs, pastry chefs, bakers, butcher, sous chef, and food photographers all fit into this category.
[I ate] – You went to a place and most likely exchanged money to eat this. This tag includes restaurants, food trucks, etc.
Pure Food and Wine:
Everyone knows that food is important. It’s one of the basic necessities of life, after all. But what exactly is “food”? It’s not just the stuff that you buy at the grocery store or order at a restaurant. It’s also the meals that you eat at home, and even the snacks that you enjoy between meals. In short, food is anything that you eat or drink to nourish your body.
But not all food is created equal. Some foods are better for you than others, and some are even downright bad for your health. That’s why it’s important to be choosy about what you eat. And one way to do that is to make sure that you’re eating pure food.
So what exactly is pure food? Simply put, it’s food that has been made without the use of any artificial additives or chemicals. This means that pure food is free from pesticides, herbicides, growth hormones, and other harmful substances. It’s also usually organic, meaning that it was grown without the use of synthetic fertilizers or genetic engineering. In short, pure food is the kind of food that nature intended for us to eat.
If you’re looking for pure food, your best bet is to stick with homemade meals made from fresh, whole ingredients. But if you don’t have time to cook at home, there are plenty of restaurants and eateries that serve pure, healthy cuisine. Just make sure to do your research so that you can be sure you’re getting the real deal. After all, your health is worth it!
8 major food allergens:
Everyone has different dietary needs and restrictions. Some people are vegetarian, some people are kosher, and some people have food allergies. While it is possible to accommodate all of these diets, it can be difficult to keep track of everything. That’s why it’s important to know the top 8 major food allergens. This way, you can be sure that everyone will be able to enjoy your homemade cuisine or go out to eat without worry.
The top 8 major food allergens are: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. If you or someone you know has a food allergy, it is important to avoid these ingredients. However, that doesn’t mean that you have to miss out on all the fun. There are plenty of delicious recipes that don’t use any of these ingredients. So whether you’re cooking for yourself or for a group, you can rest assured that everyone will be able to enjoy your meal.
These eight items are responsible for the vast majority of serious allergic reactions in the United States. If you have a severe allergy to one of these foods, it’s important to be careful when eating out or consuming homemade meals. Some restaurants are better than others at accommodating allergies, but it’s always best to err on the side of caution. By being aware of the top eight major food allergens, you can help keep yourself safe and healthy.
Cabernet braised, pressed and glazed short ribs, served with potato gratin, pea puree, roasted carrots topped with crispy breadcrumbs, pickled red onions and sauce from the braising process (not pictured) submitted by /u/Hai_Cooking [link] [comments]
I am an incoming masters student in the US (school in Ct). This will be somewhat of the first time that I’ll have to both buy food for myself entirely and make meals (I usually cook for my family while they provide the ingredients). I have a background in nutrition and exercise science so I’m relatively confident on my knowledge of healthy eating but all healthy food seems to be wildly expensive here. Does anyone have any advice on how what to get and make on a budget of around $100/wk for one person? submitted by /u/TheCoolAlpaca [link] [comments]
During the Paris games, the Olympic Village will produce more than 12,000 baguettes. Most will come from bakers stationed at the village’s boulangerie—a French bakery, built within a former power plant, tasked with producing enough bread to sufficiently carb load the more than 10,000 athletes competing at the summer games. Read More >>
I'm going to be meal prepping a bunch of stuff soon & putting it in the freezer for easier cooking in the future. So far, I'm planning on pre seasoning some taco meat and hamburger meat. I'm also going to make some spaghetti sauce, enchiladas, and maybe some soup. What other foods do y'all think would be good to prep and freeze? What tips or hacks do y'all use when you freeze stuff for the future? submitted by /u/Quarter_Shot [link] [comments]
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.
I have a Substack problem. I was going to share the Substacks I read, and once I listed them, I realized that I subscribe to more than a dozen! (And that doesn't even count newsletters like Puck, The Information, Domino’s Home Front, and Nice News, that I also read.) There’s a lot of rumbling about the crisis in media, but we also live in an age teeming with excellent content—if you can sift out all the noisy junk. So let’s do this: Email me at amanda@food52.com with your top 3 newsletters, and I’ll come back in a few weeks with some findings. Read More >>
Trying to find recipes to make a Japanese style pancake in my instant pot but can’t find any that include the addition of protein powder. Can anyone suggest how much to add that wouldn’t affect the consistency too much and if that changes cook time? submitted by /u/corbussyay [link] [comments]
here is list of toppings if anyone is curious: flatbread with skirt steak, goat cheese, watercress, pickled onions, balsamic glaze, and red pepper flakes submitted by /u/winegopher [link] [comments]
Cooked on an open grate ring fire pit •Coconut-Turmeric Glaze •Toasted Peanuts •Flowering Thai Basil •Charred Shallot-Oil Baby Bok Choy submitted by /u/OMGFdave [link] [comments]
To be fair, I have always seen those little grills and thought to myself, surely it is just a glorified Panini maker and nothing more. I was so wrong. You can make a steak in this that cooks and tastes amazing. This was a cheap chuck steak I cooked for about 5 1/2 minutes. Sure, it didn't get the best sear in the world but with a good rub and a nice beer on the side, this steak was better than some I've eaten at restaurants (I'm looking at you chilis) Also foodhack/pro tip, line the drip pan with tin foil for easier cleaning. The second picture is right after cooking and you can see how clean it even after cooking! submitted by /u/TimeWarpingBreadRoll [link] [comments]
You've read about our new CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her new book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a corresponding series of conversations about women and work called the Nobody Cares Speaker Series. Each month, Erika invites a singular female talent to our Brooklyn HQ for an unguarded, original, and insightful conversation. Our first event on July 23 with Food52 Founder Amanda Hesser and Emmy-winning producer and Women Work F#cking Hard founder Lindsay Shookus is sold out, but you can RSVP now for our August 27 edition with Kim Fasting Berg, EVP of Marketing at Endeavor Fashion and former Head Of Marketing for Vogue, GQ, Vanity Fair, Allure, Glamour at Condé Nast. Read More >>
Woke up Monday craving pizza.. made sausage, pepper and onion pizza. Everything was made from scratch expect the cheese and onions haha. Sausage 1: hot beef sausage Sausage 2: jambalaya sausage (basically take the dish’s meats and make it a sausage). I added celery to this pizza to give it the holy trinity. submitted by /u/BakersHigh [link] [comments]
Summer at Food52 began with a full house of special guests. Together with our friends at Great British Food, we invited over 100 community members to our space in the Brooklyn Navy Yard for delicious cocktails and the best of British food—plus a demo from a Great British Bake Off chef. Photo by Ty Mecham
English-inspired linens topped with delicate florals helped set the British garden party vibe. Outside, the Manhattan skyline drew guests onto the terrace for a better view. Read More >>
Portland, Ore. chef Naomi Pomeroy died tragically last week. As the news reverberated that the city had lost one of its most consequential, trail-blazing chefs, everyone whose life had been touched by her friendship and her cooking expressed their anguish. She was only 49. “She was an extraordinary person. The whole city is grieving,” said Karen Brooks, the food editor of Portland Monthly, who broke the news about Naomi. She drowned while tubing on the Willamette River with her husband. Read More >>
Can I put warm food in a closed glass container and put it immediately in fridge? I'm having problems with condensation. Should I cool the food on the counter, not sealed, and then put in fridge? Or put unsealed container in fridge to cool and then close it? submitted by /u/Few-Nectarine-8053 [link] [comments]
I used Tillamook French Vanilla ice cream fwiw, but I was so pleasantly surprised at this flavor combination. It tasted very similar to those famous pink and white cookies. Take it one step further and use those ingredients to make an ice cream sandwich, dipping the sides of the sandwich in the nonpareils. submitted by /u/DientesDelPerro [link] [comments]
me + my dad used to do this a lot ♡ u just butter toast and put honey with cinnamon on it, and dip it in your coffee ♡ its rlly good. im sure other ppl already know about this. i just recently started doing it again so i thought id share. ☕🍯 submitted by /u/OccasionAcrobatic481 [link] [comments]
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.
I recently visited my friend Deborah Needleman, who made an inspiring career change a half-dozen years ago. Deborah created Domino magazine, then ran the Wall Street Journal’s style magazine, and later headed up T Magazine at the New York Times. In a surprise move, she left the Times to learn traditional techniques for making baskets. She studied intensively with leading basket makers in Denmark, England, Spain, and France, then began making her own work, which she now sells. Read More >>
I bought a fresh crumb cake in which it was already wrapped in plastic and in a cardboard container. I have to bring the crumb cake on a 3 hour flight in 3 days (I will be putting it in my carry on). How should i store the crumb cake in the meantime so that it doesn’t become dry by the time i get to my destination after the flight? Should i freeze it? (if so how would that hold up during the flight)? or should i leave it as it is in the container? Or should i put it in the fridge? Also i will be going to the airport 2 hours before my flight so there’s also time there as well where the cake will not be cold. submitted by /u/Christi715 [link] [comments]
I’m a type 2 diabetic struggling to get enough protein, especially in the mornings when I feel I need it most. So, I was recommended Greek yogurt. However, I’m also neurodivergent and have a fair bit of food aversions, including but not limited to the thickness of Greek yogurt. (Honestly, even stomaching regular yogurt pre-diagnosis could be a bit of a challenge at times.) So, any tips on how I might thin it out? Thanks! Edit: Thank you, everyone, for your wonderful suggestions! I don’t have the social battery to respond to each one individually, but they’ve all been quite informative thus far! submitted by /u/picdorianj [link] [comments]
I'm bringing a ny pizza pk my flight to give to the people I'm staying with in Florida. I read somewhere that you should ask for the pizza partially undercooked and then you can Cook the rest at your destination. Is this a good idea? Or will the pizza tast bad? Edit: to answer some questions my flight is 3 hours long and I will be putting the pizza in a ziplock bag. I was also thinking about freezing the pizza before and then bringing it. submitted by /u/Christi715 [link] [comments]
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