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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.
[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.
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.
This week, let’s get right to all the things happening around Food52, and save my cooking problems for the end of the email. Read More >>
The first time I did Banoffee by myself, I was very excited, but the result was not what I thought. Who has ever had this kind of experience? submitted by /u/T3cca2812 [link] [comments]
You know the feeling: it’s 5 p.m., your guests are coming at 6, you’ve barely prepped a thing, the table’s not set—and you still need to shower. Hosting doesn’t have to be a chore, and with a little bit of forethought, gathering your loved ones for a meal can be what it’s supposed to be: fun. We know that more than anyone, so we tapped the most brilliant hosts we know (us) for our best advice for surviving hosting season. From when to take the cheese out to how to make a housewarming extra special, here’s what we do when company’s coming over. Read More >>
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.
It’s always good to have a talented baker in the house. Nea is ours, and she’s a dynamo. Among her recent triumphs have been this Giant Apple Cinnamon Roll Cake and these Crispy Cornflake Treats. I managed to get her to step away from her mixer to answer a few questions for us: Read More >>
Ham Katsu with Roasted Green Beans View Recipe
Ingredients
For the katsu sauce:
1/4
cup ketchup
1/4
cup Worcestershire sauce
2
teaspoons oyster sauce
2
granulated white sugar
2
teaspoons mirin
2
teaspoons soy sauce
For the green beans:
2
pounds green beans, trimmed
1
tablespoon olive oil
1/2
teaspoon Kosher salt
For the ham steaks:
4
canola oil
2
8-ounce Smithfield Boneless Ham Steaks
Kosher salt
freshly ground black pepper
1/2
cup all-purpose flour
2
eggs, beaten
1 1/2
panko bread crumbs
For the katsu sauce:
1/4
cup ketchup
1/4
cup Worcestershire sauce
2
teaspoons oyster sauce
2
granulated white sugar
2
teaspoons mirin
2
teaspoons soy sauce
For the green beans:
2
pounds green beans, trimmed
1
tablespoon olive oil
1/2
teaspoon Kosher salt
For the ham steaks:
4
canola oil
2
8-ounce Smithfield Boneless Ham Steaks
Kosher salt
freshly ground black pepper
1/2
cup all-purpose flour
2
eggs, beaten
1 1/2
panko bread crumbs
Read More >>
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.
Last week, New York Times Cooking celebrated the 10-year anniversary of its incredibly successful cooking app. In truth, the app’s success was more like 20 years in the making. The Times had wanted to digitize its vast recipe archive since the early 2000s, but due to a lot of internal to-ing and fro-ing (something the Times specializes in), it took more than a decade to take the leap. The extended maceration has proven worthwhile—they got it right. They understood their readership’s long held desire for inspiration, recipes they can trust, and a place to be heard about it. The app shines not only because of the breadth and quality of its content but because of the wacky and endearing commentary from its readers. Read More >>
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are delicious on their own; and two, they’re even better when combined with actual alcohol. The latter conclusion sprung from necessity. This past June, while vacationing in Ojai—a town two hours north of Los Angeles that’s best at citrus, restaurants, and reminding tourists that the sun always gets its way—I became very, very hot. In search of refreshment (and a breath of fresh air conditioning), I sprinted into a hotel lobby and panic-ordered iced water, light beer, and Ghia’s canned Le Spritz Lime & Salt. Read More >>
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.
As much as I’d like to delude myself into thinking it’s still summer, the cool air, the maxed-out September schedules, and the creep of Halloween candy in my local Key Food is suggesting otherwise. To take the sting out of this somber reality, I bring you spiced lamb, a hearty salad, a soothing pear and almond cake, and what follows below . . . Read More >>
Although we at Food52 love to celebrate the avid home cook, a quick scroll through any collection of our most popular recipes proves the following: Our community really, really loves recipes developed by world-class chefs. So we took the notes and created Yes, Chef—a new video series where talented, working chefs share their favorite techniques, ingredients, and dishes directly with you. In the series’ first episode, we’re joined by Jeff Kim, the chef and co-owner of Nudibranch—an East Village hotspot that weaves together Korean and Spanish flavors. The restaurant reflects Jeff’s culinary journey: Prior to opening his own spot, the young chef cut his teeth at New York City hotspots like Momofuku Ssäm Bar and Eleven Madison Park as well as at Spain’s three-Michelin-starred El Celler de Can Roca. Read More >>
We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that pair perfectly with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to fit every mood.
There’s no better way to capture the taste of Spain than with a glass of Marqués de Cáceres. But to really bring those Iberian flavors home, the well-known Spanish wine brand tapped Chef David Viana from The Lovely Lita to create five dishes to pair with their wines. If you’re unfamiliar, The Lovely Lita is a modern Iberian restaurant in Aberdeen, New Jersey which highlights classic dishes in unexpected preparations (think: paella with duck confit and chorizo, or salted cod agnolotti). It was a James Beard Award semifinalist for the best new restaurant in the country this year, a fitting recognition for David, who received a Best Chef nom in 2018 from the James Beard Foundation. This partnership brings the two together with an enticing menu to pair with any bottle of Marqués de Cáceres, from a sparkling Cava Brut to a bold Reserva. Despite being a few thousand miles away from Spain, the Rioja-based, family-run winery easily transports you back with every sip. Read More >>
The story behind the Dansk trivet is actually a fashion one: Gunnar Cyrén, an award-winning Swedish designer responsible for some of the world’s most coveted flatware, would’ve never worked with Dansk if he hadn’t walked into a Parisian hotel wearing his worst corduroy suit. Days prior to arriving at the hotel, some time during the summer of 1969, Gunnar was in the midst of a family vacation in Sweden’s Skåne county when the phone rang. On the other line was Dansk founder Ted Nierenberg—again. Read More >>
Today I Learned (TIL) You learn something new every day; what did you learn today? Submit interesting and specific facts about something that you just found out here.
submitted by /u/JackThaBongRipper [link] [comments]
Reddit Science This community is a place to share and discuss new scientific research. Read about the latest advances in astronomy, biology, medicine, physics, social science, and more. Find and submit new publications and popular science coverage of current research.
I’m a Reds and Kentucky Wildcat fan. We’ve hired ex-players as our head coach in the past year. Got me thinking it would be cool to make a list. Put your addition(s) below. Thanks! submitted by /u/noob10 [link] [comments]