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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.
Just wondering how many young professionals in Canada are interested in the Islamic finance sector? submitted by /u/Maximum_Caramel_5418 [link] [comments]
Full recipe available here. Recipe: Ingredients: For the Pakoras: - 200g gram flour (besan) - 1 tsp cumin seeds - 1 tsp ground coriander - 1/2 tsp turmeric powder - 1/2 tsp baking powder - Salt, to taste - 150ml water - Vegetable oil, for frying - Handful of fresh spinach, chopped For the Kadhi: - 300g vegan plain yoghurt - 150g gram flour (besan) - 800ml water - 1 tbsp vegetable oil - 1 tsp cumin seeds - 1 tsp mustard seeds - 1/2 tsp fenugreek seeds - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 tbsp grated ginger - 1 tsp turmeric powder - 1 tsp ground coriander - 1 tsp ground cumin - 1/2 tsp red chilli powder (optional, for extra heat) - Salt, to taste - Handful of fresh spinach leaves For Serving: - Steamed basmati rice Method: Prepare the Pakoras: In a mixing bowl, combine the gram flour, cumin seeds, ground coriander, turmeric powder, baking powder, and salt. Gradually add the water, mixing well to form a thick batter. Stir in the chopped spinach until well combined. Heat vegetable oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the pakora batter into the oil, frying until golden brown and crisp on all sides, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. Prepare the Kadhi: In a separate mixing bowl, whisk together the vegan yoghurt, gram flour, and water until smooth and free of lumps. Set aside. In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter for about 30 seconds, releasing their aromatic flavours. Add the finely chopped onion and sauté for 4-5 minutes until softened and lightly golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Add the turmeric powder, ground coriander, ground cumin, and red chilli powder (if using). Stir well to coat the onion mixture with the spices. Gradually pour in the yoghurt and gram flour mixture, stirring constantly to avoid lumps. Bring the kadhi to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally until it thickens slightly. Add the pakoras to the kadhi and gently simmer for another 5-7 minutes, allowing the pakoras to absorb some of the curry's flavours. Add the fresh spinach leaves and let them wilt into the curry for the final 2 minutes of cooking. Season with salt to taste. While the kadhi is simmering, rinse 300g of basmati rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 600ml of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 12-15 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving. Serve: Ladle the Vegan Kadhi Pakora into bowls and serve with the cooked basmati rice. Garnish with additional fresh spinach or coriander leaves if desired. submitted by /u/Whiterabbit2000 [link] [comments]
Since you all seemed to enjoy my homemade pasta, i will also share what i made with them! 1) carbonara 2) simple tomato sauce 3) parpadelle rapiena filled with ricotta, mozarella, mortadella and parmagiano. In a creamy butter sage sauce 4) oily light tomato sauce, topped with breadcrubs and parsely 5) another tomato sauce 6) short rib ragu 7) tomatosauce with a little burrata 8) creamy sauce with pieces chorizo 9) ravioli filled with ricotta and spinach in Brown butter sauce submitted by /u/Pink_aipom [link] [comments]
Partnerships can enhance food vlogging content. So how do you approach collaborations with other food vloggers or chefs? Let's share your thoughts. submitted by /u/Daniel-Carter [link] [comments]
Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails.
I’ll share a secret with you: I prefer Friendsgiving over Thanksgiving. It’s not that I don’t love my family (I do!) but there’s a communal casualness to gathering with friends that you don’t quite get on the big day itself. My rule for corralling friends for an early turkey day? I make it a potluck, so I only have to provide the bird—and the table setting, of course. But I’ll let you in on a second secret: setting the scene with the just-right mix of tableware is my favorite part. Read More >>
BIG shout-out to redditor u/jbrux86 for providing excellent tips on improving steaks. After being designated steak-cooker for my family the past 5 years, this is officially the best one I've prepared! submitted by /u/addiconda [link] [comments]
Hey I’ve recently been trying to inquire about creating a gummy candy that is higher in calories but still somewhat healthy and uses vegan ingredients such as aga aga and monk fruit instead of gelatin or corn syrup. For reference I’ve seen thc gummy worms that are decent sized but are 90 calories each (edipure) I’m basically trying to create a high calorie gummy worm with like 2-3 grams of protein. If any food scientist can help chime in on how to do this at home since all factories I’ve reached out too are flimsy and don’t get back to me properly. submitted by /u/Altruistic_Duty5571 [link] [comments]
Really enjoy making pasta and wanted to show them here, hope you enjoy! Conchiglie, riciolli,caramella,tortellini,parpadelle rapiena, farfelle,spaghetti,penne,tagliatelle, ravioli. All made with typo 00 flour and eggs from my own chickens! submitted by /u/Pink_aipom [link] [comments]
I dont know if this is common knowledge or not but Ill post about it anyway— As a passenger, the boys and I were pulling up to Sonic while I was enjoying a Baja Blast. After we parked, a sudden realization set in. Baja Blast tastes almost exactly like Sprite w/ Blue Raspberry flavoring. I know this because its my favorite drink to get at Sonic and the taste was spot on. Thank you for listening to my TED talk submitted by /u/GroundbreakingCod351 [link] [comments]
Surf & Turf Crostini https://pauliesaucerecipes.com/post/surf-turf-crostini/ Ingredients * 4 ounces crumbled gorgonzola * 4 ounces cream cheese (Room temp.) * ¼ cup sour cream * 1-2 tablespoons of salt, pepper & garlic seasoning * 1 NY Strip Approx. 1-½ inches thick (You can use filet for this recipe as well) * 1 lobster tail, the one I used for this recipe was around 8 ounces. You can use shrimp as a substitute. * French bread * 2 tablespoons olive oil * 1 cup of chopped parsley * 1 cup of chopped cilantro * ½ tablespoon of minced garlic * ½ – 1 shallot (minced) * Red pepper flakes to taste * ¾ cup of olive oil for Chimichurri * 2 tablespoons of red wine vinegar * 2 tablespoons of dried oregano * ½ tablespoon of salt, pepper & garlic seasoning Instructions * Assemble your chimichurri * In a large mixing bowl add crumbled gorgonzola, cream cheese & sour cream * Mix thoroughly so everything blends together * Cut your lobster tails in half. Then season with salt, pepper and garlic seasoning * Trim off any unwanted to excess fat from your NY strip * Season on all sides with salt pepper & garlic seasoning * Slice your french bread into ¼ slices * Coat both sides of the french bread slices with olive oil * Place in your oven on broil and brown both sides * For this recipe I cook the steak using the reverse sear method. You can replicate this in the oven or grill * Sear off your NY Strip on all sides till you develop a nice crust. * Place your steak in the oven or on the cool side of the grill till the internal temperature reaches 130 degrees(54°C) * While your steak is coming up to temperature place your lobster tails on your grill meat side down * Rotate after 90 seconds to ensure nice grill marks * Flip the lobster tail so the shell is flashing towards the heat source. * Once the lobster tail meat reaches an internal temp of 145 degrees(63°C) they are done * Let your steak and lobster tail rest for 15 minutes before slicing * Coat each french bread slice with gorgonzola cheese spread * Slice your steak to desired thickness. I usually try to keep the slices thin to ensure a nice even bite. * Place a piece of steak on each crostini and top them off with chimichurri * Dice up your lobster tail into even pieces and place them on top of the steak crostini * Grab 1 or 10 and enjoy! submitted by /u/Paulie_saucee [link] [comments]
Weird headline, I know. Up until this past May, I had been working from home for several years, even before the pandemic. As such, I could do a lot of meal prep in the middle of the day if work was slow. And one thing that I did fairly regularly was brining thick-cut pork chops that I would cut from a whole loin. But now, I'm working in an office for 8 hours and that seems entirely too long to brine pork and not have it end up super salty. Would reducing the salt content still result in juicer pork for grilling? Or is what I am wanting to do only feasible on the weekends now? submitted by /u/UpwardSpiral00 [link] [comments]
I have a box of smoke Gouda Mac and cheese, rotisserie seasoned chicken that I shredded, and a can of Rotel. Would it be to much to add it all or should I leave out the Rotel? What’s some other Mac and cheese ideas with adding meat? I’m really into just creating meals lately and all ideas are appreciated! I’m not picky lol. submitted by /u/lyn420 [link] [comments]
Following a festive Friendsgiving, we're keeping the Food52 Cookbook Club gatherings going with a holiday-themed sweets swap! This time, we’ll be baking and sharing treats from Dolci! by Renato Poliafito. If you were a fan of his former Brooklyn bakeshop, Baked, or a stan for Ciao, Gloria in Prospect Heights, then you know Renato is a master of irresistible cookies, pastries, and savories. In his new cookbook, he gives Italian classics an American twist and on December 5 he’s coming to Food52 HQ bearing cookies from Dolci! to swap with our club. Together we’ll pool our treats to create a holiday table filled with the sweet and savory (but mostly sweet) recipes from the book, like his Spumoni Loaf (essentially a giant rainbow cookie), his decadent Amaretto Caramel Brownies, and dozens of cookies. Read More >>
Sautéed the Scottish girolles off by themselves in butter. In the main pan, roasted off some oyster mushroom trim that I had to use up, and started to build a sauce with pasta water Finished the dish in a parsley and wild garlic butter sauce, and garnished with the girolles. submitted by /u/agmanning [link] [comments]
I've never made a pie crust out of pieces like this, but the pie came out perfect. The meat filling was still moist. submitted by /u/Spider-Ian [link] [comments]
I’m looking for super simple that don’t take much time or effort but always wow people. is avocado toast with a few fun toppings. I just toast some good bread, mash up a ripe avocado with a pinch of salt, and add toppings like cherry tomatoes, chili flakes, and sometimes a fried egg. It looks fancy, but it’s so easy to make! What’s your favorite quick, impressive? Looking for new ideas to try submitted by /u/SwordfishOwn5288 [link] [comments]
Pinch bowls doubling as votives that I don’t have. Photo by Amanda Hesser
A dinner party guest, and Oslo, our canine guest. Photo by Amanda Hesser
We had some friends for dinner this weekend, so I got an education in which serving pieces I don’t have, or don’t have enough of, or need in better versions. The cobbler’s children have no shoes. And the home-company founder’s children have no tumblers, not enough dinner plates, just a handful of bowls, and a dearth of votive holders. Here’s my wish list: Read More >>
Any sports fan will tell you that two championship-winning celebratory mainstays work in conjunction: Bottles are popped, corks fly, alcohol sprays—and goggles protect everyone’s eyes from all of it. We saw the New York Liberty wear them after their big win, and this week, the Los Angeles Dodgers capped off their World Series victory with a shower of something crisp, dry, bubbly, and out of my price range. Which makes us wonder: Is Champagne—and its occasionally explosive opening process—so dangerous that athletes (or yourself) should don fundamentally bulletproof eye-ware when the party starts? Well, in a word: Yes. Read More >>
At Food52, we’ve seen how the power of community can affect what we eat and how we gather. On November 12, Food52’s CFO, George Wells, will put that ethos into action as he co-hosts the Project EATS fall gala honoring artist and filmmaker Arthur Jafa at Chelsea Factory in New York City.
“I was truly inspired to join the board of Project EATS after a powerful conversation with [Hauser & Wirth president] Marc Payot," Wells said. "Hearing about the organization's incredible work to eliminate food poverty right here in New York moved me deeply. It's all about transforming communities, one meal, one farm, one story at a time—and I knew I had to be part of that journey." Read More >>
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