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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.
We stopped by a local Idaho farmstand and picked up a meal kit. So for date night we made Neapolitan Pizzas. We added mozzarella and cherry tomatoes to our pizzas. We had a pepperoni and pepper pizza and a margarita pizza using cherry tomatoes from our garden. submitted by /u/wemstagram [link] [comments]
The violent orange sauce is made with cream, butter, Romano cheese, onions, roasted peppers, tomatoes, and garlic. submitted by /u/Nordic_Smoque [link] [comments]
Pretty much as the title says. Whenever I'm sick, I completely lose my appetite for most foods other than fresh/raw fruits and vegetables. Anything savory is basically a no-go. I've been somewhat ill for the past week and have been pretty much living solely off of salad, fruit, and the occasional small bowl of pasta if I can force it. However this has resulted in me often only eating 1 meal per day, and I'm worried that the lack of calories is contributing to a delay in recovery and causing a vicious cycle of sorts. I'm pretty diminutive as it is so I don't have a ton to spare lol. I'm mostly just searching for sources of protein/ways of incorporating it into meals that might not "feel" as heavy/savory as your normal chicken, beef, et cetera. It's worth mentioning that I'm a college freshman living off my college's meal plan, so I most likely wouldn't have immediate access to any more niche ingredients that you all suggest. Thank you! submitted by /u/gillyphant [link] [comments]
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 >>
Salmon, goat cheese, arugula, avocado, diced apple, diced candied walnuts, dressed with balsamic vinaigrette and lemon spritz. -Preheat the air fryer to 400. Toss salmon cubes in olive oil, salt, black pepper, garlic, paprika, thyme and oregano to season, then in the fryer for 5-8 minutes (remove skin afterwards to aid the bits in frying as whole pieces). When ready, add goat cheese and salmon bits, to prepped salad mix. Dress with balsamic vinaigrette, sprinkle with walnuts and garnish with a lemon slice. Voila! submitted by /u/nfrunnaya [link] [comments]
Currently, I wash strawberries, blueberries, and grapes, then dry in a salad spinner and leave out on paper towels to dry. Then they go into the fridge in the hole-filled containers they came in. This takes up a lot of room and uses all the space in the drawer. Can I just turn my entire drawer into a colander for fruit? Thereby eliminating the need to package or contain the fruit? I would find mesh and essentially line the drawer with either a tray or paper towels on the bottom of the drawer. There are individual containers that have colanders but nothing that fits in my drawer due to the height. submitted by /u/amnowhere [link] [comments]
Garnished with fried onions, mint and chillies. I forgot to add a lemon wedge, lol. The meat is shredded, that's why it's not visible in the picture - in case you were wondering where's the meat. submitted by /u/Evil_Queen_93 [link] [comments]
i have this friend of 16 years, and i only just discovered that she mixes her yoghurt with a bowl of milk. It’s not just a little drizzle but it’s 50/50 proportion. Is this normal? does anyone else do this?? i need enlightenment. submitted by /u/Legitimate-Egg32 [link] [comments]
Melt almond bark, mix in peanut butter and instant coffee. Mix crisped Rice into mixture then place on wax paper and flatten out. It will not seem like it's going to stick together but place in a freezer for 2 minutes and it's a delightful sweet treat. submitted by /u/Responsible-Fish9725 [link] [comments]
We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more.
Here at Food52, we’re a community full of cooks, and we cook A LOT. With that experience comes some techniques—and preferred products—that are now second nature to us, like preheating a pan with our favorite cooking oil before dropping in an ingredient. The satisfaction of that sizzle is music to our ears—it means good things to come. Read More >>
Recently my husband and I have made some big changes to our diets and have been including lots of fresh fruits and veggies. It's been an amazingly delicious journey, but man, figuring out how often/how much to purchase before going rotten, how to properly clean, how to properly store...its been a smelly, gnatty, sometimes-super-wasteful journey as well. The fruit fly problem has been HORRENDOUS, we're losing our minds dealing with these tiny demons!!! We live in a really tiny home with very little countertop/shelf space, but the fridge is big and fancy, so I want to refrigerate as much as possible and leave out as little as possible. We do a big grocery trip every two weeks, but if I need to add an extra trip in each week then I will. So far what I've learned: for a majority of my fruits I do a quick vinegar soak, lay them out to dry for a couple hours, then store in glass jars with paper towels in them. I've seen this method shared endlessly yet after about a week my grapes are moldy and strawberries are mushy. Am I doing something wrong, or is this normal? Other specific questions: best way to store citrus items, best way to wash/store kale, which crisper drawer do I put bananas in once they're ripe. Also, I've seen how often specific foods are said to taste better not refrigerated (i.e. tomatoes) but again: very little counter/shelf space, big ole fridge. Any and all hacks are welcome!! We're loving our whole food additions and want to take as much care as we can to limit waste! (And of course, limit these STUPID FRUIT FLIES.) submitted by /u/kateface-nasal-snout [link] [comments]
We live in New Zealand, but met in Yorkshire and my husband is the king of Yorkshire puddings! How lucky am I to be presented with this as a midweek meal! It's almost impossible to get a good Sunday Roast in a restaurant over here so that makes me appreciate my husband all the more! submitted by /u/Yesterday_is_hist0ry [link] [comments]
Smoked Party Ribs https://pauliesaucerecipes.com/post/smoked-party-ribs/ Ingredients 1 rack of baby back ribs 3/4 cup of BBQ Sauce 2 tablespoons of BBQ seasoning 1 tablespoon of brown sugar 1 stick of unsalted butter Instructions Slice each rib down each bone creating 1 bone ribs (If your going to peel the membrane off do it before you separate the ribs) Season the ribs on all sides Lay the ribs on a chicken rack this makes them easier to move on and off the smoker/oven Set your smoker or oven to 225 degrees Smoke your ribs for one hour Spritz your ribs with water every 30-40 minutes After 1 hour flip the ribs on the other side and let them continue to cook for 1 hour After 2 hours your ribs will have a nice bark on them. Remove the ribs and place into a oven safe deep dish pan or tray Slice up your butter into pads and place the slices in between the ribs Add your brown sugar and bbq seasoning over the top Cover with aluminum foil and place back in your smoker or oven at 250 degrees Let the ribs braise for 1 hour After 1 hour your ribs should be probe tender and have an internal temperature of 195-205 degrees. Roll each of your ribs over in the braising liquid and place on a serving dish Serve hot & enjoy! submitted by /u/Paulie_saucee [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’m writing to you from a high-speed train zipping from Paris to Antwerp. Why can’t we get trains right in America? I would love nothing more than to take a high-speed train across the country. Read More >>
My wife's favorite treat at our state fair is dark chocolate dipped key lime pie. This was my twist on that dessert. submitted by /u/Nordic_Smoque [link] [comments]
So I moved into my student flat not too long ago, and well, there's no kitchen in it (we have common kitchens, but I feel really awkward being around a lot of people). I am thinking about getting a microwave, probably, but I'm really confused because I would love to make stuff like pasta and chicken-rice and ramen. Is getting a rice cooker a good idea? A slow cooker? Or maybe some other appliance all together? Also, I have a very limited number of utensils. There's obviously not a ton of space either, so an electric stove or like an oven or something is out of the question for now. But winter is approaching fast and I need some way to make hot meals, so please give me some advice 🙂 submitted by /u/IapostrophemonReddit [link] [comments]
Sorry if this doesn't belong here, but I am un need of help. After being sick for over 2 months with bronchitis, pneumonia, then covid pneumonia, while I was in the hospital they found slight heart failure. They said they are pretty sure it's from how mong I've been sick and will go away soon, but in the meantime I have been told not to drink over 67 oz a day. My problem is I am used to drinking around 100 oz a day and I am still thirsty. I am on water pills to help remove the fluid from around my heart and lungs, but I am still waking up sometimes with crackling in my chest which I was told was fluid in my lungs from the heart failure and to take an extra lasix to help remove it. I have tried sugar free hard candy, mints, frozen grapes, even the dry mouth spray, that all helps with the dry mouth part great, but I am still thirsty. Taking small little sips throughout the day does nothing. My job has me walking all over walmart 8 hours a day finding items for the online orders, and I can easily drink 50 oz at work alone. Does anyone have any help or suggestions? This is honestly the hardest part not being able to drink what I want during the day I just don't know what to do. submitted by /u/WildSeaworthiness3 [link] [comments]
Background. I'm going away from home for work, and will have to stay in a hotel room for a week. I don't want to spend a ton of money buying food at the cafe 3x a day, so I want to buy some things to bring with me and keep in my room. There are no appliances (fridge, microwave, kettle, NADA) and I don't have any to bring with me anyway. Buying them also counters the point of wanting to save money. Q. What meals can I make from food that won't go bad at room temp, and doesn't require any kind of cooking? I've heard pub+honey sandwiches, snack plates with crackers, fruits and cured meats, but does anyone have any other ideas?? submitted by /u/QuestionableQcumber [link] [comments]
Smoothies are also a texture I can bear. What is some advice for texture aversion to things like apples? I’ve heard trying to freeze strawberries to help change their texture which I want to try soon. What about the others? submitted by /u/Exil9058 [link] [comments]
The particular vitamins, minerals and nutritional makeup of beets and other root vegetables are incredibly beneficial for my health. I notice a huge difference in how good I feel when I eat beets, but they taste so strange to me! Any tips for how to incorporate them into my diet that helps to reduce their particularly strong flavor? I am open to simple as well as more complex tips, anything is helpful! submitted by /u/arasmis [link] [comments]
Anyone knows who makes the fluffiest tortilla. I'm looking for this soft thicker type. As opposed to the thin hard type which I should stay is more like stale to me. submitted by /u/Ok_Effective_3121 [link] [comments]
You can straight up substitute the veggie oil in boxed brownie recipes with peanut butter. Just cut the added water by half, or add the same volume of recommended water and dry defatted peanut butter like PB2. You can warm the peanut butter to ease mixing, but if you forget enough elbow grease will get it mixed eventually. They end up kinda chewy but tons of pb flavor with the chocolate. As a bonus the trade nets you a more diverse fatty acid profile, fiber and protein that obviously isn't present in vegetable oil or butter. submitted by /u/Revolutionary_Pen_65 [link] [comments]
Looking for authentic recommendations on favourite type of Indian chicken dish/ curry (except butter chicken please!!))) Love me some mughlai and kerala chicken fry submitted by /u/Brave_Ticket9660 [link] [comments]
I’ve got two cans of nice sardines I picked up from an event - one stored in olive oil and one stored in tomato sauce. I have a variety of crackers sitting in my cupboard. What do you put on/mix with sardines to make them more enjoyable/dynamic? Maybe even adding them to a meal but I was thinking kind of snack or appetizer ideas submitted by /u/Ok-Computer-7 [link] [comments]
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.
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At the end of August this year, ASBC voted again in favor of IBA by 21–14. Yesterday, the Swiss Federal Tribunal has rejected the International Boxing Association's (IBA) appeal on the Court Arbitration of Sport's (CAS) and the International Olympic Committee's (IOC) decision to strip recognition of IBA as governing body of olympic boxing events. (Still looking for other articles about this...) submitted by /u/gho87 [link] [comments]