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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.
Any recommendations to use Cottage Cheese (plain)? I was eating it regularly and suddenly I just stopped liking it (it’s hard for me to stay in the same routine). I was eating it to help me meet my protein macros for the day… but I’m tired of eating it plain 🫠 I tried making protein wraps by blending it in a blender with eggs and baking it in the oven; used that as a “tortilla” or sandwich - that was great! But I got tired of it as well. submitted by /u/Ok-Criticism974 [link] [comments]
Christ. It was extravagant. Such a villainous combo should not be so succulent, yet it is. You must experience it submitted by /u/FaithlessnessNew1836 [link] [comments]
Apricot and tej sorbet over a bed of bird's nest baklava flavored with a spiced tea syrup. Served with smoked ayib whipped cream and honeycomb candy. Homemade by me for my birthday! submitted by /u/noras_weenies [link] [comments]
Grilled the chuck eye plus remaining trimmings from my chuck roast today for lunch. I made a sort of roll with the chuck eye and the one large remaining piece of chuck roast, and tied them together with butcher twine. Held up well on the grill. The chuck eye came out perfect, and the remainder of the chuck roast was about 50/50 good meat and tougher/chewier fat. Kept the good slices for myself, and the not so delectable slices go to the dogs. submitted by /u/TopDogBBQ [link] [comments]
Every year my daughter chooses a theme cake. Chocolate Zucchini Cake. Yellow Cream Cheese Frosting. Brown Chocolate Frosting submitted by /u/RealMenCrochet [link] [comments]
Any ideas? Is there something I can make with this that’s easy and doesn’t require a lot of work/buying a ton of new ingredients? Should I give it to a food pantry? I’m a household of 1 I can’t possibly eat 36 bananas lmao submitted by /u/giants4210 [link] [comments]
I made my own birthday cake combining all of my favorite flavors - vanilla almond sponge, mixed berry compote, and a vanilla almond buttercream. I used the Best Vanilla Cake recipe from Sally’s Baking Addiction, but took liberties in using vanilla bean paste and almond extract in both the sponge and the buttercream, added the compote, and topped with toasted sliced almonds. My current ideal birthday cake! submitted by /u/emsadsm [link] [comments]
Unfortunately I forgot to add egg yolk for the golden effect but I'm happy with the fully homemade (dough and applesauce) result submitted by /u/ChatVentriloque [link] [comments]
Separated the Denver steak from a chuck roast yesterday. Overnight dry-brined and then smoked to an internal temp of 115F, then seared over charcoal for 6 minutes. Internal temp peaked at 143.8F and while I was shooting for around 140F, it still came really good. Probably could have seared for one minute less. Tomorrow, I am going to do the same thing to the chuck eye. submitted by /u/TopDogBBQ [link] [comments]
Serves 4-8 POTS: - [ ] Large saucepan - [ ] Two large pots OR one dutch oven and another large pot INGREDIENTS: - [ ] 1 lb beef (ideally 20% fat) - [ ] One large yellow/sweet onion - [ ] One large yellow bell pepper - [ ] One container of sliced white mushrooms or baby bella - [ ] Two smallish-medium carrots or one large carrot - [ ] One bulb of garlic - [ ] 1 lb rigatoni (1.5 lb if you are okay with less sauce:pasta ratio) - [ ] One bottle of red wine (about 1/2 cup for cooking, remainder for drinking during cooking and eating) - [ ] One bottle of passata di pomodoro - [ ] 1/3 cup of heavy cream SPICES: - [ ] Red pepper flakes - [ ] Smoked paprika - [ ] Cinnamon - [ ] Salt - [ ] Black pepper - [ ] Oregano - [ ] Thyme - [ ] Cayenne pepper - [ ] Bay leaves PREP STEPS (begin prep work 3-4 hours before you want to eat) : - [ ] Mince bulb of garlic - [ ] Cut onion in half - [ ] Mince one half of onion - [ ] Cut other half of onion into bite sized squares - [ ] Cut bell pepper into bite sized squares - [ ] Mince carrot(s) COOKING VEGGIES STEPS: In large sauce pan (12 in or so): - [ ] Bring olive oil to heat and toss in half of the minced garlic and half of the minced onion. - [ ] Once the garlic and onion is becoming golden and translucent (respectively), toss in all bite sized bell peppers and bite sized onions and sauté them - [ ] Once bell peppers and onions are decently sautéed (doesn’t need to be totally done yet), toss in the mushrooms and sauté them as well - [ ] Once all veggies are nicely cooked, set aside in a bowl In Dutch Oven or Large pot: - [ ] Pour generous amount of olive oil in and bring to heat (medium-hot if large pot, medium-low if dutch oven) - [ ] Sprinkle in A LOT of pepper flakes into the olive oil as it heats - [ ] Toss in the remaining minced garlic and onion - [ ] Once garlic and onion have become golden and translucent, toss in the 1 lb of beef - [ ] Immediately smash up and stir around beef with garlic, onion, and pepper flakes - [ ] As the beef is browning, make space at the bottom of the pot and toss minced carrots into the oil, sauté them awhile (a minute should do) and then str them in with the beef - [ ] Brown beef and sprinkle in salt and black pepper - [ ] Toss in all of the vegetables you sautéed before and stir them in with the beef - [ ] Lower heat slightly and pour a bit of red wine (maybe a little less than a cup?) into the pot, stir well then reduce - [ ] Once wine has reduced (3-5 mins or so), pour bottle of passata di pomodoro into the pot - [ ] Sprinkle generous amount of oregano and salt, about half as much thyme, a little less paprika, and a couple of small dashes of cayenne pepper and cinnamon, as well as two bay leaves - [ ] Stir everything together really well and bring tomato sauce to a boil - [ ] Once boiling, cover with lid about 80% and reduce to a simmer - [ ] Over the next 2-3 hours (doesn’t really matter if you need to finish it at 2 hours but 3 hours is better), stir well about every 15 minutes so the sauce doesn’t stick to the bottom/sides of the pot - [ ] After an hour or hour and a half of simmering and occasional stirring, taste it and add spices based on what you think it needs (i often need to put more salt in and I sometimes have to put in more pepper flakes) - [ ] 15 minutes or so before you want to finish, begin boiling salted water for pasta in other large pot, toss rigatoni in once boiling - [ ] 5 minutes before pasta should be ready, pour in about 1/3 cup of heavy cream and stir sauce well - [ ] Strain pasta once ready and toss into the sauce pot, stir very well - [ ] Serve up and enjoy! submitted by /u/PANDABURRIT0 [link] [comments]
Yesterday, Pantone unveiled their much-anticipated Color of the Year, setting the (literal) tone for the next 12 months. This time, they’ve gone with a rich, chocolatey hue inspired by a cacao and coffee dessert: Mocha Mousse. A cozy departure from last year’s Peach Fuzz, this is the first time Pantone has named a shade of brown as the color to watch.
With collaborations and products already hitting shelves, soon you’ll find Mocha Mousse in everything from cellphones and earbuds to loose-leaf tea. But—and we promise we didn’t plan this—it turns out that earthy tones appear throughout our Shop as well. Here’s how to work it into every room of your home. Read More >>
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Because the holidays are officially here, we’re fully focused on the bite-sized, highly decorated world of cookies. We've received tons of questions over the years—and many in the last week!—about the intricacies of baking. Here are a few of the most common ones: My cookies always spread! What am I doing wrong? This almost always comes down to fat: if you’re doing a classic cookie recipe with creamed butter and sugar, it’s likely that you are either using butter that is too warm or borderline-melted, or you’re not chilling the dough. A lot of cookie recipes don’t require chilling, but I think almost every cookie would benefit from 10 to 20 minutes in the freezer pre-bake. Read More >>
Pretty happy how this came out. Only problem is my knife is 👎 and destroyed the pork belly instead of cutting clean. submitted by /u/liveslow_eatgood [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. Photo by James Ransom
We’re in full-on holiday mode. Read More >>
Today, Spotify Wrapped, the music streaming platform’s annual summary of its users’ personal listening habits, turns nine years old. Throughout Wrapped’s existence—and its sustained clutch over your most online friend’s (now private) Instagram story—we’ve learned two things: One, nobody’s cool. We’re all spending hundreds of minutes listening to some "Espresso"-like anthem whose origin story begins on the “Growth” slide of a record label’s quarterly business report. Two, putting numbers to what we consume is fun, sometimes embarrassing, and always revealing. So we’re going to try it with food—specifically with what’s eaten and drank in our four test kitchens, the Food52 staff kitchen, and at our community events. After working with the two people—Allison, our Test Kitchen Director, and Lauren, our HQ manager—responsible for executing our often chaotic grocery requests, we were able to put together our version of an annual consumption report. Presenting: Food52’s 2024 Grocery Bill, Wrapped. Read More >>
Made ceviche earlier and I thought I cut the shrimp small enough to be fully “cooked” for the lime/lemon juice. When I checked after 2 hrs it still wasn’t done. I cut them in abt 1/2 inch pieces but it still took sooo long. What size should I be cutting the shrimp to avoid having to wait 4 hrs? Should I be adding something else to the juice mixture? I don’t want to have to cook the shrimp first because they get rubbery after a while. Any advice welcome. submitted by /u/Wanderrrs [link] [comments]
I make carrot juice for the health benefits, but I never know what to do with the pulp? I want to get the maximum health benefits. I know the pulp is full of fibre, but what else? And how can I best absorb it? I am thinking to add it to smoothies (with fats). submitted by /u/Janoube [link] [comments]
There’s nothing worse than spending hours prepping for a holiday house party—to only get stuck making a zillion drinks for guests, or worse, running out of ice. We’ve found a solution: freezer door cocktails. Designed to live in your freezer indefinitely, these batched drinks are ready to pour as soon as your guests arrive—even when that one person inevitably shows up early. Freezer door cocktails are simple: you batch your drink, dilute it with water, and freeze it (old liquor bottles work great, but any freezer-safe 750 ml bottle will do). When it’s time to serve, there’s no need to shake, stir, or add ice. They’re already perfectly chilled and ready to go—they also won’t freeze because of their proportional alcohol content. From olive oil martinis to chocolate negronis, these drinks are as easy to make as they are to serve. Read More >>
Does anybody know a sure fire way to keep cutout cookies from getting wonky when moving them from where they were rolled out to the cookie sheet? I always roll dough on floured wax paper, cut out the cookie shapes, then use a spatula to get them to the cookie sheet. The spatula always distorts the shape. Help! submitted by /u/Anxious_momma2 [link] [comments]
The holidays are here—and, per usual, the ham’s coming. Roughly 300 million pounds of it, in this country, at least. Most of those 150,000 tonnes of cured pork leg will be baked. Much will be glazed and rubbed and glazed again. Some will don cherry studded crowns of sliced, canned pineapple. And, odds are, some fraction will find itself in your vicinity. When you inevitably find yourself face-to-face with some peppercorn crusted, honey glazed, bone-in beauty, it helps to speak ham. Which is why we’ve built a somewhat serious glossary that will—at the bare minimum—allow you to be a contributing (and hopefully enjoyable) member of most holiday-happen, pork-based conversations. Read More >>
I wish I could tell you a dramatic origin story about this clam dip, a salty-briney-creamy spread that’s made an appearance at every one of my family’s holiday parties for as long as I can remember. I'd love to say that my grandparents met while both reaching towards it, chips in hand—"No you go!"—at a friend's house in 1948. But over Thanksgiving, when I asked my mom for any details about it at all, she had little to say other than, “Your grandma always made it, and it was always a hit.” With an endorsement that strong, does a romantic story even matter? The actual recipe itself is a bit of a non-recipe: Gather one 8-ounce brick of softened cream cheese and one 6.5-ounce can of Snow’s chopped clams. Reserve the clam juice, then add the clams and cream cheese to a bowl, and mix together with a fork, adding clam juice to thin it out as you go. The result is a salty, briney, creamy dip that’s best served with—and this part is important to my mom—Fritos. Read More >>
Hosting a party is like playing tennis or singing power ballads—some people are born with a natural gift for the art form, but everyone can improve their skill at it with a little practice. With the holiday season dashing through the snow towards us, we reached out to the aces and divas—the Serenas and Adeles of party-throwing—to ask for easy, actionable techniques that us everyday entertainers can work into our repertoire.
In true holiday spirit, these chefs and hospitality consultants, designers, shop owners, and celebration experts shared their no-fail party secrets. Here they are below, in what we think of as our holiday gift to you. You’re welcome! Now go send those e-vites. Read More >>
Buying a gift for the person who always hosts the hangs can be a tough order. After all, most people who are comfortable with having people over are the types to curate their housewares and have thoughts about silverware and glassware. But the good news is—and I can confirm this, as someone who hosts about once a week—there is literally no end to the amount of serving trays, bowls, and surprise-and-delight items that a host can fit in their lives (and cabinets). Here’s some that the host in your life will joyfully add to their collection. Read More >>
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What do you think of the list? What would you add? LeBron James scores 40,000 career points Mondo Duplantis smashes Olympic pole vault records Spain’s historic Euro 2024 victory, featuring - - Lamine Yamal’s stunning debut Rafael Nadal bids farewell to tennis with an emotional retirement Novak Djokovic finally captures Olympic gold in Paris Caitlin Clark and Angel Reese redefine women’s basketball and its impact Record-breaking Super Bowl LVIII captivates millions The AFC Asian Cup and AFCON showcase football’s global influence Simone Biles makes a triumphant Olympic comeback with record-breaking performances Steph Curry delivers an unforgettable Olympic final performance submitted by /u/bakenzo [link] [comments]