Foods

"Being vegan, lactose-intolerant, or gluten-intolerant almost always involves trade-offs. It’s especially evident when it comes to desserts. But whatever your situation, this no-bake tiramisu is the perfect dairy-free, egg-free, gluten-free dessert to give you your sugar fix in a rich wholesome dessert. Head over to PBS for my full post and recipe." - imabonehead from Bookmarklet

"Dızmana özellikle Selanik ve Rodop göçmenlerince Trakya mutfağına taşınmış bir çeşit göçmen pidesidir. Yumuşak pamuk gibi ve çokça yapılan bir hamur işidir. Göçmenlerin yerleştirildiği yerlerde etkileşimler sebebiyle değişik adlar alsa da en geleneksel adı olan "dızmana"nın kullanılması tercih edilmelidir. Zira farklı farklı yerlerden gelen göçmenlerin yemek kültürüyle yöreye taşıdıkları mutfak ürünleri, aralarındaki nüans farklarına bakılmaksızın kolaylık olsun diye başına "göçmen" ibaresi konularak bir başlık altında toplanmaktadır. Bu örnekte olduğu gibi; "Göçmen pidesi" diye de anılan bir çok pide-börek yapılıyor olsa da, onu geleneksel adıyla yöre mutfağında isimlendirmek diğerlerinden ayrıştıracak ve nüansları ortaya çıkaracaktır." - Trakya Gezi from Bookmarklet

ölürüm ben buna - La Flama Blanca

"Trakya'da olduğu kadar, zengin bir bitki örtüsüne ev sahipliği yapan Istırancalar coğrafyasına sahip Kırklareli'de bahar otları çok daha bol yetişir. Bu sebepledir ki, Kırklareli'nin özellikle Balkan Köyleri diye tabir edilen Istırancalar coğrafyasında bulunan köy mutfaklarında bahar otlarının kullanımı yaygındır ve çeşitlilik gösterir. Bu durum yöre insanının göçlerle Rumeli'den gelmiş olmaları, geldikleri bölgede de köklü bir ot yemekleri kültürüne sahip oluşularıyla ilişkilendirilebilir. Bahar otları ( Kuzu kulağı otu, ısırgan otu, gelincik otu, labada vb...) hamur işlerinin iç harcında, salatalarda olduğu kadar, öğün yemeklerinde de değerlendirilir. Öte yandan çorbalarda kullanımı da Kırklareli yöre mutfağında kimlikli bir yer edinmiştir. Bahar otlarının en sevilenleri arasında ise kuzu kulağı gelir. En körpe zamanları Nisan-Mayıs aylarıdır. Yörede "Ekşi ot" diye de bilinir. Mevsim sebzeleriyle harmanlandığı gibi, tuzlayıp tek başına dahi salata olarak tüketilebilir." - Trakya Gezi from Bookmarklet

"Karadut reçeli, eskisi kadar yapılmasa da Trakya mutfağında çok sevilen bir reçel uygulamasıdır. Tam olgunlaşmamış, çakırlı ve mayhoş tada ulaşmış dutlardan yapılır. Zinde, dirençli bir vücut sağlığı için oldukça doğru bir seçenek olan dut reçeli çocuk beslenmesinde de önerilir." - Trakya Gezi from Bookmarklet

"I know this is not the best looking dish but oooh it tastes so good. My mom used to make this dish for us with leftover roast pork/siew yoke. She stir fry it with loads of garlic, thick dark soy sauce and sugar until it is caramelized and sticky. The garlic and pork turns into crunchy sticky bits and it tasted so good with steamed rice or rice porridge." - imabonehead from Bookmarklet

"This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews and coconut milk and flavoured with lime. It’s like a tropical holiday in your mouth!" - imabonehead from Bookmarklet

"No one has to work harder at the farmers market than the dude trying to peddle nut cheese." - https://twitter.com/Daniell... - Andrew C (✓)

"Ground beef is mixed with fresh Mexican chorizo then spiced with onion, garlic, cilantro, oregano, cumin, Worcestershire and black pepper. The loaf is then glazed with a sauce made of tomato, chipotle, lime, garlic and allspice." - imabonehead from Bookmarklet

"I don’t mean to gloat, but I do think I’ve perfected this dish! This is hands-down one of my all-time favorite Thai dishes and it’s extremely simple to make! The key to this recipe is the brand of Hoisin sauce I use. I’ve tried many different brands available but the only one I really like is Koon Chun Hoisin Sauce. I’ve originally found this brand at 99 Ranch (they do not carry it at common grocery stores such as Ralphs or Vons), but recently I also found it on amazon (in packs of two) which is very exciting (buy now)…saves me a trip to 99 Ranch! If you have another favorite brand of Hoisin Sauce let me know!" - imabonehead from Bookmarklet

I'm trying to plan ahead for all of the tomatoes I might end up with. - Katy S

"Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts, through the magic of heat and time. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over the summer stew from Provence. If you’ve ever had a good ratatouille though, it’s a memory that’s hard to forget. Large chunks of tender vegetables, impregnated with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness that tastes more sinful than its virtuous ingredients indicate." - imabonehead from Bookmarklet

"Quickly crispy-fried, to keep the succulence in, where it belongs, Korea's Dak Kang Jung delivers seriously spicy and brazenly candied chicken. Sublime." - imabonehead from Bookmarklet

"When I visited Lebanon earlier this spring, fava beans were in season, so every place we stopped seemed to have a big basket of the green pods, ready for shucking and nibbling raw. My Lebanese hosts looked on with bemusement as I painstakingly peeled off and discarded the translucent skin from each individual bean. "We don't do that," they said. And, it turns out, neither does much of the rest of the world. In the Wall Street Journal, Nancy Harmon Jenkins writes that fava bean eaters in Italy, Greece, Spain, Great Britain and, yes, Lebanon don't bother to peel the skins off their beans. Only in France are the skins carefully peeled and discarded — and of course, here in the United States, where we follow the French preparation. While the skin of very mature favas can be too thick to eat, younger beans are just as sweet with or without their skins, as I learned firsthand. After a couple days of flicking fava bean skins into ashtrays, I started following the lead of those around and popping the raw beans into my mouth, skin and all. And you know what? They were just as tasty and a whole lot easier to eat." - Bluesun 2600 from Bookmarklet

Ya, the first time I made them I did the double peel thing. Pop it out of the pod into boiling water and once you see the green dot form. Take them out and squeeze that bean out of the inner peel. Much easier to just not bother with that. - Bluesun 2600

"This Korean kimchi soft tofu stew has a fiery broth that infuses custardy tofu with deep flavors and spices. Traditionally served at the table boiling hot in its cooking vessel with an egg cracked in the middle, this healthy dish full of vegetables and protein warms the belly and satiates the palate." - imabonehead from Bookmarklet

oooooh, yes. - Marie

http://www.buzzpatrol.com/dad-mad... - grizabella

Up - Maurizio Mazzanti

"Nutrition fads come and go, but fruits and vegetables are always trendy--they’re extremely good for us, no question about it. It’s not always easy for people to get access to fresh produce, though, especially if they live in food deserts (places where fresh food is hard to find). States with a higher density of farmer’s markets; acceptance of food assistance programs at the aforementioned farmer’s markets; and other retailers (like supermarkets and corner stores) that have lots of produce are likely to have residents that eat more fruits and vegetables every day. This map, provided in the CDC’s State Indicator Report on Fruits and Vegetables, reveals which states are eating enough produce, and which are falling behind." - Shevonne from Bookmarklet

And then there are the states where the produce looks pretty for shipping but tastes like nothing, also for shipping. - Mary B: #TeamMonique

"But there are two sides to the story. Some folks (myself included) find that the Huy Fong version--the one that is almost synonymous with sriracha*--is geared toward the palates of American chili-heads who prize heat above all else, rather than the more balanced sweet-hot-sour balance that the Thai original goes for. Pok Pok chef Andy Ricker is a famous detractor of the stuff, preferring Shark brand, a more traditional made-in-Thailand version." - Andrew C (✓) from Bookmarklet

"The Winners! #1: Polar #2: Shark #3: Huy Fong " - Andrew C (✓)

The same Polar that distributes knock-off brand fish in cans (herring in tomato and paprika sauce, and kipper fillets and the like) is a manufacturer of Sriracha? Or am I misunderstanding, and they really are just distributing it? - Chocolate Connoisseur

"The inspiration for this recipe came from one of the more popular asparagus recipes on Serious Eats but adds crispy pancetta, a hefty dose of parmesan, and some fresh-tasting parsley. If you want to make this recipe vegetarian, then you can opt out of using the pancetta and substitute oil or butter for cooking the asparagus." - Steven Perez from Bookmarklet

This is pretty much the same way I've done a Frittata only they don't beat the eggs. I'll have to give this a go sometime. - Bluesun 2600 from Bookmarklet

"Yakisoba, literally fried noodles, is considered a Japanese dish but originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a sweeten Worcestershire like sauce. Although soba means buckwheat, typically suggesting noodles made from that flour in mainland Japan, yakisoba noodles are made from wheat flour similar to ramen. Yakisoba is very easy to make and you can add almost any ingredients to make it your own. Popular yakisoba varieties include vegetarian, seafood, chicken, beef or classic with pork belly." - imabonehead from Bookmarklet

Yakisoba yummy - Nif (•̪●)

"Almost unknown in this country, culatello is the "heart" of a prosciutto ham, removed and cured separately. It has a silky texture and profound pork flavor. So great is its renown, in Italy it is known as the king of salumi." - Andrew C (✓) from Bookmarklet