Jackfruit smells a little like rotting onions but tastes incredibly good.
Durian smells like onions, compost, and a corpse that has been left in the sun for a month but tastes better than jackfruit.
Some people dislike the smell of kimchi, I like how it smells. If you dig through a heap of cabbage kimchi to find the thick white parts, they're delicious grilled.
I like all the smelly cheeses so I'm useless on that front.
Tripe can smell to some people, tripe napolitana is one of my favorite dishes.
Nobody likes the smell of fish sauce, Thai and Vietnamese cooking wouldn't be as compelling without it.
Sunday, February 27, 2011
Wednesday, February 23, 2011
Best friend and delicious food
Best friend and delicious food
February 10, 2011 by Dena
I think every girl is proud to talk about their best friend and I could go on for ever about mine. Every time I meet her she puts a smile on my face and I leave feeling happier and more energetic. I guess that’s positive energy for you. she means the world to me. Olya is simply gorgeous, but not only is she beautiful inside and out but she also has a great dress sense.When we met for Turkish breakfast at Gallipoli’s on Upper street Islington the other day I decided to share with you what she was wearing- despite her disapproval. You see she has no idea she would have to model for this post. Knowing her I knew she would turn up looking amazing as always.
from - http://beingdena.wordpress.com/2011/02/10/best-friend-and-delicious-food/
Tuesday, February 22, 2011
The best travel destinations for delicious food
People have different expectations about their favorite vacation destination. Some want to see the architectural buildings, others like to walk in the mountains or in the beauty of the nature and others like a beach vacation. No matter which kind of travel you prefer, delicious food is always important on your vacation destination.
Sunday, February 20, 2011
Best Food in Beijing
Best Food in Beijing-
Peking Roast Duck
China is one of the first countries to domesticate ducks for the table. Cooking methods include steaming, boiling, stewing, roasting, frying and so on. Historical records show that Beijing Roast Duck started some 300 years ago, and roasting duck first began in Nanjing, then known as Jingling capital city of Jiangsu province. At that time, Jinling was the capital of the early Ming dynasty. When the capital moved to Beijing, the dish was also brought to Beijing as a delicacy on the imperial menu. In about 1630, a eunuch wrote a book on the imperial diet and referred to roast goose, pork, chicken and duck as the most favor courses in the palace. Ideally, the duck must be the white Beijing variety. It should be 65 days old when slaughtered and weigh 2.5kgs every 6 hours of the last 20 days of their life, they queue obediently for a force feeding of highly nutritious mush that thickens the layer of fat under the skin. It takes four days to prepare a duck for the oven.
After plucking the bird is thoroughly cleaned, with each part carefully set aside for later use. Air is pumped into the duck between its skin and flesh to give the rich when the duck is cooked. It is then brushed with a glaze and hung up to dry for 24hours, to further separate the shin from the meat. When roasting, the duck is filled with water until the roasting is done and then the duck is hooked on a spit in a huge, round oven which can take up to 20 ducks at a time. The ducks are roasted in a doorless oven, using non smoky hardwood fuel, such as Chinese date, peach or pear to impart a subtle fruity flavor to the skin. The oven is heated to 270 degrees centigrade and the ducks are left to roast for 30 minutes, depending on the sizes of the ducks and the ducks must be turned frequently throughout the roasting process to ensure even cooking and to prevent them from burning. From time to time, the chef will hook down a duck and suspend it directly over the fire usually for no more than 30 seconds.
Since 1949 Beijing chefs have created over 100 dishes using every part of the duck from brains to webs. But while every Beijing roast duck restaurant serves its own style of all duck banquet, most people still prefer to eat duck by itself with a few glasses of wine. Connoisseurs quibble about whether to eat the crispy shin alone, or the skin and the meat, or the meat alone may be all parts, who knows? Just make your own choice and choose the parts you like. A Beijing duck dinner is more than just a meal. Normally, there is an accepted method of preparing Beijing roast duck, likewise, there is also a proper way to eat. Holding a wafer pancake in his left hand, the diner picks up two or three pieces of meat cut into 2inch square slices and having dipped them into a thick sweet sauce, places them in the center of the pancake and adding some green Chinese onion, fold the pancake and munches, Bon appetite
Wednesday, February 16, 2011
Monday, February 14, 2011
delicious japanese food Japanese Tofu with Minced Pork
Japanese Tofu with Minced Pork
One of my favourite dishes at Chinese restaurants is the Sizzling Tofu. Tofu is first pre-fried before being laid on a hot plate. As the minced pork gravy is poured over it, the hot plate sizzles and hence, its name. Over at home, we don’t have a hot plate. So, sizzling tofu is out of the picture. But we can always do something similar in taste, can’t we?
I use Japanese Tofu in this recipe. They come in tubes and I have chosen the tofu which has eggs as part of its ingredient as it is more flavourful and has a nice yellow colour to it (though I wonder whether it is colouring or natural colour from the egg yolk). Anyway, you can always buy them from the supermarkets and are readily available. The other ingredient is minced pork. Extras include chinese dried mushrooms / shiitake mushrooms and carrots – both to boost up the flavours and colour. I have omitted eggs in this dish (usually sizzling tofu would have an egg broken over the tofu as it sizzles on the hot plate).
This is my recipe for Japanese Tofu with Minced Pork
Ingredients
- 2 to 3 tubes of Japanese Tofu (see cooking method below)
- 50 – 100 grammes minced pork
- 3 cloves garlic (chopped finely)
- Sliced carrots (amount up to you)
- 3 to 5 pieces of chinese dried mushrooms (pre-soaked and cut into small pieces)
- Corn starch (mix 1 tablespoon corn flour with 5 tablespoons water)
- 2 tablespoons of Corn flour
- 100 ml warm water
- Sufficient oil for deep frying (palm oil preferred)
Marinade (for minced pork)
- 2 teaspoons light soya sauce
- 1/2 teaspoon fish sauce
- a few dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning
- 1/2 tablespoon or more of dark soya sauce
- 1 heaped teaspoon of oyster sauce
- Salt and white pepper powder to taste
Method
To prepare tofu, cut across the tofu tube. Gently push the tofu out of the tube from the closed end. Cut tofu across at not more than 2 cm thick. Dust the tofu lightly with corn flour.
Heat oil in wok. Deep fry the tofu till golden brown, remove and set aside on paper towel to absorb excess oil. Place fried tofu on a serving plate.
Remove oil from wok leaving about 2 tablespoons in it. Add mushrooms and stir fry for 1 minute or longer till aromatic. Add minced pork and stir well. When minced pork is half-cooked, add carrots. Continue to stir fry till minced pork cooked / seared on the outside. Add seasoning followed by warm water and allow to boil for 1 minute.
Thicken gravy to your liking using a teaspoon of corn starch at a time. Pour gravy over the tofu and serve hot with steamed white rice
Saturday, February 12, 2011
delicious japanese food Luxurious Hot Pot
why I'm such a huge fan of Japanese hot pots: They're so incredibly versatile -- whip them up for a quick family meal, or transform them into an elaborate feast. Case in point, last night's luxurious procession pictured above, complete with two bottles of Tattinger. Fancy. My wife, pals and I gathered around the hot pot to celebrate the publication of my dear friend Lisa Napoli's fantastic new book about Bhutan (Radio Shangri-La
-- you gotta read it!). I wanted to make a seafood hot pot with a delicate broth. Here's what I did:
For the broth, I simply stuck a six-inch piece of kombu in a pot of water and let it stand for an hour. While the kombu was infusing the water, I arranged on platters five kinds of mushrooms (shiitake, enoki, oyster, maitake, and shimeji), five kinds of seafood (fillet of cod, head-on giant shrimp, scallops, clams and freshly shucked oysters), napa cabbage, Japanese negi long onions, "broiled" tofu, shungiku greens, and itokonnyaku noodles.
I placed my portable burner on the dining table with my hot pot on top, arrayed the platters around it, and added the kombu-infused water. I brought out ponzu and yuzu kosho for accents. We all took our seats, and I started things off by adding napa cabbage to the bottom of the hot pot, and other ingredients on top, in separate neat bunches. I covered, and cooked. When it was ready, we served the ingredients and broth ourselves, accenting with ponzu and fiery yuzu kosho, to taste. We continued eating in leisurely rounds, sipping champagne, my guests and I adding more ingredients (and kombu water) to the amazing broth, at will. Lovely evening! And as an added bonus: I used left-over broth today for udon with poached egg. Delicious. (Never discard that amazing broth!)
Quick reminder: My pal and coauthor Tadashi and I are holding a master class in hot pot cooking next week at Tadashi's restaurant Matsuri in NYC. There are still a few seats left
from - http://www.japanesefoodreport.com/
-- you gotta read it!). I wanted to make a seafood hot pot with a delicate broth. Here's what I did: For the broth, I simply stuck a six-inch piece of kombu in a pot of water and let it stand for an hour. While the kombu was infusing the water, I arranged on platters five kinds of mushrooms (shiitake, enoki, oyster, maitake, and shimeji), five kinds of seafood (fillet of cod, head-on giant shrimp, scallops, clams and freshly shucked oysters), napa cabbage, Japanese negi long onions, "broiled" tofu, shungiku greens, and itokonnyaku noodles.
I placed my portable burner on the dining table with my hot pot on top, arrayed the platters around it, and added the kombu-infused water. I brought out ponzu and yuzu kosho for accents. We all took our seats, and I started things off by adding napa cabbage to the bottom of the hot pot, and other ingredients on top, in separate neat bunches. I covered, and cooked. When it was ready, we served the ingredients and broth ourselves, accenting with ponzu and fiery yuzu kosho, to taste. We continued eating in leisurely rounds, sipping champagne, my guests and I adding more ingredients (and kombu water) to the amazing broth, at will. Lovely evening! And as an added bonus: I used left-over broth today for udon with poached egg. Delicious. (Never discard that amazing broth!)
Quick reminder: My pal and coauthor Tadashi and I are holding a master class in hot pot cooking next week at Tadashi's restaurant Matsuri in NYC. There are still a few seats left
from - http://www.japanesefoodreport.com/
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