Oct 062011
 

According to legend, the knights Cossacks during an attack, they found themselves in front of a lake that hindered the passage. But the enemy was approaching and so it was not possible to build a bridge. The priest who accompanied the regiment Cossack, then blessed the lake, transforming it into vodka so that horses and riders could drink it and go the other side. Do not dwell on what might be the consequences of a drunken mass (an entire regiment, think) today, I propose a simple recipe for vodka which acts as sovereign. The literary origin of the word cocktail is English and means “rooster tail” and comes from the fact that the drink was accompanied by decorations of various colors that accompanied the drink.

The origin of the vodka is uncertain but it seems that a country that boasts the origin of the vodka is Poland. Maybe around 1300 near Krakow, however, have written references you have to wait until 1400. To appreciate the true value, that is, subtle aroma and taste fine, smooth vodka should be drunk in the special glass vials similar to widen the base or in small liqueur glasses, but for lovers of cocktails, we could not avoid to write a recipe :

Cape Cod

for a glass:

* 4.5 cl Vodka
* 12 cl cranberry juice
* Files, clove

In a cocktail glass pour the vodka and cranberry mix well. Impales the slice of lime and place it with a toothpick in the aperitif.

And why not, pasta with vodka drinks!

Penne with Vodka

Ingredients:

(Serves 4)

400 gr. pens,
50 gr. butter,
50 gr. Grana Padano cheese,
200 gr. fresh cream.
1 hot pepper
4 tablespoons vodka
some tomatoes.

Melt the butter in a pan, add the chopped peppers and tomatoes, wait until everything takes on flavor. Season with salt, add the cream and just begins to boil, aggiunngere vodka. Stir, then remove the peppers, add the grated Grana Padano cheese, pour the cooked pasta in abundant salted water al dente, 2-3 minutes, seasoning again and serve.

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By Marc in Gadgets & Geek Art

As the fear of the obesity epidemic rises, food is seen more an more as simply something one has to cut back on. Lunch is no longer a joyful time to cherish, but a disappointing time spent in front of a microwave. Not everyone has succumbed to this despair, however, and a lot of people are compensating for smaller, healthier, portions, with beautiful aesthetics. Here are 10 beautiful and mystifying artworks made out of cuisine:

 

(Images via modes4u, lostateminor, neatorama, twolia)

Bento boxes are single portion takeouts and home prepared meals that are extremely popular in Japanese culture. Some people take it very seriously, and love to turn an otherwise mundane preparation into an applause worthy artistic expression. One can only imagine how difficult it would be to start chowing down if your microwave meal was being oohed and aaahed as much as one of these preparations would be.

(Images via neatorama, slashfood, wonderhowto, cadbury)

Chocolate portraits are an increasingly popular artistic expression. The concentration here is on appearance, not taste, so they may not taste as great as you’d think, but they certainly are eye-catching. Chocolate has the advantage of coming in a variety of colors and hues, and being both malleable and hard enough to maintain its form. Through sculpture and careful pouring and manipulation, chocolate artists can create incredibly realistic depictions.

(Images via pixdaus, jorymon)

Nothing spices up a pot luck like strategically arraying your food into a classic painting or character portrait. Such simple and intriguing displays are a bit inspiring. How much harder would it be to add a few distinctive features to your otherwise mundane dish? You may not want to tackle the Mona Lisa the next time you set out cheese and crackers, but a nice smiley face never hurts.

(Images via obesityhelp, popfi, funnypictures, guardian)

Some believe that higher powers work in mysterious ways… whether these are examples of this, or just fortuitous coincidence, is hard to say. Regardless of the source of these inspirational portraits, nobody can deny they’re intriguing. The phenomenon of seeing Jesus’ face in random food products (like the cheeto, naan, potato chip, and fish stick pictured above), isn’t constrained to the food itself:

(Images via bitchspot, popfi)

Household items can showcase unearthly portraits as easily as a potato chip. Whether you find excitement over these occurrences ridiculous or spiritual, they’re definitely interesting. Pictures of food is an example how the food has own unique images

(Images via guardian, amandamorrow, popularasians, chilloutpoint)

Sushi is delicious, and no one will argue that the taste of a good sushi roll can be affected by the artistry of its creation, and its appearance on the plate. There are some who take this to an extreme. A portrait of President Obama and the face of a friendly panda may have been the inspiration for a sushi vinyl toy that does not look happy to be on the plate.

(Images via foundshit, geekologie, break4fun, insomniadiaries)

Meat is something a lot of people like to eat, and it’s also something a lot of people don’t like to think about. Whether you’re a meat lover or not, the above sculpted artworks are a bit nauseating, and very unique. After taking a look at this assemblage of strange sculptures, it will be hard to see a muscle car the same way again.

(Images via panric, pxleyes, saufnase)

For artists with a photographic and technological bent, food is more enjoyable to manipulate with photoshop. Mixing and matching different objects in entertaining and shocking ways is a great way to catch someone’s attention and show off your skills with photo manipulation.

(Images via rockstartemplate, humor-articles, unstructured musings, weirdspy)

Artists choose a variety of strange materials, and food is no exception. Some artists love taking the everyday and turning them into something more powerful. A good photo changes an otherwise temporary piece of art into something that can brighten up someone’s day for as long as the internet is around.

(Images via philagrafika, hackedgadgets, blisstree)

Toast is the foundation for any good breakfast, in television commercials, and in the average home. One might say toast is both the most common and most boring part of breakfast, but new technology aims to change that. Possibly inspired by the faces of Jesus that kept appearing on slices of bread, some engineers put together a toast printer that can imprint any image you’d like onto a piece of white or wheat. Some versions work like a real printer with the bread as paper, while others use an external tool to burn the decorations. However it’s done, it sure seems like a lot of fun!

Dec 142010
 
belarusian salad
Belarusian salads are different than salads in the west. First, they tend to be quite creative as many unusual ingredients get mixed together. It is not unusal to find salads made of various nuts, fruits and meats. You will almost never be served a bunch of lettuce topped with 2 or 3 pieces of tomatoes.
Second, the idea of a Belarusian salad is to get the mix of tastes of all the ingredients. That is why salad ingredients are cut into small squares or finely chopped or grated. The ingredients never come in big chunks. You will never use you knife when eating a salad in Belarus.
Third, Belarusian salads tend to be quite rich. The salad dressing is usually mayonaise based, but it might also contain sour cream. Together with the finely chopped ingredients, the rich sauce blends the flavors together giving the salad a unique taste. Continue reading »
 
The Semiotics of Wine Ordering
wine bottleSo, you’re in a restaurant, you’re presented with a wine list. You don’t actually know anything about wine, you have a passing interest, you quite like it. You know that Sauvignon Blanc is white, you have a vague idea that New World wines are consistently okay. You’re like most people. Well done you.
Sadly, however, you’re out for a meal with a first date. Goodness but they’re hot, they fulfil most of your basic tenets of what constitutes a good partner. you’d like to look impressive. Continue reading »
 

Bottled beer was invented in Hertfordshire some 440 years ago, the most popular story says, by a forgetful Church of England rector and fishing fanatic called Dr Alexander Nowell.

While Nowell was parish priest at Much Hadham in Hertfordshire, around 20 miles north of London, in the early years of Elizabeth I, it is said that he went on a fishing expedition to the nearby River Ash, taking with him for refreshment a bottle filled with home brewed ale. When Nowell went home he left the full bottle behind in the river-bank grass. According to Thomas Fuller’s History of the Worthies of Britain, published a hundred years later, when Nowell returned to the river-bank a few days later and came across the still-full bottle, “he found no bottle, but a gun, such was the sound at the opening thereof; and this is believed (causality is mother of more inventions than industry) the original of bottled ale in England.”

The ale, of course, had undergone a secondary fermentation in the bottle, building up carbon dioxide pressure so that it gave a loud pop when Nowell pulled the cork out. Such high-condition ale must have been a novelty to Elizabethan drinkers, who knew only the much flatter cask ales and beers. However, Fuller’s story is fun, but it seems unlikely Nowell really was the person who invented beer: more likely brewers were experimenting generally with storing beer in glass bottles in the latter half of the 16th century, though there is no apparent evidence of commercial bottling until the second half of the 17th century, only bottling by domestic brewers.

Part of the problem was that the hand-blown glass bottles of the time could not take the strain of the CO2 pressure. Gervaise Markham, writing in 1615, advised housewife brewers that when bottling ale “you should put it into round bottles with narrow mouths, and then, stopping them close with corks, set them in a cold cellar up to the waist in sand, and be sure that the corks be fast tied with strong pack thread, for fear of rising out and taking vent, which is the utter spoil of the ale.”

white-shield-ipa

(There is, incidentally, a garbled version of the “bottle as gun” tale which seems to have materialised in the late 19th century, and which conflates the bottled ale story with another about Nowell fleeing England in a hurry in the reign of Queen Mary, after he received a warning that his enemy Bishop Bonner, known as “Bloody Bonner”, was out to arrest him for heresy. For some reason, in this version of the story Nowell is called “Newell”.)

Despite the introduction of a tax on glass in 1645 (it was removed in 1699 and re-imposed in 1746), bottled ale did become increasingly available. Samuel Pepys recorded drinking “several bottles of Hull ale” with friends at an inn called the Bell in London in November 1660. (This was very likely ale from somewhere like Derby or Burton upon Trent, shipped via Hull to London). The household accounts of the Cecil family, earls of Salisbury, in 1634 suggest the nobility and gentry, who brewed their own ale and beer on their country estates for themselves and their staff, servants and workers, would drink strong bottled beer when they came to London. This was probably bottled in the country and brought up to the capital when necessary: Wheatley Hall, Doncaster, home of the Cooke family, had a bottle room in 1683, Holkham Hall in Norfolk in 1671 had two bottled beer stores leading off the “small beer cellar” (that is, cellar for small beer), and in 1676 the Earl of Bedford’s household accounts show the purchase from a brewer near the family seat at Woburn of ale “to bottle for my lord’s drinking”. Continue reading »

 

Wine and Food Pairing

Cabernet Sauvignon

Flavors range from black currant, cherry, plum, mint, chocolate and spice.  Pairs well with rich roasted meats or with grilled vegetables.

 Chardonnay

Grape comes in a variety flavors. Tastes includes orchard, tropical, citrus fruit, butter or spice. Pairs well with fish and seafood

German Rie Continue reading »

All About Carp

 Europe Recipe  Comments Off
Jul 212010
 

So many of you will know that Carp belong to the species (Cyprinus Carpia). A fish whose natural habitat was Asia, but is now found on most of the large land masses, like Europe and North America.

Carp have had a chequered career. They were once considered to be an undesirable element in fresh water lakes and rivers. This resulted in a lot of activity aimed at getting carp exterminated.

Why were they undesirable? Because they are omnivorous – they eat both animal and plant foods indiscriminately. To ensure they miss out on nothing in their diet, carp roil about in the water, stirring up the sediment, rooting about for food. This increases the turbidity and creates an environment which affects the well-being and growth of many of the plants and animals found underwater.

A nice word – roil. It also means to vex, disturb and irritate, which bring us back to the verb ‘to carp’. This means to find fault, to complain unreasonably, to niggle or be critical. There seems to be a connection here between ‘carp’ and ‘to carp’ – don’t you think?

Carp’s fortunes began to turn when it was discovered that they are an easy fish to raise for food. If they are farmed, large amounts of fish meat can be produced per acre. This is done most successfully in Europe and Asia. To fish-farm successfully, the oxygen in the water needs to be replenished regularly. This can be done fairly easily when the fish are kept in tanks and the water is continually circulated by means of a pumping system. The food is fed directly into the tanks, though it’s unclear what exactly happens to the waste the fish produce.

This mass food production is a little at odds with the fact that they are not a particularly edible variety of fish, except perhaps to Polish people, to whom they are as important at Christmas time as the turkey is elsewhere. You will not find Carp appearing regularly as a dish on 5 star menus anywhere in the world.

To anglers though, catching Carp is a great sport. They can be very wily, putting up a great fight to avoid being removed from the water. At present the world fishing record for a Carp is more than 90lbs 15ozs.

And then, how about:

C for Carp

A for Anglers

R for Ready mades – boilies which have already been manufactured, sold in bags.

P for Pod, a folding stand where carp rods are placed.

Check out an ebook UK Carp Fishing Secrets which includes recipes for bait and tips on rigs, at the website below.

Get software to convert your real audio songs to mp3 with this convert ra to mp3 tools.

 

America’s lasting gift to the world, the potato feeds people all over the planet. Following the discovery of the New World, Spanish plundered the palaces, and their Galleons carried off gold and silver by the ton, but that was only money. The foods they took from Native American farmers would ultimately feed the world. Where would we be without corn, or chocolate, or potatoes?

Potatoes originated in the Andes Mounta Continue reading »

Jul 192010
 

Hot chocolate is a delicious drink that is a cocktail of cocoa powder or chocolate, sugar, and milk. This toothsome beverage can be traced back to the Mayan and Aztec civilizations in which they consumed their chocolate drinks made from roasted cocoa seeds mixed with spices like chili and achiote or annatto. The chocolate beverage was not only enjoyed but was also revered. Unfortunately, not everyone has the honor to drink choco Continue reading »

 

France and Germany are expected to have large online gluten free search demand values, but they don’t.  Search volumes for Nov 2009 gluten free associated search term volumes were found and the results shown in the tables below:

france / French TOP TEN (Both English and French searches)

FRANCE – English speaking

Terms…………….……NOV 09 Volumes

Gluten………………….5400< Continue reading »

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