HOW TO COOK BISTEC | STEAK AND POTATOES | HISPANIC RECIPES
My mom and I are back in the kitchen making some delicious BISTEC with buttery potatoes and spaghetti on the side, not healthy but amazing!!
Bistec can be found at your local carneceria and is a tasty dish to have with onions and tomatoes. I've been having this dish since I was a kid and its a great way to remember the traditions and recipes my grandmother left behind with her legacy.
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Super Easy and Healthy Sweet Kale Salad
Here is my very own recipe which is super easy and super yum. Give it a go and let me know what you guys think. It’s absolutely perfect for vegan and vegetarian people.
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Anthony Bourdain Tribute Tour in Vietnam (Owners reflect on Bourdain's visit)
Exotic Hanoi Food! →
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VIDEO INFO:
Resto: Bánh xèo Đinh Công Tráng
Food: Vietnamese pancake
Add: 46A Dinh Cong Trang street, Tan Dinh ward, District 1
Operation hour: 10AM - 02AM , 04PM - 09PM
Price: 80.000VND - 135.000VND
Resto: Cơm Niêu Sài Gòn
Food: Smashed rice and earthenware pot rice
Add: 75 Xuan Thuy street, Thao Dien ward, district 2
Operation hour: 06AM - 11PM
Price: Smashed rice 53.000VND - earthenware pot rice 35.000VND
Resto: Quán ốc A Sòi
Food: Snails
Add: 237-239 Nguyen Thuong Hien street, District 3
Operation hour: 04PM - 10PM
Price: From 60.000VND
Resto: Lunch Lady
Food: Crab crystal noodle soup / Banh Canh Cua
Add: D1 Nguyen Dinh Chieu Condo, Dakao ward, District 1
Operation time: 11AM - 03PM
Price: Small bowl 30.000VND - Big bowl 40.000VND
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I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Chengdu's Delight: Spicy Diced Rabbit | A Spicy Symphony for the Senses!
Chengdu's Delight: Spicy Diced Rabbit | A Spicy Symphony for the Senses!
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Indulge in the spicy symphony of Chengdu with Spicy Diced Rabbit - a culinary delight that tantalizes the taste buds from Sichuan! ????️???? In this episode, we explore the flavorful journey of this beloved dish, where succulent rabbit dices are seasoned to perfection. Join us as we uncover the story behind Spicy Diced Rabbit, a creation that has become a staple in Chengdu's culinary legacy.
Discover the unique combination of spices and seasonings that transform simple rabbit into a mouthwatering experience. Watch as we guide you through the process of creating this spicy masterpiece, rich in aromatic flavors and Chengdu's signature kick.
Ready to elevate your culinary repertoire? Join us for a step-by-step cooking overview and bring the bold taste of Chengdu to your kitchen. Want more Sichuan recipes featuring Sichuan peppercorns? Real Chinese food and amazing street food? And for more culinary adventures, don't miss our Top 10 Culinary Delights of Chengdu video
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(2/2) COOKERY AND DINING IN IMPERIAL ROME by APICIUS. Audiobook - full length, free
Full-length/unabridged audiobook for free, with text. HQ recording.
Apicius is a Roman cookbook attributed to a gourmet and epicurean of ancient Rome, though the true identity of this Apicius remains uncertain. The book, titled Cookery and Dining in Imperial Rome, is a collection of Roman recipes and culinary techniques that provide valuable insights into the gastronomic culture of ancient Rome. Below is a detailed summary of the book:
Title: Cookery and Dining in Imperial Rome
Author: Apicius (attributed)
Summary:
1. Historical Context:
Cookery and Dining in Imperial Rome is one of the earliest surviving cookbooks from ancient Rome. It is believed to have been written during the 4th or 5th century AD, long after the fall of the Roman Empire. The book provides a window into the culinary practices of the Romans during the height of the empire.
2. Authorship:
The true identity of Apicius, the author or compiler of this work, remains a mystery. While the book is commonly attributed to a wealthy and renowned Roman gourmet named Apicius, it is more likely the result of multiple contributors and compilations over time. The name Apicius was associated with culinary indulgence and epicurean tastes in Roman culture.
3. Structure:
The book is organized into ten chapters, each dealing with different aspects of Roman cuisine and dining practices. It covers a wide range of topics, including the use of various ingredients, recipes for dishes, cooking techniques, and guidelines for dining and etiquette.
4. Ingredients and Flavors:
Cookery and Dining in Imperial Rome provides detailed information about the ingredients used in Roman cooking. It includes descriptions of various meats, fish, vegetables, herbs, and spices commonly used in Roman cuisine. The book emphasizes the importance of balancing flavors, incorporating sweet and savory elements, and using ingredients like honey and garum (a fermented fish sauce) to enhance the taste of dishes.
5. Recipes:
The book contains over 400 recipes for a variety of dishes. These recipes range from simple preparations like boiled eggs and lentil soups to more elaborate and luxurious offerings such as peacock or flamingo dishes. Apicius covers a wide range of food categories, including appetizers, main courses, sauces, and desserts. Some recipes are surprisingly similar to contemporary culinary practices, while others reflect the unique tastes of the ancient Romans.
6. Cooking Techniques:
Cookery and Dining in Imperial Rome provides insights into the cooking methods of the time, including roasting, baking, boiling, and frying. It offers instructions on how to prepare and present dishes, emphasizing aesthetics and garnishing for an impressive dining experience.
7. Dining and Etiquette:
The book goes beyond just recipes and also delves into the cultural aspects of dining in ancient Rome. It offers advice on the proper presentation of food, table settings, and table manners. The Romans valued the art of entertaining guests, and this is reflected in the book's emphasis on hospitality and dining etiquette.
8. Legacy:
Apicius's work is an invaluable source of information about ancient Roman culinary traditions and continues to influence the study of historical gastronomy. It sheds light on the sophistication and culinary innovations of the Roman elite and their impact on subsequent culinary traditions.
In conclusion, Cookery and Dining in Imperial Rome by Apicius is a fascinating glimpse into the culinary world of ancient Rome. The book's comprehensive coverage of ingredients, recipes, cooking techniques, and dining practices provides a valuable resource for historians, chefs, and food enthusiasts interested in the culinary heritage of the Roman Empire.
How to Make Ghana's Popular Spaghetti Bolognese Recipe
For Gloria Allorbi, an avid home cook from Ghana and Founder of Gloria's Shito, her favorite childhood meal was a Ghanian twist on a pasta dish adored across the globe. She and her siblings loved to chant Super-getty Bolognese whenever it was approaching the dinner table, not knowing the actual pronunciation of the dish, but loving every bite.
This recipe for Spaghetti Bolognese was created to be affordable and accessible for a young growing family, using ingredients available to them at the time. Gloria's favorite part of this dish: the classic fork, twist & slurp method of eating!
Serves 4
Prep time: 10 minutes
Cook time: 40 minutes
1 medium-size onion
1 small habanero
4 cloves of garlic
6 medium-size tomatoes
1 & 1/8 cup olive oil
6 oz. canned tomato paste
1 tablespoon dry onion flakes
1 tablespoon minced garlic
1 teaspoon black pepper
1 tablespoon dry rosemary
2 x 12 oz. can of corned beef
1 1/4 teaspoons salt
One bunch of spring onions (or) green onions
8 cups of water to boil
16 oz. dried spaghetti
Blend together ½ medium size onion, 1 habanero, 4 cloves of garlic & 6 medium size tomatoes. Blend until pureed and smooth.
In an 8-quart size pot, add 1 cup of olive oil over medium to high heat.
Thinly cut the remaining ½ medium size onion longitudinal and add to the pot. Allow to cook for 2 mins, then add 6 oz. of tomato paste to the pot and allow to cook for another 2 minutes. Reduce heat to medium.
Add to pot 1 tbsp of minced garlic, 1 tbsp of dry minced onion flakes, 1 tsp of black pepper, and 1 tbsp of dry rosemary and allow to cook for 2 minutes.
Add blended ingredients (½ onion, habanero, garlic, and tomatoes) to the pot and mix in.
Mix well, then cover with lid to cook for 10 minutes until reduced.
After 10 minutes, remove the lid then empty cans of corned beef into the pot. Mince with a spatula until evenly distributed.
Reduce heat to low medium and allow to cook for 15 minutes.
In a side pot, bring to boil 8 cups of water, 1 tbsp of olive oil, and ¼ tsp of salt.
Add 16 oz. whole spaghetti to pot and allow to cook on medium to high heat for 13 – 15 minutes, or to the pasta box’s instructions.
Chop up bunched spring onions (or) green onions into ¼ inch size and add a handful to the sauce.
Allow sauce to simmer on low for an additional 5 minutes, then stop the heat.
After 15 minutes, drain pasta into a colander and splash liberally with cold water, to stop residual heat from further cooking.
Over pasta, drizzle 2 tablespoons of olive oil and mix, to prevent pasta from sticking.
Serve sauce over pasta and garnish with remaining chopped spring onions.
Notes: Leftover corned beef sauce can be repurposed into shakshuka for breakfast.
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