Most Liked Food Blogs (316)

"According to a poll by food/drink critic Adam Lapetina, and published by the travel and adventure website Thrillist, the Venezuelan arepa is in the top position in a list of 18 countries’ breakfast, classified regarding their nutrients.

Russia, Myanmar, Australia, France and Japan, among others, are part of the top 18 in which Venezuela reached the main place.

“Venezuela’s breakfast is all about salt, starch, meat, fruit, and cheese, and that’s what makes it the best breakfast in the world”, is the reason why Venezuelan gastronomy was chosen.

Lapetina also commended the arepa because of its endless combinations. “Grilled chorizo, arepas filled with super-savory white cheese, chicken, avocados, and eggs are all guaranteed to keep you full until dinner…” The arepa is therefore one of the world’s most versatile meals.

The arepa, made of corn flour, is the queen of breakfast and also an remarkable side for main dishes, for lunch or dinner, whether fried or baked."

This poll was made seven years ago, but Venezuelan arepas are still the best thing in this world!...

Venezuela... My country... My home... My love... I love you, Venezuela!..










This is the best flour to make arepas... Another Venezuelan pride:




If you can buy "Harina PAN" in your country, give it a try and make your arepas!... You will love them and adopt them as yours!...

Many years ago, I took a cheap serrated blade steak knife and used it for cutting watermelon. To accomplish this, I curved the blade. The plastic handle cracked last month. I when shopping for a replacement at the dollar store... where things are $1.25 now.

Times change and the steak knives they now carry, have a straight edge. No problem, so I bought two. I opened one package, washed it and was amazed at the quality of the knife.
Stainless steel with a moulded handle. It cuts much better than the other steak knives and I plan to go back and get a few more.

It cuts like a knife, but it feels so right!




The old knife served me well...


Seedless round melon

With the exception of fish skin and chicken feet, I eat all the Chinese dishes put in front of me. I do have my limits. I'll tolerate bitter melon if it's cooked with something else. Chinese vegetables are fine, including bok choy and some decedents of spinach and broccoli.
Unless tofu gets diced and cooked with meat, it's on my 'do not eat' list.

I didn't complain (too much) at dinner tonight as tofu was in a sauteed vegetable salad and repeated a line from the movie The Three Faces Of EVE... Mommy, don't make me kiss a dead person!

I was bird watching one day and see they gathered to do lunch.
It appeared they were having sushi!

For a few years now my preference in baked bread and rolls has been Ciabatta. More expensive than standard bread products, I didn't have an answer of the difference... until I Googled it.
Okay, what is Ciabatta?

It's a style of bread first created in 1982 in Italy using wheat flower, water, salt, yeast and olive oil. A baker in Veneto, Italy created this recipe as a response to the French baguette that had gained popularity in the area and affecting local business.

The bread can be described as having a crisp crust with a soft porous texture and the dough has a much higher water content, cooked with a higher heat setting.



My preference are the Ciabatta rolls from Aldi, approximately 3" x 3" as it's enough for a lunch or afternoon snack when it's filled with slices of chicken and tomato. Of course I'm using sugar-free mayonnaise.

When I commuted from Miami, I was in the car at least one hour every morning usually listening to the local Classic Rock station. The announcer is friends with the owner of a famous coal fired pizza establishment that has several stores in South Florida.
From time-to-time they would talk about pizza... ingredients, method of cooking and cost of the raw materials that went into the making of pizza. According to what they were saying, surprisingly a 16" cheese pizza had only a few dollars of materials (dough, cheese, tomato sauce) in the making and sells for around $15. Adding a few toppings could drive the price to $20.
I grew up a few blocks away from two of the best pizza parlors in Miami and a bit picky to the style of my favorite. Thin crust.
Now, I'm 40 miles north of my old location and surrounded by a few 'corporate' style Italian restaurants. For the most part, pizza here is lacking. There is one place a few miles away that does the same style as I had in Miami and for a few years did a Monday special 18" thin crust pizza for $10. Times change and after their COVID shutdown the price went up to $12. Understandable and I consider it a deal.

Looking for the perfect pizza had me experimenting with homemade pizza. All of my tries were done in a small electric toaster oven, probably less that $30.

Today, I saw an article about the best pizza ovens for home use. The cheapest was $50 and the most expensive being $1,500. I'm disappointed as the $1,500 model only does a 12" pizza!

All I can say right now is... forgettaboutit

I wrote a blog in March about a concern for purchasing a 3-liter can of pure olive oil.
The concern was 'how many years would it take to consume 3-liters' and would it go rancid before I could use it up.

Gulp... it's gone. Four months later I had to buy another can.

Roughly converting from metric, my calculations say it's about one 8-ounce cup per week. That includes cooking/frying and salads.






Previous blog on the subject:

Jim is great ! He gave us the chocolate cake !



Jim is great ! He gave us the chocolate cake !

in the uk they have certain days for certain meals ,,like friday is fish n chips and sunday is a full blown sunday dinner with roast beef yorkshire pudding potatoes and veg plus lashings of gravy ,,
so what days are your special meals ????

A cold dessert popular in the Indian subcontinent, traditionally made from rose syrup, vermicelli, sweet basil seeds and pieces of jelly with milk.

Main ingredients
Milk, rose syrup, vermicelli, sweet basil

Serving temperature
Cold

Course
Beverage

Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
A Few Basil Leaves.

The vermicelli used for preparing falooda is made from wheat,arrowroot, cornstarch, or sago.

A falooda is a Mughlai cuisine version of a cold dessert made with noodles.

Rose. Rose falooda is the most traditional, classic and renowned flavour of the dessert, especially during warm weather as rose is naturally cooling. This drink, with an arresting shade of pink, has delicate notes of rose and is occasionally garnished with rose petals.

i can not live..... with out
this drink...
once in a few days.... a must
drink for me... ofcourse
i have a my own recipe.