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Food blogs & resources (+ ingredients)

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L'épicerie mexicaine en France. (20+) A la Mexicana cuisine mexicaine. Miso, patience et longueur de temps. Acheter du Sumac ? SJÖRAPPORT Seaweed pearls - black. Take the salmon, for example.

SJÖRAPPORT Seaweed pearls - black

Together with our suppliers, we’ve helped pioneer responsible practices and standards for salmon farming around the world. Our suppliers use energy and waste efficient facilities, traceable and responsibly sourced feed, and farming methods proven to decrease environmental impact—all this while securing food quality. They’re also partnering with environmental NGOs to continuously improve the efficiency and impact of their work. Since 2015 all IKEA salmon and shrimp is Aquaculture Stewardship Council (ASC) or Marine Stewardship Council (MSC) certified, which means it meets strict social and environmental standards. “IKEA was involved with creating standards for responsible fish farming from the beginning,” says Hans-Fredrik Pedersen, who works with one of our salmon suppliers. Amande de mer. Pulpo & Langosta - Retail Company - Neuilly-sur-Seine, France. Maho Nabe un peu de Japon dans votre cuisine – Paumée à Paris.

Avec Maho Nabe le Japon invite l’occident à découvrir un mode de cuisson le Nabe Le nabe est une ancienne méthode de cuisson traditionnelle qui permet de cuire à feu doux les aliments entre 96 et 100 degré.

Maho Nabe un peu de Japon dans votre cuisine – Paumée à Paris

Le nabe conserve le plat au chaud longtemps après la cuisson. Le Maho Nabe est une version moderne de ce mode traditionnel de cuisson. La cocotte est dotée d’une cuve à double paroi qui emmagasine la chaleur et créé une isolation thermale optimale. C’est une économe en énergie, car la montée en température nécessite moins d’énergie. Maho Nabé Usuzumi Gray. Food & Wine. Mizuna. Mizuna (ミズナ(水菜), "water greens"), qian jing shui cai,[1] kyona,[2] Japanese mustard greens,[3][4] or spider mustard,[3] is a cultivated crop plant from the species Brassica rapa var. niposinica a dark green, serrated leafed plant.

Mizuna

Description and use[edit] The taste of 'mizuna' has been described as a "piquant, mild peppery flavor...slightly spicy, but less so than arugula. "[5] It is also used in stir-fries, soups, and nabemono (Japanese hot pots). A seller of packaged seeds in the United Kingdom describes 'mizuna' as: A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. According to the BBC: Recipes, French culinary secrets and cooking adventures by an Aussie in Paris. Lemon in Paris - À propos. Lemon in Paris - SKYR!!!! Le fameux yahourt Skyr tant... Où trouver du yaourt islandais Skyr en magasin à Paris. Kalios - Les huiles d'olives des Chefs. Ottanta paris. Calvisius caviar - trading caviar - calvisius trading - Calvisius. Accueil. Umami Paris - épicerie japonaise de qualité - Umami. BOKOR. Atelier cuisine - D'un jardin à l'autre. La Happy Food : les aliments anti-blues de l’hiver ! En pleine morosité hivernale, certains aliments contribueraient à améliorer notre sensation de bien-être et auraient le pouvoir de nous redonner le sourire et un peu de vitalité.

La Happy Food : les aliments anti-blues de l’hiver !

Limitons les vertus thérapeutiques, bien que prouvées du chocolat mais peu recommandables pour notre silhouette, et notons sur notre liste de courses les aliments 100% naturel qui doperont notre moral sous la grisaille ambiante ! Le thé vert thé vert Idéal pour assurer son hydratation quotidienne (pour rappel, nous devons boire 1,5L d’eau par jour), le thé vert réduirait également les symptômes d’un état déprimé ou dépressif ! Epinards, laitue et brocolis épinards Ils sont excellents et très important pour le fonctionnement du cerveau car riches en vitamine B9 (également appelée acide folique). Le saumon, le hareng, le maquereau, les sardines saumon Les myrtilles, framboises, fraises et baies fruits rouges Bien que difficiles à trouver en cette période de l’année, ces fruits rouges auraient un fort pouvoir calmant. Recipes - Restaurant Girl: Best Food Blog & Restaurant Guide.

Wild Mushroom Stew Stew is a generally a great go-to for home cooks during winter —simply throw bits of meat from the freezer and odds and ends from the fridge into an oversized pot, and forget about them for hours at a time.

Recipes - Restaurant Girl: Best Food Blog & Restaurant Guide

But the best thing about this stew is that it will actually appeal to vegetarians (and non-vegetarians!) Alike, made with a hearty mix of cultivated and wild mushrooms, chewy ribbons of kale, and nutty brown rice or barley. Read More. Molecular Gastronomy Recipes, Tips and Techniques. Scott's Pizza Chronicles: Why I Love the International Pizza Expo. A typical scene at Pizza Expo.

Scott's Pizza Chronicles: Why I Love the International Pizza Expo

[Photographs: Scott Wiener] The response is common when I tell someone I'm heading to Las Vegas for the International Pizza Expo. "What is the International Pizza Expo??? " I'm not surprised this event isn't common knowledge, especially since there's little mention of it in the media (including this very website). Most of us who read Slice are interested in the glorious craft of pizza making, but the truth is it wouldn't exist if it wasn't a gigantic industry. I attended my first pizza trade show in September 2006, the last time the National Association of Pizzeria Operators (NAPO) held one in Atlantic City. Being an international event, pizzas like this Japanese one are entered into culinary competition. Alton Brown. Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides.

Vegetative Uncertainty » mangolandia. Humans!

Vegetative Uncertainty » mangolandia

In India when speaking of our dead, the people say “she left the body” rather than “she died”. That is, there is a deep clarity — for me our subconscious patterns of speech reveal deeply the structure of how we think — about what death is, or as it has sometimes occurred to me, “the unreality of death”. Krishna and Jesus are both pretty into this idea – “For the soul there is neither birth nor death at any time. He has not come into being, does not come into being, and will not come into being. “He who loves his life loses it, and he who hates his life in this world will keep it to life eternal.” I’ll let you figure out the who’s whom, but the point is that many tribes and cultures have come up with elaborate rituals around the Leaving of the Body.

In Mexico, Dia de Los Muertos is celebrated every year, on November 1st and 2nd, to pray for and remember our dead. Now it’s all beginning to come together. Cheap, Healthy, Good - RECIPE INDEX. The Salty Cod.