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Eat Me Daily : Food Is Culture

Eat Me Daily : Food Is Culture
Top Of The Food Chain: Tri-Tip June 10, 2010, 11:02 am 12 Comments Illustration by Laura Williams Welcome to Top Of The Food Chain, a column from Eat Me Daily's meatiest columnist, Ryan Adams. Every week we'll attempt to demystify the options available in your supermarket, breaking animals down piece by piece so that the next time you find yourself staring at endless Styrofoam containers, you'll be able to make an informed purchase. This week: Tri-Tip.

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Japanese cuisine Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi.

Mild ale The term mild originally meant young beer or ale as opposed to "stale" aged beer or ale with its resulting "tang". In more recent times it has been interpreted as denoting "mildly hopped". Once sold in every pub, mild experienced a sharp decline in popularity after the 1960s and was in danger of completely disappearing. However, in recent years the explosion of microbreweries has led to a modest renaissance and an increasing number of milds (sometimes labelled "Dark") are now being brewed. The Campaign for Real Ale has designated May as "Mild Month". History[edit] Recipe for Mexican Red Lentil Stew with Lime and Cilantro (Vegan) This Mexican Red Lentil Stew with Lime and Cilantro was a hit at my annual soup party this year, and this delicious and inexpensive dish is vegan, gluten-free, and if you use portion control it can be South Beach Diet phase one! This amazing Mexican Red Lentil Stew with Lime and Cilantro is another soup I made for my annual soup party this January, and even though I didn't mind the original photos for this dish, I couldn't resist updating them with better ones when I had the chance. This soup was a huge hit at the party, and when I looked at the notes for the original post, I noticed that I made it for a soup party in 2010 as well, when I first posted the recipe! The soup was adapted from this recipe from Budget Bytes, who had adapted it from Andrea Meyers, so you can tell the recipe has had a lot of fans! (Mexican Red Lentil Stew with Lime and Cilantro was updated with better photos, February 2016.) While soup cooks, chop up a good-sized bunch of cilantro.

Bitter (beer) A glass of bitter Bitter belongs to the pale ale style and can have a great variety of strength, flavour and appearance from dark amber to a golden summer ale. It can go under 3% abv - known as Boys Bitter - and as high as 7% with premium or strong bitters. Beer style Beer style is a term used to differentiate and categorize beers by factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. The study of what constitutes a beer's style may involve provenance,[3] local tradition,[4] ingredients,[5] and/or empirical impression, which is conventionally broken down into several elements; typically - aroma, appearance, flavour and mouthfeel.[6] The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Types Yeasts that ferment at warmer temperatures, usually between 60 and 75 degrees Fahrenheit, form a layer of foam on the surface of the fermenting beer, which is why they are referred to as top-fermenting yeasts.

The Culinary Tribune › Summer Ice Cubes<br />涼アイスキューブ Summer Ice CubesAugust 28, 2011 Since I saw various fruit and herb ice cubes in a magazine somewhere, I’ve wanted to try making them myself. It has gotten cool suddenly the last few days here in Minnesota, and I felt I should make them soon before summer was gone. Greek cuisine Traditional Greek taverna, integral part of Greek culture and cuisine. History[edit] Fresh fish, one of the favourite dishes of the Greeks; platter with red figures, c. 350–325 BC, Louvre. Bangin' Grilled Shrimp Skewers I've had it on my mind to turn my popular Banging Good Shrimp recipe into a summer dish you can make right on the grill. Now that the weather is warmer, we've been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always These shrimp skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good.

Scoville scale A display of hot peppers with an explanation of the Scoville scale at the H-E-B Central Market in Houston, Texas The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers or other spicy foods as reported in Scoville heat units (SHU),[1] a function of capsaicin concentration. The scale is named after its creator, American pharmacist Wilbur Scoville.