Thursday, December 22, 2011
Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES
Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES: The resulting combination is generally divided into four categories (although new and original variations often make this categorisation les...
Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES
Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES: The resulting combination is generally divided into four categories (although new and original variations often make this categorisation les...
Oriental Cuisine: Regional Specialities of Tawani Cuisine no doubt f...
Oriental Cuisine: Regional Specialities of Tawani Cuisine no doubt f...: Regional variations While standard versions of ramen are available throughout Japan since the Taisho era , the last few decades have shown...
Oriental Cuisine: pureto Rican Cooking is somewhat similar to Both S...
Oriental Cuisine: pureto Rican Cooking is somewhat similar to Both S...: Although Puerto Rican cooking is somewhat similar to both Spanish and other Hispanic cuisines, it is a unique blend of influences Puerto Ric...
pureto Rican Cooking is somewhat similar to Both Spanish and other Hispanic Cuisines
Although Puerto Rican cooking is somewhat similar to both Spanish and other Hispanic cuisines, it is a unique blend of influences
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago.
History of Puerto Rican Cuisine
The cuisines of Spain, Taíno and Arawaks Amerindians, and parts of the African continent have had an impact on how food is prepared in Puerto Rico. Although Puerto Rican cooking is somewhat similar to both Spanish and Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine "cocina criollaThe traditional Puerto Rican cuisine was well established by the end of the nineteenth century. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. El Cocinero Puertorriqueño, the island's first cookbook was published in 1849.
Taino Amerindian influences
From the diet of the Taíno (culturally related with the Mayas & Caribs of Central America and the Caribbean) and Arawak people come many tropical roots and tubers like yautía (taro) and especially Yuca (cassava), from which thin cracker-like casabe bread is made. Ajicito or cachucha pepper, a slightly hot habanero pepper, recao/culantro (spiny leaf), achiote (annatto), peppers, ají caballero (the hottest pepper native to Puerto Rico), peanuts, guavas, pineapples, jicacos (cocoplum), quenepas (mamincillo), lerenes (Guinea arrowroot), calabazas (tropical pumpkins), and guanabanas (soursops) are all Taíno foods. The Taínos also grew varieties of beans and some maíz (corn/maize), but maíz was not as dominant in their cooking as it was for the peoples living on the mainland of Mesoamerica. This is due to the frequent hurricanes that Puerto Rico experiences, which destroy crops of maíz, leaving more safeguarded plants like conucos (hills of yuca grown together).
Cilantrillo
Spanish / European influence
See: Spanish Cuisine
Spanish / European influence is also seen in Puerto Rican cuisine. Wheat, garbanzos, capers, olives, olive oil, black pepper, onions, garlic, cilantrillo (or cilantro), oregano, basil, sugarcane, citrus fruit, eggplant, ham, lard, chicken, beef, pork, and cheese all came to Borikén (Puerto Rico's Amerindian name) from Spain. The tradition of cooking complex stews and rice dishes in pots such as rice and beans are also thought to be originally European (much like Italians, Spaniards, and the British).[5] Early Dutch, French, Italian, and Chinese immigrants influenced not only the culture but Puerto Rican cooking as well. This great variety of traditions came together to form La Cocina Criolla.
Plantain "arañitas" & "tostones rellenos"
African influence
Coconuts, coffee (brought by the Arabs and Corsos to Yauco from Kafa, Ethiopia), okra, yams, sesame seeds, gandules (pigeon peas in English) sweet bananas, plantains, other root vegetables and Guinea hen, all come to Puerto Rico from Africa. African slaves introduced the deep-frying of food.
United States influence
The American (U.S.) influence in the way that Puerto Ricans cook their meals came about after Puerto Rico became a territory of the United States as a result of the Treaty of Paris of 1898. The most significant has to do with how people fry food. The early Spaniards brought olive oil for cooking and frying, but importing it from Spain made it very expensive, and cooks on the Island shifted over to lard which could be produced locally. For 50–60 years, corn oil produced in the United States took the place of lard for making cuchifritos and alcapurrias.
Galletas de soda (soda crackers in tins, popularly known as export sodas from a popular brand name) are an American product of the 19th and early 20th centuries that reproduce the crunchy texture of the earlier casabe bread and can be kept crunchy (in the tins) in high tropical humidity.
Regional Specialities of Tawani Cuisine no doubt food is so Delicious as Like other Cuisine
Regional variations
While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:
Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaidō's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodateanother city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa, in the north of the island, offers soy sauce flavored ones.
Kitakata in northern Honshu is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within its former city boundaries has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word soba usually refers to ramen, and not to actual soba which is referred to as nihon soba ("Japanese soba").
Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The broth typically has a touch of dashi as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings on top are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.
Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight-ish noodles served in a soy flavored pork broth similar to tonkotsu. The standard toppings are roasted pork (char siu), boiled spinach, sheets of nori, with often shredded Welsh onion (negi) and a soft or hard boiled egg. It is traditional for customers to call the softness of the noodles, the richness of the broth and the amount of oil they want.
Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.
Japanese food is one of the best and easy to digest food.
LA MAIN OR HAND PULLED NOODLES
The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut)
· Shio ("salt") ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
· Tonkotsu (豚骨, "pork bone"; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). Currently the latest trend in tonkotsu toppings is māyu (マー油/麻油), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. It is a specialty of Kyūshū, particularly Hakata-ku, Fukuoka (hence sometimes called "Hakata ramen").
· Shōyu ("soy sauce") ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma, green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
· Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets.
Some restaurants also offer a system known as kae-dama (替え玉), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup.Oriental Cuisine: Oriental Cuisine: Pad Priao Wan (Sweet and Sour St...
Oriental Cuisine: Oriental Cuisine: Pad Priao Wan (Sweet and Sour St...: Oriental Cuisine: Pad Priao Wan (Sweet and Sour Stir-Fried) : Pad Priao Wan (Sweet and Sour Stir-Fried) Ingriedients 1 cup sliced pork 1 cup...
Oriental Cuisine: Oriental Cuisine: How to make Bamboo shoot Salad i...
Oriental Cuisine: Oriental Cuisine: How to make Bamboo shoot Salad i...: Oriental Cuisine: How to make Bamboo shoot Salad its very healthy an... : Thai Food Recipe: How to make Bamboo Salad Bamboo Salad Bamboo Sal...
Oriental Cuisine: Food Safety
Oriental Cuisine: Food Safety: WHERE DO WE LEARN ABOUT FOOD? WHERE DO WE LEARN ABOUT FOOD? WHERE DO WE LEARN ABOUT FOOD? Who told you this and is it true? FOOD FOLKLOR FA...
Oriental Cuisine: Genetically modified foods (GM foods or GMO foods)...
Oriental Cuisine: Genetically modified foods (GM foods or GMO foods)...: Genetically modified foods ( GM foods or GMO foods) are foods derived from genetically modified organisms, (GMOs). Genetically modified ...
Oriental Cuisine: my love towards Carribiean food its so healthy and...
Oriental Cuisine: my love towards Carribiean food its so healthy and...: my love towards Carribiean food its so healthy and full of energy just try if you want to know more about the Carribean food just give ma a ...
Oriental Cuisine: my love towards Carribiean food its so healthy and...
Oriental Cuisine: my love towards Carribiean food its so healthy and...: my love towards Carribiean food its so healthy and full of energy just try if you want to know more about the Carribean food just give ma a ...
Oriental Cuisine: Famous Carribean food of the Carribean Island
Oriental Cuisine: Famous Carribean food of the Carribean Island: Dinner plate with black beans, shredded beef, jerk chicken, rice and plantain A Jamaican breakfast includes ackee and saltfish , seasoned c...
Famous Carribean food of the Carribean Island
Dinner plate with black beans, shredded beef, jerk chicken, rice and plantain
A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and fried dumplings.
Most Popular - Main courses
Brown Stew Chicken
Oxtail with broad beans :People are just Crazy about the ox tail.
Corned Beef and cabbage
Famous Soups of the Carribean Island.
Mannish Water (Head and "man meat" of Goat soup) - said to be an aphrodisiac. Traditionally eaten at New Year's Eve[citation needed]
Side dishes
Rice and peas - rice stewed with beans and coconut milk. Otherwise known as "Jamaican Coat of Arms".
Festival - Jamaican-style sweet fried maize dumpling
Pilau - a dish containing rice, chicken, pork, shellfish, and vegetables, similar to Paella while the name is derived from the Indian pulav
Okra (also Okra and saltfish stew)
Spinners - dumplings shaped by "spinning" them in the hands.[7]
Breads and pastries
Food is the Main Source of the energy and if includes proteins and fibers along with the traditional condiments then its fit for the palate......Try Carribean food its helps to stimulate the Apetite......Bon apetite..
my love towards Carribiean food its so healthy and full of energy just try if you want to know more about the Carribean food just give ma a call or send me a mail as per your requirement.
A plate of jerk chicken
Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island, and the Spanish, British, Africans, Indians, and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and salt fish (cod) (which is the national dish of Jamaica), fried plantain, "jerk", steamed cabbage and "rice and peas" (pigeon peas or kidney beans). Jamaican Cuisine has been adapted by African, British, French, Spanish, Chinese and Indian influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.
Jamaican cuisine has spread with emigrations, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other areas.
Genetically modified foods (GM foods or GMO foods)
Genetically modified foods (GM foods or GMO foods) are foods derived from genetically modified organisms, (GMOs). Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. These techniques are much more precise than mutagenesis (mutation breeding) where an organism is exposed to radiation or chemicals to create a non-specific but stable change. Other techniques by which humans modify food organisms include selective breeding; plant breeding, and animal breeding, and somaclonal variation.
GM foods were first put on the market in the early 1990s. Typically, genetically modified foods are transgenic plant products: soybean, corn, canola, and cotton seed oil. Animal products have also been developed, although as of July 2010 none are currently on the market. In 2006 a pig was controversially engineered to produce omega-3 fatty acids through the expression of a roundworm gene. Researchers have also developed a genetically-modified breed of pigs that are able to absorb plant phosphorus more efficiently, and as a consequence the phosphorus content of their manure is reduced by as much as 60%.
Critics have objected to GM foods on several grounds, including safety issues, ecological concerns, and economic concerns raised by the fact that these organisms are subject to intellectual property law.
Bacillus thuringiensis (or Bt) is a Gram-positive, soil-dwelling bacterium, commonly used as a biological pesticide; alternatively, the Cry toxin may be extracted and used as a pesticide. B. thuringiensis also occurs naturally in the gut of caterpillars of various types of moths and butterflies, as well as on the dark surface of plants.
During sporulation many Bt strains produce crystal proteins (proteinaceous inclusions), called δ-end toxins, that have insecticidal action. This has led to their use as insecticides, and more recently to genetically modified crops using Bt genes. There are however many crystal-producing Bt strains that do not have insecticidal properties.
In most cases changes to nature and ecology are not entirely known. From farmers point new seeds are required for each crop and what changes it would make to soil are as well suspect. So while the traditional farmer is forced to buy seeds for each crop he may loose cultivable land as well. Changes it would make to human health are as well not entirely known. Only for countries America, Canada, Brazil and Argentina adopted some crops. China and India are latest entries with India limited as yet to BT-cotton and some tests on Soya- the results thereof have not been encouraging. It is US multinationals clot that is forcing GOI to adopt while most from aware populace is opposing. EU has not adopted and does not appear intending to......Bt.
Food Safety
WHERE DO WE LEARN ABOUT FOOD? WHERE DO WE LEARN ABOUT FOOD? WHERE DO WE LEARN ABOUT FOOD?
Who told you this and is it true?
FOOD
FOLKLOR
FACTS • E • FALLACIES & FIBSSTORING
Always
store
cooked and
raw meat
separately
“
“Its not a joke to store the food Items accordingly if you will not taken care while storing then you will face the problem of Contamination as well as the chances of other Bacterial Disorders! Be clean,keep clean and be healthy...
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