"Sandwich karnitas - Flavor and Color
MENU OF THE DAY HAPPINESS IS HAPPINESS IS! FROM ALL OVER THE WORLD IS COMRADE Tutti-Frutti Pineapple Bakery and Cereals Butter and Cheese Vegetables and Fruits Apples Eggs Eat and remember Pierre koksopleiding Sauvage Once upon eating LAST PAGE Historical koksopleiding Sketches of Old recipes texts from primary sources edalni STORIES Bakery Cereals Milk and Cheese Meat, poultry, koksopleiding offal Vegetables Fish and Seafood Sauces Egg dishes ABOUT U.S.
I remember that ten years ago I warned their children from the street food: do not sit down on a stump, do not eat pie, and it'll be a kid. I mean sick, poisoned, if not painted them and their imaginations terrible pictures some shawarma, koksopleiding inside of which, of course, crawling worms. And it tastes better than it smells, I told them, the more likely it has more of any infection. First it is my attitude koksopleiding to the street fast food has been shaken in Istanbul. Right on the market koksopleiding square on skewers grilled indescribably delicious form a thick sausage, from which came a flavor that my stomach started unbearable hunger cramps. I walked around for a long time - and still dare. I cut off a piece Kolbasino, finely chopped with tomato and chilli and bring to a crispy tortilla, sprinkled koksopleiding with red pepper. This, as I later learned, was a famous koksopleiding Istanbul kokorech - roasted on a spit lamb offal, tapered gut - to taste a thing about what they say "eat through koksopleiding your mind." Not really all that trust, I stole a sheep's pluck washed down with ayran not filed, and the Viscaria, which in any case, on the advice of experienced koksopleiding people wore in her purse.
After this baptism of fire in the streets of Istanbul, I already ate everything - dolma, kabobs, even the very "dangerous" kebab - not dead, hungry and did not end hepatic colic. The next year in Marrakesh I laughed at his girlfriend: the market square Jemaa El Fna Square, where Big Food items dozen braziers lit fires and smokes clouds of fragrant incense meat, she cautiously looked at the shelves with colorful slides, snacks and muttering about the possible adverse opinion sanitary inspectors. However, within a day still recognized that cheap street tagine in Morocco tastier expensive restaurant in Essaouira we have together was eating sardines simply outstanding, which were prepared by hawkers on little braziers in dark doorways.
Ever since I fell in love with all the passion street food. No, it does not primitive. On the contrary - there is in it some deep truth about the essence of life. Here, for example, 2 years ago in the United States the title of "Best Chef of the Year" Journal of Food And Wine appropriated young Koreans Roy Choi, who created a Los Angeles street network for mobile Kogi BBQ: straight from the vans is a trade burgers, tacos and tortillas burrito koksopleiding style Mexican-Korean fusion - with grilled pineapple and sweet citrus koksopleiding and ginger sauce. Rashozhie snacks that you will find in any local institution, koksopleiding become a gourmet food - and consumers koksopleiding appreciate it, as well as mobile advertising. When found another parking, a message about the place and the menu is spread through twitter and facebook - as a result of the queue to the little wagon line up before koksopleiding the start of trading. The technology is very similar to the one that helped the last Egyptian revolution. However, and what is happening today with the street food - also a kind of revolution, and it also won democracy. Roy Choi graduated from the Culinary Institute of America, one of the world's best educational institutions, where for several years thinly sliced vegetables and sauces made French the most that neither koksopleiding is a traditional bokyuzovskim koksopleiding technologies. And he brought into the market savory koksopleiding ethnic food that creatively interpreted - and well-earned. It turns out the American dream and today it is currently alive. In the United States, of course. In New York, for example, the two brothers, the sons of Ukrainian koksopleiding immigrant, recently sent a gastronomic journey through the roads of Manhattan in every sense of the gold van Schnitzel & Things (Schnitzel and something else). Just like Roy Choi, Oleg and Eugene Voskoboynikova turned traditional nourishing, but boring Austro-German food in gourmet fusion, far up any poor sausages, which pushes an on the go, just to satisfy your hunger. "Their steaks just propelled me to heaven" - I read in an American blog.
And imagine: the same I experienced koksopleiding myself a week ago is no longer in New York, and in his native Moscow, when I tried the food from outer type silver bus "Gifts of Nature". This is a joint project restaurant Delicatessen, his co-owner and chef Ivan Shishkin and farmer cooperative LavkaLavka. The emergence of "gifts of nature" in the Moscow gastronomic festivals, including last weekend in celebration of young vegetables, invariably causes a
MENU OF THE DAY HAPPINESS IS HAPPINESS IS! FROM ALL OVER THE WORLD IS COMRADE Tutti-Frutti Pineapple Bakery and Cereals Butter and Cheese Vegetables and Fruits Apples Eggs Eat and remember Pierre koksopleiding Sauvage Once upon eating LAST PAGE Historical koksopleiding Sketches of Old recipes texts from primary sources edalni STORIES Bakery Cereals Milk and Cheese Meat, poultry, koksopleiding offal Vegetables Fish and Seafood Sauces Egg dishes ABOUT U.S.
I remember that ten years ago I warned their children from the street food: do not sit down on a stump, do not eat pie, and it'll be a kid. I mean sick, poisoned, if not painted them and their imaginations terrible pictures some shawarma, koksopleiding inside of which, of course, crawling worms. And it tastes better than it smells, I told them, the more likely it has more of any infection. First it is my attitude koksopleiding to the street fast food has been shaken in Istanbul. Right on the market koksopleiding square on skewers grilled indescribably delicious form a thick sausage, from which came a flavor that my stomach started unbearable hunger cramps. I walked around for a long time - and still dare. I cut off a piece Kolbasino, finely chopped with tomato and chilli and bring to a crispy tortilla, sprinkled koksopleiding with red pepper. This, as I later learned, was a famous koksopleiding Istanbul kokorech - roasted on a spit lamb offal, tapered gut - to taste a thing about what they say "eat through koksopleiding your mind." Not really all that trust, I stole a sheep's pluck washed down with ayran not filed, and the Viscaria, which in any case, on the advice of experienced koksopleiding people wore in her purse.
After this baptism of fire in the streets of Istanbul, I already ate everything - dolma, kabobs, even the very "dangerous" kebab - not dead, hungry and did not end hepatic colic. The next year in Marrakesh I laughed at his girlfriend: the market square Jemaa El Fna Square, where Big Food items dozen braziers lit fires and smokes clouds of fragrant incense meat, she cautiously looked at the shelves with colorful slides, snacks and muttering about the possible adverse opinion sanitary inspectors. However, within a day still recognized that cheap street tagine in Morocco tastier expensive restaurant in Essaouira we have together was eating sardines simply outstanding, which were prepared by hawkers on little braziers in dark doorways.
Ever since I fell in love with all the passion street food. No, it does not primitive. On the contrary - there is in it some deep truth about the essence of life. Here, for example, 2 years ago in the United States the title of "Best Chef of the Year" Journal of Food And Wine appropriated young Koreans Roy Choi, who created a Los Angeles street network for mobile Kogi BBQ: straight from the vans is a trade burgers, tacos and tortillas burrito koksopleiding style Mexican-Korean fusion - with grilled pineapple and sweet citrus koksopleiding and ginger sauce. Rashozhie snacks that you will find in any local institution, koksopleiding become a gourmet food - and consumers koksopleiding appreciate it, as well as mobile advertising. When found another parking, a message about the place and the menu is spread through twitter and facebook - as a result of the queue to the little wagon line up before koksopleiding the start of trading. The technology is very similar to the one that helped the last Egyptian revolution. However, and what is happening today with the street food - also a kind of revolution, and it also won democracy. Roy Choi graduated from the Culinary Institute of America, one of the world's best educational institutions, where for several years thinly sliced vegetables and sauces made French the most that neither koksopleiding is a traditional bokyuzovskim koksopleiding technologies. And he brought into the market savory koksopleiding ethnic food that creatively interpreted - and well-earned. It turns out the American dream and today it is currently alive. In the United States, of course. In New York, for example, the two brothers, the sons of Ukrainian koksopleiding immigrant, recently sent a gastronomic journey through the roads of Manhattan in every sense of the gold van Schnitzel & Things (Schnitzel and something else). Just like Roy Choi, Oleg and Eugene Voskoboynikova turned traditional nourishing, but boring Austro-German food in gourmet fusion, far up any poor sausages, which pushes an on the go, just to satisfy your hunger. "Their steaks just propelled me to heaven" - I read in an American blog.
And imagine: the same I experienced koksopleiding myself a week ago is no longer in New York, and in his native Moscow, when I tried the food from outer type silver bus "Gifts of Nature". This is a joint project restaurant Delicatessen, his co-owner and chef Ivan Shishkin and farmer cooperative LavkaLavka. The emergence of "gifts of nature" in the Moscow gastronomic festivals, including last weekend in celebration of young vegetables, invariably causes a
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