Why did our ancestors prefer white bread to wholegrains? – Rachel Laudan A couple of days ago, a reader contacted me to ask me to clarify my post on why our ancestors preferred white bread. I checked the post. It’s been consistently one of my most popular. Cooking Techniques for Beginner and Intermediate Cooks 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. Thai Recipes Home Style from Temple of Thai - StumbleUpon Welcome to our Thai recipes section. Thai cuisine is adaptable, innovative and dynamic. The best Thai cooking uses the freshest ingredients available to create the unique Thai taste. This taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal.
Positively Healthy Pizza. No matter where I go, no matter who I talk to, when it comes to healthy living people always seem to ask about pizza. Usually, pizza is not a bad thing – as long as you are aware of how often you eat it, how much you eat, and what you put on it… so yea, there’s still room for a slice from your favorite pizza joint once in awhile.
A Brief History of Bread Bread, in all its various forms, is the most widely consumed food in the world. Not only is it an important source of carbohydrates, it’s also portable and compact, which helps to explain why it has been an integral part of our diet for thousands of years. In fact, recent scholarship suggests humans started baking bread at least 30,000 years ago. Prehistoric man had already been making gruel from water and grains, so it was a small jump to starting cooking this mixture into a solid by frying it on stones.
Food Network Food Network Magazine Blog Social Ketupat Unopened bunch of cooked ketupat on a plate Gado-gado stall displaying the ingredients of the dish, including ketupat Ketupat (in Indonesian and Malay) or Kupat (in Javanese and Sundanese) is a type of dumpling made from rice packed inside woven palm leaf pouch. It is commonly found in Indonesia, Malaysia, Brunei, Singapore, and the Philippines (where it is known by the name pusô in Cebuano, bugnóy in Hiligaynon, patupat in Kapampangan and Pangasinan, or ta’mu in Tausug). How the Potato Changed the World When potato plants bloom, they send up five-lobed flowers that spangle fields like fat purple stars. By some accounts, Marie Antoinette liked the blossoms so much that she put them in her hair. Her husband, Louis XVI, put one in his buttonhole, inspiring a brief vogue in which the French aristocracy swanned around with potato plants on their clothes.
Gode Cookery A compilation of medieval recipes from authentic sources adapted for the 21st century kitchen, along with diverse facts on food & feasting in the Middle Ages & Renaissance and other historical culinary items. On the Internet since November 1997 The Gode Cookery Channel on Onigiri Two onigiri, or rice balls, one wrapped in dried seaweed Overview[edit] Onigiri at a convenience store in Kamakura Polish Hamburgers - The Tipsy Housewife This is one of those family recipes that you never stop craving. These Polish Hamburgers are a meal that my Grandma always used to make. We would have them on weekdays, and sometimes we would even have them on special occasions. They were THAT good. Polish Hamburgers are called Klotlety or Klupskies in Polish.
Savory Pies – Irish Butte Pasties I’ve been a little amused lately with all of the chatter about pie being the new “it” food. Pie shops are popping up everywhere. My amusement comes from growing up around a lot of pie, both sweet and savory. My mother is one of the best pie makers I know and pie has always been a staple in our family. My mother has quite a repertoire of pies. Glutinous rice Uncooked glutinous rice (Oryza glutinosa) from Indonesia Glutinous rice flour Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus)[1] in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.