cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Cast Iron Crayfish on the Campfire
Cast Iron Crayfish on the Campfire. This recipe is from The Shoalhaven in Coastal South Eastern Australia. In early Autumn, we harvest olives by hand at our neighbour's orchid. It's after the heat of summer has broken, and the cicadas aren't so deafening. In the shade, we drink local wine instead of water and eat freshly baked bread with butter from the dairy farms on the ocean bluffs to the East. When we go home, it's with a mason jar of our very own glistening olive oil and a sway in our steps.
By C.L.E Webster5 years ago in Feast
My GeeChee Gullah Love
The culture of the Geechees and the Gullahs blesses us from the coast of West Africa and Central Africa and ended up in the coastal Carolinas, Georgia, and Florida. I use the word blessing loosely because it was on the ships of slave traders that these beautiful people would arrive here. I didn't know how deep the revelation of who they were would be for me until I realized these people were actually me. You see, my mother is a GeeChee. Ninety percent of my mothers family comes from the low country of coastal South Carolina in and around Charleston, South Carolina. I had been spending summers there since I was about nine years old. And the thing I most loved was the food and the music.
By Stacey Culbreath5 years ago in Feast
Traditional Newfoundland Jiggs (Sunday) Dinner
Traditional Newfoundland (Sunday) Jiggs Dinner. Newfoundland and Labrador has a very unique strong culture with many traditions, Jiggs dinner is just one of many. Newfoundland and Labrador is the most easterly part of North America, the island joined confederation in 1949 as the last province to join Canada. Surrounded by the Atlantic Ocean our fisheries are a huge part of our history. Hunting and fishing is still a significant part of our culture and economy. And we are well known for our accents and cuisine.
By Tonya Newman5 years ago in Feast
For the Love of Curry. Third Place in Travel Cuisine Challenge.
The time I spent overseas in Iraq as an American soldier showed me many things. But one thing I hadn't expected to get out of my time there, was a further introduction to and deepening of, my love for the expansive tapestry of taste that is Eastern cuisine. The opportunity to glimpse what homestyle country cooking is like in a country on the other side of the world.
By Rheanna Douglas5 years ago in Feast
Bake and Shark
“Mommy, why did you keep me from this place?” You’ll have to excuse my dramatic words; I was only a kid. I was in the blue ocean. The sun was shining. My family and I were frolicking in the water. I was completely in awe of the island that I had only been to as a baby before then.
By Gabrielle Goldson 5 years ago in Feast
My Musings
There wasn't a dining car on the night train from Chamonix to Paris which we realized after leaving the train station. Sadly, after depositing coins for a bag of chips, we received nothing. No chips! The only snack vending machine on the train was broken. Besides being hungry, we didn't sleep soundly in our train seats; but we did manage a few naps. Really, you would have thought traveling by train that falling asleep would come quickly. Wrong! It was a long, long night. Tired and hungry! Of course, we arrived exhausted and starved.
By Babs Iverson5 years ago in Feast
Travel Cuisine
Travel Cuisine: The National Dish of Austria-Weiner Schnitzel Often the simplest food pleasures are surprisingly the best, and no better case could be made than for Austria’s nationally recognized Weiner Schnitzel. The ultimate in comfort foods, Weiner Schnitzel is merely a tender veal cutlet, pounded thin, lightly seasoned, coated with breadcrumbs, and quickly fried in butter and a bit of oil. Add a touch of fresh lemon upon serving and you have gourmet class perfection on a plate.
By Thomas Doyle5 years ago in Feast
