Sandwiches: of course the other good thing that goes with soup is a sandwich. First off, two of my favorites: a reuben sandwich and a club sandwich. Another favorite of mind is a Cuban. Here’s how to make a Slow-Cooker Cuban Pork Sandwiches. If you love them like me, you might li...
A tale of two Italian immigrant brothers and their struggling New Jersey restaurant, Big Night brings to life the passion and dedication that goes into creating a memorable dining experience. Combining emotional storytelling with gastronomical delights, this film remains a standout choice in the culina...
My Favorite Food Fish and chips is my all-time favorite food. I love the crispy taste of the fried fish and the softness of the chips. Every Friday, my family goes to our favorite restaurant to enjoy this meal. We share...
So what does this have to do with food? Our food system presents seemingly unsurmountable difficulties. InPart II, I suggested that design could, at the very least, better our alienated relationship with food. But what if we used the principles ofUrban Acupunctureto bring Agriculture to the ...
1) When contemplating a protein – consider the whole animal. Work hard to find delicious and practical uses for all parts. We can do so much more with what we have (codfish tongues, swim bladder) 2) The art of fermentation and preservation yields products that lift the deliciousness of ma...
No one mention Anko's love of Dango. So much that in one of the videogames, there's a mission where she goes into withdrawal and asks you to get her some. Sea Salt Ice Cream, yes, THAT Sea Salt Ice Cream. The trend first started with Jiraiya and then it was employed by Iruka, ...
Primarily eaten with rice, shiokara was a good source of protein, fat and vitamin D during winter months. In modern times we find it in pubs where it’s enjoyed for its salty taste that goes so well with alcohol and makes you drink more. Cooks now season the recipe with shichimi pepper...
Sustainable sushi in Japan: What to order Let’s start with the good choices. First off,scallops(hotate) are generally your friend. Salmon can be sustainable too—it just depends on where and how it’s fished or farmed. Same goes for squid (ika) and some shrimp (amaebi). Arctic char ...
These chopsticks are not just a pair of wooden eating utensils; they are a testament to the artisanal craftsmanship that goes into each set. Made from natural rosewood, these chopsticks are not only aesthetically pleasing but also durable and reusable, making them an eco-friendly choice for your...
The plump flesh have a brown color that isn’t quite appealing to the eye, but an incredible sweetness that goes beyond any other crustacean that I’ve ever sampled. SAGAGYŪ BEEF RICE WITH YOUNG BAMBOO SHOOTS- DEN 傳 (TOKYO) Chef Zaiyu Hasegawa of 1 Michelin star Den in Tokyo is no...