Around The World In 80 Plates
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chief
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ena ne kha jaani aa kinne jane aa nale pata ehna ne vich camel vadh ke sutteya
yeah i have heard camel meat/milk are the best
Palatschinken
pan wala cake
topfen knodel
maata jagah da naam wi das
*Sippu*
*FrOzEn TeARs*
The Original Sacher-Torte:
A little piece of history
The story of the world-famous Original Sacher-Torte began in 1832, when the all-mighty "coachman of Europe", Wenzel Clemens Prince Metternich, ordered the creation of a particularly palatable dessert for spoiled high-ranking guests, "take care that you do NOT make me look a fool tonight", he warned. That very day, however, the chef was ill in bed! The order was reassigned to a 16-year-old apprentice in his second year, the quick-witted chap Franz Sacher...
One thing was certain; the speciality which was finally presented to the masters and mistresses was a resounding success: a soft and fluffy chocolate cake with the tasty apricot jam under the icing. Franz certainly never forgot the great success of his ingenious idea within this exclusive circle. He spent his apprenticeship working for the Count of Esterhazy, first in Bratislava and then in Budapest. When, as a fully qualified cook, he started to work on his own account, he offered his successful composition once again, this time on a large scale. He was successful and soon the "cake by this man named Sacher" was in great demand, and the victorious career of the probably most famous of all cakes began.
*Sippu*
*FrOzEn TeARs*
crazy foh ya baby
*Sushi*
[FONT=Times New Roman, Times, serif]The History of SUSHI[/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]W[/SIZE][/FONT][FONT=Times New Roman, Times, serif]e can trace sushi's origin back to the 4th century BC in Southeast Asia. As a preserved food, the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This type of sushi is called nare-zushi, and was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was discarded. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]O[/SIZE][/FONT][FONT=Times New Roman, Times, serif]ver time, it spread throughout China, and later, around the 8th century AD, in the Heian period, it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi, called seisei-zushi, became popular at the end of Muromachi period. This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi became more of a cuisine rather than a way to preserve food. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]L[/SIZE][/FONT][FONT=Times New Roman, Times, serif]ater in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing local products in making different kinds of sushi that have been passed on for generations. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]A[/SIZE][/FONT][FONT=Times New Roman, Times, serif]t the beginning of the19th century, when Tokyo was still called Edo, the food service industry was mostly dominated by mobile food stalls, from which nigiri-zushi originated. Edomae, which literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-zushi were obtained. As a result, it was also called edomae-zushi, and it became popular among the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious food. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]I[/SIZE][/FONT][FONT=Times New Roman, Times, serif]n the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals around, has gotten much more attention; consequently, sushi bars have increased in the United States. With the introduction of sushi machines, which combines the mass production of sushi with the delicate skills used by sushi chefs, making and selling sushi has become more accessible to countries all over the world.[/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]O[/SIZE][/FONT][FONT=Times New Roman, Times, serif]ver time, it spread throughout China, and later, around the 8th century AD, in the Heian period, it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi, called seisei-zushi, became popular at the end of Muromachi period. This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi became more of a cuisine rather than a way to preserve food. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]L[/SIZE][/FONT][FONT=Times New Roman, Times, serif]ater in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing local products in making different kinds of sushi that have been passed on for generations. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]A[/SIZE][/FONT][FONT=Times New Roman, Times, serif]t the beginning of the19th century, when Tokyo was still called Edo, the food service industry was mostly dominated by mobile food stalls, from which nigiri-zushi originated. Edomae, which literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-zushi were obtained. As a result, it was also called edomae-zushi, and it became popular among the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious food. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan. [/FONT]
[FONT=Times New Roman, Times, serif][SIZE=+3]I[/SIZE][/FONT][FONT=Times New Roman, Times, serif]n the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals around, has gotten much more attention; consequently, sushi bars have increased in the United States. With the introduction of sushi machines, which combines the mass production of sushi with the delicate skills used by sushi chefs, making and selling sushi has become more accessible to countries all over the world.[/FONT]
chino mino .. china da kahan daana
*Sippu*
*FrOzEn TeARs*
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, onions and lettuce.
10 min ch ban jande *
Saini Sa'aB
K00l$@!n!
pasta
chief
Prime VIP
A plate of fufu (right) accompanied with peanut soup
A bowl of fufu and spicy tomato soup with a chunk of goat meat served at a road stop restaurant on the Accra-Kumasi Highway in Ghana, 2008
Fufu, (variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous
*Sippu*
*FrOzEn TeARs*
Bhelpuri is a puffed rice and potatoes dish usually served with tamarind sauce. It is a popular roadside snack in Bombay. Even though it originated from Gujarat, it is now identified as a popular roadside snack in Bombay. Similar puffed rice (known as Muri) snack such as Churu Muri (Bangalore) and Jhaal Muri (Calcutta ) are popular throughout the India.
![[Hardeep]](https://www.unp.me/data/avatars/s/25/25527.jpg?1570213921){kind=avatar}
