Food related blog

From blood oranges to calcots, there is a lot
to Spanish food that dieters and others concerned
about healthy food might want to take note of.
The blood orange by the way is a colorful and
super-sweet orange that is suitable for eating fresh
or making juice (native to Spain, found at the
public markets).The Spanish diet is chock full
of all kinds  full of fresh fish and vegetables, with
most dishes being prepared with olive oil.
For a ton of information about Spanish food ,
quickly check out:

http://spanishfood.about.com/cs/a.htm

Russia’s cold northern climate requires the food to survive it,
which is what has shaped Russian cuisine’s origins. High carbohydrates
are the main reason the food is so starchy, with eggs, bread, potatoes,
meat,and butter being the essential recipe list for most Russian food.
The practical diet choices are nutritional, with
boiled, baked, and smashed preparation measures (this saves on fat).
The food is solid and will keep you warm and have enough energy,
and is delicious too.

Fresh fruit, vegetables, fresh fish and seafood with lots
of starches make up the majority of the Lebanese diet.
Typically animal fats are consumed sparingly while poultry
is eaten more often than red meat ( good news for those
wishing to reduce their red meat…think tasty new diet slot).
Garlic and olive oil are used in huge amounts, and rarely
is any other ingredient used in most meals there.
Food is fried with olive oil, and butter and cream are
generously prevalent. For veggie lovers, veggies are eaten
often raw or pickled as well as cooked. Manna indeed!

German food is hard to define beyond a few
traditional dishes. There are a number of meat
dishes and desserts that you might not recognize
as distinctly German, or probably have not heard of
before if your’e not German.
Maultashen looks like ravioli and is a stuffed dough
with minced meat and spinach. Labskaus is a hash of meat,
fish, potatoes, onions and beets topped with fried egg.
Yes, fried egg! Try out Rote Grutze, a raspberry puree
with cream,whipped cream and ice cream.
If you want to eat cake, try out the “King of cakes”
-the Baumkuchen. Yum (even though I had no idea)!

Full of passion is the Italian chef! There is a key list
of ingredients used in Italian Cuisine that we are all
pretty much familiar with. Tomatoes are number one
(did you know the tomato which is the cornerstone
of Italian food was discovered by Columbus and
brought back from the new world?). Olive oil is the
predominant cooking oil in the south, however most
of the north prefers butter. Pasta in the south is
egg-less and tube shaped; in the north it is usually flat
and egg-enriched. Northern cooks strive for more subtleties,
while the South pours it on with lots
of garlic and herbs!

We have all had a taco, but there is more to it than that in Mexico.
Did you know that Mexico has four regions, each with a different
style? The Central region has the most sophisticated cuisine, with
a broader, more interesting array of ingredients than found
elsewhere in Mexico. Mole Poblano is a turkey dish (turkey?—
yes, turkey!) that includes chili and chocolate, though you
shouldn’t really taste much chocolate in it, except a hint.
There are so many different surprises, you could maybe find
yourself someday in the southern region eating Pollo Pibil,
which is rolled in banana leaves and steamed in an outdoor Pit!
Hardly a burrito, is it?…

We all have our favorite Chinese food, from egg rolls to
sesame chicken. The Chinese blend their foods in harmony;
smooth & crunchy, sweet & sour, rich & lean. The skilled
chefs all absolutely insist on peak flavor and quality for all
the ingredients they use. A traditional Chinese dinner will
be set-up differently than what they will serve to a guest at
a restaurant, or what you will find when the delivery guy
gets there. Communal dishes serving out to individuals
are the center of a Chinese family dinner. Did you know that
fortune cookies were invented in America? It’s true!

French food in France itself is regional for the most
part. Therefore, you will see a different set of philosophies
and rules applied to its preparation as you travel around
the different regions. For example, Normandy has a
delicate butter and cream base to its fare, while in the
Provence-style cuisine relies on garlic and oil to prepare.
Southwestern France boasts the Cassoulet, the world’s
best bean dish. The Alsace region will use sauerkraut
as a base. Doesn’t sound French, does it? Oh but it is!
If you do want more information on this great cuisine,
try out www.hillmanwonders.com for more information!

If you ever find yourself in California, don’t leave without
trying the signature California cuisine! California is known for
trying new combinations of ingredients, even if they are not
mainstream America. Fresh produce is used every time to
create food that is healthy and tastes like it. Traditionally, cooks
avoid using too many ingredients at once. The idea is to produce
food that relies on the natural taste of the food rather than
lots of ingredients that convolute the palate. Is there one type of
California cuisine? The answer is no, experimentation is however
the common denominator, with cooks never making the same dish
twice exactly the same.

The best burgers around can be as easy as 1,2,3!
The first thing you need to do is get fresh ground beef
that is low in fat (95/5 is the best ratio — that is
95% beef, with 5%fat). The next thing is to pick your
dressings…fresh tomatoes,lettuce,onions…and then add
your mayo, mustard, ketchup, or relish. And lastly,
do you like fresh bread? Better than ordinary bulk buns,
try out some fresh French or Italian bread from your local
bakery. If you toast it with a little butter or margarine
just before you stack your burger, all the better. Enjoy!