CRUISE LINE CUISINE AWARDS
These awards were in 35 categories, 4 of which were devoted to cruise food. This is Bon Voyage’s first annual presentation, and a panel of four celebrated cruise writers judged the candidates.
Gold: Crystal Cruises
Silver: Seabourn Cruise Line
Bronze: Oceania Cruises
Most Improved Food
Gold: Carnival Cruise Lines
Silver: Princess Cruises
Bronze: Norwegian Cruise Line
Best Free Takeaway Fare
Gold: Carnival’s Blue Iguana Cantina
Silver: Carnival’s Guy’s Burger Joint
Bronze: Holland America’s Dive In
Best Areas for Food Lovers
Gold: Western Mediterranean
Silver: Southeast Asia
Bronze: Eastern Mediterranean
Cabbage can be pickled, fermented for dishes such as sauerkraut, stewed, steamed, braised, sautéed or eaten raw. The general cabbage family includes the non-crinkly-leaved common green cabbage, dark red, long-leaved bok choy and the tiny Brussels sprouts. Crinkly-leaved cabbages are Savoy and longer-leaved Napa. This article will concentrate on ways prepare regular or savoy green cabbage.
Cabbage’s variety of preparation textures.
Raw, sharp-flavored, crunchy
Crisp when quickly stir fried
Tender and sweeter when cooked a long period
Different nationalities tended to adapt cabbage differently.
The Dutch pickled it as sauerkraut used a lot on sailing vessels
The Germans adopted it mightly and became known as “Krauts.”
The English created their Bubble and Squeak
The Irish loved their Colcannon
North Americans heavily adopted cole slow and many other dishes.
GOOGLE IMAGES Do you know the difference between a salt shaker and a salt cellar? Here’s pix.
OREGON BERRIES Summertime is berry time, and Oregon is proud of theirs. Find recipes, newsletters and more.
MY FIT FOODS Here’s a website which will “hold your hand” through changing food patterns for better health.
Menu Sampling UNION SQUARE CAFE NYC
- Scallop Crudo
- Ricotta Gnocchi
- Mezzi Paccheri
- Grilled Lamb Chops Scotta Dita
- Yellowfin Tuna Burger
- Romano Bean Melt
- Shrimp & Squash Fritters with Ramp Remoulade
- Pan-Roasted Chicken with Parmigiano Bread Pudding
Lychees look like rough, prickly-surfaced, tiny tennis balls, anything but edible. Once it’s inkish-dark red, dull skin is removed, you will find a white, translucent flesh surrounding a dark brown pit, the lychee’s seed. Structurally, it reminds one of eating a cherry. Lychee (a.k.a. litchi, leechee) fruit gives a taste described as agreeably sweet, yet satisfyingly tart, chewy and juicy. At the end of this, we have included a link to a recipe for Lychee Martinis.
As is so often the case, the U.S. has been slow to adapt a taste for lychees, while the Asians, for centuries, have used them in main dishes, snacks and in bowls, over ice, as dessert. The Chinese meaning for lychees is “gift for a joyful life,” and they are sometimes known as a Chinese Cherry.
Available canned or dried, the dried lychee fruit then becomes lychee nuts though never classified as a nut. Fresh is the favorite way to consume lychees. Continue reading
EXPERIMENTAL GOURMET See a list of past and upcoming food conferences around the world.
THE FOOD MUSEUM This is a mult-faceted site, beautiful and informative.
PINTEREST Using your tablet more for recipes in the kitchen? Perhaps it’s time for a stand to make it easier to refer to.
Menu Sampling THE HOUSE RESTAUTRANT, MERRION HOTEL, DUBLIN IRELAND
- Toonsbridge Mozzarella with Merinda Tomato
- Irish Crab Broth
- Orange-Cured Clare Island Salmon
- Spinach, Pomegranate, Feta and Quinoa Salad
- Free Range Pork Chop with Apple Chutney, Black Pudding
- Pan-Seared Union Hall Whiting Fillet
- Homemade Potato Gnocchi
- Caramelized Appricots
- Merrion Chocolate Mille-Feuille
Called the, “fruit of angels,” by Columbus, a chilled papaya, smooth, buttery, sweet, yet a bit musky, can be a delicious treat! Its exciting, smooth, buttery, bright orange flesh can make a hot summer’s eve watermelon seem “ho-hum.”
Papayas (a.k.a. Paw Paw) can be as long as 20 inches, but most are more like 8 inches in length. The outside of an oval papaya is rather smooth and a medium shade of green rapidly turning yellow.
Like pineapple, papayas contain the enzyme, papain, used to tenderize meat. The many black seeds of the papaya are edible, having a peppery taste. People chew them whole, or blend them into salad dressings.
Papayas were favorites of native Indians and relished by Portuguese and Spanish explorers when they passed through Central America and the Caribbean. Today we get papayas from growers in the U.S, Mexico and Puerto Rico. Continue reading
Victor Lindlahr wrote a book with this title in 1942.
Old title, but the statement remains true.
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