The pounding surf, the cries of the gulls, rippling sea breezes, predictable carnival rides, cameras galore and sought-after tackiness, this is the beach where everyone’s hanging loose munching on the usual seaside tempters — caramels, fudge, pralines, candy apples, funnel cake, cotton candy and good old salt water taffy which happens to contain no salt water at all!
Flavors range from Jalapeno to Molasses, from Pina Colada to Cherry Cheesecake, from coffee to Fluffernut, and the list is long. The Canadian favorite is maple syrup taffy. Continue reading
Today, August 2, is Foodsite Magazine’s 16th birthday.
Founded in 2001 as Food Site of the Day, Foodsite Magazine is one of the largest sites with such a long history.
BRICK STREET FARMS Amazing hydroponics in action in St. Petersburg FL. Herbs for sale, too.
- Spaghetti alla Carbonara
- Suckling Pig Ragu
- Pasta with Clams, white wine and garlic
- Rigatoni with Squash and Pork Sausage
- Squid Ink Pasta with Crab, Calabrese Chili and Basil
- Sea Bream, Cucumber and Panzanella
- Seared Arctic Char, Corn and Green Tomato
- Dry Aged Duck Breast, Farro and Cherry
- Roast Pork, Romano Bean and Tomato
- Salt-Baked Sea Bass for Two
Tahini could be called tahini butter, for it is sesame seeds roasted and combined with a little oil until it is smooth and blended. It, plus some lemon juice and garlic, is the basis of several Middle Eastern dishes, made with tahini. It gives almost any dish a nutty, creamy flavor, not only in main dishes but in desserts, as well.
Sesame seeds are said to be one of the first sources of edible oil, and the earliest reference is found in an Assyrian myth, where it states the gods consumed sesame wine on the night before creating the earth. Other early records state Sesame is from India with use dating back to 3,000 B.C., when they burned sesame oil for light as well as for soot for their ink-block drawings. African slaves called sesame seeds benne seeds and used that name when they took them to North America. Even to now, one of the favored South Carolinean dishes is Benne Seed Cookies. Sesame seed oil is still an important sourse of fat for those cooking in the Near and Far East.
You can buy tahini in the supermarket or make your own: Continue reading
Those, not Greek, tend to know ouzo best as the fun incendiary when a restaurant waiter torches an appetizer of white cheese.
“Opa!” everyone shouts.
The crowd responds with an excited chorus of “Opa’s!”
All too soon the waiter douses the flame with fresh lemon juice.
The warm, crusty, tangy cheese remains get consumed by all.
Ouzo is made from distilled grapes, flavored with aniseed, also mint and fennel. Some bottler recipes call for cinnamon, mastic (a resin), coriander, cloves or cardamom. Its alcohol potency ranges from moderate to strong and can pack a wallop. When adding some to an open skillet, take the pan away from the stove, as it flames easily.
Besides sipping ouzo it’s also a cook’s friend for a hard-to-figure-out, licorice flavor a non-Greek can’t put their finger on. Some compare it to the famed absinthe, and a museum on the Greek island of Lesbos is dedicated to Ouzo. Thoroughly enjoying the sipping of ouzo is considered a Mediterranean art. Though clear by itself, ouzo turns milky white when ice is added to it and changes it chemically. Continue reading
Continue with hundreds more food articles here.