Posts Tagged ‘food travel’
Recently, a good friend of mine donated some kopi luwak coffee to my personal cause, which is, to taste the best of everything in life – possibly without working, because A. I am rich; so I can B. Working is tiring C. There a lot of people looking to work that can do the work for me cheaply D. I dont really have a job.
Deconstructed food is pretty big right now. You’ve probably seen some posts on social media that explore this crazy new trend. It’s a fun thing to play around with, too, and it’s applicable to virtually every recipe you can think of.
Last Updated Jan 2020 – What is Maguro? – the answer is pretty easy actually – it is the Japanese word for Tuna (ma –goo- rhoh) – highly sought after and in the world of sashimi it is served in 3 main grades. But before we get into the meaty bits lets go on a quick journey and have a look at some great Bluefin Maguro Sashimi in Osaka, Japan.
When the common question of country and food association is raised and the country in question is Scotland, two foods typically spring to mind – porridge and haggis. While these two foods converge at one end of the food spectrum, in that oats (in the form of pin-head oatmeal) are a primary constituent of Haggis; at the other they have diverged to a significant degree.
Ann Hope succinctly describes this divergence in Caledonian Feast – “Strange that, while porridge was easily accepted throughout the British Empire – some would say it as an integral part – haggis remains a curiosity outside of Scotland, an unfamiliar object which calls forth defensive ribaldry in its own country”