…ng food revelation ever! Helene D’Souza is an Austrian/French emigrant who married a Goan and who currently lives in the tropical paradise Goa, India. MasalaHerb.com is her recipe, culture and travel website. She is also a contributor to FoodWriterFriday.com. …
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48 Hours in Glasgow – Day 2
…ith our perfectly executed fish and chips. With more awesome looking food coming past us from the kitchen I said to Nat, “We need to come back here if we can.”, but it was time to head off to the gala opening of the Glasgow Film Festival at the newly renovated and neon adorned Glasgow Film Theatre. While We’re Young Movie buffs of all sizes and shapes huddled under the entrance to the theatre as the seats quickly filled up with a crowd of Glasgo…
48 hours in Glasgow – Day 1
…winter hidden away in Umbria. Our friendly server was more than happy to recommend a customer’s little shop down the street, so off we went. Fresh baked bread display Cleaned up and looking respectable we were now heading back up Byres Road to an amazing cheese shop named after its owner, George Mewes. George Mewes Cheese We entered the shop to a hearty “good morning!” And the smiling face of George himself. “Try this!”, he said and immediately h…
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Fine Dining At The Falls
…ir of sophistication. The fluid service is a charm that will make you feel completely at ease as you unwind with a glass from the extensive wine list. This restaurant promises to be a grand finale on your stay, with ‘Inspired Cuisine’ at the heart of what they do – get ready to be served up dishes that are both tasty and visually spectacular. Casa Mia Ristorante Experience the romance of Niagara’s most respected Italian restaurant. This elegant ea…
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Honest Food Tales – Turnip Seed Travel
…ken (shrimp powder free!) wasn’t so much hot as it was very savoury. The accompanying mild chili sauce added a tangy touch, while a peanutty coleslaw and French fries rounded out the meal. Between our huge plates and the complimentary garlic bread that came out as an appetizer, we were hard pressed to finish it all. Before we left, we were in for one final, un-Myanmar-ish surprise. Café City accepted Visa! Less than a year ago, this would have bee…
Why is it a good idea for restaurants to source products locally?
…good idea for restaurants to source products locally? It is becoming more common for restaurants to source products from local suppliers. Venues such as nypbarandgrill.com advertise that they use local ingredients in the meals that are served to diners. Many people who go out to eat look for this type of advertisement as local sourcing becomes more and more important in the eating out arena. So why is local sourcing such a good idea for restauran…
A Day of Butchery at Casamonti – Part 1
…iness was to prepare the fresh cuts that would be sold to restaurants. The complete loins with bone-in are referred to as aristas. The ribs were cut off in a two-man process and sold fresh in complete sides. Working in tandem, Alvaro and Silvano swung each side slightly off the edge of the table so the ribs could be sawn off while the loin was held in place. With all the roasts (arista) and ribs processed, they were moved to another walk in where…
Laura and the food tour: a food-centric day in Turin
…in you ignore time and watch the magic. A teacher and judge for cappuccino competitions our host is the owner of one the most beautiful cafés I have ever enjoyed. Caffè Mulassano is fantastically decorated in the Art Deco style with beautiful symmetry capped off by the dribbling water fountain in the centre of the bar. Proper technique While he prepared two cappuccinos for us, he explained in Italian the proper technique for steaming milk perfectl…