Friday, November 18, 2011
Friday, November 4, 2011
Visuals that Will Make your Mouth Water!
Hi there, here are some photos of the foods that I ate from around the world. It was very delicious and I will say that I have never had any of these before. Minus the one that I helped cooked for Chinese New Year celebration. Which we had egg rolls and some American foods like fruit salad, vegetables with ranch, and others too. Also, do not forget to look on the side bar because I added some photos of the places that I have been to.
Everybody should take a trip to any place in the world and try all the different food they offer. It is a fun experience and it will blow your mind, your perceptions about the world will change. Including, you will notice how each place is so different from another.
Friday, October 28, 2011
Tailgate-Food outside
So far we have talked about food at home so lets go outside. Which means tailgating and football games. There are so many options from something healthy to fried meat. For example, you can make kabobs, walking taco, shredded BBQ sandwich, ribs, of course chips, and drinks. With all of these they usually all have vegetables. Here is a recipe all of those foods that I mention:
-kabobs=
Prep Time: 15 minutes
Cook Time: 15 minutes
1/2 cup bourbon, * OR 2 tablespoons cider vinegar
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onion, each cut into 4 two-inch pieces
olive oil, for grilling
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze. Serves 4 * Bourbon is optional, can substitute 2 tablespoons cider vinegar
-walking taco=
Prep Time: 10 minutes
Cook Time: 10 minutes
1 lb ground beef
1 packet taco seasoning mix
tomato, chopped
lettuce, shredded
onion, chopped (I use tops of green onions)
black olives, sliced
shredded cheese (Mexican blend, cheddar, colby...whatever works for you)
sour cream
taco sauce or picante sauce
individual lunch-sized bags of corn chips (We use Fritos)
Brown ground beef, drain, return to pan. Add Taco seasoning mix according to directions on packet.
TO ASSEMBLE: Carefully open a bag of corn chips along the sealed direction being careful not to"tear" the bag (because it is your bowl!!). Add whatever your heart desires. Be careful not to fill bag to full as it will be hard to mix it up. Stick a fork in it and take off!
-Low and Slow Pulled Pork=
Prep Time: 20 minutes
Cook Time: 4 hours
Marinating Time: 24 hours
1 Boston Butt roast, about 5 pounds
Hardwood chips, soaked in water for 1 hour
apple juice, for spritzing
Rub:
1 cup dark brown sugar, firmly packed
1/2 cup garlic , granulated
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons onion, granulated
1 tablespoon dry mustard
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon ground black pepper
Sauce:
3/4 cup cider vinegar
1 clove garlic , minced
1/2 cup ketchup
1/4 cup Worcestershire Sauce
1/4 cup chili sauce
2 tablespoons onion, chopped
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Dash ground red pepper
Stir together all rub ingredients in a bowl. Store in an airtight container. Set aside. Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes. Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce. If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator. Smoking a large piece of meat takes a long time, so you’ll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn. Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get. Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225 degrees F and 250 degrees F. Use a pit thermometer for an accurate reading If the smoker temperature is hotter than 250 degrees F, the meat will cook too quickly; any lower than 225 degrees F, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking. Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195 degrees F, the pork is ready. Cooking the meat beyond the USDA guideline of 160 degrees F renders out the fat and tenderizes the meat. Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat. Add the sauce to pulled pork, and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce. Serves 12-14 Recipe courtesy of Southern Living Bar-B-Que: The Ultimate Guide.m
-Baby Back Pork Ribs=
Prep Time: 5 minutes
Cook Time: 2 hours
4 pounds pork back ribs
barbecue sauce, (purchased or homemade)
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour.
Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
Serves 4.
After that you can have any chips from the regular doritos to cheetos, then drinks are whatever you like too. You all should go to the tailgating and Washburn games!
View Larger Map
-kabobs=
Prep Time: 15 minutes
Cook Time: 15 minutes
1/2 cup bourbon, * OR 2 tablespoons cider vinegar
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onion, each cut into 4 two-inch pieces
olive oil, for grilling
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze. Serves 4 * Bourbon is optional, can substitute 2 tablespoons cider vinegar
-walking taco=
Prep Time: 10 minutes
Cook Time: 10 minutes
1 lb ground beef
1 packet taco seasoning mix
tomato, chopped
lettuce, shredded
onion, chopped (I use tops of green onions)
black olives, sliced
shredded cheese (Mexican blend, cheddar, colby...whatever works for you)
sour cream
taco sauce or picante sauce
individual lunch-sized bags of corn chips (We use Fritos)
Brown ground beef, drain, return to pan. Add Taco seasoning mix according to directions on packet.
TO ASSEMBLE: Carefully open a bag of corn chips along the sealed direction being careful not to"tear" the bag (because it is your bowl!!). Add whatever your heart desires. Be careful not to fill bag to full as it will be hard to mix it up. Stick a fork in it and take off!
-Low and Slow Pulled Pork=
Prep Time: 20 minutes
Cook Time: 4 hours
Marinating Time: 24 hours
1 Boston Butt roast, about 5 pounds
Hardwood chips, soaked in water for 1 hour
apple juice, for spritzing
Rub:
1 cup dark brown sugar, firmly packed
1/2 cup garlic , granulated
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons onion, granulated
1 tablespoon dry mustard
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon ground black pepper
Sauce:
3/4 cup cider vinegar
1 clove garlic , minced
1/2 cup ketchup
1/4 cup Worcestershire Sauce
1/4 cup chili sauce
2 tablespoons onion, chopped
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Dash ground red pepper
Stir together all rub ingredients in a bowl. Store in an airtight container. Set aside. Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes. Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce. If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator. Smoking a large piece of meat takes a long time, so you’ll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn. Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get. Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225 degrees F and 250 degrees F. Use a pit thermometer for an accurate reading If the smoker temperature is hotter than 250 degrees F, the meat will cook too quickly; any lower than 225 degrees F, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking. Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195 degrees F, the pork is ready. Cooking the meat beyond the USDA guideline of 160 degrees F renders out the fat and tenderizes the meat. Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat. Add the sauce to pulled pork, and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce. Serves 12-14 Recipe courtesy of Southern Living Bar-B-Que: The Ultimate Guide.m
-Baby Back Pork Ribs=
Prep Time: 5 minutes
Cook Time: 2 hours
4 pounds pork back ribs
barbecue sauce, (purchased or homemade)
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour.
Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
Serves 4.
After that you can have any chips from the regular doritos to cheetos, then drinks are whatever you like too. You all should go to the tailgating and Washburn games!
View Larger Map
Thursday, October 20, 2011
Full Course Meal-Asian Style
Hey guys,so like I said last time that I would be telling you about a meal. It will be Asian food, from Vietnam. It will have a mix between my grandma, aunt, and my mom food/cooking style. That is usually how things are done, they help each other in the kitchen when it comes to cooking for a big family.
We will start with breakfast which is really early in the morning around 7 or 8 o'clock. My cousin and I are usually the last ones up so we go to a small shop that is right by the house and get breakfast. We have soup and coffee, it is so good. The soup has noodles and Asian meat balls, the coffee is iced coffee but you can get it hot too. Sometimes we have porridge (looks the same as American porridge but instead of with oats it is with rice). Then the rest of the day until lunch time which is around 12 or 1 o'clock, we snack. It will either be from fruits (we will eat this throughout the day) or candy. However, my grandma will make it be healthy so we do not get that much candy. Fruits, either rambutan, jackfruit, lychee, durian (stinky fruit), and dragon fruit. Including sometimes we will have hard boiled eggs, yummy! Onto candy, either nougat (which is sesame peanuts and sugar), coconut candy, gum (many different flavors from grape to mango and peach), tamarind candy, lucas chili powder (which I did not like and thought was disgusting, bleh!), and white rabbit. There are plenty more but those are the main ones that we had.
For lunch and dinner we basically have the same things which are always rice with vegetables and some type of meat. Here are some options, stir fry, sandwich (sweet shredded carrots onions, pork, mint leaves, and the option of putting peppers in there to make it spicy), homemade eggs rolls (carrots, pork, onions, and shredded mushrooms), and spring rolls which are different from egg rolls because it is not deep fried and used with rice paper (variety of vegetables at least 3 or 4 different kinds and then either with chicken or shrimp). The vegetables would either be stir fried or boiled. If the vegetables are boiled they are made into soups, they are just cut up into small bits and mixed with broth. Vegetables would be napa cabbage, choy sun, bitter melon, galangal, lemongrass, and others but they typically get these only. Also you could probably tell by now that we mainly have pork as our meat.
My grandma, aunt, and mom make all of this at once because we like our food hot. When they are making it they set it in the middle of the table and everyone has a bowl of rice. Then we just dig in all at once and use our chopsticks to get whatever we want. After that we have dessert which is more fruit. Our food options and amounts are very different from Americans. However, each culture is different! :)
We will start with breakfast which is really early in the morning around 7 or 8 o'clock. My cousin and I are usually the last ones up so we go to a small shop that is right by the house and get breakfast. We have soup and coffee, it is so good. The soup has noodles and Asian meat balls, the coffee is iced coffee but you can get it hot too. Sometimes we have porridge (looks the same as American porridge but instead of with oats it is with rice). Then the rest of the day until lunch time which is around 12 or 1 o'clock, we snack. It will either be from fruits (we will eat this throughout the day) or candy. However, my grandma will make it be healthy so we do not get that much candy. Fruits, either rambutan, jackfruit, lychee, durian (stinky fruit), and dragon fruit. Including sometimes we will have hard boiled eggs, yummy! Onto candy, either nougat (which is sesame peanuts and sugar), coconut candy, gum (many different flavors from grape to mango and peach), tamarind candy, lucas chili powder (which I did not like and thought was disgusting, bleh!), and white rabbit. There are plenty more but those are the main ones that we had.
For lunch and dinner we basically have the same things which are always rice with vegetables and some type of meat. Here are some options, stir fry, sandwich (sweet shredded carrots onions, pork, mint leaves, and the option of putting peppers in there to make it spicy), homemade eggs rolls (carrots, pork, onions, and shredded mushrooms), and spring rolls which are different from egg rolls because it is not deep fried and used with rice paper (variety of vegetables at least 3 or 4 different kinds and then either with chicken or shrimp). The vegetables would either be stir fried or boiled. If the vegetables are boiled they are made into soups, they are just cut up into small bits and mixed with broth. Vegetables would be napa cabbage, choy sun, bitter melon, galangal, lemongrass, and others but they typically get these only. Also you could probably tell by now that we mainly have pork as our meat.
My grandma, aunt, and mom make all of this at once because we like our food hot. When they are making it they set it in the middle of the table and everyone has a bowl of rice. Then we just dig in all at once and use our chopsticks to get whatever we want. After that we have dessert which is more fruit. Our food options and amounts are very different from Americans. However, each culture is different! :)
Wednesday, October 12, 2011
Snacks on the other side of the World
Hi there today I will be comparing small snacks between the U.S. and Germany. Last time I talked about how the American and Vietnamese version of stir fry are similar.
The first thing I notice when eating the foods over in Germany was that basically everything there had less ingredients. For example, there was less sugar and less salt. Over all it tasted bland at first because I was use to the food back home but then at the same time it tasted better without that other stuff. After wards, when I went back home it took me so long to get use to the food again because of all the different ingredients we have in our foods.
We will start off with a few popular items, which will mainly be about dessert. For example, brownies, ice cream, candy, and cake. As I had mentioned earlier in the text was about how all there dessert did not have as much sugar as we do. Or it tasted like there was not any at all. Just imagine all these foods without that sweet and tangy flavor. The brownies I had were very fluffy and weak, it reminded me of dark chocolate and I do not like dark chocolate. Next was ice cream and I tried all sort of flavors from strawberry to chocolate chip. The strawberry one did not have the chunk of strawberry in them and the chocolate chip had mini chocolate pieces in it. The most popular one is spaghetti ice where it really looks like spaghetti. The sweetest of them all was the cappuccino one, that one I knew had a lot of sugar in it. On to candy, majority of the time I only had chocolate. They are famous for there Haribo which the gummy bears and you can really taste the different flavor for each color. Last but not least are the cakes, I had only tried two kinds which were fruit cake and black forest. When I was eating the fruit cake it felt like I was just eating fruit that was put together in a pretty display. I could not taste the filling and batter. With the black forest one they added one ingredient and everywhere I went they had it. Was that they put alcohol in it and they put a lot. That was all that I could taste, it was tart and strong. I could only take one or two bites and then I was done because I thought it tasted that bad.
It was the best desserts I have ever had and wish I could go back to Germany. Next time I will be talking about a meal and what how it is prepared. For now you should go out and buy some dessert for yourself and think about how it taste and what it is made up of. If it comes in a box, look to see if it tells you the ingredients. Read what it says and think about how it taste to you.
The first thing I notice when eating the foods over in Germany was that basically everything there had less ingredients. For example, there was less sugar and less salt. Over all it tasted bland at first because I was use to the food back home but then at the same time it tasted better without that other stuff. After wards, when I went back home it took me so long to get use to the food again because of all the different ingredients we have in our foods.
We will start off with a few popular items, which will mainly be about dessert. For example, brownies, ice cream, candy, and cake. As I had mentioned earlier in the text was about how all there dessert did not have as much sugar as we do. Or it tasted like there was not any at all. Just imagine all these foods without that sweet and tangy flavor. The brownies I had were very fluffy and weak, it reminded me of dark chocolate and I do not like dark chocolate. Next was ice cream and I tried all sort of flavors from strawberry to chocolate chip. The strawberry one did not have the chunk of strawberry in them and the chocolate chip had mini chocolate pieces in it. The most popular one is spaghetti ice where it really looks like spaghetti. The sweetest of them all was the cappuccino one, that one I knew had a lot of sugar in it. On to candy, majority of the time I only had chocolate. They are famous for there Haribo which the gummy bears and you can really taste the different flavor for each color. Last but not least are the cakes, I had only tried two kinds which were fruit cake and black forest. When I was eating the fruit cake it felt like I was just eating fruit that was put together in a pretty display. I could not taste the filling and batter. With the black forest one they added one ingredient and everywhere I went they had it. Was that they put alcohol in it and they put a lot. That was all that I could taste, it was tart and strong. I could only take one or two bites and then I was done because I thought it tasted that bad.
It was the best desserts I have ever had and wish I could go back to Germany. Next time I will be talking about a meal and what how it is prepared. For now you should go out and buy some dessert for yourself and think about how it taste and what it is made up of. If it comes in a box, look to see if it tells you the ingredients. Read what it says and think about how it taste to you.
Thursday, October 6, 2011
Start off Right-Two Minds Think Alike
I am going to add a little extra info. to today's blog. Not just talking about foods but telling you which foods people are recommended to eat. Meaning that everyone should be choosing healthy foods because of the many benefit it will give you in the end. Including, this video it adds another fun fact to my blog which is about being active too. That is one of the benefits of choosing healthy foods instead of fast food because it gives you more energy.
At my house we make something similar to what they made in the video. Translated in English it is called stir fry, majority of it is vegetables. For example, we usually put carrots, pork, broccoli, squash, and we do not use oil but a certain sauce. However, we do change the vegetables now and then to get different taste. About half the time the American way is to use oil but some people have found different sauces to replace that like soy sauce. My mom usually cooks the meat separately and then adds in the vegetables so that it is all hot. However, she does not do want to cook the vegetables because they are healthier raw. She just leaves them in there for a bit and then we eat it with rice. You should try it and tell me if you can taste the difference between one that was cooked in oil and one without.
This is one of the many foods that the American and Asian of cooking up stir fry are the same. I will add another similar food another day and give you differences as well. Like I mentioned in my first blog that I would be telling you about different foods from other parts of the world that I have been to.
Wednesday, September 21, 2011
Profile
Hi,
My name is Lynnie and here on this blog I will be telling you about the different foods that I had on my vacation in different parts of the world. Which will mainly be food from Europe and Asian to American and Asian (at home meals).
Subscribe to:
Posts (Atom)