With sadness, respect and admiration for having such a big influence on my love for food and culture... its time for the beginning of the last season of Anthony Bourdain’s parts unknown! RIP we will miss u!
This was a short trip to Mexico City. I didn't have anyone locally to accompany me. Neither I have planned my gastro routes. As a result - I didn't experience much of the Mexican food, which definitely deserves it. From what I've tried I know, that it's really tasty and spicy. Good reason to come back and explore. // Поездка в Мексику была короткой. У меня не было ни одного знакомого, кто бы составил мне компанию. И я не распланировал свои гастро-маршруты. В результаты я не попробовал всё разнообразие мексиканской кухни, а она точно это заслуживает. Из того, что я все-таки попробовал - все было вкусным и острым. Есть хороший повод вернуться и попробовать всё!
There’s no place like home, which is why we’re going #CompassRogue back to where it all started: The Republic of Georgia. Follow the Compass Rose crew this week as we venture to the country whose hospitality inspired the inception of Compass years ago. Gaumarjos!
Projeto #dailybread do fotógrafo @greggsegal mostra crianças e seus #hábitos#alimentares por diversos países. Na foto o Brasileiro Ademilson Francisco de Almas do interior de Goiás.
Dá uma espiada lá, tá super legal e assustador tb!😬🍽️ #ultraprocessados 😥
#Repost @greggsegal (@get_repost)
Ademilson Francisco dos Santos, who traveled from Vao de Almas, a village of 200 families in the state of Goias to Brasilia for this Daily Bread shoot. Ademilson’s day is divided between school in the morning and farming in the afternoon; he helps his father harvest manihot (cassava), a staple of his simple, clean diet which is free of packaged, processed foods. Thank you @anaboquadi for helping make these pictures. #dailybread#foodculture#cerrado#cleanfood#whatkidseat#cassavao
@ambrosiamagazine: Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog.This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to the impeccably manicured gardens of its most eccentric chefs and the reason slices of sourdough bread sell for $8 a pop. Featuring interviews and stories from Joshua Skenes, Christopher Kostow, Brandon Jew, Pim Techamuanvivit, and many other chefs, vendors, and more, this issue will transport readers to the Bay Area — home to the fastest-growing fine-dining scene in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other — where the diversity of its residents and abundant local produce makes it one of the world’s most dynamic and exciting places to eat right now.
A Breakfast Hash. A simple, delicious, and nutritious meal. I used potatoes, butternut squash, bell peppers, green beans, onions, sausages, and eggs. I cooked the hard vegetables in the oven as I sauteed the other vegetables and sausages. Make sure to use abundant oil to make sure everything is well browned. I chopped the onions into rectangles, and also into thin slices. The bigger pieces will brown as the sliced will almost confit in the oil, giving you two different kinds of sweetness. Add the root vegetables back in when fully cooked and add a little butter, a pinch of tyme, a dash of cayenne, two dashes of sweet paprika, and three dashes of sweet curry powder. My curry powder is a mix of garam masala, extra turmeric, coffee grounds, and korean curry powder. This gives a dark color to the curry and a deep carmalized which rounds out the flavors of the spices. Add the eggs on top and broil till it looks like a poached egg. A hash is a meal that can change depending on the season. A great dish to have mastered and in your college cooking repertoire.