PAKISTAN: Pakistanis enjoy heartier meaty breakfasts, like Nihari, a stew made with beef sirloin and / or shank pieces.
More here (CavemanCircus.com)
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, July 21, 2017
Breakfast From Around The World
BRAZIL: Expect to find ham, cheeses, and bread, served with coffee and milk.
PAKISTAN: Pakistanis enjoy heartier meaty breakfasts, like Nihari, a stew made with beef sirloin and / or shank pieces.
More here (CavemanCircus.com)
PAKISTAN: Pakistanis enjoy heartier meaty breakfasts, like Nihari, a stew made with beef sirloin and / or shank pieces.
More here (CavemanCircus.com)
Thursday, June 29, 2017
Wednesday, June 21, 2017
This Is Sad News
QUOTE OF THE DAY: “No soup for you!” –– Soup Nazi. Soupman, the New York soup shop Seinfeld brought into our hearts and home, is now seeking bankruptcy court protection.
(BroBible.com)
(BroBible.com)
Tuesday, January 24, 2017
Did You Know - Clam Chowder Edition
A Brief History of Clam Chowder
Red, white, or clear, the history of chowder is as rich as its flavor.
New England clam chowder is defined as "a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream." The recipe usually calls for heavy cream, light cream, or whole milk as the base for the soup. This addition of milk or cream — producing the soup's unmistakable white color — is the biggest difference between the New England style and all the rest. This version is also often thickened with oyster crackers and doesn't include any vegetables except potatoes. Today, the soup can be found all over the country, but is still most popular in the North East. Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.
Manhattan clam chowder is most often recognized by its red color, coming from the use of tomatoes and tomato paste. The broth is much thinner than the thick New England version and while it also includes potatoes, most Manhattan-style chowders boast a variety of vegetables like carrots, celery, onion, and garlic for added flavor. The first recipe for "Manhattan Clam Chowder" was published in 1934 in a cookbook called Soups and Sauces by Virginia Elliott and Robert Jones. While the name "Manhattan" stuck, the soup has little to do with New York City's most popular borough.
(Eater.com)
Red, white, or clear, the history of chowder is as rich as its flavor.
New England clam chowder is defined as "a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream." The recipe usually calls for heavy cream, light cream, or whole milk as the base for the soup. This addition of milk or cream — producing the soup's unmistakable white color — is the biggest difference between the New England style and all the rest. This version is also often thickened with oyster crackers and doesn't include any vegetables except potatoes. Today, the soup can be found all over the country, but is still most popular in the North East. Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.
Manhattan clam chowder is most often recognized by its red color, coming from the use of tomatoes and tomato paste. The broth is much thinner than the thick New England version and while it also includes potatoes, most Manhattan-style chowders boast a variety of vegetables like carrots, celery, onion, and garlic for added flavor. The first recipe for "Manhattan Clam Chowder" was published in 1934 in a cookbook called Soups and Sauces by Virginia Elliott and Robert Jones. While the name "Manhattan" stuck, the soup has little to do with New York City's most popular borough.
(Eater.com)
Thursday, April 14, 2016
A Trip To Thai Town To Grub Must Be Planned Soon
10 Must-Try Dishes in Thai Town (That Aren't Pad Thai)
Naked Shrimp Salad at Hoy-Ka Thai Noodles
Khao Soi from Khao Soi by Inthanon Thai
Jade Noodles from Sapp Coffee Shop
Naked Shrimp Salad at Hoy-Ka Thai Noodles
- While Hoy-Ka may be best known for its noodles, its naked shrimp salad is a refreshing appetizer that should kickstart your meal. A row of large, fresh raw shrimp covered in a spicy lime and garlic dressing sits on a bed of shredded cabbage and carrots. Since it has a bit of a kick, you might want to order a Thai iced tea to cool you down. 5908 Sunset Blvd., Hollywood; (323) 463-2979, hoykahollywood.net.
Khao Soi from Khao Soi by Inthanon Thai
- When a restaurant's name has the words "khao soi" in it, then you know they must mean business about this Northern Thai dish. The bowl comes with egg noodles in a delicious curry-coconut broth that's thinner than your average viscous Thai curry. It's topped with a hard-boiled egg and a little nest of fried egg noodles. You can choose from 12 different protein options, including crispy pork, chicken and tofu. Each bowl also comes with sides of pickled mustard greens, onions and lime; we suggest adding all of that in your bowl for a pleasant punch. 5907 Hollywood Blvd., Hollywood; (323) 464-1790.
Jade Noodles from Sapp Coffee Shop
- This hole-in-the-wall spot that Anthony Bourdain featured on No Reservations gets a lot of cred for its boat noodles, but we're even bigger fans of its jade noodles. This dish hits sweet and savory notes and looks like Christmas in a bowl. A bed of spinach egg noodles is topped with red char siu pork, crab meat, roast duck, Chinese broccoli and slices of green onions. Make sure to squeeze on the lime juice and give the bowl a good toss before digging in. 5183 Hollywood Blvd., Los Feliz; (323) 665-1035.
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