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Indian Street Food Journey From Past To Present
By: Food Drives Of India
Tags: Foodies, Street Food, Food, Food And Drink

Indian always known for their eating passion and foodie behaviour! I am going to give an idea about the Indian street food journey from past to present! Let’s see the differences:

Past of Street Food:

In the past, you can easily see the Samosa and Kachori vendors in the street of India. These are tea time snacks of India and loved by almost Indian. Bhajiya vendors can also easily seen in Indian street to stop hunger pain of people by crispy taste with a hot cup of tea. Jalebi is a favourite Indian sweet made of deep-fried batter saturated in a sugary syrup. People love their tea time snacks and Kachori is also favourite one. These are round, deep-fried and firmed flour balls full with crushed lentils and flavours.

Current Street Food Trends In India

Chhole Bhature is initially a street food lush in the streets of Amritsar this delicious street food is now readily available almost universally in India. Kebab is the most savored nonvegetarian cooking of Lucknow; tunde kebab is, however, the favorites. Exceptionally soft and juicy till the core is what makes these skewers all-time beloveds. Litti Chokha is the Bihari form of Dal Batti of Rajasthan. What makes this dish exclusive from the rest is that this love of Bihar is one of the old-style cuisines that can be eaten as breakfast, lunch as well as dinner. Momos a spicy street cuisine, this is one food item that has intensified from roadside stalls to food centres and food judges in all hot-shot Malls Tangy spicy red sauce and scorching hot dumplings loaded with veggies or chicken is something that we just cannot resist while walking past the stall on road.

North Indian Cuisine, chaat has grown to several new forms — Dahi Puri, Bhelpuri, Paani puri can consider as cousins of this tasty treat. Chow mein, is one dish that really made street food all the more popular in India. There was a time in ’90s when every next food stall had lines of people to come for scoops of these noodles on their plate. Poha — Jalebi is undoubtedly the best roadside treat of Madhya Pradesh. A unique combo of sweet and salty, one cannot resist his urge to dig into this beautiful street food while strolling in the streets of India.

I am trying to explain the variations of food but not the love of Street Food in India. Indian people are always hungry to eat and always ready to enjoy street food.
For the cows
By: Karen Penley
Tags: Vegan, Joaquin Phoenix, Dairy Free, Foodies, Animal Rights

For the cows

I like all animals. I like that they’re alive, that they have feelings and desires and that they still know what these are, unlike me that was trained out of them. I’m just so glad that they’re here, wandering the world with me, giving it warmth and constant unexpected beauty. So the world is not just 39 feet up and 30 feet across filled with static colored things.

I need the wooly dogs snuffling everything including your hand, the frighteningly big black crows hopping sideways, the tiny birds throwing themselves out of primrose bushes.

I just didn’t know.

I thought cows just had milk. Stored in their udders. I didn’t even think about it. Until Joaquin Phoenix’ Oscar speech.

So here’s the thing. I love dairy. Most days, I need my macaroni and cheese, my muesli soaked in milk, my Saint Andre on crackers, my Late July chips and onion dip, just to not sit gritting my teeth and angry at everybody. Milk is how I relax. It’s how I feel good.

Plus I have a very picky palate and oh, I do not like soy milk. But fuck and damn, I am not going to be responsible for separating one more calf from one more cow. So this is my quest: vegan food that really tastes good and requires no blending, super stirring or a kilogram scale. Vegan food I can deal with. So I can live to be inherently grouchy yet surprised by beauty another day.
Internet Station, Social Chats Invites Local Community for a Foodie Meetup at Orion Fresh Mediterranean
By: Tonya Scholz
Tags: Foodies, Internet Radio, Foodie Eats, Greek Food, Mediterranean Food

Internet Station, Social Chats Invites Local Community for a Foodie Meetup at Orion Fresh Mediterranean Tonya Scholz Feb 12, 2020·2 min read

WHO: Social Chats, internet radio & webTV founded Feb. 2010

WHAT: Join Social Chats & friends for a fun foodie Meetup. Attendees will enjoy refreshments, sampling, and 25% Off of the bill. (*not included with any other specials) Enter a chance to win fun prizes by uploading foodie pic with a hashtag: #SChatsEatOrion

WHEN: Wednesday, February 12, 2020, from 6 PM — 8 PM

WHERE: Orion Fresh Mediterranean 1930 NE 5th Ave, Boca Raton, FL 33431

HOW: RSVP via Eventbrite https://www.eventbrite.com/e/social-chats-foodie-meetup-at-orion-fresh-mediterranean-tickets-93101126977

###

ABOUT SOCIAL CHATS:

Founded in 2010 as a weekday internet radio station that broadcast LIVE Monday-Friday from 1–2 PM ET. Mission is to “Gossip with a Purpose.” For more info visit SocialChats.net; Facebook.com/socialchats; Instagram.com/socialchats; Twitter.com/socialchatsSF

ABOUT ORION FRESH MEDITERRANEAN:

Orion, in Greek Mythology, is the hunter. His job is to fill the table with abundance. At Orion Fresh Mediterranean, the table of abundance is just the beginning of your dining pleasure. By blending the culinary styles of Asia, Greece, and America with a lifetime of experience in cooking, the owners have created dishes of shared culinary origins. Family recipes from the kitchens of Momma and Grandma allow the menu to be influenced by tradition, yet not bound by it.

The aroma of fresh vegetables, herbs, and spices, punctuate the air, as a wide variety of flavors tease the palate. The various influences of cooking and cultural ingredients create a sum greater than its parts. Like the vast and majestic Mediterranean Sea, our menu is abundant, flavorful, and unforgettable.

We view our patrons as a family and the dinner table as a circle of friends. Connect with us: eatorion1@gmail.com eatorion.com; Facebook.com/eatorion Instagram.com/OrionFreshMediterranean Twitter.com/eatorion; Google Maps
Pakistani Food Culture — A blend of Flavors, Spices, and Traditions
By: Raphay Ghouri
Tags: Pakistan Culture, Food, Foodies, Pakistan, Breakfast

Close shot of a Pakistani Chapaati Bread (https://unsplash.com/@usmanyousaf)

Mealtimes are such a blessing for families, a time to sit together and relish a range of flavors, aromas, and tastes. Belonging to a desi Pakistani family, my childhood memoir relies on huge family gatherings, senseless moments with siblings and cousins, and of course appetizing Pakistani food culture.

What I remember and still witnessing, mealtimes with pure desi families in Pakistan are not about a single dish. It’s about a main dish- it may be a curry, lentil, meat or vegetable- accompanied with fluffy rice, hot roti (tortilla or chapati), chutneys, pickles, salads, raita, and spices!

Mealtimes in Pakistan are similar to others when it’s about the number of meals that is breakfast, lunch, and dinner. Some families add up with Shaam ki chai (An informal evening meal). What makes Pakistani food different is diversity. It’s the diversity of dishes, diversity of flavors, diversity of meal courses, and diversity of spices and flavors. I am starting with a breakfast menu, letting the world know about what Pakistani food culture has as a day starter.

Nashta — A healthy breakfast to boost up your day!

Breakfast or Naashta (a word of Urdu for breakfast) is the first meal in Pakistani food culture. Usually, breakfast in Pakistani families is boosted with eggs (fried, boiled, or omelet) and paratha (fried flatbread) or double-roti (sandwich bread) supplemented with hot tea with milk!

Some other dishes go with breakfast may include:

· Halwa Puri

It is roasted and fried semolina with fried deep-fat fried bread added with potato and chickpea curry.

· Aloo Paratha

A fried flatbread stuffed with mashed potatoes flavored up with a range of spices.

· Lassi

A yogurt-based traditional drink usually goes with full-fat cream and sugar.

· Maska Bun

A round top bread with butter spread.

· Khageena or Anda Ghotala

Pakistani scrambled eggs with green chilies and other ingredients.

· Naan Chaney

Flavorful chickpea curry with oven-baked flatbread.

· Chai Papaa

A hard dry biscuit with Milk Tea.

· Jam Double Roti

Fruit Jam Spread on Sandwich Bread.

Is That Not Enough?

Wait, these are just some formal dishes that normally go with a breakfast menu in Pakistani food culture. Some may have leftover curry with roti or leftover chapatti with tea in breakfast. I am a big fan of leftover curry with chapatti in breakfast, it is a piece of blessing.

I hope you have enjoyed getting into Pakistani food culture and learning about breakfast dishes. I expect that this brief read makes you look into more about Pakistani food culture, Pakistani cuisine, and recipes.

Let me know if you want to learn more about Pakistani food and meals. I am here to write and share some more wonderful insights into Pakistani food and also celebrated recipes from my side. Cheers!
TEMPEH BOLOGNESE SAUCE
By: Plans Vegan
Tags: Foodie, Food, Dinner

Crumbled tempeh adds meaty texture to this classic pasta sauce that’s ready in under 30 minutes and freezes beautifully.YIELD: 6 SERVINGS8 oz. whole-grain tempeh2 Tbs. olive oil1 medium onion, finely chopped2 cloves garlic, minced1 Tbs. soy sauce or tamari1 28-oz. can crushed tomatoes1 cup tomato puree2 Tbs. chopped fresh basil or 2 tsp. dried2 Tbs. chopped fresh parsley2 tsp. dried oregano1 small bay leaf



Crumble tempeh into fine pieces using your hands. Set aside.Heat oil in large saucepan over medium heat. Add onion and cook 5 to 7 minutes, or until golden, stirring often. Add garlic and sauté 15 seconds. Stir in tempeh, 1 cup water, and tamari. Bring to a boil. Reduce heat, cover, and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.Add remaining ingredients to tempeh mixture and mix well. Cover, and simmer 10 minutes. Season with salt and pepper, if desired.VEGAN30 MINUTES OR LESSGLUTEN-FREE



NUTRITION INFORMATIONCalories: 181Protein: 10 gTotal Fat: 7 gSaturated Fat: 1 gCarbohydrates: 24 gCholesterol: mgSodium: 358 mgFiber: 6 gSugar: g
We find our creative bliss in a variety of ways.
By: The Dessert Factory
Tags: Youtube Creators, Dessert Recipes, Easy Recipes, Baking, Foodies

We find our creative bliss in a variety of ways. Some of us like to write, others like to paint, some create with the help of thread and needle while others love composing music. Creativity is something that comes naturally , something born from our passions.

Our bliss was found by making les desserts délicieux . Inspired by the tiny little tastebuds in our mouths and a heart that craves joy.

To make is to show what a person relishes the most. And for foodies with a sweet tooth, we love making desserts. To create desserts is like sharing love with people around us. It’s that exquisite feeling of fulfillment when our desserts bring a smile to our families and friends. It took us a lot of time to come to the point where we are today, why be stingy with this gift when we can share with everyone! Many a times people ask for recipes and many a times we procrastinate to take timeout, sit down, write and send.

This is the story about how my friend and I decided to start our YouTube channel and write a food blog which will be all about our greatest joy of making and our greatest commonality; desserts. Desserts that have inspired us from our travels and from our Asian heritage. From the memorable times we spent together, the parties we threw and the dinners we gave. From the late night calls for help at a failing cake project to the kind words of support and encouragement. Along the way we learned so many things together. The recipes we shared, everyday tips and tricks for successful baking and the long discussions for the final presentations of our creations.

Our venture is at an infant stage right now, but gear up and prepare for the experience of learning because we aspire to bring so much interesting content to it. Our aim is to make short, easy and hassle free videos and write recipe blogs suiting the needs of the majority of viewers i.e to learn without wasting their precious time.

kindly visit, subscribe and support us in our endeavor.

Link: https://www.youtube.com/channel/UCjVAE3jV-wnmRvKPDHwwR2Q
Sheet Pan Salmon & Veggies
By: Kiran Khanzada
Tags: Dinner, Recipe, Food, Cooking, Foodies

You wanted a quick to pull together dinner because you’re shit (oops) tired from work all day and who really has the time to cook a lovely meal considering you don’t have any energy but still want something really good and also super healthy because you have no choice and society wins because low carb lifestyles dominated the scene since you were 16, but still confused because you need something easy to make but still don’t know what to make for dinner? Then awesome, because you’ll want to thank me one day since this is guaranteed to become a staple in your kitchen for a night like the one when you’ll make this dish. :)

For sheet pan salmon you’ll need to preheat your oven at 410 degrees, a flat sheet pan, covered with parchment paper, and a few pieces (2–4) of salmon (6–8 oz each), seasoned (medium- generously) with:

Butter

Garlic powder

Paprika

Salt

Pepper

Lemon Slice

(any additional seasoning of your choice)

And alongside the salmon, you’ll need veggies for roasting, but not limited to:

Garlic cloves

Asparagus spears

Brussel sprouts (trimmed and can also be cut in half too)

Salt

Pepper

(any additional seasoning of your choice)

3–4 tbsp Extra virgin olive oil

Drizzle your olive oil over the veggies, toss, and season with seasonings and spread around your pan. When ready, pop the tray into the oven and set your timer for 30 minutes and leave it alone. After the 30 minutes are up, take out your pan, squeeze some additional lemon on the salmon (and veggies if you’d like) and call it a night.

voilà!

Simple, healthy, fast and honestly — really good for a 5-10 minute prep and 30 minutes in the oven. Kick back, relax and enjoy your dins!!

Homemade,

with Kiran
Cheesecakes
By: That Girl Who Cooks
Tags: Bakery, Food, Foodies, Cheesecake, Homecooking

My love for food has taken me to places, but the most important and regular visits are to the supermarkets, or gourmet food stores, I can live in them!

When I got married in Delhi we could only afford to live in Patparganj in East Delhi, although work would normally take me to the very posh South Delhi around GK- 1. Now there was and still is the very famous M Block market, all the high flying media friends would often go there to shop and I did trotter along. My pocket then was not that big and while everyone else went into shops my imagination would drag me to this big and very high end supermarket by the name Modern bazaar. The one and only gourmet store in Delhi back then. Shelves laden with ingredients you could only imagine, Mcvities digestive biscuits, cream cheese and sour cream that I read in Nigella Lawson’s cookbooks were in fact available.

I would somehow manage to calculate and risk my credit card to buy them. Then very excited come back home and make cheesecake. This became a norm in my house and as my son grew up he loved the chocolate

cheesecake I made.

We moved to Gurgaon in 2003 and so did Modern Bazaar, my greatest excitement on weekends was to drive to this super store and buy all my favorite ingredients, come back home and cook.

I made a lot of cheesecakes back then, time passed we moved to Bombay, my work hardly allowed me to cook let alone make cheesecakes (a cheesecake normally takes 12 hours of intrinsic supervision to come out perfect).b

Then a few months ago, the café I work with asked me for a cheesecake, I was a bit hesitant, never had done it professionally — the son said you can make very good cheesecake, give it a try Ma.

And I did — to my surprise I got the second order within 2 days and the third and more, its been a few months now and I regularly send cheesecakes to the café.

Thanks to Modern bazaar in Delhi I can indeed make cheesecakes and sell them too.
5 Ingredients You NEVER Want to Find in Your Dog’s Food
By: Ann Wine
Tags: Dogs, Dog Food, Foodies, Pet Care, Pets And Animals

3. Artificial Colourings

As most parents will testify, certain foods can have a dramatic effect on a child’s behaviour. As early as the 1950’s, artificial colourings were being linked with behavioural issues amongst other health problems in people and several recent scientific trials have shown a clear link between food additives and ADD (attention deficit disorder) and hyperactivity in children.

The effects of these ingredients seem to be exactly the same for our dogs with reduced attention spans and hyperactivity regularly reported.

Common artificial colourings found in dog foods include sunset yellow, tartrazine, ponceau 4r, patent blue V and titanium dioxide, although they may also be listed by their E numbers or simply as ‘colourings’. They are often derived from petroleum products and often persist in the environment for many years or even decades.

Remember dogs are mostly colour blind so the added colouring is only role is to appeal to dog food buyer!

4. Oils and Fats

In nutritional terms, oils and fats are two words for the same thing. The broad term ‘oils and fats’ encompass all oils and fats from any plant or animal source.

Dogs need a certain amount of fat from their diet to survive. Fat is found naturally in many types of foods but because dogs find fats so irresistible, extra is often added to dog foods.

Umbrella terms like ‘oils and fats’ gives very little indication of what is actually in the food. It could, for example, refer to beneficial oils or high quality animal fats, or it could be used for low grade, potentially harmful or highly processed oils.

Because it is impossible to know what oils or fats are included, we generally recommend assuming the worst and avoiding foods with this ingredient.



After all if it was a beneficial oil surely it would be specified in the ingredients!

5. Sugars

Sugars are added to dog foods because dogs, like humans, like them. They can come be listed in a number of ways (sugar, caramel, syrup, sucrose etc.) and can come from a wide range of sources (corn/maize, wheat, sugar cane, sugar beet etc.).

Too much sugar can have the same effects in dogs as it does in people. High sugar diets have been linked to hyperactivity, hypoglycaemia, diabetes, obesity and tooth decay amongst other conditions and should therefore be avoided.

So…

Remember — generally if it’s not good for you it probably is not good for your dog!
Introducing CamDely: A local Food E-Magazine based in Hyderabad.
Tags: Foodies, Food Magazine, Hyderabad, Food

Image of the famous Hyderabad Biryani clicked by CamDely

We believe you must bring your whole self to the table if you want to thrive in today’s crazy world; your personality, your sense of humor, and most importantly, your heart. As Indians, we’ve always known the best way to our heart starts from our belly. So CamDely brings you a weekly local guide to help you find the “right way to your heart” or to the heart of someone you love.

Every Thursday, we bring you a new place to “hangout” with your friends, a new place to take your special someone out on a lovely date, a new place to visit with your family and most importantly a new place for foodies to be excited about. We make sure, where there’s food, there’s hygiene too. We shoot the preparation of food, inside the kitchen to show you what exactly it is that you eat, how cleanly is it maintained and who the amazing people are who work non-stop every single day to fill your bellies and satisfy your souls.

CamDely food “e-magazine” is your weekly, digital, paperless, eco-friendly and free to read guide to local food places across Hyderabad.

Our issues roll out every Thursday, and each issue features unique foods from a diverse range of cuisines from a new local food place.

Stay updated by following us on Instagram, Facebook, Pinterest, Twitter, Zomato, Linkedin, Youtube, for some exclusive food tips, content, photos, videos, behind the scenes and extra information about local food. We’re also rolling out exciting, deals, offers and contests for you to participate in as we go along from place to place.

You can also get in touch via email: camdelymagazine@gmail.com to send feedback, suggestions on new places for us to visit. Below is a link to all our online presence, and you can also visit our website by clicking here.
Taste For Foodie People, Food For Poor People?
By: Food Buzz
Tags: Foodies, Food, Food And Drink, Restaurant

One cannot think well, love well, and sleep well if one has not dined well.” — Virginia Woolf

Food has been an essential need for everyone since the beginning of time. It consists of a healthy diet, which is important for overall health. In earlier times, food was considered just as a source of living and nothing else. As time has passed and societies have evolved, people have developed the love for food and have tried to discover as many new recipes as possible. In today’s modern era, keeping people’s love for food under notice, numerous fancy restaurants and food centers have been established that offers all kind of desi or continental cuisines.

There are people who are foodies and are labelled in accordance with their hobby of eating well food. Not just any food, foodies acquire their recreational appreciation for eating through a wide variety of foods. They are more focused toward the taste and quality of food and their main focus is not to have a sufficient amount of food rather they focus on its quality and taste. With the increasing love of food amongst people, there are various restaurants opening up each day to fulfill the requirements of foodies and provide them the food they want.

Then there are people who are unable to even afford food once in a day in order to fulfil their hunger needs. These are the people who strive to get any kind of food just to remove their hunger. They have no desires for quality or taste because most of them are starving to death. They suffer through food poverty and they have to go through a lot of struggle just to get their food for once in a day. In this continuous race or competition of food and restaurants and food centers, we have almost neglected the desires and needs of poor ones. Everyone is in the race of getting quality food and it has been observed that a lot of food is wasted on day to day basis and still there are people who die due to lack of food.

This article basically talks about the importance of food for the poor and non-poor. As the title suggests, taste is for foodies and food is for the poor. It essentially means that those who are always in search for fancy restaurants and quality food, don’t realize its importance. People are wasting money every day on food and on the other hand there are hundreds of people who die due to starvation.

This issue can be resolved only if we promise ourselves from today to stop wasting food. What we need to do is look around us and identify those in need and such individuals who are fighting for survival and dying due to starvation and start feeding them. Rather than spending an ample amount of money on different continental cuisines, we should start sharing our food with those who are fighting with hunger every day. This will lead to a balanced and stable society where basic needs of every individual are being fulfilled and everyone is getting at least the required amount of food.

See more
The Downtown Restaurants’ List
By: Raul Guerrero
Tags: Restaurants Miami, Food, Foodies, Downtown News Culture, Downtown Miami

Food

The Downtown Restaurants’ List

“When you first entered the restaurant, I thought you were handsome… And then, of course, you spoke.” — Helen Hunt in “As Good As It Gets.

Courtesy of Soya & Pomodoro.

Here is the February List:

Area 31

area31restaurant.com

270 Biscayne Blvd Way, Miami, FL 33131

Great food and better views.

BAYSIDE Marketplace

baysidemarketplace.com

401 Biscayne Blvd. Miami, FL 33132

Plenty choices.

Fratelli Milano

ristorantefratellimilano.com

213 SE 1st St, Miami, FL 33131

One of the best Italian.

D’Oro Caffe & Market

17 NE 3rd Ave, Miami, FL 33132

www.dorocaffe.com

A deli plus.

Pollos y Jarras (CVI-CHE 105)

www.ceviche105.com

115 NE 3rd Ave, Miami, FL 33132

Pollos y Jarras is as good Peruvian place as CVI-Che — undergoing renovations.

Novikov Miami

www.novikovmiami.com

300 S Biscayne Blvd, Miami, FL 33131

Posh. Fine International food.

RAKIJA GRILL

www.rakijagrillmiami.com

139 NE 3rd Ave, Miami, FL 33132

Balkan homey.

Red Carpet

www.redcarpetrestaurant.com

69 E Flagler St, Miami, FL 33132

New Italian. Cozy and “very good,” said a resident.

Sagrado Cafe

www.sagrado.cafe

900 Biscayne Blvd, Downtown Miami, FL 33132

Best Brazilian for breakfast and lunch.

Sparky’s Roadside Barbecue

sparkysroadsidebarbecue.com

204 NE 1st St, Miami, FL 33132

A downtown barbecue institution.

Soya & Pomodoro

soyaepomodoromiami.com

120 NE 1st St. Miami, FL 33132

Simple food made with love, creativity and fresh ingredients.

SUSHI SAKE

www.sushisakemiami.com

900 Biscayne Blvd, Downtown Miami, FL 33132

The neighborhood Sushi place, plus some international surprises.

Toro Toro

torotoromiami.com

100 Chopin Plz, Miami, FL 33131

International at the intercontinental hotel.

The quote:

“I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It’s chicken and eggs. And I said, I gotta use that one.” — Paul Simon

If you liked what you read, please share it. To receive Downtown News updates, register by clicking here.
MTR journey from a Small Restaurant to an International Chain
By: The Trendyfeed
Tags: Mtr, International, Food, Foodies, Journey

A 100-year-old heritage isn’t something a great deal of cafés and evolved ways of life in India can flaunt yet Mavalli Tiffin Rooms, prominently abridged to MTR, is a special case. Having begun as a little eatery in Bengaluru in the pre-Independence period, MTR is a brand known to the entire nation now. As a handled nourishments organization, they serve clients the country over, while their cafés remain achievements of Bengaluru’s history. https://thetrendyfeed.com/mtr The MTR cafés shut down in 1976 during the Emergency time frame as they were creating misfortunes because of the value cut guideline. With an end goal to spare their poor workers, MTR began selling their crude materials in MTR-marked bundles at basic food item shops in Bengaluru. Post Emergency, cafés were revived, and MTR extended the arrangement of bundled nourishments and began dispersion over a more extensive geology. Therefore, the prepared food business turned out to be a lot greater than the eatery business. The TrendyFeed

In the undertaking to develop, MTR required private value financing in 2000 and 2003. The business developed, and the financial specialists could exit. In 2007, Norwegian aggregate Orkla purchased MTR for $100 million out of one of the most discussed acquisitions of the time. Basic changes followed. “When you hit a specific size, a solitary individual or a couple of individuals can’t run the organization. At the point when you begin to scale, you have to put resources into individuals and decentralize dynamic. My errand when I assumed responsibility in 2009 was in this way to change the organization,” says Sanjay.

MTR’s industry peers as aachi Everest, Shakti, and Eastern were all to a great extent running single classifications. Be that as it may, MTR turned into a multi-classification organization, normally increasingly hard to deal with. https://thetrendyfeed.com/mtr MTR today serves everything from breakfast to sweet as per the general inclination of a huge number of clients yet additionally guarantees that every thing lines up with what the organization needs to convey. They stopped classifications like frozen yogurts and papads which are not fundamental to the feast and are currently putting resources into treats and bites.

Read the full article about MTR foods journey. 👇 https://thetrendyfeed.com/mtr

Source thetrendyfeed.com
Baked Macaroni and Cheese with Cauliflower and Jalapeo Peppers
By: Plans Vegan
Tags: Foodie, Food, Dinner

Here two classic favorites are combined macaroni and cheese and cauliflower in cheese sauce to make a standout casserole that is rich and satisfying.



SERVES 4



1 cup macaroni, cooked and drained (2 cups cooked)



1 small to medium cauliflower, cut into bite-size florets and steamed until tender



4 tablespoons butter



Вј cup unbleached white flour



2в…“ cups milk



2 cups (8 ounces) grated sharp Cheddar cheese (preferably Wisconsin Cheddar)



1 cup (4 ounces) grated Monterey Jack and jalapeГ±o pepper cheese



ВЅ teaspoon salt



Freshly ground pepper to taste



2 tablespoons Bread Crumbs



Preheat the oven to 350В°F. Make sure the macaroni is well drained. If you want to cook it in advance, then toss it with a little oil to prevent sticking. Make sure the cauliflower is well drained.Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook this roux for 2 minutes, whisking constantly.Whisk in the milk and cook, whisking often, until it thickens and begins to boil, about 7 minutes. Remove from the heat and stir in the cheeses, salt, and pepper. May be prepared to this point up to 24 hours in advance. Chill the macaroni, cauliflower, and sauce separately. When ready to cook, heat the sauce and proceed with the next step.Put the macaroni and cauliflower in a 10-by-10-inch baking dish (or something comparable) and pour on the sauce. Toss gently to mix. Sprinkle on the bread crumbs.Bake for 20 to 25 minutes, or until browned and bubbly.
One Easy Steak Recipe You Will Not Forget Soon!
By: The Digital Vixen
Tags: Steak, Food, Ketogenic Diet, Foodies, Keto

This is an easy steak recipe to prepare at home that you won’t forget anytime soon: T-Bone Steak, beer-battered onion rings, mushrooms, chips, béarnaise sauce

I am happy and excited posting this easy steak recipe as I am always when it comes to beautiful, delicious food and hopefully this will become a long and fruitful collaboration.

My dear friend Ronan Hayes has a magnificent Instagram account based around… Yes, you’ve guessed it, food.

The special thing about this account is the fact that all the food photos posted there are prepared by my dear friend and he is by no means a bad-ass Michelin Star chef, although some of you may agree that the majority of the food presented on that account warrants a Michelin Star presentation comparison.

Photo credit: Ronan Hayes

You will find everything your heart may desire posted on this account: from easy steak recipes to seafood and desserts ones…

Ronan is not even a cook by profession but he had developed a very keen eye when it comes to food presentation. If the saying that “we eat with our eyes” is true, you will feel constantly hungry looking at Ronan’s Instagram account 🤤😋

He is a 9–5 professional who happens to be passionate about food and lovingly cooking for his family and friends.

He is however a major foodie and whenever he gets the chance to travel with his family he gathers inspiration and ideas that are then tried and tested in his own kitchen.

This Instagram account deserves to have so many more Following then he currently has!

Photo credit: Ronan Hayes

Disclaimer: Some of the links below are affiliate links, which mean I may receive a commission at no extra cost to you, in case you make a purchase through a link here. Know I will never recommend a product I am not using myself or stand behind
Baked Eggplant, Chickpeas, and Tomatoes
By: Plans Vegan
Tags: Foodie, Food, Dinner

A myth has developed that says that eggplant must be salted before it is cooked in order to remove its bitterness and/or cut down on its absorption of oil during cooking. I have cooked eggplant in myriad ways and have experimented with both the salted and unsalted methods; I hereupon declare that it makes no difference. I no longer salt eggplant and I have never had a bitter one, nor has the eggplant absorbed any more or less oil as a result. I like to serve crusty bread with the eggplant casserole so that it can be used to mop up all the delicious juices.



SERVES 4



1 large eggplant (about 1ВЅ pounds)



5 tablespoons oil



2 medium onions, diced



4 cloves garlic, minced



16-ounce can diced tomatoes, well drained



16-ounce can chickpeas, drained and rinsed



Salt to taste



Liberal seasoning freshly ground pepper



в…“ cup minced fresh parsley



Preheat the oven to 350В°F. Peel the eggplant and slice it lengthwise into ВЅ-inch thicknesses. Cut these slices into ВЅ-inch strips then cubes.Heat 2 tablespoons of the oil in a large skillet over medium heat. When the oil is very hot but not yet smoking add enough eggplant just to make one layer. (You will probably have to do 2 batches, so as not to overcrowd the eggplant.) Fry the eggplant, tossing regularly, until it is browned and tender, though not mushy.Remove the cubes to a platter, put 2 more tablespoons of the oil in the skillet, and when very hot fry the next batch of eggplant in the same manner. Remove to the platter.Put
Baked Mexican-Style Beans with Sour Cream and Chiles
By: Plans Vegan
Tags: Foodie, Food, Dinner

Bean lovers take note: The gutsy sauce in this preparation makes these beans irresistible. This would be a good choice for a potluck or party dish, and it can be easily doubled. Serve as is or over hot cooked rice.



SERVES 4



2 tablespoons olive oil



2 medium onions, diced



2 cloves garlic, minced



28-ounce can diced tomatoes, well drained



1 tablespoon tomato paste



4-ounce can mild green chiles, drained and diced



1 teaspoon chili powder



Вј teaspoon dried oregano



ВЅ teaspoon salt



Freshly ground pepper to taste



Three 15-ounce cans kidney beans, drained and rinsed



1 cup sour cream



2 cups (8 ounces) grated Monterey Jack cheese with jalapeГ±o peppers



In a large skillet heat the oil over medium heat, add the onions and garlic, and saut for 5 minutes. Add the drained tomatoes, tomato paste, chiles, chili powder, oregano, salt, and pepper, and raise the heat to high. Cook, stirring frequently, just until the juice from the tomatoes has evaporated, about 5 minutes.Add the beans to the skillet and toss. Remove the pan from the heat. May be prepared to this point up to 8 hours in advance, covered, refrigerated, and assembled just before cooking.Preheat the oven to 375В°F. Put half of the bean mixture in a large casserole, cover with half of the sour cream and half of the cheese, add the remaining bean mixture, and top with the remaining sour cream and cheese.Bake for 20 to 25 minutes, or until hot and bubbly.
Baked Chickpeas Provenale
By: Plans Vegan
Tags: Foodie, Food, Dinner

Here is an exquisite-flavored dish laced with rosemary, garlic, and red wine, and topped with a mixture of bread crumbs and more garlic and baked until crispy. Be sure to use the amount of garlic indicated; it mellows with baking and lends a subtle flavor to the sauce.



SERVES 4 TO 6



в…“ cup olive oil



12 cloves garlic, minced



1 teaspoon chopped fresh rosemary, or ВЅ teaspoon dried rosemary, crumbled



Вј teaspoon dried oregano



2 bay leaves



16-ounce can diced tomatoes



1 tablespoon tomato paste



Two 16-ounce cans chickpeas, drained and rinsed



Вѕ cup dry red wine



3 medium potatoes, peeled and cut into ВЅ-inch dice



Вѕ pound cabbage, chopped or thinly sliced (about 4 cups)



ВЅ teaspoon salt



Liberal seasoning freshly ground pepper



TOPPING



ВЅ cup Bread Crumbs



1 tablespoon olive oil



2 cloves garlic, minced



ВЅ cup minced fresh parsley



Вј cup grated Parmesan cheese



Preheat the oven to 350В°F. Heat the olive oil in a large (10 x 10-inch) flameproof casserole over medium heat, then add the garlic, rosemary, oregano, and bay leaves, and saut for 2 minutes. (Note: If your casserole is not flameproof, then saut everything in a large skillet and put in a large casserole.)Add the tomatoes with their juice and tomato paste, stir to blend, then add the chickpeas and all of the remaining ingredients except the topping, and stir to mix. May be prepared to this point up to 24 hours in advance, covered, and chilled.Cover
[Partnership] Dorothy and BTU-Hotel
Tags: Travel, Paris, Foodies, Dapps, Blockchain

BTU Protocol is the first peer-to-peer booking protocol, reducing the number of paid intermediaries. The fewer middlemen translates to a price reduction and more equitable commissions that benefit the service and network providers.

BTU rewards individuals to post BTU-booking information (links) on their social media site, thereby organically creating a decentralized system that advertises fun and exciting travel packages using established networks. If anyone wants to participate, they can simply download a widget and install it to their webpage or to their Facebook page, and share BTU booking links from their social channels. Suppose your friends made a booking using the link you posted on your social channel: you will then get a commission from proceeds from that reservation. If you are an influencer, this is an interesting way of monetizing your audience.

BTU does not take any transaction commission from the platform and accepts all major credit cards for booking a trip posted on the platform. As such, the entry bar is very low for any participants who wish to experience this new way of arranging trips using blockchain technology and get incentives at the same time.

A screen-captured image from https://btu-hotel.com/

BTU-Protocol currently offers three types of bookings: hotels, guided tours, and, “From the Producer” that connects you and the local producers. Under their hotel lists are some of the best hotels you can find in major cities such as Barcelona, New York, Paris, and Tel Aviv. Under the guided tours, you can find exciting activities you can do while you are in Paris. On their website, they say that BTU Protocol now connects more than 400 tourist activities and excursions including the Eiffel Tower. “From the Producer” offers local produces, such as artisanal goose foie gras, which you can buy at a discounted price and have it shipped to your residence. If you are a foodie and always out for a great local treat, then this is something you should take a look at.

So if you have been considering visiting “the City of Lights”, then give BTU-Protocol a fair chance! You will be rewarded with wonderful trips, and your wallet will also thank you. Actually, they have 2 million hotels and properties at the best price under their list. Take a look at them if you want to go about jet -setting to The Big Apple (NYC), the new “City that never Sleeps” (Tel Aviv), and other fun spots!

If you are interested in the Dorothy Partnership Program, please contact us via any of the channels listed below.

Find featured dApps at Dorothy.Network

Dorothy Links

Telegram: https://t.me/edenchainio

Telegram Announcement: https://t.me/edenchainannouncements

Website: https://edenchain.io/

Twitter: twitter.com/edenchainio

Reddit: reddit.com/r/edenchainio
Melts: A Layman’s Dive Into the Culinary Divine
By: Carter Johnston
Tags: Foodies, Food, Melt, Food Blog

I mean where tf should I really even start? Welcome to my melt talk!

I suppose I should retrace the origins of this project back to its inception. One day a few months back, I was swaying lazily on the back porch rocker of a dear friend, Tom. I was daydreaming — probably postulating on potential UNC recruits, or maybe even working out some whimsical coding problem; these days my mind is usually in six places at once. Regardless, these musings brought me to settle on two things:

My rather uncanny ability to toast bread as well as any pre-set toaster setting, concurrent with my lack of general cooking abilities. A rant on Reddit from years past distinguishing the grilled cheese from the prodigious melt (After scouring the rant I have come to the conclusion that the melt is, in essence, a grilled cheese — with additions!!)

Analyzing this duality of separate yet interdependent thoughts awoke an appetite in me larger than for just cheese sandwiches. I saw visions of my future self as more than a mere toast god ™, and I liked what I saw. I then transitioned from the why’s to the how’s, formulating my process. Being not a man of science, but nonetheless one with absolute respect for the scientific method, I knew the perfect melt would reveal itself through a set of carefully conducted experiments controlling for ingredients, cookware, even down to who would prepare it. Aside incoming

//

there is research on why there is a tendency to prefer sandwiches prepared by someone other than yourself, which, from my muddled understanding, has to do with 1. The mind’s anticipation of taste having predisposed knowledge of the ingredients 2. Extended exposure to stimuli [ melt ]decreases physiological and behavioral responses [ desire to eat a melt ] 3. Pheromones ;)

//

Being also a man of the internet, I pulled up YouTube on my phone, and within seconds had hundreds of results similar if not identical to my proposition — a lesson in humility. My takeaway from my brief dive into this was negative. The realization hit me that the scope of this project would be beyond one kitchen. The sheer amount of melts required seemed wasteful, and to be honest, a bit tactless. Being still incredibly inspired, I decided I still wanted to expand my culinary boundaries, and would do it one melt at a time, thereby minimizing the environmental footprint of my undertaking. I would utilize my own preference for taste. I would draw upon ancestral techniques. I would imagine flavors and create them with my own hands — everything about the process would be utterly human. And thus, the source material for this melt talk was born — a living, breathing documentation of my experience. Enjoy.
The best pies and where to get them
By: Jonathan, Lim Chin Aun
Tags: Goeureka, Food And Beverage, Food, Travel Writing, Foodies

Everyone likes a good pie, but when it comes to mouth watering good-ole Yorkshire Heartiness there is no place like home, and I mean home as in this is where you will find the most authentic pies of the lot.

Of the many places to find authentic Yorkshire food, first stop in KL, City should be to head to an old favorite and a classic street corner, Jalan P. Ramlee is your next stop. Gravy Baby is number one on our list of hearty meals to suit the soul.

Here you have one of two options; Gravy Baby Pie and Mash & Mushy Peas or Beans. Really, making way for its founding fathers from abroad is to no detriment, but this is a pretty close second for the real thing, especially in Asia; the second on their menu is Pie and Gravy with assorted fillings and gravy, which can be selected to your discretion and taste.

Another favorite of mine, and in this case a personal favorite another KL-ites` frequent stop, the smoked duck pie at Kingstreet Cafe`. Don’t get me wrong, the only reason customers aren’t flocking to front door, queuing for this scrumptious delight is the plain simple fact: This establishment has been around for way too long and outside of the food — smoked duck pie, specifically — the decor is a little stale and dated. Visit Kingstreet Cafe` on Taman Seputeh for the food and service, and pardon the old school establishment and its setting, it doesn’t do the food justice.

Of course, it wouldn’t be right not to mention something for your sweet tooth, especially not after you had be imagining a couple of life’s more insatiable savory treats in its meat pies. You might not have heard of Huck’s Cafe on Jalan Abdullah Bangsar, but the Choc Mud Pie is fantastic. A personal favorite of mine is the banofee pie, but I have yet to discover one that is not just tantalizing to the taste buds but also warrants an exclusive write up. That will come in time, I just hope I don’t have a heart attack before hand.

So, for the time being, let me tell you a little about what the Choc Mud Pie reminds me most of. Two words, the Union Jack and studying in England, while munching on a Muller Classic Choc Mud Pie Yogurt. I know it doesn’t imply as much, but what should get you rushing over is the nostalgic feeling of said desert and the emotions invoked after having scoffed down one of the Queen’s favorites. Enjoy!
[SOUTH KOREA] C.THROUGH CAFE — GORGEOUS VAN GOGH STARRY NIGHT LATTE ART
By: Chia Nicholas
Tags: Food, Foodies, Coffee, Food And Drink, Art

C.through Cafe @c.through

Spent 30,000 won (~SGD $34 ) on this cup of Van Gogh’s Starry night coffee. I climbed a steep slope just to get here…. gosh, Korea is really the land of slopes and stairs. 😭 We were so lucky Oppa @leekangbin91 is also there so we got to take photos with him. FYI, Lee Kang Bin is the boss of the cafe and is also kind of a “celebrity”. hahaha

We Can’t find this kind of latte art in Singapore too. The cafe culture in Korea is really next level. There’s also a lot of cafes in Itaewon as well.

The cream art takes a while to make and is on top of cold coffee so long photo-taking is possible and no irritating air bubbles will appear. Look at just how intricate and gorgeous this is! Every brush and stroke requires intense concentration. This requires a reservation but how lucky I am to be able to get this without reserving in advance. 😍 Be prepared to wait up to 1 hour for these customized arts.

Address: Address: 403–3 Itaewon-dong, Yongsan-gu, Seoul, Korea

Opening Hours: Mon — Tues 2pm — 12am
Chilaquiles
By: Plans Vegan
Tags: Glutenfree, Dinner, Food, Foodporn, Foodie

PREP: 20 minutes | COOK: 15 minutes | YIELD: 6 servings

In traditional chilaquile preparation there is a whole lot of fryin goin on! But in true Eat-Clean fashion, we’ve chosen to toast the tortillas. Is there a sacrifice on taste? No way!

½ lb (225 g) tomatillos, skins removed and quartered

½ yellow onion, cut into 6 pieces

1 jalapeo, stemmed, seeded (or leave seeds in for a spicier dish), and quartered

1 Anaheim pepper, stemmed, seeded and cut into 3-inch pieces

1 clove garlic, peeled and slightly smashed

½ cup (120 ml) cilantro including stems, roughly chopped, plus more cilantro leaves to garnish

½ cup (120 ml) water

Juice of ½ lime

1 avocado, pitted

½ tsp (2.5 ml) sea salt, divided

¼ tsp (1.25 ml) freshly ground black pepper

6 whole-grain sprouted corn tortillas, about 6 inches in diameter, cut into 4 wedges

4 whole eggs + 8 egg whites

¼ tsp (1.25 ml) each ground turmeric and ground cumin

Eat-Clean Cooking Spray (see Supportive Recipes)

½ cup (120 ml) nonfat Greek yogurt

Heat a large, dry cast-iron skillet on medium. Add tomatillos, onion, jalapeo, Anaheim pepper and garlic, and cook, stirring occasionally, until charred and slightly soft, 5 to 8 minutes. Transfer to a blender and add cilantro, water, lime juice, one-quarter of the avocado, ¼ tsp (1.25 ml) salt, and pepper. Blend until smooth.

Heat oven to 425°F (215°C). Spread tortilla wedges out on a baking sheet, and toast in oven for about 5 minutes.

Heat a large nonstick skillet on medium low. In a large bowl, beat eggs and egg whites with turmeric and cumin, and add remaining ¼ tsp (1.25 ml) sea salt. Spray skillet with Eat-Clean Cooking Spray, if necessary, and pour in eggs. Cook, stirring regularly, until eggs are set and cooked to your liking.

In a large baking dish, pour half of the tomatillo-pepper sauce. Lay toasted tortilla wedges over sauce, pour remaining sauce over tortillas, and add scrambled eggs. Slice remaining avocado and lay over eggs. Dollop with yogurt, and sprinkle with cilantro leaves. Serve hot.

NUTRITIONAL VALUE PER SERVING:

Calories: 225 | Calories from Fat: 87 | Protein: 14 g | Carbs: 21 g | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 299 mg | Cholesterol: 143 mg