Food rarities: to eat or not to eat, that is the question! 🤣😁😆😅
I found these rare combinations of foods in the inter-webs.
People just posted these pics without describing the ingredients and what to do with them. And for the life of me, I couldn’t find the name of them anywhere. I was wondering if any of you know what kind of food this is and if you would eat it!
I was wondering who eats this kind of ingredients and the combination of them.
I usually eat everything, normal, common and some rare food, but these are way over my league.
I like to try food from all over the world and experiment different flavors. But these foods look too weird, even for me who has tried it almost all!
Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.
Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.
Twosday, Tuesday, attic, arctic, potaito, potato…anyways! Food is so delicious, all kinds, I love all kinds of food from all over the world. I like healthy, very healthy, not very healthy, messy, very messy, soups, salads, meat, even vegetarian meals cooked well can be so delicious.
Volcano Fries at Nomad Dubai
I just like to eat, and THAT is why I have to keep on moving, my friends. And I do. I exercise a lot. My favorite sports to practice: Bicycling and running upstairs, up and down.
So, I can afford this kind of meal, but not often though and in small portions. The good thing is that this wonderful messy food is in Dubai. So I can’t try it very often, LOL, especially now with the Coronavirus infecting all countries around the world and consequent travel restrictions.
6 large yellow onions, sliced thinly 1 cup heavy cream 2 tablespoons unsalted butter 1 teaspoon salt 2 cups dry white wine 2 quarts chicken stock 5 ounces Gruyere cheese, grated (a Cheddar would work, too) 4 slices of hole-y, country bread
COOKING METHOD
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.
This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!
Waking up on Sunday, have an aromatic Hawaiian coffee, playing a chess game in the computer, spend the rest of the day with family and friends enjoying delicious fun messy food. This is my kind of a wonderful Sunday 😁
Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers.
Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.
Cauliflower Breadsticks
Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15.
Roasted Cauliflower Steaks
It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.
Baked Cauliflower Pizzaiola
“Please be kind to yourself and to others. If you cannot care for yourself, find someone who can!” – Michele L. Pruitt
Cinnamomum zeylanicum, evergreen tree of the laurel family (Lauraceae) native to(Ceylon), Malabar Coast and Myanmar (Burma), also cultivated in South America and the West Indies for the spice consisting of its dried inner bark.
In medieval Europe it was used for religious rites and as a flavoring. Later it was the most-profitable spice in the Dutch East India Company trade.
In modern times it is used to flavor a variety of foods and drinks; in Europe and the it is especially popular in bakery goods.
RECIPE (double or triple amounts of each ingredient for more people)
Cinnamon
2 teaspoons of honey
1/4 of a lemon
1 cup of water
Step 1 – Boil in 1 cup of water. Pour the boiling water on the cinnamon. Cover it and let it seep until it is warm enough to drink.
Step 2 – Add honey when the water is cool. Drink 1/2 of this before going to bed.
Step 3 – The other half should be covered and refrigerated and this should be consumed in the morning. Do not re-heat it in the morning.
<br>Wer ist der wahre eigentümer/schöpfer des herzens ? Gott gibt nur das Herz, du füllst es. Achtung. Was füllst du? Denn dann musst du es leeren. beschmutze nicht dein herz. Allah weiß auch, was in den Tiefen der Herzen ist. Alles was schön ist… Seele, Herz, Liebe, Glaube… Wer Kämpft, kann Verlieren. Wer nicht Kämpft, hat schon Verloren. Lebe jeden Tag deines Lebens, als wäre es dein letzter. Also wirst du eines Tages Recht haben"
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