May 31st, 2008 | Uncategorized
By Joaquin Costa
One of the most interesting stories in the world is the history of that amazing drink that we call now coffee. OK, coffee is varied and interesting, involving chance occurrences, political intrigue, and the pursuit of wealth and power.
According to one legend (no idea is the legend is real or not), the great effect of coffee beans was noticed by a smart sheep herder from Caffa, in Ethiopia named Kaldi as he was watching his sheep. He noticed that his sheep became happy and very active after eating the red fruits of this unusual plant, the fruits look like red “cherries” . Kaldi, the shepherd soon realized that it was the bright red cherries on the plant that were causing the funny euphoria and after trying the cherries himself, he learned about the great effect .
So what Kabi did next? You bet, Kabi as a good network marketing guy, Kaldi dutifully reported his findings to the his community and after a few tries the monks decided to drink water with berries so they could be awake for longer hours of praying.
So you can say that the first use of coffee was mainly religious. Pretty funny isnt”? But obviously keeping the secret was pretty difficult and the word spread, the rumor about coffee reached the Arabian Peninsula, and you pet, coffee was born.
I know, believing in this legend is pretty nice, but some top historians believe something different, they think that the first beans of coffee where brought to Ethiopia (where the legend started) by ships from Yemen, where it existed since the 6th century. Then coffee became world famous once it arrived to key places in that time, Cairo and Mecca.
I love the legends about the origin of things, and in this case, I love the legend of the origin of Mocha mainly because I”m a coffee lover, but the best one so far is the origin of how the name of mocha or coffee was created.
The story goes that Arabian was sent to the desert with his followers to die of starvation (not very nice). Well, the Arabian was so desperate that he had his friends boil and eat the fruit from an unknown plant. (yes, you guess it already, didn”t you? Coffee) Not only this fruit save the exiles, but their survival was taken as a religious sign by the residents of close by town, Mocha.
The plant and its beverage were named Mocha to honor this event. So every time you order a Mocha , think of this. Nice story isn”t?
The ironic thing of the history of coffee is that the plant grew naturally in Ethiopia, but once transplanted in Arabia the Arabic business men took control and make a good profit from the coffee idea, but it took a long time for a country to adapt it as a proper drink. And that was until the Turks started drinking coffee in their everyday life, often adding spices such as clove, cinnamon, cardamom and anise to the brew.
That’’s why we have Turkish coffee !
About The Author
Joaquin is the creator of Coffee Makers Review Blog, where we posts information regarding coffee, automatic coffee machines and coffee makers reviews.
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May 30th, 2008 | Uncategorized
By Jay Brandley
Coffee is enjoyed by countless people on a daily basis. In fact, statistics have shown that fifty percent of the population in the United States of America that are at least eighteen years of age consume coffee or coffee drinks every single day. Also, independently owned coffee shops in the United States of America estimate a whopping twelve billion dollars in sales on an annual basis. Who does not love coffee?
Well, as most people are aware of, coffee contains a substantial amount of caffeine. Many coffee drinkers drink coffee not just for the great taste, but also for that extra caffeinated kick. For some, coffee is a great way to start the day. In fact, many people drink coffee throughout the day to enjoy a great tasting beverage that also keeps you up and awake.
Besides the traditional cup of coffee, there are numerous coffee drinks that are very tasty and delicious. Americano, Cappuccino, Latte, Mocha, Espresso. All of these coffee drinks mentioned are great! There also exist coffee dessert drinks, the ultimate tasty upper that combines the great taste of coffee with caffeine and sugar and your favorite topping in the form of a blended shake-type drink.
Now, you could get these great dessert coffee drinks either at your typical independent coffee shop or your favorite popular franchise coffee shop for a few bucks. But would not it be great if you could make these great coffee dessert drinks in the comfort of your own home?
Well, this is the part of the article that you are going to absolutely love because we are going to give you a great recipe for a coffee shake that you can make in your own kitchen at home!
The Ingredients
In order to make the Great Coffee Shake, you will need some vanilla ice cream, ice cubes, and either espresso or regular coffee. As an added bonus, you may also want to include your favorite flavor of syrup topping such as chocolate or caramel, and some whipped cream for a final topping.
The Appliances
The kitchen appliances and equipment that you will need are a coffee maker or an espresso machine, a blender, and some cups and eating utensils for the final product.
The Directions
This recipe makes two servings so if you need to make a bigger batch, just multiply the amounts of ingredients according to how many extra servings you will need to make.
First, make your coffee or espresso. Prepare your coffee as strong or light as you want depending on your personal choice. Let your coffee cool a bit as you will not want to melt the ice cream with it.
Next, get your blender and drop two heaping scoops of vanilla ice cream into it. Drop in a shot of espresso or a quarter cup of regular coffee along with a small handful of ice cubes. Blend these ingredients together on high until you see that all the contents are mixed together forming a thick and icy shake.
Now, take the cups that you will be serving the Great Coffee Shakes in. Decorate the inside of the cups with your preferred syrup, adding as much or as little as you desire.
When you are done applying the syrup to the inside of the cups, transfer the blended ingredients from the blender to your cups. Finish it off with whipped cream on the top, and you can even add more syrup on top of the whip cream if you wish.
And there you have it! A Great Coffee Shake!
About The Author
If you are looking for a great coffee maker, check out Jays site Hamilton Beach Kitchen Appliances. Here you will find great kitchen appliances that will assist you in making Great Coffee Shakes. Find great appliances such as the Hamilton Beach Brew Station or other great coffee makers.
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May 30th, 2008 | Uncategorized
By Sean Tan
Your grandma did it, your ma did it, and now probably you are doing it too. I am speaking of reverse engineering. No, I am not indicating any high-tech geek stuff here. I am only talking about something most women and some men all over the world do, cooking. If you have knowledge about cooking, you will always try to reverse engineer the dishes that you taste, consciously or subconsciously. You reverse engineer when you try to construct the recipe of a delicious dish that you get to sample. How many times have you thought, “Hey, this pudding really tastes good? I am sure that flavor was of cardamom.” or “What gave this goulash its fine texture, was it a mash of broccoli? Or was that cauliflower?” When you think that way, you are reverse engineering the dish. And most probably, you will try preparing it at home just to get it out of your system.
There’’s a legion of people who diligently follow this as a hobby. They eat in restaurants and try to reverse engineer the recipes that they like at home. It may take them several trials, and even a lot of expense, but this is a passion with these unique hobbyists. Most of them won”t let go until they are able to correctly duplicate the recipe. You will be surprised to know that such kitchen enthusiasts visit hot gourmet restaurants just to get a taste of what they are preparing and make the same thing at home. Quite a few of them even meet with success.
And what do they do when they hit jackpot with these how to easily cook then at home? Most of them will keep these secret themselves and jealously guard them too. But, a very few of these especially talented people will not mind distributing the spoils of their loot over the Internet. There are forums on the Internet where such people come together and discuss the recipes they have managed to recreate just from the taste and look of it. If you stumble upon these places, you will be amazed to see the kinds of recipes that are available. Recipes for the dishes that restaurants charge hundreds of dollars per head are freely available on the Internet.
If your eyes are popping out already, put them back right in. You will need them when you attempt these recipes in your kitchen and surprise people whom you feed. The fruits of other people’’s reverse engineered labor could be yours for almost nothing at all. Just imagine how the gang will react when you whip up one of these secret delicious dishes in your own little kitchen and serve it to them.
One place where you can get such reverse engineered secret restaurant recipes is delicious dishes archive. There are hundreds of others probably, but this is the one I know of and use in my own restaurant.
About The Author
A major contributor in Sean’’s success as a chef is the fact that he knows where to go exactly for getting Restaurant Secret Recipes. He is revealing more of these secrets on the following website:
http://www.secret-restaurant-recipes.org
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May 29th, 2008 | Uncategorized
By Robert Bauer
Water is essential for weight loss. Water is the most important thing you can put in your body and the best thing when you are trying to lose weight fast.
If you are doing everything right in your diet and still can”t lose weight, you may be dehydrated. You may need to increase the amount of water you drink in order to achieve quicker weight loss. Adding a few extra glasses of water each day to your routine could get you off of a plateau and help you start losing weight again.
The Pros and Cons of Drinking Water for Weight Loss
Perhaps you talk yourself out of increasing your daily water intake because of the frequent trips to the bathroom. This is a valid concern because you will have to urinate more frequently, but the problem is short lived and is well worth the benefits. You may feel bloated and waterlogged. You may also find it difficult to switch to drinking pure water if you”re used to consuming caffeinated drinks.
On the other hand, the benefits of drinking water for weight loss are huge. Water is crucial for flushing out toxins and fat during your diet. It also hleps diminish the extreme food cravings most overweight and obese people feel. In addition, it helps the body prepare for weight loss.
Additional benefits of drinking water:
* Water is refreshing and healthy.
* Drinking water curbs your appetite.
* Consuming more water improves digestion.
* Drinking more water is the cure for dehydration.
* Water flushes out keytones and toxins.
* Water helps to build muscle and burn fat.
* Increasing your water intake will improve your skin tone and general appearance.
* Drinking extra water will help you shed inches off your waist quickly.
Drinking Water to Flush Out Toxins
No one likes to think of harmful toxins invading their body. Yet it is the reality for most people because of the food we eat. Parasites cling to our organs. The only way to get rid of them is to flush them out. Instead of going on a fad diet, it’’s best to increase your water intake to naturally flush toxins from your body.
The Benefits of Drinking Ice Cold Water
Make sure that the water is ice cold. Your body requires more energy to digest ice cold water than it does to digest lukewarm water. Drinking ice cold water will speed up your metabolism and help you burn more fat and lose weight more quickly.
Not All Water Is Created Equal
Not all water is the same. Some bottled water is just tap water. Distilled or purified water is best and will help you achieve your fat loss goals.
About The Author
Robert Bauer is a fitness enthusiast who has spent over 20 years studying proper nutrition, diets and weight loss plans. Subscribe to his free course “Simple Weight Loss Secrets and Techniques”, to learn more.
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By Corbin Newlyn
When cocoa butter is used without the use of cocoa solids, one can make a type of chocolate regarded as white chocolate that also has milk solids and sugar, lecithin as well as some flavoring that the majority of the time is often vanilla.
The use of cocoa butter is essential to maintain the chocolate as a solid during room temperature, and also helps it to melt rather easily when eaten. White chocolates are very much like other chocolates in texture but the taste is basically different and it also is different in that it does not have caffeine.
After The First World War The Swiss Created It
The first known occurrence of white chocolate being created was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert’’s Candies were the first major company to discover it though they had observed it being created in Europe a year earlier.
The popularity of this chocolate increased greatly after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar which contained white chocolate, and chopped almonds, greatly fascinated the American public.
White chocolate contains no cocoa mass or cocoa solids, and so is not thought to be a true chocolate in various countries. In the United States. it should have a minimum of twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total of milk solids.
The sweeteners should have less than fifty-five percent of sugar. There are also various types of white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is colored in ivory.
Distinctions Between Dark and White Chocolate
There are certain qualities that separate white chocolate from regular chocolates because true chocolate will have fine-grained roasted cocoa beans while white chocolate does not have any cocoa solids and is technically coated with white confectionary. There is fundamentally not much of a difference in making white chocolate, milk chocolates, as well as dark chocolates.
The main point of difference lies in the ingredients that are used. There are also some challenges faced in making this kind of chocolate, including when one melts it, the cocoa butter might split and produce oily compounds that are not able to be recovered, and therefore must be thrown away.
White chocolate may be employed in decorating milk or dark chocolate confectionary items as well as in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter utilized is a very stable fat that has numerous antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has numerous benefits.
About The Author
Listen to Corbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Bars advice and at Nestle Chocolate Recipes tips.
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May 27th, 2008 | Uncategorized
By Corbin Newlyn
As history continues to be made each day, leisure activities such as the ones associated with wine travels and tours continue to increase in popularity. These are not the type of activities that came from today’’s society.
Wine travels and tours were more likely part of medieval society. While the assortments of wines were less prevalent, individuals continued to travel and participate in buying their favorite wines. Numerous people would take tours around the tasting facilities that would create their favorite brew.
Because of this tour tasting, many wine lovers possibly ended their day with a great deal of pain or possibly even death on the field of the jousting. Wine tours and travel is therefore a whimsical term that describes folk’’s efforts in the eternal hunt for their favorite wine travel and facilities that make it.
The Wine Tour - Selection of Grapes
In truth the best part of wine travels and tours is the wine tasting. That’’s when you really get to taste the wine that you did all your traveling for. Hopefully this will have been a good experience. Only sometimes, regrettably, the wine that you end up tasting is not worth the travel time.
Then you hope that the other aspects of your wine travels and tours will have prevailed. This elements focuses on the process. Maybe it starts with the selection of grapes, the collection and transportation of them to the processing site. Today, the site is where the majority of the latest technology is being utilized.
Wine Tour Stage 2 - Processing Plant
The processing plant, which is used in many of the larger “jug” wineries is really interesting. If you have an orientation in engineering , it could actually make your wine travels and tours worthwhile. Big, maybe even massive, steel containers for fermentation of wine are seen everywhere in the world.
Thousands of gallons, perhaps more than an average wino consumes on average in their life, surround the enthusiastic tourist. Even if the wine is terrible, it can make the trip worthwhile, and you will continue your wine travels and tours to additional destinations.
Better wine is usually created in small batches and in wooden barrels often with infrastructure that may be less sophisticated, but more rigorous, for the wine maker. As you grow in your wine travels and tours, you will find the wineries that you seek out and the amount and sampling of the wine you consume make the sophistication of the plant seem irreverent.
The Trip Home
All good things must end. Traveling back to your home is the last component of wine travels and tours. This can be either a time of great celebration or total despair.
If you have expended your life savings on travel and participate in wine tours, I hope that you have selected well. It is also hoped that the wine touring project developer who designed your holiday interpreted your needs to your satisfaction.
Nevertheless, a life of wine travels and tours, it kind of like a game of golf. In golf, if you have a good shot you can come right back for more. Based on your experience of wine travels and tours, a single good bottle will allow you to keep the search alive for that one bottle of wine that defines your life.
About The Author
Listen to Corbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine wine. If you would like to learn more go to Wine and Cooking Tours In Spain advice and at Nappa Valley Wine Country Tours tips.
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May 26th, 2008 | Uncategorized
By Brue Baker
Wine bottles come in all shapes, sizes and colors, but what is important is how you handle the bottles of wine after you purchase them. If you are not careful you can spoil your wine and ruin the party. If you do it right, however, your wine bottles should be able to hold your wines and their flavor for many years to come.
Wine bottles can be affected by:
* Lights or the sun - Keep your bottles in a brown bag until you get home.
* Temperature - Don”t let your wines be exposed to temperatures over 75 degrees farenheit. About 55 degrees is optimal for storage.
* Vibrations - Don”t let the wine bottles roll around your car on the way back from the store.
* Oxygen - Keep them sealed.
If you are having a party that is lasting a couple hours you should keep the wine corked between servings. Wine bottles can either be sealed with a traditional cork or screw on top.
Many cheap wine’’s corks can be of poor quality and can fall apart as you open or reseal the bottle leaving pieces of cork in the wine. So be careful as you open and reseal the wine bottles.
A Little History Of Wine Bottles
In the ancient times, there weren”t any wine bottles and wines in those days had to be stored in kegs made out of wood. Shortly after that period wine began to be stored in huge amphorae.
It was only when wine began to be transported, because of its increasing popularity that wines began to be stored in wine bottles which in most cases were quite thick, had a dimple at the bottom of the bottle, and were dark in color.
The early wine bottles were thick to prevent them from easily breaking while being transported and the dimple lent the wine bottles more stability. This made stacking these bottles easier for transportation, and the dark color prevented direct sunlight to affect the wines within.
What About Today’’s Bottles?
Now-a-days you can get your wine in wine bottles that contain seven hundred fifty milliliters of wine and shapes help identify the wine’’s type and also where the wines originate from. Some of the more popular wine bottles include:
* Bordeaux
* Burgundy
* Rhone
* Champagne
* Rhine
Most wine bottles are made according to tradition rather than any fixed rules, and some of these wines have been stored for many hundred of years which means that if you know how to properly take care of your wine bottles your wine will taste perfect whenever you are ready to pour it.
About The Author
Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health information and resources on the web. Visit DietHealthAndFitness.com to learn more.
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May 26th, 2008 | Uncategorized
By Gordon Warre
Ever since that Benedictine monk Dom Perignon perfected his method of making sparkling wine in the 17th century it has been a source of special happiness to men and women. Indeed the happier the occasion, the greater is it enhanced by sparkling wine. This is an established must for celebrating weddings, christenings, anniversaries and all new ventures. It is increasingly popular for receptions of countless kinds, and it can be equally enjoyable at home. It can be still more enjoyable if you have made it yourself!
Many ingredients are suitable for making sparkling wines, though probably the best are grapes, apples, pears and gooseberries. Redcurrants make a pretty pink ”champagne”, and damsons a red one.Start the wine with the intent to make it sparkle. Don”t make it too strong! If you do, you may not get a second fermentation in the bottle. An initial S.G. of 1.080 to 1.086 is quite adequate. Use a good champagne yeast; it improves the flavour and facilitates racking. Don”t make the wine too strong in flavour either, otherwise the champagne flavour will not be sufficiently noticeable.
Make the wine as already described. Ferment it to dryness, rack it and store it for six months to mature and fall star-bright. If necessary fine and/or filter out any haze.
Dissolve 2 oz (70 grams) sugar per gallon in the wine. 2 oz of sugar per gallon is the ideal quantity. In no circumstances should more than 3 oz. be used in case the pressure of carbon dioxide produced in the secondary fermentation becomes so high as to burst the bottle.
Prepare an active champagne yeast and when fermenting vigorously add it to the wine and fit an air-lock. It is very important to use a champagne yeast to obtain the correct flavour and a firm deposit. Other yeasts give an off flavour and are difficult to remove.
Prepare enough proper champagne bottles by washing them clean, sterilise them with a sulphite solution and drain them dry.
No other bottle is strong enough to withstand the pressure of a secondary fermentation. Do not use chipped or scratched bottles in case they have been weakened. Soften sufficient hollow plastic stoppers in hot water and have them ready.
Have some wire cages, known as ”muselet”, ready to fasten down the stoppers. As soon as the wine is fermenting, siphon it into the champagne bottles.
Shake any surplus water from the stoppers, press them tightly home and fasten each one down with wire.
Label the bottles, including also the date of bottling and secondary fermentation.
Place the bottles in a warm situation for one week, while the sugar syrup is fermented, then remove them to a cool store for at least six months and preferably for one year. It is effective in this period to store them upside down in a crate or wine bottle carton, so that the yeast deposit settles in the hollow stopper.
It is necessary to leave the wine on the yeast for at least six months and preferably for a year, to absorb the flavour. Champagne yeast in these circumstances does not produce off flavours.
Shortly before serving the wine, chill the neck of each bottle in some crushed ice mixed with salt, until a small block of ice is formed in the stopper, encapsulating the sediment. While this is happening prepare some sugar syrup and some clean stoppers and wires. Some winemakers dissolve caster sugar in Vodka, others use 3 drops of saccharin or one Sweetex tablet per bottle.
When the bottles are ready, take them one by one and hold them at an angle of 45 facing a clean and sterilised bucket.
Remove the wire and ease out the hollow stopper with the yeast sediment adhering to the inside of the dome.
Quickly add the saccharin or syrup to the bottle, insert a clean stopper and rewire until the wine is wanted. It is ready for serving as soon as the cold wine has warmed up a little.
Serve it at about 8C (46F) in a tall flute shaped glass accompanied by the food of your choice from oysters to rich fruit cake.
Sparkling wine makes a splendid aperitif before a meal and has sufficient character to be served throughout a meal. It also makes an ideal mid-morning tonic. It can be served to young and old - and all the others in between!
Once the knack of sparkling has been learned you will find yourself making more and more sparkling wines to serve in festive mood on many occasions.
A plastic stopper has been marketed, called a Vintrap, which has a short tube or blister above the dome. The wine is stored so that the sediment falls into this blister which can be cut off just prior to serving the wine. A bung is provided to fit into the hole made when the blister is cut off. The sediment can be seen in the blister and the whole process is made that little bit easier. With a Vintrap, it is sufficient to chill the wine hard and it is not necessary to freeze the neck.
About The Author
Gordon Warre writes about Blackpool Wine Bars and Blackpool Hotels
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By Phoenix Delray
The martini shaker can be traced back to several thousand years BC in South America. Relics from about 7000BC include a jar gourd that was valued for its use as a closed container. Ancient Egyptians in 3500 BC added spices to their grain fermentations before serving made them because it made them more palatable.
Archaeologists have yet to find a hieroglyphic list of cocktail recipes, however, we do know in 1520 Cortez wrote to King Charles V of Spain about a certain drink from the New Worlds made from cacao, served to Montezuma that had a frothy and foaming appearance and was served from a golden cylinder.
In the late 1800s, the shaker as we know it today had become a standard tool of the trade. It was invented by an innkeeper after pouring a drink back and forth to mix it. He found that the smaller mouth of one container fit into another, and shook it for presentation.
In the late 1890s, when New York City hotels were serving the English custom of 5 oclock tea, the 5 oclock cocktail hour was not a stretch of the imagination. They began doing so with shakers designed for home use. They were crude looking a lot like teapots.
Martinis were served from sterling silver shakers in the 1920s by high society while the less wealthy used a device made do with glass or nickel plated. After World War I, rationing and hard sacrifices were replaced by party going and a frenzied quest for pleasure.
The mixed drink and cocktail shaker was even more fueled by the Prohibition movement. People who had never tasted a cocktail before were knocking on speakeasy doors. The outlaw culture had a powerful pull. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets, Fox Trot, and Zanzibar Women, liberated more by prohibited drinking smoking in public than by their new voting rights, flocked to speakeasy establishments.
But the real popularity explosion occurred after the repeal of Prohibition in 1933. Now that alcohol was again legal again, they were featured frequently on the silver screen as part of every movie set. Stars were constantly sipping cocktails when they werent lighting each others cigarettes symbols of sophistication. Movie fans watched Fred and Ginger dance across the screen, cocktail glass in hand, and wanted their way to shake themselves out of the Depression that gripped the country.
About The Author
For more information on the use and ease of Martini Shakers, please visit our website.
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May 24th, 2008 | Uncategorized
By Mary Anne Durkee
Street food is the very best way to glimpse the heart of a culture. You can sit and observe moms, dads, kids, and grandparents all in a “play” of life right in front of you. The smells wafting by of spicy salads, grilling satays, flavourful bowls of steaming noodles, chicken on a barbeque, and skewers of fresh topical fruits and a plethora of sates.
It is an assault on the senses! The colours you see, the aromas you smell have you drooling shamelessly, the deafening roar of motor bikes whizzing by intermingled in choruses of barking dogs and laughing children bring a smile to your face, all amidst the sticky humid blinding sun which begins to mesmerize you to the sheer delight of watching life unfurl.
What is amazing about this scene, and makes you so very special, is that each street vendor prepares your meal fresh just for YOU while you get the added benefit of watching them cook-hey free entertainment. If you watch carefully you can learn to make some of these soon to become favourites-you know those tastes that make memories that come flooding back as you sit on a cold Winters” day at your desk back in Buffalo, New York. Savour every smell, every sound, every taste for you will be missing this all too soon.
Part of the magic of Southeast Asia’’s street foods is that they are loaded with flavors-perfect balances of hot-sour-sweet-salty-amazing on the plate-it literally wakes your very being out of the ho-hum of eating. This isn”t Mc D’’s for sure. You quickly develop the talent to tweak the flavors just to your tastes. You proudly add a dash of fish sauce, a squeeze of lime and smugly add some more chilies while catching a glance sideways to see if anyone notices that this farang is brave! Or do they sit quietly waiting to be entertained when you dive into the fiery bowl you have just doctored to your taste?
Mai Pen Rai you proudly say to yourself-the new learned phrase for no problem. You have a Singha beer in hand to meet the chance you have indeed over dealt your liberal offering of dried chillie powder. You take your first bite and break into a sweat, but settle back to the rush and euphoria of your bowl of fiery goodness thinking this sure beats a smear of that yellow guck called mustard at “Doggie Palace”. Already planning how you will recreate this amazing bowl of noodles back in your own kitchen you begin to ponder where to find those “mie”-rice noodles, and the lovely salad herbs served on the side.
A loud motor bike comes all too close to your leg hanging out from under the too-low for firangs table. You react by jerking your leg back and hit your knee on the table top-ouch! Suddenly reality sets in again, but you are taking many mental notes of what you are eating and seeing along the streets of SE Asia.
This is how it often begins-the journey into cooking street foods. On a vacation or even from watching a Discovery Channel Show where you view a wonderful simple dish you simply must have!
About The Author
Mary-Anne is a featured member and regular contributor at iFood.tv, a global food network featuring recipes from all over the world. For more Indian Recipes, Thai Recipes, and Greek Recipes check out ifood.tv.
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