German Sour Roast and… Chicken Salad?
Meat. Sausages. Potatoes. Noodles. Gravy. Pretzels and Beer. Can you honestly tell me you need anything more out of life? Germany is a superstar of world cuisine, and German immigrants were the backbone of our country… but if you live west of the Mississippi river, good luck finding decent German food. It’s time to bring Berlin home because you just don’t have a choice.
Ille de France vs. From Berlin with Love: Berlin and Northern Germany
How can such a rigid culture of engineers and precision mechanics begin to comprehend an art like culinary preparation? But wait- baking is a precision operation to achieve successful consistent results. And cooking is more closely related to a science than an art. Maybe there is something more to German cooking than we thought.
An American Sandwich From Paris
There is no question that the French know their bread – it’s some of the best in the world. Not only that, but the French also produce some of the finest cheeses in world, and cured meats that just can’t be beat. So why the Hell can’t you get a decent sandwich in the City of Lights? An American to the rescue….
Lobster Wars: Does Four Grueling Hours Really Make A Sauce?
French do love their food. Sauce has to be one of the most important and intimidating feature of the cuisine. Loaded with butter, cream, eggs, more butter, MORE cream, it just might be decadent. Go ahead click on this article, its only about 4000 calories. (…and thats just for clicking!)
Ille de France vs. From Berlin With Love: Ille de France
Screaming chefs and and no ketchup allowed. Extravagant sculpted plates of very small food. Endless courses without break from repast. Wine–wine–and more wine. They may not have invented it but the French perfected it. Finally, like a finely calibrated precision instrument, the art of Classic French Cuisine, sie vous plaire…
Indonesia vs. Korea: The Results
Fiery bright red chili pastes laden with heady garlic and the fresh crunch of raw scallion permeate the soul of Korean cuisine. Rich luscious coconut flirty with curry patron highlights and heavy promises of smoky charcoal roasted meats reach out together as a counter from Indonesia far to the south. The battle will be… delicious.
Kimchi Class Is Now In Session
Fermenting vegetables is the lifeblood of Korea. It began as a means for Koreans to survive the long, brutal winters and is now ingrained into the national identity. Hell, it’s good for ya and will help you lose weight!
One Night Only starring: ‘Galbi’ Jjim and the Banchans
Taking my meager Korean cuisine attempt over to get critiqued by Rusty Chef Scot’s wife’s and her discriminating Korean palate was scarier that streaking across the 38th parallel. Shocked at the response she gave after many unclear but meaning filled facial gymnastics and guttural utterances It was an extremely positive score, 75%. Far better than I anticipated.
Indonesian vs. Korean: The Cuisine of Korea
Korean cuisine features some of the most aggressively flavored foods in the Asian world. Heavy on the garlic and peppers, please, it is also one of the healthiest cuisines on the planet, despite the deep-fried goodness you see our Korean gal holding up (street food is another story). There is no mistaking a Korean dish from any other, and its distinctive flavors are making inroads among the uninitiated of the world. If you aren’t a Kimchi-head by now… maybe you should be.
Killing Two Birds with One Cuisine
Indonesian cuisine is just another blah, bad rubber-stamp copy of any southeast Asian cuisine. More coconut, stinky pastes and sauces, and soy barbecued meats. But then I made this meal, and wonder why this cuisine hasn’t gotten more world attention.
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