View allAll Photos Tagged CookingClass
I learned how to cook of south Indian food.
Teacher was from south India.
I love Indian food.
And I most love south Indian food.
I'll try to cook south Indian food at some early date.
One of the great joys of travel is the food. It's even better when you are helped by an expert to cook it yourself!
We spent a delightful afternoon cooking up a storm in Lazimpat, Kathmandu.
For the story, visit www.ursulasweeklywanders.com/travel/the-flavours-and-colo...
One of the great joys of travel is the food. It's even better when you are helped by an expert to cook it yourself!
We spent a delightful afternoon cooking up a storm in Lazimpat, Kathmandu. For the story, visit www.ursulasweeklywanders.com/travel/the-flavours-and-colo...
Florence, Italy
May 14, 2019
Our cooking class in Florence. We made everything from scratch.
Pizzas and focaccia bread.
One of the great joys of travel is the food. It's even better when you are helped by an expert to cook it yourself! We spent a delightful afternoon cooking up a storm in Lazimpat, Kathmandu.
An army marches on its stomach, and Indira knows that cooks and kitchen-hands live on coffee.
For the story, visit www.ursulasweeklywanders.com/travel/the-flavours-and-colo...
Florence, Italy
May 14, 2019
This was the best! And again made from scratch.
Almond biscotti, called cantucci in Florence
One of the great joys of travel is the food. It's even better when you are helped by an expert to cook it yourself!
We spent a delightful afternoon cooking up a storm in Lazimpat, Kathmandu. For the story, visit www.ursulasweeklywanders.com/travel/the-flavours-and-colo...
It so relaxing to travel like a “tourist”: to find a haven in crisp sheets and smiling staff who speak your language, after a hectic day in a bustling foreign environment.
The Naman Retreat in the outskirts of Danang Vietnam, is a beautifully designed resort with well-trained English-speaking staff.
Vu, the "Flame Keeper Captain", shows us how to make Vietnam’s best-known soup: Pho.
For the Photoblog post, please visit: www.ursulasweeklywanders.com/travel/resort-living-and-com...
One of the fun things about our class is that as we walk from producer-to-producer, we do some impromptu shopping and then go inside the restaurant and plan lunch with Chef Greg Hopkins.
This was the entree and side made in the class, with components from the following vendors:
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Full Quiver Farm, located in Suffolk, is a family enterprise headed by Scott and Alison Wilson. All nine children are involved in raising chickens, pigs and cows and tending twelve acres of vegetables. They sell free-range chicken (whole and cut-up), pork (including homemade sausage), grass-fed beef, vegetable, eggs and shares in their dairy cows. www.FullQuiverFarm.com (from OBFM website)
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Malbon Bros. is located at 1896 General Booth Blvd. in Virginia Beach, not far from what was once their family’s successful hog farm. Brothers Mike and Mark Malbon oversee their barbecue and catering business. Cathy Malbon, Mike’s wife, sells barbecue and cole slaw by the pound at OBFM. www.malbonbrothersbbq.com (from OBFM website)
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Mattawoman Creek Farms, located on Virginia’s Eastern Shore, is owned and operated by Rick and Janice Felker. They grow a wide variety of organic vegetables and herbs on their certified organic farm. www.MattawomanCreekFarms.com (from OBFM website)
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Note on East Carolina-style barbecue sauce (from Wikipedia):
"East Carolina Sauce - Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a "mopping" sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce."
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