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Today is Dumpling Festival (端午节) in lunar calendar. Traditional dumpling is made with glutinous rice, filled with meat, mushroom, chestnut and wrapped with bamboo leaves. Modern dumplings are filled with anything you like to eat.
Kirkgate Market, Leeds, Yorkshire. The market seems rejuvenated by the abundance of street food stalls from all over the world, plus an exhibition of Indian food on this day.
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本日のお題は、伝統ということで銀座「たちばな」のかりんとうと都立大学「ちもと」の八雲もちを撮ってみました。
There is surfacing Christmas tradition in Japan, but I dare to let you know the tea time which is called "Oyatsu" around 3 p.m. I put on a plate (this plate is from Shoji Hamada's disciple named Koichi Takita which is drawn an egret) a rice cake (mochi in Japanese on the right side) and two fried dough cookies (karintou in Japanese on the left side). I'm ready to eat them now, cause Japan stands around 3:30.
The Bohemian Cafe opened in the Little Bohemia neighborhood of Omaha in 1924. It closed permanently in 2016. I believe it is now the Infusion Little Bohemian Beer Hall. Drink up!
For Sale at the Port of Lancaster Smoke House, Glasson Dock, Lancashire.
Glasson Dock, also known as Glasson, is a village in Lancashire, England, south of Lancaster at the mouth of the River Lune.
Glasson was originally a small farming and fishing community.
In 1779, the Lancaster Port Commission decided to build a dock at Glasson because of the difficulties of navigating up the River Lune to the port at Lancaster. Construction was finished by March 1787, when the dock opened and could hold up to 25 merchant ships.
Salted Cod has been a mainstay of European trade and cuisine for many centuries.
Still Life with HP Sauce. A piquant cultural icon, taken in my kitchen in Cumbria. All you need to know about Brown Sauce is in my article, which can be seen here:
www.winealchemy.co.uk/brown-sauce-exploring-a-piquant-cul...
A hand gently holds a beautifully crafted mooncake, its golden crust glistening under the light. The interior reveals a rich salted egg yolk surrounded by colorful, flaky pastry layers, symbolizing tradition and togetherness during the Mid-Autumn Festival.
Manze's Pie & Mash shop, Chapel Market, Angel, Islington, London. Opened 1911.
Update July 2019: sadly, this shop has closed forever, after serving pie and mash for 108 years. London pie and mash shops are in sadly in decline.
If you would like to know more about Pie and Mash, then I wrote this article about it:
www.winealchemy.co.uk/pie-and-mash-an-authentic-taste-of-...
Zarda is a traditional boiled sweet rice dish, native to the Indian subcontinent, with food coloring, sugar, and flavored with cardamoms, raisins, saffron, pistachios or almonds. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings.
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Mi piace immaginare che le seadas siano state inventate lo stesso giorno in cui è stato inventato il miele.. Anche se indubbiamente impossibile, sono fatti l'uno per l'altro come la combinazione perfetta tra due tessere di un puzzle, il sole e il mare, due cuori innamorati o semplicemente citando una frase del film Forrest Gump "come il pane e il burro".
I like to imagine that seadas were invented on the same day in which it was invented honey .. Although undoubtedly impossible, they are made for each other as the perfect combination of two pieces of a puzzle, the sun and the sea, two hearts in love or simply quoting a phrase from the film Forrest Gump "like bread and butter".
Published in an article titled "Life in the village through wonderful, nostalgic photos"
Δημοσιευμένη σε άρθρο με τίτλο "Η ζωή στο χωριό μέσα από υπέροχες, νοσταλγικές φωτογραφίες" Here Εδώ
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Erzurum, Turkey, is famous for its cağ kebabı, an early version of doner kebab originating here in the 18th C. It consists exclusively of lamb and lots of tail fat, sliced and marinated for a day in a mixture of salt and pepper, onions and basil and cooked on a huge horizontal spit (Cağ). Photo is of a usta (chef) cooking the meat in a restaurant.
02/04/2025 www.allenfotowild.com
It is a fried batter soaked in syrup, similar to jalebis and churros. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.
Tulumba literally means 'pump' in Turkish from Italian 'tromba'.
It is a special sweet often enjoyed at Iftar in Ramadan.
You need a strong hand grip to make this, as the batter is quite thick & sticky... But I must say it's worth to try!
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In the Anatolia region of Eastern Turkey they grow particularly large, somewhat flattened cabbage called Lahanasi, used in soups, stews and stuffed cabbage (dolma). Several are stacked, along with potatoes and onions, in this roadside stand near Erzurum. The vendor graciously accepted to pose with one of the large cabbages.
03/04/2025 www.allenfotowild.com
Calle de la Estafeta, situada no centro histórico de Pamplona, é uma das ruas mais emblemáticas da cidade. Com cerca de 250 metros de extensão, é conhecida mundialmente por fazer parte do percurso do 'encierro' durante as festas de San Fermín. Além disso, abriga diversos bares e restaurantes que oferecem a gastronomia típica de Navarra, como pintxos e pratos tradicionais. O seu nome atual remonta ao século XIX, em homenagem à primeira estação de correios (estafeta) da cidade.
My dad just returned from Colombia and brought me some areparina (corn flour used for traditional foods). I made some empanadas and just made a big batch of arepas stuffed with guava & cheese - so delicious! We've been enjoying the traditional Colombian breakfast of an arepa and coffee.
For me, one of the great pleasures of going to any Mediterranean country is casual dining in quiet, picturesque sidestreets and alleyways. And this is exactly what I mean: the Trattoria La Foglia in Ortigia, Sicily.
And look – the variety of old chairs, tables and even the tablecloths, all contribute to a unique experience which makes lunch or dinner a holiday delight. Add to that the prettiness of the alley, the surrounding architecture, the railings, balconies and the flower boxes, and for me, the experience is complete. Simple yet memorable pleasures.
Kunafa/ Kanafeh is a Turkish dessert with Arabic origins. It is made of a sweet, very fine vermicelli-like pastry, filled with either cheese or cream, soaked in a sugar syrup flavored with rose water or orange blossom water, and then topped with ground nuts. It is one of the sweet, crisp and crunchy dessert. The crunchiness comes with broken vermicelli messed in melted butter. They are baked on a flat surface tray in oven. It is most often topped with ice cream or a thick whipped cream.
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"Beef Kala Bhuna" is a special local cuisine of Chittagong, Bangladesh. It is one of the most demand-able curry in our country, mainly popular for it's blackish color & unique spicy-hot taste.
Here's an easy recipe for the Foodaholic:
In a deep pot, marinate 1 kg of beef with the followings for 1 hr--
fried onion (half cup), chopped onion (half cup), 2 bay leaf, 2 stick cinnamon, 3 cardamon, 3 cloves, half tsp ground black pepper, 2 tbsp of red chili powder, 2 tbsp of turmeric powder, 2 tsp of ground cumin, 1 tsp of ground coriander, Ginger-garlic paste 4 tbsp, 1 tsp of nutmeg-mace-black cumin paste, half cup of yogurt, 2 tbsp of soy sauce, half cup of mustard oil, salt to taste.
After 1 hr, turn on the flame to medium high & cover the pot. stir everything every now and then till all the water comes out of the beef almost dries out.
Now, add few water to cook till tender. Reduce the flame to medium low & use lid.
This is a time consuming method, so you need to have some patience...
When the color of your curry is much darker than before & most of the water is gone, on a sauce pan heat half cup of mustard oil, 5 green chilies, 3 dried red chilies, half cup cubed onion, 4 diced garlic cloves, Fry them till medium brown.
Add this 'tarka' over the curry & stir well. You will see the color will turn more darker (blackish) quickly. Cook it for more 5 mins & turn off the flame.
Serve it with plane rice, pilaf, naan bread or paratha!
Hilsa is widely found in Bangladesh from the Bay of Bengal to our rivers. They’re the tastiest of all fishes – rich in fat & flavor. Bangladesh has three kinds of Hilsa. The most famous species which we call Padma Ilish is called Tenualosa Ilisha. Just cut them into thin slices, apply some spices & herbs, & fry them in mustard oil. Serve them will fried onions & warm rice. You will never forget the amazing taste!! We are proud of this fantastic fish. It is our own wealth.
- খুদ ভাত/ Broken Rice.
- আলু ভর্তা/ Smashed Potato.
- শিম ভর্তা/ Smashed Green Beans.
- বেগুন ভর্তা/ Smashed Eggplant.
- সরিষা ভর্তা/ Spicy Mustard Paste.
- ডিম ভাজি/ Fried Eggs.
- ছোট মাছ ভাজি/ Fish Fry.
- দেশী মুরগি ছোট আলু দিয়ে ঝোল রান্না/ Chicken Curry with newly grown small potatoes.
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A traditional Balinese meal of rice with variety of side dishes, commonly known as Nasi Campur Bali. This is a kindof meal that one will easily find in Bali.
Traditional Balinese snack of glutinous rice (flattened and dented) balls in coconut sugar syrup and topped with savory grated coconut.
No Eid fest meal is complete without Firni for dessert. It's one of those popular traditional Mughlai eateries in Bangladesh. Firni is a rice pudding, made by boiling milk and sugar with broken aromatic rice. It is flavored with cardamom, raisins, saffron, cashews, pistachios, almonds, kewra flavor or other dry fruits and nuts.
©All rights are reserved 2019.
A culinary highlight of any visit to Patagonia has to be a traditional lamb roast over an open fire, depicted here. As a bonus, a selection of local veggies was also included. The worker overseeing the roast graciously consented to be photographed. The lamb was done to perfection - so good! Patagonia House, Coyhaique, Patagonia.
05/12/2019 www.allenfotowild.com
End of November till mid-February, Winter arrives at Bangladesh. Thus bringing the cooking & celebrating season to every Bengali house. There are varieties of Pitha(s) you will find on the street-shop, some are savory but most are sweet!!
"Banana Semai Pitha' is one of those traditional desserts cooked at home. This dessert is made with 'Bichi Kola' (contains soft seeds) boiled with water for 2 days interval till the broth becomes pinkish purple in color. Then this broth is hand-rubbed through a bamboo strainer, at this moment you have to use your full strength so that all the pulp goes through the strainer leaving the seeds.
Rice flours are cooked with boiled salted water, to make Rice flour dough. When it is cool down, they are made into thin pieces of 'Semai' (looks like mini pasta BUT not a pasta!).
Milk are then boiled with lots of Jaggery, sugar, Banana pulp & handmade 'Semai' till cooked.
This can be eaten warm as well as cold... & they taste like heaven!