#foodculture

150,026 posts tagged with #foodculture

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(@purotani)

1 Minute Ago

【幻の豚:サドルバック③(古根生姜焼き)】 鹿児島県鹿屋市にある「ふくどめ小牧場」さんの幻の原種豚サドルバック。 今宵は『生姜焼き』 こいつは、お腹ペコペコにして食べて下さい。 決して上品には食べないで下さい。 おちょぼ口はご法度です☝️ 大きな口をあ~んっと開けて、 生姜だれに絡まったとろとろの肉で、たぁ~~っぷりとキャベツはさみガッツリ!! そして、すぐさまご飯をガッポリ!! 今回、生姜焼きに使ったのは、先日行って来た千葉県房総で見つけた“古根生姜(ひね生姜)”😃 この生姜は、老成生姜とも書き、一般的に根生姜と呼ばれるもの。 でも、これを道の駅で見たとき「おろ?おろろろ?」と思いました。 そう、見ての通り、カサカサで乾燥していて、ヘタをすると萎んでいるように思えるんです。 「これ初めて見た!面白い!!」 そう感じてすぐさま購入。 そして自宅に帰って、使ってみてビックリ! カットした瞬間、生姜の濃縮された香りがぶわっと広がり、 摩り下ろした生姜をペロリと口に含んでみれば、 生姜の濃厚な風味と辛味が口の中で踊りまくり、 飲み込んだ胸のあたりがふわっと温かくなるほど。 「ほわーっ!効く❗❗」 そう、これを食べた瞬間に出てきた言葉は「効く❗」 旨いでも、辛いでも、風味がすごいでもなく、“効く” こいつに適した言葉は正にこれだと思いました! おそらくこれは、湿気の少ない風通しの良い貯蔵庫で、 通常の根生姜よりさらに数ヶ月熟成させ、 生姜の持つ辛味と薬効を凝縮させたものではないかと推測します。 まさに、老成生姜、古根生姜の名前にピッタリの生姜。 そんな生姜を擦り下ろし、醤油とみりんのタレに加え、サドルバックのバラを数時間漬け込み、 さらに、少量の油で生姜をカリカリにしたところに漬け込んだ肉を加えて、ジュワッ!! 甘く旨みたっぷりのサドルバックとも相性が良くバツグンの威力を発揮! 気付けば、でっかい口開いてあっと言う間に食べ終わってました😋 食べ終わったあともホットになってテンション上がる「サドルバックのたっぷり古根生姜焼き」 オススメですっ😆👍 #サドルバック#ブランド豚#原種豚#豚肉#鹿児島#ふくどめ小牧場#千葉県#房総#古根生姜#老成生姜#生姜焼き#ご飯#日本料理#日本食#酒#酒#文化#伝統#歴史#庶民の味 #saddleback#pork#ginger#stir-fry#washoku#foodculture#foodie#gastronomia

(@teatimewithangel)

13 Minutes Ago

The lightness of Fuwa fuwa pancake is perfectly balanced with the bitterness of Hot Matcho (Matcha + Chocolate). Accompanied by Derp Sister.

(@bubus_kitchen)

17 Minutes Ago

Being a home based caterer with a full time job means I have to sacrifice my precious sleep and time I could spend lounging to prep and cook for my clients - that's my passion. Today's delivery was jollof rice, grilled chicken with plantain for a matriculating gathering at a private university nearby. We delivered by 8am and I went to my day job happy and thankful it's Friday. That's my #tgif story, what's yours? Call to order 08034027308 #bubuskitchen #bubusmeals #foodnetworking #foodstagram #9jafoodie #9jafood#9jafoodie #foodnetworking #foodstagram #9jafoodie #foodporn #foodculture #hustlersquare #healthymeals #foodies #foofiegang #naijabiz #naijastartups #homecookedmeals #picsoftheday #picoftheday #instafood

(@dhenny_jusuf)

17 Minutes Ago

Mau pesen catering? Mau pesen nasi kotak? Atau mau pesen tumpeng? Hmmm.... Buat acara tradisional jg bsa Utk yg daerah BANYUWANGI, JEMBER N SEKITARNYA jgn lupa kontak @sq_kitchen ya #catering #cateringbanyuwangi #traditionalfood #foodculture #goodfood #specialfood #greattaste #murmer

(@vietcottage)

35 Minutes Ago

Our newest dish, Vietnamese Salad, available with chicken, beef or shrimp toppings! So healthy and delicious 🤩 Come and try, give us a feedback! #vietcottage #vietnamesefood #vietnamesesalad #vietnamesehalalfood #sunwayputramall #foodculture #foodculturecafe #pho #banhmi #springrolls #kualalumpur

(@vnlocalfood)

42 Minutes Ago

Miến Gà (Vietnamese Chicken Glass Noodle Soup) 😘😘😘 . Cultures all around the world have their own spin on this soul warming dish. For the Vietnamese, we have at least two versions— Phở Gà and Miến Gà. . Phở Gà is the lighter alternative to the traditional beef Phở and follows a similar cooking method. Due to the slow simmering process of the broth and spices, it takes me a couple of hours to complete a quality Phở Gà. Miến Gà offers a lighter broth and is served with glass noodles (Miến). White on Rice Couple gives a great overview of Miến. . Both soups are delicious–especially on cold days. However, miến Gà can be done in a quick 20 minutes. In addition, you can tailor the ingredient amounts to make anywhere from 1 to 8+ bowls. Whereas with Phở Gà, you need a couple hours (at least) and are committed to a huge pot of it! Enjoy😊❤️ ----- ----- -- Tag a friend who'd like this ❤️💛💙 . -- - ...FOLLOW @vnlocalfood 👈 to discover delicious food along with the most interesting places in Vietnam. -- - 📸 by @caloriecurator ❤️ ... .. . #vietnameseeats #vietnamese #foodhistory#foodculture #homecooked #homecooking#foodblogger #asianfood #asianculture#vietnam #먹스타 #먹스타그램#vietnamesefood #vihomemademeal#hoian #danang #travelfood#homecookedmeal #homecook#homemadewithloveetfood #foodie #スイーツ #食べ物  #tastingtable #foodporn#foodblogger #buzzfeedfood#foodiefeature #feastagram

(@domorichoc)

1 Hour Ago

Il cacao selezionato per la tavoletta Land Costa d'Avorio ha una storia incredibile, fatta di piantagioni certificate BIO te dell'impegno di una Cooperativa, Scay Scoop, che lotta per il recupero di varietà aromatiche e perché queste vengano coltivate nel rispetto della certificazione biologica. Il risultato è un cioccolato dal profilo aromatico ricco. The cacao selected to produce our chocolate bar "Land Ivory Coast" is the result of an incredible story. The story begins in the cacao plantations, where the Scay Scoops Cooperative struggles to safeguard local and aromatic varieties of cacao, assessing that those are grown in compliance with the Organic certification. The result is a chocolate bar that has a rich and full bodied aromatic profile. . . . . . #aromaticcacao #finecacao #finecocoa #finechocolate #chocolatemaker #beantobar #organic #organicchocolate #domori #domorichoc #sustainability #chocolatelovers #chocolatetime #foodies #tasting #taste #foodculture

In one of my posts I spoke about this wonderful powder and some of you asked me more! This (I hope) is a first answer! ♠️🍋Black Dried Lime🍋♠️ “Loomi” is an ancient fruit, very common in Middle Eastern cuisine. It is basically a dehydrated lime that becomes black in a particular way. Here is the way: the fruits are harvested when they are green and boiled in a solution of water and salt, then exposed to the sun for a few weeks until they become dry, dehydrated and dark in color. What about the taste? It is a reminiscent of the aromatic lime, but with a higher acidity. There is the typical pungent taste of fermented foods and a smoky aftertaste. How can we use it? In recipes that require long cooking it releases its scent. It is a perfect ingredient to add an exotic touch to vegetable or legume soups and meat stews. In summer it is delicious with recipes of baked fish or chicken. Personally I also use it for topping my fresh pasta dish or risotto dish. What do you think about? Tell me your fav combination! The pic is not mine but found on web. ————————- #gloriamottiniexperience #cooklikeancientuscan #spice #spices #recipe #recipes #herbs #black #blacklemon #blacklime #blackpowder #spicefood #foodculture #foodworld #foodcombination #blackisthecolor #cucinosano

(@_chefro)

1 Hour Ago

POP WILL EAT ITSELF 🍭🍭🍭 #bestof // Hugo Da . . . More: www.chefro.tumblr.com www.facebook.com/cheff.roo

(@tacostattoos)

1 Hour Ago

Join us tonight for #thefinalfriday at #tacosandtattoos! 🎃 We're closing up shop next week and opening our BRAND NEW LOCATION in November. We'll be partying every day until then, with our #halloween costume contest on Sunday, #serviceindustynight on Monday, #tacotuesday on Tuesday, and BTSM closing party on Wednesday! 🌮🍻😋 Don't miss out: 10720 SW 113th PL

Just got feeded by the tasting class before lunch time in Italy! What do you have for dinner, my dearest Taiwanese friends? Would you love to have some vegetarian cheese, gran kinara, as well? #thegleaners #食穗 #慢食 #有機 #蔬菜 #野菜 #organic #vegetables #slowfood #臺灣 #taiwan #italy #unisg #unisglife #慢食大學 #tasting #cheeses #foodculture #sustainable #永續餐桌 #食農教育

(@masia_canviver)

2 Hours Ago

Hoy podéis disfrutar de las mejores #tapas de #barcelona con los #chefs más importantes de la ciudad condal. Aquí con @jongiraldo del restaurante @spoonikbcn. 😊

(@sedapreview)

2 Hours Ago

•Chicken Cutlet Noodle• To be honest, the noodles tasted quite off, and since they have the option of choosing the type of noodles, I think that mee kia instead of mee pok would have complemented the flavours much better. The chilli flavour is kind of there, but it's not spicy enough for me. That's why I topped it up with a heap of chilli padis(remember not to rub your eyes when you just ate chilli padi, I couldn't open my right eye for a few minutes). The chicken cutlet was not bad actually. It was very crispy, and soaked up the flavour of the sambal quite well. Overall: 7/10 Adress: 728 Ang Mo Kio Avenue 6, 560728 #halal #halalsg #food #halaleats #foodporn #sg #singapore #singaporefood #sgeats #instagram #instafood #instaeat #instaeats #foodculture #foodie #foodiesofinstagram #foodgasm #nom #nomnom #nomnomnom #eatingfortheinsta #hungry #noodles #starving

(@happyplate1)

2 Hours Ago

Once you are in Polen.... natürlich muss man sich auch quer durch die Küche essen. Bigos ist Fleisch mit Sauerkraut und einer meiner Favoriten #bigos #poland #polen #businesstrip #essengehen #sauerkraut #foodculture #warschau #warzawa #suppe

(@elgustoesmio)

3 Hours Ago

Con mi apreciado amigo @alberto.veloz quien me invitó en nombre de @celiveca a la presentación del #whisky @sirxpecial #summ #summelierie #whisky #drinkjournalist #tasting #foodculture #foodblogger #foodiger

(@boh_media)

3 Hours Ago

The beauty of ethnic diversity is appreciating other regions' delicacies. Kampung Daun Cafe visitors can spot Jakarta traditional food, 'kerak telor' [or gluttonous rice cake omelette] even it is located in West Java. [Pict: Daniel.M] #boh_media #indotravellers #indotraveller #pesonaindonesia #kulinerbandung #visitindonesia #pariwisataindonesia #lembang #jalanjalan #foodculture #exploreindonesia

(@bsewa)

3 Hours Ago

That "pineapple" is a piece of jelly. And that white ball with yellow sphere inside is not an egg, its cake. And the "peanuts" are rice crackers. #imitation #foodculture #mayanagari #mirage #tirimiri #china

(@sensorytrip)

4 Hours Ago

🇬🇧During our recent trip to Turin we discovered something really interesting. There is a family farmhouse in the Stura valley in Piedmont region (North Italy) that introduced, more than 100 years ago, the use of an extract from the Cynara Cardunculus flowers to coagulate the milk for cheese preparation. By using vegetal enzymes instead of any animal rennet (from calves stomachs), the formation of the milk curdle is slow, giving a unique floral sensory profile and incomparable digestibility to these cheeses. So, as we use to say, there is a huge potential in the microorganism diversity, not just for your health, also for creating new flavors through fermentation. Special thanks to Deborah Chiapella for the cheese tasting and explanation. 🇪🇸 Durante nuestro reciente viaje a Turín descubrimos algo realmente interesante. Hay una granja familiar en el valle de Stura en la región de Piamonte (norte de Italia) que introdujo, hace más de 100 años, el uso del extracto de las flores de Cynara Cardunculus (Cardo) para coagular la leche durante la preparación de queso. Al usar enzimas vegetales en lugar de cualquier cuajo animal (de los estómagos de los terneros), la formación de la cuajada de la leche es más lenta, lo que otorga un perfil sensorial floral único y una digestibilidad incomparable a estos quesos. Entonces, como solemos decir, existe un enorme potencial en la diversidad de microorganismos, no solo para su salud, sino también para crear nuevos sabores a través de la fermentación. Un agradecimiento especial a Deborah Chiapella por la degustación de quesos y la explicación. • •

We Indians eat spicy food because we adapted to it for survival. From an evolution perspective, cooking with spices was inherited to protect us warm-climate-species from rotting food. The longer and spicier we cooked, the better were the chances of survival. The sweats from spicy food caused cooling from hot temperatures that aided survival. And survive we did, just 1.3 billion and still growing! 😅 . . . . . . . #spices #indianfood #foodculture #foodrevolution #foodforthought #foodforlife #lifehacks #loveforfood #foodphotography #foodie #foodstylist #foodstagram #foodcoloring Image courtesy Alessandro Guerani #alessandroguerani @aleguerani ♥️