Tag Archives: food

Top 10 Regional Soft Drinks That We Wish Were National

Source:  http://www.thedailymeal.com – By meredithwhitman, Writer

We’ve ranked our favorite regional soft drinks that we wish were available all over the country.Food - soda - Big Red

Soft drinks are one of America’s guilty pleasures. We all know the big guys like Coca-Cola and Pepsi, but regional soft drink flavors can provide a special sense of pride. In a world dominated by large beverage brands, many regional soft drinks have stayed true to their roots and are still family owned and operated. Others have been bought by larger corporations, but continue to be distributed on a small scale in specific regions.

We compiled a list of the top ten regional soft drink chains we wish were available on a national scale. Some of these beverages, like Moxie, have such a strong following of loyal consumers there is a festival held in their honor. Other hometown favorites, like Chicago’s Green River, have even been called “nostalgia in a bottle” because of its long-term popularity.

Some of the soft drinks on our list have a strong social media following, while others are still growing. Cheerwine, for example, has over 123,000 likes on their Facebook. Other brands are not as supported on social media, though, like Chicago’s Green River, which has 474 likes on their Facebook page. This could be due to the fact that some soft drinks have smaller distribution areas or are not as popular with social media users. We realize that this isn’t the sole measurement of how desired any of these soft drinks are, though; we also considered the total area of a given beverage’s distribution, and whether or not it is available to order online.

Our soft drink flavors range from cherry to ginger ale, and while they may not be as famous as much as mainstream soft drinks, people are still proud and eager to track down bottles of these fizzy beverages. Honorable mentions that did not make our list, but are still popular and loved in various regions of the country, include Boylan’s Birch BeerA-TreatHosmer Mountain Sarsaprailla, and Dublin Dr. Pepper.

 

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Filed under American Food, Drink, soft drinks | soda | pop

150 Foods Worth Traveling For

You may be able to find these dishes worldwide, but nothing compares to trying them at the source

Dal bhat, or steamed rice with a lentil soup, is a traditional Nepalese dish.  Keywords Asia, South America, Africa, Middle East, North America, Europe

Dal bhat, or steamed rice with a lentil soup, is a traditional Nepalese dish.
Keywords Asia, South America, Africa, Middle East, North America, Europe

Even if we don’t always remember the history behind the Colosseum, the significance of the Great Pyramids’ configuration, or who built Machu Picchu after returning home from a trip, we can almost always remember what we ate while we were there.

Of course, food memories can range from pleasurable to uncomfortable or even mediocre. Judgments aside, though, most of us travelers can agree that the times when we eat during a trip are most often also the times when we feel the most engaged. With all five senses stimulated, we not only see, hear, smell, or even touch a certain place — we taste it, too.

Globalization has made sampling delicacies from around the world fairly easy. Most of us don’t have to live in the Middle East to sample delicious falafel, or travel to China for near perfect jiaozi. But our list isn’t solely about individual dishes; it’s about the experience of eating in an authentic context. It’s about actually stepping foot in the wood-fired pizza ovens in Naples, the steaming noodle shops of Tokyo, and the bustling cevicherias of Lima. You may be able to recreate a crêpe, but you (sadly) will have a difficult time recreating the crepêrie that wafts saccharine batter aromas from a Parisian street corner.

Food - 150 dishes slide 1None of these dishes could have been created in a vacuum. They are most often the sum of geography, traditions, necessities, and personal tastes of a given culture. This considered, many of the dishes on our list arguably have multiple homes across several borders, yet we’ve chosen to bring you the locations where we believe you can find them in some of their purest forms.

In the following five slideshows, we’ve rounded up 150 different foods that enhance the experience of a given place. Not only do these foods complement a trip, some might argue (as we do) that given the proper address, they’re worth the trip themselves.

Admittedly, several of our recommendations might be more accessible to most people’s palates, while others might be more of an acquired taste. While it’s ultimately up to you to decide what’s on your eating itinerary for your next trip, consider our recommendations based upon popularity and critical review. We’ve segmented the five geographical areas into five pages and five slideshows:

• Africa and Middle East

Our journey through the world’s most iconic dishes begins in the Middle East and Africa. Some of the dishes in this area maybe be more familiar to you than others (hummus versus poulet nyembwe, for example), with names that you may or may not be able to pronounce. Ranging from origins in Algeria to Yemen, the majority of these dishes in our list are rich with with pungent spices, hearty grains, and stewed vegetables.

• Asia and the Pacific

Next, we head east to Asia, where we honor some popular dishes like Chinese peking duck, sushi, and kimchi, as well as lesser-known delicacies like khao soi and adobo. A little further south, the Pacific region has hearty Austrailian meat pies and New Zealand’s meringue-based Pavlova. A mash-up of both the familiar and more exotic, this lineup is only the beginning when discovering this region’s vibrant culinary culture.

• Europe and the United Kingdom

Our Europe and United Kingdom selection is a dense and delicious mix, with highlights spanning culinary capitals from Austria to Northern Ireland. Some of the more familiar dishes on this list include pizza and fish and chips, while generally lesser-known dishes like colcannon and cevapcici, are also reconginized for their cultural importance. Whether or not you’ve got your own Eurotrip planned in the near future, our roundup is the next best thing to being there yourself.

• North America

Although you might assume this list might be the most familiar, certain delicacies that we’ve included from this part of the world could surprise you. In addition to hamburgers and hot dogs, North America is also home to conch and ropa vieja. This slideshow spans from Trinidad and Tobago to Canada, while encompassing Old and New World culinary cultures, as well as a spectrum of climates and ingredients. Just because you may have tried some of these dishes, don’t assume that you know them all.

• South America

Spanning the entire continent, this leg of our roundup includes many meat-centric dishes and traditions from the region, including Argentina’s parrillada and Brazil’s feijoada. Lighter dishes, including Peru’s ceviche, are included here, too, alongside potentially less familiar selections that generally incorporate rich grains and a variety of beans.

Did we forget an essential dish in one of your favorite travel destinations? Let us know by leaving a comment.

To see our complete list of 150 foods worth traveling for, go to the next page!

Caroline Brown, Emily Kolars, Emily Rothkrug, and Meredith Whitman contributed research and reporting to this article.

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Father’s Day Recipes | Taste of Home Recipes

Father’s Day Recipes | Taste of Home Recipes.

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Jamaican Patties

Source: http://www.creativecelebrationsmagazine.com – By Leah Launey, Innkeeper of Three Rivers Bed and Breakfast

What are Jamaican patties anyway, but a country pie or turnover you can hold in your hand and eat? In the classic Jamaican tradition, use ground beef. However, I’ve always made mine with lean ground turkey, and they are delicious. I’m sure you can also substitute shrimp or a vegan mixture. Experiment away!

Jamaican PattiesWhen I lived in Mandeville, Jamaica there was a patty stand at our high school and the aroma of the hot patties filling the courtyard at lunchtime was intoxicating. Our favorite patties at the time were Hammond’s. This was the summer of ’69 to the fall of ’73.

This recipe makes 36 patties. For you Louisiana cooks, when baked, these look like a savory version of many a country fruit turnover.

Prepare Pastry 12 hours before –

Sift 4 cups unbleached flour, 1 Tablespoon curry powder, and 1 teaspoon salt (or less, but remember that this recipe makes 36 patties). I don’t use any salt in my filling. Gradually add 1 stick cold butter (or 1/2 lb. your favorite vegan substitute) which has been cut up in small pieces, along with iced water in small amounts, until your dough hangs together. Then wrap and refrigerate for at least 12 hours.

Roll out Pastry the day of –

Remove the dough 15 minutes beforehand. Pull off a small amount. Roll out and cut into a 6″ circle. Flour the circle, stack it, and repeat. Keep going until you’ve made 36 circles. You can also stop when you have made enough for the day’s meal, re-wrap any unneeded dough, and return it to the refrigerator until you need it. It handles much like MaMa Bessie’s country pie pastry – except for the fact that it’s savory.

Prepare Filling the day of –

Finely chop 2 medium onions (any type), 1-2 stalks of green onion, and 3 hot peppers (choose your favorite). Add these vegetables to 2 lbs. of your ground beef, turkey, shrimp, or favorite vegan mixture. Once mixed well, heat the mixture, stirring, in a large covered skillet or Dutch oven, for 10 minutes. If necessary, add a small amount of oil to prevent sticking. Now add 1/2 lb. bread crumbs (best if made yourself, using whole wheat bread), 3 small bunches of fresh thyme, 4 Tablespoons of curry powder (to taste – curry mixtures differ widely). Mix well. If using ground beef, add 1 cup water. Using lean ground turkey, add 3 cups water. Finally, add finely chopped garlic. Let rest for a few minutes, then simmer for 30 minutes. Add black pepper to taste. Cool before filling your pastry circles.

After filling each pastry circle, fold it over and seal with tines of a fork. Bake on ungreased baking sheet at 400 degrees Fahrenheit for 30 minutes or until golden brown. Don’t overbake.

Some people like to eat these with a knife and fork, but I just cool them down until I can pick the patties up with my hand, and enjoy! It always brings back wonderful memories of living in Jamaica.

Three Rivers B&BThree Rivers Bed and Breakfast – On a private road 8 miles from the entrance to Sequoia National Park, Three Rivers Bed and Breakfast was built in the Mediterranean style with red tile roof and 2 rooms facing the Main Fork of the Kaweah River. Each room sleeps 2-4 and is separated by a courtyard on the outside, and high ceilinged common room on the inside. Tel: (559) 561-4270 or visit www.ThreeRiversBedandBreakfast.com

 

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White Sumiso Sauce Recipe

Source: www.thedailymeal.com – Posted by Hiroko Shimbo, Special Contributor

Japanese White Sumiso SauceWhite Sumiso Sauce is a traditional sauce made from young, pale white miso or medium-aged light brown miso, sugar, and vinegar. It has a thick texture and a pleasant soybean flavor with delicious, sweet, sour, and salty characteristics… I use [this sauce] in traditional and modern Japanese preparations and also employ it as a new flavoring element in many popular American recipes, such as salad dressings, marinades, and rubs.

Freezing will not change the texture of the sauce, and prepared sauce can be stored in the freezer for up to three months. When needed, take it out of the freezer, quickly scoop and transfer the necessary portion to a small bowl, and return the container to the freezer to preserve the quality.

Click here to see Cooking with Japanese Flavors Made Easy.

INGREDIENTS

  • 1 cup medium-aged light brown miso (shiro miso)
  • 1/4 cup sake
  • 3 tablespoons mirin
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons grapefruit juice

DIRECTIONS

Place the miso, sake, mirin, and sugar in a medium-sized pot and stir until smooth. Cook the mixture over medium heat for 4-5 minutes, stirring with a whisk. Add the rice vinegar and the juices and cook until the miso sauce is no longer watery, about 8 minutes.

Transfer the sauce to a clean, freezer-proof container. Cover the container with a tight-fitting lid and store it in the freezer for up to 3 months.

Recipe Details

Adapted fromHiroko’s American Kitchenby Hiroko Shimbo (Andrews McMeel, 2012)

Servings: 24

Total time: 1 1/2 cups

Cuisine: Japanese

Special Designations: Dairy-free, Kid-friendly

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Pasta Tradition in Varese Ligure

Source: www.tripfilms.com

PastaGet Lost with Kelley Ferro in Italia!

In a small sleepy, Italian town, Kelley discovers a beautiful traditional pasta “Croxetti” and Pietro Piscetti, a craftsman from another era.
She makes pastas in the traditional manner and even tries out making her own pesto, with the help of the Italian chefs!

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Cheddar Bay Biscuits

Cheddar Bay Biscuits.

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Filed under American Food, Bread