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Eating Your Way Around The World – World’s Best Culinary Destinations

Eating Your Way Around The World – World’s Best Culinary Destinations | Culinary arts | Scoop.it
For some travelers, a vacation is centered around sightseeing. For others, the most important aspect of traveling might be experiencing local culture, shopping, or enjoying local nightlife.For man
Karina Gomez's insight:

Looking at all these places and reading their types of foods makes me want to go here and specialize in all of these foods. they look so yummy and tasty. I feel like all these dishes are sort of similar in a way but very different. they all have their own unique twists and thats what i like about it.

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Items similar to Vintage Cookbook, Cooking with Copha, Pure Saturated Fat 1950s on Etsy

Items similar to Vintage Cookbook, Cooking with Copha, Pure Saturated Fat 1950s on Etsy | Culinary arts | Scoop.it
Karina Gomez's insight:

vintigage cooking books are very cool to have so you can do all these awesome recepies that our ancesstors used to make. We can go way back in time with jsut a simple recepie. it will bring us good times in life, like how it did to people back in the day.

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The Dirty Truth About Airline Food

The Dirty Truth About Airline Food | Culinary arts | Scoop.it
The pathetic state of airline food has become a running joke among travelers. But aside from being less than palatable, there's nothing wrong with it, right?

Via F. Thunus
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Karina Gomez's comment, January 15, 2013 6:21 PM
It's very helpful to know the dirty truth about airplane food, especailly if you travel a lot and eat a lot of their food. I like to travel but when i travel i only get the pretzles and the beverage.
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Chinese Appetizer Recipe Week: Egg Drop Soup | Serious Eats

Chinese Appetizer Recipe Week: Egg Drop Soup | Serious Eats | Culinary arts | Scoop.it

Egg Drop Soup


Via Frank Kusters
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Karina Gomez's comment, January 15, 2013 6:22 PM
I fell in love when i saw this!! I love egg drop soup its what i look forward to when i go eat at a chinese restaurant. its the best appetizer you can get at a chinese restaurant.
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Eating Your Way Around The World - World's Best Culinary - Tripify

Eating Your Way Around The World - World's Best Culinary - Tripify | Culinary arts | Scoop.it
The highlights of a food-centered vacation might include wandering aimlessly through local markets, tasting street food, or spending time working through a menu at one of the destination's best restaurants.
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Spaghetti Carbonara Day - Culinary Arts - About.com

Spaghetti Carbonara Day - Culinary Arts - About.com | Culinary arts | Scoop.it
As is usual at this time of year, just a week before Thanksgiving, Spaghetti Carbonara is one of the most popular recipes here on your favorite culinary arts.
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Karina Gomez's comment, January 15, 2013 6:27 PM
I just enjoy looking at Italian recepies. I love italian food so much because it is so tasty abnd flavorful. Italians always add a bunch of flavor to their dishes and always have bread to accompany their dishes which is perfect for em since i love bread!
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Sorry, vegans: Eating meat and cooking food is how humans got their big brains

Sorry, vegans: Eating meat and cooking food is how humans got their big brains | Culinary arts | Scoop.it
Eating meat and cooking food enabled the brains of prehumans to grow dramatically over time.
Karina Gomez's insight:

meat equals healthy brains. There is a lot of vegans out there and i used to think they were healthier than people who ate meat because all they ate was healthy greens but it turns out that emat actually helps your brain be nice and healthy.

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Ancient cooking pots reveal gradual transition to agriculture

Ancient cooking pots reveal gradual transition to agriculture | Culinary arts | Scoop.it
Humans may have undergone a gradual rather than an abrupt transition from fishing, hunting and gathering to farming, according to a new study of ancient pottery.
Karina Gomez's insight:

It is very helpful to know all these cool ancient cooking pots, and its very awesome to see that there is people out there who actually cook in these pots. It's unbelievable that these are still around in todays world.

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Lasagne Verdi: an Italian dish for the festivities

Lasagne Verdi: an Italian dish for the festivities | Culinary arts | Scoop.it

Author: Manuela Zangara

Ingredients
Sauce

1 kg – 2.2 lbs. beef mince 4 tbsp extra virgin olive oil 80 ml – 2.7 oz. red wine 1 carrot, finely diced 1 onion, finely diced 1 celery talk, finely diced 800 ml – 27 oz. diced tomatoes 300 ml – 10 oz. tomato purée 140 gms – 5 oz. tomato concentrate 1 bay leaf ½ tbsp rosemary ¼ tbsp fennel seeds Salt and pepper

Layers

Egg pasta sheets (made with 1 dose of Green Egg Pasta dough) 1 lt – 33.8 oz. béchamel sauce 250 gms – 8.8 oz. fresh mozzarella, sliced 120 gms – 4.2 oz. Parmigiano Reggiano, finely grated

Instructions
Sauce

Put the extra virgin olive oil, celery, carrot and onion (1) and sauté for a few minutes, until the vegetables are soft (2). Add the mince (3), stir well and break all lumps with a wooden spoon. When the meat is nicely browned, add the wine (4) and cook off the alcohol by increasing the flame. Then add all the tomatoes (5), herbs, salt and pepper and fill with water till the brim of the pot (6). Lower the flame to medium- low, cover and let the sauce cook for at least 1 hour, or until thick. Keep aside.

To assemble

Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down. (I forgot to take a picture, so I uploaded a picture from my Baked Lasagne post, that’s why the lasagne sheets are not green.) Now you are all set to start assembling your lasagne. Start with a layer of meat sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of meat sauce, some béchamel sauce, sliced mozzarella and grated Parmigiano Reggiano. Do this for 5 to 6 layers. On the last layer (the top most layer), do not put mozzarella or it will burn and it will taste bitter. Cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then grill for 5 to 10 minutes until the top gets golden brown. Serve warm.

Notes

You can make the meat sauce the day before you assemble lasagne and you can assemble them the day before you serve them. Store them in the fridge and remember to take them out a few hours before baking them (you have to bring them back to room temperature) to make sure they do not remain cold on the inside even after they are baked.
Via Mariano Pallottini
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Karina Gomez's comment, January 15, 2013 6:20 PM
I love this recepie. My favorite food besides mexican is italian food, and to see real italian recepies is like awesome. It's like having a little bit of italy in your home ehre in The United States.
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The Tastes of America and Italy

The Tastes of America and Italy | Culinary arts | Scoop.it

The first meal everyone eats is of course breakfast. In America, we are constantly told that breakfast is the most important meal of the day. It should be rather hardy, because it is the start of your day. Most people have some sort of carb, such as cereal, toast or pancakes, for breakfast to give them some energy. We also will have eggs and fruit with the meal, making it a healthy but a good amount of food. Though many people don’t leave time for breakfast and will usually just grab one of these things, that is what Americans are mostly expected to eat.

In contrast, Italy tries to make their breakfast very light. Sometimes they will just drink of cup of coffee with milk sometimes with a piece of bread or pastry.

Americans eat lunch between noon and 1:00 each day. It is usually something fairly light, maybe a sandwich and a small side such as a fruit or chips.
But for Italians, lunch is normally regarded as the most important meal of the day. They usually don’t eat it until sometime after 2:00 in the afternoon. This meal usually consists of a first course, a second course and normally a dessert or fruit to go along with it.

Because Italians eat lunch a little later and have so much in that one course, they tend to not do too much snacking throughout the day. But it is normal for them to have a mid-afternoon snack sometime after 4:00. This can be true for Americans as well, though there is no specific time to snack.

Dinner in America is usually eaten between 6:00 and 8:00 and is the biggest meal of the day most of the time. Though doctors say that breakfast is the most important, dinner usually ends up in the spotlight.

There is most times a main dish of pasta or meat, a side dish of vegetables and another side dish. Sometimes Americans will have something for dessert, but most of the time this is only for special occasions.

For Italians, dinner is again a very light meal. They have lighter food such as soup, salad, cold meats, pasta, or the leftovers from lunch. Dinner is eaten sometime past 8:00.

The Italian meals seem to be much more structured than American ones, as we do not have multiple courses and snack throughout the day.

Read More http://www.flonthego.com/2012/gourmet/11-28/the-tastes-of-america-and-italy/ ;


Via Mariano Pallottini
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Karina Gomez's comment, January 15, 2013 6:25 PM
It is so funny to see how different countries handle their food. For Americans breakfast is the msot important meal of the day but for italians lunch is considered the msot important meal, for breakfast they ahve a light breakfast. I wonder how it is in other countries.
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First Class of Chefs Graduate with CIA Latin Cuisines Certificate

First Class of Chefs Graduate with CIA Latin Cuisines Certificate | Culinary arts | Scoop.it
Nine culinary professionals spent the past 30 weeks at The Culinary Institute of America (CIA), San Antonio learning about the cuisines of Latin America and preparing menus with leading chefs from.
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Fast Food Robot Builds the Perfect Burger

Fast Food Robot Builds the Perfect Burger | Culinary arts | Scoop.it
San Francisco-based robotics startup, Momentum Machines aims to revolutionize the fast food industry with an automated burger machine. While prepar.
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