cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Thee Barbecue Rib. Top Story - June 2022.
Summertime has arrived. The sun is perched in the sky being every bit of disrespectful as the temperature soars above 90. Yet, this weather and time of year serves as a call, similar to that of a mating call in the wild, to those who hold the barbecue as the champion of warm weather dining events. Shortly after noon, preferably on Saturdays since the festivities at a barbecue can lead to a food hangover that may trickle over into the beginning of the work week, the air starts to fill with a scent endearing to us all – savory smoky fumes of lit charcoal on a grill. We all know that smell; that bouquet broaches ideas of good eats and cold drinks. Barbecue connoisseurs are able to detect whether the aroma is coming from a grill using propane, wood chips, or charcoal briquettes.
By Nicole Ferguson4 years ago in Feast
My Summer
Summertime taste like to me a nice barbecue in my backyard accompanied by any kind of melon, and if I go camping late night s’more’s. First we cook BBQ with whatever sides we're going to have with it and then we have our midday snack typically watermelon, cantaloupe, or honeydew, but sometimes other fruits, or berries, not blackberries because I'm deathly allergic to them; but you know that's the only berry I'm allergic to, so I eat other berries like strawberries, and raspberries. Sometimes I mix these melons, fruits, and berries to make fruit salads, and smoothies, and stuff like that if I'm at home, but I just eat them by themselves if I'm out camping. You know the cool thing is that real late at night when I can build my campfire I go and I grab my skewers, roast beautiful marshmallows, grab a Hershey bar (king-size preferably) and some Honey Graham, Graham crackers. That must be Hershey’s Honey Graham for the best flavor in the world for camping s’mores in general.
By Yuley Burrow4 years ago in Feast
Salt and Love. Runner-Up in Summer Camp Challenge.
You sit in the van on the way home from the beach. The window is open, wind buffeting your face with that flap-flap-flap rhythm you only get when you are going faster than thirty. Bob Marley is playing through the tinny car stereo, Buffalo Soldier. Most of your friends are dozing, except for Morten, with his pilot sunglasses on, who is driving and loving it. The warm wind plays through the sun-bleached hairs on your forearm, tiny grains of sand and salt reflecting the afternoon light as it strobes through the coastal pine forest. You can taste the salt on your lips from too many times the waves got the better of you in your heroic attempts to teach yourself surfing. You are tired, and happy, and your stomach is growling.
By Frank Havemann4 years ago in Feast
Summertime Same-Ness
I grew up a military brat, hoping from location to location, sometimes with only 6 months to a year in between moving. There were new schools & sack lunches, unpacking boxes and my mom’s melt in your mouth pot-roast… and then there were summers and my parents BBQ.
By Josey Pickering4 years ago in Feast
Memories of summer
An old-fashioned slide show of childish sensory memory: the baking heat shimmer rippling the air above a Sydney beach; plunging into the smooth glass-green surface of an ocean wave before it can crest; dusty salt crystals coating our peeling skin in patterns of continental drift whenever we dry out for long enough; the ever-present delicious smell of the coconut tanning oil drifting across the sand; the red and yellow lifesaver flags vivid against the upturned blue bowl of sky.
By Ali Howarth4 years ago in Feast
Suebye
One of the richest parts of Western Anatolian cuisine, which is one of the first things that comes to mind when it comes to healthy life today, is the food culture brought with them by the Jews of Izmir when they came from the Iberian Peninsula in 1492. As a result of Sultan Bayezid II's hospitable and far-sighted approach, most of them (about 120 thousand people) were accepted into the Ottoman lands. Thus, the Ottomans got to know the Sephardic culture and today a 500-year-old Sephardic culture continues to live in Turkiye.
By izzet Guvenilir4 years ago in Feast
Melancholy, Wistful, and Nostalgic
I have fond summer memories of being outside when I was a kid. My brother and I spent most of our time wandering the quarter-mile stretch between our home and our grandmother’s. We devoured pilfered cherry tomatoes from her garden, sweet, unwashed, and still warm from the sun. We discovered wild garlic and onions and tasted their stalks.
By S.N. Evans4 years ago in Feast
