I’ve been putting this post off for so long. I just didn’t want to write about knefe (or knefeh) in Australia because I couldn’t possibly have done it justice. Let me start by explaining what knefe is. First of all, though it is sweet, knefe is not considered to be dessert; it’s a meal all on its own and it’s most commonly eaten for breakfast. A layer of ground kataifi pastry is kneaded with ghee, laid on top of a layer of akkawi cheese (de-salted) and is baked until the cheese goes super-stretchy and the pastry a deep, golden brown. The huge tray the knefe is baked in is called a sidr, and the sidr is displayed outside most patisseries: showing off your knefe creates a swift trade. When you order a knefe, a special sesame seed bun called kaakeh is stuffed till it explodes with cheese and pastry and is then doused with sugar syrup. Knefe needs to be eaten on the spot, hot and stretchy.

To witness peak demand on knefe, you only need to go clubbing in Beirut till about 4am and then on your way back, find yourself a Sea Sweet patisserie. There you will see lines of Lebanese boys and gals queueing up for a post alcohol feast. In reality, nothing is as good as a knefe after a big night out. You really must watch the video of the talented knefe guy in Saida doing his thing. You’ll get an idea how raucous things can get when people are queueing up for the good stuff. I took this video at Jardali patisserie in Saida, but I buy my knefe from Al Basyooni, which has a great knefe and is much more civilised. The knefe cost 2,500LL, which is less than $3 AUD.

If you want a knefe in Sydney, go to Sea Sweet in Parrammatta, or try the Turkish kunefeh at Efendy in Balmain, which is absolutely amazing.

I fell in love with Istanbul; its glorious sunshine, lush greenery and gob-smackingly beautiful, over-the-top ornate mosques. There’s a tangible pulse to the city – the bazars, the endless variety of food, the traffic, the thieving street vendors – magnetic and beautiful. Istanbulites, it seemed to me, knew how to live. Each night, Turkish bars, meyhanes, are full to the brim with raucous Turks eating kebabs that glisten with lamb tail fat and drinking whole bottles of the potent, aniseed-flavored grape alcohol raki like it was going out of fashion. The city is bright and clean while still projecting a deep sense of history and culture. European infrastructure with Middle-Eastern hospitality: an absolutely ideal combination. I just wanted to be there forever.

But Gaziantep was also on the books for me. Of course, Istanbul is only a small part of Turkey and if you’ve only visited Istanbul, Gaziantep will take you by surprise. Sure, the kebabs with lamb tail fat are still there, and the raki is there too, though harder to find, but Gaziantep feels like a completely different Turkey. Only a 1 hour drive away from the Syrian border (2 hours from Aleppo), the city is decidedly more Arab. Immediately when I arrive, the weather is warmer and the scenery is less green and noticeably drier. Gaziantep, too, is more Muslim than Istanbul – apparently, only 2 places in town serve alcohol, though I’m told one could book out the local bathhouse to be served raki and cig kofte (raw lamb kofte) in complete secrecy. The raki-serving restaurant we visit has security guards at the gate as well as metal detectors; drinking is obviously less of a sport here. I have liver kebabs for breakfast and follow them up with lamb testicle kebabs for safe measure. Later that same day, I wait for charcoal-grilled burmali kadayif to cool down and am amazed by how a dingy little shop run by a teenager could turn out a dish so stunning: smoky, sweet, crisp and filled with the best pistachios I had ever tasted.

Gaziantep’s pistachio are among the best in the world. In fact, the Turkish word for pistachios translates to “Gaziantep nuts”, just like the Arabic word for pistachios translates to “Aleppo nuts”. As the two cities are so close and share a common geography, their pistachios are equally proverbial. For another pistachio treat, we are told to try katmer, a very peculiar dessert in which the pastry is made in very much the same way roti canai is. Pliable dough is repeatedly and skillfully stretched over a marble surface until it is almost as thin as cling-film. It is oiled and filled with Gaziantep’s pistachios and kaymak, luscious clotted cream similar to the Middle-Eastern ashta, and then sprinkled with sugar. It’s so brilliantly magnificent one could easily forget Istanbul and stay in Gaziantep forever.

Ethical treatment of farm animals has been a growing topic of concern ever since author Eric Schlosser wrote the shocking exposé Fast Food Nation in 2001.

Now, a provocative paper published this month in the journal Neuroethics argues for artificially reducing the suffering of livestock by engineering animals that lack the ability to sense pain.

In humans, there have been a few documented cases of people who have Hereditary Sensory Autonomic Neuropathy, a disorder in which the afflicted feels little to no pain.

But it’s far more dangerous than it sounds, since a person with the disorder can’t feel his or her own physical limits. That means they’re often covered in bruises and cuts, may not be able to regulate body temperature and could easily accidentally kill themselves.

Now, scientists argue whether “pain-free” can join “free-range” and “hormone-free” when it comes to livestock.

The New Scientist details a bleak picture for livestock in factory farms:

Humans consume nearly 300 million tonnes of meat each year. Our appetite for flesh has risen by 50 per cent since the 1960s, and the trend looks set to continue. Most of this will likely come from factory farms, notorious for cramped quarters and ill treatment of animals. Battery farm chickens, for instance, routinely have part of their beaks removed without anaesthetic or pain relief to prevent them from pecking their neighbours.

The paper’s solution is to reduce animal suffering in factory farming operations by genetically engineering livestock with a reduced or eliminated capacity to suffer.

Of course, that doesn’t mean consumers will actually buy the product: despite FDA approval, few consumers are willing to buy meat they know is cloned or genetically-engineered.

The science behind the concept is a bit more nuanced.

Research indicates that the sensation of pain is distinct from the unpleasant feeling — called “affective pain” — connected to it, suggesting it might be possible to preserve “pain” while eliminating “suffering.”

In the hopes of placating chronic itching, Zhou-Feng Chen, a neuroscientist at Washington University in St. Louis, has identified the genes that regulate affective pain. Chen and his colleagues engineered mice that lack enzymes that help neuron-to-neuron communication in the anterior cingulate cortex, a region of the brain thought to play a role in autonomous behavior.

When the team injected a toxic, irritating chemical into the paws of test mice, the animals licked them briefly. In contrast, normal mice continued to do so for hours — suggesting that livestock can be spared suffering but feel the initial sensation of pain.

Last week I had a little pickling disaster. I went through the whole process of making a nice big quart of sweet and spicy pickles, and on the last step of the water bath, my jar cracked. My last hour of work was just floating in a pool of failure. Not to be out done by some fragile glass, I set out to make another batch this weekend. I found some nice cukes and hot peppers at the farmers market, and bought new and shiny Ball jars. No breaks this time. Now we play the waiting game. In a few weeks we will know if the effort was worth it.

Buying really good quality wine is never an easy thing to do. For one, there is not that much of it about. If you are talking twenty pounds a bottle plus, then this just isn’t the sort of thing that you will find in your local supermarket. You might find the odd bottle for ten pounds here or there, but this is not likely to be anything too special. You might be fortunate enough to have a fine wine merchants in your town or city, but again, this does not make it a straight forward thing to deal with. Often, the prices in fine wine shops are above and beyond what they should be. The best way to tackle this sort of purchase is by looking online.

These days there are some really superb wine shops on the internet. You will find sites that have tens of thousands of different bottles of wine available for sale, which means that you can find pretty much whatever you are looking for within reason. If for instance you want a really great bottle of Red Wine as a gift for someone, you will have your pick of the first, second, third and fourth growth wines from Bordeaux, you will be bale to buy the finest St Emilions that are available, and you will also have your pick of fine wine from the new world, and all at great prices too and this applies to White Wine and champagne as well as red wine.

In most regions of the country, the warm days of summer and early fall can leave the family cook sweltering in front of a hot stove, preparing those nutritious meals. Besides making your house too warm for comfort, you may find your appetite languishing by the time you’re ready to sit down. Here we’ve got some quick cooking recipes and tips that save you time and leave your energy ?and appetite intact when you’re ready to eat. Let’s see how you can work this kitchen magic for you and your family.

The microwave is one of your best friends, particularly in hot weather. It lends itself perfectly to preparing quick cooking recipes and certainly helps keep the kitchen cool. For entrees, try cooking a batch of chicken or fish in the microwave. These meats turn out perfect when cooked in the microwave. You can even cook chicken in the morning and simply warm it up in a lidded frying pan just before serving, with the added advantage of giving the chicken a quick browning that enhances the taste. Fish cooks so quickly that it takes just a few minutes to prepare at dinner time. Use the microwave to cook fresh veggies in the cool morning hours, cooking them until just slightly undercooked. Refrigerate until ready to serve, warming and finishing cooking in the microwave.

The slow cooker is another boon to those looking for quick cooking recipes. It takes just minutes to assemble a complete one-dish meal in the morning and then let it do its thing while you attend to your busy schedule. One example is a pot roast. Cut up some potatoes, carrots and onions, put in a cup of water and lay your roast on top, seasoning as desired. Put the lid on and you’re done! The slow cooker does the work.

Cooking in bulk is another time saver for the busy cook, which also saves money and helps keep the kitchen cool in hot weather. Here are a couple of examples for this type of quick cooking recipes. Let’s say ground beef is on sale this week. Get five pounds and cook it all up at once. Divide the cooked meat into family dinner sized portions and then season a pound for spaghetti, another for tacos, enchiladas or a casserole dish. You might reserve two pounds for a meatloaf to bake while you’re frying up the other three pounds. You’ve now got at least three stove top tasks finished in one effort, plus a meatloaf. Freeze your individually seasoned portions in freezer bags ready to go as the mood strikes. Serve meatloaf for dinner and use leftovers for sandwiches. Cooking during the cool hours makes this much easier on the cook.

In the same way, cooking up a big batch of rice takes the same amount of time as preparing it for a single meal. Divide the cooked rice and freeze, ready to defrost and use whenever your menu calls for rice. This tip on quick cooking recipes saves time and reduces your energy consumption, while making summertime cooking less stressful on you in a hot kitchen.

Busy Moms can get a jump on the kid’s school lunch prep here. Watch for sales on lunch meats and cheeses at the deli. Stock up and make an ‘assembly line’ production of sandwiches. Line up a bunch of hoagie rolls and fill them with your sandwich goodies. Wrap each sandwich in plastic wrap and freeze. Defrost the number of sandwiches you need for tomorrow’s lunch tonight. In the morning, let the kids put on mayo, mustard or whatever they like to dress the sandwich. Pack and go!

Everyone welcomes a chef’s salad during hot weather. These quick cooking recipes don’t even require cooking and help you fit those nutrient-packed 5-9 servings of veggies in to your menus. Julienne sliced chicken or salad shrimp may be prepared in bulk as well to make another one-dish meal as a do-ahead.

How about breakfast? Pancakes, waffles and crepes can be prepared ahead of time in bulk and frozen for future quick and easy breakfasts. All that’s required is a short, low temperature warming in the oven before serving. With a side of sausage patties, you’ve got a delicious breakfast.

You can see that these tips for quick cooking recipes, using your microwave, slow cooker and freezer, along with cooking in bulk makes good sense. You save time and money while staying cool as a cucumber!

10 healthiest foods

While the old adage you are what you eat perhaps isn’t quite strictly true, what you eat definitely affects how you feel. Your overall health and fitness is to a large degree determined by the food you put in your body. After all, putting chemicals and additives in your body is hardly making things easy for it. To help you out, here are arguably the 10 healthiest foods you can put into your body to get the most out of it.

Broccoli. Yes, the vegetables have it. Broccoli is one of the best things you can feed yourself and your family to put you well on the way to health. It’s definitely at the top of the list of the 10 healthiest foods. This tree-like vegetable is extremely high in a variety of vitamins, including iron, vitamin C, vitamin A, B vitamins, and minerals such as zinc. It’s also great as an antioxidant.

Berries are another great one. They’re high in antioxidants, and are full of vitamins such as vitamin C. They’re also much lower in sugar than many other fruits, making them a good choice for those on low sugar diets. Half a cup a day will make a huge difference to your health.

Garlic. Grandma was right when she tried to force feed it to you. Garlic is great for keeping germs and viruses at bay, so try it fresh and raw, or chopped up in your cooking.

Citrus fruits such as grapefruit, oranges, and mandarins. Not only do these taste wonderful, but they’re excellent for you, too. They’re very high in vitamin C, fiber, and folic acid. Try squeezing a lemon on your salad instead of a thick dressing.

Nuts are also great for your health, although they are high in calories, so use portion control. Nuts are very high in protein and good fatty acids, so it’s a good idea to add these to your diet.

Seeds. Like nuts, seeds are high in protein and healthy fats. Sprinkle some on your breakfast or your salads.

Fatty fish. Fatty fish such as salmon is very high in Omega 3 fatty acids, which are great for keeping your brain on track. Theye also good for your hair and nails. Salmon is also high in protein.

Tomatoes. That old salad favorite, tomatoes are very high in vitamin C, and are a great addition to any meal.

Eggs. Eggs have come out on top after being debated in the media for their health benefits. Eggs are an excellent source of protein, iron, and B12, as well as essential fatty acids. Don’t skip the yolk, as that’s where almost all of the vitamins are.

White meat. Try low fat meats such as turkey. These are high in protein without the fat content of some other meats. You’ll also be able to ensure that you meet a number of daily vitamin and mineral intake requirements by eating turkey. Put some on toast, roast it, or add it to a salad, and you’ll have a well balanced meal that will keep you feeling full, and fit.

Make an effort to fit these 10 healthiest foods into your diet, and you’ll feel much healthier.

Guadua: Restaurant Review for Puerto Escondido, Oaxaca

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Home Page > Travel > Destinations > Guadua: Restaurant Review for Puerto Escondido, Oaxaca

Guadua: Restaurant Review for Puerto Escondido, Oaxaca

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Guadua: Restaurant Review for Puerto Escondido, Oaxaca

By: anonymous

About the Author

Alvin Starkman together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast ( http://www.oaxacadream.com ). They provide guests with a unique Oaxaca accommodation style which combines the service and comfort of a Oaxaca hotel, with lodging style characterized by quaintness and personal touch. Alvin received his masters in social anthropology in 1978, and his law degree in 1984. Thereafter he was a litigator in Toronto until taking early retirement. He and his family were frequent visitors to Oaxaca between 1991 and when they became permanent residents in 2004. Alvin reviews restaurants, writes about life and cultural traditions in Oaxaca, tours couples and families to the craft villages, ruins, towns and their market days and other sights, and is a special consultant to documentary film production companies.

(ArticlesBase SC #629465)

Article Source: http://www.articlesbase.com/ – Guadua: Restaurant Review for Puerto Escondido, Oaxaca

Alvin Starkman  M.A., LL.B.

Guadua ranks arguably as the best restaurant and bar in Puerto Escondido in terms of both ambiance, and quality and creativity of fare.   In fact for this reviewer it’s a full notch above the rest.

The restaurant’s designer has done an impeccable job of creating an atmosphere fitting a bistro on the beach, yet with class and subtlety, and a conspicuous lack of that all-too-prevalent and overpowering nautical paraphernalia. No walking over an arched mini-bridge onto these sturdy hardwood planked floor boards.  With its full open concept, there’s nary a wall to hang a dolphin, a net, or an oversized photo of the owner’s big catch. While structurally a palapa, the configuration is more than simply functional cross beams and uprights supporting palm leaf; posts are erected at aesthetically pleasing and unusual angles, worthy of note in Architectural Digest. Lighting, while somewhat dim for late night dining, is provided by bulbs dangling inside smartly strung over-sized patterned burlap balls.

Waiters are quick to welcome, take your drink order and arrive back with a basket of warm, multi-grain hand-sliced loaf. The recorded music consists of tasteful Latin-style new age, but only until the fifty-something Cuban-born troubadour sets up with his companion off to a corner to serenade with familiar soft rock and the odd Spanish tune.   Otherwise there’s the sound of the surf, with the sand virtually at your feet and ocean merely yards away.

Our first appetizer was tuna timbal with couscous, consisting of chilled and properly fluffed couscous lightly tossed with cucumber, purple onion, avocado and diced fresh tuna marinated in garlic ginger soya sauce. Each ingredient retained its distinctive flavor.  The soya was used sufficiently sparingly so as to not overpower.  Equally impressive for its ability to showcase each component was the eggplant bruschetta … a purée with roasted tomato, melted Roquefort and homemade mayonnaise, over the requisite thick rounds of toast. 

The seared white fish baked in rosemary butter was prepared to perfection, and arrived with sides of salad and mashed potatoes.  My long pasta with parmesan and cream cheese with cracked cardamom was cooked to the optimum degree of doneness, but required a bit of doctoring to bring out the Indian spice.  The tuna loin lived up to its “rare on the inside” billing, often a struggle to achieve when dining in southern Mexico.  Once again the marinade, a teriyaki, was well understated. 

We completed our cena with snifters of Torres 10 brandy, and shared the lemon pie frozen to perfect consistency, with hibiscus flower coulis, and then a personal size dark chocolate cake filled with melted white chocolate, accompanied by vanilla ice cream and cacao brandy sauce.

The menu selections at Guadua cover all the usual bases, so there’s little if any likelihood you’ll have difficulty finding offerings which call out to the palate. But the expected ends there.  Whether it’s the guacamole with grasshoppers or grilled vegetables with balsamic vinegar from the appetizers; arugula salad mixed with slices of parmesan, fig and lemon olive oil vinaigrette; a burger or baguette; tomato dill soup with sautéed shrimp; a filet mignón basted with green pepper brandy cream sauce; or the more standard seafood selections, each is accented with its own Guadua touch.   

With tip and taxes included, appetizers, soups, salads and lighter fare range from 50 to 100 pesos; and entrées from 100 to 160 pesos.  Hard to beat?  I thought so too!

Guadua

Tamaulipas esq. con Zona Federal

Col. Brisas de Zicatela

Puerto Escondido, Oaxaca

Tel: (954) 107-9524

Retrieved from “http://www.articlesbase.com/destinations-articles/guadua-restaurant-review-for-puerto-escondido-oaxaca-629465.html”

(ArticlesBase SC #629465)

anonymous -
About the Author:

Alvin Starkman together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast ( http://www.oaxacadream.com ). They provide guests with a unique Oaxaca accommodation style which combines the service and comfort of a Oaxaca hotel, with lodging style characterized by quaintness and personal touch. Alvin received his masters in social anthropology in 1978, and his law degree in 1984. Thereafter he was a litigator in Toronto until taking early retirement. He and his family were frequent visitors to Oaxaca between 1991 and when they became permanent residents in 2004. Alvin reviews restaurants, writes about life and cultural traditions in Oaxaca, tours couples and families to the craft villages, ruins, towns and their market days and other sights, and is a special consultant to documentary film production companies.

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Manchester restaurant review

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Home Page > Food and Beverage > Restaurant Reviews > Manchester restaurant review

Manchester restaurant review

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Manchester restaurant review

By: jamal

About the Author

For more information of what’s on in Manchester log on to www.largemanchester.com

(ArticlesBase SC #3350445)

Article Source: http://www.articlesbase.com/ – Manchester restaurant review

Name: Bacchanalia

Price Range: £10 – £25

Where: 15-17 Chapel Walks (off King St) M2 1HN

Review:

Bacchanalia one of Manchester’s welcoming bar and restaurant is nestled in the heart of the city centre, a stone’s throw from St Peter’s Square and Market Street. As well as being a cocktail bar, Bacchanalia offers quality British food at reasonable prices. If the reasonable prices don’t appeal, Bacchanalia also has some great special offers such as 2-4-1 cocktails between 5pm and 8pm Mon-Fri and a brilliant early evening deal (2 courses for £11.95 or 3 courses for £14.95).
Bacchanalia is cosy and inviting, from the intimate booths in the bar downstairs to the relaxed, simple decor of the upstairs restaurant. This makes it a perfect venue for any occasion; from a family meal to a first date.

Starters

Our starters were Wild Mushroom Pate (£4.50) and Rabbit and Olive Terrine wrapped in prosciutto ham (£5.20). The light, mousse-like pate was intensely flavoured, with sweet caramelised onion bringing the flavours together nicely. The terrine was the standout of the whole meal; meaty, moist and gamey with a lovely olive tang.

Mains

We had Pork Wellington with wild mushroom sauce (£13.95) and Confit Duck Leg (£12.95). The duck, cooked in its own juices, was rich and delicious, served with a simply stunning side of creamy parsley mash and sour cream and onion sauce.
The Wellington, however, suffered at the hands of one erroneous ingredient. The pork was beautifully cooked and the pastry flaky and filling, but a stodgy sausage-meat stuffing unbalanced the flavours. Luckily, the potent, velvety mushroom sauce – as well as the value-for-money portion size – saved the day.

Afters

Finally, a couple of Bacchanalia’s famous cocktails, a Summer Berries Mojito (£7.20) and a Caipiriha (£6.90). These were sweetly refreshing, but were nothing compared to the summery, refreshing vodka and lemon sorbet we sampled, along with a scoop of buttery homemade vanilla ice-cream.
We left Bacchanalia happy and full, with a tingle of rum still on our tongues.

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