Gözleme – (Crepe)
The Gözleme isn’t the most common Turkish food out there, especially if you head out to a restaurant but if they do serve this then go for it. The Gözleme is a flavorless Turkish crepe that comes stuffed with oodles of veggies. There are quite a few varieties; it can be stuffed with spinach (ispnakli) or potatoes (patatesli.) If you are a strict vegan and avoid dairy products, make sure to ask for a gozleme that has no cheese (peynirsiz.)
Cig Kofte (Raw Meatballs)
Don’t freak out. I assure you there’s no meat in this next dish. Yes, the name is quite deceptive but until recently, Cig Kofte was made using traditional meat. However, if you visit Turkey, meaty cig kofte are quite uncommon and sometimes even banned. The spicy vegetarian variety, however, is probably the only thing you’ll encounter if you go looking for it in Turkish street corners or restaurants.
The dish is made from bulgur, tomatoes and red pepper paste. If you want to be sure, just ask if it’s the vegan version and if there’s no meat inside.
Ev Yemekleri ((Home Cooking)
Now, this one
The largemouth is the larger of the two black bass. It averages around 2 pounds but has been known to reach 25 pounds and 24 inches in length. It is known as one of the best freshwater fighting fish, said to attack anything that it thinks is alive. The fish is known by many different names depending on the region. Some of the common names are widemouth bass, bigmouth, black bass, bucketmouth, green bass, green trout, linesides, Oswego bass, Potter’s bass and Florida Bass. The large mouth is the state fish of Alabama, Georgia, Mississippi, Florida and Tennessee. It can be found in all of States but is more popular and more abundant in the southern states where they grow much larger. The largemouth will take on a slight muddy flavor if taken from muddy water yet they will remain mild and fine flavored if taken from clear water. The most popular ways of cooking are to pan fry, deep fry, oven fry or broil.
Because of its intolerance of pollution, the smallmouth version is found in clear, cooler waters of central United States not nearly as widespread as the largemouth.
Tea and coffee are collected from many nations, some more developed than others, and for a while trading for them involved unfair practices. Various products could be purchased for much less than they are worth which created a dangerous trade related situations. Luckily, there are many companies today who are happy to be a part of the fair trade movement.
Companies involved in trade policies like these proudly advertise the fact; companies that include The Green Salmon, Blue Smoke Coffee, Starbucks and more join the list every day, including exporters and importers as well. Plus, there’s Fair Trade USA and companies of that sort that are monitoring trade conditions and ensuring that everyone involved is represented and treated fairly.
The problem is that coffee and tea are in extremely high demand, and with demand issues arise. Think about it, nearly everyone you know indulges in one of these beverages, often as much as once or twice a day (or more). Tea and coffee are made from natural ingredients found all over the world including Italy, Asia, Colombia and Tibet and many of the nations have different trade regulations. With the varied exchange rates, the deals that
Chinese tea is classified in “colours” which are Red, Yellow, White, Dark, Oolong and Green resulting from the amount of oxidisation of the leaf and also from the process it undergoes once picked.
Red tea is the forerunner of Western black teas and has a rich flavour. However, although it is the most drunk tea in the world, it isn’t particularly popular in China.
Yellow tea is the most rare of Chinese teas and only three varieties remain. People are intrigued by its rarity and are therefore buying it more and more.
White tea is also extremely rare as it is made only from the buds and selected leaves of the plant. It undergoes very little processing thus retaining its health benefits.
Dark tea is often confused with black tea but it has little similarity. Much of it is exported and it has a strong aroma and flavour.
Oolong tea is very delicate and fragrant and is somewhat popular in China.
However, it is Green tea that is the most popular of the Chinese tea culture, in part because of its healthy properties, being rich in Vitamin C, isoflavones and antioxidants which
Wooden beams, exposed brickwork and a roaring log fire create a cosy ambience that is both rustic and elegant. The luxurious Inn that the restaurant is housed in, makes the ideal get away for a weekend or mid-week break, so why not treat yourself to some fabulous food and a stay in one of England’s oldest and best loved Inns? As with many British restaurants in Rutland the menu is seasonal but when available appetizers can include smoked and deep fried lamb sweetbreads with tartar sauce soused herrings with curried egg salad, sourdough, apple and capers or Colchester oysters with lemon and shallot vinaigrette.
The menu proudly states that all game dishes served are exclusively ‘wild game’. Diners can enjoy mains of roast grouse with bread sauce, game chips, root vegetables and Madeira sauce, smoked pigeon breast salad with black pudding, apple, beetroot, toasted hazel nuts and pancetta or roe deer saddle tournedos with celeriac puree, fondant potato, braised red cabbage and glace. Seafood is also on offer and for guests in the mood for something a bit different the monkfish supreme in a Thai-style coconut, vegetable and crayfish claw crème with steamed rice is a real
The Turkey. Crispy, golden-brown skin, mouth-watering fragrance filling the air, and meat so tender and juicy it falls right off the bone. To put gravy on this turkey would be an insult.
Of course, everyone has their own secret turkey recipes. Some turkey recipes brine the turkey, some use a deep fryer, others a beer can suspended upright inside the turkey itself while it cooks, to really seal in that flavor. Another route can be slow-cooked turkey recipes. It’s tricky, get it wrong and you’ve either got a cold, pink, underdone mess or a dry and tasteless bird more suited for jerky than cranberry sauce. But get it right, and the family will rave, beg for your secret, and spirit away as much of the leftovers as they can!
Grandma’s turkey recipes say one hour in the oven at 350 degrees for every five pounds of bird. At that rate, a little ten pound hen can be done in a couple of hours, while a twenty or thirty pound “turkzilla” could take all day! The slow-cook actually starts the night before, but requires so little attention that everyone can get a great night’s sleep, and Thanksgiving
Rice is Indonesia’s staple food, so it’s not surprising that Indonesian recipes often contain a lot of rice. Additionally spices are very often used in Indonesian cuisines. One spice that is commonly used in Indonesia is chili pepper, which is also known as Cabai. This pepper is every hot and is used in many different foods. Another spice that is often used is ginger root seed, also called jahe, which is also a hot spice. It’s used in a drink made of ginger and sugar that they call wedang jahe. Kunyit is a spice that not only adds flavor, but also color to Indonesian recipes.
Cardamom is a spice that is often used in teas, but also has been used in delicious desserts in Indonesia. Cinnamon used in Indonesia is different than traditional cinnamon in texture, but it’s used for the same things. They use it in coffee and tea, as well as different desserts. In Maluku in Indonesia and Indonesian New Guinea they eat a lot of foods that contain yams, cassava, and flour. Indonesians tend to eat their meals a lot at once and in large variety. They also tend to eat very spicy food,
My favorite dishes here are the quiches, chicken dishes and crepes. Hamburgers are awesome. They are made from fresh ground meat and priced around $6 including fries. Freshly baked bread and/or rolls start of each meal. Full entrees like Chicken Dijonaise, Marsalla Chicken or other beef and steak dishes are priced around $15 at lunch time. The quality of services and cuisine is very consistent at La Dijonaise.
For dessert I would recommend the opera cake. Simply delicious. Their chocolate chip cookies also commend attention. Completing the meal with coffee rounds the entire experience …. There is a take out area as well where customers mostly pick up their bakery items. Coffee is quite good. It does taste better when enjoyed in a nice cup in the restaurant. The coffee cups to go they have here affect the coffee taste.
We have been coming here for a few years and will continue to do so in the future … Highly recommended indeed..
Info as of February 26, 2005
La Dijonaise Cafe Et Boulangerie
8703 Washington Bl
Culver City, CA 90232
How to differ an online food portal and restaurant portal?
People generally think that both terms are same and there is no difference between them. Even they explain their experience and their acts over such kinds of portals. It’s been confusing to differ an online food portal and restaurant portal, but due to their fundamental ideology they can differ. But the question is that how can we differ them when they serve almost same things.
So, as a critic or as a customer, we can recognize the difference through their base concept. The online Food portals serve or offers different cuisines to order online, but Restaurant listing portals allow you to list your restaurant and book a table in that. Both give you a huge list of restaurants and cuisines, but how to consume it, it’s differ with them.
Restaurant Portal is for B2B or Business to Customer?
Generally, portals are B2B (Business to Business), that allows a business to register and list in the directory of that portal. But in the case of Restaurants, this functionality becomes Business to Customer, where customers can access their services online or offline.
For a Restaurant
Newton Circle, Geylang and Lau Pa Sat are some places well-known for their lip-smacking delicacies, but you can always go beyond these. If you travel into the heartland of the local residential areas, you are sure to chance upon a little haven that serves great food. One of these areas would be Kovan. It used to be a part of Hougang. Today, it is regarded as a food haven by many.
The region of Kovan borders the Upper Serangoon Road. It is quiet during the day and on weekdays, but comes alive on weekends, particularly at night, as people come to look for late-night treats. There are many family-run businesses here along with a number of small cafés and restaurants. At these cafés and restaurants, one can get a taste of Western cuisine and a variety of desserts.
Kovan Hougang Food Centre is a must-visit for any tourist touring the country for the first time. Such places are also called hawker centers. This place is filled with Singapore’s local flavor. Here you will also find food that most Singaporeans grew up eating. Speaking about meal rates, the food is good and cheap. Teochew Porridge and the Nasi Lemak are the