Monday, March 8, 2021

Bélgica: Waffles de Lieja / Belgium: Liege Waffles

Eating With My Five Senses está colaborando con 196 flavors en la traducción al ESPAÑOL de una serie de video recetas. Aquí compartiré los videos una vez traducidas.

Te invito a conocer más sobre la historia los deliciosos waffles de Lieja y leer la receta con todos sus detalles (al final del artículo)


 

Eating With My Five Senses is collaborating with with the translation of a series of video recipes to SPANISH.

I invite you to learn more about the history of the delicious Liege Waffles and read the recipe in detail (at the end of the article)


 

Thursday, March 4, 2021

BOOKS: The Best American Food Writing 2019 AND The Best American Food Writing 2020

This is a little bit of a different series of posts where I'll share my comments and impressions on culinary books or articles that I might have read and that I find very interesting and useful as part of my journey to continue to learn more about the culinary world.

One of my favorite articles from this book was "Sugartime" by Ruby Tandoh. If you're curious about Kara Walker's sculpture, watch this video that presents "A Subtlety, or the Marvelous Sugar Baby"

 

After finishing up reading this book I found a lot of interesting articles that are usually the beginning thread that takes me to research more on a dish, an ingredient, or a new food trend or story.
One article that stayed in my head for days came from
Being a Venezuelan-Chinese who by life circumstances is now exposed to American-Chinese food, this "dish" — I confess — was a nice surprise when I started to eat American-Chinese food. Honestly, I never questioned if it was Chinese or not, I just ate them and enjoyed them very much! But learning about the origins of "crab rangoon" — or "cheese wonton" as I got to know them — was really fascinating!

 

Saturday, February 27, 2021

India: Aloo Tikki

Eating With My Five Senses está colaborando con 196 flavors en la traducción al ESPAÑOL de una serie de video recetas. Aquí compartiré los videos una vez traducidas.

Este video muestra la receta del aloo tikki que son unas croquetas de papas típicas de la India y otros países vecinos como Bangladés, de donde es la familia de mi esposo. En Bangladés lo llaman aloo chop (aloo significa papa o patata). Es una receta muy fácil de preparar y son muy buenos como aperitivo o pasapalo, o incluso como merienda o tentempié.

Te invito a conocer más sobre la historia del aloo tikki y a leer la receta con todos sus detalles (al final del artículo)


 


Glosario:
  • Ghee: Mantequilla clarificada
  • Chutney: Es una especie de confitura que se prepara cocinando una fruta o verdura a fuego lento junto con algunas especias aromáticas, azúcar y vinagre.
  • Poha: Arroz aplanado. Un ingrediente muy utilizado en las cocinas del subcontinente indio.
  • Maicena: Fécula de maíz
  • Garam masala: Es una mezcla de especias originaria del norte de la India. Las especias utilizadas y sus proporciones pueden variar de familia en familia.
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Eating With My Five Senses is collaborating with with the translation of a series of video recipes to SPANISH.

This video shows you how to make Aloo Tikki — a kind of potato croquette— typically from India and other countries like Bangladesh, where my in-laws are from. In Bangladesh, they call them Aloo Chop (aloo means potato). They are very easy to prepare and great as finger food or snack.

I invite you to learn more about the history of Aloo Tikki and read the recipe in detail (at the end of the article)


 

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