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“5 Oldest Bars of New Orleans – History and Tour” 

“5 Oldest Bars of New Orleans – History and Tour” 

 
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Posted by on July 21, 2017 in brunch, entertainment, other

 

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“FRANCE ON A MIME”

“FRANCE ON A MIME”

 Image: http://www.zoompondy.com/

Americans speak French without knowing the reality of the words or their expressions.  It is, ttherefore no doubt that, French is spoken within the context of English.  Can it be said that English is a torch bearer for the French language?

QUIZ Yourself – G​uess these French words and phrases that are used in the English-speaking world.

Click on link or image:
http://www.jetpunk.com/quizzes/french-loan-words-quiz.php

 

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MOCHA COFFEE JELLY

MOCHA COFFEE JELLY

Mocha coffee jelly is a yummy dessert that is easy to prepare. You can make it ahead of time and just chill it until needed. It is perfect for parties or intimate dinners. It can also be served as an afternoon treat.

Serves 4

Ingredients:

For the coffee jelly:

2 teaspoons instant coffee

2 cups hot water

1 tablespoon sugar

3 tablespoons unflavored gelatin

For the mocha mousse:

1 teaspoon instant coffee

1/2 cup hot water

1/2 cup chopped semisweet chocolate

2 tablespoons butter

3 egg yolks

1/4 cup sugar

1 1/2 cups whipped cream

Chocolate shavings, for serving

Whipped cream, for serving

Cocoa powder, for serving

INSTRUCTIONS

To prepare the coffee jelly, place hot water in a small saucepan. Dissolve the coffee in the water.  Stir in the sugar and gelatin.  Place the saucepan over medium heat and allow it to boil. Pour it into a 9 inch square pan and let it cool completely until it is set. Slice it into cubes.

Next prepare the mousse by dissolving the coffee in hot water. Set aside. After, melt the chocolate in a heat proof bowl over boiling water or a double boiler. Remove from heat and fold in the butter and half of the coffee mixture.  Let it cool.

In a separate saucepan, whisk the egg yolks. Add the remaining coffee mixture and the sugar. Place it over low heat and cook it for 2 minutes. Stir constantly. Remove from heat and add in the chocolate mixture and the whipped cream. Mix well.

Place the cubed coffee jelly in dessert cups or glasses. Spoon some mocha mouse over it. Chill it in the refrigerator for 30 minutes or until set. Top it with whipped cream, chocolate shavings and cocoa powder before serving.

http://www.bfeedme.com

 
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Posted by on July 21, 2017 in coffee

 

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French Cuisine, Deliciously Esquisite 


A nouvelle cuisine 

French haute cuisine 

French wines are usually made to accompany French cuisine


French cuisine consists of the cooking traditions and practices from France.

In the 14th century Guillaume Tirel, a court chef known as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d’origine contrôlée (AOC) (regulated appellation) laws.

French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.

Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.[1][2
http://www.gpedia.com/en/m/gpedia/French_cuisine

 
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Posted by on July 21, 2017 in brunch

 

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“PINKY – AN ICED FRUITY COFFEE DRINK” 

“PINKY – AN ICED FRUITY COFFEE DRINK” 

image: https://m.facebook.com/MantraCoffee

 

 
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Posted by on July 21, 2017 in coffee

 

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A Typical Tongan Meal

Tongan Cuisine
Overview of Tongan Cuisine History

It is considered that the Tongan region has been inhabited since the 5th century BC. Traditional Tongan fare include many dishes such as suckling spit-roasted pig; fresh seafoods either raw or cooked in coconut milk such as fish, lobster, and octopus; and fresh tropical fruits. Many restaurants in Tonga often serve foods originating from Taiwanese, German, Italian, Indian and, Japanese cuisine, including a mix of tastes from neighboring island countries.
Fandom.com

Traditional Tongan Dishes 

In former times, there was only one main meal, a midday meal cooked in an earth oven. Villagers would rise, eat some leftover food from the previous day’s meal, and set out to work in the fields, fishing, gathering shellfish, etc. 


The results of the morning’s work would be cooked by the men, and served to the assembled household. The remnants would be placed in a basket suspended from a tree. This food is served as an end-of-the-day snack as well as the next day’s breakfast. Food past its prime was given to the pigs.

The diet consisted mainly of taroyamsbananascoconuts, and fish baked in leaves; shellfish were usually served raw, as a relish. The liquid from the center of coconuts was commonly drunk, and the soft “spoon meat” of young coconuts much relished. Baked breadfruit was eaten in season. Pigs were killed and cooked only on special occasions, such as weddingsfuneralsfeasts honoring a visiting chief, and the like. Tongans also ate chickens.

Food could be stored by feeding it to pigs. Pre-contact Tongans also built elevated storehouses for yams. Yams would keep only a few months. Hence a household’s main security was generous distribution of food to relatives and neighbors, who were thus put under an obligation to share in their turn.

Many new foods were introduced in the 19th and early 20th centuries, following Western contacts and settlements. The cassava plant was one such introduction; it is called manioke in Tongan. While it lacks the prestige of the yam, it is an easy plant to grow and a common crop. Introduced watermelons became popular. They were eaten either by themselves, or pulped and mixed with coconut milk, forming a popular drink called ‘otai. Other fruits, such as orangeslemons, and limes, became popular. Tongans also adopted onionsgreen onionscabbagecarrotstomatoes, and other common vegetables. In the last few decades, Tongan farmers with access to large tracts of land have engaged in commercial farming of pumpkins and other easily shipped vegetables as cash crops.

Wikipedia.org

 
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Posted by on July 21, 2017 in pacific islands

 

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Moroccan Coffee Granita with Orange Water Cream Parfait

Moroccan Coffee Granita with Orange Water Cream Parfait

Recipe courtesy ofBobby Flay

Total:
8 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Moroccan Coffee Granita:
  • 1/2 cup espresso coffee beans
  • 1 teaspoon ground cinnamon 
  • Large pinch ground ginger
  • Large pinch ground nutmeg
  • Large pinch freshly ground black pepper 
  • 1 cardamom pod 
  • 1 whole clove 
  • 1/2 cup granulated sugar 
  • Splash of sambuca 
Orange Water Cream:
  • 1 cup very cold heavy cream
  • 2 tablespoons confectioners’ sugar 
  • 2 teaspoons orange flower water 
  • 1 teaspoon finely grated orange zest 
  • 1/4 teaspoon pure vanilla extract 
  • Candied orange peel, for garnish 
  • Fresh mint sprigs, for garnish 

Directions

For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.

http://www.cookingchanneltv.com/


 
9 Comments

Posted by on July 21, 2017 in coffee

 

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