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Culinary art, where "culinary" means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. Goat and mutton are rarely eaten except by Muslim Thais. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations. This made Thai as the cooking tradition with most dish that successfully made it to the list. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo.

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Low-calorie cake "Black Prince" podget not only as desert, but also for any occasion. (Find the recipe in "Baking")
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