#gastronomes

[francepittoresque]

GASTRONOMIE | Moutarde de Charroux, fierté de ce village de l'Allier ➽ https://bit.ly/Moutarde-Charroux À Charroux, dans l'Allier, on fabrique une moutarde d'exception. Elle fait la renommée du village classé parmi les « plus beaux villages de France ». Son goût particulier lui permet de se différencier de la moutarde de Dijon

[buzznolimit]

La cuisine du monde en vidéos à télécharger

Les passionnés de cuisine du monde trouveront leur bonheur grâce à la rubrique dédiée à cette thématique sur Buzz No Limit. La plateforme, qui propose déjà une grande sélection de vidéos diversifiée en recettes, vous offre l’opportunité de vous procurer des nouveautés régulièrement. De ce fait les membres peuvent facilement accéder à une multitude de plats à préparer. Parmi les dernières vidéos…

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[le-journal-catalan]

Table d'Honneur à l'Almandin : Frédéric Bacquié sublime la truffe blanche

Avec l’automne, les gastronomes le savent, commence la saison de la truffe. Cette année, le Chef Frédéric Bacquié du restaurant cinq étoiles gastronomique l’Almandin à l’Île de la Lagune dans les Pyrénées-Orientales a passé quelques jours dans une ferme proche d’Alba dans le Piémont, pour ramasser lui-même les truffes blanches qui finiront dans nos assiettes. Un week-end en immersion gourmande,…

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[comtedemoney]

The Culinary Habits Of Louis Armstrong

He was arguably the greatest artist of the 20th century. He was also one of its greatest eaters. See the personal red beans and rice recipe

From the article:

The man behind "Struttin' With Some Barbecue" so often had grub on his mind that he often worked it into his song lyrics, and occasionally signed his letters "Soul Foodly Yours." More often, the signoff was "Red Beans & Ricely Yours," after his favorite food. We'll get to that in a minute — including his personal recipe for the New Orleans staple.

POPS FAVORITE DISH

By Louis and Lucille Armstrong

Creole Red Beans (Kidney) And Rice

(Use 2 qt. pot with cover)

1 lb. Kidney Beans

1/2 lb. Salt Pork (Strip of lean, strip of fat)

(Slab Bacon may be used if preferred)

1 small can of tomato sauce (if desired)

6 small Ham Hocks or one smoked Pork Butt

2 onions diced

1/4 green (bell) pepper

5 tiny or 2 medium dried peppers

1 clove garlic - chopped

Salt to taste

Preparation

Wash beans thoroughly, then soak over night in cold water. Be sure to cover beans. To cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook one and one-half hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook three hours. Add tomato sauce, cook one and one-half hours more, adding water whenever necessary. Beans and met should always be just covered with water (juice), never dry. This serves 6 or more persons.....

To prepare with Ham Hocks or Pork Butts..... Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook one and one-half hours. Then add beans (pour water off), add rest of ingredients to meat. Cook four and one-half hours. Add water when necessary.

Suggestions

For non pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.

Rice

2 cups white rice

2 cups water

One teaspoon of salt

One pot with cover

Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy. To insure grainy rice, always use one and one-half cups water to one cup of rice..... "To serve"

On dinner plate — Rice then beans, either over rice or beside rice as preferred. ...

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[francepittoresque]

[TRADITION] Vin et vendanges célébrés par une confrérie de gastronomes ► https://goo.gl/AcieGt En 1828, quelques anciens membres du Caveau moderne, société de gastronomes et d’épicuriens tenant un dîner mensuel exigeant des convives une réputation reconnue dans les lettres et dans l’art des dégustations nutritives, entreprennent de faire l’apologie du vin, le considérant comme « ce qui a été donné de meilleur à l’homme »

[arch1539-blog]

Ben picked this restaurant 🍱. #diningadventures #gastronomes #foodiegram #koreanjapanese #tteokbokki #bento #misosogood #delish #auburn (at East Sea Fish)

[californiateahouse-blog]

Natural and Artificial Flavors In Tea Flavoring tea has been around a long time, and originally flowers and other fragrant botanicals were layered in the tea which readily absorbed their aromas. http://crwd.fr/2DXWzG8 #teatime #tea #foodies #loosetea #looseleaftea #foodie #afternoontea #gastronomes #organic #teas #tealover #gourmets #organicgreentea #tealife #teaaddict #naturalflavors