Portal:Food

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Salade niçoise (French pronunciation: [salad niswaz]; Occitan: salada niçarda, pronounced [saˈlaðo niˈsaɾðo], or salada nissarda in the Niçard dialect) is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil or, in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".

Salade niçoise can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be added. For decades, traditionalists and innovators have disagreed over which ingredients should be included; traditionalists exclude cooked vegetables. The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. Raw green beans harvested in the spring, when they are still young and crisp, may be included. However, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world. (Full article...)

A Cuban sandwich (Spanish: Sándwich cubano) is a variation of a ham and cheese sandwich that likely originated before the turn of the 20th century in cafes catering to Cuban workers in Tampa or Key West, two early Cuban immigrant communities in Florida, United States, centered on the cigar industry. Later on, Cuban exiles and expatriates brought it to Miami, where it is also very popular. The sandwich is made with ham, roast pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. Salami is included in Tampa, but is not usually included in South Florida.

The Cuban sandwich is at the center of a long-running friendly rivalry between Miami and Tampa. As part of that rivalry, the "Historic Tampa Cuban Sandwich" was designated the "signature sandwich of the city of Tampa" by the Tampa City Council in 2012. (Full article...)

Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, European, Amerindian and Asian (Levantine, Japanese, and most recently, Chinese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.

Ingredients first used by native peoples in Brazil include cashews, cassava, pineapple, guaraná, açaí, cumaru, and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the native sweet manioc as a replacement. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves; Japanese immigrants brought most of the food items that Brazilians associate with Asian cuisine today, and introduced large-scale aviaries well into the 20th century. (Full article...)

Stevia (/ˈstiːviə, ˈstɛviə/) is a sugar substitute that is about 50 to 300 times sweeter than sugar. It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil. The active compounds in stevia are steviol glycosides, mainly stevioside and rebaudioside A. Some 60 different steviol glycosides have been identified in the leaves of Stevia rebaudiana Bertoni.

Humans cannot metabolize the glycosides in stevia, and it therefore has zero calories. Its taste has a slower onset and longer duration than that of sugar, and at high concentrations some of its extracts may have an aftertaste described as licorice-like or bitter. Stevia is used in sugar- and calorie-reduced food and beverage products as an alternative to variants with sugar. (Full article...)

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

A popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is most commonly served with a cup on the side, into which the sandwich is dipped as it is eaten, although this is not how the sandwich came into contact with the jus in the various legends of its origin. (Full article...)

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Ramaria botrytis, commonly known as the clustered coral, the pink-tipped coral mushroom, or the cauliflower coral, is a species of coral fungus in the family Gomphaceae. The type species of the genus Ramaria, R. botrytis was first described scientifically in 1797 by mycologist Christiaan Hendrik Persoon.

The robust fruit body can grow up to 15 cm (6 in) in diameter and 20 cm (8 in) tall, and resembles some marine coral. Its dense branches, which originate from a stout, massive base, are swollen at the tips and divided into several small branchlets. The branches are initially whitish but age to buff or tan, with tips that are pink to reddish. The flesh is thick and white. The spores, yellowish in deposit, are ellipsoid, feature longitudinal striations, and measure about 13.8 by 4.7 micrometers. It resembles several species of coral fungi, some of which require microscopy to reliably identify. (Full article...)

Paul Bocuse
B. February 11, 1926 – d. January 20, 2018

Paul François Pierre Bocuse (French pronunciation: [pɔl bɔkyz]; 23 February 1926 – 12 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name.

After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier. Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L'Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years. (Full article...)

• ... that the operators of a Wisconsin radio station received unsolicited checks and food deliveries?
• ... that the café C1 Espresso delivers food to customers using pneumatic tubes?
• ... that John F. Kennedy asked fast-food entrepreneur Harry Akin to lead the desegregation of United States restaurants?
• ... that a viral video by an Indian influencer resulted in the sugar content of Bournvita being cut by almost 15 percent?
• ... that Erna Meyer urged the Jewish immigrant readers of How to Cook in Palestine to try olives and eggplants, but doubted their ability to eat spicy food like the "native population"?
• ... that on July 11, 2022, millions of dollars worth of jewelry was stolen from the back of a truck while one driver was getting food at a California truck stop and the other one was asleep in the cab?

... that brown rice has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious.?

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