sketch du groland sur la cuisine

"Paris du Moyen-Orient, Suisse du Moyen-Orient", c'est le Liban. Vivre l'Orient et l'Occident au pays des Cèdres.

Le chef Xavier Pauly explique comment réaliser des billes avec de l'agar-agar

Les Tontons Flingueurs - La Scene de la Cuisine partie 2 "J'l'y trouve un gout de pomme"

Aquí, gente de todas las razas no duda en llamarse peruana y hace de sus dejos y sazón parte de lo nuestro. La generosidad nos la enseña la tierra poniendo manjares infinitos entre nuestras manos desde hace siglos. Los niños aprenden los colores viendo los ajíes y las frutas, y nuestras madres en casa hacen de la cocina un laboratorio de sabores y amores. Por todo ello, prefiero no aventurarme a decir por qué nuestro país es tan rico ni dónde se inicia esta inagotable fuente de sabores. Simplemente me presento. Perú, mucho gusto. Cocinar bien y entender de buen comer es tal vez la costumbre más extendida entre los peruanos. Comemos de todo y en todas las ocasiones. Cuando nacen nuevos, cuando mueren viejos, cuando los niños se hacen adultos, cuando queremos decir la verdad o alguna que otra mentira, para seducir, convencer o amar. Testigo sin omisión, una mesa bien servida. Cuando oiga decir a un peruano que la nuestra es la mejor cocina, recuerde siempre que este nada ingenuo atrevimiento nos lo da el pensar que si de sexto sentido se trata, los peruanos tenemos dos veces el del gusto. Nuestra identidad se forja en la cocina: somos exigentes comensales y, muchos, mágicos cocineros. La democracia la vivimos en nuestras mesas: siempre habrá espacio para un cebiche de lenguado fresco, un pisco sour o un arroz con pato a la chiclayana más. Nuestra capacidad de integrarnos la expresamos comiendo chifa, nombre propio de la cocina china en el Perú. Interminables y coloridos banquetes que exigen silencio y disciplina bocado tras bocado nos permiten valorar lo que de verdad significa diversidad. ¿Geografía? Comer señores, en el Perú, es un viaje en sí mismo. Desde el prodigioso mar peruano del que salen como nadando nuestros cebiches, pasando por los Andes y sus cientos de variedades de papa, hasta la Amazonía, cargada del exotismo de una cocina misteriosa y natural, tenemos una sola gran ruta que hace del Perú un único territorio, la ruta que delinean nuestros sabores. Sucede, pues, que al Perú lo premiaron con tierras y mares de abundancia divina y los peruanos, desde hace siglos, agradecemos este don cocinando, comiendo y creando, como lo hacen los dioses. Mucho gusto, señores. Este es el Perú y son sus sabores los que lo invitan a conocerlo. Fuente: http://www.perumuchogusto.com --- Here, people of all races do not hesitate to call themselves "Peruvians" and make their accents and flavors part of what is ours. The land has taught us generosity by placing endless delicacies in our hands for centuries now. Children learn the colors by seeing all types of chili peppers and fruits, and our mothers at home make the kitchen a laboratory of flavors and love. For of all this, I dare not venture to give one reason why our country is so rich or where this inexhaustible source of flavors starts. I simply introduce myself. Peru, mucho gusto. Good cooking and an understanding of a finely spread table is maybe the most widespread habit among Peruvians. We eat all things and for every occasion: when babies are born, when the old die, when children turn into adults, when we want to tell the truth or a little, white lie in order to seduce, convince or love. A well spread table witnesses every occasion without exception. Whenever hearing from a Peruvian that ours is the best cuisine, always remember that this not one hundred percent naïve bravado;this is due to the belief that, if there is such a thing as a sixth sense, then we, the Peruvians, have received ours to double the sense of taste. Our identity is shaped in the kitchen. As dinner guests, we are not easily satisfied and a lot of us are magical cooks. Our tables are a shining example of pluralistic democracy; there will always be room for a cebiche of fresh flounder, a Pisco Sour, or rice with duck Chiclayo style. Our capacity of integrating ourselves is expressed by eating Chifa, the proper name of Chinese cuisine in Peru. Endless and colorful banquets that demand silence and discipline after each and every bite allow us to appreciate what diversity really means. How about geography? Eating in Peru, ladies and gentlemen, is a journey in itself. Starting from the bountiful Peruvian Sea, ... Continues: http://www.perumuchogusto.com/internaing.asp?pdr=1280&jrq=15.1&ic=2&ids=4130 TAGS: ceviche, cebiche, tiradito, shot de ceviche, limon, limón peruano, pisco sour, ají limo, papa, potatoe, causa limeña, chifa, lomo saltado, aji, ají de gallina, arroz con pato, rocoto relleno, arequipa, costa, sierra, selva, chupe de camarones, brochetas, anticuchos, tamal verde, carne de alpaca, maiz, maíz morado, langosta al olivo, carne de paiche, solterito, alpaca con risotto de trigo, quinotto, marinera limeña, playas, arroz con mariscos, atun, atún con tarwi, chirimoya, lucuma, lúcuma, chicha morada, suspiro de limeña, suspiro a la limeña, suspiro limeño, postres, cajon, cajón, festejo

Francois Vogel's latest short film. Outstanding!

Philippe Geluck nous prépare un bon petit repas, malheureusement le sel tombe...et c'est parti our une cascade d'aliment...à mourir de rire. "il faut casser les oeufs sur le mur de Berlin pour lier la sauuuuce"

Alton follows the example of some four-legged friends, looking at one of the best grains on the planet, both in terms of nutrition and flavor. Recipes featured in this episode: - Granola - Overnight Oatmeal - Steel Cut Oatmeal - Haggis

Everything about uzbek food

Episode 3 of the popular webisode series Paris Hilton Prison Diaries, in which Paris expounds on the benefits of prison food.

E=M6 Cuisine moderne

Weird food worldwide expedition

http://www.ManjulasKitchen.com INGREDIENTS: Recipe for 4 servings: Jalebi Batter: 1/2 cup all purpose flour 1 teaspoon basen (gram flour) 1/2 teaspoon sugar 1/2 teaspoon oil 1/2 teaspoon yeast 1/3 cup and 2 tablespoons of warm water For the Syrup: 1 cup sugar 1/2 cup water Pinch of cardamom powder Few strands of saffron 1 teaspoon of lemon juice Canola oil to fry Please send comments to: ManjulasKitchen@yahoo.com

Valérie Lemercier - La cuisine gourmande

Published by Video Carter, Hong Kong Please visit www.videocarter.com for more video clips.

Strange food worldwide expedition

Cooking with Esi in Cape Coast, Ghana, at her restaurant "Be Nice & Rich." Esi will teach you how to make fried plantains, red red, palava sauce, boiled yam, groundnut soup / stew and of course, fufu. Noticing there were a lot of people around, she decided to make an impromptu Fante style chicken soup too. About the ingredients, from left to right in the first still: yam, three ripe plantains, cassava, one unripe plantain, yellow African eggplant, purple onions, curry powder, Adobo seasoning, African spinach, palm oil, and a can of tomato paste. Somewhere around there are a bunch of Maggie cubes, which are essentially shrimp flavored bullion cubes. There was also fresh garlic, ginger, a couple of tomatoes, peanut butter, and cooked black eyed peas. I will get more specific on how we combined all those things in a future post. :-) This workshop is part of this tour (Day 5): http://www.palacetravel.com/tours/itineraries/228 Music is Sean Paul & Sasha - I'm Still In Love. Esi played a selection of Sean Paul and other dancehall reggae throughout the workshop. She also threw a bit of 50 Cent in there. Visit http://www.PureGhana.com - because Ghana Is Beautiful. ....

http://www.ManjulasKitchen.com INGREDIENTS: Make about 30 Vadas: 3/4 cup wash moong dal 1/4 cup wash urad dal Oil to fry For garnishing: 1 1/2cup yogurt 1 teaspoon salt 1/2teaspoon red chilly powder 1/2teaspoon roasted cumin seed powder 3 tablespoon tamarind chutney Sand comments to manjulaskitchen@yahoo.com Thank you

Destineer's upcoming game title, Iron Chef America: Supreme Cuisine for the Nintendo Wii and DS. More cool stuff at http://www.geardiary.com

Noisivision Presents "Maestro Jerard's Melodic Cuisine." Join the Maestro for his moving rendition of Augustin Lara's "Granada." An exclusive Internet series directed by Braddon Mendelson. Copyright © 2007 Noisivision, Inc. All Rights Reserved.

For a detailed recipe: http://showmethecurry.com/2008/10/27/potato-stew-a-dish-from-kerala/

http://www.ManjulasKitchen.com INGREDIENTS: Serving for four 3 medium red potatoes 2 tablespoons oil 1/2 teaspoon cumin seed 1 teaspoon crushed coriander seed 1 teaspoon crushed funned seed 8 to 10 fenugreek seeds 1 teaspoon ginger paste 1/4 teaspoon black pepper 2 green chilly seeded and sliced long ways 1 + 11/2 teaspoon salt 2 teaspoons fresh lemon juice 2 tablespoon chopped cilantro send comments to manjulaskitchen@yahoo.com Thank you

Want to experience all the tastes of the carnival at once? Then try Carny Cuisine! After you eat it you'll feel just like you spent a long, nauseating day at the county fair.

L'atelier des Chefs met le Nord et son chef ch'ti à l'honneur avec cette recette de carbonnade flamande !

Promperu Peru Mucho Gusto - Gastronomia Peruana.