Pierre Jamet’s Post

As part of its commemoration of #FilipinoFoodMonth2024, the Philippine Consulate General in New York will showcase some of the Filipino restaurants in New York City each week throughout the month of April. This week, we had the opportunity to visit Tito Rad’s Grill in Woodside, Queens. Mr. Mario Albenio, known to many as Tito Rad or Kuya Boyet, shared that his restaurant offers “authentic Filipino dishes just like how grandma used to make it.” To illustrate his point, Tito Rad showed us how to prepare laing (pronounced as laa-uhng), a dish made out of shredded or whole taro leaves with seafood or meat cooked in thick coconut milk. Laing originates from the Philippines’ Bicol Region, where it is commonly referred to as pinangat (pronounced as pee-nuh-nguht). Interested in making laing at home? Here’s a simple recipe: INGREDIENTS 4 cups coconut milk 1 medium onion (chopped) 2 cloves garlic (minced) 8-10 pieces dried/smoked fish 5 cups dried taro leaves 3 pieces labuyo chili INSTRUCTIONS 1. Combine coconut milk, onion, garlic, and dried/smoked fish in a pot. Bring to a boil over medium-low heat. 2. Once boiling, add the dried taro leaves. Cover the pot with a lid and allow it to simmer for 10 minutes. 3. Add the chilies. Season with salt to taste, if necessary. 4. Continue boiling until the coconut milk has reduced or is almost completely absorbed. How do you like your laing? Share your preferences in the comments below! #DFAForgingAhead #FFM2024 #PreserveFilipinoFood

Fresh Corn Polenta with Blistered Tomatoes INGREDIENTS FOR THE POLENTA: 2 ears corn 2 teaspoons butter kosher salt or flaky sea salt FOR THE BLISTERED TOMATOES: 1 pint cherry tomatoes 2 tablespoons olive oil 2 cloves garlic, thinly sliced kosher salt or flaky sea salt a handful of fresh basil FOR FINISHING: grated Parmigiano Reggiano fresh cracked pepper to taste

Pan con Tomate (Spanish-Style Grilled Bread With Tomato) INGREDIENTS 2 large, ripe beefsteak tomatoes Kosher salt 1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices Extra-virgin olive oil,divided 2 medium cloves garlic, split in half Flaky sea salt, such as Maldon or fleur de sel

via @PerilOfAfrica The Simple Art of Rice: Seafood paella with lime: BBC Travel Method Step 1In a 15-inch paella pan, Dutch oven, or in a large, deep cast-iron frying pan, warm the oil over medium heat. Add the onion, bell pepper and garlic and sauté until softened, 2 to 3 minutes. Add the rice, 1 tsp salt and the smoked paprika and cook, stirring, to slightly […] The post The Simple Art of Rice: Seafood paella with lime first appeared on Africa Pearl.

@garageproject's interest in brewing with unique ingredients drove them to reach out to Neville Chun, a local Yuzu grower, and the team began incorporating the fruit's juice and zest into several seasonal releases.  Read more about their use of Yuzu through the link below! 🍺 https://lnkd.in/gZ5AqmeD #yuzu #beer #garageproject #ingredients#FBTechNZ #FoodAndBeverageTechnologyMagazine #FoodTechnologNZ #FoodIndustry #BeverageIndustry #KiwiInnovation #FoodTech #IndustryTrends #IndustryInsights

proHops with your DEMAND we supply your process and product. With regard to the use of #hops in the #brewing industry, there are many different philosophies. Some #breweries are interested only in cheap alpha acids, while others select hops deliberately according to variety and cultivation terroir. In the US, the craft brewing movement was a huge success. Globally, 2.5% craft brewers consume 20% of the global hop crop. In Germany, however, where traditional #beer styles are preferred, the craft brewer scene has not been able to establish itself as strongly. Craft-brewers prefer hops with fruity and floral aromas that do not correspond to classic hop – the special flavor hops. Craft-brewers rediscovered the classic technique of #dryhopping, that is, of adding hops to cold beer. This process was already well known in the nineteenth century and is now being revived. It is a form of cold extraction, whereby hops are added to the finished beer in the bright, lagering, or conditioning tank. The dosages are calculated based on the hop oil content, not on the amounts of alpha acids. Beer is a polar solvent and the average beer contains roughly 92% water and 5% ethanol. This means that the compounds released by the hops in the cold area are primarily polar. Alpha acids dissolve only minimally in wort or beer unless they are isomerized. On the other hand, especially low molecular esters and terpene alcohols are easily transferred. This is why dry-hopped beers have fruity and floral aromas. Take the advantage of trying new hop varieties with your partner for hop supply: www.prohops.eu Let´s take a look at the main research topics at the  #GermanHopResearch Centre: https://lnkd.in/dfzN8RCy

faksha Shapta or shaptak @eadu_desuja #insatagram #fooodstagram #foodporn #localfood #himalyancusine shapta a traditional stir-fried meat dish originating from Tibet. The dish is usually made with a combination of meat (yak, beef, pork, or mutton), ginger, garlic, Sichuan peppercorns, cabbage, hot peppers, oil, onions, sesame oil, soy sauce, scallions, and salt.

Sausage of the month: Rookworst "Rookworst" or "Gelderse Rookworst" is a traditional Dutch Sausage in which a mixture of ground meat, spices and salt is placed in a natural casing. The resulting sausage was then smoked to preserve it. Nowadays people smoke this meat product more because of its valued taste. At least 100 butchers still produce artisanal smoked sausage in Gelderland and South Holland. The smoked sausage is inextricably linked to Dutch dishes, especially pea soup (snert) and stews. Traditionally, sausages were made in the slaughter month of November. And because November is also the month that kale is harvested, this became a classic combination. Served with mustard, smoked sausage is also eaten as a snack. #SausageoftheMonth; #Rookworst; #GelderseRookworst; #TheNetherlands; #Dutch; #DutchSausage; #April; #NaturalCasings; #TeijsenBV; #YourSausageOurCase; #Highquality; #Family; #Traditions; #FamilyCompany; #Qualitymatters!;

Did you know? Empanadas are savory pastries originating from Spain and Portugal, consisting of dough folded or rolled around a filling, which varies from region to region. They were introduced to Latin America during the colonial period and have since become a staple in many countries, each with its own unique variations and flavors, ranging from meat and vegetables to fruits and sweet fillings. Pictured: Jerk Wontons with Big Banana® RIpe Plantain Tidbits #ReadytoHeat #FrozenFoodService #FrozenFood #Plantain #SweetPlantain #LatinFood #FrozenFoodServiceDistributor #FoodService #FoodServiceDistributor #RootVegetables #VerticallyIntegrated #VerticalIntegration #PlantainTidbits

Transform your Danish pastries with the exceptional quality of Minoterie Planchot Flour. Reach out to Foodbook today and elevate your recipes to new heights! #FlourPower #FoodbookGCC #MinoteriePlanchotFlour #ProfessionalBaking #FoodDistributionKSA