Burgers and beers go so well together, like shaved ice and lemonade. This burger was served at a fancier type spot in Montreal, Qc. What I liked about it was everything was big; the meat was thick, the bacon was plentiful, the cheese sharp and creamy, the bun glazed, with thick tomatoes and bunchfuls of lettuce - slam it together and Bam! Burgers and Beer, Yum!
Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin.
Vietnamese cuisine, developed over thousands of years with countless influences from other cultures, is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors.
Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal.
Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just how broad the scope of this simple, agriculturally based cuisine really is.
This cookbook is an oldie, but a dandy. Full of great traditional recipes from North America... Perhaps not always the healthiest of foods, but will surely put a smile on all who consume the items within. Great read.
In my continued effort to try newness, I went to a smoke meat shop after a long day of shopping. The meat had just the right amount of fat to meat, and smokey to salty. The Poutine was delectable, the sauce was sweet, maybe a tab much, but the fries, crispy and texture solid...