EGG TART NATION!
The egg tart or egg custard tart also known as “dan tat” in the asian language is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
However, the Portuguese style egg tarts are baked slightly different! A traditional Portuguese custard pastry also consists of custard in a crème brûlée-like consistency but caramelized on top! Mmm’mmm!
It was created more than 200 years ago by Catholic Sisters and sold in a pastry shop in 1837. It is now a popular pastry in almost every pastry shop around the world owned by Portuguese descendants.
Get it!…‘cause you can’t eat just one!
Mushroom & Swissssss!
It ain’t a burger unless it’s stuffed with french fries and has cheese oozing from the side! ~ Mushroom Swiss Burger - Customized by me with fries inside: Delish!
Hey Scallops, That’s a Wrap…with Bacon!
As if searing fresh scallops wasn’t enough…yeah, that’s right. Bring on the bacon! #yum #food
Hello, There! I am Dhokla, the Indian Pancake!
Dhokla or ‘Khummun’ is a snack from the Indian state of Gujarat made with a fermented batter of chickpeas. mmm…Yummy!?!
» sumadhur
Pizza Lover’s…This. is. CRUST!
»prettygirlfood
(Source: prettygirlfood)
Meat with some major T L C (tender loving care)
Soft Pork Bone Ramen: perfect for hangovers and even more perfect for meaty pork broth ramen cravings. Whether it’s the MSG or the pork or the broth, I don’t know…but this takes me to another woooorld! YUM!
Did you know that…
Stress prior to slaughter is one of the most important influences on ultimate meat tenderness. Research in Australia and in New Zealand has shown that when stress in transport, yarding, handling and slaughter were minimized, beef meat was consistently at the tender end of the scale, regardless of breed. Similar results have been shown for deer and for sheep. So find some stress-free animals and find yourself some TLC meat for your dishes!
The REAL Pizza…All MINE :)
Prosciutto, Arugula AKA “Rocket”, cheese and more cheese…Psh, YEAH…it was THAT good! #yum
There’s No Better Asparagus than WHITE Asparagus.
White asparagus is cultivated by denying the plants light while they are being grown. They are grown covered in soil to prevent photosynthesis. This process prevents the asparagus from turning green and results in a sweeter, less bitter and more tender taste. mmmmmmmm…mmmmmmmmmmmmmmm!
Took a break…but I’m back foodie world! :)
Hellooooo foodie nation! I know…I know…everyone’s been emailing me if I stopped blogging. Sorry! I don’t even know where to begin…The past few weeks have been crazy with me preparing for my first trade show in Asia and just taking a break from the social media/blogosphere. I haven’t had much time to cook, but I’ve got hundreds of photos to share and not enough time! Anyway, I’ll make this short and sweet…I’m back with tons to share! Happy eats everyone! :)
-Joey
