authenticfoods

So, what’s the big secret of Sally’s Apizza? Simple: great pizza.

If you want to have excellent pizza you need to search it out. And that is exactly what we discovered during our latest visit to Sally’s Apizza on Wooster Street in New Haven, Connecticut.

An inside trick is to get there early. Sally’s opens at 5:00 P.M. (They are closed on Mondays). We got there at 4:30. There were only two parties in front of us so we knew we would make the first seating.

Another trick is to know what you want before your waiter or waitress comes. Make sure you decide what you want. The pizzas at Sally’s come out as they are ordered. Each pizza is lovingly constructed by hand, and that takes time. So the quicker you get your order in the quicker your pizza will come out.

A visit to Sally’s is like stepping back in time. You will find the interior to be exactly as it was in the 50’s. Sure there are numerous plaques and diversions on the walls. But believe me, little has changed since the day’s when Salvatore Consiglio made the pizza there. And that is one of the real charms to going to Sally’s.

On this trip we really scrutinized the menu. We wanted to see if there were any secrets there. And here is what we found. The prices are in two words, very inexpensive. You can have 3 sizes of pizza, small, medium and large. We opted for a small cheese (about $6.00), a small potato pizza, large bacon and a medium anchovy. You will not find pizza at this price, anywhere.

You also need to specify that you want mozzarella on the pizza. After we ordered, I needed to move our car into the Sally’s parking lot. (OK, I was illegally parked). As I started to drive off, I noticed that our waitress was running next to the car asking me if I wanted mootz (mozzarella) on our pizza. We did. Talk about service.

The pizzas were excellent. Each pizza was very thin and tasty. The crust was tender but with a slight crunch to it. Incredibly delicious. When I eat pizza, I appreciate a thin crust. And Sally’s did not disappoint.

The entire operation is totally family run. On this evening, Rick Consiglio was in back making the pizzas. He had a couple of helpers doing prep work and manning the oven.

Brother Bobby was working the floor, with able assistance from Sister Ruth. And Mama Flo had her hands in everything. Sometimes she was totaling the checks, sometimes she was helping with the prep. The family that makes pizza together, stays together. The Consiglio family is very close.

Sally’s Apizza was named by pizza expert Ed Levine, in his book, A Slice of Heaven, as one of the “Keepers of the Flame”. Certainly a more fitting tribute cannot be given. Thanks for the insights, Ed.

Honestly, Sally’s is one of the most unique pizzerias in the United States. If for no other reason, than it is a total family operation. But it is much, much, more. They make great pizza and they are passionate about their pizza. The Consiglio’s are carrying on the legacy of Sally’s. One pizza at a time.

And of course, there is always the rivalry between Pepe’s Fans and Sally’s Fans. I won’t even begin to address that issue of which one is better. That is something, you, dear pizza eater, will have to decide. But as Jon F. stated it’s hard to argue about perfection when both Pepe’s and Sally’s are perfect.

Cookbook Recipe Mexican Food Dishes

Mexican food has enjoyed great popularity in America for years. From burritos to enchiladas, Mexican recipes are the pride of many an American cook and the colorful, spicy, delicious dishes grace many a table. Nevertheless, what is the story behind the cuisine? A little Mexican food history can spice up your kitchen and shed some light on the roots of many or our favorite dishes.

While it is believed that Mexican food has strong roots in the ancient Mayan culture, it was the Spanish invasion of Mexico in 1521 that most strongly influenced the dishes. The Spanish explorer Cortez and his followers brought with them new types of livestock like pigs, cows, and sheep. They also brought dairy products and various herbs and spices like garlic.

While Cortez introduced many new foods to Mexico, he was also, in turn, introduced to some new foods. Peanuts, chocolate, vanilla, beans, avocados, coconuts, tomatoes, corn, and squash were among the “new” foods that Cortez encountered. It was a well-balanced trade of regional delicacies and palate pleasing foods.

According to Mexican food history, many of the traditional Mexican foods have roots in other cultures as well as the Mexican culture. For instance, quesadillas, a mainstay in Mexico and considered to be authentic Mexican food actually not only have roots in Mexican traditions, but in Spanish as well. The corn tortilla, thought to be quintessential Mexican, is actually native American.

The cheese, pork, beef, and lettuce that grace so many of our favorite Mexican dishes, including the quesadilla, are Spanish. The hot sauce that is made from chili pepper, though, is indigenous to Mexico. However, it is a little known Mexican food history fact that many of the spices thought to be Mexican are actually Spanish in origin. Black pepper, cinnamon, coriander and oregano are several spices that are often used in Mexican cooking but are not native to the country.

Other cultural influences left their mark on Mexican food. The French dabbled in Mexican occupation briefly in the 1860’s. This resulted in such popular dishes as chili en nogado, which is a dish of stuffed chilies in a walnut sauce. Such French inspired dishes with a Mexican flair have withstood the test of time and become ingrained in the Mexican culture, ultimately finding their way onto American plates.

One of the most popular adaptations of Mexican food and an integral part of Mexican food history is the influence from the Southwest United States, namely southern Texas. This style of Mexican food, dubbed “Tex-Mex” has become a favorite of people all over the world. North meets south in this cultural combination of northern Mexico and Southwestern Texas. In many restaurants today, it is more Tex-Mex than authentic Mexican food that is being served.

Mexican food history is rich and varied. With so many interesting cultural influences throughout time, it seems that Mexico has been more of a culinary melting pot. What have resulted, however, are delicious foods, rich in flavor that has soared in popularity. It does not seem to be slowing anytime soon.

Mexican Food Recipe Mexican Drink

Focus Up Drink has made it clear that it assures you a lifetime change. You can be able to grab that opportunity to enjoy the life that you have always wanted and to obtain those nutrients that your body really needs for you to keep on going with the things that you love doing. With this drink you can do almost anything invigorating and exciting just like participating or involving yourself in sports. There is no other exciting or more physical than that but surely with this drink, you can take any challenge of sports that you face.

Focus Up Drink is a healthy drink that can really provide you with the necessary nutrients that your body needs. There are a lot of drinks or Energy Drinks out there that just do not have the same empowering ingredients as this drink.

There are ingredients in this type of Energy Drink that will provide you with all the health benefits you can think of. One of them is that your system will definitely work perfectly. It will create a positive effect on your body. Another thing is that you can truly have a healthy regular bowel movement. You will never find yourself suffering from any constipation. You will really feel great from the inside. If physical activities make you feel challenged and healthier on the outside, this drink will help you feel good inside. You will even feel cleaner and lighter especially knowing that this drink helps you remove toxins from your body. How can you work out or engage in any sports if inside your body you already feel heavy and to add, you also feel bad about yourself? Well, the drink has all the answers. Now there is no more turning back and looking at the times when you used to get so tired easily or when you just give up on your sports. Today is the time to say hello to your Energy Drink.

Furthermore, there are many Energy Drinks out there that you might find interesting as well but mind you, make sure that you are able to check their contents. You have to be more lenient because this is health that we are talking about. That is also why you should also make sure that they are even safe to use in the first place. Do not go or focus more on those drinks that you find online which promise nothing except physical improvement or great physical look because the authentic Energy Drink as this one does not promise that benefit alone on yourself. What is does is it gives you nutrients and rejuvenation and an assurance of becoming healthier than before.

Cookbook Recipe Mexican Food Dishes Food Software

Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: “Nai Nam Mee Pla Nai Na Mee Khao” which means “In river, there is fish, in the field, there is rice.” This article will start with some general tips and then move in to specific tips for each food category.

Ingredients

Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for “Winter Melon”, not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods. In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.

Equipment

Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one’s desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.

Preparation

Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don’t be discouraged by this because after preparation, the wonderful dishes are right around the corner!

Cooking to Your Taste

The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one’s own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.

Coconut Milk

Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called “Hua Ka Ti”. Warm water is then added again to make the second and third pressed coconut milk, which is called “Hang Ka Ti.” Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.

If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.

Fried Rice

Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.

Curry

There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.

Stir-fried

Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won’t get burned. For vegetables, make sure they are not overcooked.

Desserts

Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won’t work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.

Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!

German Food Recipes Cooking Italian Food Cookbook Recipe

Owing to its rich quality and low price, Chinese Cuisine has become so popular all over the world that just about every town claims to have its own ‘authentic‘ Oriental bistro. The big cities, needless to say, are home to several such restaurants that compete with each other and lure visitors with their traditional Oriental interiors. They claim to offer ‘authentic‘ and ‘traditional’ food and popular delicacies from China. But, do these eateries cropping up outside China really offer genuine traditional food?

Well, they do not offer ‘authentic‘ regional food, but definitely a ‘good and healthy’ western version of the original cuisine. They offer a traditional cuisine that has been modified to an extent to please the taste of the local customers. For instance, the authentic Chinese cuisine differs significantly from its Western versions, which are again very different from the European and Indian versions. These versions are so different from the original cuisine that they are now considered as totally independent cuisines, such as the Canadian-China Cuisine, the American-China Cuisine, or the Indo-China Cuisine.

Most Oriental restaurants in the West offer an explicit ‘westernized’ food menu with some variations, which again depend on their location and status. For instance, the food restaurants situated in the downtown have a menu different from that of the ones located on the outskirts. Similarly, the food menu of an elite restaurant is totally different from that of a fast-food one. The dishes that are featured in most food menus include different types of Chow mien, like beef chow mien, shrimp chow mien, chicken chow mien, and roasted pork chow mien. Another western version of the Chow mien is ‘Lo Mien’, which is more or similar to the ‘original’ Chow mien.

Thus, food restaurants in the West or in any other country outside China offer good-quality food, which is not ‘genuinely Chinese’ but just a ‘genuinely tasty’ version of the traditional oriental food from China. Be it the original regional food or just a local version of it, the delicacies listed on the menus of these Oriental restaurants are not only cheap, but also very healthy and certainly not to be missed.

Mexican Food Recipe

When searching for the best Italian food, it may be as simple as looking around the corner to a local Italian restaurant. However for true Italian gourmet foods, its best to always head to Italy and search and explore the regions where some of the finest pastas, breads, and cheeses are made.

While much of Italian cooking was indeed inspired by the discovery of the “New World” bringing in such items as potatoes, tomatoes, bell peppers, and maize, this cooking has centered around pasta products, as well as fine breads, and most definitely fine cheeses.

The regions where these products are produced are directly influenced by the conditions in which the livestock are raised as well as soil. From the very beginning Italy has had some of the richest soil for wine grapes as well as Italian gourmet foods. The country is rich in soil as well as in resources to produce some of the finest cooking on the planet.

Italy is well known for a pasta product known as risotto. The process of making risotto is usually very time consuming and this process on its own makes it one of the most sought after Italian gourmet food items in the United States as well as in the world.

Risotto is usually added upon, and the ingredients will vary depending on the region and can range from fish to chicken, as well as pumpkin and asparagus. The region most heavily associated with risotto is Veneto, where other Italian gourmet foods are also found such as pasta e fagioli which is soup containing pasta and beans. Veneto also features more exotic dishes putting into play more seafood and diverse ingredients.

The region of Lombardy is known for being a big user of rice in their cooking. Cheese is also extremely popular in this region, the land being well suited for raising cattle and producing good milk and cheeses.

Single pot dishes, which are somewhat popular in Italy are extremely popular here, taking less effort to make and while generally meant for the working class are still considered gourmet Italian food on many levels. A region known for wild game, hunting, foraging, and gathering is Piedmont.

In this area nuts are especially popular as well as fungi and cardoons, a thistle like plant that resembles an artichoke. Fine wines are also another characteristic of this area, including many fine sparkling wines.

One of the most savory regions in Italy for Italian gourmet food is Liguria an area which believes in using only the freshest of ingredients. Pies, as well as onions, and olive oil are popular ingredients as well as dishes in Liguria.

Hilly districts of this area value chestnuts and other nuts in their cooking as well and the valley areas are heavy into pasta products such as linguine. This area is however restricted by a landscape that does not allow much for the growing of grain products and have also gone into making the most out of chick-peas as well as onions, artichokes, sausage, and cheese.

Mexican Food Dishes Cookbook Recipe

Americans and many other countries in the world have only recently warmed to term pasta. Having made only spaghetti and macaroni for generations the term authentic Italian pasta recipes was truly a blank canvas.

Home cooks and chefs today are becoming more sophisticated about what really are authentic Italian recipes. Well, Italian recipes are and can be simple or elaborate, practical or as foolish, store bought or made at home. But even more today, Italian recipes had become the world’s most important culinary art, and almost where ever you go you will find an Italian restaurant on the corner of a road.

In the beginning people didn’t knew much about how to boil pasta, missing some of the basic information. At the question: “How much water and salt does one need for one pound of Italian pasta?” S/he wouldn’t  probably answer at all.

Instead today, there are more worse questions that you could be asked to answer for: “Should you add oil to the cooking water?” “How thoroughly should the pasta be drained?” Well, I know that for somebody might be tough to answer. So let me help you from the beginning, in the case that you still don’t know today.

Four quarts of water for one pound of Italian pasta, one tablespoon of salt, never add oil to the water, and the pasta should still be slightly wet when drained.

Of course cooking is a combination of objective technique and subjective taste.

Lets move now to Italian pasta sauces determining the best  kind of tomatoes for making sauces, which is of course the diced tomatoes packed in water, not puree are best. When making “pesto” best is to pound the leaves to release the oil, blanch the garlic, and toast the pine nuts. The range of Italian sauces goes well far from simple cream sauces. Had you never tasted those made with beans and lentils? Seafood? Poultry and meat?

Here is where I invite you for further investigations, you will come across new Italian recipes learning the best methods for preparing pasta dishes. From pasta soups, pasta salads, and filled pasta dishes, as well as the basic of pasta making from fresh egg pasta to pasta without eggs. All this and a long tradition had made that endless number of Italian pasta recipes.

I hope that you will enjoy the process of discovery as much as the recipes themselves, made at home as in an authentic Italian restaurant.

Gourmet Cooking

Stir fries and Mexican food are not usually thought of as going together but if you want to make a ten minute meal and you have some cooked chicken to use up, making a Mexican stir fry is a great idea. Stir frying food means to use a wok or skillet to cook in. You must keep the pieces of food small and the temperature hot, in order to speed up the cooking time and get good results.

Stir fries tend to be dry dishes rather than wet ones, because if you add a sauce while it is cooking the dish will be braised rather than stir fried. You can add a sauce at the end of the cooking time, of course, after you have fried the vegetables and other ingredients.

Good ingredients for using in a quick Mexican style recipe include garlic, onion, carrot, bell pepper, chili peppers, tomatoes, beef, chicken and more. You can throw in a can of corn kernels or kidney beans to bulk the stir fry out and make it go further, or add some chili powder or cayenne pepper to give it a spicy kick. Use your imagination and you can create something really special and mouthwatering in minutes.

Recipe for Mexican Style Chicken and Vegetables

This recipe is really easy to prepare and if you have some leftover rice and chicken you can combine them with chilies, onion, garlic, cheese, kidney beans and other Mexican ingredients to make this mouthwatering recipe.

This is perhaps not one of the most authentic Mexican food recipes but if you are looking for an overall south of the border flavor, as well as a good way to use up your chicken and rice, this recipe is a real winner. The rice is incorporated into the dish, to make it a one-pot meal, but if you prefer you can serve the rice on the side or underneath.

What you will need:

1 cup cooked rice
1 1/3 cups chopped cooked chicken
3/4 cup water
1/2 cup finely chopped red bell pepper
1/2 cup shredded cheddar
1/2 cup finely chopped green bell pepper
2 minced cloves garlic
1/2 cup chopped onion
1/8 teaspoon cayenne pepper
2 tablespoons minced jalapeno pepper
2 teaspoons vegetable oil
1/2 cup tomato puree
1/2 teaspoon chili powder
2/3 cup canned kidney beans, drained and rinsed
1/4 teaspoon salt
1/2 teaspoon chicken bouillon granules

How to make it:

Saute the garlic and onion for a few minutes in the oil in a skillet. Add the bell peppers and saute for two minutes. Add the tomato puree, chili powder, water, salt, cayenne pepper, and chicken bouillon granules.

Bring the mixture to a boil. Turn the heat down and simmer it for five minutes uncovered. Add the beans, chicken, and rice and warm them through. Sprinkle the cheese over the top and serve.

Mexican Food Dishes Food Software

Some people will write Chinese food off as fatty and full of MSG (Mono Sodium Glutamate). Saturated fats and excess salts are considered bad for the heart and so it follows that Chinese food is unhealthy, right?

Wrong Some Chinese dishes, corrupted to become popular to western palates, fit this bill. Authentic Chinese food is not fatty, and MSG, if used at all, is used sparingly. In fact Chinese food has a long history of being directed towards promoting health; a much longer one than any local ‘fad’ in the west.

Some history

Although united 2000 years ago, China never developed a state system for healthcare until recently. Citizens had to take their own measures when sick, and since these were often too expensive, that meant avoiding sickness in the first place if at all possible.

The first principles of food therapy were established nearly 4000 years ago, though it was only during the Tang Dynasty (608-906 AD) that this form of knowledge became really popular. Four ‘pillars’ were identified as crucial to staying healthy: lifestyle, diet, exercise and mind. Of these diet was considered the most important, probably as it was the one over which people had the most control.

Food plays a central role in Chinese culture. Cooking healthy food for the family is a lifelong profession for most women. Children are brought up with some knowledge of the health properties of their food and dietary restrictions are commonly understood and observed. Eating healthily is almost an obsession and forms an unspoken bond between family members.

Some background

Traditionally, foods are classified in 4 groups:

Grains are for sustaining

vegetables for filling

fruits for supporting

meats for enhancing

Using modern terminology we can identify Grains as equivalent to carbohydrates, vegetables as roughage, fruits as vitamins and minerals and meats as protein.

A balance of 40:40:10:10 is considered ideal, with perhaps some variation in the balance between vegetables and meats.

Note that dairy products do not feature here. Most Chinese do not eat any dairy foods after childhood and, in fact, become intolerant to them as young adults.

It all comes down to what you choose

Bearing just this little bit of knowledge in mind it is possible to order better and more healthy Chinese food. By definition that will also be more authentic Chinese food.

Steamed rice is the staple of choice at any Chinese meal and if cooked properly should be tasty. Forget the various forms of fried rice and try it next time.

Avoid dishes in which meats have been coated and deep fried. The batter soaks up fat whereas fat used to stir fry meat and vegetables forms only a thin film. A little bit of fat is fine (and indeed necessary) but keep it reasonable.

Avoid dishes with sauces. These are laden with sugar and are often the culprits if excess MSG is being used.

Finally, watch what you are drinking. Boiled water and tea are traditional, though usually only before and after a meal not during the actual eating.

Food Software

If you are not from Italy, you can still love Italian food. But you may be surprised at the culture differences between an Italian meal served in the United States and one served in Italy. So if you want to have your own authentic Italian dining experience, it is helpful to have some pointers on the culture. One of the first things to understand is when Italian meals are served. Breakfast is generally eaten first thing in the morning and will consist of a coffee and a pastry. The main meal is usually eaten about one in the afternoon, and a light dinner is served about eight in the evening. But beyond that, you will find that there are other significant differences between Italian dishes and their American counterparts.

Different Portion Sizes

The American versions of Italian meals tend to be much larger. They also tend to be served all as one course with a side. This is much different than how traditional meals are served. The actual dishes and ingredients will vary from region to region, but the main philosophy stays the same. An Italian meal is a chance for family and friends to gather around the table to socialize and relax before jumping back into the everyday hustle and bustle.

A Typical Meal

During the week meals are pretty predictable. The Italian meal starts out with a primo or first course. This can include soup, risotto, or a pasta dish. While this sounds like a lot of food, the first course only totals about a cup, and is not designed to be a full meal.

If it is a special occasion, there may be multiple first courses; however the total amount will still equal about a cup. The following course is known as the secondo, and it is usually a fish, meat, or egg based main course with a side dish. The portions for this course are also small, approximately a quarter of a pound for the main dish.

Bread may also be served. If it is a festive occasion, multiple secondo dishes may be served, but the total volume remains the same. The lunch is then usually closed out with a serving of fresh fruit and a glass of espresso. The total meal is very balanced, featuring foods from all the main food groups.

A Festive Meal

An Italian meal on Sundays and holidays will be more elaborate. There will usually be appetizers, known as antipasti, to start the meal. To go along with the fruit at the end of the meal there is often cheese and a form of dessert.

Wine

Nearly all Italian meals will have wine. In the Italian household, the wine makes the meal, and the appetizers and main courses would not be the same without an accompanying class or two of a good wine. The wines are usually chosen to compliment the flavors of the meal. At festive meals there may be several wines to choose from, and a glass of sweet sparkling wine served at dessert.

Gourmet Cooking