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Cooking "Passport." |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I'm still waiting to try it, because it's at my parents' house, and they've been sick. Hopefully soon!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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But we hae meat and we can eat
And sae the Lord be thanket |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sorry to hear that. Nothing serious, I hope?
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Well, not for my mom. Doesn't go well with my dad's other health issues, but he seems to be improving.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Welcome to our little corner of the culinary world, ohoward. I hope you'll like it here, and become an active member. We always welcome new voices, so don't hesitate to join existing threads, or start one or six of your own.
As to this thread. It's not a challenge or contest, but a series of reports. Our whole purpose, here at FotW, is to explore the cuisines and culinary traditions of the world, along with the cultural influences that make them what they are. Each of our forums is a way of doing that, broken down by country or region. Melissa started this thread as a way of showing how she gets to travel the globe through food; specifically, by trying recipes and techniques she learned as a member of our community. The idea is for members to report on their own such "travels." We're looking forward to having you join us.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I basically started it to keep myself motivated. I got a lot of recipes from this wonderful site: http://globaltableadventure.com/welcome Some of them are very quick and easy too make- as easy as pouring 2 liquids into a glass, even.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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2 more Recognized Countries to go! And plenty more after that: various First Nations and island countries , Hong Kong, French Canada...
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I'll be adding to your list, Melissa. My latest project is the food of Cyprus. An interesting mix of influences: Greek overlays it all, but with twists that make it different, plus the major influence of Turkey, along with other contributions by various invaders and occupiers. Venetian, for instance, and North African.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Mm, Cyprus. I made Louvi, and it was delicious.This is where I got the recipe: https://theculturetrip.com/europe/cyprus/articles/the-10-best-foods-in-cyprus/
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Thanks, Melissa. Those black-eyed peas really look good.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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They were!
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