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Culinary art, where "culinary" means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Simplicity isn't the dictum here, at all. With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). It's about the juggling of disparate elements to create a harmonious finish. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Thailand has about the same land area as Spain and a length of approximately 1650 kilometers or 1025 miles (Italy, in comparison, is about 1250 kilometers or 775 miles long), with foothills of the Himalayas in the north, a high plateau in the northeast, a verdant river basin in the center, and tropical rainforests and islands in the south. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion. Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture.


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