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The History Of South Asian Food And Why It Is Treated As An Art

The History Of South Asian Food And Why It Is Treated As An Art In human food history, cooking traces its way back among the oldest activities undertaken by man. It was so simple as ancient men were hunters and gatherers, and they would hunt, skin and toss their catch into the fire and eat when ready. As time went by, methods that are more intricate were invented and foods were sub-divided into cuisines. In this article, we will focus on the development of one of the Asian cuisines, namely the South Asian Cuisine. South Asian cuisine is a combination of many cuisines popular in the Indian sub continental region. As its name suggests, it has its origin from the South of Asia, and it is influenced greatly by some Hindu practices, as these are the dominant people found in this region. Other cultural influences also come from the Muslims. Popular Ingredients And Staple Foods One of the things that is very popular with this cuisine is a flat bread known as Naan and is usually taken in combination with many meals. Beans, barley, rice and chapatti, made using wheat, are also very common cuisine foods. One characteristic of foods in this area is that they are highly flavored using black pepper, chili, cloves and various spices and herbs used in combination with butter ghee. Including ginger in them usually enhances Sweet and savory foods. In meat, the ginger is chopped while it is used as pickled ginger in rice. The popularity of ginger is huge, as the same is boiled to make concentrated syrups that are used in preparing desserts. Curries are made using cumin and turmeric. Meats such as chicken, goat and lamb are very common but beef is unpopular as a food since it has a sacred place in Hindu worship culture. The severity of the special status of cows is emphasized by prohibition of buffalo meat, as it greatly resembles cows. The same case applies to pork, as Muslims and Hindus avoid it as well. This cuisine has very sweet desserts that are made from dairy products. The most prevalent dessert ingredients are grounded almonds, milk products, sugar and ghee. Down Memory Lane Much of Indian food dates as far back as five thousand years. The earliest civilization was composed of people known as Indus, and they hunted alligators and turtles. That civilization is modern day Pakistan. In addition to hunting, they were gatherers of plants, herbs and grains and many food types from this period are still popular today. A variety of these foods consist of eggplants, cucumber, rice, tamarind, wheat and barley. The use of spice in Asian cuisines dates back to this period, as the Indu people would use ginger, green peppers, salt and barley. An orange colored flavoring and coloring powder was made from grinding the turmeric root. More Contributors More contributions into this cuisine were the Aryans, who introduced the using of green vegetables, milk products and lentils into the diet. Spices such as coriander and cumin were part of the Aryan diet at around 1500 BC. The Portuguese popularized potatoes, red chilies and cauliflower around 1600 B.C. One thing that led to the diverse development of this cuisine is that the Asians treat food and cooking as an art, so many precision cooking tools and methods are used.…

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Who Set These Dating Rules!

Who Set These Dating Rules! Guys, you have taken girls out, haven’t you? Why is it the boy’s role to pay for stuff especially spent by the chic? Why is it the man’s role those stuff?(especially in Africa) Basically I have no problem with sitting on the bills, the only problem is how girls behave on the guys accounts! Take a girl out for instance(take that she’s in Nairobi, Kenya), to her this would be the best time to try out that new Chinese restaurant in town or that Tuna dish, Sushi dish not putting in mind the sh2500 on the right side of the menu! And the worst of all is that after playing around with the food worth a fortune, she will timidly say “Imagine this Sushi dish doesn’t taste nice.” Then the plate will be left perfectly intact! Take a common chic out for a drink, this to her is the time to test all the drinks and mix ups/cocktails she ever saw on T.V, ranging from Margaritas to vodka doubles, whisky doubles you name them. You will here her saying, ” me the grey drink with a small umbrella and a lemon on it wine or what?”- It’s a margarita for Christ’s sake. Any way, cant you just order at least something you are conversant with, like pilau, chicken or even pizza or worse still salad! Girls around me think that I’m actually a chics hater but its not the case, I’m a great guy, probably Mr. right, Any way, if at all girls lobby for equality, it has to apply every where, cos it comes as a package, take the whole of it. A GUY WOULD LOVE A WOMAN BETTER IF SHE JUST OFFERED TO PAY THOUGH WE WON’T LET THAT HAPPEN, this notion that women out to be treated like fragile poodles during courtship ought to be booted to orbit, cos since girls demanded equality, then we are all equally fragile! It takes two to tango, so if a man gave you a good time, pick up the phone the next day and say so. It won’t make you seem cheap and the man will certainly feel appreciated. Anyway, us saying this means that we would prefer the independent type cos we know that they qualify as good ‘wife materials’, if they are willing to stand the financial pressure, they will be around during any kind of pressure. I hope you enjoyed.…

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A Beginners Guide to Sushi

A Beginners Guide to Sushi Many people think that the word sushi means “raw fish,” but this simply isn’t so. A sushi dish may contain either raw or cooked fish. The word “sushi” actually does not refer to fish at all, but rather to the vinegared rice used in the dish. In Japanese the word for vinegar is “su” while the word for rice is “meshi.” So to say “vinegared rice” the two words are combined together as “sushi.” When made correctly, the sweet vinegar used in the rice, should just contribute a very light flavor to the rice. It should not be bitter, tart, or “vinegary.” Sushi is as much an art form as it is a healthy and delicious food, and there are many ways of preparing it. It takes a lot of time, patience, and practice to perfect ones sushi making skills. For the average person who is just getting interested in sushi, a sushi menu can be quite intimidating. Maki-zushi, nigiri-zushi, and sashimi are just a few of the words you’ll likely discover on a sushi menu. One of the most familiar forms of sushi found in restaurants is the maki-zushi or sushi roll. Here we find fish or seafood and/or vegetables rolled into vinegared rice and wrapped with a tender seaweed sheet called nori. The roll is then cut into slices. When the nori is on the inside of the roll (an inside-out roll) it is referred to as uramaki. Some sushi restaurants also offer futomaki which is a much thicker roll than the standard maki-zushi. Perhaps the most well-known of the maki-zushi rolls is the California roll. The California roll is usually made as a uramaki (inside-out) roll and often contains cucumber, imitation crab meat, and avocado. It is then rolled in toasted sesame seeds, tobiko, or masago. Tobiko is simply flying fish roe (eggs) and has a mild smoky/salty taste and is orange in color. Masago is Capelin roe and has a similar taste and color. Nigiri-zushi or nigiri is made quite differently. It generally consists of an oblong or rectangular mound of rice, topped with a piece of seafood such as salmon, tuna, eel, or octopus. Nigiri is often made with raw fish. Many times the chef will add a small amount of wasabi between the rice and the seafood, and in some cases will wrap it together with a thin strip of nori. Wasabi is known as Japanese horseradish. It has an extremely strong flavor, and is usually light green in color. It only takes a tiny drop of wasabi to flavor sushi. Most sushi connoisseurs prefer not to use wasabi as its strong flavor can keep one from being able to taste the natural flavors of the sushi. Last but not least is sashimi. Sashimi is sliced raw fish. It is neither wrapped in a roll nor served on a bed of rice. It is sometimes served with shiso (a large green leaf) and daikon (shredded Japanese radish). It’s important to note that the sushi served in the Americas and Europe is very different than what is served in Japan and has been adapted over decades to appeal to the Western palate. So next time you’re invited to “go out for sushi” give it a try. You just might like it!…