Since Egypt is currently having a rebirth of sorts, I thought I, too, should venture into uncharted waters for this stop on the tour. Instead of putting my usual keywords in search, I googled ‘dessert’. Yes, folks, FOODalogue decided to tackle dessert…but, alas, it wasn’t meant to be. I couldn’t find a recipe that sufficiently appealed to me and was worth expending unwanted calories. To illustrate, I found one called “Halawa Sweet”. “You can eat it, and you can use it as Hair Removal”. I don’t think so…in either form. 
A couple of bloggers who started the journey with us didn’t show up for this stop on the tour. I’m surprised because Thai food is pretty well-known and appreciated across the world. But don’t despair. Those that did show up were really creative and provided an excellent representation of the flavors of Thailand.
Note: I toyed with the idea of canceling Egypt because I didn’t want to be seen as trivializing current events, but what better way for food bloggers to show solidarity than to showcase the food? Plus, we all have to eat so we’ll meet you next week at the pyramids.
Meantime, here’s the blogger round-up for Thailand. Enjoy! Continue Reading
Japanese cuisine is so much more than California rolls and the Benihana style of stove-top theatrics that most people are familiar with. And, it’s certainly more than 59-cent ramen noodle packages.
Our bloggers knew better. They embraced the clean taste, style and intricate presentation that is so uniquely and admirably Japanese. And they set their tables to appropriately show off the dishes they made. I encourage you to click through to all the blogs for their unique perspectives, more photos and, of course, the recipes.
Note: We have 3 new bloggers joining us for this leg of our tour. Please give them an especially warm welcome.
Have you heard of umami? Umami is a word that recently made its way into the worldwide culinary vernacular. Its origin is Japan and the definition loosely implies ‘good taste’ or ‘deliciousness’. There are all kinds of chemical reasons that trigger this sensation. They involve words I don’t understand like glutamate, ribonucleotides, inosinate and guanylate.
Suffice it to say, if I ever use it…I mean it in the gastronomical sense and as it has conventionally become known: “the fifth taste” to its counterparts sweet, sour, salt + bitter. Beef and sweet potatoes are considered umami-rich foods.
I loved this dinner for its combination of sweet, savory and salt…which definitely speaks umami to me! Continue Reading
Looks like Turkey moved up the proverbial travel wishlist for a lot people during this stop on our Culinary Tour. I encourage you to click on this link — you’ll see 25 compelling photos that will have you re-thinking your next vacation destination.
And if you need further inspiration, there’s the food. From soup to desserts, we got some wonderful-looking dishes from bloggers around the globe. I know I will be making a few of them in my kitchen.
I’ve been to Turkey twice. It was both a taste and a tease — times 2!
Food was not an important factor during those brief visits so my personal knowledge of Turkish food comes from restaurants in New York and it’s similarity to Mid-Eastern countries, like Lebanon and Syria.
For this stop on our Culinary Tour, I’m sharing a few of my travel photos and a delicious vegetarian dish called Imam Bayildi.
With no other inspiration to start this post, I give you the lyrics of Alaska’s song by Marie Drake…and, of course, the delicious dishes presented by bloggers all over the globe.
Eight stars of gold on a field of blue
Alaska’s flag. May it mean to you
The blue of the sea, the evening sky,
The mountain lakes and the flow’rs nearby;
The gold of the early sourdough’s dreams,
The precious gold of the hills and streams;
The brilliant stars in the northern sky,
The “Bear”—the “Dipper”—and, shining high,
The great North Star with its steady light,
Over land and sea a beacon bright.
Alaska’s Flag—to Alaskans dear,
The simple flag of a last frontier. Continue Reading
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