International food blog

Thursday, May 5, 2016

AMERICAN: Off to the Races: Kentucky Derby - Chef Bobby Flay - QUICK LINK

Wednesday, May 4, 2016

International food blog: ARGENTINA: Chimicurri Recipes (18 of them) from F...

International food blog: ARGENTINA: Chimicurri Recipes (18 of them) from F...: LINK TO SLIDE SHOW ON FOOD AND WINE SITE What is chimichurri? Chi m ic hur ri or chimmichurri is a green sauce used for grilled ...

Argentina: Chimichurri recipes from Food and Wine http://ow.ly/4nqMP2

ARGENTINA: Chimicurri Recipes (18 of them) from Food and Wine: QUICK LINK

LINK TO SLIDE SHOW ON FOOD AND WINE SITE

What is chimichurri? Chimichurri or

chimmichurri is a green sauce used for grilled

meat, originally from Argentina. It is made of

finely-chopped parsley, minced garlic,

vegetable oil, oregano, and white vinegar.

ITALY: Ligurian Garlic or Aglio di Vessalico and other garlics

ITALY: Ligurian Garlic or Aglio di Vessalico and other garlics http://ow.ly/4nqHIb

ITALY: Ligurian Garlic or Aglio di Vessalico and other garlics

FROM ITALY MAGAZINE - ABOUT LIGURIAN GARLIC or Aglio di Vessalico

Coldiretti Viterbo is pleased to report that garlic of Proceno, town in the province of Viterbo, is the most welcome in Italy. It showed the result of the first National Garlic Contest , which took place late last month, which was the most popular, followed by that of Voghiera and Sulmona. The first Garlic National Contest dedicated garlic was held inside the event Haglioween - All garlic flavors, held Friday, October 31, 2014 at the Laboratory of Food and Wine Albissola Mare (province of Savona) organized by Nat Russo (House Bergese) and Jacopo Fanciulli (Sottotorchio). the red garlic proceno Nine garlic specialties present (in alphabetical order): garlic Caraglio (CN), garlic of Castelliri (FR), Monticelli garlic (PC), garlic Nubia (TP), garlic Polesano (RO), Proceno garlic ( VT), Garlic of Sulmona (AQ), Garlic of Vessalico (IM), Aglio di Voghiera (FE).The comparative tasting was performed by sniffing, anonymous samples discarding the highest and lowest valuations, twenty testers (professional and amateur cooking, food and wine experts) who expressed a vote in the 1-9 range, using the card of 'Ibimet Institute of Biometeorology Bologna designed by Dr. Stephen Predieri and tested and perfected by Dr. Stefano Pini of Caar (applied agro-meteorology Center) Sarzana. were tested eight analytical objective properties (intensity, fragrance, pungency, persistence, grassy, balsamic) and a summary subjective (liking). In particular as regards the rating, it should be noted the high level of all samples tested that passed the full sufficiency threshold (5/9 score). This is the ranking of satisfaction:

NATIONAL GARLIC CONTEST

1 - Garlic Proceno (VT)

 2 - Garlic of Voghiera (FE)

3 - Garlic of Sulmona (AQ)

4 - Garlic Caraglio (CN)

 5 - Garlic of Vessalico (IM)

 6 - Garlic of Nubia

(TP)  7 - Monticelli Garlic (PC)

 8 - Garlic Castelliri (FR)

 9 - Garlic Polesano (RO)  one of the objectives of the organizers is to contribute to the diffusion of the product through an awareness campaign and to constitute with the fundamental contribution of production consortia and protection of the product Organization national Tasters Garlic, based on what already happens for wine, oil, cheese, salami.

There are several garlics - saved a few photos

Other Garlics

9 - French Pink

10 - German Black

link to even more garlics below

LINK TO GARLICSTONEFARM.COM

Tuesday, May 3, 2016

International food blog: AMERICAN: The Kitchen on the Foodnetwork: Steakh...

International food blog: AMERICAN: The Kitchen on the Foodnetwork: Steakh...: CLICK ON LINK (My note: finally someone at FN is doing their job. All recipes are on the site and credited.) Steakhouse Favorit...