Garlic Bread Youtube video

Garlic bread youtube video

Paella

Paella

Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near Albufera lagoon on the east coast of Spain adjacent to the city of Valenica. The dish is widely regarded as Spain's national dish, as well as regional Valencain dish ; Calencians regard paella as one of their identifying symbols.
Types of Paella

• Vegetarian paella

• Seafood paella

• mixed paella

Valencian paella is believed to be the original recipe and consists of white rice, green beans, meats,white beans, snails and seasoning such as saffron and rosemary.Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.

french fries

dessert

how to choose best beef

1. 1
   Familiarize yourself with the names of the various cuts of steak. There are steaks that come with bones and without. For example:
   

   • Fillet steak: the most expensive cut, often consumed when eating out as a treat. This cut does not have a bone. Also known as eye fillet steak; fine texture and most tender.
     
   • Sirloin: this cut is large in size and can include a bone or may be boneless. The fillet and thin minute steak form a part of the sirloin. It can also be termed a "contre-filet".
     
   • T-bone, Porterhouse steak: these contain a large bone. Also known as strip loin steak. Good barbecued or grilled.
     
   • Rump steak: the tender, lean cut. Taken from the upper part of the round (hindquarter). Great for barbecuing.
     
   • New York cut: Boneless strip loin steak.
     
     
     
   • Skirt steak: This piece comes from the inner thigh and is coarse-grained, lean and flavorsome. Best for stews and casseroles, requires slow cooking.
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2. 
   2
   Select your steak according to your taste. Do you prefer tender pieces or is a tougher texture fine for you? The more tender the steak, the higher the cost.
3. 
   3
   Ask your butcher about the background of the meat. If it has been hung prior to sale, it will be more tender. This is more likely to occur with a boutique butcher rather than a supermarket butcher. A good relationship with your butcher is very handy and will help teach you about the best types of meat, as well as having the opportunity for getting choice pieces of meat set aside for you!

beef

pasta culture

History of pasta: drying pasta toward the beginning of the 1900

19th century Maccaronaro selling pasta

Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is integrant part of Italy's food history Wherever Italians immigrated they have brought their pasta along,  so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds -if not thousands- of years. Unravelling the long and often complex history of this dish we have to look at its origins and some of the myths surrounding it. 

Many school children were taught that the Venetian merchant Marco Polo brought back pasta from his journeys to China (along with gelato, some believed...). Some may have also learnt that Polo's was not a discovery, but rather a rediscovery of a product once popular in Italy among the Etruscans and the Romans. Well, Marco Polo might have done amazing things on his journeys, but bringing pasta to Italy was not one of them: noodles were already there in Polo's time.

There is indeed evidence of an Etrusco-Roman noodle made from the same durum wheat used to produce modern pasta: it was called "lagane" (origin of the modern word for lasagna). However this type of food, first mentioned in the 1st century AD, was not boiled, as it is usually done today, but ovenbaked. Ancient lagane had some similarities with modern pasta, but cannot be considered quite the same. The country will have to wait a few centuries for its most popular dish to make a further culinary leap forward.