James Smith Professor Rex Batson English 1102-002 September 20, 2011 The Food We Eat The amazing, exotic food known as the Boudin Sausage (pronounced boo-dah by the cultural purists of the richer wards) has an interesting history. It is a Cajun food, derived from the French roots in Louisiana. More specifically, the Boudin blanc, which is pork liver, without the blood, mixed with rice dressing and tastefully wrapped and stuffed in pork casings (Webster). The Boudin motif has multiple varieties, including fried balls, crawfish Boudin, gator Boudin, and multiple recipes that involve the blood of the pig liver. The term Boudin in the Acadianan cultural region of Louisiana, located in it's Southern section, is commonly understood to refer only to Boudin blanc and not to other variants (Rees).
Cassava, maize, and plantains are all staples of their diet as well and provide a constant source of food rich in carbohydrates. Soups are a common meal as well, served with a vegetable like okra and meat, like fish, goat, or chicken. Goat is the main meat of the Igbo. Spices such as pepper and garlic are added in order to give the soup more flavors, but they are not that common. Onions and palm oil are common ingredients in most Igbo soups, and okra is added for its texture as well as the unique flavor it contains.
It would be intelligent to provide a historical background of the food first and foremost. The Spanish, Portuguese, and Canarian influences on Creole cuisine were in the heat of the peppers, the wide usage of citrus juice marinades, the supreme importance of rice, and the introduction of beans. The Spaniards and the Italians also used tomatoes extensively, which had not been a frequent ingredient in the earlier French era. Pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian, and Greek immigrants. Many Italians and Greeks became grocers, bakers, cheese makers and orchard farmers, and so influenced the Creole cuisine in New Orleans and its suburbs.
Along with the Cocktail De Pulpo Andrew is also served an octopus stewed in its own ink, he describes it as briny and really intense whereas the ink somewhat acts like lemon and is acidic. The next town on andrews adventure is the state of Oaxaca which is known for his coffee crop, forestry industry and tourism. journey though the city of Oaxaca starts in a place the goes by “the market of supplies”. Here the guide is shopping for ingredients to make a dish called cliuta which is a grilled tortilla which is made by blending up beans, chiles, and avocado. This is topped with beans, lime, cheese, various salsas, salt infused grasshoppers and gusanitos, which means small worms.
If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. It is a favorite dish that must show off at the “Noche Mexicana” Fiesta this Independence day. Nothing more Mexican than a Pozole! The original Pozole is made using dried Hominy and the pig’s head and neck bones.
Fish is preferred over meat as Sicily is close to the sea and many towns are fishing villages (Rebora, G, 2001 pg28). Fish is normally boiled or fried and seasoned with olive oil, lemon and herbs or marinated in sweet sour mixture. (Helstosky, C 2009, pg 103) The Mediterranean diet doesn’t include much red meat or any junk, frozen or processed foods. (Helstosky, C 2009, pg 2) The base of many Sicilian dishes is the mixture of tomato, onion, garlic, carrot, celery and olive oil. This is the base for many soups, stews and
Our bodies are also affected by the intake of sugar, fat and salt which causes too many calories and the end result is being overweight. To begin with, my favorite dish that I really love to prepare for dinner is salmon cakes, Spanish rice and vegetarian grilled baked beans. The salmon cakes are fried lightly in virgin olive oil, which makes them crispy on the outside, and moist on the inside. The hot, spicy and garlic flavored bread crumbs coating them makes my tongue do roll-ups inside my mouth. The sweet, tangy, juicy caramelized red onions mixed with the sautéed buttery sweet green peppers placed on top of the salmon cakes are very succulent.
Chili’s has a Southwestern, Tex-Mex feel to their menu. Many dishes include chili peppers, keeping true to their name. The first restaurant that Chili’s owned was originally in Dallas, Texas. Chili’s also has somewhat of a signature dessert, the Molten Lava Cake. It is a chocolate cake served with ice cream and caramel sauce.
She also pronounced the Huckleberry Lemonade to be an especially tasty and potent concoction. Being a traditionalist, I opted for the yankee pot roast, which did indeed melt in your mouth. It seemed pretty obvious however that perhaps it wasn’t entirely traditional, as the crisp vegetables and mashed potatoes obviously wasn’t cooked in the same pot as the roast. The cornbread rocked as well, and it was all washed down with liberal quantities of Mayflower
Comes with stuffed chilly pepper, boil corn, steamed potatoes and salad. -Guinea pig stewed in peanut and