Dash Of Food

Butter Paneer & Green Beans. Yum.

Mm.

Maple Leaves Can Be a Crispy, Fried Snack Tempura made of maple leaves is popular in Minoh, Japan.

Great tips on substitutes for baking ingredients while many items still might be unavailable at the groceries store while folks are still hoarding.

Weekly Hack: Emergency baking substitutions | Cottage Life Sub in these baking ingredients in a pinch

Something dear to my heart 💚

How To Reduce Food Waste Tossing out overripe avocados, wilted greens and sour milk isn't just costing you money — it's also contributing to climate change. In this episode, learn how to reduce your food waste with composting strategies and creative recipes that will help you turn food waste into dinner.

Discover a wild fruit I've never heard of or seen before. It's called August melon or 'explosion' in Chinese, as it ripens in August and the shell explodes open releasing the sweet aroma of its fruit. It apparently has a sticky rice texture, banana like flavour but sweeter. Lots of seeds which are a bit astringent and bitter if you eat those and don't spit it out. These fruit only grow on vines that wrap and climb up trees in the mountains in certain regions of China. So interesting!

《科技苑》八月“炸”金果 20181114 | CCTV农业 本期节目主要内容：它是挂在树上的宝贝，既像土豆，又像地瓜，它一到八月就会神奇地炸开，这到底是一种什么样的水果？又藏着哪些生长的秘密？本期《科技苑》就带您去一探究竟。 《科技苑》是一个专门制作农业科教节.....

Butter Tarts are Canadian! Proud to love them and make them every winter holiday season

25 awesome gifts Canada has given the world | Cottage Life   1. Insulin Insulin was discovered by Dr. Frederick Banting and his assistant, Charles Best, at the University of Toronto in the summer of 1921.

Good to know. I'm not a huge baker but I love to understand the science behind it.

For the Love of Cookies, Please Don't Skip This Step of the Recipe It's there for your own good!

A soothing morning... Royal Cream of Earl Grey tea for my breakfast break.

Apple (plus celery and onion in equal portions) Soup (with coconut cream instead of dairy cream) with slices of Porter Irish Cheese and a drizzle of Scotch with some peat. Perfect for a rainy cold day.

Super easy and quick to make, just 30 mins to prep and cook, 40 mins to the table and eat. I took inspiration from a Scottish recipe a friend shared with me from their trip to Scotland.

Mmm. Love ethnic recipes I've not heard of before

A Spiced Custard Pie From Africa's Southern Tip Dutch dairy farmers brought melktert to the Cape of Good Hope in the 1600s.

Let the holiday baking begin! We made you a list of 43 of our favourite recipes | CBC Life Start your ovens for these cookies, cakes and confections.

I prototyped a new recipe of mine today, an Apple Upside-Down Quinoa Almond flour cake! And wow! It worked out fabulously and is super delicious. Moist yet not too dense despite the weight of the quinoa baked goods can be. I just need to tweak the salt quantity and see if increasing the amount of almond flour might make it a bit more lighter or not.

Gotta love it when my intuition works out as planned ❤️ @ Onelushlife Studio

One of my favorite desserts and cultural foods with fond memories from childhood.

A Chinese sweet that’s a homophone for reunion Throughout China, a sugary, hand-rolled dumpling has become synonymous with harmony and family.

MM... One of my favourite dishes to have. Hearty goodness.

Cioppino Recipe Recipe Invented in San Francisco, this "little soup" is hearty, flavorful, and loaded with succulent seafood.

Omg... 🤤

Part ice cream, part frozen Three Musketeers bar, with no special equipment required. RECIPE HERE: http://saveur.cc/DC7tZy

So good. Local and organic from the Sooke Country Market today. Little packets of sunshine and goodness. ❤️🍓

The Inventor of the Snap Pea Has a Farm (and Story) You Wouldn't Believe The son of late pea farmer Dr. Calvin Lamborn is carrying on his father's legacy

Mm... Thai sticky rice.

How to Make Traditional Thai Sticky Rice Follow our test kitchen's sticky rice tutorial to learn how to get this northern Thai staples just right at home.

Beautiful!

10 caterpillars to look for this spring | Cottage Life It’s spring time, which means plants are blooming, days are longer, and the insects are stirring—caterpillars, in particular. Whether they’re hairy, It's springtime, which means caterpillars are emerging from hibernation. Here are 10 peculiar Canadian caterpillars to keep your eyes peeled for ...

For those who love pineapples and could imagine yourself eating one that's super fragrant and a great balance of sweet and tangy, with less tingling of your tongue, you have to try this one when you're in China or Taiwan in the months of May - June.

It is heavenly to the nose and mouth. The fruit's skin and flesh has a tinge of peach or pink to it when it's ripe and the aroma is way better than the limiting two cultivars we normally get here in North America.

----
IV. Tainung No. 11

Commonly known as the “Perfume Pineapple” because of its distinct fragrance. The plant is medium-sized. The leaves are erect and spineless. The fruit is cylindrical. The fruitlets are slightly bulging. The flesh has a fine texture and is juicy. Somewhat acidic. Sugar content is about 14.8°Brix. Acidity is about 0.57%. Sugar-acid ration is 26. The average fruit weight is 1.0 kg. The fruit stores well and transports well. It is very popular in the Japanese fresh fruit market. May-June.

Photo and Info provided by: Taiwan Council of Agriculture

Interesting, makes a lot more sense now... why I prefer Pineapples cooked/grilled/ with ice cream, or just all together eating a different variety that's only available when I'm in Asia, the Taiwanese Perfume Pineapple, as it burn less, and is super fragrant and sweet compared the the one or two varieties we get here in North America.

A Trick That Keeps Pineapple From Burning Your Mouth When You Eat a Ton Save yourself with this little tip we picked up from the Netflix series Ugly Delicious.

Mm.

For a Taste of 1950s Soda Fountains, Try an Egg Cream The beloved Brooklyn drink is still available and easy to make.

Craft beer in Newfoundland 🍺

How to Drink Your Way Down the Craft Beer Trail of Newfoundland, Canada From Split Rock to Port Rexton, here are the best brewpubs and the best breweries Newfoundland, Canada

Mm....

Sfogliatella This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Reading this made my mouth water, as it is somehow reminiscent of Chinese Hot and Sour Seafood soup... Sour/Savory but instead of spicy, it's numbing. Would love to try it one day.

In the Amazon, Nothing Hits the Spot Like Tacacá In the Amazon, snacktime means stopping for this nourishing, restorative soup. Here's where to find the best tacacá in the northern Brazilian city of Manaus.

5 unusual uses for vinegar | Cottage Life From curing sunburns to rejuvenating worn windshield wipers, vinegar can do a lot more than adding punch to your chip-wagon fries. Here are 5 of our

Peanut Milk Latte 🥜🥛☕

With all the different milk alternatives, I still keep my eye out for different products for flavour experiences. I'm only sensitive to creamy fatty dairy and only ingest it when having a coffee drink or a few dairy desserts that I love, such as gelato, creme brulee, mousse, or panna cotta.

Last week I found Peanut Punch (Jamaican product), and consist of peanut milk and dairy skim milk. I imagined it to be nice and rich... I love peanut more than hazelnuts or almonds (I'm allergic to almonds) I was not disappointed. I'm going to grab more of these. Yum!! @ Dash of Food

Germany’s favourite fast food Regardless of the sausage’s fame, it seems that Germans can’t get enough of the döner kebab.

Haha, I hadn't known about the pig/pork related sayings before!

Thinking of a dear friend of mine, Nadine, whom introduced me to various German sausages and mustards while we met and lived in Southern China, and we've enjoyed celebrating the German traditions of devouring good sausages with beer and glüwein. ❤️

How sausage flavours the German language It was all but inevitable that pork would become thoroughly baked into the German psyche, its savoury juices trickling down into everyday speech.

I've been watching a few Taiwanese shows this winter, in part to further reacquaint myself with my mother's culture, where I lived in for only 3.5 years as a child. And what a joy to discover that it ultimately links to my dad's heritage of being of Hakka people. It's wonderful to see how similar I am to the Taiwanese/Hakka when it comes to their depth of sincerity, caring with honest vulnerability, the love for family unity and all woven together with food.

It has inspired me to look into foods which were eaten in the shows. First one I have experimented with, the Taiwanese Turnip Cake. My first time ever making it, tastes and makes you feel good. Big lesson learned with making this, wear gloves when shredding the copious amounts of white turnip/daikon. Even a mild radish, in large amounts it eventually burns your skin. Yowza!

As for what's next? I think I want to tackle 肉圆 BaWan, as it was a fave of mine as a kid.