Bosnian cooking is not really known here in the US. However, thanks to the recent waves of immigrants from the former Yugoslav Republic, that's all changing. It is a delicious cuisine, unique and full of interesting dishes.As it becomes more and more mainstream, others will discover its' charms and flavorful, hearty dishes.
It was a subject of an article in today's New York Times Dining section. John T. Edge, a Dining regular contributor, interviewed Bosnians in St Louis Missouri where there is a huge community started in th e1990s. Many fled their country because of the terrible atrocities and found haven in this bustling Midwestern town. As it once featured German food, St Louis now seems to be the heart of Bosnian cuisine in the US. Bakeries , butchers and cafes have sprung up introducing a new kind of home cooked, home style dining.
Bosnian cooking is varied. Their bread , a round yeasty loaf called lepinja is sliced open and served with cevap, or beef sausages, There is also pljieskavica shaved beef and onions served on the bread as well. This is a favorite of Bosnian American youth. Bosnian Muslims also have contributed their part too. Many brought over the delicious smoked beef also known as suho meso. This subs in as pizza topping s for pepperoni along with other dishes. There is also a native confection which is a chocolate and walnut candy dusted with coconut.
Bosnian food may only be catching on in Saint Louis. but it will sure to hit the rest of the US. the reason being is that has made tasty foods that everyone can enjoy. It's traditional but also new at the same time
Showing posts with label John T Edge. Show all posts
Showing posts with label John T Edge. Show all posts
Wednesday, September 28, 2011
Thursday, July 14, 2011
Kamado Grills
Japan is known for giving us unique grills. There was the hibachi which now is a picnic staple.Then there's the Kamado grill, a unique creation that can not only barbecue meat but also bake desserts . Thanks to this versatility this strange looking cooker is fast becoming an foodie trend.
New York Times Dining regular contributor, John T. Edge wrote about the Kamado in yesterday's Dining section. It seems more and more outdoor cooks are discovering the grill's charms and many assets. The eggs , as they're fondly called, are more compact than emammoth grills such as Weber. they are small egg shaped (hence the nickname) , green and dimpled, looking sort of like a giant avocado.They require less heat and therefore less coals to function. They also light faster and leave meats moist and succulent - in other words the perfect barbecue. Kamodos have only been in this country for about thirty years., due in part toEd fisher who first exported pachinko games to the United States.
Kamado grills are getting a big following thanks to their versatility. Not only can you grill typical barbecue meats on them, but you can also bake. Some serious egg lovers have baked Bundt cakes and cobblers on theirs. It's also good for baking pizza dough ,giving the crust a crispy firecrackled look. Kamado grills can also cold smoke fish such as salmon thanks to the wide disparity of temperatures.It can reach up to 1200 degrees Farenheit and goes down as low as 100 degrees.
Kamado grills are fast becoming an outdoor favorite. They are more versatile than the regular grill that just barbecue. More and more backyards will sport this odd shaped egg than traditional grills in future summers.
New York Times Dining regular contributor, John T. Edge wrote about the Kamado in yesterday's Dining section. It seems more and more outdoor cooks are discovering the grill's charms and many assets. The eggs , as they're fondly called, are more compact than emammoth grills such as Weber. they are small egg shaped (hence the nickname) , green and dimpled, looking sort of like a giant avocado.They require less heat and therefore less coals to function. They also light faster and leave meats moist and succulent - in other words the perfect barbecue. Kamodos have only been in this country for about thirty years., due in part toEd fisher who first exported pachinko games to the United States.
Kamado grills are getting a big following thanks to their versatility. Not only can you grill typical barbecue meats on them, but you can also bake. Some serious egg lovers have baked Bundt cakes and cobblers on theirs. It's also good for baking pizza dough ,giving the crust a crispy firecrackled look. Kamado grills can also cold smoke fish such as salmon thanks to the wide disparity of temperatures.It can reach up to 1200 degrees Farenheit and goes down as low as 100 degrees.
Kamado grills are fast becoming an outdoor favorite. They are more versatile than the regular grill that just barbecue. More and more backyards will sport this odd shaped egg than traditional grills in future summers.
Thursday, May 26, 2011
Masa Man
Tortillas and, especially corn, have been slowly introduced into mainstream America. However thanks to Mexican American Chingo Bling , tortillas are becoming cool. In fact they're a main event in his videos and music. He's introducing this south of the border standard along with classic food to the masses.
Senor BLing was featured in the New York Times Dining section yesterday. Dining regular, John T. Edge managed to catch up with this busy musician and culinary ambassador and get an interview. Mr Bling whose real name is Pedro Herrara is a Houston native has fun with his culinary roots. He made a video much like rapper 50 Cents' "Candy Shop" called "Taco Shop" in which he turned a girl into a taco filling. However he does have a lot of respect for the immigrantnworkers, such as his mom who used to make them to sell at his father's garage.
Tamales and tacos are a big part of Mexican life. It's how many immigrant women make their living. It's not uncommon to see them in parking lots, cooking tamales and masa or corn . Some can make fifty grand a month according to Mr Bling. This pays for a lot , including housing and necessities. It shouldn't be this way however being an independent tamale maker is a lot better and more satisfying than working at a mall restaurant. It may be illegal but it's part of survival.
Hopefully Senor Bling will be featured on more mainstream videos and more mainstream music shows. Even if you eat tamales and are well versed in Mexican food, he'll open your eyes. It's not just Taco Bell. Mexican food is heart and soul along with being hard work.
Senor BLing was featured in the New York Times Dining section yesterday. Dining regular, John T. Edge managed to catch up with this busy musician and culinary ambassador and get an interview. Mr Bling whose real name is Pedro Herrara is a Houston native has fun with his culinary roots. He made a video much like rapper 50 Cents' "Candy Shop" called "Taco Shop" in which he turned a girl into a taco filling. However he does have a lot of respect for the immigrantnworkers, such as his mom who used to make them to sell at his father's garage.
Tamales and tacos are a big part of Mexican life. It's how many immigrant women make their living. It's not uncommon to see them in parking lots, cooking tamales and masa or corn . Some can make fifty grand a month according to Mr Bling. This pays for a lot , including housing and necessities. It shouldn't be this way however being an independent tamale maker is a lot better and more satisfying than working at a mall restaurant. It may be illegal but it's part of survival.
Hopefully Senor Bling will be featured on more mainstream videos and more mainstream music shows. Even if you eat tamales and are well versed in Mexican food, he'll open your eyes. It's not just Taco Bell. Mexican food is heart and soul along with being hard work.
Wednesday, July 28, 2010
Tacos With An Asian Twist
Today's Dining section of the New York Times had an excellent article on fusion foods.it may not be what everyone expects but it's gaining in popularity.It's Korean tacos, a blend of spicy Pacific Rim flair with traditional Mexican. Another surprise is that people all over the US are craving them.
Korean tacos were more or less born when the two ethnic groups worked together. Korean store owners would hire Mexican workers and the two ate lunch at the same time. When the rice ran out then Korean bosses grabbed tacos as away to hold the meal together. Also Roy choi a founder of the Kogi trucks that brings the Kor=Mex fare is also responsible. He was able to enable the food to hit all kinds of neighborhoods. It's not just in California but Midwestern cities like Indianapolis where Mid America is embracing it heartily.
The article, written by John T. Edge describes what's in the taco. The flavor may be a bit intense for some foodies.It's the spicy but tasty barbecued beef bolgoki with the fiery hot cabbage slaw kimchee. Unlike the regular fixings which have soothing guacamole and cooling sour cream, there are bean sprouts, onions and scallions and salsa - a nod to the original taco. I like tacos and love the mild and peppery blend of flavors. I don't know about the Korean one though. A milder version may be good. The article even says there's to be Korean pizza waiting in the wings.Now that I'd like to try.
The taco may be as Mexican as the Mayans and serapes yet now there is a new twist. Korean tacos are the ultimate fusion food. It's a nod to Asia while still maintaining its' Meso American roots.
Korean tacos were more or less born when the two ethnic groups worked together. Korean store owners would hire Mexican workers and the two ate lunch at the same time. When the rice ran out then Korean bosses grabbed tacos as away to hold the meal together. Also Roy choi a founder of the Kogi trucks that brings the Kor=Mex fare is also responsible. He was able to enable the food to hit all kinds of neighborhoods. It's not just in California but Midwestern cities like Indianapolis where Mid America is embracing it heartily.
The article, written by John T. Edge describes what's in the taco. The flavor may be a bit intense for some foodies.It's the spicy but tasty barbecued beef bolgoki with the fiery hot cabbage slaw kimchee. Unlike the regular fixings which have soothing guacamole and cooling sour cream, there are bean sprouts, onions and scallions and salsa - a nod to the original taco. I like tacos and love the mild and peppery blend of flavors. I don't know about the Korean one though. A milder version may be good. The article even says there's to be Korean pizza waiting in the wings.Now that I'd like to try.
The taco may be as Mexican as the Mayans and serapes yet now there is a new twist. Korean tacos are the ultimate fusion food. It's a nod to Asia while still maintaining its' Meso American roots.
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