God Bless you all! Hoping my food blog site will be last to be removed in these End Times. Stand strong in the faith in Jesus Christ! He is the Way, the Truth and the Life..No one gets to the Father except through Him..
Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices (au jus).
Restaurants that serve prime rib are required to use beef that has been graded prime by the USDA. Otherwise they have to call it a standing rib roast, which is decidedly less exciting sounding, or a rib-eye roast for the boneless version.Generally speaking, meat that’s graded prime is tender and has a generous amount of marbling. But if you make prime rib at home you can call it anything you want.(culinaryarts.about.com)
Appetizers around $13, Dinner plates around $45. Happy Hour Menu about half price for all of this!!
Prime Rib, Pollo Parmigiana, Calamari
So it’s my 1 year engagement anniversary and I was looking for a nice romantic place to take my fiance for a fabulous evening.
My usual source for finding great restaurants in my area is OpenTable.Com so I decided to take a look for some exotic ideas. You can set reservations from their website and also see a wide variety of elegant restaurants based on your price range which makes this a great place for research and making a decision.
I found a restaurant that I have not yet experienced with a view over the entire South Bay with awesome reviews for the food and the atmosphere. Sounds like the place for me!
Pastrami is a brisket (or other cut) of beef that has been cured in a mixture of sugar, spices and garlic and then smoked before cooking. While many people associate this savory meat with their favorite New York-style deli, the recipe for pastrami actually originated in southeastern Europe.
“Pastirma” (Turkish for pastrami) is believed to have first been cooked up in Kayseri, a town in the east of Turkey, during the rise of the Ottoman Empire (between the 13th and 15th centuries). Legend has it the horsemen of that region preserved their meat by curing it and then hanging it down from their saddles and pressing on it with their legs as they rode. “Pastirma,” as it turns out, is derived from the Turkish word “bastirmak,” which means “to press.”(livescience.com)
If you’ve ever dined out at a Korean restaurant, you’re sure to have been served those tasty, complimentary sides. They could very well have been the best part of the meal; the tiny portions of bright red squares, shiny noodles and dehydrated somethin’s tickle the tongue with absolute delight. The only caveat — for an American palate, at least — is the food can be tough to identify.
These “free side thingies” are actually called “banchan,” which translates to “side dishes.” According to Cecilia Hae-Jin Lee, author of Eating Korean, banchan is eaten at practically every meal in Korea — it’s considered any small food dish served alongside rice. “All banchan is communal,” Lee tells HuffPost over the phone. “You get your own bowl of rice and your own bowl of soup, but in general everything is shared.” She says Korean families typically cook up large batches of these sides to be eaten over the course of the week. “It’s not to be eaten all at once — whatever isn’t used is saved for the next meal, so it’s not a waste.” At restaurants, of course, the excess banchan is tossed. And while the portions are usually small, Lee says Korean restaurants in America may serve a larger quantity “because it looks more impressive.” There are endless variations of banchan fare, but Lee says kimchi and a seasonal vegetable are likely to make it to the table. And, she says, “banchan is always served in odd numbers, because even numbers are considered bad luck.”(huffingtonpost.com)
My palate tends to have it’s own mind sometimes and what it wants it gets. Last night it was urging me to hunt down some tantalizing Korean beef ribs down my throat else I would feel the worst taste bud tantrum faced to man.
The precise origin of the modern burrito is not known. It may have originated with vaqueros in northern Mexico in the nineteenth century;farmworkers in the fields of California’s Central Valley, in Fresno and Stockton; or with northern Sonoran miners of the 19th century.In the 1895 Diccionario de Mexicanismos, the burrito was identified as a regional item from Guanajuato and defined as “Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco” (A rolled tortilla with meat or other ingredients inside, called ‘coçito’ in Yucatán and ‘taco’ in the city of Cuernavaca and in Mexico City).
An often-repeated folk history is that of a man named Juan Méndez who sold tacos in a street stand in the Bella Vista neighborhood of Ciudad Juárez, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921).To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the “food of the burrito” (i.e., “food of the little donkey”) grew in popularity, “burrito” was eventually adopted as the name for these large tacos.(en.wikipedia.org)
Burrito De Pollo, As long as it is with their shredded chicken it will be good
Every time I go to a Mexican restaurant and I order a wet burrito there is usually some kind of red chili/enchilada sauce that is used.
El Caminito is the only place I know if where the wet burrito has a light brown sauce over it that is so divinely created and tasty you think it was created in the heavens.
They have a shredded chicken so tender that it almost tastes like there is butter mixed in with it. Anywhere else the chicken would have been fat chunks of sliced chicken.
They also add perfectly cooked refried beans and cheese to the burrito with cheese blended in with the sauce on top of the burrito as well.
Each bite consists of this delicate shredded chicken and this sauce that just sparkles in your mouth as a delicious treat to your palate. It is a good size portion and will leave you in a comatose so be ready to take a nap after. 🙂
If you are in the Sunnyvale, Ca area and are looking for a great place for Mexican food then this is where to be. Good job El Caminito! True live action eating!
I hope you all are having a great Sunday. This makes for a great Sunday meal so hopefully this gives you an idea on your next food adventure.
Thanks for joining me on today! I look forward to seeing you on the next run. Keep hope alive!
Eating is an enjoyable way of life.Live it..Learn it..Love it!
Trevis Dampier Sr.
Wikipedia (11 April 2015) Burrito. Retrieved from http://en.wikipedia.org/wiki/Burrito
In 1840, the sandwich was introduced to America by Elizabeth Leslie (1787-1858). In her “Directions for Cookery”, she offers a recipe for ham sandwiches that she deemed them worthy to be a main dish. In the 1900’s, with the industrial revolution underway, bakeries began to sell pre-sliced bread. The American public jumped at the ease of making a sandwich. The sandwich as institution was born. Human beings, being adventurous, have developed the sandwich into both a quick and easy meal, and an art form. How long would it take for us to reconfigure the possibilities: we toast the bread or serve it plain; we pile high the sandwich with the maximum ingredients, or keep it simple with one or two.(inmamaskitchen.com)
California Turkey Club Sandwich, Hamburgers, Appetizers, Deserts
Nothing better on warm sunny day than cold cuts delivered on a breaded souffle!
Something about cold cut sandwiches just makes me want to break dance!
Maybe because when I was a kid, my brothers and I would come home from school and my mom always made sure to have bread, mayonnaise, mustard, cold cut meats, sliced cheese and bacon as a means for us to have a snack before she got home from work.
We would create all kinds of different sandwiches. Sometimes a bologna sandwich, where I would put 2 slices of bologna in the microwave for 1 minute just to give it that crisp on the edges and bubbled up form.
Then I would put mayonnaise and mustard on the bread and dive right in! This is the 80’s generation classic! I can hear the Hip Hip Hooray’s for all of you reading this now!
In 2007 Israeli scientists at University of Haifa uncovered evidence that early humans living in the area around Carmel, about 200,000 years ago were serious about barbecue. From bone and tool evidence, these early hunters preferred large mature animals and cuts of meat that had plenty of flesh on them. They left heads and hooves in the field. Three of their favorites were an ancestor of cattle, deer, and boars. From burn marks around the joints and scrape marks on the bones, there is evidence that these cave dwellers knew how to cook.
Early barbecue cooking implements will likely never be found because they were probably made of wood. The first meats were probably just tossed into a wood infereno.
They quickly learned that the food tasted better if the food was held above or to the side of the fire. According to barbecue historian Dr. Howard L. Taylor, the first cooking implements were almost certainly “a wooden fork or spit to hold the meat over the fire.
Eventually they built racks of green sticks to hold the food above the flames, and learned that the temperature was easier to regulate and the flavor better if the if they let the logs burn down to coals before the meat was put in place.(amazingribs.com)
The hamburger is actually a far more recent invention than most realize. While countless culinary innovators take credit for creating the burger, perhaps the most likely candidate was New Haven, Connecticut lunch-cart operator Louis Lassen. As the story goes, in 1900, Lassen served a ground beef sandwich to a worker on the go, giving rise to the hamburger. The Lassen family is continuing the tradition 113 years later. At Louis’ Lunch, the burgers are cooked in vertical cast-iron gas stoves and served on plain bread; the only condiments available are cheese spread, tomatoes, and onions. Ingredients such as ketchup, mustard, and mayonnaise are strictly forbidden. According to the owners, students from nearby Yale University are often caught trying to smuggle ketchup into the grill. They are politely asked to leave.(listverse.com)
The resurrection of Jesus from the dead is the foundation of the Christian system (cf. 1 Corinthians 15:14ff). If there was no resurrection, Christianity is a hoax, and we are wasting our time. But the truth is, the event of Jesus’ resurrection is incontrovertible. Professor Thomas Arnold of Rugby, a world-renowned historian, once said that Christ’s resurrection from the dead is the “best-attested fact in human history” (1939, 2569). This being the case, just what is the significance of Jesus’ resurrection? Think about these matters.
First, the resurrection is one of the major evidences that Jesus Christ is the Son of God. Paul affirmed that Christ is “declared to be the Son of God with power . . . by the resurrection from the dead” (Romans 1:4).
Second, Jesus’ resurrection represents an assurance that we can have forgiveness from our sins. Paul contended: “[I]f Christ hath not been raised, our faith is vain; ye are yet in your sins” (1 Corinthians 15:17). The reverse of the apostle’s affirmation would be this: if Jesus was raised, sins will be forgiven when we obey the gospel (Acts 2:38; 22:16).
Third, the resurrection tells the world that the kingdom of God is ruled by a living sovereign. The founder of Islam is dead and his bones lie dormant in the earth. But the founder of Christianity—sixty years after his death—appeared to John on the island of Patmos and said: “I am the first and the last, and the Living one; and I was dead, and behold, I am alive for evermore” (Revelation 1:17-18).
Fourth, Jesus’ resurrection proves that physical death is not the termination of human existence. God, who is the giver of life (1 Timothy 6:13), has the power to reanimate the human body. Christ’s triumph over the grave is Heaven’s pledge to us that we too shall be raised. This is why Jesus is referred to as the “firstfruits of them that are asleep” (1 Corinthians 15:20,23).
Fifth, the Lord’s resurrection previewed the ultimate victory of Christianity over all its enemies. In the book of Revelation, Jesus is depicted as a lamb that had been slain, but was standing again (5:6). This same Lord was “the lion of the tribe of Judah” that had overcome his foes (5:5). Christians too will overcome as a result of the Lamb’s sacrifice and victory over death (cf. Revelation 12:11).
The resurrection of the Son of God should be a constant reminder to us of these wonderful biblical truths. We honor our Master’s victory over death—not once a year, but every week!(christiancourier.com)
Happy Easter or Happy Resurrection Day to my Christian brothers and sisters!
For this glorious day of celebration for the Resurrection of Our Lord and Savior Jesus Christ; I ask you how are you doing your celebration?
Did you have a big BBQ with the family and hearing the sounds of kids laughing searching for Easter eggs?
Did you go to church this morning and plan to eat a nice dinner at a gourmet restaurant?
Or are you at home snuggling and cooking a nice home cooked meal?
Whatever you are doing, please make sure today that you do your best to let the stress fall away. Enjoy life! It is too short to let days pass away in misery rather than enjoying the little things in life.
You are still breathing..you still have purpose..there is still hope…there is still liveactioneating.com. 🙂
The dish Paella is said to to be a perfect union between 2 cultures from Spain , the Romans, for the pan and the Arab, that brought rice.
There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that that word paella originates from the Arab word “baqiyah” meaning left-overs.The term Paella actually refers to the pan that it is cooked in. All the way back to the ancient Sanskrit language the term Pa means …to drink, and the Roman culture from the latin made words like Patera, Patina , Patella which could mean a container to drink, or perform other culinary functions.(kitchenproject.com)