PicoBlog

French cuisine is great, but not my favourite. When I crave food, it’s usually not French, whether it’s a hot summer day (perfect time for some leaves with laab) or a freezing cold winter evening (time for a bubbling bowl of kimchi jiggae!). However, it is hard to ignore the impact that French cuisine has had on the art of cookery. More specifically, the French cooks were the ones to really get things in order, defining methods and precise definitions for stocks, mother sauces, cutting techniques and the organisation of a kitchen.

There are few singers that become synonymous with their nationality. They transcend their native language. I can think of perhaps Andrea Bocelli who represents a lot of Italy, Elvis Presley being very USA and Edith Piaf being even more French. I want to focus my attention on another one of these rare talents. Someone who is beloved in Japan yet famed across Asia. If you’ve read the title, are Asian and over 40, you already know Teresa Teng!

It’s getting close to internship season again! So, it made me want to reflect on my experience being an intern manager and how you can also be a successful one. Don’t get me wrong, getting an internship in this market already feels pretty lucky. But if you’re even luckier, you’ll have a well-put-together internship, one where the company you’re working fo… ncG1vNJzZmirlZbBtbjEnZitmZeqxm%2B%2F1JuqrZmToHuku8xop2iZXZzCqrDEZquoZZKatq%2BzjJqlZp2Wm7KkwMivnGahnqmys7o%3D

Note: This newsletter is supported by Donnelly’s Public House, a wonderful canal-side establishment in the village of Fairport. Buffalo has really become one of my favorite cities. We’ve made some incredible friends there and have really enjoyed visiting many of the city’s sites and attractions. And like Rochester, the beer scene has really grown, evolved, and matured over the past 10 years. It’s not an understatement to now say both cities boast brewery scenes that attract visitors from all over.

We are all familiar with the wonders of fresh, handmade pasta (which, by the way, I have not even included in my book proposal, as I now believe fresh pasta can truly only be taught in live classes). Pasta became an easy weeknight - or day - fix for a very large part of the world, especially in its birthplace, where it is quite common to consume it almost daily. After all, there is pride in every food that, throughout culture and history, rose to be a safe haven for the tired and on-budget people who open the fridge and just stand there staring at it as if trying to uncover some deep secret of the universe, lost.

As far back as the first encounters with Europeans, the fermented drinks of the Americas have been a target for colonization. With its ties to non-Christian religions and allegations of health concerns, the Spanish Crown tried to outlaw pulque production after conquering the Aztecs. Not much later, in 1532, when Atahualpa met with Francisco Pizarro and Fernando de Soto in Cajamarca, Inca sources describe him offering them gold cups filled with chicha, to which they pour on the ground.

A Quick Guide to Irish Accents – An overview of the accents found in various regions of Ireland. There are multiple unique accents found in various regions of Ireland, each showcasing its own distinct features and variations. Below is a brief rundown of some of the primary accents you may come across: Share The accent from Ulster (Northern Ireland) has a prominent lilt and unique pronunciation of specific vowel sounds. Words such as "

Insects have become stylish within modern gastronomy over the past few years, though throughout the Americas they have been used as a simple protein for as long as humans have walked across this hemisphere. There are thousands of edible insects that have been used in traditional cuisines throughout the Americas, which are the ones I will be focusing on here, though they are just a small fraction of the tens of millions of different insect species that are estimated to inhabit this part of the world.

My mother had her places, businesses she was fiercely loyal to and returned to again and again until she passed. Most were related to her childhood growing up in the Milwaukee suburb of Wauwatosa and, in her mind, connected to an idea of Old Milwaukee ways. And many were interlaced with her German heritage, of which she was proud. There was Karl Ratzch’s, the tradition-rich German restaurant; Usinger’s, peerless maker of German sausages; Marshall Fields, the Chicago-based department store that has a single outlet in the Milwaukee area and was the toniest store in town; Hughes’ Chocolates, a purist candy maker that worked out of the basement of a house in Oshkosh; Stein’s Garden Center, which has served Milwaukee’s gardening needs since 1946; Watts Tea Shop, above the Watts china shop, where a sophisticated shopper could enjoy a pleasant lunch; the Fox & Hounds, a cozy culinary retreat about an hour northeast of Milwaukee; The Elm Grove Inn, which was in business for 150 years until it closed in 2008; and Gilles’ Frozen Custard.