davesfreeburn

‘Arroz chaufa…. is a fried rice dish from Peru. It is part of the Chinese Peruvian cuisine, which is called chifa.’ Is it there a word like ‘brunch’ for a lunch dinner hybid? There should be.This is nice but I’d maybe tone down the white pepper in this recipe

(Ch) eat around the world mode active and I think this is ‘Osh El Bulbul’ baklava,which translates from Arabic as ‘nightingale’s nest’ Baklava is popular in loads of countries and I read that this birds nest version was popular in Syria….not sure if that true but hey, we’ll run with it. I’ve found baklava bit

more boring food photos coming atcha…sorry!This is a go at skoudehkaris for Djibouti, a spicy one pot lamb and rice dish… pretty much like a biryani, tasty enough….though I might have gone overboard with cardamom and cloves

Trinidad and Tobago on my cook around the world project.I’m being lazy and not really cooking here, making a really bad Old Fashioned and using the old Angostura bitters, which are made in Trinidad. ‘Angostura bitters (English: /æŋɡəˈstjʊərə/) is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices,[1] produced by House of

Nicaragua next…are you lactose intolerant? Then stay away from this tres leches cake (three milk cake). This has evaporated, condensed and ordinary milk …then cream on top as well, which actually seems to turn the sweetness down a notch… which is good I’m never making this again, it’s actually pretty tasty but is too rich

Pt 2, a shucos hotdog for Guatemala. This is basically a hotdog with guacamole and a toasted bun, and I fired the curtido on….also I’ve chorizo on as I couldn’t see hotdog sausages in the supermarket. This is nice as well, the cheap smoke and mirrors guacamole sauce balances the mustard and pickles, chorizo and

Pt 1 of a cook around the world double whammy 1-2, this is an attempt at curtido for El Salvador It’s like a pickled coleslaw, (well I didn’t pickle it too long as I wanted it for lunch). This is a keeper for me, less abrasive than sauerkraut and less cloying than coleslaw…I’ll make this

Honduras next on cook around the world and this is a very rough effort at a baleada (?) It’s mainly a flour tortilla, stuffed with refried beans, cheese and like sour cream… I followed a recipe that used feta and sour cream as you’re not gonna get the real ingredients in Knocknacarra then bunged a

Cook around the world and this is ‘huevos pericos’ for Venezuela,basically scrambled eggs with peppers, onions and tomatoes….the name means ‘parrot eggs’ cause of the bright colours.