Alene Candles’ Post

Vanilla is the most popular flavour worldwide when it comes to desserts. 🍨 These aromatic pods from flowers that bloom only once a year go at a global price of about 300 dollars for a pound making them one of the most expensive spices in the world, second only to saffron. Why are Vanilla pods so expensive? What is the difference between a pod, beans and extract? And how to use them? Here's everything you need to know about Vanilla from its origins to how to make your own Vanilla extract.✨ 🍦 #Vanilla #FoodHistory #Dessert #IceCream

This weekend, I ventured out into the world on a quest for #DoroWat, a damn fine Ethiopian chicken stew. This isn’t your average stew; it’s a labor of love. Takes hours to simmer, served on a bed of injera, that fermented grain bread that needs four days to reach its prime. The secret? #Berbere. Fifteen spices and herbs mixed just right, not a pinch more or less. And it was worth it. Doro Wat, in all its spicy, time-consuming glory, is a testament to what our food trucks, restaurants, cafes, nightclubs, cafeterias, and even vending machines should be offering. Food that's a real pain in the ass to make at home. The more complex, the better. Some folks think this is the domain of high-end joints. Like the The Fat FatDuck ’s ‘nitro-scrambled egg and bacon ice cream’ or Massimo Bottura’s ‘Oops, I Dropped the Lemon Tart’. Sure, that’s one way to do it. But there’s another path. The Affordable Doro Wat. A dish that's tough to whip up but uses basic, humble ingredients. It’s the same for the Neapolitan #pizza - natural yeast, flour, water, salt, olive oil, maybe a touch of sugar or malt. It’s a marathon, not a sprint, taking days to get that dough right. But the end result? A slice of heaven. Simple ingredients, complex process, incredible taste. Our #Indianpizza follows the same philosophy - a mix of flours, fermented water, natural yeast, salt, ghee. Simplicity in the raw, but it takes over two weeks just to get the dough ready. It's not expensive, but it’s a masterpiece in patience and skill. Great food doesn’t have to break the bank. It just needs to be a son of a bitch to make. It sure as hell should take some effort. That’s one of the reasons why people should come to us: to save time. Because we serve them something they can’t just whip up in their own kitchen. (A nice side effect? It’s damn hard for competitors to copy too. Not the main goal, but it doesn’t hurt.) #restaurant #pizza #hospitality #foodandbeverage

Also known as Christmas pudding, National Plum Pudding Day celebrates a traditional holiday dessert. On February 12th, learn about this tasty treat with an interesting history. Plum pudding is made by steaming or boiling and the pudding is usually served during the holiday season. Interestingly, many of the recipes don't even contain any plums. One explanation given is that during the 17th century, plums were referred to as raisins or other fruits. #sherms #shermscatering #nationalfoodholiday ##NationalPlumPuddingDay

Also known as Christmas pudding, National Plum Pudding Day celebrates a traditional holiday dessert. On February 12th, learn about this tasty treat with an interesting history. Plum pudding is made by steaming or boiling and the pudding is usually served during the holiday season. Interestingly, many of the recipes don't even contain any plums. One explanation given is that during the 17th century, plums were referred to as raisins or other fruits. #sherms #shermscatering #nationalfoodholiday ##NationalPlumPuddingDay

Learn How to Make Crab Masala with Maharaj's Expertise In this video transcription, the process of making kekda masala, a dish made with crab legs, is described. The crab legs are blended in a mixer with water to create a stock, which is then strained. The remaining water is used to cook the crab, resulting in a delicious and flavorful dish. The speaker expresses excitement about making the dish and emphasizes the perfect taste it offers. Overall, the transcription highlights the traditional method of preparing kekda masala for a delicious meal. #KekdaMasala #CrabRecipe #SeafoodDelight #CookingTutorial #FoodieFinds #DeliciousDishes #ViralRecipe #TastyTreats #FoodieFavorites #vizard

The sauce in this creamy balsamic chicken and mushroom skillet recipe Is the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish. Thin-cut chicken cutlets are key for getting dinner on the table quickly https://bit.ly/3wFc6ri

Millican Pecan's latest blog post "San Saba Pecans Set the Standard" highlights the exceptional quality and taste of the San Saba pecan. 👌🏼 Whether you're baking a pecan pie or simply snacking on these delicious nuts, San Saba pecans are the perfect choice. #MillicanPecan #SanSabaPecans #PecanPerfection #NutsAboutPecans 🥧🍪

🥩 Did you know? Marinades do more than just add flavour! 🥩 When you marinate your meats, you’re not just enhancing taste — you’re also tenderising and locking in moisture during the cooking process. At Rial Bulgaria, we know the perfect marinade can make all the difference. 🔥 All of our signature marinades have been crafted to give meet that irresistible balance of taste, while ensuring tenderness with every bite. The result? Juicy, flavourful meet that your customers will come back for time and time again. 🍯 Pro tip: For the ultimate taste, let the the meet marinate for 12 to 24 hours depending on the recipe we have created. Trust us — the flavour payoff is well worth the wait! Ready to elevate your meats to the next level? DM us for more info on our custom marinades and solutions for your food business. #FoodIndustry #MeatMarinades #FlavorInnovation #TenderMeat #HoneyRibs #RialBulgaria #FoodBusiness

Our Low FODMAP Pad See Ew is very close to the classic Thai stir-fried noodles, which are a favorite street food. Unlike Pad Thai, which is sweeter and sourer, Pad See Ew is more savory and focuses on salt and rich umami flavor. Here we combine wide rice noodles with a dark brown sauce based on oyster sauce and soy sauce, with the additions of Chinese broccoli (Gai lan), chicken and egg. It is a stir-fried dish and easy to make – and is gluten-free in addition to being low FODMAP. https://lnkd.in/ghdMjsRK

What’s your favourite spice blend? I love making ‘Berbere’, which is an amazing fiery & earthy Ethiopian spice blend. This can be used in countless Ethiopian and Eritrean recipes, in which I’ve also covered recipes with. Recipe & Video here, if anybody is interested… https://lnkd.in/dertVpVw INGREDIENTS WHOLE SPICES 2-3x kashmiri chillies 2x ancho chillies 1/2 tsp fenugreek seeds 2tsp coriander seeds 1tsp cumin seeds 4-5 cardamom pods 1tsp peppercorns 2tsp crispy onion GROUND SPICES 3tsp paprika 2tsp cayenne pepper 1tsp turmeric 1tsp garlic granules 1tsp ground allspice 1tsp nutmeg 1tsp cinnamon 1/2tsp cloves METHOD 1. Toast the chillies and whole spices in a hot, dry pan until fragrant. 2. Transfer the spices to a spice grinder and blend to a powder. 3. Add the rest of the spices and blend to finally combine. 4. Store in an airtight container. This recipe will keep for 6 months.