Wikipedia, the Free Encyclopedia’s Post

Today is National Fajita Day recognizing the sizzling deliciousness of the savory Tex-Mex flavor found in fajitas. Throw in some awesome black beans or even add a little hot sauce, guacamole, sour cream, or cheese. Whether you prefer shrimp, steak or chicken, there’s a fajita for you: The combinations are endless. Texans would probably like to lay claim to the fajita, but history gives credit to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexico border) in the late 1930s or early 1940s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as skirt steak. In Spanish, fajita is a form of the word “faja” which translates to “belt” or “girdle” in English. The fajita is truly a Tex-Mex food (a blending of Texas cowboy and Mexican panchero foods). The Mexican term for grilled skirt steak is arracheras, and its American counterpart is fajitas. Today, the term fajita has completely lost its original meaning and has come to describe just about anything that is cooked and served rolled up in a soft flour tortilla.   The only true fajitas, however, are made from skirt steak. 1930: Invention Mexican ranch workers in Texas are thought to make the fajita prototype with cheap cuts of beef. 1969: First Sale Sonny Falcon makes the first recorded fajita sales from his concession booth in Kyle, Texas. 1971: Mentioned The word “fajita” used to define the dish officially appears in the Oxford English Dictionary. 1982: Hyatt Cuisine Chef George Weidmann from the Hyatt Regency in Austin put “sizzling fajitas” on his menu with huge success. Why not have a fajita today? 🤗 Chicken fajitas recipe —> https://lnkd.in/gb5WUgV5

WHAT GERMANS EAT DAILY AND THEIR FAVOURITES It is said that Germans eat to live, and the French live to eat. This may be true or not, but having lived and worked in Germany for more than two years I can state that authentic German specialties can be delicious, if not heavy. Regardless some specialties deserve to be tried and enjoyed when visiting the country. Here is the ranking of the most popular dishes that Germans normally eat: Schnitzel with French fries ( not to be confused with Wiener Schnitzel which must be made with veal.) In Germany, it is generally pork. All kinds of pasta (spaghetti with ragu is the most popular). Pizza. Grilled steak. Potato specialties (potato salad, casseroles, and many more. French fries with mayonnaise which may be mustard flavoured or plain) Hamburger. Currywurst and Bratwurst. Chicken. ( mostly spit-roasted) Stews (thick soups with lentils, peas, barley, beans, potato. Fresh fish. If you ask Germans about their favourite specialties the ranking is: Beef roulade (beef rolls). Spaghetti Bolognese (ragu). Sauerbraten. Crusty pork roast. Steaks and Barbecue. Cabbage roulade (rolls).

My recent post about pigs in a blanket received such rave reviews that I am taking this opportunity to use the Sunstone Credit TV and Movie recommendation post to comment on another food related matter that I find pervasive and highly troubling. In a rising interest rate environment, this keeps me up at night. The dipping item to dip ratio. The law is so simple: The quantity of items to dip MUST be equivalent to the amount of dip. A corollary of course is don't be stingy with your dip. How often do you go out and get a huge bowl of tortilla chips only to quickly run out of the insufficiently proportioned salsa or queso? WAY TOO OFTEN. Then you just wait, and the new dip takes too long, so you (or maybe just me) succumb and eat plain chips and by the time the dip comes your full with a not completely satisfying experience. On the flip side, you get a great Maryland crab dip, huge portion, and they give you like 5 little baguette pieces. THAT DOES NOT COMPUTE. A large portion of delicious Guacamole, and 4 little chips to eat it with. Happened to me the other night. Hummus is a frequent culprit as well. Can we all agree that 6 small pieces of triangular pita 2 carrots and a cucumber slice are not enough to dip into a massive bowl of hummus. So the bottom line is, if you serve food or own a restaurant, do us all a favor, take a look at your ratios. Get them right. And of course, serve pigs in a blanket. They belong on every menu.

Spaghetti Sauce Recipe: It's simple, and affordable to make with only a few ingredients. You can add meatballs to this or bacon. You can blend the tomatoes if you like but I prefer leaving them whole. 500g tomatoes 1 onion 3 garlic cloves 60ml balsamic vinegar 15ml brown sugar salt and pepper 60ml olive oil 80ml basil leaves Know of butter Parmesan shavings 1. Fry onions in olive oil, add garlic cloves 2. Add sliced cherry tomatoes 3. Add vinegar, fry for just a few more minutes. 4. Add tomatoes and cook until water comes out of tomatoes. 5. Add brown sugar, butter and basil leaves 6. Add sauce to pasta and top with parmesan and bacon bits. #recipes #samskitchen #chefsofinstagram #culinaryarts #foodvideography #samsungs23ultra #cookbookauthor #hospitality #restaurant #finedining #mealprep #spaghetti Bolognaise

Stolichny Russian salad, also known as Olivier salad, has an interesting history. Created by French-born chef Lucien Olivier in the 1860s at the Hermitage restaurant in Moscow, it gained popularity and underwent variations over time. Originally, Olivier kept the recipe a secret, leading to different interpretations. Here's a simple recipe for Stolichny/Olivier salad: Ingredients: - 3 medium potatoes, boiled and diced - 3 medium carrots, boiled and diced - 1 cup frozen peas, cooked - 4 boiled eggs, diced - 1 cup dill pickles, diced - 1 cup cooked ham or chicken, diced - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - Salt and pepper to taste Instructions: 1. Boil potatoes and carrots until tender, then dice them. 2. Cook peas and let them cool. 3. Dice boiled eggs, pickles, and ham or chicken. 4. In a large bowl, combine all the diced ingredients. 5. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper. 6. Gently fold the dressing into the salad until well combined. 7. Refrigerate for at least 1 hour before serving. Feel free to customize the recipe based on your preferences. Enjoy your Stolichny salad! Jayadeva de Silva

ATTIÉKÉ ( FOOD IN COTE D'IVOIRE ) Attiéké, a flavorful and textured dish, is a versatile staple in West African cuisine. It's a delicacy created from fermented and grated cassava, formed into small beads and cooked until tender and dry. The beads are often served as a side dish or as a base for stews, sauces, and various meats or vegetables. Attiéké's origins can be traced to the Ivory Coast, where it's regarded as a traditional food and a symbol of cultural heritage. Its method of preparation is quite unique, requiring the cassava tubers to be peeled, grated, and mixed with other ingredients such as water and potash (used for fermentation). The mixture is then pressed and sieved to produce small, granular beads, which are then soaked in water and fermented for up to three days.

🍕💚 High Spirits for National Pizza Day! 🎉 Let's take a slice of history and a dash of culinary innovation to celebrate. Did you know that pizza, in its simplest form, dates back to ancient times? However, the pizza we know and love today began its journey in Naples, Italy. Originally a dish for the poor, it has evolved into a global phenomenon, a bit like the humble cannabis plant which has found its way into gourmet kitchens. Now, imagine a pizza that not only tantalizes your tastebuds but also soothes your soul. Picture a classic Margherita, but with a twist – a delicate drizzle of cannabis-infused olive oil right after baking, harmonizing with the fresh basil, mozzarella, and tomato sauce. This is more than just a pizza; it's a culinary journey that respects tradition while embracing modern infusion techniques. Each bite offers a symphony of flavors, coupled with the relaxing embrace of cannabis. Here’s to National Pizza Day, where tradition meets innovation in the most delicious way. 🌿🍕 #NationalPizzaDay #CulinaryCannabis #ElevatedEats

Do you think of commercialisation of IPR after solving a problem or after the IPR is registered? I would say: If you are thinking of licensing the IPRs, think of a Licensee when you think of a problem? and validate the problem thinking end customer (e.g., licensee's customer) in mind. #mgip #PN #ipstrategy #commercialisation

You’ve been using peanut butter wrong this whole time. . . While you spread it on toast with jelly... A chef might be combining it with fragrant Southeast Asian flavors to whip up a tempting sauce. My version of Thai peanut sauce includes: - fresh-squeezed lime juice - tart rice vinegar - soy sauce It's balanced with briny 𝘯𝘢𝘮 𝘱𝘭𝘢 fish sauce to form a rich, fragrant dressing for noodle dishes and salads. I toss shrimp in the sauce, then serve them over noodle salad garnished with roasted chopped peanuts. I served this dish recently to my meal delivery customers. If you like peanut butter, try creating this sauce at home. The recipe’s in the comments section. P.S. How do you use peanut butter?

#DeepDishPizzaDay Whether it's dine-in, delivered, take out or homemade, deep-dish pizza satisfies pizza lovers all across the country. Pick whatever toppings you like. This day focuses on the deep crust that holds an amazing amount of sauce and toppings. Like other styles of pizza, the deep-dish menu offers a variety of combinations to choose from. If you prefer an all meat pizza, the deep-dish makes it. Top it with vegetables galore. Or order extra mushrooms, the deep-dish can manage. In ancient Greece, the Greeks covered their bread with oils, herbs, and cheese which some people believe is the beginning of the pizza. In Byzantine Greek, the word was spelled “πίτα,” pita, meaning pie. A sheet of dough topped with cheese and honey, then flavored with bay leaves was developed by the Romans. The modern pizza had its beginning in Italy as the Neapolitan flatbread. The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant which was produced in the area surrounding Naples. It was estimated that the annual production of pizza cheese in the United States in 1997 was 2 billion pounds. The first United States pizza establishment opened in 1905 in New York’s Little Italy. Pizza has become one of America’s favorite meals! #pizza #PAMKyle