Texas BBQ BrisketCentral Texas Barbecue

Barbecue is one of the most beloved food items Texas. Texas barbecue has a number of variations that range between different regions of the state. Texas barbecue can be divided into four basic regions, central Texas, East Texas, West Texas and South Texas. In the center of the state, barbecue is known for the high quality of the meat, and is considered by some to be the best barbecue in the state of Texas.

Barbecue holds a special place in the heart of the people of Central Texas. Cities like Lockhart, Taylor and Luling serve some of the best barbecue at some very famous long standing barbecue restaurants. The tradition of serving Central Texas barbecue started way back in the 19th century. Original settlers of the region from Germany and other European countries started the tradition of Central Texas barbecue. The meat markets in those periods used to serve cooked meat on butcher papers.

Barbecue Sauce - BBQ Flavors Around the World

BBQBarbecue sauce is a popular condiment.  However, many of us might not realize the sheer variety of BBQ flavors that are used in various regions of the United States and even the rest of the globe.  Barbecuing meat is a cooking tradition that has been in use for centuries, so it's not surprising that just about every part of the world has its own flavors and methods.

The United States is particularly notable for having a wide range of regional BBQ flavors.  The famous Louisiana Hot Sauce is often used as a table condiment after the meat is roasted. The city of Memphis is known for dry rubs, as well as its pulled pork with sweet spicy tomato flavors.  Texas barbecue is often tomato-based as well, but usually less sweet.  It ranges from mild to very bold and spicy.  Many versions are made with cumin, onions, drippings from the meat, ketchup, and chili powder.

A Journey Among the Flavours of Chianti (Part 1): Greve, Panzano and Radda


Greve in ChiantiThe land of Chianti offers precious views to its visitors: medieval abbeys and fortified villages as well as smooth hills of unique colours. But, not only is your sight continuously stimulated while getting around this land rich in culture and ancient, also your taste and smell will have their own chance to be pleased as going through Chianti's routes. Besides, everybody knows that the recollection of a journey comes from our eyes and also from the memory of a strong flavour or taste.

We cannot forget, of course, the most famous and celebrated product of this region: red wine. The main character of our itinerary will be food - olive oil, cheese, honey, encased cold cuts, meat and vegetables and so on... that goes so well with the most important product of this region that is wine.

I Love German Wine and Food -  A Rheingau Riesling Spaetlese

If you are in the mood for some fine German wine and food, why don't you consider the Rheingau region of central Germany? You may even find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local Riesling Spaetlese, literally a late-harvest wine but in fact one made from ripe grapes.
The Rheingau region is the most central of Germany's thirteen wine regions but comes in eighth both for vineyard area and the volume of wine produced. It has quite a special terrain. The majestic Rhine River runs mostly in the east-west direction and has excellent exposure to the summer sun. Furthermore the heavily wooded hillsides block cold air. The Rheingau is known for its Riesling which makes up over 80% of its total wine production. Pinot Noir (Spaetburgunder) comes in second with a measly 10%. But this is Riesling country and has been since the Middle Ages. And since the late Eighteenth Century it has been making Spaetlese and the sweeter Auslese wines.

A Love Affair: Japan and Curry

Curry rice is a very popular dish in Japan. The Japanese version differs greatly from the curry and rice that started on the Indian subcontinent, spread throughout South Asia, and then moved to other parts of the world. To provide a meal that almost everybody in Japan will eat, curry rice may be the best option. The percentage of people in Japan who dislike curry rice is a small percentage.

Although curry leaves are from the curry tree, a tree native to India, not all curry contains curry leaves. When we hear rice and curry, or curry and rice, curry does not refer to the curry tree. Curry is thought to come from the Tamil word "kari," which refers to gravy or sauce, not spices. Curry uses a wide range of different spices that vary according to the dish and the region.