Maultaschen

A bit like ravioli due to their square shape, maultaschen are pasta parcels filled with minced meat, sauerkraut or spinach, and usually seasoned with pepper, parsley and nutmeg.

Flammkuchen

Flammkuchen is a thinly rolled, rectangular shaped dough topped with white cheese, crème fraîche, finely sliced onions and lardons. It is then baked in a wood-fire oven for a perfectly crispy finish.

Rouladen

This meaty dish really packs a punch. Rouladen is a succulent blend of bacon, onions, mustard and pickles that are then wrapped in thinly sliced beef or veal and cooked together in a big sandwich.

Königsberger Klopse

Invented in the famous city of Immanuel Kant, this dish is made up of veal meatballs and boiled potatoes in a creamy sauce. The meatballs are packed with onion, eggs, pepper, capers and lemon juice is melted into the sauce.

Schnitzel

Chicken, veal or tender pork in peppery crunchy breadcrumbs—schnitzel is a staple food of most traditional restaurants.

The post Some of the Best Dishes of German Cuisine appeared first on thedancingcucumber.com.

“I’ve been traveling for almost half a century,” she shared in an interview with Travel Awaits. “My first trip was when I was just a few months old, and I grew up in a travel-loving family,” she further recalled. According to Favelle, learning to love travel was as much a part of her education as learning to walk, read, and write.

But with passion for travel came a hunger for more—quite literally. And so, as time passed, her travels became focused around local cuisines.

Favelle’s blog—aptly named Kavey Eats—has become a place where she can share her tips and tricks. With content ranging from food to travel (and anything in between), her posts include reviews, recipes, and travel recommendations.

Together with her husband Pete, the many countries the two have visited include Argentina, Botswana, the Falkland Islands, and even Antarctica.

“We love independent travel focused on culture and food,” stressed Favelle. “That’s echoed in my blog content, where I publish detail-rich articles with a strong focus on seeking out the best life experiences. I love to write about culture, cuisine and history as well as what to see, what to do, and where to stay.”

But with the recent pandemic, her posts are now focused on home-life, with relevant recommendations and recipes.

“The idea of travel takes on a whole new meaning in the world of COVID-19,” wrote Favelle in a recent post. “Now, the idea of just travelling across London to see my sister, or go to a restaurant, sounds wildly exciting; I wait in anticipation for that day. Small things that I took for granted, which I cannot do at the moment, remind me how much we need the sense of adventure and discovery that ‘travel’ gives us—and the anticipation of those things! In the routine of your own space it is hard to find those moments.”

Her blog and accompanying Instagram page will provide you with some comfort food in the meanwhile.

The post Whether Traveling Or Staying Home—Kavey Eats Provides Comfort Food appeared first on thedancingcucumber.com.

Let’s take a look at 4 of the most unusual cheeses from around the world.

Casu Marzu

Traditionally popular in southern Italy, casu marzu is a cheese that is served with live maggots. Left to rot until it attracts flies to lay eggs, the cheese is ready to enjoy after the eggs hatch.

Milbenkase

This German cheese is left among dust mites for several months until it turns progressively yellow, red-brown, and finally black. When the cheese is black, it is ready to eat—dust mites and all. It is said to have a strong earthy flavor.

Yak Cheese

Enjoyed among some Tibetan populations, this cheese has a hard resin-like consistency. It is made from dried yak milk and should be slowly sucked over several hours rather than bitten.

Lichen Cheese

A Canadian company is experimenting with a cheese called lichen cheese. It is made from combining Quebec goat’s milk with roasted and boiled lichen. It is then left to rest and ferment before serving. It is said to have a taste like the classic blue cheese.

The post 4 Unusual Cheeses from Around the World appeared first on thedancingcucumber.com.

Foodies, here are three terms from other languages that are super useful when talking about food and dining.

“Sobremesa” (Spanish)

Have you ever sat around the table for minutes or even hours with family or friends after a meal, talking about whatever’s on your mind? While we might not have a word for this in English, the Spanish term “sobremesa” perfectly encapsulates this dining tradition.

“Shemomedjamo” (Georgian)

Eating food that’s so good that you can’t stop even if your stomach is full is way too easy to do. However, for some reason, the English language doesn’t have any sort of term for this phenomenon! While “shemomedjamo” from the Georgian language might be long and hard to say, its usefulness is undeniable.

“Utepils” (Norwegian)

Summer’s coming to a close, but you still have plenty of time to enjoy an “utepils” in the coming months. So, what just is this strange Nordic word? Well, it refers to the pleasure of enjoying a beer outside in the warm sun. Isn’t that nice?

The post Clever Dining Terms You Must Learn from Other Languages appeared first on thedancingcucumber.com.

Gazpacho and salmorejo are both cold, tomato-based soups which originate in the southern Spanish region of Andalusia. However, there are some important differences that set them apart. Let’s learn more about them.

Gazpacho

Gazpacho is a cold soup that is typically drunk from a glass as if it were a beverage. It contains various vegetables, such as tomato, onion, cucumber, and green and red peppers, and its only other ingredients are a bit of salt, pepper, olive oil, and sherry vinegar. It’s light, fresh, and refreshing while letting its veggie flavors do the heavy lifting.

Salmorejo

Salmorejo is typically eaten cold from a bowl with a spoon like any other soup. While it does contain a tomato base, salmorejo typically doesn’t involve any other veggies. It’s thick and creamy thanks to the addition of stale bread and olive oil, which results in a thicker product that is more reminiscent of a soup. It’s usually served topped with serrano ham and hard-boiled egg.

The post What is the Difference Between Gazpacho and Salmorejo? appeared first on thedancingcucumber.com.

Khinkali

Khinkali falls somewhere between Chinese soup dumplings, ravioli, and Russian pelmeni. The “dumplings” are made with flour and water and stuffed with various fillings before being boiled. See the whole process of making khinkali in the video below.

Badrijani Nigvzit

This dish can be difficult to pronounce, but you can simply call it eggplant with walnut and everyone will know what you mean. Badrijani Nigvzit is considered finger food and it’s made by frying thin eggplant slices and covering them with a walnut paste. The video below shows the process.

Khachapuri

Khachapuri, or Georgian cheese bread, is a creative dish made using common ingredients. They use different cheeses in different parts of the country, and you’ll probably find traditional khachapuri with sulguni cheese in Tbilisi. YouTube channel Food Wishes will teach you more about it.

The post 3 Must-Try Dishes in Tbilisi, Georgia appeared first on thedancingcucumber.com.

Maultaschen

A bit like ravioli due to their square shape, maultaschen are pasta parcels filled with minced meat, sauerkraut or spinach, and usually seasoned with pepper, parsley and nutmeg.

Flammkuchen

Flammkuchen is a thinly rolled, rectangular shaped dough topped with white cheese, crème fraîche, finely sliced onions and lardons. It is then baked in a wood-fire oven for a perfectly crispy finish.

Rouladen

This meaty dish really packs a punch. Rouladen is a succulent blend of bacon, onions, mustard and pickles that are then wrapped in thinly sliced beef or veal and cooked together in a big sandwich.

Königsberger Klopse

Invented in the famous city of Immanuel Kant, this dish is made up of veal meatballs and boiled potatoes in a creamy sauce. The meatballs are packed with onion, eggs, pepper, capers and lemon juice is melted into the sauce.

Schnitzel

Chicken, veal or tender pork in peppery crunchy breadcrumbs—schnitzel is a staple food of most traditional restaurants.

The post Some of the Best Dishes of German Cuisine appeared first on thedancingcucumber.com.

“I’ve been traveling for almost half a century,” she shared in an interview with Travel Awaits. “My first trip was when I was just a few months old, and I grew up in a travel-loving family,” she further recalled. According to Favelle, learning to love travel was as much a part of her education as learning to walk, read, and write.

But with passion for travel came a hunger for more—quite literally. And so, as time passed, her travels became focused around local cuisines.

Favelle’s blog—aptly named Kavey Eats—has become a place where she can share her tips and tricks. With content ranging from food to travel (and anything in between), her posts include reviews, recipes, and travel recommendations.

Together with her husband Pete, the many countries the two have visited include Argentina, Botswana, the Falkland Islands, and even Antarctica.

“We love independent travel focused on culture and food,” stressed Favelle. “That’s echoed in my blog content, where I publish detail-rich articles with a strong focus on seeking out the best life experiences. I love to write about culture, cuisine and history as well as what to see, what to do, and where to stay.”

But with the recent pandemic, her posts are now focused on home-life, with relevant recommendations and recipes.

“The idea of travel takes on a whole new meaning in the world of COVID-19,” wrote Favelle in a recent post. “Now, the idea of just travelling across London to see my sister, or go to a restaurant, sounds wildly exciting; I wait in anticipation for that day. Small things that I took for granted, which I cannot do at the moment, remind me how much we need the sense of adventure and discovery that ‘travel’ gives us—and the anticipation of those things! In the routine of your own space it is hard to find those moments.”

Her blog and accompanying Instagram page will provide you with some comfort food in the meanwhile.

The post Whether Traveling Or Staying Home—Kavey Eats Provides Comfort Food appeared first on thedancingcucumber.com.

Let’s take a look at 4 of the most unusual cheeses from around the world.

Casu Marzu

Traditionally popular in southern Italy, casu marzu is a cheese that is served with live maggots. Left to rot until it attracts flies to lay eggs, the cheese is ready to enjoy after the eggs hatch.

Milbenkase

This German cheese is left among dust mites for several months until it turns progressively yellow, red-brown, and finally black. When the cheese is black, it is ready to eat—dust mites and all. It is said to have a strong earthy flavor.

Yak Cheese

Enjoyed among some Tibetan populations, this cheese has a hard resin-like consistency. It is made from dried yak milk and should be slowly sucked over several hours rather than bitten.

Lichen Cheese

A Canadian company is experimenting with a cheese called lichen cheese. It is made from combining Quebec goat’s milk with roasted and boiled lichen. It is then left to rest and ferment before serving. It is said to have a taste like the classic blue cheese.

The post 4 Unusual Cheeses from Around the World appeared first on thedancingcucumber.com.

Foodies, here are three terms from other languages that are super useful when talking about food and dining.

“Sobremesa” (Spanish)

Have you ever sat around the table for minutes or even hours with family or friends after a meal, talking about whatever’s on your mind? While we might not have a word for this in English, the Spanish term “sobremesa” perfectly encapsulates this dining tradition.

“Shemomedjamo” (Georgian)

Eating food that’s so good that you can’t stop even if your stomach is full is way too easy to do. However, for some reason, the English language doesn’t have any sort of term for this phenomenon! While “shemomedjamo” from the Georgian language might be long and hard to say, its usefulness is undeniable.

“Utepils” (Norwegian)

Summer’s coming to a close, but you still have plenty of time to enjoy an “utepils” in the coming months. So, what just is this strange Nordic word? Well, it refers to the pleasure of enjoying a beer outside in the warm sun. Isn’t that nice?

The post Clever Dining Terms You Must Learn from Other Languages appeared first on thedancingcucumber.com.

Gazpacho and salmorejo are both cold, tomato-based soups which originate in the southern Spanish region of Andalusia. However, there are some important differences that set them apart. Let’s learn more about them.

Gazpacho

Gazpacho is a cold soup that is typically drunk from a glass as if it were a beverage. It contains various vegetables, such as tomato, onion, cucumber, and green and red peppers, and its only other ingredients are a bit of salt, pepper, olive oil, and sherry vinegar. It’s light, fresh, and refreshing while letting its veggie flavors do the heavy lifting.

Salmorejo

Salmorejo is typically eaten cold from a bowl with a spoon like any other soup. While it does contain a tomato base, salmorejo typically doesn’t involve any other veggies. It’s thick and creamy thanks to the addition of stale bread and olive oil, which results in a thicker product that is more reminiscent of a soup. It’s usually served topped with serrano ham and hard-boiled egg.

The post What is the Difference Between Gazpacho and Salmorejo? appeared first on thedancingcucumber.com.

Khinkali

Khinkali falls somewhere between Chinese soup dumplings, ravioli, and Russian pelmeni. The “dumplings” are made with flour and water and stuffed with various fillings before being boiled. See the whole process of making khinkali in the video below.

Badrijani Nigvzit

This dish can be difficult to pronounce, but you can simply call it eggplant with walnut and everyone will know what you mean. Badrijani Nigvzit is considered finger food and it’s made by frying thin eggplant slices and covering them with a walnut paste. The video below shows the process.

Khachapuri

Khachapuri, or Georgian cheese bread, is a creative dish made using common ingredients. They use different cheeses in different parts of the country, and you’ll probably find traditional khachapuri with sulguni cheese in Tbilisi. YouTube channel Food Wishes will teach you more about it.

The post 3 Must-Try Dishes in Tbilisi, Georgia appeared first on thedancingcucumber.com.