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Piccalilli is a true British classic. A pungent relish of East Indian origin, made of chopped vegetables, mustard, vinegar, & hot spices. Served with raised pies, ham, or strong cheeses. Similar to Branston pickle, except it is tangier & less sweet, colored bright yellow (using turmeric) rather than brown, the chunks are larger. The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how "to make Paco-Lilla, or India Pickle".

Deep in the heart of South Carolina, between Columbia and Charleston, where German immigrants settled in the 18th century, there is a pocket of barbecue connoisseurs who prefer pork with yellow mustard sauce. These South Carolinians can thank their German heritage for that: Pairing pork and mustard is an age-old Bavarian tradition that has stood the test of time. Our Carolina Gold is sweet and tangy, with a bit of heat. We use pungent Dijon (because the French know their mustard) instead…

from foodnetwork.com

Italian-Style Monte Cristo Sandwiches

Needs to be reinvented as Low Carb, Gluten Free. Italian-Style Monte Cristo Sandwiches recipe from Rachael Ray via Food Network

Camembert-a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France. AOC "Camembert de Normandie" legally has to be unpasteurised, which is the traditional method. Aged atleast 3 weeks, the ripening process produces the distinctive rind and creamy interior texture characteristic of the cheese.

from yahoo.com

The Truth About Lobster Rolls

The Truth About Lobster Rolls - Whether you call it Maine-style, New England-style, or Connecticut-style, the big argument seems to be mayonnaise or no mayonnaise. Sure, there are differences of opinion about the bun (classic split-top hot dog bun or no?), and about whether the meat should be served hot or cold, but what goes on that meat is the greatest denominator.

from Tasting Table

Meat Un-Loafed

Earthy chile powder, fresh basil and ground fennel seed give this Meatloaf Recipe a modern boost without sacrificing its blue-plate-special roots. Try it now!