0_Wizard
I love italian food, and eat pizza a few times a week!
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven.
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Pizza
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Elizabeth David
Elizabeth David, CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted.
Elizabeth David bibliography
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines. David's first five books, particularly the earlier works, contained recipes interspersed with literary quotation and descriptions of people and places that inspired her. By the time of her third book, "Italian Food", David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
List of The Great Food Truck Race episodes
The following is a list of episodes for the reality television series "The Great Food Truck Race" on Food Network. There are seven truck teams competing in the race for a grand prize of $50,000. Each truck team consists of a driver and two crew members who must staff the truck and are responsible for cooking, shopping, orders and publicity. Every week they start off with no food to make things fair for all the teams who must make do with whatever cash Tyler Florence provides (seed money) at the start of each episode, in each new city. The trucks all convene in Los Angeles. Austin Daily Press – This team from Austin, Texas serves hot, grilled sandwiches.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the "Forme of Cury", contains recipes for these, and dates from the royal court of Richard II.
List of Canadian restaurant chains
Although many of the largest restaurant chains in Canada are US-based (McDonald's and Yum Brands among others), Canadian-based restaurant chains are growing and have expanded into other markets, especially the US. A&W Restaurants entered the Canadian market in 1956. In 1972 the American company sold the Canadian unit to Unilever thus creating A&W (Canada). In 1995 it was spunoff into an independent entity with no ties to its American counterpart. BeaverTails pastry (or Queues de Castor pâtisserie in Quebec), is a chain of pastry stands operated by BeaverTails Canada Inc. The chain's namesake product is a line of fried dough pastries, individually hand-stretched to resemble a beaver’s tail.
Pizza Hut
Pizza Hut is an American restaurant chain and international franchise founded in 1958 by Dan and Frank Carney. The company is known for its Italian-American cuisine menu including pizza and pasta, as well as side dishes and desserts. Pizza Hut has over 16,000 locations worldwide as of 2015. It is a subsidiary of Yum! Brands, Inc., one of the world's largest restaurant companies. Pizza Hut was founded in June 1958 by two Wichita State University students, brothers Dan and Frank Carney, as a single location in Wichita, Kansas. PepsiCo acquired Pizza Hut in November 1977. Before closing in 2015, the oldest continuously operating Pizza Hut was in Manhattan, Kansas, in a shopping and tavern district known as Aggieville near Kansas State University.
Kaaka Muttai
Kaaka Muttai (English: "Crow Eggs") is a 2015 Indian Tamil-language comedy-drama film written, directed and filmed by M. Manikandan. Jointly produced by Dhanush and Vetrimaaran and distributed by Fox Star Studios, it features newcomers, Vignesh and Ramesh, in the lead roles alongside Iyshwarya Rajesh. And has music composed by G V Prakash Kumar. The film was remade in Marathi as "Half Ticket" directed by Samit Kakkad. "Kaaka Muttai"'s story revolves around two slum children of Chennai, Tamil Nadu whose desire is to taste a pizza. The film had its world premiere on 5 September 2014 at the 39th Toronto International Film Festival, and was released worldwide on 5 June 2015, and received widespread acclaim for its story and cast performances.
1_Apprentice
Ooh, same here. I can eat all kinds of pizza whether deep dish or a Sicilian style. What toppings do you like?
0_Wizard
I'll eat any vegetable! My favorite topping is pineapple, but I also really like peppers and onions.
It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese.
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Pizza
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Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
International availability of McDonald's products
McDonald's Corporation () is the world's largest chain of fast food restaurants, serving around 68 million customers daily in 119 countries. McDonald's traces its origins to a 1940 restaurant in San Bernardino, California. After expanding within the United States, McDonald's became an international corporation in 1967, when it opened a location in Richmond, Canada. By the end of the 1970s, McDonald's restaurants existed in five of the Earth's seven continents; an African location came in 1992 in Cape Town,South Africa. In order to cater to local tastes and culinary traditions, and often in respect of particular laws or religious beliefs, McDonald's offers regionalized versions of its menu among and within different countries.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Aztec cuisine
Aztec cuisine was the cuisine of the Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their mythology. Just like wheat in much of Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in varieties that differed in color, texture, size and prestige, and was eaten as corn tortillas, tamales or "ātōlli", maize gruel. The other constants of Aztec food were salt and chili peppers and the basic definition of Aztec fasting was to abstain from these two flavors.
List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
Peruvian cuisine
Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins).
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Hot dog variations
This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below. Hot dogs are very popular throughout the United States. Many regional variations exist. Hot dogs made with caribou meat added are sold as "reindeer dogs" throughout Alaska. The Sonoran hot dog is popular in Tucson, Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state of Sonora. It is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle or comal, then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on a bolillo roll, often with a side of fresh-roasted chili pepper.
1_Apprentice
That's cool! What type of Italian pastas do you like? I really enjoy alfredo sauce with penne pasta.
0_Wizard
My favorite is penne alla vodka, but the heavy cream makes it so fattening!
Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas.
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Penne alla vodka
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Penne alla vodka
Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas. The exact origins of penne alla vodka are unclear. In her book "Food for Friends", Barbara Kafka writes the dish was common in Italy before becoming popular in America in the early 1980s. Grappa, essentially a grape-based vodka, is occasionally used as an emulsifier in Italian cooking. There have been multiple claims to the invention of the dish. According to Pasquale Bruno Jr., author of "The Ultimate Pasta Cookbook", penne alla vodka was invented at Dante, a restaurant in Bologna, Italy.
Vodka sauce
Vodka sauce is an Italian-American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy, although it may well have been a sauce before its popularization in the 1970s. It is a key ingredient in penne alla vodka. The vodka's function is, ostensibly, to release flavors in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although usually accomplished with wine.
Utica, New York
Utica (pronounced ) is a city in the Mohawk Valley and the county seat of Oneida County, New York, United States. The tenth-most-populous city in New York, its population was 62,235 in the 2010 U.S. census. Located on the Mohawk River at the foot of the Adirondack Mountains, Utica is approximately 90 miles (145 km) northwest of Albany and 45 miles (72 km) east of Syracuse. Utica and the nearby city of Rome anchor the Utica–Rome Metropolitan Statistical Area, which comprises all of Oneida and Herkimer counties. Formerly a river settlement inhabited by the Mohawk tribe of the Iroquois Confederacy, Utica attracted European-American settlers from New England during and after the American Revolution.
Jessica Penne
Jessica Penne (born January 30, 1983) is an American mixed martial artist. She was the first Invicta FC Atomweight Champion. She also competed in the first women's bout in Bellator Fighting Championships. She currently competes in the Women's Strawweight division of the Ultimate Fighting Championship (UFC). Penne graduated from Cal State Fullerton with a Bachelor of Arts in Communication. In May 2009, Penne became the first woman to compete and win a bout in the Bellator Fighting Championships organization when she fought at "Bellator 5" against Tammie Schneider in a 117-pound catchweight bout.
Vodka
Vodka (from , ) is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of cereal grains or potatoes that have been fermented, though some modern brands use other substances, such as fruits or sugar. Since the 1890s, the standard Polish, Russian, Belarusian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% alcohol by volume ABV (80 US proof), a percentage that is widely misattributed to Russian chemist Dmitri Mendeleev. The European Union has established a minimum of 37.5% ABV for any "European vodka" to be named as such.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Heavy Cream
Heavy Cream is a compilation album of material recorded by the British rock band Cream from 1966 to 1968. Although available in other territories as well, the album was largely released to address the North American market, in order for Polydor Records to leverage Cream's back catalogue; prior to 1972, Polydor had licensed Cream's recordings to Atco/Atlantic Records for North American distribution. Now out of print, "Heavy Cream" was available as a double album during the years 1972–76, and was briefly reissued by Polydor's affiliated label RSO Records in 1983. This double album was also issued simultaneously with 3 other double albums of solo material by Eric Clapton, Jack Bruce and Ginger Baker all titled: "... At His Best"  With 22 tracks, "Heavy Cream" is one of the more comprehensive collections of Cream's work, containing over two-thirds of the band's studio recordings.
Penne, Abruzzo
Penne () ("Pònne" in the local dialect) is an Italian town in the province of Pescara, in the Abruzzo region, in mid-southern Italy. According to the last census in 2014 the population was 12,451. In 2012 Penne was selected as one of the "Most Beautiful Towns of Italy" (Borghi più belli d'Italia)   Penne is today among the most important towns in the Vestini area, sitting in the hills between the Apennine Mountains and the Adriatic Sea and opening the way for the National Park of Gran Sasso and Monti della Laga through the Regional Natural Reserve "Lake of Penne". The widespread use of bricks in every historical building and paving gave Penne the appellation of “Città del mattone”, i.e.
Durand de la Penne-class destroyer
The "Durand de la Penne" class are two guided missile destroyers operated by the Italian Navy. The design is an enlarged version of the , updated with CODOG machinery and modern sensors. Four ships were planned but the second pair were cancelled when Italy joined the Horizon project. This class is named after a famous naval diver who served in the Regia Marina during World War II, Luigi Durand de la Penne. He, together with other members of X MAS made the most successful human torpedo mission, damaging the British battleships and in Alexandria, December 1941, with SLCs 'Maiale'. These new ships were meant as very advanced destroyers, with an improvement over the previous types in almost every aspect of design.
Luigi Durand de la Penne
Luigi Durand de la Penne (11 February 1914 – 17 January 1992) was an Italian Navy naval diver in the Decima MAS during World War II. De la Penne was born in Genoa, where he also died. De la Penne graduated from the Italian Naval Academy in Livorno in 1934. He joined the Decima MAS in 1935. On 22 August 1940, in the Gulf of Bomba, the Italian submarine "Iride", being a human torpedo carrier, was sunk by a torpedo released by a British Fairey Swordfish bomber. The air attack happened during an exercise, in shallow water, when four human torpedo squads were around, including officers Teseo Tesei and Luigi Durand de la Penne.
1_Apprentice
I wish I had a plate of that pasta right now! What other foods do you enjoy?
0_Wizard
I'll try any vegetarian dish at least once! What foods do you like?
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Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Buddha's delight
Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (). The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia.
Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs.
Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: "ngũ vị") in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Burmese cuisine
Burmese cuisine includes dishes from various regions of Myanmar. The diversity of Myanmar's cuisine has also been contributed to by the myriad local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines. Burmese cuisine is characterised by extensive use of fish products like fish sauce and ngapi (fermented seafood). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by Chinese cuisine, Indian cuisine and Thai cuisine. Mohinga is the traditional breakfast dish and is Burma's national dish. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
1_Apprentice
I like sushi and Asian cuisine. I an open to trying more vegetarian options. Anything you would recommend as an introduction to eating vegetarian?