0_Wizard
Do you have a favorite side dish? I love mashed potatoes, it goes with so much!
Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by mashing boiled potatoes.
chosen_Mashed_potato_0
Mashed potato
chosen_topic_0_Mashed_potato
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. "Potato" may be applied to both the plant and the edible tuber. Potato has become a staple food in many parts of the world and an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. The green leaves and green skins of tubers exposed to the light are toxic. In the Andes, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Croquette
A croquette (US: /kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French "croquer", "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.
Mashed potato
Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by mashing boiled potatoes. Cream, garlic and butter are frequently used in preparation. The dish is commonly associated within the United States with holidays such as Thanksgiving and Christmas. Recipes started appearing in 1747 with an entry in "The Art of Cookery" by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets. The use of "floury" types of potatoes is recommended, although "waxy" potatoes are sometimes used for a different texture. There are a multitude of "floury" types, but the most commonly known include russet, golden wonder, and red rascal potatoes.
Schnitzel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina. The German word "Schnitzel", Middle High German "Snitzel", is a diminutive of "Sniz" 'slice'.
Pierogi
Pierogi ( ) (singular pieróg), also known as varenyky, are filled dumplings of Central European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. These dumplings are popular in West Slavic (Polish and Slovak), Hungarian, East Slavic (Belarusian, Russian, and Ukrainian), Baltic (Latvian and Lithuanian) and other Central and Eastern European cuisines where they are known under their local names. However, pierogi are especially almost always associated with Poland and Slovakia, where they are considered national dishes. Typical fillings include potato, sauerkraut, ground meat, cheese, and fruits.
Sweet potato
The sweet potato ("Ipomoea batatas") is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato ("Solanum tuberosum") and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales. The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers.
Cooking banana
Cooking bananas are banana cultivars in the genus "Musa" whose fruits are generally used in cooking. They may be eaten while ripe or unripe and are generally starchy. Some cooking bananas are also referred to as green bananas or plantains. ( , )  The term "plantain" is loosely applied to any banana cultivar that is eaten when cooked. However, there is no formal botanical distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity. Ripe plantains can be eaten raw, since the starches are converted to sugars as they ripen. In some countries, there may be a clear distinction between plantains and bananas, but in other countries, where many more cultivars are consumed, the distinction is not made in the common names used.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Instant mashed potatoes
Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing a close approximation of mashed potatoes. They are available in different flavors. Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping; a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the chunkiness. Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals.
1_Apprentice
I love them too. I also love yellow rice
0_Wizard
Yellow rice is good, and I really like Spanish rice using chicken broth and a little tomato sauce.
Water or chicken broth is then added along with chopped tomatoes or tomato sauce.
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Spanish rice
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Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
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.
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.
Chicken soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper.
Spanish rice
Spanish rice, red rice, or arroz rojo is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce. Spanish rice is a popular dish in Spain, where it is sometimes referred to as "Paella", and it's yellow in color. This is not to be confused with Mexican rice, which is red. Although it is called "Spanish rice", this dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts; the dish is usually simply referred to as "arroz" ("rice") or "arroz rojo" ("red rice") in Mexico.
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."
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
Tomato sauce
Tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Salsa di pomodoro) refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
1_Apprentice
Sounds delicious. You must be a wonderful cook.
0_Wizard
I try. I have to use a lot of different seasonings for potato dishes like garlic, parsley, and onion. 
Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelized onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.
chosen_Mashed_potato_0
Mashed potato
chosen_topic_0_Mashed_potato
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.
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.
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.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
Chicken soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper.
Korean regional cuisine
Korean regional cuisines () are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces ("paldo") according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces. The central region comprised Gyeonggi, Chungcheong, and Gangwon provinces.
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.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. "Potato" may be applied to both the plant and the edible tuber. Potato has become a staple food in many parts of the world and an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. The green leaves and green skins of tubers exposed to the light are toxic. In the Andes, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish.
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.
1_Apprentice
You're a real potato genius. Do you use red potatoes?
0_Wizard
I usually have russet potatoes as well. It is very easy to find in grocery stores. Do you like to cook?
There are a multitude of "floury" types, but the most commonly known include russet, golden wonder, and red rascal potatoes.
chosen_Mashed_potato_0
Mashed potato
chosen_topic_0_Mashed_potato
Russet potato
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes. To improve the disease resistance of Irish potatoes, Luther Burbank selected the potato that became known as the Russet Burbank. It was not patented because plants such as potatoes propagated from tubers were not granted patents in the United States. Restaurants such as McDonald's use russet potatoes for their size, which produce long pieces suitable for french fries. As of 2009, "McDonald's top tuber is the Russet Burbank".
Russet Burbank
Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries. It is a common and popular potato. This variety is a mutation (or sport) of the cultivar 'Burbank' that was selected by the plant breeder Luther Burbank. The known lineage of Russet Burbank began in 1851 when Chauncey E. Goodrich imported Rough Purple Chili from South America in an attempt to add diversity to American potato stocks which were susceptible to late blight.
Grocery store
A grocery store is a retail store that primarily sells food. A grocer is a bulk seller of food. Grocery stores often offer non-perishable food that is packaged in bottles, boxes, and cans; some also have bakeries, butchers, delis, and fresh produce. Large grocery stores that stock significant amounts of non-food products, such as clothing and household items, are called supermarkets. Some large supermarkets also include a pharmacy, and customer service, redemption, and electronics sections. In Canada, the United Kingdom, and the United States, supermarkets and convenience stores are sometimes described as grocery businesses, or simply grocers.
District Grocery Stores
District Grocery Stores (DGS) was a cooperative of small single-room grocery stores in Washington, DC, Maryland and Northern Virginia. It operated from 1921 to 1972. The goal was to leverage the volume of purchasing power of the cooperative to negotiate better prices from wholesalers and therefore improve their competitiveness. The cooperative started with 20 members to grow to 300 members at its peak. The stores were scattered all over the city and was a familiar site for all who grow up in Washington, DC in the 1950s and 1960s. The District Grocery Society started in 1921 with 20 members. Meeting in Mr. Hornstein's store, these store owners get together to stop declining sales and avoid closure of their stores.
Convenience store
A convenience store is a small retail business that stocks a range of everyday items such as groceries, snack foods, confectionery, soft drinks, tobacco products, over-the-counter drugs, toiletries, newspapers, and magazines. In some jurisdictions, corner stores are licensed to sell alcohol, typically beer and wine. Such stores may also offer money order and wire transfer services. They differ from general stores and village shops in that they are not in a rural location and are used as a convenient supplement to larger stores. A convenience store may be part of a gas/petrol station, so customers can purchase goods conveniently while filling their vehicle with fuel.
Supermarket shortage
Supermarket shortages have been identified in many American urban neighborhoods, and such gaps in food access have been closely correlated with diet-related diseases such as cancer, obesity, and diabetes. The shortage began when many supermarkets left mixed-income central city neighborhoods after civil disturbances in the late 1960s and 1970s. By 1984, store openings exceeded closings nationally but the opposite held in cities and the trend continues. The reluctance of large chains to open in urban areas is termed by some activists, "supermarket redlining." A second study that controlled for population and percent African American found that supermarkets in 1970 were preferred to locate in urban areas with high poverty and low income.
Russet sparrow
The russet sparrow ("Passer cinnamomeus"), also called the cinnamon or cinnamon tree sparrow, is a passerine bird of the sparrow family Passeridae. A chunky little seed-eating bird with a thick bill, it has a body length of . Its plumage is mainly warm rufous above and grey below. It exhibits sexual dimorphism, with the plumage of both sexes patterned similarly to that of the corresponding sex of house sparrow. Its vocalisations are sweet and musical chirps, which when strung together form a song. Three subspecies are recognised, differing chiefly in the yellowness of their underparts. The subspecies "rutilans" and "intensior" breed in parts of eastern Asia, where they are usually found in light woodland, and the subspecies "cinnamomeus" breeds in the Himalayas, where it is usually associated with terrace cultivation.
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
Walmart
Wal-Mart Stores, Inc., doing business as Walmart, is an American multinational retail corporation that operates a chain of hypermarkets, discount department stores, and grocery stores. Headquartered in Bentonville, Arkansas, the company was founded by Sam Walton in 1962 and incorporated on October 31, 1969. It also owns and operates Sam's Club retail warehouses. Walmart has 11,703 stores and clubs in 28countries, operating under 59 differentnames. The company operates under the name Walmart in the United States and Canada, as Walmart de México y Centroamérica in Mexico and Central America, as Asda in the United Kingdom, as the Seiyu Group in Japan, and as Best Price in India.
Food desert
A food desert is an area, especially one with low-income residents, that has limited access to affordable and nutritious food. In contrast, an area with supermarkets or vegetable shops is termed a food oasis. The term food desert considers the type and quality of food available to the population, in addition to the number, nature, and size of food stores that are accessible. Food deserts are characterized by a lack of supermarkets which decreases residents’ access to fruits, vegetables and other whole foods. In 2010, the United States Department of Agriculture (USDA) reported that 18 million Americans live in a food desert, meaning that they live more than one mile from a supermarket in urban or suburban areas, and more than 10 miles from a supermarket in rural areas.
1_Apprentice
Sometimes but I like to keep it simple
0_Wizard
Yeah sometimes I am so busy I make instant noodles like cup of noodles, usually chicken flavored.
The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup.
self_Momofuku_Ando_1
Instant noodle
self_7_Instant_noodle
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Ramen
The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese "lamian" (拉麵). Until the 1950s, ramen was called "shina soba" (支那そば, literally "Chinese soba") but today "chūka soba" (中華そば, also meaning "Chinese soba") or just "ramen" (ラーメン) are more common, as the word "支那" ("shina", meaning "China") has acquired a pejorative connotation. By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand-pulled), a few toppings, and a broth flavored with salt and pork bones.
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.
Cup Noodles
Instant noodles were invented in 1958 by Momofuku Ando, the Taiwanese-born founder of the Japanese food company Nissin. He used Chicken Ramen as the first instant ramen noodles. In 1970, Nissin formed the subsidiary Nissin Foods (USA) Co. Inc, to sell instant noodles in the United States. Nissin recognized that the bowls traditionally used to package instant noodles in Asia were not common in the U.S, so they used the paper cup designed by Ron R. Matteson. In 1971, they introduced instant ramen packaged in a foam cup. The three original Cup O' Noodles flavors in the US were beef, chicken and shrimp.
Samyang Food
Samyang Foods Co., Ltd is a South Korean food manufacturer. The company was established on September 15, 1961 in South Korea. Its products are sold around the world. Samyang Food was founded in September 15, 1961 by Jeon Jung Yoon. In 1963, Samyang Food developed the first instant noodle. Before the development of instant noodles, rice and grains were Koreans’ only stock. The society was always short of stock, but the development instant noodles helped solve Korea’s food shortage issue. In the early 1970s, Korea’s economy grew greatly. The stock market also grew rapidly, so Koreans were freed from starvation and started to work on national dietary improvement.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Momofuku Ando
, ORS, (March 5, 1910 – January 5, 2007) was a Taiwanese-Japanese inventor and businessman born in Imperial Japanese Taiwan who founded Nissin Food Products Co., Ltd.. He is known as one of the inventors of instant noodles, instant ramen, and Cup Noodles. Ando was born Go Pek-Hok () in 1910 into a wealthy Taiwanese family in , Japanese-era Taiwan, and raised by his grandparents within the city walls of following the deaths of his parents. His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yen, in , Daitōtei, Taihoku (Taipei).
Cup noodle
Cup noodle are precooked instant noodles with flavoring powder and/or seasoning sauce sold in a polystyrene, polyethylene, or paper cup. The flavoring can be in a separate packet or loose in the cup. Hot water is the only ingredient that is needed separately. In 1971, Nissin introduced Nissin Cup Noodles, a cup noodle to which boiling water is added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. Cup noodles are known as "keop-ramyeon" in South Korea. Popular cup noodles include Nongshim's Bowl Noodle Soup, Shin Cup Noodle Soup and Samyang's Hot Chicken Flavor Ramen.
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.
1_Apprentice
Oh instant noodles in the cup are so bland to me