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The Story of World Famous Delicacies

This is a blog that shares the different delicacies in the world. It includes recipe and of course some video that can help you to guide you on trying this wonderful dishes. We hope that you enjoy checking our blog. 

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Old Forge White Pizza

Imahe
White Pizza (Old Forge style) 1 double-crust rectangular pie, about 10" x 16" (six slices about 4" x 5") Crust Notes:  1. This crust is different from the "standard" crust recipe I usually use, which is found in Pizza Basics. 2. This is the recipe actually tested. For a further adjustments suggested by my advisors (but not yet tested), see the Addendum below. 2-1/4 tsp instant yeast 3 C flour 1-1/2 tsp salt 1 C + 2 T warm water (about 105º) 1-1/2 T olive oil Filling 2 C fontina cheese, shredded 2 C aged provolone cheese, shredded 2 C Cooper sharp American cheese, shredded (see the Comments attached to the post for discussion of alternatives) 1 T fresh rosemary (whole leaves, removed from stems - but see Addendum, below) kosher salt olive oil Preheat the oven to 400º.  Place all the crust ingredients in the bowl of a food processor with the steel blade and process until the dough clumps together and starts to ride around on the blade. Place doug...
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Champ, Ireland

Imahe
Irish national dish champ goes down faster than the first pint of Guinness on a Friday night. Mashed potato with spring onions, butter, salt and pepper, champ is the perfect side with any meat or fish. For the textbook plate of creamy goodness, we suggest the busiest pub in any Irish seaside town. Around noon somehow feels right. http://www.bbc.co.uk/food/recipes/champ_67444 Ingredients 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets 290ml/½ pint milk 85g/3oz butter salt and white pepper 1 large bunch spring onions, finely chopped   Method Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions. Season and stir well. Pile into a serving dish. Make a well in the centre and add the butter. Serve immediately.
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Massaman curry, Thailand

Imahe
Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election. Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce. “The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner. http://allrecipes.com/recipe/142055/chicken-massaman-curry/ Ingredients 2 tablespoons vegetable oil 3 tablespoons curry paste 1 (3/4 inch thick) slice ginger, minced 1 1/4 pounds skinless, boneless chicken breast meat - cubed 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons tamarind paste 1/3 cup peanut butter 3 cups peeled, cubed potatoes 1 (...
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