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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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Buttered toast with Marmite, Britain

Imahe
OK, anything buttered is probably going to taste great, but there’s something about this tangy, salty, sour, love-it-or-hate-it yeast extract that turns a piece of grilled bread into a reason to go on living. For extra yum factor, add a layer of marmalade. http://www.food.com/recipe/marmite-on-toast-a-veritable-british-classic-422206 IngredientsNutrition 2slices granary bread or 2 slices bread, of your choice fresh unsalted butter marmite, to taste   Directions Toast the bread slices to desired colour, I like mine well toasted. Butter whilst still hot, making sure it all melts into the toasted bread. Spread with marmite to taste, cut into triangles or fingers and enjoy with a cuppa tea!
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Bibim Guksu (South Korea)

Imahe
https://migrationology.com/33-foods-worth-traveling-across-the-world-just-to-eat/ TOPPINGS 2 medium lettuce leaves, thinly sliced 1/4 red cabbage, thinly sliced 1/2 small cucumber, julienned 1/3 small carrot, julienned A few snow pea sprouts 2 Tbsp Kimchi, cut into thumbnail size SAUCE (MIX THESE IN A BOWL) 2 Tbsp gochujang (Korean chilli paste) 2 Tbsp rice vinegar 1 Tbsp soy sauce 1 Tbsp honey 1 Tbsp brown sugar 1 Tbsp sesame oil 1 Tbsp roasted sesame seeds *1 Tbsp = 15ml **If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!   STEPS Boil the noodles in boiling water for 2 to 3 minutes. Drain the noodles and run some cold water over the noodles to cool them down. Drain. Place the noodles in a bowl and add the toppings and sauce. Mix them well and dig in.
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