Onion rings from I
Escoffiette is a food study and catering service based in Brooklyn, NY. You might also know us as Team Tall Guy, Tiny Girl.
Get in touch: escoffiette@gmail.com
Calendar
About
Catering Services
• Direct your food questions HERE!
escoffiette
Get in touch: escoffiette@gmail.com
About
Catering Services
• Direct your food questions HERE!
escoffiette
I try not to eat fast food, but you can get sour cream n’ onion fries at Jollibee. Guys, that’s my favorite artificial flavoring!
![Huh, didn’t know that!
“Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.
European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.[1]
During the Tudor period, a good many English peasants’ diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.
Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.” From Wikipedia.
fuckyeahgreatfoods:
Soy milk & Avocado potage](http://24.media.tumblr.com/tumblr_lyegypU2WJ1qbqq8zo1_500.jpg)
Huh, didn’t know that!
“Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.
European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.[1]
During the Tudor period, a good many English peasants’ diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.
Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.” From Wikipedia.
Soy milk & Avocado potage
(via honeychiles-kitchen)
Beef sisig from Mely’s Garden in Bacolod. Tita Mely explained that it’s the cow’s head ground up and fried, like a crispy ground headcheese with onion.
We had a truck at the Lost Horizon Night Market! Enclosed in an unassuming rental truck, you entered to find the Fairy God Deli ! Sort of choose-your-own-adventure type sandwiches for those who hungered for more in life.
Hot ginger-yuzu tea, chick pea salad sandwiches, ginger roast beef, roast pork adobo, bacon, marinated tomatoes, arugula, spicy sweet & sour chicken and much more.
Special thanks to Reid, Leslie, Robert and Sean for the support. Photos by Sara Bobo.
Chili shrimp from Mely’s Garden in Bacolod. I hate shrimp, but the fiery sauce on these bottomfeeders was undeniably good.
#dreams
DON’T KNOCK IT UNTIL YOU’VE TRIED IT. Nick Tahou’s Garbage Plate, a Rochester, NY staple, I grew up with these beauties. Here’s how it works-
A Garbage Plate is a combination of one selection of cheeseburger, hamburger, red hots, white hots (a whole other story), Italian sausage, chicken tender, fish (haddock), fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad. On top of that are the options of mustard and onions, ketchup, and Nick’s proprietary hot sauce, a greasy sauce with spices and ground beef. It’s served with rolls or Italian toast on the side fresh from the bakery next door.
Dozens of other places around Rochester serve up similar plates, but Nick Tahou’s is where to go to get the real deal.
(via jimdewitt)
Takway is sauteed young bamboo shoot. Another awesome dish from Mely’s Garden in Bacolod.
Great idea!
halve avocado, take out the pit, place egg in its place. season to taste and broil.
avocaderp
Love the signage for the kare-kare at Mely’s Garden in Bacolod. This peanut buttery curry dish is the inspiration for my Bacon Takedown recipe!
