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| Cooking Rosemary |
| A Blog about food by food lovers for food lovers. With links to our website where anyone with a passion for food can post Articles, Pictures, Stories and Recipes plus much more. |
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| Visitors Out: 275 |
| Total Visitors Out: 275 |
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| Cooking the Alphabet - C is for Carrot |
| 2008-05-14 09:42:19 |
So we all know the carrot, Wright? Well we all know its orange and rabbits love it but there’s a bit more to the carrot than most of us think. The carrots is a taproot, a type of root which grows downwards into the soil and swells. Carrots come in many sizes and shapes from [...]...
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| Books For Cooks |
| 2008-05-13 10:54:06 |
One of the greatest shops a chef could wish for, with
a selection of over 8000 different cook books on display its not just for chefs but also for anyone with a passion for food.
The first thing that hits you when you walk into Books For Cooks is the staggering display on offer, which is all
rapped [...]...
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| Cooking the Alphabet - B is for Bread |
| 2008-04-16 06:13:44 |
Bread is one of the oldest prepared foods in the world and its first use can probably be traced back to prehistoric times.
Its easiness to prepare and its filling properties have made a a staple food of the world and is found at most dinner tables.
Fresh bread is prized for its taste, aroma and texture. [...]...
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| Cooking the Alphabet - B is for Beans |
| 2008-04-16 06:05:33 |
There are too many varieties of beans to cover so were going to concentrate on just the one called - the Green bean, French bean, String bean, or Snap bean, whatever you want to call it, it has become a staple bean of many country’s, due to its fleshiness and sweet flavour and its easiness [...]...
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| Cooking the Alphabet - B is for Bee? |
| 2008-04-14 10:43:56 |
Ok so we didn’t make the cards, (read about the challenge here) but the Bee on the other hand still has an important part to play within cooking, for we have to thank it for making that sweet, sweet honey and helping to keep our plant and flower ecosystem pollinated.
Honey is widely used in most [...]...
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| Cooking the Alphabet - B is for Bacon |
| 2008-04-14 10:30:58 |
One of the tastiest products to come from pork is bacon, made from the side, back or belly of a pig which is then cured or smoked, it is used throughout the world for a number of traditional dishes and is used a lot in the western world for breakfast.
There are many types and variety’s [...]...
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| Where’s your coffee from? |
| 2008-03-31 16:57:28 |
Coffee’s first form was not as a drink, but as a rough-hewn energy snack. Sometime in the 6th century, coffee beans were crushed and mixed with animal fat, and then eaten to invigorate and give energy. But how it first came to be discovered and named is the subject to many stories and legends. Below [...]...
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| Carpaccio - As pretty as its picture |
| 2008-03-27 17:29:58 |
Many say that the dish Carpaccio was invented in a restaurant called Harry’s Bar in Venice, Which still serves the dish today as one of its house specialties.
The story of its creation is told by Arrigo Cipriani the current owner of Harry’s Bar, who claims that his grandfather Giuseppe Cipriani named the dish when a [...]...
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| Cooking the Alphabet - A is for Apple |
| 2008-03-25 11:31:38 |
What else could it be apart from the Apple for the first letter in the alphabet. One of the worlds most common and popular fruits, there are over 4000 varieties which all hold different attributes from juicy and crunchy, to soft and mealy, from sweet or sour, to red, green or yellow, they are all [...]...
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| Cooking the Alphabet |
| 2008-03-23 15:34:29 |
Whilst doing some boring research on the web, we stumbled upon some fun food cards by the British Nutrition Foundation. The cards are aimed at teaching children about devising food chains and constructing a food alphabet using a food for each letter. We thought to our selves that this could be a fun challenge to [...]...
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| The brutal past of steak tartar |
| 2008-03-20 17:39:24 |
The origin of Steak Tartar is one of the great old food myths, it is not certain when or where it was first created, but legend has it that Mongolian horsemen would place steaks under their saddles to cushion and soothe their mounts during days of riding, when they retrieved the meat, it would be [...]...
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| Organic milk is best, but from cows that milk themselves, it’s better. |
| 2008-03-16 09:49:07 |
Cow’s that milk themselves you say? Yes that’s right, farmers have teamed up with scientists to create a farm where the cows choose when they want to be milked using automated booths. The cows voluntarily enter a system whenever they feel like it, sometimes up to five times a day, with the top cows being [...]...
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| Edible to Incredible Foodscapes |
| 2008-03-07 17:03:34 |
Photographer Carl Warner has painstakingly captured all kinds of food in a series of still lifes which he calls foodscapes, everything you see in these image’s can be found in the kitchen and is actually edible. He first sketches out a landscape scene before introducing the food. Each scene is then captured in separate [...]...
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| The Egyptian Bazaar |
| 2008-03-07 16:55:19 |
The Egyptian Bazaar is a spice market located in Eminonu, Istanbul. It was built in 1664 and is called the Egyptian Bazaar due to the fact that the spices came from India and South-East Asia to Egypt and from there to Istanbul via the Mediterranean Sea. The Spice Market is teeming with tourists, customers and [...]...
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| The Most Expensive Desserts in the World. |
| 2008-02-17 13:49:37 |
Have you been saving those pennies? Well your going to need them if you want any of these sweet desserts, thanks to the good people at Forbes they have put together a list of the most expensive desserts in the world, so if your feeling hungry and want to splash some cash, Then wet your [...]...
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| Fresh Fish Anyone? |
| 2008-02-11 16:40:51 |
There’s a restaurant in Shanghai that serves it’s fish super fresh, so fresh in fact, its still alive!
Here at Cooking Rosemary we like our fish as much as the next person and a nice fresh whole Sea bass baked in sea salt with aromatic herbs is quite mouth watering, but preparing and then cooking [...]...
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