Israel Quotes

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
Souffles don't deserve their reputation as potential disasters.
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
Stereotypical vegetarian food looks gray and brown.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.
Taleggio is the perfect cheese to melt over a warm dish.
Tel Aviv is the most exciting place to eat in Israel.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
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AuthorName
Adam Smith
Profession
Economist
BirthDate
05 June, 1723
DeathDate
17 July, 1790
Country
Scotland
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