The first ever-Turkish participation in the 17th Annual Skills for Chefs Conference was successfully completed. Chef Erol proved that he had the most important skill a chef has to have: To remain cool, calm and collected under extreme stress and adverse conditions!
Staying cool is not easy these days. The summer heat is at times suffocating, the political agenda maddening, and it seems that the summer will get more and more heated with the upcoming Presidential elections.
Fresh pide from the oven, still lovingly warm… Plumb succulent dates and glistening black olives waiting side by side in little pretty plates. Thirst-quenching glasses of tamarind sherbet. Alas, it is not the time to eat or drink…
Rolled and wrapped leaves stuffed with various fillings are the most distinctive dishes of Turkish cookery
Rose-water or rose petals are used primarily in sweets and drinks, like the gulab-jamun of India, or rose-flavored sherbets and ices of Persian and Ottoman palace cuisines
Since April 2, a total of 200 bartenders have been competing for regional rounds to be among the world finalists to represent Turkey at the Diageo Reserve WORLD CLASS™ Global Finals
Food not bombs-Istanbul is a movement started by a group of like-minded youngsters who cannot stand the thought of wasting food when there are starving people
I popped the candy in my mouth, and within seconds it started popping; it popped, and popped again. I could actually hear it popping.
Bread winning is hard for miners, and all they gain is restricted to a loaf bread and a few black olives, dark as pebbles of coal. If we look at the food provisions of the miners in Soma, it is hard to believe that there is none. The miners were forced to work every single day, and they had to bring their own food from home.
