Global food:Aberdeen Angus Fillet Steak Delphi

Pan Fried Aberdeen Angus Fillet Steak Delphi

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Plain boiled Maris Piper potatoes

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Fried Parsnips

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Steamed Spring Greens

Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.         

Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest

Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

+Hernâni Magalhães Thank you for recommending

 My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.

Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel. 

I'm hungry for some food, now!!!

Delphi  oracle

Notes    

 Brown sauce:A flavor/sauce introduced to uk

by the Romans

 "Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan."   From Wikipedia

Ketchup

"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia

Original Delphic music by Galina          

By Jon Chef

What Happened to My Sago Pudding Foodies+

Foodies+Sago,Orange and Cardamon Pudding

1 Litre Goats Milk (Personal choice)
90 grams Sago
1 Orange Zest
1 Lemon Zest
5- 10 pods Cardamon seeds ground
2 table spoons Honey
1-2 table spoons Eau de fleurs ( Orange Flower water)
Scottish Raspberry preserve
Candied Angelica ( My own picked from Craigievar  castle and candied)

1.Heavy sauce pan,place all ingredients in apart from Raspberry jam and Angelica
2. Slowly bring to simmer gently gently stir all the time with wooden spoon
20 min or so test the sago seeds
3.Melt the raspberry preserve (May be a splash  of Framboise (Spirit) :)
4.Place 2 spoons in your serving bowls or glass
4. Let Sago cool down place bowl garnish with candied Angelica
5.Eat

Sago pudding

Candied Angelica and Cardamon Pods

For all my new found friends at "foodies+ at the corner bistro for those who love food !"
Come see assorts of delights and me if ya lucky at The corner Bistro for those who Love food

After all that food some mellow cool Original music by Galina  Relax

By  Jon Chef

Aromatics for Food and Music Spice,: Saffron

Saffron flower

"As the saffron tints and crimson flushes of morn herald the coming day,

so the social and political advancement which women has already gained

bears the promise of the rising of the full-orbed sun of emancipation.

The result will be not to make home less happy but society more holy"

                 Frances Ellen Watkins Harper,U.S rights advocate 1893

Saffron flower pickers Kashmir

What is Spice:

The name spice is derived from the word species. which was applied to groups of exotic foodstuffs in the Middle Ages.The need to supply European markets spurred explorations, culminating in the extraordinary voyages that resulted in the discovery of the New World and demonstrated that the globe could be circumnavigated by sea. The fabled Spice Islands of Indonesia became the site of horrendous colonial practices by competing European powers. The desire to control spice sources took the British to India, the Portuguese to Brazil, the Spanish to Central and South America and to the Philippines, the French to Africa, and the Dutch to Indonesia. However, each country feuded with others to establish a monopolistic control over the spice-growing regions and the major trade routes.

 Indeed, the term spice could include chocolate, coffee, kola nuts, tea, wine and olive oil, since these mouthwatering delicacies are generally imported from tropical or sunny countries into the more temperate countries of northern Europe and North America to give a zestful taste to food products and beverages.

Interestingly Iran grows 97.3% global mass of Saffron.How do the USA have much Saffron to cook with due too import/export ban with Iran ????? 

Saffron, Zaafaran,Azafrán, केसर, ज़ाफ़रान.

Saffron crocus

I love too cook the classic  bouillabaisse (Fish soup/stew)

essential ingredient being saffron.After picking fresh Chanterells which are a saffron color i made the other day

Chicken,chanterell and Saffron Galina which can be found 

here

Scallops with Saffron Puff Pastry 

Iranian Pure Saffron

Saffron is rather unique among spices in that its main aroma and colour components are water-soluble; therefore, the stigmata may be soaked overnight in water, filtered and the water then added,. Another method is preferred in Persia and India: The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to biriyanis or sweets. Using the dry spice  directly for cooking is not favourable, as it releases its fragrance too slowly, and prolonged cooking should be avoided for loss of aroma. Thus, it is best to prepare an extract with cold liquid and add that extract to the hot foods.

                

                     To finish a Saffron sunset,  

By Jon Chef