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ExploreTraveler Travel Foodies - beBee

ExploreTraveler Travel Foodies

+ 100 buzzes
Exploreing food from around the world.
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  1. Randy Keho

    Randy Keho

    09/01/2017
    Randy Keho
    barjammers
    www.barjammers.com
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    Pamela 🐝 Williams
    10/01/2017 #2 Pamela 🐝 Williams
    #1 That's pretty awesome Randy! Congrats
    Randy Keho
    09/01/2017 #1 Randy Keho
    This is the launch of my new website barjammers.com.
    It's a localized source for finding the most up-to-date live music in my geographical area, which includes Chicago.
    I've incorporated my beBee blog "Give it a Spin," noting that it's in conjunction with beBee.
    Within it is barsnearby.com, which is another site my partner and I developed using Google Maps to identify bars and restaurants throughout the United States.
    barsnearby.com has already been monitized, using Paypal. It's already had more than 30,000 hits.
  2. Jackie M.

    Jackie M.

    09/01/2017
    It'd be remiss of me not to share food posts right out of the gate, so here's a recipe for Beef Rendang from a Live broadcast I did on both Facebook Live and YouTube in the lead-up to Christmas -
    Jackie M.
    How to Cook Beef Rendang from My Malaysian Home State (Negeri Sembilan) - Jackie M
    jackiem.com.au This is my stepmom’s recipe which is influenced by the beef rendang style of my home state of Negeri Sembilan with her own...
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    Comments

    Aleta Curry
    10/01/2017 #8 Aleta Curry
    I was going to tag @Dean Owen, but I see you're already Johnny-on-the-spot. I might've guessed!
    Okay, I see I need to buy some ingredients and try this!
    Jackie M.
    09/01/2017 #7 Jackie M.
    #6 Thanks for the share :)
    Wayne Yoshida
    09/01/2017 #6 Wayne Yoshida
    I need to try this on the Big Green Egg/kamado
    Jackie M.
    09/01/2017 #5 Jackie M.
    #1 Oh and thanks for sharing :)
    Jackie M.
    09/01/2017 #4 Jackie M.
    #1 Hah cool; strangely the soy sauce works really well, though it's not an ingredient I use in my own beef rendang that I make for my business. Beef rendang is most commonly served with jasmine rice, though you may find it with Basmati (long grain) rice as well :)
    José Ramón  🐝 López
    09/01/2017 #3 José Ramón 🐝 López
    Wow! I love so much asian recipes!!!

    :-)
    Ken Boddie
    09/01/2017 #2 Ken Boddie
    @Jackie M. please don't mistake my clumsiness in the kitchen and pride in the culinary capabilities of my better half as feigned futility and male chauvinism (not necessarily in that corresponding order) but, if it tastes like my Indonesian wife's rendang (particularly on the second day) and smells like my wife's rendang, then either the recipe is spot on, or it is indeed my wife's rendang. 😋
    The other test is, of course, the 'next morning test', whereby if it's hot on the way in and it's hot on the ...... perhaps I'd better stop there, as it's a family show. 😂
    Dean Owen
    09/01/2017 #1 Dean Owen
    I cheated. I actually checked this recipe out when I visited your website this morning! Soy sauce aye? Wonder how that'll change the dynamic. Can only try. Do you eat Beef Rendang with a short or long grain rice?
  3. ProducerWayne Yoshida

    Wayne Yoshida

    09/01/2017
    It’s a Grill, an Oven, a Smoker – The Big Green Egg
    It’s a Grill, an Oven, a Smoker – The Big Green EggI was looking for something different to make on my Big Green Egg this past weekend since we had a break in the rain. I randomly found this recipe by Judy Cowan for Simple Stromboli.Stromboli triggered a nice memory from many years ago, when I lived...
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  4. ProducerCepee Tabibian

    Cepee Tabibian

    17/10/2016
    Asian Food Fix - Barrio Malasaña
    Asian Food Fix - Barrio MalasañaToday we're hanging around Malasaña, a trendy barrio of Madrid and my old living quarters. For those of you who aren't familiar with Malasaña it's the hipster hangout of this capital city -coffee shops, hairdressers, mustaches, bicycles...
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    Comments

    Lisa 🐝 Gallagher
    03/01/2017 #16 Lisa 🐝 Gallagher
    I'm very hungry now! Nice showcasing of the food @Cepee Tabibian! I eat a dish similar to the rice noodles about and our Chinese Restaurant calls the dish, Chicken Chow fun. It's rice noodles with veggies, soy and not sure what other spices. The sandwich looks very tasty!! Sounds like a fun area to visit/hang out for the afternoon-evening! Thanks for sharing.
    Wayne Yoshida
    03/01/2017 #15 Wayne Yoshida
    Awesome food tour @Cepee Tabibian! Thank you!
    Jan 🐝 Barbosa
    03/01/2017 #14 Jan 🐝 Barbosa
    Getting Hungry Already !!!!
    Matt 🐝 Sweetwood
    02/01/2017 #13 Matt 🐝 Sweetwood
    Next time I am in Madrid, I am using this a a guide.
    Bill Stankiewicz, 🐝 Brand Ambassador
    02/01/2017 #12 Bill Stankiewicz, 🐝 Brand Ambassador
    COOL: I enjoy Asian foods, great post by @Cepee Tabibian
    Bill Stankiewicz, 🐝 Brand Ambassador
    02/01/2017 #11 Bill Stankiewicz, 🐝 Brand Ambassador
    WOW, I enjoy Asian foods, great post by @Cepee Tabibian
    Bill Stankiewicz, 🐝 Brand Ambassador
    02/01/2017 #10 Bill Stankiewicz, 🐝 Brand Ambassador
    I enjoy Asian foods, great post by @Cepee Tabibian
    Teresa Gezze
    18/10/2016 #8 Teresa Gezze
    Great buzz, Cepee!!! Thanks for the info! =)
    Cepee Tabibian
    18/10/2016 #7 Cepee Tabibian
    #6 @Froilán Pérez, thanks! Adding it to my to try list.
    Froilán Pérez
    18/10/2016 #6 Froilán Pérez
    not Malasaña but pretty close, I can HIGHLY recommend Janatomo (Calle Reina)
    Cepee Tabibian
    18/10/2016 #5 Cepee Tabibian
    #3 Haha, thanks @Sara Mateos-Aparicio Orozco! And so many places yet for me to discover. I love your city.
    Sara Mateos-Aparicio Orozco
    18/10/2016 #3 Sara Mateos-Aparicio Orozco
    I've been living in Madrid for 32 years (that's it, my entire life except for some months when I was living abroad) and can you believe that there are some places that I didn't know about? I wanna try e-ve-ry-thing. Thank you, @Cepee Tabibian View more
    I've been living in Madrid for 32 years (that's it, my entire life except for some months when I was living abroad) and can you believe that there are some places that I didn't know about? I wanna try e-ve-ry-thing. Thank you, @Cepee Tabibian! Close
    Cepee Tabibian
    17/10/2016 #2 Cepee Tabibian
    Thanks so much @David B. Grinberg! Mmmmm, I love it too!
    David B. Grinberg
    17/10/2016 #1 David B. Grinberg
    Wow, that all looks and sounds yummy, Cepee. I love Asian food! I've shared this is three hives. Buzz on...
  5. Wayne Yoshida

    Wayne Yoshida

    29/12/2016
    Christmas Sushi 2. There is some distortion in the picture, they are covered with plastic wrap . . . Wayne Yoshida
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  6. Wayne Yoshida

    Wayne Yoshida

    29/12/2016
    Christmas Sushi Wayne Yoshida
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    Comments

    Don 🐝 Kerr
    30/12/2016 #2 Don 🐝 Kerr
    Mmmmmmmmmmmmm
    José Ramón  🐝 López
    29/12/2016 #1 José Ramón 🐝 López
    I love Sushi so much!!!
  7. ProducerWayne Yoshida

    Wayne Yoshida

    29/12/2016
    Tapenade Stuffed Pork Loin
    Tapenade Stuffed Pork LoinI decided to move away from making a ham for Christmas and made these two tapenade stuffed pork loin roasts on my Big Green Egg instead. One has a green olive tapenade and the other uses a black olive tapenade.This recipe is based on Steven...
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    Comments

    Lyon Brave
    08/01/2017 #20 Lyon Brave
    mouth watering
    Pamela 🐝 Williams
    02/01/2017 #19 Pamela 🐝 Williams
    #17 You'll need to try it and let me know the verdict.
    Pamela 🐝 Williams
    02/01/2017 #18 Pamela 🐝 Williams
    #17 I think I saw something like that on Diners, Drive Ins, and Dives on the Food Channel. Yes, I'm a Guy fan...
    Wayne Yoshida
    02/01/2017 #17 Wayne Yoshida
    #16 Can you imagine a pizza inside? Sausage, pepperoni, cheese, sun dried tomatoes!
    Pamela 🐝 Williams
    02/01/2017 #16 Pamela 🐝 Williams
    #15 LOL...soooorrry! just trying to describe how it tastes to me...
    Wayne Yoshida
    02/01/2017 #15 Wayne Yoshida
    #11 Ugh. Thanks for painting that taste in my mouth and mind. LOL. ARG. Try mozzarella, the pizza cheese!
    Wayne Yoshida
    02/01/2017 #14 Wayne Yoshida
    #10 Paul - the super market cut is "tenderloin" - they both were about 3 pounds. I also make a version stuffed with cheese (I use parmesan or mozzarella or some other "good melting" cheese, carrots and celery - like in a matambre.

    Asparagus, goat cheese and raspberries! I have to try that!

    I'm thinking raisins, too.
    Wayne Yoshida
    02/01/2017 #13 Wayne Yoshida
    #9 Nice! I want to see that!
    Paul "Pablo" Croubalian
    30/12/2016 #12 Paul "Pablo" Croubalian
    #11 Pretty much anything goes, although some melt too much.
    Pamela 🐝 Williams
    30/12/2016 #11 Pamela 🐝 Williams
    #10 what other cheese would you recommend? I can't stand goat cheese. I helped my brother raise goats and the taste is too much like the smell of goat urine...Ugh. LOL!
    Paul "Pablo" Croubalian
    30/12/2016 #10 Paul "Pablo" Croubalian
    Yummy looking! I realize that cuts change name with geography. Is that a loin or the filet/tenderloin?

    I use the filet and stuff it with all sorts of things. My fave is asparagus, goat cheese and raspberries
    Pamela 🐝 Williams
    30/12/2016 #9 Pamela 🐝 Williams
    #7 okay so I ended up making them with a sundried tomato tapenade and it was pretty tasty! The sweetness of the cured bacon was an excellent cpmplement to the tomato acidity
    Wayne Yoshida
    29/12/2016 #8 Wayne Yoshida
    #6 Oh yeah! They make great sandwiches. The tapenade is also good for grilled or toasted French bread
    Wayne Yoshida
    29/12/2016 #7 Wayne Yoshida
    #5 Grilled salmon without the capers, but smoked on a cedar plank!
    Franci🐝Eugenia Hoffman
    29/12/2016 #6 Franci🐝Eugenia Hoffman
    Yum. This looks scrumptious!!
    Pamela 🐝 Williams
    29/12/2016 #5 Pamela 🐝 Williams
    #4 thank you! and I like capers. Grilled salmon in a caper sauce is one of my favorite dishes! Oh well, to each his own :0)
    Wayne Yoshida
    29/12/2016 #4 Wayne Yoshida
    #3 Capers = salty peas. . .

    Same temp. 300 to 350. Cook to internal temp at least 160. Let it rest for 5 minutes so the juices will stay. These two roasts took about 1-1/2 hours. Chops will probably be shorter. But check with the thermometer to be sure.
    Pamela 🐝 Williams
    29/12/2016 #3 Pamela 🐝 Williams
    #2 Too chilly and windy for the BBQ so the oven it is! My son-in-law hates black olives and I happen to have some good green olives in the frig. I think I'll give it a shot! Thanks for the idea. (oh, I'll leave the capers out too, he doesn't like those either, picky fellow!) What temp would you use on the oven? the chop are about 1 1/2 to 2 inches thick
    Wayne Yoshida
    29/12/2016 #2 Wayne Yoshida
    #1 Sure! The "olive paste" is one way to add moisture. Depending on how thick the chops are, you can just make a cut into one side of the chop, or butterfly them and then put the tapenade in. Different olives make a difference -- this was an experiment to check how the olives compared. I thought the green olives would be too salty - but turned out I like the green version better.

    I used the common "early California" pitted black olives from a can, and the green pimiento stuffed green olives from the same company. Greek olives may be classier, but I think they are too bitter for me.

    Let us know how your pork chops come out!

    BTW - this can be done in the oven or broiler. But using the BBQ is more fun.
    Pamela 🐝 Williams
    29/12/2016 #1 Pamela 🐝 Williams
    Wayne, could this be modified to make stuffed pork chops? I've got some thawing right now and was trying to decide what to do with them :-)
  8. Iman Boultif

    Iman Boultif

    23/12/2016
    http://dlicedorient.blogspot.fr/2016/12/mon-chouchou-choux-pralines.html Iman Boultif
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  9. Wayne Yoshida

    Wayne Yoshida

    22/12/2016
    Holiday Ultimate Prime Rib! Too late for me, I will be making roast pork with tapenade.
    Wayne Yoshida
    The Ultimate Holiday Prime Rib
    barbecuebible.com Steven Raichlen's two-step method, debuted on Project Smoke, is the ultimate way to cook prime rib, also known as a standing rib roast. Get the...
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  10. Wayne Yoshida

    Wayne Yoshida

    25/11/2016
    Condiments represent an international family Thanksgiving. From left to right: Furikake (Japanese rice topping), Kikkoman Japanese shoyu (soy sauce - Hello Kitty) and Mexican Tapatio salsa picante (hot sauce from Guadalajara, Mexico). Not shown and also at our Thanksgiving table: Five different kinds of salsa . . . Wayne Yoshida
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  11. ProducerMamen 🐝 Delgado
    Hummus de Lentejas // Lentil Hummus (Español & English)
    Hummus de Lentejas // Lentil Hummus (Español & English)English version below.Ayer tuvimos celebración familiar en casa y, al igual que en otras ocasiones, los invitados me pidieron que preparara mi Hummus de Lentejas.El Hummus es una receta típica de la comida árabe, de hecho “hummus” en árabe significa...
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    Comments

    Bill Stankiewicz, 🐝 Brand Ambassador
    01/01/2017 #25 Bill Stankiewicz, 🐝 Brand Ambassador
    #24 Many thanks, keep send more great recipes!! HAPPY NEW YEAR FROM Savannah, Georgia :)
    Mamen 🐝 Delgado
    01/01/2017 #24 Mamen 🐝 Delgado
    #23 Glad you enjoyed them @Bill Stankiewicz, 🐝 Brand Ambassador!! Happy New Year from Madrid!! 🎉😘
    Bill Stankiewicz, 🐝 Brand Ambassador
    31/12/2016 #23 Bill Stankiewicz, 🐝 Brand Ambassador
    Getting hungry, no pizza today will need to try your dish @Mamen 🐝 Delgado !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! thx for all your posts I read all of them & do enjoy Mamen!!!!!!!!!!!!!!!!!!!
    Jan 🐝 Barbosa
    21/11/2016 #22 Jan 🐝 Barbosa
    Que Rico !!! Ahora... Pensandolo bien.. Con una botella de vino de la region... YUMMMM !!!
    Mamen 🐝 Delgado
    21/11/2016 #21 Mamen 🐝 Delgado
    #19 Hahaha... Yes Wayne, that's what I explain in the post. In fact "hummus" means "chick pea" in Arabic. So this is a variant, nothing to do with the original one.
    Mamen 🐝 Delgado
    21/11/2016 #20 Mamen 🐝 Delgado
    #17 I'll try @Wayne Yoshida, thanks for the ideas!!
    Wayne Yoshida
    21/11/2016 #19 Wayne Yoshida
    Oh. I just noticed something. I use garbanzo beans (chick peas) and not lentils in my hummus. Lentils could make this a very different hummus. Interesting.
    Franci🐝Eugenia Hoffman
    21/11/2016 #18 Franci🐝Eugenia Hoffman
    Cumin is supposed to have health benefits for example anti-aging benefits like vitamin E. Your dip looks yummy and thanks for the share.
    Wayne Yoshida
    21/11/2016 #17 Wayne Yoshida
    Excellent! The sesame seeds may also come in the form of tahini - sesame seed paste. These days, it can be found in supermarkets. Here's how to make your own: http://www.inspiredtaste.net/26901/easy-tahini-recipe/

    I like roasted garlic and green onions (chives) in mine. Also try roasted peppers.
    Mamen 🐝 Delgado
    21/11/2016 #16 Mamen 🐝 Delgado
    #15 Yes, give it a try @Dean Owen! Cumin gives a very particular taste... Normally I use pita bread or carrot fingers, but this time we had many children for the party so I chose nachos for them. 😉
    Dean Owen
    21/11/2016 #15 Dean Owen
    Cumin? Interesting addition. Probably matches the nacho chips more than pita. Will try it out soon!
    Mamen 🐝 Delgado
    20/11/2016 #14 Mamen 🐝 Delgado
    #12 Superplanazo!!! 👏
    Sonia 🐝 Quiles Espinosa
    20/11/2016 #13 Sonia 🐝 Quiles Espinosa
    #9 Gracias @Mamen 🐝 Delgado, claro que la voy a probar, a ver si me regalan la Thermix por Navidad. 😜 La próxima semana vuelvo a compartir mis recetas. Muchos besos princesa !
    Federico 🐝 Álvarez San Martín
    20/11/2016 #12 Federico 🐝 Álvarez San Martín
    #11 Ya ves. A ver si quedamos un día, me entrevistas y comemos algo ;)
    Mamen 🐝 Delgado
    20/11/2016 #11 Mamen 🐝 Delgado
    #10 Vaya dos tragones que estamos hechos @Federico 🐝 Álvarez San Martín... 😂
    Mamen 🐝 Delgado
    20/11/2016 #9 Mamen 🐝 Delgado
    #8 Ya verás además qué fácil de preparar @Sonia 🐝 Quiles Espinosa!! Un abrazo muy muy especial, bonita... 😘 💫
    Sonia 🐝 Quiles Espinosa
    20/11/2016 #8 Sonia 🐝 Quiles Espinosa
    Esto no nos lo perdemos @Mamen 🐝 Delgado!
    Mamen 🐝 Delgado
    20/11/2016 #7 Mamen 🐝 Delgado
    #6 Jajaja! Estupendo @Sonia Roselló Puig!! Ya me contarás qué te parece, tanto el sésamo como el comino, el limón y la sal ponlos al gusto. Las medidas no son cerradas, así que déjate llevar por tus preferencias. 😉
    Sonia Roselló Puig
    20/11/2016 #6 Sonia Roselló Puig
    Gracias @Mamen 🐝 Delgado, me xifla el hummus y no he probado todavía el de lentejas. Mañana cae!!!!
  12. Wayne Yoshida

    Wayne Yoshida

    14/11/2016
    Still have leftover Halloween candy? Me too. Make these on your smoker . . . inside-out chocolate smoke-baked apples Wayne Yoshida
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    Comments

    Wayne Yoshida
    15/11/2016 #3 Wayne Yoshida
    #2 Thanks John. Variations of this are floating around the BBQ circuits. The best part of this easy dessert trick is the clever combinations one can come up with.

    Like - cheese and bacon. Bacon and chocolate. Apricot jam, cream cheese, brown sugar and butter. Or graham cracker or cookie crumbs and marshmallows.

    The tasty ideas are endless!
    John Valledor
    14/11/2016 #2 John Valledor
    Wayne, what a novel idea. I had not seen nor considered this clever use of leftover sweets. Good on you!
    Aurorasa Sima
    14/11/2016 #1 Aurorasa Sima
    That´s a cool idea!

    Thank you for sharing.
  13. ProducerWayne Yoshida

    Wayne Yoshida

    08/11/2016
    Orange Brined Turkey on the Big Green Egg
    Orange Brined Turkey on the Big Green EggI thought I’d share my turkey technique before the holidays so people would have a chance to give it a try this year. My secret for a juicy and tasty turkey: Brining. I use the orange brine recipe from Steven Raichlen’s Primal Grill, Season 3....
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    Comments

    Ako Kasahara
    10/11/2016 #4 Ako Kasahara
    #3 Grilled Musubi! That's got to be delicious!
    Wayne Yoshida
    09/11/2016 #3 Wayne Yoshida
    #1 Maybe grilling musubi - it is really good on a BBQ!
    Alvaro INFANTE SANCHEZ
    09/11/2016 #2 Alvaro INFANTE SANCHEZ
    Congratulations "Chef Yoshida" 😉😉
    Ako Kasahara
    09/11/2016 #1 Ako Kasahara
    Wow, @Wayne Yoshida, you and your mighty Big Green Egg did it again! What's next? Baking MOCHI for new year?
  14. ProducerDean Owen

    Dean Owen

    07/04/2016
    May Contain Shot !!!  - In Defense of British Food
    May Contain Shot !!! - In Defense of British FoodAfter 25 years away from Blighty, of all the things I missed dearly, British food was never one of them. And so it was that spending a month in my hometown, London, I was keen to rediscover the nourishment of my childhood. The world at large seems...
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    Comments

    Dean Owen
    04/11/2016 #26 Dean Owen
    #25 Thanks for making me hungry Wayne!
    Wayne Yoshida
    04/11/2016 #25 Wayne Yoshida
    Re: @Kevin Pashuk Challenge: Great post by @Dean Owen. Dean covers a bunch of topics.
    Wayne Yoshida
    04/07/2016 #24 Wayne Yoshida
    #23 Yes, I think you will like it. I spent a week in Ireland and they have similar meals. And I also love the various "pie" served at pubs.
    Dean Owen
    04/07/2016 #23 Dean Owen
    #22 I will have to dust off the reel and warm up the projector for that movie @Wayne Yoshida!
    Wayne Yoshida
    03/07/2016 #22 Wayne Yoshida
    As a British foodie fan - if you watch the Alfred Hitchcock movie -- "Frenzy" -- there are some great (maybe not great but maybe funny) food scenes at the detective's house. . .
    Dean Owen
    19/04/2016 #21 Dean Owen
    @Jamie Gamez Cruz, they are great. The best? Not so sure. I love Mille Trous pancakes that can be found in North Africa, and Nasi Lemak in Malaysia. Thanks for reading.
    Jaime Gámez Cruz
    19/04/2016 #20 Jaime Gámez Cruz
    British breakfasts are the best!
    Dean Owen
    09/04/2016 #19 Dean Owen
    @Jan Johnston Osburn, it does not bode well for British food if the thing you missed most was a Dominoes pizza! In fact, I think the thing that Brits miss most when they leave the country to some remote part of the world is their chocolate (Maltesers/Bounty etc). Walker Crisps... Agh, one great British invention has to be salt and vinegar flavour crisps! Thanks for the comment!
    James McElearney
    07/04/2016 #17 James McElearney
    #16 Haha, yes Listen Dean Owen, I´m under no dispute that as a Nation our food sadly ranks way down on the culinary charts. I will however, disagree with you on the cheese, as we have gone head to head with the French over our cheeses and we won that challenge hands down!! But my point is that British food doesn´t just consist of the typical, there are some amazingly talented chefs creating a whole new side to British food that gets over looked so often, and I´m not talking about the celebrity chefs. It´s such a shame that when people talk of British food, the comments like "Chicken Tikka Massala is our national dish" come out. That being said, who doesn´t like a CTM :)
    Dean Owen
    07/04/2016 #16 Dean Owen
    @James McElearney Now let's not get ahead of ourselves here. Compared to other nations cuisines, even British pride cannot deny that British food ranks way way down. And hold your horses on the cheese and wine! Yes there are some speciality cheeses that can give the French a run for their money (Stilton or Westcombe cheddar), but as a whole .... And yes you have your celeb chefs, but they would not stack up against Ferran Adria, Thomas Keller, Seiji Yamamoto etc. That said, Heston Blumenthal's The Fat Duck did become the world No 1 restaurant when El Bulli closed if I recall rightly, but only for one year, but he was trained in classical French cuisine. Let's not forget that Britain's national dish is arguably Chicken Tikka Masala!
    Dean Owen
    07/04/2016 #15 Dean Owen
    @Sara I guess their perception of British food is from all the touristy British restaurants in Marbella etc. But in general, every country has it's gems and Britain is no different. One thing for sure is that us Brits have no clue how to make simple vegetables taste good. I am thinking Cauliflower, Broccoli, Brussel Sprouts, which I used to hate ... until I came to Asia. Thanks for the comment!
    Louise Smith
    07/04/2016 #14 Louise Smith
    #13 Jamie O eat your heart out ?
    James McElearney
    07/04/2016 #13 James McElearney
    @Dean Owen, Great article, love the fact that someone is giving British food the glory it deserves. However, British food is more then just Pie and Mash, Sunday roasts, Fish n Chips and cooked Breakfasts, We, as a country, boast not only some of the best restaurants in the world, but also some of the biggest and best chefs in the world and a diverse range of British Classic dishes that are so often over looked for the typical. Besides the fact that some of our local produce is among the best in the world, for example our Cheeses will rival any country, and even our Wines are fast becoming recognised. There is more to the UK culinary scene then meets the eye
    Sara Mateos-Aparicio Orozco
    07/04/2016 #12 Sara Mateos-Aparicio Orozco
    I love this buzz! I am Spanish and, although Spanish people usually don't like British food, I totally disagree. Everytime I've been there, I have enjoyed amazing breakfasts, pies and Sunday roasts, And let's not forget sandwiches and salads, which of course can't be compared with the ones we have in Spain, In the UK, you can find every sandwich or salad you want. I LOVE Spanish food, of course, but I like very much the British one as well, and people everywhere should give it a try.
    Dean Owen
    07/04/2016 #8 Dean Owen
    #5 @Trent Selbrede I must say the culinary scene in London is buzzing (except for Japanese food, which has really gone downhill since my mother sold her restaurants - she opened the first Japanese restaurant in Europe which was frequented by the likes of the Beatles/Rolling Stones etc). Hotels in London have improved vastly (since recently the staff are all from Europe and not Brits!). Grosvenor House and the Dorchester have always been good, but also recently gems like The Halkin. Burgers, well, our only choice back in the 80's was The Hard Rock :(
    Dean Owen
    07/04/2016 #7 Dean Owen
    #2 @Louise Smith, yes I do miss the pubs. There seems to be an Irish pub in every city in Asia with Guinness on tap, but no English pubs. The Harrods Food Hall, well what can I say... Paradise? And the Cheese and Branston Pickle sandwich (A Ploughman's Lunch) ... It's been 30 years for me but I can still remember the taste.
    Dean Owen
    07/04/2016 #6 Dean Owen
    #1 @Julie Hickman, yes I don't have that many memories of fruit in London, aside from the strawberries (with cream) and a glass of bubbly during Wimbledon. Used to be some good fruit and veg markets in Chelsea where I grew up, but all replaced by M&S, Sainsburies ready cut fruit in plastic packaging. Shame really. Thanks for the comment!
    Trent Selbrede
    07/04/2016 #5 Trent Selbrede
    I had some great food in London. There were a few "misses" but you'll find those anywhere.

    The Grenadier, The Audley, and wet loved St Stephens for the view. I hist don't recommend burgers in London but I was an idiot for ordering one.

    The JW Marriott Grosvenor House (across from Hyde park) had amazing food...every time!
    Louise Smith
    07/04/2016 #4 Louise Smith
    @julie hickman @Julie Erickson the 2 fn is doing a LI!

    I can't get @julie hickman only @Julie Erickson and now not even her... weird @Juan Imaz & @Javier 🐝 beBee FYI
    Louise Smith
    07/04/2016 #3 Louise Smith
    Fruit in Harrods but at what price and not equal to down under ordinary quality @Julie Hickman !
  15. ProducerEmily Connor

    Emily Connor

    29/10/2016
    #7 Amargo - The Place to Be
    #7 Amargo - The Place to BeLanguage exchange time. One day, I was feeling particularly brave and thought I’d test my very low A2 Spanish in a bit of healthy practice with a Spanish native. My Spanish is low and littered with mistakes, but I hoped I’d be able to hold a...
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    Lyon Brave
    08/01/2017 #1 Lyon Brave
    Hola,
    ¿cómo estás
    ¿Durante cuánto tiempo has sido hablando español
  16. ProducerCepee Tabibian

    Cepee Tabibian

    27/10/2016
    DON'T BUG ME
    DON'T BUG METhe idea of eating bugs has created a buzz lately in both foodie and international development circles as a more sustainable alternative to consuming meat and fish. Now a report appearing in ACS' Journal of Agricultural and Food Chemistry...
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    Donna-Luisa Eversley
    29/10/2016 #8 Donna-Luisa Eversley
    Very interesting, but definitely not for menu. Thanks for sharing @Karen Anne Kramer ~ CNN Women Leaders 2015
    Kevin Pashuk
    27/10/2016 #6 Kevin Pashuk
    #1 You could write a whole novel Paul, on 'getting to the first crunch'...
    William De Voe
    27/10/2016 #5 Anonymous
    Hey Karen Anne! I will stick to my protein ways and leave the insects to bears, animals, and birds!!!! Yuk! If it was a survival situation, then that would be different!!!!!!!! Other than that, chicken, fish and fillet minion is for me!!!!!!!!!!!
    Cepee Tabibian
    27/10/2016 #2 Cepee Tabibian
    Yikes, @Karen Anne Kramer ~ CNN Women Leaders 2015 you won't find me eating any insects. :) One of our other bees wrote about creating a cutlure of insect eating, check it out...if you dare. :P

    https://www.bebee.com/producer/@lee-cadesky/can-we-create-a-culture-of-eating-insects
    Paul Walters
    27/10/2016 #1 Paul Walters
    @Karen Anne Kramer ~ CNN Women Leaders 2015 C'mon down and visit me in Bali .I'll take you to Sulawesi where insects are part of the everyday diet... after the first 'crunch' they go down just fine!!!
  17. ProducerEmily Connor

    Emily Connor

    28/10/2016
    Introductions....!
    Introductions....!Why hello there!My name is Emily. This is me fawning over some waffles and wine.I am 23, a true Brit who has recently moved to the beautiful land of Madrid to teach English.The time that I spent here will be full of adventure and fun. Sights and...
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    Javier 🐝 beBee
    28/10/2016 #1 Javier 🐝 beBee
    @Emily Connor welcome to beBee and WELCOME TO MADRID !
  18. ProducerJohn Noa

    John Noa

    27/10/2016
    BRUXELLES: ON A TESTÉ DELIVEROO (ET C’EST TROP CHOUETTE !)
    BRUXELLES: ON A TESTÉ DELIVEROO (ET C’EST TROP CHOUETTE !)Concrètement, Deliveroo on sait tous ce que c’est maintenant: Il s’agit d’un site mais surtout d’une chouette appli sur ton smartphone… Tu choisis selon ton humeur du jour ce que tu veux manger et deux clics plus tard t’as un mec sympa à vélo qui te...
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  19. ProducerJohn Noa

    John Noa

    27/10/2016
    MARSEILLE: AU CAFFÈNOIR, ON MANGE MAIS PAS QUE…
    MARSEILLE: AU CAFFÈNOIR, ON MANGE MAIS PAS QUE…Il y a 9 ans, le Caffènoir ouvrait ses portes. C’est Pascal Rivet, qui est à l’origine de ce projet. Lui, vient du monde de la pub et ouvrir un café a toujours fait partie de ses projets. « Je suis têtu. Je reviens toujours à mes premières idées ! »...
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    Alexia Morant
    27/10/2016 #2 Alexia Morant
    Moi j'y suis allée plusieurs fois et effectivement je recommande ce restaurant, on s'y sent vraiment comme chez soi
    Sophie Perrin
    27/10/2016 #1 Sophie Perrin
    Dommage que ton article ne soit pas paru quand j'étais à Marseille en juin dernier pour l'Euro, sinon j'y serais allée faire un tour! L'équipe m'a l'air bien sympathique!
    Une prochaine fois...
  20. Nawab Ahmad

    Nawab Ahmad

    19/10/2016
    Day 2: Saiful Muluk Lake (Naran)
    Nawab Ahmad
    Day 2: Saiful Muluk Lake (Naran)
    www.bebee.com From South End to North End of Pakistan, Karachi to Khunjerab [-12ft to 16,200ft] Day 2: Saiful Muluk Lake (Naran) Date: 16th September 2015 Naran...
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  21. ProducerWayne Yoshida

    Wayne Yoshida

    12/10/2016
    Sweet Mustard Glazed Chicken Thighs
    Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
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    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    #5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.
    Wayne Yoshida
    12/10/2016 #9 Wayne Yoshida
    #3 Dean -- Arg! I wonder if you can make some?
    Wayne Yoshida
    12/10/2016 #8 Wayne Yoshida
    #1 OK @Lisa 🐝 Gallagher -- you got my attention on your very strange marinade -- please share!
    Wayne Yoshida
    12/10/2016 #7 Wayne Yoshida
    #2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

    Share some of your recipies!
    Wayne Yoshida
    12/10/2016 #6 Wayne Yoshida
    #1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

    It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.
    Ako Kasahara
    12/10/2016 #5 Ako Kasahara
    So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!
    Lisa 🐝 Gallagher
    12/10/2016 #4 Lisa 🐝 Gallagher
    #3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00
    Dean Owen
    12/10/2016 #3 Dean Owen
    Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.
    Tony Brandstetter
    12/10/2016 #2 Tony Brandstetter
    Thank you for the tip Wayne, I have been using more and more maple syrup in my cooking and I found that the all natural is the real deal -
    Lisa 🐝 Gallagher
    12/10/2016 #1 Lisa 🐝 Gallagher
    @Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
  22. Wayne Yoshida

    Wayne Yoshida

    10/10/2016
    Sweet Mustard Glaze Chicken Thighs
    Sweet Mustard Glaze Chicken Thighs On the Big Green Egg...
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  23. Ana Beatriz Quintero
    Alpujarreño in Granada! Ana Beatriz Quintero
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  24. Karen Gentry

    Karen Gentry

    17/09/2016
    Fresh Alaskan King Crab and Salmon Seafood Feast on the Inside Passage in Northern Alaska https://ExploreTraveler.com/
    Fresca de Alaska de rey cangrejo y salmón Mariscos Fiesta en el Pasaje Interior de Alaska en el norte de https://ExploreTraveler.com
    Karen Gentry
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  25. ProducerWayne Yoshida

    Wayne Yoshida

    13/09/2016
    Beer Can Chickens on the Big Green Egg Ceramic Cooker
    Beer Can Chickens on the Big Green Egg Ceramic CookerBeer can chicken with grilled squash and garlic bread.Each chicken is covered with a sweet-spicy dry rub, sitting on top of a half can of beer . . . In the first step, the cook gets to consume a half can of beer. What can be better?Then placed on...
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    Comments

    Lisa 🐝 Gallagher
    14/09/2016 #10 Lisa 🐝 Gallagher
    #6 I'm glad you were able to find ways to get over your insomnia @Wayne Yoshida, it's hard to function as the day progresses when you can't sleep at night.

    That's one of my problems, I tend to have stress replay over and over at night; so I stay on my pc and it stops for the time. I know that's not the answer though.

    Hmm I drink one cup of coffee in the am, that shouldn't be an issue or could it be?

    I do need to get back to the gym and I'm going to for sure, along with setting a set time to go to bed and get up. My Dr. told me it can be a slow process and even if I get up 15 mins earlier each morn, and go to bed 15 mins earlier until I'm falling asleep at the time I would really like to be, practice that.

    Thanks for sharing, it's tough when you have insomnia, especially if you have to be on the run all the time!!
    Wayne Yoshida
    13/09/2016 #9 Wayne Yoshida
    #7 Yes!
    Donna-Luisa Eversley
    13/09/2016 #8 Donna-Luisa Eversley
    #7 hahaha...I use a couple corks of rum in curry and stews.. and double in a glass of coconut water while I wait having a sip...hmmm @Paul "Pablo" Croubalian
    Paul "Pablo" Croubalian
    13/09/2016 #7 Paul "Pablo" Croubalian
    #2 That would depend, Donna-Luisa. Is the alcohol for the meat or the cook?

    I usually brine my beer can chicken in a beer base so it gets to sink in.
    Wayne Yoshida
    13/09/2016 #6 Wayne Yoshida
    #5 Ah. I had that a while ago. For me, it was anxiety about my list of stuff to do, studying for exams and consuming too much coffee every day. One thing that really helped: I started writing down the things to do - and added a column for priority. It was loose -- "need now," "need later," and "optional."

    After a while, this stress about getting stuff done went away, and so did my need for the to do list. I gave up coffee, and also started walking/running or working out. Helps me sleep.

    A few years ago, I had to do the opposite: Stay awake for 20 or more hours at a stretch (radio contesting). I would put myself on caffeine deprivation for at least a week before. Then consume coffee and cola drinks. That worked.

    These days, my schedule is more normal. I average 7 hrs sleep each night, and my body clock wakes me up at 5:30 am each morning. That helps when I have to get up early to catch a plane. . .
    Lisa 🐝 Gallagher
    13/09/2016 #5 Lisa 🐝 Gallagher
    #3 @Wayne Yoshida, He's smarter than me, he was sleeping at 2am LOL! I have insomnia and I've been working on it.
    Wayne Yoshida
    13/09/2016 #4 Wayne Yoshida
    #2 Thanks so much. It is an interesting idea. But this could be a BBQ myth. . .
    Wayne Yoshida
    13/09/2016 #3 Wayne Yoshida
    #1 Lisa - 2 AM! Yikes. Good to know you have a BBQ-ing neighbor who shares!
    Donna-Luisa Eversley
    13/09/2016 #2 Donna-Luisa Eversley
    Wow @Wayne Yoshida this is yummy! I find that beer or alcohol can enhance flavors when cooking. Great appetizing post!
    Lisa 🐝 Gallagher
    13/09/2016 #1 Lisa 🐝 Gallagher
    It's 2:44 am EST and now I want to cook beer can chicken ;-) My neighbor makes it and it's tasty. Your recipes always make me very hungry. Thanks for sharing this @Wayne Yoshida
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