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Food – Salt Fat Acid Heat Chef Samin Nosrat

Salt Fat Acid Heat Chef and food writer Samin Nosrat travels the world to explore four basic keys to wonderful cooking, serving up feasts and helpful tips along the way.
Samin Nosrat is a New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards .

Declared “America’s next great cooking teacher” Samin Nosrat by Alice Waters. She is a visionary in master class cooking that distills decades of professional experience into just four simple elements.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, (now a Netflix series!) is an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

Put the principles of Salt, Fat, Acid and Heat into action by cooking the nourishing and delicious dishes from the series with recipes here. or download the series for you next flight from netflix.

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

For information on traveling to this locale and or additional information on this or any other article please contact us here. Or call tel: +1. 305.445.7791

Hong Kong: Secret Bars The Foxglove (Kingsman Secret Service Style)

Secret bars are nothing new, of course, but very few have mastered the quirky yet elegant style of the newly opened Foxglove tucked away on Duddell Street, at the heart of Hong Kong’s Central district.

From the team who bought us the cooler-than-thou Mrs Pound, Foxglove, is a 1950s-style watering hole serving up classic cocktails. The speakeasy-style lounge bar READ MORE

Travel Warning: Zika Virus – What You Should Know

Evidence is growing that there may be a possible relationship between the mosquito-borne virus and a birth defect known as microcephaly.
The Centers for Disease Control and Prevention revealed this week that it is considering a travel warning for countries where the Zika virus is circulating.

“We’re trying to get out some comprehensive travel guidelines that women can follow, with more specific information for pregnant women,” Dr. Lyle Petersen, director of the Vector-Born Disease division of the National Center for Emerging and Zoonotic Infectious Diseases at the CDC told CNN. “We expect to have them out in a day or so.”

And while nothing has been confirmed as of yet, a primer on the virus, its symptoms, and why the warning may soon appear can help travelers prepare. Update 1/16: The CDC has issued a travel alert for people traveling to countries and regions where the transmission of the virus is ongoing: Brazil, Colombia, El Salvador, French Guiana, Guatemala, Haiti, Honduras, Martinique, Mexico, Panama, Paraguay, Suriname, Venezuela, and the Commonwealth of Puerto Rico.

What is the Zika virus? A virus in the same family as West Nile, chikungunya, and dengue, Zika draws its name from the Zika forest in Uganda, where it was first identified in a monkey in 1947. The virus is primarily transmitted to humans through bites from Aedes mosquitos, whose peak biting hours are early mornings and late afternoons. Once a rare disease, Zika has seen sporadic outbreaks over the years—mostly contained to Southeast Asia and Africa—but is now considered an emerging infectious disease due to a deluge of recent cases in Brazil.

Why is this happening now? Typical side effects of someone bitten by the Zika virus are similar to those of dengue fever or even a cold—think mild fever, rash, muscle pain, joint pain, headaches, pain behind the eyes, and pink eye. New statistics, however, show that the virus may have more long-lasting effects. Traces of the Zika virus were found in fetal and newborn tissue of Brazilian babies with a birth defect called microcephaly, which typically comprises small heads, severe brain damage, and developmental issues. Brazil saw some 3,000 cases of microcephaly in 2015—a drastic increase from their average of 200—and doctors believe that given the duration of the usual nine-month pregnancy, there could be more cases on the way.

What countries are risky? Brazil, for one: an official there even advised women not to become pregnant after the virus was linked to an increase in microcephaly. Colombia, El Salvador, French Guiana, Guatemala, Haiti, Honduras, Martinique, Mexico, Panama, Puerto Rico, Paraguay, Suriname, and Venezuela have also reported local transmission. A traveler from Texas—who recently returned from Latin America—was confirmed to have the virus, but no transmission within the 50 U.S. states has been found. Update 1/19: A baby in Hawaii has been confirmed to have microcephaly, and had also been infected with the Zika virus. The CDC wrote in a statement that “Neither the baby nor the mother are infectious, and there was never a risk of transmission in Hawaii.”

How can I prevent it? Short of avoiding these areas, stick to the old standards: using insect repellant and wearing protective, appropriate clothing. If you can, stay and sleep in screened-in or air-conditioned rooms. There is no vaccine against the virus.

This post was originally published on January 15 at T&L . This the latest updated information.

For information on traveling to this locale and or additional information on this or any other article please contact us here. Or call tel: +1. 305.445.7791

Ruschmeyer Hotel | No-frills hotel bridges the low-key village aesthetic of old Montauk

Ruschmeyer Hotel | No-frills hotel bridges the low-key village aesthetic of old Montauk and its emerging role as a Hamptons

Evocative of a period nautical summer camp, Ruschmeyer’s was originally built in 1952 on three lush acres of lakeside woodlands in Montauk, Long Island. The recently renovated cabin-inspired guestrooms circle a central lawn known as The Magic Garden, with picnic tables, READ MORE

Where to Eat at Miami International Airport (MIA)

 

Although Anthony Bourdain recently said MIA doesn’t suck as badly as some other airports, the foodstuffs there isn’t exactly gourmet. That being said, there are a few gems out there if you happen to be passing through Terminal D. All of the decent eats are located past security, which could be the only good thing about that super saver airfare that has you connecting through Miami and seventeen other cities before you reach your destination. Alas, a light at the end of the terminal.

Terminal D’s Five Standouts

1) Beaudevin: This 42-seat wine and cheese bar based on the one in the Brussels airport is a swell place to swill while waiting for your most likely delayed flight.
[Terminal D, Gate D24 North Terminal, post security]

2) Cafe Versailles: There’s nothing like a shot or ten of Cuban coffee at Versailles after a long haul or, if you’re one of those who likes to yap to strangers next to you the whole way there, before a long haul. Cuban sandwiches and lots of clamor en Espanol reminds you that you’re not in Kansas anymore, if but for a few hours. And, if the line’s too long at this one
[After checkpoint, Terminal D, Gate D21 North Terminal], there are two others [Gates D5 and D44].

3) Lorena Garcia Cocina:Her investment in America’s Next Great Restaurant may not have been the wisest, but Lorena Garcia’s investment in MIA (or vice versa, rather) has proven to be a pretty worthy one, serving ‘sensible, Caribbean’ cuisine to the mass transit masses.
[After checkpoint, Terminal D, Gate D53 North Terminal]

4) Icebox Cafe: South Beach brunch and bakery staple set up shop at MIA to satisfy the sweet tooth of bitter air travelers.
[After checkpoint, Terminal D, Gate D8 North Terminal]

5) Sushi Maki:The express version of the Coral Gables, South Miami, Kendall and Brickell mini-chain gives you a delightfully raw deal en route to or from your destination. Cooked faves include Kobe sliders and sushi tacos. Sushi Maki
[After checkpoint, Terminal D, Gate D29 North Terminal]

By Lesley Abravanel

Food around the world

Food and travel go together like planes and airports. No matter where you go you’ll have little trouble finding at least one culinary experience that will help you understand the local culture. In some countries the food is the highlight, drawing many a foodie to its borders, like a moth to a flame. In a series 11 countries hers is number one(in no particular order) that your taste buds will thank you for visiting.

Greece


Image by Klearchos Kapoutsis

From olives to octopus, the true taste of Greece depends on fresh, unadulterated staples. Masking or complicating original flavours is not the done thing, especially when you’re dealing with oven-fresh bread, rosy tomatoes and fish fresh from the Mediterranean. The midday meal is the main event with a procession of goodies brought to the table as they’re ready. With Wednesday and Friday traditionally reserved as fast days (ie no-meat days), vegetarians are also looked after.

Courtesy of The Travel Planet