Mexico City, Mexico | 🇲🇽

Lo más valioso que he aprendido hasta ahora este año.

In Latin America hospitality revolves entirely around food. Stepping into a local home means an immediate offering of warm snacks, sugar and strong drinks. The specific items change at every border but the high standard of welcoming guests remains exactly the same. If you visit

Zucchini Whale (Decoration)

tomorrow ill be making the same pub style curry but now i will be making the paneer myself from milk

Traditional balsamic vinegar of Modena, aceto balsamico tradizionale di Modena, is not just any vinegar, and it’s anything but bitter. Instead, it’s considered the king of vinegars and one of Italy's most important culinary legacies: bit.ly/3IFn2s7

have you tried making a crêpe?

se conocen que hacer una crêpe

in cheesemaking, how acid-set cheese forms from store-bought milk varies according to: 1) brand and manufacturer 2) pasteurization temperature and process 3) individual batch consistency in all cases you can still process it to cheese, it will just take more/less time/work

#SorianoNelCimino, in provincia di #Viterbo, è un suggestivo borgo che sorge alle pendici del #MonteCimino ed è caratterizzato da un ricco patrimonio artistico e culturale 📷 Ig manutoni24 #VisitLazio #LazioIsMe #LazioEternaScoperta

Umbria, il borgo di Vallo di Nera.

finally made it to bunhead today! i tried the rose and cardamom bun, knafeh bun, cardamom custard tart, and olive oil & rhubarb upside down cake 🇵🇸🤍

what a beautiful world we live in

pâte sablée tart crust going in for treacle tart

made the pub curry again, a perennial favorite

a different batch of pasteurized milk, seems like the curds will never progress past the ricotta stage (and I'm fine with that). so, homemade ricotta this time

🍽 Inverted Fugazzeta 👨🏻‍🍳 Ramon Garigga | Gluten.Morgen 📝 Recipe Link In The Comments

never realized it was because it makes the inside gummy and that's why my rolls are always gummy