Articles written by Pomiane

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About me - 'Pomiane'

www.pomiane.com

The author of these articles has been cooking both professionally and for personal pleasure for nearly thirty years in Greece, the USA,France, Italy and the UK. For ten years during the nineties he operated his own catering company specialising

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Health & Fitness > Diet Programs Which diets work - and which ones fail?: 1 of 35
Eat Well & Stay Trim....It is possible. And without having to resort to odd dietary or lifestyle regimes, either.As any 'foodie' must know, the challenge of enjoying good food as part of a daily routine sits uncomfortably with the process of maintaining control over the waistline - and over the decades regular recourse has be... More..
Food & Drink > Beef, Pork & Meat Recipes Recipes: Main course meat: 7 of 116
Recipe: Pork Belly, slow roast with Garlic & Star-AniseNot the most fashionable cut of meat, I find Pork Belly absolutely delicious, as well as being pretty economical. This long and slow method of cooking reduces it to a consistency where you can practically eat it with a spoon.This recipe was derived - distantly - from Hest... More..
Food & Drink > Dessert Recipes Recipes: My favorite chocolate recipe: 1 of 16
Flourless Chocolate CakeNot so much a cake recipe, as a fantastic construction device for use in chocolate tarts and souffls. Following on from techniques used by - amongst others - DuCaisse, Senderains, and Herm this is a method for introducing into these sorts of dessert a wonderfully concentrated flavour bomb. The 'cake' i... More..
Arts & Humanities > History (Other) The importance of food in understanding history: 3 of 17
Time Travel at the Dinner Table...Much of the history of Food is one of change. Sometimes this has been merely the result of fashion - but often it is a function of the way markets work and of the sustainability of the supply. For example, some ingredients which are expensive today were dirt-cheap a hundred years ago. An Amer... More..
Food & Drink > Pasta, Grain & Rice Recipes Recipes: Basic risotto: 1 of 5
Risotto: Getting it Right...The Rice: There was a period when recipe books would blithely specify either Arborio or Vialone as the rice of choice for making risotto - and I've never been able to understand why. Amongst the varieties readily available, by far the best choice for risotto is Carnaroli - it has a much higher star... More..
Food & Drink > Seafood Recipes Recipes: Salmon patty: 2 of 9
Recipe: Salmon & Lemon FishcakesUnusually, this is a dish which can be constructed and then cooked in either of two ways, to significantly different effect. Steamed, the texture is soft, and the flavours of the herbs and of the sauces within the mixture are much more pronounced, whereas frying the fishcakes gives a crisp oute... More..
Food & Drink > Dessert Recipes Recipes: Apple pie: 7 of 18
Apple Tart from the Aosta Valley.This is a typical example of the sort of dish where the origins probably date far back - this one includes both honey and bitter orange, which to me suggests a recipe of venerable age. The preferred apples in this instance are Renette Franche, one of the oldest and grandest of apples, which ca... More..
Food & Drink > Ethnic & International Foods What is the world's favorite flavor?: 4 of 9
Potato: The Flavour-Free thing on your plate!Believe it or not: 2008 is officially The International Year of The Potato, as I discovered earlier this week. Doubtless, great excitement has been engendered in Potato World by this development - King Edwards throwing their hats in the air as far as the eye can see - but, frankly,... More..
Travel > Travel Diaries & Adventures (Other) Travel experiences: Adventures into the unknown: 23 of 51
Molotov Cocktails and Rakia: An evening in Belgrade..."Try not to attend any political rallies whilst in the country, and avoid getting into discussions about Kosovo with people you don't know" was the travel advisory for Serbia on the Foreign Office website, last week, when I checked it in light of the mayhem and chaos in Be... More..
Food & Drink > Dairy Products & Eggs Butter as a victim of public opinion: 1 of 2
I know, even before I begin, that this is going to be contentious in certain quarters. But the fact remains: I like Butter. I like eating it, I like cooking with it, I love the smell of things being fried in it.....and, frankly, I think it's had a rather a bum rap over the years....Whenever it was that the demon Cholesterol f... More..