Not exact matches
If you were one
of the 850 lucky Torontonians who managed to get a ticket to the Stop's inaugural Night Market, you could have spent the long, sweltering evening
of June 20 eating, among other
things, Korean fried chicken; garam - masala -
flavoured doughnut holes; white sangria snow cones; pig - tail tacos; tortillas smothered
in black beans, quinoa, avocado and aged cheddar; steamed buns with pork belly; wild boar meatballs; mini pulled - pork sandwiches (there was a
lot of pork) and vegetarian pad thai.
I'm Mexican and I love the
flavours in our cuisine but I've always thought it's really really unhealthy, seeing this I could actually realize you can keep
lots of the rich
flavour without having to fry everything < 3 Best
thing is it's done with very simple ingredients!
I'm less interested
in powders which are there purely for health benefits, but I've heard a
lot of bloggers say good
things about the actual
flavours of both
of those
But by creating a caramel sauce with Swerve and using that
in place
of the corn syrup, you get a rich deep
flavour and a gooier texture that is a
lot like the real
thing.
(Liquorice is very popular
in Scandinavia and you'll see
lots of places selling liquorice sticks, candy and liquorice
flavoured things)
Wheat gluten took me a few trials — if you don't knead it enough it's spongy, if you need it too much it's tough, so it took a
lot of testing, but now I have a base recipe and I can just tinker the
flavouring in the wet mix to make different
things.