Chilean Carica

By Tamaya Gourmet, from the Limari Valley in Chile. A rare fruit from a semi-desert area found in Northern Chile. The Carica tree only lives 5 years, but provides a unique and exotic fruit with an attractive yellow, slightly crunchy texture, extraordinary taste, and an aromatic smell. Great alone or as an enhancement to any dish.

"Let your food be your medicine, and your medicine be your food."
Hippocrates

“If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.”

Thomas Jefferson

"Food is our common ground, a universal experience.”

James Beard

“There is no sincerer love than the love of food.”

George Bernard Shaw

HARISSA LA FLAME DU CAP BON

I have always really liked this product, the package, the colors, the size. But this is a great Harissa product. To be used with caution as this Tunisian chili pepper paste carries a nice bite. Harissa can be found at most supermarkets, but this one is a classic, since it is a good basic introduction and worth the purchase. Though many recipes vary from different location, this spicy North African staple is often found close by and great on almost any variety and combination of foods. I prefer it as a condiment but it is great as a grilling paste and as an addition to couscous. Best made with dried chilies as their flavor is more complex than fresh ones. Grind in a mortar and pestle into a thick paste the following: Dried Chilies, garlic, cumin, coriander / caraway seeds, paprika, salt.

Introduction to Blog: Grande Gourmet

Hello,
Thank you for viewing my new blog. This is my first post and introduction. The primary reason, focus, direction, and interest for this blog is to share all things culinary that I have experienced. These may include quotations, photos, references, and personal stories or experiences. The main content of subject matter will be focused on all things culinary, and possibly some things not. This may include movies/shows, books/magazines, stores/boutiques, chefs/restaurants, shows/exhibitions, recipes, quotations/influences. Please keep in mind that the majority of this writing will be my own opinion, and may change over time or be influenced by the ever-changing and dynamic flow or the culinary world.
My experience in this field spans my entire life and has (other than pure nourishment) included many adventures, quests, and travels. I come by it honestly and essentially had no choice but to pursue and share my passion for all things culinary. I have no actual professional training or education, but a genuine interest in reading, watching, and talking about this passion. I enjoy watching shows or movies relating to food. I enjoy reading almost all books and magazines relating to food. But mainly, I enjoy experiencing through other people and cultures the sharing of food and the many different ways that it brings people together. I believe that this is a truly unique and important way to learn and educate oneself about some of the more important things in life. I appreciate the way that food and meals brings people together, help to bridge gaps in understanding, and the ways it help people value other cultures and customs.
I don not claim to be an expert in any field, but I do understand my own insight in to the culinary arts may be larger or greater than most, and because of this I hope to share, help, and inspire others whether it be through entertainment, learning, teaching, or simply to be used as a reference guide for all things culinary.
Thank you again for following and I hope you enjoy. Please let me know of any questions, comments, concerns, or inquiries - as I am always open to the feedback of others.
Happy Eating

..bio coming soon..