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This years moderate spring in Switzerland resulted in a record-breaking harvest of spaghetti.
For details, click here to watch the video.
Bon Appetit ! Have Fun !
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photo courtesy – spaghetti forever
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For your spaghetti supersite, click here
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As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag.
Wow !
Such a simple, logic idea that has taken so long for somebody to visualize and promote. I stumbled across this by chance and was amazed that it did not get more attention world-wide, considering that everybody and their dog is now into creative food presentation and expressing themself through food. I hope that I can inspire to follow suit and that I can get many submissions from my readers with their own creation of a country flag of their choice. If there are more than one of the same country, we will vote which one to publish. If you’d like to submit, please use a white background and a similar rectangular plate as in the originals.
Life is Good ! Let’s do this ! 🙂
Should your your picture appear here, you will of course get the proper credits !
Below find the originals pictures and on the bottom of the page the appropriate credits.
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Thailand –
sweet chilli sauce, shredded coconut and blue swimmer crab
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South Korea –
kimbap and sauces
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Vietnam –
rambutan, lychee and starfruit
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United States –
hot dogs, ketchup and mustard
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United Kingdom –
scone, cream and jams
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Turkey –
Turkish Delight
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Switzerland –
charcuteries and swiss cheese
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Spain –
chorizo and rice
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Japan –
tuna and rice
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Lebanon –
tomatoes, pita bread and parsley
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Indonesia –
spicy curries and rice
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India –
curry chicken, rice, cheera thoran and papadum wafer
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Greece –
olives and feta cheese
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France –
blue cheese, brie cheese and grapes
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China –
dragon fruit and star fruit
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Brazil –
banana leaf, limes, pineapple and passion fruit
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Australia –
meat pie and sauce
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Käse Spätzle is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.
Bon Appetit ! Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten – Käse Spätzle
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ChefsOpinion 