4 Types of Tea: How is Each One Made

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUA7XGtVuPVk5kC8BxmFusvVfLBTX2FBs8p48unCH2wCzZiEMVW0tEdWkNdkRGPiHTxijS2Q_1dZhTxjwoNeiMVO6c9N8BOgY-65m4F1KcDSqD9z_GGA-g4psTaNdKkXdCSxqmmTzBhbg/s1600/t%25C3%25A9l%25C3%25A9chargement+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUA7XGtVuPVk5kC8BxmFusvVfLBTX2FBs8p48unCH2wCzZiEMVW0tEdWkNdkRGPiHTxijS2Q_1dZhTxjwoNeiMVO6c9N8BOgY-65m4F1KcDSqD9z_GGA-g4psTaNdKkXdCSxqmmTzBhbg/s400/t%25C3%25A9l%25C3%25A9chargement+%25281%2529.jpg" width="400" /></a></div> <br /> <span style="color: #ffd966;">Tea is one of the most popular after food drinks in the world, but still very few people are aware that there are four inherently different flavours and types of tea one can find in every supermarket. Each tea is made out of different ingredients and each tea has its advantages and disadvantages. I will explain.</span><br /> <span style="color: #ffd966;"><br /></span> <span style="color: #ffd966;">What you should always remember is that there are only four types of tea.</span><br /> <span style="color: #ffd966;">1) Black tea</span><br /> <span style="color: #ffd966;">2) Green tea</span><br /> <span style="color: #ffd966;">3) White tea</span><br /> <span style="color: #ffd966;">4) Oolong tea</span><br /> <span style="color: #ffd966;"><br /></span> <span style="color: #ffd966;">All these are made from the leaves of the Camellia sinensis, also known as the tea plant. Other herbal infusions such as chamomile tea, ginger tea or red tea made of rooibos leaves are disqualified as types of tea since the tea plant is not involved in their making. The difference between the four tea variations lies in the process of making them. In addition, each type of tea has another flavor and various health benefits. </span><br /> <span style="color: #ffd966;"><br /></span> <span style="color: #ffd966;">1) Black Tea</span><br /> <span style="color: #ffd966;">The strong flavored burnt Sienna colored hot beverage is the most popular type of tea in the West. Either served with a squeeze of lemon or added milk and a cube of sugar, the cup of black tea is part of daily tea ceremonies that take place worldwide. Black tea is made of heavily oxidized Camellia sinensis leaves. When served plain, it contains no calories, carbohydrates, or fats. A cup of black tea contains more caffeine than any other types of tea but less than in any cup of coffee.</span><br /> <span style="color: #ffd966;"><br /></span> <span style="color: #ffd966;">2) Green Tea</span><br /> <span style="color: #ffd966;">The lightly oxidized tea has been popular in China, Japan and Korea for centuries. Recently, rumors on its health benefits increased its popularity in the West as well. It has been proven that drinking green tea can lower cholesterol, prevent cancer, increase metabolic rates and be helpful in variety of other conditions and illnesses. The green tea is lightly oxidized, dried, but not fermented. It is usually served plain, without sugar or milk. Since some of the green tea variants taste a bit bitter, it should be brewed in lower temperature than the boiling point.</span><br /> <span style="color: #ffd966;"><br /></span> <span style="color: #ffd966;">3) White Tea</span><br /> <span style="color: #ffd966;">White tea is rarer and more expensive than the other types of teas mentioned above. Originated in the Fujian province of china, the white tea is made of young Camellia sinensis leaves, which go through a long process of steaming or frying, inactivate fermenting and drying. Since the leaves are harvested while the buds are still covered by white hair, it is called white tea. White tea has the most delicate, sweet taste than the other types of tea. Moreover, it contains the smallest amount of caffeine and the largest amount of antioxidant that help prevent cancer.</span><br /> <span style="color: #ffd966;"><br /></span> <span style="color: #ffd966;">4) Oolong Tea</span><br /> <span style="color: #ffd966;">The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. The oolong tea, black dragon in Chinese, got its name after its long, dark distinguished leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying of the Camellia sinensis leaves, light oxidization, cooling and drying processes. The result is a lighter flavor than the popular black tea and stronger than the delicate green tea.</span><br /> <span style="color: #ffd966;"><br /></span> <br /></div>

4 Types of Tea: How is Each One Made

Tea is one of the most popular after food drinks in the world, but still very few people are aware that there are four inherently different flavours and types of tea one can find in every supermarket…

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3 Ways To Cook The Perfect Rice

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPNeh00LzqF7gGSD8Ajy-dm8z7yrH8we7d98j9AG5E2sQ0P3PxR7ttw1uvo_ybcD2jq8SQXSicS06d4-M2w7qBz0BZ26A8JIi4kZgXStcqePZ98pEw7kKO3n7AaS7do3bShehyphenhyphen9DSf80Q/s1600/t%25C3%25A9l%25C3%25A9chargement.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPNeh00LzqF7gGSD8Ajy-dm8z7yrH8we7d98j9AG5E2sQ0P3PxR7ttw1uvo_ybcD2jq8SQXSicS06d4-M2w7qBz0BZ26A8JIi4kZgXStcqePZ98pEw7kKO3n7AaS7do3bShehyphenhyphen9DSf80Q/s400/t%25C3%25A9l%25C3%25A9chargement.jpg" width="400" /></a></div> <span style="color: #f1c232;">Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice;  the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.</span><br /> <br /> <span style="color: #f1c232;">BOILED RICE  - Boiling is about the simplest way.  Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.</span><br /> <br /> <span style="color: #f1c232;">BOILED RICE (Sufficient to Serve Eight)</span><br /> <span style="color: #f1c232;">1 c. rice ; 3 tsp. Salt;  3 qt. boiling water</span><br /> <br /> <span style="color: #f1c232;">Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.</span><br /> <br /> <span style="color: #f1c232;">JAPANESE METHOD - Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.</span><br /> <br /> <span style="color: #f1c232;">JAPANESE METHOD  (Sufficient to Serve Eight)</span><br /> <span style="color: #f1c232;">1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water</span><br /> <br /> <span style="color: #f1c232;">Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.</span><br /> <br /> <span style="color: #f1c232;">STEAMED RICE - To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.</span><br /> <br /> <br /> <span style="color: #f1c232;">STEAMED RICE (Sufficient to Serve Six)</span><br /> <span style="color: #f1c232;">1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water</span><br /> <br /> <span style="color: #f1c232;">Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.</span><br /> <span style="color: #f1c232;"><br /></span> <span style="color: #f1c232;"><br /></span> <span style="color: #f1c232;">Good luck.</span><br /> <span style="color: #f1c232;">Nora Maskuri</span><br /> <span style="color: #f1c232;">For more tips and recipes, visit http://mycookery.com/blog</span><br /> <div> <br /></div> </div>

3 Ways To Cook The Perfect Rice

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice;  the Japanese method, which requires…

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3 Non-Traditional Ways to Prepare Your Holiday Turkey

<div dir="rtl" style="text-align: right;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipV9YtASi0eIufPJx8GQrc_3tu7hyr-voqqCfDLguTgUMsTigKAIab_zIeCfci21SW49sG6rjKGHM4mPnOoFNJ6vc78lFn025lJC2VMFCJ63WFpBzroabWpdqbBiPmOEXjPZFFH7OQXI5w/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipV9YtASi0eIufPJx8GQrc_3tu7hyr-voqqCfDLguTgUMsTigKAIab_zIeCfci21SW49sG6rjKGHM4mPnOoFNJ6vc78lFn025lJC2VMFCJ63WFpBzroabWpdqbBiPmOEXjPZFFH7OQXI5w/s400/2.jpg" width="400" /></a></div> <br /> <br /> <div style="text-align: left;">                                                                                            <span style="color: #f1c232;">                                                                  </span><span style="color: #f1c232;">3 Non-Traditional Ways to Prepare Your Holiday Turkey</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Deep-Fryed Turkey</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">3 gallons peanut oil for frying, or as needed</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 (12 pound) whole turkey, neck and giblets removed</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1/4 cup Creole seasoning</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 white onion</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">over.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">***** Side Note *****</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">How to determine the amount of oil you need:</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">***** End Side Note *****</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Finish draining turkey on the prepared platter.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Grilled Whole Turkey</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">12 pounds whole turkey</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">2 cups water</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">3 tablespoons chicken bouillon powder</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">2 teaspoons garlic powder</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">2 teaspoons onion powder</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 teaspoon poultry seasoning</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1/2 teaspoon chopped parsley</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 teaspoon paprika</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Smoked Turkey</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 turkey 8 to 22 lbs., fresh or completely thawed</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Sweet Pickle Brine (recipe to follow)</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Maple syrup</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Sweet Pickle Brine:</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 gal. water</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">2 1/2 cups salt, rock, pickling or canning salts are recommened</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1/3 cup of light brown sugar</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 tablespoon Lquid garlic</span></div> <div style="text-align: left;"> <span style="color: #f1c232;">1 oz. pickling spices</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours. </span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done. </span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.</span></div> <div style="text-align: left;"> <span style="color: #f1c232;"><br /></span></div> <div style="text-align: left;"> <span style="color: #f1c232;">Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.</span></div> <div style="text-align: left;"> <br /></div> </div>

3 Non-Traditional Ways to Prepare Your Holiday Turkey

                                                                                                                                                             3 Non-Traditional Ways to Prepare Your Hol…

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All about Cuban cuisine

<div dir="rtl" style="text-align: right;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKx5vF6Amb3TJdz10OfLypa-z4e6UCZksF_9CG4lGoAD9BEZE-et4J7AMLXa1JkCLpYYBJJhpvaI_KQw221-mSnKEWab1FxRkYDHTU1O3TcNovgEf1_ns_gDMFFz_T9Ecm643NVCyDx8lI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKx5vF6Amb3TJdz10OfLypa-z4e6UCZksF_9CG4lGoAD9BEZE-et4J7AMLXa1JkCLpYYBJJhpvaI_KQw221-mSnKEWab1FxRkYDHTU1O3TcNovgEf1_ns_gDMFFz_T9Ecm643NVCyDx8lI/s400/1.jpg" width="400" /></a></div> <br />                                                                <b><span style="color: #990000;">All about Cuban cuisine  </span></b><br /> <b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;"><br /></span></b> <b><span style="color: #990000;">                                                               </span><span style="color: #f1c232;"> </span></b><span style="color: #f1c232;"><b>The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti. </b></span><br /> <span class="Apple-tab-span" style="white-space: pre;"><span style="color: #f1c232;"><b> </b></span></span><br /> <span style="color: #f1c232;"><b>As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors. </b></span><br /> <span style="color: #f1c232;"><span style="color: #990000;"><b><br /></b></span> <span style="color: #990000;"><b>The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection. </b></span></span><br /> <span style="color: #f1c232;"><span style="color: #990000;"><b><br /></b></span> <span style="color: #990000;"><b>The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people. </b></span></span><br /> <span style="color: #f1c232;"><span style="color: #990000;"><b><br /></b></span> <span style="color: #990000;"><b>Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty. </b></span></span><br /> <span style="color: #f1c232;"><span style="color: #990000;"><b><br /></b></span> <span style="color: #990000;"><b>Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items. </b></span></span><br /> <span style="color: #f1c232;"><span style="color: #990000;"><b><br /></b></span> <span style="color: #990000;"><b>In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole. </b></span></span><br /> <span style="color: #f1c232;"><b>Did you find this article useful?  For more useful tips and   hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more  , do please browse for more information at www.infozabout.com</b></span><br /> <span style="color: #f1c232;"><b>www.cookery.infozabout.com</b></span><br /> <div> <br /></div> </div>

All about Cuban cuisine

                                                               All about Cuban cuisine                                                                   The East Caribbean island of Cuba has a rich c…

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