Food & drink

Stan Smith / December 08,2019

Traditional Latvian Christmas

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Traditional Latvian Christmas

As everywhere in the world Latvians celebrate Christmas starting with Christmas Eve on December 24. December 25 Christmas Day is known as First Christmas and December 26 as Second Christmas. This is similar to the English Christmas where they celebrate Boxing Day on December 26 so they too have two Christmases.
Traditional Latvian Christmashttps://www.pinterest.com/pin/194499277628874207/?lp=true

One of the hardest things is to explain is ancient Latvian traditions. Christmas Eve used to be called”Bluka vakars” this loosely translated means” Log Night” The activities that everyone engaged in on this night were log rolling in order to mimic the course of the sun. Some people also called it “Kuku Night” which stems from an old holiday eating ritual. The dish was called “Kukis” and it has no actual translation. It meant that eating this dish on this night would bring the household wealth and prosperity.

Traditional Latvian Christmashttps://www.delfi.lv/tasty/receptes/koca-jeb-kukis.d?id=43624127

Stan Smith / November 29,2019

The Master Chef Ms. Mai Launches Bo Kho Co Mai As Her Very Own Variant Of Vietnamese Dish

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The Master Chef Ms. Mai Launches Bo Kho Co Mai As Her Very Own Variant Of Vietnamese Dish

Ms. Mai launches her variant of stewed Vietnamese dishes, Bo Kho Co Mai, along with several talked about dishes from the heirloom recipe.

The Master Chef Ms. Mai Launches Bo Kho Co Mai As Her Very Own Variant Of Vietnamese Dish

Hochiminh, Vietnam – December 1, 2019 / / —

Ms. Mai of Bo Kho Co Mai is a renowned slow cooker of Vietnamese food known for her special beef stew. She is reining the throne of the best stew maker for almost three decades and is known for the magic she bestows in each of her creations. She is known for her unique touch of flavors for braised beef being favored with underground sponsors from each time. Ms. Mai is also known for her consistency with which she has conquered the very prestigious rewards for a bowl of beef stock.

She is also known for her bursting the myths away, such as the very popular one that implies that beef stocks are not the best choices for hot summer days. She has time and again referred to the amazingly traditional beef stock that is prepared in Saigon. The talented chef went by the name of To Thi Mai and is from Saigon land. Her specialty comprises dishes like rice vermicelli, broken rice, and so on. Her association with braised beef is something that is known to the world. This dish dates back to the French Colonial Era and has an heirloom recipe by the Saigon people.

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