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Jun 22, 2024 | 
mdpi.com | Irina Georgescu
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Jun 21, 2024 | 
mdpi.com | Irina Georgescu
This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle by Irina Georgescu SciProfiles Scilit Preprints.org Google Scholar and Ionuț Nica SciProfiles Scilit Preprints.org Google Scholar * Department of Economic Informatics and Cybernetics, Bucharest University of Economic Studies, 0105552 Bucharest, Romania *Author to whom correspondence should be addressed.
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Jun 12, 2024 | 
nigella.com | Irina Georgescu
IntroductionThese flatbread-style pies come in many variations throughout Romania and each of them is considered to be key to the cultural identity of the region you eat them in. They are called plăcinte, turte, scovergi, pite or lipii, and can be fried or grilled. There is a tradition in Ardeal, another name for Transylvania, to cook the pies on a lespede, which is a baking stone.
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Oct 3, 2023 | 
epicurious.com | Irina Georgescu |Weldon Owen |Nicholas Jarrett
When American ex-pat bartender Erin Rose opened the Italian restaurant/bar Sorella in Bogotá, Colombia, her approach was to create a menu featuring what she refers to as "aperitivo tropical," that is, aperitivi (cocktails such as negronis and americanos) with native South American flourishes.
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Aug 15, 2023 | 
epicurious.com | Omar Allibhoy |Zoe Denenberg |Irina Georgescu |Steven Satterfield
I confess I am a lover of shellfish above all things-especially in paella. I know it's pricey and that is the reason we eat it less often, but when we do, it feels really special. The beauty of paella is that you can pretty much use any ingredients, but if I had to choose one style of paella over any other I would go for a shellfish paella made with a rich and intense shellfish stock. This is a show stopper!This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on .
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Aug 15, 2023 | 
epicurious.com | Roger Kamholz |Zoe Denenberg |Irina Georgescu |Steven Satterfield
This unusual cocktail comes by way of Charles H. Baker, Jr.'s famous two-volume travelogue on food and drink, A Gentleman's Companion, which first appeared in 1939, but the drink probably originated as a way for the Trinidadian manufacturer of Angostura bitters to promote its product. It uses as its base spirit a full ounce of Angostura (no slouch at 44.7% ABV), yet the Angostura Fizz comes across as a mellow and light, with a fluffy foam head from the egg white, cream, and seltzer.
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Aug 15, 2023 | 
epicurious.com | Omar Allibhoy |Zoe Denenberg |Irina Georgescu |Steven Satterfield
Pork Feast Paella is a dish based on arroz de matanza, a recipe from days gone by, when no one had a fridge and you had to use the whole animal every time you slaughtered one. Any cut of pork can be used in this paella-just how it was made back then. This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on . All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
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Aug 15, 2023 | 
epicurious.com | Zoe Denenberg |Irina Georgescu |Steven Satterfield |Anthony Brocatto
The Sazeraquiri is a rule-breaking collision of two celebrated drinks: the Sazerac and the daiquiri. Created by Anthony Brocatto, a longtime bartender at Backbar in Boston, the recipe both borrows and departs from the traditional build of each cocktail. Normally, a Sazerac glass gets an absinthe rinse; here, it's the rye whiskey that does the rinsing, and the absinthe goes into the drink. Typically, a cocktail calls for a couple of dashes of Peychaud's bitters; here, it's an entire ounce.
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Aug 14, 2023 | 
mdpi.com | Armenia Androniceanu |Irina Georgescu
4.2. The Holistic Approach from the Perspective of Economic Cybernetics on the Renewable Energy SectorModern cybernetics focuses on studying complex adaptive systems [32,33,34]. Therefore, the sector will be further analyzed from the standpoint of such a system by defining and detailing the features of the complex adaptive system present in the renewable energy business.
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Aug 1, 2023 | 
epicurious.com | Irina Georgescu |Rick Martinez |Rinku Bhattacharya |Shilpa Uskokovic
This is an elegant dessert that relies on the energizing powers of coffee and chocolate to liven up the mood. It is creamy and very rich, and therefore best served in small quantities. This recipe was excerpted from 'Tava: Eastern European Baking and Desserts From Romania & Beyond' by Irina Georgescu. Buy the full book on . All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
