Depuis des générations et générations, les Thaïlandais vivent avec une température avoisinant les 30/35 degrés toute l'année. Et c'est pour cette raison, qu'ils ont des astuces pour se déshydrater !! En l'occurrence je vais vous parler d'une recette extrêmement facile a réaliser.
Il s'agit du thé glacé à la Thaï :
Recette pour 5 grands verres :
Les ingrédients sont
- 5 cuillères à soupe de thé noir. (un thé à la saveur corsée)
- 400 ml de lait de coco.
- 100 ml de lait concentré sucré.
- 250 ml de glaçons.
- 250 ml d’eau faiblement minéralisée.
La préparation est très simple :
Mettez la veille, le lait de coco et le lait concentré sucré au frigo.
Faites bouillir l’eau, ajoutez le thé noir et laissez infuser 6 minutes, le thé doit être fort et bien coloré.
Pendant ce temps, mettez les glaçons dans des grands verres puis mélangez-y le lait de coco et le lait concentré sucré.
Filtrez le thé directement dans les verres et ajouter le lait doucement afin d’obtenir un dégradé de couleurs.
Facile à réaliser et réellement efficace lorsqu’il fait très chaud !
Mais peut-être voulait-il dire ça. La manière de déshydrater les thais, je ne la connaissais pas, mais d'hydrater l'ensemble de la population mondiale, oui.
Boire une boisson chaude. Pour moi, ce sera une citronnée, car je n'aime pas le thé.
Où alors, m'aurait-on menti depuis des décennies. Bon, j'attends l'avis d'autres internautes pour sortir mes glaçons.
Bonne journée. Gris, gris, ce matin.
C'est fou ce que les hommes ont peu d'humour quand ce ne sont pas eux qui le pratiquent.
De musique en musique, de couplet en refrain, on voyage plus vite que par d'autres moyens (Enrico, dis!)
Mais peut-être voulait-il dire ça. La manière de déshydrater les thais, je ne la connaissais pas, mais d'hydrater l'ensemble de la population mondiale, oui.
Boire une boisson chaude. Pour moi, ce sera une citronnée, car je n'aime pas le thé.
Où alors, m'aurait-on menti depuis des décennies. Bon, j'attends l'avis d'autres internautes pour sortir mes glaçons.
Bonne journée. Gris, gris, ce matin.
Bonjour,
Ici grand soleil et pour me réhydrater, désaltérer, je bois un bon verre de thé à la menthe brûlant, comme "là-bas" (Thé vert et menthe fraîche)
"Quand l'injustice devient loi, la rébellion devient devoir. " Thomas Jefferson
« Le doute est l’apanage des gens intelligents, les cons n’ont que des certitudes »
(Alain Leblay)
Et moi aussi, comme "là-bas, dis", mais sans thé, j'ajoute, à mon citron, des feuilles de menthe, toutes fraîches. Directement du pot à ma casserole.
C'est fou ce que les hommes ont peu d'humour quand ce ne sont pas eux qui le pratiquent.
De musique en musique, de couplet en refrain, on voyage plus vite que par d'autres moyens (Enrico, dis!)
Disons qu'il a dû vouloir dire RAFRAICHIR, et c'est vrai que sa recette et tous les fruit-shakes qu'on voit partout entre 20 et 60 bahts selon la ville et le fruit utilisé, ça rafraichit. En tout cas la bouche et l'oesophage quand ça passe. Après, les bienfaits... à part les calories... 😇
Et je suis donc tout à fait d'accord avec la boisson chaude qui est bien plus bénéfique.
Et encore plus d'accord avec le thé à la menthe "comme là bas", sauf que le sucre, hein, il en faut ! 😉
C'était bien pour éviter de se déshydrater que je proposais cette petite recette !!
Mais effectivement comme il est aussi expliqué plus haut, les boissons chaudes sont préférables pour réellement obtenir cet effet !
Il suffit de voir les touaregs dans le désert qui pour lutter contre la chaleur, boivent des thés brulants et ultra sucrés !
Mais malgré tout, en sachant cela, je préfère quand même boire un thé glacé :)
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
