A Wide Variety of Sides
Rice is one of the most important parts of a staple diet in Asia, the West Indies and the Middle East. It seems that it first began to appear in the Yangtze River valley in China. Korea also lays claim on the first domestication of rice around 15,000 years ago, while the Chinese stated 12,000 years ago. Africa didn't discover rice cultivation until about 3,500 years ago and the Middle East followed about 1,500 years later. Europe followed around 1,400 and later Caribbean and Latin America soon after.
There are literally thousands of types of rice and worldwide you can find over 40,000 varieties. They are separated into four categories worldwide: Japonica, Aromatic, Indica and Glutinous.
To list them all would be a hours-long procedure, but the types we are usually familiar with are white rice, brown rice, long-grain, and wild rice.
The most common use for rice is as a rice-crispy or -cake, for Risotto or with Chinese dishes.
For a comprehensive list of rice-types and -dishes, see the links below!
List of Rice Dishes
- List of rice dishes - Wikipedia, the free encyclopedia
A list of rice dishes from all over the world, arranged alphabetically.
List of Rice Varieties
- List of rice varieties - Wikipedia, the free encyclopedia
Worldwide there are more than 40,000 different varieties of rice, species name Oryza sativa. Here are some of the common and popular varieties.
Potatoes may not be able to keep as many varieties, but they still have over a thousand colorful and tasteful options to offer. Originally believed to have come from different locations, their beginnings can now be traced back to the area in the South of present-day Peru. There they were domesticated around 7,000-10,000 years ago.
After the Spanish conquest of the famous Inca Empire, they made their way to the Old World around the end of the 16th century. The rich saw it as a poor-people food since the Indians had been eating it; the farmers were rather distrusting towards the strange 'fruit'. But eventually it became a staple diet for many. Today they are grown in large parts of America and one just can't imagine a good ol' steak without it!
The most common potatoes found in local stores are the red potato, sweet potatoes, and a few different varieties of soft-and hard cooking/baking potatoes. Soft-cooking potatoes are great for mashed potatoes and to prepare stews (they will help thicken the stew since they do fall apart easily when cooked). Hard-cooking potatoes make great side-dishes; especially when the dish requires certain creativity to serve the potatoes.
For more details and a list of potato varieties, see the link below.
Potato History & Varieties
- Potato - Wikipedia, the free encyclopedia
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are som
Pasta is especially known for a major ingredient in Italian and also Chinese cuisine. There are hundreds of types of pasta in all kinds of shapes, flavors and sizes. Even our local supermarkets have discovered flavors such as spinach, carrots and more. And for more health-cautious eaters there are also many without egg-yolk.
Horace wrote in the 1st century BCE of 'lagana', a fine sheet of dough that was fried and a common food. A century later the first recipes surfaced.
Some of the mile-stones Historians marked in the history of pasta are often marked by the discoveries of different recipes and ingredients. The Israelis had a boiled dough of water and flour commonly used between the 3rd and 5th centuries AD. In the 9th century a Arabian physician wrote about 'Itriyya', a string-like dough of semolina; dried before cooking. By 1154 Roger II, Norman King of Sicily, had writings compiled that spoke of the production and export of this same 'Itriyya' from his Norman Sicily.
To this day it seems to be the main ingredient of the Italian diet and us foreigners can't imagine the Italian kitchen without it. It seems to play an equally important role within Chinese cuisine.
For more information on pasta varieties and history, please see the link before.
Pasta & History
- Pasta - Wikipedia, the free encyclopedia
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat (more rarely buckwheat flour), water and sometimes eggs. Pasta comes in a variety of different
List of Pasta
- List of pasta - Wikipedia, the free encyclopedia
This list includes types of pasta from culinary traditions around the world. Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same language. For example,
Grits are not just a breakfast item! You would be surprised to see what else you can create out of them! Originally grits were a Native American food in the Southern part of the United States. They are a coarsely ground corn and available in white and yellow in Germany.
Grits can be cooked in as less as 15-20 minutes; making them a quick-fix for any busy-body. They are cooked mainly with water here in the States, but in Germany I grew up with them cooked in Milk and served with Cinnamon and Sugar.
The word 'grits' came from the Old English 'grytt', which meant 'coarse meal' and referred to wheat and the 'famous' porridge. They are also known by the British as 'groats'.
The word is also a great example for those rare words that are both plural and singular.
For some great recipes or ideas what to use grits for, see below! While a few are for Shrimp & Grits, the use of ingredients differs greatly and makes for some great variations!
Gluten Free Shrimp & Grits
- Gluten Free Food Recipes » Blog Archive » Gluten Free Shrimp & Grits
Gluten Free Food Recipes Tasty Gluten Free Food Recipes for Any Diet GlutenFreeFoodRecipes.com
Shrimp & Grits
- Shrimp and Grits Recipe | MyRecipes
Learn how to make Shrimp and Grits. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Shrimp & Grits in yet another Way
- Shrimp and Grits | Ezra Pound Cake
The first time I tried Shrimp and Grits, well nigh many years ago, I was at a party at a Mardi Gras warehouse in New Orleans. Just an hour or so from getting my drink on, donning an electric blue boa and barging into a roped-off Green Room, where I w
Fish & Grits
- Philly Market Cafe: Fish & Grits
The halibut ($14.99/#) at WholeFoods Market has been superb. I spiced it up and seared it with a bit of octopus ($4.99) that WFM is offering. The octopus too was very tasty. I was told it's a product of Vietnam and it comes in frozen blocks.
Bar Americain's Gulf Shrimp and Grits
- Bar Americain\'s Gulf Shrimp and Grits Recipe : Bobby Flay : Food Network
Food Network invites you to try this Bar Americain's Gulf Shrimp and Grits recipe from Bobby Flay.
Shrimp and Grits
- Jancey\'s Cooking Corner: Shrimp and Grits
I love shrimp, there's no other way to say it. When I catch the food shows on TV and they are doing shrimp, I'm always there. After watching a few southern cooking episodes on TV, I decided to try Shrimp and Grits. It's a bit more southern than what
Shrimp and Grits
- Shrimp and Grits Recipe : Patrick and Gina Neely : Food Network
Food Network invites you to try this Shrimp and Grits recipe from Patrick and Gina Neely.
Spicy Low-Country Shrimp and Grits
- Spicy Low-Country Shrimp and Grits Recipe : : Food Network
Food Network invites you to try this Spicy Low-Country Shrimp and Grits recipe from Ultimate Recipe Showdown.
- Pecan-Grits Pie Recipe | MyRecipes.com
Whenever our extended family gathers for a holiday dinner, I'm expected to prepare the pecan pie. That's because I love to put grits in the South's favorite pie! The sweetened grits-enhanced filling adds a hint of texture and makes a perfect pecan pi