Beer Olympic! Gold medalists as an accompaniment for beer!

Electrifying Beer, Must have item of watching the olympic games.

Gold medalists as an accompaniment for beer come here as various as participating nation of olympic.

U.S.A

Budweiser & Chips

It is lager made by distinctive way called ‘Beechwood Aging’. It flavoured fresh and dry matches well with greasy foods.

China

Tsingtao & Greasy foods

It is producted as clean mineral water added rice. It have distinctive aroma like a jasmine.

It matches well with greasy chinese foods

Japan

Asahi & Tacoyaki

It bring out a fresh and astringent because it remove almost sugar content.

It matches well with various foods in Japanese bar.

Mexico

Corona & Nacho

It is pilsener that can feel soft made by a fermented agave. It matches well with plain foods like a chicken fillets and nacho.

Ireland

Guinness & Spicy seafoods

It is stout made by baked barley. It has unique character that full body and mellow fragrance of baked barley. It matches well with spicy foods and fishy seafood.

 

Holland

Carlsberg & Korean style fried chicken

It is malt made by 100% barley. It is full body to don’t use other grains except barley and clear & cool. It matches well with chicken.

  

 Germany

Paulaner & Fruits salad

It is organic wheat beers made by natural ripening. It has feature to fresh fruits aroma and abundance of suds. In addition it is low-calorie diet beer contained vitamin. It matches well with fresh fruits salad.

we recommend best restaurant having it on menu.

(Base)
try it now! at here http://www.5delivery.com/




All photo from
http://danmee.chosun.com/site/data/html_dir/2012/07/31/2012073101325.html

Change your ordinary days by Sweet!

For your Sweet life!

Change your ordinary days by Sweet!

A drowsy evening, maybe do you have a break time with just coffee?

aren’t you boring that?

how about try new desert for your energetic rest day.

5 Delivery recommend dessert confidently good for snack in a drowsy evening.

Gobs of cool cream or custard oozing out of airy choux pastry shells lose out to molten chocolate fondue and souffles in the winter but hit the mark on a warm, sunny day.

In Britain, they are generally called profiteroles, in America cream puffs there are referred to as choux cream.

Dusted with powdered sugar, drizzled with chocolate syrup or presented nude, they emerge bite-sized or fist-sized, depending on the whim of their creator.

For now, Are you ready for change your life?
Then try it now! at here (Beard Papa’s)
http://www.5delivery.com/?page=menus&restaurant

Curry, Golden ’Healthy Orchestra’ engendered by spices

Golden ’Healthy Orchestra’ engendered by spices

Story of Curry

  

Curry vs Curry

Original Indian curry to eat with almost foods like a nan, rice, meat. You may understand easy, if you think that is tomato paste.

Japanese style curry to eat with bowl of rice served with toppings like a pork cutlet, deep fried prawn.

Reveal curry’s identity!

Most people misunderstand that Curry is indian dishes. It isn’t incorrect answer. but it is a similar logic that oriental is china. Actually dishes contained various spices is commonly called curry in india area. Even there aren’t word which is curry in india. It is careful concern by restaurant for foreigner to seeing the word in restaurant

Why do most people misunderstand that curry is indian dishes. It is received opinion to originate from that english called dishes contained various spices of indian area curry.

There are some view why english called that curry. one of some view is that south indian called dishes or sauce “Kary”

 
 
The panacea of india.

It helps to prevent aging and dementia!

It is rich a curcumin excellent for anticancer!

It is a queen of natural antioxidant

we recommend best restaurant having it on menu.

Indian style (Salam Bombay)

Japanese style (Donburiya, Ebi-ten)

try it now! at here http://www.5delivery.com//

Be the Reds!

With the emergence of colored foods, tomatoes have become one of the most popularized foods. As a proverb from Europe says, “The redder the tomatoes, the paler the doctor’s face,” tomatoes are a healthy food.

So 5delivery ferret out secret of Tomato for your health and light summer!

The reason that you should eat Tomato

1. Best for diet! It is 16kcal for 100mg.

2. Best for metabolism! Rich vitamin, mineral and fibers help to that.

3. Best for relieve swelling! Rich potassium help to excrete. It is effective means to relieve swelling.

4. Best for anti-aging! lycopene the red pigment in tomato suppress the propagation of cancer cells and be excellent anti-aging

Top secret of tomato!!

Eating cooked tomato better than uncooked!!

It increase 2~3 times absorb lycopene and other nutrition, when you eat cooked tomato!



5 Delivery knows solution that You can benefit easy from Tomato.

First! Make a choice your liking on this menu!



http://www.5delivery.com/?page=menus&restaurant=cafeluxy

Buck up with Bubble tea!

Finally there's a drink that's fun to eat! Move over trendy coffee drinks and make way for the new drink craze that is going on right now, especially in communities with large Asian populations.


We can delivery just one bubble tea with ours utmost sincerity!

Top secret of Bubble tea!

Bubble Tea is the catch-all name for endless unusual names of this drink such as: tapioca pearl drink, tapioca ball drink, pearl shake, pearl tea, black pearl tea, big pearl, boba tea, boba ice tea, boba nai cha, milk tea, bubble drink, zhen zhu nai cha, momi, momi milk tea, QQ, BBT, PT, and possibly many other names.



This drink is far from the plain-looking tea that you are generally familiar with and it is hard to explain to the uninitiated. It is non-alcoholic and non-carbonated. The tea is sweet, though it has less sugar than a typical soft drink. There are a huge variety of flavors to try, depending on the tea house or stand you visit. The drink is usually a mix of tea, milk, sugar, and giant black tapioca balls. The "bubble" refers to the foam created by shaking the freshly brewed tea with ice (the drink must always be shaken and not stirred).



For the first-timers, ordering a Bubble Tea can be an event. The tea is likely to be in pastel colors of pink, green or yellow. The unique ingredient of Bubble Tea is the tapioca pearls. About the size of pearls or small marbles, they have a consistency like gummy candy (soft and chewy). Being heavier than the drink they tend to always stay near the bottom of the glass. These drinks are usually served in large see-through plastic containers with an extra-wide straw to sip these jumbo pearls. Just sucking on the translucent straw creates a show, with pearls floating up in succession. Children like to blow the balls out from the straw to shoot at targets or at each other.



Some people find the tapioca balls bizarre and repelling. If you try it and like it - you'll crave the drink and never look at coffee the same way again!



The Bubble Tea craze has been huge in Taiwan, and other parts of Southeast Asia for the last 15 years. In fact, Bubble Tea has taken Taiwan by storm over the past decade. The drink originally started as a childhood treat in Taiwan in the late 1980's at small tea stands in front of the schoolhouses. Teenagers and elementary school children looked forward to their after school tea. Tapioca pearls are made mostly from tapioca starch. Tapioca starch is starch made from tapioca or bitter-cassava plant, sometimes called manioca or yuca in some parts of the world. The bitter-cassava plant is native to South America and was introduced into Asia sometime during the 19th century. Someone came up with the idea of adding tapioca pearls as a bit of novelty, and the idea spread. This created a new fad of adding tapioca pearls into the children's favorite tea drinks.



Bubble tea can be made at home, but preparing tapioca pearls can be quite labor intensive as the tapioca pearls must be consumed immediately to maintain freshness and not lose their soft gummy texture. It's easier to skip making it yourself and head down to the various Bubble Tea shops which have sprung up.



We can delivery just one bubble tea with ours utmost sincerity!

We recommend best restaurant having it on menu.



try it now! at here http://www.5delivery.com/

Recipes You Can Make When You're Sick

We seriously hope nobody is suffering through a fluke illness this long weekend. Whenever illness strikes, though, we can recommend these recipes that are light on ingredients and Sudafed-coated thought, and have a few home-remedy healing powers, too.

Serious Eats writer Tressa Eaton, suffering from an unseasonal fever, poured her waning energy into recipes that use (mostly) common cabinet ingredients, don't require sauteing or mincing or anything much, and provide a warming, healing feeling. Her coconut chicken soup, for example, has a few wholly good things in it:

Garlic and ginger both have nutritive properties of their own, and they are fragrant enough that even with a stuffy nose you'll be able to taste them. I love adding coconut milk to hot soups. Its richness ups the comfort factor and there are many new studies showing that this traditional ingredient is anti-bacterial, anti-viral, and anti-microbial.
Eaton also provides some seriously easy peas and a super-thick smoothie that sounds like a pretty decent throat coater. For a full afternoon of cold or flu killing, try Kelly Abbott's "Grandma's Penicillin" chicken soup.

Read More~

5Delivery: Naengmyeon (hangul: 냉면, naeng-myeon, naengmyun, naeng-myun, meaning "cold noodles")

Naengmyeon (hangul: 냉면, naeng-myeon, naengmyun, naeng-myun, meaning "cold noodles") is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat (메밀), potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot (darker color and chewier than buckwheat noodles), and kudzu (칡). Varieties with ingredients such as seaweed and green tea are available. According to the 19th century documents of Dongguksesigi (동국세시기, 東國歲時記), it has been made since the Joseon Dynasty.

Originally a delicacy in northern Korea, especially the cities of Pyongyang and Hamhung in North Korea, naengmyeon became widely popular in Korea after the Korean War.

Naengmyeon is served in a large stainless bowl with a tangy iced broth, julienned cucumbers, slices of Korean pear, and either a boiled egg or slices of cold boiled beef or both. Spicy Mustard sauce (or Mustard oil) and vinegar are often added before consumption. The long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but modernly, servers at restaurants usually ask if the noodles should be cut prior to eating and use food scissors to cut the noodles.


https://www.facebook.com/photo.php?pid=947983&l=e0fe0cf71d&id=140896862616481

Feeling Lonely? Mac & Cheese Might Be the Cure

Photo: stumptownpanda, Flickr

Sometimes you just have to ask: "How come I knew that already without having to consult a shrink?" Brace yourselves for this shocker: Comfort food is, well, comforting.

That's right, as noted today in UPI.com, two graduate students from the University of Buffalo conducted an experiment in which three control groups were giving an assignment to write about something that made them feel lonely, but the group whose theme revolved around comfort food was able to pull itself out of the dark mood. (The study, published in the magazine Psychological Science, said nothing about weight gain).

"Throughout everyone's daily lives they experience stress, often associated with our connections with others," says Jordan Troisi, lead author of the study. "Comfort food can serve as a ready-made, easy resource for remedying a sense of loneliness." Glad to have it proved by science, but most of us know this just by using coming sense: Eat mac and cheese, meatloaf, and mashed potatoes can make us feel good but isn't going to help us fit into that swimming suit by summer; salads will make you love the way you look, but you'll be too sad to care. Feeling lonely? Might want to just make a new friend instead of looking to food for the answer.

by Bill Sertl


Read More~

Yoga eating: eating before and after Yoga

Yoga eating: when, how much, and what? - These are some of the most frequent questions beginners in Yoga ask. With time you will find your own answer - they may be different from recommendations. We are all different. Listen to your body. And to start with - keep in mind the following advises.
Eating before Yoga?

If you are going for a Yoga asana practice - it is recommended that you don't eat at least 2 (better 3) hours in advance. That greatly depends on the size of your meal. - It's OK to have a few grapes even 1 hour before practice. On the other hand, if your meal was very heavy - even 3 hours may not be enough.

If your practice pranayama (breathing techniques) - it is recommended not to eat at least 5-6 hours in advance. Well, this is for advanced pranayama practitioners. 2-3 hours of gap for short and not very intense pranayama practice is OK. (You will know the answer fast if you keeping awareness of your body.)

Drink instead. If you feel really hungry - drink tea with milk and some sugar. Drink by very small sips. You will satisfy your stomach and your hungry mind this way.

Bikram Yoga eating

This is a special case: Bikram Yoga is done in an overheated humid room. It is also quite intense. It is already quite challenging physically, and for your internal organs systems of your body (from heart to stomach). So, my personal recommendation, from my own experience - to practice Bikram Yoga in the morning, before breakfast (have a tea with milk, juice if you wish). I'm serious! :-) Really.

Be mindful!

If you are - it's easier and faster to discipline your mind. You will make new habits in no time.

Eating after Yoga?

Sure! During good Yoga asanas (and pranayama) practice we massage our body so well - and importantly our internal organs too. They are toned, massaged, more blood supply provided to digestive system, it is activated well. Again - if you listen to your body - you will notice strong, healthy, natural appetite after a Yoga session. Your body is ready, your digestive system prepared. Eating after Yoga is probably the best!

What to eat? Vegetarian diet for Yoga?

I will not force you to try yet another diet. - Eat whatever you want. If you naturally switch from one diet to another (say, more light and nutritious vegetarian diet) - you will do it on your own, in a right time, comfortably. It's not the most important thing in the world. Changes will come when you are ready. Listen to yourself and be willing to change if you feel it's time. Mindfulness is the greatest gift you may choose to use!

Yoga eating: Summary

In general it is recommended to practice Yoga (asanas, pranayama and meditation) on empty or almost empty stomach. This is one reason more to favor morning practice if it is possible.

Read More~

Ultimate Omelette with Egg Beaters Recipe

Three-egg omelette made with egg substitute/egg whites and veggies.

Ingredients

1/3	egg whites
2	oz bacon
1	oz sausage
1/4	cup tomato, sliced
1/4	cup mushrooms, sliced
1	oz cheddar cheese

Directions

1. Sautee veggies briefly in hot pan that has been sprayed with cooking spray.
   
2. Beat egg whites, pour into hot pan sprayed with oil.
   
3. Add veggies on top of eggs, fold egg over, sprinkle with cheese.
   
4. Serve.

Read More~

The following is a list of various Vancouver food

Whether you’re looking for lobster, salmon, halibut or just fish and chips, Vancouver offers the best in dining for seafood lovers. There’s no shortage of restaurants with gorgeous scenery, drop-dead views and heaping platters of the freshest catch of the day. Not sure which restaurant to pick? No problem. The Food Vancouver Select Guide just made things easier with its list of Top 20 Seafood Restaurants. All you have to do is book your table and grab the nearest menu.

Blue Water Cafe + Raw Bar

Well-established on the culinary scene, Blue Water Cafe offers innovative West Coast creations. For sushi and sashimi lovers Blue Water Café offers an incredible raw bar providing an “East meets West’ type of decor. Blue Water Cafe is a nifty brick and beam style heritage conversion located in the heart of a very-happening Yaletown.

Boathouse Restaurants

Offering seafood lovers the best from BC waters, there are 6 water-front locations to choose from: English Bay, Horseshoe Bay, Richmond, White Rock, New Westminster and Port Moody. Boathouse Restaurants is committed to healthy food using quality ingredients. Great food, superb views – wherever you are in the Lower Mainland there’s a Boathouse Restaurant close by.

C Restaurant

Enjoy incredible seafood creations amid awesome views from the restaurant patio. With its emphasis on wild caught seafood C offers diners a varied menu. Taste your favorites from lobster, scallops, trout and salmon. Located in the downtown area C offers you a view of the False Creek marinas and the Burrard Bridge. Be sure to add C to your list of restaurants.

COAST Restaurant

In its new downtown location at 1054 Alberni, like its name, COAST truly celebrates Vancouver’s incredible coastal lifestyle. Offering you a beautiful array of seafood platters – oysters ‘fresh from the sea’, crab, lobster, shrimp – all prepared with an eye to perfection. COAST is beautifully designed, energetic and vibrant – plan on spending an exciting evening at COAST with your friends.

Dockside Restaurant

Located on Granville Island Dockside has floor to ceiling windows and is part of the Granville Island Hotel. Depending on your group size you can choose from the restaurant, restaurant bar, patio or lounge for your perfect dining experience.

Dundarave Fish Market

Located on Marine Drive in West Vancouver, Dundarave Fish Market also has a heated outdoor patio. No time to dine in? Not to worry – there’s a wonderful selection of items to go. Top marks go to the crab and shrimp cakes topped off with the ‘house’ red curry aioli. Choose from chowders, ready-to-eat or ready-to-cook seafood all precisely portioned for your individual needs.

Finest at Sea

Located at 4675 Arbutus on the west side, Finest at Sea is not just a dine-in restaurant but also a seafood shop for chefs who love to cook at home. Finest at Sea has the best selection of seafood so it’s no wonder they are major providers to the city’s top restaurants. With an emphasis on environmentally friendly catch Finest at Sea offers a huge selection of deli foods – from individually packaged salmon and halibut to spices, rubs, crab cakes and chowder. Not sure how to prepare a particular dish? The extremely helpful owner and staff will share recipes, cooking techniques and suggestions for serving.

The Fish House in Stanley Park

Nestled in the forests of Stanley Park, many diners have called The Fish House Restaurant an oasis in an urban setting. Featuring great seafood dishes like their signature Flaming Prawns, the Fish House is also popular for it fresh-shucked oysters and array of dazzling seafood. Choose from 3 distinctive rooms some with patios overlooking beautiful Stanley Park.

Go Fish

 

Located near Granville Island at 1505 West 1st Ave, this ‘restaurant’ is just a little shack with only 2 tables. But don’t let the rustic setting fool you – Go Fish makes mouth-watering fish and chips, which people come from miles away to enjoy. Pick up your order the next time you’re out shopping on Granville Island.

Goldfish Pacific Kitchen

Located in Yaletown, Goldfish is very much a West Coast restaurant, promoting fine food and fun dining for Vancouver’s seafood lovers. It features a West Coast style cuisine for which it has received rave reviews - while the extremely social atmosphere makes dining a night to remember.

Joe Fortes Seafood and Chophouse

Named after Joe Fortes – a giant of a bartender who a hundred years ago was English Bay’s first lifeguard – this seafood and chop house brings you a piece of Vancouver’s history. Legendary for its array of fish dishes Joe Fortes also has a lovely setting – and is a favorite with tourists to the city.

Tojo's

Chef Tojo has received numerous awards for his seafood creations. Located on West Broadway this restaurant is a must for locals and visitors alike.

Mr Pickwick's

It’s been voted the ‘best fish and chips’ place in Vancouver. Mr. Pickwick's offers 14 different styles of fish and chips from around the world for you to choose from – try their fresh cod, salmon or halibut as well as oysters and calamari.

Pajos

For strollers along the Steveston Wharf, Pajos is an important stop for tasty fish and chips served from a little shack. Enjoy the briny scenery as you sit at rustic picnic tables and watch the fishing boats come in to dock.

Provence Marinaside

This is the place for flavorful and healthy food cooked in the traditional Mediterranean style. Located in Yaletown, Provence specializes in raw oysters and fresh local seafood with top marks going to the bouillabaisse. It’s a great place to get together with friends.

The Salmon House

Located on the West Vancouver hillside, The Salmon offers its diners a spectacular view while dining. A top specialty is the alder-grilled salmon. The Salmon House focuses on a uniquely ‘BC’ theme using ingredients grown and produced by local growers.

The Sandbar

A popular hotspot located on Granville Island, Sandbar is famous for its incredibly varied menu. For starters, try the Wok Squid stir-fried with chillies, ginger, garlic and cilantro. It’s guaranteed to get your appetite going. For mussel lovers the curry-flavored mussels can’t be beat.

Sun Sui Wah Seafood Restaurant

The best dim sum in town – its Alaskan king crab specialty gets rave reviews from faithful patrons. With locations in Vancouver and Richmond Sun Sui Wah prides itself on its signature dishes including geoduck, rock cod, spot prawns, oysters and lobster.

Tony's Fish and Oyster Cafe

Located on Granville Island, Tony’s cafe is popular with locals and visitors alike for its fish and chips and clam chowder dishes.

Yew restaurant and bar

The British Columbian themed design is flawless, from the lofty ceilings to the sandstone fireplace. Other features are a "raw bar", communal table, two open kitchens, private dining area and an extensive wine list.

So the next time you think Seafood – don’t be overwhelmed by the restaurant choices before you – we hope our list has narrowed down your choices.

Images supplied in order of appearance by COAST Restaurant, Blue Water Cafe, Boathouse Restaurants

By: Sheila LoGuisto

Vancouver Map - Map of Downtown Vancouver 밴쿠버 다운타운 지도

Spring: Recipes in Season : Candied Sweet Potatoes, Asparagi alla Parmigiana, etc.

Arni me Patates sto Fourno

(Greek roast lamb with potatoes)

A whole spit-roasted lamb is the classic Easter feast for most Greeks. But this recipe for roast leg of lamb with potatoes is popular too. It is just as tasty, yet simpler to prepare and more suitable for smaller gatherings. The variation with artichokes makes the dish a full meal. Read more »

Agua Fresca

(Mexican fresh fruit beverage)

Aguas frescas are fresh fruit drinks that are very popular all over Mexico. These refreshing beverages are typically served from large barrel-shaped glass containers. Some of the more traditional varieties are watermelon, cantaloupe and strawberry.Read more »

Anginares à la Polita

(Greek artichoke hearts and potatoes with dill)

Anginares à la polita means "artichokes city-style." The city in this case is Constantinople, now Istanbul. This wonderful dish is a harbinger of spring and makes good use of artichokes, of one of the first spring vegetables in the market after a long winter.Read more »

Asparagi alla Parmigiana

(Italian asparagus gratin)

Roasting is an excellent way to prepare asparagus. This simple dish with a tasty Parmesan crust is a snap to throw together. Asparagi alla parmigiana is a springtime favorite in northern Italy. Read more »

Bärkräm

(Swedish berry cream dessert)

Enjoy this spring and summer dessert, so refreshing in its simplicity. Bärkräm is a creamy berry pudding from Sweden that can be made with blackberries, strawberries, gooseberries, or any berries in season. Read more »

Candied Sweet Potatoes

(American sugar-baked sweet potatoes)

Also called sweet potato casserole, candied sweet potatoes are a favorite dish in many American households at Thanksgiving and Easter, especially children. They are an extra treat when a layer of marshmallows is baked and browned on top. At Easter, chick- or rabbit-shaped and colored marshmallows called "Peeps" are sometimes used.Read more »

Clafouti

(French cherry flan)

This sweet cherry flan originated in the Limousin region of France and is often served as a breakfast dish. Clafouti is classically made with fresh cherries in early summer, but you can substitute all kinds of seasonal fruits. Cherry clafouti is traditionally made without first pitting the cherries. Read more »

Corned Beef and Cabbage

(Irish-American braised brisket with vegetables)

Corned beef and cabbage is a traditional St. Patricks Day dish for Irish Americans, but not for the Irish themselves. The meal became popular with immigrants from Ireland in the 19th century. The word "corned" comes from the Old English for "grain" or "pellets," and pellets of salt were originally used to cure the beef for this dish.Read more »

Ga Xao Sa

(Vietnamese lemongrass chicken)

Ga xao sa, or lemongrass chicken, is one of the better known Vietnamese dishes, often on the menu of Vietnamese restaurants. It is a wonderfully light, refreshing and easy chicken recipe, with all of the bright flavors of that Southeast Asian nation.Read more »

Gefüllte Eier

(German deviled, stuffed eggs appetizer)

Stuffed eggs are easy to throw together, and they make great finger food at family get-togethers, parties and celebrations. You can make them up ahead, giving you plenty of time to tend to other duties. They also make a simple yet elegant supper or brunch when paired with a side salad. Gefüllte Eier are also a tasty way to use up leftover Easter eggs. Read more »

Habas con Chorizo

(Spanish fava beans simmered with spicy sausage)

Simple and straightforward, this dish of fresh fava beans simmered with chorizo makes a whole meal if you pair it with a few slices of crusty bread. Try substituting serrano ham for the chorizo, or experiment with different seasonings according to what you have on hand. Read more »

Hamantaschen

(Israeli Jewish filled tricorner Purim pastries)

Purim is a spring holiday on the Jewish calendar commemorating Queen Esther's rescue of Persian Jews from mass slaughter at the hands of the evil Haman. Ashkenazi Jews traditionally celebrated the two-day holiday with mohntaschen, "poppyseed pockets," a simple pastry sweet. Over time this three-cornered confection took on the name of the nemesis in the Torah story. The three sides are said to represent the patriarchs Abraham, Isaac and Jacob. Read more »

Irish Stew

(Irish lamb and potato stew)

Even though this dish — known as ballymaloe, orstobhach gaelach in the Irish language — started out as a meal for hard times, its delicious flavor belies its humble origins. In the old days, this hearty stew was made with simple mutton neck bones and meat scraps for flavor. Sometimes actual mutton or young goat meat was used. In the last few decades it has become much more common to use milder flavored lamb. Read more »