Offal is the culinary term for organ meat. Organ meat? You ask a bit confused. Yes, organ meat which most popularly comprises the liver, tongue, kidneys, brains, heart, stomach, and intestines etc. Essentially, all those parts of an animal that make you squeamish. But before you turn away in distaste, hear me out.

In many countries, use of offal reflects economy and efficiency of cooking as no part of the animal is wasted. Today however, it is also a class of food by itself, a part of cuisines around the world, prized all over by gourmands and, might I say relished by many, including yours truly.

Of course, it doesn’t help that the word itself sounds like ‘aw-full’ and a dictionary definition will most likely include the words ‘refuse’ and ‘waste’. But for as many naysayers there are, dig a little deeper and you will find an equal number of champions for this questionable culinary preference.

Take for instance, Haggis. The national dish of Scotland consists of sheep’s stomach stuffed with its lungs, heart, liver and other ingredients. The offal is minced up, stuffed into the stomach which is then stitched up and boiled for about 3 hours. For those who are already feeling nauseous just by reading this, there are pre packed, frozen commercial versions available. But can an entire nation of Scots be wrong?

And what would we think about the French then? Foie Gras, the delectable French delicacy that is valued around the world is actually fattened duck or goose liver.

The Japanese have their Yakitori, (yaki, ‘grilled’, and tori, ‘fowl’) which is delicious skewers of grilled chicken feet, skin and other offal.

The Pakistanis have Paya, a wonderful soup made from trotters which are the feet of lamb or goat.

The list is endless. But whatever the dubious animal part in question, offal is sure to evoke an extreme reaction. People either love it or hate it. If you haven’t ever tried offal, don’t judge it yet, take the plunge and sample some. The obstacle is more mental than anything else. And you might just be pleasantly surprised.

-N-

I was invited to a demo of the new Kenwood Cooking chef and reluctant as I was to venture out on a lazy Saturday afternoon, the visit was a revelation. The Kenwood Cooking Chef is the latest in a line of Kenwood kitchen appliances that make life much easier in the kitchen. And as Chef Thomas from Bonnington Hotel proceeded to use the Cooking Chef to create a 3 course meal of Potato leek soup as a starter, Saffron risotto as the main course and Marshmallow for dessert, I stared enviously at the device…it was a better cook than I would ever be.
As Chef Thomas demonstrated, the Kenwood Cooking Chef can be used to create a wide variety of dishes. It can be used as a mixer and to cook your meal. With a temperature setting from 20°C to 140°C and with a timer that can be set up for up to 3 hours, you have ultimate control of your mixing and cooking. The 6.7 litre bowl that is included will cook up to 3 litres of ingredients or mix cakes up to 4.55kg or 16 egg whites. Moreover the tools and accessories that come with the Cooking Chef are all dishwasher safe. At this point, pangs of envy and even feelings of redundancy are, I assure you, quite normal.

But jokes aside, this is a powerful appliance made with one aim in mind – to make your cooking smarter and as efficient as possible. Take for instance a risotto, while I do love eating one, cooking it up is a bit of an annoyance. The dish requires you to be vigilant, stirring constantly at the stovetop and while you are occupied in the kitchen you are sure to hear laughter erupting in the den and you realise that you just missed another funny anecdote by your goofball friends. Well, no more. With the Kenwood Cooking Chef, you just add the ingredients of your risotto, set the time and temperature and a specially designed heat resistant tool cooks the risotto with a gentle intermittent stir setting doing all the hard work. This simply means that cooking for family and friends is easier and less time consuming, giving you, the hostess more time with your guests.

So if you have been considering a smart new purchase for the kitchen or even if you are a Kenwood aficionado, the Kenwood Cooking Chef will truly be an amazing addition to your kitchen. Sure, it retails at a whopping AED 7000, but it will be an investment for a lifetime and you will never have to look for another kitchen assistant.

-N-

It is said that hundreds of years ago, a benevolent emperor of China would always boil his water before drinking. Once while doing so, a few leaves fell into the boiling water, resulting in a delightful taste and aroma.These were the leaves of a wild tea plant – needless to say the good old emperor made this fragrant liquid his beverage of choice. The rest of the world slowly and steadily followed the emperor’s taste buds. And today tea is the ubiquitous preference of millions of people around the world.

Tea set about its world domination by arriving in the west via Dutch and Portuguese sailors in the beginning of the 17th century. Its delicate and subtle flavour caught the fancy of the British aristocracy first and soon the masses followed. This humble beverage even entrenched itself in politics when it played a role in ‘The Boston Tea Party’, the spark that set off the American War of Independence.

Shortly it was discovered that the tea plant was indigenous to parts of India too and today India and China are the world’s foremost suppliers of Tea. The tea plant, responsible for changing the drinking habits of the world, is a hardy evergreen called Camellia Sinensis. All teas are made from this same species of plant, though different varieties may be used, and the leaves are processed differently, to create favourites like Black Tea, Green Tea and Oolong.

It would be amiss not to mention the health benefits of tea. And while these are widely debated, it is known that tea leaves contain more than 700 chemicals, 2 of them being theophylline and theine said to heighten alertness. This is why tea is the perfect perk-me-up for a lazy afternoon.

While tea has solidified its position as an everyday beverage, it has also succeeded in maintaining a mystique about itself. A fascinating tea culture exists around the world with a literature of myths, legends, poems and proverbs. Intricate tea ceremonies of Japan and China preserve its charm. While in Arab culture, tea is a focal point for social gatherings.

So, the next time you take a sip of your ‘Chai’, you might want to stop and consider the fascinating history of this simple drink and how a few leaves in boiling water firmly intertwined themselves with the story of Mankind.

-N-

The other day a friend and I were having a conversation about food and he happened to mention ‘Umami’, also known as the fifth flavour. My curiosity perked, I decided to find out more about this mysterious word.

We are all familiar with the 4 flavours – sweet, sour, salty and bitter. In fact most people have a particular fondness for one more than the other. I happen to be a sucker for Sour. But what if your tongue senses something that is neither sweet, sour, salty nor bitter? That’s the story of Umami.

A Japanese chemist, Kikunae Ikeda, while enjoying his bowl of seaweed soup struck about the idea that it tasted like nothing he knew, but was yet familiar and delicious. Luckily for us, Ikeda was a chemist and so he could find out more. Off to his lab he went and did. He wrote, “Common to asparagus, tomatoes, cheese and meat but… not one of the four well-known tastes.”

Ikeda wrote to the Chemical Society of Tokyo and called this mysterious ingredient glutamic acid but then changed it to ‘Umami’ which means “delicious” or “yummy” in Japanese.

Now years later, we know more. Umami is a pleasant savoury taste imparted by glutamate, a type of amino acid which occurs naturally in foods including meat, fish, vegetables and dairy products. According to the Umami Information Center (yes, there is one), as a taste it is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.

There you have it. Umami is something delicious to ponder about while you chew.

-N-

Hello dineoutemirates members, enthusiasts and those who have accidentally browsed our site!

It has been awhile since we last updated our blog page.

As you can see, there’s been a lot of exciting updates from dineout – new contests, new discounts and guess what, a new blog post! We still have our on-going featured contests for May which are the dinner for two at The Cavendish where you can savour the best of British-European classical dishes. Also, up for grabs is a breakfast for two at Executive Expatriate Relocations if you are craving for traditional Emirati taste.

To increase your chances of winning — join two contests.
Click the Competition page for more details.

To those who are exploring the site and want to become a member (there’s free registration), look closely and there’s the Discounts page where we post special offers from great restaurants.
If you fancy thin-crusted pizzas, head on to the hugely popular Italian restaurant at Cucina, JW Marriot.
They have the latest 25 per cent discount offering and you only have to enjoy the discount by clicking and downloading the coupon. Really simple if you ask me.

And to those who are football fanatics, we have just launched the World Cup fever page where we are featuring two exciting contests from Millennium Airport Hotel, complete with a mini keg and snacks. You can also choose to watch the World Cup Games live at Champions Sports Bar and Hofbrauhaus to really immerse into the game (there’s also some promos that can be found on the page for your perusal).
So come join our contests, hope to win and pick out your best buddies to watch the games.

-Iggy-

When the Germans get together they have a rollicking good time – they eat and drink heartily and they sing loud and lustily – all that was evident at the Maifest celebrations at JW Marriott’s Hofbräuhaus earlier this month.

Maifest is believed to be one of mankind’s oldest traditions starting out as an ancient pagan festival to rejoice in the arrival of sunny spring after a long, cold and dark winter. Today it has become a colourful, joyous part of German history and culture.
Along the way it has been embellished by additional rituals like for example the custom of dancing around the maypole, which apparently began in the tenth century. It is believed to bring good luck and wealth.

Germans wherever they are revel in celebrating Maifest and in Dubai JW Marriott did its part in recreating the Maifest atmosphere in what turned out to be a fun and enjoyable evening at the Hofbräuhaus. As usual the food was excellent so was the company who were entertained by a lively two-piece German band.

-Kokila-

I am a food addict, a foodie who loves to cook and eat. Tries anything no matter what it is and no matter what time of the day. But last week I had a major setback. My BP increased. =( Well not to worry friends since I think this is part of getting older and part of healthy eating. Honestly I’m not a healthy eater and I was not concerned about what I eat until I felt something bad last week. So here I go, started walking and started to pick the food I eat. Made some research on the net about recipes and tips on how to eat healthy. So I thought of sharing some information that I got so at least I’m not alone in this fight. Well just to start with…

Tip # 1 Eat in small and moderate portions.

If you know me I think you will not believe me. They say that eating moderate portions will help you stay fit. Knowing how to balance your intake is a major factor on how to stay healthy.

Tip# 2 Know your food.

Well if you are eating food high in fat, salt and sugar try eating and selecting other foods that are lower than these ingredients. Check and make a list of the food you eat and plan ahead to balance it.

Tip# 3 Butter… Butter… Butter!

I love butter and the taste of food with butter. I am not saying to remove totally but minimizing it helps you to balance what you eat. Cut the use of too much cream and butter to your foods and add more fruits and vegetables to your diet.

Tip# 4 Don’t rush, do it step by step.

If you feel bad about yourself today because you want to lose weight and be healthy and want to die now then just don’t eat… I’m sure you will only last a day! Diet, losing wait or healthy eating doesn’t mean you should not eat rice, meat or anything that contains fats and cholesterol. It’s a step by step procedure. If you are eating 5 cups a day reduce it to 3 cups a day until you maintain a cup of rice a day. If you eat 1 pack of potato chips a day try eating half then next time just a pinch. Do it one at a time dude.

Tip# 5 Exercise

Well we started walking every evening now since I do believe that to be healthy is not only about the food you eat but how your body regulates the food you take. Taking a brisk walk with your wife or girlfriend/husband/boyfriend everyday can help you stay healthy (for the guys its one of the cheapest date too!).

There are a lot of tips that you can find online but as I have said lets take it step by step. The important thing here is to move forward and start now or else we may all end up in heaven fast (kidding). But last but not the least my advise… Stay and live happy!

-ody-

In less than two months that we launched the exciting new bargainout feature we have had four delighted winners who have got real steal deals!

Well the high value 5-star restaurant vouchers are not totally free but hey the first winner just paid around AED 16 for a dinner voucher of AED 250. Wow, isn’t that great!

If you are going out for a date and only have AED 50 in your pocket why not try this bargainout game? You can keep bidding until you strike it lucky and yours is the lowest unique price. The great thing about this game is it will automatically email you if your submission is not the lowest unique price so you can try again.

My advice is always to check your bargain list to find out you whether you are the lowest. Remember, use your bargaining skills!

- Ody -

Hi guys I’m back with some good news and good food information for you!

Last week my partner and I decided to go out for a dinner.  We went to Bur Juman with no other plan but just to eat!

We discovered a new Filipino inspired restaurant inside – Barrio Fiesta, which means neighbourhood celebration/party or as we call them back home the feast day of the patron saint of our place.  Back in the Philippines, Barrio Fiesta is one of the biggest food chains serving old time Filipino favourites and authentic Filipino food.

So we went in and were welcomed by a smiling kabayan face (well I think she knows we will eat there)  and were escorted to our table.  The place is not that big but they are very much like the Filipino restaurants back home.  Arnel (Barrio Fiesta’s staff) came and talked to us about  the menu and gave us some good suggestions.

As starters we chose an exotic and high in cholesterol but very crunchy and tasty Sinisig na Balat ng Manok (crispy chicken skin in their special sauce).  It was good since the skin was still crunchy when it reachded our table and the fresh chopped chillies gave it a nice kick.  We then tried the Guisadong Tahong sa Bawang (mussels cooked with their garlic sauce and served in a sizzling plate). The mussels were soft and juicy, the sauce which is similar to salsa (combination of garlic, tomatoes and onions) was also a good combination. But the only thing I noticed is that the sizzling plate was not sizzling anymore when it arrived at our table and so we missed the audio experience of that dish. The taste however was refreshing and good.

For the main course we ordered Inasal na Manok (marinated chicken, char-grilled to perfection, served with native salsa and Bacolod’s city garlic rice). Though I was thinking of the original Inasal which I love, it was little disappointing that their chicken was a little bit sweet and little bit dry.  I feel it was something like a Filipino chicken barbeque and not a traditional Inasal.  Though my partner liked it since she like’s food with a little bit of sweetness in it, but in general it was okay and looked presentable.

For the dessert, we went for Turon ala Mode, (sweetened fried banana roll served with ice cream and chocolate sauce).  First impression when it arrived was not that good.  Since the scoop of the ice cream was not a full scoop and Turon sizes were similarly small as well.  But after a small bite of the Turon (take note it was still hot – which I think it just came out from the frying pan) and a spoonful of ice cream my perspective changed and I remembered what my mom used to give us for snacks.  The Turon was sweet and crunchy and combined with the ice cream it was yummy. Wow! I just wanted to order another one.

After a full fiesta inspired meal at Barrio Fiesta, we decided that it was worth returning with friends. Thanks to their staff for a warm fiesta welcome and the people behind the kitchen who kept on telling us that food back home is still the best.

-Ody-

PS:  Oh… one more thing… maybe next time Barrio Fiesta should assign one person just to explain the dishes on their menu to non Filipinos as there are a lot of nationalities who would like to try but shy away from asking what’s on it.

I enjoy caviar but confess I am no caviar connoisseur and cannot afford it in any case – the best in the world can cost over € 10,000 a kilo. But until I met Sara Morales, global sales and marketing director of Caviar Nacarii, Spain’s premier caviar brand, I had no idea that there was quite an etiquette about eating it.

George and I met her at the ‘Spain Food & Passion, Dubai 2010’ dinner, which we attended at Dubai’s Radisson Blu Hotel on the invitation of the Spanish Embassy.

If we thought the evening would be all about tapas, paella and the Spanish spirits that go so well with that cuisine, we were delightfully mistaken. Sara changed the flavour of the evening for us enticing us with a caviar tasting ritual that was at once passionate and informative.

 Having red wine prior to tasting caviar is a big ‘no no’. It should ideally be taken after ‘cleaning one’s taste buds’ with a sip of white wine or better still vodka to remove flavours of anything else we may have had, explained Sara.

Though Caviar is served fresh on a bed of ice, it should never be eaten cold she said.  Its best eaten straight from the back of the hand, she explained, putting a tiny blob on ours.

“You then chat with your companions and wait for the caviar to warm up naturally with your body temperature. You then pop it into your mouth taking time to hold it against your palate and let it melt in your mouth. As it does you will savour the different flavours it produces,” she said urging us to do so.

And we did. It was a delicious experience and a far cry from all the caviar I had tasted served as toppings on hors d’oeuvres.

It was a good start to a very pleasant evening – we tried some tapas accompanied by some of Spain’s best wines from Aragon. Dinner was served on the terrace where you could enjoy both Spain’s culinary specialities as well as the view of the night lights of Dubai and the dhow cruises sailing gently on the creek. Added gourmet glamour of the evening was the presence of UAE’s leading chefs – members of the Emirates Culinary Guild – in their distinct chef’s uniforms.

At our table was Troy Rodrigues of Royal Blue, UAE distributors of Solan de Cabras, Spain’s premium brand mineral water which has just entered the UAE market.

It is considered a ‘vintage’ mineral water, a premium brand used in the most prestigious restaurants in Spain. Solán de Cabras has a light mineral content and comes in deep blue bottles protecting it from sunlight and preserving its mineral and medicinal properties.

That’s two premium brands from Spain I discovered that night – Caviar Nacarii and Solan de Cabras – which tells us that there is more to that country than just olive oil and olives.

Olé!

-Kokila-