The Time Traveler's Kitchen
I've decided to blend my two loves, time travel and cooking. I will create authentic recipes from as many different eras as I can and post the recipe, review and maybe even pictures. Let's see how long my flux capacitor holds out. John Titor, you are welcome at our table any time!
Time Traveler's Kitchen
Time Travel Fact & Fiction
Time Travel Kitchen
“Snacky, Drinky Things”
The Pullman Pan
Faith Ringgold’s DINNER at AUNT CONNIE’S HOUSE
Cutting Board Lunch
Judith Jones, Editor
The French Chef and The First Lady
The Party Begins
Closing the Year with Enchantment
- Travelers Kitchen
- 96 Good food
- 77 On time delivery
- 96 Correct order
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African specials, cheese cake, fountain drink (240z), fountain drink (160z), mexican sprite, water bottle, mexican coke, small wonjo, small ginger, burrito (steak), tacos (chicken), 18. taco salad, 16. burritos, 15. quesadillas, 14. tacos (beef/steak), jerk chicken, egusi soup only, fufu w/okra, goat pepper soup only, lunch special, plantain plate, goat pepper soup with rice, fufu w goat pepper soup, fish yassa served with white rice, fish yassa with full fish (tilapia), benachin with full fish (tilapia), fufu with egusi soup, 12. egg roll, 8. domoda (peanut butter soup with rice), 7. chicken yassa w/ vegetables, 6. chicken yassa w/ rice, 5. benachin, 4. plantain w/ jollof rice, 3. benachin (chicken & plantain), 2. benachin (fish), 11. shrimp shawarma, 10.chicken shawarma, 1. benachin (jolof rice with chicken), vegetarain fufu, vegan samosa, vegan fried rice, wednesday 10 pc deal, wednesday 6pc deal, wednesday 8pc wings deal, side plantain, party wings 8pc, party wings 6pc, party wings 12pc, travelers kitchen menu info, similar options nearby.
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2018 Primetime Emmy & James Beard Award Winner
Reviving classic Russian cuisine
Oct 19 2018.
Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow’s super-restaurant, White Rabbit.
Still in his mid-30’s, Vladimir Mukhin is already one of Russia’s best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow’s White Rabbit , was named one of the 50 best restaurants in the world last year. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes.
Nathan Thornburgh: Tell me about White Rabbit, what is the food? What are you trying to accomplish there?
Vladimir Mukhin: The White Rabbit is a big restaurant. We’re trying to revive Russian cuisine. I’m a fifth-generation chef, so I’m passionate about the food we create. During the Soviet Union period, we killed Russian food. Classic Russian recipes became too simplified. For example, usually you drink tea, but if you want to be, just to be creative, want to make the tea with milk, you can’t. It would be like stealing milk from the government. People went to jail.
When I was growing up, I remember my grandfather coming to the kitchen and crying because he couldn’t experiment with his food.
Thornburgh: Wow. I remember this famous photo session with Che Guevara which came up with some of his best pictures, maybe two incredible iconic portraits came from an entire roll of film, and the photographer went to him and showed him this roll of film and Che said, What the hell are you doing? You wasted all of these images. You took 30 pictures to get one? That’s the government’s film. It’s a similar mentality. So you’re telling the story of a kind of cuisine that was lost on the Soviet history and now you’re playing with this idea of finding it again. What does your process look like? Do you get as many grandmothers as you can round up and just kind of shake recipes out of them? How were you doing this?
Mukhin: I just try to work with as many local farmers and producers as I can, so we can use as many Russian ingredients as we can.
Thornburgh: So this is a close relationship.
Mukhin: Yes. I traveled throughout Russia—not just the big cities, but also the villages to talk with older people.
Thornburgh: You know I think people don’t understand the vastness of Russia, and how big it’s collection of cultures and languages and cuisines is. What parts of the country influences your food?
Mukhin: I’m inspired by the whole country. It’s a big territory, and sometimes it feels like it’s too big. I try and use different techniques and ingredients from all over the country, which I think makes my menus distinct.
We have an a la carte menu with about 50 dishes of classical Russian food. Everything looks modern because I’m a young chef. But if you close your eyes and try these dishes, you’ll taste 100% classic Russian flavors.
I want to highlight all aspects of Russian cuisine. Before the Olympic Games in Sochi, we opened a restaurant there, not just to make money, but to expose people visiting for the Olympics to Russian food. That’s why we opened The Red Fox restaurant. It’s all about Russian ingredients.
Thornburgh: Sochi, at least when I’ve been there, is like a Miami Beach. It’s like a place to get pizza and sushi, and go to the nightclubs.
Mukhin: You been?
Thornburgh: Yeah.
Mukhin: It’s crazy.
Thornburgh: It’s a little crazy, but it’s interesting to bring in Red Fox and sort of say okay, because people are coming out, let’s bring Russia to Sochi.
Mukhin: It was incredible. We had thousands of visitors at the restaurant.
Thornburgh: So you really looked internally for inspiration. Did working outside of Russia motivate you to focus on Russian cuisine?
Mukhin: Yes. I spent time working in Avignon, France. I worked with Christian Etienne, and he would make a special Russian meal once a year. It was crazy.
Thornburgh: How was the food?
Mukhin: It was shit. I told him that I would cook real Russian food for him, and I did. I cooked borscht, blinis, and other classics. He liked it and said that once a year we should use my recipes, but with his influence. I agreed, and we went on to make amazing food. Eventually, I wanted to come back to my motherland. So I left and I started working on making White Rabbit a reality.
Thornburgh: When people go to White Rabbit, what are they going to find?
Mukhin: Someone once told me that there is a new Russian cuisine and an old Russian cuisine. I think Russian cuisine is going through an evolution. So I hope people will come and see evolution at White Rabbit.
Thornburgh: Great. Always good to end on an invite. Thank you.
Mukhin: Thank you so much.
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Welcome to Traveler’s Table, we are a globally-inspired eatery, where we share our passion for exploring the world through food and drink, by serving modern versions of hand-selected dishes from around the world.
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Viktoria's Table
With a pinch of salt, and a handful of love
Purple Moscow mule
October 27, 2017 by Viktoria
Purple Moscow mule – floral aroma, spicy fruit flavors, and a whimsical purple color, make this drink the ideal Halloween cocktail.
Before you think I’ve been possessed by dark spirits (what with all these Gothic-looking posts), let me assure you, that this freaky streak reflects nothing more than my soft spot for Halloween. It’s an infinite source of inspiration, and always has been, and it really brings out the kid in me. Now more than ever, as the kids are growing, I realize I don’t have such an awe-struck audience to perform my Halloween-ish tricks in the kitchen, and I feel a little robbed…
We used to bake bloody witches’ fingers like these , giant black widow spider cakes (I might post a recipe next year), zombie pizzas, and mummy hot dogs. I miss those days when they would squeal with joy, their faces lit up with mischievous disbelief, and eagerly help making these spooky Halloween treats.
If I can’t quite impress the kids any more, I’ll try the adults with this Halloween-inspired, beautifully purple, and super refreshing twist on the Moscow mule cocktail. I used gin here instead of vodka for its crisp, clean taste that perfectly matches with the spicy ginger, and fresh lime. Any gin brand will work, although I’m partial to Hendrick’s gin . When it comes to the ginger beer, however, the brand really matters. In fact, the only premium ginger beer I recommend here is Fever-Tree (and no, this is not a sponsored post). Ever since I tried Fever-Tree ginger beer, I haven’t looked back. If I don’t have it on hand, I don’t even bother making Moscow mules – it makes a world of difference. Unlike other ginger beers, this one is not as sweet, and it actually tastes like real ginger – spicy, with a lingering warm, burning aftertaste. You should be able find it at BevMo, or WorldMarket. If you can’t find that brand, I suggest you add some freshly grated ginger (pulp and juice) to your drink, then top off with tonic water.
Crème De Violette gives the drink its whimsical purple color, adds a touch of sweetness, and perfumes it with the intoxicating aroma of violets.
Happy Halloween!
Check out my ghoulish-looking Grilled octopus over squid ink pasta and tomato garlic sauce , and this fun Black bean and sweet potato hummus dip .
Purple Moscow mule - floral aroma, spicy fruit flavors, and a magical purple color, make this drink the ideal Halloween cocktail.
- 1 oz creme de violete
- 1.5 oz fresh lime juice (from 1-2 limes)
- 3 oz premium ginger beer * (Fever-Tree brand recommended)
- purple icing sugar for decorating the glass rim (optional)
Swipe the rim of the glass with a lime wedge, and dip in icing sugar.
Put some ice cubes in the glass, and pour the Creme de Violette. Add the gin, fresh lime juice, and top with the ginger beer.
* Fever Tree ginger beer is the only ginger beer I recommend here. BevMo or WorldMarket carries the brand, but you can also get it online .
If you can't find this brand, I suggest you substitute it with regular tonic water, and add freshly grated ginger to the drink.
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Hotel Djaz is an excellent choice for travellers visiting Elektrostal, offering many helpful amenities designed to enhance your stay.
24 hour front desk is one of the conveniences offered at this small hotel. In addition, Hotel Djaz offers a lounge, which will help make your Elektrostal trip additionally gratifying. If you are driving to Hotel Djaz, free parking is available.
While staying at Hotel Djaz, visitors can check out Statue of Lenin (1.3 mi), which is a popular Elektrostal attraction.
Travellers looking for cafes can head to Ermitazh, 400 Krolikov, or Fabrika Obedov.
Should time allow, Electrostal History and Art Museum is a popular history museum that is relatively easy to get to.
Enjoy your stay in Elektrostal!
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The Time Travellers Kitchen. The Time Travellers Kitchen. 1,351 likes · 12 talking about this. Historical cookery and recipes through the ages.
Historical Cooking through the ages.
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The Second Season of the MAX series Julia, the story of Julia Child's rise to TV cooking-show stardom and beloved culinary icon premieres tonight, November 16.. Part of the season will be set in France as Julia visits her friend and co-author of Mastering the Art French Cooking (Volumes I and II) Simone "Simca" Beck.. This photo from the new season featuring Isabella Rossellini (l) as ...
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Alex Compiani: The Time Traveller's KitchenNot Yet Rated. Alex Compiani: The Time Traveller's Kitchen. 3 years ago. Bright Button Productions.
The Time Traveler's Kitchen. I've decided to blend my two loves, time travel and cooking. I will create authentic recipes from as many different eras as I can and post the recipe, review and maybe even pictures. Let's see how long my flux capacitor holds out. John Titor, you are welcome at our table any time!
As you may already know, I love a good farm shop for great quality ingredients, but more and more farm shops are also running cafes and restaurants, and sometimes they are exceptionally good. One of...
A Book for the Holiday Break: Author Kathleen Rooney builds a story of enchantment, room by room, in 'From Dust to Stardust'; plus: Cookie of the Season…. Dec 17, 2023 •. Jolene Handy. 50. 65. Food, History, Chicago, New York and Beyond. Click to read Time Travel Kitchen, by Jolene Handy, a Substack publication with thousands of ...
Get delivery or takeout from Travelers Kitchen at 1731 South MacArthur Boulevard in Springfield. Order online and track your order live. No delivery fee on your first order!
Fish Yassa served with white Rice. $15.59. Fish Yassa with full Fish (Tilapia) $19.75. Benachin with full Fish (Tilapia) $19.75. Fufu with Egusi Soup. Popular West African meal, cooked with grounded melon seed, leaf vegetables including spinach, palm oil, other vegetables, and seasonings and served with pounded yam.
Time Travelers Brewing is a local brewery in Estacada, Oregon, that offers a variety of craft beers and pub food. You can enjoy their cozy atmosphere, friendly service, and live music events. Check out their reviews and ratings on Yelp and see why they are one of the best places to drink and dine in Estacada.
Oct192018. Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow's super-restaurant, White Rabbit. Still in his mid-30's, Vladimir Mukhin is already one of Russia's best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow's ...
I'm on History Hit TV if you fancy a watch #historiccookery #thetimetravellerskitchen #historicalcooking #ancientfood #ancientrecipe #foodhistory...
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Set includes Bluetooth-enabled Smart Scale, 3 Mixing Bowls, Cocktail Shaker, Travel Mug and Device Stand. Includes free Perfect Bake, Perfect Drink and Perfect Blend apps. Only at. Order Now. Or find your nearest Sur la Table location. Includes over 1,000 recipes with photos and videos. Customize, create, or download.
Instructions. Swipe the rim of the glass with a lime wedge, and dip in icing sugar. Put some ice cubes in the glass, and pour the Creme de Violette. Add the gin, fresh lime juice, and top with the ginger beer.
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Hotel Djaz, Elektrostal: See traveller reviews, 8 user photos and best deals for Hotel Djaz, ranked #2 of 6 Elektrostal B&Bs / inns and rated 3.5 of 5 at Tripadvisor.
An interesting way to cook turkey from the 1980s…. #turkey #foodhistory #1980s