the Oklahoma Daily published the details of his concert rider this week—the rider included, among other things, the exact recipe to be used for the guacamole White’s team wanted served backstage. It’s nothing shocking (the ingredients are about what you’d expect, though the instructions do include lines like “we want it chunky” and “SAVE THE PITS THOUGH”), but apparently White’s talent company was none too happy with the article
ashkent non is the typical bread sold everywhere in Tashkent, Uzbekistan. Everywhere you go you can see bread sellers wheeling these around in old-fashioned, big-wheeled baby strollers straight from the tandyr ovens that are tucked away in the crevices between buildings in the old city.
A word about non – Tashkent non is light and fluffy and addictively delicious. It’s got a chewy, glossy crust and an open, airy crumb and when it’s piping hot, there’s nothing more delicious. I can put away 5-6 loaves easy in an hour, especially if honey and that buttery lard stuff are involved.
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.
In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here.
In this article we will show how to make Acharuli (Georgian: აჭარული ხაჭაპური)from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.