This is the fridge’s finest hour. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. There is bread sauce in a gravy boat, a piece of cold salmon, brandy butter and even a jug of Marsala-laced gravy. Treats beyond measure.

There is nothing, simply nothing, I like doing in the kitchen more than picking at leftovers. Those bowls with saucers for lids, keeping the buried treasure safe until we are ready to eat. A ready-made breakfast, a midnight treat, bounty to pick at for the quiet days that follow the feast.

There are no rules. (Though I should warn you to sniff everything first.) If you want to add a dollop of cranberry sauce to a fry-up of cold roast potatoes and sprouts, go for it. Likewise bread sauce as a dip for crisp-fried turkey skin or the last of the nut roast crumbled into a pilaf.

This is the fridge’s finest hour. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. There is bread sauce in a gravy boat, a piece of cold salmon, brandy butter and even a jug of Marsala-laced gravy. Treats beyond measure.

There is nothing, simply nothing, I like doing in the kitchen more than picking at leftovers. Those bowls with saucers for lids, keeping the buried treasure safe until we are ready to eat. A ready-made breakfast, a midnight treat, bounty to pick at for the quiet days that follow the feast.

There are no rules. (Though I should warn you to sniff everything first.) If you want to add a dollop of cranberry sauce to a fry-up of cold roast potatoes and sprouts, go for it. Likewise bread sauce as a dip for crisp-fried turkey skin or the last of the nut roast crumbled into a pilaf.

Thailand’s capital Bangkok fashion, gastronomy, Turkish cuisine and culture that promote the “Festival of Flavors of Turkey” was held. Turkey Bangkok Embassy, ​​Culture and Tourism Ministry of Culture and Tourism Counselor of the Turkish Air festival’s opening is supported by the way, Ambassador Universe Dağdelen Akgun was held with representatives of foreign missions and Thai invitation of participation in the home.

The event, which was held at a hotel in Bangkok and brought together gastronomy, fashion and Turkish music, was greatly appreciated.

Under the leadership of the culinary arts and hospitality consultant Ayhan Cöner, chef Aydın Demir and his team combined the food culture of the Göbeklitepe period with the flavors of Ottoman and Turkish cuisine and offered them to Thai people.

the scope of the event, held the same week in Bangkok who represented Turkey at the International Week of Turkish fashion designer Ozlem Suer Göbeklitepe Silk Collection, violinist Sevil Ozer curated by Amal tanıtıldı.festival will last until November 30
Law artist Ahmet Baran and classical fiddle artist Önay Akan also performed works with the theme of Göbeklitepe to the participants.

As an example of Turkish hospitality at the end of the meal, Turkish delight served with baskets with evil eye beads and Turkish coffee cooked in embers attracted great attention.

Visitors also welcomed the Göbeklitepe promotion desk and Turkish souvenir stand made up of Göbeklitepe materials.

“Turkey’s Taste Festival”, will meet with Thai until 30 November.

The second day of the 4th International Adana Taste Festival; After the conversation of journalist Cüneyt Özdemir with Adana Governor Süleyman Elban and Adana Metropolitan Municipality Mayor Zeydan Karalar; continued with the gastro show of the famous chefs Sahrap Soysal and Ebru Baybara Demir and the Adana Woman Kebab Master Melek Kıyan. Adana Kebab, which we are used to tasting mostly from male masters, was the scene of colorful images. The gastro show “Women Chefs at the Grill” broadcast live on social media channels of the festival, all details of Adana Kebab crowned with the Registration Certificate were discussed. The ingredients used in the preparation of Adana Kebab, which is integrated with the city of Adana, the tricks of cooking technique, all the details from cooking to presentation were explained. The world of gastronomy beats in the digital world. Gastro shows by Hazer Amani, Yunus Emre Akkor, Orhan Demirok and Koray Türk in iconic venues such as Adana’s Cube Waterfall, Varda Bridge and Anavarza are broadcast live. In the sessions held within the scope of the festival, ideas are exchanged on new developments in the gastronomy sector, researches, productions, problems and solutions. Professionals of the world of gastronomy come together at the festival4. Leading names of the gastronomy world were guests at the panels and talks held on the second day of the International Adana Taste Festival. Sessions; American academic and author Johanna Mendelson Forman, International Project Expert, MDD Board Member Scion Hösükoğlu, Le Cordon Bleu Turkey Director Laurel Ertan Tüysüzoğlu, Gastronometro Business Development Manager, we know Betul and Kırklareli University Lecturer Ali Cakir, MDD General Secretary Esin Sungur, social entrepreneurs chef Ebru Baybara demirbahçeşeh University Lecturer Reha Tartici, Bunge Country Manager for Turkey, Turgut yeğenağaözyeg University of Gastronomy and Culinary Arts Department Chair Assoc. Dr. Özge Samancı and food writer Nursen Doğan participated as speakers. The 4th Adana Flavor Festival, which can be watched for 3 days from the live broadcast at Adana Museum, will end on Sunday evening, October 11th. Festival lovers will be able to follow the 4th Adana Taste Festival on YouTube, Instagram, Facebook and Twitter channels.

Countdown to the 4th International Adana Taste Festival
“Turkey’s First Digital Taste Festival” which is characterized Adana 4th International Festival of Taste, in October 9-10-11 “with the island Inspiring All Colors” will be held with the theme.

Organized without a physical meeting in line with pandemic measures, the festival will include kitchen workshops, gastro shows, interviews and panels reflecting Adana’s traditional culinary riches. The festival will go beyond the borders of Adana and bring all the colors of the city to large audiences in the digital world. The festival, which will be organized under the auspices of the Adana Governorship, aims to introduce Adana’s gastronomic values ​​to the whole world.
Underlining that Adana has become a city of taste with its rich culinary culture, Adana Governor Süleyman Elban said, “Our country and the whole world have entered a different period due to the pandemic. In this new period, maximum level of isolation and hygiene measures are also on our agenda. Our festival, which will be held by paying attention to social distance, will introduce Adana’s local gastronomic values ​​to the whole world. As part of the festival, we will host many famous chefs in our city and host different events. This year, we will carry the enthusiasm of our festival to digital, as our people cannot be present in the event areas due to pandemic measures. “I sincerely thank our chefs, opinion leaders, non-governmental organizations, journalists, representatives of the digital media, Adana Metropolitan Mayor and District Mayors, and all other institutions and organizations that support us, who will participate in the 4th International Adana Taste Festival.” Adana Metropolitan Municipality Mayor Zeydan Karalar made the following statements about the festival: “The International Adana Taste Festival plays a very important role in creating a wide awareness about Adana’s rich cuisine culture. Although we cannot meet our people in the festival area this year, we will ensure the sustainability of this important event by using the opportunities of the digital world. I believe that the International Adana Taste Festival, which will be held under the auspices of the Adana Governorship, will make a great contribution to the promotion of our city. I would like to thank everyone who contributed to our festival. “