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Jen made little pizzas that resemble the flags of some of the countries she’s visited. Not only do they look like flags, they are topped with foods representative of that nation’s cuisine. She shows us how she created a few of them at Tiny Urban Kitchen. Link -via Everlasting Blort
In the United Arab Emirates, adventurous chef Anissa Helou got a chance to taste roasted camel hump. The tender hump full of stored fat is the choicest part of the camel, and you have to buy an entire camel to get the hump. In this post, you’ll also see how to cook a whole camel at once! Link -Thanks, Hanan!
Pink salt from the Himalayas has been used for seasoning by chefs at fancy restaurants … and now, you can cook food directly on the slabs of the stuff!
The thick 8-by-11-inch piece of solid salt can be placed directly on a stove burner and heated gradually; it will not melt. Lightly brushed with butter or oil, it will fry eggs that come away with quite enough salt. The same goes for jumbo shrimp, fish steaks or fillets, thin slices of beef and portobello mushroom caps.
From the Upcoming 
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