{"id":2858,"date":"2013-01-07T08:17:35","date_gmt":"2013-01-07T13:17:35","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=2858"},"modified":"2013-02-13T10:18:19","modified_gmt":"2013-02-13T15:18:19","slug":"bhutanese-cuisine","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2013\/01\/07\/bhutanese-cuisine\/","title":{"rendered":"Bhutanese cuisine"},"content":{"rendered":"

Another country in love with crazy spiciness in food. Every recipe calls for chili pepper or chili powder. Crazy. I prepared two dishes that had quite a cold reception from my guys. It was probably due to the fact that the dishes were kind of bland without the spiciness of the chilies which I omitted. <\/p>\n\n\n\n\n\n
\nPork with Radish and Bok Choy — Phaksha Pa<\/strong>\n<\/td>\n<\/tr>\n
\nI’ve never cooked radish and bok choy before. The flavor of the dish was subtle and a little bitter but still kind of bland from the lack of spices (the recipe<\/a> did not have anything other than chilies). My husband and son fished out the meat and were satisfied with it. <\/p>\n

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\nPotatoes and Cheese — Kewa Datshi<\/strong>\n<\/td>\n<\/tr>\n
\nIt was good. Sort of comfort food (for those who think that spicy hot food is comforting). Potatoes and cheese is always a winning combination. So I selected to make this recipe<\/a> based on the ingredients, but of course I omitted the chilies. The result — my guys ate it all but made no comments and haven’t mentioned it since. I guess I won’t be making it again soon. <\/p>\n

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Another country in love with crazy spiciness in food. Every recipe calls for chili pepper or chili powder. Crazy. I prepared two dishes that had quite a cold reception from my guys. It was probably due to the fact that … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[278,3,4],"tags":[279],"class_list":["post-2858","post","type-post","status-publish","format-gallery","hentry","category-bhutan","category-food","category-post","tag-bhutanese-cuisine","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-K6","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=2858"}],"version-history":[{"count":4,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2858\/revisions"}],"predecessor-version":[{"id":2960,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2858\/revisions\/2960"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=2858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=2858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=2858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}