I am an international student who is doing an Information Technology at NMIT Nelson(New Zealand). A few years ago I was working as an IT SUPPORT ENGINEER back in India and got more than 2 years of experience.

Who am I? What are My passions?

I am passionate about a lot of things in my life and I wish could attain all of them. I do have too many passions in my life as I want to become an aspiring IT personality Musician, Great wanderer, Farmer and Great story teller above all I wanna be a great human by treating every single individual as human.When it comes to profession there are lot more to learn and gain experience as well. I believe in a Global community that has become far closer through technology; which is why I also value the technology that brings progress for the betterment of all.

What makes me unique!!

There is only One Balaji Vinayagame in this Universe that itself a great uniqueness I suppose.
1.Hungry for Travel.
2.Hate Discrimination & Negativity
3.Impatient at times- other times very patient
4.Hope to make changes in this world with my kindness.
5.Very Eager to help needy.
6.Ignore Negativity.

I always believe in hard work to inspire others and achieve a great output as well.

What others think of me .

I am not really sure what others might think about me, but I suppose these are the possible thoughts.

• Interesting.
• Optimistic
• Encouraging
• Fun
• Hard worker
• Great foodie & cook.
• Caring and loveable.
• Put others first.

My Vision

My vision for my personal brand would be hard working and trying to be a predecessor , attempting to learn and gain new experiences and share it for others. I would like to write a blog about world tourism, and as of now I’m writing a blog called food around the world. My ultimate vision is to protect the nature and avoid all the inorganic and unhealthy foods around the world.

Who Are My audience ??

I believe that my family is my first audience because no matter what, they never fail to support, motivate and believe in me. In fact, I have no fans in this world so far however it’s not the end of story ,in future I may get lot of fans for my care and kindness towards people. Because , I was raised to treat the janitor with the same respect as the CEO(TOM Hardy) . I personally felt that this quote is quite suitable for me.

In summary , I am in Learning phase to study learn and gain some international experience in order to accomplish a great future in my respective field.

South America continent is one of the largest continent in the world, it’s famous for their own cultures and different diverse of traditional and continental food.

Foods are being explained with their country and names followed by Argentina,

The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. There are many regional differences, in the provincial states of the north, west, east and central Argentina, with many plants, fruits and dishes that are not known or barely known in Buenos Aires.

It’s one of the famous Argentina food called as ASADO .

This is the Argentinian hot-dog. Named out of its ingredients which are chorizo and pan (bread), Choripan is one more proud example of Argentina’s street food scene. Cheap and delicious regardless its simplicity, it’s topped with fresh and spicy.
In specific street food is very famous in argentina like other asian countries.

BOLIVIAN FOOD

Very famous and traditional food in bolivia and recipe is explained below .

A typical almuerzo – set meal – has two courses, basically centered on Bolivia’sstaple food of potatoes, corn and rice, which is served with meat or ulicken.

National dish of Bolivia is Salteñas are savory pastries filled with beef, pork, or chicken mixed in a sweet, slightly spicy or very spicy sauce, and sometimes also containing peas, potatoes and other things.

Brazilian Cuisine

Brazilian cuisine is the best cuisine in the world. So, even if you’re not into sports, I highly recommend you make some of these. I promise you won’t regret it.

VINAGRETE (BRAZILIAN VINAIGRETTE SALSA

INGREDIENTS

• 1 large onion, diced
• 4 tomatoes, diced
• 1 green or red bell pepper, diced (optional)
• 1/3 cup chopped parsley
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

INSTRUCTIONS

Combine all the ingredients in a large bowl and mix well.Season with salt and pepper and serve.

Brazlian Rice.

INGREDIENTS

• 1/4 cup vegetable oil
• 1 cup white (long grain) rice (I use jasmine), washed
• 2 cups water
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• Pinch of salt

Peru Food.

• Aji Panca: Peruvian Red Pepper.
• Salsa Huancaína (Spicy Cheese Sauce) …
• Chilcano de Pisco: A Peruvian Brandy Cocktail. …
• South American Empanada Recipes.
• Anticuchos de Carne: Grilled Beef Kabobs. …
• Spicy and Versatile Aji Amarillo Sauce. …
• Pisco Sour Cocktail. …
• Papa a la Huancaina (Potatoes in Spicy Cheese Sauce)
  
  Lomo Saltado (Stir Fried Beef)
  The crowd-pleasing dish is found nearly everywhere across Peru, and is equally popular in Peruvian restaurants abroad.  It’s then served with two starches, a happy mix of East and West: a mound of rice and french fries (often tossed with the meat). 
  

Arroz con Pato (Rice With Duck)

 The dish is so popular, it’s found on nearly every Peruvian family table as well as at the finest restaurants in Lima, and like much of Peruvian cooking, it’s been adapted into countless variations of rice mixture, texture and duck parts—and even with chicken or other poultry.

Pollo a la Brasa (Roasted Chicken)

 A whole chicken is marinated in a powerful combination of garlic, herbs, and spices before roasting on a spit, giving the bronzed, crispy skin an addictively exotic and earthy taste.  For some it’s a creamy melange of the mint with cilantro, garlic and chili in a mayo base that Peruvians (and everyone else) goes crazy for. If you can’t make it to Peru, this is definitely a classic worth.

Uruguay: URUGUAYAN DESSERT.

 The sugary cake is light and fluffy and while there’s a delicate trace of peach and rum flavor, the whipped cream, dulce de leche, and meringue definitely star

 It’s a dish mostly found in southern Brazil, which originated within African slave and Afro-Brazilian communities during the late 17th century. The hominy soaks overnight before simmering with the milk until it becomes very thick and creamy, with a texture reminiscent of rice pudding.

Quesillo: Venezuela

 Unlike versions found in other parts of the world, this local rendition calls for whole eggs, instead of just yolks, to give an airy, less dense texture. It’s topped with a thin caramel syrup for a touch more caramel flavor.

Tawas Tawas: Bolivia

Flour, egg, and baking powder make up a dough that’s rolled out, cut into triangles, and then fried in hot oil to become a miniature pillow. It’s similar to a sopapilla except bite-size, topped with powdered sugar and drizzled with raw honey.

Every family makes a slightly different version: some decorate the cake with nuts, others even call for Chilean pisco to be applied to each layer. The mil hojas is popular throughout South America, but particularly in Chile. Also known as the “Thousand Layer” or “Thousand Sheets,” this cake might not literally have one thousand layers, but it’s still a dessert of gargantuan proportions.

In Summary south america has a lot of delicious dishes and desserts. They are quite famous around the world and many people favorite as well.

Best traditional USA dishes (North American)

These are the main dishes which are followed by:

Berries and fruits were eaten raw, but most other foods were cooked. James Adair was impressed with the culinary skills of the Native American women and said: “It is surprising to see the great variety of dishes they can make out of wild flesh, corn beans, peas potatoes, pumpkins, dried fruits, herbs and roots.

The Brief Newsletter:

The availability of chicken is higher than beef, so we eat more of it: Potatoes and tomatoes are, perhaps unsurprisingly, far and away the most commonly consumed vegetables: Oranges and apples are Americans’ top fruits, but mostly in juice form

• Apple pie,

• A hamburger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chiles; condiments such as ketchup, mayonnaise, mustard, relish, or “special sauce”; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.
  

• Clam Chowder Bagel,
  The word “chowder” is thought to have been derived from “chaudière”, an old French term for cauldron, or a big cooking pot. Traditionally chowder is made with salt pork, onions, potatoes, milk or cream, butter, and fish like cod or haddock, or clams. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color.

• Lox Deep-Dish Pizza,
  

A delicious deep dish low carb pizza with soul! This keto grain-free crust is light and airy and can stand up to whatever toppings you decide to pile on there. Crust: 8 ounces cream cheese softened.
1 cup sugar-free tomato sauce.

4 ounces pepperoni slices.

1/2 cups shredded mozzarella

• Drop Biscuits and Sausage Gravy,
  3 cups All-purpose Flour
  2 Tablespoons Baking Powder
  1/2 teaspoon Salt
  1-1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
  1-1/4 cup Butermilk
  SAUSAGE GRAVY
  1 pound Breakfast Sausage, Hot Or Mild
  1/3 cup All-purpose Flour
  4 cups Whole Milk
  1/2 teaspoon Seasoned Salt
  2 teaspoons Black pepper.

• Texas Barbecue,
  Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.

• Hominy Grits.
  Grits are often served with other flavorings as a breakfast dish, usually savory. Grits are hominy grain a kind of coarse cornmeal but not the same as polenta! Hominy Grits are often served with other flavorings as a breakfast dish, usually savory.

GRITS

Made from ground corn, grits are uniquely North American in this respect. Before the settlers developed the colonies grits was a common food among native North Americans. Often times in the south, people will mix cheese in with their grits or some folk prefer to eat in their grits with cream. Either way, they are a popular breakfast item served alongside eggs and bacon.

THE BANANA SPLIT

The national origin of the banana split is debatable. It has roots in Pennsylvania Ohio and a Walgreens drugstore in Chicago. However, whoever came up with the idea of splitting a banana lengthwise and placing it in a dish with three scoops of ice cream and different flavors of syrup is certainly a hero. This delicious tasting treat is one of the better variations of a traditional ice cream sundae that is unique to North America.

These foods are as diverse as the terrain and climate found in North America. The next time you find yourself traveling through, ask for one of these delicacies. You might be surprised to learn that you can’t find them in every location in North America. Some of these foods are indigenous to the south, while others have their roots in eastern or western coastal regions.  These foods are sure to delight your pallet.

North America is known for its diverse landscape and climate.  Experience everything from subtropical white sandy beaches to the frozen snow capped peaks of its glorious mountain ranges.  Cruise through the wheat fields of the Midwest region and into the desert that leads to the western frontier. North America certainly has its fair share of beautiful scenery.

These are all special and traditional food which are being served in North America and also clearly illustrated about their foods, desserts and other ancient dishes as well. 

REFERENCES:

https://en.wikipedia.org/wiki/North_American_cuisine

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