Craview - the food you like!

What is a crave? It's when we really want something, and we usually refer to food. Let it be a fillet minion, chocolate, candy or chips, when we suddenly want a pickle, we really want it.

So, this website will provide information about anything you crave for. And you'll be the one to tell us about it. Either add your own favorite food, write a review, rate it, or simply read about it, it's your place for your crave. Hens the name - Crave + Review .

To start with, we compiled a list of food, snacks, food companies, including domestic and international, to try and sum up all the food in the world. Ultimately, that's what we're here for. In the near future, we intend to add drinks too, to complete the meal.

Once we implemented the site's functionality, you'll be able to rate foods you like, catalog it in different categories, etc. This will all happen - soon.

Any ideas, suggestions and remarks will be gladly considered once we will set up out feedback forms. This is your site - our web visitors, and we intend to listen to what you say. We hope you'll find this site information useful, interesting, fun and of course - we hope it will wake up and help you satisfy your cravings.

A 'servant of the soil'
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" 2003 Chteau Vignot: $29 at Spec's; restaurants: Truluck's Steak and Stone Crab, Timpano, Perry's Steakhouse & Grille " What: 2006 Balbo Torrontes Mendoza Argentina, a dry white table wine from Argentina " Why: Every person on our staff has a minimum of

Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
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4 veal cutlets, about 2 pounds total, pounded thin by your butcher 1 cup grated Emmental cheese, plus more for garnish 2 ounces prosciutto cotto, cut into small matchsticks Salt and freshly ground black pepper Flour, for dredging 3 tablespoons butter,

Fast Foods Portion of Parents Dollars
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The average mother of a child under 15 spends more on fast food every year than on books, music, movies and video games combined, according to a report by the NPD Group, a market research firm. NPD surveyed 1,437 mothers through an online panel, asking

Spains Top Chefs Clash Over Ingredients and Culinary Innovations
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MADRID - With inventions like parmesan snow, chilled sauces that boil with dry ice and green olives made of spherified juice, Spains avant-garde chefs have created an international buzz for a national cuisine that was long considered an also-ran.

Jay Rayner on the Garrick's Head, Bath
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THE GARRICK'S HEAD, 7-8 ST JOHN'S PLACE, BATH (01225 318 368). Meal for two, including service, £80 You are invited to dinner by close friends. Very close friends. The sort of people you can talk utter cobblers to all night and still feel, at the close,

Organic Food: Global Industry Guide
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Published By: Datamonitor Page Count: 124 Order Code: R313-32552 Description Datamonitor's is an essential resource for top-level data and analysis covering the organic food industry. It includes detailed data on market size and segmentation, textual

You've tried the food, now it's time for Indian wine
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A range of Indian wines is being launched in Britain in an attempt to conquer curry lovers' taste buds with blends designed to complement fiery food. At a time when competition between French and New World wines is intensi-fying, south Asia's winemakers

Thoughtful food,utilitarian setting at Cottage Eatery
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However, food comes to the forefront at Cottage Eatery, a small restaurant opened quietly in February by a young couple with ties to San Francisco and New York. The restaurant is near the end of Ark Row on Main Street and caters mostly to the 11,000

Sauteed Mozzarella alla Caprese
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4 tablespoons bread crumbs with black pepper 4 1/2 inch thick slices of fresh mozzarella (about 1/2 pound) 4 very ripe tomatoes, chopped into 1 inch dice (about 1 pound) 2 bunches basil, leaves only 4 slices country bread, cut into 1 inch slices Preheat

Im Forever Drinking Bubbles
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THE current housing variety aside, Americans love bubbles. We guzzle upward of 15 billion gallons of soda annually, and we gave the world bubble wrap, bubble gum and Alka-Seltzer. Jeffrey Eugenides, in his novel Middlesex, put the best metaphorical spin

Grilled asparagus with anchovy/tuna dressing
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1 bunch spring asparagus, trimmed and washed For the dressing 3 organic, free-range egg yolks 25ml/1fl oz Dijon mustard The juice of one lemon 140ml/41/2fl oz olive oil, mixed with 140ml/41/2fl oz vegetable oil 3 salted anchovies, chopped finely 200g/7oz

Taleli makali (squid salad)
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Search Search Go Independent.co.uk Web Bookmark & Share 500g/16oz squid rings 2tbsp rice flour 2tbsp corn flour 1tbsp red chilli powder 1tsp ginger garlic paste 1tbsp lime juice Salt to taste Chat masala Mix the squid rings with the rice and corn

Stuffed Sardines with Sweet and Sour Peppers
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This recipe is available for a limited time only. Why? 20 fresh sardines, scaled, about 1 1/2 to 2 pounds 1/4 cup extra virgin olive oil plus 2 tablespoons 2 cloves garlic, thinly sliced 2 anchovy fillets 1 cup bread crumbs 2 tablespoons currants 2

Wine icons could be a tasty legacy
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Q: A relative left me four bottles of very old wine, and I don't know if they are worth anything or how to sell them if they are. Can you provide answers? The wines are: two bottles of Chateau Lafite Rothschild 1955; one bottle of Chateau Latour, 1955;

The Supper Club
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Our first inkling that something unusual might be up on the block came only weeks after we moved into the house with the big redwood tree in 2001. Dazed migrants from New York, we were surrounded by a sea of boxes on Sept. 11, watching the horrific news

Salt beef, pea and runner bean salad
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Related Articles Search Search Go Independent.co.uk Web Bookmark & Share As you may have read in Anna Pavord's column last week, it is easy to grow your own summer greens, and pea shoots, or tendrils, make the perfect summery salad leaf. Mangetout

Samphire omelette
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Tender shoots of marsh samphire are beginning to show around certain areas of our coastline now and for me it's the perfect and simplest accompaniment to fish. Having said that, its natural saltiness also makes it a perfect partner for egg dishes like

Chicken "Saltimbocca": Saltimbocca di Pollo
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Salt and pepper 4 (8-ounce) chicken breasts 4 large slices prosciutto 4 large sage leaves, plus 20 smaller leaves 2 cups plus 4 tablespoons extra-virgin olive oil 4 shallots, thinly sliced 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces 1 cup

Matthew Norman reviews Mr Chu China Palace in Hull
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Before we begin in earnest, may I make a futile attempt to reassure the gentleman who inspired this review that what follows has nothing to do with snobbery? After the Crewe and Nantwich by election, we've all had our fill of retrograde class warfare, so

How to bake with Dan Lepard: Saucepan chocolate rice pudding
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June 5, to mark World Environment Day. This recipe avoids the need to leave the cooker switched on for an hour, and instead uses the heat trapped in the saucepan to do most of the cooking, making this a rather green chocolate rice pudding. The quality,

The new vegetarian: Yotam Ottolenghi makes artichokes with broad beans
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Artichokes with broad beansI keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. Serves two as a starter.250g shelled broad beans1

Matthew Fort meets the last mudhorse fishermen left on Bridgwater Bay, Somerset
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The lane to Stolford is narrow and windy, and hemmed in by lacy cow parsley. The cluster of houses that makes up Stolford is right at the end, just before the tarmac peters out into the khaki brown of the Bristol Channel. Through the salt-haze, you can

Victoria Moore: Summer whites to please a crowd
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A call from my mother, plus a rash of emails in my in-box, all asking for roughly the same thing: 'A white wine to give to lots of people whose tastes I don't know. We won't be eating at first, so it needs to be good on its own, it needs to be cheap, and

Hugh Fearnley-Whittingstall on what to prepare with peppercorns
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There is one thing in all our kitchens - something we use every day, in almost every dish - the ubiquity of which would astonish our ancestors. Fortunes were made from it, battles fought for it, ransoms and dowries paid with it. What Keralans call 'the

How to freeze fresh blueberries
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Pick or buy a bunch of berries and freeze them for winter use; they'll be better than bagged, frozen blueberries. Gently rinse in a colander. Spread on a paper-towel-lined cookie sheet in a single layer. Gently pat berries dry. Load into zipper-top

Get kids eating fruit with smoothies and more
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Freezing fruit is a smart way to get five servings a day and to add variety to a daily diet. Kick up the kids' fruit this summer: Freeze it in their favorite concoctions with whipping cream, chocolate or granola. Whether frozen fruits are chopped, pureed