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.

Quick and Easy Chicken Curry
posted to Moreover Technologies - Consumer: food and drink news - 30 of 1000 returned
Hot and Spicy Curries from India with Hot Chilies and Ginger © Barbara Trejo This is the easiest curry in the world to make. A few simple ingredients in a hot wok or skillet and cooked with either chicken or fish. It is so delicious. Curry is a

Lake Champlain All-Natural Milk Chocolate Bar
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Gourmet Chocolates from Vermont in the United States © Linda Gentile Lake Champlain Chocolates is based in Vermont and produces a variety of hand-made chocolates and gourmet candy, including chocolate bars. The All-Natural Milk (or signature) Chocolate

Sunflower Farmers Market Operating Signature Organic Farm
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Boulder, Colo.-based natural and organic foods retailer Sunflower Farmers Market will soon begin sourcing some of its produce from its very own local organic farm. According to published reports, the retailer operates a 40-acre farm southwest of Longmont

Chef Glenn Chu to lead Slow Food Chinatown fish market tour
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Glenn Chu, chef-owner of Indigo restaurant, will lead a tour of Chinatown fish markets 10 a.m. to 1 p.m. Oct. 10 followed by a demonstration of how to work with the fish and a luncheon at his restaurant. 'Focusing on Fish and Sashimi' is a presentation

If you remove alcohol, you remove flavour, producing wishy-washy wine with little character or taste
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Artificially created low and no-alcohol wines are dire, not delicious. So quite why there has been a surge in sales of these spineless, unlovely-tasting wines and their beer and cider equivalents is a mystery. Several decades ago, the first

Tastier Trays Come at a Price
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Here's what everyone agrees on: Too many kids are fat. The food they get at school, which provides 35 percent of most schoolchildren's calories, is not nutritious enough and tastes lousy, to boot. And there's not enough money to change this unwholesome

Engineering a great dish
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Jamal Abu Rubieh took a degree in aeronautical engineering and turned it into a vegetable curry that would do a Moghul proud. A part-time college job left the native Jordanian trained in French cuisine by Kansas City restaurant giant Antoine Toubia, and

San Francisco tapas bar propelled by owner’s blog
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SAN FRANCISCO - Contigo Kitchen + Cava, an engaging, Catalan-style tapas bar in the citys Noe Valley section, was destined to succeed even before it opened last spring. Owner Brett Emerson had won admirers at some of the Bay Areas top eateries, including

A chocolate-covered city
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This weekend, Food Network viewers get to see local baker Jorg Amslers vision of the city through its landmarks - made out of chocolate, sugar, and Rice Krispies. Amsler, owner of Truly Jorgs Patisserie in Saugus, will make his eighth appearance on Food

Love me love my bee
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Telegraph View: Bees are very clever creatures... Telegraph View: Published: 8:31PM BST 29 Sep 2009 Comments 1 | Comment on this article Instead of those rather nice spaniels with soft muzzles and floppy ears that at present sniff around our luggage at

Domino's Pizza Introduces New Sandwich Stars
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Domino's(R) looks to astrological signs to help predict consumers' favorite Oven Baked Sandwiches ANN ARBOR, Mich., Sept. 29 /PRNewswire/ -- Domino's Pizza(R) , the recognized world leader in pizza delivery, is lining up with the stars -- astrological

Lamb Meatball Curry
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Sometimes just changing the shape of food is all that is needed to give a favourite meal a different dimension. Typically, meat curries are made with chunks of meat but this recipe instead uses lamb mince to make meatballs which are then cooked and

Autumn's bounty from farmers market to your table
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Bonne Bouche with Chef Elizabeth Howes - "When autumn comes it doesn't ask, it just walks in where it left you last. You never know when it starts until there's fog inside the glass around your summer heart." - John Mayer As we enter this new

Cream of sweetcorn soup
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A great way of using up the last of the season?s cobs. Choose ones still inside their husks, as the kernels stay sweet and tender for longer. Fresh kernels should ooze a milk-white liquid when cut. 2 tbsp olive oil 1 medium onion, chopped Sea salt and

Celeriac, apple and Stilton soup
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I?m not usually a big fan of too many different flavours in a soup, but the combination of celeriac, apple and blue cheese really does work here. Enjoy with slices of walnut bread on the side to finish it off perfectly. Knob of butter 1 tbsp olive oil

Cornish crab soup
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This crab soup instantly transports me to lovely holidays by the Cornish coast. It may seem like a lot of effort to pick out the flesh from the crab and use the shells to make your own stock, but, trust me, the results are well worth it. 1 large cooked

Pheasant with braised red cabbage and apple
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A ?brace? of pheasants refers to a pair of birds. This dish is perfect for entertaining because the braised cabbage and apple can be made ahead. Cook the cabbage as for the first 1¼ hours, then cool and chill for up to two days. Reheat in the

Corn-fed chicken legs with braised peas and onions
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Mark Sargeant, my head chef at Claridge?s and general right-hand man, considers this his desert-island dish. The braised peas and onions are similar to ?petits pois à la française? ? a French classic that even featured on his retro wedding

Sausage, fennel seed and tomato pappardelle
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Here?s a quick and easy pasta dish to conjure up after a day at work. If you have more time, you could roll the sausagemeat into balls for a meatball version of the same dish. 450g sausages 1 tbsp olive oil 1 tsp fennel seeds 2 garlic cloves, peeled

Autumn fish
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There are many types of fish associated more with autumn than summer and the first that springs to mind is cod. Maybe that?s because, coated in a beer batter, deep-fried and served with chips and mushy peas, it?s the ultimate comfort food. Sadly,

Curried monkfish with mussels and celeriac crisps
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You could use a mixture of clams and mussels in the creamy curry sauce. Clams cook in the same way as the mussels but, if they are large, the shells may take an extra 1-2 minutes to open. Olive oil, for cooking Handful of thyme sprigs 2 fat garlic

Goats cheese, beetroot and lentil salad
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Baking beetroot in a salt crust intensifies its flavour. This salad combines sweet roasted beetroot with earthy Puy lentils and creamy goat?s cheese. The marinated beetroot slices are optional, but they do add to the beauty of the salad. 400-450g

Wild mushroom and goats cheese lasagna
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This is my take on a vegetarian lasagna. Instead of a traditional bechamel sauce, I use a lighter and much easier topping that is made from Greek yoghurt and crème fraîche. If you can?t use wild mushrooms, this recipe would also work with the more

Fig and orange crumble
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If you are making the crumble for a young family and don?t want to add the orange liqueur, try a dash of orange-blossom water instead. Butter, for greasing 2 oranges 600g ripe figs (about 12) 2 tbsp light soft brown sugar 2 tbsp Grand Marnier Vanilla

Baked Coxs with Somerset Pomona and clotted cream
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Somerset Pomona is a blend of cider brandy and apple juice from vintage apple orchards that is left to mature in small oak barrels. Alternatively, you could use the same quantity of orange juice with some Grand Marnier, or just orange juice on its own if

Plum and Almond Sponge Pudding
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To make individual puddings, heat the oven to 180C/Gas 4. Grease 6 x 200ml dariole moulds and divide the plum and sponge mixture between them. Cover the darioles with small pieces of greased foil, pleated in the middle. Put them in a deep roasting tray

Shepherds pie with Branston pickle
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A traditional shepherd?s pie with a little bit of pickle to enhance the flavour of the mince. This freezes well ? allow 10-15 minutes more if cooking from frozen. 500g lean minced lamb Sea salt and freshly ground black pepper 2-3 tbsp olive oil 1

Chocolate Eclairs
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1 Melt the butter with the water and caster sugar in a heavy-based pan over a low heat. 2 Turn up the heat and bring the mixture to the boil. Turn off the heat and immediately tip in all the flour. 3 Beat thoroughly with a wooden spoon until the mixture

Organic food not too expensive, insists Soil Association
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The Soil Association (SA) has denied that organic food is too expensive, pointing out that many organic products are cheaper than their branded non-organic equivalent. The SA was responding to reports of a conference earlier this week, which quoted