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Sabrosita

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  1. Come on, come on, I'm anxiously awaiting this post to help plan my trip. Leaving one month from today!!! Your posts helped me a lot on SE Asia, so looking forward to hearing about Beijing before I get there.
  2. Glad I stopped by and saw this! I did a similar trip to the first part of yours--Bangkok, Chiang Mai, Halong Bay and Hanoi--about 9 months ago. It was fun to read your adventures, how much was similar, how much was different. I definitely preferred Chiang Mai to Bangkok, but for me Hanoi was a revelation in terms of the quality of food, it truly was like you could eat the passion everything was made with. The pride oozing from street vendors was palpable. We too thought Bun Cha was one of the best things. If anyone is interested in some very similar experiences, but also quite different, here
  3. Deep-fried scorpions? Guaranteed that it cannot be found in the USA. Yours is one idea. Except that a lot of delicious items are cooked-to-order in restaurants and you may not find them on the street to look at. One idea I have, which is what I plan to do the next time I visit Beijing: hire a local tour guide (from Craight's List or something). Let him/her guide you to some of the good, and not necessarily touristy, restaurants. Treat him/her to those meals. Meals don't cost too much in the Mainland China (unless you go to the 5-star hotels). For a big group, it shouldn't be a big de
  4. Hi all! I'm planning to be in Beijing for 9 days this fall for the sole purpose of delicious eating. I'm guessing that mostly we're just going to wander until we see something crowded and tasty looking, but would love to hear if anyone has suggestions for areas to look and for specific restaurants. I love Sichuan hot pot, we'll need to try some duck, I eat anything and everything and the less likely it is I can get it in the US, the better!
  5. I agree--I'm usually the first to defend him, but I thought last nights show was formulaic and rather one note. I never felt excitement about the food or chemistry between him and the camera, the food or the other people. I really hope it the rest of the season gets better.
  6. Sabrosita

    Beef liver

    If it is really good beef, and the milk soak helps with the texture, I have to tell you one of the best bites I ever had was beef liver sashimi--slice thin and dress with sesame oil, have mashed garlic and mashed ginger on the side for dipping, garnish with chives.
  7. something tells me that nutria just ain't gonna fly ← Oh, the fun of living in Uruguay! I have in fact eaten nutria. I did not know what a nutria was at the time. they explained it as like a beaver. I would have gone more with "giant rat" in retrospect. That said, I don't remember particularly disliking it. My palate was also jaded, as we at a lot of really nasty things in Uruguay, so I think something that easy to eat and not stuffed with ham and cheese was a welcome change.
  8. Funnily enough, I just did a piece on this, because, well....I want to be an empanada lady and sell them on the streets! I'm pretty sure if the economy ever truly dies and I can't find a job anymore, I'm taking up a basket and heading out to the street. Sadly, I actually started to do the math and figured that I could actually make decent money and support myself selling like 100 to 150 empanadas a day.... Okay, I need to remember this is a fantasy and get back to doing my current job before I NEED to sell the empanadas to survive... http://www.accidentalhedonist.com/index.ph...1&c=1&t
  9. Yeah, I know that feeling, I (white, american girl) once worked in a pizzeria in a small town in Mexico--I am pretty sure a lot of people got a kick out of having a little white girl doing all the dirty work at the pizza place.
  10. Hmmm, I recently wrote an article declaring beef tendon the next pork belly, alot of which is just hopefulness on my part, but I suppose that is under the 'offal' category.
  11. Sabrosita

    Foie Gras: Recipes

    I recently picked up a lobe of fresh quebecois foie at a local retailer. I was actually surprised at how easy it was to find, and really how cheap it was for good quality product. If anyone is looking for a fun food adventure, i would recommend spending the money and playing around with it. You can see what I did with it here: http://thegastrognome.wordpress.com/2009/0...s-of-foie-gras/
  12. yes, they are--they are a business expense here, as oppose to entertainment. ETA: I am not a tax consultant, but I spoke with one when I started doing reviews and he said that I could deduct the entire cost.
  13. I was cooking for a party of about 50 people all in their 20s so I had to compromise a little bit of gourmetness for things people would both want to eat and appreciate in their drunkeness. We paired everything with kegs of local microbrews. Homemade soft pretzels (Alton Brown's recipe) with hot pepper and brie dip paired with roger's pilsner Grilled pizza--chanterelle and rosemary or duck proscuitto, caramelized onion and mozzarella paired with Manny's pale ale Pork butt, apples and onions braised in apple cider and apple cider vinegar paired with chopper redale. Over all it was really fun an
  14. When I was a kid I looooved Bugles, you know the corn chips type things....So we were on a road trip and I was starving and the options at the gas station were really limited, so I bought a bag... And it became the exception to hunger being the best sauce because those things were REVOLTING. I had loved them as a kid, but now they tasted like rancid butter covered in salt. And nothing else. What was I thinking???
  15. Hi. I actually work for a catering company here in Seattle run by a South African woman, and we do many SA Indian dishes, and I can attest to both the unique flavors and the greatness of the cuisine. Actually there are number of South African minority cultures that we use influences from here and I'm shocked every time that South Africa is never listed as next hot culinary place because these are amazing.... I'd love to see the cuisine get more attention, definitely let me know if you start a blog, I'd be reading it for sure.
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