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Found 269 results

  1. Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
  2. OK, I'm back, by popular demand! hehe.... After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me! This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia. Bali is a very unique place - from its topology, to the people, language, customs, religion and food. Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship. Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later. Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them. Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip. Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary. When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese! As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!? Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree. Some people spoke German as well, as they supposedly get lots of tourists from Germany. As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does. While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed. We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later. So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali... Beef noodle soup: The interior: This was the same as always - huge pieces of beef were meltingly tender. Good bite to the thick chewy noodles. Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):
  3. Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013. At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak. Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it. In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi. That was our first time to Asia, and to be honest, I was a little nervous about it. I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going. So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations. Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary. Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!) When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops... Anyway, once the misconception was cleared up, she took us to a noodle soup vendor: On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers. I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood. I have a lime juice, and my wife had a longan juice. This is what a lot of local food places look like:
  4. Greetings eGulleteers, I'm Smokeydoke and I'll be your tourguide for the next seven days on a culinary journey through Las Vegas. First a little about me, I'm a foodie first and foremost, but my real name is Kathy and to pay the bills, I work as an Engineer. My husband works at UNLV. In the past I've worked as a manager for a pizzeria and worked at a bakery. We live in the Southwest community of Las Vegas, more commonly referred to as Mountains Edge. Here is the obligatory shot of our kitchen. Sorry for the bad photos, I made a video but just realized I can't upload videos in eGullet, so I quickly converted them to jpegs. Here's my pantry#1, with my (in)famous shelf of twelve different types of flours. Below that are my oils, vinegars and sauces. And of course, pounds of TJ Belgium chocolates.
  5. We’ve just returned from a fun filled 16 days on the beautiful island of Sri Lanka. The food was fantastic, the people friendly, the markets chaotic, the temples serene, the mountains breathtaking, the wildlife plentiful and the weather ? Well, you can’t have everything, it was mostly hot, and at times very wet. Why Sri Lanka ? We loved time spent earlier this year in southern India, especially the food. Sri Lanka lies just off the southern tip of India and has been influenced over time by various invading Indian dynasties. Often referred to as the spice Island, it’s been an important trading post for centuries. Other countries have also played their part in shaping Sri Lankan cuisine. The Portuguese arrived in the early part of the 16th century, the Dutch gained control in the 17th century, the British had control by 1815, and independence was proclaimed in 1948. Throughout these years, Chinese traders also contributed to the evolution of Sri Lanka. So, what’s the food like ? Delicious ! Our first night was spent at a homestay in the coastal city of Negombo. All day the rain bucketed down. It was difficult to go anywhere else, so we asked our hosts to provide dinner. Good move ! The rain let up long enough for a quick quick visit to the fish market, the first of several we’d see. Our hostess made 10 different dishes including a mango curry where I watched her pluck the fruit from the tree in the front yard. There was sour fish curry, chicken curry, dal, several veggie curries, chutney, two rice and roti bread. The meal cost 900 rupees pp, or about $6. Gosh it was good. Lousy photo, some better ones to come.
  6. “… and so it begins!” Welcome to “Tales from the Fragrant Harbour”! In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place. For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt. As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving … (of course the rest of the food was not half as bad) Todays suggestion: Unagi (grilled eel) and the fitting Sake ! For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty. Sahimi: Sea bream, Tuna and clam ... Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts). Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin Wagyu: "nuff said ... Gourd. With a kind of jellied Oden stock. Nice ! Unagi with Sansho (mountain pepper) So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ... Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed. Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ... More Unagi (hey it's only twice per year) ... Miso soup with clams ... Tiramisu. Outside view of the restaurant. Very casual! On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity … When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.
  7. OK.... here we go again!!! While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now. As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
  8. Hi everyone, Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. Thank you and have a great week =D Guten Hunger (German) Mahlzeit (Austrian) --> Enjoy your meal =D www.iandao.com
  9. We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food. A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions. A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.
  10. Christy Martino

    Buon giorno!

    Ciao! I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days. And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great. Grazie mille!
  11. Hello Everyone! Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion. Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we actually met, working BOH at a local Vietnamese restaurant in LA). Having attended college majoring in accounting as an undergrad and grad, I orignally wanted to become a licensed accountant for finance and real estate, but it was not fulfilling and the content honestly bored me to death! I also desired to leave the corporate business world and join the professional kitchen. So I took the leap, graduated culinary school, quit my desk job, and worked in the professional kitchen. Then my health and finances took over, and I had surgery and I needed more money to survive in a city of ridiculous rent prices. I had to leave the kitchen and go back into accounting. Fast forward to 2017, I am currently unemployed having been laid off two days before Christmas the prior year! Using this as a sign and as an opportunity for self growth and realization, I am once again on the culinary path. Not necessarily to work on the line, but to learn more, cook and bake more at home, and expose myself out there to all things food and kitchen. Not also forgetting to mention I am always surrounded by food: Louis is also still in the professional kitchen, and we WILL have that restaurant one day (dreams DO come true, I just know it!). Anyhow, I am super excited to be posting here and exchanging ideas! See you out there! Margie
  12. We are at the airport waiting to board our flight. As we seem to have interested folks from different parts of the world who may not know too much about our province, I thought I would start this blog by giving you an overview of Newfoundland and Labrador (NL). Before Newfoundland became part of Canada in 1949, it was a British Colony. Cupids, a town on Conception Bay, was settled 406 years ago, and is the oldest continuously settled official British community in Canada. Most of the early permanent settlers came from southwest England and southeast Ireland although the French also settled here and in the 17th century Newfoundland was more French than English. French is still spoken in Port au Port Penninsula, on the western side of the island, with English spoken everywhere else. Just off the coast of south west Newfoundland, St. Pierre et Miquelon are islands that are still a colony of France. There is a regular ferry service between Fortune, NL and St. Pierre et Miquelon. Geographically, the capital of St. John's is on the same latitude as Paris, France and Seattle, Washington. In size, Newfoundland and Labrador is a little smaller than California, slightly bigger than Japan and twice the size of the United Kingdon. NL covers 405,212 sq. kilometers (156,453 sq. miles) with over 29,000 kilometers (18,000 miles) of coastline. By itself, the island of Newfoundland covers 111,390 square kilometers (43,008 sq. miles). The population of NL is 510,000, of whom 181,000 live in St. John's. While there are some larger towns, vast areas are sparsely populated. In Newfoundland there are no snakes, skunks, racoons, poisonous insects or arachnids. There is also no ragweed - allergy sufferers rejoice! There are over 120,000 moose and it is home to one of the world's biggest caribou herds. They also have some of the continent's biggest black bears. Note: This information was taken from the official Newfoundland and Labrador web site.
  13. My son married a lovely young lady from Yakeshi, Inner Mongolia, China. Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí We had a wedding in the US but her family also wanted to have a traditional wedding in China. DH and I have never being to China so this was an exciting opportunity for us! We spent a few days in Beijing doing touristy stuff and then flew to Hailar. There is only one flight a day on Air China that we took at 6 in the morning. Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it. I wish we took pictures of free roaming sheep and cows along the way. The original free range meat. The family met us at the airport. We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel. Nothing says welcome like a stiff drink at 9 AM. We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
  14. Wow, this is my third foodblog for the eGullet…. Welcome! I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador. As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday. A bit of background on me and where I am. I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen. I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland. I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery. Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador. It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above. We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons. Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country. But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country. Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America. I have simply staggering variety at my fingertips. This view, which was a teaser for the blog, was taken from my rooftop terrazzo. It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops. The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city. Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers. The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City. My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen. Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.) Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country. Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase. Sunday is the day of the freshest food and the largest number of vendors. And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain. I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later). Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables. To start us off, I'll demystify one of my teasers a bit. The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine. Since I gave up coffee for Lent, it's my go-to morning beverage. ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars. I firmly believe that one is never too old to have whimsical things!
  15. About the eG Foodblogs The eG Foodblogs began in 2003 and are a popular feature in the eG Forums. These are discussion topics in which an eG Society member engages the rest of the membership in discussion of all the food and drink they consume, usually for a period of one week. Society members who become eG Foodbloggers write about all the food that they plan, purchase, cook and eat, accompanied by photos. They discuss their food background, family food preferences, eating habits old and new, shopping, gardens, beverages consumed, and more, responding to questions and comments from other members throughout the week. Sometimes there is a specific culinary theme to an eG Foodblog, and other times the discussion is simply about a typical week of meals for that member. Although most eG Foodbloggers do love to cook and/or bake, not all love fixing their meals. All do love to eat. A significant number of eG Foodblogs focus mostly on routine dining out, or the eats enjoyed during travel. Starting this month (October, 2010) a new season of eG Foodblogs will begin. If you are interested in becoming an eG Foodblogger (or would like to nominate someone else!) please send an e-mail to eGFoodblogs@egullet.org. Please keep in mind that all normal forum rules apply within the eG Foodblogs. Finally, the Society is searching for a volunteer to assist the forums team in coordinating the eG Foodblogs program: if you are interested in the position please contact eG Foodblog co-ordinator and host Heidi Husnak aka "heidih" (hhusnak@eGstaff.org) to discuss what the position entails.
  16. Good morning, everyone and happy Monday! It's me again....that girl from Kansas. This is VERY spur-of-the-moment. I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it? I got the ok from Smithy so away we go! This will not be nearly as organized as my first blog was. But, really, when does a sequel ever measure up to the first? Most of you know all about me--if you missed my first blog you can read it here. Nothing much has changed around here. Same furry babies, same house, same husband . Right now we have field corn planted all around the house. In the outer fields we have soybeans that were planted after the wheat was harvested. Sorry for the blur....it was so humid the camera kept fogging up. I just came in from the garden. I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread. I always start out saying that I will not let a weed grow in there. By August I'm like..."Oh what's a few weeds" lol. Here's a total list of what I planted this year: 7 cucumbers 8 basil 23 okra 4 rows assorted lettuce 20 peppers-thai, jalapeño, bell, banana 4 rows peas 5 cilantro 1 tarragon 2 dill many many red and white onions 7 eggplant 3 rows spinach 57 tomatoes 5 cherry tomatoes 7 rows silver queen sweet corn 11 squash 4 watermelon 2 cantaloupe 6 pumpkin I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff. WOW the plants did not like it, but they've come back and are producing. I just love okra flowers Found some more smut
  17. Good morning and hello from sunny South Florida! Later this morning, I'm going to pick up my weekly CSA box, and then we'll know what I'm going to be eating this week. Until then... This is a Cara Cara orange, a navel orange with red flesh. It has very low acid and is sweeter than most oranges. I bought some this morning from Whole Foods; they were grown in Winter Garden, FL. A little juice for breakfast: See you after I'm back from the farm!
  18. Here I am back again for my third food blog. I hope everybody will enjoy this one even though it going to be somewhat narcissistic. Please bear with me; I'll try not to be too boring. This blog is going to give my food/cooking history over the years. Because I'm older than dirt that makes for a lot of history. Monday will have me born & my food history up to 1980. Then a decade a day up to Friday and a close off on Saturday. As this is my personal food history elements of my life outside food will have to be included. I'll keep these to a minimum, but they will be necessary to provide context to the food history. What I'll do in answer to questions or comment is the following: (pretty standard, but I like things to be clear.) - I'll answer if I can. - If the subject is too personal or somewhat off topic I'll answer, but either deflect or steer back on topic in my answer. - If really out of line I'll just ignore the question/comment. Equally, I'll do my best to stay on topic. I really don't think that PM's are appropriate when discussing a food blog so I'd like everything to be out in the open. If you have questions that are off topic in regard to food or my food history, but pertinent to France, living or visiting here then by all means PM me. Enough about that. In this blog I'm going to not only take you on a culinary journey, but a physical one as well. The USA to Spain then Spain back to the USA then the USA to Belgium then Belgium to England then England to the USA then back to England then back to the USA and finally to France. There's Japan and Asia squeezed in somewhere as well. I've travelled a bit. At a class reunion a few years ago somebody asked me why I'd travelled so much? My answer then and now is: "I needed to keep one step ahead of the sheriff" Until tomorrow. I'm going to have fun with this. My autofoodography? My cusineography? You name it. PS: Having looked at what I've written I've decided that its too literary. Thus I'm going to post topical ( i.e. what's happening this week) inputs which will be far more pictorial. PPS: Yes, I do have a mystery object. Wait for it.
  19. Now that the cat's out of the bag, you might say I've been looking forward to this Foodblog for a long time. The focus of this Foodblog is a little different from all the other ones. Back in 2012, I decided that I wanted to change the way I ate, cooked and shopped, from buying specific things for a specific recipe, to buying what looked good at the market, then making something using what I came home with. In doing so, I wanted to see if I could cook, shop and eat seasonally for an entire year. My cooking had become stale; I was limited to the same handful of concepts. I sought to break out of the box I had become entrapped within. By limiting myself to a specific set of ingredients for days or weeks at a time, I was forced to experiment and broaden my horizons. That experiment, which I called The Year of Cooking Seasonally, was so successful that I've decided that's what I'll be doing for the rest of my life. When you are faced with weeks of POTATOES or CARROTS or ZUCCHINI or CORN, cooking in this way makes me want to dig deep within myself and really get into what it means to make something that's mundane seem interesting, exciting, delicious and enticing. It's not for everyone, but it works for me. This Foodblog is also different from the others I've had the honor of participating in, because I wanted readers to be able to partly influence the ingredients for this week's menu and in the process challenge myself. I'm always looking to improve, to learn, to discover, to explore, to teach and be taught, and to share with others. In addition, most recipes will be sized for one or two people, and are mostly meatless. These days, I consider myself a 'flexitarian' -- that is, someone who eats less meat than he used to. I would say I am 60% lacto-ovo vegetarian/20% vegan/20% meat. My hobby is cooking. My life revolves around food. Amongst my friends, I am known for cooking multi-course meals from scratch when I come home from work, at least three or four days a week. Perhaps this is a luxury to some, but THIS is how I relax. When Im in the kitchen, I am able to indulge my creativity in ways that prove to be nearly as satisfying as sex. This Foodblog is dedicated to anyone who's marveled at the beauty of life, as reflected in the passage of time and in the procession of the seasons, and in the love we share with each other in community and at the table.
  20. Hi there, fellow eGulleteers, and welcome to my second foodblog! As Kerry says, we're on the road this time, which means I get to show you some of the best food Ecuador has to offer. Why, you ask? Well, because we're going on a road trip to the beaches of the coastal province of Manabí, which is recognized across the country as well as in South America for its seafood dishes. We'll be based out of the little fishing village of Puerto López, about two hours south of the province's capital, Manta. Fishing in this area is all done by men in small, oar-propelled boats with handlines and small cast nets - I'll try to get up super early one morning to find out what the catch of the day is (and possibly buy something for breakfast, if they've got Pargo Lunar in the catch....) The area is also known for its Langostinos and Langostos (giant estuarial crawdads and spiny blue lobsters, respectively) and those are often sold by their fishermen from buckets. What Heidi had to say about "buy something fresh from a guy walking down the beach with a bucket" is very true of most beaches in Manabí. At the tail end of the road trip, I'll be visiting the world's largest indigenous food and craft market and will be eating a tilapia caught from a glacially-fed crater lake - round trip in fish! I will be attempting to not eat anything twice in order to show you the immense variety available on the coast. (Meaning, if I have the encebollado you won't see me eat it again on this trip). First off, though, a bit about the teasers. The first one was indeed Roselle / Sorrel / Flor de Jamaica, the bracts of Hibiscus sabdariffia - something that I have only recently started drinking but of which I am completely enamored. A friend in the Amazon has a plantation and sends me fresh bracts (which is what's shown). I base most of my summertime iced teas and whatnot on Jamaica. Peter the Eater was quite right - it's two happy guys and a perciform fish, with a large body of water and some volcanic rocks. This photo was taken on the beach at Canoa in Manabí, and was a location teaser. Those two happy guys? They're casting simple baited handlines into the Pacific off the rocks, looking for their lunch. They called the fish they caught a "bonito" but I'm pretty sure they weren't referring to the type, but merely that it's big and beautiful (a Bonito down here is a type of mackerel and resembles a small tuna). The waters down here have an amazing variety of fish, and I'm willing to bet that what's on the line is actually a Bocachico (smallmouth striper). They were holding out for another, and didn't share, so I can't confirm that. For the curious, the volcanic rocks are a 500+ year old remnant of the last eruption of Volcan Cotopaxi, which is more than 250 km away in the Sierra - the lava hit the ocean here and gave Canoa its signature black sand beach. This is Encebollado de Mariscos (mixed seafood and onion soup) - and although it's a staple of Manabita cuisine, I ate this one in a restaurant in Ambato! Shown in the bowl are a small Langosto, a larger Cangrejo (crab), and some Concha (inky mangrove clams, something I have only eaten in Ecuador); for the curious, it's popcorn and lime in the background, and those are patacones floating in the bowl with the seafood. Encebollado de Mariscos has a strongly red-onion flavoured broth with hints of red curry and peanut; done well, it's spectacular. These are Limeño bananas that I grew myself, something that was thought to be impossible at my 3,000 meter altitude in the Sierra. And this is the starting veg for any respectable Lazy Bastard Beef Stroganstuff or similar stovetop casserole. I thought it would give me away, since nobody else here has cobalt blue tile countertops! I'll be back in a moment with photos of my current kitchen - I've moved since I last blogged, and I'm making quinua-herb and cheese minibagels in there today.
  21. Welcome to the new season of the ever popular eGullet Foodblogs. I will be coordinating them this season, so if you want to participate as a blogger please let me know. We will be starting off slowly and hope to jump up the pace as the calendar fills. Starting Saturday August 27th through Friday September 2nd we offer a blogger with these teaser shots:
  22. Well, here I am again. It’s been just over 5 years since I last did a food blog. I’m excited and looking forward to doing this one just as I was in 2007! First, an update in general: We’re all well; Linda, Rupert and I. I’ve had a couple of minor strokes, but the magnificent French medical system saw me through those with no permanent damage. We’re still living in France and still loving it. We have moved though; all of about 6 miles. Our farmhouse was just too big and too expensive to run so we sold it. Linda & I now dance a little jig when the energy bills come in. It makes up for the lousy exchange rates! Our ‘new’ house is modern and somewhat smaller than the farmhouse. We still have 1 ½ acres, a pool and plenty of room. We are extremely happy with the move. Our ‘new’ village is just great very friendly. It’s unusual in that it’s actually laid out on a square grid. 400 year old town planning in action. We have a good village shop/ bakery. They made a really nice whole grain loaf in addition to all the normal sizes & shapes of French loaves. We also have small restaurant. Not likely to get any Michelin stars, but one can get a nice meal. They make a wonderful bread pudding. Our newest addition is a small food boutique, only open two days a week. They sell only local produce, fruits, vegetables, sun flower oil, pates, fois gras, a bit of wine and a few herbs. Local enterprise at its most local. I make a point of going in every week. More later, but let’s talk about food. I’ll start by going to the Sunday market in Saint Antonin Noble Val. St Antonin is a very old, very beautiful town right on the Aveyron river about 15 minutes away. Their Sunday market is great, but to be avoided during the summer months due to the crowds and lack of parking. Once we get to October the crowds thin out and the locals return to shop & to gossip. Gossiping being the great French pastime as it is in most countries. I’ll post about the market visit with pictures separately.
  23. It feels a bit strange to say 'Welcome to Denmark!', since I'm not Danish, did not grow up here, and find Danish food culture (my boyfriend, who is Danish, began laughing when I told him about wanting to reconsider traditional Danish food this week) kind of elusive. However, this is where I'm blogging from, so... welcome to Denmark! I'm afraid that first teaser image threw people off track, although Kerry was right, it's a rape-seed field in bloom, the dominant note in the Danish landscape in late spring. I took the picture while sitting on the pillion; just leaned a bit to the side, so I could see around my boyfriend's helmet, and took the shot (that's his hand you see). The second image is the Roosevelt Island Tramway station on the Roosevelt Island side: I was born in New York City (making me a third generation American/New Yorker), although my parents moved to Italy when I was a baby. I grew up in Florence, and the Tempio Maggiore is one of my favourite buildings; we often walked around its garden, on the way to a nearby park. Growing up in Florence had a major effect on my food preferences, the way I shop and prepare food, and the way I feel about food (having American parents who became vegetarian and inclined to health foods affected the way I think about food). Next image: My boyfriend gave me Modernist Cuisine for my birthday! I've only had it for a month, and I'm still in the 'Oooooh, look...' phase (although the 'Holy crap, how do I afford even the smallest pieces of necessary equipment?!' phase has begun). That's essentially my entire collection of cook books, there. I also have a stack of Cook's Illustrated, and some small books on Tuscan and Florentine cooking, but that's pretty much it. I have a really strong aversion to things that just take up space, so I don't get a cook book unless I'm quite certain I'll really use it. The globule on the plate is one of the more successful 'spheres' from my first effort at spherification. Mostly I got a lot of weird looking slime, but it was fun, anyway, and I learned a something. I'm thinking of giving this another go, this week. The last image is from Grenen, up in Skagen, which it is the northernmost point of Denmark. Virtually every one of the people standing in the water got someone to photograph them standing approximately where the guy nearest the horizon is, then went home to show their friends and family, and explain that they were standing in two bodies of water at the same time: the Skagerrak to the north, and the Kattegat to the south (the turbulent area is where the two bodies of water meet). The two seasons in Skagen are 'inhospitable', and 'packed to the rafters with tourists'. Where I am is a good way south of here, on the east coast. My cooking tends to have Tuscan roots (simple, lean) overlaid by a thick slab of experimental geekery (currently curtailed because the kitchen I'm using is not my own), and adapted to accommodate local ingredients/conditions, sudden whims, and a complex array of food sensitivities and preferences (mine and my boyfriend's). So that's the background. To fill in a bit more about where I am, Denmark runs to cool, wet summers, which means that things like home grown tomatoes are still off in the future. Our plants haven't even set flowers, yet (we did start them a bit late): We also have a couple of chili plants. One seems to be going all out with blossoms and is setting fruit, the other has not a one, which may be entirely normal. The kitchen situation here is a little unusual. We're temporarily staying with my boyfriend's parents, since we sold our flat, but are still hunting for a suitable replacement. Here's their kitchen: I try not to take over the kitchen, so I plan around what and when my boyfriend's parents use it. Also, I mostly use my boyfriend's parents pots, pans, and utensils, since our own kitchen is mostly in boxes, apart from the little bit I've unpacked (there just isn't room to unpack much, and packing and repacking gets old really fast). I tried to take some shots of the inside of the cabinets where I store the things I did unpack, then realized that I wasn't able to get more than about a half metre back from them, and couldn't get a clear shot (there's the also thing with needing a flashlight to see things in there). This setup presents a few challenges, so most of what I cook these days is not particularly ambitious. To be honest, I've let myself fall into a rut, which I'm planning on hauling myself out of, this week. You can probably count on at least one spectacular culinary disaster (if that doesn't happen, I will happily share my images of the apple pie fiasco of this past New Year's Eve <<<shudder>>>). If you have questions or suggestions, fire away!
  24. Morning all - it's a lovely temperate morning here in Little Current on lovely Manitoulin Island. Anna's in the kitchen making something - I'm sitting enjoying my first very large mug of tea of the day. This is my brown betty in it's dutch tea cosy - the better to keep my tea nice and warm for a number of hours. My tea - in the largest mug I could find at the Value Village in Sudbury a couple of years ago. I love my tea, but I'm lazy and don't like to go back and forth to the kitchen several times to get enough - so this is a ceramic beer mug and holds the equivalent of several cups. I can get about 2 1/2 of them out of my 6 cup brown betty. And don't let the 'fabulous father's hall of fame' fool you - I'm female. (I find on eG it's sometimes hard to figure out who's male and who's female based on their names and mine's a boy's name anyway) My view off the balcony while I post.
  25. Welcome everybody to the Principality of Monaco! Monaco is a very small Country located halfway between Nice in France and the Italian border (they are about 15-16 km from here or 10 miles if you prefer). It feels like France but the Italian influence is very strong due to the proximity to the border and the large number of Italians residing in the Principality. In fact, although I’ve been living here for almost 3 years, speaking both Italian and English, I have not managed to learn French yet. My name is Francesca but my husband and my family often call me Franci. I was born and grew up in the South of Italy, which I left for studying at age 19. Since then I lived in Milan, then moved to the States (San Francisco, Hanover NH, NYC), then back to Europe in London and for almost 3 years on the French Riviera. As some of you might have read on the dinner thread, we are an American/Chinese/Italian family. My husband was born in Shanghai and moved to the States with his family at age 10. Our origins and our travelling greatly influenced my cooking over the years. I studied business in school but I’ve always enjoyed cooking a lot. While living in NY, I enrolled in the French Culinary Institute, going to school at night and working in banking at the same time. That has been one of the best years of my life and I truly enjoyed the experience. After that I went for an internship in a good restaurant in NYC and shortly after I moved to London where I completely gave up working in banking and became a commis in a luxury hotel. The experience was short lasted and because of relatives health issues and later on my pregnancy I gave up the idea of cooking professionally, at least in a restaurant kitchen. Now I have two small children, a boy almost 5 years old and a girl, the little one you have seen in the picture, who is almost 15 months old. This equals that I had to reconsider a lot of my cooking, keep it really simple both in the preparation and in the presentation.
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