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    • By KennethT
      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:

       
       
    • By Smokeydoke
      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.
       
        
       
       
    • By sartoric
      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.

       
    • By Duvel
      “… 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.

    • By KennethT
      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!!!)
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