2010-12-31

>formaggi di bufala, Campania

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(Moved from Feb 11, 2008) A fussy lot, these Campanian water buffaloes. No, they refuse to live on cold miserable boglands, no, never in ...
1 comment:
2010-12-30

>jiapeng -> chanpon -> champong

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(Moved from Jan 14, 2008) Why agitate for culinary fission? Let's just celebrate the beautifully willful cultural transcendence, a.k....
2 comments:

>春子鯛 kasugodai, young seabream vs. 血鯛 chidai, crimson seabream

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(Moved from March 12, 2010) Talk about ephemeral. Fish equivalent of young spring chicken, likened to cherry blossom, pink-tinged kasugod...

>matodai, the star of International Fish of Mystery?

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(Moved from Mar 12, 2007) Another tai . But this punk has already made a name, or two, for himself. Meet matodai a.k.a. Mr. John Dory a...

>chatty bistro menu at Chez Papa Resto

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(Moved from April 4, 2008) A beautiful San Francisco night at the newly happening downtown Chez Papa Resto . A bereted chubster holding ...

>kebab кебаб and meatballs тефтели

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(Moved from Feb 25, 2009) I am surprised by the paucity of online Russian-English food glossary, in Cyrillic. Since you enjoyed my foray i...

>chebureki чебуреки and samcy самсы

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(Moved from Feb 6, 2009) This kosher Uzbek restaurant in Rego Park doesn't really want you to know its name. Why else would they call...

>A good egg

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(Moved from February 9, 2007)  Have you ever measured the size of that extra large egg in your fridge?  I keep forgetting how little an or...

>(Tamil Nadu) idli vs. (Czech) knedlík

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(Moved from Feb 24, 2009) Last weekend, I was invited to Fremont, California, to a cozy home of relatively recent Indian immigrants. Real...
3 comments:

>poblano and guajillo

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(Moved from Oct 24, 2007) I came across a most remarkable dish at Topolobampo in Chicago. As my sister put it, my face lit up like the ...

>turkey rice with peas and carrots, chez Quarter Meals Soup Kitchen

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(Moved from August 4, 2009)  A tall, bright-eyed pretty woman named Maria with a young Debra Winger vibe has found time to volunteer at th...
1 comment:

>meatball pasta, peas and green beans, day 2 at Quarter Meals Soup Kitchen

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(Moved from August 6, 2009) Yesterday was Day 2 at Quarter Meals, Trinity United Methodist Church. ( Day 1 report here. ) I feel like I...

>secret of the Hainanese chicken rice

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(Moved from December 8, 2006) First, here's the outline of the ***secret*** recipe of the proper Singaporean Hainanese chicken rice. B...

>twice cooked pork

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(Moved from December 11, 2006) Some cooks really knew what they were doing. They long ago figured out the best scientific method possibl...

>shallow pickle 浅漬け, sticky pickle べったら漬, rice bran pickle 糠漬け, lucky gods pickle 福神漬...

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(Moved from March 19, 2010) Pickles! So many varieties of pickles are popping up in American menus. And yes, there's so much we have ...

>crosnes at Per Se

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(Moved from Mar 19, 2007) I am “looking forward” to “deconstructing” Per Se ’s heavily “quotation-marked” menu, “course by course”. Yeste...

>"Menu Inspiration" chez Helene Darroze, Paris

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(Moved from April 16, 2007) A memorable meal at Helene Darroze . *** Menu "Inspiration" 195.00 euros par personne, accompagne...
2010-10-30

>marbled ribeye beef, "flower" or "frosty" cut, 꽃등심, 霜降り肉

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(Moved from Oct 19, 2008) Talk about apples and oranges. Bon vivants routinely attempt good-natured taste-offs, and the quest for the best...
2010-03-29

>kimchi's cousin janji, 짠지 pickles (지=漬)

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More pickles. "Tsuke/zuke" (漬) in Japanese tsukemono is equivalent to "ji", 지(漬), in Korean. Koreans routinely don...