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All our recipes from this week. More
Everywhere we ate this week. More
Kalustyan's, often just to look around, sometimes to get a sandwich upstairs, and always to greet the nice Indonesian woman at the register.
Two Meats Over Rice. Since it's not specific, it's honest.
If only they had Rainforest Crunch bars, I wouldn't need another reason to go.
Also, for slide #17 (Plating Noodles), I suppose "mazemen" isn't a group of people who enjoy labyrinths? Does it mean mixed (maze) noodles (men)?
Durban as the largest Indian city outside of India? If that's the less facetious response, the more facetious one might be Dubai.
Here's to wondering if they'll up the ante on bunny chow too!
The first time I ate karaage was at a restaurant in Kabukicho where you had to bang a wooden mallet on a suspended piece of metal to get a server's attention. But it was the second time I ate somewhere with a wooden mallet (thanks Baltimore). Anyway, the karaage was served with a couple of lemon wedges, and it has been a favorite snack ever since. Origin Bento (オリジン弁当)has a good cheap version with garlicky undertones.
Yaki Imo is another favorite. Haunting trucks very slowly plying backstreets, playing those odd tunes...they might be the only healthy thing I eat while in Japan, besides goma ae and edamame.
It's a deceptive condiment. Because it's whipped,
I never expect it to be too potent, but it's garlic.
I must keep reminding myself that. Yet, I can't get
enough garlic, and am glad toum has "followed" my
footsteps, from Bangkok to, uh, Beirut.
Throw some z'aatar in and it's an even easier sell.
That's egregiously expensive.
On another note, it reminds me of the "wooden milk bread" from a bakery in the East Tsim Sha Tsui metro station in Hong Kong (http://buildingmybento.wordpress.com/2012/01/12/woodenmilk/ and http://www.a-1bakery.com.hk/eng/products/p-bakery-french.php)
Did they offer brioche to eat with the granita? Curiously I had it that way in Catania.
I'd like to see Haraguchi san's take on the coffee ramen I ate at Aroma in Ohanajaya (Tokyo). That was two weeks ago, and my stomach is still searching for answers.
I'll definitely be at the Indonesian bazaar this Sunday, asking to see if anyone is willing to try to serve up some Manadonese favorites. Heck, even a slice of kue lapis will do.
If you're vegetarian and traipsing around China, expressing that to the waitstaff/chef is a euphemism for "add bits of pork, not strips." Saying you will be gravely ill should an animal touch your plate might work out better.
Fortunately, I didn't have to worry about this, though a couple of mates did. Unfortunately, gravely ill might happen with or without speaking up.
Is the Korean equivalent of an izakaya a chicken and hof (hopu)? As a non-drinker, I've rarely entered the former, and never entered the latter.
@metaphora, for Filipino foodstuffs (and among those, extremely bright colors found in jars) you may want to get to Phil-Am Foods in Woodside (or this website: http://www.philamfood.com/).
Fans of ube, the small Filipino stretch on Roosevelt Ave. may cheer you up.
Seven bucks for churros? I hope that's quality chocolate to the right, otherwise I've seen cheaper in Tokyo.
@debragaynor I've asked around at a few Turk places in Manhattan (and Sunnyside), but kumru seems to be a bit more shy than other (more familiar, I guess?) staples. Either find a place that specializes in regional Izmir cuisine, or inquire about its ingredients at Kalustyan's.
Though Turkish eateries have become more prevalent over the past few years, I still wish NYers could just roll up to the water's edge and grab a balık ekmek...
Stopovers at NRT often led me to purchase Royce' chocolate-covered potato chips. I spoke with the folks behind the NY-branch; they mentioned hailing from Manila and that they hoped to first open a Royce' here a while back.
Whenever I ate the triple delight (as Fu Run calls it) in China, it had bell peppers, though what makes the dish looks more true-to-form is the fact that it is almost drowning in sauce.
The cucumber salad looks nice, so long as they weren't heavy on the sugar.
I'm not going to say its presence is well-known/received in China, but I first saw chocolate cheese (in the guise of American cheese) there in 2007: http://buildingmybento.wordpress.com/2012/09/02/chocolate-cheese-china/ . It indeed tasted like what was advertised, which is to say Lay's China division, what are you waiting for?
Quality (and free-flowing) olive oil is one of the few reasons to keep me going back to a restaurant/country. For instance, the Turkish Airlines lounge in Istanbul has an olive oil tasting table, as well as a decent stock to be taken advantage of by the cold dishes section; even though their grilled patlıcan (eggplant) had been pre-OO'd, adding a few more fluid ounces didn't hurt.
I'm a bit surprised they don't yet have koshary, not that it's sane to put on a sandwich.
A mujadara and mussaka combo is my usual go-to, even with the heavily salty giardiniera on the side, and if only they restocked baikal... so a mint ayran suffices.
@ Erin, Pupusas are one-half the reason why I order...pupusas. The other is curtido. Do they have red cabbage salad and curtido, or does the former take the place of the latter? Either way, the plate looks nice.
Jumping on the Japanese baumkuchen bandwagon, I first saw them in Japan twelve years ago, and whenever I want a sampling of it these days, a visit to a Japanese supermarket foreshadows success.
Also, if at the Mitsukoshi in Nihombashi, Tokyo, they've got a pretty rad display of the Teutonic specialty.
Regarding the kebabs, I'd typically say "buyao feifei de," or "I don't want the very fatty ones." By that point, I'm just left with a cumin-flavored oversized toothpick.
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