Another food-obsessed city dweller, happy to connect and break bread with other fellow nutters.
The different permutations of eating that objet d'art...sigh...
S&S are so inventive, I want to cry, and I'm sooo glad I moved to Portland. Thanks for the heads-up on the beer flavors.
So little time, so many good eats...
To the wonderful lists above, add:
Nuvrei - French bakery with ethereal sesame pretzel croissants, pretzel bagels
Andina - Peruvian for the amazing grilled octopus and small plates
Beaker and Flask - amazing cocktails and great food (tofu salad, rabbit)
Cacao - get the Batch truffles, they're the only ones that sell them for now. Amazing flavors. The Batch owner whom I met at the Taste of the Nation is so passionate about his creations.
Etc, etc. Enjoy!
I never appreciated Marmite during my formative years in the UK, but it's now my secret weapon in savoury dishes to give it that umaminess or 'je ne sais quoi', esp on ribs, or even prawns.
I usually use lamb for bolognese. As mentioned, I also enjoy the bold punchy flavour it offers - though I see no need for any more richness and forgo any dairy flourishes at the end. Perhaps a shake or two of Worcestershire sauce for some depth.
Very informative, thanks. That dark rye looks delicious!
Indeed I miss the plethora of chilled ready or near-ready meals in England (aka Marks and Spencer's). I didn't think the culture was that different from the States to welcome this concept earlier on.
This pudding is right up my alley. Love the hot/cold contrast with ice-cream. Are those gingersnap cookies (or wafers) lurking within?
I'm a purist. The only thing that will adulterate my gin, is tonic and a lime slice (and ice of course).
Perhaps a side of salsa? Why not just throw half a pig over the top..calories be damned already.
I could force myself to eat quiche with that dish. What's the dressing/sauce on the side?
Looks great, but where's the real offal stuff, like intestines, stomach etc? I feel those parts are still under-represented in Western kitchens. Love the look of that heart tartare. Crispy pork intestines in porridge is a revelation, and stewed pork stomach in a herby soup - and if those parts are used, it's usually indiscernible in some pate/terrine. Guess I just have to stick to Chinatown to get my offal fix.
@ Max, would love to know details on how pop-ups estimates their costs, volume of food required for a day. What sort of marketing/ads used, and most important, lessons learned esp from Noah. Thanks.
@ Candirisk, your (in)sanity is not at risk..I'm with you on the choccie bugles..in fact, a tattoo of a choc bugle, perhaps..
Oh my, I need to be left alone with one of those...
The truffle fries at Little Big Burger are transcendent.
Impressive line-up, bravo!
Really...cheddar works with the salmon? I thought it would overwhelm the salmon, regardless of whether it's a mild cheese or not.
I'm not a cookie monster so I don't like either. But when I need solace, aka some empty calories, it'll have to be the more calorific choc chip cookie, warm and gooey, thank you. And oatmeal's only place is ..as oatmeal, with milk and a sprinkling of raisins (yes, rum-soaked helps).
Not being perverse but can I marry Hambone?
KL is a great place for crabs too. Fatty Crab is an institution, and everyone orders the century-old eggs to start, followed by a plate of spiced chicken wings whilst waiting for the star attraction, chilli crab with a side of fried rice. The sauce has that depth/umami thing going, which many say is due to the prawn paste (her ko), perhaps some belacan as well.
There's a rendition of butter crab, with curry leaves which is quite tasty too.
Big fan of Hendrick's and London Dry's in general. I'm pleasantly surprised to see the large selection of regional gins in the NW, so will need to try St George anon. I'm yet to be convinced with American-style gins. The cloying taste of Junipero still makes me shudder.
Ok, putting a spanner in the works. 'When Harry met Sally' is technically not a food movie, and the scene has nothing to do with food - except for the diner setting.
I rattle the culinary cage...this is so wrong. Serving fresh jumbo shrimp should only take 5 mins. Boil whole with heads on, then serve with chilli sauce. To respect fresh seafood, you shouldn't need to bury it under a ton of butter and heavens, breadcrumbs, and baked ?!!
Following the several threads about nostalgic British sweets, but not specifically on classic baked fare made popular by dear Mr Kipling - who brought us the Bakewell slice, Cherry Bakewells, jam tarts, Battenburg cake, treacle tarts etc:
- does anyone here, expat in the US crave these tea treats, opinions?
- know of a bakery in the US that sell these esp. the Bakewell tart?
Nothing beats a warm slice with thick custard...
Ta!
Unless you're still recovering from the New Year (or the North East blizzard) in a ditch somewhere, or not from the US, you'd be aware of the $355 Million jackpot that was finally won this week.
Before you quit your job, and solve world hunger, what decadent foodie adventure would you celebrate with?
I'd be excited about the accessability of great food around the world...in my new private jet :)
So I'll fly back to the Far East to get my family, and celebrate at this hole in the wall seafood restaurant, where you pick out live seafood and choose how you want them cooked. Then off to San Sebastian in Spain to dine at Arzak, stop for a pintxos or two, and then perhaps stop by the UK to meet more family and take over the Fat Duck for another lavish meal...etc, etc..
(fyi, I'll have my personal trainer in tow to work off the pounds!).
How would you celebrate your millions?
If you harbour (or not) ambitions to be on any of the current TV food shows, which would it be and why?
I'd jump at the chance to experience Spain and good conversation with Mario, Bittman, Claudia and Gwyneth on Spain, On the Road Again.
What could be better than driving along a coastal seafront in an open-top Merc and then sampling seafood a la plancha!
Go on, what's your secret TV ambition?
I'm generally in a foul mood until I get my morning joe. So when I hit my local coffee place (it's a chain, not S'B#$%), 15 mins after it opens, I'd expect everything to be all set for paying customers.
So when my coffee of choice is not even ready, and they don't get my bagel toasted just so (I do request), it's a bad start to the day - despite the well-meaning smiley staff.
What are your early morning gripes?
I know this leaves some burger purists cold, but as a non-beef eater for religious reasons, and for the sake of other non-red meat eaters out there, please pass on the word of the best turkey burger or 'other' pattie between a bun, with good fries, in the City.
I don't think I've come across anything worth reporting, hence the need for some advice. I find that at the top beef burger places, the 'other' burgers are usually an after-thought.
Much appreciated, people!
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Can I just have the top half? Those burnt crusty edges are very compelling.