Fri, Nov 29, 2013 by
If you are reading this the day it was posted I am in India. This is NOT what I ate today but what I ate back in 2009 on a day I let India make my itinerary for me. I chose to post this REHEATED today to accent my return to this wonderful country for a very special reason. I am here to participate in my amazing sister-in-law and her fiancé Bob’s marriage. In addition to that magic, I am also meeting all of Missus Tasty’s extended family for the first time. I can’t wait to share the images, moments and food from this trip. Until than I thought it only right that this weeks Friday post be from my past Indian adventures.
Back in 2009 I started this day by renting a motor bike to explore the nearby town of Agonda. The nearly desolate beach, depicted in the image on the jump, framed up what my Goan experience had been thus far. A place where royal cows could co-occupy a stretch of beach with a western, solo, yogi seemed like the right place to relax and soak in the land.
I found myself hungry and so I bellied up to Dersy Bar and Restaurant, one of three restaurants in town. Sticking with fish, as I did in Palolem, I asked and ordered what was freshest. This simple, tandoor roasted bream (maybe a snapper, I forget) came with a fluffy pile of jasmine rice and a warm paratha. As my tradition mandated, I sipped a Kingfisher between bites and allowed only the simplest thought to pass through my mind like, I wonder when the next big wave will crash on shore.
My trip back, via scooter, held pause at my second largest, artistic fascination after Indian trucks…the bus stop. Adorned with hand painted advertisements I couldn’t help but pause to admire this odd blend of street art and marketing. Seconds after I snapped this picture a man wondered through my frame. He turned to me, speaking no english, and gestured to my scooter. I would never even entertain the idea of picking up a hitchhiker in the states but in Goa, on a scooter, it was a whole different mind set. Little was spoken as we rode the breeze back through the lowlands to Palolem but I could tell we both enjoyed the ride recognizing the beauty of our location and the humanity of our situation.
Fri, Nov 15, 2013 by
Cookies and cream donut. End of post, what more do I need to say…
Of course there’s a little more. Chocolate and cream just work together. Quick history lesson.In 1908 Sunshine introduced the Hydrox cookie. In 1912 Nabisco introduced the OREO cookie, which dominated the market and made Hydrox look like the knock-off. Somewhere in the late 70′s or Early 80′s the two ingredients were combined into ice cream making the new flavor the KING of scoops almost immediately. Since than the combo has been used in virtually 100′s of products from granola bars to milkshakes. It’s about time my favorite of sweet combo flavors made it to a donut. The peeps at Federal don’t mess around either. This bad boy mixes the best of cookies and cream with the perfect taste of donut. Get two and pocket one for later. I promise it will be a welcome treat on that SEPTA ride back up to NYC.
1219 S 2nd St, Philadelphia
Fri, Nov 8, 2013 by
It’s no big secret that we’re not the biggest Paris fans when it comes to food. Why does making that statement publicly make me feel like the Francophile henchmen are going to hunt us down and feed us fois until we admit France’s superior reign in food technique, presentation and preperation? If you want a raving review about all things Parisian gastronomie, go here. Although, the rest of this story is positive, this is the anomaly in our recent week long family vacation to the City of Lights.
Above is Bolottine de Grouse avec legumes racines. Translated that means a bird like a small chicken with root vegetables. This bird, excitedly, cooks like a red meat. A thing I personally love. See my squab love here. This delicate and perfectly done fowl hit the table after an equally fantastic appetizer and half bottle of beaujolais. It would be followed by the best espresso I sipped the whole trip and an equally magnifique dessert. So I suspend my negative judgement on Paris temporarily because of Philou and their staff. Upon arrival, wine was immediately poured as we waited for our table to be prepared. The vibe was definitely neighborhood. Definitely local. English was barely heard and the menu was a traveling, table side, chalkboard that had smear marks across 86′d items proving the truly “daily market” sourced ingredients. Besides being written up in the NY Times we found this spot because it’s far from the city center. We always aim our guns just beyond where the tourist circle is drawn. We find food gems are more discoverable with this approach. In Paris, it seems the further we get from the single digit arrondissements the better food we find. “Find” is the problem actually. Even way out in the 10th or 11th the restaurants don’t seem to welcome us in like they do in Barcelona or Buenos Aires. It’s almost as if you have to be walked to the front door by a local to know which is a smart choice and which is an overpriced, sub-par food establishment.
Philou makes the cut and for more reasons than one. A single particular detail was what sold my skeptical mind and tastebuds alike. The lone cherry in the upper left of the plate was magic. It looked like a standard garnish but the cherry was pickled. The sour complimented the grouse perfectly making me hunt, unsuccessfully, for more which in turn forced me to savor the one I had. That’s where the French shine. That extra step, that elevated detail, that old world technique is omnipresent. It constantly reminds you of the roots of French cooking and their distinctive place in global food history.
12 Avenue Richerand, 75010 Paris, France
+33 1 42 38 00 13
Thu, Sep 5, 2013 by
Named after a street in Melbourne Australia, Little Collins has hit midtown New York. Their known for their coffee but I went in for a sandwich. Im sure it’s a great cup of joe but I just don’t drink coffee. You should go and let me know how it is. Maybe I’ll change my mind about coffee. Sandwiches are more my thing.Continue reading...
Tue, May 28, 2013 by
Most Memorial Days you want to get together with friends, family and BBQ. This year I was with some new friends and you know I had me some BBQ. The BBQ was not in a park or my friends backyard but at Greenwood Park, a beer garden in South Slope Brooklyn. But before we get to the food let me tell you about my day in Prospect Park.Continue reading...
Sun, Mar 10, 2013 by
Doritos Taco Bell has been a getting great reviews for a while now but I have never tried it. Taco Bell is not my choice typically for a quick snack or meal. They just came out with the Cool Ranch Taco so I figured I have to try this. Is it really that good? Check the the short video and you’ll see.Continue reading...
Sun, Mar 3, 2013 by
A very good choice for a burger would be at Clarke Standard. One of the things that makes them a little different is the grilled buttered bun. I’m a huge fan of that and it is starting to catch on at other burger shops. The other great thing about Clarke Standard is around the block from my job. I have a feeling this will be on my list whenever I head out for lunch. This burger is in the same burger class as a Shake Shack burger. Clarke Standard use only 100% USDA verified, hormone and antibiotic free Natural Angus ground every day using a wide-gauge plate for a loose-textured patty and a juicier, more flavorful burger. Check out the juices for yourself.Continue reading...
Wed, Feb 20, 2013 by
Sometimes bread and water is all you need. Ok, perform the water-to-wine trick and now we’re set. The simple things are often the most rewarding. At a recent trip to Flour+Water (which I will post about in more detail later) I was reminded of this simple fact. It inspires my personal cooking style and satiates my craving for anything too complex. This fresh bread dipped simply into the accompanying olive oil was so fresh and pure I didn’t need to move through the 5 courses that awaited me. A crusty exterior and a light but soft interior gave me texture and oil absorption perfecting every delectable bite.Continue reading...
Mon, Dec 10, 2012 by
The best burger in New York is a huge debate. It fluctuates from year to year and their are different classes when it comes to burgers. There are the tasty burgers that are small and a leap up from fast food restaurants like Shack Shack or the Burger Joint in the Parker Meridian. Both are top in it’s class. Another class of burger are the thicker burger that are cooked to order. This post is about an old best of the best and a new burger that is top 5 in the city.Continue reading...
Sat, Nov 10, 2012 by
Many small towns have festivals throughout the year. When you think of fair foods you think of sausage, gyros, hotdogs, burgers, popcorn, fried chicken, zeppolies, candied apples, etc. This year I went to my hometown’s oyster feast in Oyster Bay Long Island. They have a HUGE food section that seems to grow every year and they go a little beyond the typical fair food. After all it is the Oyster fest, there is a ton of sea food, raw and cooked, and contests for eating the most oysters. There was so much good food and I usually will eat something then go to the next booth and then to the next booth. I usually eat the same thing each year. The past two years I have discovered something. Combining two stands could make something glorious.Continue reading...