Fri, Sep 13, 2013 by
Perfectly fried chicken. After all that’s what it is. In this country we think of fried chicken as a totally different thing. In Italy they think of fried chicken as an equally indulgent dish. Although I have a love for american style nothing beats the Italian’s pounded, double breaded and quickly fried version. Notice the carbonara to right accompanying this particular lunch we had in Taormina. After a half day exploring this Sicilian cliff town you’re ready to belly up at Gambero where the menu reads like a top 10 list of southern Italian staples. All of them are done to perfection but the fried chicken cutlet is numero uno. After this you are ready to tackle the ancient greek theater. Mind you, a quick hit of gelato might be needed to snap you out of food coma.
Ristorante Gambero Rossomore
Via Naumachia, 11
98039 Taormina, Italia
+39 0942 24863
Mon, Sep 2, 2013 by
You may have noticed lately that there’s been some posts from cities and countries that our foursquare says we’re not currently in. This is true, and we understand, perhaps a little confusing. This weekend we attended a BBQ at our very good friends Alison and Sanjay’s home Two of their guests, the equally lovely Fred and Lee, brought a tray of these (pictured above). Mangosteens are a tropical fruit originating in the Sunda Islands and the Moluccas of Indonesia. You see them mostly in Southeast Asia, a region Anthony and I have spent an extensive amount of time. The hard, purple outside is peeled away to reveal a delicate white flesh that tastes something like if a white grape and a lychee had a baby. Delicious.
This weekends impromptu fruit adventure and trip down memory lane to the markets of Singapore, Malaysia and Vietnam seemed like the perfect way to explain why some of our recent posts are incongruent. Over the years we’ve missed telling some of our favorite food stories due to over eating. Better said, there’s been so many killer dishes tasted in the myriad of cities we’ve been so fortunate to visit that we couldn’t find the time to write about every single one of them. We finally got around to posting a few of them recently. Sort of a REHEATED project as we like to call it. So, as the weeks tick on expect to see our usual new tastes and a smattering of some of our old favorites that have been waiting to make it live on Forking Tasty. We hope you enjoy.Continue reading...
Fri, Aug 30, 2013 by
They say bugs are the next big thing. Of course it’s mostly scientists saying this not chefs so what that really means is that it’s in the marketers hands to listen to the social psychologists about consumer acceptance patterns so that the world doesn’t run out of hamburgers. While they are sorting that out let’s take a quick trip to a small French hill town in northern Vietnam, Sapa. Sapa is an overnight train ride north of Hanoi. It’s only a few miles from the Chinese boarder. The culture mix up there is serious melting pot. Directly surrounding Sapa are a series of small villages that still live with indigenous tribal roots. My guide for my time there was Tran, a barely 18 year old, english speaking Sapa local. Tran and I got along swimmingly and that lead me deep into the villages on motorcycle. On our final day of exploring the villages and meeting the families that inhabited them Tran took me to a families house in the village of BanHo.
All day something was hanging from his handle bar as we motorbiked up…Continue reading...
Fri, Aug 23, 2013 by
Wander an Asian street market long enough and your eyes will cross, your olfactory glands will blow out and your mouth will salivate worse than when Mr. Pavlove goes on a bell ringing frenzy. The plan is always to eat early and eat often. On this drop into Malaysia I hit the Chow Kit Market, the largest wet market in Kuala Lumpur. Bazaar Baru Chow Kit, as it is formally named, has everything for durian fruit to goat heads to these sweet potato balls(pictured above). Hawkers sell ready to eat snacks at every turn. Stuck in between the wet market stalls, these vendors cook up and sell everything you can imagine from a myriad of cuisines. Chinese, Indian, Malay…it’s all properly represented. This dish gets highlighted today because it was my gateway bite into about a dozen snacks I had as I wandered through the market. Fresh sweet potato is “meatballed” and dropped in fresh frying oil. The balls are than drained for less than a minute, packed into this take away wrapper and distributed. For less than a dollar I made off with 5 balls. My first bite was a heavenly mix of texture and taste. Crunching through the salty and crisped bark allowed my taste buds access to the creamy, sweet potato inside. As the two textures and flavors mingled in my mouth I grew wide eyed with each chew. Commingling like old high school rivals meeting at their reunion with more mature behavior, I swallowed the bite and hurried back to my green bag of goodness for a second hit. Within a few minutes they were all gone. Clearly an addictive treat that would stick with me all day long. Good thing there is a Night Market version of Chow Kit. A second hit of these was definitely in order.
Chow Kit Street Market
484 Jalan Tuanku Abdul Rahman, Chow Kit, Kuala Lumpur, Malaysia
Fri, Aug 16, 2013 by
I’m pulling out some archived footage on this one. If you sometimes play with those video snacks on the right you may have already seen this last week. First up is the above bowl of amazing. Not the best descriptor of taste but one of those words used when you don’t know where to start. I had just landed in Kuala Lumpur from Singapore an hour earlier with nothing but a hip sack and a return ticket departing 24 hours from this bowl of soup.
From the airport I grabbed a train eager to start this ultimate layover. I jumped off as close to the biggest market in the city as possible. That happened to be in the heart of Chinatown (every good city has one). The thing about KL’s Chinatown is that it’s more like Asiatown with an mix of cultures unprecedented anywhere I’ve ever been, except maybe the 6 train in New york City at rush hour. Malay, Chinese, Indian, Muslim, Hindu, Japanese, German, American, Moroccan, Vietnamese, Pilipino…the culture list goes on and on. The video I posted on the jump shows just how abundant this mix is with a 60 second peek into the cities largest shopping mall. I love that about KL. Culture mixing at it’s best.
Back to the soup. Hungry from my travels, I settled on a small stand on the fringe of the market. As always I looked for…Continue reading...
Sun, Aug 11, 2013 by
all photos by Kun Kim
Last week we brought a little bit of Catalonia to Brooklyn with our 18 dish Spanish tapas feast. As we were finalizing the menu we just couldn’t bring ourselves to edit out any of the dishes. We cut it all different ways and the traditional, simple recipes needed to stay. The twists on our favorites from our time in Barcelona last year couldn’t get cut either. It left us in a quandary that in the end, we threw our hands up and put our heads down into execution.
For those who are unfamiliar with our dinners, Forking Tasty’s Suppers is our attempt to bring back dinnertime by seating a bunch of strangers around a table to share some food, conversation and laughter. For this one we pulled out all the stops bringing our memories of Spain to the dinner table. To that end the one thing we felt didn’t quite go as planned was the story telling. Part of the fun for us is that we get to serve food that not only tastes great but is backed by a reason for being on the menu. More times than not that reason stems from a personal experience and we love passing them along to our guests when we serve. So, as we…Continue reading...
Wed, Aug 7, 2013 by
Pho, pronounced “fur”, is one of Vietnam’s staple dishes. You can find Pho shops all across the country. In Saigon, you can find them on almost every single corner. This particular bowl was remarkable not because of the perfectly tender tripe swimming in the hot, salty broth. It was not perfect because of the medium rare beef that floated under the green onions like a half inflated pool raft. It wasn’t impeccable because of the bah bah bah I sipped washing down every flavor packed spoonful. This meal was killer because of the note pad full of words to the right of the steaming bowl of wonder above.
When the food, the flavor, the spices, the beverage, the ambiance, the temperature and the company (in this case my own) align, I’m left with the perfect storm. One that rains ideas onto whatever paper is near by allowing my thoughts that usually bump around my brain to fall through the tip of a pen and irrigate the paper beneath. You may be wondering how this makes the soup taste better but I actually hope you’re not. When food acts as the catalyst to focus it always circles back to my tongue. Just the way an impecable waiter at a 5 star restaurant can make your love for a tasty meal lean towards delicious, a meal that brings some focus to my otherwise non-stop, crazy, time-starved life actually can taste better. This is not to say that the Pho was second rate. It is to emphasis that killer meals always use all five senses when embedding the memory into your brain.Continue reading...
Tue, Aug 6, 2013 by
@MissusTasty plays favorites and this month it’s mushroom and avocado toast. She has meticulously perfected this late night dinner snack with just a few simple ingredients. I thought I’d share this latest staple recipe with you all so that you too can enjoy her amazing toast. So simple and so right. Try it pumpernickel as she would OR give it a whirl on the peasant loaf shown on the jump…Continue reading...
Wed, Jul 31, 2013 by
This killer dish isn’t as much about the food as it is about the environment. Imagine you just landed in one of the most foreign places you’ve ever seen. You were accosted by hundreds of thousand of motor bikes swarming around your cab as you journeyed to the heart of a city that’s been renamed for a man who has won two major wars in the name of his country and beliefs. Then suddenly, almost as quickly as it began, the may lay of Vietnamese commuters, the never ending hi pitch of the throttle slammed on fast, the smell of the fumes spit out by a catalytic converter-less 115cc engine abruptly ends. You turn into a driveway that at the top has one of the most pristine white facades you’ve ever laid eyes on. That is to say, the Park Hyatt Saigon is an oasis.
I sat on the inside of that palace when these perfectly poaches “American” eggs and wonderfully fried “British” chicken sausage rolled up to the back door of my hotel room. I swung open the doors. The fresh, thick air pushed in against…Continue reading...
Wed, Jul 24, 2013 by
There is nothing more exciting to me than a hawker market. This one happens to be in Singapore in the Little India neighborhood. I’m not sure what it is exactly that makes my eyes widen and pulse race when finding a hawker market but I know it’s something about the rawness of the space. Butchering pigs, sorting melons and serving food all in the same general area is both repulsive and intriguing at the same time. Add in, no western refrigeration standards and that many of the meat vendors are also serving cooked food, most people would run the other way. Me? I head straight into the middle. The more unabashed food business that’s going down the better.
I do what most seasoned food travelers do when in a foreign land and don’t speak the language. I find…Continue reading...