Heart, Liver, sweet breads, brains, pig’s ears and tongue, oh and we can’t forget the testicals. Yummy!!! So what is it about the innards of animals that send us foodies flying off into deliriums of culinary ecstasy? I like to write about and cook with offal because I love to eat it but let’s face it … Continue reading
A Book of Verses underneath the Bough, A Jug of Wine, a Loaf of Bread–and Thou Beside me singing in the Wilderness– Oh, Wilderness were Paradise enow! The Rubaiyat by Omar Khayyam, written 1120 A.C.E. I believe that Omar Khayyam would not have hesitated adding a piece of cheese to his famous verse. I also … Continue reading
I think of it as the antidote to fast food; it’s the clear alternative to the king, the clown and the colonel. It’s faster, and chances are it’s healthier than something at a traditional fast food restaurant. I would much rather give my money to a neighbor or an individual than to a gigantic corporation … Continue reading
What constitutes an iconic dish? Is it that special, only-to-be-found-in-my-neighborhood delicacy, on the tip of a local’s tongue when suggesting what to eat or the best place that prepares it or a dish that is so intertwined with a particular countries national make up that just the mention of it conjures up post card visualizations. … Continue reading
Hummus the ultimate comfort food is basically a working man’s dish of blended chickpeas, sesame paste, garlic lemon and salt. Heretics and Americans add cumin; and if you want to be fancy maybe a little paprika, chopped parsley and olive oil to finish then scoop up with fresh and fluffy pita bread, add a few … Continue reading
In 2011 CNN made a survey of what are the 50 most delicious foods in the world. Surprisingly for some and delightfully for us here the first place went to Beef Rendang and second place was our all-time favorite comfort food, Nasi Goreng. http://travel.cnn.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321 But let’s face it this is a very subjective issue. In … Continue reading
The adapting and transplanting of ingredients and dishes from other cultures is nothing new. In fact the fusing of various cuisines has been around forever. Fusion Cuisine may have been the culinary buzzword for last 2 decades but cultures have been “fusing” cuisines and ingredients ever since man started exploring and travelling with every nationality … Continue reading
According to statistics, about a third of the globes population eats hot peppers every single day. In general, cultures that have hot spicy foods as part of their natural daily diet are situated in hot climates situated in regions close to the equator ; South America, India, Asia and Africa. There are two basic explanations … Continue reading
Baby Boomers have been the driving force behind just about every fad for the last 60 years, influencing everything from toys to fashion to music and especially food fads. From the time they (we!) could walk we were at the fore front of the “brave new world” or so we would like to believe. The … Continue reading
In my sometimes solitary life style as globetrotting hotelier I more often than not find myself in the position of dining alone. As I have previously discussed in an earlier blog: https://culinarygypsy.com/2011/02/11/raising-the-bar-or-the-hitchhikers-guide-to-eating-alone-at-the-bar/ Not always does one feel like dining alone in a restaurant and indeed I find my end of day habit of cooking for … Continue reading
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