Field research.
I have a secret ingredient I’ve been using a lot recently. To understand it at all, you first need to know about larb.
The Wikipedia article about larb is really comprehensive, and you should just probably read it sometime: https://en.wikipedia.org/wiki/Larb
Summary:
My former boss and friend Mark now lives in Switzerland where he and his family have a chalet in Jaun, the only German-speaking municipality in district of French-speaking Gruyère in the Prealps, or Alpine foothills. Mark generously offered the use of the chalet over Christmas.
Tiffany, Sebastian and I took up the offer and planned to go for 4-5 days over Christmas. When Peter and Graham, friends from Canada, planned a vacation to Berlin over Christmas and New Year it was decided that they would join us.
Normally I avoid restaurants listed in guide books. The last place I want to be is a restaurant crowded with American tourists. This trip was different. The center of Brussels is incredibly touristy – in the way that French cities often have touristy neighborhoods. I guess I tend to forget that Berlin isn’t as touristy as it sometimes feels.
Continue reading “Taverne du Passage”
Kristin told me about a newish casual Korean place on Alte Schönhauser Straße called Yam Yam. After her rave review, we went there together and we both had the super yummy bulgogi rice bowl. The bulgogi was served with piles of fresh baby spinach on top (a hard to find item in Berlin). I find a lot of white rice too boring to even finish eating, but the rice they serve has personality and nice bite: plump, sticky grains. All mains come with three side dishes: kimchi plus two others. Kristin and I were served different ones so we got to try their whole selection. Some sides were better than others, but all were tasty.
When I was in Berlin last December, Tiffany, Kristin and I had a lovely four-course meal at Noto, a small, brand-new restaurant in Tiffany’s building. Not only was the food great and the atmosphere cozy, we sat across from the open kitchen and had fun watching the chef, who seemed to be putting on a show just for us (or so we liked to think). Clearly he was pleased that we were excited about the food. There were a few kinks, but we chalked them up to the restaurant having just opened.
Continue reading “Noto”
Still there. Still good. We thought we’d better make sure.
After we discovered that our original choice for lunch on Friday was closed, Tiffany and I decided we needed more barbecue. We had already been hungry for it again after putting together the first review on Wednesday night.
Continue reading “Franklin Barbecue: Yep, Still Good”
There was an ignored stand outside the Austin Convention Center. I guessed that it lacked patrons because people were intimidated by the food concept, which was bacon-laced waffle cones filled with Tex-Mex classics. I opted for The Hoss, which was filled with lettuce, diced tomatoes, guacamole and cheese with a couple beef taquitos tucked in.
Continue reading “Austin Trailer Report: Before Cone, There Was Bacon”
When most people think of Austin food, they think of barbecue and Tex-Mex, but Austin is also becoming known for its food trailers. Several new ones have opened up in the past year, offering everything from upscale fare using local ingredients, sushi and Cuban sandwiches to Asian fusion, Indian and even disgusting sounding full-meal donuts that are supposedly delicious. And of course there are taco and barbecue trailers too.
Today my mom, sister Jo, brother-in-law Gabe and I sampled La Boîte. Not technically a trailer but a shipping container, this café offers pastries, coffee and sandwiches, using local ingredients when possible. I had been reluctant to try it since a place that bills itself as “true euro” is bound to turn me off. Continue reading “Austin Trailer Report: La Boîte”
On Monday, in Geneva for business, I ventured from my hotel a little before 8pm to look for dinner. After perusing the menu of a few places in the neighbourhood, I settled on the little “bistrot lyonnais”. The menu looked a little meat heavy but made my mouth water.
The proprietor and wait staff greeted me warmly and seated me in the cozy restaurant near the bar with a good view of the black board with the daily specials. The last item on the board was “Spécialités orales de Cédric et Mélanie”. Continue reading “Comme un bouchon”
VIVRE POUR MANGER 