Cut Squash has an amazing infographic about the various hybrids that make up the citrus fruits we know and love. Very informative and surprising.
Category Archives: Links
If we had an ice cream maker….
…we would definitely make this Thai Tea Ice Cream – it sounds amazing!
South American Cheesy Bread
We love cheesy bread products, and in Brazil, the Pão de Queijo is practically a national treasure. However, other countries in South America have their own delicious cousins of Pão de Queijo, including Paraguay’s Chipa and Colombia’s Pan de Bono, as featured on Our Eyes Eat First.
Filed under Links
Let it Snow (Cone)
So we are getting our first real snow storm in Chicago today, which is making me grateful I will be escaping to Brasil to join M in the next few days. In order to get my mind in a warmer state, I am happy to share this gorgeous photo post of à la mode’s journal’s summer trip to Hawaii, filled with lots of beautiful food pictures, including this tempting shave ice (or snow cone to us mainlanders).
Shave Ice from Waiola’s Shave Ice
Filed under Design and Photography, Links
Filipino food ABC
We are totally into Jun-blog, a blog focusing on Filipino food, coupled with some pretty amazing photographs. We especially like the Filipino Food ABCs feature, where a Filipino recipe starting with A-Z is featured. The blog is currently up to N. We are especially excited to try the E-Recipe: Ensaimada brioche rolls.
Filed under Links
Recipe for Food Truck-style Halal Chicken and Rice
If you have been to Midtown Manhattan in NYC (especially if you had a hankering for a late night snack) you would have no doubt passed at least 1 food truck in the area selling Halal Chicken and Rice, a completely singular NYC dish. If you want to recreate the in/famous chicken and rice – which is usually spiced chicken chunks over yellow rice with garlic sauce – in your home, Serious Eats has a new recipe.
How hummus conquered Britain
We love hummus, and apparently it has also taken over the UK!
Filed under Links
2012 Michelin Bib Gourmand list for Chicago
Eater Chicago has recently posted a list of the 2012 Michelin Chicago Bib Gourmands, a designation reserved for cheaper Michelin-selected places to get a meal. Like many, I surprised to see Girl and Goat on this list due to its cost. Nevertheless there are some great ETW-esque suggestions on there for world eats – like Jin Thai, Smak Tak, Cumin, Xni-Pec and Taste of Peru.
Filed under Links
Eating Oaxaca
Totally jealous of Mexico Cooks’ recent food journey to Oaxaca. It is definitely high on our to-go list (even though lucky M has already been there).
Filed under Links
50 Breakfasts from Around the world
When we traveled we were completely in love with all of the awesome breakfasts we had every day, so we were delighted to see this list of 50 representative breakfasts from around the world. Anything with coffee and some delicious carbs has my vote….
Filed under Links, World Eats
Colombian Food Renaissance
This Atlantic article describes the revival of Colombian food culture, and how the combination of new chefs, local food & creativity put Colombia back on the foodie map. Sounds great to me.
Filed under Links
Breakfast Interrupted
Filed under Links
Guyana: Tennis Rolls
Guyana is one of the countries whose cuisines has thus far eluded us. True, there are Guyanese resturants in NYC, but none in Chicago. So we have set out try to educate ourselves on some of the foods from Guyana. One of the most iconic treats form Guyana is the Tennis Roll, a sweet bread roll flavored with vanilla and orange. Notoriously hard to find a recipe for, I located one by Cynthia Nelson that approximates the goodness that is the tennis Roll. For more Guyanese recipes you can check out Guyana Outpost’s recipe section.
Filed under Links, World Eats
Dinner and a Movie: Rio and Feijoada
Chef Marcus Samuelsson pairs classic Brazilian bean dish Feijoada with Rio the Movie, sounds like an idea for a pretty good night in.
Fueling the Arab Spring in Egypt: Koshary
Serious Eats has an extremely interesting post about a different side of the Arab Spring, what those involved in it are eating. In Egypt, the answer is Koshary.
Cuisine in Pre-Tomato Italy
Though Italian food may now be known for its abundant use of tomatoes, this was not always the case, and pre-Tomato italian food was very different. Tomatoes were introduced to Italy in only the 18th century, having originated in South America. Gapers Block has an example of food representative of pre-Tomato Italy: Genovese Onion Sauce.
Filed under Links, World Eats
Science and Cooking
Cooking is both an art and a science, a connection that has been highlighted by by the meteoric rise of molecular gastronomy. Taking this into account, Harvard introduced a series of public lectures last fall on the intersection of Science and Cooking. The series was overwhelmingly popular and included talks by culinary heavyweights like David Chang, Wylie Dufresne and Grant Achatz. Lucky for us that don’t live in Boston, all of the lecturess are now available on iTunes.
Filed under Links, World Eats
Chinese food on the rise in India
More tasty transcultural food flows – Chinese food is on the rise in India – according to an article in the Wall Street Journal.
Filed under Links
The Rise of Single-Item Menus in NYC
Just yesterday we were extolling the virtues of the single menu-item restaurant (Chicken Kalbi) – a trend that is apparently well-established in NYC – with the success of shops selling only chocolate cake, mac’n’cheese and rice pudding (among others). We figure that if you’re only selling one thing to get by – chances are that one thing has to be pretty good!
Filed under Links
Recipe Archaeology at Finley’s Good & Bad Taste
I recently discovered an amazing Tumblr, Finley’s Good & Bad Taste, which focuses on retro recipes and ephemera from cookbooks of years past. There is some crazy stuff in there – a lot of loafs, jellos, icebox cakes, etc, and also a few retro “world cuisine” recipes, which are definitely intriguing. Check it out!
Filed under Links
Eating The World 