A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
“Sure ‘Queen’ was vulgar and sleazy and filled with bathos and bad taste,” wrote producer Howard Blake in an article for Fact magazine. “That was why it was so successful. It was exactly what the general public wanted….We got what we were after. Five thousand Queens got what they were after. And the TV audience… Read More Queen for a Day
“It’s hard to say how far they walked. They were in the forest for nine months, eating snails and leaves and whatever they could get.” – David Brandon Buenos Aires – I’ve just finished reading through the famed The Whole Beast: nose to tail eating by Fergus Henderson, a fun little recipe book for the… Read More Helices
“Writing is a question of finding a certain rhythm. I compare it to the rhythms of jazz. Much of the time life is a sort of rhythmic progression of three characters. If one tells oneself that life is like that, one feels it less arbitrary.” – Francoise Sagan, French playwright Buenos Aires – One of… Read More Progression or Leap?
New York City – Several folks have written me to protest that I haven’t blogged in a few days – geez, only four – I’m on vacation folks! But, I have a little time today and thought I’d catch up on a couple of things, just because – I may, depending on time, slam out… Read More Off in 212 and 313 Lands
“On July 14, 1789, an outraged group of Parisians stormed the Bastille, a fortress and prison in France where prisoners of influence were held, in hopes of capturing ammunition…. For the peasant class, the Bastille stood as a symbol of the hypocrisy and corruption of the aristocratic government – controlled mostly by nobility and clergy.… Read More Storming the Bastille
You know from past experiences that whenever you have been driven to the wall, or thought you were, you have extricated yourself in a way which you never would have dreamed possible had you not been put to the test. The trouble is that in your everyday life you don’t go deep enough to tap… Read More Wine Pairing
It’s interesting how this whole thread revolves around fusion with Asian elements only. In Spain we have perhaps the earliest pioneer of fusion cuisine in Europe, Abraham García of Viridiana (he’s been doing it for more than 20 years, much earlier than the actual appearance of the word ‘fusion’ to define the movement). Perhaps because… Read More Fiesta Duo
“…who, in the cause of freedom and justice and decency throughout the world, (had) rendered valorous service far and beyond the call of duty… When Malta stood alone but unafraid in the centre of the Sea, a tiny bright flame in the darkness… a beacon of hope for the clearer days which have come. Malta’s… Read More Crossing Malta