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Sunday, 27 November 2011

The world's most eggspensive dessert

"The haute cuisine chocolate pudding is shaped like a Faberge Easter egg — but made with a whole host of luxurious ingredients, including gold and champagne caviar"
Meanwhile, Kitchenslut is exploring affinity with the 99% by occupying his kitchen with offal.

Saturday, 12 November 2011

World's Best Food Cities

The always excellent backpacker blog at the Sydney Morning Herald has potsed a list of the top 10 food cities. In backpacker blog style this doesn't mean fine dining but with a focus on the casual and street food that contribute to a cultural experience.

As always the comments at backpacker blog are equally entertaining with more than 300 on this so far! Kitchenslut was quite taken by this comment giving McDonalds a wrap ..... so to speak:
Hey, I love visiting McDonald's when I travel! Partly I think because it's so standardised (within any one country) that the differences between nations really stick out. I was particularly taken with McDonald's in Thailand, Ronald McDonald doing the wai, McPorkburger happy meals, unidentifiable dessert pies... and why are we as Aussies the only peoples on earth that aren't trusted with large pump packs of ketchup next to the serviettes rather than those minging little sachets you have to ask for at the counter?
Hmmmm, a McPorkburger? With link included to a display of some more exotic Maccas varietals! Anyway the backpacker top 10 is ....... 

Tokyo, Japan
This isn't number one by random chance, it's number one. Head and shoulders. The Japanese capital now has more three-Michelin-starred restaurants than any city in the world, but it's the amazing casual dining that should have you salivating. From ramen noodles to tempura to soba to sushi to the small plates of awesomeness dished out by any dodgy neighbourhood izakaya every day of the week, Tokyo rules.
Beijing, China
You can wow your friends by eating sheep testicles on a stick at Wangfujing Snack Street if you want, but the truly great Chinese dining is elsewhere. Peking duck is a favourite, obviously, but if you're all about the dumpling then you won't be disappointed. Even shopping mall food courts turn out great fare.
New York, USA
New York food is good – Gray's Papaya hotdogs, L&B pizzas, any bagel – but it's the variety of world cuisines that puts the city onto any foodie list. You can have a Mexican-style breakfast, a Korean lunch and a French dinner and it will have been three of the best meals of your life. And you haven't even scratched the surface.
Buenos Aires, Argentina
Angels chorus when you touch down in BA; foodie gods beam their lights upon you. Or something like that. Anyway, the pastries are awesome. Alfajores (a sort of caramel sandwich) should be illegal, they're that sugary and good. Streetside choripan rocks my world, while the pizzas and pastas show a handy legacy of Italian immigration. And apparently Portenos do a reasonable steak.
Singapore
This is one of the cities like New York that does have its own cuisine, but it's the imported stuff that you really come for. Hawker food in Singapore spanks the pants off any restaurant in most Western countries, as vendors lovingly pump out the one dish they've become famous for over decades. Chinese, Indian, Malay, Indonesian... It's all here, and it's all good.
Hanoi, Vietnam
By now, you know Vietnamese food. You've slurped pho, you've fumbled about with rice-paper rolls, you might have even tried banh mi, the Vietnamese baguettes. But it's not until you've done it sitting on a tiny plastic seat on a Hanoi pavement, surrounded by scooters and bustling foot traffic, washing it down with a local bia hoi, that Vietnamese food really makes sense.
Mexico City, Mexico
Mexican food gets a bad rap, but I assume that's from people who haven't been there. Try tacos al pastor – shredded pork with chunks of pineapple and other goodness wrapped in a fresh tortilla – from any old street vendor and tell me this isn't a great place to eat. And make sure you try chilaquiles: shredded chicken with tortillas, queso fresco and a spicy salsa. Breakfast of champions.
Mysore, India
Mysore's already famous, but that's because of the whopping great palace in the middle of it, not for what's on the plate. But it should be the food that people rave about. Mysore is home to the best of South Indian cuisine, and that's saying something. I had the sort of thali there that can change your life, followed up with a great coffee and an artery-clogging galub jamun. Take me back there, now.
Bologna, Italy
The city is nicknamed "La Grassa", meaning "The Fat One", which is exactly what you'll be after a few days in Bologna. It's the home of tagliatelle Bolognese, sure, but there's so much more going for it. Just have aperitivo, the free snacks most bars serve with happy-hour drinks – it always changes, but my last one had hunks of fresh Parmigiano-Reggiano, lumps of mortadella, slices of bruschetta, marinated olives and a pizza. And that's before dinner.
San Sebastian, Spain
I've written about San Seb before, and there's little more to say. A night of bar-hopping in the Old Town, feasting on pintxos – the Basque-style tapas – and drinking local wine is just about the best experience you can have. Anywhere.

Sunday, 6 November 2011

Bearded Clams

When you have a blog by the name of Kitchenslut you become aware of how much stray traffic may be generated by a post on bearded clams. Albeit, the bearded clam is now an endangered species.

This was evident when Kitchenslut wandered into ISP seafood down in Portsmith and discovered a satchet of clams similar to the way mussels are now sold. This is a product from Cloudy Bay clams of NZ. It was $18.90 for the kilo satchet so a few dollars above the mussels.

The technology for packaging and sale of mussels has been a revolution for that product. Gone are the days when it was a dodgy process of tedious debearding and discarding unopened specimens. My own background here long ago was with local black mussels from the south coast of NSW. Then came the profligate NZ greenlip mussel which is pretty much chook food really as a quality comparison!

However, I took the chance and was rather impressed with this product. Beardless and free of sand I chose a pasta recipe from US celebrity chef Mario Bartoli, the USA being the centre of claminess, with some local adjustments including chilli and lemongrass. Fettucine from Il Convivo provided local content. I must say I was impressed with the outcome. The clams are meaty and really flavoursome and with thenthick shells need longer cooking than a mussel.

This is a good product and I hope to be able to try some more. Perhaps a New England style clam chowder with the excellent local Misty Mountains milk and cream?

P.S. The clams are apparently blanched which I think is a similar process for a molusc as a brazillian for a human?

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