What this country needs is a good five hundred American affineurs!
Affi-whut?
Hey, I’m just back from France…where I am always gastronomically programmed to seek out three things that are absolutely unparalleled:
Travel
RSS feed for this sectionDutch Goghstronomy!
My week in Holland was a high…I haven’t even come down enough to tell you about it coherently. And yet, despite having just returned from there at 35,000 feet…my Tuesday story describing my recent gastronomic uppers is already due…today!
So here’s my plan…based on my great good fortune in attending THE re-opening of the mind-expanding Vincent Van Gogh museum…at the end of my trip, just the day before I left for New York…I’m going to post for you a Goghstronomic photo essay!
My Own Private Caviar
It has been a dream, for years, to slap my name on a great tin of caviar. Well, I’m selling outstanding products now, as you know…including some of the world’s most food-loving Champagne…so why not endeavor to find its caviar soul-mate?
I endeavored. I found.
Getting to the Meat of Hong Kong
One thing you know for sure en route to Hong Kong: this city will have wall-to-wall hanging ducks, chickens, pigs, roast pork, all displayed in multitudinous carnivorous windows. The whole category is sometimes referred to as “Chinese BBQ” (even though the meaning is way different from the righteous thing we call BBQ in the American south)…and the Cantonese, who own Hong Kong gastronomically, are the masters of it.
Hong Kong Eats: Going to Pot!
On my March trip to the great eating city of Hong Kong, one of the most delicious themes that emerged was restaurants devoted to different kinds of “pots”…hot pots and clay pots, to be precise.
Hot pots first. I have a pretty long familiarity with the Chinese hot pot concept. The origins actually stretch back 1,000 years to Mongolia, food historians tell us, with beef, mutton and horse in bite-size pieces being cooked last-minute in steaming pots.
Henry Family Farm Chile Extracts
Food Porn on Flickr
