seafood - Blogs - Tripatini2024-03-29T15:44:36Zhttps://tripatini.com/profiles/blogs/feed/tag/seafoodWhere to Eat in Johor Bahru, Malaysiahttps://tripatini.com/profiles/blogs/where-to-eat-in-johor-bahru-malaysia2018-08-25T18:00:53.000Z2018-08-25T18:00:53.000ZOlivia Bondhttps://tripatini.com/members/OliviaBond<div><p><a href="https://en.wikipedia.org/wiki/Johor_Bahru">Johor Bahru</a> Is the Capital City of Johor, Peninsular Malaysia, Situated Just Across the Causeway From Singapore. With New Shopping Malls and Entertainment Complexes, Two World-famous Theme Parks, there are many other tourist attractions in Johor Bahru.</p><p><a href="{{#staticFileLink}}9009305701,original{{/staticFileLink}}"><img width="400" src="{{#staticFileLink}}9009305701,original{{/staticFileLink}}" class="align-center" alt="9009305701?profile=original" /></a></p><p>Johor Bahru Is Also Widely Known for Its Food, Variation of Restaurants and Styles of Cooking. <span>Following Are Some of the Places, You Can Try For </span><b>Where to Eat in Johor Bahru (JB):</b></p><h2>1. Chez Papa French Bistro and Wine Bar</h2><p><a href="{{#staticFileLink}}9009306282,original{{/staticFileLink}}"><img width="400" src="{{#staticFileLink}}9009306282,original{{/staticFileLink}}" class="align-center" alt="9009306282?profile=original" /></a></p><p>The Food at French Bistro Chez Papa Recently Is Absolutely Amazing! The Place Is Amazing and the Ambiance Is Hugely Amorous, and Beautiful Service Is Extremely Friendly and Fantastic With Well-prepared Food.</p><h2>2. 777 Food Centre</h2><p><a href="{{#staticFileLink}}9296641678,original{{/staticFileLink}}"><img width="400" src="{{#staticFileLink}}9296641678,original{{/staticFileLink}}" class="align-center" alt="9296641678?profile=original" /></a></p><p>A Drafted Perfectly Coffee Shop, Is the Perfect Place Where You Can Rest a While With the Flavorsome Coffee and an Arrangement of Local Dishes Such as Bak Kut Teh, Char Kuay Teow, Rojak, Satay Celup and More.</p><h2>3. Vege Coffee</h2><p><a href="{{#staticFileLink}}9009307256,original{{/staticFileLink}}"><img width="400" src="{{#staticFileLink}}9009307256,original{{/staticFileLink}}" class="align-center" alt="9009307256?profile=original" /></a></p><p>An Amazing Cafe for the Vegans. The Place Where You Can Find Only the Vegetarian Food Offering a Mixed Range of Cookery From Pizza and Sandwiches to Curry With Rice. With the Coffee Here You Also Will Rejoice in Wonderful Experience, Comfortable Ambiance Friendly and Helpful Staff.</p><p> </p><h3><span style="color:#0000ff;"><span style="color:#ff0000;">Related:</span> <a href="https://www.triphobo.com/places/johor-bahru-malaysia/things-to-do">20 Best Things To Do In Johor Bahru</a></span></h3><p> </p><h2>4. Fei Biao Noodle House</h2><p><a href="{{#staticFileLink}}9009307271,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009307271,original{{/staticFileLink}}" width="449" class="align-center" alt="9009307271?profile=original" /></a></p><p>The Name Itself Explains You the Everything You Need to Know, Fei Biao Noodle House Serves You Heavy and Delicious Food. Its Perfect With Starters, Main Course, and Deserts. Some of the Signature Dishes Here Are Abalone Kuey, Teow Soup, Crispy Fish, Noodle Soup, Hakka Fried Pork Laksa With Crispy Fish, etc.</p><p>You Should Surely Visit Here and Taste Some of These Awesome Dishes</p><h2>5. Kedai Makanan Sin Kimbo</h2><p><a href="{{#staticFileLink}}9009307654,original{{/staticFileLink}}"><img width="400" src="{{#staticFileLink}}9009307654,original{{/staticFileLink}}" class="align-center" alt="9009307654?profile=original" /></a></p><p>Kedai Makanan Sin Kim Do Serves Extraordinary Seafood! Located in Taman Sentosa Area of Johor Bahru. The Specialty of Kimdo Is the Items Spit With Delicate Wooden Sticks and Grilled With Charcoal Fire Which Reminds Us of a Bbq Version.</p><p><a href="https://theculturetrip.com/asia/malaysia/articles/the-top-things-to-do-and-see-in-johor-bahru/">More</a> about Johor Bahru.</p></div>Top Dining in Chincoteague Island, VA: AJ's on the Creek and Woody's Beach BBQhttps://tripatini.com/profiles/blogs/two-top-dining-tips-in-chincoteague-island-va-aj-s-on-the-creek2016-10-31T13:30:00.000Z2016-10-31T13:30:00.000ZTravel Daddyhttps://tripatini.com/members/TravelDaddy<div><p dir="ltr"><span>My fam and I enjoyed some fantastic meals during our visit to Chincoteague Island, VA in early August ‘16. Two of the most memorable restaurants that we visited were AJ’s on the Creek and Woody's Beach BBQ - both of which generated mighty thumbs ups from the team at the superb</span> <a href="http://www.tripatini.com/profiles/blogs/fairfield-inn-suites-chincoteague-island-virginia" target="_blank">Fairfield Inn & Suites, by Marriott</a><span>.</span></p><p></p><p dir="ltr"><span>Established in 1985,</span> <a href="http://ajsonthecreek.com" target="_blank">AJ’s</a> <span>is located on Maddox Avenue behind the winding Eel Creek waterway, and is “the longest running restaurant on the Island under the same management.</span><span>” It was opened by</span> <span>Anthony J. Stillson, a jazz pianist and nationally recognized architect, and his daughters April Stillson and Lisa Smith are the current owners/operators.</span></p><p></p><p dir="ltr" style="text-align:center;"><span><a href="{{#staticFileLink}}9009106476,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009106476,original{{/staticFileLink}}" class="align-center" alt="9009106476?profile=original" /></a></span></p><div dir="ltr">AJ’s features original recipes that have been passed down through generations of Stillsons. Given the impressive ratings that the eatery has garnered, along with a <a href="http://traveltips.usatoday.com/waterfront-restaurants-chincoteague-island-virginia-100850.html" target="_blank">glowing review in USA Toda</a>y from noted restaurant critic Don Sherman, it’s obvious that the family’s culinary creations continue to please:</div><p></p><ul><li>4 out of 5 stars - <a href="https://www.tripadvisor.com/Restaurant_Review-g57602-d518704-Reviews-AJ_s_on_the_Creek-Chincoteague_Island_Virginia.html" target="_blank">TripAdvisor</a></li><li>4.6/5 <a href="https://www.facebook.com/AJCreekVA/" target="_blank">Facebook</a></li><li>3.5/5 <a href="https://www.yelp.com/biz/ajs-on-the-creek-chincoteague-island" target="_blank">Yelp</a></li></ul><p></p><p dir="ltr"><span>While</span> <a href="http://ajsonthecreek.com/menus/DinnerMenu.pdf" target="_blank">their menu</a> <span>offers a wide selection of meat, chicken, and pasta dishes, AJ’s specialty is local seafood - and in this department, the restaurant may have an unfair freshness advantage: their catch of the day is caught from Eel Creek and hand-delivered to the chef by Lisa’s husband, fisherman Dave Smith.</span></p><p></p><p dir="ltr" style="text-align:center;"><span><a href="{{#staticFileLink}}9296618091,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9296618091,original{{/staticFileLink}}" class="align-center" width="291" alt="9296618091?profile=original" /></a></span></p><div dir="ltr">The AJ’s vibe is warm and welcoming, and the decor is rustic and stately - but not stiff. Eclectic photos, paintings, and decorations cover the walls, and an airy, outdoor dining area that overlooks the creek offers luscious sunset views.</div><p></p><div dir="ltr"><a href="{{#staticFileLink}}9009107287,original{{/staticFileLink}}" style="text-align:center;"><img width="750" src="{{#staticFileLink}}9009107287,original{{/staticFileLink}}" class="align-center" alt="9009107287?profile=original" /></a></div><div dir="ltr" style="text-align:center;"><a href="{{#staticFileLink}}9009107501,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009107501,original{{/staticFileLink}}" class="align-center" alt="9009107501?profile=original" /></a></div><div dir="ltr">Here’s a tasty trip through the AJ’s cuisine that we experienced:</div><p></p><div dir="ltr"><strong>Chincoteague Sunset</strong></div><p dir="ltr"><strong style="text-align:center;"><a href="{{#staticFileLink}}9009107691,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009107691,original{{/staticFileLink}}" class="align-center" alt="9009107691?profile=original" /></a></strong></p><div style="margin-left:2em;"><ul><li>AJ’s description: Vodka, Pama Pomegranate Liqueur, and orange juice.</li><li>My reaction: Tastefully tart + pleasantly smooth + really refreshing = niiiice, with a subtle yet powerful punch. (WARNING: this delectable cocktail is so yum, it’s possible to enjoy a bunch of them in a very short time. Don’t say you weren’t warned...)</li></ul></div><p></p><p dir="ltr"><strong>AJ’s hot platter</strong></p><p dir="ltr" style="text-align:center;"><strong><a href="{{#staticFileLink}}9009108500,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009108500,original{{/staticFileLink}}" class="align-center" alt="9009108500?profile=original" /></a></strong></p><div style="margin-left:2em;"><ul><li>AJ’s description: 2 oysters rockefellers, 2 clam casinos (baked with sweet red peppers, onion, bacon, and herbs) & a deviled clam.</li><li>Our reaction: While the menu describes the oysters rockefeller as being “the best anywhere, we’ve been told”, we agreed that this description applied to all three classic seafood treats on the platter - and we told them!</li></ul></div><p></p><p dir="ltr"><strong>Fried artichoke hearts</strong></p><p dir="ltr" style="text-align:center;"><strong><a href="{{#staticFileLink}}9009109069,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009109069,original{{/staticFileLink}}" class="align-center" alt="9009109069?profile=original" /></a></strong></p><div style="margin-left:2em;"><ul><li>Our reaction: I’ll be honest - I’m not a big artichoke fan, but AJ’s delightful take on the veg made me a believer. Light and crunchy with a tender middle, and the batter didn’t overpower the freshness of the local artichoke chunks. A fun appetizer that we all devoured.</li></ul></div><p></p><p dir="ltr"><strong>House salad with artichoke vinaigrette dressing</strong></p><p dir="ltr" style="text-align:center;"><strong><a href="{{#staticFileLink}}9009109271,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009109271,original{{/staticFileLink}}" class="align-center" alt="9009109271?profile=original" /></a></strong></p><div style="margin-left:2em;"><ul><li>Our reaction: A big “yasss!”. The combo of fresh and crunchy locally sourced vegetables with AJ’s light and lemony vinaigrette was sensational. </li></ul></div><p></p><p dir="ltr"><strong>Shellfish bouillabaisse</strong></p><p dir="ltr"><a href="{{#staticFileLink}}9009109855,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009109855,original{{/staticFileLink}}" class="align-center" alt="9009109855?profile=original" /></a></p><ul><li>AJ’s description: Shrimp, mussels, scallops, crabmeat/clams/oysters in the shell, steamed in a flavorful, garlicky seafood broth.</li><li>Our reaction: A huge plate of delicious local seafood that’s enhanced - and not overwhelmed - by the savory broth.</li></ul><p></p><p dir="ltr"><strong>Blue crab & bacon skillet</strong></p><p dir="ltr" style="text-align:center;"><a href="{{#staticFileLink}}9009109901,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009109901,original{{/staticFileLink}}" class="align-center" alt="9009109901?profile=original" /></a></p><ul><li>AJ’s description: Fresh crabmeat and bacon, mixed with a little garlic butter and baked.</li><li>Our reaction: The portion was yuuuge, and the clever combo of the two star ingredients was creative, zesty, and highly satisfying (especially to my teen daughter Ariel, who’s worships everything/anything bacon).</li></ul><p></p><p dir="ltr"><strong>Grilled yellowfin tuna</strong></p><p dir="ltr"><span><a href="{{#staticFileLink}}9009110085,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009110085,original{{/staticFileLink}}" class="align-center" alt="9009110085?profile=original" /></a></span></p><ul><li>Our reaction: Thick, meaty, and sooo fresh. Without a doubt, the best piece of grilled fish that I’ve ever had. Unfortunately, I didn’t get to enjoy very much of it because everybody else at the table dug into it (and really dug it). Served with delicious local sauteed snap peas.</li></ul><p></p><p dir="ltr"><strong>Chocolate truffle torte</strong></p><p dir="ltr" style="text-align:center;"><strong><a href="{{#staticFileLink}}9009110865,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009110865,original{{/staticFileLink}}" class="align-center" alt="9009110865?profile=original" /></a></strong></p><ul><li>AJ’s description: Dense, triple chocolate pie.</li><li>Our reaction: Thick, chewy, and totally delivered in the sinful chocolatey bliss department. Looked amazing, and tasted even better.</li></ul><p></p><p dir="ltr"><strong>TAKEAWAYS:</strong></p><ul><li>Our server Ken offered spot on suggestions of great dishes, and he was extremely accommodating with our requests for additions that weren’t on the menu (like sauteed fresh, local broccoli instead of the vegetable that came with my son Eddy’s bouillabaisse).</li><li>AJ’s founder Anthony Stillson was an accomplished pianist, and AJ’s keeps his love for music alive by featuring <a href="http://ajsonthecreek.com/entertainment.html" target="_blank">entertainment in their lounge</a> by local performers throughout the week.</li><li>While AJ’s is noted as Chincoteague’s premier upscale restaurant (and the dishes are certainly first class), its unpretentious and friendly atmosphere has made it a consistent favorite of locals, vacationers, and group gatherings for over 30 years.</li></ul><p></p><p style="text-align:center;">***</p><p></p><p style="text-align:center;"><a href="{{#staticFileLink}}9009110463,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009110463,original{{/staticFileLink}}" class="align-center" width="530" alt="9009110463?profile=original" /></a></p><p dir="ltr"><a href="https://www.facebook.com/WoodysBeachBBQ/" target="_blank">Woody’s Beach BBQ</a> <span>is also located on Maddox Blvd., and it’s exactly a one minute drive from AJ’s on the Creek. Its outdoor dining facilities, which include wide open game and hang out areas, are located on a large plot of land that also hosts two other restaurants: </span><a href="https://www.facebook.com/Bettyesbigbadburgers/photos/pb.1272830339394555.-2207520000.1477665619./1319294534748135/?type=3&theater" target="_blank">Bettye’s Big Bad Burgers</a><span>, which serves up humongous, gourmet, custom-created burgers; and</span> <a href="https://www.facebook.com/thefarmersdaughterva/" target="_blank">The Farmer’s Daughter</a><span>, which specializes in simple dishes made from fresh, local ingredients.</span></p><p dir="ltr"></p><p dir="ltr" style="text-align:center;"><span><a href="{{#staticFileLink}}9009111069,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009111069,original{{/staticFileLink}}" class="align-center" alt="9009111069?profile=original" /></a></span></p><div dir="ltr">Fun facts about Woody’s:</div><p></p><ul><li>It opened in 2007, and is Chincoteague’s longest running BBQ restaurant.</li><li>It has generated glowing media coverage in a variety of outlets, including <a href="http://www.coastalliving.com/travel/love-it-guides/woodys-beach-bbq-chincoteague-island" target="_blank">Coastal Living Magazine</a>, <a href="https://www.theknot.com/marketplace/woodys-beach-bbq-chincoteague-va-405770" target="_blank">The Knot</a>, <a href="http://www.huffingtonpost.com/malerie-yolencohen/top-ten-things-to-do-on-v_b_4228010.html" target="_blank">Huffington Post</a>, <a href="https://www.washingtonian.com/2011/05/31/beach-getaway-assateague-and-chincoteague-islands/" target="_blank">Washingtonian Magazine</a>, <a href="http://urbanviewsweekly.com/2008/07/16/chincoteague-its-world-famous-annual-pony-penning/" target="_blank">Urban Views Weekly</a>, and the inflight magazine of KLM Royal Dutch Airlines.</li><li>It can accommodate groups up to 400, and has hosted big events like class reunions, wedding rehearsal dinners, and family celebrations.</li></ul><p></p><p style="text-align:center;"><a href="{{#staticFileLink}}9009111660,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009111660,original{{/staticFileLink}}" class="align-center" alt="9009111660?profile=original" /></a></p><div dir="ltr">In terms of how customers from across the country feel about Woody’s, the numbers are mighty impressive:</div><p></p><ul><li>8.3/10 - <a href="https://foursquare.com/v/woodys-beach-bbq/4c03f016f423a59333e1d016" target="_blank">FourSquare</a></li><li>4.5 out of 5 - <a href="https://www.tripadvisor.com/Restaurant_Review-g57602-d1513826-Reviews-Woody_s_Beach_BBQ_and_Eatery-Chincoteague_Island_Virginia.html" target="_blank">TripAdvisor</a></li><li>4.2/5- <a href="https://www.google.com/#q=woody%27s+beach+bbq+chincoteague+va&lrd=0x89b9683ba1d4f8b5:0xebbaadb6df43ecda,1," target="_blank">Google</a></li><li>4/5- <a href="https://www.yelp.com/biz/woodys-beach-bbq-chincoteague-island" target="_blank">Yelp</a></li></ul><p></p><p dir="ltr"><span>Larry “Woody” Parsons, the owner/founder of Woody’s, is a fascinating guy. When he’s not handling the day-to-day operations of his restaurants (he’s also the owner of Bettye’s), he’s a busy drummer/percussionist in recording studios and at live gigs up and down the East Coast. He’s also an avid student of leadership and management theory, so he’s up on the latest tips/advice on how to motivate his employees, satisfy his customers, and achieve excellence with his business ventures.</span></p><p dir="ltr"></p><div dir="ltr" style="text-align:center;"><a href="{{#staticFileLink}}9009111696,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009111696,original{{/staticFileLink}}" class="align-center" width="660" alt="9009111696?profile=original" /></a></div><div dir="ltr">While he didn’t have any experience in cooking BBQ prior to opening Woody’s, he’s developed and perfected (along with his chef) award-winning recipes that fall into their own unique category that’s a little bit Memphis, Texas, Kansas City, and Carolinas.</div><p></p><p dir="ltr" style="text-align:center;"><span><a href="{{#staticFileLink}}9009112467,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009112467,original{{/staticFileLink}}" class="align-center" width="712" alt="9009112467?profile=original" /></a></span></p><p dir="ltr"><span>Vibe-wise, Woody’s is all about fun. The restaurant’s colorful and laidback beach theme was inspired by Larry’s trips to Jamaica, and the message of the Woody’s surroundings is clear: chill out and smile.</span></p><p></p><div style="width:480px;text-align:right;"><object width="480" height="360" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data="http://pic2.pbsrc.com/flash/rss_slideshow.swf" type="application/x-shockwave-flash"><param name="allowScriptAccess" value="never" ></param><param name="allowNetworking" value="internal" ></param><param name="wmode" value="opaque" ></param><param name="movie" value="http://pic2.pbsrc.com/flash/rss_slideshow.swf" ></param><param name="flashvars" value="rssFeed=http%3A%2F%2Ffeed280.photobucket.com%2Falbums%2Fkk177%2Ftraveldaddyblog%2FWoody%2520games%2Ffeed.rss" ></param><embed wmode="opaque" width="480" height="360" type="application/x-shockwave-flash" src="http://pic2.pbsrc.com/flash/rss_slideshow.swf" flashvars="rssFeed=http%3A%2F%2Ffeed280.photobucket.com%2Falbums%2Fkk177%2Ftraveldaddyblog%2FWoody%2520games%2Ffeed.rss" allowscriptaccess="never" allownetworking="internal"></embed> </object> <a target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border:none;" alt="btn_geturs.gif" /></a><a href="http://s280.photobucket.com/user/traveldaddyblog/library/Woody%20games" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border:none;" alt="traveldaddyblog's Woody's album on Photobucket" /></a></div><p></p><div dir="ltr">For folks who are waiting for their orders or want some activity after their meals, Woody’s offers lots of options. Tetherball, bean bag toss, frisbee, beach paddleball, ring the hook - the opportunity to have a really good time is inescapable, and a stop off for a quick bite could easily turn into a several hour getaway.</div><p></p><div style="width:480px;text-align:right;"><object width="480" height="360" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data="http://pic2.pbsrc.com/flash/rss_slideshow.swf" type="application/x-shockwave-flash"><param name="allowScriptAccess" value="never" ></param><param name="allowNetworking" value="internal" ></param><param name="wmode" value="opaque" ></param><param name="movie" value="http://pic2.pbsrc.com/flash/rss_slideshow.swf" ></param><param name="flashvars" value="rssFeed=http%3A%2F%2Ffeed280.photobucket.com%2Falbums%2Fkk177%2Ftraveldaddyblog%2FWoody%2520laidback%2Ffeed.rss" ></param><embed wmode="opaque" width="480" height="360" type="application/x-shockwave-flash" src="http://pic2.pbsrc.com/flash/rss_slideshow.swf" flashvars="rssFeed=http%3A%2F%2Ffeed280.photobucket.com%2Falbums%2Fkk177%2Ftraveldaddyblog%2FWoody%2520laidback%2Ffeed.rss" allowscriptaccess="never" allownetworking="internal"></embed> </object> <a target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border:none;" alt="btn_geturs.gif" /></a><a href="http://s280.photobucket.com/user/traveldaddyblog/library/Woody%20laidback" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border:none;" alt="traveldaddyblog's Woody laidback album on Photobucket" /></a></div><p></p><div dir="ltr">Regarding our massive meal at Woody’s, here’s what the fam thought:</div><p></p><div dir="ltr" style="text-align:center;"><a href="{{#staticFileLink}}9009112490,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009112490,original{{/staticFileLink}}" class="align-center" alt="9009112490?profile=original" /></a><a href="{{#staticFileLink}}9009112674,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009112674,original{{/staticFileLink}}" class="align-center" alt="9009112674?profile=original" /></a><a href="{{#staticFileLink}}9009112892,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009112892,original{{/staticFileLink}}" class="align-center" width="390" alt="9009112892?profile=original" /></a></div><p dir="ltr"><strong>Woody’s Sampler</strong></p><ul><li>Woody’s description: Half rack, half chicken, and half pound pulled pork. Jethro Bodine couldn’t even finish this fun meal.</li><li>Our reaction: The lean ribs were meaty, moist, and deliciously seasoned: truly fall-of-the-bone awesome. The moist chicken had a luscious smoky essence and was top notch. The pulled pork was flavorful and savory with the right amount of spice and a satisfying bite. Jethro couldn’t finish it, and neither could we.</li></ul><div dir="ltr"></div><p dir="ltr"><strong>Bean Pot</strong></p><ul><li>Woody’s description: We conned three grandmothers for this recipe. Try it. You’ll understand.</li><li>Our reaction: Slightly sweet with a pleasant hint of smoke. We tried it, and we toooootally understood.</li></ul><div dir="ltr"></div><p dir="ltr"><strong>ColeSlaw</strong></p><ul><li>Woody’s description: 100% homemade from start to finish. Classic creamy style.</li><li>Our reaction: Crunchy and creamy, but not overly so. A great textural complement to the rest of the meal.</li></ul><div dir="ltr"></div><p dir="ltr"><strong>Gingered Applesauce</strong></p><ul><li>Woody’s description: Gilligan’s Island is not the only island to have Ginger.</li><li>Our reaction: Smooth, cool, and sweet. The wee wisp of ginger was a creative palate-pleasing addition.</li></ul><div dir="ltr"></div><p dir="ltr"><strong>Hand-Cut Fries</strong></p><ul><li>Woody’s description: Idaho potatoes are cut fresh, daily and fried in peanut oil. Nothing better, nothing fresher.</li><li>Our reaction: Delicious, addictive, and ideal for hand-to-mouth shoveling. We didn’t realize that we might have eaten too many of them until we were full, and - yeah. We definitely ate too many of them (don’t blame us - once you’ve tasted them, you’ll realize that it’s not hard to do).</li></ul><p></p><p dir="ltr"><span><strong>TAKEAWAYS</strong>:</span></p><ul><li>Woody’s is fast: it only took around 15 minutes for us to get our order.</li><li>Woody’s is messy: after dinner, we could have used a firehose or an industrial-sized carton of wet wipes or a pack of golden retriever puppies to clean off our faces and hands.</li><li>The servings are huge: our fridges at the Fairfield Inn were filled with leftovers for two days.</li><li>Woody’s is a memorable and fantastic good time: if the food weren’t so spectacular, everything else about the Woody’s experience would have been just OK. But the fact that their meal offerings are brilliantly (and deliciously) executed makes Woody’s a joyous eat/play/relax destination for Chincoteague visitors of all ages.</li></ul><p></p><p style="text-align:center;"><a href="{{#staticFileLink}}9296618468,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9296618468,original{{/staticFileLink}}" class="align-center" alt="9296618468?profile=original" /></a></p><p><span> </span></p></div>Original Seafood Paella in Valencia, Spainhttps://tripatini.com/profiles/blogs/original-seafood-paella-in-valencia-spain2013-11-16T22:15:52.000Z2013-11-16T22:15:52.000ZAllan D. Kissamhttps://tripatini.com/members/AllanDKissam<div><p>The famed <a href="http://en.wikipedia.org/wiki/El_Cid" target="_blank">El Cid</a> battled the Moorish invaders in the area around <a href="http://en.wikipedia.org/wiki/Valencia" target="_blank">Valencia</a> during the Middle Ages of Spain. Unless El Cid held dinner parties with the remaining Moors, it is unlikely that he enjoyed Valencian seafood paella because its origins in Spain developed later from the Moors influences on cooking with rice.</p><p> </p><p><span class="font-size-3"><strong>Where is Valencia, Spain?</strong></span></p><p>Valencia is on the eastern shore of Spain, about half way between the Pyrenees border with France, and the thorn in Spanish pride at British-occupied Gibraltar. That Spain nearly touches Africa is how the Moors got a foothold in the eighth century. It is warm and beautiful, with classical beaches on the Mediterranean Sea. Rent an ocean view room at the <a href="http://en.hotel-lasarenas.com/" target="_blank">Las Arenas</a> resort hotel and, nearby, walk along the coastline area of traditional restaurants offering some of the best food in the world.</p><p> </p><p><strong><span class="font-size-3">Paella in Valencia, Spain</span></strong></p><p>Previously, I reported on cooking Spanish paella with a traditional recipe (<a href="http://allankissam.com/Kissam_SpanishPaella.pdf" target="_blank">here is a pdf version</a>). Here are a few insights on eating Lobster Paella (repeatedly, I might add) in Spain. Valencia is where paella originated in Spain and recipe originality is treasured when cooking paella.</p><p>The previous recipe included some meats in the mix and green vegetables, along with seafood. This fact does not detract from the recipe authenticity, just that it is actually a “mixed” version of the local delicacy. Another version might include mostly meats, and in Spain this may include rabbit, snails, chicken, or duck. Seafood paella, as seen in the picture here, beyond not including green vegetables will have several changes to the recipe when in Valencia.</p><p><a href="{{#staticFileLink}}9008805084,original{{/staticFileLink}}"><img class="align-left" style="padding:5px;" src="{{#staticFileLink}}9008805084,original{{/staticFileLink}}" title="Lobster Paella in Valencia, Spain - photo by Allan D. Kissam" width="500" alt="9008805084?profile=original" /></a></p><p>One noticeable difference is the previous recipe has rice in the pan bottom that was cooked until nearly crisp. This was done over a flame, not in the oven. The broth of the cooking was absorbed into the rice before serving, taking about five minutes with a covering of the pan.</p><p>Stirred into the rice was small shrimp without shells. The shrimp was cooked in the pan with oil before making the rice and broth combination.</p><p>Finally, the clams and lobster was split, broiled, and then simmered in the pan with rice to extract a fabulous flavor. When combined with the saffron, the taste of the lobster infused rice was indescribable.</p><p>A great local white wine recommended by the waiter complimented the dish. The area of Barcelona through Valencia has many fine wineries and sparkling wines here are excellent. Sparkling wine, called cava, is produced principally in the <a href="http://en.wikipedia.org/wiki/Catalonia" target="_blank">Catalonia</a> region, around Barcelona.</p><p>Overall, it is difficult to go wrong with seafood while in Valencia, and for fruitier refreshment try sangria (another Spanish original) at the hotel outside lounge while taking in the ocean beach beauty in afternoon sun.</p></div>A Great Recipe for Italian Seafood Cioppinohttps://tripatini.com/profiles/blogs/a-great-seafood-recipe2011-12-12T15:27:47.000Z2011-12-12T15:27:47.000ZSandra & John Scotthttps://tripatini.com/members/SandraJohnScott<div><p><a href="http://www.examiner.com/culinary-travel-in-national/dazzle-your-friends-and-family-make-your-own-seafood-cioppino" target="_blank">http://www.examiner.com/culinary-travel-in-national/dazzle-your-friends-and-family-make-your-own-seafood-cioppino</a></p><p><strong>If you can’t get to Seneca Niagara Casino in Niagara Falls, New York then try this award winning Chef Joseph Fire’s recipe from</strong> La Cascata Italian restaurant.</p><p> </p><p><i>Seafood Cioppino</i></p><p>16/20 Shrimp </p><p>20/30 Scallops </p><p>20 Clams, littleneck </p><p>20 Mussels, PEI</p><p>1 teaspoon minced garlic </p><p>1 teaspoon minced shallots </p><p>6 blanched Fingerling potatoes, halved </p><p>4 blanched carrots, sliced </p><p>4 blanched celery stalks, sliced </p><p>5 blanched asparagus spears cut in half</p><p>1 cup white wine</p><p>1 cup tomato saffron broth</p><p>2 tablespoons butter </p><p>4 leaves, Basil, chiffanade</p><p>salt to taste</p><p>pepper to taste</p><p>oil, enough to coat pan </p><p> </p><p>In a medium sauté pan heat enough oil to coat the pan over medium heat. When the pan is hot add the seafood, salt and pepper. Sauté for about 2 minutes. Next add the garlic, shallots and sauté for another minute. Then deglaze the pan with the chardonnay and saffron tomato broth and bring to a simmer. When broth reaches a simmer add the celery, carrot, potato, and asparagus then cover with another sauté pan. When the clams are open and the other seafood is cooked add the butter and basil and cook until butter is melted into the broth. Serve in a bowl putting the vegetables in the middle and arranging all the seafood around the vegetables. Then pour the broth over the seafood and vegetables. Best served immediately.</p><p><strong> </strong></p></div>Great Outdoor Days in LAhttps://tripatini.com/profiles/blogs/great-outdoor-days-in-la2010-11-20T18:30:00.000Z2010-11-20T18:30:00.000ZLinda Ballouhttps://tripatini.com/members/LindaBallou<div><p><a href="http://http//lindaballoutalkingtoyou.blogspot.com/2010/11/great-outdoor-day-in-la-4-trail-to.html">http://http://lindaballoutalkingtoyou.blogspot.com/2010/11/great-outdoor-day-in-la-4-trail-to.html</a></p><p>Join me at my blog or on Examiner.com for Great Outdoor Days in L.A. Posting.</p><p></p><p>These are power packed days that cleanse the psyche, rejuvinate the body and inspire the soul.</p><p style="text-align:left;"><img width="540" alt="" src="{{#staticFileLink}}9008572285,original{{/staticFileLink}}" /></p><p></p><p></p><p></p><p></p><p><a href="http://lindaballoutalkingtoyou.blogspot.com/2010/11/great-outdoor-day-in-la-4-trail-to.html">http://lindaballoutalkingtoyou.blogspot.com/2010/11/great-outdoor-day-in-la-4-trail-to.html</a></p></div>