We all know how much local foods and libations can define our travel experiences. Here we share the planet's top culinary experiences. Eat, drink, and be chatty!
Cover photo: PxHere
Bon appétit, Seychelles-style
MelanieMaya This archipelago´s cuisine blends various aspects of French, Chinese, Indian and African influences, and not surprisingly, seafood – fish, octopus (above) and shellfish – plays a major role. Spices that abound here include coriander, ginger, and lemongrass, and other common elements include coconut milk and fruit like tamarind and papaya. Seafood is prepared baked, curried, grilled, salted, smoked, steamed, and wrapped in banana leaves, and invariably served with rice. One…
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Comments
Hi Jose,
I've found it to depend on what part of what country, U.S. included.
Most chefs, find it difficult to cook meat well done. In the U.S. we started with it cooked well done and developed a taste for medium and rare during the past 30 years. However, some have not.
Should you be able to get what you want, yes. But, some establishments just don't respond that way, even in the U.S.
European restaurant service vs. American service: what do you guys think?
Many Europeans I know find American-style service too intrusive, too fakey-friendly ("Hi, I'm Susie, and I'll be your waitress today"), and not professional enough. I for one think most food in Europe is Nirvana, but do mind the aloofness of many European waiters (many a time my throat has been parched while waiting for a chance to ask for a second bottle of water!). I've also been bullied and berated all around the continent for daring to disagree with the chef or even the waiter. Once, having dinner at Fattoria dei Barbi, a splendid vineyard in Tuscany famous for its Brunello di Montalcino where I had one of the best meals of my life, I dared to ask for a Coke (never developed a taste for wine, you see). Our waiter plotzed. "Wine or water!" he informed me with a stern look. I knew better than to fight this battle. I had water. In Sitges, a quaint fishing village outside Barcelona, a waiter at El Trull all but slapped me in the face when I asked for my steak well done. The steak came out lightly seared and bleeding profusely on the inside. I had to send it back to the kitchen three times until, as I'd requested, no pink was visible. "Sir," the waiter finally said with a sneer, "the problem is that you don't know how to eat meat." Maybe not, but I certainly know how to pay for it, and if I want my meat nuked, it's the chef's job to nuke it. "It hurts the chef to overcook good meat," the waiter added, trying to soften the blow. Is it so wrong to ask for what you want, rather than what the chef wants?
What do you guys think?
What would you call a tiramisu (this one's from the Karl Strauss Brewing Company) made with suds?
THE MOST DISGUSTING FOOD EVER?
You know us dogs, we'll eat anything, and i'm no exception, i'm pretty adventuresome when it comes to chow. But tongith on Andrew Zimmern's bizarre foods I just saw the ULTIMATE MOST DISGUSTING, REVOLTING, STOMACH-CHURNING, CHILL-INDUCING, PUKE-YOUR-GUTS-TILL-YOU-DIE FOOD EVER.
Seems in some parts of SE Asia especially the Philippines they eat halfway-formed duck and chicken embryos, with the yolk. They call it Balut. Here's a picture from Wikipedia:
I want a show of hands!!!!
Happy New Year to all!
Celebrating New Year Eve is a great "excuse" to get serious about drinking Champagne...Hope you enjoy my latest post:
Sparkling Champagne meets Paris
http://www.thefranceinsider.com/2011/01/sparkling-champagne-meets-l...
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