A visit to Kalustyans is always an adventure. I’m making homemade Corned Beef and one of the ingredient is Salt Peter, which is sodium nitrate to keep the meat pink, Kakustyans is the only place I could find that sold it so off I went.
Who knew? Drumsticks to me are always chicken related, not a vegetable. This just struck me as funny, Purple Condiment? Continue reading
Posted in Other Stuff
Tagged Bladderwack Root, Blessed Thistle, boiled white nuts, Concord grape ketchup, French Violet Condiment, gingko nuts, gum syrup, kalustyan's, little india, Maine, Purple Condiment, Royal Rose Simple Syrup, small hands foods, Strange and Unusual Food Products: Part 3, turkey meatloaf, Vegetable drumsticks
Sunday night I had to take the D train home because there were no downtown F trains running.
The D train lets me off on my street (Grand) but about 9 blocks from my apartment.
The first thing I notice as I get out of the station is this late night satay cart. They were doing a brisk business, and had I not been in a hurry to get home to my bed I would have stopped and sampled some of their tasty looking skewers of goodness.The fish balls seemed the most popular with the mostly Asian crowd that was sitting around eating after waiting for their orders to be grilled to order.
If you squinted you would have thought you were in Hong Kong, or Shanghai or well, anywhere in China. I walk up and down this strip of Grand street every day and have never seen this cart during daylight hours and am guessing this clever folks have realized that there is a need for good late night drunk food and they are filling it.
Next week I am going to make point of going back and have me some barbecued goodness.
This is the last one of the season! I have loved watching these and really hope they are picked up for a second season.
Posted in Other Stuff, Politics, Travel, Video
Tagged California, Edible Feast, olive oil, PBS, San Diego, sea urchins, the perennial plate, VGEF Episode 13
Neil and I are big fans of lamb burgers. New Zealand lamb is readily available in most supermarkets, certainly more expensive than ground beef, but New Zealand lamb is 100% grass-fed and to me so much more delicious than most hamburger meat, so worth the extra cost (usually $8-9 a pound). However, if all you have at home is ground beef it will work just fine in this recipe.
One night this week I wanted to make something quick and flavorful. I knew Neil would be happy with burgers, but I just needed something else. Continue reading
The delightful fashion chronicler Bill Cunningham from the New York Times goes to Union Square market to see what people are wearing this spring whilst supporting local farmers.
I’ve never seen such an eager bridge atop a wedding cake. Usually they seem kind of stiff standing next to each other….the time they are a changing.“30 different kinds of taste!” …can’t beat that;-)