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Eat, Travel, Read
- A Cook's Tour to Mexico
- Allergic to Salad
- Betumi: Traditional + Contemporary African Cuisine
- Carol Selva Rajah
- Casa Festiva: Exploring the Culture of Cuisine
- Culinary Getaways
- Eat Sunday Dinner… Or Something Like It
- Edible Communities
- Gumbo Pages, Eating & Drinking New Orleans
- Ink Gorilla (a.k.a. "Himself")
- Leite's Culinaria
- My Man's Belly
- Nathalie Dupree
- Noel Riley Fitch
- Orangette
- Poor Man's Feast
- Sippity Sup
- Southern Food & Beverage Museum
- Southern Foodways Alliance
- Virginia Willis
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Author Archives: Carol
Sweet Dreams of Thai Cuisine
It’s 3:14 a.m., and here I sit, typing. This is no way to conquer jet lag. But right now my body thinks it’s 6:14 the coming night, and it is, at least it is in Thailand. I was awake at … Continue reading
Posted in Hungry Passport
Tagged fresh fruit, galangal, kaffir lime, lemongrass, orchids, seafood, Thai food, tom kha gai
1 Comment
A Detour to the LA Street Food Festival
Carol’s away in Thailand this week, so I’m guest blogging until she gets back. For those readers who don’t know me, I’m husband Andy, the oft-mentioned “Himself.” This past weekend was the first annual LA Street Food Festival in downtown … Continue reading
Week #23 Chinese Hot Pot
Eating Chinese hot pot alone would be about as much fun as watching Rocky Horror Picture Show all by yourself. Lucky for us, our friends Grace and Bob invited a group of us over to experience this fixture of Grace’s … Continue reading
Week #22 British
These days I recall with more amusement than annoyance the meals I ate in the refectory of London’s King’s College in my graduate school days. A plate of food there typically contained at least three starches, usually potato, rice and … Continue reading
Posted in 52 Cuisines in 52 Weeks
Tagged 52 Cuisines in 52 Weeks, British food, haggis, neeps, shepherd's pie, steak and kidney pie, taties, veal kidneys
1 Comment
Wicked, Wicked Good…
I have a special affection for my coffee can filled with bacon drippings. I love it for the endless possibilities it represents for creating something tasty. I cook with them, infuse bourbon with them. I’ve considered using them for lip … Continue reading