A Great Singapore Dish: Singapore Zest

June 14, 2012

The NY Times is featuring  a dish offered at the restaurant Marc Forgione in Tribeca, NYC called Singapore Zest.

Here are a mess of lobsters for Father’s Day dinner: a pure American take on a Singaporean classic, chili crab. A fiery stew of sweet lobster and butter, hot sauce, ginger and lime, it is meant to be eaten with a fork, fingers and immense slabs of buttered toast. It tastes best when eaten outside in the throbbing heat of summer, with humidity hanging heavy in the air and the beer in the cooler so cold that it has little flecks of ice in it.

http://www.nytimes.com/2012/06/17/magazine/chili-lobster-for-fathers-day.html?hpw


Indian Refreshment Dessert: Mango Lassi

May 14, 2012

In Friday’s Tampa Bay Time’s they have an article about sweet treats one can make for Mom for Mother’s Day.  The one treat that stands out to me and looks to be a good one to try is the Mango Lassi which them deem an “Indian Refreshment”.

Make her a flavorful Mango Lassi by placing 1 cup plain yogurt, 1 cup chopped mango, 1/2 cup milk and 4 teaspoons sugar in a blender. Process until smooth. Pour into two short glasses. Sprinkle with ground cardamom to garnish.

From Wikipedia:

Mango lassi

Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Indian/Pakistani minority, and in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top.

http://en.wikipedia.org/wiki/Lassi#Mango_lassi

Links about Mango Lassi:

Google images

Wikipedia page


Big Nick’s Burger Joint & Pizza Joint

May 20, 2011

I’ve walked past this place many times but I’ve never given it a second thought to stop and eat here.  Big Nick’s is on Broadway between 77th and 76th Streets and is definitely a gem in the Upper West Side.

Two coworkers were talking about amazing chicken sandwiches and recommended that I have lunch here sometime.  They recommended a specific chicken sandwich but I don’t recall which one it is.  I ended up ordering a chicken steak & prosciutto pesto sandwich “deluxe” which means with french fries, $12.50.

=AMAZINGNESS, I’ll probably start having lunch here once a week or so.

I’m disappointed they don’t have a website, instead their webpage www.bignicksnyc.com goes straight to their menu hosted by Seamless Web.


Saturday, July 10, 2010

July 15, 2010

A friend of mine from Oklahoma brought his little sister to the city this weekend to show her around and I met up with them Saturday to hang out.  It ended up being a really fun day.

From the start of the day, it appeared that it would rain very soon and the weather report called for 40% chance of rain.  Because of this, we were a little reluctant to plan a day outside but it never rained and we did end up keeping with our original outside plans.  I met them at Grand Central Station and we took the subway downtown and got off real close to the World Trade Centers.

I only got one picture of the WTC site itself, this is the South East corner of the site.


We didn’t have plans to see anything in particular but we walked from the WTC to Battery Park where we got a glimpse of the Statue of Liberty.  Because my friend’s little sister is a picky eater, they looked up some restaurants online and decided on a German restaurant in TriBeCa called Blaue Gans.  I’m not sure what it is about Germany specifically that makes me want to visit so badly, but I was very thrilled to hear that we were going to eat at a real German restaurant.  In New York City, it’s not hard to find real authentic style places to visit and eat at, and Blaue Gans certainly is no exception.

Blaue Gans is located on Duane St between Broadway and Church, approximately five blocks directly North of the World Trade Centers site.  Walking by on the street, one would have no clue what a real gem they are walking past, and we even missed seeing the restaurant on our first pass.

When I think of schnitzel I always think of a hot dog like food because that’s how wiener schnitzel is served sometimes, but I never knew what real schnitzel was until this past weekend.  I ordered a beef sirloin schnitzel with wild arugula and shaved parmesan and it was hands down the best meal I have eaten since I’ve been in NYC.  Granted I haven’t eaten at too many nice restaurants and I don’t drop $30 on a plate of food very often (OK, so I didn’t pay but still..), but I’m confident it’ll remain one of the best meals for a while to come.



Other pictures from the day:

http://kg-ny.com/

http://www.yelp.com/biz/blaue-gans-new-york

http://en.wikipedia.org/wiki/Schnitzel


Greece: FOOD

April 28, 2010

Food:

I found a really good website called Matt Barrett’s Travel Guides in which he has tons of information on different aspects of Greece. His piece on restaurant eating in Greece is very interesting and I am looking forward to their laid-back style of eating.

In Greece you can keep ordering. Its not like you have to sit down and order your appetisers, your main course and that’s it. If you liked something order another one. Try and get the waiter’s name so you can hail him as he passes your table (psssst Yanni, ena beefteki acoma parakalo – pssst John, another beefteki please). If you are drinking wine and just show them the empty carafe they will be right back with more. Greek waiters are very informal. They may even sit down at your table or squeeze your little girl’s cheeks (Greeks love children). They don’t care if you spend hours at your table. Unlike in the USA where they love turnover, in Greece you are expected to eat slowly and eat a long time and linger after a meal, eating fruit, smoking cigarettes and drinking more wine or a coffee. Never feel like you are under pressure to give up the table to someone else.

It is no secret between my friends and I that I do not eat much and I am a slow eater. I enjoy taking my time at a restaurant usually and I’d rather talk while I slowly eat then eat quickly and leave. A big drag to eating at the more commercialized restaurants is that it is very impersonal and they have a burn-and-turn mentality.

In Greece, the foods have most of the same spices as we do here in America and the olive oil they use heavily is very good for you. In one type of restaurant, it is highly encouraged that you go into the kitchen to see what fresh foods are being cooked. You then pick out what looks good and tell the cook or your waiter and it’ll be on your table within minutes. In restaurants that serve fish, it is expected of you to ask to see the fish to make sure that it is fresh. It is suggested that even if you don’t know how to tell if a fish is fresh, just by asking and acting like you know they will not show it to you if it is not fresh. If you’re not quite sold on it by looking it at, you can nod your head and ask the equivalent of “from today” and he will tell you yes or no.

Some things to expect from the restaurant:
–bread comes automatically to the table and will appear on the bill whether it’s eaten or not
–don’t not eat the bread and ask for it to be taken off the bill
–you get bread and it’s on the bill. period.
–carafe of water which is usually tap water but be careful, some restaurants will bring bottled spring water and charge for it

Usually the first guy who comes to your table will bring the silverware, bread and water and he may take your order for drinks. The waiter comes next and you should not be shy about taking him by the hand and showing him what it is you wanted if you can’t find anything that sounds like it on the menu. Some people have an ouzo and an appetiser before beginning and you are under no obligation to order your main course right away. In fact if you like you can sit there all night ordering ouzo and appetisers in most restaurants. When we go to eat I always look at the menu but most people just ask the waiter whats good. In fish restaurants they will tell you the barbounia because they are always good and always expensive, unlike the lobster which are sometimes good and always expensive. But in most restaurants they will push the most popular dishes. Many restaurants are known for something they do particularly well. For example Rolando’s in Kea is known for his technique of frying fish. Saita in the Plaka is known for his wine and his bacalliaro (fried cod). Taverna Psiri is known for their paidakia (grilled lamb-chops). Other restaurants are known for just having decent food, nothing special but everything pretty good for example Plaka, Byzantino, and To Hani in the Plaka.

http://www.greecefoods.com/restaurants/index.htm


GREECE: May 11th thru 22nd, 2010

April 27, 2010

I’m going to Greece.  There will be many posts and many stories to tell of Greece, but for now I am using this as my way to go through my itinerary and look things up.  I will be traveling with the Honors Institute of Hillsborough Community College led by Dr. Lydia Lyons.  I’ve traveled with Dr. Lyons twice before in the past three years to Spain, Vietnam, and Cambodia and each trip has been nothing short of amazing.  I figured the two previous trips would be my only trips because I no longer attend HCC, however, she welcomes alumni of the program to attend so I am very thrilled to have the chance to travel with her again.  Greece has been the number one country I have wanted to visit for many years, so these next exactly two weeks will be hell anticipating things.

The past two trips, I never put a whole lot of effort into researching where I was going and I had no clue where the next place we were going would be until it was talked about in the middle of the trip.  This year, however, I want to look some specific things up including the food, the culture, the history of each place, and etc…

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Itinerary:

(click on picture to make it larger)

The first day of our trip will be spent traveling and on the second day, we will wake up in Athens for a full day of tours.  One of the main highlights will be our visit to Acropolis.  Other places we will visit in Athens include the Archaeological Museum of Kerameikos and Ancient Agora of Athens.  We will also visit the Temple of the Olympian Zeus, and the Temple Theatre of Dionysos.

Day three will be traveling from Athens to Nafplion (2) with a stop in Mycenae (1) along the way.

Day four we will go from Nafplion to Olympia (3) and then tour the town in which the Olympic Games were held in classical times.  This is still the site where the Olympic flame is lit and then transported by a torch to where the games are held.

Day five we will travel from Olympia to Delphia (7), stopping in the cities of Rion (4), Antirion (5), and Nafpaktos (6).  Upon arriving in Delphia, we will have a guided tour and dinner.

Day six, after visiting a few more small cities along the way (8, 9), we will begin our journey back to Athens where we will conclude the mainland part of our trip.

(click on picture to make it larger)

The second part of the trip will be an island hopping tour.  On Day seven, we will take a ferry from Athens to Santorini.

Day eight, which I’m very much looking forward to, will be a fun day!!!  We will be taking a donkey ride up Skala (pictured below), then a cruise to a volcano for a tour, and then a stop at a hot spring to swim.

On day nine we will travel by ferry to Mykonos (5) with stops at the islands of Ios (2), Paros (3), and Naxos (4).

Day ten will be a free day of leisure, but I’m sure there’ll be no shortage of things to do.

Day eleven we will return to Athens where we will have one last night before we depart home on May 22nd.

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I was going to upload a bunch of pictures of places I’ll be visiting, but I decided to not post many photos and instead I’ll post my own pictures when I make posts about this trip.

NOTE:  So far, no pictures on my page are ones that I’ve taken myself.  I will certainly let it be known when I get my camera up and running.