We met Executive Chef James Bradley and his stunning tempe dish at Po’shines Cafe in Portland, Oregon, United States. He shared, “Look at how Asians eat beef. They eat a little bit with a little bit this and that. They don’t eat a whole steak or burgers everyday. We need to change.”
The dish served was tempeh marinated in a combination of South American spices and Asian umami, grilled and served with grilled mango, avocado salad, and rice crispies.
One of the most inspiring people in my food world: Jessica Gavin – a mom, a full-time food professional (product development), a professional food blogger, and a wonderful friend. We were linked through IFT’s Food Communicators workshop with other great food communicators.
At Bouchon, it was actually my first time to try Croque Madame – I missed it when I went to Paris. And it was brilliant. The egg on top was very slowly cooked on pan, it was a jiggly gel with only solid at the bottom. The brioche bread was so rich and had the crunchy texture. The ham/jambon rose was kicking with its salty and super savory meaty flavor. The bernaise sauce were thick enough to stick to the sandwich but thin enough to pool in my mouth. The french fries on the side were also on point – French standard.
Altogether it was a wonderful experience – wonderful friend over wonderful food. Not to mention it was Jessica’s treat 😂.
Nasi uduk, bittermelon, balado eggplant and shrimp, vermicelli, kerupuk, rempeyek, egg opor, pisang goreng, martabak. ❤❤❤
Special note for the bittermelon, there was a kick of fish paste “terasi” that went incredibly well. My best bittermelon dish ever!
By Ibu Sri, from Cilacap.
I don’t do my grocery this week to buy Russ & Daughter’s Paddlefish caviar. It is my first caviar and I did researches to find the best way to enjoy it. I tried it plain – salty, funky, gelly, tangy, savory, rich – I like it. I tried it David Chang’s way to, using a fried chicken – I don’t like it because both are rich though in different layers. Finally, I tried it with a bowl of white rice and fried shallots…. Don’t hate me. How could I come to this combination? I don’t know, it just came across my mind. BUT IT’S PERFECT. It’s like yin and yang. The salty and sharp caviar presents itself on top of the humble white rice. The combination of texture is also amazing: the gelly caviar slides around in your mouth while the white rice becomes a smooth base on your tongue – sometimes you get some little pops. The fried shallots (use it only a litle bit, like a piece per spoon) add a crispy texture with a light accent of its flavor, making layers of crispy-smooth-gelly texture with each’s flavors.
A type of food that I would always go back for: cultural, barely impossible to make by myself, and exceptionally delicious. Not much to say, go taste it yourself – the moist, crumbly, spiced-crust, bright red, striking cuts of beef. It would make you doubt all the beefs you have eaten before or wonder how possible that it’s the same part of the same animal you’ve been eating all this time. Currently still on top in my NYC food list.
Culture: historical jewish immigrant-brought food preservation technology (such as brining, corning, etc.), ingredients (spices and herbs for meat crust and breads), American classic food stall.
Almost impossible to make: weeks of brining, bulk portions of beef, industrial grade of equipment to make the brisket-like char, hard-to-guess recipe.
Exceptionally delicious: melts and kicks in your mouth like no other beef.
Suckling pork rice is a meal with almost all parts of a whole pork cooked and seasoned in different ways. It is a Balinese signature dish that resembles its traditional ceremony to cook a whole pork and also the ways Balinese construct their flavor preference from what is available in nature. I would say this is one of Indonesian cooking styles that would make your eyes glare widely and say ,”I never imagined such flavors exist”.
This specific “Sari Kembar” suckling pork
rice is what I always crave outisde Bali for 16 years, not moved by the others. This is my favorite because it has whole rounds of dishes which none of them is too greasy: roasted and yellow-seasoned pork meats and fats, pork spiced satay, pork fried lungs, pork fried chopped ribs, crispy pork skin, and pork bone soup with banana stem. The side dishes are usually stirfried cassava leaves, a mixture of stirfried jackfruit-haricot-papaya meat, and sambal.
The whole meal provides a wide range of flavor variations but rooting to one typical character, which Balinese calls it a “full seasoning”: shallots, chili, ginger, kunci (fingerroot, Boesenbergia rotunda), galangal, turmeric, kencur, lemongrass, cloves, citrus leaves, and could be many more depending to each region.