Oriental fruit supplies
Durian, pomelos, and some other Asian fruits are generally available in season from larger Asian supermarkets, like the Eden Center Supermarket and H Mart.
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Chinese noodles & curd - 8 Oct 2008
While the argument rages over whether the noodle came from China or Italy (with the balance weighing for Marco Polo bringing it back from his travels), food historians actually contend it was introduced into Europe by the Arabs of Sicily and Spain. Whatever the truth, it's worth getting to know the different Oriental noodles, their properties and best uses. read more...
Maxim's Supermarket - one of my favorite markets - 31 Mar 2008
There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...
Eden Center unscrambled - one of my favorite markets - 22 Mar 2008
If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...
Greengages - 28 Nov 2007
Greengages are a gloriously-scented golden plum, better to eat than candy. read more...
Lychees - 27 Nov 2007
As with the mangosteen, eating a lychee is like eating a sweet scent. It's close to paradise in fruit terms. read more...
Mangoes - 27 Nov 2007
Some mangoes are more heavenly than others. The big fat ones, green and blushing red, tend to leave fibers in the teeth. read more...
Oriental cooking lessons - 27 Nov 2007
If you'd like to learn how to cook Oriental food, there are a number of options. read more...
Oriental & South East Asian markets - 26 Nov 2007
There is no shortage of Oriental and South East Asian supermarkets in the area. But some offer a little extra. read more...
Rijstafel - 24 Nov 2007
Rijstafel is an Indonesian feast of different dishes to eat with rice popularized by Dutch colonials in Indonesia. read more...
Vietnamese coffee - 23 Nov 2007
Vietnamese iced coffee is more a dessert than a drink. What's the coffee they use? read more...
Chinese vegetables & fruits identified - 16 Nov 2007
Don't miss out on the cooking possibilities of Chinese fruits and vegetables just because they are unfamiliar. Use this list below to ask for help in looking for them. read more...
Thai Chicken Basil with Fried Egg - 9 Nov 2007
Aulie Bunyarataphan, owner-chef of Bangkok Joe's, gives a recipe that's the perfect example of how speedily a Thai dish can be brought to the table. The bulk of the time involved likes in assembling the ingredients for a quick stir fry that preserves flavor and contrast of textures. read more...
Oriental products explained - 4 Nov 2007
Without a working knowledge of Chinese, most of the treasures in a Chinese or Asian supermarket will remain out of reach, on the shelves. Here's a phonetic translation so you can ask what's what. read more...
The resume of Michael Santoro, new chef de cuisine at The Blue Duck Tavern, reads like a guide to good restaurants around the world. In England he’s worked at Heston Blumental's The Fat Duck and with bad-boy-but brilliant Tom Aiken, as well as Fergus Henderson. He’s been through the kitchens of the one-star Mugaritz Restaurant near San Sebastian, Spain. He’s worked at Mill’s Tavern in Providence, RI. He’s served as sous chef at the Michelin one-star Restaurant Gilt in New York. And before joining The Blue Duck Tavern he was chef de cuisine at Boqueria, a popular Spanish restaurant in Manhattan.
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