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A great read on Mark Bittman from the Voice

1 Oct

Pearls of wisdom from the author of “The Minimalist,” “How to Cook Everything” and former editor of Cook’s magazine:

I usedbittman to say that if I could get everyone in the U.S. cooking rice and beans once a week, my career would be a success. And I was saying that before there was any question of sustainability [in food]. All I meant was that I wanted people to be able to take the simplest thing — beans, rice, and spices — and make a meal, and it costs 30 cents or maybe $1. People don’t know how to do that, and it’s really tragic.

You can read the whole post online at the Village Voice’s Fork in the Road blog.

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An exciting foodie crawl in East Somerville tonight

25 Sep

As a longtime fan of East Somerville’s hidden gems, I am really excited about the foodie crawl tonight organized by East Somerville Main Streets. Look’s like there will be 12 restaurants covering three continents and dessert parties afterwards – how cool is that?!

Visit them on Facebook; Check out their VIDEO from last year; their recent Greater Somerville interview, or press release.  Tickets are available here or at the following locations: Mudflat Studio (81 Broadway), Vinny’s (76 Broadway),  Taco Loco (44 Broadway), Sullivan Square Liquors (30 Broadway), or  D-Squared (Davis Square).

The event starts at the Mudflat studios at 5:45 p.m. — don’t be tardy and bring a good appetite!

HBT recovering from holiday feasts

21 Feb

Sorry readers, Sir Eatsalot was so busy eating through the holiday season, then digesting and then trying to hot yoga away the pounds, that it left no time or energy to blog until today It makes total sense when you learn that I celebrated Thanksgiving, Eid, Durga Puja, Christmas, Hanukkah and New Years.

HBT is deeply sorry for the holiday hiatus and hopes everyone had as productive and delicious a season. Here’s a quick recap of some of my favorite eats this season. Burp.

1. An outstanding Christmas lunch at Beacon Hill Bistro. They ran out of the goose entree but replaced it with duck which was divine.

2. Excellent biriyani and kabab feasts at Darul Kabab near Porter Square.

2. Made Bengali khichuri for Durga Puja and grabbed dosas at Dosa Factory in Central Square in an effort to go vegetarian for a couple of days.

4. My amazing roommate hosted a lovely wine tasting at home where I discovered a taste for fine ice wines, which are really expensive, btw.

5. Had a great brunch with friends visiting from Canada at Sel de la Terre with johnny cakes at Long Wharf.

6. A group dinner at Rangzen proved tasty and economical.

7. Hardly had a bad dinner at North End but there’s something special about the pasta at Al Dente – highly addictive.

8. I have become a huge fan of the charcoal chicken and quinoa salad at Machu Picchu Chicken and Grill in Union Square. I could eat it every day.

9. All the home-cooked goodies from turkey and goat curry (by yours truly) to cheese and charcuterie… mmmm.

Gosh, I can hardly wait to do it again!

Food explosion in Union Square

15 Jul

Union Square is now a wealth of ethnic eateries —representing places like Bangladesh, Nepal, Peru and El Salvador—and getting more diverse by the day. Exploring this, the Somerville Arts Council is serving up a tremendous helping of culture with its summer food-related programming. They believe food tells great stories about cultural identity and is a great connector and conversation-starter among residents.

This summer they have been expanding by adding more to the mix with the Nibble blog, a Union Square tasting tour and the Hungry Tiger street food festival. The upcoming tasting tour on Wednesday – already full, sorry folks – will have participants sampling Union Square’s delicious offerings from exotic libations at Machu Picchu to tasty tapas at Ronnarong while hearing about the rich heritage behind the recipes from the restaurant owners themselves.

The neighborhood is also an up-and-coming foodie destination with boutique restaurants like Journeyman, food manufacturers like Taza Chocolate and the city’s only locavore food store, Sherman Market. Let’s not forget that marshmallow fluff was invented in the square as well as paid tribute to every year by the Fluff Fest (coming up on Sept. 24 this year).

 

 

SeamlessWeb now feeding Boston

18 Mar

Some weeks ago I was happy to be a part of SeamlessWeb‘s launch party over appetizers and beer at The Lansdowne. Boston Market Manager Bradford Cerilis regaled us with not just entertaining stories but the sheer handiness of Seamless Web for foodies. It’s a hugely popular online or cellphone food ordering system that’s big in New York and new, but getting there, in Boston with 280 restaurants for you to pick from.

It’s Free Coffee Days promotion gave out more than  10,000 free cups of coffee around the city in February and launched a social media photo sweepstakes where people could Tweet or Facebook a photo of their free coffee to win $100 in food.

Don’t sweat if you missed that as the cool new online food delivery and takeout ordering service always available for people to order delivery and takeout from over 380 restaurants in the Boston metro area.

And if you have this nifty USB Push to Eat button. You can hit it to head instantly to your local SeamlessWeb site to order in or take out. That’s pretty fun – and neat.

It’s currently feeding 27 cities in the US. Let me know if you’ve tried it!

Guten Appetit – all the way from Germany

24 Feb

Jennifer Brown sent in this delectable piece on German food after her final college semester abroad in Dresden as an exchange student. This is a photo of her with a German making spaetzle.

Germany is a country known for its beer, politics, eco-friendly ways, and its food. The general characteristics given to German food are “thick,” “buttery,” and “meaty”–words describing recipes that can date back to several generations within families. Food in Germany is prepared fresh and thoughtfully; minute-ready items are seldom preferred and refrigerators are smaller than American standards in order to promote the frequent, fresh buying of ingredients. Additionally, Germans seek out local meat, dairy, and baked goods–towns often have numerous local butchers, farms, and bakeries that daily serve their own delicacies.

Considering my experience with the country and its delectable edibles, the following is a series of specialties that I highly recommend (in alphabetical order):

Bretzel – Behold the famous bretzel! Bretzel is German for “pretzel.” Bretzels are eaten at all times of the day in Germany. People cut them in half and butter them for breakfast, or they pack them away to nibble on with lunch, or they have one while they’re eating a small dinner or at an evening beer garden. My German friends generally agree that the best bretzels are in Bayern (the south-eastern region of Germany). In Bayern, Germans eat a bretzel with a white sausage and mustard, alongside a tall hefeweizen in the morning. Venture to the prominent Viktualienmarkt on an early morning in Munich to make an order!

Gluehwein – A German version of mulled wine, gluehwein is a longstanding wintry tradition in Germany. It’s a main feature at Christmas markets throughout the country, and people make it in the warmth of their homes as well. Red wine is the traditional wine used for the recipes, but white wine has been substituted in recent years. The wine used is typically a cheaper wine that grants low prices for merchants and consumers alike. Spices like cinnamon and anise are added to the wine and mixed with sugar. Drinks like gluehwein make Germany’s brutal winters more bearable.

Kartoffeln mit Quark – A long-time money saver in Germany: potatoes and curd cheese. The potatoes are boiled and usually skinned, and the cheese can be mixed with various herbs. The result is most similar to the American baked potato, however Americans don’t really have quark in their diet; the thick, milky cheese is hard to describe, with a slight sour-cream taste that melts with the hot potatoes. While trying this dish, be sure to mash up the potatoes with a fork so they can really blend with the quark. Continue reading