tag:blogger.com,1999:blog-72013687519332152432024-02-02T12:19:49.050-08:00noshnewyorkI'm a passionate explorer of New York City's neighborhoods, using food as a gateway to local cultures. I publish a newsletter and lead "Noshwalks" - walking tours - through the five boroughs to highlight food and culture. In my blog I'll be ruminating on obervations, changes and new discoveries in the neighborhoods I love!Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7201368751933215243.post-21525283931850394402013-12-24T10:00:00.003-08:002013-12-24T10:00:54.461-08:00Quito Food Tour, Summer 2012 - Fourth and final food tour post<span style="font-family: Verdana, sans-serif;">The last part of my Quito food tour was a visit to the home of a woman who has her own family business preparing tamales and empanades for local workers. These are made in significant quantity, and I gather she makes good income from this. I had a chance to make a few, too, and Santiago and I had a sit-down tasting of these goodies.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">The photos are a selection of the food preparation, the woman's family and the views from her very humble apartment - but views that a NYC equivalent would add a few $100,000 to the price. What do you think?</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Again, I never did get her name. This was all too fast and I wasn't being much of a journalist on this tour. I could certainly get it if I needed it...</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Here goes:</span><br />
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Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-4389152932291373942013-12-24T09:51:00.001-08:002013-12-24T09:51:24.626-08:00New Bronx CityI wrote this blog posting 4 1/2 years ago and it has been in draft since then. I'm going to post it today (December 24, 2013)and will be curious to see where it turns out in the order of blogs. This post described my first version of the New Bronx City tour. That tour has changed significantly, with a completely new meeting place, several new areas that we visit that we didn't then (including a block of Jerome Avenue filled with interesting shops and a stretch of White Plains Road in Van Nest that has an emerging Arabic-speaking community representing several countires) and the feel is completely different. I've led the tour three or four more times since then...
So here goes:
I'd like to reflect on my Saturday tour and add a recommendation. My New Bronx City tour, which took place on Saturday, has been a "work-in-progress." With the weather so lousy, there were just a handful of us. So I did something new: I told the folks that instead of paying me they'd have to lay out for all their food though but we'd do some extra exploring not in the original plan.
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It turned out to be a long and fulfilling day - the tour lasted almost 5 hours! Our starting point at the Bronx Central Post Office to see a set of Ben Shahn murals painted during the Works Progress Administration in the 1930s turned out to be a bit of a letdown. I'd seen them myself prior to the tour, but I think we all agreed that although these are magnificent works of art, the setting is so drab that they almost vanish into the background. If the post office would install spotlights to showcase these murals, they would draw much attention.
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The Shahn murals depict various aspects of American labor, and are especially pertinent today when the labor movement is undergoing a sea change - but there's almost a couldn't-care-less sense about them. This is a great contrast to the wonderful setting for the murals in the Flushing, Queens, post office that is part of my Flushing tour; I'll be scheduling it for the fall. <br />
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[In the years since, the Post Office has indicated possible plans to sell the building. Since its exterior is landmarked, and I think the Shahn murals are, too, it's hard to know who could possibly take it over except nearby Hostos Community College.0<br />
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We wandered to the so-called Bronx Walk of Fame, which consists of signs at corners from 149th Street north on the Concourse to at least 161st Street. (I didn't continue to follow it in the rain!)<br />
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Here are some recent photos from Joyce Kilmer Park at 161st Street and the Concourse - north side.<br />
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We then spent an unexpectedly long time at the Emigrant Savings Bank on the Grand Concourse north of Fordham Road looking at some beautiful murals depicting the early Bronx. What made this visit special was that the branch manager took time to give us some background on those murals and on the building itself, which is landmarked. This type of personal contact often makes the difference during a tour. However, at that point we hadn't eaten yet - our first tastes didn't come until afterward, when we visited a cluster of nearby markets - Cambodian, Guyanese and Bangladeshi - for beverage and snacks. However, it wasn't until we took the bus to the Pelham Parkway area and had lunch at Rawal Restaurant (641 Lydig Avenue) that we hit our culinary stride. This is where I took last year's New Bronx City tour for the first time and a large custom group in April. Sometimes I have to go back to a place to truly appreciate it, and yesterday's lunch was spectacular - flavorful, rich, varied, inexpensive, with nan and roti breads brought to us directly from the oven. We followed soon after with bureks at Burektorja Dukagjini 758 Lydig Avenue
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The tour concluded at Enrico Caffe on Morris Park Avenue, a 15 minute walk from Lydig.Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com1tag:blogger.com,1999:blog-7201368751933215243.post-14202509607666453052013-12-24T09:46:00.001-08:002013-12-24T09:46:08.017-08:00Quito Food Tour Part III: The candy nut maker - "colocaciones"<span style="font-family: Verdana, sans-serif;">Santiago took me next to see the historic maker of "colocaciones," a type of sugar coated roasted peanut. This man's family has been doing this for years and he's apparently quite well known. He's just down the street from the Church of San Francisco, a huge structure with a large open court where I attended a couple of concerts, including one with fireworks.</span><br />
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<span style="font-family: Verdana;">The "colocaciones" are made on a narrow street with other interesting shops. Here are a few photos I took:</span><br />
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Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-9972450386542675282013-12-24T09:24:00.001-08:002013-12-24T09:36:57.088-08:00Quito food tour, Summer 2012, Part II: A stroll through Quito's Old City<span style="font-family: Verdana, sans-serif;">My guide next drove me to the Old City, where he took me to a number of food places I would not have even spotted.</span><br />
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<span style="font-family: Verdana;">One was place selling all kinds of nuts and similar snacks. Santiago showed me one - carmalized corn kernels - that he had me popping into my mouth. He was popping some in, too. An addictive treat - and be aware that in Ecuador corn comes in many sizes, including large ones we don't normally see (unless you go to Ecuadorean or other Latin shops in Jackson Heights or other neighborhoods serving this community. Here are a few snacks we saw - you'll recognize the huaraches, like tamales, on the bottom.</span><br />
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<span style="font-family: Verdana;">It turns out their nickname is "mierda de perro," or sometimes "caca de perro." Yup, dog shit. I even checked on line to make sure Santiago wasn't "playing" me, and he wasn't. We went to one of Quito's oldest coffee markets, owned by one family. How I would have liked to buy some beans but it didn't make sense they wouldn't stay fresh...</span><br />
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<span style="font-family: Verdana, sans-serif;">I need to mention one little discovery of my own near these two places: An Indian man selling samosas on teh street. He described them as "Indian empanadas," which is certainly true: samosas are just another version of the stuffed dough savories we see in just about every culture. (Can you think of one that <em>doesn't </em>have some sort of stuffed dough goody?)</span></div>
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<span style="font-family: Verdana;">Here's a photo of him... I'll be posting about street food in Quito on another post, so you'll see that shortly!</span></div>
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Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-69585046079426186542013-12-24T09:13:00.001-08:002013-12-24T09:13:12.678-08:00A food tour in Quito, Ecuador, summer of 2012. Part I: A family owned bakeryAs I've mentioned before, I try to arrange a food tour and cooking class whenever I travel. This was tough for Quito - the food culture isn't quite as deep as in other countries. There is no Noshwalks equivalent in Quito! But some enterprising outfits, including Viatour and Urban Adventures, will create a custom tour for a client, and that's what Urban Adventures (which is based in Australia) did for me, using Viatour as the intermediary. It's not as complicated as it sounds, but the only glitch was that I didn't get a voucher and meeting place until the absolutely last minute - and it came through on the free Internet in my hotel in Quito. VERY frustrating.
My guide was a man named Santiago, and I could still kick myself for failing to take even one photo of him, because he took me to lots of great places. In this post, I will show photos of the family bakery he took me to. We arrived early in the morning, when much baking was still going on. The bakery is in the shadow of Quito's Modern Art Museum and close to its amazing basilica. This was my 2nd full day in Quito and I didn't realize at that point that it wasn't too far from where I was staying in Quito's Old City.
Here are some pictures. One of the products is a sweet quesadilla - completely different from quesadillas of Mexico, which are savories made with tortillas and from Salvadoran quesadillas, which are a like cornbread made with sweetened ricotta.
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I routinely walk from the White Plains train station to her apartment, which takes me through an area of White Plains not far from White Plailns Hospital where there are a number of Mexican and South American markets and bakeries. I often stop at La Paisa, a Colombian bakery, for baby corn arepas - I bring some to my mother - and other times I go into a Mexican market (I can't remember the name right now) to look around. On Sunday I took a second look at a cluster of chilis that I'd noticed previously and this time I decided to buy a couple. They're thick-skinned like bell peppers but smaller, and their color is mostly yellow with some green. It turns out they're called Manzano chilis,
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This is the whole manzano chili. The word "manzano" means apple tree and at first glance this pepper looks more like an apple than a pepper. And the fact that it's quite heavy made wonder if it even might be a relative of the tree tomato or some other type of tomato used in Mexican cuisine. The woman at the counter told me it was hot. I'm used to hot chilis having very thin skins or being long, like serrano chilies, which I love, or jalapenos. Anyway, I got two of them - one all yellow, one with some green.
At my mother's apartment, I cut open the chili and saw big black seeds. I wondered if this meant that the chilis - which were smooth-skinned - might be old, but the black seeds are yet another feature of this unusual chile - unusual for me, that is, probably very common to Mexicans! The heat comes slowly. I sliced it up and put the small slices on matzoh with yogurt cream cheese - a great fusion of flavors and textures. This turned out to be a good thing, since the chili initially did not seem hot at all, and then the heat came gradually. The book "The Science of Food" has a chart comparing chilis by Scoville units, and the Manzano is hotter than a serrano but less hot than a Scotch bonnet or habanero. It was a nice find! Below is the sliced Manzano.
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Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-35376778399503802682013-12-23T10:25:00.000-08:002013-12-23T10:25:39.325-08:00OK - one last post on Cuzco markets, a Cuzco food expo and a cooking class...I originally wrote this post in 2010, part of a series of postings on my visit that summer to Peru. I'm posting it now, out-of-order, with some photos of the cooking class i took in Cuzco.
Besides combing the San Pedro Market for new foods, I also took two short cooking classes at a restaurant called A Mi Manera, around the corner from the main Cathedral in the Plaza des Armas.
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<br />I neglected to photograph all the great dishes I learned to make (and ate) but here are some. First, though, we startaed with a popular local beverage, a granadilla shake. First you see the whole granadilla - then the cut one, which is full of seeds and a soft inside.
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<br />Well, I FINALLY figured out how to post more than 5 photos at a time. Hope I get it right now! After this post, I will focus on more posts about Noshnews and Noshwalks!
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<br />Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-15485607209909974582013-12-23T10:17:00.001-08:002013-12-23T10:17:38.608-08:00Cooking Class - Istanbul, summer of 2011Interest in Turkish food has skyrocketed. I think the reasons are pretty obvious. First, the food is delicious. Second, it combines great, fresh ingredients. Third, it's healthy. Fourth, it's not really complicated to make.
I took a cooking class at my Hotel Sarnic, with about 11 other students. We were paired off and about three (or four?) chefs were involved in teaching. In reality, the cooks did most of the key work. The hotel manager is also a gourmet cook and led the class expertly, explaining step-by-step what to do. We were given handouts with the recipes and most o fus took notes as we went along.
The dishes we made included spicy red lentil soup, cheese pastries (sigara boreki) in phyllo (they used the word "yufka"), green beans in olive oil, lamb with smoked eggplant, and stuffed figs with eggplant. Some recipes used olive oil, others used sunflower oil; our guide said he prefers sunflower oil for main dishes and olive oil for "meze" (appetizers). You'll notice that the pastries are called "boreki," a stuffed dough similar in some ways to Albanian bureks and Sephardic burekas, which are both savory; this one is an example of a sweet.
I've put together a selection of photos of dish preparation. We concluded with a meal on the hotel roof. This was really fun!
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By the way, I bought an English-language book of Turkish recipes, "Turkish Cuisine" by Tugrul Savkay (sorry - all the diacritical marks are missing!) choosing this one mostly because it had a recipe for one of my favorite dishes and also because there were precise photos of each dish. The dish I loved is stuffed chard. In the restuarant I went to, the stuffed chard was placed on a thick, delicious layer of yogurt.
Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-10301922611443768712013-12-22T19:01:00.001-08:002013-12-22T19:01:28.704-08:00My tour with Istanbul Eats - happy to be a customer instead of a leader that day! Okay - now that you've tried the delicious bread, here's a sampling of food we saw on the tour. Unfortunately, Istanbul Eats does not provide a map,and the tour took place during my third full day in the city. By then I'd taken a private tour of Jewish Istanbul, with a wonderful guide who took me many other places as well and really help to orient me to the city. His name was Alp Aksahin and I can probably put you in touch with him if you ever plan your own tour. My second full day was the hotel cooking class. One of the women there was an American who knew Istanbul well, and she took me to see some landmarks near the hotel and showed me how to use the excellent light rail system. This helped a lot. But I was still figuring it out by the third day. But by then I'd already been to the Grand Bazaar (mostly dry goods - clothing, textiles, jewelry, souvenirs) and the Spice Bazaar. I took dinners at hotel restaurants on the street where Sarnic was located. These restaurants are on the rooftops - most of the hotels in the area were just four stories tall - but they overlooked the Marmara Sea. We were within view, as well, of the Blue Mosque, which was lit up at night, and I found that if I scheduled my dinner aroun d8:15 or so, at some point I'd hear the Muezzin chanting for evening prayers. An amplification system made it loud and mystical, revergerating agains the buildings.
I missed two important destinations in Istanbul - the Byzantine church at Chora and Taksim Park. Next trip!
You do have to pace yourself... especially with so much good (and, fortunately, healthy) food.
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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtKwHEOYa_carCm-iQv5T_QbZQJjSq60i0qFMmZU9hZ8M88yWgByB2gX969xfGk9m_y_rA9RJ9yh88j_s6tdnjuRO1kiRMiZw5myVIvklPs9Du1oGPCNCvyb5SWNb3lGeX507Bm6BKQo/s1600/IMG_0494.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtKwHEOYa_carCm-iQv5T_QbZQJjSq60i0qFMmZU9hZ8M88yWgByB2gX969xfGk9m_y_rA9RJ9yh88j_s6tdnjuRO1kiRMiZw5myVIvklPs9Du1oGPCNCvyb5SWNb3lGeX507Bm6BKQo/s320/IMG_0494.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbjBo_E1Z7nebLvKJ3YCRku9XQwqi_H8jrOFGM2jSYA2KrN2dVgmaAge6JIM1X-VktgeuDwBNyCXrasD2-1mVR42vnV1rfVq0rIX11OCQqAkuCTNZkSlDY6c9aUvBVLN-eXtzJ6IpYU4/s1600/IMG_0497.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbjBo_E1Z7nebLvKJ3YCRku9XQwqi_H8jrOFGM2jSYA2KrN2dVgmaAge6JIM1X-VktgeuDwBNyCXrasD2-1mVR42vnV1rfVq0rIX11OCQqAkuCTNZkSlDY6c9aUvBVLN-eXtzJ6IpYU4/s320/IMG_0497.JPG" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-84922633052087951992013-12-22T18:43:00.001-08:002013-12-22T18:43:42.536-08:00Now that the NoshNewYork blog is "back," I'm gonig to start with my visit to Istanbul during the summer of 2011. When I travel, there are a few activities I definitely try to plan: A food tour, a bicycle tour and, if possible, cooking classes. Istanbul is a perfect destination for this. For one thing, Turkish food is amazing... markets about... hotels now offer cooking classes, nkowing that there's a market for this... and a couple of guys - an American who lives in Iastanbul and an Israeli who used to but is still deeply involved - set up a company called Istanbul Eats, which offers wonderful, small group tours of the city.
I stayed in the Sultanahmet area - very touristy, yes, but well located near the Blue Mosque, not far from Topkapi Palace, and close to the seat. I chose Hotel Sarnic, probably from Hotels.com, because of the price and the cooking classes. It turned out to be a great choice - wonderful people, good lodgings and an excellent cooking class, which lasted about four hours plus a rooftop meal of all the food we made.
But I'm going to devote this blog entry to my food tour, because that came first. I don't know whether Istanbul Eats limits its groups, but there were just of us on our tour, mainly in the Beyoglu and Cihangir neighborhoods. We met at 9:30 AM and went through endless markets, finsihing at 3:30 PM. Then, because our group was so compatible, our guide, an American woman working on a Ph.D. in Istanbul, accompanied us back to an area not far from my hotel and took us to a great restaurant where we had wine and appetizers. Most fun of all, though, was that since she knew the people there, we got to go to the kitchen and see bread being baked. You can almost smell it!
Here's a photos series of delicious Turkish bread being baked: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MrThlAUXI6vXx2kBYiBIOmJXTpAjnwaIA8JQuSSzJdRvdJnZKpHHIqXcQrwD47fsQqy53CHOyQXd6_jPS7xjEVbxEKe5XMDj_8su0V7ryZd2Q_TeDjibOOkoK9wFCmSk6OGpvsjyz4E/s1600/IMG_0501.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MrThlAUXI6vXx2kBYiBIOmJXTpAjnwaIA8JQuSSzJdRvdJnZKpHHIqXcQrwD47fsQqy53CHOyQXd6_jPS7xjEVbxEKe5XMDj_8su0V7ryZd2Q_TeDjibOOkoK9wFCmSk6OGpvsjyz4E/s320/IMG_0501.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8fVa0Cx7TDhg3cWtQ9OFCxnM8W86cIbPQTGsu8jf1MCVJojvCb1abtCcAUZDR2dS1ldDV88xCjf7a4oUffZ3L8ynFQqaWADBqxVgCaDn8u2iMJNIEKZwmbe4BfB2VKsUNaTL5TGpRUE/s1600/IMG_0502.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8fVa0Cx7TDhg3cWtQ9OFCxnM8W86cIbPQTGsu8jf1MCVJojvCb1abtCcAUZDR2dS1ldDV88xCjf7a4oUffZ3L8ynFQqaWADBqxVgCaDn8u2iMJNIEKZwmbe4BfB2VKsUNaTL5TGpRUE/s320/IMG_0502.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf09kMHCpeEqFA3SlTU5pxzQlYiwVNiJqxDtSPOulrbVh8pg9Hfd5sMxMKcr1d93SFsCRK5FzT_ndn2MpPjRrBfpP3nzZa2tZA3_RH0UyeGX6KdIE504HyTPxpKvz3i5fqwt-XMpFvY-A/s1600/IMG_0503.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf09kMHCpeEqFA3SlTU5pxzQlYiwVNiJqxDtSPOulrbVh8pg9Hfd5sMxMKcr1d93SFsCRK5FzT_ndn2MpPjRrBfpP3nzZa2tZA3_RH0UyeGX6KdIE504HyTPxpKvz3i5fqwt-XMpFvY-A/s320/IMG_0503.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhPsOS_VtEmtEQkvG0lh-BfAI3aoTXooN8C5n04bc_pJ52-5yzI8Ac9usJf7ihZ9WhgKhQ3hyQEx9NS2Wc8ZFpUzm69DsWwmqjR8qyCzGhN7EMQ4dLSL_gb9JrdcwrIjJp6KqC7omvL8/s1600/IMG_0504.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhPsOS_VtEmtEQkvG0lh-BfAI3aoTXooN8C5n04bc_pJ52-5yzI8Ac9usJf7ihZ9WhgKhQ3hyQEx9NS2Wc8ZFpUzm69DsWwmqjR8qyCzGhN7EMQ4dLSL_gb9JrdcwrIjJp6KqC7omvL8/s320/IMG_0504.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGesF694ppg6XCaJwD74w8KHOc6V8XcCWhdqRxslTkr5jn_mdS-vzlc2t4OdwIz0MK53w-VddCEfpa58RMi5Q2f9Z8bph_hjVYjk1O80ZCXnX-Puqi-dL8qaxnQn2pd3C914OnGJAsYk/s1600/IMG_0505.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGesF694ppg6XCaJwD74w8KHOc6V8XcCWhdqRxslTkr5jn_mdS-vzlc2t4OdwIz0MK53w-VddCEfpa58RMi5Q2f9Z8bph_hjVYjk1O80ZCXnX-Puqi-dL8qaxnQn2pd3C914OnGJAsYk/s320/IMG_0505.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMxMSQwdFSu66S10Wyw_803RH5b6PFMTM9wEuttIogfblM4HwjOMkuH99Z_jrG85NE3T9i1gKj5AFhC4qdakvVd4ZYiY-TYARAppMw8Lj5_x0MjyzJ7Eb-PlPZeykV-3uQW5yW0_BzUI/s1600/IMG_0506.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMxMSQwdFSu66S10Wyw_803RH5b6PFMTM9wEuttIogfblM4HwjOMkuH99Z_jrG85NE3T9i1gKj5AFhC4qdakvVd4ZYiY-TYARAppMw8Lj5_x0MjyzJ7Eb-PlPZeykV-3uQW5yW0_BzUI/s320/IMG_0506.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqc65Ztv8Cfx3c3vCyHWcmv9dVgJYSA8TQqFAhHQdgDzKxjAob9OaUVbdJJg25LgHGZTkcRPoEPlV7WbqJlWM0uqgXQXlpg4L9T8wGw7tzwn6FeeVn11DbGa_GuVZbKwvDMy4aA2aGab4/s1600/IMG_0507.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqc65Ztv8Cfx3c3vCyHWcmv9dVgJYSA8TQqFAhHQdgDzKxjAob9OaUVbdJJg25LgHGZTkcRPoEPlV7WbqJlWM0uqgXQXlpg4L9T8wGw7tzwn6FeeVn11DbGa_GuVZbKwvDMy4aA2aGab4/s320/IMG_0507.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hFQTKA1lfTso8IrXojyBbc8PcaffWAe-Hr5BrWFNSAQHD6iatfXFY0kP93PB1ZNJx-3GPWRiQlMFnPcuix9UIkh-l4FORjpv2SQLyEjimmlU6CMfwjVVIVw9Mhrviven3gp0chraqYQ/s1600/IMG_0508.JPG" imageanchor="1" ><img border="0" 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgha4TzMEanborkO69IotcsTEr44zQDKsT0VPTznhXpfyquNQ-InWrh07_Q9eflyfhu1dzbe60OoIzg9S9r2PgxI3Lw9nons8X9nUG-q0-bEn0QEwFxh6Ue4CSEiSbIZnSQERqxyEkti80/s320/IMG_0512.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdJKPYe0CEy9YYhVyNgWl7TieBpOsujUnQAHvnVb0sVINEyep8mGs2evPSjdvC379mGAPAE_YV05PmzlOgiPoLsfgWKptUhcfpXavo3TKzlNqtcNMqL34fjUu0_2RezpcSiaZDrRgEts/s1600/IMG_0513.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdJKPYe0CEy9YYhVyNgWl7TieBpOsujUnQAHvnVb0sVINEyep8mGs2evPSjdvC379mGAPAE_YV05PmzlOgiPoLsfgWKptUhcfpXavo3TKzlNqtcNMqL34fjUu0_2RezpcSiaZDrRgEts/s320/IMG_0513.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRhh4BXxsZUpmoaePHkTntQ0bl991WjgJzZrPUTg8oF6kTq078GruzESCGchSEiKz0vc2FyKvPTH2M7h9MISJqOBbnZk6dHtItqie_0kXGMW8DXWwheiFEBEUrKF-1eJovHKjnb7K1Cg/s1600/IMG_0514.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRhh4BXxsZUpmoaePHkTntQ0bl991WjgJzZrPUTg8oF6kTq078GruzESCGchSEiKz0vc2FyKvPTH2M7h9MISJqOBbnZk6dHtItqie_0kXGMW8DXWwheiFEBEUrKF-1eJovHKjnb7K1Cg/s320/IMG_0514.JPG" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com1tag:blogger.com,1999:blog-7201368751933215243.post-67797257134714034082013-12-22T15:20:00.000-08:002013-12-24T09:47:43.727-08:00This Nosh New Yorker is back to blogging - after a three year absence!It has been over three years since I last posted on this blog! In that time, I've not only continued to operate Noshwalks and published several issues of Noshnews, but I've made a special effort to explore the Bronx, where a lot is happening foodwise, culturally and residentially. There's an emerging artisanl sector - mostly, as far as I can tell - with the establishment of two rum distilleries and some craft beers. I included a visit to one of them - Rine Tirado in the Port Morris neighborhood - to my Crossing 149th Street Noshwalk in the summer.
Since September 2010, I've visited Istanbul and Quito - taking food tours in each city and collecting more food lore. I didn't travel last summer - it was my daughter's last in NYC before heading to college, so NYC neighborhoods were my destinations. I led quite a few custom tours this past year.
Other news: I'm transforming Noshnews from an 8-page newsletter focusing on one or two neighborhoods at a time to a soon-to-be-published free four-pager that will be more wide-ranging and flexible so that I can produce it more often and more easily, drawing on experiences I've had leading tours and exploring on my own. There won't be one concentrated neighborhood theme. Each will depend on what I see, what I"m thinking, new observations on neighborhood food trends, and so on. Each will be packed with infornation, which I think is the strong ponit o0f Noshwalks and Noshnews - that people learn more about New York City neighborhoods from being with me or reading what I've written. It got to the point where it took 10 months or more to produce one issue - very labor intensive - but I did publish 24 in that format - not bad!
In October I offer the first "Dining Out With Noshwalks," a now-periodic get-together in a different neighborhood, visiting a restaurant I've been curious about but couldn't include on a Noshwalk because it didn't really fit in. The first took place in October, when we wen tto the Yemeni restaurant Oasis in the Van Nest section of the Bronx - an area where there's an emerging community of people from different Islamic countries, including Egypt, Yemen, Palestine and Turkey. The second took place in Sunset Park, where we met at Pacificana, a huge dim sum place (although dim sum was not offered in the evening - my error - some places have it 24 hours and I thought this place did...). Then we decided to go elsewhere for dessert and headed to Fifth Avenue in Sunset Park, stopping first at Gran Via, a Dominican/Cuban Bakery and then sat down at Flor de Izucar, a Mexican bakery. We had tastes at each one. That addition to our dinner was so much fun that I'll propose that the nest Dining Out will have the main meal and dessert at two different place. Expect announcements on my Facebook page about the next meal in mid=Kamiaru!
You really should "like" my Noshwalks Facebook page. It's full of photos, including pictures from my travels. But in my next posts here, I will add photos from both cities. The photo in this blog is of a bunch of guys who work for Google in NYC and hired me to lead a custom tour. At first they asked if I'd lead a tour in the Meatpacking District, which I don't cover. Their offices are near there, so I told my contact that it would be much better to go someplace new. We went to Elmhurst and had mostly Thai food. A big, big yum! They loved it! I always love going there.
I'm glad to be blogging again!
Please let me know what you think!
Myra
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Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-58124815619260659762010-09-18T14:21:00.000-07:002010-09-18T17:35:40.488-07:00Preview photos of Caribbean Brooklyn for NoshnewsI'm putting finishing touches on Noshnews Issue #23 - Caribbean Brooklyn. Here are just a few photos that I hope will tempt you! Let me start with a series of photos to introduce you to delicious Trinidadian doubles! From my reading, doubles are a street food. There aren't lots of street vendors in Brooklyn selling out of carts or trucks; there are plenty of Haitian food stalls, but not Trinidadian ones, from what I saw. Doubles are cheap - $1 or $1.25, for the most part. So you'll definitely buy more than one~<br /><br />The Doubles is (this is grammatically correct!) an addictive sandwich with a filling of curried chickpeas between two saucer-sized pieces of bread (called barra) sometimes made with either white flour or yellow pea (lentil) flour, with curry and cumin added. haven't tried to make it yet, and rather doubt I will, considering how cheap they are... and I've eaten so many now that I know that the bread needs to have a particular consistency - soft yet solid.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ir_g6zNAFnfq22afl-QFI5MDsnmBNHEOUNxEBU1hSB6X71zrCPQjjeojeWJLVz5PxC7fgrusQf2LVX5WlKrbhCqQxHQVCx8d1OKM7WJmlm6x0JMpRlIdCYuHPliXbjtIWaYUvnEn6Xo/s1600/doubles+bread.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518377048406857698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ir_g6zNAFnfq22afl-QFI5MDsnmBNHEOUNxEBU1hSB6X71zrCPQjjeojeWJLVz5PxC7fgrusQf2LVX5WlKrbhCqQxHQVCx8d1OKM7WJmlm6x0JMpRlIdCYuHPliXbjtIWaYUvnEn6Xo/s320/doubles+bread.JPG" /></a><br /><br />After the two doubles are laid out, a filling of chick peas is added. THe chick peas are curried with onion, ginger and curry powder.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85uI4g0z0yFVjIRpIBpID0jjjimecjp4tQ1hx1_ZLGZmFKjrqD4KqqdaICDkWhbj7Zxx1AhdZ8T7DHJMdeRBrHbWfEK46ifZOpnYiqoHZRcWWWkxsvhWKLEwK8KBvA2C6h0gICFnEZuE/s1600/doubles+with+chick+peas.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518377654343157730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85uI4g0z0yFVjIRpIBpID0jjjimecjp4tQ1hx1_ZLGZmFKjrqD4KqqdaICDkWhbj7Zxx1AhdZ8T7DHJMdeRBrHbWfEK46ifZOpnYiqoHZRcWWWkxsvhWKLEwK8KBvA2C6h0gICFnEZuE/s320/doubles+with+chick+peas.JPG" /></a><br /><br />You can choose one of three sauces - tamarind, pepper or kuchela, a hot mango sauce. Some people ask for all three - I usually do! The mixture plays lovely and exotic games with your palate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW5tHaA39Pyl6e-26JlDYndCnDkPmYG4QOZx0ZqFsFsk6bfrJWLDiGJhyphenhyphen_cuGRUcHzRNFVNgV0wL8u9r6wbUejv9fhBtR-D8b4DDGrvkzzV48eAEA0yewbz3DdbLErM7d7WrbTtOcJNg/s1600/doubles+with+sauce.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518377990107757170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW5tHaA39Pyl6e-26JlDYndCnDkPmYG4QOZx0ZqFsFsk6bfrJWLDiGJhyphenhyphen_cuGRUcHzRNFVNgV0wL8u9r6wbUejv9fhBtR-D8b4DDGrvkzzV48eAEA0yewbz3DdbLErM7d7WrbTtOcJNg/s320/doubles+with+sauce.JPG" /></a><br /><br />You can find the ingredients for doubles in markets all over Brooklyn (and recipes on the Internet). But I'm happier to have someone else make them for me! As you can see, it's a leaky-looking preparation. The sandwich is wrapped in white sandwich paper before you get it. Thank goodness... or it would leak all over you!In any case, the doubles aren't around for long - the flavors now ooze through your veins!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUVHU-c3VfHmuLjg76U6mLTw0c1lPKq1brPZoG7ODUmaEa7kcUH3o1ov5cpizqQRxumDaU6W9aRazL2E2LvEd1G2l-o4g2Sfgu8iTrHHBvPe-MKgLtsckKqORrC9dWwV5gucc0aiZJqg/s1600/doubles+sauces.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518377981602870882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUVHU-c3VfHmuLjg76U6mLTw0c1lPKq1brPZoG7ODUmaEa7kcUH3o1ov5cpizqQRxumDaU6W9aRazL2E2LvEd1G2l-o4g2Sfgu8iTrHHBvPe-MKgLtsckKqORrC9dWwV5gucc0aiZJqg/s320/doubles+sauces.JPG" /></a><br /><br />THe colorful baby pants shown below were on sale at the Caton-Flatbush Market at the intersection of these two streets. Until I saw it I had absolutely no awareness of this market. It serves as an incubator for local small businesses. I saw copying companies, hair salons, nail spas, Haitian markets, clothing stalls and more... It was a surprise to me, because I thought I knew NYC's most interesting markets. This one has been around for almost 10 years - and will become a destination on future Noshwalks!<br /><br /><br /><br /><img style="MARGIN: 0px auto 10px; WIDTH: 284px; DISPLAY: block; HEIGHT: 196px; CURSOR: hand; text-lign: left" id="BLOGGER_PHOTO_ID_5518375574879904962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyNpYHEwgE8v8MtE1LyA3lFm5BHvwmocOzymFqcaj8336C3BAdlqRCMw_IbXlHQWOQ07P3BQsgGlxcpdBYGOybePG2qVKPWW-RO2iTymwV_2ryJM5Nqx6vuMgagxaGRbgc-FNlEEgTHI/s320/IMG_0942.JPG" /><img style="TEXT-ALIGN: right; MARGIN: 0px auto 10px; WIDTH: 303px; DISPLAY: block; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518375564397755218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgmkhn53m8StqPmo00PxGNoQkAqjjR01EnPcOFwsl6uB4KYL5ttG34YBefG2fqak9amv0XYku0CFCuPFrgqtkewDyVHAryW5HxFYmsMOeygXloOrWsMmJhdyUIIiOkeiLOOq5LNAZFR8/s320/IMG_0943.JPG" /><br /><br />Callaloo seems to be the "national green" of Caribbean Brooklyn. You will see it in all the markets! I also saw some at a beautiful farm on the campus of George Wingate High School, where students, under the tutelage of professional farmers, are growing all sorts of produce to cater to Caribbean palates; they operate a greenmarket during growing season! The student farm is show below; below that is a picture of callalloo (not the farm's!) at Suzie's Farm on Flatbush Avenue.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2EzGaD60Kfa1MXA0S4h6_z_VbaMNtPhK0LmcYsMa67SistiMwfEqhMXyhJL2idQGR6NlEd_fBREQYmDfq-FlivYkQxET1lYvCuo2RT6ECX9rTU2eos1jBH-uxMWc0oHNweuxMIrzFGc/s1600/IMG_0337.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2EzGaD60Kfa1MXA0S4h6_z_VbaMNtPhK0LmcYsMa67SistiMwfEqhMXyhJL2idQGR6NlEd_fBREQYmDfq-FlivYkQxET1lYvCuo2RT6ECX9rTU2eos1jBH-uxMWc0oHNweuxMIrzFGc/s320/IMG_0337.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5518383472197577346" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4qHhjNobU8tJQFTDZ3_UIqPSEqP90GeYJKMoJo-vvlZJyisoqQUUjntOhd2fvao4pJ7iYRzqFb9ssS6-dUUOpxZ0enFUl_UvC7MKPYjCSrfosbhwhuuh46IiPnN1tv7m1Vgh-97TJyM/s1600/IMG_0945.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518375551220743010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4qHhjNobU8tJQFTDZ3_UIqPSEqP90GeYJKMoJo-vvlZJyisoqQUUjntOhd2fvao4pJ7iYRzqFb9ssS6-dUUOpxZ0enFUl_UvC7MKPYjCSrfosbhwhuuh46IiPnN1tv7m1Vgh-97TJyM/s320/IMG_0945.JPG" /></a><br /><br />I've been to many places, but not the Caribbean islands (or Guyana), whose food will be featured in the upcomoing issue of Noshnews. (I was in Cuba more than 30 years ago, however - on a bicycle trip!) The colors and textures are wonderful - as seen in this picture form a market whose proprietor, a friendly but camera-shy woman named Dawn, takes such good care of her merchandise. I can only imagine how much more beautiful it is to see these foods in their natural surroundings!<br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnyoLe58-WWfqUJrKMVdHAwwKoED1IDONAnf3d7zMWbw8HsfMUFbFq1OUuUVuHWX3h7t-ryMrZQOtE_4L7aAQNCJU9fac3K3VOqCZ5Biww7hbVA1ig6KSdoPB4WLHtazUWQrlcfLj_gI/s1600/photos+from+g11+as+of+aug+4+2010+295.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518375531188591426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnyoLe58-WWfqUJrKMVdHAwwKoED1IDONAnf3d7zMWbw8HsfMUFbFq1OUuUVuHWX3h7t-ryMrZQOtE_4L7aAQNCJU9fac3K3VOqCZ5Biww7hbVA1ig6KSdoPB4WLHtazUWQrlcfLj_gI/s320/photos+from+g11+as+of+aug+4+2010+295.jpg" /></a><br /><br /><br />This last photo won't be in Noshnews, but the store canopy made me laugh. Bagels are the international food of choice, I suppose!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KJO7qOYtDTjsXmV2Rz8FuHnwLHjGyhV2nSenmp0VynZJjsW4frQtEv7kLthcw8CY2HoIhJQO0P96BaEEK5lSwWcTBjzmE5eQnZ0-eThHlg1pMU3bo4On00acct1H5ZLu08IrnjRHUdU/s1600/IMG_1003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518375539576680882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KJO7qOYtDTjsXmV2Rz8FuHnwLHjGyhV2nSenmp0VynZJjsW4frQtEv7kLthcw8CY2HoIhJQO0P96BaEEK5lSwWcTBjzmE5eQnZ0-eThHlg1pMU3bo4On00acct1H5ZLu08IrnjRHUdU/s320/IMG_1003.JPG" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com1tag:blogger.com,1999:blog-7201368751933215243.post-39023341168930676092010-09-18T13:52:00.000-07:002010-09-18T14:21:14.901-07:00More San Pedro Market photosWell, I think I've figured out how to add 5 photos at a time. I'll try to add more... but you can see a lot of my photo albums of Peru and other places I've visited at my Noshwalks page on Facebook. In fact, this blog is really just complementary and lets me write endless copy when what you really should do is see the photos of the market.<br /><br />The first photo shows a girl holding up a "cocona." I didn't know what it was until my last full day in Peru, when I was in Lima and wandered through "Vivenda," a 24-hour produce market in the Miraflores neighborhood, near my hotel, which seemed modeled on Whole Foods. Cocona looked like no fruit (or vegetable) I'd ever seen - lighter in color than any tomatoes iI was familiar with but looking a bit like a tomato; more oblong than round. I bought one, successfully got it through customs, put in my refrigerator and then - alas - got back to it too late. By then it had shriveled up. I'm embarrassed to confess this, because I never got around to tasting it! From what I've read - and there's not much about it on line - it's cultivated in Peru, tastes somewhat like a cross between a tomato and lime (interesting!) and is used by some Peruvian Indians to treat headlice. Maybe that's better than all the gunk I had to use when my daughter had it in 2nd grade!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MTNGi5fUbPtqwUb65x3BvZ4iEQXZAG_JQhRbEPfPZvFDqhfeFmp4gQZePTU728ag6PoC9Pu8H4fP63vWUIy-b3tVnCGOdrkmUpKLF_hr2cXohZlK4StICF2qCygUzwZl0GG8OnlsslE/s1600/photos+from+g11+as+of+aug+4+2010+436.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518360106213234114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MTNGi5fUbPtqwUb65x3BvZ4iEQXZAG_JQhRbEPfPZvFDqhfeFmp4gQZePTU728ag6PoC9Pu8H4fP63vWUIy-b3tVnCGOdrkmUpKLF_hr2cXohZlK4StICF2qCygUzwZl0GG8OnlsslE/s320/photos+from+g11+as+of+aug+4+2010+436.jpg" /></a><br /><br />In the next picture, a woman at a small bakery near the market is holding up a plate containing a slice of <em>causa</em>, a delicious potato pie with an avocado filling. This is not a difficult dish to make - you mash yellow potatoes, flavor with lime and Peruvian pepper paste, and when cool, you prepare one layer (about a 4" square, about1 1/2 " high, add a filling that can be tuna fish, chicken, avocado, shrimp, whatever, and top it off with a second layer of potato. Garnish it with parsley, olives, whatever... This is the ultimate comfort food!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWeRCrnTTgmngRem8KABSGBnjleSZmC-XAFfmhTtXlFUIsmC5T-M6SHM30VgRb6uhbp8XjVbNnSg7Cr5bQeIuU-n-HcJ6iyzKpB-gWP1LeLk_JTvu0KeDj9OPXpCRjASS6hlL1cS0i3k/s1600/photos+from+g11+as+of+aug+4+2010+425.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518360097959094338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWeRCrnTTgmngRem8KABSGBnjleSZmC-XAFfmhTtXlFUIsmC5T-M6SHM30VgRb6uhbp8XjVbNnSg7Cr5bQeIuU-n-HcJ6iyzKpB-gWP1LeLk_JTvu0KeDj9OPXpCRjASS6hlL1cS0i3k/s320/photos+from+g11+as+of+aug+4+2010+425.jpg" /></a><br /><br />The company I used to arrange my tour, Southern Crossings (www.southerncrossings.com) arranged for an amazing guide, Rich Achante, to take me through San Pedro. I'd already wandered through it on my own the day before, but Rich was able to explain certain foods I wouldn't have thought even to ask about. One is <em>lucuma</em>, the fruit that the woman in the picture is holding. She operates a natural juice bar, making juices and shakes of all sorts of local fruits and vegetables - the type of thing you see all over Latin America - and in the Caribbean and Latin American neighborhoods of New York City. Lucuma has a soft, pasty texture, and Rich described as almost like a caramel pumpkin pudding or - and it looks like that when it's cut open. He said he's so addicted to it that he has to have some lucuma every day - and usually buys it in the form of an ice cream pop purchased from a street vendor!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TfkLfpATD74e_TOaVDaQwRh3dz5hyphenhyphenWvGHrIjsDYI8_j3CwFtGk6y-LPOrx21HmNlGRwSrgBODA2e5CPHbxil6HKd6e0jQEUru2jBnoAD_N36rPDQR0pYGNro0TRLvLc7xyHenzk_42c/s1600/photos+from+g11+as+of+aug+4+2010+431.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518360089647735058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TfkLfpATD74e_TOaVDaQwRh3dz5hyphenhyphenWvGHrIjsDYI8_j3CwFtGk6y-LPOrx21HmNlGRwSrgBODA2e5CPHbxil6HKd6e0jQEUru2jBnoAD_N36rPDQR0pYGNro0TRLvLc7xyHenzk_42c/s320/photos+from+g11+as+of+aug+4+2010+431.jpg" /></a><br /><br />So much of the produce looks just so gorgeous and tasty. This barrel of peppers, limes, tomatoes and ginger just exudes flavor!<br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-jhOcGEAgEqYWvgBIcTn5EhZxVo8EZ_n-Dwsqdx6Rf3Fc58pyGLL2nrmZUg4GUOYl-Zk7L7P6tFQsuKQUSxhsDmZAPc1hDmUW7WQOTMUyDXTJSaAEbyzSALlEqI8EuYrBTq6XolApo8/s1600/photos+from+g11+as+of+aug+4+2010+326.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518360072973754002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-jhOcGEAgEqYWvgBIcTn5EhZxVo8EZ_n-Dwsqdx6Rf3Fc58pyGLL2nrmZUg4GUOYl-Zk7L7P6tFQsuKQUSxhsDmZAPc1hDmUW7WQOTMUyDXTJSaAEbyzSALlEqI8EuYrBTq6XolApo8/s320/photos+from+g11+as+of+aug+4+2010+326.jpg" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-1533654833638899022010-09-18T10:19:00.000-07:002010-09-18T10:36:20.539-07:00More on Cuzco (a bit late...)Oh, gee, time has flown. And ambitious as I sometimes am, I just didn't get back to talking about my wonderful visit to Peru - now almost two months ago.<br /><br />As I've worked on this one, I realize why I stopped with the other... Blogspot must have a glitch and I can't upload more than one photo per post! So here's a great close up the wonderful varieties of corn you'll see...a nd I'll do another soon. I'll shortly be switching to a newer, faster computer and hope I'll have more success uploading more photos!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfv4vb59ecL6fJHtR4m_s1r1qIC1RTT1ibZs_aAMWNmTf5eso1FYf4-lVBosErzoOxQtNaumr-a3aIpiXHilly-Vpi14zwkqXQPBzkS6KdeD6fLJV-Ybbb9NDcBbFr9xdrUfMkkQ6W2hU/s1600/photos+from+g11+as+of+aug+4+2010+319.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 226px; FLOAT: right; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518305186095268178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfv4vb59ecL6fJHtR4m_s1r1qIC1RTT1ibZs_aAMWNmTf5eso1FYf4-lVBosErzoOxQtNaumr-a3aIpiXHilly-Vpi14zwkqXQPBzkS6KdeD6fLJV-Ybbb9NDcBbFr9xdrUfMkkQ6W2hU/s200/photos+from+g11+as+of+aug+4+2010+319.jpg" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-40149534712442949382010-08-13T08:57:00.000-07:002010-08-13T09:11:20.739-07:00Peru- Summer 2010<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fTREWOvxT82q-kgA7I-spPjfZSDpwBXgfQZ-6Ovn2R6T4-k5QXUIiCwXh39m2iAHwWFm7bUpb7Bjps1_o_jEW07jouinvOqadeqe7n0Kv8m6Ic9cwlqNIPtMcurCCa1LvR3cC3KA53Y/s1600/photos+from+g11+as+of+aug+4+2010+315.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504924709141782546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fTREWOvxT82q-kgA7I-spPjfZSDpwBXgfQZ-6Ovn2R6T4-k5QXUIiCwXh39m2iAHwWFm7bUpb7Bjps1_o_jEW07jouinvOqadeqe7n0Kv8m6Ic9cwlqNIPtMcurCCa1LvR3cC3KA53Y/s200/photos+from+g11+as+of+aug+4+2010+315.jpg" /></a><br /><br />Wow - it's more than a year since my last post! I have about 4 drafts of posts I never published. Lesson: Keep 'em short and publish... just to keep the stream going. <br /><br />But since last year, I've taken an amazing trip to Peru and had a varied and wonderful season of Noshwalks. I've been spending a lot of time recently building my <strong>Noshwalks Facebook </strong>page - please visit! - but neglecting my blog. So starting today, and over the next few days (and weeks?), I intend to add enough to the blog to make it a great destination!<br /><br />You might wonder about my first choice of photos from Peru. Well, that's the first sight that caught my eye when I visited the wonderful San Pedro Market in Cuzco, the principal Andean city of Inca culture. The goal of my visit was, as I've done the past three years, to take a short break in one major place and get to know it as wellas possible within the constraints of time. Unlike my visits to Prague (2007), Antigua, Guatemala (2008) and Barcelona (2009), I didn't stay only in one place. This time I had a bit more time to visit, and so I arranged also to go to Machu Picchu (an absolute must for a first Peru visit), and I also built in 2 cooking classes. Starting with Antigua, my trips all have some sort of food theme.<br /><br />I'm going to post this now. My next post will have lots of pictures!!Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com1tag:blogger.com,1999:blog-7201368751933215243.post-67214229770933519382009-08-06T09:19:00.000-07:002009-09-17T20:12:20.823-07:00BarcelonaAfter spending a short, rich visit in Barcelona, the image that stays with me is of the incredible palette of fresh fruit that I saw in La Boqueria - the central market: whole fruit, fruit juices in various combinations, cut fruit, new fruits I'd never seen; fruits I'd seen before but never seemed quite as delicious as they looked here. Although Barcelona has its share of McDonald's, Burger King, Subways and even "Dunkin' Coffee" - I need to find out what's "wrong" with the word Donut so that it couldn't be used in Spain - my image of the locals is that they weren't eating as much junk food as they were fruit and, often, the beautiful breads whose aromas wafted through the streets of the Gothic Quarter near my hotel. <br /><br />Prior to arriving, I'd signed up for a Gourmet tour that I hoped would be a Barcelona equivalent of my noshwalks, offering tastes-on-the-go. Alas, it was more of a gourmet history tour than an actual eating tour, although I did get a comprehensive map with all the places we visited listed - with photos, too - and I later found that the tour is on-line, so I could have done it myself. Oh well.<br /><br />But since pictures speak 1,000 words, or however the saying goes, here are more pictures...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf9-0fUUV4SwHZwHi9xrSEStschzOZBrTbnJ4oPYbIx0s3CK9Mmd1T5FX-5JtAJaNosPVo3pbJ1t8zDWkRwpZnVKEY6T-SP6o-yMU_4UkAg1aRg-piLKQrK28Px0UlcXBVh_XQav-eyg/s1600-h/cute+young+meat+vendor.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf9-0fUUV4SwHZwHi9xrSEStschzOZBrTbnJ4oPYbIx0s3CK9Mmd1T5FX-5JtAJaNosPVo3pbJ1t8zDWkRwpZnVKEY6T-SP6o-yMU_4UkAg1aRg-piLKQrK28Px0UlcXBVh_XQav-eyg/s320/cute+young+meat+vendor.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382637602519088146" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDosXSHIfdgIFAGsLmnyQmfkSafC1wnqEj1yIWYt8SLmhhL3yyX6FbyqZXNNUxqnhfM62Njx44Ul6DHEpTvCP9RYmz8Kg0LTR_y2NZjn5j25PEac9mB0YbyQC4rkLClesm0Kd-Qsp7aY/s1600-h/French+glistening+green+vegetable.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDosXSHIfdgIFAGsLmnyQmfkSafC1wnqEj1yIWYt8SLmhhL3yyX6FbyqZXNNUxqnhfM62Njx44Ul6DHEpTvCP9RYmz8Kg0LTR_y2NZjn5j25PEac9mB0YbyQC4rkLClesm0Kd-Qsp7aY/s320/French+glistening+green+vegetable.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382637352134776290" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgD-9-UhTlfR-tpetu788sJkxRVAwZRgODsfQO2oXyYgd16wh6XH7gO412Y4oUtPSSzgTt0KoE01w0OzzlsQZlyv2eAAhzNrPAXZ7DWfd6Pf-dmdfIweV7Vv4P-jPJHPkEAFjcVnYl9s/s1600-h/beautiful+fruit+colors.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgD-9-UhTlfR-tpetu788sJkxRVAwZRgODsfQO2oXyYgd16wh6XH7gO412Y4oUtPSSzgTt0KoE01w0OzzlsQZlyv2eAAhzNrPAXZ7DWfd6Pf-dmdfIweV7Vv4P-jPJHPkEAFjcVnYl9s/s320/beautiful+fruit+colors.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382637115335015586" /></a><br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQF9dL9SVd8SlTw27bbtCMhRTrN0H9r7WFcDpSvRYt53EkGTZWirldFAdHDPzgoGI9hzf4dcgslt6NxbRUx-3qqmdYrbdTKV1iPz6diDiYbIxXv7KAovzRE_JSMrtPW6QMzV8GiH68gs/s1600-h/dragon+fruit.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQF9dL9SVd8SlTw27bbtCMhRTrN0H9r7WFcDpSvRYt53EkGTZWirldFAdHDPzgoGI9hzf4dcgslt6NxbRUx-3qqmdYrbdTKV1iPz6diDiYbIxXv7KAovzRE_JSMrtPW6QMzV8GiH68gs/s320/dragon+fruit.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5366901349685567938" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EcoklOErTl2PE3KZEtZ0OvwHZ6t3WDa1CG5XJvstLuydXsGjsM2QCtHGuA4IsoQ2o8LSMwnX9Ov8V3e7uPgyguRH5RJOwko0IEz31qK6MxlBYB_3Zl5B1LL4pF4QmFh1PcCWKvt-U8s/s1600-h/papaya.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 306px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EcoklOErTl2PE3KZEtZ0OvwHZ6t3WDa1CG5XJvstLuydXsGjsM2QCtHGuA4IsoQ2o8LSMwnX9Ov8V3e7uPgyguRH5RJOwko0IEz31qK6MxlBYB_3Zl5B1LL4pF4QmFh1PcCWKvt-U8s/s320/papaya.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5366901171240819906" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQD_AB8kTEx9bbVjAA96cWxbrqwxYw-Nk1q9pzwYYuItlrKXXBPVWhMFM9z8pZjixonXdslpwDL7pG2FI05HuDX8qU8Y7I8-46cmHSNmtIS-stWbPZZBSqnvekSkS3JVf5GVcOLjdqfQ/s1600-h/beautiful+Asian+fruit.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQD_AB8kTEx9bbVjAA96cWxbrqwxYw-Nk1q9pzwYYuItlrKXXBPVWhMFM9z8pZjixonXdslpwDL7pG2FI05HuDX8qU8Y7I8-46cmHSNmtIS-stWbPZZBSqnvekSkS3JVf5GVcOLjdqfQ/s200/beautiful+Asian+fruit.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382639385387236418" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqiIbqPkPK_JAncd8yrdWApq102bnULl9_0NyCfhDsHIRilA-uDUmqrTRuuYMYRO-IqHCR0U2Yc5auueDGfcx8nRSZyAWgNv_Ob3VNS4cMhImTxnODvCaGM6wQxNeD7IwLBBaM8DCcZ0/s1600-h/sweets+galore.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqiIbqPkPK_JAncd8yrdWApq102bnULl9_0NyCfhDsHIRilA-uDUmqrTRuuYMYRO-IqHCR0U2Yc5auueDGfcx8nRSZyAWgNv_Ob3VNS4cMhImTxnODvCaGM6wQxNeD7IwLBBaM8DCcZ0/s200/sweets+galore.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382639847538919730" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y7ge4WXbpn2S5c_6D1aSEOeAGzGfKBn1hGCLpP8kYz3DF9YXs_4Eq0sWmulyl4W8Ey6cGtIWkfhzE2xfwr5Q3ngLdDODNrUqdd7MFFlY2Hs76WMtqHHBvI8AMxxwzHqHgS9qz6JgqL8/s1600-h/starchy+vegetables+-+napicol+and+tupinambo.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y7ge4WXbpn2S5c_6D1aSEOeAGzGfKBn1hGCLpP8kYz3DF9YXs_4Eq0sWmulyl4W8Ey6cGtIWkfhzE2xfwr5Q3ngLdDODNrUqdd7MFFlY2Hs76WMtqHHBvI8AMxxwzHqHgS9qz6JgqL8/s200/starchy+vegetables+-+napicol+and+tupinambo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382639640260131506" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-58159108478694977582009-06-14T05:26:00.001-07:002010-09-18T14:45:16.364-07:00A foodie wish listSome random thoughts... It's been such a long time since I posted that I thought I'd job this quick list whlie I'm still trying to figure out why I'm having problems uploading photos. I did dip into the blogspot troubleshooting page and found out I'm not the only one to have this problem since the site was redesigned. But I haven't found a solution yet. What's weird is that I was able to upload 5 photos to one post - and then not again. <br /><br />List by 2s....<br /><br />1. Two cuisines I most want to get to know better: Philippine and Venezuelan<br /><br />2. Foods I want to learn how to make well: sushi and Mexican mole sauces<br /><br />3. Neighborhoods I want to spend more time exploring: area around Bronx hub; neighborhoods in East Bronx (including Parkchester) where new immigrants are settling<br /><br />4. Current favorite "ethnic" fast-food places: Cachapas y mas in Inwood (which recently opened a 2nd outpost on Broadway near 177th Street and expanded its base restaurant) and Merit Food Palace in Jackson Heights (Bangladeshi and Himalayan (Tibetan and Nepali) foods<br /><br />5. Current favorite Caribbean foods (after working on Noshnews): Trinidadian doubles and black cake, found on Church Avenue and surroundings in Brooklyn - Flatbush, Crown Heights, Prospect Lefferts<br /><br />Blogspot won't let me post a photo!!!Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com1tag:blogger.com,1999:blog-7201368751933215243.post-5403001541218791972008-11-30T07:41:00.001-08:002008-11-30T08:33:08.896-08:00Quick updates: 2 closings, 3 openingsCLOSED: <strong>Ariana Afghan</strong>, a halal market formerly on 42-49 Main Street in downtown Flushing. I used to take folks there on my Flushing Noshwalk. Similar Afghan and Persian products can be found at <strong>Al-Aziz Grocery </strong>at 43-29 Main Street, across from the Queens Botanical Garden. Although I don't have the exact address, there is an Afghan Market further south on Main Street near 73rd Street in the mostly Orthodox Jewish and Israeli area of Kew Gardens Hills. I take people there when I lead a tour there (which I don't do often, because it's mostly a custom tour destination). <br /><br />CLOSED: <strong>Hemsin Turkish Restaurant</strong>, formerly at 39-17 Queens Boulevard in Sunnyside. I used to direct people there when MOMA was temporarily located in Long Island City. Another Turkish restaurant temporarily replaced it but couldn't make a go of it. I will probably revised my Noshwalk to include <strong>Turkish Grill </strong>at 42-03 Queens Boulevard. <br /><br />OPEN: <strong>Euro Shop Meat Market </strong>at 42-07 Queens Boulevard. a few doors down from Turkish Grill This newish market is, to my knowledge, the only dedicated Hungarian market in Queens. (Hungarian Meat Market continues to operate on 2nd Avenue in Yorkville, Manhattan.) The young couple who own it promise to offer home made goulash and stuffed cabbage as the weather gets cold. When I led my Sunnyside Noshwalk this fall, we bought some delicious walnut filled pastries.<br /><br />OPEN: <strong>Java Village</strong>, a new Indonesian place at 86-10 Justice Street in Elmhurst, which has a growing Indonesian community (and an Indonesian Cultural Center). I got a delicious, spicy kale dish and also an Indonesian coffee soda.<br /><br />OPEN: <strong>Mo Gridder's</strong>, a barbecue place at 603 Crescent Street in Belmont. The owner has another place in Hunts Point but I think he was brilliant to move here - to capture hungry Fordham students, employees from nearby St. Barnabas Hospital and locals who want an alternative to Italian goodies! I've added it to my tour: We get a platter of spicy chicken wings!<br /><br />SOON TO OPEN (or already open!): <strong>AYADA</strong>, a new Thai place on Woodside Avenue between 77th and 78th Streets. On my Elmhurst tour, we had a wonderful encounter with the folks who run Ally's Grocery at 76-13 Woodside Avenue. It's a Thai grocery that has many ready-to-eat Thai dishes, or some that need to be heated up. Well, I guess they decided it was time to "go for it" and open a restaurant. It was still in the works when I led my tour in mid-November...Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-259704758233682232008-11-29T06:59:00.000-08:002008-11-30T07:09:58.363-08:00Wonderful food booksI usually write about places I visit, but I'm lucky to have received quite a few great free food books because of my newsletter, Noshnews. Note that I didn't say cookbooks, because the best of these are food compendia. Here are quick reviews of three recent favorites, all published by Robert Rose, based in Toronto.<br /><br />My newest favorite is "The Science of Good Food" by David Joachim and Andrew Schloss, which calls itself the "ultimate reference on how cooking works." What I love about it is, well, everything. The layout is gorgeous, they use a nice heavy shiny paper stock, the photos are colorful and clear, and the language is utterly user-friendly, especially helpful for those of us who are not scientists. <br /><br />For instance, the entry on "flavor" describes what it is, what it does nad how it works, discussing how our mouth recognizes the five tastes - sweet, salty, sour, bitter and savory. There are fun "fast facts" (dogs have 100 times more odor receptors per squre centimeter of olfactory membrane than humans; fish can smell in water, etc.). <br /><br />There are also quite a few recipes. (They're printed in red in the index for quick reference.) I haven't tried any, but here's a tempting one: Absinthe suissesse, a beverage combining absinthe or pernod: almond syrup, creme de menthe liquere and a few other ingredints. It sounds positively sinful - but isn't that what absinthe is about?<br /><br />The book also answered a few questions I'd been wondering about: What are capers (see "Flowers")? What is quinoa <em>really</em>: a grain or a sprout? Answer: It's listed under grains but described as a member of the spinach family. <br /><br />There are extensive sections on herbs, cookware, cheese, chocolate and just about any major category you can think of related to cooking and categories of food.<br /><br />My next new favorite book, though it's a second edition (I never saw the first) - is "The Spice and Herb Bible" (2nd edition) by Ian Hemphill. It answers just about every question I've had about spice and herbs and introduced to me to many more. Also - lots of photos and great recipes!<br /><br />The book has extensive sections on chilies (including ratings on their heat levels) and peppers, and in some instances lists the names of some herbs or spices in other languages. One of my favorite features is the listing of the names of herbs or spices in other lanauges. You can read the names of Mustard, for instance, in Arabic, Cantonese, Mandarin, Czech, Dutch, Finnish, French, German, Greek, Indian, Indonesian, Italian, japanese, Malay, Portuguese, Russian, Spanish, Sri Lankan, Swedish, Thai, Turkish and Vietnamese.<br /><br />Finally, as a soup lover I was delighted to receive "300 Sensational Soups" by Carla Snyder and Meredith Deeds. I thought I was creative in developing my own soups, but these two chefs have assembled a wonderful collections of cold soups and hot soups, vegetable and other soups, fruit soups and some nut soups (although they're missing the pisatchio soup that I found in a Persian cookbook). As you might imagine, my favorite chapter is called "The World of Soups" and focuses on ethnic soups.<br /><br />Yum.<br /><br /><br /><br /><em></em><em></em>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-71100142334800415612008-10-31T04:48:00.000-07:002008-11-11T04:26:40.584-08:00A visit to GuatemalaIn August I spent almost a week in Antigua, Guatemala, where I aimed, among other things, to get to know about Guatemalan food. Antigua was an ideal destination in many ways. It's an historic city - one of Unesco's World Heritage Sites - and although you'll see fast food restaurants there, there's a deliberate (and, in fact, mandated) effort to preserve architectural integrity and the essential culture of the city. I really loved exploring the many ruins as well as the markets. ("Antigua" means ancient).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wF1SNAUCxepjAITOher_fpyWvx8rbCRI5a9Y59Qb6AxArzaVos2fbVIxiQ1UpOiNefyM5ImRw7qA3WlVhEW64wOTPcpmw9X5zhOhucs53wuWMG2qxwhtDKZHjdHfOVoNGULdKEuXMIc/s1600-h/antigua+cooking+school+9.jpg"><img id="BLOGGER_PHOTO_ID_5267368501258426450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wF1SNAUCxepjAITOher_fpyWvx8rbCRI5a9Y59Qb6AxArzaVos2fbVIxiQ1UpOiNefyM5ImRw7qA3WlVhEW64wOTPcpmw9X5zhOhucs53wuWMG2qxwhtDKZHjdHfOVoNGULdKEuXMIc/s320/antigua+cooking+school+9.jpg" border="0" /></a><br />On my first day, I stumbled, somewhat by accident, on the Antigua Cooking School, which I should have already noted, because it was in my guidebook, but I'd missed it in my prerations. Fortunately, however, I was able to register on the spot for a class the next day. Combining that cooking experience with many hours wandering through the local market as well as the local supermarket gave me a good handle - at least an introduction - the Guatemalan food. Obviously, a week is barely enough to get a sense of a place, but at least I got the sense!<br /><br />The class is taught by Militza De Leon, whose Seattle-based aunt founded the school about three years ago. Each class is four hours long and the fee is US$65 - cash only, please! (I paid $50, but just checked the Web site, and apparently the costs have gone up!) When you sign up, you can choose by the menus available on the days it's offered. I went on a Thursday, when the main dishes being taught were chiles rellenos and a Guatemalan dessert called Mole, which involves cooking sweet plantains in a sauce that includes chocolate, spices and tomatoes. We also made a simple salad, a rice dish and learned how to form and cook tortillas correctly. (Could I replicate this on my own? I'm not sure!) We were given utterly thorough instructions, well-written in English. It was definitely worthwhile. The Web site, www.antiguacookingschool.com, mentions a cooking class in Queretero, Mexico, and I'm definitely tempted to look into it!<br /><br />I also spent hours in the local market, wandering through its seemingly endless aisles and paths of local produce.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4LkyQnYygkxvVH0_7pLcU3y7r08Fm3n0WAqfi4djdXfKxm58PyfTlH1f4B0RvQkRMQkNogrzjAvH1cGjl8JCJ3Txr6LoxBbLpTyAwIq_J26AL7VDI2Ff-ocIzRWkNYa-kf1eq4NweF8/s1600-h/two+women+baskets+on+head+2.jpg"><img id="BLOGGER_PHOTO_ID_5263287126226847362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 312px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4LkyQnYygkxvVH0_7pLcU3y7r08Fm3n0WAqfi4djdXfKxm58PyfTlH1f4B0RvQkRMQkNogrzjAvH1cGjl8JCJ3Txr6LoxBbLpTyAwIq_J26AL7VDI2Ff-ocIzRWkNYa-kf1eq4NweF8/s320/two+women+baskets+on+head+2.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_Z87j7iE69nTpyiaVwM7ltDq8VbmnaRYUPfftsQoIejFpEjPGg6EnpNIKuXr1gSicSeyJokT6qCKakO2nciEjQ35nag-CZGfq-IVEu8Osesyyi7qPRJjUFutTOKXP6qDIVrl2YasFsM/s1600-h/Narket+beans,+fruit+and+other+items.jpg"><img id="BLOGGER_PHOTO_ID_5263286179893682434" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 230px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_Z87j7iE69nTpyiaVwM7ltDq8VbmnaRYUPfftsQoIejFpEjPGg6EnpNIKuXr1gSicSeyJokT6qCKakO2nciEjQ35nag-CZGfq-IVEu8Osesyyi7qPRJjUFutTOKXP6qDIVrl2YasFsM/s320/Narket+beans,+fruit+and+other+items.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnXbZLRErVEr5Bdacpr-XzRMoGGt-yVOLrXG6pq2yjxuZO-pOp7y4zIFjtHxZCDo63YKL1fm9QxiwXI0OtgRjlMNSqLX6p3Z-0LejoD0fhK9vPxhZHZV9aSbGn1mEA-wBUY4CXujJEsI/s1600-h/last+day+market+fruit+new.jpg"><img id="BLOGGER_PHOTO_ID_5263285770194139234" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnXbZLRErVEr5Bdacpr-XzRMoGGt-yVOLrXG6pq2yjxuZO-pOp7y4zIFjtHxZCDo63YKL1fm9QxiwXI0OtgRjlMNSqLX6p3Z-0LejoD0fhK9vPxhZHZV9aSbGn1mEA-wBUY4CXujJEsI/s320/last+day+market+fruit+new.jpg" border="0" /></a><br />The market was a constant temptation, combining food and dry goods and some surprises: a huge kiosk with bras amidst all the food, and, as in other urban markets that I've seen in Central and South America and, in particular, one in Ghana, it seemed just endless. I'm sure there was an order to it, but it eluded me.<br /><br />Although I had access to a kitchen at Dos Loros Inn, where I was staying, I would have needed more time to actually tackle some of the dishes I'd learned to make, and I would have loved to try using some of the new ingredients I saw - the variations of peppers and a green called <em>loroco</em>, which I've tasted in pupusas in Salvadoran restaurants here in NYC. I finally had a chance to see loroco (see photo below), and I bought a half-pound of it, thinking I could sneak it back to the US, but thought better of it, and tossed it before boarding the plane. I did take a couple of loroco shoots (visually it resembles tiny scallion bulbs, but the aroma is totally different). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnOXY9HT6RYTjKc9ClU9lj2Ee9D39Nb2KcAve5JI8fanQp-iMc50PPHsh_6DozukKn0rZrwwn8OyEozAgpZyt-JLWGYOxB-7hFbu868LsA0ns2BaSKiR36dQBYDkAa2faMXvERtmxGRs/s1600-h/Loroco+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnOXY9HT6RYTjKc9ClU9lj2Ee9D39Nb2KcAve5JI8fanQp-iMc50PPHsh_6DozukKn0rZrwwn8OyEozAgpZyt-JLWGYOxB-7hFbu868LsA0ns2BaSKiR36dQBYDkAa2faMXvERtmxGRs/s320/Loroco+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5267370538722982130" /></a><br />Unfortunately, I didn't take any photos of or at Bodegadon, the lone large supermarket in Antigua. It was fascinating to see Guatemalan versions of global products (I was able to get Diet Coke and Diet Pepsi; here, the Coke was cheaper than Pepsi.) I bought a box of frozen pupusas, which I'd never seen before, and saved the box to see if I could find this product in NYC. I'm pretty sure I'd find them in Washington, DC, or California, where the Salvadoran communities are much larger, but I'm going to snoop around in Jamaica, Queens, next time I'm there to see if I can find them.<br />On that note, I should mention that I had pupusas two times in Guatemala, at a restaurant, where each pupusa was 15 quetzales (about $2.25) and were served with a bland sauce and guacamole, and at a street stand near the market, where they were 6 quetzales and were served with the hot sauces and spicy slaw (curtido) that I'm most used to getting. I think the first pupusa targeted the ignorant gringo consumer; the market pupusas were so much better! (The second picture isn't very good - I later realized that instead of photographing the pupusas and the woman who made them, I mostly took pictures of the little boys hanging around there - her son and his friends.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHafxnvZZWXs29jfx7DnBdvE36248g73kHdk6coSF6rzYJB27KCUceDTahQPXAKiJ60BvirvKOp_SdqlVlWeWtKpLKt0Ck-SPbmX1LwMZGZVvb8GOrUqi9jQWj40WU4i_H3wNvlAkTMiQ/s1600-h/first+full+day+lunch+pupusa.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHafxnvZZWXs29jfx7DnBdvE36248g73kHdk6coSF6rzYJB27KCUceDTahQPXAKiJ60BvirvKOp_SdqlVlWeWtKpLKt0Ck-SPbmX1LwMZGZVvb8GOrUqi9jQWj40WU4i_H3wNvlAkTMiQ/s320/first+full+day+lunch+pupusa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5267373558953511298" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROe92DYdeF-hooqrdCRfzHA0fNaSagg2yeoVWKhzdaBWZLHAVquLjf5HlFXro_xKjceeA-3b03bE9L2QHTbCZn5dt0FGwiI5NlhsR9EjV8EcmBqtS0XVuMdvbP1CAhYt3epONWP3QUuo/s1600-h/sat+afternoon+market+pupusa+boys+1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROe92DYdeF-hooqrdCRfzHA0fNaSagg2yeoVWKhzdaBWZLHAVquLjf5HlFXro_xKjceeA-3b03bE9L2QHTbCZn5dt0FGwiI5NlhsR9EjV8EcmBqtS0XVuMdvbP1CAhYt3epONWP3QUuo/s320/sat+afternoon+market+pupusa+boys+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5267374044572944866" /></a>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0tag:blogger.com,1999:blog-7201368751933215243.post-780503257737851062008-08-04T07:05:00.000-07:002008-12-11T16:33:32.139-08:00August 2008 - Staten IslandFirst of all, my big news: Noshwalks was featured in am-NY on Tuesday, July 29th, in a nice article on page 13. I'll try to post it later today!<br /><br />I'm in the process of finishing Issue #21 of Noshnews and am pretty excited about after many months.<br /><br />In this post, I'm going to share some photos and previews of the issue.<br /><br />"Little Sri Lanka" - Many foodies know that there's quite a bit of Sri Lankan food to be found in Staten Island, especiallly in Tompkinsville, not far from the ferry terminal in St. George. But this past week, a new restaurant opened, and three weeks earlier, a rather tattered Sri Lankan place re-opened with a new owner and much different approach to dining in this neighborhood, i.e., both new restaurants have a lot more seating and are decorated to attract a more upscale clientele. Lak Bojun at 324 Victory Boulevard and Dosa Garden, across the street at 327 Victory Boulevard, each will offer a much nicer ambiance for eating than has existed to date.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtS52kmPcHpVnrT3lAiXd6aWol-ci79WitzzmOjYVBzLJRiRnLb6XtMUR2B-13SaVRnhQR3N0AHvNy7sbW4oozbpJPFf00lipIrubdWZMren5KgJmVbop207hVsmeUypXAH1ztUSbyp4/s1600-h/sri+lanka+owner.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtS52kmPcHpVnrT3lAiXd6aWol-ci79WitzzmOjYVBzLJRiRnLb6XtMUR2B-13SaVRnhQR3N0AHvNy7sbW4oozbpJPFf00lipIrubdWZMren5KgJmVbop207hVsmeUypXAH1ztUSbyp4/s320/sri+lanka+owner.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5230666298514492082" /></a> <br /> <em>Sanjeewa Wickremaratne opened Lak Bojun (324 Victory Boulevard) in early July.</em><br /><br /><br />Dosa Garden was set to open on Saturday, July 31. I was leading a Noshwalk in Sunset Park that day so I didn't have a chance to go to opening day. But owner Mogan Chinniah has carved out a beautiful and fairly spacious eating area for customers. By the way, the restaurant canopy and menu describe it as an Indian place, but when I visited them as they were putting the finishing touches on the place two days before opening, Chinniah told me that it's both Indian and Sir Lankan. The menu looks great, with about 15 different types of doas and utthappam (crepes and pancakes), biryanis and other mouthwatering treats. <br /><br />Meanwhile, I had an amazing lunch at Lak Bojun, with chicken curry, carrots cooked in cocoanut milk, eggplant and a chewy dried fish in a savory rice. It reminded me of the Indonesian dish nasi goreng, which combines textures and flavors. I hope both restaurants are hugely successful!<br /><br />I can imagine, now that there are four Sri Lankan eateries within a block that foodies will "discover it" and flock there in big numbers, if they can convince themselves that Staten Island isn't a faraway country. (The other two places are New Asha, next door to Lak Bojun at 322 Victory Boulevard, and Colombo Cafe at 12 Cebra Ave., around the corner. New Asha has been around for a pretty long time and is known to NY Noshers. Colombo Cafe was known as Lakshmi's until about a month ago. I think the new name is better, and the food is great, but the space needs improvement.)<br /><br />Besides the Sri Lankan places, this neighborhood also has several Albanian shops. The three food venues include Chuck's Pizza (which, like many NYC pizzerias is owned by Albanians), Rey's pizza (next door to Dosa Garden) and Emil's Halal Meat Market and Groceries. Chuck's and Emil's are owned by the Dedovic family (340 and 342 Victory Boulevard). Chuck's -which opened earlier this year, in a really beautiful space - also serves bureks, the delicious fillo pies filled with cheese, potato, meat, spinach and, sometimes, combinations of these. Check out the menu, because admidst all the typical Italian dishes are a number of Balkan specialties.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAwTZnKweYNd2BD5h0AFCtcrHhSbU3dpGz0MHcYSApKfcaaR8GRzpj-s7iklOJfhdrJ7sxCVuRY6ny90K4AE951u4uOq1yaTJwZGuUkqKkYeZ2Qz8TmGuyevOYz1y-mbedMs-12yN4IU/s1600-h/chuck+and+dad+1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAwTZnKweYNd2BD5h0AFCtcrHhSbU3dpGz0MHcYSApKfcaaR8GRzpj-s7iklOJfhdrJ7sxCVuRY6ny90K4AE951u4uOq1yaTJwZGuUkqKkYeZ2Qz8TmGuyevOYz1y-mbedMs-12yN4IU/s320/chuck+and+dad+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5230668840640022034" /></a><br /><br /><em>Elez and Emil (Chuck) Dedavic pose together with a pan of fresh-baked burek! They're at Chuck's Pizzeria at 340 Victory Boulevard not far from the ferry. You can get there on the S61 or S62 bus, which takes 5 to 8 minutes to zip up Victory Boulevard to Cebra Avenue.</em><br /><br /><br />There are tons of Mexican places on Victory Boulevard, but my favorite by a long shot is Tulci-Mex Cafe at 104 Victory Boulevard. Owner Marcelo Farciert (whose surname is French, but he's 100% Poblano from the city of Tulcingo)was doing so well serving up Mexican dishes in the back of his market two storefronts up at 108 Victory Boulevard that he took over an old 99-cent store and made a successful restaurant. He offers four different types of tamales. Everything I've had there has been delicious.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2ZFIFv37mz_qKlorzFJe8sT0n3Bk1pSe1NVoAMHMNhCGpaaqCx999rlE89kCeUS1mnuGmB5BslunB2sBPTXufoNCLJh3hWJORObU3BtwTEZ8FB7bNvJDHeZsh1svvt4XRMWDl2aWDPE/s1600-h/marcelo+mexicn+great+pic.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2ZFIFv37mz_qKlorzFJe8sT0n3Bk1pSe1NVoAMHMNhCGpaaqCx999rlE89kCeUS1mnuGmB5BslunB2sBPTXufoNCLJh3hWJORObU3BtwTEZ8FB7bNvJDHeZsh1svvt4XRMWDl2aWDPE/s320/marcelo+mexicn+great+pic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5230669444537405602" /></a><br /><em>Marcelo Farciert has operated his market on Victory Boulevard for about 15 years, but opened the cafe within the last couple of years.</em><br /><br />I have LOTS more to say about Staten Island, but you'll have to get Noshnews #21 to read it. It will be done later this month. Check www.noshnews.com for more details!<em></em><em></em>Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com2tag:blogger.com,1999:blog-7201368751933215243.post-20323803782904098112008-07-03T18:45:00.000-07:002008-12-11T16:33:32.589-08:00Catching up after almost ONE YEAR of not blogging!It has been close to one year since my last blog entry! I want today's to represent a new beginning. For the first time, I've added photos, but you'll soon see photos on the older posts as I go back and add images. Thanks to my long-delayed implementation of a high-speed connection I can now make changes more effectively and quickly! So - enjoy - AND please comment!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETmLFe2dz54KNPSrhV9vpFiJnvZ9wUFo3edh3DgFRIPgQfi9_AIF5GPWHnNpYm7cSsMKYwdvA5Z1abQVtxJRnOhi5cCR02iI0OEBFME3E_bbDs4TemBbAmViY0hC_OoRo9dTRVFqQT9o/s1600-h/preston+high+cute+photo+of+two+eating+matzoh.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETmLFe2dz54KNPSrhV9vpFiJnvZ9wUFo3edh3DgFRIPgQfi9_AIF5GPWHnNpYm7cSsMKYwdvA5Z1abQVtxJRnOhi5cCR02iI0OEBFME3E_bbDs4TemBbAmViY0hC_OoRo9dTRVFqQT9o/s320/preston+high+cute+photo+of+two+eating+matzoh.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5218776675722707474" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U8WFcB4oUTLsUeWWSctS4oZJFhXZEPQofTT8TBy6eyMoItUqXxjqgxPabK_hD_EwkG1YXJ7DJKahb6IN7EQVYynHFTB6FgLQ0IbzdixgSy6WT5AEe_7CSkpPAuwsnFpZ7DlODaRJD1Y/s1600-h/photo+ofNYTC+Harlem+Tour+May+18+reduced.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U8WFcB4oUTLsUeWWSctS4oZJFhXZEPQofTT8TBy6eyMoItUqXxjqgxPabK_hD_EwkG1YXJ7DJKahb6IN7EQVYynHFTB6FgLQ0IbzdixgSy6WT5AEe_7CSkpPAuwsnFpZ7DlODaRJD1Y/s320/photo+ofNYTC+Harlem+Tour+May+18+reduced.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5218773156414460450" /></a><br />These are the first pictures I've put into my blog. The top pictures a studetn and teacher from a high school in the east Bronx (Throgs Neck) who were part of a large group exploring the Lower East Side. They're eating matzoh and lox. Interestingly, many of these students had never been to the Lower East Side and couldn't identify the Williamsburg Bridge! <br /><br />The second group is of students I took on a Noshwalk + history tour of Harlem last year. They're studying English as a second language at CUNY and have to take 4 semesters before they can matriculate into one of the CUNY colleges. I love leading student groups, especially with kids who really want to learn about New York City and are experiencing things for the first time. The first group was at First Park at First Street and Houston Street; the second is sitting on the steps of the Langston Hughes House on West 127th Street. <br /><br />Anyway, I'm amazed that the last time I formally blogged was in August nearly 11 months ago! How did this happen, when I'm always seeing and doing so much that I should be blogging about? <br /><br />Anyway, I'm writing this in the early evening after leading a custom tour today for another group of ESL students. I met this group in downtown Flushing, but we then took a bus to an area of Flushing also known as Kew Gardens Hills. (It's one of those confusing things, where some maps call it Flushing, but the post office is Kew Gardens). The students were great! They came from China, Uzbekistan, Colombia, Haiti, Ecuador, Mexico and Peru. Some have been here as little as six months, other for a number of years. In consultation with their teacher, I decided that it would be fun to take them to this kosher stretch of Main Street where they would see sights and taste foods quite new to them. <br /><br />We started at an Afghan market, where we taste freshly baked Afghan bread. For the rest of the tour we focused on kosher foods and discussed what we saw. This is the fourth tour I've done for this program, and I loved seeing the reactions of these students, who know downtown Flushing well but, similar to a tour I led for another group last year, are clueless about the existence of kosher food. These types of cultural crossovers are precisely what I love to highlight in my tours, even to the point of showing them mezuzahs. At one market, the owner came out and briefly discussed what they mean.<br /><br />Since last August a lot has happened. I created a new tour of Ridgewood, where I found a great Bulgarian market on Myrtle Avenue (Parrot Market, near 58th Street), an Italian bakery that has the very best gelati I've tried (Monreale, near 59th St., available in warm weather only) and rediscovered an Balkan kebob place (Bosna Express) where the chef is Mexican (Forest Ave. near Palmetto Street).<br /><br />Some other "finds:"<br /><br />Two Surinamese restaurants on Liberty Avenue in Guyanese Richmond Hill, both relatively new. (Only one, Surinam Garden, is truly appealing, and the owner is wonderful!); Chocolate Castle (not that new), a great confectionary place on Division Ave. in kosher Williamsburg; Grill Point, a popular better-than-felafel place on Main Street in Kew Gardens Hills; a Venezuelan arepas place on 36th Avenue in Astoria; a terrific Ghanaian restaurant in the Bronx where, a block away, I found ginger beer that was so strong I had to water it down - and I've enver done that before. I bought it at a Guinean place called Halal Coffee Shop on McClellan Street near Sheridan Avenue. <br /><br />What I love are the constant discoveries as well as the rediscoveries of places I've already been where I see things with a fresh eye. So often I miss things the first time around...<br /><br />More to come, including pictures!Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com3tag:blogger.com,1999:blog-7201368751933215243.post-78617696827225391632007-08-06T18:48:00.001-07:002008-12-11T16:33:32.782-08:00Kvetching about MarketsMost foodies talk about restaurants and cafes; most NY food guides focus on eateries, not markets. But Noshnews and Noshwalks - and my book, Nosh New York, puts emphasis on both. If anything, I prefer the markets because I get a close up look at many more ingredients than I can taste in one place... (and I can't tell you how much odd stuff clogs my shelves at home). The pictures shows Ariana Afghan market on Main Street in Flushing. Those dour merchants don't own it anymore, but I think they're photogenic in a kind of ironic way and I love this picture!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTTx2MpIaXx9ZO5KKfk04whK5MC-0QQHC4Jh7ehXFtoNDc8Sf9-x3uYWq1Ho8Hk8XdO9CS7MbuYay-ajLRmE2I4Z_rkQ2G1aV2OUX8Fs-GydhSYIGtCecZBfZDGXFCocLzZSB_vFNmt0/s1600-h/zerve+Ariana+Afghan+color.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTTx2MpIaXx9ZO5KKfk04whK5MC-0QQHC4Jh7ehXFtoNDc8Sf9-x3uYWq1Ho8Hk8XdO9CS7MbuYay-ajLRmE2I4Z_rkQ2G1aV2OUX8Fs-GydhSYIGtCecZBfZDGXFCocLzZSB_vFNmt0/s320/zerve+Ariana+Afghan+color.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5218941362386795202" /></a><br /><br /><div></div>Anyway, just a few thoughts : Truly the best food markets are in the boroughs or far from central Manhattan. Yes, of course, Zabar's and Fairway and Whole Foods are great, and, yes, I go to all of them. But when I REALLY want interesting food, I'd rather go to Sunnyside or Elmhurst or Astoria or Flushing or Richmond Hill or Brighton Beach... and Belmont for great bread, cheese and pasta. I even like to go to El Pais on St. Nicholas and 184th Street for certain things, but it's a MESS inside.<br /><br />Harlem has NO good markets. (Young Spring on West 125th Street just east of Malcolm X Boulevard is OK, and the Sea & Sea My favorite African market closed a few years ago (the best are in the Bronx), although you can find ingredients for African cuisine in the neighborhood. (But I noticed huge jars of Skippy peanut butter in one place, presumably used for the mafe - peanut butter stew). <br /><br />Forgive me - a few exceptions: International Market on 9th Ave, & 40th St.; Pars Persian market on West 30th just east of 7th Avenue (north side of the street), Kalustyan on Lex between 29th and 30th... and I'm a big fan of West Side Supermarket, but especially enjoy its lower-cost Bronx counterpart known as Garden Gourmet, on Broadway and 234th Street. <br /><br />Do I sound like I'm kvetching? Maybe it's just that in its vast and rapid gentrification, Harlem is welcoming too many generic places, and I far this will happen in other neighborhoods.<br /><br />Comments?Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com1tag:blogger.com,1999:blog-7201368751933215243.post-24246479292563921932007-08-06T18:48:00.000-07:002008-12-11T16:33:32.963-08:00Short takesYesterday - August 5 - I concluded my summer Noshwalk season with a tour of Ridgewood, Queens. It's one of those neighborhoods that neither artists nor hipsters have discovered, and the reason, probably, is that it's physically intact. There are no sprawling industrial blocks of former factories waiting to be rehabilitated. There isn't a poor community in pre-war housing stock waiting for newcomers to "upgrade" them. (I'm thinking of the Grand Concourse here.) Instead, there are blocks and blocks of brownstone-type homes and later constructions, most no higher than three stories, and many in pristine condition. The residents seem to represent a wide cross-section of immigrants from Central and South America and the Caribbean; Eastern Europe (especially Poland); some Chinese; and older residents with German, Romanian, Slavic and Italian roots. <br /><br />On Fresh Pond Road we went to Catania Bakery and on the way passed the new Pharaoh Cafe, an Egyptian place. Are Egyptians among the newer-comers to Ridgewood?<br /><br />An old diner on Myrtle Avenue has been converted to the very animated Monta's Restaurant (54-55 Myrtle), evidently the property oif a baseball-obsessed owner. Parrot Market at 58-22 Myrtle has food from all over the place; its owners are Bulgarian, and they have delicious fresh bureks and spinach pies as well as packaged goods. We got a wonderful Romanian sheep cheese there. Monreale Italian bakery had gelato for just $1.25 for one scoop and $2.25 for two. In Manhattan you'd pay at least twice that, and I don't know if they'd be as good.<br /><br />Our last stop, by the way,was Bosna Express, one of two Bosnian eateries. We got a delicious lamb kebab. The chef was Mexican. The photos shows a few Noshwalks loving their kebabs! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClH70_edfi2pbuLaaIotcPcPxBV1PiJF8ceJPk9yW3bZ3d5vSjPRrX13Im6fPnZx0W8F1K3x_8471uUnsHqFvlY2cJyGzaV5EuGG8bpeCV_RmI7tqjqhxaiNp725fU9RZ3c-X2VJdayQ/s1600-h/ridgewood+group+at+bosna+eating+kebab.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClH70_edfi2pbuLaaIotcPcPxBV1PiJF8ceJPk9yW3bZ3d5vSjPRrX13Im6fPnZx0W8F1K3x_8471uUnsHqFvlY2cJyGzaV5EuGG8bpeCV_RmI7tqjqhxaiNp725fU9RZ3c-X2VJdayQ/s320/ridgewood+group+at+bosna+eating+kebab.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5218943481489329298" /></a><br /><div></div><br />***<br />In Astoria a couple of weeks ago, we stopped at a San Antonio #2, a Chilean bakery at 36-20 Astoria Boulevard. (#1 is in Valley Stream.) I've included it on my Astoria tour for years, but usually by the time we get there, towards the end, we've eaten so much that there's little space for anything else. I was happily surprised to see that the owners had renovated the exterior to make it much more attractive to visitors, creating a showcase of the empanadas and dulce de leche filled pastries that they make. But their specialty is actually a Chilean hotdog, with a topping combining guacamole and other flavors. At $3.50 it seems pricey, but it's very rich and we cut a couple of them into pieces to share tastes. The owners were very friendly and it's worth a visit!<br /><br />***<br /><br />Seen in Harlem: A Taste of Seafood on the southeast corner of Madison Avenue and 125th Street (50 E. 125th St.) continues to draw lines of customers in search of its fried fish dishes. About two or three months ago I saw that they're getting ready to move across the street to 59 E. 125th - a new facade and, I think, 2 floors. Interesting food-related developments have taken place on this stretch: Wimp's Bakery also moved into spiffy quarters with an extra floor (and a hot buffet in addition to their traditional baked goods); Manna's, which already has a soul food buffet place on the northeast corner of Madison and 125th, opened an outpost nearby on the south side closer to Malcolm X Boulevard. Charles' Southern Fried Chicken, whose main place is on Frederick Douglass Boulevard near 150th Street, has rented a portion of A Slice of Harlem, on Malcolm X BOulevard just north of 125th Street. Mo'Bay, an upscale seafood place, has been around for a while.<br /><br />Gee - is it just a coincidence that Bill Clinton's NYC office is in the midst of all this, in the Carver Bank Building at 75 W. 125th St.? (And I wonder if his foundation, of the Upper Manhattan Empowerment Zone, have anything to do with all this.)<br /><br />***<br /><br />Borough Park always surprises me. Going in the summer usually means it's a lot slower - so many people are away. But the Zion Market, which has moved to a new, larger location on 13th Avenue between 38th and 39th Streets, is always busy. To my knowledge, it's the only Jewish Yemeni market in NYC. The space is about twice as large as the old one, and it felt oddly airy. I suspect that whatever law of physics it is (can't remember the name!) that says you'lol fioll out whatever space you have, or something like that, will apply in the case of this market: it will once again be very crowded. Best purchases there are their breads: a roti-like grilled bread and the "lachloof" (my spelling), which it the name of their injera-like Yemeni bread. The eggplant dip has a delicious smoky taste. I always love shopping there, and in this market, unlike most other in the neighborhood, people are very chatty with recommendations and encouragement. I was with a small family group on a tour, and we had a spontaneous "picnic" with our "finds" there in front of the store, where there was a flat surface that we turned into a table. Various customers - some clearly quite religious - either wished us a good meal or suggested something else that we may have missed.<br /><br />Later in the day, when my clients had left, I wandered around on my own. Found a Salvadoran restaurant on 14th Avenue around 40th Street and a Hungarian eatery on 13th Avenue at 55th or 56th Street. It's more like a small diner that also has Hungarian dishes (not kosher), but since most Hungarian places I'm aware of have closed, this was a surprising find. I didn't have time to linger, but it's one of those places I mean to get back to. There are quite a few Polish markets and some Polish restaurants on the outskirts of the Jewish hub of Borough Park. I believe that many employees of the local markets are Polish.<br /><br />I also noticed a large restaurant on 13th Ave. called Uzbekistan, near 42nd Street on the east side of 13th Ave.. Chances are it's been there for a long time, but the sign looked brand new. There has been a presence of Bukharan Jews in Borough Park for a while, including a run-down market and an unappealing kosher gyro place called Samarkand, on the west side of 13th Ave.. I take folks to the Tandoor Bakery on 48th Street between 13th and 14th Aves. One fellow in my group spoke Russian and convinced the owner to let him (and us) go to the back of the bakery to see the fresh bread being baked. A treat! Later the owner told me that the Bukharan synagogue in Borough Park is on 41st Street just east of 13th Avenue. It's really two attached houses serving as the synagogue, but I will be interested in seeing if they build a completely new structure at some point. <br /><br />My point? That Borough Park, both in terms of its Jewish community and non-Jews, is more diverse than many people think.<br /><br />***<br /><br />More to come...Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com2tag:blogger.com,1999:blog-7201368751933215243.post-88787511175196253122007-07-10T18:38:00.000-07:002008-12-11T16:33:33.118-08:00Whither Harlem? (Observations on West African food)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSyn7k04_VzLTApjwuwbfJf8HUW8jgd_zhtbGvyxrCrORXVxt6Z_euGbpJg-BJaSgXHeDVx_PZk01IcBC3JuyryXFDumXxaL8rHKdTwm3PehAJMsqAMuqcSVqtJCYMERLRWwSXTxIK1I/s1600-h/101_0320.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSyn7k04_VzLTApjwuwbfJf8HUW8jgd_zhtbGvyxrCrORXVxt6Z_euGbpJg-BJaSgXHeDVx_PZk01IcBC3JuyryXFDumXxaL8rHKdTwm3PehAJMsqAMuqcSVqtJCYMERLRWwSXTxIK1I/s320/101_0320.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5218944627995732930" /></a>Mor Thiane owns Keur Mamma Diallo, a wonderful, humble Senegalese restaurant (listed below) on Frederick Douglass Boulevard. It's one of those gentle gems, not showy but welcoming and delicious - that, I fear, is being obscured by some of the newer, more upscale places making their way into Harlem. <br /><br />In some ways, Harlem is simply changing too fast. A few of my thoughts about Harlem follow below...<br /><br />One of my two favorite restuarants in Harlem, <strong>Sokobolie</strong>, at 2523 Frederick Douglass Boulevard just north of 135th Street, is in the throes of change. Guinean owner Lariou Diallo, who opened his first place about 14 years ago (I'm not sure it was at this location then) has created a very popular venue with his West African buffet - the only one I know of in Manhattan. There I've had amazing oatters of peanut stew, okra stew, cassava leaf stew, with various combinatons of goat, lamb and beef. There are different types of rice and some couscous - long grained and short grained rices all prepared in different, delicious ways. I usually get a home-made, sinus-clearing ginger beer with my meals and have taken several tour groups there. It's the type of place I used to pass by many times - the exterior is entirely uninviting - until one day, a few years ago, I just decided to look inside and found a warm welcome.<br /><br />Well, I've also been worrying about Sokobolie, because it's in a two-story building in an area of Harlem where new condos and fancy, upmarket rehabs are becoming the norm. Lo and behold, a few months back I noticed a new canopy across the street announcing the imminent arrival of "Baraka," featuring an African buffet. New competition, I wondered? But I hadn't noticed the small print: "The old Sokobolee" - yes, with a different spelling. <br /><br />Then, in early June, Dario Diallo, Lario's sister, told em that the grand opening would be taking place on a Sunday evening when the prime minister from Guinea was in town. So I headed over for the event. Although I'd been told the ribbon-cutting would take place some time "after 7 PM," I wasn't expecting it to be at 9:45 PM, but so it was. By then, men and women - the women in gorgeous African gowns and headscarves - were packing the front of the restaurant and spilling into the street, which had been closed off for this event. (Fortunately, it was a comfortable summer evening.) The prime minister, Lansana Kouyate, wore a white tunic and a white fez-like hat. He cut the ribbon and an elite group of people crowded into the new restaurant, which was full of food. Being an "onlooker" and non-invitee, I went to the local deli, bought a vanilla "Coke Zero" and headed home.<br /><br />Aliou had mentioned that he hired a Dominican chef to add Caribbean dishes to the new place, so that, effectively, this would be New YOrk City's first African-Dominican restaurant. It was larger than the original, and gorgeous. I couldn't wait to take folks there.<br /><br />Two weeks later, I was leading a custom tour through the neighborhood, planning on ending at the new Sokobolie/Baraka. Alas, it was closed, but the old one was still open. Dariou was there, looking sad. "We still need to pass some inspections," she said, and couldn't give me an opening date.<br /><br />Oh well.<br /><br />I had a great meal recently at <strong>Keur Mamma Diarra</strong> at 2491 FDB (128th St). It's a 7-year-old Senegalese place that Mor Thiane has run for about 2 years. I had a peanut butter stew with lamb and basmati rice, so delicious I practically drank it. I also like to buy the thiakry there - it's either a breakfast or dessert, made with couscous, sour cream, and fruit. I presume a critical amount of sugar is added because it's quite sweet, and I'm not sure the sweetness comes only from the fruit! A nice feature of this place is the free coffee, and it is STRONG - just what I needed last time I visited. Thiane is a wonderful, welcoming man, who is pleased that more "white people," as he bluntly put it, are interested in his food. He already apparently is doing well, but is happy to benefit from increased Harlem tourism!Nosh New Yorker!http://www.blogger.com/profile/15374002051696767803noreply@blogger.com0