tag:blogger.com,1999:blog-49026981289619886252024-03-06T00:01:38.606-08:00Foodies in the Bible BeltTonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-4902698128961988625.post-1590153752401871242013-10-09T14:35:00.001-07:002013-10-09T14:35:44.954-07:00Baba Lu and Blue Suede Shoes: Cuban Food comes to Jackson!Several years ago I had the opportunity to go to Miami. While there, a friend took me into a community known as 'Little Havana'. Little Havana is a neighborhood that is home to many Cuban Americans. The neighborhood is a bustling community filled with cigar shops, cultural centers and restaurants. As we began to walk through the streets of Little Havana, I would see images that reminded me of something I would see on a postcard. Little elderly men smoking cigars played checkers outside of cafes where chickens roasted on spits. The sound of Cuban Rumba music playing from windows of brightly colored houses played as soundtracks to accompany the smells of Cuban dishes being cooked in open kitchens.<br />
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My friend Rafael who was born in Cuba tells me " I am going to take you to eat the real deal". I tell him, " please no touristy food. I want to eat what you eat when you come here". He guides me down through rows of shops until we stop at a little cafe. We sit down at a wooden picnic table and he goes up to the window of the cafe and orders. He returns to the table with two heaping plates of food.<br />
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I look down to see a mouth watering plate of Cuban shredded beef called 'Ropa Vieja, fried plantains and black beans and rice. He also sat down a small carafe of strong scented Cuban coffee. The beef was unbelievable, filled with peppers, onions, garlic and sofrito. The fried plantains were a nice salty starch that were dipped into a mojo sauce. Lastly the beans and rice were mixed together with onion, garlic and bay leaf to form a dish known as 'Congri'. The food was so good and the ingredients so well put together that I have 'jonesed' for authentic Cuban food for years now.<br />
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Thankfully, my wait is over!<br />
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Cuban born Marachi Fraga and her daughter Alana Lagares and her husband Hector have enjoyed preserving and cooking family recipes for several years. In Spring of 2013, the family decided to bless West Tennessee by offering authentic Cuban cuisine to the Jackson Tennessee area. 'La Cubanita' is the family's food truck business thats creating a big stir among the West Tennessee foodie community.<br />
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La Cubanita offers classic Cuban dishes like homemade empanadas.
Created originally in Spain, the empanada is a stuffed pastry filled
with slow cooked chicken or seasoned beef. Picadillo empanadas are true
Cuban comfort food. The pastry is filled with ground beef seasoned with
onions, peppers, green olives and tomato sauce. La Cubanita also makes
empanadas with chicken fricase, a mixture of chicken sauteed in Cuban
sofrito, spices, green olives, tomato sauce and white wine. The mixture
is placed in the pastry and fried. They are so good and usually sell within a few hours.<br />
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La Cubanita also makes fantastic Tostones. Tostones are twice fried plantains. Ripened plantains are cut up and fried. The plantains are lightly salted and the traditional Cuban mojo (mo-ho) sauce is used as a dipping sauce. Mojo is made with orange juice, garlic, cumin and black pepper. It is used as a dipping sauce and to marinate pork and chicken in many Cuban recipes.<br />
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Ham croquettes are also served by La Cubanita. Known as 'Croquetas de Jamon', these tiny bites of heaven are made by taking smoked ham and combining it with nutmeg, milk and flour and rolling them in bread crumbs. The tiny snacks are then deep fried to a golden brown. Many Cuban families will cook these for children and serve them at birthday parties.<br />
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And just so Southerners don't feel left out, La Cubanita offers two items that include frying and pork. (Two staples of the Southern diet) They serve the classic Cuban dish 'Pan con Lechon' which is slow roasted pork marinated in garlic, orange juice, onions, oregano and black pepper. Typically served at Christmas in Cuban communities, think of it as Cuban barbecue. Wonderful stuff!<br />
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Lastly, my favorite food item at La Cubanita is 'Chicharrones de pollo'. (I almost cannot write this without my mouth watering!) Imagine if you will, taking your grandmother's fried chicken and taking the skin off of it. Now deep fry that skin after marinating it in Cuban spices. HOLY SMOKE...They could be on the list of the best things I have ever eaten. Crunchy golden goodness that crunches in your mouth. OMG...what a flavor!<br />
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La Cubanita is set up at the West Tennessee Farmer's Market on Saturday's from 8:30 a.m. till they sell out. They are also set up at various locations in Jackson including Old Medina Market at 2800 Old Medina Rd in Jackson.<br />
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Check out their locations and stops at : <a href="http://www.facebook.com/LaCubanitaEmpanadas">www.facebook.com/LaCubanitaEmpanadas</a><br />
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And in honor of La Cubanita being the first Cuban restaurant in Jackson Tennessee, I'd like to offer up a little Buena Vista Social Club...<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com2tag:blogger.com,1999:blog-4902698128961988625.post-40635832843321681132013-10-04T12:12:00.002-07:002013-10-04T12:18:10.355-07:00Feasting on Good Karma<br />
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It's not every day that I get the opportunity to chow down at a Vietnamese Buddhist Temple. However last weekend I had the pleasure of joining the members of Tu Vien Quan Am Buddhist Temple in Memphis for a food sale and dinner to raise money for the temple. The temple was started in 2002 by the venerable monk Thich Nguyen Tanh. The temple grounds maintain housing for monks, a meeting hall and several gardens where fruit and vegetables are grown. The temple serves members of the East Memphis Buddhist community and conducts services every Sunday. </div>
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The sale was held inside a meeting hall directly behind the temple. Outside of the hall, an elderly lady was selling bags of fresh vegetables grown on the temple grounds. Visitors pick up large handfuls of green leafy Chinese cabbage, bok choy and assorted vegetables. Once inside the hall, the smell of wok oil fills the air. The smell of onions sizzling begins to pierce my nose. The sound of English and Vietnamese filled my ears as crowds of men, women and children surrounded vendors tables. </div>
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It is then I see her. Sitting barefoot on a wooden stool and surrounded by cooking tools, a short Vietnamese lady begins to pour coconut milk into a heated wok. She then begins to add spoonfuls of bean sprouts, onions, tofu and various vegetables into the mix. Right at this moment, it's just me and her in this room. And I'm captivated by her wok.</div>
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As I peruse the various vendors I recognize numerous dishes and then run across some that I cannot identify. Hot pots of steaming soups, rice noodles and mystery vegetables, all for at very affordable prices. I walk up to one vendor who is serving a refreshing looking iced beverage in tall plastic cups. A sweet looking white liquid over cascades of ice cubes. My mind wanders to drinks like a sweet bubble tea or even a Thai style iced tea filled with cream and sugary goodness. I ask the lady behind the counter what is in the drinks. She smiles and tells me that is is made from beans. Suddenly I feel obliged to decline. Not so much a fan of beans, yet alone beans on the rocks.<br />
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As I watched two ladies stirring a large pot of a spicy soup broth, my eye would keep being drawn to a box of green colored pyramids called 'Banh Gio'. When I asked one of the vendors what it was, she explained to me that it was filled with bananas. I decided to try one of the interesting looking treats. Wrapped in banana leaf, banh gio is a Vietnamese snack food that is typically made of steamed rice dumpling and minced pork. Some cooks add additional ingredients such as onions, mushrooms, fish sauce and oyster sauce. These particular rice dumplings were slow steamed and filled with a creamy ball of banana which produced a sweet and starchy taste.</div>
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My next stop was a table filled with mysterious looking dishes in bright red and orange colors. I inquired with the lady behind the table as to what these mystery dishes were. " It's shrimp, shrimp and chicken dishes." I heard shrimp and that's all I needed to hear. I grabbed up one of the red colored dishes of shrimp. I glanced down at the plate and had to do a double take. Was there really a shrimp the size of a lobster on my plate? I plopped down my meager four dollars for the plate and ran to the closest table to indulge my senses.</div>
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I settled on a plate of my favorite Vietnamese dish besides Pho (and I did ask if anyone had any!) known as Ban Xeo. Ban Xeo is a French inspired crepe made from rice flour, coconut milk and green onions. It is typically filled with pork, shrimp and bean sprouts. It is then served with fresh lettuce, fresh mint and fresh cilantro. The finished product is then dipped into fish sauce. Big, messy and delicious. I also grabbed up one of the banh gio rice dumplings and my shrimp. The ban xeo was delicious while the rice dumpling was good but the banana inside was mediocre. The shrimp was this beautiful juicy behemoth of a dish. As I began to cut into the shrimp I noticed that it was actually stuffed. The inside of the shrimp was filled with a cornbread type stuffing. The marinade was a sweet and spicy sauce that tasted of hints of lemongrass, vinegar and tomato. I polished one of the four ginormous shrimp off and was getting full. I would later discover that the inside of the shrimp was filled with seasoned fried tofu. It was great and I am so not a tofu kind of guy!<br />
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The temple is beginning to offer the food sales very weekend after their Sunday morning service. Do yourself a favor and drop by for an authentic taste and experience of Vietnamese and Buddhist culture. Tu Vien Quan Am Buddhist Temple is located at 3500 Goodlet, Memphis Tennessee.<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-78123489198823053642013-09-20T14:02:00.000-07:002013-09-20T14:02:34.344-07:00Rollin Thai in the Dirty South...The appearance of food trucks throughout the Bible Belt is certainly a welcome sight to southern foodies. For too long this ingenious idea to bring affordable food that was typically only accessible in sometimes 'high end' restaurants was paraded in front of us on food channels and out of state websites. The food truck craze has caught on in the south and has brought some very tasty dishes to the streets of rednecks, metropolitan folk and plain ole country people. <br />
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On a recent trip to Nashville we stumbled an amazing restaurant on wheels known as 'Deg Thai'. Deg Thai is a Thai-fusion food truck that rolls through the Music City pumping good smells and amazing Thai cuisine. The truck was named Best of Nashville's '2012 Best Food Truck' in a reader's survey.<br />
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The color truck features a number of Thai favorites like 'Classic Pad Thai' which features rice noodles, green onions, tamarind, bean sprouts chilies and chicken or tofu. They also feature traditional red curry made with red chilli pepper, galangal, lemongrass and shallots in coconut milk. A fragrant green curry is also served which features green chili pepper, ginger, lemongrass, galangal and kaffir lime leaves in coconut milk. The curry is cooled down with a side of fresh steamed jasmine rice. <br />
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The classic 'Masaman curry' is served in a very unique way. Grilled chicken is cooked in a spicy coconut gravy with romaine lettuce, onions and cucumbers on flat bread to make the very popular 'Masaman Wrap'. The wrap is so delicious that it was named the 'Best Sandwich' at the 2012 Nashville Street Awards. <br />
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Other dishes include a spicy salad known as the 'Tiger Tear Salad' which combines thinly sliced steak, romaine lettuce, tomatoes, red onion and cucumbers. The combination results in a spicy and fresh tasting salad.<br />
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One of the star player at Deg Thai are the homemade Thai spring rolls. For a few bucks you get a big tray of golden, flaky tasty treats. All served with a light sweet sauce for dipping. <br />
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Last but not least, patrons can indulge themselves in a cool, rich Thai tea or a dark, caffeine potent Thai coffee.<br />
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You can follow the Deg Thai truck on twitter at:<br />
<a href="https://twitter.com/DegThaiTruck">https://twitter.com/DegThaiTruck</a><br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-17918078926227786892013-08-29T16:29:00.003-07:002013-08-29T16:29:45.839-07:00Mama's Don't Let your Babies Grow Up to Eat Fast FoodAfter a long departure from the blog, I am glad to announce that we are back in the saddle. So put on your bibs, loosen your belts and let's talk food!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzTdkEC3OrQfuPGgYrXALRQfObjzIzOpXiX77n30fkbjyFVr3kZmieURLf3Jugw7axkfv8CVNDXfR7VK0xntk1tA2mmINw0HaIRaDakz_x7EEt_P8PA60wzz2oKSibC1gg96wkUoxnXaz/s1600/fastfood.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzTdkEC3OrQfuPGgYrXALRQfObjzIzOpXiX77n30fkbjyFVr3kZmieURLf3Jugw7axkfv8CVNDXfR7VK0xntk1tA2mmINw0HaIRaDakz_x7EEt_P8PA60wzz2oKSibC1gg96wkUoxnXaz/s320/fastfood.jpg" width="320" /></a>Recently I drove through the drive thru of a local fast food spot (I won't identify it but it there was a creepy clown peering through a window at me and I wasn't at the John Wayne Gacy Cafe). The establishment featured advertisements for new 'real angus beef' burgers that were priced higher than their regular faire. (Because you must pay more for the real cows). This seems to be a growing trend. More and more fast food places are advertising 'We have real ingredients' as opposed to the 'mystery' ingredients that many of these places carry. Burger joints are advertising 'real beef' while Taco joints advertise 'real shredded chicken' as opposed to 'chicken-like' mystery bits.<br />
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I have friends that read this blog that are somewhat 'monogastric' in their food choices. If it's not meat and potatoes or doesn't come dropped in a hot fryer and ladled in cheese with ranch dressing on the side it's not consider edible. So when they see that I've been eating street food from Chinatown or menudo from a back alley taqueria somewhere, they typically will turn their nose up and say " Saw you eatin some of that weird stuff on your webpage". However many of the same folks think nothing of loadin up the kids into the vehicle and pumpin full of mystery meat and deep fried heart stoppers. Unseasoned fatty beef served beside a potato filled with fake chives and bacon bits is truly acceptable but put that same beef on a stick and marinade it in chiles and seasonings and let a person of a different ethnicity serve it up and there's trouble....but I digress...<br />
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So I'm reading from Anthony Bourdain's 'The Nasty Bits' and Father Tony has some words of wisdom to say about just this very thing:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sypB6_gA7vnzq6kitJktHJDQgatpxGguQphm9e0offSquWtyzHrY39oHVKsxkDJhUU9eDcTbG3U9UqcaY64QkfZMUpJLYmvqeH_t31uAmSR-OiBemJPO2hwM7XAsC1MefXuWX0VBtaP8/s1600/nastybits.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sypB6_gA7vnzq6kitJktHJDQgatpxGguQphm9e0offSquWtyzHrY39oHVKsxkDJhUU9eDcTbG3U9UqcaY64QkfZMUpJLYmvqeH_t31uAmSR-OiBemJPO2hwM7XAsC1MefXuWX0VBtaP8/s1600/nastybits.jpg" /></a><i><b>" But is fast food inherently evil? Is the convenient nature of the beast bad, in and of itself? Decidedly no. Fast food which traditionally solves very real problems of working families, families with kids, business people and the casually hungry can be good food. If you walk down the streets of Saigon or visit an open air market in Mexico, you'll see that a quick easy meal does not have to be part of that hideous generic sprawl of soul destroying sameness that stretches from strip malls across the USA, looking the same, tasting the same. The paper wrapped morsels of grey 'beef' patties with all-purpose sauce. The unbelievably high caloric horrors of beef flavored sprayed chicken nuggets or milkshakes that contain milk and have never been shaken or barbecue that has never seen a grill, cheese with no cheese , and theme monstrosities for whom food is only a lure to buy a t-shirt is not the way it has to be. There is delicious and even nutritious fast food to be had in the world, often faster and cheaper than the clown and the colonel and the king and their ilk produce." </b></i><br />
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Bourdain goes on to point out the great street food found in Mexico, Japan and Vietnam, just to name a few. He also goes on to offer solutions to us:<br />
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<i><b>" Next time you find yourself standing slack jawed and hungry in front of a fast food counter and a clown in anywhere nearby, just head for the lone-wolf, independent operator down the street, a pie shop, a kebab joint or anywhere that the proprietor has a name. When possible, try to eat food that comes from somewhere and somebody.!"</b></i><br />
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There was a week where I ate nothing but various ethnic dishes for lunch and supper every day. One day it was Indian, the next day it was Thai. The next day it was Mexican and the next it was Caribbean inspired food. All foods that could potentially cause the 'perfect storm' amidst my stomach if ya know what I mean...<br />
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All was fine with no issues until Friday came and I decided to grab something quick for supper and went through a Taco Bell . Just two small items of mystery meat from the Bell and I was running for the border. I mean after eating dishes that contained spices from India, peppers from Mexico and seasoning from the islands, what ripped up my insides was a '$1.29' taco from a national chain. I thought to myself " I thought this was 'safe' food. I thought this is what thousands of moms and dads picked up on the way to soccer practice just in time to get little Johnny off to the field so his parents could live vicariously through him...." (Wait...that's another blog) Anyway, it was this Americanized, commercialized , generic food that left me in El Bano....<br />
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<i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYr8L2V6PRMhlV_C_ifYB1YL2rg3yPQGrUeNw82-ggzmH0JUzjdkhOSluF-BoygUhpeNUE7d7PV1ZjLqFLZpQFizmOmXYCrWAeV-RaSEW0jpGAeummmLDUjleSeSgi74YlkufdkWaMcWO9/s1600/Upset-Stomach.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYr8L2V6PRMhlV_C_ifYB1YL2rg3yPQGrUeNw82-ggzmH0JUzjdkhOSluF-BoygUhpeNUE7d7PV1ZjLqFLZpQFizmOmXYCrWAeV-RaSEW0jpGAeummmLDUjleSeSgi74YlkufdkWaMcWO9/s320/Upset-Stomach.gif" width="214" /></a></b></i></div>
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As I depart from the soapbox, remember that things will never change until we begin to seek more. Many of us have tasted real food, and it is GOOD! <br />
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The next time your family is looking to go out for a meal, try to find a locally owned establishment. Boycott fake Mcfood by eating real food while putting money into the local economy. Open your culinary mind and step out of your comfort zone. <br />
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And as we have said many times in this blog, EAT LOCAL!<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-58949474112107601442013-05-02T15:23:00.002-07:002013-05-02T15:23:45.274-07:00Southern Arabian Nights
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<span style="mso-tab-count: 1;"> </span>The soft
white clouds of smoke smelled of a scent of rose and jasmine rise from an
Arabic pipe. The smell of cardamom spices and roasted Turkish coffee arouses
the senses. A man places a large plate of well seasoned lamb, stuffed fig
leaves and slightly toasted pita bread on the table. It might seem like a scene
from Arabian Nights but it all take places in West Tennessee. I am at the
Palace Café in Jackson Tennessee.<o:p></o:p><br />
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The Palace Café
is owned by Alex Hanson and family. Alex also owns ‘Al Houda International Food
Market’, the only Middle Eastern Market in Jackson Tennessee. ( See our post
‘Middle Eastern Treats’ for information on Al Houda)<o:p></o:p></div>
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Alex and his family began serving authentic Middle Eastern
cuisine at the market as well as offered customers the unique experience of
trying coffees, teas and various spices. Many West Tennesseans visit the market
for Alex’s selection of hard to find import items. One of the most popular
items that he sells is the Arabic waterpipe known as the ‘Hookah’.</div>
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<span style="mso-tab-count: 1;"> </span>The hookah
is a waterpipe that is quite popular throughout many world cultures and is used
to vaporize smoking tobacco known as ‘shisha’. Shisha tobacco known as
‘Mu’assel’ is a combination of tobacco, molasses and in many cases dried
fruits. Popular flavors include apple, lemon, grape and mint. The tobacco is
vaporized and passed through water before it is inhaled. The name ‘hookah’
comes from the Arabic word for ‘jar’ and is a part of the rich culture and
tradition of the Middle East. <span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-tab-count: 1;"> </span>The hookah
is tremendously popular in cafes and homes in the Middle East and Indian and
has spread throughout Asia and South Africa. The hookah is not just a pipe but
is a focal point of fellowship. In the words of my friend from Syria “Men in
the U.S. go to bars and drink when they get off of work, in my country we go to
café and smoke the hookah and drink tea.” The hookah is tremendously relaxing
and can be shared among friends.<o:p></o:p></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoLQ25t_Huajse1XA3OjVWKeEYXwKeprvFXT9TuVF3d7HedzZuLT9f2lzwrh6AdyOf3mytpm6J2lXcbs1dMnMdnZvc5ngzJ0iiGPEnnA_QOcJAwF4YAgRTvuO4Rwm_0_7HBxfWpUNxil0/s1600/DSCN0634.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;">The
popularity of the hookah convinced the Hanson family to open up the Palace Café.
Diners at the Palace can enjoy a traditional hookah filled with exotic flavored
tobaccos such as cappuccino, honey melon and mint. Diners can sit on exotic
imported couches and pillows from Saudi Arabia while sipping authentic Arabic
hot tea mixed with fresh mint. The Palace will even host private hookah parties
for birthdays, get togethers and business meetings.</a></span></div>
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<span style="mso-tab-count: 1;"> </span>Let’s talk
about the food. The food at the Palace Café is amazing. Traditional Middle
Eastern dishes like lamb gyros and shwarma can be found. Shwarma is an Arabic
meat that is prepared on a spit and grilled for several hours. Meat is shaved
from the spit and placed in warm pita bread with onions, tomatoes and Greek
yogurt. </div>
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Fresh tilapia and shish kabobs are on the menu as well as traditional fresh
Greek salads and tabbouleh, a salad made from bulgur wheat, mint, cucumbers,
onion and garlic. Baba ghanoush which is a Arabic dish made from eggplant,
lemon juice, olive oil and spices is a fantastic dish eaten with pit bread.<span style="mso-spacerun: yes;"> </span>Assorted Middle Eastern favorites also
available include stuffed grape leaves, falafel and hummus.</div>
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For those with a sweet tooth, the Palace offers a
fascinating array of desserts starting with homemade baklava coated in honey.
Namoura is a Lebanese dessert cake made from coconut, rose water, sweet butter,
flour and almonds. Mamoul is a shortbread cookie that is found throughout Syria
and Lebanon. Mamoul cookies are made with sweet orange flower water, flour,
sugar, butter and filled with honey dates.<span style="mso-spacerun: yes;">
</span>All of these desserts can be enjoyed with Turkish coffee, one of my
favorite coffees in the world.</div>
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For those just wanting a snack, the Palace offers Egyptian
and Pumpkin seeds alongside fresh fruit juices including guava and fresh mango.
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The Palace also offers a full service oxygen bar, pool
tables and live belly dancers every first Saturday of the month. The Palace is
BYOB and is open 10:00 a.m. to midnight weekdays and noon to 5:00 a.m on
Saturdays. The Palace Café is located next to Hollywood Cinema in Jackson at
603b Vann Drive , Jackson Tennessee. For more information find them on Facebook
at The Palace Café. <o:p></o:p></div>
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Print this blog page and carry it in for a 10% discount on Jackson’s only Middle Eastern cuisine. <o:p></o:p></div>
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<!--EndFragment-->Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com2tag:blogger.com,1999:blog-4902698128961988625.post-32220676353015155842012-12-13T19:26:00.001-08:002012-12-14T06:15:37.810-08:00Culinary Kindness It happened so quickly I almost didn't know how to react. This evening I was enjoying a meal with some friends at a local Thai restaurant when this guy and his kid come in. They sit down at their table and are quickly greeted by the wait staff. The waitress is a friendly, sweet spirited young Thai lady. After retrieving drinks from the kitchen for the two, she quietly asks them if they are ready to order. After about 5 seconds of uncomfortable silence the man barks " Yes I want the fragrant chicken with the onions, peppers and yeah, I want to show you how I want it prepared..." I turn to see mister white hair flip open his 'not so trendy' flip phone and begin to sort through pictures. " I want it made like this, I want it made like I make it at home!" He barks...<br />
<br />
Did I hear that right? Not only did Powder bark at this kind waitress like she was mowing his lawn, but he wants her to quote " make it like he makes it at home"? Are you for real? Did he really just say that? To add insult to injury we then get to hear this curmudgeon complain to his 14 yr old daughter about how her friends have no respect for his home when they come over. Really? Respect?<br />
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<br />
<br />
This brings me to the topic of this week's rant...something I like to call 'Culinary Kindness'.<br />
<br />
Imagine you are a waitress or waiter. You've just clocked in on the clock and are set to start work. You greet customers as they walk in the door. Short ones, tall ones, skinny ones...you get the picture. And for the most, most of the customers are smiling and at a minimal...courteous to you.<br />
<br />
As the evening progresses, the crowd begins to build. You are handing out menus, taking up empty plates and pouring tea. While to the untrained eye it seems very chaotic. But you've got this. You are able to be courteous, welcoming and prompt in being a server. All is going well till you hear the sound of what might as well be fingers on a chalkboard. 'Klink, klink, klink...' Above the sound of table side chatter and forks against plates can be heard the sound of rudeness..'Kilnk, klink...klink'<br />
<br />
Out of your peripheral vision you notice a man raising his arm above his head. Say he isn't...Yes, he has raised his glass of ice and is shaking it at you. Like a baby rattling their sippy cup, this 50 year old man is rattling his glass.<br />
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<br />
What in God's green earth would posses a grown person to act like this? Here's one better...A dear friend of mine was responsible for catering a wedding and provided the meal and desserts. As the caterer and her staff dipped into the kitchen to bring more food out for the guests, a woman appeared in the kitchen. My friend asked "Hi, can we help you?" The woman responded " Yes, I need to get some A1 steak sauce." My friend who had provided a delicious meal consisting of roasted pork and assorted vegetables responded " I'm sorry, we don't have any A1.." (obviously curious as to why anyone would want steak sauce on barbecued pork but I digress) The woman placed her hand on her hips and exclaimed " Daddy has to have his A1. He won't eat meat without it!" My friend, rather puzzled again repeated "sorry we don't have any" The woman began to wrinkle her nose as she snipped " We'll somebody has got to find us some!"<br />
<br />
And to that I say..no my friend, no they don't. Now I'm not saying that if you order a steak medium rare and it comes out charred black that you don't inquire with your waitress about perhaps something that went wrong with the order. But this growing issue of being such rude and entitled babies in restaurant and the food scene has got to stop! Do we even realize how hard it is to work in the food industry? From the chef behind the scenes to the waitress pouring your coffee, it is hard work.<br />
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<br />
"But when I pay for a meal, I expect service!" some will cry. Your absolutely right. But that service is not a license to be a jerk. For some reason we put on our best manners when we meet complete strangers at social events but find it quite easy to be rude to strangers who are our wait staff at restaurants. I recall an occasion in which I was eating with friends and one of the friends's spouses had gotten a steak that wasn't so enjoyable to her. As the perky little twenty something waitress dropped by our table and asked "How is everything?" My friend's spouse replied "This steak sucks!" The color in the waitresses face drained right before us. "Um...I'm sorry. Would you like me to take it back?" the waitress asked. " No, I just wanted you to know it sucks...." she replied.<br />
<br />
How many of us know incidents like this where we 'just wanted them to know'? Here's a novel idea, when someone is trying to provide a solution, accept it. That waitress didn't cook your steak. Furthermore, insulting or being rude will not bring about a happy server. (I always have to warn folks, be kind to your wait staff...they can touch your food!)<br />
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It is true, going out to eat is not just about the food. It is also about the experience. The wait staff, the cook, the management...they are all inviting you in to eat in their kitchen. Whether it is a conscious effort, the true goal is to be hospitable and to provided an enjoyable dining experience. When a customer or one of the staff of the restaurant is a jerk, it hinders the flow of enjoyment. The customer that makes it hard on the wait staff will also make it hard on the next customer that comes in. The stress that is carried over from an incident of rudeness will affect the emotional atmosphere.<br />
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Why am I saying this? Because your waitress can't. The manager..can't. But it needs to be said. There is no law on the books that says just because you paid $9.95 for that plate of chicken fingers that you can be rude and it be acceptable. Show some culinary kindness. Be nice to your servers. Oh yeah..Merry Christmas, Happy Hanukkah, Happy Holidays and Happy Kwanza! Eat Local!<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-31322324305320775682012-11-06T09:07:00.000-08:002012-11-06T09:07:13.293-08:00Lessons learned from Anthony Bourdain<br />
As a fan of writer and chef Anthony Bourdain , this past week was very bittersweet. On one end I was privileged to see him live in Memphis as he shared stories and anecdotes from his travels at the Orpheum Theater. One a sad note though, last night was the final broadcast of his show <i><b>No Reservations</b></i>.<br />
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I have been a follower of Tony since I first read his book <u>A Cook's Tour</u> back in 2001. The book chronicled his travels around the world to find various cuisines. As his popularity has grown, Bourdain developed quite a reputation for being cynical and arrogant. Bourdain's first book <u>Kitchen Confidential: Adventures in the Culinary Underbelly</u> gave insight into the mind of a stressed out and jaded chef. Bourdain made several people mad as he penned several 'secrets' of the culinary industry. His words also spoke volumes to cooks, chefs and kitchen workers as he spilled the truth of what it is like to work in the food industry. Tony soon garnered a reputation as the 'bad boy' of chefs.<br />
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As I followed Tony's writings, it became apparent that he was changing into someone different. He stopped using drugs. He began to try to live a healthier lifestyle. He began to travel around the world to capture the culture of cuisine from various people. His experiences and his encounters with world cultures slowly began to erode away at the prideful shell he had once wore. His experiences with other cultures took him from being a selfish addict that lived to spit venom and criticism to a witness of the world around him. He soon began to see that there are truly, other ways of being.<br />
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So if I may, let me wax philosophically for a few. While Tony still thinks a lot of himself and is not the icon of humility, he has experienced some life lessons that I think we can all learn from :<br />
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<i><b>We should see members of other cultures as 'people' not simply as 'exotic'.</b></i></div>
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One of the real temptations in interacting with members of other cultures is to get caught up in the aesthetics of the unfamiliar. Someone wearing colorful beads, a veiled burka or ornamental tattoos can appear to be 'exotic' if we are not used to seeing them. However at the end of the day, they are not simply symbols of a people group. <b>They are people. </b>They are mothers and fathers. They are daughters and sons.<br />
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<i><b>We should avoid being 'ethnocentric' </b></i></div>
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Being ethnocentric is simply thinking that one way is the only way of being. While it may be tempting to think that we in the West have it all together as we watch the 'poor ways' of living of the world's other cultures, it is an error to think that we have the monopoly on living correctly. After all, we are the culture that pays sports figures millions of dollars while teachers and police officers have to take second jobs to make ends meet. We don't exactly have our priorities straight.<br />
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<i><b>We should learn to appreciate diversity</b></i></div>
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It is easy to become jaded at the word 'diversity' as many of us equate it with stifling mandatory training classes for employees at most major work companies. Critics declare that 'cultural diversity' is a buzzword for being force fed other ways of living. Truly appreciating cultural diversity is accepting that the world is an amazing place of different 'tribes' with our own customs, rituals and worldviews.<br />
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<i><b> When members of a culture share, show respect </b></i></div>
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Unfamiliar foods from unfamiliar cultures may seem 'scary' or 'intimidating'. And while it may be tempting to turn up your nose or show disgust, remember someone is giving of themselves when they share their food with you. Foods, practices and customs may appear 'strange' when we are not familiar with them but if you are being offered to take part in any of them, remember you are being trusted. Show respect. Eat the chicken head.<br />
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<i><b>Understand that you represent your culture</b></i></div>
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One of Bourdain's best stories he told in Memphis centers around how other cultures view our culture in the West. He explained how a goat herder in the Middle East who works very hard to feed his family happens to see something from American television like Adam Richmond's 'Man vs. Food'. He watches as this big guy funnels chicken wings while a host of frat boys cheer him on. He sees him eat all of this food and notices that not only is he eating enough to feed a village but that he's not even enjoying it. He's sweating and wincing in pain. He thinks about the hard work that he has to do to simply feed his family a little as he watches the uber-indulgence of the West on his television. He thinks to himself " I'm going to join Al-Qaeda!"<i><b> </b></i><br />
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Humorous yet poignant. How we choose to interact with other cultures affects how are perceived. <br />
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<br />Yes, even from the life of a cynical, self indulgent chef we can learn how to be better foodies, better citizens and better humans. Well done Mister Bourdain. Well done.<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-774743210620841602012-09-26T10:00:00.001-07:002012-09-26T10:00:24.873-07:00Pizza on Chinese Buffets: Hinderances to local food cultureThis rant will probably get me in trouble with some of you. It is not intended to shame or judge but it is instead a plea to open minds and open palates.<br />
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As we take a drive through the culinary highways and byways of West Tennessee, there seems to be some prevailing attitudes and behaviors that might perhaps 'stifle' the growth of the food culture. It becomes apparent as I watch the closing of locally owned restaurants and the opening of cookie cutter chain establishments. It also can be seen in what I like to call the 'syncretism' of foods among local establishments where foods like 'meatloaf' are found paired with ethnic foods like 'lo mein' or where an order of Mole Poblano at a Mexican restaurant comes with a 'side of fries'....As Buffalo Springfield said " There's something happenin here, what it is ain't exactly clear..."<br />
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In looking at the West Tennessee region it becomes apparent that there is a 'hot list' of foods and restaurants that are popular among patrons. Some of these include:<br />
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<li>Places that claim to serve 'homemade country cooking' but are truly serving fast food, canned sugar coated vegetables and deep fried meats. The traditional 'Meat and Three' typically ranges from dishes like meatloaf, fried chicken, poppy seed chicken (how country is that?) and country fried steak. </li>
<li>Chains that are known for their glitzy advertisements that sell '2 Dinners for 20.00' complete with plastic tasting deep fried cheese sticks and chicken wings. Most of these offer variations of the same four dishes: faux fajitas; chicken covered in cheese and bacon; horrible cuts of meat called 'steak' with some sort of seasoning on top and fettuccine covered in some sort of mystery sauce. Guilty suspects names begin with 'TGI', 'Apple' or 'Chili', nonetheless they are all the same.</li>
<li> Mexican or Chinese restaurants that carry few dishes that have little resemblance to authentic dishes. Burritos, Fajitas and Nachos served with french fries or Chinese buffets covered in frozen pizza or deep fried corn nuggets. Both of these would bring tears to a Rick Bayless or a Ming Tsai in a heartbeat...</li>
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The common denominator in these trends seems to be to 'play it safe'. Why go to a place that serves low quality dishes in fifty different forms? Because it's safe, because it is familiar. Why do we have twenty Mexican restaurants in a town but less than three of them serve authentic dishes like Chilaquiles or Posole? Why do we have numerous Chinese restaurants but not one serves Dim Sum? Is it because the owners and cooks don't want to share these traditional dishes with us or is it that we are more comfortable eating grilled cheese tacos and hamburger helper?<br />
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There's a great scene in the 1996 movie 'Big Night'. The story focuses on an Italian family that seeks to bring real Italian food to the United States. Offended by the 'watering down' of Italian dishes by Americanized Italian restaurants, the family opens a restaurant to introduce the local community to 'authentic' Italian foods.<br />
One evening a couple enters the restaurant and orders risotto and a pasta dish. The waiter brings the food out to the couple and when seeing a leaf of fresh basil on her husband's dish, the woman exclaims " That looks good. Oh look you got leaves with yours". The wife is then presented with a serving of authentic risotto. The woman begins to ask about 'a side of spaghetti' that typically comes with main dishes at the Americanized restaurants. The waiter explains to the woman that risotto is a starch and that it would be redundant to serve up a starch with a starch. Her husband then demands an order of spaghetti and meatballs. The waiter explains that spaghetti does not come with meatballs. Eventually the chef is told to cook what the customers want NOT what is authentic.<br />
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Are we wanting the chef to cook 'what we want' versus something wonderful that could be 'authentic'? Are we finding ourselves at a cultural crossroads in West Tennessee? Will our palates refuse to grow up as long as we are bound to 'safe' sounding foods that do not demand that we open our minds and hearts to trying? Unfortunately some of the refusal is based not necessarily on 'taste' but on fear and ignorance.<br />
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For example, if I had a dollar for everytime that someone says (Insert your best Toby Keith accent here ) " I wouldn't eat in those foreign restaurants, ain't no telling what they put in their food!" I would be a rich man. Wanna know what they put in their food? REAL vegetables not canned mutated vegetables preserved in mortuary grease to keep them safe for years beyond the apocalypse. They also use REAL herbs and spices, not powdered pre-packaged seasonings. Shards of real fresh cut garlic NOT garlic powder. And most importantly. REAL cooking takes place instead of a pre-rehearsed cadence of a twenty year old kid dropping a piece of mystery meat into a deep fryer. This is what they put in their food. Furthermore, incredible food usually takes longer to prepare because it is not sitting in a warmer on standby. It is prepared when you order it. Lastly, cleanliness and sanitary health conditions are one of the biggest 'mirages' that exist in the food culture. Think that your local Happy Hour chain restaurant is clean while the local Taqueria is a dive behind the kitchen door? THINK AGAIN. Talk to health code inspectors and they will give you an earful on your local favorite 'safe' places to eat. Plus the fact that all restaurants including 'scary ones' that don't serve tater tots or 'mamas country fried mess' have to undergo inspections as well. <br />
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So while it may sound harsh and before you accuse me of being a 'food snob' just understand that a palate's expectation of a 'good tasting' dish will only rise or fall according to what it has been exposed to. Think of a time when you took a chance and tried a food you had never tried before. Think of how you would feel if you never tried this dish. We must understand that the local food culture will not grow and expand if we do not try new things. There are literally tens of thousands of foods that this region may never know unless we are willing to try them and support them once they are here. I think of the only restaurant in Jackson Tennessee where one could get authentic Honduran pupusas now sits abandoned and boarded up. Sadly enough, hardly anyone would venture out and try them.<br />
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As you sit back and watch the Food Network and wonder if you'll ever get to try Korean short ribs or wonder why you have to drive to Nashville to get real Caribbean cuisine, just remember that in order to get a diverse food community locally there must be a demand and a steady customer base for it. Try something new. I promise, it won't bite...<br />
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Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-19031525507117081632012-09-17T12:50:00.000-07:002012-09-17T12:50:35.480-07:00Sleepless in SeattleI recently had the opportunity to spend some time in Seattle Washington. The Pacific Northwest is a bustling region of culinary fixins ranging from scrumptious fresh seafood to eclectic ethnic eats. My first evening in town I was treated to a fine meal at local favorite eatery '13 Coins'.<br />
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13 Coins was named one of the Top 5 of Best Late Night Restaurants in the U.S. by Food Network. </div>
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The restaurant gets it's name from a Peruvian tale in which a young poor man seeks to marry a young wealthy girl. The girl's father asks the boy what he has to offer in order to marry the young girl. The boy reaches into his pocket and pulls out 13 coins. The coins became symbols of love, care and concern. Each of the restaurant's tables are decorated with 13 coins as reminders of the story.</div>
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13 Coins is an elegant experience featuring a retro Vegas look complete with high back tables, captain's chairs and an exhibition kitchen that allows customers to watch chefs perform their amazing work right in front of their eyes. 13 Coins is open 24 hours a day and has been a local Seattle landmark since 1967.</div>
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My brief food excursion started out with some of 13 Coins seafood treats. Our party enjoyed a bucket of fresh clams cooked in white wine, butter and pesto sauce. Members of our party also enjoyed pan fried oysters, rock lobster and filet mignon. I personally enjoyed a seafood saute of jumbo prawn, fresh scallops and sole mixed with onions, tomatoes, mushrooms and lemon cream.</div>
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No trip to Seattle would be complete without a trip to the Public Market. The Public Market is one of the oldest public farmer's markets in the U.S. The market contains numerous shops including some of Seattle's best seafood vendors. It was refreshing to see the bright colors of fresh seafood everywhere I turned.</div>
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One of the best eats I enjoyed was a 'Dungeness Crab Cocktail' which consisted of a 'shot' of fresh crab meat resting on a sweet and spicy cocktail sauce. I delicately 'baptized' my shot in lemon juice and a dash of hot sauce. Mercy...<br />
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In the midst of the seafood extravaganza, there was also a smattering of food vendors serving various foods from Korean 'Bi Bim Bap' rice bowls to foie gras.</div>
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Amidst this 'food paradise' I happened upon a place that only existed before in my dreams: A restaurant that serves nothing but sausage. Meet Uli's Famous Sausage.<br />
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Uli's Famous Sausage Company is owned and operated by German butcher Uli Lengenberg. Uli makes his sausages at the market using fresh ingredients with no artificial coloring or chemicals. Uli's also carries sausages from all over the world. German Brats, South African sausage, Mexican Chorizo and many international favorites. Some of the unique flavors Uli's carries include Fresh lamb sausage, Smoked Apple Sage, Rosemary Sage Chicken and Chipotle Tequila Sausage.</div>
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I sampled a very unique sausage made from smoked bacon. Served on fresh baguette and covered in a sweet and spicy slaw, this sandwich was heavenly!<br />
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No trip to Public Market would be complete without visiting 'Pike Place Fish Company'. By now the world has seen the dazzling fish 'throwing' exploits the market has become famous for on Food Network or Travel Channel. The fish are still be thrown everyday with plenty of crowd cheers and banter among market staff.<br />
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For those of you that follow this blog, you know that Chinatown in any city is my favorite place to be. Seattle's Chinatown is no exception. Known as the 'Chinatown International District', Seattle's Chinatown is a community of many diverse Asian people and businesses including Japanese, Korean, Thai, Filipino, Laotian and Cambodian nationalities. </div>
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An amazing Dim Sum joint where I feasted on steamed har gow (homemade dumplings filled with shrimp), pork buns and jasmine tea.</div>
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My next stop, Kau Kau Barbecue was recommended to me by a good friend who lives in Seattle. Kau Kau is famous for their bbq duck and pork. Pork (Huo Rou) is marinated and slow roasted and served with a side of sweet plum sauce. The pork retains a crisp sweet outer shell while maintaining a juicy meat filling inside. Gracious....</div>
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My last day in Chinatown was bittersweet. On one hand, I found a Dim Sum restaurant called 'Dim Sum House' that featured '60 cent' Dim Sum items. I also found an amazing Chinese bakery called 'Mon Hei Bakery' where I dined on a sweet shortcake covered in buttercream frosting. </div>
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The downside is that I decided to try chicken hearts. Now, some of you might think that the fact that it is chicken hearts would be reason enough not to like them. It wasn't 'what' it is, it was the fact that the texture was similar to an inflatable chicken liver that you had to chew on like a wad of Big League chewing gum in order to get down sort of spoiled the show for me. Nonetheless, it was an experience. </div>
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Seattle has a tremendous food culture. I think I could probably spend a couple of months eating my way throughout the city but I must get back to barbecue pits, tater babies and southern accents. So is the life of the Biblebelt foodie...</div>
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Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-67850069207012737742012-09-04T18:06:00.000-07:002012-09-04T18:06:00.369-07:00A Heaping Plate of Zen... Devi Gurung States, a young homeless boy living in a humble village in Nepal found a job working in a restaurant in Kathmandu. Working in several different capacities, he dreamed that one day he might own his own restaurant. Devi met an American physician working in the area who would eventually adopt Devi and bring him to the U.S.<div>
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Devi's father Dr. James H. States would encourage his son to get an education and to serve others however he could. Devi attained his Masters in Social Work and vowed to help others just as his father had helped him. Devi began a career in Social Work where he discovered that many of his clients were suffering from poor health due to eating unhealthy meals and little exercise. Devi would return to school to complete a degree in Public Health.</div>
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Devi and his wife Connie desired to bring not only the concepts of healthy living but to also introduce the city of St. Louis to authentic Nepalese dishes. And in 2004, the couple opened 'Everest Cafe and Bar' in downtown St. Louis. </div>
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The sacred prayer flags of Tibet wave customers in to a delicious temple of culinary surprises. A combination of Nepalese, Indian and even Korean foods can be sampled. Customers are greeted by waitstaff with the traditional Indian salutation 'Namaste'. </div>
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The cafe is decorated with colorful images of the Buddha and of the Nepalese culture. </div>
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The smells from the kitchen are enticing as the scent of spices like ginger, garlic, cardamom and clove are used in traditional dishes. Some of the traditional Nepalese dishes include dumplings called 'Momo' which feature cumin, garlic, ginger and spices inside of a breaded dumpling with ground pork. Dishes called 'Takari' are cooked with chicken, shrimp or lamb mixed with stewed tomatoes, grilled onions and peppers in a sizzling plate. 'Thukpa' is a traditional Nepalese soup cooked with noodles, chicken and mixed vegetables.</div>
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The cafe also features a number of Indian classics such as Tandoori Chicken and Pakora Vegetables fried in chick pea flour. </div>
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One of the most unique and tasty dishes that I tasted at Everest was a Korean dish introduced by the owner's wife Connie who is from Korea. 'Chap Chae' is a dish made from sweet potato noodles mixed with beef, onions, carrots and assorted mixed green vegetables. The dish is slightly sweet and savory with a nice mix of the two flavors.</div>
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Another favorite dish that Everest offers is a vegetarian dish (yes, I enjoyed a vegetarian dish. Don't tell anyone!) Eggplant is rolled in a light coconut breading and cooked till it forms a crunchy chewy treat.</div>
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To further encourage healthy living, Everest Cafe and Bar offers free medical screenings weekly to customers. The Buddhist theme of compassion is further demonstrated by the Cafe's work known as the 'Himalayan Family Healthcare Project' in which proceeds from the restaurant's sales go to help further medical treatments in Nepal.</div>
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Next time you are in St. Louis, stop by and visit Everest Cafe and Bar. The warmth and hospitality of Devi and his staff are truly enlightening...</div>
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Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-82096173176682691392012-07-31T08:37:00.000-07:002012-07-31T08:40:05.809-07:00Rebuilding Sams: Day 2The work on the historical landmark Sam's BBQ in Humboldt Tennessee continued on Saturday, July 28th. Our crew continued work with a new roof being added to the pit and former kitchen. A team of masonry experts descended on the pit to rebuild the fiery furnace that once served up some of West Tennessee's most memorable barbecue.<br />
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Scaffolding was erected as members of the team began to paint the exterior of the buildings and many worked inside removing debris from ceiling and walls. The heat from the noon day sun began to heat the necks and backs of the crew as ceilings were torn down and a new image of the once damaged building began to evolve.<br />
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During this amazing weekend, word began to spread in the media and local community about the goodwill being carried out by those serving on this team. I was blessed with the opportunity to meet owners and operators of multi-million dollar restaurant chains, videographers, journalists, pitmasters and a host of people who came to give aid to a friend in the barbecue community. In this world of money and attention hungry misfits, it is easy to become jaded and wonder why these people would take time to come and sacrifice money, materials, talent and time for someone many had never even had met.<br />
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The answer is simple. <b>Love</b>. <b>Love</b> for fellow human beings in a time of crisis.<b> Love</b> for the deep rooted history that a family has passed on through three generations . <b>Love</b> for a culinary culture that represents the triumph of a deeply held cooking tradition that has endured times of slavery and segregation.<br />
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The rebuilding of Sam's will continue for weeks to come. The rebuilding is not simply the piecing back together of a small town food establishment. It represents something far deeper. It represents a very visible symbol of healing in a world where there is very little love being spread around these days. <br />
<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-37342504889175870642012-07-27T19:09:00.000-07:002012-07-27T19:09:31.455-07:00Rebuilding Sam's BBQ: Day 1The first day of cleaning out and rebuilding Sam's BBQ in Humboldt Tennessee went extremely well. Volunteers from Louisiana, Mississippi, Alabama, Georgia and South Carolina showed up to lend a hand to help rebuild history. As the day began we were visited by members of the local Chamber of Commerce who told us of a man who showed up at the Chamber looking for information on Sam's BBQ. The director of the Chamber noticed that the man had a strong accent and asked him where he was from. "Australia" he replied. He went on to explain that he had read about Sam's in Garden and Gun magazine and had come to see it in person.<br />
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Food historian and Food Network personality John T. Edge with the Southern Foodways Alliance brought several volunteers from the Alliance with him.<br />
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The crew was extraordinary in digging in and going to work immediately on ripping roofs, tearing floors and shoveling debris. Nick Pihakis of 'Jim and Nicks BBQ' brought a crew and began constructing roofs and stability for the structures. Angela and Paul Knipple, authors of 'The World in a Skillet: A Food Lover's Tour of the New American South' came from Memphis to give their time and energy to rebuilding.<br />
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As you can see in some of these photos, the building suffered great damage as the result of the fire.<br />
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The building was going to have to be cleaned out before it could be rebuilt. The pit had been cooking for over 20 years. We began by ripping off roofs and cleaning out debris.</div>
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An amazing lunch was donated by Clark Shaw and the Old Country Store. The Shaw family showed up in person to serve a southern meal of fried catfish, spaghetti, slaw, fresh tomatoes from the Farmer's Market, watermelon and homemade pecan pie. During the lunch, the Southern Foodways Alliance presented the Donald Family with a portrait that one of their members had taken several years ago of 'Sam' Donald, founder of Sam's BBQ. As you can imagine, it was a touching moment for his daughter and granddaughter who both began to cry at seeing the photo.</div>
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After lunch we began on cleaning out and restoring the pit.</div>
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There is still much more to be done but in the words of the great anthropologist Margaret Mead "<span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">“Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"> </span></div>
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<br /></div>Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-5921764959054645932012-07-20T11:42:00.004-07:002012-07-20T11:42:50.143-07:00Saving Sams<!--[if gte mso 9]><xml>
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<span style="mso-fareast-font-family: "Times New Roman";">Readers of FITBB know my love for West Tennessee BBQ and the people that work so hard to keep this dying art alive. Our dear friends at Sam's BBQ in Humboldt Tennessee lost their business to fire and we want to help them rebuild. Please read the following from our friends at the Southern Foodways Alliance.<br />
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<![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><img align="none" alt="SamsAfter 2" border="0" height="183" id="_x0000_i1025" src="http://img-ak.verticalresponse.com/media/3/e/9/3e99722123/10f53356e6/SamsAfter%202.jpg?__nocache__=1" style="height: 183px; width: 325px;" title="SamsAfter 2" width="325" /></span></div>
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<span style="font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> Before and After</span></div>
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<span style="font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/caccf46197">Sam's
Bar-B-Q Rebuild Weekend</a></span><span style="mso-fareast-font-family: "Times New Roman";"><br />
Friday and Saturday, July 27-28<br />
Humboldt, Tennessee</span></div>
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<span style="mso-fareast-font-family: "Times New Roman";"><br />
The<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/facf5025ab">Fatback
Collective</a>, along with the<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/716bebcdc4">Southern
Foodways Alliance</a>, and<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/31f7e7284d">Jim
'N Nick's Bar-B-Q</a>, invites you to volunteer your time, muscle, and skills
to rebuild an institution, Sam's Bar-B-Q in Humboldt, Tennessee.<br />
<br />
Founder Sam Donald began smoking hogs in the 1940s. Through the years, Sam
worked for other men, smoking their hogs and stirring their sauce. In 1988, Sam
and his wife Mary Donald, opened their own place, Sam's Bar-B-Q, specializing
in shoulder meat sandwiches and sweet potato pies.<br />
<br />
Sam built a pit alongside his building, a dome-topped double-decker behemoth.
Oak and hickory limbs burned down to coals on the bottom. Up top, those coals
smoldered, cooking and perfuming pork shoulders.<br />
<br />
When the SFA began its oral history work,<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/9b45edaa90">Sam
Donald was one of the first pitmasters interviewed</a>.<br />
<br />
Through the years his family commitment, and that of other great American
pitmasters, has inspired all of the hosts of this work weekend.<br />
<br />
Now it's time to give back.<br />
<br />
In June of this year, Sam's, now run by John Ivory, son-in-law of Sam Donald,
was hit by fire. Hard.<br />
<br />
The family does not have the means to rebuild, without help.<br />
<br />
That's where you come in.<br />
<br />
From 8-4 on Friday and Saturday, July 27 and 28, volunteers from SFA, Fatback,
and Jim 'N Nick's will join together in Humboldt to help put Sam's back on the
path to reopening.<br />
<br />
Toby Rumbarger from Jim 'N Nick's has done a site survey and developed a plan
of work.<br />
<br />
Peter Brigham, a construction company owner from Birmingham, stands ready to
lead work crews.<br />
<br />
Mary Beth Lasseter of the SFA just ordered two construction dumpsters, which
will be in place by Wednesday.<br />
<br />
We need 30 volunteers to do demolition and haul debris, under the supervision
of skilled foremen.<br />
<br />
That translates to 15 per day. You may sign up for a shift<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/384e3206f0">HERE</a>.<br />
<br />
Already booked for a shift are John Currence, Angie Mosier, Drew Robinson,
Melissa Hall, Jill Cooley, Amy Evans, John T Edge, Patrick Brigham, Sara Camp
Arnold, and Nick Pihakis.<br />
<br />
20 slots remain.<br />
<br />
Join us.<br />
<br />
One more thing: We know that barbecue restaurants burn fairly often. It's a
hazard of an industry that relies on fire for smoke. We realize that we can't
come to the aid of every barbecue restaurant that burns. But we can help this
time. And we hope, that by lending a hand, we can inspire others to do similar
good works to sustain our great American folk food.<br />
<br />
<em>John T Edge and Nick Pihakis</em><br />
<br />
<br />
LOGISTICS<br />
<br />
Humboldt is 16 miles northwest of Jackson, Tennessee, just off I-40 between
Memphis and Nashville.<br />
<br />
Sam's is located at 500 West Main Street in Humboldt.<br />
<br />
Lunch will be provided gratis on site each day at 11:30 by Clark and Juanita
Shaw of the<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/56a1e9c58b">Old
County Store</a><span class="apple-converted-space"> </span>in Jackson.<br />
<br />
We'll eat barbecue from<span class="apple-converted-space"> </span><a href="http://cts.vresp.com/c/?SouthernFoodwaysAlli/10f53356e6/TEST/1bf495c03f">Helen's</a><span class="apple-converted-space"> </span>in nearby Brownsville on the night of
July 27.<br />
<br />
After you sign up for a shift, SFA office manager Julie Pickett will email you
with contact information for the hotel rooms we've reserved in Jackson. You
will pay for your own hotel room.<br />
<br />
If you volunteer, you should bring heavy work gloves, a hat, a mask, and a
six-pack of water bottles. If you can, please bring wheelbarrows, crowbars, and
large shovels.<br />
<br />
If you try to volunteer and all spots are already taken, we'll put you on a
wait list for this weekend, or, as needs are further defined, check with you
about a future weekend.</span></div>Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-16310468939653605742012-06-25T10:55:00.003-07:002012-06-25T10:55:30.142-07:00Food Trucks come to Memphis!Ten years ago the words 'food truck' concocted images of moving greasy spoons serving triangle shaped sandwiches and the equivalent of Mel's chili. (Children of the Eighties holla!) Affectionately known as 'roach coaches' these rolling concession stands left a bad taste (literally) in most of our mouths.<br />
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Several years later a food revolution has started. No longer are food trucks the lower species on the culinary evolution scale. They are now chic rolling kitchens that frequently serve up gourmet food in a mondo artistic fashion. The food truck revolution has taken a hold in cities like Los Angeles, Seattle and Portland where literally thousands of customers flock to these chow wagons on a daily basis.<br />
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Many of the food trucks do all of their advertising through social media outlets. One food truck owner stated <i>" We can send out 144 characters and get 1,000 people to our truck!" </i>While you can find American standards like burgers and hot dogs on these trucks, there is a truly eclectic buffet of foods that you can find in the modern day food truck scene. Korean short ribs, Shepard's Pie, Indian curries and a host of diverse dishes are now being served out the side of the trucks.<br />
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So you can imagine my surprise to hear that Memphis is now home to a growing food truck scene. Yes foodies, there is a Santa Claus! On Sunday June 24th there was a 'Food Truck Rodeo' held on Broad street in Memphis. A host of food trucks were there serving up hot and fresh dishes. Each one having their own unique taste and approach to street foods.<br />
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Food trucks from Revival, Fuel, Tamale Trolley, Yolo, Marks Grill, B&B, Quincy's, Crumpy's Square Meal on Wheels, Kona Ice, Sleddogs and Memphis Munchies all made an appearance. The temperature was hot, the crowds were plenty and the food was tasty!<br />
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I had heard about Revival for quite some time and decided to try their Buffalo Chicken Sandwich. If your thinking to yourself "What can be done with buffalo chicken that hadn't been done?" then please hold that thought. The chicken was pulled (not a patty) nicely marinated and served with a wonderful slaw on fresh baguette. It had just a hint of spicy but not too much to kill the flavor. Really nice. The lady running Revival advised me that their menu is ever-changing which means I can try a completely different dish every time I see them!<br />
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My second dish to try was from Fuel. Fuel specializes in using fresh ingredients including meats and poultry that are all grass fed with no antibiotics. Their menu was quite varied with items ranging from Bison tacos to veggie tacos. I chose to try the 'Grilled Cheese and Berkshire Bacon'. Holy mother of God, this simple yet complex heatstopper was made with heavily buttered country white bread, stuffed with baby swiss, cheddar and provolone and bacon. I gave my friend a bite and he looked at me and said "that is just wrong." Aaaamazing.<br />
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My friend Brian decided to try a barbecue bologna (Mississippi prime rib) sandwich from 'Scooter's Bar-B-Que'. It was a hunkin chunk of delicious pink pork slathered in a rich brown bbq sauce. He followed it up with a plate of tamales from the ever popular 'Tamale Truck' which he assured me was quite delicious.<br />
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After pondering on how much more bread, butter and other healthy ingrediants we could take in, we decided to step up and try Revival's 'Krispy Kreme Bread Pudding'. Let us pause.................................................<br />
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If you could eat heaven. If you could sample Utopia. If you could digest world peace....let me just be blunt with you....IT'S DOUGHNUTS AND BUTTER AND CARAMEL....should there be any more questions? I just got a shiver thinking about it. This dessert will probably go on my list of last meal desserts. Amen, halleluiah, so let it be done....<br />
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I was very encouraged by the number of people who came out and ate in the heat! The food truck movement is growing in Memphis and it will continue to help the local food culture grow. Support your local food trucks and preserve foodies in the Bible Belt!<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com3tag:blogger.com,1999:blog-4902698128961988625.post-78462884409510506792012-06-22T12:22:00.003-07:002012-06-22T12:22:50.167-07:00Tacos under the Arch: A Hispanic community in St. LouisWhen most of us think of St. Louis we use think of Cardinals baseball, the Arch and toasted ravioli. But did you ever think of St. Louis as being the home to a thriving Hispanic food scene? Talk a walk down Cherokee Street in downtown St. Louis and you'll see 'Cherokee Row', a district of thrift and antique shops, Anheuser Busch brewery and dozens of eclectic indie shops. <br />
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But walk a little further down Cherokee and you'll begin to see it. Wonderful pastel colored signs and painted images of women preparing tortillas amidst colored jars of green and red salsa. The smell of grilled meats sauteed with citrus juices permeates the air as smoke rises from behind little Mexican cafes. Welcome to little Mexico in the heart of the gateway to the West. <br />
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Cherokee street is home to a bustling community of markets, shops and cafes. One of our first stops on Cherokee is Diana's Bakery. Diana's is a traditional Mexican bakery that serves homemade breads, cookies and assorted desserts. Diana's is so highly acclaimed that it was awarded St. Louis' newspaper 'The Riverfront Times 'St. Louis Best Bakery Award' in 2010.<br />
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Diana's serves many traditional Mexican cookies called 'galletas'. Colorful sugar cookies covered in sugar and cinnamon. As we walk in a sign catches my eye 'Cream Cheese Empanadas'....Tasty golden flaky pastries filled with sweet buttery cream cheese. They will hurt you...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7v1-jNyDMzRTjfOhrNQNTXyhmFarj2waYW1g9A7nPA5Xe-s2vVC0AAjn0ou_K6YgvfQosZU41pPdeBlqej0iKj3gLn0mCZnK4Nl-WJQ151L7ZvS4Wl-6s4UIZym3vAYrm1KeKmljDohD/s1600/IMG_0515.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7v1-jNyDMzRTjfOhrNQNTXyhmFarj2waYW1g9A7nPA5Xe-s2vVC0AAjn0ou_K6YgvfQosZU41pPdeBlqej0iKj3gLn0mCZnK4Nl-WJQ151L7ZvS4Wl-6s4UIZym3vAYrm1KeKmljDohD/s320/IMG_0515.JPG" width="320" /></a>Across the counter a group of elderly women are working on a tray of cinnamon covered churros. Stocked shelves adorned with cakes, pies and tarts fill the room. Diana's is a dessert lover's palace.<br />
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But perhaps before you indulge in sweets you would like to scoop up some lunch? There are a number of cafes and restaurants throughout the district that serve fantastic traditional Mexican faire. Open air cafes selling freshly fried pork rinds called 'chicharones'. Thirsty? Try a glass of 'horchata', a sweet concoction made of rice, almonds, cinnamon and vanilla. And there's then there's the classics..deep stuffed pork tacos, grilled arrachera (skirt steak) and steaming bowls of menudo. <br />
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We decide on eating at Taqueria El Torito. El Torito is part grocery and part restaurant. As we enter the grocery, a man is covering fresh roasted corn with Mexican sour cream, lime juice and chili pepper. A little old lady presses fresh homemade corn tortillas at a small table.<br />
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As you make your way into the restaurant you can't help but notice the tall stretching architecture covered in murals of Aztec daily life. A large Hispanic family laughs and enjoys piles of food at a table next to us. I order Tacos Al Pastor, Tacos Lengua and Carnitas. The waitress brings us a woven basket filled with warm flour tortillas. Puffed pastry like tortillas with little brown dark spots where they have almost burned. So good.<br />
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The waitress brings our dishes to the table in a display that could only be called 'epic'. <br />
I make my friend MaryJo try a tongue taco before I tell her what is in it. "It's good isn't it? It's like really good roast." She smiles and lifts the taco to her mouth, chomping away. "Know what it is?" I ask. She stops. " What? What is it? Oh boy..." I tell her that it's tongue. She makes a face and continues eating.<br />
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The waitress brings us several different bowls of salsas. There is a brown soupy salsa made with poblano peppers. Smoky and spicy. One is green made with tomatillos and jalapenos. Citrusy and spicy with a little bit of lime juice. As the table begins to crowd, she places bowls of chopped onions, limes and cilantro amidst the heap of food.<br />
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We round our trip of Cherokee street with a tour of some of the many markets. Fresh spices, cooking utensils, clothing and various foods all from Mexico. If your looking for something really different to do in St. Louis, check out the Mexican food community on Cherokee. <br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-72877520616637315602012-05-29T20:14:00.000-07:002012-05-29T20:14:30.514-07:00The 'L' word...While recently visiting friends in St. Louis, I wanted to venture into the city to attend what has become a 70 year tradition for many St. Louisians. Every Wednesday families pile into the halls of Saint Raymond's Maronite Cathedral in downtown St. Louis to sample some of the best homemade Lebanese cuisine available.<br />
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The Cedars Hall is a large meeting center located on the grounds of this beautiful Lebanese Catholic church. Glass chandeliers hang from the ceiling as colorful paintings of saints and angels fill the halls. Even though we got there early, a crowd had already began forming inside the hall.<br />
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The aromatic smell of spices and seasonings filled the air as customers peered into steamy meat and vegetable dishes. The little lady in front of me tells me " you must try the stuffed cabbage". I begin to peruse a line of delicious looking dishes. My friends and I decide on a number of dishes including the stuffed cabbage, kibbi, meat turnovers, stuffed olive leaves, lentils, hummus and fresh Lebanese bread.<br />
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The kibbi is a dish made from ground sirloin meat, bulgur wheat and spices. Kibbi can be fried but I opt for the raw kibbi which is raw sirloin prepared with spices that cook the meat much like the citrus prepares the raw seafood in ceviche. A large Lebanese gentlemen tells me " Now go to your table, pour a little olive oil on top of it and crush this into it." With that he hands me several slivers of raw onion. I follow his instructions and the result is a delicious taste that I've never experienced before. The hint of meat is overcome by the middle eastern spices then followed by the savoriness of the olive oil and flavored by the onion. Very nice indeed...<br />
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The grape leaves have a faint citrusy smell as they have been ladled in lemon juice. The inside of the tender green leaves are filled with seasoned beef and steamed rice. I have had very few Greek dolmades that I have enjoyed so these came as a surprise. They were very flavorful.<br />
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We try a piece of the homemade baklava. Pistachios and fried golden crust are covered in sweet honey. It was a good thing we were in a church because I almost had a religious experience!<br />
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Every week the church serves over 400 people during lunch. We ate till we were stuffed and spent less than 15.00 for all of it. Next time you are in St. Louis and looking for some incredible middle eastern soul food, visit Saint Raymonds.<br />
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Saint Raymonds Maronite Cathedral is located at 939 Lebanon Drive in St. Louis Missouri.<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-91932239224760430852012-05-16T20:25:00.001-07:002012-05-16T20:25:26.964-07:00Another shameless plug for Bible Belt Foodies...Jackson Sun food writer Ellen Kimbro gives us another kind treatment in her article 'Experience the Flavors of the World at Home'<br />
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<a href="http://www.jacksonsun.com/article/20120516/LIFESTYLE/305160012/Experience-flavors-world-home?odyssey=mod|newswell|text|FRONTPAGE|p">http://www.jacksonsun.com/article/20120516/LIFESTYLE/305160012/Experience-flavors-world-home?odyssey=mod|newswell|text|FRONTPAGE|p</a>Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-9847189498422590012012-04-30T13:27:00.003-07:002012-04-30T13:27:28.655-07:00Rumors, Rumblings and Straight up Food GossipWhew...I just got in from a weekend of carnivorous activities. (And boy my mouth is tired!) This past weekend I was privy to spend some time with one of West Tennessee's newest barbecue cooking teams 'The Red Eye Cookers'. Located in Brownsville Tennessee, the Cookers make a dynamic spread of slow smoking pork, beef and chicken. FITBB will have details in the near future on how you can get these folks at your next event.<br />
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Now onto the news....Construction continues on 'Five Guys Burgers and Fries ' in the Columns region of North Jackson. Five Guys has over 1,000 locations nationwide with the two closest in Memphis and Nashville. Rumor has it that it should be opening in the next few months.<br />
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A friend who use to live in Korea and has advised me that Jackson's 'Fujiyama' Japanese Restaurant is now serving authentic Korean dishes. Patrons can now order 'Bulgogi', grilled Korean barbecue meat or chicken and 'Bibimbap', a Korean rice dish of vegetables, beef and red chili paste. This may be one of the few chances that Jacksonians get to taste Korean cuisine. Better go try it...</div>
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Jackson continues to become home to another Chinese based restaurant 'Hibachi Grill and Supreme Buffet' has now opened in the Stonebrook Place Shopping Center. It is rumored that they are part of a chain connected to a 'Hibachi Grill and Supreme Buffet' in Nashville Tennessee. If this is true, reviews surrounding the Nashville location give it a 'thumbs up' and note that it looks 'like a casino'. (Wow, more word on this as I plan to try them out sometime this week.)</div>
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This comes on the heals of the news that Jackson will also become home to national chain Mongolian style restaurant 'Genghis Grill'. Genghis is known for their casual atmosphere where customers choose their ingredients and watch the cooks prepare their meal 'exhibition' style. I have eaten at the one in Memphis and it is very good. While not necessarily 'authentic' it is a definite healthy choice versus the traditional msg laden Chinese buffet.</div>
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Some of my close friends and I have a theory. There appears to be many 'cursed' locations throughout Jackson and West Tennessee where some really good food has been served throughout the years. But for whatever reason, the 'cursed' location will not allow restaurants to stay in business for more than six months or so. Jackson has several of these locations: Behind Krystal on Parkway, Across from Hamilton Hills on Carriage House and across from McDonald's on the 45 Bypass. (Wow, were gettin local!)</div>
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At the last location, there appears to be an attempt to break the curse once again. In a location that has previously served Chinese, Sushi and Japanese steak, it looks like the owner's of 'Lilly's Southern Restaurant' are putting up yet another 'southern-style' restaurant. (I do believe before it's all said and done that Jackson Tennessee will be the home of two types of restaurants: Chinese Buffets and Southern style cooking. Just my two-cents...)</div>
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And...other events in the region coming up include Memphis in May (and I'm not barking about the over publicized BBQ contest, I'm talking about Filipino Chef Claude Tayag who will be featured at the Peabody. For those that remember, Tayag was featured on Anthony Bourdain's 'No Reservations'. )<br />
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That is all for this week....<br />
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Remember, make eating an adventure!<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-64653130765417840762012-04-23T13:38:00.000-07:002012-04-25T08:04:55.532-07:00Finding the Pearl of the Orient in West TennesseeIt was a sleepy Saturday morning in West Tennessee. I had received an invitation to a fundraiser being held by the West Tennessee Filipino American (Fil-Am) Association. The event was held at the home of Fil-Am members Charlie and Mitzi Williams of Jackson Tennessee.The annual event included a yard sale and homemade Filipino food being sold to raise money for the organization. <br />
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While the cold weather threatened to stop the yard sale, there was a smell that emitted from the backyard of the residence that could not be stopped. A door on the front porch opened revealing the sights, sounds and smells of cooking, eating and fellowship. As I entered I was thrust into a wonderland of sights and smells. (It was like a casino of good food. Lights, sounds and sensory overload!)<br />
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I was given a plate and led to a table where mounds of food begged for my attention. <br />
The first dish I was given was homemade lumpia. For those not familiar with lumpia, lumpia are deep fried spring rolls filled with meat and vegetables. These golden delicious treats were brought in straight from a propane driven boiling wok on the back porch. A nice fluffy cloud of steamed white rice was soon spooned onto my plate. " Pour some of this on top of your rice" a lady advised me. I ladled some of the dark shrimp paste onto the rice. The paste was salty and savory. As I turn, another person slips a piece of round crispy pork onto my plate. " This is Tocino" she says. The pork is sweet, salty and delicious. Tocino is a traditional Filipino breakfast sausage made from cured pork. It is sometimes made with pork, sugar, fruit juices and garlic. Imagine a sweet piece of Canadian bacon. Really, really good.<br />
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Before I could take a bite another kind lady offers me a sample of fried squid. Long crunchy strips of squid meat and fried fish are placed on my plate. I am led out the back door to the patio where I meet the man responsible for many of these wonderful dishes. My friend laughs and tells me that the man responsible for all of this wonderful food could be the 'unofficial mayor of the local Filipino community". She introduces me to head cook Eli Masangkay as he gingerly begins to submerge a dried translucent squid into a vat of hot cooking oil. He then turns and opens the lid on a gas powered grill to reveal a gallery of gorgeous marinated kabobs. Strips of pork and chicken pop and crack over the hot blue flames releasing scents of heavenly origin.<br />
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After watching Eli apply his masterful touch to the squid and kabobs, I wander back inside where I watch a young lady take hardened brown pieces of chocolate and place them in boiling water. She begins to grind the chocolate disc back and forth using a wooden tool known as 'Batador' (which is similar to the Mexican 'Molinillo' used in making Mexican hot chocolate.) Filipino hot chocolate known as 'Tsokolate' is traditionally made from small discs known as 'tablea'. Tablea discs are made from ingredients cacao and sugar. The discs are placed into water and then blended. The result is an amazing smooth, sweet chocolatey beverage. <br />
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I feasted on several Filipino dishes and finally capped them off with some wonderful frozen mango. <br />
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The food was impeccable. The hospitality was remarkable. The West Tennessee Filipino American Association hosts a number of events throughout the year. I highly recommend that you make plans to attend any of the organizations community functions. You will not be disappointed!<br />
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<br />Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-67560891998523013122012-04-18T14:46:00.000-07:002012-04-18T14:46:39.703-07:00World Foods Cooking Class a Success!Our World Foods cooking class held at Jackson State Community College was a great success! We had close to thirty participants that came out and joined us. During the day we cooked, shared and ate foods from Ethiopia, Thailand, the Philippines, Cuba and Mexico. Members of the class shared their experiences about eating from floating restaurants in Vietnam to cooking a whole pig on bamboo in the Philippines. We hope to hold the class again soon and will be offering private classes to parties and groups by appointment. Don't forget, we will be set up starting in May at the City of Jackson Farmer's market. Our booth will offer hard to find import foods, seasonings and cooking tools from Asia, the Caribbean and Mexico. Come out an see us!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L37WN3UHnkxssMkKKBqk2deqYoL5CHjCbO2KI8wcm5Y3HWmQRZbwe6F1K0V4__peCyKbgo45enY4yxsciLeBdTHWts55A6xR04-0vCaj-GdvudApTapcSAV77P2s8HmFxusXbkbUSH57/s1600/holymole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L37WN3UHnkxssMkKKBqk2deqYoL5CHjCbO2KI8wcm5Y3HWmQRZbwe6F1K0V4__peCyKbgo45enY4yxsciLeBdTHWts55A6xR04-0vCaj-GdvudApTapcSAV77P2s8HmFxusXbkbUSH57/s320/holymole.jpg" width="247" /></a></div>Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-21735869667626647572012-04-05T15:05:00.000-07:002012-04-05T15:05:57.753-07:00Breaker, Breaker...I'll have the TandooriThe south is filled with many wonderful examples of the odd and the sublime. And for those of us who have suffered in silence pining for more ethnic cuisine here in West Tennessee, the odd and the sublime may have just landed off of Interstate 40 at exit 93.<br />
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For more than a decade, Jackson and surrounding areas have been without South Asian Indian cuisine. Many of us have had to drive to exotic foreign lands like Memphis and Nashville for our fill of curry and tamarind. But alas, our time has come. Hot, fresh and authentic Indian food is now available....at a truck stop.<br />
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That's right. Behind the posters for Red Bull and cascading rows of Snickers and Mars Bars, the sound of Hindi is spoken through the crackling speaker of a television set. Colorful bowls of spicy pickles and chilies decorate the tables and through it all , the luring scent of cardamom and cumin tickle the senses.<br />
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'Taste of India' is Jackson's newest Indian cafe providing authentic dishes like curries, dosas and daals 24 hours a day. The menu is small but is filled with an assortment of savory Indian dishes. As a start, our party tried the paneer pakora. Paneer is a cheese made from cow's milk, lemon juice and vinegar. For the paneer pakora, the cheese is rolled in chickpea flour and then deep fried. We also tried the samosas. Samosas are baked or fried puff pastry filled with potatoes, onions, peas, lentils and seasonings. It is very good dipped into a tamarind based sauce called chutney.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IscuRfJXXbq-1UytEu4UbfGS03z0kuJ7JNXgfHGsiU3pfyrU3oyJVVNrs8ZfwX6pujrYxEtnrY_sbHXTcuBoEy-S0NVBGrcRdwI4yyqHOEzk7eecWG3ydja4hEALar-UpBOk394pUQ31/s1600/indian7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IscuRfJXXbq-1UytEu4UbfGS03z0kuJ7JNXgfHGsiU3pfyrU3oyJVVNrs8ZfwX6pujrYxEtnrY_sbHXTcuBoEy-S0NVBGrcRdwI4yyqHOEzk7eecWG3ydja4hEALar-UpBOk394pUQ31/s320/indian7.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSrA40Sb5gScQT-z1l3iX8b5FwdrHCS8SJGWuLYLIAtXNxbpostHv3XQQhj-EmeDhTtyT25MrI9_CMxsBp5wLjI0n50h7NsAPAJWHCZXgrPAhZNYShoYV3p1MJ_0rWRWUCiRmxUgUu_ko/s1600/indian8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSrA40Sb5gScQT-z1l3iX8b5FwdrHCS8SJGWuLYLIAtXNxbpostHv3XQQhj-EmeDhTtyT25MrI9_CMxsBp5wLjI0n50h7NsAPAJWHCZXgrPAhZNYShoYV3p1MJ_0rWRWUCiRmxUgUu_ko/s320/indian8.jpg" width="320" /></a></div>We ordered a dish of butter chicken. Butter chicken also known as 'murgh makhani' is a dish of skinless chicken cooked with tomatoes, butter and garam masala spices. It can also be cooked in yogurt, garlic chili paste and cashew paste. It is a rich thick delicious stew of spices and savory bites.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Friends ordered the chicken curry which was a little spicy even thought they ordered the mild. However, they truly enjoyed it alongside a plate of mixed vegetables cooked in garlic, ginger, tomatoes and spices.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Taste of India also makes delicious homemade breads including 'roti' a bread made from wholemeal flour. It is an unleavened bread that is cooked on a traditional griddle called a 'tawa'. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The meal was delicious and the service was great. The restaurant has plans of putting in a tandoor oven in the future which will add a number of grilled dishes to the menu. They have a small market which sells spices, lentils and Indian house ware products.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The chef that cooks for Taste of India is Punjabi. Punjabi cuisine is a food from the Punjab region of Northwestern Indian and eastern Pakistan. It is one of India's main culinary styles. Some of the dishes he creates are known as 'thalis' which are mixed platters of small dishes. It is truly a unique experience dining on food that has traveled from such distant lands in a cafe that services Kenworths, Peterbuilts and Mack Trucks. Very Unique...</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-6288870454383294602012-04-02T19:42:00.000-07:002012-04-02T19:42:04.192-07:00We Will Wok YouAs a departure from our regular reviews of local food joints, I wanted to share a little bit about some of the tools that you can use to create great dishes in your own kitchen. One of the first things that most of us think about when we think of Chinese cooking is the wok.<br />
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What makes a wok special? Why couldn't you simply use a frying pan or skillet to cook Chinese dishes? Grace Young writes in <b><i>The Breath of a Wok </i></b>that the Cantonese believe that the wok imparts a special flavor known as 'wok hei' which means 'taste of the wok'. Indeed a well-seasoned wok creates a taste that cooking in a pan or skillet cannot reproduce. The circular shape of the wok allows for food to be cooked at various stages of heat and the seasoning of herbs and spices works itself into the essence of wok.<br />
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When purchasing a wok, avoid stainless steel woks. They take to long to heat up and will not season well. Avoid buying woks in big name department stores. They usually appear high quality but stink when it comes to cooking. (And for heaven's sake..don't ever, ever, ever even look at electric wok's. There are no regions of varying heat in these for proper cooking, just one big warm shell!) A good wok is created using hammered or spun steel. The spun carbon steel looks like the tracks on an album (if you can remember albums..I can..and I can remember eight tracks but that's another story) The grooved spun steel is a perfect surface for cooking. <br />
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I would suggest buying your wok from an ethnic market where 'non touristy' woks can be found.<br />
Woks come in a couple of body styles. The traditional rounded bottom woks are made for stoves with gas. Flat bottomed woks sits nicely on an electric power range.<br />
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Cooking on the wok is an art. Oils like sesame oil or peanut oil are suggested as they can survive high heat without burning. They also impart a great flavor and scent. After cooking on a quality wok, it will build a patina that will season it. The following is a great cutaway shot of a wok in action.<br />
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Cutting ingredients to go into the wok should be complimentary to the wok. Meat and vegetables should be cut into small pieces and thin strips so that they will cook quickly. This technique was implemented in areas of China where fuel could be conserved by cooking foods at a quicker pace.<br />
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The words 'stir fry' in the Bible Belt may conjure up images of 'La Choy' tasteless mixed vegetables and bamboo shoots mixed with waterfalls of soy sauce and bite size chicken pieces.<br />
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Stir frying is a technique used in cooking Chinese dishes. Known as 'Chau' in Cantonese, the technique is used to preserve textures and lock in flavors. Stir frying focuses on 'tossing' ingredients around the pot to lightly sear them without burning them or drying them out. The term first came on the scene in the U.S. in 1945 when an English Chinese cookbook written by Buwei Yang Chao spoke of the 'chao' cooking technique. The writer shares that "chao may be referred to as big fire shallow fat continual stirring quick frying." A long description that he suggested be called 'stir fry' for short.<br />
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Instead of pouring a ton of ingredients in your wok, start out with a basic sesame oil and minced garlic. The scent and seasoning of the two is amazing...Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-61042895335075099572012-04-01T18:15:00.000-07:002012-04-01T18:15:24.727-07:00Indian Food in Jackson Tennessee!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNb18R7hkimYAQ6edwDnPlO7gwhkYUV_J306kj-HGj7616NU4aRzf01SE9jjg7_sM6iW6Vd_Q9IfgbAAD6KnWDqTHtC-r8znIDZLDW1QukPSenWUl-_OwBoa6JYYNWmvSQEybmVQCq-cB/s1600/spicy_chicken_masala_recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNb18R7hkimYAQ6edwDnPlO7gwhkYUV_J306kj-HGj7616NU4aRzf01SE9jjg7_sM6iW6Vd_Q9IfgbAAD6KnWDqTHtC-r8znIDZLDW1QukPSenWUl-_OwBoa6JYYNWmvSQEybmVQCq-cB/s320/spicy_chicken_masala_recipe.jpg" width="320" /></a></div><br />
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It has happened! West Tennesseans in the Jackson and Lexington Tennessee areas can now have their onion pakora and tiki masala! ' A Taste of India' is now open 24 hours a day (yes!) at the I-40 exit 93. Based in the back of a truck stop (Yes...look for the Sikh symbol on the gas pumps!) A Taste of India is now offering such treats as curries, dals (tasty lentil dishes) and delicious chaat (a Hindi term used to describe savory snacks.) The restaurant has a Punjabi chef who has been specially trained and cooks some amazing dishes.<br />
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Look for photos and more in this blog in days to come. Our World Foods class was a hit! Look for the article about the class in this weeks Jackson Sun newspaper.<br />
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Make eating an experience!Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com1tag:blogger.com,1999:blog-4902698128961988625.post-89142261039073542402012-03-12T19:45:00.000-07:002012-03-12T19:45:57.584-07:00The 'Soul' of CookingOver the past few months I have been working to document the kitchen life and cooking of some of West Tennessee's ethnic restaurants. Most of the places that I have visited are places that I frequent and have come to know as my culinary 'homes' away from home. All of them are locally owned. Most of them are maintained by families who have immigrated to the good ole USA in search of greener pastures.<br />
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There's my friend Mister Joe. Mister Joe owns and runs the Lotus Vietnamese Restaurant in Memphis Tennessee. Mister Joe drives an old mini-van to work and is there sometimes 10 hours a day. He came to the U.S. back in the late Seventies amidst some very stressful conditions in North Vietnam. He is a sweet little guy who describes almost every item on his menu as 'very delicious, very delicious'. Everytime I visit his place, it takes a little while for the food to arrive. But the reason is...it is cooked fresh when it is ordered. His place is so 'kitch' decorated with faux ocean scene murals, the classic 'dogs playing poker' and mother of pearl wall hangings with scenes of Vietnam. Multicolored lights decorate Buddhist statues and vintage beer signs. While it looks like a mad mix of a college dorm and a Saigon lounge in the Vietnam era, it is homey, comforting and familiar.<br />
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Then there's Thurley and her mother cooking up hot delicious Honduran dishes at 'Los Amigos' in Jackson Tennessee. Piles of green plantains and bottles of homemade sauces fill their kitchen . Thurley's brother comes in a jokes with his sister and mother, all of them laughing and cooking as if they were home.<br />
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My visit with legendary Chinese Chef Lisa Lie at Asian Palace in Memphis Tennessee was surreal. She asked me "what do you like here?" when I answered " The chicken feet", she erupted into laughter and said "Oh I am going to take care of you!" She toured me into a room full of flaming stoves and giant size woks. A man walks by and opens a rack of Peking duck. She smiled and cooked and laughed. She began to crank out a number of dishes...steamed chicken buns, shrimp dumplings, hot and spicy prawns...and on..and on...The men and women working in the kitchen seemed to light up when I asked them about their work.<br />
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While working on my book on southern barbecue I discovered similar themes among families who own barbecue joints. Pride in their cooking, love for the business and most of all...a love for the food that they cook. There is a certain 'spirit' that flows throughout the hands and kitchens of all of these great eateries. The 'soul' of cooking is the love for food and the love in sharing these foods with the world around them.<br />
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May we continue to support the souls that prepare these foods...Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0tag:blogger.com,1999:blog-4902698128961988625.post-40855966171866096882012-03-07T11:48:00.000-08:002012-03-07T11:48:26.693-08:00Sweet Treats from Latin LandsMost West Tennesseans might be familiar with Mexican desserts like flan and sopapillas from the numerous Tex Mex style Mexican restaurants throughout the region. But there are a wonderful number of sweets available in the growing community of Latin specialty markets and taquerias throughout West Tennessee. One of these community jewels is 'Sarai's Panaderia and Taqueria' located in South Jackson Tennessee.<br />
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Owner Martin Martinez and his staff offer up a great menu of authentic Mexican dishes like Al Pastor Tacos, Barbacoa Tortas and Chorizo Gorditas. Chef Maria cooks all of her traditional Mexican dishes in the true spirit of Latin American cooking. Fresh ingredients, authentic spices and Mexican cooking techniques all combine to produce some truly amazing dishes.<br />
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While the savory dishes of Sarai's are worth the trip alone, it is the sweet treats that they produce that really steal the show. Owner Martinez creates homemade Mexican style cakes for birthdays, weddings and family celebrations. A display case showcases a number of the breads and pastries made in the traditional style.<br />
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Some of the items include:<br />
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'Conchas' which are traditional Mexican sweet breads. Butter, flour and sugar are combined to create these traditonal breads that are popular breakfast items.<br />
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'Empanadas' which are stuffed sweet pastries filled with fruit and covered in sugar.<br />
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'Felites' are French inspired pastries that combine butter and dough. (Maria points out that these pastries resemble an 'ear' and giggles. )<br />
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'Guayabas' are balls of sweet dough made to resemble 'mountains' that are made from milk, eggs, sugar and butter.<br />
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'Pan Fino' are cinnamon covered sweet breads.<br />
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'Polvorones' are sweet colorful pastries that resemble cookies.<br />
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All of these wonderful treats are affordable, tasty and made fresh daily. Sarai's is located at:<br />
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Sarai's Panaderia and Taqueria<br />
1433 South Highland<br />
Jackson Tennessee 38301Tonyhttp://www.blogger.com/profile/08499630418913142747noreply@blogger.com0