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Winery2017-08-07T23:32:29+00:00monthlyhttps://callmeafoodlover.com/2013/07/04/40/2017-07-25T00:43:28+00:00monthlyhttps://callmeafoodlover.com/2017/06/18/bando-clando-vegas-celebrations/https://callmeafoodlover.com/wp-content/uploads/2017/06/morimoto-beef.jpgMorimoto beefhttps://callmeafoodlover.com/wp-content/uploads/2017/06/fullsizerender-38.jpgFullSizeRender 38https://callmeafoodlover.com/wp-content/uploads/2017/06/img_2713.jpgIMG_2713https://callmeafoodlover.com/wp-content/uploads/2017/06/img_2708.jpgIMG_2708https://callmeafoodlover.com/wp-content/uploads/2017/06/dsc01617-2.jpgDSC01617-2https://callmeafoodlover.com/wp-content/uploads/2017/06/img_2780.jpgIMG_2780https://callmeafoodlover.com/wp-content/uploads/2017/06/img_2661.jpgIMG_2661https://callmeafoodlover.com/wp-content/uploads/2017/06/18422123_10154336645806400_4852423738407246483_o.jpg18422123_10154336645806400_4852423738407246483_ohttps://callmeafoodlover.com/wp-content/uploads/2017/06/lawrys-prime-rib-vegas.jpgLawrys Prime Rib Vegashttps://callmeafoodlover.com/wp-content/uploads/2017/06/lawrys-prime-rib-jim-diamond.jpgLawrys prime rib jim diamond2017-06-18T04:55:49+00:00monthlyhttps://callmeafoodlover.com/2017/05/24/liveoaxaca-sundays-with-oaxacking/https://callmeafoodlover.com/wp-content/uploads/2017/05/img_1714.jpgIMG_1714These colorful town markings are popping up all over (there's even one in Oaxaca in front of the Santo Domingo). While I think they're a bit of an eyesore, more people clamor to get their photos taken in front of these signs.https://callmeafoodlover.com/wp-content/uploads/2017/05/yagul-caves.jpgYagul caveshttps://callmeafoodlover.com/wp-content/uploads/2017/05/fullsizerender-30.jpgFullSizeRender 30https://callmeafoodlover.com/wp-content/uploads/2017/05/img_1724.jpgIMG_1724https://callmeafoodlover.com/wp-content/uploads/2017/05/img_1718.jpgIMG_1718https://callmeafoodlover.com/wp-content/uploads/2017/05/yagul-view.jpgYagul viewhttps://callmeafoodlover.com/wp-content/uploads/2017/05/yagul-susy-bando.jpgYagul Susy Bandohttps://callmeafoodlover.com/wp-content/uploads/2017/05/yagul-oaxaca-view.jpgYagul oaxaca viewhttps://callmeafoodlover.com/wp-content/uploads/2017/05/rain.jpgRainhttps://callmeafoodlover.com/wp-content/uploads/2017/05/oaxacking-yagul.jpgOaxacking Yagul2017-05-29T00:23:24+00:00monthlyhttps://callmeafoodlover.com/2017/04/25/24-hrs-in-cdmx-with-chef-rodolfo-castellanos/https://callmeafoodlover.com/wp-content/uploads/2017/04/poleo-mexico-menu.jpgPoleo Mexico menuhttps://callmeafoodlover.com/wp-content/uploads/2017/04/rodolfo-castellanos-poleo-mexico-pass.jpgRodolfo Castellanos Poleo Mexico passhttps://callmeafoodlover.com/wp-content/uploads/2017/04/poleo-mexico-kitchen-staff.jpgPoleo Mexico kitchen staffhttps://callmeafoodlover.com/wp-content/uploads/2017/04/poleo-rodolfo-castellanos-mexico-kitchen1.jpgPoleo Rodolfo Castellanos Mexico kitchenhttps://callmeafoodlover.com/wp-content/uploads/2017/04/poleo-rodolfo-castellanos-mexico-kitchen.jpgPoleo Rodolfo Castellanos Mexico kitchenhttps://callmeafoodlover.com/wp-content/uploads/2017/04/poleo-mexico-duck-pato-mole.jpgPoleo Mexico duck pato molePechuga de pato rostizada, tupinambo (turnip puree), trigo estofado, chile ancho, dátilhttps://callmeafoodlover.com/wp-content/uploads/2017/04/poleo-mexico-dessert.jpgPoleo Mexico desserthttps://callmeafoodlover.com/wp-content/uploads/2017/04/rodolfo-castellanos-susy-bando-poleo.jpgRodolfo Castellanos Susy Bando poleohttps://callmeafoodlover.com/wp-content/uploads/2017/04/rodolfo-castellanos-poleo-mexico-cdmx.jpgRodolfo Castellanos Poleo Mexico CDMXhttps://callmeafoodlover.com/wp-content/uploads/2017/04/rodolfo-castellanos-poleo-menu.jpgRodolfo Castellanos Poleo menu2017-05-03T17:00:10+00:00monthlyhttps://callmeafoodlover.com/2017/03/03/experiencing-more-oaxaca-with-oaxacking/https://callmeafoodlover.com/wp-content/uploads/2017/02/oaxacking-mezcal.jpegoaxacking-mezcalhttps://callmeafoodlover.com/wp-content/uploads/2017/02/oaxacking-pulque1.jpgoaxacking-pulquehttps://callmeafoodlover.com/wp-content/uploads/2017/02/oaxaca-oaxacking-el-compadre-tacos.jpgoaxaca-oaxacking-el-compadre-tacoshttps://callmeafoodlover.com/wp-content/uploads/2017/02/matteo-tlapazola.jpgmatteo-tlapazolaHenry appreciating being warmly welcomed into the Matteo's studio.https://callmeafoodlover.com/wp-content/uploads/2017/02/susy-bando-illegal-mezcal.jpgsusy-bando-illegal-mezcalhttps://callmeafoodlover.com/wp-content/uploads/2017/02/mal-de-amor-mezcal-matatlan.jpgmal-de-amor-mezcal-matatlanhttps://callmeafoodlover.com/wp-content/uploads/2017/02/img_8371.jpgimg_8371https://callmeafoodlover.com/wp-content/uploads/2017/02/oaxacking-san-marcos-tlapazola1.jpgoaxacking-san-marcos-tlapazolahttps://callmeafoodlover.com/wp-content/uploads/2017/02/pulque-oaxacking.jpgpulque-oaxackinghttps://callmeafoodlover.com/wp-content/uploads/2017/02/oaxacking-san-marcos-tlapazola.jpgoaxacking-san-marcos-tlapazola2017-03-04T19:52:16+00:00monthlyhttps://callmeafoodlover.com/2017/02/07/more-than-36-hours-of-eating-and-drinking-in-nashville/https://callmeafoodlover.com/wp-content/uploads/2017/02/dinos-2.jpgdinos-2https://callmeafoodlover.com/wp-content/uploads/2017/02/dinos-alex-wendkos-susy-bando1.jpgdinos-alex-wendkos-susy-bandoThanks to the gang (+James) for making a weekend in Nashville one to remember!https://callmeafoodlover.com/wp-content/uploads/2017/02/martins-nashville-wings.jpgmartins-nashville-wingsMemphis dry rub wings with a side of Alabama white sauce for dippinghttps://callmeafoodlover.com/wp-content/uploads/2017/02/martins-nashville-bologna.jpgmartins-nashville-bolognaI know the bbq is what I was supposed to get, but I just couldn't leave Nashville without having a fried bologna sandwich!https://callmeafoodlover.com/wp-content/uploads/2017/02/img_0337.jpgimg_0337It seemed fitting to bring "BBQ Ben" to Martin's for his birthday with his bestie. https://callmeafoodlover.com/wp-content/uploads/2017/02/bastion-bar-nashville-james1.jpgbastion-bar-nashville-jameshttps://callmeafoodlover.com/wp-content/uploads/2017/02/city-house-nashville-soda-cake1.jpgcity-house-nashville-soda-cakeCoffee Cream Soda Cake Sorghum Graham + Toffee, Espresso Caramel - Not that we needed dessert (again) I'm so glad we ordered this delicious cake!https://callmeafoodlover.com/wp-content/uploads/2017/02/city-house-nashville-salad1.jpgcity-house-nashville-saladBroccoli, Carrot, Cauliflower, Citrus Shrub, Parsley, Cilantro, Sunflower Seedshttps://callmeafoodlover.com/wp-content/uploads/2017/02/city-house-nashville-popcorn1.jpgcity-house-nashville-popcornPopcorn with chicken fat and cheese.https://callmeafoodlover.com/wp-content/uploads/2017/02/city-house-nashville-meatballs1.jpgcity-house-nashville-meatballs2017-02-08T05:40:23+00:00monthlyhttps://callmeafoodlover.com/2014/07/08/scotts-whole-hog-pit-bbq/2017-01-30T22:19:56+00:00monthlyhttps://callmeafoodlover.com/2017/01/02/a-tale-of-a-2-tasting-meal-day-at-criollo-el-destilado/https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-tartar-lengua.jpgel-destilado-oaxaca-tartar-lenguaTartare of robalo (bass) with avocado and beef tongue "yakitori" served over smoking rockshttps://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-caldo-cebolla.jpgel-destilado-oaxaca-caldo-cebollaSmoked onion soup with crispy kalehttps://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-quesadilla.jpgel-destilado-oaxaca-quesadillaFirst bite was a tiny one with an adorable baby quesadilla with thyme, quesillo and pimienta negra. https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-margarita.jpgel-destilado-oaxaca-margaritaThe menu lists a different cocktail we were supposed to start with, but my first drink was a mezcal margarita.https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-ensalada-huerto.jpgel-destilado-oaxaca-ensalada-huertoOrchard salad with tomatoes, carrots, beets and curryhttps://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-huevo-egg.jpgel-destilado-oaxaca-huevo-eggI remember loving the egg last year and this did not disappoint. Huevo with maple syrup (that I brought from Vancouver), granola, https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-hidago.jpgel-destilado-oaxaca-hidagoTiny chicken liver mousse sandwiched between manchego wafers.https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-robalo.jpgel-destilado-oaxaca-robaloRobalo (bass) with a basil puree, pomelo, brocollini and tare (reduced sauce).https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-pulpo-xo-sauce.jpgel-destilado-oaxaca-pulpo-xo-sauceXO linguine with octopus and basil. I remember the XO sauce from last year.https://callmeafoodlover.com/wp-content/uploads/2016/12/el-destilado-oaxaca-limon.jpgel-destilado-oaxaca-limonLimon (lemon) and maracuya (Passion fruit) granita2017-01-02T22:46:45+00:00monthlyhttps://callmeafoodlover.com/2016/12/10/my-unplanned-adventure-to-minas-with-omar/https://callmeafoodlover.com/wp-content/uploads/2016/12/susy-bando-omar-alonso.jpgsusy-bando-omar-alonsohttps://callmeafoodlover.com/wp-content/uploads/2016/12/susy-bumper-car.jpgsusy-bumper-carhttps://callmeafoodlover.com/wp-content/uploads/2016/12/minas-balloons.jpgminas-balloonshttps://callmeafoodlover.com/wp-content/uploads/2016/12/minas-rodeo.jpgminas-rodeohttps://callmeafoodlover.com/wp-content/uploads/2016/12/minas-sunset.jpgminas-sunsethttps://callmeafoodlover.com/wp-content/uploads/2016/12/many-moles-minas.jpgmany-moles-minashttps://callmeafoodlover.com/wp-content/uploads/2016/12/minas-mezcal-julian-omar.jpgminas-mezcal-julian-omarhttps://callmeafoodlover.com/wp-content/uploads/2016/12/susy-bando-mezcal-minas1.jpgsusy-bando-mezcal-minashttps://callmeafoodlover.com/wp-content/uploads/2016/12/minas-oaxacking-mole.jpgminas-oaxacking-moleOmar decided the best approach (and photo opp) was to put as many moles he could on a plate.https://callmeafoodlover.com/wp-content/uploads/2016/12/minas-estofado.jpgminas-estofado2016-12-10T00:26:33+00:00monthlyhttps://callmeafoodlover.com/2016/12/01/my-first-36-hours-in-oaxaca-2016/https://callmeafoodlover.com/wp-content/uploads/2016/12/fullsizerender.jpgfullsizerenderhttps://callmeafoodlover.com/wp-content/uploads/2016/11/img_8364.jpgimg_8364https://callmeafoodlover.com/wp-content/uploads/2016/11/oaxacking-archivo-maguey.jpgoaxacking-archivo-magueyhttps://callmeafoodlover.com/wp-content/uploads/2016/11/archivo-maguey.jpgarchivo-magueyhttps://callmeafoodlover.com/wp-content/uploads/2016/11/prawn-tlayuda-danzantes-oaxaca.jpgprawn-tlayuda-danzantes-oaxacaPrawn tlayudahttps://callmeafoodlover.com/wp-content/uploads/2016/11/danzantes-oaxaca-rib-eye-taco.jpgdanzantes-oaxaca-rib-eye-tacoRib eye tacoshttps://callmeafoodlover.com/wp-content/uploads/2016/11/danzantes-oaxaca-hierba-santa-dessert.jpgdanzantes-oaxaca-hierba-santa-dessertTextures of Hoja Santa desserthttps://callmeafoodlover.com/wp-content/uploads/2016/11/image34.jpegimagehttps://callmeafoodlover.com/wp-content/uploads/2016/11/image33.jpegimagehttps://callmeafoodlover.com/wp-content/uploads/2016/11/image32.jpegimage2016-12-01T18:22:14+00:00monthlyhttps://callmeafoodlover.com/2016/11/25/2016-lax-with-help-from-social-media-lyft/https://callmeafoodlover.com/wp-content/uploads/2016/11/fullsizerender-12.jpgProcessed with Snapseed.Processed with Snapseed.https://callmeafoodlover.com/wp-content/uploads/2016/11/fullsizerender-1.jpgProcessed with Snapseed.Processed with Snapseed.https://callmeafoodlover.com/wp-content/uploads/2016/11/fullsizerender-2.jpgProcessed with Snapseed.Backyard Bowls acai berry bowl. My green kale acai bowl was too dark and goopy to photo.https://callmeafoodlover.com/wp-content/uploads/2016/11/image30.jpegimagehttps://callmeafoodlover.com/wp-content/uploads/2016/11/image29.jpegimagehttps://callmeafoodlover.com/wp-content/uploads/2016/11/image28.jpegimageVanilla Pavlova with berries, black tea ice creamhttps://callmeafoodlover.com/wp-content/uploads/2016/11/image27.jpegimagehttps://callmeafoodlover.com/wp-content/uploads/2016/11/image25.jpegimageBraised Beef Cheek with jerusalem artichoke, turmeric peppercorn sauce, baby chicoryhttps://callmeafoodlover.com/wp-content/uploads/2016/11/image24.jpegimageCharred Broccoli Polonaise wtih smoked tomato, flowers, croutons, egg, bee pollenhttps://callmeafoodlover.com/wp-content/uploads/2016/11/image23.jpegimageVadouvan Lamb Rack with ratatouille, panisse, olive dust, lebneh, jus2016-11-25T05:56:04+00:00monthlyhttps://callmeafoodlover.com/2016/09/05/36-hours-in-vegas/https://callmeafoodlover.com/wp-content/uploads/2016/09/fullsizerender-71.jpgfullsizerender-7https://callmeafoodlover.com/wp-content/uploads/2016/09/fullsizerender-81.jpgfullsizerender-8https://callmeafoodlover.com/wp-content/uploads/2016/09/image9.jpegimagehttps://callmeafoodlover.com/wp-content/uploads/2016/09/image8.jpegimage3 of my favourite things all in one bite.https://callmeafoodlover.com/wp-content/uploads/2016/09/image7.jpegimageSpicy tuna tartare with waffle frieshttps://callmeafoodlover.com/wp-content/uploads/2016/09/image6.jpegimageAsparagus tempurahttps://callmeafoodlover.com/wp-content/uploads/2016/09/image3.jpegimageShishito with cauliflower and pistachiohttps://callmeafoodlover.com/wp-content/uploads/2016/09/image2.jpegimageCeviche of octopus, shrimp, white fish and habanerohttps://callmeafoodlover.com/wp-content/uploads/2016/09/image1.jpegimageOysters of the dayhttps://callmeafoodlover.com/wp-content/uploads/2016/09/image.jpegimage2016-10-17T15:33:51+00:00monthlyhttps://callmeafoodlover.com/2016/07/29/kuidaore-at-fujiya-1935/https://callmeafoodlover.com/wp-content/uploads/2016/07/fullsizerender.jpgFullSizeRenderWarm water drawn from Shirakaba (birch) trees.https://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-pea-bread.jpgFujiya 1935 Fujiwara Osaka pea breadSpongy pea bread filled with the most vibrant pea pureehttps://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-prawn-ebi.jpgFujiya 1935 Fujiwara Osaka prawn ebiWhile it's written on the menu as prawn gullet, I think they mean gallette. Whatever the translation, this combination of raw prawn on a shrimp biscuit was delicately delicious.https://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-uni.jpgFujiya 1935 Fujiwara Osaka uniSea urchin from Kumamoto Amakusa fried with sea lettuce seaweed. It's "known" that uni is one of my favorite foods. Deep fried and coated with the salty seaweed, I wished I could have been served a basket of these.https://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-hamaguri-clam.jpgFujiya 1935 Fujiwara Osaka hamaguri clamHamaguri clam from Mie cooked softly with green peas and cherry blossoms. This dish made me unbelievably happy. I am not a huge foam lover, but in this dish, it just seemed to elevate my mood to grasp best the season has to offer. https://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-butter.jpgFujiya 1935 Fujiwara Osaka butterhttps://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-bread.jpgFujiya 1935 Fujiwara Osaka breadhttps://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-firefly-squid.jpgFujiya 1935 Fujiwara Osaka firefly squidHotaru ika (firefly squid) from Toyama with green asparagus linguinehttps://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-pork.jpgFujiya 1935 Fujiwara Osaka porkKokuryu Ginjyo pork from Fukui with spring vegetableshttps://callmeafoodlover.com/wp-content/uploads/2016/05/fujiya-1935-fujiwara-osaka-lemon.jpgFujiya 1935 Fujiwara Osaka lemonSetouchi lemon from Ehime with elderflower ice cream2016-07-29T01:31:29+00:00monthlyhttps://callmeafoodlover.com/2016/05/23/kyoto-experiences-day-2-everything-fried/https://callmeafoodlover.com/wp-content/uploads/2016/05/img_1815.jpgIMG_1815https://callmeafoodlover.com/wp-content/uploads/2016/05/img_1838.jpgIMG_1838https://callmeafoodlover.com/wp-content/uploads/2016/05/img_1788.jpgIMG_1788https://callmeafoodlover.com/wp-content/uploads/2016/05/img_1787.jpgIMG_1787https://callmeafoodlover.com/wp-content/uploads/2016/05/img_0389.jpgIMG_0389https://callmeafoodlover.com/wp-content/uploads/2016/05/img_0384.jpgIMG_0384https://callmeafoodlover.com/wp-content/uploads/2016/05/img_0381.jpgIMG_0381https://callmeafoodlover.com/wp-content/uploads/2016/05/img_1734.jpgIMG_1734https://callmeafoodlover.com/wp-content/uploads/2016/05/img_1703.jpgIMG_1703https://callmeafoodlover.com/wp-content/uploads/2016/05/kushi-tanaka-aji-sakana.jpgkushi tanaka aji sakana#19 - Aji sakana (horse mackerel) with ginger2016-05-23T06:28:57+00:00monthlyhttps://callmeafoodlover.com/2016/04/18/kyoto-experiences-day-1-subtlety/https://callmeafoodlover.com/wp-content/uploads/2016/03/img_1550.jpgIMG_1550https://callmeafoodlover.com/wp-content/uploads/2016/03/hana-kitcho-kyoto.jpgHana Kitcho Kyotohttps://callmeafoodlover.com/wp-content/uploads/2016/03/jam-sake-kyoto.jpgJam sake kyotoWhat I learned in this visit was that for me, sake is best paired with food. https://callmeafoodlover.com/wp-content/uploads/2016/03/img_1566.jpgIMG_1566https://callmeafoodlover.com/wp-content/uploads/2016/03/img_1555.jpgIMG_1555https://callmeafoodlover.com/wp-content/uploads/2016/03/hana-kitcho-strawberry-ichigo-kyoto.jpgHana Kitcho strawberry ichigo kyotohttps://callmeafoodlover.com/wp-content/uploads/2016/03/hana-kitcho-kyoto-sashimi.jpgHana Kitcho Kyoto sashimihttps://callmeafoodlover.com/wp-content/uploads/2016/03/hana-kitcho-kyoto-fish-sakana.jpgHana Kitcho Kyoto fish sakanahttps://callmeafoodlover.com/wp-content/uploads/2016/03/hana-kitcho-kyoto-bamboo-shoots.jpgHana Kitcho Kyoto bamboo shootshttps://callmeafoodlover.com/wp-content/uploads/2016/03/hana-kitcho-gohan-kyoto.jpgHana Kitcho gohan Kyoto2016-04-18T23:39:16+00:00monthlyhttps://callmeafoodlover.com/2013/04/01/sushi-memories-in-kyoto-sushi-ina/2016-04-18T23:31:01+00:00monthlyhttps://callmeafoodlover.com/2013/04/21/family-grilled-meats-drinks-in-a-temple-a-great-night-in-kyoto/2016-04-18T23:30:14+00:00monthlyhttps://callmeafoodlover.com/2013/04/04/finding-zen-at-shoraian/2016-03-28T22:06:09+00:00monthlyhttps://callmeafoodlover.com/2016/01/22/2-for-2-at-el-destilado-oaxaca/https://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-oaxaca-smoke-juilo-aguilera.jpgEl Destilado Oaxaca smoke Juilo Aguilerahttps://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-oaxaca-julio-aguilera-joseph-gilbert-susy-bando.jpgEl Destilado Oaxaca Julio Aguilera Joseph Gilbert Susy BandoThanks to Chefs Julio and Joseph for knocking my socks off as promised!https://callmeafoodlover.com/wp-content/uploads/2016/01/img_6908.jpgIMG_6908https://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-oaxaca-agua-chile.jpgEl Destilado Oaxaca Agua chileAgua chile - citrus jalapeno serrano broth, huachinango, avocadohttps://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-mezcal-mango-passionfruit.jpgEl Destilado mezcal mango passionfruitMezcal - manilla mango, mexicanito gel, passionfruit pureehttps://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-oaxaca-carnitas.jpgEl Destilado Oaxaca carnitashttps://callmeafoodlover.com/wp-content/uploads/2016/01/oaxaca-el-destilado-pollo.jpgOaxaca El Destilado polloCalanaza y pollo - smoked veg, roasted tenderloin, brown butter, yogurt and honeyhttps://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-oaxaca-chef-julio-aguilera.jpgEl Destilado Oaxaca Chef Julio Aguilerahttps://callmeafoodlover.com/wp-content/uploads/2016/01/el-destilado-oaxaca-wild-strawberries.jpgEl Destilado Oaxaca wild strawberrieshttps://callmeafoodlover.com/wp-content/uploads/2016/01/oaxaca-el-destilado-cake.jpgOaxaca El Destilado cakeCake - Citrus pound cake, lemon gel, mandarin curd2016-01-22T02:35:06+00:00monthlyhttps://callmeafoodlover.com/2015/12/11/all-parts-pork-represented-at-el-mangalito-with-chef-rodolfo-castellanos/https://callmeafoodlover.com/wp-content/uploads/2015/12/el-mangalito-zaachila.jpgEl Mangalito Zaachilahttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-chicharron-biuces.jpgOaxaca el Mangalito chicharron biuceshttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-zaachila-costillas-cecina.jpgOaxaca El Mangalito Zaachila costillas cecinahttps://callmeafoodlover.com/wp-content/uploads/2015/12/img_6719.jpgIMG_6719https://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-zaachila.jpgOaxaca El Mangalito Zaachilahttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-chile-rellenos-zaachila.jpgOaxaca El Mangalito chile rellenos Zaachilahttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-memela-zaachila.jpgOaxaca El Mangalito memela Zaachilahttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-black-beans-foot.jpgOaxaca El Mangalito black beans foothttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-el-mangalito-empanada-amarillo-zaachila.jpgOaxaca El Mangalito empanada amarillo Zaachilahttps://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-rodolfo-castellanos-susy-bando-zaachila.jpgOaxaca Rodolfo Castellanos Susy Bando Zaachila2016-01-18T22:47:41+00:00monthlyhttps://callmeafoodlover.com/2016/01/14/oaxaca-with-oaxacking/https://callmeafoodlover.com/wp-content/uploads/2016/01/susy-bando-omar-alsonso-oaxacking.jpgSusy Bando Omar Alsonso OaxackingGracias Omar for an amazing day! https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-oaxaca-sabor-zapoteco.jpgReyna Mendoza Oaxaca Sabor Zapotecohttps://callmeafoodlover.com/wp-content/uploads/2016/01/img_6621.jpgIMG_6621https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-teotitlan-oaxaca-segueza.jpgReyna Mendoza Teotitlan Oaxaca seguezaI was asked if I had any requests for lunch and I asked, like I've done so many times before in Oaxaca, not to be served mole negro. So for the main, I was served a chicken segueza which is thickened with corn meal. It's hard to describe the flavours of this dish in a way that anyone who hasn't been to Oaxaca can understand. But this dish makes me so thankful of the time I've spent in Oaxaca eating wonderful things like this.https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-oaxaca-teotitlan-mandarina-nieve.jpgReyna Mendoza Oaxaca Teotitlan mandarina nieveMandarin nieves was a light and refreshing finish to our gorgeous meal.https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-oaxaca-flor-de-calabaza-chapulines.jpgReyna Mendoza Oaxaca flor de calabaza chapulinesI topped a piece of tortilla with guacamole, a squash blossom and sprinkled it with some chapulines (grasshoppers) to create a amazing https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-teotitlan-oaxaca-tortilla.jpgReyna Mendoza Teotitlan Oaxaca tortillaPretty yellow tortillas were the perfect vehicle for the segueza.https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-teotitlan-oaxaca-sopa-de-guias.jpgReyna Mendoza Teotitlan Oaxaca sopa de guiasSimply delicious soup makes me so happy and this sopa de guias lifted my spirits high with its flavourful abundance of vegetables. https://callmeafoodlover.com/wp-content/uploads/2016/01/img_9876-2.jpgIMG_9876-2https://callmeafoodlover.com/wp-content/uploads/2016/01/reyna-mendoza-teotitlan-oaxaca-cheese.jpgReyna Mendoza Teotitlan Oaxaca cheeseA delightful starter of soft cheese embedded with chiles.2016-01-14T04:43:02+00:00monthlyhttps://callmeafoodlover.com/2016/01/04/take-1-at-el-destilado/https://callmeafoodlover.com/wp-content/uploads/2015/12/rey-oh-baby-consejo-cervecero-oaxaca-beer.jpgRey Oh Baby Consejo Cervecero Oaxaca BeerRey Oh! Baby, a pale ale by Consejo Cervevero had great flavour and complimented the meal very well.https://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca.jpgEl Destilado Oaxacahttps://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-chocolate.jpgEl Destilado Oaxaca chocolateChocolate ice cream with crema and chilhuace chilehttps://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-guava-lime.jpgEl Destilado Oaxaca guava limeGuava lime granitahttps://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-chicken-mole.jpgEl Destilado Oaxaca chicken moleSmoked chicken with smoked crema on the side waiting to be topped...https://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-rice-chicharoon.jpgEl Destilado Oaxaca Rice chicharoonChicharron de arroz (rice) with smoked guacamolehttps://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-mole-madre.jpgEl Destilado Oaxaca mole madrewith mole madrehttps://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-pasta.jpgEl Destilado Oaxaca pastaHouse-made pasta with squid ink, epazote and parmesan foamhttps://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-agua-fresca.jpgEl Destilado Oaxaca Agua frescaAgua chile granita served in a mezcal glass and topped with mandarina agua fresca.https://callmeafoodlover.com/wp-content/uploads/2015/12/el-destilado-oaxaca-empanada.jpgEl Destilado Oaxaca empanadaQuesillo and epazote empanadas with peanuts & chile and smoked crema2016-01-05T02:46:27+00:00monthlyhttps://callmeafoodlover.com/2015/12/17/oaxaca-the-2015-edition/https://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-merced-san-diego-chocolate.jpgOaxaca Merced san diego chocolateI'm normally not a hot chocolate fan, and I'm never a dipper, but there's something about dipping a lovely sweet firewood baked bun into a chocolate con leche that is a milestone marker in my return to Oaxaca each year.https://callmeafoodlover.com/wp-content/uploads/2015/12/oaxaca-merced-churros.jpgOaxaca merced churrosAnd if you find fresh churros, you must buy them.https://callmeafoodlover.com/wp-content/uploads/2015/12/expendio-tradicion-oaxaca-salad1.jpgExpendio Tradicion Oaxaca saladEnsalada de tomates criollos - Local heirloom tomatoes with watercress, sprouts, cheese and pumpkin seeds. This salad was a reminder to me one of the many reasons why I love Oaxaca, where vegetables taste deliciously vegetable-y.https://callmeafoodlover.com/wp-content/uploads/2015/12/expedio-tradicion-ceviche1.jpgExpedio Tradicion CevicheCeviche of prawns was brightly acidic, but I felt that the prawns could have been better off left to "cook" in the marinade a few moments longer before serving.https://callmeafoodlover.com/wp-content/uploads/2015/12/expendio-tradicion-octopus1.jpgExpendio Tradicion octopusPulpo con grill con poblano - Grilled octopus is one of my favorite things to have in Oaxaca, I find they serve it with a tenderness that can't be matched elsewhere. This dish was a perfect example of that.https://callmeafoodlover.com/wp-content/uploads/2015/12/expendio-tradicion-memelitas.jpgExpendio Tradicion memelitasMemelitas tinga (chicken with tomato), flor de calabaza (zucchini blossoms), tasajo (grilled beef), de guisado con pulpo (octopus stew) and champinones (mushrooms).https://callmeafoodlover.com/wp-content/uploads/2015/12/expendio-tradicion-oaxaca-salad.jpgExpendio Tradicion Oaxaca saladhttps://callmeafoodlover.com/wp-content/uploads/2015/12/expendio-tradicion-oaxaca-mezcal-cocktail.jpgExpendio Tradicion Oaxaca mezcal cocktailhttps://callmeafoodlover.com/wp-content/uploads/2015/12/expendio-tradicion-octopus.jpgExpendio Tradicion octopushttps://callmeafoodlover.com/wp-content/uploads/2015/12/expedio-tradicion-ceviche.jpgExpedio Tradicion Ceviche2015-12-17T16:41:02+00:00monthlyhttps://callmeafoodlover.com/2014/12/06/festival-el-saber-del-sabor-begins/https://callmeafoodlover.com/wp-content/uploads/2014/12/10574355_526279740838864_1506415235274047733_n.jpg10574355_526279740838864_1506415235274047733_nhttps://callmeafoodlover.com/wp-content/uploads/2014/12/img_3859.jpgIMG_3859Alfredo Villanueva (Romero y Azhar, Monterrey, N.L)https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3850.jpgIMG_3850Chef Elena Reygadas (Rosetta, Mexico, D.F.) and Gerard Bellver (Biko, Mexico, D.F.)https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3848.jpgIMG_3848Mikel Alonso (Biko, México, D.F.)https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3842.jpgIMG_3842Chef Marta Zepeda (Tierra y Cielo, Chiapas) had some of the most beautiful photos on Instagram I'd seen for the event.https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3841.jpgIMG_3841Chef José Ramón Castillo (Que Bo!, Mexico DF) with Chef Rodolfo.https://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-oaxaca-biko-alonso.jpgEl Saber del Sabor Oaxaca Biko Alonso Susy BandoGoing up to Mikel Alonso was a bit more daunting.https://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-oaxaca-origen-castellanos.jpgEl Saber del Sabor Oaxaca Origen CastellanosSaying hello to Chef Rodolfo Castellanos from Origen was easy. He's amazing and I always have the best time at his restaurant.https://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-oaxaca-garcia-luvina.jpgEl Saber del Sabor Oaxaca Garcia Luvina Susy BandoChef Carlos Garcia from Luvina https://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-inauguracion.jpgEl Saber del Sabor InauguracionThe giant tent set up in Plaza de la Danza beside the beautiful Basilica de la Soledad was an amazing venue for this event.2015-12-09T06:00:55+00:00monthlyhttps://callmeafoodlover.com/2014/12/15/an-evening-at-casa-oaxaca-for-festival-el-saber-del-sabor/https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3851.jpgSusy Bando Jaier Tellez Merotoro OaxacaLooking a bit tired and overfed with Chef Tellez. https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3965.jpgIMG_3965Granzinado de Jamaica y nieve de mezcalhttps://callmeafoodlover.com/wp-content/uploads/2014/12/img_4134.jpgIMG_4134https://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-casa-oaxaca-salbute-de-jaiba.jpgEl Saber del Sabor Casa Oaxaca salbute de jaibaSalbute de jaibahttps://callmeafoodlover.com/wp-content/uploads/2014/12/img_3873.jpgIMG_3873https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3876.jpgIMG_3876https://callmeafoodlover.com/wp-content/uploads/2014/12/img_3930.jpgIMG_3930Inside with crabhttps://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-casa-oaxaca-tostada-atun.jpgEl Saber del Sabor Casa Oaxaca tostada atunTostada de Atun con vinagreta de patahttps://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-casa-oaxaca-taco-jabali.jpgEl Saber del Sabor Casa Oaxaca taco jabaliTaco de jabali con pure de frijolon tipo charro y salsa de chile morita con miltomate.https://callmeafoodlover.com/wp-content/uploads/2014/12/el-saber-del-sabor-casa-oaxaca-stupak.jpgEl Saber del Sabor Casa Oaxaca StupakChef Alex Stupak (Empellon) sitting across from Chef Rodolfo Castellanos (Origen)2015-12-08T19:56:17+00:00monthlyhttps://callmeafoodlover.com/2015/11/28/seeking-sunshine-in-la/https://callmeafoodlover.com/wp-content/uploads/2015/11/img_9167.jpgIMG_9167https://callmeafoodlover.com/wp-content/uploads/2015/11/mainland-poke-la.jpgMainland poke LAI subbed a bed of kale instead of rice and added tuna and salmon and topped with mango, avocado, sweet onion, jalepenos, pickled ginger, seaweed salad, https://callmeafoodlover.com/wp-content/uploads/2015/11/img_9085.jpgIMG_9085https://callmeafoodlover.com/wp-content/uploads/2015/11/img_6197.jpgIMG_6197Profiteroles on chocolate saucehttps://callmeafoodlover.com/wp-content/uploads/2015/11/img_6194.jpgIMG_6194Fried bits of dough sprinkled with powdered sugar didn't look like anything special but were addictive none the less.https://callmeafoodlover.com/wp-content/uploads/2015/11/img_6171.jpgIMG_6171Plate of meatballshttps://callmeafoodlover.com/wp-content/uploads/2015/11/img_6189.jpgIMG_6189Pan fried Dover sole sautéed in a lemon and butter saucehttps://callmeafoodlover.com/wp-content/uploads/2015/11/img_6186.jpgIMG_6186Simply grilled branzino is another off-menu but always on item.https://callmeafoodlover.com/wp-content/uploads/2015/11/img_6130.jpgIMG_6130Green cocktailhttps://callmeafoodlover.com/wp-content/uploads/2015/11/terrine-morningstar-la-pigs-ears.jpgTerrine Morningstar LA pigs earsCrispy pig's ears with sauce gribiche2015-11-28T00:04:54+00:00monthlyhttps://callmeafoodlover.com/2010/06/25/seapdx-day-2-when-1-door-closes-hello-harvest-vine/2015-11-21T22:33:27+00:00monthlyhttps://callmeafoodlover.com/2010/06/26/seapdx-day-4-psu-saturday-market/2015-11-21T22:12:57+00:00monthlyhttps://callmeafoodlover.com/2010/06/28/36hrs-or-so-of-eating-in-sea/2015-11-21T22:12:23+00:00monthlyhttps://callmeafoodlover.com/2010/06/29/seapdx-day-3-pok-pok/2015-11-21T22:11:33+00:00monthlyhttps://callmeafoodlover.com/2010/06/29/las-quick-bite-hot-n-juicy-crawfish/2015-11-21T22:10:58+00:00monthlyhttps://callmeafoodlover.com/2010/06/30/las-los-for-crispy-rice-salad/2015-11-21T22:10:19+00:00monthlyhttps://callmeafoodlover.com/2010/07/04/36hrs-or-so-of-eating-in-pdx/2015-11-21T22:09:37+00:00monthlyhttps://callmeafoodlover.com/2010/07/01/las-overeating-at-lawrys-the-prime-rib/2015-11-21T22:09:06+00:00monthlyhttps://callmeafoodlover.com/2010/03/27/funny-what-gets-you-started-2/2015-11-21T19:05:21+00:00monthlyhttps://callmeafoodlover.com/2014/03/10/north-south-dining-on-oahu/2015-11-21T19:02:56+00:00monthlyhttps://callmeafoodlover.com/2014/04/14/revisiting-thomas-keller/2015-11-21T19:01:24+00:00monthlyhttps://callmeafoodlover.com/2014/04/23/experiencing-wine-with-a-side-of-grease/2015-11-21T19:00:39+00:00monthlyhttps://callmeafoodlover.com/2014/05/30/quick-roadie-to-pdx/2015-11-21T18:59:25+00:00monthlyhttps://callmeafoodlover.com/2014/06/30/the-south/2015-11-21T18:58:55+00:00monthlyhttps://callmeafoodlover.com/2014/07/02/one-of-everything-butcherbee/2015-11-21T18:58:22+00:00monthlyhttps://callmeafoodlover.com/2014/11/24/solitary-sushi-at-bar-nozawa/https://callmeafoodlover.com/wp-content/uploads/2014/11/img_3420.jpgIMG_3420Goshiso sama deshita Fujita-san!https://callmeafoodlover.com/wp-content/uploads/2014/11/img_3303.jpgIMG_3303At the end of the meal the group wanted a commemorative photo of the evening. Felt very Japanese.https://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-shiro-ebi-gunkan-nigiri1.jpgNozawa Bar LA Beverly Hills shiro ebi gunkan nigirihttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-yamaimo-ume-shiso-handroll.jpgNozawa Bar LA Beverly Hills yamaimo ume shiso handrollYamaimo Ume Shiso handrollhttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-tamago.jpgNozawa Bar LA Beverly Hills tamagoTamagohttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-tachiuo-belt-fish.jpgNozawa Bar LA Beverly Hills tachiuo belt fishJapanese Tachiuo (Belt Fish) nigirihttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-sushi.jpgNozawa Bar LA Beverly Hills sushihttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-shiro-ebi-gunkan-nigiri.jpgNozawa Bar LA Beverly Hills shiro ebi gunkan nigirihttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-sawara-sierra-nigiri.jpgNozawa Bar LA Beverly Hills sawara sierra nigiriJapanese Sawara (Sierra) nigirihttps://callmeafoodlover.com/wp-content/uploads/2014/11/nozawa-bar-la-beverly-hills-sashimi.jpgNozawa Bar LA Beverly Hills sashimiSashimi plate with Japanese Octopus, Tahitian Bigeye Tuna, Alaskan King Crab and Japanese Wakame2015-11-21T18:52:23+00:00monthlyhttps://callmeafoodlover.com/2015/01/08/street-eating-in-oaxaca/https://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-el-cortijo-mezcal.jpgOaxaca El Cortijo mezcalhttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-el-cortijo-mezcal-tasting.jpgOaxaca El Cortijo mezcal tastinghttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-hormiga-torta.jpgOaxaca Hormiga tortahttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-hormiga-sandwich.jpgOaxaca Hormiga sandwichhttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-el-bichon-ribs-costilla.jpgOaxaca El Bichon ribs costillahttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-taco-lechoncito.jpgOaxaca Taco Lechoncitohttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-tacos-lechoncito.jpgOaxaca Tacos lechoncitohttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-tacos-cajuela.jpgOaxaca Tacos Cajuelahttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-tacos-cajuela-trunk.jpgOaxaca Tacos Cajuela trunkhttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-tacos-cajuela-orange-juice.jpgOaxaca Tacos Cajuela orange juiceA breakfast of trunk tacos and orange juice all for under $5. Definitely one of the reasons why I love Oaxaca.2015-11-21T18:50:39+00:00monthlyhttps://callmeafoodlover.com/2015/05/15/a-great-start-to-a-week-in-rome-at-armando-al-pantheon/https://callmeafoodlover.com/wp-content/uploads/2015/05/fullsizerender.jpgFullSizeRenderRandom gelateria found on the walk back from dinner. Not on my "list" to try, but delicious nonetheless. https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-panthenon.jpgRome Panthenonhttps://callmeafoodlover.com/wp-content/uploads/2015/05/rome-armando-al-panthenon-spaghetti-griscia.jpgRome Armando al Panthenon spaghetti griciaSpaghetti alla Gricia - made with guaciale (cured pork jowl) , pecorino romano and black pepper.https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-armando-al-panthenon-lamb-abbacchio.jpgRome Armando Al Panthenon lamb abbacchioAbbacchio a scottadito - lamb chops prepared simply with salt, pepper and olive oil.https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-armando-al-panthenon-eggplant-parmigiana.jpgRome Armando Al Panthenon eggplant parmigianaEggplant parmigiana was on the menu to order it. I did. While it was good, it wasn't a highlight of my evening.https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-armando-al-panthenon-artichoke-mozzarella.jpgRome Armando Al Panthenon artichoke mozzarellaBuffalo mozzarella and carciofi (artichoke) romana - 2015-11-21T18:46:55+00:00monthlyhttps://callmeafoodlover.com/2015/05/22/even-i-occasionally-have-a-bad-meal/https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-forum.jpgRome Forumhttps://callmeafoodlover.com/wp-content/uploads/2015/05/rome-colisseum.jpgRome Colisseumhttps://callmeafoodlover.com/wp-content/uploads/2015/05/img_4875.jpgIMG_4875https://callmeafoodlover.com/wp-content/uploads/2015/05/img_4865.jpgIMG_4865https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-nonna-betta-cacio-pepe.jpgRome Nonna Betta cacio pepehttps://callmeafoodlover.com/wp-content/uploads/2015/05/rome-nonna-betta-artichoke.jpgRome Nonna Betta artichokeCariciofi all giudia is flattened and deep-fried golden and lightly salted. The outer leaves are crispy while the inner heart is soft and sweet.https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-hosteria-romana.jpgRome Hosteria Romanahttps://callmeafoodlover.com/wp-content/uploads/2015/05/rome-hosteria-romana-carbonara.jpgRome Hosteria romana carbonaraCarbonara = Guanciale + egg + Pecorino Romanohttps://callmeafoodlover.com/wp-content/uploads/2015/05/rome-hosteria-romana-artichoke-romana.jpgRome Hosteria Romana artichoke romanaI spoiled myself with a full artichoke to start. This was so tender that you eat everything as seen.https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-hosteria-romana-amartiricana.jpgRome Hosteria Romana amartiricanaAmarticiana = guanciale + tomato + pepperoncino + Pecorino Romano. 2015-11-21T18:46:26+00:00monthlyhttps://callmeafoodlover.com/2015/05/26/my-idea-of-a-great-day-touring-rome/https://callmeafoodlover.com/wp-content/uploads/2015/05/img_6034.jpgIMG_6034https://callmeafoodlover.com/wp-content/uploads/2015/05/img_6020.jpgIMG_6020https://callmeafoodlover.com/wp-content/uploads/2015/05/img_6012-2.jpgIMG_6012-2https://callmeafoodlover.com/wp-content/uploads/2015/05/img_6009.jpgIMG_6009https://callmeafoodlover.com/wp-content/uploads/2015/05/img_6006-2.jpgIMG_6006-2Cafe Grecohttps://callmeafoodlover.com/wp-content/uploads/2015/05/rome-genovino-doro-spices.jpgRome Genovino D'oro Spiceshttps://callmeafoodlover.com/wp-content/uploads/2015/05/img_4682.jpgIMG_4682https://callmeafoodlover.com/wp-content/uploads/2015/05/img_4678.jpgIMG_46782015-11-21T18:45:45+00:00monthlyhttps://callmeafoodlover.com/2015/06/05/repeats-in-rome/https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-enoteca-ferrara-andre1.jpgRome Enoteca Ferrara Andrehttps://callmeafoodlover.com/wp-content/uploads/2015/06/fullsizerender-4.jpgFullSizeRender-4https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-trastevere-enoteca-ferrara.jpgRome Trastevere Enoteca Ferrarahttps://callmeafoodlover.com/wp-content/uploads/2015/06/rome-trastevere-enoteca-ferrara-pizza-bianca.jpgRome Trastevere Enoteca Ferrara pizza biancahttps://callmeafoodlover.com/wp-content/uploads/2015/06/rome-trastevere-enoteca-ferrara-parmesan.jpgRome Trastevere Enoteca Ferrara parmesanhttps://callmeafoodlover.com/wp-content/uploads/2015/06/rome-trastevere-enoteca-ferrara-fried.jpgRome Trastevere Enoteca Ferrara friedhttps://callmeafoodlover.com/wp-content/uploads/2015/06/rome-enoteca-ferrara-wines.jpgRome Enoteca Ferrara wineshttps://callmeafoodlover.com/wp-content/uploads/2015/06/rome-enoteca-ferrara-outside.jpgRome Enoteca Ferrara outsidehttps://callmeafoodlover.com/wp-content/uploads/2015/06/img_4568.jpgIMG_4568https://callmeafoodlover.com/wp-content/uploads/2015/06/img_4552.jpgIMG_45522015-11-21T18:43:41+00:00monthlyhttps://callmeafoodlover.com/2015/06/26/paris-in-the-spring-septime/https://callmeafoodlover.com/wp-content/uploads/2015/06/paris-septime1.jpgParis Septimehttps://callmeafoodlover.com/wp-content/uploads/2015/06/img_5050.jpgIMG_5050https://callmeafoodlover.com/wp-content/uploads/2015/06/paris-septime-bertrand-grebaut.jpgParis Septime Bertrand Grebauthttps://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-zucchini.jpgSeptime Paris zucchiniZucchini with ewe's cheese and pickled rhubarbhttps://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-white-fish-asparagus-acacia.jpgSeptime Paris white fish asparagus acaciaButter poached white fish with white asparagus and acacia flowers. This dish is why I will forever remember Septime as an amazing dining experience.https://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-strawberry-sorbet.jpgSeptime Paris strawberry sorbetStrawberries https://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-guinea-fowl.jpgSeptime Paris guinea fowlGuinea fowl with spinach, new potatoes, watercress and a beef/mushroom jus.https://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-garbanzo-beans-pork.jpgSeptime Paris garbanzo beans porkGarbanzo beans porkhttps://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-fish-broth.jpgSeptime Paris fish brothFish broth poured over top a plate of spring vegetables.https://callmeafoodlover.com/wp-content/uploads/2015/06/septime-paris-ewes-cheese.jpgSeptime Paris ewes cheese2015-11-21T18:42:46+00:00monthlyhttps://callmeafoodlover.com/2015/07/02/36-hours-or-so-of-eating-and-drinking-in-paris/https://callmeafoodlover.com/wp-content/uploads/2015/07/img_6289.jpgChez L'Ami Jean rice puddingRice pudding is a tough sell for me, but I've heard it's a must here. If rice pudding were always as good as this, it wouldn't be a tough sell. https://callmeafoodlover.com/wp-content/uploads/2015/07/img_3830.jpegIMG_3830Chocolate eclair from Eric Kayser. https://callmeafoodlover.com/wp-content/uploads/2015/07/img_5052.jpgIMG_5052https://callmeafoodlover.com/wp-content/uploads/2015/06/lavant-comptoir-paris-croquettes.jpgL'Avant Comptoir Paris croquettesCroquetteshttps://callmeafoodlover.com/wp-content/uploads/2015/06/img_6283-2.jpgIMG_6283-2https://callmeafoodlover.com/wp-content/uploads/2015/06/img_6254-2.jpgIMG_6254-2https://callmeafoodlover.com/wp-content/uploads/2015/06/img_6250-2.jpgIMG_6250-2https://callmeafoodlover.com/wp-content/uploads/2015/06/img_6211-2.jpgIMG_6211-2View from my charming room at the very well situated Left Bank Hotel.https://callmeafoodlover.com/wp-content/uploads/2015/06/img_5082.jpgIMG_5082https://callmeafoodlover.com/wp-content/uploads/2015/06/img_5072-2.jpgIMG_5072-22015-11-21T18:42:20+00:00monthlyhttps://callmeafoodlover.com/2015/08/31/emp-eleven-madison-park-extraordinary-meal-presented/https://callmeafoodlover.com/wp-content/uploads/2015/08/fullsizerender-2.jpgFullSizeRender-2https://callmeafoodlover.com/wp-content/uploads/2015/08/fullsizerender1.jpgFullSizeRenderTo (almost) end the meal, we were brought out a box of chocolates to play a game of "name that milk". I love games, but realized I don't like goat or lamb milk chocolate...https://callmeafoodlover.com/wp-content/uploads/2015/08/fullsizerender-11.jpgFullSizeRender-1Whey sorbet with caramelized milk and yogurthttps://callmeafoodlover.com/wp-content/uploads/2015/08/strawberry.jpgStrawberryStrawberry variations with vanilla and elderflower. https://callmeafoodlover.com/wp-content/uploads/2015/08/img_6752.jpgIMG_6752Farmer's cheese "sundae" with honey, rhubarb, sorrel and oats.https://callmeafoodlover.com/wp-content/uploads/2015/08/img_6749-2.jpgIMG_6749-2Roasted duck with lavendar honey, rhubarb and spring onion.https://callmeafoodlover.com/wp-content/uploads/2015/08/img_6742-2.jpgIMG_6742-2Table-side duckhttps://callmeafoodlover.com/wp-content/uploads/2015/08/eleven-madison-park-pigs-bladder.jpgEleven Madison Park pigs bladderPigs bladder arrives at the table to help the diner understand the preparation of the asparagus dish. https://callmeafoodlover.com/wp-content/uploads/2015/08/img_5376.jpgIMG_5376https://callmeafoodlover.com/wp-content/uploads/2015/08/eleven-madison-park-radish-pike.jpgEleven Madison Park radish pikeRadish salad with pike and nasturtium2015-11-21T18:41:34+00:00monthlyhttps://callmeafoodlover.com/2015/06/17/marzapane-missteps/https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-marzapane-risotto.jpgRome Marzapane risottoRisotto with butter, anchovies from Cantabrian Sea and candied ginger https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-marzapane-prawn-tartare.jpgRome Marzapane prawn tartareRed prawn tartare, burrata cheese, smoked eggplant cream, candied tomatoes with mustard and an “ugly but good” pistaccio cookiehttps://callmeafoodlover.com/wp-content/uploads/2015/06/rome-marzapane-langoustine.jpgRome Marzapane langoustineLangoustine roasted with sea urchins, jerusalem artichocke with coal and crème fraiche https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-marzapane-lamb.jpgRome Marzapane lamb“Churrasco y Chimichurri” lamb with chimichurri sauce, chicory and hot pepper https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-marzapane-carbonara.jpgRome Marzapane carbonaraCarbonara 2013https://callmeafoodlover.com/wp-content/uploads/2015/06/rome-marzapane-beef-tartare.jpgRome Marzapane beef tartareBeef tartare with buffalo milk cheese and mixed garden vegetables in a cumin emulsionhttps://callmeafoodlover.com/wp-content/uploads/2015/06/img_4733.jpgIMG_4733https://callmeafoodlover.com/wp-content/uploads/2015/06/img_4703.jpgIMG_4703https://callmeafoodlover.com/wp-content/uploads/2015/06/img_4699.jpgIMG_4699https://callmeafoodlover.com/wp-content/uploads/2015/05/rome-marzapane-risotto.jpgRome Marzapane risotto2015-11-21T18:41:01+00:00monthlyhttps://callmeafoodlover.com/2013/11/09/my-alinea-experience/2015-09-04T00:53:12+00:00monthlyhttps://callmeafoodlover.com/2013/03/18/evening-in-the-mind-of-a-chef/2015-09-08T14:26:41+00:00monthlyhttps://callmeafoodlover.com/2015/08/03/my-2nd-36-hours-of-eating-and-drinking-in-nyc/https://callmeafoodlover.com/wp-content/uploads/2015/08/img_6824.jpgIMG_6824Cookies and cream cupcake from Empire Cakes.https://callmeafoodlover.com/wp-content/uploads/2015/08/img_6845.jpgIMG_6845Strawberry lemonade popscicle is a great way to beat the heat!https://callmeafoodlover.com/wp-content/uploads/2015/08/fullsizerender-1.jpgFullSizeRender-1https://callmeafoodlover.com/wp-content/uploads/2015/08/img_6842.jpgIMG_6842Although Luke's and Red Hook Lobster Pound were above on my list of lobster rolls to try, Ed's Lobster Bar presented itself and I could not resist.roll was not https://callmeafoodlover.com/wp-content/uploads/2015/08/fullsizerender.jpgFullSizeRenderhttps://callmeafoodlover.com/wp-content/uploads/2015/07/fullsizerender.jpgFullSizeRenderhttps://callmeafoodlover.com/wp-content/uploads/2015/07/fullsizerender-2.jpgFullSizeRender-2Contrary to what people may think of me and my food loving, I am not above a greasy slice of pizza...https://callmeafoodlover.com/wp-content/uploads/2015/07/untitled-whitney-toast1.jpgUntitled Whitney toastFennel cured Arctic Char toast with potatoes, capers and creme fraiche.https://callmeafoodlover.com/wp-content/uploads/2015/07/untitiled-cafe-whitney-salad1.jpgUntitiled Cafe Whitney saladChicken saladhttps://callmeafoodlover.com/wp-content/uploads/2015/07/uncle-boons-larb1.jpgUncle Boons larbLaab Neuh Gae - spicy chopped lamb salad with mint, pickled onion, cucumber, chiles and toasted rice powder.2015-08-03T23:57:55+00:00monthlyhttps://callmeafoodlover.com/2015/07/14/my-first-36-hours-of-eating-and-drinking-in-nyc/https://callmeafoodlover.com/wp-content/uploads/2015/07/img_6609.jpgIMG_6609https://callmeafoodlover.com/wp-content/uploads/2015/07/employees-only-cocktail.jpgEmployees Only cocktailFraise Sauvage cocktail with Fords Gin Shaken with Wild Strawberries & Tahitian Vanilla, Finished with Proseccohttps://callmeafoodlover.com/wp-content/uploads/2015/07/untitled-whitney-toast.jpgUntitled Whitney toasthttps://callmeafoodlover.com/wp-content/uploads/2015/07/untitiled-cafe-whitney-salad.jpgUntitiled Cafe Whitney saladhttps://callmeafoodlover.com/wp-content/uploads/2015/07/uncle-boons-larb.jpgUncle Boons larbhttps://callmeafoodlover.com/wp-content/uploads/2015/07/uncle-boons-cocktail.jpgUncle Boons Cocktailhttps://callmeafoodlover.com/wp-content/uploads/2015/07/uncle-boons-chicken.jpgUncle Boons chickenhttps://callmeafoodlover.com/wp-content/uploads/2015/07/uncle-boons-betel-leaf-nyc.jpgUncle Boons betel leaf NYChttps://callmeafoodlover.com/wp-content/uploads/2015/07/russ-daughters-cafe-soda.jpgRuss Daughters Cafe sodaCousin Alex told me I had to try a soda, which I did. The blueberry basil soda was a perfect fizzy first taste of my day.https://callmeafoodlover.com/wp-content/uploads/2015/07/russ-daughters-cafe-knish.jpgRuss Daughters Cafe knishThe best knish I've ever had.2015-07-14T00:00:52+00:00monthlyhttps://callmeafoodlover.com/2013/11/27/forced-layover-in-lax/2015-06-23T00:50:27+00:00monthlyhttps://callmeafoodlover.com/2014/01/13/biko-ranked-31-in-the-world/2015-06-23T00:49:25+00:00monthlyhttps://callmeafoodlover.com/2014/01/22/finding-happiness-at-pujol/2015-06-23T00:49:06+00:00monthlyhttps://callmeafoodlover.com/2012/06/15/24hr-layover-in-amsterdam/2015-06-23T00:48:09+00:00monthlyhttps://callmeafoodlover.com/2012/12/01/blue-hill-at-stone-barns-experience/2015-05-24T16:30:21+00:00monthlyhttps://callmeafoodlover.com/2015/02/02/leftovers-2014-part-1/https://callmeafoodlover.com/wp-content/uploads/2015/02/night-market-la-beef-grapow.jpgNight Market LA beef grapowBeef grapow - chile, garlic, thai basil. topped w/ a crispy fried egghttps://callmeafoodlover.com/wp-content/uploads/2015/02/night-market-la.jpgNight Market LAhttps://callmeafoodlover.com/wp-content/uploads/2015/02/night-market-la-tamale.jpgNight Market LA tamaleCatfish tamale with pork fat baked in a banana leaf with chile and "herbs".https://callmeafoodlover.com/wp-content/uploads/2015/02/night-market-la-rice-noodles.jpgNight Market LA rice noodlesPad kee mao - drunken noodles with short ribs, chile, basil and garlichttps://callmeafoodlover.com/wp-content/uploads/2015/02/night-market-la-nam-khao-tod.jpgNIght Market LA nam khao todNam Khao Tod - crispy rice salad w/ soured pork, raw ginger, onion, peanuts, cilantro, chile https://callmeafoodlover.com/wp-content/uploads/2015/02/playa-provisions.jpgPlaya ProvisionsThe breakfast sandwich and yogurt were both delicious, but the dulce de leche served withe scone is what'll remind me to return.https://callmeafoodlover.com/wp-content/uploads/2015/01/nashville-princes-hot-chicken.jpgNashville Princes Hot ChickenPrince's Hot Chicken, served medium hot at the festival was definitely the better of the two.https://callmeafoodlover.com/wp-content/uploads/2015/01/img_1813.jpgIMG_1813The watermelon did nothing to cool down the hurt.https://callmeafoodlover.com/wp-content/uploads/2015/01/nashville-hot-chicken-festival1.jpgNashville Hot Chicken festivalhttps://callmeafoodlover.com/wp-content/uploads/2015/01/nashville-hot-chicken-festival-boltons.jpgNashville hot chicken festival boltons2015-02-09T02:08:45+00:00monthlyhttps://callmeafoodlover.com/2013/11/03/my-journey-to-alinea/2015-01-22T03:38:50+00:00monthlyhttps://callmeafoodlover.com/2015/01/16/ocotlan-market-snapshots/https://callmeafoodlover.com/wp-content/uploads/2015/01/img_0886.jpgIMG_0886https://callmeafoodlover.com/wp-content/uploads/2015/01/img_3784.jpgIMG_3784It sliceshttps://callmeafoodlover.com/wp-content/uploads/2015/01/img_3779.jpgIMG_3779We were drawn to this man walking around with a tv tray topped with shredded veggies. As soon as we showed interest he put his table down and started his presentation. https://callmeafoodlover.com/wp-content/uploads/2015/01/img_3621.jpgIMG_3621BIcycle knife sharpener happily working away in the plaza.https://callmeafoodlover.com/wp-content/uploads/2015/01/ocotlan-mercado-friday-turkey.jpgOcotlan mercado Friday turkeyhttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-sarita1.jpgOaxaca Saritahttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-sarita-tlayuda1.jpgOaxaca Sarita tlayudahttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-ocotlan-turkey1.jpgOaxaca Ocotlan turkeyhttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-ocotlan-onions1.jpgOaxaca Ocotlan onionshttps://callmeafoodlover.com/wp-content/uploads/2015/01/oaxaca-ocotlan-market1.jpgOaxaca Ocotlan market2015-01-16T06:23:12+00:00monthlyhttps://callmeafoodlover.com/2014/12/31/zicanda-open-sundays/https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-susy-bando-yiannis-rojas.jpgZicanda Oaxaca Susy Bando Yiannis RojasGracias Chef Rojas for a great meal!https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-ricardo-lemus.jpgZicanda Oaxaca Ricardo Lemushttps://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-kitchen-yiannis-rojas.jpgZicanda Oaxaca kitchen Yiannis RojasChef Yiannis Rojas was cooking up a special meal for https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-chocolate.jpgZicanda Oaxaca chocolateSo delicious chocolate dessert. https://callmeafoodlover.com/wp-content/uploads/2014/12/img_4011.jpgIMG_4011Sopa de frijol criollo - Black bean soup with cheese and pork.https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca.jpgZicanda Oaxacahttps://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-watermelon-salad.jpgZicanda Oaxaca watermelon saladI wanted a salad, but wanted something "different". I chose the watermelon salad, but then immediately regretted my order. I was happy with my choice in the end though because this dish was a great example of one ingredient prepared in various ways https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-tacos.jpgZicanda Oaxaca tacosCarnitas tacos https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-pulpo-octopus.jpgZicanda Oaxaca pulpo octopusGrilled octopus salad with pesto and tomatoes. A great example that delicious can be achieved with simply with good ingredients and techniques.https://callmeafoodlover.com/wp-content/uploads/2014/12/zicanda-oaxaca-ceviche.jpgZicanda Oaxaca cevicheFresh green ceviche2014-12-31T16:44:14+00:00monthlyhttps://callmeafoodlover.com/2014/02/06/discovering-the-cuisine-of-the-isthmus-of-tehuantepec-at-la-teca/2014-12-30T00:25:35+00:00monthlyhttps://callmeafoodlover.com/2014/11/27/my-day-of-eating-in-k-town/https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown.jpgHoney Pig LA K-Town Koreatownhttps://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-soju.jpgHoney Pig LA K-Town Koreatown sojuhttps://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-rice-paper.jpgHoney Pig LA K-Town Koreatown rice paperThe soft rice paper was a great vehicle to wrap up the meat.https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-prawns.jpgHoney Pig LA K-Town Koreatown prawnsGiant prawns, which are always a disappointment, because it's hard not to over-cook them.https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-pork-belly.jpgHoney Pig LA K-Town Koreatown pork bellyAnd then the pork belly. This is when the magic starts to happen.https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-ice-noodles.jpgHoney Pig LA K-Town Koreatown ice noodlesI'm sure they have a different name, but these were ordered as "ice noodles" and came out that way. Thin noodles topped with flavoured ice. Completely refreshing and a nice way to cut through all the fat I was consuming.https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-fried-rice.jpgHoney Pig LA K-Town Koreatown fried riceFor the meal's finale, rice is placed on the grill and mixed up with whatever is leftover on the grill (in our case not much). It's left to sizzle away and crisp up. https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-beef.jpgHoney Pig LA K-Town Koreatown beefShort rib, normally my favourite at Korean bbq was good, but the pork belly was still much better.https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-bbq-kimchee.jpgHoney Pig LA K-Town Koreatown bbq kimcheeKimchee and bean sprouts were placed on the grill as soon as it was hot.https://callmeafoodlover.com/wp-content/uploads/2014/11/honey-pig-la-k-town-koreatown-beer.jpgHoney Pig LA K-Town Koreatown beer2014-11-27T19:34:14+00:00monthlyhttps://callmeafoodlover.com/2014/11/12/solo-dining-at-spago/2014-11-12T16:56:34+00:00monthlyhttps://callmeafoodlover.com/2013/12/18/food-wandering-in-oaxaca/2014-11-02T04:11:11+00:00monthlyhttps://callmeafoodlover.com/2014/08/02/fresh-local-in-charleston-sc/2014-10-27T05:29:25+00:00monthlyhttps://callmeafoodlover.com/2014/10/26/a-glimpse-into-a-weekend-of-dragon-boat-sus/2018-05-23T11:54:49+00:00monthlyhttps://callmeafoodlover.com/2014/10/07/36-hours-of-eating-drinking-in-tofino/2014-10-07T01:48:44+00:00monthlyhttps://callmeafoodlover.com/2014/08/19/36-hours-or-so-of-eating-drinking-in-asheville-nc/2014-08-19T04:32:14+00:00monthlyhttps://callmeafoodlover.com/2014/07/16/overeating-at-husk-charleston/2014-07-16T14:04:44+00:00monthlyhttps://callmeafoodlover.com/2014/03/31/36-hours-or-so-of-eating-and-drinking-in-napa-valley-14-part-1/2014-04-21T04:08:13+00:00monthlyhttps://callmeafoodlover.com/2014/03/21/snapshots-of-honolulu/2014-03-21T01:38:23+00:00monthlyhttps://callmeafoodlover.com/2014/02/22/rain-rain-wouldnt-go-away/2014-02-22T04:07:28+00:00monthlyhttps://callmeafoodlover.com/2013/07/26/so-many-reasons-to-3-nyc/2014-02-12T17:25:40+00:00monthlyhttps://callmeafoodlover.com/2014/02/04/drowning-rainy-days-in-maui-with-loco-moco-and-pie/2014-02-04T03:17:30+00:00monthlyhttps://callmeafoodlover.com/2014/01/29/1st-destination-14-hawaii-a-poke-challenge/2014-01-29T01:01:50+00:00monthlyhttps://callmeafoodlover.com/2011/11/08/thoughts-from-my-last-day-in-paris/2014-01-22T15:30:57+00:00monthlyhttps://callmeafoodlover.com/2011/11/06/sweet-time-in-paris/2014-01-22T15:23:10+00:00monthlyhttps://callmeafoodlover.com/2011/10/22/my-perfect-day-in-paris/2014-01-22T15:19:30+00:00monthlyhttps://callmeafoodlover.com/2011/10/17/when-life-gives-you-bad-stomach-eat-fallafel/2014-01-21T14:47:23+00:00monthlyhttps://callmeafoodlover.com/2012/10/31/girls-weekender-in-nyc/2014-01-20T15:01:57+00:00monthlyhttps://callmeafoodlover.com/2010/12/24/cures-for-the-common-cold-around-the-world/2014-01-17T20:23:14+00:00monthlyhttps://callmeafoodlover.com/2013/12/26/el-quinque-simple-very-good/2013-12-27T02:51:47+00:00monthlyhttps://callmeafoodlover.com/2013/12/05/long-live-hopefully-luvina/2013-12-05T22:29:20+00:00monthlyhttps://callmeafoodlover.com/2013/12/01/settling-into-oaxaca-with-tlayudas/2013-12-01T14:40:56+00:00monthlyhttps://callmeafoodlover.com/2013/11/29/la-indulgence-13-begins-with-new-and-new-to-me/https://callmeafoodlover.com/wp-content/uploads/2013/11/ink-voltaggio.jpgInk Voltaggiohttps://callmeafoodlover.com/wp-content/uploads/2013/11/ink-voltaggio-hay-ice-cream.jpgInk Voltaggio hay ice creamLemon verbena, curd, toasted hay ice cream and malthttps://callmeafoodlover.com/wp-content/uploads/2013/11/ink-voltaggio-hamachi.jpgInk Voltaggio hamachiHamachi with fresh wasabi, green apple and lime https://callmeafoodlover.com/wp-content/uploads/2013/11/ink-voltaggio-cuttlefish.jpgInk Voltaggio cuttlefishCuttlefish "noodles" with hazelnuts, peas and mojo verde https://callmeafoodlover.com/wp-content/uploads/2013/11/aoc-patio.jpgAOC PatioI arrived at the "new" AOC wine bar location right at noon and had the whole patio to myself.https://callmeafoodlover.com/wp-content/uploads/2013/11/aoc-outside.jpgAOC Outsidehttps://callmeafoodlover.com/wp-content/uploads/2013/11/aoc-meat-cheese.jpgAOC Meat CheeseVintner's lunch - rillettes, cheese, cured meats, pickles, roasted grapes & grilled toast2013-11-29T17:13:12+00:00monthlyhttps://callmeafoodlover.com/2012/12/21/barcelona-paris-new-york-casaoaxaca-yes-the-food-is-that-good/https://callmeafoodlover.com/wp-content/uploads/2012/12/img_61161.jpgIMG_6116https://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-terrace.jpgCasa Oaxaca terracehttps://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-salt.jpgCasa Oaxaca salthttps://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-salsa.jpgCasa Oaxaca Salsahttps://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-outside-alejandro-ruiz.jpgCasa Oaxaca Outside Alejandro Ruizhttps://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-farm-alejandro-ruiz.jpgCasa Oaxaca farm Alejandro Ruizhttps://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-downstairs.jpgCasa Oaxaca downstairshttps://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-door-alejandro-ruiz.jpgCasa Oaxaca Door https://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-deck-alejandro-ruiz.jpgCasa Oaxaca deck Alejandro RuizMy view at lunch. Basking in the thought that at home I'd be wearing boots and a Winter rain jacket.https://callmeafoodlover.com/wp-content/uploads/2012/12/casa-oaxaca-criollo-tomato-alejandro-ruiz.jpgCasa Oaxaca Criollo tomato Alejandro RuizCenterpiece on the table looked vaguely familiar.2013-11-19T03:13:22+00:00monthlyhttps://callmeafoodlover.com/2013/11/19/going-haitian-with-chef-creole/https://callmeafoodlover.com/wp-content/uploads/2013/11/img_9627.jpgIMG_9627Travelling in the off-season means having the beautfhttps://callmeafoodlover.com/wp-content/uploads/2013/11/img_9614.jpgIMG_9614The water was so warm, clear and shallow. I walked out pretty far with my camera to take this photo.https://callmeafoodlover.com/wp-content/uploads/2013/11/img_9601.jpgIMG_9601Walking up to Crandon Beach, I felt like I finally found the magic of Florida that I was looking for.https://callmeafoodlover.com/wp-content/uploads/2013/11/img_9583.jpgIMG_9583https://callmeafoodlover.com/wp-content/uploads/2013/11/chef-creole-miami.jpgChef Creole Miamihttps://callmeafoodlover.com/wp-content/uploads/2013/11/chef-creole-miami-shrimp.jpgChef Creole Miami shrimpShrimp creole with fried plantains beans and rice.https://callmeafoodlover.com/wp-content/uploads/2013/11/chef-creole-miami-oxtail.jpgChef Creole Miami oxtailOxtail stewhttps://callmeafoodlover.com/wp-content/uploads/2013/11/chef-creole-miami-conch.jpgChef Creole Miami conch fritterCrispy conch fritters were soft and wonderfully seasoned.2013-11-19T01:45:44+00:00monthlyhttps://callmeafoodlover.com/2010/12/01/a-very-special-treat-lachinas-tamales/https://callmeafoodlover.com/wp-content/uploads/2010/12/photo-18.jpgphoto-18I spent time taking photos of Marella and then showing her what I had taken. It's in moments like these, where I love travelling.2013-11-13T15:18:16+00:00monthlyhttps://callmeafoodlover.com/2013/09/09/36-hours-in-whistler-to-reset-my-life/https://callmeafoodlover.com/wp-content/uploads/2013/09/image.jpgImagehttps://callmeafoodlover.com/wp-content/uploads/2013/09/photo-10.jpgphoto-10https://callmeafoodlover.com/wp-content/uploads/2013/09/photo-9.jpgphoto-9https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9027.jpgIMG_9027Summer salad - Ben always looks at me like I'm crazy to order salad at a restaurant. But this had so many delicious bits, I was glad I did.https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9047.jpgIMG_9047https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9046.jpgIMG_9046https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9044.jpgIMG_9044Side strip prawn & scallop crudo with lemon, basil, avocado and smoked eggplant - The prawns and scallops were minced a bit too finely and their flavours were lost with everything else on the plate. That's not to say I didn't devour every little piece of this dish though.https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9040.jpgIMG_9040Medium rare beef short rib with potato and cheddar terrine, caesar aioli, romaine and horseradish https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9031.jpgIMG_9031Alberta elk tartar & duck liver parfait with apple and cocoa nibs - the highlight of the night. The combinations of textures and flavours from top to bottom were amazing.https://callmeafoodlover.com/wp-content/uploads/2013/09/img_9023.jpgIMG_90232013-11-07T19:40:10+00:00monthlyhttps://callmeafoodlover.com/2013/11/01/cuban-immersion-in-miami/https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9429.jpgIMG_9429Normally I'd kill to sit outdoors in October for dinner, but I found the tourist trappings to be a bit depressing.https://callmeafoodlover.com/wp-content/uploads/2013/10/el-rey-de-las-fritas.jpgEl Rey de las Fritashttps://callmeafoodlover.com/wp-content/uploads/2013/10/el-mago-de-la-frita-cubana.jpgEl Mago de la Frita Cubana2nd fritahttps://callmeafoodlover.com/wp-content/uploads/2013/10/el-mago-de-la-frita-hot-dog.jpgEl Mago de la Frita hot dogCuban hot dog, because I had to. https://callmeafoodlover.com/wp-content/uploads/2013/10/el-rey-de-las-fritas-pan-con-lechon.jpgEl Rey De las Fritas pan con lechonAnd because I wanted to try everything, I ordered the Pan con Lechon as well. https://callmeafoodlover.com/wp-content/uploads/2013/10/el-mago-de-la-frita-cortadito.jpgEl Mago de la Frita cortaditoWhile my firsthttps://callmeafoodlover.com/wp-content/uploads/2013/10/img_9437.jpgIMG_9437I wanted a different chicken dish but was upsold to have the house special chicken which was good, but I was left to think if my actual choice would be better.https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9432.jpgIMG_9432Ropa Vieja - slow cooked shredded meathttps://callmeafoodlover.com/wp-content/uploads/2013/10/img_8053.jpgIMG_8053Lesson learned. I wanted another Medianoche, but thought I should try something else. But if you try something wonderful, and crave https://callmeafoodlover.com/wp-content/uploads/2013/10/img_8051.jpgIMG_8051Was hoping the roast chicken would be like the delicious chicken at Versailles in 2013-11-01T04:48:35+00:00monthlyhttps://callmeafoodlover.com/2013/10/25/stone-crabbing-in-the-glades/https://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-triad.jpgEverglades Triadhttps://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-triad-seafood.jpgEverglades Triad Seafoodhttps://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-triad-seafood-stone-crab.jpgEverglades Triad seafood stone crabhttps://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-triad-seafood-stone-crab-large.jpgEverglades Triad seafood stone crab largehttps://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-triad-seafood-okra.jpgEverglades Triad seafood okrahttps://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-triad-seafood-beand.jpgEverglades Triad seafood beandhttps://callmeafoodlover.com/wp-content/uploads/2013/10/everglades-air-boat.jpgEverglades air boathttps://callmeafoodlover.com/wp-content/uploads/2013/10/img_9417.jpgIMG_94172013-10-25T23:15:45+00:00monthlyhttps://callmeafoodlover.com/2013/10/23/authentic-louisiana-crawfish-boil-in-st-petes/https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9356.jpgIMG_9356https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9355.jpgIMG_9355https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9341.jpgIMG_9341https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9323.jpgIMG_9323https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9302.jpgIMG_9302https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9285.jpgIMG_9285https://callmeafoodlover.com/wp-content/uploads/2013/10/img_7811.jpgIMG_7811https://callmeafoodlover.com/wp-content/uploads/2013/10/photo-17.jpgphoto-17https://callmeafoodlover.com/wp-content/uploads/2013/10/img_7769.jpgIMG_7769https://callmeafoodlover.com/wp-content/uploads/2013/10/img_7762.jpgIMG_77622013-10-23T19:18:40+00:00monthlyhttps://callmeafoodlover.com/2013/10/21/eating-very-well-in-st-petersburg-fla/https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9233.jpgIMG_9233https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9230.jpgIMG_9230https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9227.jpgIMG_9227https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9224.jpgIMG_9224https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9223.jpgIMG_9223https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9220.jpgIMG_9220https://callmeafoodlover.com/wp-content/uploads/2013/10/img_9218.jpgIMG_9218https://callmeafoodlover.com/wp-content/uploads/2013/10/photo-16.jpgphoto-16https://callmeafoodlover.com/wp-content/uploads/2013/10/photo-14.jpgphoto-14Vacation Sus in full on relaxation mode.2013-10-21T03:19:24+00:00monthlyhttps://callmeafoodlover.com/2012/05/24/eat-at-paco-merlago-because-i-said-so/https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1305.jpgIMG_1305https://callmeafoodlover.com/wp-content/uploads/2012/05/barcelona-sagrada.jpgBarcelona Sagradahttps://callmeafoodlover.com/wp-content/uploads/2012/05/parco-merlago-creme.jpgparco merlago cremeCrema Catalana - I thought I was getting a flan, this was a runny creme brule. Not my favourite but didn't take away from the rest of the amazing food.https://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago.jpgpaco merlagohttps://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago-tomato-bread.jpgpaco merlago tomato breadpa amb tomàquet - tomatoes squished on toasted breadhttps://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago-squid.jpgpaco merlago squidTxipirones - fried baby squidhttps://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago-sausage.jpgpaco merlago sausageIberian ham assortment - all 3 unique and great eaten with the tomato bread.https://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago-rabbit.jpgpaco merlago rabbitLittle rabbit chops fried in a chili garlic oil - so addictive that even though we had other food in front of us, I couldn't stop eating these until they were done.https://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago-padron.jpgpaco merlago padronPimientos de Padrónhttps://callmeafoodlover.com/wp-content/uploads/2012/05/paco-merlago-jamon.jpgpaco merlago jamonJamón Ibérico de Bellota - the finest ham made from pigs fed with acorns. A Spanish delicacy I was happy to finally sample.2013-10-13T05:27:04+00:00monthlyhttps://callmeafoodlover.com/2012/06/07/a-walk-on-the-beach-barceloneta/https://callmeafoodlover.com/wp-content/uploads/2012/05/pez-vela.jpgPez Velahttps://callmeafoodlover.com/wp-content/uploads/2012/05/pez-vela-paella.jpgPez vela paellaSeafood paella - https://callmeafoodlover.com/wp-content/uploads/2012/05/pez-vela-padron.jpgPez Vela padronPimientos de padron - plumper than any others we'd tried and finally a few spicy ones!https://callmeafoodlover.com/wp-content/uploads/2012/05/pez-vela-gazpacho.jpgPez Vela gazpachoMy first, (and only ) gazpacho of this trip - so refreshing, I need to learn to have restraint when I make gazpacho as I think simple with great ingredients is the key.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_3563.jpgIMG_3563https://callmeafoodlover.com/wp-content/uploads/2012/05/barceloneta-fish.jpgBarceloneta fishhttps://callmeafoodlover.com/wp-content/uploads/2012/05/barceloneta-beach.jpgBarceloneta beachhttps://callmeafoodlover.com/wp-content/uploads/2012/05/barceloneta-art.jpgBarceloneta art2013-10-11T14:43:57+00:00monthlyhttps://callmeafoodlover.com/2012/06/24/36hrs-or-so-of-eating-in-phx-part-1/https://callmeafoodlover.com/wp-content/uploads/2012/06/img_23451.jpgIMG_2345Made with pomegratnete when in season, when not it's subsituted with craisins. No matter, still delicious.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2356.jpgIMG_2356Ben's business partner Ross loves churros, so for him we "forced" ourselves to share this plate with him. https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2354.jpgIMG_2354I ordered chile rellenos. I've only ever had them battered and fried, this wasn't and was so delicious.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2349.jpgIMG_2349Ben loves chicken enchiladas, I'm only okay with it, but the mole sauce is definitely the star here.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2337.jpgIMG_2337The area outside Barrio Cafe has great street art (graffiti) whose theme is carried on inside.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2333.jpgIMG_2333https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2332.jpgIMG_2332Corn on the cob, padrons, cotija cheese, pimenton butter.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2330.jpgIMG_2330Watermelon, cucumber, mango, onion, feta, chili salt & lime.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2327.jpgIMG_2327https://callmeafoodlover.com/wp-content/uploads/2012/06/img_22881.jpgIMG_2288I recently decided I like whiskey sours after sampling some good ones Ben's had recently. This was the first Ive ordered for myself a2013-10-11T14:34:00+00:00monthlyhttps://callmeafoodlover.com/2012/07/15/36-hours-or-so-of-eating-in-sea-in-the-summer-of-12/https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2910.jpgIMG_2910The best fried chicken I've had on top of waffles. There's something about sticky maple syrup drizzled over fried chicken that's oh so right.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2914.jpgIMG_2914I heard that the homemade sausage was wonderful, so I told Ben to order the Farmer's Breakfast. The sausage was delicious, but so were eggs and biscuit.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2905.jpgIMG_2905PB&J bonbons that I had to try. A delicious novelty that I was happy to try but don't need to have again. https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2915.jpgIMG_2915https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2891.jpgIMG_2891https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2872.jpgIMG_2872Bad light, great dish. The rolls were placed in lettuce and topped with vermicelli, cucumber, basil and mint. https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2858.jpgIMG_2858Apparently neither could Ben...https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2855.jpgIMG_2855Mushroom slice - I couldn't wait to have a bite before I took a photo.https://callmeafoodlover.com/wp-content/uploads/2012/07/frametastic-1.jpgframetastic-1https://callmeafoodlover.com/wp-content/uploads/2012/07/bball.jpgbball2013-10-11T14:28:14+00:00monthlyhttps://callmeafoodlover.com/2012/08/01/my-craving-for-oaxaca-with-a-side-of-carne-asada/https://callmeafoodlover.com/wp-content/uploads/2012/08/img_2939.jpgIMG_2939https://callmeafoodlover.com/wp-content/uploads/2012/07/img_29212.jpgIMG_2921https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2939.jpgIMG_2939https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2930.jpgIMG_2930They serve a more liquid guacamole made with tomatillos in Mexico served as a condiment not this chunky version but this version is easier to make.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2929.jpgIMG_2929https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2927.jpgIMG_2927https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2919.jpgIMG_29192013-10-11T14:18:49+00:00monthlyhttps://callmeafoodlover.com/2012/08/16/kaitlyns-speggetti/https://callmeafoodlover.com/wp-content/uploads/2012/08/scan.jpgscanWith over 138 million likes, how can you go wrong?https://callmeafoodlover.com/wp-content/uploads/2012/08/img_2976.jpgIMG_2976Neither of them like beets but they found they make good musical instruments.https://callmeafoodlover.com/wp-content/uploads/2012/08/img_2966.jpgIMG_2966Julia's proud of the cucumber she found.https://callmeafoodlover.com/wp-content/uploads/2012/08/img_2952.jpgIMG_2952Kaitlyn posing with her bounty.https://callmeafoodlover.com/wp-content/uploads/2012/08/img_3230.jpgIMG_3230Overjoyed with Kaitlyn's enthusiasm in the kitchen I prepared myself a big bowl, which I devoured delightfully. https://callmeafoodlover.com/wp-content/uploads/2012/08/img_3220.jpgIMG_3220Kaitlyn explained that you knew the seasoning was right when you could taste the spices without it being too much. And if, when you tasted the sauce, you couldn't taste one of the spices, then you should add a bit more until you could.https://callmeafoodlover.com/wp-content/uploads/2012/08/img_3218.jpgIMG_3218Kaitlyn explained that you knew the seasoning was right when you could taste the spices without it being too much. And if, when you tasted the sauce, you couldn't taste one of the spices, then you should add a bit more until you could.https://callmeafoodlover.com/wp-content/uploads/2012/08/img_3190.jpgIMG_3190Kaitlyn delegated the onions and garlic to me, her prep cook. She carefully cut up the peppers.https://callmeafoodlover.com/wp-content/uploads/2012/08/img_3186.jpgIMG_3186Kaitlyn's writing down her recipe, so I could recreate the dish without her. Recipe is included below.2013-10-11T14:17:34+00:00monthlyhttps://callmeafoodlover.com/2012/09/24/pit-stop-for-pit-beef-in-baltimore/https://callmeafoodlover.com/wp-content/uploads/2012/09/img_40311.jpgIMG_4031Pit beef sandwich - medium rare with tiger sauce (mayo + horseradish). I wanted more zing so I added chopped chilis on top. The verdict? If I were rolling out of the peeler bar at 1am, this would be the perfect feed. Not that I'd know. I'm just saying...https://callmeafoodlover.com/wp-content/uploads/2012/09/img_40321.jpgIMG_4032Chap's Pit Beef - located on the same lot as a gentleman's club and across the street from an adult video store. Classy.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4003.jpgIMG_4003Unfortunately we weren't stopping at Camden to see a ball game, nor would we be there for the Sunday NFL game when the Ravens took on the Patriots. Too bad, Baltimore seems like a great sports town.https://callmeafoodlover.com/wp-content/uploads/2012/09/404740_10152115812705707_1152330219_n.jpg404740_10152115812705707_1152330219_nhttps://callmeafoodlover.com/wp-content/uploads/2012/09/img_4022.jpgIMG_4022I enjoyed Maryland crab in cake form more than going through the work of shucking them. Baltimore's best crabcake is also the best crabcake I've ever eaten.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4021.jpgIMG_4021Crab cake the size of a softball for $12.95.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4013.jpgIMG_4013After a quick tour of the market we pulled into Faidleys to get down to business.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4012.jpgIMG_4012If the sign says it, it must be true!https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4010.jpgIMG_40102013-10-11T14:15:13+00:00monthlyhttps://callmeafoodlover.com/2012/09/27/36-hours-or-so-of-eating-drinking-in-philadelphia/https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4138.jpgIMG_4138https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4136.jpgIMG_4136https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4063.jpgIMG_4063https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4171.jpgIMG_4171https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4173.jpgIMG_4173https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4174.jpgIMG_4174https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4169.jpgIMG_4169https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4167.jpgIMG_4167https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4165.jpgIMG_4165Duck kebab - ground duck, pistachios, saffronhttps://callmeafoodlover.com/wp-content/uploads/2012/09/img_4164.jpgIMG_41642013-10-11T13:59:49+00:00monthlyhttps://callmeafoodlover.com/2012/11/04/sls-for-the-day/https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-tomato-caviar.jpgjose andres tres tomato caviarCucumber, goat cheese, "tomato caviar"https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-tea.jpgjose andres tres teaImperial Earl Grey - "Strong enough for an Earl but refined enough for his Lady"https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-steamed-bun.jpgjose andres tres steamed bunCaviar, stamed bun, creme fraiche - I wanted 4 more of these.https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-smoked-salmon.jpgjose andres tres smoked salmonSmoked salmon sandwich with coconut - I didn't taste any coconut but was please with the generous slice of salmon.https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-pop-rocks.jpgjose andres tres pop rocksChocolate pop rocks - Pop rocks were one of my secret childhood fav's (my mom hated us eating them). The thing is, you can't help but to smile when you're eating pop rocks!https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-pbj.jpgjose andres tres pb&jPeanut butter and jelly sandwich - I thought this was going to be boring, but after all of the advenutrous bites, this "normal" was a welcome experience for my palate.https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-pate-de-fruit.jpgjose andres tres pate de fruitPassionfruit pate de fruit - I love gummies and jellies so this was one of my favourite sweets.https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-fancier.jpgjose andres tres financierFinancier and almond orange tarthttps://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-cone.jpgjose andres tres coneGuacamole cone topped with "tomato caviar" was a Mexican fiesta in my mouth.https://callmeafoodlover.com/wp-content/uploads/2012/11/jose-andres-tres-chocolates.jpgjose andres tres chocolatesMint chocolate "After Eight", Chocolate tablets & Rice Crispy bon bon2013-10-11T13:56:34+00:00monthlyhttps://callmeafoodlover.com/2012/11/03/la-indulgence-at-its-finest/https://callmeafoodlover.com/wp-content/uploads/2012/11/img_4525.jpgIMG_4525https://callmeafoodlover.com/wp-content/uploads/2012/11/sprinkles-cupcake.jpgsprinkles cupcakeLate-night chocolate coconut cupcake was a great way to end my day of indulgence.https://callmeafoodlover.com/wp-content/uploads/2012/11/sprinkles-atm.jpgsprinkles atmSprinkles cupcakes 24hour ATM machine. Gimicky? Yes. Delicious? Absolutely.https://callmeafoodlover.com/wp-content/uploads/2012/11/pinks-lax.jpgpinks laxhttps://callmeafoodlover.com/wp-content/uploads/2012/11/pinks-chili-fries.jpgpinks chili friesNot that I needed it, I also ordered the chili fries.https://callmeafoodlover.com/wp-content/uploads/2012/11/pinks-chili-cheese-dog.jpgpinks chili cheese dogI've given up looking at the extensive menu while waiting in line. I only have eyes for the chili cheese dog with mustard and onions.https://callmeafoodlover.com/wp-content/uploads/2012/11/jitlada.jpgjitladaHappy I finally had the opportunity to eat at Jitlada, add it to the list of places to go back to. Actually go back to with a group so we can order more!https://callmeafoodlover.com/wp-content/uploads/2012/11/jitlada-morning-glory.jpgjitlada morning gloryFried morning glory with shrimp, onions, cilantro and topped with a great sweet, salty, sour, spicy dressing that makes Thai food so dang good.https://callmeafoodlover.com/wp-content/uploads/2012/11/jitlada-flambe-prawns.jpgjitlada flambe prawnsI wanted the curry mussels, but they were out. The flambe prawns were suggested as an alternative. What we were served did not fit the description. Think rendang sauce over giant (overcooked) prawns. The sauce was great, but I feel like I missed out not having the mussels.https://callmeafoodlover.com/wp-content/uploads/2012/11/jitlada-crying-tiger.jpgjitlada crying tigerCrying tiger pork - addictively spiced nuggets of deep fried meats , made famous by being on Curtis Stone's "Best Thing I Ever Ate" list.2013-10-11T13:54:36+00:00monthlyhttps://callmeafoodlover.com/2013/01/05/2012-leftovers/https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4437.jpgBob Timmys grilled pizza Providencehttps://callmeafoodlover.com/wp-content/uploads/2013/01/img_4434.jpgBob Timmys grilled pizza sausageAnd because Ben is a sucker for sausage on a pizza we ordered the sausage supreme as well.https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4431.jpgBob Timmys grilled pizza clamsWhen in New England, you must do as the locals do and order the white clam pie.https://callmeafoodlover.com/wp-content/uploads/2013/01/img_5924.jpgAlejandro Ruiz Oaxaca cocinerohttps://callmeafoodlover.com/wp-content/uploads/2013/01/471736_10151717307415707_242709018_o.jpgFerran Adria Tickets Barcelona Susy Bando https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4838.jpgJoule Seattle chinese broccoliChinese broccoli, walnut pesto https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4837.jpgJoule Seattle short rib steak“that” short rib steak, kalbi, grilled kimchi - The smoked tofu could have been a hard dish to follow. No worries, this was one of my favourite beef dishes of the year.https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4831.jpgJoule Seattle smoked tofuSmoked tofu, honshimeji confit, soy truffle vinaigrettehttps://callmeafoodlover.com/wp-content/uploads/2013/01/img_4822.jpgSeattle Purple Wine barWe sharedhttps://callmeafoodlover.com/wp-content/uploads/2013/01/img_6148.jpg20 Noviembre market meatA combination of cecina (pork rubbed with chili), medium aged tasajo (beef) and some chorizo.2013-10-11T13:48:21+00:00monthlyhttps://callmeafoodlover.com/2012/10/01/chillaxing-on-the-cape/https://callmeafoodlover.com/wp-content/uploads/2012/09/img_45122.jpgIMG_4512Scrambled eggs with lobster? Lobster club sandwiches? Lobster cakes?https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4508.jpgIMG_4508Brilliantly orange (no photo altering here), these were the prettiest cooked lobsters I've ever seen. But then again, I've never been so close to the source before.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4506.jpgIMG_4506Our lobsters were "expensive" at $8.99 a pound. These 2 babies came in at $30 for the pair.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4510.jpgIMG_4510I found my new favourite sparkling in a can sold in a 4-pack.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4447.jpgIMG_4447Our cute cottage in Dennis Port, Mass.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4445.jpgIMG_4445Our view from our patio, where I spent a lot of time.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4577.jpgIMG_4577https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4576.jpgIMG_4576https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4572.jpgIMG_4572klmklafhttps://callmeafoodlover.com/wp-content/uploads/2012/09/img_4442.jpgIMG_4442The living area of our cottage I never wanted to leave.2013-10-10T23:16:16+00:00monthlyhttps://callmeafoodlover.com/2012/12/05/sunday-family-meals-in-oaxaca/https://callmeafoodlover.com/wp-content/uploads/2012/12/img_58521.jpgIMG_5852This location is across from Llano Park, it's the one you want to go to.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5841.jpgIMG_58413 days in and this was my first margarita. So unlike me...https://callmeafoodlover.com/wp-content/uploads/2012/12/photo-8.jpgphoto-8They may not be talking, but at least they're engaging in the act of a family meal.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5838.jpgIMG_5838Jo has a saying that "if you don't hear music in Oaxaca, just wait 5 minutes and you will"!https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5851.jpgIMG_5851Henry&Tom shared the fried oysters which tasted exactly like my mom's oyster fry.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5850.jpgIMG_5850https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5849.jpgIMG_5849Jo's stuffed crab.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5847.jpgIMG_5847Huachinango (red snapper) baked in a brick oven topped with a chili butter.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5845.jpgIMG_5845Prawn and oyster cocktail, enjoyed with saltines.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5836.jpgIMG_58362013-10-10T03:52:29+00:00monthlyhttps://callmeafoodlover.com/2013/01/28/ending-our-east-coast-roadie-in-boston-very-belated-post/https://callmeafoodlover.com/wp-content/uploads/2013/01/img_5099.jpgIMG_5099https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4804.jpgIMG_4804https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4684.jpgIMG_4684https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4664.jpgIMG_4664https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4726.jpgIMG_4726https://callmeafoodlover.com/wp-content/uploads/2013/01/img_4660.jpgIMG_4660https://callmeafoodlover.com/wp-content/uploads/2012/10/394218_10152134097835707_1452536343_n.jpgHotel Nine Zero viewhttps://callmeafoodlover.com/wp-content/uploads/2012/10/img_4781.jpgRussell House Tavern bone marrowRoasted bone marrow with smoked apple butter, pickled fennel&celery and briochehttps://callmeafoodlover.com/wp-content/uploads/2012/10/img_4821.jpgIMG_4821Huevos rancheros werehttps://callmeafoodlover.com/wp-content/uploads/2012/10/img_4813.jpgIMG_4813Papardelle alla Bolognese was delicious and hopefully satisfied Ben's craving for red sauce.2013-10-10T03:03:21+00:00monthlyhttps://callmeafoodlover.com/2013/02/08/paradise-is-very-nice-another-week-las-hadas/https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5300.jpgIMG_5300https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5278.jpgIMG_5278https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5186.jpgIMG_5186Pear and walnut salad is my favourite of this trip.https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5182.jpgIMG_5182https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5302.jpgIMG_5302https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5298.jpgIMG_5298https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5231.jpgIMG_5231https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5221.jpgIMG_5221https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5176.jpgIMG_5176https://callmeafoodlover.com/wp-content/uploads/2013/02/img_5175.jpgIMG_51752013-10-10T02:59:41+00:00monthlyhttps://callmeafoodlover.com/2013/05/22/my-first-day-of-3-on-my-first-trip-to-montreal/https://callmeafoodlover.com/wp-content/uploads/2013/05/img_7372.jpgIMG_7372My group was wanting a bit more action, so we hopped over to the Place D'Armes hotel.https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-liverpool-house-risotto.jpgMontreal Liverpool House risottoSnow crab risotto was intensely flavoured and yet delicate at the same time. https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-liverpool-house-oursin.jpgMontreal Liverpool House oursinWhen our server told us they had sea urchin, I knew I had to have one.https://callmeafoodlover.com/wp-content/uploads/2013/05/liverpool-house-montreal-shrimp.jpgLiverpool House Montreal shrimpMatane shrimp from Quebec were sweet andhttps://callmeafoodlover.com/wp-content/uploads/2013/05/liverpool-house-montreal-oysters.jpgLiverpool House Montreal oystersSeafood platter with 2 kinds of East Coast oysters.https://callmeafoodlover.com/wp-content/uploads/2013/05/liverpool-house-montreal-beer-cheese.jpgLiverpool House Montreal beer cheeseHomemade beer cheese was a selfish choice, because I knew Ben wouldn't really like it. The pangs ofhttps://callmeafoodlover.com/wp-content/uploads/2013/05/place-darmes-montreal-terrasse.jpgPlace D'Armes Montreal terrasseMy group was wanting a bit more action, so we hopped over to the rooftop terrasse at Place D'Armes. The https://callmeafoodlover.com/wp-content/uploads/2013/05/boris-bistro-montreal-terrasse.jpgBoris Bistro Montreal terrasseBoris Bistro's terrasse https://callmeafoodlover.com/wp-content/uploads/2013/05/olive-gourmando-montreal-ricotta.jpgOlive + Gourmando Montreal ricottahttps://callmeafoodlover.com/wp-content/uploads/2013/05/olive-gourmando-montreal-cubana.jpgOlive + Gourmando Montreal cubanCuban chicken sandwich 2013-10-10T01:59:36+00:00monthlyhttps://callmeafoodlover.com/2013/07/10/nyc-again-and-finally-a-meal-at-torrisi/https://callmeafoodlover.com/wp-content/uploads/2013/07/img_7511.jpgIMG_7511https://callmeafoodlover.com/wp-content/uploads/2013/07/img_7855.jpgIMG_7855https://callmeafoodlover.com/wp-content/uploads/2013/07/img_7588.jpgIMG_7588Lemon cakehttps://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-striped-bass.jpgTorrissi Italian Specialties striped bassPotato wrapped striped bass - this too was good, but https://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-sausage-pate.jpgTorrissi Italian Specialties sausage pateItalian sausage pate served with peppershttps://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-salmon.jpgTorrissi Italian Specialties salmonSalmon tartare with salmon roe, served with an everything blinihttps://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-rainbow-cake.jpgTorrissi Italian Specialties rainbow cakeRainbow cakehttps://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-peas.jpgTorrissi Italian Specialties peashttps://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-oysters.jpgTorrissi Italian Specialties oystersApologhttps://callmeafoodlover.com/wp-content/uploads/2013/07/torrissi-italian-specialties-mozzarella.jpgTorrissi Italian Specialties mozzarellaMozzarella Da Vero with olive oil and a sprinkling of salt - made to order and still warm. The only thing that is always on the tasting menu, and I understand why.2013-10-10T01:47:46+00:00monthlyhttps://callmeafoodlover.com/2012/12/03/overeating-in-oaxaca/https://callmeafoodlover.com/wp-content/uploads/2012/12/img_46991.jpgIMG_4699Henry always sets up a "House" mezcal tasting on my visits to Oaxaca.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_56341.jpgIMG_5634https://callmeafoodlover.com/wp-content/uploads/2012/12/img_56311.jpgIMG_5631https://callmeafoodlover.com/wp-content/uploads/2012/12/img_56381.jpgIMG_5638https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5596.jpgIMG_5596Tom and Molly picking out our tamales.https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5642.jpgIMG_5642https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5636.jpgIMG_5636https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5634.jpgIMG_5634https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5632.jpgIMG_5632https://callmeafoodlover.com/wp-content/uploads/2012/12/img_5631.jpgIMG_56312013-10-08T02:47:57+00:00monthlyhttps://callmeafoodlover.com/2013/09/30/before-leaving-sfo-i-must/https://callmeafoodlover.com/wp-content/uploads/2013/09/1044027_10153281023705297_1604661716_n1.jpg1044027_10153281023705297_1604661716_nhttps://callmeafoodlover.com/wp-content/uploads/2013/09/swans-oyster-depot.jpgSwan's Oyster Depothttps://callmeafoodlover.com/wp-content/uploads/2013/09/sfo-blue-bottle.jpgSFO Blue Bottlehttps://callmeafoodlover.com/wp-content/uploads/2013/09/muraccis-curry-katsu.jpgMuraccis Curry KatsuMuracci's Ebi Fry curry - https://callmeafoodlover.com/wp-content/uploads/2013/09/img_7444.jpgIMG_7444https://callmeafoodlover.com/wp-content/uploads/2013/09/chairman-bao.jpgChairman Bao2013-10-02T03:30:27+00:00monthlyhttps://callmeafoodlover.com/2013/09/27/wonderful-maven-i-will-be-back/https://callmeafoodlover.com/wp-content/uploads/2013/09/img_91971.jpgIMG_9197Pillowy soft gnocchi with seasonal vegetableshttps://callmeafoodlover.com/wp-content/uploads/2013/09/img_9201.jpgIMG_9201https://callmeafoodlover.com/wp-content/uploads/2013/09/524516_10151591574271356_1358017592_n.jpgMaven Chinatown Duck SliderChinatown Duck Sliders = YUM!https://callmeafoodlover.com/wp-content/uploads/2013/09/gnocchi-maven.jpgGnocchi MavenPillowy soft gnocchi with seasonal vegetableshttps://callmeafoodlover.com/wp-content/uploads/2013/09/brussels-spouts-maven.jpgBrussels spouts MavenI was weary ordering the brussels sprouts with apple gastrique for the gang, but I love brussels sprouts. And after the team tried these, so do they!https://callmeafoodlover.com/wp-content/uploads/2013/09/1234849_10151853552059556_188440471_n.jpg1234849_10151853552059556_188440471_nhttps://callmeafoodlover.com/wp-content/uploads/2013/09/1271575_10151592837521400_2110172866_o.jpg1271575_10151592837521400_2110172866_ohttps://callmeafoodlover.com/wp-content/uploads/2013/09/20130923-185424.jpg20130923-185424.jpghttps://callmeafoodlover.com/wp-content/uploads/2013/09/img_9179.jpgIMG_91792013-09-27T04:26:01+00:00monthlyhttps://callmeafoodlover.com/2013/09/23/mission-for-a-great-burger/https://callmeafoodlover.com/wp-content/uploads/2013/09/1237282_10151591216276400_781260942_o.jpg1237282_10151591216276400_781260942_ohttps://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling.jpgMission BowlingThanks to my teammates for coming with me on my food adventure!https://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club.jpgMission Bowling Clubhttps://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club-tangerine-sour.jpgMission Bowling Club tangerine sourBourbon, tangerine syrup, https://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club-padron-peppers.jpgMission Bowling club padron peppersPadron peppers with powdered popcorn - American padron peppers are not as delicate as their Spanish counterpart but still a wonderful treat.https://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club-marshmallow.jpgMission Bowling Club marshmallowhttps://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club-hamburger.jpgMission Bowling club hamburgerCooked a perfect medium rare, this burgerhttps://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club-fried-chicken.jpgMission Bowling Club fried chickenCrispiesthttps://callmeafoodlover.com/wp-content/uploads/2013/09/mission-bowling-club-burger.jpgMission Bowling Club burger2013-09-23T14:55:19+00:00monthlyhttps://callmeafoodlover.com/2013/08/22/ramen-chang-style/https://callmeafoodlover.com/wp-content/uploads/2013/08/5-pointz.jpg5 PointzJust a few of the great pieces of work on the walls at 5 Pointz. https://callmeafoodlover.com/wp-content/uploads/2013/08/momofuku-noodle.jpgMomofuku Noodle ramenhttps://callmeafoodlover.com/wp-content/uploads/2013/08/momofuku-noodle-ramen.jpgMomofuku noodle ramenmomofuku ramen – pork belly, pork shoulder, poached egghttps://callmeafoodlover.com/wp-content/uploads/2013/08/momofuku-noodle-egg.jpgMomofuku Noodle eggSoy sauce egg with crispy shallot, roasted onion and maldon salthttps://callmeafoodlover.com/wp-content/uploads/2013/08/momofuku-noodle-ramen-spicy-miso.jpgMomofuku Noodle ramen spicy misoSpicy miso ramen with smoked chicken, swiss chard, sesame2013-09-13T20:33:38+00:00monthlyhttps://callmeafoodlover.com/2011/05/31/fried-chicken-at-momofuku-noodle-bar/2013-08-21T05:20:38+00:00monthlyhttps://callmeafoodlover.com/2013/07/27/kappo-at-ma-peche/https://callmeafoodlover.com/wp-content/uploads/2013/07/photo-7.jpgKappo Ma Peche menuA Thank you card and menu was mailed to our house.https://callmeafoodlover.com/wp-content/uploads/2013/07/photo-6.jpgKappo Ma Peche Ghetto White sauceRecipe for Ghetto White sauce was given to us as a nice parting gift.https://callmeafoodlover.com/wp-content/uploads/2013/07/img_7692.jpgIMG_7692Chrysanthamum tea2013-07-29T22:51:25+00:00monthlyhttps://callmeafoodlover.com/2013/07/22/destination-smorgasburg-brooklyn-ny/https://callmeafoodlover.com/wp-content/uploads/2013/07/img_7774.jpgIMG_7774https://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-mighty-quinns.jpgSmorgasburg Brooklyn Mighty Quinns barbecueSpiced, rubbed, smoked and let to rest in it's juices, this brisket was a thing of beauty.https://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-mighty-quinns-brisket.jpgSmorgasburg Brooklyn Mighty Quinns brisketThe big brisket sandwich was the best taste of barbeque I've had in NYC.https://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-east-river-ferry.jpgSmorgasburg East river ferryhttps://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-dumbo.jpgSmorgasburg Dumbohttps://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-brooklyn-yuji-ramen.jpgSmorgasburg Brooklyn Yuji ramenCrab and cucumber mazemen - the noodles were more like pasta than ramen, but were a great vehicle for the light summer flavours.https://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-brooklyn-soda.jpgSmorgasburg Mighty Quinnshttps://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-brooklyn-soda-ginger-ale.jpgSmorgasburg Brooklyn soda workshttps://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-brooklyn-ramen.jpgSmorgasburg Brooklyn Yuji ramenhttps://callmeafoodlover.com/wp-content/uploads/2013/07/smorgasburg-brooklyn-pizza.jpgSmorgasburg Brooklyn pizzaDelicious!2013-07-22T22:08:50+00:00monthlyhttps://callmeafoodlover.com/2013/06/10/great-food-prevails-over-poor-service-at-au-pied-de-cochon/2013-06-10T23:21:08+00:00monthlyhttps://callmeafoodlover.com/2013/06/03/a-couple-montreal-musts/https://callmeafoodlover.com/wp-content/uploads/2013/05/schwartzs-montreal1.jpgSchwartz's Montrealhttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-wilensky1.jpgMontreal WilenskyUnfortunately, I didn't look up the hours and we arrived on a Sunday only to find it closed.https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-schwartzs-smoked-meat1.jpgMontreal Schwartz's smoked meatWe ordered one medium and one fatty sandwich. Much to my surprise, I thought the medium one was more tender and delicious.https://callmeafoodlover.com/wp-content/uploads/2013/05/img_7449.jpgIMG_7449https://callmeafoodlover.com/wp-content/uploads/2013/05/img_7440.jpgIMG_7440https://callmeafoodlover.com/wp-content/uploads/2013/05/img_7437.jpgIMG_7437https://callmeafoodlover.com/wp-content/uploads/2013/05/fairmont-montreal-sesame-bagel1.jpgFairmont Montreal sesame bagelhttps://callmeafoodlover.com/wp-content/uploads/2013/05/fairmont-montreal-bagel1.jpgFairmont Montreal bagelhttps://callmeafoodlover.com/wp-content/uploads/2013/05/au-pied-du-cochon-melting-pot.jpgAu Pied du Cochon melting potMelting pothttps://callmeafoodlover.com/wp-content/uploads/2013/05/au-pied-du-cochon-lemon-tart.jpgAu Pied du Cochon lemon tartLemon tart - not too sweet, not too tart = perfect ending2013-06-03T22:50:22+00:00monthlyhttps://callmeafoodlover.com/2013/05/31/taco-time-at-grumman-78/https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78.jpgMontreal Grumman 78All I could think of was "so cool".https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-tomato-salad.jpgMontreal Grumman 78 tomato saladSalade de tomates et pain de mais - https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-spicy-lemonade.jpgMontreal Grumman 78 spicy lemonadehttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-salad.jpgMontreal Grumman 78 saladSalade de Roquette au beurre de pistachio - https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-rocky-road.jpgMontreal Grumman 78 rocky roadhttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-papas.jpgMontreal Grumman 78 papasPappas G78 - fried sweet potatos topped with aoli and cheese.https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-food-truck.jpgMontreal Grumman 78 food truckhttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-feta-taco.jpgMontreal Grumman 78 feta tacoTacos Pimenton Feta - https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-beef-taco.jpgMontreal Grumman 78 beef tacoTacos Boeuf Ancho - Moist and tender beef topped with avocado.https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-grumman-78-banh-mi-taco.jpgMontreal Grumman 78 banh mi tacoTacos Porc Bahn-Mi2013-05-31T14:28:26+00:00monthlyhttps://callmeafoodlover.com/2013/05/22/food-wandering-in-montreal/https://callmeafoodlover.com/wp-content/uploads/2013/05/img_6455-2.jpgIMG_6455-2It took a long time for our greek salad to be delivered. I think they they had to go buy the ingredients because I doubt anyone ever orders a salad there.https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-jean-talon-market.jpgMontreal Jean Talon markethttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-jean-talon-tacos.jpgMontreal Jean Talon tacosThe moist pulled pork taco with refried beans and pickled onions were good, but I only had one bechttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-jean-talon-pulled-pork.jpgMontreal Jean Talon pulled porkBen couldn't resist the big pan of pulled pork. https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-jean-talon-oysters.jpgMontreal Jean Talon oystersI am a sucker for oyster stands in markets. https://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-wilensky.jpgMontreal Wilenskyhttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-schwartzs-smoked-meat.jpgMontreal Schwartz's smoked meathttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-au-kouign-amann.jpgMontreal Au Kouign Amannhttps://callmeafoodlover.com/wp-content/uploads/2013/05/montreal-au-kouign-amann-pastry.jpgMontreal Au Kouign Amann pastryThe croissants looked amazing, but I decided on the Kouign Amann. https://callmeafoodlover.com/wp-content/uploads/2013/05/schwartzs-montreal.jpgSchwartz's Montreal2013-05-24T15:25:59+00:00monthlyhttps://callmeafoodlover.com/2013/03/19/michelin-starred-tempura-at-raku-tei/https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5418.jpgIMG_5418It wasn't just the tempura that was bad, pretty much everything was horrible. Just so you know, this isn't Japanese food.https://callmeafoodlover.com/wp-content/uploads/2013/03/photo.jpgphotohttps://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura.jpgRakutei Tokyo tempurahttps://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-turnip.jpgRakutei Tokyo tempura turnip4th course – Little white vegetable – There wasn’t much interaction going on, in fact the whole restaurant was very quiet so I didn’t feel like I could ask what this was.https://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-tiny-fish.jpgRakutei Tokyo tempura tiny fish3rd course – Little white fish. When I saw these I thought of this would be like the crispy fishies you have on the side when you eat congee, (all crunch no substance) until I tasted these. I couldn’t believe how much flesh you could taste with each individual fish.https://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-ten-cha.jpgRakutei Tokyo tempura ten-cha9th (and last course) – Scallop ten-cha – I had the choice of ten don(on a bowl of rice) or ten cha (a tiny bit of rice with tea). I made my choice based on the amount of rice I knew I’d get.https://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-prawn-head.jpgRakutei Tokyo tempura prawn head2nd course – Prawn head – I sprinkled salt over this and it was a great bite with my cold beer. I did wonder, why 2 prawn but only 1 prawn head?https://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-menu.jpgRakutei Tokyo tempura menuhttps://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-kisu.jpgRakutei Tokyo tempura kisu5th course – Kisu (small white fish) – I added salt and a splash of lemon to this.https://callmeafoodlover.com/wp-content/uploads/2013/03/rakutei-tokyo-tempura-ishijura-eel.jpgRakutei Tokyo Tempura Ishikura eel2014-02-26T06:49:03+00:00monthlyhttps://callmeafoodlover.com/2013/04/29/ippudo-ramen-finally/https://callmeafoodlover.com/wp-content/uploads/2013/04/ippudo-ramen-japan-mentaiko-rice1.jpgIppudo ramen Japan mentaiko riceMy dad also ordered a rice topped with mentaiko and an onsen tamago. Don't ask me why, but it's things like this dish that epitomize my love for food in Japan.https://callmeafoodlover.com/wp-content/uploads/2013/04/578208_10151324237406400_490358484_n.jpg578208_10151324237406400_490358484_nhttps://callmeafoodlover.com/wp-content/uploads/2013/04/img_6917.jpgIMG_6917Side of vegetable.https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6912.jpgIMG_6912Shoga (pickled ginger) and whole cloves of garlichttps://callmeafoodlover.com/wp-content/uploads/2013/04/img_6911.jpgIppudo ramen Kyoto additionsSpicy moyashi (bean sprouts) and takana (pickled mustard greens)https://callmeafoodlover.com/wp-content/uploads/2013/04/img_5999.jpgIppudo ramen Kyotohttps://callmeafoodlover.com/wp-content/uploads/2013/04/ippudo-ramen-japan-mentaiko-rice.jpgIppudo ramen Japan mentaiko ricehttps://callmeafoodlover.com/wp-content/uploads/2013/04/ippudo-ramen-gyoza1.jpgIppudo ramen gyozaOne-bite gyoza were https://callmeafoodlover.com/wp-content/uploads/2013/04/ippudo-japan-ramen-shiromaru-hakata.jpgIppudo Japan ramen Shiromaru HakataVince went all out and pressed a clove of garlic into his bowl.https://callmeafoodlover.com/wp-content/uploads/2013/04/ippudo-japan-akamaru-ramen.jpgIppudo Japan akamaru ramenAkamaru ramen - 2013-09-13T13:59:24+00:00monthlyhttps://callmeafoodlover.com/2013/04/15/eating-sushi-at-japans-other-fish-market/https://callmeafoodlover.com/wp-content/uploads/2013/04/osaka-endo-sushi.jpgOsaka Endo sushiIka, mirugai, https://callmeafoodlover.com/wp-content/uploads/2013/04/osaka-endo-sushi-miso-soup.jpgOsaka Endo Sushi miso soupRich and complex miso shiru with tiny clams and mitsuba.https://callmeafoodlover.com/wp-content/uploads/2013/04/endo-sushi-osaka-sushi.jpgEndo Sushi Osaka sushiAnago, uni, https://callmeafoodlover.com/wp-content/uploads/2013/04/endo-sushi-osaka-fish-market.jpgEndo sushi Osaka fish markethttps://callmeafoodlover.com/wp-content/uploads/2013/04/endo-sushi-osaka-door.jpgEndo Sushi Osaka door2013-04-15T23:52:22+00:00monthlyhttps://callmeafoodlover.com/2013/04/09/crossing-udon-off-my-must-eat-in-japan-list-at-mimiu/https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6830.jpgMimiu Osaka udondont'https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6824.jpgMimiu udon rabbitMimiu's signature rabbit.https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6823.jpgMimiu jellySet meal dessert - Grape zelly (jelly) with fruits.https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6818.jpgMimiu Osaka dinner udon The udon that came with my meal was small but gave me enough of a taste to remember how great Mimiu udon is. The fresh bamboo shoots in the udon were a great addition too.https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6807.jpgMimiu Osaka appetizerSet meal 2bd course - fresh bamboo shoots (in season!), stewed/steamed veggies/fish, tofu salad and tai(snapper) sashimi.https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6805.jpgMimiu tempura udonMy nieces ordered the tempura udon (my usual). https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6802.jpgMimiu kitsune udonKitsune udon - The aburaage (fried tofu pouches) was soft and flavourful. https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6800.jpgOsaka Mimiu duck udonMy sister was the adventurous one of the night and ordered https://callmeafoodlover.com/wp-content/uploads/2013/04/img_6796.jpgIMG_6796not sure 2013-04-10T05:15:38+00:00monthlyhttps://callmeafoodlover.com/2013/03/13/anticipating-osaka/https://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205561735706_7557412_n.jpg6772_205561735706_7557412_nhttps://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205571020706_6926735_n.jpg6772_205571020706_6926735_nThe results of one of our "picky picky" dinners.https://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205561670706_700796_n.jpg6772_205561670706_700796_nThe "everything fried" area in the depachika. https://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205561740706_4257406_n.jpg6772_205561740706_4257406_nSeeing as I https://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205561720706_7004502_n.jpg6772_205561720706_7004502_nCabbage and onion on the grill coupled with a side of kimchi are great accompaniments to the melt in your mouth beef. https://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205561705706_4298436_n.jpg6772_205561705706_4298436_nChili cheese burger from Mos Burgerhttps://callmeafoodlover.com/wp-content/uploads/2013/03/6772_205561685706_2979185_n.jpg6772_205561685706_2979185_nThe "puchi" sausages are a great addition to breakfast too.https://callmeafoodlover.com/wp-content/uploads/2013/03/2322_122920670706_1448_n.jpg2322_122920670706_1448_nhttps://callmeafoodlover.com/wp-content/uploads/2013/03/2322_122919855706_9903_n.jpg2322_122919855706_9903_nMy mom never served pork when I was a kid because she said she hated pork. Funny enough, she's always first in when it comes to butaman.https://callmeafoodlover.com/wp-content/uploads/2013/03/2071_121264615706_3392_n.jpg2071_121264615706_3392_nFugetsu okonomiyaki in Sembayashi. 2013-04-09T15:36:17+00:00monthlyhttps://callmeafoodlover.com/2013/03/28/ramen-in-the-basement-of-the-tokyo-train-station/https://callmeafoodlover.com/wp-content/uploads/2013/03/rokurinsha-tsukemen.jpgRokurinsha tsukemenBreakfast tsukemen with aji tamago (flavoured egg). I agree with David Chang's assessment of the dish as the "noodles were insanely delicious" and "the broth was like crack".https://callmeafoodlover.com/wp-content/uploads/2013/03/rokurinsha-tsukemen-tokyo.jpgRokurinsha tsukemen Tokyohttps://callmeafoodlover.com/wp-content/uploads/2013/03/rokurinsha-tokyo-station.jpgRokurinsha Tokyo stationhttps://callmeafoodlover.com/wp-content/uploads/2013/03/rokurinsha-ramen-vending.jpgRokurinsha ramen vendinghttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5666.jpgRokurinsha Tokyo stationhttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5671.jpgIMG_5671Thanks Tokyo for 3 days of great eating!https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5668.jpgTokyo Rokurinsha tsukemenhttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5664.jpgIMG_5664https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5663.jpgTokyo Rokurinsha tsukemen ramenBreakfast tsukemen with onsen tamago.https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5660.jpgTokyo Rokurinsha vending machine2015-03-05T13:59:15+00:00monthlyhttps://callmeafoodlover.com/2013/03/23/quiet-moments-in-tokyo-with-a-side-of-pork/https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6524.jpgIMG_6524https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5641.jpgIMG_5641https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6526.jpgIMG_6526https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5636.jpgIMG_5636https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6569.jpgIMG_6569https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6566.jpgIMG_6566https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6564.jpgIMG_6564https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6561.jpgIMG_6561I splurged and ordered the small size Kurobuta rosu (loin). https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6558.jpgIMG_6558https://callmeafoodlover.com/wp-content/uploads/2013/03/img_6553.jpgIMG_6553Grated daikon topped with a bit of soy sauce served to start. I've never thought to eat daikon straight like this, but I like it.2013-03-27T05:04:51+00:00monthlyhttps://callmeafoodlover.com/2013/03/05/my-week-of-deliciousness/https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5476.jpgIMG_5476Roast beef and blue sandwich with a citrus beet salad on the side. Definitely worth a return visit.https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5475.jpgIMG_5475https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5456.jpgIMG_5456Deliciousness... Day 10 - Hockey Night in Canada beer anticipating my A team play my B teamhttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5443.jpgIMG_5443Deliciousness... Day 9 - Bianca pizza with BACON & potatohttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5431.jpgIMG_5431Small bowl of Kara-miso ramen from Santouka Ramen on Robson.https://callmeafoodlover.com/wp-content/uploads/2013/03/img_5426.jpgIMG_5426Deliciousness... Day 8 - being surprised with heart shaped waffles sure helps to break out of a work week slumphttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5422.jpgIMG_5422Deliciousness... Day 7 - Chirashi sushi with so many tasty bitshttps://callmeafoodlover.com/wp-content/uploads/2013/03/img_5409.jpgIMG_5409Deliciousness... Day 6 -Roasted beet salad with arugula and beet hummus2013-03-05T00:55:46+00:00monthlyhttps://callmeafoodlover.com/2013/01/08/my-memorable-last-meal-at-pitiona/https://callmeafoodlover.com/wp-content/uploads/2013/01/photo-2.jpgPitiona Oaxaca Jose Manuel Banos Susy BandoMany thanks to the chef for my memorable last meal in Oaxaca!https://callmeafoodlover.com/wp-content/uploads/2013/01/img_5018.jpgPitiona Oaxaca Jose Banos Susy Bandohttps://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-rompe-catres.jpgOaxaca Pitiona Rompe CatresRompe Catres - Having no idea what this was, and seeking no explanation, Jo ordered this. This wholesome soup was the favourite of all the starters.https://callmeafoodlover.com/wp-content/uploads/2013/01/pitiona-oaxaca-bar.jpgPitiona Oaxaca barThe bar looked to be a great place to sit for a nice drink.https://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-tortilla.jpgOaxaca Pitiona tortillaSelection of breads and tortilla for the table.https://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-salt.jpgOaxaca Pitiona salthttps://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-jose-banos-torta.jpgOaxaca Pitiona Jose Banos tortaTorta de Milenesa de Venado (venison) - never did we think sandwich when we saw torta. But sometimes things are exactly as they're written. https://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-jose-banos-sphere.jpgOaxaca Pitiona Jose Banos sphereThey were nice enough to serve extra mango spheres for us all to try. There's something about sphered food that puts a smile on my face. Great way to end the meal.https://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-jose-banos-pulpo-octopus.jpgOaxaca Pitiona Jose Banos pulpo octopusEnsalada Ahumada de Pulpo - Smoked octopus saladhttps://callmeafoodlover.com/wp-content/uploads/2013/01/oaxaca-pitiona-jose-banos-noodle.jpgOaxaca Pitiona Jose Banos noodleSopa de Fideos (Noodle soup) - Seeing those Adria "spheres" of cheese floating in a soup served to me in Oaxaca, tells me how connected the gastronomic cuisine really is.2013-02-01T04:54:11+00:00monthlyhttps://callmeafoodlover.com/2012/12/26/craving-katsuya/https://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya.jpgKatsuyahttps://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-yellowtail-sashimi.jpgKatsuya yellowtail sashimiYellowtail Sashimi with Jalapeño topped with ponzu. Fresh yellowtail, ponzu and jalapeño https://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-spicy-tuna.jpgKatsuya Spicy tunaSpicy Albacore Sashimi with Crispy Onionhttps://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-spicy-tuna-roll.jpgKatsuya Spicy tuna rollSpicy tuna rollhttps://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-special-roll.jpgKatsuya Special rollSpecial Katsuya Roll - tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper, and cucumber, served with wasabi ponzu on the side.https://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-shrimp-tempura-roll.jpgKatsuya shrimp tempura rollRock shrimp tempura roll.https://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-shishito.jpgKatsuya shishitohttps://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-scallop-kiwi.jpgKatsuya scallop kiwiScallops on top of kiwi with a yuzu dressing.https://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-rock-shrimp.jpgKatsuya rock shrimp tempuraCreamy rock shrimp tempura with spicy sauce.https://callmeafoodlover.com/wp-content/uploads/2012/11/katsuya-rainbow-roll.jpgKatsuya rainbow rollRainbow roll2012-12-26T16:30:27+00:00monthlyhttps://callmeafoodlover.com/2012/04/20/2nd-annual-prawning-adventure-with-mark/https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1040.jpgIMG_1040https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1092.jpgIMG_1092Bacon&garlicky prawns + Phillips beer + secluded beach + fantastic company = PEAK EXPERIENCE!https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1088.jpgIMG_1088All we were missing was some bread to sop up all the goodness at the bottom.https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1075.jpgIMG_1075It smelled so good, I wanted to reach my hand in at this point to sthttps://callmeafoodlover.com/wp-content/uploads/2012/04/img_1067.jpgIMG_1067Adding prawns for a quick sizzle in the pan.https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1065.jpgIMG_1065https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1049.jpgIMG_1049https://callmeafoodlover.com/wp-content/uploads/2012/04/img_1018.jpgIMG_1018https://callmeafoodlover.com/wp-content/uploads/2012/04/img_0786.jpgIMG_0786https://callmeafoodlover.com/wp-content/uploads/2012/04/img_0748.jpgIMG_07482012-12-21T06:56:54+00:00monthlyhttps://callmeafoodlover.com/2010/03/28/lunch-with-a-prince/2012-12-21T06:55:35+00:00monthlyhttps://callmeafoodlover.com/2010/08/02/new-york-dining-high/2012-12-21T06:53:52+00:00monthlyhttps://callmeafoodlover.com/2011/06/23/michelin-starred-dim-sum-at-tim-ho-wan/https://callmeafoodlover.com/wp-content/uploads/2011/06/img_10621.jpgIMG_10622012-12-21T06:49:01+00:00monthlyhttps://callmeafoodlover.com/2012/05/19/la-boqueria-with-an-icon/https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13301.jpgIMG_1330"Hasta Pronto!" (See you soon!)https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13401.jpgIMG_1340https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13261.jpgIMG_1326https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13221.jpgIMG_1322Great simple meals like these are the reason why I love to travel.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13201.jpgIMG_1320Chickpeas stewed with morcilla(blood sausage), raisins and pine nuts.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13191.jpgIMG_1319Crispy little fish - this dish needed either a beer to accompany it or a steaming bowl of congee.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13181.jpgIMG_1318Prawns - prepared as above, the liquid from the heads oozed out when separated and made the most delicious dip for the bread.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13161.jpgIMG_1316Razor clams - barely cooked sprinkled with salt and olive oil.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13141.jpgIMG_1314Salud! Morning, afternoon or night, it's always time for cava.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_13131.jpgIMG_13132012-12-21T06:46:17+00:00monthlyhttps://callmeafoodlover.com/2012/11/16/straight-into-compton-for-texas-style-bbq/https://callmeafoodlover.com/wp-content/uploads/2012/11/bludsobbq130.jpgAngus beef ribsDon't believe me about how good the beef ribs were? LA Weekly name them #22 in their top 100 things to eat in LA list.https://callmeafoodlover.com/wp-content/uploads/2012/11/bludsos-compton.jpgBludso's Comptonhttps://callmeafoodlover.com/wp-content/uploads/2012/11/bludsos-barbeques.jpgBludso's barbequeshttps://callmeafoodlover.com/wp-content/uploads/2012/11/bludsos-barbeque.jpgBludso's barbeque2012-12-14T04:06:28+00:00monthlyhttps://callmeafoodlover.com/2011/11/25/our-night-at-the-bazaar/https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0906.jpgIMG_0906https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0921.jpgIMG_0921https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0901.jpgIMG_0901https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0900.jpgIMG_0900https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0898.jpgIMG_0898https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0896.jpgIMG_0896Creamy chocolate heart - Coffee and cardamom https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0893.jpgIMG_0893Nitro Coconut Floating Island - passionfruit and vanillahttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0881.jpgIMG_0881Butifarra Senator Moynihan, Catalan pork sausage, white beans, mushroomshttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0872.jpgIMG_0872Sautéed shrimp garlic, guindilla pepperhttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0867.jpgIMG_0867Duck liver - Quince, toasted brioche (A+)2012-12-10T15:31:23+00:00monthlyhttps://callmeafoodlover.com/2012/10/08/the-best-burger-ive-ever-eaten/https://callmeafoodlover.com/wp-content/uploads/2012/10/img_34471.jpgIMG_3447https://callmeafoodlover.com/wp-content/uploads/2012/10/img_3390.jpgIMG_3390https://callmeafoodlover.com/wp-content/uploads/2012/10/img_3385.jpgIMG_33852012-12-03T15:43:36+00:00monthlyhttps://callmeafoodlover.com/2012/11/23/last-harvest-supper/https://callmeafoodlover.com/wp-content/uploads/2012/11/img_4644.jpgIMG_4644https://callmeafoodlover.com/wp-content/uploads/2012/11/img_4641.jpgIMG_4641https://callmeafoodlover.com/wp-content/uploads/2012/11/img_4636.jpgIMG_46362012-12-03T03:33:43+00:00monthlyhttps://callmeafoodlover.com/2011/01/01/my-perfect-day-in-la-v-1-02-solo/2012-11-19T16:26:42+00:00monthlyhttps://callmeafoodlover.com/2012/07/27/food-truckin-holy-perogy/https://callmeafoodlover.com/wp-content/uploads/2012/07/img_3830.jpgIMG_3830https://callmeafoodlover.com/wp-content/uploads/2012/07/img_3825.jpgIMG_3825Mexican perogies = potatoes, beef and cheese topped with salsa.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_3821.jpgIMG_3821The standard potato and cheese perogies topped with sour cream and a side of sausage.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_3818.jpgIMG_38182012-11-19T15:53:35+00:00monthlyhttps://callmeafoodlover.com/2012/07/18/another-36-hrs-or-so-of-eating-in-phoenix/https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2488.jpgIMG_2488Burrito served with fries. Like I said, Tex Mex.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2487.jpgIMG_2487Fish tacos topped with too much stuff to enjoy. I was beginning to feel like this Barrio Cafe catered more to the Tex Mex crowd.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2486.jpgIMG_2486Although it was flavourful, the preparation was sad compared to the original location and the chips were so under-fried, we sent 2 baskets back.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2483.jpgIMG_2483https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2477.jpgIMG_2477https://callmeafoodlover.com/wp-content/uploads/2012/07/img_2398.jpgIMG_2398Biscuits smothered in country sausage gravy.https://callmeafoodlover.com/wp-content/uploads/2012/07/img_3775.jpgIMG_3775Too hot to enjoy a red wine, it was more of a watermelon sangria kind of happy hour. https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2377.jpgIMG_2377So many flavours to choose from but I know my favourites are Black and White and Chocolate Marshmallow.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_2378.jpgIMG_2378Leaving with a bag full of goodies only helped to enhance my experience at the spa.https://callmeafoodlover.com/wp-content/uploads/2012/06/img_3800.jpgIMG_38002012-11-19T15:52:26+00:00monthlyhttps://callmeafoodlover.com/2012/06/22/quick-and-delicious-lettuce-wrap/https://callmeafoodlover.com/wp-content/uploads/2012/04/img_3292.jpgIMG_32922012-11-19T15:39:27+00:00monthlyhttps://callmeafoodlover.com/2012/05/17/barcelona-and-let-the-eating-begin/https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1297.jpgIMG_1297https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1296.jpgIMG_1296The eye-catching array of tapas lining the bar all looked so wonderful. I didn't know where to start.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1294.jpgIMG_1294Not usually a dessert person, I indulged Ben's craving for chocolate because we're on vacation. What I found to be too sweet, Ben thought was delicious. https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1291.jpgIMG_1291Ham & chicken croquetas - Very flavourful, but the only disappointment of the evening because they weren't hot enough. https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1287.jpgIMG_1287Fried artichokes - another thing everyone seemed to be ordering. Addictively salty, these were the perfect accompaniment to my wonderful glass(es) of cava.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1285.jpgIMG_1285Ok, so these fried calamari were a mistake. I thought I pointed at some sort of sauteed baby squid dish. My meal was heading towards the "too much fried" point, but I was loving everything too much to care.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1283.jpgIMG_1283Pimientos de padron - I travel to Seattle every year just to have these in season. Lucky for me they're everywhere here.https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1281.jpgIMG_1281Patatas bravas - everyone else seemed to have them, so we ordered them as well. Delicious but so garlicky it kept me up through the night, or was that jetlag?https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1279.jpgIMG_1279https://callmeafoodlover.com/wp-content/uploads/2012/05/img_1277.jpgIMG_1277La Pedera is magical and I felt extra special getting to have this moment in the evening without the hoards of tourists.2012-11-19T15:29:55+00:00monthlyhttps://callmeafoodlover.com/2012/05/08/ulla-la-a-rare-evening-out-in-victoria/https://callmeafoodlover.com/wp-content/uploads/2012/05/img_0800.jpgIMG_0800https://callmeafoodlover.com/wp-content/uploads/2012/05/img_0817.jpgIMG_0817Chocolate cake, rice crispy crunch, dulce de leche cream, aerated chocolate and chocolate soil https://callmeafoodlover.com/wp-content/uploads/2012/05/img_0815.jpgIMG_081563°C duck egg with artichoke, mushrooms and truffle oil.https://callmeafoodlover.com/wp-content/uploads/2012/04/img_0811.jpgIMG_0811Shortrib steak with barley risotto and wonderfully cooked spring vegetables.https://callmeafoodlover.com/wp-content/uploads/2012/04/img_0810.jpgIMG_0810sdfdsgdghttps://callmeafoodlover.com/wp-content/uploads/2012/04/img_0804.jpgIMG_0804Albacore tuna carpaccio with fava beans, espelette and white anchovy mayo.https://callmeafoodlover.com/wp-content/uploads/2012/04/img_0801.jpgIMG_0801Kakoii -gin, ume plum wine, lemon, cinnamon simple syrup with a 'ballin ice cube.https://callmeafoodlover.com/wp-content/uploads/2012/04/img_0800.jpgIMG_08002012-11-19T15:28:55+00:00monthlyhttps://callmeafoodlover.com/2012/04/12/my-love-hate-letter-to-cartems-donuterie/https://callmeafoodlover.com/wp-content/uploads/2012/04/img_3322.jpgcartems donuts chocolatehttps://callmeafoodlover.com/wp-content/uploads/2012/04/img_3262.jpgcartems donuts baconhttps://callmeafoodlover.com/wp-content/uploads/2012/04/img_3258.jpgcartems donuts snowballhttps://callmeafoodlover.com/wp-content/uploads/2012/04/img_3257.jpgIMG_3257https://callmeafoodlover.com/wp-content/uploads/2012/04/img_3254.jpgIMG_3254https://callmeafoodlover.com/wp-content/uploads/2012/04/img_3253.jpgIMG_3253https://callmeafoodlover.com/wp-content/uploads/2012/04/img_3191.jpgIMG_3191https://callmeafoodlover.com/wp-content/uploads/2012/04/img_3111.jpgcartems donuts earl grey2012-11-19T15:25:19+00:00monthlyhttps://callmeafoodlover.com/2012/03/29/susy-dreams-of-sushi/https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3241-17.jpgIMG_3241-17https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3237-13.jpgIMG_3237-13A single slice of carrot, cut and folded into the shape of a butterfly. A great example of the amazing attention to presentation.https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3229-5.jpgIMG_3229-5Nasu dengaku (fried eggplant with a sweet miso sauce) because I love to have 1 fried dish with my sushi.https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3226-2.jpgIMG_3226-2https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3220-116.jpgIMG_3220-116https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3231-7.jpgIMG_3231-7L-R: Saba ume shiso roll, crispy tuna&salmon roll, mamenoki roll2012-11-19T07:09:34+00:00monthlyhttps://callmeafoodlover.com/2012/03/07/broken-ankle-chicken-parmigiana/https://callmeafoodlover.com/wp-content/uploads/2012/03/img_3122.jpgIMG_31222012-11-19T07:08:23+00:00monthlyhttps://callmeafoodlover.com/2012/02/29/eating-up-my-fridge-skillet/https://callmeafoodlover.com/wp-content/uploads/2012/02/img_3017.jpgIMG_30172012-11-19T07:07:11+00:00monthlyhttps://callmeafoodlover.com/2012/02/20/a-day-at-las-hadas/https://callmeafoodlover.com/wp-content/uploads/2012/02/061009-bo-derek-4001.jpg061009-Bo-Derek-400https://callmeafoodlover.com/wp-content/uploads/2012/02/beach.jpgbeachhttps://callmeafoodlover.com/wp-content/uploads/2012/02/img_02331.jpgIMG_0233https://callmeafoodlover.com/wp-content/uploads/2012/02/juice-e1329632332978.jpgjuiceFor the life of me, I can't disern what's in this juice. I think pineapple but what makes it green? No clue.https://callmeafoodlover.com/wp-content/uploads/2012/02/breakfast.jpgbreakfasthttps://callmeafoodlover.com/wp-content/uploads/2012/02/img_0270.jpgIMG_0270https://callmeafoodlover.com/wp-content/uploads/2012/02/img_2744.jpgIMG_2744https://callmeafoodlover.com/wp-content/uploads/2012/02/061009-bo-derek-400.jpg061009-Bo-Derek-400https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9992.jpgIMG_9992https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9979.jpgIMG_99792012-11-19T07:06:40+00:00monthlyhttps://callmeafoodlover.com/2012/02/10/bitter-evening-in-january/https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9969.jpgIMG_9969https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9966.jpgIMG_9966Feeling a bit like dessert, but not feeling like anything on their menu, I settled with a Milwaukee floathttps://callmeafoodlover.com/wp-content/uploads/2012/02/img_9965.jpgIMG_9965Cassoulet – What we really wanted to try was the sausages, but each order had 5 sausages which seemed like overkill at that point in the evening. The sausage and duck in the cassoulet were both tender and flavourful, I just didn’t care for the toothsome beans underneath.https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9960.jpgIMG_9960Roasted cauliflower with – so good, we had devoured half the plate before I realized I hadn’t taken a photo of it. I’m really into making simple roasted cauliflower at home right now. This dish has inspired me to try to jazz up my home version.https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9959.jpgIMG_9959At this pointhttps://callmeafoodlover.com/wp-content/uploads/2012/02/img_9952.jpgIMG_9952Scotch egg – If you see a scotch egg on the menu, don’t you have to order it? The sausage outer casing was a great outer casing protecting the perfectly cooked egg inside.https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9943.jpgIMG_9943Pork Rillette – Not my favourite as the stringy pork was a bit tough and lacked seasoning.https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9942.jpgIMG_9942Chicharon – The perfect beer snack in my opinion. I could have just eaten these the whole night. Well almost did as we had 2 plates of these. But I had to stop at 2 plates because the sharp fried edges cut up the roof of my mouth. https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9938.jpgIMG_9938Pretzel - https://callmeafoodlover.com/wp-content/uploads/2012/02/img_9935.jpgIMG_99352012-11-19T07:04:53+00:00monthlyhttps://callmeafoodlover.com/2012/02/01/in-search-of-my-favourite-pizza-in-yvr/https://callmeafoodlover.com/wp-content/uploads/2012/01/img_26641.jpgIMG_2664BIANCAhttps://callmeafoodlover.com/wp-content/uploads/2012/01/img_2115.jpgIMG_2115https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2111.jpgIMG_2111https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2069.jpgIMG_2069https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2066.jpgIMG_2066Finoccianohttps://callmeafoodlover.com/wp-content/uploads/2012/01/img_2063.jpgIMG_2063https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2054.jpgIMG_2054https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2052.jpgIMG_2052https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2009.jpgIMG_2009https://callmeafoodlover.com/wp-content/uploads/2012/01/img_20071.jpgIMG_2007DIAVOLA2012-11-19T07:04:06+00:00monthlyhttps://callmeafoodlover.com/2012/01/18/all-grown-up-campbells-soup-kid/https://callmeafoodlover.com/wp-content/uploads/2012/01/rfkd-1241280-1.jpgrfkd-1241280-1I travelled with this mug and would only eat my Campbell's in it.https://callmeafoodlover.com/wp-content/uploads/2011/11/img_1069.jpgIMG_10692012-11-19T07:03:01+00:00monthlyhttps://callmeafoodlover.com/2012/01/02/2011-leftovers/https://callmeafoodlover.com/wp-content/uploads/2012/01/small-328052_10150897431935707_774130706_21272391_1892243993_o.jpgsmall 328052_10150897431935707_774130706_21272391_1892243993_ohttps://callmeafoodlover.com/wp-content/uploads/2012/01/img_0953.jpgIMG_0953The Voltaggio brother's represented themselves at the signing exactly how they were on Top Chef. https://callmeafoodlover.com/wp-content/uploads/2011/12/img_9090.jpgIMG_9090https://callmeafoodlover.com/wp-content/uploads/2011/12/img_9005.jpgIMG_9005Mango and strawberry are all I need for the perfect shave ice!https://callmeafoodlover.com/wp-content/uploads/2011/12/img_9002.jpgIMG_9002No line up of "yahoos" to deal with, although some complain that there aren't as many flavours to choose from, I don't need the variety.https://callmeafoodlover.com/wp-content/uploads/2011/12/img_9001.jpgIMG_9001When people talk about shave ice on the North Shore, they usually send you to this place. While it's good, I was curious about the place across the street.https://callmeafoodlover.com/wp-content/uploads/2011/12/img_8798.jpgIMG_8798Although I've bought poke at a lot of different places in Oahu, my favorite bang for the buck is the Limu Poke from Costco.https://callmeafoodlover.com/wp-content/uploads/2011/12/img_8699.jpgIMG_8699A bit off the beaten track of Honolulu, if you have a car, you can't beat Manabu's for onigiri/musubi. It's the best beach snack in my opinion.https://callmeafoodlover.com/wp-content/uploads/2011/12/img_8694.jpgIMG_8694Onigiri aka Musubi aka Rice balls, Manabu's are made with premium rice and fillings. Go early as they sell out quickly. https://callmeafoodlover.com/wp-content/uploads/2011/12/img_2477.jpgIMG_2477How can you go wrong with chicken and waffles? It's not the best version I've ever had, but the Skillet Diner in Capitol Hill is 2012-11-19T07:01:46+00:00monthlyhttps://callmeafoodlover.com/2011/08/24/food-truckin-fresh-local-wild/https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1774.jpgIMG_1774This ain't your university residence tuna melt.https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1768.jpgIMG_1768"Best clubhouse sandwich" I've ever had? Actually I think it was. https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1765.jpgIMG_17652012-11-19T06:49:52+00:00monthlyhttps://callmeafoodlover.com/2011/08/25/food-truckin-tacofino/https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1838.jpgIMG_1838Diablo cookiehttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1835.jpgIMG_1835Baja style fish tacohttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1833.jpgIMG_1833Tuna Ta-tacohttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1830.jpgIMG_1830Black bean tacohttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1828.jpgIMG_1828Blended lime freshie with mint - super refreshing on a hot day.https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1826.jpgIMG_18262012-11-19T06:49:16+00:00monthlyhttps://callmeafoodlover.com/2011/09/01/quick-bite-at-la-taqueria/https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1878.jpgIMG_1878From 12:00 - DE CACHETE(beef cheeks), TINGA DE HONGOS (mushrooms in a spicy chipotle sauce), AL PASTOR (pork marinated in achiote chili and pineapple), DE LENGUA (beef tongue).https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1876.jpgIMG_18762 x RAJAS CON CREMA (poblano peppers w/creamed corn, sour cream & Mexican cheese), 2 x POLLO CON MOLE (chicken in chocolate mole sauce)https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1873.jpgIMG_1873The line out the door moved quickly and gave me time to decide from their wall of choices.https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1872.jpgIMG_18722012-11-19T06:48:34+00:00monthlyhttps://callmeafoodlover.com/2011/11/04/picca-for-the-not-so-picky-eater/https://callmeafoodlover.com/wp-content/uploads/2011/11/img_2340.jpgIMG_2340https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0202.jpgIMG_0202Churroshttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0200.jpgIMG_0200Anticuchos alitas de pollo - chicken wings, lime. https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0196.jpgIMG_0196Branzino with chimichurri saucehttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0194.jpgIMG_0194Conchas a la parmesana- scallops, Parmesan cheese, spinach, lemon saucehttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0190.jpgIMG_0190Anticucho corazon- beef heart, rocoto walnut saucehttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0189.jpgIMG_0189Arroz con erizo- Peruvian paella, mixed seafood, sea urchin saucehttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0184.jpgIMG_0184Bistek a lo pobre- skirt steak, egg, pan-fried banana, chickpeas https://callmeafoodlover.com/wp-content/uploads/2011/11/img_0182.jpgIMG_0182Chicharron de costillas- crispy pork ribs crostini, sweet potato puree, feta cheese saucehttps://callmeafoodlover.com/wp-content/uploads/2011/11/img_0181.jpgIMG_0181Chicharron de pollo - marinated crispy chicken, salsa criolla(Peruvian style), rococo sauce2012-11-19T06:45:16+00:00monthlyhttps://callmeafoodlover.com/2011/10/24/spring-in-paris/https://callmeafoodlover.com/wp-content/uploads/2011/10/img_06781.jpgIMG_0678Such a pleasure to see the chef, (in black) actually in the kitchen, something you rarely find these days in big name Michelin starred establishments. https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0653.jpgIMG_0653Saucisson - who doesn't love cured meat?https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0679.jpgIMG_0679https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0674.jpgIMG_0674Tiny lemon tarts added a bright finish to this wonderful meal. The thoughtfulness put into Every dish from start to end reaffirmed my choice in https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0672.jpgIMG_0672Chocolate moussehttps://callmeafoodlover.com/wp-content/uploads/2011/10/img_0670.jpgIMG_0670The yogurt sorbet with cracked cocoa nibs on top was shockingly tart and added a lightness to the https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0668.jpgIMG_0668Was it a tart? A pie? No, it's pear clafoutis! Baked pears surrounded by a light batter. Definitely a home-style dessert.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0664.jpgIMG_0664I was very excited to be served pigeon as it was another food on my list that I really wanted to try in Paris but hadn't gotten around to it yet. While the pigeon was tender and with great gamey flavour, it was the almond puree that stole the show on this dish.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0663.jpgIMG_0663Seared scallop sits next to a seared round of squash.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_0658.jpgIMG_0658"Simple" chicken broth with shitake mushrooms2012-11-19T06:42:59+00:00monthlyhttps://callmeafoodlover.com/2011/10/15/fall-ing-in-paris/https://callmeafoodlover.com/wp-content/uploads/2011/10/img_9950.jpgIMG_9950My map of Paris, plotted with colour-coordinated coordinates which will act as my guide this next week.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_9876.jpgIMG_9876https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2193.jpgIMG_2193https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2181.jpgIMG_2181Duck confit nestled in in between 2 layers of lucsious and smooth mashed potatoes.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2176.jpgIMG_2176A huge portion of a very tender steak tartare, seasoned delicately as not to mask the flavour of the very flavourful beef.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2174.jpgIMG_2174If only tater tots could be as delightful as these nuggets of joy which turned out to be fried pieces of mashed potatoes.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2172.jpgIMG_2172Tender haricot verts sprinkled with finely grated and shaved parmesan. Simple in its presentation but wow's in its delivery of flavour.2012-11-19T06:37:54+00:00monthlyhttps://callmeafoodlover.com/2011/10/07/late-harvest-sunday-aka-eating-up-the-garden/https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2852-179.jpgIMG_2852-179Vegetables this size inspire me to make wonderful meals.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2910-10.jpgIMG_2910-10I know... it's not the prettiest foot but check out the size of this zucchini!https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2887-9.jpgIMG_2887-9https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2875-202.jpgIMG_2875-202Don't judge me because I eat turkey bacon. No it's not as good as the real thing, but it's marginally better for you and doesn't make your house stink as much when you fry it.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2865-192.jpgIMG_2865-192I added the squash blossoms when I put the pan under the broiler, but probably would have been better off had I added them before the top set.https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2863-190.jpgIMG_2863-190The potato harvest was good this year. https://callmeafoodlover.com/wp-content/uploads/2011/10/img_2848-175.jpgIMG_2848-175Looks like it's time to do some maintenance.2012-11-19T06:36:31+00:00monthlyhttps://callmeafoodlover.com/2011/09/14/foodwine-experience-at-black-hills-winery/https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2555-21.jpgIMG_2555-2https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2588-17.jpgIMG_2588-17Saffron aioli with air cured beef.https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2555-2.jpgIMG_2555-2https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2557-4.jpgIMG_2557-4Chef preparing our food pairing plates. I knew this guy was good when I caught a glimpse of his awesome pig tattoo.https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2598-24.jpgIMG_2598-24Topped with popcorn foam. Every component of this spoon went to highlight the strengths of the chardonnay. The combination of the ingredients were so much fun.https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2594-20.jpgIMG_2594-20Pork shoulder terriene with reduced cherry vinegar jam.https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2589-18.jpgIMG_2589-18Seared albacore tuna on top of grilled pineapple on top of a lemon crisp. https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2586-15.jpgIMG_2586-15Caramel on top of dried brown butter.https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2583-14.jpgIMG_2583-14The Alibi was paired with carbonated grapefruit on top of homemade ricotta with lime.https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2580-13.jpgIMG_2580-13Plates like this make me giddy. I knew my palate was going to be in for a treat.2012-11-19T06:34:50+00:00monthlyhttps://callmeafoodlover.com/2011/09/08/exposing-my-palate-to-the-south-okanagan/https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2549-175.jpgIMG_2549-175https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2422-116.jpgIMG_2422-116https://callmeafoodlover.com/wp-content/uploads/2011/09/img_2272-29.jpgIMG_2272-292012-11-19T06:27:03+00:00monthlyhttps://callmeafoodlover.com/2011/08/19/36-hours-of-tasting-victoria/https://callmeafoodlover.com/wp-content/uploads/2011/08/185323_10150263084796400_527666399_8181453_6535234_n1.jpg185323_10150263084796400_527666399_8181453_6535234_n[1]Thanks for the great weekend of racing Riptide!https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1810.jpgIMG_1810Billed as the "more flavourful Noodlebox", there are hits and misses on the menu. I was just hoping to choose a couple of the hits.https://callmeafoodlover.com/wp-content/uploads/2011/08/vic-swans.jpgVic-SwansI chose Swans because of their good selection of https://callmeafoodlover.com/wp-content/uploads/2011/08/vic-rfbf-line.jpgVic-RFBF lineRiptide at the back of the Red Fish Blue Fish line-up. As good as the food is, I wasn't as willing to line-up for an hour for lunch.https://callmeafoodlover.com/wp-content/uploads/2011/08/vic-phil2.jpgVic-Phil2Trying out the Blue Buck beer *https://callmeafoodlover.com/wp-content/uploads/2011/08/vic-phil1.jpgVic-Phil1https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1817.jpgIMG_1817Pork and pineapple fried rice - Pulled pork, fresh pineapple, bean sprouts, Thai basil & scallions w/ roasted cashewshttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1814.jpgIMG_1814Caramel chicken - Crisp chilli caramel glazed chicken, fresh ginger & Chinese greens w/ steamed ricehttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1807.jpgIMG_1807 Of course I had to pick up some road snacks! Spicy chorizo and garlic were my choices. My only regret? Not buying more!https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1804.jpgIMG_1804The Whole Beast which sells cured meats is connected to the Village Butcher where we bought our lovely sausages.2012-11-19T06:25:16+00:00monthlyhttps://callmeafoodlover.com/2011/08/08/seriously-good-pie/https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1628-86.jpgIMG_1628-86https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1627-85.jpgIMG_1627-85Sweet fennel sausage, roasted peppers, provolone - delicious cold too!https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1625-83.jpgIMG_1625-83https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1622-80.jpgIMG_1622-80House guanciale and soft egg, topped with arugulahttps://callmeafoodlover.com/wp-content/uploads/2011/08/img_1619-78.jpgIMG_1619-78Chanterelle and crimini mushroom with truffle cheese https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1616-75.jpgIMG_1616-75Seriously good marinated sweet washington corn with mint & parsley.https://callmeafoodlover.com/wp-content/uploads/2011/08/img_1615-74.jpgIMG_1615-74Proscuitto di parma, crenshaw melon, hot chilis 2012-11-19T06:22:59+00:00monthlyhttps://callmeafoodlover.com/2011/07/28/beet-cherry-gazpacho-with-mint-granita/https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1891-81.jpgIMG_1891-8Sweet and zingy, the perfect summer soup for a hot evening. Too bad we haven't had many hot evenings this summer.https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1896-101.jpgIMG_1896-10https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1879-5.jpgIMG_1879-5Can't wait to serve this drink at my next party!https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1574-1.jpgIMG_1574-1Of all the veggies growing in my garden, I think I'm most excited about the beets.2012-11-19T06:21:38+00:00monthlyhttps://callmeafoodlover.com/2011/07/21/0-mile-meal/https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1709.jpgIMG_1709Peas, beets, spinach, brocoli, https://callmeafoodlover.com/wp-content/uploads/2011/07/img_17211.jpgIMG_1721https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1715.jpgIMG_1715With these lamb chops I did fail the 0 Mile Meal. But they were so good.https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1706.jpgIMG_17060 mile veggies = peas + snow peas + brocolli + mint + pea shoots https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1700.jpgIMG_17002012-11-19T06:21:03+00:00monthlyhttps://callmeafoodlover.com/2011/07/18/happy-birthday-to-me/https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1495-12.jpgIMG_1495-12My all-star dinner included steamed corn, boiled crab, chicken teriyaki wings, bbq beef ribs, cream korroke and cabbage salad. Thanks Mom!https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1329-81.jpgIMG_1329-81https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1323-76.jpgIMG_1323-76Crème Brûlée - Tahitian Vanilla, Pineapple Compote, Strawberries - Whipped White Chocolate Ganache, Coconut Meringues, Raspberry ravioli - Lemon Crème, Hazelnut Crumble, https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1317-72.jpgIMG_1317-72https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1316-71.jpgIMG_1316-71Westcoast Benedict - Dungeness Crab Cake, Wilted Spinach, Hollandaisehttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1311-70.jpgIMG_1311-70Corned beef hash - Beef Brisket, Fried Egg, Yukon Gold Potatoeshttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1309-68.jpgIMG_1309-68Calamari with lemon and capers and smoked paprika aiolihttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1303-65.jpgIMG_1303-65Mountain berry tea smoked prawns with potatoes, celery and miso mayohttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1301-64.jpgIMG_1301-64Sugared mini donuts with strawberry pureehttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1297-62.jpgIMG_1297-62VAASTU SHASTRA - Grapefruit, Pomegranate, Lychee, Sparkling Wine2012-11-19T06:20:05+00:00monthlyhttps://callmeafoodlover.com/2011/07/10/i-got-crabs-the-joke-never-grows-old/https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1482-13.jpgIMG_1482-13Simply boiled crabhttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1466-8.jpgIMG_1466-8Black bean crab with onions and peppershttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1452-6.jpgIMG_1452-6Garlic & butter roasted crabhttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1433-4.jpgIMG_1433-4https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1432-3.jpgIMG_1432-3Liquid courage = Half a lime + half an orange + handful of muddled mint + 1 oz tequila + a splash of contrhttps://callmeafoodlover.com/wp-content/uploads/2011/07/img_1430-2.jpgIMG_1430-2Live crabs waiting to be deliciously prepared.2012-11-19T06:18:58+00:00monthlyhttps://callmeafoodlover.com/2011/07/09/under-bridge-spicy-very-garlicky-crab/https://callmeafoodlover.com/wp-content/uploads/2011/07/img_0862.jpgIMG_0862Steamed cod - after all the fried and spicy dishes, this was a pleasant change and was devoured by the table.https://callmeafoodlover.com/wp-content/uploads/2011/07/img_0860.jpgIMG_0860If we hadn't had enough spicy garlic, these little pork chops were also fried and coated in typhoon shelter sauce. These were delicious but SPICY!https://callmeafoodlover.com/wp-content/uploads/2011/07/img_0853.jpgIMG_0853Mantis shrimp covered in typhoon shelter sauce. The mantis shrimp are supposed to be a delicacy tasting like lobster, but I think ours was a bit over-cooked. I'd rather stick with the crab.https://callmeafoodlover.com/wp-content/uploads/2011/07/img_0863.jpgIMG_0863https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0850.jpgIMG_0850Spicy crab - called Typhoon shelter crab, this plate loaded with dried garlic and chilis was the reason why we were here.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0847.jpgIMG_0847This was a braised bean curd & egg dish that I didn't try because I was too distracted by...https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0846.jpgIMG_0846Chicken soup with rice - totally soothing to the soul and perfect for the rainy night that it was.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0844.jpgIMG_0844https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0843.jpgIMG_0843The "filler" of dry noodles which should have come out at the end of the meal came out very early. I https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0841.jpgIMG_0841Sauteed clams with chili and bean sauce - not the best version of this dish I've ever had, but good enough considering I was hungry.2012-11-19T06:17:38+00:00monthlyhttps://callmeafoodlover.com/2011/06/17/discovery-in-hong-kong/2012-11-19T06:15:55+00:00monthlyhttps://callmeafoodlover.com/2011/06/27/eating-like-a-local-at-wong-nai-chung-cooked-food-centre/https://callmeafoodlover.com/wp-content/uploads/2011/06/269440_10150215062531400_527666399_7752121_7223146_n.jpg269440_10150215062531400_527666399_7752121_7223146_nI got to choose the fresh seafood that we wanted from the plastic bins. Yum, it all looked so good!https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0836.jpgIMG_0836The Wong Nai Chaihttps://callmeafoodlover.com/wp-content/uploads/2011/06/img_0835.jpgIMG_0835https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0834.jpgIMG_0834Fried shrimp coated in egg yolk batterhttps://callmeafoodlover.com/wp-content/uploads/2011/06/img_0833.jpgIMG_0833Razor clams in black bean saucehttps://callmeafoodlover.com/wp-content/uploads/2011/06/img_0832.jpgIMG_0832"Sawdust" chicken - the sawdust is fried garlic, the chicken bbq'd Chinese style.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0827.jpgIMG_0827The most tender deep fried squid topped with fried garlic.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0826.jpgIMG_0826Clams - not as plump as the ones we get at home, so if you compare them, it only makes you feel disappointed.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0823.jpgIMG_0823https://callmeafoodlover.com/wp-content/uploads/2011/06/img_0817.jpgIMG_0817Ong Choy - Hollow green vegetable2012-11-19T06:15:01+00:00monthlyhttps://callmeafoodlover.com/2011/06/24/xlb-at-crystal-jade-x-2/https://callmeafoodlover.com/wp-content/uploads/2011/06/img_08971.jpgIMG_0897XLB - better than any XLB than I've had in Vancouver, although not as good as the 1st one I tried in HK.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_08931.jpgIMG_0893Chinese and regular spinach sauteed in garlic - so happy to have ordered green vegetables. Yummy but very salty!https://callmeafoodlover.com/wp-content/uploads/2011/06/img_08911.jpgIMG_0891La Mian noodles with Chinese Cabbage and pork https://callmeafoodlover.com/wp-content/uploads/2011/06/img_08891.jpgIMG_0889Spicy wontons - the wrapper so delicately held the moist filling that held up to the very spicy chili sauce.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_1432.jpgIMG_1432Fried pancake filled with red bean paste. A popular dessert, but way too sweet for me.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_1431.jpgIMG_1431Egg white and pickled vegetable fried rice. The best darn "filler" there is.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_1429.jpgIMG_1429Spicy green beans with pork and green onions - my favorite dish of the night, (then again it's a favourite of mine all the time).https://callmeafoodlover.com/wp-content/uploads/2011/06/img_1428.jpgIMG_1428Brocolli and cauliflower in dried scallop sauce.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_1426.jpgIMG_1426Fried shrimp with shells coated in egg yolk batter.https://callmeafoodlover.com/wp-content/uploads/2011/06/img_1424.jpgIMG_1424La Mian noodles with mushrooms and shredded pork.2012-11-19T06:13:16+00:00monthlyhttps://callmeafoodlover.com/2011/07/13/road-trip-to-taylors-shellfish-farm/https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1352-100.jpgIMG_1352-100https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1348-98.jpgIMG_1348-98https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1347-97.jpgIMG_1347-97https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1345-95.jpgIMG_1345-95https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1340-90.jpgIMG_1340-90The shells were really fragile, so I cracked the first few, but got better as time went by.https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1337-88.jpgIMG_1337-88https://callmeafoodlover.com/wp-content/uploads/2011/07/img_1331-82.jpgIMG_1331-822012-11-19T06:10:31+00:00monthlyhttps://callmeafoodlover.com/2011/06/08/food-wandering-in-the-lower-east-side/2012-11-19T00:40:45+00:00monthlyhttps://callmeafoodlover.com/2011/05/27/a-wonderful-unplanned-meal-at-salumeria-rosi/2012-11-19T00:38:13+00:00monthlyhttps://callmeafoodlover.com/2011/05/26/celebrating-a-milestone-at-wd-50/2012-11-19T00:36:42+00:00monthlyhttps://callmeafoodlover.com/2011/05/21/locanda-verde-a-great-breakfast-choice/2012-11-19T00:34:33+00:00monthlyhttps://callmeafoodlover.com/2011/05/17/mothers-day-brunching-the-red-wagon-cafe/2012-11-19T00:31:33+00:00monthlyhttps://callmeafoodlover.com/2011/05/10/simple-bc-spot-prawn-pasta/2012-11-19T00:30:57+00:00monthlyhttps://callmeafoodlover.com/2011/05/09/quick-bite-kingyo-treat/2012-11-19T00:29:10+00:00monthlyhttps://callmeafoodlover.com/2011/05/03/luxurious-split-pea-soup/2012-11-19T00:26:02+00:00monthlyhttps://callmeafoodlover.com/2011/04/23/brunching-at-medina/https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1242.jpgIMG_1242Called a Paella but is nothing like one, this skillet with a fried egg surrounded by orzo, chorizo, zucchini, peppers, tomatoes and greens. The lemony chunks of avocado are the star of this dish.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1239.jpgIMG_12391 waffle with raspberry caramel sauce is a great treat to have with coffee.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_0992.jpgIMG_0992La Sante has a little bit of this and a little bit of that. It puts a smile on my face when it's served because it reminds me of the "picky picky" dinners my sister and I used to have.2012-11-19T00:24:42+00:00monthlyhttps://callmeafoodlover.com/2011/04/21/quick-bite-big-louuuuuuuuus/https://callmeafoodlover.com/wp-content/uploads/2011/04/img_12681.jpgIMG_1268https://callmeafoodlover.com/wp-content/uploads/2011/04/img_12671.jpgIMG_1267https://callmeafoodlover.com/wp-content/uploads/2011/04/img_12691.jpgIMG_1269A meatball sub named after the amazing Luongo! How could I not support my team?https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1275.jpgIMG_1275https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1274.jpgIMG_1274The Big Lou-ongo - the meatballs were flavourful, and I liked that it wasn't too goopy, (although I know that would be a minus with some). The bread washttps://callmeafoodlover.com/wp-content/uploads/2011/04/img_1272.jpgIMG_1272Ben got Big Lou's Chicago-style with sausage, onions, pickles and lots of other good stuff. I found the casing on the sausage a bit hard to bite through, but other than that it was pretty darn good too!https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1270.jpgIMG_1270I like how they bundle the sandwiches, like a present. I also treated myself to a grape soda, but was kinda wishing for more of a Crush Grape chemically taste.2012-11-19T00:24:02+00:00monthlyhttps://callmeafoodlover.com/2011/04/20/passover-feastings/https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1266.jpgIMG_1266Chocolate covered matzoh. My favourite is actually chocolate covered caramel matzohttps://callmeafoodlover.com/wp-content/uploads/2011/04/img_1255.jpgIMG_1255https://callmeafoodlover.com/wp-content/uploads/2011/04/img_12621.jpgIMG_1262The Passover Seder Platehttps://callmeafoodlover.com/wp-content/uploads/2011/04/img_1260.jpgIMG_1260The 10 plagues that ultimately led to freedom: blood, frogs, lice, wild beasts, pestilence, boils, hail, locusts, darkness, death of firstbornhttps://callmeafoodlover.com/wp-content/uploads/2011/04/img_1251.jpgIMG_1251And then the matzoh ball soup. The matzoh balls were so light and fluffy, (I'm hoping for some guidance on how to make them like this). Needless to say, another favourite of mine. Can you start to see why I enjoy Passover dinner so much?https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1249.jpgIMG_1249Then comes the chopped liver, another one of my favourites.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1247.jpgIMG_1247I love gefilte fish, even out of a jar gefilte fish. The red beet infused horseradish makes the "Jewish spam" one of my favourites.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1246.jpgIMG_1246I'm all about Paul's special abbreviated Hagaddah. All the substance and signifigance, but in half the time!https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1243.jpgIMG_1243Most significant matzoh eaten with charoset.2012-11-19T00:22:53+00:00monthlyhttps://callmeafoodlover.com/2011/04/18/spot-prawn-in-lemon-time-butter-sauce/https://callmeafoodlover.com/wp-content/uploads/2011/04/img_0084.jpgIMG_0084https://callmeafoodlover.com/wp-content/uploads/2011/04/img_0082.jpgIMG_0082The Blind Trust white wine from Laughing Stock Vineyards with its tropically fruity notes paired well with the prawns and had the perfect acidity to cut through the buttery sauce.2012-11-19T00:21:57+00:00monthlyhttps://callmeafoodlover.com/2011/04/15/quick-bite-buck-a-shuck-to-change-my-mood/https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1223.jpgIMG_1223A delightful array of small oysters. Whoever shucked the oysters needs to learn precision. Bits of cracked shell ruined many of these delightful morsels.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1222.jpgIMG_1222Matchstring truffle parmesan fries for $4 are a delightful "filler". The only bad thing about matchstring fries is that they get cold so fast.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1220.jpgIMG_1220One of my favourite beers is on tap! Granville Island Winter Ale isn't as good now as when was first released a few years ago, but I still have to have it when I see it.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_1219.jpgIMG_1219The view from the Boathouse can't be beat!2012-11-19T00:21:09+00:00monthlyhttps://callmeafoodlover.com/2011/04/03/prawning-with-mark-the-magnifico/https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9970.jpgIMG_9970My imagination is running wild just thinking of what I'll do with these amazing prawns!https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9937.jpgIMG_9937At this point the rains really started to come down on us. I was happy to have my rain gear on, but I have to admit, fishing's not as much fun in the rain.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9932.jpgIMG_9932We weren't the only ones enjoying the bounty from the sea. A sea lion came in close to our boat to see if he could share in our catch.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9986.jpgIMG_9986The best way to enjoy this spot prawns, or "amaebi" is raw with a tiny bit of soy sauce and wasabi.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_0003.jpgIMG_0003The best amaebi are served with their heads fried. My mom fried this for the first time tonight. Lightly tossed with corn starch and thrown into a vat of hot oil, they're crispy like chips.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9990.jpgIMG_9990Of course I couldn't resist. And this moment captured is a food lover's peak experience. There's something about the sweetness of the prawn, salty from the ocean and jumps back just a bit when https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9989.jpgIMG_9989After a 4 hour soak, we were back on the water to pull up the traps, this time with my neice in tow. Her favorite part about fishing? "The yummy snacks!" https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9969.jpgIMG_9969Just add bread and a simple green salad for a quick but beautiful meal.https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9952.jpgIMG_9952Minus ass the ones I kept eating... our haul was 480!https://callmeafoodlover.com/wp-content/uploads/2011/04/img_9900.jpgIMG_9900Beautiful spot prawn, just waiting to be devoured.2012-11-19T00:09:07+00:00monthlyhttps://callmeafoodlover.com/2011/04/01/the-deadliest-catch-king-crab-3-ways/https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9670.jpgIMG_96703rd way - Portugese fried rice baked into the head is flavoured with curry and has bits of crab, prawn, scallops and egg white mixed in. https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9663.jpgIMG_96632nd way - knuckles are deep fried with garlic, jalepenos and chilis. We devoured half the plate before I realized I hadn't taken a photo yet.https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9661.jpgIMG_96611st Way - legs are cut open and steamed with garlic. Prepared this way, there's no fight to get the sweet and tender meat.https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9658.jpgIMG_9658Hello Mr 12 Pounder! 2012-11-19T00:07:45+00:00monthlyhttps://callmeafoodlover.com/2011/03/22/monday-night-sopa-de-azteca-tortilla-soup/https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9627.jpgIMG_9627https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9617.jpgIMG_9617https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9610.jpgIMG_9610Starting at 12:00 there's Oaxacan string cheese, cilantro, tortilla strips, avocado, onion, lime and pasilla chile.https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9606.jpgIMG_9606This mixture bubbled away until reduced by a half.https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9595.jpgIMG_9595Pasillas de Oaxaca were also quickly fried until they puffed up, about 5 seconds a sidehttps://callmeafoodlover.com/wp-content/uploads/2011/03/img_9591.jpgIMG_9591Corn tortillas are cut into strips and fried about 20 seconds a side.https://callmeafoodlover.com/wp-content/uploads/2011/03/img_9588.jpgIMG_95882012-11-19T00:06:45+00:00monthlyhttps://callmeafoodlover.com/2011/03/10/cooking-with-my-mama-chawanmushi/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5994.jpgIMG_5994Set and ready to eat, delicious surprise chawanmushi!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5979.jpgIMG_5979Lids are placed onto the bowl and then they're carefully placed in a steamer. The precise steaming time is what's been my downfall when I've tried to make this on my own.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5978.jpgIMG_5978The egg base is whisked and seasoned and added to the bowls.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5977.jpgIMG_5977https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5928.jpgIMG_5928The bowls are lined up and the treasures are added. Each ingredient is carefully included so that no one can claim they got more of something than someone else.2013-08-11T22:38:25+00:00monthlyhttps://callmeafoodlover.com/2011/02/18/eating-my-way-through-the-kcc-saturday-market/https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9067.jpgIMG_9067I couldn't leave the market without having some sweet papaya with a squeeze of lemon!https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9064.jpgIMG_9064I wasn't going to bother with the long line at Pacicikool, but after realizing they've closed their Waikiki beach stand I knew this was my only chance of getting their gingerhttps://callmeafoodlover.com/wp-content/uploads/2011/02/img_9058.jpgIMG_9058https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9050.jpgIMG_9050https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9047.jpgIMG_9047https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9043.jpgIMG_9043It wasn't long before I became distracted by the food again. These sushi surf sliders made up of ahi tuna topped tempura kale was very unique. The sturdy, yet light fried kale was a wonderful vehicle for the generously sauced ahi tuna.https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9041.jpgIMG_9041Don't think that because I was buying so much to eat that I didn't do any sampling too. https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9037.jpgIMG_9037At this point, I needed to take a break from eating, so I strolled around the market to delight in the colourful bounty of Oahu.https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9033.jpgIMG_9033Made up of sweet glutinous rice, sweet red bean and a kiss of Hawaiian strawberry in the center, I can't help feeling like a kid when I eat this, (although I hated the red bean part as a kid).https://callmeafoodlover.com/wp-content/uploads/2011/02/img_9032.jpgIMG_9032Because for as much as a food lover as I am, abalone as your first taste of the day is "a bit much".2012-11-19T00:04:08+00:00monthlyhttps://callmeafoodlover.com/2011/01/29/shrimp-truckin-in-the-north-shore/https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8785.jpgIMG_8785Surfer competing at the Volcolm Pipeline Pro.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8794.jpgIMG_8794The viewhttps://callmeafoodlover.com/wp-content/uploads/2011/01/img_9000.jpgIMG_9000Spicy garlic - the shrimp at Ono were the smallest we had, so these sufferred a bit from being overcooked. The sauce started off sweet but had a creeper heat that became more and more delightful with each bite.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8996.jpgIMG_8996Pineapple shrimp - almost too sweet, but a nice contrast to the spicy garlic dish. The little pineapple chunks were the best part of the dish.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8993.jpgIMG_8993Garlic shrimp (aka Scampi) - https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8990.jpgIMG_8990Living up to the hype.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8988.jpgIMG_8988The Hawaiian Ono shrimp truck sits right next to Giovanni's. The food takes longer to serve up, although you feel each dish here is made to order.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8885.jpgIMG_8885I ran out to grab some shrimp to eat to eat on the lawn for sunset. 2012-11-19T00:01:30+00:00monthlyhttps://callmeafoodlover.com/2011/01/27/guanciale-as-my-inspiration/https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8628.jpgIMG_8628https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8617.jpgIMG_8617With so few ingredients, it was amazing how complex the sauce was.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8610.jpgIMG_8610Guanciale is made from pork jowels that are cured with salt and pepper. A richer taste than pancetta, I'm sure the meat:fat ratio helps make this delicious.2012-11-18T23:55:53+00:00monthlyhttps://callmeafoodlover.com/2011/01/26/we-know-it-as-ebi-chili/https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8648.jpgIMG_86482012-11-18T23:54:54+00:00monthlyhttps://callmeafoodlover.com/2011/01/03/new-years-traditions/https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8302.jpgIMG_8302https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8278.jpgIMG_8278https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8298.jpgIMG_8298I made myself 2 cones. I cheat though and only use a tiny bit of rice so I have more room to fill my cones with the "good stuff".https://callmeafoodlover.com/wp-content/uploads/2011/01/img_82641.jpgIMG_8264All the makings for some great temaki sushi (cones). https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8263.jpgIMG_8263Mom made shrimp, zuccini and mushroom tempura as well.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8262.jpgIMG_8262The kuro-mame (sweet black beans) symbolize health, the kinpira gobo (burdock root) for luck, and the kombu (seaweed) for joy.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8257.jpgIMG_8257Kazunoko, (3 ways in this box) symbolizes the wish to be gifted with numerous children in the New Year, (*hint hint*, I guess).https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8244.jpgIMG_8244https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8234.jpgIMG_8234https://callmeafoodlover.com/wp-content/uploads/2011/01/img_82051.jpgIMG_82052012-11-18T23:54:01+00:00monthlyhttps://callmeafoodlover.com/2011/01/04/craving-chorizo-and-chickpea-soup/https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8360.jpgIMG_8360https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8315.jpgIMG_8315Jamie Oliver's Family Dinners2012-11-18T23:52:35+00:00monthlyhttps://callmeafoodlover.com/2011/01/16/delicious-can-be-this-easy/https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8447-22.jpgIMG_8447-22Although I own the more complicated Beriner mandolin, my trusty ceramic Kyocera slicer is my go to tool.https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8335.jpgIMG_8335Voila!https://callmeafoodlover.com/wp-content/uploads/2011/01/img_8038.jpgIMG_8038Remolachas from Harvest Vine in Seattle2012-11-18T23:26:10+00:00monthlyhttps://callmeafoodlover.com/2010/12/31/36-hours-in-sea-great-shopping-roadtrip/https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8049.jpgIMG_8049https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8046.jpgIMG_8046Another bonus of sitting at the bar is that you can talk to the chefs to get ideas of what they're excited about. This rabbit with chocolate sauce was perfectly fired andhttps://callmeafoodlover.com/wp-content/uploads/2010/12/img_8044.jpgIMG_8044A bonus for us. They only make paella on Tuesdays at Harvest Vine, but we were sitting beside a regular at the bar who requested it. Since the pan was so big, we were lucky enough to be offered some. https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8039.jpgIMG_8039Crispy duck confit with creamy luscious mashed potatoes. https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8038.jpgIMG_8038Beautiful beet salad with olive oil and champagne vinegar. This is simple, silky, sexy food at its best.https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8036.jpgIMG_8036Slow roasted cauliflower, finished in the saute pan with a hit of olive oil. Amazing!https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8033.jpgIMG_8033A perfect start to a great meal. A golden and red beet cold soup. We had a version of this in the summer and it was even more delicious than I remembered.https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8030.jpgIMG_8030Even before Maria Hines' appearance on Top Chef Masters, I was curious about Tilth. After watching https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8028.jpgIMG_8028https://callmeafoodlover.com/wp-content/uploads/2010/12/img_8025.jpgIMG_8025House smoked salmon hash with capers, creme fraiche, a few too many onions and a perfect sous vide egg.2012-11-18T23:23:45+00:00monthlyhttps://callmeafoodlover.com/2010/12/10/my-perfect-day-in-la-v-3-02-with-ben/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6626-149.jpgIMG_6626-149There are a few of these around the city, but this one on La Cienega is the one we always go to.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6618-148.jpgIMG_6618-148The reason to come to Versailles - Famoso Pollo Versailles, marinated and roasted in garlic saucehttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6612-145.jpgIMG_6612-145I like yucca, but rarely see it on a menu. These fried yucca were good, but too filling an appetizer for just the 2 of us.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6603-142.jpgIMG_6603-142While Ben always gets the Jambalaya, I'm a fan of the blackened snapper po'boy.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6597-139.jpgIMG_6597-139Ben got a bowl of jambalaya w/ cornbread and sweet potato chips. Doused in hot sauce, this jambalaya makes a delicious https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6594-138.jpgIMG_6594-138Even though I went to Loteria Grill a few days before, I had to go back for a tostada.2012-11-18T23:21:18+00:00monthlyhttps://callmeafoodlover.com/2010/11/30/meats-devoured-in-a-smoky-hall/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7606.jpgIMG_7606Picture the amount of smoke coming off this grill x 30 vendors = Very smoky hallhttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_7597.jpgIMG_7597A shot of my first sampling. After this, it wasn't as pretty.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7596.jpgIMG_7596And then came the meat.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7584.jpgIMG_7584We chose the salsa, avocado, guacamole and nopales (cactus).https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7581.jpgIMG_7581The vegetables are ordered from a different vendor. We got some onions and chiles de agua which are very spicy. You take these vegetables back to the grill and they put them directly onto the coals.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7579.jpgIMG_7579The onions and chiles are placed right on the coals.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7563.jpgIMG_7563https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7558.jpgIMG_7558The trick to choosing a vendor amongst the many that are there is to find the one with the biggest crowd in front of it.2012-11-18T23:15:19+00:00monthlyhttps://callmeafoodlover.com/2010/11/27/oaxaquan-late-night-street-meat/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6886.jpgIMG_6886Since there wasn't a lot of meat for the gigantic tlayuda, I put the whole piece in one half which I ate first. The combination of crunchy tlayuda with the spicy meat and smooth beans/cheese was amazing. The 2nd half without the meat wasn't as good, but it was so big I couldn't eat it all anyways.https://callmeafoodlover.com/wp-content/uploads/2010/11/photo.jpgphotoThe verdict? Muy sabroso!https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6874.jpgIMG_6874Mmmmmmmm, street meat!!!https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6871.jpgIMG_6871The tlayudahttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6866.jpgIMG_6866thte 2012-11-18T23:14:15+00:00monthlyhttps://callmeafoodlover.com/2010/11/26/oaxaca-from-the-street/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7494.jpgIMG_7494https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7493.jpgIMG_7493https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7489.jpgIMG_7489https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7485.jpgIMG_7485https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7482.jpgIMG_7482https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7459.jpgIMG_7459https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7462.jpgIMG_7462https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7458.jpgIMG_7458https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7454.jpgIMG_7454https://callmeafoodlover.com/wp-content/uploads/2010/11/img_7451.jpgIMG_74512012-11-18T06:59:43+00:00monthlyhttps://callmeafoodlover.com/2010/11/26/lost-in-food-translation/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6751.jpgIMG_6751Buen apetito!https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6753.jpgIMG_6753Senora Reyna explaininghttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6743.jpgIMG_6743The rice was so soft but the vegetable retained a bit of bite. The rice was good, but https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6747.jpgIMG_6747The finished pollo enchillado was rich and there was a great deal of complexity to the sauce. https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6735.jpgIMG_6735Multiple varieties of tortillas sold on the corner, and not in the store. We bought blanditas (large thin tortillas).https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6723.jpgIMG_6723Reyna taught us the proper (hygenic) way to taste was to drip the sauce into your hand.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6720.jpgIMG_6720The chicken needs to be stirred throughout the process. It's starting to look and smell delicious!https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6734.jpgIMG_6734The vegetables to the boiling water and cook until the water has evaporated.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6712.jpgIMG_6712Onion and garlic ground in a chilmolera de peidre (mortar).https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6716.jpgIMG_6716Oil is heated in the cazuela and washed rice is added and fried.2012-11-18T06:58:36+00:00monthlyhttps://callmeafoodlover.com/2010/11/24/lets-say-it-together-wa-ha-ka/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6796.jpgIMG_6796https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6794.jpgIMG_6794My soup jazzed up with avocado, fresh cheese, crumbled poblano chile and the most decadent cream https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6791.jpgIMG_6791Sopa Azteca aka Tortilla soup is best served table-side so that the tortilla strips stay crispy, (ours wasn't). I really liked the flavour of the soup though.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6781.jpgIMG_6781Chile renno, cheesehttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6779.jpgIMG_6779My first of what I hope to be many margaritas here. A good lime margarita is so hard to find at home but here it's not. And to add to that, I think the standard of good in Oaxaca is even higher, so I can't wait.2012-11-18T06:57:35+00:00monthlyhttps://callmeafoodlover.com/2010/11/18/my-perfect-day-in-la-v-2-01-with-girlfriends/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_0998.jpgIMG_0998https://callmeafoodlover.com/wp-content/uploads/2010/11/lux3171sp_87571_ub.jpglux3171sp_87571_ubUber-wonderful. This was the most amazing spa I've ever been to.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6355-1-46.jpgIMG_6355-1-46Located in the same block as Loehmann's, the Beverly Center and other great boutiques on 3rd St, this sushi spot may not be the best, but it sure is convenient. https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6352-1-45.jpgIMG_6352-1-45Crunchy Albacore tuna with spicy aian salsa had so much potential for being good, but the room temperature tuna threw me off a bit.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6348-1-44.jpgIMG_6348-1-44Baked crab hand roll - basically crab, Japanese mayo and rice wrapped in soy paper. You'll find this on the menu everywhere in LA, but I've never seen it anywhere else.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6342-1-41.jpgIMG_6342-1-41Hanabi - spicy tuna on top of crispy, (fried) sticky rice. Another staple on sushi menus in LA.2012-11-18T06:55:04+00:00monthlyhttps://callmeafoodlover.com/2010/11/19/my-perfect-day-in-la-v-3-01-with-ben/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6363-1-49.jpgIMG_6363-1-49https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6467-97.jpgIMG_6467-97https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6462-95.jpgIMG_6462-95https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6458-92.jpgIMG_6458-92Creamy rich cauliflower soup with curried croutons. Cauliflower's never tasted this good.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6457-91.jpgIMG_6457-91Red beet gazpacho finished with balsamic vinegar and a small dollop of goat cheese. This is one of the best cold soups I've ever had.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6430-1-82.jpgIMG_6430-1-82https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6428-1-80.jpgIMG_6428-1-80on the cornerhttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6426-1-78.jpgIMG_6426-1-78The eggwhite omlette with spinach, roasted mushrooms and goat cheese is fluffy and wonderful. Yes, egg white omelette, but when in LA...2012-11-18T06:53:50+00:00monthlyhttps://callmeafoodlover.com/2010/11/07/welcome-to-my-la/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_1001.jpgIMG_10012012-11-18T06:26:37+00:00monthlyhttps://callmeafoodlover.com/2010/10/10/sfo-farmerbrown/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5246-1-12.jpgIMG_5246-1-12Farmer Brown with its security guards outside to keep the unsavories out.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5234-1-8.jpgIMG_5234-1-8I was happy when my brother ordered the fried chicken. https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5227-1-5.jpgIMG_5227-1-5Fall off the bone Coca Cola ribs with cole slaw. This was listed as an appetizer on their menu, and I couldn't get through more than 2 ribs.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5218-1-3.jpgIMG_5218-1-3We were served these moist mini corn bread muffins with sweet butter to start.2012-11-18T06:21:41+00:00monthlyhttps://callmeafoodlover.com/2010/10/03/sfo-house-of-prime-rib/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5453-1-72.jpgIMG_5453-1-72https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5452-1-71.jpgIMG_5452-1-71Raspberry and mango sorbet - my brother's, but I got to have a few spoonfuls.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5451-1-70.jpgIMG_5451-1-70English trifle - not mine but I was sad it wasn't.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5445-1-64.jpgIMG_5445-1-64Baked potato w/the works. Creamed corn, (my brother's but he shared).https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5443-1-62.jpgIMG_5443-1-62https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5436-1-55.jpgIMG_5436-1-55House of Prime Rib Famous Spinning Saladhttps://callmeafoodlover.com/wp-content/uploads/2010/10/img_5428-1-47.jpgIMG_5428-1-47In lieu of an entrance photo which I didn't take, you get this.2012-11-18T06:19:38+00:00monthlyhttps://callmeafoodlover.com/2010/10/01/eating-my-way-through-sfos-ferry-building-marketplace/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_54151.jpgIMG_5415https://callmeafoodlover.com/wp-content/uploads/2010/09/img_54121.jpgIMG_5412A couple of us wandered over to the Ferry Plaza Wine Merchant to taste some California reds.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_54021.jpgIMG_5402https://callmeafoodlover.com/wp-content/uploads/2010/09/img_53971.jpgIMG_5397https://callmeafoodlover.com/wp-content/uploads/2010/09/img_53941.jpgIMG_5394I chose the https://callmeafoodlover.com/wp-content/uploads/2010/09/img_53931.jpgIMG_5393https://callmeafoodlover.com/wp-content/uploads/2010/09/img_53911.jpgIMG_5391Sweetwater, kumamotohttps://callmeafoodlover.com/wp-content/uploads/2010/09/img_53801.jpgIMG_5380https://callmeafoodlover.com/wp-content/uploads/2010/09/img_53771.jpgIMG_5377https://callmeafoodlover.com/wp-content/uploads/2010/09/img_53751.jpgIMG_53752012-11-18T06:17:48+00:00monthlyhttps://callmeafoodlover.com/2010/09/23/yyz-origin/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5065.jpgIMG_5065https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5064.jpgIMG_5064Spanish fries + chorizo + machego + chipotle aioli = fabulousness!https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5061.jpgIMG_5061Bangkok beef salad + peanut + mint + mango + fish saucy dressing. Although this dish could have used a bit more POW, I thought the flavours combined to offer a light summery salad.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5057.jpgIMG_5057Grilled rock hen + dates + olives + harissa = Moist bird with a nicely balanced sweet and spicy.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5047.jpgIMG_5047Oysters w/yuzu dressing - I'm so in to raw oysters right now and the citrusy yuzu dressing with a little slice of spicy pepper was so bang on for flavour.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5042.jpgIMG_5042Bufala mozzarella + tomato confit + basil + preserved lemon = creamy cheese with intensely Italian fresh flavours.2012-11-18T06:13:56+00:00monthlyhttps://callmeafoodlover.com/2010/09/19/west-coaster-wandering-the-yyz-markets/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_50771.jpgIMG_5077https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4996-1.jpgIMG_4996-1I tried a bunch and came away with the Amazing Maple Mustard and a bottle of the intensely spicy Horseradish as well.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5112.jpgIMG_5112Humitas was described to me as a very corn tamale. It was more like a dry creamed corn with onion and basil, but delicious nonetheless. https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5108.jpgIMG_5108And of course we got some empanadas, although I think it was a bit ironic that we decided to get the mini empanadas at a place called Jumbo Empanadas.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5095.jpgIMG_5095The tamale and papusa were both ok, although they could have both used a bit more spice to them. My favourite part was the pickled cabbage on top of the papusa.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5088.jpgIMG_5088The Beef Patty on its own was good, although it could have been a bit spicier.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5084.jpgIMG_5084https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5077.jpgIMG_5077My first thought at Kensington Market was, "where's the market?".https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4998-1.jpgIMG_4998-1https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5002-1.jpgIMG_5002-12012-11-18T06:12:22+00:00monthlyhttps://callmeafoodlover.com/2010/09/02/fishing-for-paella/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4245-53nyc.jpgIMG_4245-53NYCMy niece and her dog Bodhi patiently waiting for dad to come home.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4469-231nyc.jpgIMG_4469-231NYCThe beautiful beach in Oak Bay.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4251-58nyc.jpgIMG_4251-58NYCCrab trap baited and ready to go in.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4249-56nyc.jpgIMG_4249-56NYCAlbacore tuna teriyaki strips are a perfect road snack!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4425-200nyc.jpgIMG_4425-200NYCWhen it's done put back all the lovely chorizo and seafood. Wait a few minutes for the seafood to warm up and then ENJOY!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4422-198nyc.jpgIMG_4422-198NYCIt's hard not to want to stir the rice, but you must not! Start adding in your fish when the rice looks close to done.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4421-197nyc.jpgIMG_4421-197NYCAdd pureed tomato, fish stock, sweet pimenton, saffron and cuttlefish to the pan and bring to an angy boil. https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4420-196nyc.jpgIMG_4420-196NYCLess than a minute on each side is enough to flavour the oil. So quick in fact that I wasn't able to get a photo of them in the pan.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4419-195nyc.jpgIMG_4419-195NYCOnions, chorizo and garlic. This made the house smell wonderful!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4418-194nyc.jpgIMG_4418-194NYCI went a bit overboard on the seafood selection, but I wanted this paella to be special.2012-11-18T06:07:50+00:00monthlyhttps://callmeafoodlover.com/2010/08/29/quick-bites-victoria/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4533-266nyc.jpgIMG_4533-266NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_4531-264nyc.jpgIMG_4531-264NYCI got 1 Qualicum Bay scallop tacone with golden shallot aioli, pea shoots and lemon pickled onion. I really wanted to have an oyster tacone as well, but I indulged on the sides.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4529-262nyc.jpgIMG_4529-262NYCBen got this Spicy Pacific Fish sloppy joe which was OK. I think the bun on the sandwiches here are a waste of time. https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4524-261nyc.jpgIMG_4524-261NYCTempura pickles! Love, love love!!!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4520-259nyc.jpgIMG_4520-259NYCSweet red curry slathered chips are delicious. The curry is very intensely flavored which actually limited my intake, which wasn't necessarily a bad thing.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4183-13nyc.jpgIMG_4183-13NYCMoist and flavorful, these meatballs don't need a lot of goopy sauce because they're delicious on their own. Order a tub of meatballs on the side to go to take home for a lazy dinner day.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4182-12nyc.jpgIMG_4182-12NYCThey serve sandwiches and have daily pasta specials, but the real winner here are the meatballs.2012-11-18T06:06:10+00:00monthlyhttps://callmeafoodlover.com/2010/08/24/36-hours-or-so-of-eating-and-drinking-in-the-napa-valley-part-1/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1554-1nyc.jpgIMG_1554-1NYCThe TKO cookie was exactly what I needed to pick me up after a long day of wine tasting.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1544.jpgIMG_1544.CR2Pappardelle bolognese was pretty heavenly as well.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1542.jpgIMG_1542.CR2The judges ooooh'd and awwww'd over Chiarello's gnocchi in the finale as well. Pillowy soft and delicately sauced with a sweet pea puree. https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1535.jpgIMG_1535.CR2Warm creamy polenta under glass with caramelized mushrooms. I'm a sucker for soft polenta, so I absolutely loved this.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1532.jpgIMG_1532.CR2Shredded brussel sprout salad with great cruch and bite.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1525.jpgIMG_1525.CR2https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1523.jpgIMG_1523.CR2https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1491.jpgIMG_1491.CR2https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1460.jpgIMG_1460.CR2https://callmeafoodlover.com/wp-content/uploads/2010/08/img_1165-5nyc.jpgIMG_1165-5NYC2025-03-01T06:40:42+00:00monthlyhttps://callmeafoodlover.com/2010/08/27/nyc-meatballs/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3966-94nyc.jpgIMG_3966-94NYCOnly open a few months, I have a feeling this place is going to become "found" and you won't be able to walk in and grab a seat like we did.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3958-92nyc.jpgIMG_3958-92NYCI ordered the meatball smash with 2 lamb meatballs, pesto and mozzerella. I could eat this every day.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3956-90nyc.jpgIMG_3956-90NYCBen got the pork meatball with spicy meat sauce and provalone. Ben and I went halfers and although I was sad to give up half of my lamb, this may have been even better.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3955-89nyc.jpgIMG_3955-89NYCThe menu is laid out like an order form. You tick off the the type of meatball, sauce, cheese and vehicle you want.2012-11-18T05:50:31+00:00monthlyhttps://callmeafoodlover.com/2010/08/25/my-day-at-the-fair/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0844.jpgIMG_0844Although I was full beyond belief, I still had to get a Fisher scone on my way out. Filled with raspberry jam and way too much butter, the Fisher scone is my earliest memory of the PNE.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0839.jpgIMG_0839This is hands down my favorite fair food. Sweet Chilliwack corn on the cob dipped in butter. The corn is never too meaty, always sweet and pops with each bite. https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0838.jpgIMG_0838Lychee basil lemonade was deliciously refreshing!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0836.jpgIMG_0836Looking back now, I think $11 is way too much to spend on 10 perogies and a 1/4 of a garlic sausage. I rarely eat perogies outside of the PNE though, so I can't not get this.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0835.jpgIMG_0835First stop Hunky Bills. Probably a mistake because perogies are so filling!2012-11-18T05:49:34+00:00monthlyhttps://callmeafoodlover.com/2010/08/15/bits-of-sweet-bites-nyc/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3120-28nyc.jpgIMG_3120-28NYCLimelighthttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3127-34nyc.jpgIMG_3127-34NYCBacon in a brownie? Yes.. and it belongs there.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3126-33nyc.jpgIMG_3126-33NYCWhoopie Pies - I can't believe I've never had one before because it's just my thing. Chocolate cake-like cookies and icing. I wish I bought more than 1!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3832-27nyc.jpgIMG_3832-27NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3829-25nyc.jpgIMG_3829-25NYCNutter Butter- 2 tender peanut butter cookies with fluffy peanut butter filling.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3827-23nyc.jpgIMG_3827-23NYCMacarons are my most favorite "cookie" and I believe the Bouchon ones are perfect. I'm sure there are others out there that may be better, but I have never had them. Light, crisp, chewy and creamy and all flavours completely delicious.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3810-12nyc.jpgIMG_3810-12NYCA wicked mocha - with allspice, cinnamon, Ground Sweet Ancho Chili Peppers and Smoked Ground Chipotle Chili Peppers. A bit too sweet for my liking, although the chipotle added a great kick.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3806-11nyc.jpgIMG_3806-11NYCThis caught my eye because I walked by one in Brooklyn which was packed.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3372-64nyc.jpgIMG_3372-64NYCI think this was the door to Ma Peche and not the Milk Bar, but close enough.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3371-63nyc.jpgIMG_3371-63NYCI found this cookie completely crumbled in my bag days after I returned home. I ate it anyways and was happy I did. This sweet corn cookie was a bright bit of sunshine. 2012-11-18T05:48:44+00:00monthlyhttps://callmeafoodlover.com/2010/08/13/making-pizza-part-1/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0811.jpgIMG_0811I was starving when I made this and ate most of it out of the oven before I remembered to take a photo. https://callmeafoodlover.com/wp-content/uploads/2010/08/img_0810.jpgIMG_0810I gave myself a C for this attempt. The dough was a bit undercooked and the toppings overcooked. The sauce was delicious though.2012-11-18T05:47:11+00:00monthlyhttps://callmeafoodlover.com/2010/08/09/in-search-of-a-great-new-york-slice/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3826-22nyc.jpgIMG_3826-22NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3820-19nyc.jpgIMG_3820-19NYCPane Frattau - Sweet tomato sauce, pecorino and an oozing egg on top. Break the yolk and this is a wonderfully richly flavoured pizza. https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3819-18nyc.jpgIMG_3819-18NYCPizza biancohttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3817-17nyc.jpgIMG_3817-17NYCWe ordered the marinated warm olives to tide me over until the pizza came. The olives were way too bitter though.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3755-174nyc.jpgIMG_3755-174NYCThere are many Ray's pizza's all over New York. There's Original Ray's, Famous Ray's, Original Famous Ray's... This one was Famous Original Ray's, which also has many locations. According to Peter, the Broadway location is the best.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3752-171nyc.jpgIMG_3752-171NYCOf course I went for the meat slice, which was warmed in the oven. Topped with parm, chilis and oregano. Yum yum!2012-11-18T05:46:26+00:00monthlyhttps://callmeafoodlover.com/2010/08/05/an-evening-in-queens/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3721-151nyc.jpgIMG_3721-151NYCThe burger was so flavourful. The fries were close to perfection. Hot, salty, crispy on the outside and nice and potato-y on the inside.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3719-149nyc.jpgIMG_3719-149NYCSteamed corn brushed with mayo, sprinkled with coteja cheese. It was so good, I didn't want to share! https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3707-137nyc.jpgIMG_3707-137NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3694-124nyc.jpgIMG_3694-124NYCWhile I was taking this photo while standing in line for my burger I noticed that there was a taqueria across the way, so I wandered over.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3693-123nyc.jpgIMG_3693-123NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3683-113nyc.jpgIMG_3683-113NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3680-110nyc.jpgIMG_3680-110NYC2012-11-18T05:42:53+00:00monthlyhttps://callmeafoodlover.com/2010/08/04/a-day-in-brooklyn/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3642.jpgIMG_3642https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3607.jpgIMG_3607With a fruity olive oil and wonderfully creamy homemade ricotta from Salvatore Brklyn.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3605.jpgIMG_3605But the crostini with hand shaven prociutto won out in the end.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3603.jpgIMG_3603The porchetta was calling to me. But it wasn't meant to be.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3601.jpgIMG_3601Hot out of the fryer with perhaps too much tartar sauce. This was delicious!https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3599.jpgIMG_3599While we were waitinghttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_3589.jpgIMG_3589Don't know why it took so long to be serve. These women were pumping out arepas like crazy.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3586.jpgIMG_3586https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3580.jpgIMG_35802012-11-18T05:41:38+00:00monthlyhttps://callmeafoodlover.com/2010/08/03/new-york-dining-low-with-some-cocktailing-in-between/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3515.jpgIMG_3515When I was taking this photo to show where Angel Share is, I noticed downstairs there was a Panya, (Japanese bakery). Of course I had to stop in to get something. Bad move, the end of day cheese and corn bun I bought was stale.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3572.jpgIMG_3572Eaten back at the hotel, this Pastrami sandwich was again one of the most memorable tastes from the trip.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3565.jpgIMG_3565By yelling out "yayyy! Half-dones are my favorite!" you may even be lucky enough to be given 2 more.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3548.jpgIMG_3548My heart started beating faster as we walked closer.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3547.jpgIMG_3547https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3544.jpgIMG_3544Jump around, squeal and clap your hands, you'll get a sandwich that's even bigger than the norm.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3543.jpgIMG_3543https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3536.jpgIMG_3536https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3535.jpgIMG_3535Found inside the door to the seedy washroom at Crif Dog. Seems that you're never too far away from home.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_3529.jpgIMG_3529Chihuahua - bacon wrapped dog with sour cream and avocado. Good, made even better with the addition of sriracha sauce.2015-06-09T16:08:51+00:00monthlyhttps://callmeafoodlover.com/2010/07/31/the-tale-of-2-dinners-a-voce-columbus-marea/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0752.jpgIMG_0752A great way to end the evening with Chihiro Yamanaka on the piano.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3345.jpgIMG_3345Just like when the amuse bouche's are delivered, I never really listen to the description of the chocolates. Doesn't matter anyways, they're always eaten quickly.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3343.jpgIMG_3343Scallop wrapped red prawn with sea beans and puffed rice. The ribbon of scallop around the prawn was good, but my favorite part was eating the crispy salty head.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3334.jpgIMG_3334Marshmallows? Ear plugs? Nope! Warm hand wet hand towels! I like it when there's a bit of unexpected theatrics in my meal.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3331.jpgIMG_3331The Glidden Point from New York were small and briny while the Dennis' from Massachusets were a bit bigger and sweeter.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3330.jpgIMG_3330Makeral is known to be a "fishier" fish, but this Pacific Jack makerel with duck prociutto and rhubarb had all the fattiness of makerel with none of that fishy flavour.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3320.jpgIMG_3320Cuttlefish tagliatelle, soffrito crudo and bottarga di muggine - my favorite of the three.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_33181.jpgIMG_3318Lobster with cucumber and plum. Raw lobster tastes like raw shrimp, only bigger.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3308.jpgIMG_3308I wasn't paying attention when we got this. All I heard was pickled plum with pistachio. What the cold soup was, I couldn't tell you, not even after I tasted it. And I have a great palate for picking out flavours!https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3310.jpgIMG_3310My sole reason for choosing this restaurant was to taste this plate. Uni with a thin slice of lardo on top of a crostini. Sea urchin by itself is pretty amazing, so it doesn't necessarily need to be gussied up, but this thin layer of salty fat was always a welcome addition.2012-11-18T05:34:08+00:00monthlyhttps://callmeafoodlover.com/2010/07/26/anticipating-nyc-a-re-cap-of-36-hoursor-so/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0403-1nyc.jpgIMG_0403-1NYCI am a big fan of craft cocktails and take my drinks seriously. I want to walk into a bar, and tell the bartender a vague idea of what I'm in the mood for, (not too sweet, not too bitter, I like fruity and no rum) and let them take it from there. At Angel Share they get the concept of omakase bartending, (maybe because they're Japanese bartenders?).https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0387-1nyc.jpgIMG_0387-1NYCIt was so hot, taking photos was my excuse for taking a break.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3269_2.jpgIMG_3269_2(New) Yankee stadium was a must. We were lucky my M's were in town so as well so the game mattered so much more. https://callmeafoodlover.com/wp-content/uploads/2010/07/img_3432nyc.jpgIMG_3432NYCI wonder how much better this would be if I had a wide-angle lens?https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0398-1nyc.jpgIMG_0398-1NYCMy father-in-law has taught me how to order this sandwich properly. "Pastrami, not lean, hand shaven with half done pickles".https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0368-1nyc.jpgIMG_0368-1NYCMario Batali swears by putting a cork into the pot when boiling the octopus to help make it tender. I don't know if there's any truth to this, but this was some of the most tender octopus I've ever eaten.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0356-1nyc.jpgIMG_0356-1NYCAll of our dishes were delicious, but a stand-out was the foie gras brule with a port reduction. https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0336-1nyc.jpgIMG_0336-1NYCThe other beauty of a dish was the butter poached lobster on a bed of white asparagus. I don't usually find food that sexy, but that's the only way to describe this one.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0334-1nyc.jpgIMG_0334-1NYCYes it was lovely, and if not for the uni risotto could have been my favorite dish of the night. But worth $95? Not really. Life-changing? Well, I'll know better than to be peer-pressured into ordering a dish by a couple who mentioned only hyper-expensive resto's as their favorites.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0331-1nyc.jpgIMG_0331-1NYCBeaustiful uni risotto - the uni flavour was completely infused into the risotto and the generous pieces on top made me go weak at the knees.2012-11-18T05:30:23+00:00monthlyhttps://callmeafoodlover.com/2010/07/22/quick-bite-peaceful-noodle-house/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0666-2.jpgIMG_0666-2I like to pile on the chili pieces and garlic on to each piece to get a flavour boost with each bite.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0663-2.jpgIMG_0663-2Yayyy vegetables!https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0660-2.jpgIMG_0660-2This is one of those dishes that's highly addictive for me. The more times I eat it, the more I can't get it out of my head. Maybe it'll replace the ground pork and oyster congee I seem to still be eating 3 times a week.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0658-2.jpgIMG_0658-2The only good thing about the thick wrapper is that it tends to not rip as easily as the thinner ones, which protects the soup inside the dumpling.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0654-2.jpgIMG_0654-2Perhaps I should have taken a photo of the inside so you could see how nicely it's rolled up with beef.2012-11-18T05:27:07+00:00monthlyhttps://callmeafoodlover.com/2010/07/14/monday-night-dinner-a-different-kind-of-birthday-dinner/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_2659-4nyc.jpgIMG_2659-4NYCPhoto taken with my 50mm F/1.8 https://callmeafoodlover.com/wp-content/uploads/2010/07/img_2315.jpgIMG_2315It looks more like a pilaf than it does a risotto. I should have just kept adding stock nevertheless, it did taste quite good.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_2300.jpgIMG_2300Mmmm! Capers and anchovies really make this salad.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_2312.jpgIMG_2312This was a lot of corn & crab, I saved half and put it on top of a salad the next day which was delicious!https://callmeafoodlover.com/wp-content/uploads/2010/07/img_2276.jpgIMG_22762012-11-18T05:26:30+00:00monthlyhttps://callmeafoodlover.com/2010/07/14/quick-bite-gyoza-king/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0588.jpgIMG_0588https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0592.jpgIMG_0592https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0587.jpgIMG_0587https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0584.jpgIMG_0584This is what was left when I realized I hadn't taken a photo. I saved it from the messy dish, so it's missing the wonderful dashi it usually floats in.2012-11-18T05:25:47+00:00monthlyhttps://callmeafoodlover.com/2010/07/08/quick-bite-bau-chau/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0387.jpgIMG_0387I got these on a bad day - rock hard wrapper, mushy insides. Couldn't bring myself to eat more than just one piecehttps://callmeafoodlover.com/wp-content/uploads/2010/07/img_0383.jpgIMG_0383I'm a fan of bean sprouts and am happy when they serve them raw and not parboiled.2012-11-18T05:24:45+00:00monthlyhttps://callmeafoodlover.com/2010/06/24/seapdx-seattle-rituals-day-2/https://callmeafoodlover.com/wp-content/uploads/2010/06/l_2048_1536_08d68fd0-2baa-4aa7-98d9-4505f484a69f.jpegl_2048_1536_08D68FD0-2BAA-4AA7-98D9-4505F484A69F.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/p_2048_1536_32d784d5-7724-4891-b756-86646e3a8c85.jpegp_2048_1536_32D784D5-7724-4891-B756-86646E3A8C85.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/p_2048_1536_842a817c-f749-4d55-9104-1a2184ef83cf.jpegp_2048_1536_842A817C-F749-4D55-9104-1A2184EF83CF.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/l_600_600_99476ce2-c8a3-4c62-b5aa-5f6f08d61fc6.jpegl_600_600_99476CE2-C8A3-4C62-B5AA-5F6F08D61FC6.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/l_2048_1536_e9b6278f-9e65-4971-9c63-f32376490120.jpegl_2048_1536_E9B6278F-9E65-4971-9C63-F32376490120.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/l_600_600_39b681fa-6b30-44ea-87de-eb2c1266c05e.jpegl_600_600_39B681FA-6B30-44EA-87DE-EB2C1266C05E.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/l_2048_1536_57b8e73a-a2d2-4d92-b354-7aaf37a2e9ef.jpegl_2048_1536_57B8E73A-A2D2-4D92-B354-7AAF37A2E9EF.jpeg2012-11-18T04:27:44+00:00monthlyhttps://callmeafoodlover.com/2010/06/24/snippets-from-the-road/https://callmeafoodlover.com/wp-content/uploads/2010/06/l_2048_1536_68350170-54be-4686-a76d-160286608ea7.jpegl_2048_1536_68350170-54BE-4686-A76D-160286608EA7.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/l_600_600_dbcd74c5-681c-446c-bef2-2f531636e628.jpegl_600_600_DBCD74C5-681C-446C-BEF2-2F531636E628.jpeghttps://callmeafoodlover.com/wp-content/uploads/2010/06/l_600_600_f20d5962-4024-4c1c-874f-2e7a6cbea1be.jpegl_600_600_F20D5962-4024-4C1C-874F-2E7A6CBEA1BE.jpeg2012-11-18T04:26:11+00:00monthlyhttps://callmeafoodlover.com/2010/06/23/monday-night-dinner-black-cod-sea-asparagus/https://callmeafoodlover.com/wp-content/uploads/2010/06/img_1157.jpgIMG_1157https://callmeafoodlover.com/wp-content/uploads/2010/06/img_1112.jpgIMG_1112Sea asparagus, aka samphire, sea beans, glasswort are packed with vitamins!https://callmeafoodlover.com/wp-content/uploads/2010/06/img_1144.jpgIMG_1144Pre-marinated, baked in the oven @375* for 10-15 minutes, broiled until golden.2012-11-18T04:24:00+00:00monthlyhttps://callmeafoodlover.com/2010/06/18/food-fancy-deep-fried-smelts/https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0378.jpgIMG_03782012-11-18T04:23:28+00:00monthlyhttps://callmeafoodlover.com/2010/06/12/quick-bites-nicks-spaghetti-house/https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0855.jpgIMG_0855Darn! Not a lot of light & so much red on the plate made this a difficult one to shoot. I need to remember live view on my camera to get a better angle of the food.2012-11-18T04:22:55+00:00monthlyhttps://callmeafoodlover.com/2010/06/09/food-fancy-pork-oyster-congee/https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0801.jpgIMG_0801The white pepper seasoned minced pork combined with the little nuggets of chopped oysters may not sound delicious, but trust me it is.2012-11-18T04:19:16+00:00monthlyhttps://callmeafoodlover.com/2010/05/30/monday-night-dinner-spot-prawns/https://callmeafoodlover.com/wp-content/uploads/2010/06/img_2888.jpgIMG_2888https://callmeafoodlover.com/wp-content/uploads/2010/06/img_2878.jpgIMG_28782012-11-18T04:18:34+00:00monthlyhttps://callmeafoodlover.com/2010/04/16/quick-bite-gyudon-ya/https://callmeafoodlover.com/wp-content/uploads/2010/04/img_0130.jpgIMG_0130Short rib bowl w/tsukemono https://callmeafoodlover.com/wp-content/uploads/2010/04/img_0129.jpgIMG_01292012-11-18T04:13:06+00:00monthlyhttps://callmeafoodlover.com/2010/04/04/quick-bites-kintaro-ramen/https://callmeafoodlover.com/wp-content/uploads/2010/04/img_01212.jpgIMG_0121https://callmeafoodlover.com/wp-content/uploads/2010/04/img_01221.jpgIMG_0122https://callmeafoodlover.com/wp-content/uploads/2010/04/img_01191.jpgIMG_01192012-11-18T04:12:29+00:00monthlyhttps://callmeafoodlover.com/2010/04/04/monday-night-bouillabaisse/https://callmeafoodlover.com/wp-content/uploads/2010/04/img_97142.jpgIMG_9714A Monday night treat! Too bad I forgot to add the saffron to the aioli.https://callmeafoodlover.com/wp-content/uploads/2010/04/img_9695.jpgIMG_9695https://callmeafoodlover.com/wp-content/uploads/2010/04/img_9698.jpgIMG_9698Selection of fish- mine included bay scallops, clams, crab & halibut pieces2013-05-09T23:37:10+00:00monthlyhttps://callmeafoodlover.com/2012/11/07/many-parts-of-animal/https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-tres-leche.jpgAnimal tres lecheTres leches, dulce de leche - the winning dessert! Moist and rich without being heavy or too sweet, ahard balance to achieve.https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-tendon.jpgAnimal tendonspicy beef tendon chip, charred onion pho dip - the chip was remniscent of chicharron but the chip dip disguised as a bowl of pho was out of this worldhttps://callmeafoodlover.com/wp-content/uploads/2012/11/animal-sweetbreads.jpgAnimal sweetbreadschicken fried sweetbreads, finger lime aioli, cumin https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-ribs.jpgAnimal ribsbalsamic pork ribs, delicata squash, spiced pecan, arugula - you know if everything else is so tasty, that the ribs are going to be delicious too.https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-poutine.jpgAnimal poutinepoutine, oxtail gravy, cheddar - ranked close to the top on almost everyone's list, the rich gravy had us Mmmmmm-ing around the table.https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-pork-belly.jpgAnimal pork bellybarbeque pork belly sandwiches, slaw - super moist, decievingly filling. I was so full but had to finish my portion (which I couldn't say about everything else).https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-pigs-ear.jpgAnimal pigs earpig ear, chili, lime, fried egghttps://callmeafoodlover.com/wp-content/uploads/2012/11/animal-pig-tail.jpgAnimal pig tailpig tails, “buffalo style,” celery, ranch - in my mind, this was going to be the most "challenging dish", it turned out to be one of my favourites. Tails, are just cartilage with some meat attached.https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-pig-head.jpgAnimal pig headcrispy pig head, chow chow, sour cream, ginger-scallion vinaigrette https://callmeafoodlover.com/wp-content/uploads/2012/11/animal-octopus.jpgAnimal octopustandoori octopus, tamarind, mango, raita 2012-11-07T05:29:20+00:00monthlyhttps://callmeafoodlover.com/2012/09/20/36-hours-or-so-of-eating-in-san-francisco-again/https://callmeafoodlover.com/wp-content/uploads/2012/09/475169_10152104878765707_264033805_o.jpg475169_10152104878765707_264033805_ohttps://callmeafoodlover.com/wp-content/uploads/2012/09/190885_10151222312711119_186227434_o1.jpg190885_10151222312711119_186227434_o*Photo taken by Lou, courtesy of Bonnie.https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4266.jpgIMG_4266https://callmeafoodlover.com/wp-content/uploads/2012/09/486866_10151030325781400_678516577_n.jpg486866_10151030325781400_678516577_n*Photo by Vince.https://callmeafoodlover.com/wp-content/uploads/2012/09/541975_10151030325516400_1761081789_n.jpg541975_10151030325516400_1761081789_nIn a hurry to get back to the hotel to eat the curry while it was hot. *Photo by Vince.https://callmeafoodlover.com/wp-content/uploads/2012/09/480930_10151030325671400_320737793_n.jpg480930_10151030325671400_320737793_n* Photo by Vincehttps://callmeafoodlover.com/wp-content/uploads/2012/09/250023_10151030326006400_1560385264_n.jpg250023_10151030326006400_1560385264_nhttps://callmeafoodlover.com/wp-content/uploads/2012/09/img_4339.jpgIMG_4339https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4319.jpgIMG_4319Grilled beef lot leaf and beef sausage. I was swooning over the meal at this point and these tipped me over the edge. Tender beef sausages, both savoury and sweet, I'd take https://callmeafoodlover.com/wp-content/uploads/2012/09/img_4307.jpgIMG_4307Beef spring rolls, which in America are called egg rolls. Rice vermicelli on the side.2012-09-28T02:38:35+00:00monthlyhttps://callmeafoodlover.com/2012/09/22/36-hours-or-so-of-eating-and-walking-in-dc/https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3722.jpgIMG_3722https://callmeafoodlover.com/wp-content/uploads/2012/09/390504_10152113438665707_1261160956_n.jpg390504_10152113438665707_1261160956_nhttps://callmeafoodlover.com/wp-content/uploads/2012/09/img_35531.jpgIMG_3553So happy tohttps://callmeafoodlover.com/wp-content/uploads/2012/09/img_3900.jpgIMG_3900https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3691.jpgIMG_3691https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3630.jpgIMG_3630https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3621.jpgIMG_3621https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3967.jpgIMG_3967https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3962.jpgIMG_3962https://callmeafoodlover.com/wp-content/uploads/2012/09/img_3994.jpgIMG_39942012-09-28T02:37:32+00:00monthlyhttps://callmeafoodlover.com/2012/01/28/food-memory-napoletana-pizza/https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2664.jpgIMG_2664https://callmeafoodlover.com/wp-content/uploads/2012/01/img_2007.jpgIMG_2007Margherita from Nicli2012-01-28T15:14:39+00:00monthlyhttps://callmeafoodlover.com/2011/10/02/breaking-out-of-a-slump/2011-10-03T18:31:20+00:00monthlyhttps://callmeafoodlover.com/2010/10/11/thanksgiving-thankfulness/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_4745-1.jpgIMG_4745-1The whole Bando-clando. All smiles after a dinner together at mom's favorite Olympia Pizza for lasagna and ribs.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_1438-1.jpgIMG_1438-1This is us in the kitchen of the French Laundry. Like I said, I have a lot to be thankful for.2011-10-01T22:56:19+00:00monthlyhttps://callmeafoodlover.com/2010/10/18/cooking-with-my-mama-chicken-karaage/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5976.jpgIMG_5976Eat while piping hot for maximum deliciousness.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5971.jpgIMG_5971Fry until the ends of the bones start to show.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5952.jpgIMG_5952Corn starch with a little bit of tempura powder. Don't ask what the tempura powder's for. It just makes it better.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5875.jpgIMG_5875The soy sauce should coat the chicken and leave a little pool at the bottom. My mom kept stressing the pool of shoyu, that's how you know you've added enough.2011-10-01T22:53:55+00:00monthlyhttps://callmeafoodlover.com/2010/10/23/cooking-with-my-mama-korokke/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5900.jpgIMG_5900Press each piece together firmly so they don't fall apart when frying.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_6005.jpgIMG_6005Pure fried potato perfection.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5991.jpgIMG_5991Eating them straight out of the fryer is the BEST!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5990.jpgIMG_5990https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5917.jpgIMG_5917Korokke 2 ways waiting to be deep fried!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5916.jpgIMG_5916Dip the flour pieces into the egg batter and then cover with panko.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5910.jpgIMG_5910Carefully roll and cover each piece with flour.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5908.jpgIMG_5908You cahttps://callmeafoodlover.com/wp-content/uploads/2010/10/img_5907.jpgIMG_5907Dredge in egg and coat each with panko. They're now ready for the fryer!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5901.jpgIMG_5901Roll each piece in the flour.2011-10-01T22:52:41+00:00monthlyhttps://callmeafoodlover.com/2011/05/12/meat-and-bread/https://callmeafoodlover.com/wp-content/uploads/2011/05/img_13091.jpgIMG_1309The meatballs were good, but there could have been a bit more saucing to this sandwich.https://callmeafoodlover.com/wp-content/uploads/2011/05/img_13061.jpgIMG_1306Meat and bread!https://callmeafoodlover.com/wp-content/uploads/2011/05/img_13011.jpgIMG_1301Porchetta sliced to order with the crackling included. Salsa verde is drizzled on top and the bits of meat are hand tossed.https://callmeafoodlover.com/wp-content/uploads/2011/05/img_13001.jpgIMG_13002011-05-12T15:15:33+00:00monthlyhttps://callmeafoodlover.com/2010/09/29/quick-bite-sfo-muraccis-for-japanese-curry/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5212.jpgIMG_5212Pork tonkatsu kare - again fried to perfection and the meat was juicy and very flavorful. https://callmeafoodlover.com/wp-content/uploads/2010/09/img_5205.jpgIMG_5205Korokke is a Japanese croquette and one of my favorite things my mom makes. This one was light and crispy on the outside and creamy and potato-y on the inside. There filling to fried ratio could have been better, (meaning I wanted more potato), but was a great 1st bite.2011-04-20T04:44:48+00:00monthlyhttps://callmeafoodlover.com/2010/09/13/west-coaster-wandering-the-yyz-day-12/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4990.jpgIMG_4990My fantastic Cesar with a full celery stalk and a pepperette as a garnish. The crowds I spoke of were all in the area of the BIG screen, the largest indoor HDTV screen in North America in fact.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4936.jpgIMG_4936The highlight was that my oysters were shucked by World Oyster Shucking Champion, Patrick McMurray, which in it of itself made for an impressive experience. https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4925.jpgIMG_4925I loved everything about Black Hoof and wished there were more of us so I could have sampled even more of the menu. There are some amazing dishes coming out of this tiny kitchen.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4920.jpgIMG_4920Fatty and oh so rich, this generous portion slathered on bread with a sprinkling of course salt overtop showcased the chef's confidence in serving simple perfection.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4916.jpgIMG_4916Charcuterie platter wasn't my first choice, but the selection was very impressive. Blueberry bison sausage, horse mortadella, wild boar spicy sausage, creamy duck liver. All housemade, all delicious!https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4908.jpgIMG_4908A wonderfully fruity, (but not sweet) Gala Apple Collins.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4898.jpgIMG_4898https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4896.jpgIMG_4896I was pleasantly surprised with how light and fluffy the bread was and the toppings were fresh and delicious. https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4874.jpgIMG_4874The absolute star of the night, (aside from the amazing beer menu) were the Belgian Frites, fried in beef and duck fat. Perfectly crispy, I think there was some silent agressiveness over who'd get the last fries.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4873.jpgIMG_4873 We had 2 kinds of mussels, these were the New England style. I liked the mussels, each of the beer broth's were very delicious although I wished that the actual mussels were bigger.2011-04-20T04:09:59+00:00monthlyhttps://callmeafoodlover.com/2010/10/07/french-onion-soup-on-a-cold-fall-evening/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5198-1-1.jpgIMG_5198-1-1I loaded this with so much cheese and still it looks skimpy on the cheese. It was ooey gooey delicious though!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5193-1-1.jpgIMG_5193-1-1Hours later, with no deviation from the recipe(except the addition of parmesan cheese), I am ready to assemble the soup.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5181-1-1.jpgIMG_5181-1-1Here's how the magic starts. You have to be patient to let the heat do its thing.2011-04-20T04:06:42+00:00monthlyhttps://callmeafoodlover.com/2010/06/15/maenam-unplanned-on-a-friday/https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0354.jpgIMG_0354Mango w/sticky rice. The light's so bad that this photo makes it look like a piece of sushi.https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0349.jpgIMG_0349Jungle curry w/sablefish https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0351.jpgIMG_0351Yummy pad thai with a plethora of bean sprouts, peanuts and green onions on top. Extra chilies are served on the side so you can control the heat yourself.https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0344.jpgIMG_0344The prawns were split and perfectly cooked. The gooey deliciousness of the head was easily accessible served in this manner.https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0338.jpgIMG_0338https://callmeafoodlover.com/wp-content/uploads/2010/06/img_0326.jpgIMG_0326A view from Jericho using Hipstamatic - John S lens2011-04-20T03:47:02+00:00monthlyhttps://callmeafoodlover.com/2010/10/12/monday-night-bolognese/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5842.jpgIMG_5842You can see we didn't mix the sauce into the noodles. Don't forget, it makes a difference in the end.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5826.jpgIMG_5826Yummy meats in a pan. Check for seasoning but watch the salt as the cured meats adds a lot on their own.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5818.jpgIMG_5818Soffritto sweating it out in the pan.2011-04-20T03:11:40+00:00monthlyhttps://callmeafoodlover.com/2010/10/26/friday-night-date-at-bistro-pastis/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5864.jpgIMG_5864The tartare is served with wonderfully hot fries and garlic mayo.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5862.jpgIMG_5862My favourite beef tartare in the city served with thin and crisp croutons.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5858.jpgIMG_5858Frisee salad with double smoked bacon and a perfectly soft poached egg. https://callmeafoodlover.com/wp-content/uploads/2010/10/img_5852.jpgIMG_5852Ben couldn't resist and when I tasted it, I was almost regretful that I didn't order it as well.2011-04-14T17:29:33+00:00monthlyhttps://callmeafoodlover.com/2010/10/29/campangnolo/https://callmeafoodlover.com/wp-content/uploads/2010/10/img_09571.jpgIMG_0957Crispy Ceci - soft on the inside, crisp on the outside chickpeas with mint, chilis and citrus. A MUST!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_0962.jpgIMG_0962The crust on this pizza was heavenly. Maybe even better than Otto or Mozza. My one complaint would be that they're a bit chintzy on the toppings. https://callmeafoodlover.com/wp-content/uploads/2010/10/img_0960.jpgIMG_0960Carbonara pizza with bacon, smoked provalone, chantrelles and an egg. Again, the quality of the dough more than made up for the fact I really wanted more pieces of the delicious bacon on top.https://callmeafoodlover.com/wp-content/uploads/2010/10/img_0957.jpgIMG_0957Crispy Ceci - crisp on the outside, soft on the inside chickpeas with chilis, mint and citrus. A MUST!https://callmeafoodlover.com/wp-content/uploads/2010/10/img_0955-e1288051177662.jpgIMG_0955The dry grilled octopus with fennel and radicchio was just ok.2011-04-14T17:28:39+00:00monthlyhttps://callmeafoodlover.com/2011/01/23/aoc-not-just-about-the-wine-bar/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6419-1-761.jpgIMG_6419-1-76Lamb burger, cucumber salad, cumin yogurt - because we wanted to make sure our "banker" had enough normal food to fill him up.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6416-1-741.jpgIMG_6416-1-74Green beans because you have to have your veggies to make a balanced meal.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6413-1-721.jpgIMG_6413-1-72It's funny how https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6407-1-701.jpgIMG_6407-1-70Arroz negro with squid and saffron aïoli - This dish is squid-ink done well, (so often it's not). https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6405-1-691.jpgIMG_6405-1-69Brioche with prosciutto, gruyère and egg - This dish is impossible to share but we always order it. A great combination of textures and flavours.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6404-1-681.jpgIMG_6404-1-68Clams with sherry and garlic toast - The clams were good but the hightlight here was definitely the toast dipped in the clam liquid at the bottom of the pan.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6398-1-651.jpgIMG_6398-1-65Chicken liver crostini with pancetta on a bed of frisee. Yum!https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6396-1-641.jpgIMG_6396-1-64Fresh tomato salad with feta, basil and a drizzle of olive oil.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6390-1-611.jpgIMG_6390-1-61Lovely cured meat plate with coppa, sopressata and cacciatorini.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6382-581.jpgIMG_6382-58To me, AOC = parmesan stuffed figs wrapped in bacon. This photo does not do these little nuggets of joy any justice.2011-01-23T06:24:10+00:00monthlyhttps://callmeafoodlover.com/2010/08/21/quick-bites-noodles-on-a-hot-summers-night/https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4094-13nyc.jpgIMG_4094-13NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_4093-12nyc.jpgIMG_4093-12NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_4091-10nyc.jpgIMG_4091-10NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_4087-6nyc.jpgIMG_4087-6NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_4083-2nyc.jpgIMG_4083-2NYChttps://callmeafoodlover.com/wp-content/uploads/2010/08/img_4036-6nyc.jpgIMG_4036-6NYCCut tofu into cubes, top with green onions and ginger, drizzle with soy sauce.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4044-8nyc.jpgIMG_4044-8NYCYou can go to the effort to make homemade tsuyu but I grew up in a house where my mom used time-saving methods. My dipping sauce is 3 parts Menmi: 1 part water.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4041-7nyc.jpgIMG_4041-7NYCThe somen is cooked in simmering water for a few minutes and then run under cold water. I serve it with ice cubes to keep the noodles cold and prevents them from sticking.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4034-5nyc.jpgIMG_4034-5NYCGreen onion, ginger and wasabi are regular garnishes. You can also cook thin sheets of egg omlette, but I don't bother. I do add other extras to make this meal a bit more substantial.https://callmeafoodlover.com/wp-content/uploads/2010/08/img_4026-2nyc.jpgIMG_4026-2NYCI'm not an expert when it comes to buying somen as I usually get it from Japan. If you find a selection of somen, the thinner the noodle, the better.2010-12-29T04:23:21+00:00monthlyhttps://callmeafoodlover.com/2010/11/22/new-style-mexican-red-o/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6586-135.jpgIMG_6586-135https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6557-125.jpgIMG_6557-125For the life of me, I can't remember what these were. Too bad, because I remember liking them.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6555-124.jpgIMG_6555-124Happy Birthday Ken! - Bunuelos with salted caramel ice creamhttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6554-123.jpgIMG_6554-123Was this the cajeta, (Mexican caramel goat milk ice cream)? I can't remember.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6549-120.jpgIMG_6549-120Pollo en Mole Poblano - I love a good mole. And that's exactly what this was, a good mole. The sauce was very subtle, for still very complex and finished with a bit of heat. https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6543-119.jpgIMG_6543-119Carne Asada Brava - This spicy green chile marinated rib eye was perfectly cooked over coals and had great beef flavour.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6530-116.jpgIMG_6530-116Camarones al mojo de ajohttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6526-114.jpgIMG_6526-114Cochinita Pibil - tortilla fed suckling pighttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6525-113.jpgIMG_6525-113Pork Belly sopes - the smoky/sweet salsa negra. My favourite bite of the evening.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6518-112.jpgIMG_6518-112Shredded short rib sopes - bite sized pieces of masa topped with tender beef and roasted tomato/chili sauce.2010-12-29T04:20:07+00:00monthlyhttps://callmeafoodlover.com/2010/11/14/my-perfect-day-in-la-v-1-01-solo/https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6305-1-25.jpgIMG_6305-1-25This should probably be a photo of Animal the restaurant we ate at, but instead I was drawn to the neon of Canters a few restaurants down.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6340-1-40.jpgIMG_6340-1-40Animal's famous bacon chocolate crunch bar. My only complaint? Not enough bacon.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6334-38.jpgIMG_6334-38This octopus and chorizo dish was horrible. The octopus was over-cooked and the whole thing had a weird dirty barbeque taste. We should have gotten the crispy quail instead.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6325-1-34.jpgIMG_6325-1-34I couldn't get a great photo of the marrow bone with chimichurri and caramelized onionshttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6314-1-28.jpgIMG_6314-1-28The hamachi tostada was by far the most delicious dish of the evening. The fresh herbs and s, fish sauce vinaigrette, peanut https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6323-1-32.jpgIMG_6323-1-32Foie w/gritshttps://callmeafoodlover.com/wp-content/uploads/2010/11/img_6316-1-29.jpgIMG_6316-1-29Chicken liver toast with a great smooth liver to toast ratio. The balsamic/shallot jam on top cut through the richness of the liver quite nicely.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_6298-1-22.jpgIMG_6298-1-22I'm always excited when I arrive at the Farmer's Market. I know that I'm in for some good food and I get to eat it outside in the sun in November!https://callmeafoodlover.com/wp-content/uploads/2010/11/img_63001.jpgIMG_6300People say that Loteria Grill isn't real Mexican food, but it's the best & most accesssible in my bubble AND better than anything you can get in Vancouver.https://callmeafoodlover.com/wp-content/uploads/2010/11/img_62911.jpgIMG_6291Landing in LA, eagerly anticipating 5 days of awesomeness.2010-11-27T05:21:25+00:00monthlyhttps://callmeafoodlover.com/2010/09/29/vote-now-for-connor-ally/2010-09-30T01:11:34+00:00monthlyhttps://callmeafoodlover.com/2010/09/11/quick-bite-100-days/https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4829.jpgIMG_4829Sorry this is blurry, the lighting throughout the place was so low it was a tough challenge throughout the evening.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4822.jpgIMG_4822We were so excited to hear that you could order the hand-ground sirloin, Kick Ass burger medium rare. It was somewhat disappointing to cut into it and see that it was cooked medium well. It was flavourful, but why say you will cook something medium rare, and then serve it medium well?https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4821.jpgIMG_4821Lobster and Dungeness Crab mac and cheese with Lobster and Hennesey bisque. Although I wasn't sold on their choice of pasta, I enjoyed the flavour the bisque gave to the pasta when it was poured over top.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4813.jpgIMG_4813Ahi tuna with avocado and dry-cured olives. I wondered why the colour was so dark... I enjoyed the flavours once I got over the feeling the raw fish tasted a bit "fishier" than raw fish should taste.https://callmeafoodlover.com/wp-content/uploads/2010/09/img_4826.jpgIMG_4826A casual menu, although I don't know if it was necessarily "innovative". There were quite a few things that piqued my interest.2010-09-13T14:13:15+00:00monthlyhttps://callmeafoodlover.com/2010/07/28/zakkushi-skewers-of-meats-deliciousness/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0730-56nyc-e1280295918436.jpgIMG_0730-56NYCThe Cheese Mochi maki - sticky rice wrapped in pork and topped with cheese, was our dessert. I think I like this one without the cheese better.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0729-55nyc-e1280295800340.jpgIMG_0729-55NYCI dont think Ive ever ordered the Chicken Wasabi yaki before. I liked it, but by this point was so full I was just going through the motions.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0724-50nyc-e1280295638263.jpgIMG_0724-50NYCAre we almost done yet? Another tsukune, this one was nori-mayo. I usually get the one with shiso and ume but my brother doesnt like ume. https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0723-49nyc-e1280295552907.jpgIMG_0723-49NYCG-beef with teriyaki sauce and garlic tips. This was cooked perfectly medium rare.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0715-41nyc.jpgIMG_0715-41NYCThe tsukune, (chicken meatball) with black sesame and salt.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0709-35nyc-e1280293240659.jpgIMG_0709-35NYCThe perfect Japadog- a kurobuta pork weiner with Japanese mayo, nori and no filling bun.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0703-29nyc-e1280292787920.jpgIMG_0703-29NYCThe only other appearance of a vegetable in my meal.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0700-26nyc-e1280292441266.jpgIMG_0700-26NYCSimple salty pork. Cant get better than that!https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0691-17nyc.jpgIMG_0691-17NYCThe rice, (or filler as it's known in Asian cuisine) shouldn't be delivered until the end of the meal but I was happy to get it early because I was starving and the food wasn't coming out fast enough.https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0689-15nyc-e1280291869189.jpgIMG_0689-15NYCThis was a mis-order, I wanted to get the G-beef, not this.2010-07-31T14:04:19+00:00monthlyhttps://callmeafoodlover.com/2010/07/25/bits-of-bites/https://callmeafoodlover.com/wp-content/uploads/2010/07/img_2813-1nyc.jpgIMG_2813-1NYCOver-fried = tough fish and frieshttps://callmeafoodlover.com/wp-content/uploads/2010/07/img_06701.jpgIMG_0670https://callmeafoodlover.com/wp-content/uploads/2010/07/img_06121.jpgIMG_0612Delicious fried nuggets of cauliflowerhttps://callmeafoodlover.com/wp-content/uploads/2010/07/img_0598.jpgIMG_0598A plethora of Bau Chau meats!2010-07-25T19:53:28+00:00monthlyhttps://callmeafoodlover.com/2010/07/10/quick-bite-shirleys-japadogs/https://callmeafoodlover.com/wp-content/uploads/2010/07/37435_10150207954100323_599940322_12789152_4166140_n.jpg37435_10150207954100323_599940322_12789152_4166140_nWe're looking pretty happy here because for the first time ever, Team Lifescan ranked high enough in the Rio Tinto festival this year to participate in a special 2000m race. https://callmeafoodlover.com/wp-content/uploads/2010/07/tacos.jpgtacosFor a race day lunch we were served tacos with our choice of fish or carne asada, guacamole, salsa, rice refried beans. All were made from scratch the night before the festival. To top it off, there were even nopales! Who but Shirley would include nopales as a choice to put on our tacos?https://callmeafoodlover.com/wp-content/uploads/2010/07/img_0595.jpgIMG_0595We're going to have to have another tailgate soon so I can have a do-over on this photo.2010-07-10T14:20:53+00:00monthlyhttps://callmeafoodlover.comdaily1.02026-03-14T18:57:59+00:00