Travel Taste Buds

Maine Lobsters

2010-09-25T06:57:00.000-07:00

Let's call this tent camping hair.

Ok, I have no idea why I should be writing to you about these things, but when I look at pictures of these bright red, rock hard, beach bodies, I can’t help myself.

As an FYI, I have harbored a life-long dislike of seafood that I have recently fought against with the tenacity of a salty old sea captain. Check out my Fish Fears post for a full run down.

My trip to Maine last week resulted in a huge break through. Sign after sign advertised lobster rolls and lobster stew, steam lobsters and boiled. The sea I gazed upon was full of lobster pots with their innocuous buoys floating on the surface of the water. It was a complete set up.

This lady is loading lobsters into a wood fuel steamer- come now- my food loving soul could not fight the power any longer. The state of Maine demanded that I like lobster before I crossed the border back into New Hampshire- and gosh darn it the state got its way.

Sweet, rich, and sometimes chewy, Zack and I shared bits of those $6.50 a pound sea roaches with finger tips slicked in drawn butter. Until that moment, I never understood the phrase “sweet surrender”. How sweet it was though- how sweet it was.

Broken down and rebuilt becoming a gourmand by coercion and force- click here to have Traveling Taste Buds delivered to your email for free.

Easy Veggie Prep

2010-07-08T17:46:00.000-07:00

So it turns out that this stuff is quasi poisonous.

When I bought it in Chinatown last week, the veggie guy told me it was called “Chinese Spinach”. With such pretty green and purple colors, I didn’t care that the description was mysteriously vague.

Rather than do the smart thing and look this vegetable up for cooking suggestions etc., I went to my go-to simple veggie prep.

For every cup or so of veg., put one tablespoon of sesame oil into a pan.

Let the oil get hot enough to make a nice sizzle when tested with a sprinkle of water.

Toss the veggies into the hot pan, and keep them moving around for a minute or so.

Pour a few tablespoons of soy sauce over the hot veg and continue to toss until they are tender.

THAT’S IT.

I put a cover on harder vegetables like green beans letting the steam finish them off. ( No fire is needed under the pan)

You can grate garlic or ginger into this, but really it taste better without. You will not believe how good and simple this is.

OK, back to the poison part.

So in preparation for this post, I did my journalistic due diligence and looked up “Chinese Spinach” a.k.a. amaranth. As a recap, I cooked an ate this stuff last week. Here are a few notes from Wikipedia:

“can inhibit the absorption of calcium and zinc”

“should be eaten with caution by people with kidney disorders, gout, or rheumatoid arthritis”

“Reheating cooked greens is often discouraged, particularly for consumption by small children”

BUT IT WAS SO PRETTY.

So, I’m not dead. That’s good.

Try the sesame oil thing, you’ll be glad you did. PEACE OUT

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Whole Wheat Chocolate Chip Cookies

2010-06-17T14:17:00.000-07:00

Most of us have come to terms with the idea that white flour is the devil, but when it comes to baking, kicking the powder habit is tough. Baking from scratch requires a considerable amount of effort and anything less than optimal results can be a real disappointment.

Fear of failure is not an adequate excuse. (so I tell myself)

To get that monkey off your back, I suggest taking it one baked good at a time.

My first whole wheat attempt was with these chocolate chip cookies, and I’ve got to say that I like them more than the original.

There are many types of whole wheat flours out there, so I decided to dip my toe in the WW world with Trader Joe’s White Whole Wheat Flour.

This flour is milled from naturally occurring albino wheat. It’s like training wheels in the WW world because it has more nutrients than refined, white flour, but it doesn’t have the strong flavors and leavening issues associated with traditional red flours.

Because I’m sure it was tested by a team of chefs and fed to a whole bunch of focus groups, I used the cookie recipe on the side of the flour bag. You know what they say, “Never be afraid to mimic success.”

Whole Wheat Chocolate Chip Cookies

2 cups flour
1 tsp salt
1 tsp baking soda
1 cup brown sugar
1 /2 granulated sugar
1 cup butter (softened)
1 tsp vanilla extract
2 eggs
1 12oz package semi sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees F
Combine flour, salt and baking soda in a small bowl. Blend well and set aside.
In a large bowl, cream butter adding brown and granulated sugar.
Add eggs and vanilla. Beat until creamy.
Add flour mixture to the large bowl and blend well.
Mix in chocolate and nuts.
Drop round teaspoons of mixture onto ungreased cookie sheet.
Bake for approximately 8-10 minutes.
Makes 30 cookies

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Gomen Somen

2010-06-08T05:16:00.000-07:00

Gomen means sorry in Japanese (i.e. Gomen, I broke your eggbeater).

Somen rhymes with gomen.

On this very hot day (yesterday really), I would like to apologize for disappearing from the blogosphere by offering up Japanese somen noodles. They are cold, require very little time and almost zero effort—ordering drive thru is tougher.

For those unfamiliar with Japanese food, somen is a great gateway drug.

The most popular way to eat the thin, wheat based noodles is to dip them into a cold, savory soup. This is the first Japanese food I learned to cook and eat, and I still make it all the time.

Gomen, I was a negligent blogger, but I hope these noodles will make amends.

Somen
1 noodle bunch
¼ cup somen soup base
¼ cup water
1 green onion (chopped)
(serves one)

Boil noodles according to instructions on package.

Drain noodles, rinsing under cold water until all noodles are cold.

If you want really cold noodles, toss a few ice cubes into the bowl.

Mix somen soup base and water in a small bowel. (Each diner should have their own soup bowl)

Eating instructions

Step 1
Season your soup—some like to use wasabi or ginger, but I keep it simple with green onion.

Step 2
Grab a bunch of noodles with your chopsticks and dump them in the soup

Step 3
Fish some noodles from the bowl and eat. Be sure to slurp. Slurping shows appreciation to the chef.

*Somen and soup base can be found in the Japanese section of Asian food stores and in some supermarkets.

More super simple summer dishes are to come. Click here to have them sent directly to your email for free.

Gangsta Farm

2010-04-01T13:58:00.000-07:00

The world is getting smaller. You can now tweet 10,000 people what you ate for breakfast. But the world of electronic closeness seemed far away as Zack and I hiked through the remote villages of Ecuador’s Quilotoa Loop.

I’m talking: grazing cows, dirt roads, and long stretches of empty land. Cell phones didn’t work. Small flocks of sheep ate grass unattended by the side of the road. After miles of passing through farms and pine groves we came to a little town that consisted of: a school, a church, two farms and a few smaller dwellings. Imagine my surprise when I heard the tinny, staccato intro of that 1995 rap favorite, Gangsta’s Paradise by Coolio.

I’d be lying if I said I didn’t get down and dance like I was at the club. This was an opportunity for cultural exchange that I was not going to miss out on. I let my inhibitions go as five or six town townsfolk looked on. They were hoeing in the garden and I was dancing to Coolio. After a few beats they looked away from my spectacle and went back to work.

Check out the scene I stepped into.

Thanks to Zack for the camera work!

***I didn’t get into the true digital, digital get down until I was off camera***

So it seems globalization is alive and well even in the remote villages of Ecuador.

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What is Food Like in Ecuador

2010-03-19T11:35:00.000-07:00

Italian, Chinese and Bagels were listed under the restaurant section of my Ecuador guide book.

That pissed me off.

But then I realized that the authors might be hinting at something.

It hurts me to say that Ecuadorian food was bad, but it’s the truth. Oily and rough around the edges, the food was bland and unappealing.

Meat was a big feature, but it was often difficult to identify.
Maybe that’s a good thing.

This was a good breakfast of chicken soup and eggs, and it cost about $3.50, but soon after I became violently ill for 2 days. On the plus side, I lost 4 pounds! (Disclosure: getting sick is all part of the experience and it won’t stop me from eating local food.)

A walk in the park got me these two beauties from a couple of vendors. The first tastes better than it looks and the second looks better than it tastes.

Crunchy, roasted corn and white beans topped with tomato sauce and fish chunks may sound weird, but it didn’t taste so bad. The plantain chips made it seem kind of like nachos.

People were swarming this dessert cart when we showed up. I think this stuff is whipped sweetened condensed milk; it tasted like fake whipped cream. They did, however, let you pick your own toppings.

To be fair, there were some good things like my friend Rodolfo’s cebiche; I’ll be sharing that recipe with you later.

Breads and cakes from the omnipresent bakeries were fresh and tasty, and fruit and veg. were always available in the market.

Fresh, blended juices were very popular-- like this one in the on-the-go plastic bag.

I even had a gourmet dinner when we stayed at a $28 a night hacienda. It was chicken and leek stew with puff pastry and an apple crumble cake for dessert. Very good. Check out the hacienda kitchen.

I’m sorry if you’re disappointed about the food; I was too. Luckily this trip was about a lot more than eating. Keep checking in and I’ll fill you in on the rest.

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Catching Up

2010-03-11T03:56:00.000-08:00

For days at a time I was off the grid. Ecuador is one of the most remote countries I have ever been to, and there were periods when we didn’t have electricity-- let alone cell phone service or internet. It was nice giving all those beeping, flashing electronics a rest, but it made blogging from the road impossible.

Luckily I still had an old fashioned notebook and pen so in the next few posts, I’ll be catching you up on what we ate, saw and learned. Here are a few of the basics.

The currency in Ecuador is the U.S. dollar.

Bus rides are about $1 an hour making a four-hour ride $4.

Livestock like cows, pigs, chickens, sheep and horses are everywhere. I’ve never seen so much poo.

With a spot on the equator and a hole in the ozone, the sun in Ecuador brutal. Sunburns are difficult to avoid.

The food was not to my taste, but lots of fresh fruit and abundant bakeries kept my stomach full.

Fresh juice (for those who can afford it) is an important part of the Ecuadorian diet.

For those unaccustomed to high elevation altitude sickness can be a serious problem. My first night in Quito, keeping up a conversation made me lose my breath.

Tourist and locals are often robbed in the tough city of Quito, but outside the city is safe, and the people are kind and helpful.

It’s time to get ready for work. There will be more to come. Let me know if you have any questions, and I’ll be happy to answer them.

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Ecuador Dispatch #1

2010-03-01T19:41:00.001-08:00

Hours in Ecuador: 48
Location: Tena
Device: Blackberry

Hey Guys,
Below is my first dispatch from Ecuador. It's cryptic, but you'll get the gist.

ADRENALINE
Ran from banditos (robbers) on the wrong side of town.

Saved by taxi driver with a fare in the front.

Learned that adrenaline trumps altitude sickness.

AWAKE
Backpack for a pillow in the town square.

Awoken by hordes of silent children shuffling to school.

When a nightbus arrives early, you sleep outside with one eye open. (4:30am)

IN WATER
Spent the day riding the rapids.

On the underside of a raft praying for daylight.

Swallowed no water, but twisted my arm.

Ate lunch of: pasta, guacamole, and chocolate cake- dripping on a riverbank.

FINALE
Zack's fine
Ecuadorinas are kind.
There are many street dogs.

Ecuador

2010-02-25T11:12:00.000-08:00

A million years ago when I wrote my last post, I did a wee bit of whining.

Thank you for your attention.

-I needed it.

Now I will repay you.

For you, I will attempt to do something.

…something I have attempted many times.-failing however-

I WILL BLOG FROM THE ROAD.

Blogging from the road is:

-Mosquito filled internet cafes

-Battling small electronic devices

-Camera-cord mishaps and

-A nail biting test of will

But considering my recent state of employment, it’s time to channel my inner international correspondent.

Saturday I will land in Quito, Ecuador. I have plans to: trek into the jungle, climb an active volcano, and ride IV and V class whitewater rapids.

I now pledge to capture these in the internet-jar for your examination and enjoyment.

There will be food and drinks, and knowing that you will be stopping by will make me keep my promise.

Talk soon,

Devon

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Freaking Out

2010-02-08T16:27:00.000-08:00

“Due to a department re-org, your position has been eliminated.”

HappyorSadHappyorSadHappyorSadHappyorSadHappyorSadHappyorSadHappyorSadHappyorSadHappyorSad HappyorSadHappyorSad- This is what was going through my mind as the Monique from HR, handed me my severance package.

For almost two years I have been working as a part-time freelance writer- my total profits couldn’t buy me a Kindle, but I digress.

Coach pays my bills.

Three days of every week I work as product developer for Coach’s Wearbles department- that is until April 1^st.

On April 1^st, I will be free of the corporate bindings that have prevented me from becoming a money-in-the-bag freelance writer.

Here’s where the freaking out comes in: Was Coach really holding me back or do I lack the drive? How can I tell my friends and family that there will be no more discount bags? Coach is a big part of my NYC identity; who am I now? What’s for dinner? How can I be even more frugal without wanting to poke my own eyes out? How long will my savings last? What’s Dr. Oz talking about? Am I at risk for a heart attack? What am I gonna do about Health insurance? How can I make $100,000 a year and like what I do? If my future household income exceeds $250,000, will I become a republican? Just kidding.

Ultimately I have always been madly in love with change, but I get the jitters, and these questions rule my brain these days, which is why, despite baking two different kinds of cookies this weekend (desperate times), I cannot muster a post about food.

Thanks for providing an ear-or should I say a content scanning set of eyes?

Watch me gasp like a fish on dry land as I try to flop my way back into the sea. Click here to have Traveling Taste Buds delivered to your email for free.

Not So Pissed Off-Cold Sesame Noodles

2010-02-01T08:52:00.001-08:00

After a weekend of eggs, cheese and cake, my vegan-month bitterness has subsided enough for me to realize that some good things can come from soy-controlled confinement.

Cold Sesame Noodles is a New York City Chinese take-out standard; it’s accidently vegan and easy to make. These noodles provide the comfort of mac and cheese with some Asian flair.

During vegan month, this dish was my post-work, pre-dinner, binge-snack because it’s good cold and satisfying.

Chinese Take Out Cold Noodles

1 pound Chinese yellow noodles (or thin pasta)
¼ cup soy sauce
¼ cup tahini (sesame paste)
1 tbs hot chili oil
1 tbs sesame oil
1 clove garlic (minced)
1 tbs vegetable oil
2 tbs rice wine vinegar
2 green onion stalks (sliced)
white sesame seeds (optional)

Boil noodles according to packaging.
Rinse cooked noodles in cold water to stop cooking. Drain well.
In a bowl, blend all remaining ingredients except: vinegar, onion and sesame seeds.
Once mixture is smooth, add vinegar. (Be sure to add vinegar after mixing other ingredients or mixture will separate.)

Toss noodles and dressing in a large bowl.
Serve topped with green onions and sesame noodles.

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Vegan Baking Sucks

2010-01-25T16:14:00.000-08:00

There are only 6 days left in vegan month.

Hallelujah.

Twenty-five, meatless, dairy-less days into this experiment, all I can say about veganism is: meh.

Meh, like whatever.

Meh, like I feel no significant physical change what-so-ever.

Do I feel lighter and more energetic? No.

I do feel slightly self-righteous around meat eaters and vegetarians. But really, I’m just jealous because they can eat cheese and I can’t.

All in all, the vegan diet is easy because it’s only marginally different than my normal diet, which is why I FEEL EXACTLY THE SAME. If you eat mostly hot wings, burgers, pizza, steaks, meatloaf, and the like, I’d suggest giving it a whirl, but if you’re already into healthy grains, leafy greens, and lean protein: don’t bother.

The scariest part of vegan month are the horrific desserts I’ve been whipping up on a weekly basis. Massive quantities of flour, soy milk, and canola oil do not make a yummy cookie. Last night I made these peanut-butter cookies that had the look—and what I imagine to be the texture—of little dog poos. (Pictured above)

To be clear, I did not buy the Better Butter, smelt flour, and maple syrup needed for some of the nicer looking recipes because I couldn’t commit. I did find one healthy, tasty, apple cake recipe that just happened to be vegan on You Know What you Ought to Do. My cake was the same as hers, minus all the nuts and fruit.

Ciao people, I’ll see you on the other side of sanity.

Yeah, I tell it like it is-sometimes. For more, click here to have Traveling Taste Buds delivered to your email for free.

A Cry for Help

2010-01-20T17:06:00.000-08:00

Can I request something from you? I’m in a bit of a bind and maybe one (or all) of you could provide some assistance.

In about a month I will be dusting off my passport, braving the wilds of U.S. airport security, and heading to Ecuador. It’s all super lovely except that I’m supposed to be this Traveling Taste Bud food writer, and I know close to nothing about Ecuadorian food.

This is where you come in. Your sister-in-law is from Ecuador, or your chunky roommate from college, or your little cousin’s second grade teacher or something. You just found an Ecuadorian cookbook you love or you spent half a year in Quito in the late 90’s after a messy break-up. The point is-- some of you out there know a lot more about Ecuadorian food than I do and I want you to give up the goods.

I’m not picky; I’ll take links, cryptic messages, and hazy photos.

Whatever you got.

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