by joanna on February 17, 2010
I first heard this term sometime last year when visiting New York. Come to find out the term had been in use for quite some time in the Western world, but had not yet migrated to Asia. But the idea of locavore fascinated me – basically it is someone who eats locally within a certain radius, e.g. 50 miles, 200 miles. Adapted from the word carnivore (one who eats meats) and herbivore (one who eats vegetables), a locavore is committed to consuming only what is naturally within reach and by extension, this also means eating only what is in season. It’s as if the idea of sustainability, seasonal eating and local farming were all rolled up into one. Brilliant! [keep reading…]
by Paul on January 20, 2010
Hey all,
I am a HUGE sushi fan. I’ve made my pilgrimage to the sushi mecca (Tsukiji fish market) and returned a changed man. I’m deeper in love with sushi… to the detriment of my ability to enjoy budget buffet grade sushi. But I recently found out I’ve been eating it all wrong. That’s right, I’ll admit to it. I followed the pack when eating sushi, and the pack has been spreading a modern approach to sushi that might possibly be as offensive as eating with your feet on the table in Thailand. I found a great visual guide to sushi etiquette. Check it out after the jump. [keep reading…]
by Paul on January 15, 2010
The Epicurean Concept of the Week is back from holiday vacation 
This week I was reading a Mark Bittman recipe for tri-tip steak. It called for an ingredient in the sauce I’d never heard of – pimentón. I wondered at first if it was an interesting spelling of pimento or something else entirely. It’s actually the world for Spanish paprika, an essential ingredient to many classic Spanish dishes. [keep reading…]
by Paul on December 2, 2009
Hey All,
For this Epicurean Concept we bring you a dining etiquette tip from Joanna’s days at finishing school. No I’m not playing an epic, online version of The Circle Game. This is a visual clue like making a L with your left hand (if you can’t separate your right and left hands… which shouldn’t still be practiced past age 5 people). With this little trick you can avoid a common table faux pas. [keep reading…]
by Paul on November 5, 2009
Howdy Yall,
To commemorate my travels around Texas and the states I’ll be doing a short series of “Texan Epicurean Concepts” over the next few weeks. These concepts will hopefully help you more fully enjoy your next trip to Texas.
First up is a childhood favorite of mine – Sweet Tea. [keep reading…]
by Paul on October 15, 2009
Know the difference between apéritif and digestif? Know which one comes at what point in a meal? Ok, the picture above probably gives away the answer to the second question. Why do we have these drinks? Do they really work?
[keep reading…]
by Paul on October 9, 2009
Truffles: the elusive, holy grail ingredient known worldwide. If you dine anywhere even pretending to be high end, you’re guaranteed to see it listed somewhere on the menu. So what’s the big deal with them? Are they so special? Do they make everything (macaroons) better? Info after the jump.
[keep reading…]
by Paul on October 1, 2009
This week’s Epicurean Concept of the week was inspired by our recent trip to the Regent Hotel Brunch in Singapore and by fond memories of a dining experience in Bangkok at Spasso’s. Both meals featured a delight for turophiles – Burrata Cheese.
[keep reading…]
by Paul on September 24, 2009
Ever been at a wine tasting, dinner party, or other event featuring wine and some know-it-all (probably with a beard and wearing a sweater) swirls his glass vigorously and then tilts the glass sideways to observe the streaking wine (wine legs)? Don’t feel bad if you believed the explanation that followed explaining that this was a good wine because it had “nice legs” or some other nonesense. This is one of the most persistent wine myths around. Read the explanation of why wine “has legs” (or “tears” for our francophile readers) after the jump.
[keep reading…]
by Paul on September 18, 2009
This weeks Epicurean Concept is relatively simple, but one that we were curious about and so thought maybe others were as well. Often at restaurants I’ll see lamb dishes on the menu, but other times mutton dishes. I wondered if there was really a difference or if it was a restaurant’s way of dressing up or down a dish through verbal trickery. Answer after the jump. [keep reading…]
