This foodie travel show from India’s NDTV does a good job of showcasing many aspects of the school – besides the food, which in my day was NOT anything to write home about (except to complain). The full 18-minute show can be seen on the NDTV site.
Tag Archives: food
Website Photo Bin: Food
Seeing Rainbows
^ top: rhubarb!
It’s a gorgeous spring day in San Francisco, so I walked over to the farmers’ market at the Ferry terminal, saw lots of amazingly beautiful produce, and bought a a little of it.
^Honey in a rainbow of flavors.
^ Flowering borage (yes, I had to ask) and tubers for tasting.
^ I don’t actually like eating purple potatoes, but they are awfully pretty.
^ The Rancho Gordo heirloom bean stand had this wonderful tub of “touching beans” – don’t you just want to run your fingers through all the shiny smoothness? I could see having something like this on my coffee table for visitors to play with.
The Classic Indian Bun Omelette
This one includes tomatoes and probably green chilis, and was served on a bun with funky pink and green candied fruit.
Recipe:
- fry onions in butter until soft (or brown, if you like)
- fry tomatoes too, if you’re using them
- add eggs lightly beaten with a little milk
- add green chilis (chopped into small rounds) and fresh cilantro/coriander
- flip to cook the other side
- when cooked, fold in half and serve alongside bun as shown above or (better) fold into quarters and serve ON bun. Bun should be toasted in the same pan so it gets nice and greasy.
- Have sweet, milky tea with it.
Above omelette courtesy of Mussoorie’s Tip Top Tea Shop at Char Dukan:
In case you’re wondering: cheese noodles is Ramen or Wai Wai noodles with cheese stirred in so it melts while the broth is good and hot.
Cachaça Tasting
^ this photo by Ludovic Poitou reminds me of Manet’s A Bar at the Folies-Bergére.
Another group activity in Porto Alegre was an evening of cachaça tasting at Ãgua Doce. Brazil’s national drink is made from distilled sugar cane juice, but beyond that there’s plenty of scope for variety in distilling and aging methods and flavor additions.
Some of us tried a few during dinner; I especially liked a coconut-flavored one that Eduardo got. Then we had an official tasting of five different types (aged in oak, aged in cherry, “plain” as used for mixing caipirinhas…). Most of us bought a bottle or two to take home, my choice was a sweetish liqueur version.
