For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. These days, bento enthusiasts from all over the world share their creations on Flickr.
Today's bento, courtesy of Japan-based Moogs, is a "real" bento - that is to say, it's from a Japanese convenience store, not homemade. It's got some sort of mixed rice, three chunks of barbecued eel, a wedge of orange squash, green beans, bamboo shoot and lotus root. You can take these bento up to the convenience store counter and have the clerk heat it up for you. You think 7-11 will start carrying these?
First off, I should probably admit that I'm a huge fan of Trader Joe's. Like many people, I go there every week or two; unlike many people, my pilgrimages involve two 45-minute subway rides and about a mile of walking with armloads of groceries. Even these struggles, however, are worth it, as the great TJs can usually be counted upon to serve up first-rate food at prices that are often half of what I pay in my neighborhood. Better yet, their heavy tendency toward organic (or at least HFCS-free) food has gained them my unending loyalty.
Every time I go to the store, I try to pick up one or two things that I haven't tried before. Recently, I tried out a few of their foil-packed Indian dishes, including their palak paneer. While the food was fresh, the seasoning seemed to be inspired by Campbell's, not Calcutta. They were bland, mainstream, and borderline unpalatable.
This was particularly disappointing, given the fairly high bar that I've set for Indian convenience foods. Years ago, when my wife and I were trying to cut back on our meal expenditures, we started bringing home Gits foil-packed convenience foods from our local international grocery store. The dishes weren't quite as good as the fresh-made food we could get at our local Indian restaurant or the dishes that we made from scratch, but they also retailed for under $2 per pack, which meant that we could eat three dishes and have leftovers for about $6. Moreover, they blew away pretty much any American convience food maker, both in terms of price and quality.
Not, I'm not talking about the retro movie theater candy that'll take your molars out. I'm talking about the fruit, also known as the Chinese date, which has recently been popping up as an ingredient in upscale American restaurants. Jujubes were first cultivated in China about 4,000 years ago; they now grow across Asia, the Middle East, and in the southern and southwestern United States. The immature fruit is green and tastes like an apple, but turns red as it reaches maturity. Older jujubes are wrinkled and purple, resembling dried plums. Jujubes are said to have medicinal properties, doing everything from curing sore throats to making people fall in love. Jujubes can be used like apples in pies or cakes; older fruits work well in Moroccan-style chicken or lamb dishes as a substitute for prunes or apricots.
Last week, ABC News revealed in an article that a baby formula from China was made illegal in the U.S. after the death of a Chinese infant was traced to its food. The U.S. Food and Drug Administration officials believe there is reason to be concerned that some formula from China may have slipped into markets serving Chinese consumers in the United States even though its sales are prohibited.
This concern is based on an FDA probe in 2004 that found this Chinese formula on the shelf of Chinese grocery shops. Do you remember that, in 2007, deaths and illnesses of hundreds of cats and dogs were linked to pet food ingredients from China? FDA officials believe that the Chinese baby formula may be tainted with melamine, the same ingredient found in that pet food. The FDA relieves concerned parents by affirming that U.S.-approved baby formula is safe.
Saturday was the 13th day of the Muslim holy month of Ramadan, so I decided to celebrate by visiting a Malaysian burger shack. And I didn't need to hop on a plane to do it either. Thanks to Dave Cook of Eating in Translation I learned of Bazaar Ramadhan just hours before the event kicked off. It was held in the Banquet Hall of the Permanent Mission of Malaysia to the United Nations. There was all manner of Malaysian home cooking on offer, including several varieties of the famous rice dish, nasi lemak. In addition to the traditional accompaniments of salty dried fish, peanuts, cucumber and hard-boiled egg I got some sambal sotong, a dark black mess of squid that had been cooked in the pungent Malaysian paste, sambal. It was good, but as you've no doubt guessed by now the food that excited me most was Malaysian hamburgers.
I first heard of Malaysian hamburgers from my friend Zak Pelaccio whose restaurant Fatty Crab slings some wonderfully juicy and well-spiced Malaysian-inflected sliders. He'd always told me they were inspired by the Ramly Burger, a traditional Malaysian street food. Until I saw this video detailing the construction of "The Sloppiest Burger in Malaysia," I had no idea what a Ramly Burger was. Apparently it involves grilling an egg in a pool of margarine dropping a slice of cheese on top of the egg and enfolding a patty inside.
When I approached the cheerful group of kids working the Burger Shack stall my heart skipped a beat as I saw copious amounts of margarine being spread on to whole-wheat buns that were being griddled alongside beef patties and eggs in ring molds. "Ramly burger?," I asked. There was no response but the kid in the blue shirt kept calling out, "Get your genuine Malaysian fast food right here."
The first time I ate a mooncake I was just out of college. I happened upon the dense sweet treat at a Chinese bakery. I opted for the mixed nut variety, since egg yolk didn't strike me as very appealing. More on that later. First, let's clear one thing up for those who've never heard of or eaten a mooncake: They are not made on the moon. These treats stamped with Chinese characters are eaten in China, Indonesia, Japan, Malaysia, Taiwan and Vietnam to celebrate the Mid-Autumn Festival which took place this past Sunday.
I grabbed the assortment shown here yesterday; so don't let the fact that this harvest festival has ended stand between you and some tasty yuèbĭng, as they're known in Chinese. Most Chinese bakeries make mooncakes year-round.
In the center is a very traditional Chinese variety filled with red bean paste and the large guy off to the right is a mixed nut mooncake. The real find, though was the quartet of Golden Starlight brand Malaysian mooncakes. When I think of Malaysian cuisine, I usually forget about the Chinese influence, largely because my favorite dishes, like beef rendang, tend to be curry-based.
That's right! This December, Beer made with chocolate will be available from the Japanese company Kirin. What can be better than the mixture of these two alluring and bewitching foods? This sounds like an idea for Valentine's Day...
Apparently, this beer chocolate will be better than previous beer and chocolate concoctions. I've never tasted them before. So, I wonder if it'll taste obnoxiously sweet or if it'll meet that perfect balance.
Beer chocolate is just one out of the many flavored beers you can find. For example, just last month, we had a post about a blueberry ale from Maine. This makes me wonder whether or not this is a recent trend or something that has been done for ages. Either way, I look forward to tasting this Japanese beer chocolate this winter.
For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.
Today's bento, courtesy of Bhikku, breaks the long-held taboo on panda-eating. The smiley rice panda has nori (seaweed) details and wears what appears to be a carrot flower collar (any Japanese speakers wanna help me out?). He's surrounded by various yummy noshes - mini-sausages, a cutlet of some type, rolled omelet, a maraschino cherry and an unidentified pink object with a nori face.
Umeboshi are pickled ume, sour Japanese fruits somewhere between plums and apricots. Umeboshi are often eaten for breakfast, or as a pickle-like side-dish with boxed lunches. They're a common filling for onigiri (rice balls), a lunch staple. Umeboshi can be grated and mixed with soy sauce for dressing chicken or salad. They are considered highly medicinal, used for hangovers, digestive ailments and to "purify" the blood. Many older Japanese people eat one every morning, for energy, the same way samuris did hundreds of years ago.
You can pick up umeboshi, or umeboshi paste, at most Asian markets.
A few years back, my pal Tom introduced me to the delicious, sweet taste of "Kaba-yaki," broiled eel served with a sweet sauce. As I'm always game to try new things, I scarfed down the piece that he offered me. As soon as I tasted it, I forgot about the fact that the meat came from a slithering, snakelike creature and began to focus on the flavor. It was tender, moist, and perfectly delicious. I was hooked.
Although time, geography, and economics have kept me from regularly partaking of the delicious Kaba-yaki, I can certainly understand why it is Japan's official summer food. I can even understand, to a certain extent, why Japan Tobacco, Inc. recently came out with "Unagi Noburi," or "Surging Eel," an eel-based carbonated beverage. Made from (among other things) the head and bones of eels, the soda contains several of the vitamins that are contained in the fish. The company is marketing it as a sort of energy drink, designed to extend its drinkers' stamina.
According to reports, the drink tastes more or less like Kaba-yaki. While the idea of a broiled, barbecue-y eel drink initially nauseates me a little, I have to admit that I wasn't all that hot on eel itself when I first heard about it. Given how the Kaba-yaki turned out, I may have to give the soda a try!
Floods did not keep people away from a restaurant in Xiangfan, China. In fact, the floods not only brought in the water, they brought in the people. According to Ananova, "The owner said he was prepared to temporarily close the restaurant after the heaviest rains for 50 years brought floods to the city. But he had a change of heart when he heard how the eatery's new wet look was bringing in the customers."
I wonder if they have a no splashing rule.
If this could actually happen in the U.S. with all of our health codes, I could imagine owners taking the wet look one step further with Hooter's-style servers in in wet bikinis. Judging by the photo, though, it looks like it is business as usual in Xiangfan, just with a pool of water on the ground.
As I wrote several weeks ago, a pig pickin' is a North Carolina tradition involving a pig, a converted petroleum drum cooker, a bunch of charcoal and a whole lot of time. But a pig pickin' is not the only way to cook a whole hog - cultures across the world have been spit roasting, grilling and burying pigs in hot ash for thousands of years. In many places, pork is the cheapest meal available, making pig roasts an affordable way to have big festive meals for the whole community. Here are a few whole hog traditions from around the world:
Hawaii: Possibly the most famous whole pig preparation of them all, the kalua pig is a staple of the Hawaiian luau. The pig is "dressed" (gutted, the outer layer of skin and hair removed) and salted and placed in an imu - a banana leaf-lined pit filled with hot stones. The pig is covered in more dirt and left for hours until smoky and falling apart tender.
Cuba: Cubans love their lechón (suckling pig), a Christmas Eve tradition. Pigs are often cooked in backyard roasters made from bricks or cinder blocks. One popular version of the homemade roaster is called a "caja china" (a Chinese box), a rather coffin-like device in which the pig is placed on the metal-lined bottom and a tray of coals is placed on top, cooking the meat through indirect heat.
Italy: At the annual Sagra del Maiale festival of pork, Italians grill whole pigs over a food fire and lovingly dis-articulate them to feed the whole village. Skin becomes crispy and meat is buttery soft and succulent. And not a big of the porker is wasted - even the ears and trotters are fair game. Not headed to Italy any time soon? Some Italian restaurants in NYC and other cities have their own Sagra del Maiale.
The Philippines: The image of the golden-skinned pig spinning on a spit over a roaring fire is a reality here in the South Pacific, where Filipinos adore stuffing the pig's belly with herbs and spices, impaling it horizontally, and roasting it until the skin crackles and the meat is meltingly tender. The dish, known as lechon baboy, is a festival day favorite.
I've seen my share of Fall corn field art. I've been to the Great Godfrey Corn Maze more than once. They turn a corn field into a different shaped maze each year. While that is certainly impressive, the rice field art featured on Cool Things in Random Places blows me away!
What surprises me most about it is that the parking lot next to the field is not full. I would think people would be lined up to climb up on that roof and get a good look at the art from above.
Cool Things in Random Places has photos of several other spectacular rice fields as well as some pictures showing the process of making the art and what it looks like close up.
I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.
New York Times reporter Jennifer 8. Lee traveled the world to crack the case of the fortune cookie's cryptic origins, hunt for the infamous General Tso and track chop suey back to its creator. Turned out, many of the answers were closer to home than she'd ever imagined.
Q: What makes you pick a particular Chinese restaurant from all the ones around it?
A: Well, I tend to like Chinese restaurants that cater more to Chinese people rather than to an American palate. They may both serve General Tso's chicken, but you can look at a Chinese menu and know if they expect a more Chinese clientele. For example, cold appetizers -- especially jellyfish – is a giveaway. Lamb dishes are also ore Chinese. Anything with whole fish, and certain kinds of noodles: cold noodles, dan dan noodles.
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The first time I ate a mooncake I was just out of college. I happened upon the dense sweet treat at a Chinese bakery. I opted for the mixed nut variety, since egg yolk didn't strike me as very appealing. More on that later. First, let's clear one thing up for those who've never heard of or eaten a mooncake: They are not made on the moon. These treats stamped with Chinese characters are eaten in China, Indonesia, Japan, Malaysia, Taiwan and Vietnam to celebrate the 
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A few years back, my pal Tom introduced me to the delicious, sweet taste of "Kaba-yaki," broiled eel served with a sweet sauce. As I'm always game to try new things, I scarfed down the piece that he offered me. As soon as I tasted it, I forgot about the fact that the meat came from a slithering, snakelike creature and began to focus on the flavor. It was tender, moist, and perfectly delicious. I was hooked. 
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
