- By Natalie on April 8, 2014
Coffee culture is serious business in Vietnam. The French began cultivating robusta plantations in the late 19th century. The country has grown, exported, and, increasingly, consumed the fruits of its labour ever since. Iced coffee is a nationwide obsession. Vietnamese coffee is served as a dark-dark, concentrated brew. Like similarly robust powder-based Greek and Turkish coffee, Vietnamese coffee calls for some serious sugar
- By Cliff on February 19, 2014
If you love Indian food, you’ve probably gotten your hands dirty in plate of vegetable pakora at some time or another. Pakora is a very old dish. The name finds its roots in Sanskrit and loosely translates into “cooked small lump”. Yum. The snack has many variations and many names found in varying forms all over India, Africa, and the
- By Pasture Braised on September 24, 2013
For a few short centuries the Portuguese were on top of the world. They established colonies throughout Africa, India, China, South America, and from them trade routes centered around produce and spices. The piri-piri pepper (aka African Birds Eye Pepper) came to Portugal from Mozambique and Angola. Piri-piri is Swahili for “pepper-pepper”. The Portuguese took a special liking to this pepper and
- By Pasture Braised on May 21, 2013
The Pisco Sour got its start in Lima in the 1920s. Like 99% of all things in Peru, an alternate origin story gives credit to Chile. But the frothy egg white Pisco Sour loved the world over is 100% Peruvian. Pisco is a clear 38-48% ABV brandy grown and distilled around Ica, Peru. Fun fact: producing 1 litre of wine takes
- By Pasture Braised on May 17, 2013
You say tomato, I say tomahto. We say ceviche, Peruvians say cebiche. In Peru ceviche/cebiche rules supreme. Apart from its omnipresence, the defining flavour in Peruvian ceviche/cebiche is its evocatively named marinade, leche de tigre. Since time eternal, Peruvian men have devoured heaping plates of ceviche/cebiche and then taken their plates in both hands and gulped down the remains, believing that the so-called tiger’s milk gave
- By Cliff on February 21, 2013
Raphael brings me into the fold, and I learn one of my favorite Chorizo recipes Raphael’s Chorizo is as much a product of necessity as desire. Chorizo, like most sausages, is a perfect “clean up” product for small butcher shops around the world. Whether breaking down whole animals or just cutting steaks, you are bound to end up with a lot of
- By Cliff on February 4, 2013
A quick, easy, and insanely delicious ceviche recipe that leaves you feeling great, even in a bathing suit. No, we’re not in Lima. But here in Playa Sámara, we are on the ceviche diet Costa Rican style. We live on the Pacific side of the Nicoya Peninsula where there is no shortage of fresh, local fish and shrimp. Every afternoon around
- By Cliff on January 27, 2013
A blast from our SF past, but I love this stuff! Bone Marrow is currently trending pretty hard in the Bay Area. From fine dining to bar snack, its presence is ubiquitous with California’s head-to-toe cuisine revolution. It’s as simple as it is delicious: bones are roasted, the marrow extracted and the party begins. Some of my favorite preparations are bone
- By Cliff on January 2, 2013
Northern California is known for its micro climates, which have allowed it to become one of the most diverse agricultural centers in the United States. Fresh seasonal fruits and vegetables are synonymous with California cuisine, but what some people don’t know is that Northern California is also home to some of the best pasture raised livestock available in the US.
- By Cliff on April 18, 2014
Last year’s birthday was a blast. We tore up some sand dunes at Huacafuckingchina and sipped our way through Peru’s Pisco...
- By Natalie on April 8, 2014
Coffee culture is serious business in Vietnam. The French began cultivating robusta plantations in the late 19th century. The country has...