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I had a debate with a friend this morning whether Hong Kong or Singapore would be the number one food capital in the the world.
Now, I am sure there are many other places that have excellent food but for the sake of this thread, which one do you think has the best and most varied food: Hong Kong or Singapore?
Obviously a big part of travelling for many is trying the local cuisine and in many places there is amazing food to be had ( for me thailand and mexico spring to mind) but sometimes you just want something from back home after months of travelling (or sometimes much less).
What is the one dish that you really want or get excited when you see it in a traveller focused restaurant when travelling away from home.
For me is is a good ole English Roast Dinner (veggie option!)
As I know you guys like food and food photos as much as I do around here, I thought I'd share my latest blog post:
It's a visual essay and notes of most of the stuff I have been eating during 2013.
From India, to Hong Kong, USA, several countries in Europe, Cambodia and, most recently, the foodie paradise where I am writing this from: Thailand!
I FINALLY put up the pickled beets. 8.5 L this yr.-- a small average (High was 13 L. Last yr was 10 L.) I've never left it so late. Usually do this between late Aug to mid.-Sept. But it was snowing a bit this morning and we don't have a proper cold-storage...
What food preserving do you do? And what, if anything, is still to do?
Of course, the French have fancy word for it- entomophagy - when it's insect-eating to you and me.
It's been a few months since we announced impending changes to Thorn Tree, so it's time we gave you an update.
There's been a team of developers and designers working away on a new version for a little while now. Here's the headlines:
We hope to launch a beta version in February 2014. This is not an iron-clad guarantee, but it's where we're aiming for at the moment. We'll keep you updated if this changes.
The new Thorn Tree beta will include the return of private messages. As we've said over this past year, the mods have missed them too – party time.
What will the new Thorn Tree look like?
It will contain the same features and a similar page layout, tweaked to look a bit more 2014, not 2006. It... more »
How easy would it be to find a gluten-free diet in Western China (Xinxiang, Sichuan and Hunan). I am looking at cycling the area and would need sufficient nutrition. I don't mind monotony but need enough quality to sustain hard days of riding. I am a little worried about soy sauce, which contains wheat. Is it really in everything?
A man here in Sydney has been arrested with drugs, and 150kg cheese, that the police suspect the cheese may be stolen.
I mean 150kg is HUGE, where in the earth would you steal that much cheese?
BYO stands for Bring Your Own, and in Australia it most of the time it means to bring your own wine to a restaurant not selling it.
But in a local restaurant just up the road from Sydney''s fish market you can BYO crab!
Have you ever taken any thing to a restaurant and asked them to cook it?
I was meaning to ask for your recipes, but I didn't do that as I knew it's not that common in places like Tasmania or Penang.
Anyway, I made a dish similar to bœuf bourguignon, long cook with wine and vegetables, and it turned out very good.
Is elk or moose meat available where some of you live? Do you have any recipes that you could share?
I just discovered a bag of black beans in the cupboard. They are soaking right now.
Anyone got a good recipe for black bean soup? Or, for Mexican-style black beans (not refried)? I'll be making a supermarket run later today, so can pick up ingredients.
The plural of anecdote is not data.
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