If any other famished onion is interested, I’m now writing under the name No Work All Travel at a travel-centric website called Boardingarea.com (although it’s U.S.-based, it certainly has an international bent).
The reason I mention this is because I happen to shove a lot more food-focused stories into the feed than a lot of the other folks. For example, today I did a run-down of some ceviche in Mexico, Peru, and Ecuador. I had to travel to get there, right?
Please let me know if you have any suggestions for topics, complaints, or just want to chat about food travel.
I was looking to go back to KC (after 11 years) for a bbq feast. Still a fan of Arthur Bryant’s, but do you have any personal recommendations? What would be your one non-bbq place to go in the metro area?
I like the “ulundu vade” which is usually eaten with a special kind of sambal. Ulundu is Vigna mungo. This variety can be easily identified from its hole in the middle. In the low country it’s made from corn flour, and far from real vade. In the upcountry you can find the real one.
In 2008 the war was at its turning point, and in 2009 it was over after almost 30 years. Heavy presence of armed forces was due to that.
Today the war is not fought using weapons. Today it’s a battle for survival against the poor economy. Lol.
I live in Baltimore and love genuine Szechuan food. Unfortunately, the only good chef has retired around here. I am a refugee from England in the 1970s when the food was dreadful.
Welcome @Flyingchef I hope you can find some folks on the MidAtlantic board who can point you to good Szechuan in your area. Or maybe find some on the cooking boards who can help you recreate the flavors at home.
Hello! Finally officially joined after reading / following for quite some time. Currently residing in Los Angeles. I’ve especially loved the meal planning and what’s-for-dinner posts.
