Eat, Sleep, Breathe, Travel

Sydney gets food trucks

Food trucks are all the rage these days. Out here in L.A., food trucks are abundant. Taco trucks of course are the most common. But then there’s everything else—Korean BBQ, burgers, Thai, sandwiches, and much more. Yes, in cities around the world, whatever your tastes, you are sure to find whatever you want served to you from a truck.

And now Sydney, Australia has joined in the mix. For a long time, late-night eating options in Australia’s most populous city were limited. So Sydney’s Lord Mayor Clover Moore decided to bring food trucks to town. Now there are 10 different trucks around Sydney where you can grab a bite after a fun long night out.

The trucks serve at various locations around town. They operate night and day offering a range of foods, from organic pizza to Australian cuisine. Helpfully, Timeout has a webpage that keeps tabs on their whereabouts, via their twitter accounts. If you’re traveling to Australia, this could definitely come in handy.

If you’re not yet signed up to travel to Australia, you should. Now you have another reason besides the amazing beaches, friendly people, interesting history, kangaroos and koalas. You have food trucks.

Photo: ricardodiaz11 via Flickr

Asparagus-mania in Germany

Who likes asparagus? (I do.)

If you like asparagus, you should go to Germany during the next two months. That’s because Germany has just entered Spargelzeit, otherwise known as asparagus season.

This is the first I’ve ever heard of this, which kind of surprises me. (I like to think I’m in-the-know when it comes to food customs around the world, especially in Central Europe.) As it turns out, every year at this time, when asparagus is in season, Germany eats and celebrates all things asparagus (which they call the king of vegetables).

In Berlin it starts with a ceremonial tasting at Brandenburg Gate. From there the asparagus festivities reach epic levels. There is plenty of eating of course—asparagus sausage, asparagus soup, ham with asparagus embedded in it, asparagus ice cream. But it goes beyond food. There are asparagus festivals. There are heated debates about the best ways to cook asparagus. At least one town crowns an annual Asparagus Queen (with crowns of asparagus).

And yes, it does mean that toilets around Germany have a special smell this time of year.

Photo: Spree2010 via Flickr

The McBaguette hits France

I have mixed feelings about this one, but mostly amusement. McDonald’s restaurants across France have just unveiled a new sandwich: the McBaguette.

If you ask me, the sandwich itself looks a little on the terrible side. (This coming from a person who believes a simple baguette with cheese is the greatest snack in the world.) The McBaguette is a baguette with two burgers on it side by side, plus lettuce and some French mustard. Sort of like a horizontal double cheeseburger with a baguette instead of a bun.

The McBaguette just went on sale on April 18 and will be around for six weeks. If it’s popular, it will probably return. Not surprisingly, it’s getting mixed reactions from the French. Some like the idea of injecting French culinary culture into the local McDonald’s menu. Others think the baguette itself is too soft. Others probably think the McBaguette is a sign of the apocalypse.

Anyone traveling to France in the next six weeks? Though I'd hate to suggest using up a Paris meal at McDonald’s (there are too many other delicious traditional options available), I must admit that I am curious about the McBaguette. I’d like to hear how it is.

Photo: msnbcmedia.msn.com

A new bug-eating trend in the Netherlands?

This may surprise you. It surprised me. It may also make you gag. (It didn't quite make me gag.)

I just read about a new cookbook that came out Tuesday in the Netherlands. Some Dutch people hope the book's release will mark the start of a new culinary trend in the country: eating insects. (Here’s a video too.)

The cookbook (title translated as “The Insect Cookbook”) is full of recipes and ideas for cooking with bugs. For instance, sprinkle worms on your chocolate muffins. Or add grasshoppers to your mushroom risotto.

There are all kinds of reasons to eat insects. You’ve probably heard them before. The main one is bugs are a good source of protein. The cookbook's creators also talk about the future—as population levels continue to grow and food sources become more scarce, insects could provide necessary nutrition. So we should start getting used to it now.

The people behind the cookbook hope that insect dishes will start appearing more often at restaurants around the Netherlands and in Dutch people’s homes.

Unfortunately, the cookbook itself is in Dutch, so unless you speak the language you may not be able to follow the recipes yourself. But if you’re going to Amsterdam, who knows, maybe you’ll see some insect dishes on the menu.

Photo: MICHAEL KOOREN/Reuters

Hot drinks in Japan

Any coffee connoisseurs out there? Any going to Japan? When one thinks of hot drinks in Japan, one often thinks of tea first. But it turns out there’s actually a thriving coffee scene in Kyoto.

Over the last decade or so, a number of owner-operated coffee shops have opened up in Kyoto, which is known as the cultural center of Japan. These coffee shops are serious about their coffee, and serious about the interior design and atmosphere within their shops. Many have nice views and elaborate decor. One of the owners says that to survive in the new Kyoto coffee scene, you need to show a lot of originality. And delicious coffee.

For those more interested in tea, I came across this article about mastering the art of the traditional Japanese tea ceremony. In it, I learned that a good loud slurp at the end of your bowl of tea is key to showing the host you were happy with it. A good tea ceremony guest also holds the tea bowl correctly and takes time to examine it. All traditional tea ceremony etiquette stems from the Zen Buddhist concepts of harmony, tranquility, respect and purity.

Sometimes tea—and coffee, for that matter—are much more than just a hot drink.

Photo: JoshBerglund19 via Flickr

It’s always gelato time in Italy

A few weeks ago, Italy’s national gelato expo took place in Rimini (northern Italy). I can’t seem to find any details about it, other than this article that explains that even during these trying economic times in Europe, Italians have not cut back at all on their gelato intake. They can't do without their gelato.

Gelato is Italian ice cream. It’s creamier, denser, and more intensely flavored than most ice cream in the U.S. It comes in all kinds of interesting flavors. The most popular are chocolate, pistachio, and coffee, but you can also get any number of fruit flavors, nut flavors, and even some more experimental ones like red wine, olive oil, Parmesan cheese and basil.

I’ve done a little research, and I’ve learned that the key to making excellent gelato is finding the perfect balance between the fat (from the milk and cream) and the sugar (from the fruit, chocolate, etc.). You see, the fat hardens as it freezes, while the sugar does the opposite. You also want to make sure you have the right size ice crystals. The tinier the crystals, the smoother the gelato. Ideally you want your ice crystals about a micron in size, for ultimate smoothness.

Interesting. Interesting and delicious.

Photo: Samuraijohnny via Flickr (CC)

A year to honor food in Brussels

I don’t often write about Brussels in this blog (except when I want to talk about my favorite statue the Mannekin-Pis), but it turns out that 2012 is the year of Brusselicious. The year-long event aims to show the world that the Belgian capital is a true gourmet destination.

It all kicked off a couple days ago, when more than 600 Belgian chefs threw their chef’s hats up in the air at the same time (setting a world record actually). From there, the year will feature all kinds of events, everything from food-related films to a gastronomy festival to a five-star restaurant suspended in the sky from a giant crane.

Even though the Brusselicious organizers specifically say the point of the event is to show that Belgium food culture is about more than just Belgian waffles, I would like to focus on Belgian waffles. Because they’re delicious, and because they’re classic, and because there are a number of EF College Break trips that stop for lunch in Brussels on the way between Paris and Amsterdam. If you have time for one lunch in Brussels, I say get a waffle.

I also want to talk about Belgian french fries. French fries stalls in Europe are amazing. You get a paper cone full of these delicious fries, along with the dipping sauce of your choice. I’ve had them in Brussels, I’ve had them in Amsterdam. As part of Brusselicious this year, you can do a “fritkots” walk, which is like a pub crawl for awesome french fries. You go from stall to stall, eating the different fries. I would love to do this.

Anyway, if you find yourself in Brussels in 2012, be aware of the Brusselicious unfolding all around you. And enjoy a waffle (with some fries for dessert).

Photo: soloakewlstick via Flickr (CC)

Savoring the savory: Dutch pancakes

Those of you who've read this blog for a while know that when I get hungry I often end up writing about food. I'm happy to do so, because I think one of the highlights of traveling is eating the local cuisine. Anyway, today is no exception. Today I’ve got my mind on Dutch pancakes.

Dutch pancakes are so good. For those who aren’t familiar with them, they're not like the pancakes you eat for breakfast here in the U.S. Dutch pancakes are savory. They’re usually much bigger and thinner than our breakfast pancakes, and they’re often topped by your favorite meat, vegetable or cheese. Ham and cheese is a popular option. The Dutch pancake is usually eaten as a main course, and it’s a popular meal at kids’ birthdays, which makes it even more likeable.

If you’re going to Amsterdam, I highly recommend you eat a Dutch pancake for at least one of your meals. (Side note while we’re talking about eating in Amsterdam: you also have to eat a cone of fries.) The Dutch word for Dutch pancake is pannenkoek (plural pannenkoeken), so that’s what to look for on signs.

In the meantime, you could try to make one at home.

Photo: bjornman via Flickr (CC)

Best sushi in Tokyo

I love sushi. I eat it pretty often. The other day I had some homemade sushi at a friend’s house (and lived to tell about it). When I get myself to Japan someday, I look forward to eating sushi in its native country.

For any of you going on the EF College Break Japan trip, here’s an article about the five best sushi places in Tokyo. These places all look good for various reasons. One of them is right near Tokyo’s most famous fish market, and its stuff is so fresh that sometimes things like clams are still moving on the counter. I like that. That might make some people run away as fast as possible, but I like it.

Sushi has a pretty interesting origin story. It all started back in the 4th century B.C., when some southeast Asians began wrapping salted fish in rice to keep it well-preserved. After a couple months of fermentation, they’d throw out the rice and eat the fish. This process made it to Japan by the end of the 8th century A.D., but since the Japanese liked to eat rice with their fish, they didn’t throw the rice away after fermentation, they ate it. Finally, in the early 19th century, a Tokyo man named Hanaya Yohei started making a fast-food sushi that people could eat at the road side or in a theater. Hanaya’s sushi was basically the sushi we know today.

And I thank him for it.

Photo: ulterior epicure via Flickr (CC)

Slow and steady wins the snail race in France

I ate escargot once. It was a long time ago. I was in France. They were pretty good. Definitely slimy, but not bad. They were drenched in a buttery garlic sauce, if I remember correctly. To me, eating strange foods is one of the great joys of traveling (I always liked this video of EF College Break travelers eating scorpions in Thailand).

I bring up escargot because there was just a big snail race in France. It was the 43rd annual World Snail Racing Championship. As you can see in this video, the competing snails are all placed in the middle of a circular platform and race to the outer edge. Not surprisingly, the race takes on a leisurely pace. The best snails get to compete again next year. Sadly, most of the losing snails are turned into a French delicacy and eaten.

I did a little research on escargot and learned a couple interesting things. I learned that before they are prepared as escargot, snails go through a process called purging. This means the snails’ digestive systems are cleaned out of undesirable stuff, either through fasting or by feeding them a steady diet of wholesome foods. After the purging, the snails are killed, removed from their shells, cooked (usually with garlic butter, chicken stock, or wine), put back in the shells, put on a plate with sauce, and served.

If that doesn’t make you want to eat a snail, I don’t know what will.

Photo: wonderson via Flickr (CC)