Berlin Street Food – Dream Euro Trip

Author: , September 13th, 2019

Berlin Street Food - Pixabay

Other than different types of sausage Berlin is not really known for its food. This has changed over the last few years with street food now becoming a big tourist draw. In fact, you could say it is thriving and now cuisine from all around the world can be had in Berlin.

Chai Wallahs

Chai Wallahs have become an instant hit in the German capital thanks to the fact that they bring the vibrance of South Asian cookery to life treating diners to exploding flavors, brilliant colors, and that magic that is Indian cuisine which was lacking before they exploded onto the street scene.

Now, locals and tourists flock to get their daily chicken tikka dishes, spicy lentil samosas, and so much more.

Full Story at Dream Euro Trip

Germany Gay Travel Resources

 

Gay Taipei’s a Foodie Paradise – Mic.com

Author: , December 12th, 2018

gay taipei - crab - pixabay

If your idea of vacation planning is obsessively researching every restaurant, bar, coffee shop and food stand, gay Taipei, Taiwan, belongs on your bucket list. Taiwan’s sprawling capital city is home to 2.7 million residents and what feels like just as many must-visit spots for food and drink.

The island has a contentious history, with bouts of Dutch, Spanish, Japanese and Chinese presence or rule, and Taipei’s rich culinary landscape includes nods to its diverse colonial past as well as the traditions of the indigenous population: fresh Japanese seafood at DOZO Izakaya Bar, superstar soup dumplings at Din Tai Fung, fine-dining French exports like L’Atelier de Joël Robuchon, unbelievable street food like stinky tofu, innovative cocktails from the R&D Cocktail Lab, German beer halls like Buckskin Beerhouse, scenic tea houses atop Maokong mountain — and that barely scratches the surface.

There’s never been a better time to visit. In the first Michelin Guide Taipei, the city had 20 restaurants receive stars, with restaurants ranging from the three-star Le Palais, famous for its expertly executed Cantonese fare, to the one-star Taiwanese-meets-Nordic hit Mume.

Thirty-six joints made Michelin’s Bib Gourmand category, including 10 street food stalls scattered throughout the Taipei’s famous night markets, where tourists, locals and everyone in between sample piping-hot black pepper buns and pearl milk tea. You’ll also find plenty of excellent shops, hotels and tourist attractions — Taipei 101, once the world’s tallest building, is definitely worth braving the crowds for — to fill time between meals.

By Meredith Heil – Full Story at Mic.com

Food in Italy – Dolly Travels

Author: , March 23rd, 2018

Food in Italy

Good morning, all,

As you know, if Italy is not on my mind, food is. When I have the opportunity to enjoy both Italy and the food of Italy, I am in Nirvana. Fortunately, whenever I go to Italy, I have been able to find apartments with a kitchen, no matter how small, and I can cook sometimes. When I am not cooking, I am always on the lookout for restaurants that serve specialties of the area.

This was the beginning of one meal in Rome on my last visit. Notice the stove with its 2 burners, a small sink and countertop, but that was sufficient space for me to make our dinner of tortellini soup and Caprese salad. Notice that I was able to buy the soup vegetables in a package. I love that I can just pick up one package and have carrots, celery, onions and parsley without buying a lot of either vegetable.

Each area of Italy has its own food specialty, according to what grows well in the area, for Italians use foods that are locally grown and not difficult to find.

Risotto, for instance, is a dish that originated in the Lombardia area, for the weather up in that northern part of Italy is cooler, and rice is one of the principal foods grown in that region.

Further south of Lombardia is the Emilia-Romagna region, where Bologna is a major city. It was in that city that the Bolognese sauce was born, as beef and pork are both raised in this area. The traditional meats used in the Bolognese sauce are veal, pork and beef, simmered with garlic, tomatoes and herbs for hours. This sauce is used for lasagne and spaghetti. The trattorie of Bologna specialize in dishes prepared with this sauce.

Corn is another crop grown in this area of Emilia-Romagna, so polenta is another dish you will find on the menu of the area.

Up in the most eastern part of the country is Venice, situated on the Adriatic Sea; therefore, the specialties of Venice are seafood delicacies. My favorite dish from that area is baked sea bass, although many varieties of seafood are available, as one trip to the fish market near the Rialto bridge will tell you.

On the other side of the country, on the Ligurian Sea, is Genoa, home of pesto, and the Cinque Terre, the 5 villages along the rugged coast, where fishing is a major commerce.

Going south and more westward, is Florence, almost in the midway point between east and west, with no seacoast. The most famous dish of Florence is the Bistecca Alla Fiorentina, a porterhouse steak from the Chianina beef that are only raised in Tuscany. These animals are huge!! I went to a festival once that featured the bistecca. The butchers marched into the Piazza Republicca, led by a band and accompanied by lovely ladies in Renaissance costumes. The butchers brought in sides of that Chianina beef and laid them on a big work table and started slicing off steaks. These steaks are cut about 2 inches thick and each steak weighs about 1 kilo (2.2 pounds). The steaks are brushed with olive oil, sprinkled with salt and pepper, then thrown onto a grill, they are cooked 5 to 6 minutes on one side, turned over and cooked 5 to 6 minutes on the other. Some chefs brush balsamic vinegar onto the steak after it is cooked, but I have not found if that is the normal way of doing things. It does no good to ask for your steak to be cooked medium or medium well; If you do not like your steak rare and bleeding, don’t order Bistecca alla fiorentina. The beef, though, is very tender and very tasty.

There are numerous farms as well as vineyards in the Tuscany region. Chianti is the most famous of the wines of that area, but farm crops, such as spinach also abound. If you see a dish on the menu that has the word “Florentine” or “Fiorentina” in its title, it probably has spinach in it. One of the dishes I had one of my tour groups make while we stayed in Florence, was Gnocchi alla Fiorentina….little pillows of potato and flour dough, with eggs and spinach incorporated into them. Those little fluffy pillows are cooked in simmering water, drained and served with almost any type of pasta sauce, but they really show off their tastiness with just some browned butter over them and Parmesan cheese.

As you travel further south in Italy, there are numerous hill towns. Wild game is plentiful in the hills and valleys of these areas, so foods made with the wild boar, cinghale, are prominent on the menu.

Rome claims to be the birthplace of pasta all carbonara, where freshly cooked pasta is tossed with egg, bacon and cheese. Pasta Arrabiata is another pasta dish that supposedly originated in Rome. Rome also promotes pasta l’amatriciana as theirs, although that dish actually came from the village of Amatrice, up in the hills east of Rome. That village was nearly destroyed by earthquakes a few years ago. Restaurants all over Italy held fund-raisers for that city by featuring pasta l’amatriciana on their menus, with proceeds from sale of that dish going to earthquake relief of the village.

One word of caution, though, when in Rome, do NOT try to order any pasta with Alfredo sauce. You will be met with cold stares, unfriendly words, for no one in Italy considers Alfredo sauce to be truly Italian. Yes, it was developed by a chef in Rome for a famous Hollywood couple, but it was his invention and not a traditional Italian sauce.

Further south of Rome is Naples, the birthplace of pizza. Traveling even further south we come to Sorrento, known for its lemons (limoncello) and seafood. I look forward to going to Sorrento, to the Ristorante Delfino on the Marina Grande, and enjoying spaghetti with clams, my favorite Italian dish anywhere, but especially when prepared at that ristorante.

No matter what you eat or in what area of Italy you are, there is always time and a place for gelato. And no matter how old you are, you must have a gelato.

So until next time, I hope you have enjoyed a little food tour of Italy.

Ciao for now,
Dolly

Lebanese Cuisine – Keep Calm and Wander

Author: , July 8th, 2017

Lebanese Cuisine - Alain

Below are photos of Lebanese cuisine / food I ate while in Beirut for three nights. These are all the dinner food we had for iftar. This is not a regular meal for dinner but it’s a food feast (aka, food porn).

Imagine three adults and a child gorging on these delightful cuisine? We had more than enough for all of us. I never went back to my hotel room every night without feeling bloated and exhausted from eating. Hahahahaha…

Thanks to a high school friend of mine and her generous Lebanese husband who spoiled me with these foods. Their hospitality made me gain extra pounds; Man, I’ve got to try what’s on the table, right? So, you can’t put all the blame on me.

By Alain – Full Story at Keep Calm and Wander

Lebanon Gay Travel Resources

Best Foods in Argentina – Nomadic Boys

Author: , September 21st, 2016

Best Foods in Argentina

PHWOOOAAAR Argentina – all that delicious meat…you truly spoil us! Steak hunting became a daily pastime in Buenos Aires… “Which parilla shall we hunt out tonight my greedy Frenchman?” The Argentinian cuisine has a lot to offer, but for us meat lovers, we get particularly excited by the different meat cuts, styles of cooking the meat, accompanying sauces for the meats…and and…more and more meeeeeat!

Here’s our 10 favourite foods in Argentina, starting with the most famous, the tastiest, the best and one of the main reasons we were so excited to come here.

#1 MEAT! STEAK!! BEEF!!!

According to The Cattle Network, Argentina is 1 of 5 countries in the world, which has more cattle than people. Uruguay, Brazil, New Zealand and Australia being the other 4. The best way to enjoy a (few) good steaks is at a parilla (pronounced parisha in the Argentinian dialect). These are the steakhouses, with some of the best found in downtown Buenos Aires.

The parilla is the name of the large iron grill in which the meat is barbecued, and the occasion of going face down in large plates of barbecued meat with friends, laughter and plenty of wine is called an asado.

By Stefan Arestis – Full Story at the Nomadic Boys

Argentina Gay Travel Resources

Switzerland – Food On the Go

Author: , January 20th, 2016

E;vetino

Switzerland’s always-on-time transportation system can get you across the country on a fast train, up to the top of a mountain via ski lift, cable car, or cog railway, or around a lake for a leisurely cruise, and in many cases even provide you with a great meal in the process. Most of the country’s trains are part of the SBB (Schweizerische Bundesbahn, Swiss Federal Railway system, www.sbb.ch) and connect with local buses, local railways, municipal light rail (tram) systems, and lake and riverboats, making door-to-door travel as easy as consulting an uncomplicated schedule online or at the station.

If grabbing a quick meal on the way to catch your train or even at the station isn’t an option, remember that many Swiss trains offer onboard food service, either from an “elvetino” cart that makes the rounds several times during longer trips on inter-city (IC) and inter-regional (IR) trains.

Elvetino, an international company based in Zuerich, is a subsidiary of the SBB and provides 15 point-of-sale counters in train stations in Switzerland, about 100 mini-bar-style food carts, and 88 dining cars on Swiss trains as well as on some international routes that originate in or pass through Switzerland. Elvetino carts come equipped with mineral water, Coke products and Swiss soft drinks, bottled fruit juices, wine and beer, and freshly made coffee, decaf, and tea. A variety of sandwiches and snack foods, both salty and sweet, are also available.

By Nick Malgieri – Full Story at Passport

Switzerland Gay Travel Resources

Eating My Way Through Northern Italy

Author: , January 2nd, 2016

Dani Globetrotter Girls

One of the things I was most exciting about when I got on the train to Italy? The food, of course! I boarded the train in Germany in the morning knowing that I’d get off the train in Milan a few hours later, and all I could think about was what I’d be eating for my first meal in Italy. I love Italian food – the pastas, pizzas, breads and pastries, risotto and pretty much everything that I can eat as a vegetarian (I am always told I am missing out because the meat dishes and seafood are amazing, apparently).

So while I’m inviting you to join me on a culinary tour of Lombardy and Veneto, the regions I traveled to on my recent visit, be warned: this is only a small fraction of all the good food Northern Italy has to offer, and it is the meat free version.

When this decadent customs wasn’t feasible anymore because of rising gold prices, Lombardians still wanted their food to look as if gold was used, which is why the color yellow is omnipresent – in the most iconic dish of the region for example, Risotto Alla Milanese. The color comes from the saffron, which is the most expensive spice in the world – did you know that? In addition to saffron, lots of grated Parmigiano Reggiano cheese and butter are used. As you can see in the picture below, ‘Alla Milanese’ can also be made with pasta, not just with risotto.milan spaghetti milanesaSpeaking of butter – Lombardians are not afraid to use butter and lard, especially in the polenta dishes. Polenta, a corn meal based dish is together with risotto the most common dish in the region, and is usually served with meat or vegetables.

By Dani – Full Story at Globetrotter Girls

Lombardy Gay Travel Resources

Nomadic Boys – Ten Best Foods of Indonesia

Author: , December 18th, 2015

Nomadic Boys

So get this, Indonesia is made up of over 17,000 islands with strong Hindu, Dutch, Portuguese, Chinese and Middle Eastern influence. The country is one massive colourful fabric of different races, languages, ethnicities: over 300 ethnic groups are united under the mighty Indonesian archipelago.

This is also true of the food, one of the most vibrant and colourful cuisines in the world, full of intense flavours. Here’s our 10 best traditional food of Indonesia:

#1 NASI GORENG: Indonesian fried rice

Nasi goreng is a popular Indonesian staple, kind of like what pad Thai is to Thailand. Nasi means rice and goreng means fried. A nasi goreng usually includes meat (usually chicken), vegetables, cooked with spices, shallots, garlic, tamarind, chilli, served with sweet soy sauce seasoning and crackers.

By Stefan Arestis – Full Story at the Nomadic Boys

Indonesia Gay Travel Resources

A Culinary and Creative Adventure Through Emilia-Romagna

Author: , October 16th, 2015

Quadrilatero-in-Bologna

I am Italian by association, although the blood that runs through my veins is decidedly borscht by way of Russia. I grew up in a Midwestern suburb that was home to some of the four million Italian immigrants who made their way to the US during the late 19th and early 20th century. While most kids my age were cutting school to smoke a joint under the bleachers, I was taking advantage of my newly earned driver’s license to head to Alesci’s, a local Italian deli that’s famous for their foot-long sandwich of thinly sliced pepperoni, authentic giardiniera, and melted provolone. So it only made sense that my first visit to Italy would be one of culinary exploration, forgoing Milan’s high fashion and Rome’s architectural wonders for a prosciutto-packed road trip through Italy’s food and agritourism epicenter: Emilia-Romagna.

Nestled north of Tuscany, Emilia-Romagna is one of Italy’s 20 regions and spans from the Adriatic Sea in the east toward its western borders of Piedmont and Liguria. Like the rest of the country, Emilia-Romagna touts local products, many of which have Protected Designation of Origin (PDO) status that ensures they are “produced, processed, and prepared in a given geographical area using recognized “know how” according to the European Commission. Labels aside, I quickly discover that local favorites such as heaping platters of shaved prosciutto di Parma served with chunks of Parmigiano-Reggiano and free-flowing Lambrusco are the stuff that a foodie’s dreams are made of.

BOLOGNA

I begin my road trip in Bologna, the region’s capital. The streets spill over with students from the University of Bologna (Europe’s oldest university), and if you can distract yourself from their youthful exuberance and dynamic gesticulations, the city teems with covered porticos and a collection of more than 20 towers that were built by the city’s most noble families between the 11th and 13th centuries. While it’s easy to look up to take in the sights, look below and you’ll discover another unique feature: a 37-mile network of canals that weave throughout and underneath the city.

By Matthew Wexler – Full Story at Passport | Emilia Romagna Gay Travel Resources

Globetrotter Girls – A Culinary Journey Through Taiwan

Author: , October 16th, 2015

Taiwan Cuisine - Dani

You all know how much I love food and how food for me is a vital aspect of visiting a new country. I know people who don’t really care about food when they travel (something that is completely incomprehensible to me) but I am the contrary: before I visit a new country, I research the local specialties, find out what the locals eat for breakfast, lunch and dinner, and which dishes I have to try before leaving the country. After visiting a country, I am always excited to share my foodie finds with you, telling you which dishes I loved.

One country that has enough culinary delights to keep a foodie busy for weeks is Taiwan. The small island nation of the coast of China is not only known for its stunning scenery that spans from lush green mountain ranges to sandy beaches has the reputation to have one of the most delicious cuisines in Asia, and people do not only flock here to eat from China but also from Japan and the nearby Philippines. Talk to someone who’s visited Taiwan and the glorious Taiwanese food will come up for sure!

Taiwanese food derived from the various cuisines in mainland China (like Cantonese or Szechuan food), but you also find Japanese influences in Taiwanese cooking. And like in most island nations, seafood plays a big role in Taiwan’s cuisine.

By Dani – Full Story at Globetrotter Girls