My brother Lucas takes me to one of Saigon's most famous barbecue restaurants where we sample the good, the bad and the udder-ly weird.
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Beef tartare is a traditional French appetizer made from finely diced and seasoned raw beef. Serve it with room temperature brie cheese and a bottle of red wine, and you have a simple but insanely delicious appetizer platter to kick off your next dinner party.
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When I did my Stop Slacking post last week I left you guys with a video; Part I of my European road trip entitled Taste of Italy. Today I bring you Part II, Taste of France, where Amber and I eat all of the oysters, tartare and truffles we can get our hands on.
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Let me introduce you to one of my favorite condiments of all time. Kimchi. It's pretty much a super(hero)food, but most importantly it tastes awesome and is super easy to make.
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Wow your friends and yourself with this easy to prepare Korean-style rib recipe that packs a whole bunch of flavor.
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A few weeks ago I took a step back and evaluated a few things. I knew I was slacking a little in my life. In the far recesses of my brain I was still quasi-living the carefree life-on-the-road, and not focusing and all of my energy and effort as I normally would. I decided to make a change.
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Peripheral Life & Style and The World Vegetable Center have joined forces and created the Peripheral Scholarship Foundation; A cause designed to give support and funding to individuals studying sustainable agriculture in Africa.
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Move over Louisiana, your time on the throne as the Crawfish Capital has come to an end. Your historically robust and flavourful crawfish now pale in comparison to the multitude of explosive flavors China is using to elevate this humble crustacean.
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Holistic nutritionist and good friend Tamer Soliman weighs in on the many benefit of coconut, particularly coconut oil. His documentary entitled Bright Spot, urges us to remove hydrogenated and processed liquid oils from our diet and substitute natural, minimally processed coconut oil.
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I just left Bangkok to go to Ho Chi Minh City to visit my brother Lucas, so I wanted to share with you this story from our last trip to Thailand. I think I can speak for both of us when i say it was the best Pad Thai of our lives...
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When I looked down at the table I saw that it was littered with clay plates, stone dishes, and folded cloths stuffed with different types of tortillas, glasses of beer. Build, Eat, Drink & Repeat was the mantra. The silence of feasting was kept at bay with constant cheers-ing, tales of kitchen lore and international adventures...
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About 6 months ago I made the decision that I was going to leave my job, pack my life into a backpack and travel full time to search the globe for great food. That time has now come, and the adventure has begun...
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Our main agenda in Cambodia was to try Khamer food, the regional cuisine which focuses a great deal on freshness and simplicity, using what is available and in season. Even if that means insects are what's on the menu...
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This past weekend marked the 8th annual Cayman Cookout hosted by Eric Ripert, a four day food and wine festival packed with luxurious dinners, outdoor tastings and live cooking demonstrations. The perfect blend of food and drink on the gorgeous island of Grand Cayman... no shoes required.
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Buddha's Hand is a gnarly fruit that looks like a prop from a sci-fi movie, but its flavor is much less intimidating than its appearance. I pair it with fresh black truffles for an out-of-this-world risotto that will have you believing this recipe came from the cosmos.
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Ceviche is a simple dish that originated in Peru and is made with fresh fish lightly marinated in citrus juice. Bursting with fresh citrus flavors and a kick from the tequila, this ceviche is sure to be a hit at dinner tonight or your next get together.
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We arrive in Ha Long Bay around sunset and stumble upon a questionable seafood restaurant that turns out to be one of the best meals of the whole trip, and solidifies our dining credo... "only eat at places with small plastic chairs"
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Eggnog is a classic Christmas drink that was a staple in my house growing up. This recipe is sure to be a hit at your get-togethers this holiday season... just don't forget to bring the rum.
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Once in a while you have a meal that's worth crossing boarders to get, something so good you'll commute hours just to have that flavor touch your tongue again. I've now traveled from Hong Kong to Macau just for these dumplings twice, and they are absolutely worth it.
Tsim Chai Kee is a small noodle house in central Hong Kong that only sells soup, but the mentality here is “do one thing, and do it so well people will travel half way across the world for a bowl of soup”… of course that’s a rough translation, my Cantonese is far from perfect.
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