Tag: Food Travel

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What's the Difference Between Red and Green Chile in Santa Fe?

December 10, 2014 at 12:08 PM | by | Comments (0)

All 50 states have birds, flowers, flags, and trees, but the joke - and we suppose the truth - is that New Mexico also has a state question: Red or green?

The inquiry refers to the decision that one must make between red and green chile, the state's signature dish. Most restaurants offer both, although some are known for one over the other. Start asking locals, and opinions and justifications will fly. What's the difference between them?

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What is the Correct Way to Serve Warm Nuts on an Airplane?

December 9, 2014 at 4:15 PM | by | Comments (0)

A Korean Air Airbus A380 was delayed on departure from New York's JFK Airport for a very nutty weird reason Friday; there was an onboard disagreement over the presentation of the warm nuts given to Business and First Class flyers before takeoff.

Whether the issue concerned what was (or wasn't) said when the nuts were served or how they were or weren't served, there's no doubt that something went wrong enough to arouse the anger of Korean Air executive (and daughter of the chairman), Heather Cho. Her reaction to a slip-up in the service was to command the aircraft back to the gate at JFK and have the offending crew member removed, causing the flight to take a delay.

For an opinion on the matter we deferred to our friend, and airline catering authority, InflightFeed. What's the correct way to serve nuts in a premium class, disregarding airline-specific fripperies?

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Why Eating 'Rundown' is a Little More Fun on Nicaragua's Corn Islands

December 9, 2014 at 12:28 PM | by | Comments (0)

Rundown, or rondon as it is sometimes called, is a dish found throughout many Caribbean, Central, and South American countries. At its core, it is a stew, filled with whatever happens to be on hand - fish, beef, poultry, root veggies, plantains - and backed up with a base of coconut milk. As is the case in Nicaragua's Corn Islands, most cultures cook it in large pots over an open fire.

But what makes the Rundown fit so well on the Corn Islands, and in Nicaragua in general, comes down to a play on words. The name "Rundown" is said to stem, in part, from the traditional idea that whatever ingredients are laying around are "run down" or "boiled down" into the stew.

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Food Worth Flying For: The Best Salade Niçoise on the Côte d'Azur

December 8, 2014 at 2:27 PM | by | Comments (0)

That croissant in Paris. The char kway teow in Singapore. That cup of hot chocolate in Perugia. This is Food Worth Flying For. In this new series, Jaunted's contributors share the foods they'd gladly fly around the world for (and probably already have).

Salads aren't the most memorable of meals, but for one I'd happily fly across the ocean.

I remember the first time I had a Salade Niçoise. It was 10 years ago, and I only ordered it because I was a university student on a shoestring budget in Europe, balancing champagne tastes with reality by dining at excellent restaurants and keeping to the least expensive items on the menu.

Despite Monaco's location on the Côte d'Azur, it is not a culinary destination. Both 10 years ago and now, the dining options for anyone without a 5-star budget are meh and overpriced in their mediocrity. That is, with the exception of one semi-secret eatery atop the Musée Océanographique de Monaco named La Terrasse. This is where I've had my first, best, and most memorable orders of Salade Niçoise.

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Yet Another Creative Way to Experience Local Eats

December 4, 2014 at 2:46 PM | by | Comments (0)

Stir Cooking School in Denver, Colorado

Earlier, we took a look at a new service that lets you dive into a destination's food scene by having dinner at a local's house. But if you're looking for something a little more hands on, we've got another idea for you, one that will let you take home far more than leftovers.

Cooking lessons are popular choices for aspiring chefs and locals looking for something different to do on a date, but they can also be pretty cool for tourists as well. Especially since many cooking schools offer classes that deal with local cuisine. So, you not only get to show up, have a few drinks, and cook and eat a local meal, you get to take home the knowledge - and recipes - of the local food scene. Below, we round up a few examples to show you the possibilities:

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10 Weird Facts We Learned at Belgium's French Fry Museum

Where: Bruges, Belgium
December 4, 2014 at 11:44 AM | by | Comments (0)

When you think of Belgium, what food comes to mind? Chances are your top three replies are chocolate, beer, and waffles. Add a fourth, however; Belgium is the originator of what we now call the "French Fry."

Bruges/Brugge, a historic town a train ride away from Brussels, is probably most recognized as the location of a Colin Farrell film. But tucked away in one of Brugge’s oldest buildings is an homage to the French fry, one of Belgium's proudest artifacts.

Fry stands in France and Belgium are like hot dog stands in New York City, as in all over the place. The Friet Museum (Vlamingstraat 33) covers the controversial history of this Belgian—not French—delicacy.

So, what did we learn after visiting?

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Food Worth Flying For: The Massaman Curry of Chiang Mai, Thailand

December 4, 2014 at 10:31 AM | by | Comments (0)

That croissant in Paris. The char kway teow in Singapore. That cup of hot chocolate in Perugia. This is Food Worth Flying For. In this new series, Jaunted's contributors share the foods they'd gladly fly around the world for (and probably already have).

There's no denying that Thailand is the proud home to some of the best curries in the world, so any itinerary should involve at least a little sampling of whatever curry is the favorite where you are. On my own most recent trip to Thailand I ordered a range of noodles and curries, but the one that most had me asking for more was a Massaman beef curry in the northern town of Chiang Mai.

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Oh Hey, So the TSA Does Allow Wrapped Gifts (and Pies) on Planes

December 3, 2014 at 11:15 AM | by | Comments (0)

Photo of a pie which successfully passed TSA inspection

Firecrackers? No. Entire roasted turkeys and baked pies? Yes and yes!

The TSA released their 2014 Holiday Travel Tips just ahead of Thanksgiving, but most of the notes best apply to the upcoming rush around Christmas.

For what seems like forever, we've always been told that wrapped gifts are not allowed in luggage because, inevitably, the TSA will have to open them to check their contents. Of course that made no sense considering the use of baggage scanners, but it seemed just one of many outdated security rules still idly enforced.

Cut to the 2014 tips, and the TSA clarifies this issue:

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Eater's 'Airport Dining Guides' are God's Gift to the Hungry, Harried Traveler

December 2, 2014 at 10:00 AM | by | Comments (0)

Travelers love to gripe; it's part of the de-stressing regiment when it comes to traveling in a flying tin can, shoulder-to-shoulder with strangers. After all, there's so much to complain about, from security theater to bathroom hygiene, to crying babies before 6am flights. Still, one area in which airports have been considerably improving is the food court. It's not just Sbarro and Cinnabon any longer, and frowns are turning upside-down.

Our friends at the many Eater sites have cleverly rated and recommended eateries via their Airport Dining Guides for the major US (and 1 Canadian) airports, so you don't miss out on great BBQ or a better cup of coffee just because it's not next to your gate.

These guides, first introduced earlier this year, were just updated before Thanksgiving with the harried and hungry traveler in mind. We recommend bookmarking your favorite airport now, before you're flying home for the holidays with a grumble in your stomach:

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Why You Should Absolutely Order the Brisket on Alaska Airlines

December 2, 2014 at 8:40 AM | by | Comments (0)

Up in the air dining just got a little bit better aboard Alaska Airlines, as the carrier has called on a local celebrity chef for their newest in-flight menu.

Tom Douglas is well known in the Seattle area for restaurants like Etta’s, Lola, and our favorite of his restaurant empire—the pizza joint known as Serious Pie. He's also the winner of James Beard awards and is on the radio on a regular basis. It was only a matter of time before he was approached to translate his flavors for 35,000 feet.

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Food Worth Flying For: The Best Burger in All of Wine Country

November 20, 2014 at 9:25 AM | by | Comments (0)

That croissant in Paris. The char kway teow in Singapore. That cup of hot chocolate in Perugia. This is Food Worth Flying For. In this new series, Jaunted's contributors share the foods they'd gladly fly around the world for (and probably already have).

For years and year it was known as Taylor's Refresher, but now it’s called Gott’s Roadside. The name may have changed but the roadside restaurant and its “tray gourmet” has remained the same. Sure Napa Valley is known for its wine, the English muffins over at The Model Bakery, and that perfect pork chop at Mustards Grill; however, to us the burger and fries are the reason we continue to visit year after year.

We realize that there are best of lists from here to eternity when it comes to burgers, but we have to say our pick is the Western Bacon Blue Ring at Gott’s Roadside. The thing is topped with barbeque sauce, an onion ring, local blue cheese, pickles, red onion, and bacon—and all of those ingredients are doing their thing between a toasted egg bun.

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What to Eat in Vienna: 19 Foods That'll Rock Your World

Where: Vienna, Austria
November 19, 2014 at 1:06 PM | by | Comments (0)

Vienna is so much more than Schnitzel.

It's also more than opera, Mozart, Empress Sisi, and Edelweiss on a mountainside. Vienna, Austria is a world capital of good eating, a fact that doesn't get nearly enough play. We'd almost rank it above Paris in terms of excellent culinary adventures, and we simply cannot narrow down our favorite Viennese flavors to a list of 5 or 10 items; nope, we have 19 must-try Vienna food and drinks to share with you.

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