Masters of a Cuisine by Calling, not Roots – NYTimes.com

Masters of a Cuisine by Calling, not Roots - NYTimes.com. I posted this because one day, in the not-so-distant future, I want to travel through Vietnam and all over southeast Asia gathering recipes and stories. Papaya Thief Goes Global?

tonkotsu

My vacation is coming to an end, but I am full of noodles. This was one of the best meals I've had in a long time. A simple bowl of tonkotsu ramen – a milky pork stock-based bowl of noodles with roast pork, bamboo shoots, green onion, seaweed, and a boiled egg. Find it next …

Posole v NW

Some friends and I ate lunch at the food carts yesterday on Skidmore and Mississippi in NE Portland, and e. got posole. It was cold and rainy, with the sun peaking out every half hour, so a bowl of hot porky posole sounded perfect. But it was a disappointing posole. All heat, no salt, no …