Scoping out the Vada Pav in Mumbai

Vada Pav is a veggie burger and it looks like this

And you can get the ultimate vada pav in Mumbai …. errrr … at least that is what Kat Craddock claims in her Saveur piece.

It is a relatively modern Indian invention. The main components—potatoes and baked, leavened rolls—were introduced to the area by colonizing Europeans, but Mumbaikars have made this fistfull of fried carbs very much their own. You can get vada pav on the street, on trains, and increasingly from brick-and-mortar fast food joints. Even McDonald’s India has gotten in on the action.

Go for it!

A Brief Note on Chateau D’Orsan 2014

I tried a bottle of Chateau D’Orsan, 2014 (by Albert Bichot) last night and was pleasantly surprised. For the price, this Côtes du Rhône is excellent.

At first, I was a bit confused because Chateau D’Orsan generally is bottled this way

This wine has a different sort of label

It seems that Albert Bichot purchased some of the Chateau grapes for his own variation of the wine.

Way to go Albert! Keep it up!

Making Tepache with Brad Leone

Brad is the manager of the BA Test Kitchen and a bit of a character. He is also a new father, and was tasked with selecting a few father’s day gift ideas. Stuff that he would want. As you might expect from Brad, the list is a bit eccentric – like a $30,000 kitchen knife made form melted down asteroids.

And Brad offers a video (it appears at the bottom of the page). He shows you how to make tepache. In cawse you are wondering

Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.

I may need to try this!

Tartu News: The Terrace is Back!

One of the most pleasant institutions in Tartu has been the terrace at the Wilde Locale. Why? It is one of those special haunts — on the second floor, off the main street, with plenty of sun into the evening, well, you get the idea.  It is a place where you just like to sit and enjoy!

It is hard to imagine Tartu wihtout this spot.

Well, the young guys who manage Vein jaVine have now taken over this location. I just had dinner there and loved it!

The food was delicious — and the wine selection — bravo!

I will be going back, and you should check it out!

Break out the Rosato!

I am a convert to rose. At first, I thought it was just a fad but after going through a case of Chateau  D’Esclans, I get the point

You get a flavor that is unique and addictive.

But … rosato is something different altogether. Rosato is essentially the rose made in Italy using local varietals. It is a bit darker. because the wine ferments longer with skins

And it has strongerflavors. Marissa Ross gets into that topüic for BA.

Enjoy!

Why is Gelato So Good?

I don’t know about you, but given a choice, I would also pick gelato over American style ice cream. That is not to say that the American stuff is no good. I like it too. But the gelato is cramier and packs more flavor per spoonful.

So how do they do it? Max Falkowitz knows the secret, and he shares it in a nice post for Saveur!

Enjoy!

Got Your Grill Working?

I am just warming up to this task this summer (it has been pretty cold here in Tartu so far). But images like this do motivate – from BA.