Articles by Brian Bulkowski

Nami Nami serves Japanese Small Plates

Nami Nami serves Japanese Small Plates

Asia is known for strange food, and Japan is no exception. Mountain View restaurant Nami Nami has been serving a variety of chinmi-the peculiar small tastes that go with sake-which are rare in Japan and especially rare in America

Continue reading →

BBQ Restaurants in the South Bay

BBQ Restaurants in the South Bay

For me, the true test of a barbecue house is the three-meat combo—usually chicken, ribs and brisket. The individual style of the cook, with his or her bias toward smoke, sauce, rub or fat, comes through loud and clear.

Continue reading →

Chettinad Cuisine in Silicon Valley

Chettinad Cuisine in Silicon Valley

Chettinad, India, is synonymous with richly spiced dishes. The Chettinad families live along the coast in the Tamil Nadu state, near Chennai. The South Bay has America’s highest density of restaurants serving these southern Indian specialties. Avoiding them due to unfamiliarity would be a mistake.

Continue reading →

Blood Sausage

Blood Sausage

Blood dishes are associated with immigrant communities and often evoke a sense of nostalgia and comfort for modern eaters. Most cuisines have some vehicle for using the protein-rich slaughter byproduct, but often the dish is dressed with salt, onions and garlic, similar to liver. Blood exists in a medium: a soup or porridge, or soaked into rice and noodles then stuffed into sausage.

Continue reading →

Chicken 65

Chicken 65

CHICKEN NUGGETS. Morsels cut small and fried, a dish elemental and primal, as popular as french fries. In the South Bay, the large south Indian community serves chicken 65, a particular species of chicken nugget marinated in chile powder, turmeric and ginger, then laced with red food coloring and curry leaves.

Continue reading →

Review: Soup Bloc

Review: Soup Bloc

Bones make soup, and soup is the soul of Polish cooking. It comes in two categories: clear meat-based simmers including cabbages and beets, or mushroom soup with a cream base. A cabbage or beet soup should have a rich hearty core and mouth feel but no obvious meat, with a depth imparted by a healthy fat content, as when a home cook would use the ration’s quota of bones.

Continue reading →

Review: Fine and fatty

Review: Fine and fatty

Jerk chicken and daiquiris are what most people think of when they think of Caribbean food. But oxtail is one of the real island favorites that tourists miss.

Continue reading →

Review: How to order live fish

Review: How to order live fish

Silicon Valley has a large number of Cantonese and Hong Kong restaurants where fish can be selected and presented tableside within minutes of ordering. Preparations are simple and delicate, bringing forward the taste of the fish itself.

Continue reading →

Review:  Su Hong and Da Sichuan Bistro

Review:  Su Hong and Da Sichuan Bistro

There are also some hidden gems; the dishes from a chef’s grandmother’s hometown or a flash of brilliance beyond the normal beet salad or shrimp with garlic. If you’re willing to dig a little, Palo Alto offers Chinese food that’s anything but ordinary.

Continue reading →

istanbul escort - istanbul escort - istanbul escort - istanbul escort - istanbul escort - istanbul escort -
dubai escorts - dubai escorts - dubai escorts - dubai escorts -
istanbul escort - istanbul escort - istanbul escort - istanbul escort - istanbul escort - istanbul escort -
dubai escorts - dubai escorts - dubai escorts - dubai escorts
istanbul escort - istanbul escort - istanbul escort - istanbul escort - istanbul escort - istanbul escort -
porno türk porno porno film