Speaking of bagels. I’ve lived in Wisconsin my whole life, so I’m not an East Coatser that has grown up with bagel culture. But I have to say, a fresh toasted Bruegger’s Asiago bagel with cream cheese is incredible. I feel like they can hold their own for being a big chain.
Many years ago (come to think of it, decades ago) at Chicago's O'Hare airport there was a restaurant called The Tartan Tray. As a kid I remember spotting many times it as my parents and I raced through the airport on our way to catch yet another flight. Fast forward to adulthood and my 1st husband was a pilot for American Airlines and we frequently passed through O'Hare. I discovered that the Tartan Tray still existed and I just had to eat there. Now, granted, in those days food choices could be pretty spartan in airports. But The Tartan Tray sadly managed to bring that to a new low. The food was basically institutional food - bland, pre-packaged and nothing Scottish about it. To O'Hare's credit, there was a Mexican restaurant downstairs beneath the airport Hilton that was fantastic and eventually I discovered the International terminal's diverse choices for dining which made being stuck at O'Hare far more bearable. But my childhood fantasy balloon was deflated that day at The Tartan Tray, lol!
As a new subscriber but someone who has watched your appearances on TV and articles for years, I'm enjoying your newsletter. We are going back to Tokyo and Kyoto soon for a visit. Any mid priced recommendations on great restaurants?
I'm so honored again Chef that you picked my question again for your AMA! Using the Zimmern definition, my worst airport meal was at the Max's Fried Chicken in Ninoy Aquino International. I hadn't been to the city of my birth in 24 years, and so when I arrived, I specifically sought that out as my first meal back. Disappointed isn't the word i would use, it was more profound. So I want to write a longer piece at some point, but TLDR is I didn't chickenjoy it 🐣🍗😭
In Manila, you gotta go to Manam instead, and for modern Filipino food!
Andrew, you recently posted about dishes we home chefs can and should make that are Thai/Asian favorites we should make at home. Here’s my issue: I never have everything needed for those recipes. I live out in the sticks! I don’t have three basils, I don’t have everything needed. Can you put together a basic pantry for these dishes? I desperately want to cook them but NEVER have everything needed. Thank you
Worst airport meal was in the late '90s in Islamabad Airport in the Pakistan International Airport (PIA) lounge. Even though it was the "first class" lounge, it was just an area cordoned off from the main waiting area. A woman came around with a cart and asked if I'd like to eat. What she served me was completely indedible. I think it was mutton or goat in a brown gravy, but the gravy was barely warm and the gravy had congealed into a gelatinous goo. I actually tasted it and it was horrible. The meal on PIA was only marginally better. Islamabad has built a new airport since those days and I understand things are vastly improved. (Best airport meal was in the old Bangkok airport in the middle of the night. The place was packed and everyone was eating a certain soup. My colleagues and I ordered the same and it was phenomenal. This was pre-strict security so people came from outside just for that soup, we were told.)
We’re just back from a trip to Italy where we had some fabulous cannoli. Specifically we went to the Central Mercato in Florence. I’d like to try to replicate the pistachio cannoli that I had. Can you recommend a good recipe? Any tips for making them in a humid climate (Savannah)?
Speaking of bagels. I’ve lived in Wisconsin my whole life, so I’m not an East Coatser that has grown up with bagel culture. But I have to say, a fresh toasted Bruegger’s Asiago bagel with cream cheese is incredible. I feel like they can hold their own for being a big chain.
Many years ago (come to think of it, decades ago) at Chicago's O'Hare airport there was a restaurant called The Tartan Tray. As a kid I remember spotting many times it as my parents and I raced through the airport on our way to catch yet another flight. Fast forward to adulthood and my 1st husband was a pilot for American Airlines and we frequently passed through O'Hare. I discovered that the Tartan Tray still existed and I just had to eat there. Now, granted, in those days food choices could be pretty spartan in airports. But The Tartan Tray sadly managed to bring that to a new low. The food was basically institutional food - bland, pre-packaged and nothing Scottish about it. To O'Hare's credit, there was a Mexican restaurant downstairs beneath the airport Hilton that was fantastic and eventually I discovered the International terminal's diverse choices for dining which made being stuck at O'Hare far more bearable. But my childhood fantasy balloon was deflated that day at The Tartan Tray, lol!
As a new subscriber but someone who has watched your appearances on TV and articles for years, I'm enjoying your newsletter. We are going back to Tokyo and Kyoto soon for a visit. Any mid priced recommendations on great restaurants?
I'm so honored again Chef that you picked my question again for your AMA! Using the Zimmern definition, my worst airport meal was at the Max's Fried Chicken in Ninoy Aquino International. I hadn't been to the city of my birth in 24 years, and so when I arrived, I specifically sought that out as my first meal back. Disappointed isn't the word i would use, it was more profound. So I want to write a longer piece at some point, but TLDR is I didn't chickenjoy it 🐣🍗😭
In Manila, you gotta go to Manam instead, and for modern Filipino food!
Andrew, you recently posted about dishes we home chefs can and should make that are Thai/Asian favorites we should make at home. Here’s my issue: I never have everything needed for those recipes. I live out in the sticks! I don’t have three basils, I don’t have everything needed. Can you put together a basic pantry for these dishes? I desperately want to cook them but NEVER have everything needed. Thank you
Worst airport meal was in the late '90s in Islamabad Airport in the Pakistan International Airport (PIA) lounge. Even though it was the "first class" lounge, it was just an area cordoned off from the main waiting area. A woman came around with a cart and asked if I'd like to eat. What she served me was completely indedible. I think it was mutton or goat in a brown gravy, but the gravy was barely warm and the gravy had congealed into a gelatinous goo. I actually tasted it and it was horrible. The meal on PIA was only marginally better. Islamabad has built a new airport since those days and I understand things are vastly improved. (Best airport meal was in the old Bangkok airport in the middle of the night. The place was packed and everyone was eating a certain soup. My colleagues and I ordered the same and it was phenomenal. This was pre-strict security so people came from outside just for that soup, we were told.)
Hi Andrew.
We’re just back from a trip to Italy where we had some fabulous cannoli. Specifically we went to the Central Mercato in Florence. I’d like to try to replicate the pistachio cannoli that I had. Can you recommend a good recipe? Any tips for making them in a humid climate (Savannah)?