Doughnuts have a long history. The concept of a deep-fried dough ball traces to Roman times and the Iberian churro is a cousin. Dutch settlers brought the idea to New York in the 1700s, which claims the title of US home of the doughnut, though the ring shape was refined in 19th-century New England, while... Continue Reading →
Brisket is one of the nine beef primal cuts, taken from the pectoral muscles of the breast or lower chest that overlie the sternum and ribs -- the Middle English term brusket comes from Old Norse brjósk meaning cartilage. Briskets can be baked, boiled, or roasted and often involve basting, rubbing with spice rub, marinating,... Continue Reading →
A hamburger features a patty of ground meat (typically beef) presented inside of a sliced roll or bun and served with condiments (ketchup, mustard, mayonnaise, relish, barbeque, or special sauce) and complements (lettuce, tomato, pickle, onions, bacon, or chilis). The addition of melted cheese elevates to a cheeseburger. Burger as a standalone word is associated... Continue Reading →
Humans appear to have been eating oysters in the United Kingdom since Roman times. This was my first time to try the briny, creamy, slimy, squishy dish - it tasted like the ocean. I ate the oyster in a pub that currently occupies the Crown Liquor Saloon building in Belfast, an ornate public house completed... Continue Reading →
I finished my ride around Dublin city centre with a stop at the Old Mill restaurant for Irish Stew--a deliciously simple mix of mutton, potatoes, parsley, onion, and carrots. Some soda bread and mashed potatoes rounded out my meal.
This evening's ride around Honolulu permitted me to eat not one but two of the items on my quest to eat the world's Greatest 100 Foods! Plus I sampled a delicious local favorite. Poke Raw fish, chopped in cubes. That's poke. It could be any kind of fish - ahi (tuna), salmon, shellfish, or octopus.... Continue Reading →
A delicious stew of black beans and savory pork. Mine was served with white rice, toasted farofa (cassava flour), a fried banana, couve (stir fried and chopped collard greens), and orange slices. And the beloved soft drink guaraná. Stews of meat and vegetables trace to ancient Roman cuisine and spawned variations in France, Milan, Romania,... Continue Reading →
A delicious Portuguese custard tart comprised of a crisp puff pastry crust filled with luscious, velvety custard, topped with cinnamon, and baked. Accompanied by a cup of luxuriously thick hot chocolate. Pasteis de Belém While pastéis (plural of pastel) are served throughout Portugal--and I tried them every chance I got, whether in my hotel or... Continue Reading →
After my sunrise ride over the Thames, I treated myself to a breakfast of smoked salmon, scrambled eggs, toast and fresh-squeezed orange juice. Thinly sliced salmon is smoked to preserve the against spoiling by curing and partially dehydrating the fish. Smoked salmon featured in large gatherings Greek and Roman culture, and by the Middle Ages... Continue Reading →
A boiled egg. Wrapped in sausage meat. Rolled in breadcrumbs. Deep fried. Extremely delicious! My Scotch egg was served with applesauce at The Mall Tavern in Notting Hill.
the Bikeswain 