spoon of the moment: summer foie gras

I don’t usually think of serving foie gras in the summer time. It seems a little rich for summer blood. Rich because of the creamy texture and inherent fattiness. Fattiness tends to have a slight sweetness to it (think fresh butter, or oil). That’s the ‘gras’. All animal livers have some sort of bitterness to…

Ibu Oka Babi Guling

Ubud. Across the street from the Royal Palace. Ibu Oka (i.e. mama oka’s place) This place is hopping. Locals and tourists rub shoulders to get a piece of this famous roast suckling pig. Open around 11AM and they close when they run out of pigs. That can be anywhere between two and five PM. Better…

summer bulot sandwich

  I started thinking about it as I was walking through the organic market Marché Bio of Boulevard des Battignolles in the 17th arrondissment in Paris: I wanted to make a bulots sandwich. The more I thought about it, the hungrier I got. I’d never had one before. I had some bulots in the fridge…