Browsing articles in "street food"
Oct 23, 2014
Tim Lester

Behold Three New Episodes of Roy Choi’s CNN Show Street Food

Yesterday, CNN Digital Studios dropped the first few episodes of chef Roy Choi‘s anticipated show Street Food, and today come three more: In them, Choi hangs out in his hometown of Los Angeles with guests Anthony Bourdain (“The Traveler”), artist Sage Vaughn (“The Painter”), and musicians Jennifer Lee and Jonathan Park (“The Music Makers”). In the episode with Bourdain (embedded above), the duo talk shop, discussing how public figures in their position can help make food democratic and more mobile for industry workers. “If you’re in the business of feeding people in this country traditionally,” Bourdain says, “you’re kind of at the crossroads of a lot of these issues. Who gets to eat in America? Who gets to eat well?”

The other two episodes focus on art: In the Street Food installment with Vaughn, Choi talks to the painter about graffiti, how nature influences his work, and the exclusionary nature of the gallery scene. In “The Music Makers,” Lee (a producer better known as TOKiMONSTA) and Park (a rapper who goes by the stage name Parker) discuss beat-making, fostering respect between cultures, and how L.A. inspires them both. Go, watch:

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Oct 23, 2014
Tim Lester

Street food afternoon tea comes to Birmingham

Afternoon tea is getting a street food twist at this weekend’s seasonal market in Digbeth.

Following the spring and summer markets, which attracted 1,500 visitors, Saturday’s autumn instalment will bring Birmingham’s first “street food afternoon tea” to The Bond in Fazeley Street.

Instead of the standard finger sandwiches and cupcakes, street food traders are delivering their own bite-size take on the tradition to diners in The Bond’s Ice House with views over the water.

Digbeth Dining Club favourites Low’n’Slow will be serving a BBQ BLT consisting of whiskey oak smoked bacon on toasted sourdough with burnt tomato, barbecue lime mayo and salad.

Toasted sandwich gurus The Jabberwocky are replacing the finger sandwiches with a toasted menu of: Warwickshire hot smoked salmon, cream cheese, wilted spinach and chives; roast topside of Ettington beef, Stilton pate and piccalilli; and goats’ cheese, poached pear and toasted walnuts.

The Jewellery Quarter’s Peel and Stone Bakery is baking Chelsea buns as well as artisan scones served with clotted cream and jam.

Diners can wash it down with Wildside Preserves’ award-winning strawberry and raspberry jam with raspberry gin, while Yipsy Macarons and Delish will finish on a sweet note with macarons in strawberry and salted caramel plus cake pops.

King’s Jives will be serving the crucial Darjeeling tea as well as a glass of prosecco.

The market will also have a cocktail masterclass, delivered by The Shack Revolution, which was recently featured on Channel 4’s First Time Farmers.

And The Original Patty Men will be trading for the first time since winning the Best Burger title at last month’s British Street Food Awards.

Other food on offer includes slow pulled pork, brisket and ribs plus paella and tapas served from a Spanish caravan.

The market runs from 12-6pm and a winter market is scheduled for December 6.

Thomas Maher and Scott O'Byrne (the Original Patty Men) with support from Robert Williams, won Best Burger at the British Street Food Awards.
Thomas Maher and Scott O’Byrne (the Original Patty Men) with support from Robert Williams, collect their award for Best Burger at the British Street Food Awards in Millennium Square, Leeds.

 

 

A chef from Sutton Coldfield has been crowned the winner of this year’s South Asian Chef Competition.

Chef Mushfiqur Rahman of Delhi 6 restaurant in Burnett Road, Little Aston (next to Sutton Park), was up against entries from 650 other chefs in the annual contest.

Eight chefs from across the country were selected as finalists, attending a cook-off at the International Food and Travel Studio in Bradford before the awards ceremony at the Royal Armouries in Leeds.

Judged on menu choice, use of locally-sourced produce, presentation, taste, quality and nutritional value, Mushfiqur took the title after last year taking second place plus a special award for producing the healthiest dish.

The awards evening raised £120,000 for The Prince’s Trust.

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Oct 23, 2014
Tim Lester

Fulton Street Food Hall at Harrah’s

Wed, Oct 22, 2014 (4:21 p.m.)

Harrah’s shows off its new Fulton Street Food Hall at Harrah’s Las Vegas on Wednesday, Oct. 22, 2014. Offerings at the Food Hall include pastries, soups, sandwiches with eight bread selections, sushi bar, noodle station and pizza. There also is a made-to-order salad station and a frozen yogurt station with a variety of toppings.

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Oct 23, 2014
Tim Lester

Real street food – No 2: Pesarattu from Chennai

What’s the dish?

Pesarattu is a type of dosa prepared with whole green gram lentils and rice, green chillies and ginger. Dosas are eaten all over India but pesarattu is different as it’s not made with urad dal (black lentils). The green lentils and rice are soaked separately for a few hours and ground using a wet grinder or food processor to make a smooth batter. These batters are mixed together and left overnight to ferment naturally, which gives the mixture a soft and fluffy texture. This is then fried, like a crepe.

Where does it come from?

It is a very popular breakfast dish specific to the region of Andhra Pradesh and nearby Chennai, in the south of India, although people eat dosas for dinner as well. Essentially it is a simple dish that can be made extraordinary, depending on what it’s served with.

What does it taste like?

Pesarattu is crispy, savoury and slightly sour due to its fermentation. The taste is enhanced by eating it with its regular accompaniments – most commonly, coconut sambar and ginger chutney.

How is it served?

Dosas can be presented in many different ways: rolled, folded or made into a cone. They can be made thick and spongy, thin and crispy, or even super thin (these are known as paper dosas). Pesarattu is made as a thin crepe. It is the different fillings, though, that take the dosa to a whole new level.

Anything extra?

In some places it is served stuffed with upma, a breakfast staple made of semolina, cashews, chana and urdal dal, and lots of spices. It is one of the region’s most-loved dishes. It is also high in protein and fibre, so has great nutritional value.

Why should someone try it?

It is a very simple recipe, easy to prepare, and requires minimal ingredients. The key technique of preparing and fermenting a soft batter can easily be learnt with practice. It is a classic dish, and because of its versatility, it’s easy to fall in love with.

What’s the bill?

The cost of a single pesarattu starts from 50 INR (50p) and goes up to 110 INR (£1) depending on the way it is prepared and what you eat with it.

Where can you eat it?

Pesarattu are served all over Andhra Pradesh, from five-star hotels to cafes, but the best are found at roadside eateries. In Chennai, Sangeetha’s, Ratna Cafe, Madras Cafe and Murugan Idli Shop are some of the best places to get good pesarattu.

Can you make it at home?

Making them at home is the traditional way – you can store the batter for a week in the fridge. Today, instant batter can also be found in the big cities of India, which makes it simpler for everyone to make them.

What does this dish say about Andhra Pradesh?

I think the regionality of pesarattu shows the rich and varied culture and traditions of India, with each region taking its traditional food habits and transforming the humble dosa according to its own tastes. It goes back to the roots of the ancient traditions of cooking with rice (a common south Indian crop) and the art of its preparation (the grinding and fermentation). The common theme is, it’s prepared with love – and everyone thinks their recipe is the best!

Padhu blogs at padhuskitchen.com

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Oct 22, 2014
Tim Lester

Street-food cook may soon have her own SM stall

MANILA, Philippines – Lorna Bongayal of Laleny Food House, one of 47 hopefuls who entered SM Hypermarket’s “Best Pinoy Streetfood” elimination round in Cubao, was about to leave and abandon the lugaw and tokwa’t baboy she worked so hard to perfect because she could no longer bear the suspense. She had to rush cooking her special dishes just a few hours before the event, which made her doubt whether she’d done everything she could to win.

“I wanted to back out because I had no money to buy ingredients,” Bongayal said in Tagalog. “But my siblings and customers really wanted me to join because they believe in me.”

Bongayal won and will now represent SM Hypermarket Cubao against 29 others in the semifinals of the competition. 

Bongayal, along with Madel Lopez of SM Hypermarket Rosales, Villa Amor Loresca of SM Hypermarket East Service Road, Wendell Jay Franco Melo of SM Hypermarket Monumento, and Merly Dulay Co of SM Hypermarket Adriatico, beat hundreds of other contestants to move on and meet Kusina Master, celebrity chef Boy Logro, the dishwasher-turned-palace kitchen sous chef cooking for the sultan of Oman.

The 30 qualifiers from the different SM Hypermarket branches will compete for their own food business at SM Hypermarket rent-free and the recognition of cooking the Best Pinoy Street Food of 2014.

Eliminations are ongoing.

Next up is the search for the best pancit/ pasta/ mami at SM Hypermarket Valenzuela, Alabang Zapote Road, Fairview, Batangas, and Bicutan; the best inihaw/ BBQ at SM Hypermarket Marilao, Las Piñas, Novaliches, Molino, and Mandaluyong; the best silog at SM Hypermarket Baliwag, Marketmall, Makati, Muntinlupa, and North Harbour; the best adobo at SM Hypermarket Pampanga, Cainta, Pasig, FTI, and Sucat; and the best pancit/ pasta/ bihon at SM Hypermarket Clark, Taytay, Mall of Asia, North Edsa, and Sucat Lopez.

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Oct 22, 2014
Tim Lester

Roy Choi on Reddit: Street Food, Loco’l, and Emeril Lagasse

Roy Choi returns to Reddit to talk about his fast-casual concept Loco’l, his CNN show Street Food with Roy Choi, “the ultimate cake of ultimate stoner cakes,” and more. Here are the top 10 answers from his AMA (minimally edited for clarity).

This article and the AMA contain adult subject material, so use your discretion.

I wonder — do you ever cook something up and then not want to eat it? It’s pretty common (for everyone who cooks for themselves), yeah?

Of course. I f***** up a lot of things trying to impress girls back in culinary school. I was like yo, eat this even though I wouldn’t. Haha.

Hello Roy! Thanks so much for doing this AMA. I’ve read that Emeril was an inspiration to getting you into cooking. Emeril is Portuguese and so is my husband. Can you throw out a couple of Asian/Portuguese fusions you think might work? Kale, cod and kimchi?

Just think Hawaii. i think all the food of Hawaii is a Portuguese fusion in some sorts. Malasadas with lilikoi powder anyone?!

I think your Korean tacos solidified my love for tacos and have made me realize that LA has its own culture of tacos worth exploring. Of the traditional and creative types of tacos, what are your favorite spots in LA?

PS. The drunk version of me thanks you immensely for all the burritos and tacos I’ve had from Kogi.

My undrunk self accepts your thanks on behalf of Kogi. Traditional depends on which neighborhood you are in; some are: Mariscos, Jalisco, Leo’s, Ariza, and Taco Zone.

Were you/are you shy at all when it comes to being on camera?

Of course, it’s always nerve racking but I found a strength in the streets and stopped being self-conscious.

What is your favorite dish to make?

I still love cooking the Kogi taco because the way it affects everyone who eats it inspires me to believe in the good things in life even amidst the bad sometimes.

Chocolate Tres Leches looks like the most amazing thing ever! Any chance on the recipe? You have a book?

Dude, the tres leches is the stoner ultimate cake of ultimate stoner cakes. We once cooked them with 1/2 ounce of weed each and tripped for days. I have a book called LA Son but no tres leches, sorry.

Hi Roy! Thanks for doing this AMA. Last July, I picked up an issue of Lucky Peach magazine which featured your trip to Honolulu with Christina Tosi. I was depressed for quite some time and had very little interest in anything, but after reading the editorial, I decided to book a trip to Hawaii. Going to Hawaii was life changing and perhaps one of the best things I did for myself, and it started with your feature in the magazine so much thanks!

My question is, what are the top 5 favourite places you look forward to eating each time you’re in Honolulu?

Oh man, that is such a wonderful story. I’m touched and I hope you are out of depression now. I have dealt with it deeply before too and it’s a m****f****, I know. I love Side Street Inn, Helena’s BBQ, Leonard’s, Rainbow Drive-In, and Young’s Fish Market.

I saw Chef multiple times and I have to say, that was the hungriest I’ve felt after watching any movie ever! You have done such a brilliant job at making the food look so appetizing and appealing. Kudos for that.

So, as an expert in the field, what is the key to making food look so appetizing?

I think it was a collection of talented individuals with a collective goal. We had the best camera people, the best stylists, the best lighting and props, the best director, etc. then what I did was just cook food from the soul and Jon allowed it to make it past the cutting room floor.

It was a team effort on Chef, but my advice is, cook with deliciousness in mind and focus on color and composition.

Roy! What is your favorite burrito in LA?

I used to like Chabelita on Western, but right now I gotta go with my own. Kogi por vida. Burrito life.

Do you know any other ways to make good ramen noodles besides hot sauce or an egg? I’m broke as hell at school, and I’m experimenting with my microwave.

American cheese, my friend. Also, use salted nori sheets and canned meats. Do it up mang.

Choi goes on to talk about how he was “possessed” by the Kogi taco, the expansion of Loco’l into Detroit, and whether or not Wolf Blitzer is a cyborg. Of course, you should read the entire AMA on Reddit.

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.   



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Oct 18, 2014
Tim Lester

Saigon Alley to Bring Southeast Asian Street Food to the Streets

Because no day would be complete without multiple items about upcoming food trucks, the latest to announce itself is Saigon Alley, reports Hub Food Trucks. According to the future truck’s new Twitter account, it will serve “fresh, healthy, very affordable, authentic southeast Asian street food,” featuring bánh mì. Stay tuned for more.

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Oct 18, 2014
Tim Lester

Huntsville’s first “Street Food Season” ends with food trucks on a roll

HUNTSVILLE, Ala. (WHNT) – Last summer, there were seven food trucks operating in the city of Huntsville. Today, there are more than triple that number.

Huntsville’s food truck revolution started with a 2013 change in city ordinance that allowed the trucks to sell downtown, but it exploded with the introduction of the “2014 Street Food Season.”

In April, the city held the first food truck rally. It was met by huge crowds, hungry for a new dining experience. Since then, organizers estimate more than 20,000 people have attended the rallies.

Food truck operator Chris Kelley calls the rallies, “a blessing.” Kelley runs Badd Newz BBQ. He bought the truck in 2012 and says, “being able to go downtown at these events every 3rd Friday has really helped me sustain my business.”

The season will end today with a rally from 6-9 p.m. in front of the Von Braun Center. Around 20 trucks are expected to participate in the event on Church Street. There will also be a free concert by Denim Jawbones and drinks for sale at the VBC Craft Beer Garden.

The rally is being held in conjunction with UAHuntsville’s homecoming. The Chargers will open their hockey season Friday night at the VBC.

Plans are already in the works for the 2015 Street Food Season. Downtown Huntsville Inc. CEO Chad Emerson says an announcement will be made shortly after the new year.

 

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Oct 17, 2014
Tim Lester

Top chefs spill their street food secrets at Asia Town festival

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While Inukai has gone from Michelin stars to delivering fine food to the masses, street food is increasingly inching its way onto some of the finest dining menus in Sydney, too.

He is one of a line-up of top chefs at Sunday’s Asia Town street food festival, where a one-off marketplace at The Star will host demonstrations of some of Asia’s best-loved street food dishes. Thai chef David Thompson will join Red Lantern’s Luke Nguyen, Dan Hong of Mr Wong, Golden Century’s Li Ho and Neil Perry for the displays in the likes of pancakes, stir-fry, wok-tossing and charcoal-grilling.

Potts Point newcomer Cho Cho San’s Nic Wong will be “keeping things simple” with a charcoal-grilled chicken wing yakitori, while Sokyo’s Chase Kojima will cook a twist on age-old street favourite, okonomiyaki, a Japanese pancake of cuttlefish and beef.

But it is Inukai’s ramen that might prove the hit of the day.

“I’m going there and demonstrating, but I’m also going to be going there and taking notes on Harunobu’s secret recipe,”  Kojima said.

“I’m sure he’s going to be lying on stage!”

The Asia Town street food festival is held on Sunday, October 19, as part of Good Food Month. See goodfoodmonth.com.

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            Oct 17, 2014
            Tim Lester

            October Street Food Gathering & Downtown Pop Up Park Experience come to …

            HUNTSVILLE, Ala. (WHNT)- Two Downtown Huntsville events that you don’t want to miss are coming Thursday and Friday.

            The October Street Food Gathering will be Friday, October 17 on Church Street. The event is free. It starts at 6 pm and lasts until 9 pm. This will be the last Street Food Gathering of the season. There will be over 20 unique vendors, so there is always something for everyone. This street food gathering will also be celebrating the kick off of UAH Hockey, with their first game that night at the VBC starting at 7 pm.

            The Downtown Pop Up Park Experience starts October 16 and last until October 26. Twelve different unique parking spaces have been transformed into miniature parks for the next ten days. You can visit these parking spaces anytime of the day and the event is free. The parking spaces are located around the courthouse square and down Washington Street. With events like live music in the parks on both Saturday nights, these parks will add a new kind of temporary entertainment to Downtown Huntsville.

             

             

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