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Last week I was in Calgary, Alberta, Canada doing some teaching. What a variety of food choices for a city that is not very large …and all of them were superb. Indian one night, true Neapolitan pizza another, Irish pub food, and one over the top dish at an Italian restaurant situated in an old house in the downtown area. The dish was linguine with baby clams and a fantastic red sauce. I love clams this way and it was the best version of this dish I have ever had. And a great Caesar salad with... -
Last week I was in China again. Had a new food experience along with some infamous Chinese white wine. I believe this is a misnomer because this variety of wine has 42% alcohol! I also had a new food adventure, sampling chicken leg joints. It’s the joint between the chicken’s lower leg and upper leg. Tiny but flavorful. I couldn’t find a recipe, so maybe one of you can help me out. Sometimes when I eat a new and exotic form of food strange dreams follow that night…or maybe... -
Spent most of last week at a at TM Forum staff meeting in New Jersey, delayed returning home by a day because of the mess caused down here in Dallas by about twelve tornados. Thankfully, our house was spared. So, no stories about some of my more exotic eating activities. However, when I did get back home Jeannie and I visited one of our favorite Mexican restaurants. As I sat eating a rib eye steak with cheese and onion enchiladas and the fixings I thought about Fred Flintstone eating a brontosaurus... -
Last week Jeannie and I visited the central part of our great state of Texas near Austin in search of the perfect Texas barbecue. A circle could be drawn around Austin that, when followed, will take you to a number of small towns, each of which has a least one restaurant claiming to have the best barbecue in Texas. While there are more than four fabulous barbecue spots in the area, we did visit four. I won’t go into all the delights we sampled, but if you are interested here is a link to one... -
In China last week, my palate enjoying the treats I have come to enjoy. But for something a bit different I’ll start with an future trip and food I plan to consume while on it. Every year Jeannie and I take a road trip for a few days to a small Texas town, do a bit of antiquing, and also try the local cuisine. Next week we are going to a town in the central part of our state near Austin in search for the perfect Texas barbecue. A circle could be drawn around Austin that, when followed, will... -
In Manila last week doing some training. By the end of the week my new “associates” had worn me out with so many questions about the Business Process Framework (eTOM). Four of the days focused on the eTOM. While I was there I continued comparing local food to my existing “standard”. My last blog compared the Singapore version of chicken wings to my “standard”, buffalo chicken wings. In Manila when I saw nachos on a restaurant’s menu I had to give them a try... -
In Singapore last week attending TM Forum’s Management World Asia 2012. What a great line up of topics and speakers! And a record attendance at this event. As I play the role of vagabond I often like to compare local food to my existing “standard”. For example, trying a local version of nachos or burgers. In Singapore I compared the American version of chicken wings… http://americanfood.about.com/od/appetizersandsoups/r/bufchicwing.htm to a version of Malay style marinated... -
In Madrid last week, attending Action Week. I’m partial to ham and sausage. And if you are, too, then keep reading. If not, you can skip my culinary adventures in the next paragraph and continue with those that follow. My food adventure began with quite a variety of chorizo (dry sausage in this case) that was spread before me during our lunches at the NH Hotel, the venue for Action Week. I thought I was in heaven. Here is a link to those of you who share my delight in eating this treat…... -
In China last week for my first visit of the year to that interesting country. I am always willing (perhaps!) to try something new during my culinary adventures. So, when my hosts suggested a house specialty at one restaurant, could I say no, even though I associate pigeons with not-so-nice-things they often do to my car? Also known as squab, I had to try it…deep fried and delicious…and even had it at another restaurant during my stay. If your taste buds are open to something new, here... -
In last week doing some consulting in China. One day was a bit cold for my thin Texas blood, even though I grew up in the Northeastern United States. So, at lunch I warmed myself by indulging in hot pot. My hot pot was a wonderful concoction of tofu, tofu skin noodles, seaweed noodles, meatballs, sausage, fish balls, and veggies. Many diners made their own version. For those of you who want to know a little more about this delight, here is a link http://en.wikipedia.org/wiki/Hot_pot . The cold weather...
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