Bombay By Way Of San Jose

charminar market Aug 16, 2009 3-56
Fresh pineapple cut to order. Don’t eat it, though. You’ve been warned.

Greetings from India. This is my fourth week here, about the halfway point of the trip, and all is well.

Well, sort of. The first week was taken up with recovering from jet lag. They say to expect a day of screwed-up circadian rhythm for each time zone you travel through, and I passed over fifteen getting here. Once you’re over it, however, you kind of miss it. Even though you’re crashing out at around nine every night, you’re also awake by four in the morning, which equates into a whole extra half-day if you act on it. But even when you recover from jet lag, homesickness can set in right afterward.

A little history: not only is this my first visit to a country outside the U.S., it’s also the first time I’ve traveled anywhere by plane in over a decade, since before 9/11. So between not getting sick on the flight over and not getting sick from questionable food or water sources, I think a little pining for my own bed is a natural reaction and the least that could happen. It could very easily have been worse.

And by “worse,” most people mean, of course the Indian equivalent of Montezuma’s revenge, a.k.a. “Delhi belly,” or less delicately, mudbutt.” Dysentery and its cousins can be caused by improper food handling, unsanitary conditions, or simply a tender tummy’s reaction to new foods. But the biggest culprit of intestinal illnesses in the developing world is, sadly, the water. The hard and fast rule is that if you’re traveling in a country where you don’t absolutely trust the source of your food, there are only two safe choices; eating something that’s had the shit boiled out of it, or eating something that you can peel, like a banana.

Of all the things you’ve heard about India, the one that turns out to be the most true is the people. I’m currently working in Hyderbad, which is one of the country’s Silicon Valley counterparts; it’s also the third largest outsourcing city in India. People are everywhere; crowding the roads with their insane driving, building mansions into the rocky hills, and selling everything in the marketplace. Find out what after the jump.

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Feed Us Back: Comments of the Week

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– Everyone loves bacon (duh). But maybe a little too much. FS:

ok i thought you were joking bs, but i really tried to hump my phone when i saw this post. why would you make me suffer knowing that these things are out there and the chances of me eating them are slim?

Brittania:

I have this post link as my Gchat status, a friend writes me asking: “if i click on your status message, is it going to be work friendly?”

Who knew bacon would have NSFW connotations to it.

– In other ambiguously dirty food news, Summer stands up for chicken boob jobs:

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Top Chef Masters: Grand Finale

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Wednesday was a good night for food fans. Two and a half hours of chefs killing themselves to put out the best of their abilities and a lot of really amazing food was cooked. Top Chef is back folks, and to open for the Top Chef Masters Finale I can’t think of a better way of giving the audience exactly what they want; dish after dish after dish of exceptional food porn!

If sitting through the Masters series got kinda stale at certain points, and it definitely had its lackluster moments, this finale completely made up for any previous lack of entertainment. Hubert Keller summed up the his final TCM elimination round as “the perfect challenge.” I couldn’t agree more. This is the type of event I tune in for every week. No weird restrictions, no dramatic twists; just cook from your soul, tell a story and put out the best meal of your life. I won’t lie. I took a deep breath and held back on tearing up a little when they announced the challenge.

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Cheflebrity Smörgåsbord: Authentic Mexican Cuisine?

Little known fact:  Gael Greene’s article on Rocket Pops has long been regarded as the pinnacle of novelty ice cream criticism.  I think we can all agree that we have a new King of the Mountain.

Seriously, though, it’s refreshing to see a critic with a sense of humor about the topic they cover, so I think I like Frank Bruni even more than I did before.

We always eat dessert first here at the smörg!

Some interesting news on the PBS front:

– The Ripper will be starring in a new, behind-the-scenes show.  Icy glares are sure to be a regular feature of the program.

Gourmet magazine will be launching a new show featuring editor Ruth Reichl.  I know what you’re thinking:  Gourmet…PBS…wayyyy to classy and refined.  You’ll want to cleanse your palate with some Paula Deen after watching this one.

After the jump:  another reason to hate celebrities, Jeffrey Saad returns from the land of the undead (i.e. where former reality show contestants live forever) and a familiar face goes dancing.

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Yom Huledet Same’ach

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Happy birthday to our favorite lactard, Maids!

May you dine on grilled vegtables and soy cheese on this fabulous day!

Top Chef Exit Interview: Episode 1

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Top Chef is in Vegas this season and everything is HIGH STAKES. But one unlucky chef-testant didn’t even get to unpack. Our chat with them, after the jump…

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Hoping My Grandmother Won’t Turn Over In Her Grave

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We all know I’m crazy and at times will make two completely different meals for my boyfriend and myself; I just love cooking that much. But sometimes—even I—cave to the heat of summer and just make a sandwich. Although you know it’s just not some deli meat thrown on white bread.

When I was younger my oma used to eat this very odd sandwich for lunch. Rye bread, butter, cucumber slices, served open-faced. However I expressed this in my 8-year-old brain, I thought the combination lacked flavor and was just, well, weird. Not that I didn’t adore butter, for even at a young age I piled on the creamy spread an inch deep. But just cucumbers—who wants a cucumber sandwich when you can eat pizza bagels?!?!

I’d forgotten about that lunch staple until I recently watched someone else, an English woman, eat butter and cucumbers together. I honestly that my oma made that up. So I investigated the origin a bit.

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