Jul 15
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[Azabujuban] Le restaurant où les pâtes ont le dernier mot
B-TRE à Azabujuban. Italien. J’avais entendu dire que c’était le restaurant préféré du rédacteur en chef d’un célèbre magazine gastronomique de Tokyo. Choisir un restaurant d’après les goûts des autres n’est pas vraiment dans mes habitudes — et pourtant, entendre ce genre de choses me fait pousser la porte avec une certaine attente. Les pâtes ont le visage de la cuisine En bon restaurant…
[Azabujuban] The Restaurant Where Pasta Has the Last Word
B-TRE in Azabujuban. Italian. I’d heard it was a favorite of the editor-in-chief of a well-known Tokyo food magazine. Choosing a restaurant based on someone else’s tastes isn’t really my style — yet hearing that kind of thing, I still find myself pushing the door open with a certain level of expectation. Pasta Is the Face of the Cooking This being an Italian restaurant, the pasta is taken…
Maxime La, Vogue France
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Crossroads Specialty Foods, 3300 E Castro Valley Blvd Ste B, Castro Valley, CA 94546
I’m not too familiar with Castro Valley, but it seems like Crossroads is the only international market specializing in European and Middle Eastern groceries. They claim to have 6,500 products from 42 different countries and many of these products cannot be found elsewhere (in Castro Valley, at least).
I noticed they carried better hummus brands, the same kind that I find in Israeli grocery stores and also one brand that I hadn’t seen before, a local brand called Origin Hummus.
They carry all kinds of spices, canned goods, dates, snacks, nuts, dried fruit, candy, bread (pita, sangak, lavash) from local bakeries, cookies and pastries from local bakeries, coffee, tea, wine, beer, frozen food, ice cream, cheese, sausage, caviar, olives, yogurt, labne, pasta, etc. I saw items from Russia, Italy, Latvia, Germany, and more.
They had fresh baklava, Turkish delight, and other Middle Eastern treats by the register.
The store looked clean and organized. Parking was easy to find in the shared parking lot.
5 out of 5 stars
By Lolia S.
Western cuisine universally recognizes three luxury delicacies: black truffle, sturgeon caviar, and foie gras.Surprisingly, China produces the largest quantity of all three ingredients, and I find this very strange, because local Chinese people barely eat them at all. At first, Chinese truffles had almost no market overseas. Auguste Escoffier called Yunnan's Tuber indicum a fake truffle, pig feed with weak aroma, unworthy of fine French cuisine. For a long time, the claim that "Chinese truffles are only for pigs" became mainstream opinion. Chinese people thought, "That’s true." Locals really fed truffles to pigs, and they even named it pig-root mushroom locally. After all, pigs dig them up naturally in the wild, and pigs love eating them very much. Nearly all wild fungi in China grow in Yunnan. Yunnan locals have a long custom of digging wild mushrooms from July to August. But truffles do not fully ripen until November. If harvested too early, they naturally have almost no scent. That was the real reason Chinese truffles tasted bland back then. Information spread very slowly in those days, so Chinese farmers did not understand what aroma Western chefs were looking for. Today we finally know the truth. Fully mature Chinese truffles became extremely popular in export markets. As a result, China’s total truffle output suddenly became No.1 worldwide, accounting for 80% of global production.