Fans of RAKU have probably poured over my previous posts, watched me sing its praises on Channel 8, and eaten there multiple times already. But if you’re a newbie to the site, or don’t like to read, or have been living under a gastronomic rock; here is my broadcast review of RAKU for Nevada Public Radio. Kanpai!
Category: Food
Eating Albuquerque – in The Virtual Gourmet
Albuquerque, New Mexico probably is not the first town that leaps to mind when you savor thoughts of fabulous, indigenous, American cuisine, but it should be. Throughout this capital of Native American-Mexican-Spanish-American cultures is enough interesting and tasty grub to keep your palate interested and over-heated for weeks. And from a recent visit (my second in a year), I can confidently pronounce the food every bit as tasty as that in Santa Fe, an hour to the north, and much less expensive.
Here is the article on Albuquerque published today in John Mariani’s The Virtual Gourmet, or continue to the next page to read the text in the ELV format. Either way, you’ll want to hop a Southwestern flight to ABQ immediately for some bowls of green, red, posole, and a green chili cheeseburger!
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KAN’S HONG KONG KITCHEN + BASIL ‘N LIME = two tasty Asian cuisines
You couldn’t have two more different Asian cuisines than Cantonese and Thai. Southern Chinese food is seafood and vegetable-heavy, with funky and flat flavors that sometimes challenge the Western palate. Thai cooking celebrates hot, sour and sweet sensations that compel your brain to cry for more while your tongue is crying for help. Here’s a couple of faves, one off Spring Mountain Road on Jones, the other in the Southwest part of town, that ELV and his staff go to when they require a jolt of the real McGillicuddy. For other real McGillicuddys, see this guy and this guy.*
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