My grandmother used to take my family to Chester, Connecticut once in a while. There was a French restaurant called Restaurant du Village that served the loveliest vegetable terrine.
I hadn’t been back to Chester in years. But now there’s a vegan/vegetarian/raw food restaurant there, named for its address: Six Main. It’s the subject of my latest food story. Read it here.
Filed under food, writing
I realized yesterday that many meal choices on my trip came down to:
1) Noodles with mutton
2) Rice with mutton
Small chaikhanas (tea houses) sometimes have menus, but more often the person waiting on you will just tell you what they have. In addition to these two options, they love to offer shashlyk (meat grilled on a skewer, usually lamb or chicken). And there’s always bread and tea to go with everything.
It’s not really as dire as it sounds, though. Option #1 is laghman, a spicy soup filled with irregularly shaped handmade noodles, dill and/or parsley, and maybe even some veggies. Option #2 is plov, the national dish of Uzbekistan (and several other Central Asian countries under various names). Plov is a greasy mix of rice, shredded carrots boiled to a tasteless mush, and mutton. Occasionally it’s brightened with raisins or nuts. Very occasionally. Continue reading
In which I explore a pressing question about vegetarian airline food: Why?
Why do airline caterers seem to think that vegetarians don’t want flavor? Why do they think we don’t want real food? I mean, we all know they’re sadists, but still.
I was on the plane to Seoul. All around me was the delicious smell of bibimbap, a Korean dish of rice, vegetables, and meat. I couldn’t wait to try my own little veggie-only bibimbap.
Instead, for the umpteenth time on an airplane, I received a square portion of white rice bordered by four rectangles of steamed vegetables. No sauce or anything. Is that really appealing to anyone? Anyone?
To be fair, at least this time one veggie had flavoring: the artichokes. So if I ate a little bit of artichoke every couple of bites, it had flavor. I couldn’t face the steamed carrots, however. I’ve never understood why you’d cook carrots when raw ones are so sweet and crunchy. But I digress.
Wouldn’t it be easier to give me and other vegetarians the same thing as everyone else, just without the meat on top? Same for breakfast. Everyone else got a nice-looking Korean rice porridge with a few toppings. While I didn’t mind my odd but decent mushroom-asparagus stew with potatoes, some porridge would have been a great breakfast. On the plus side, I’m now motivated to make sure I try more kinds of Korean food during my time in Seoul.
Here’s the amazing thing about my flight, though:
I was in business class.
It was an amazing experience.