Nags Head Pickhill Fri, 11 Jun 2021 21:47:21 +0000 en-US hourly 1 Nags Head Pickhill 32 32 Critics want James Corden to end ‘offensive cultural’ game Fri, 11 Jun 2021 21:29:47 +0000

“The Late Late Show” host James Corden is facing backlash for a segment of his TV show that many internet users consider “incredibly culturally offensive.”

The “Spill Your Guts or Fill Your Guts” segment is a “truth or dare” riff that gives celebrity guests the choice between answering an embarrassing question or eating food that Corden has deemed unappetizing or inedible.

The problem is that many of the so-called offensive dishes are not uncommon in other parts of the world, especially in Asian cuisine.

Foods like balut, a dish of fertilized eggs that is a staple in Filipino cuisine, and chicken feet, an item easily found in Chinese restaurants, have been called “terrible” and “really disgusting.” ” in one Segment 2016 with Jimmy Kimmel.

“I don’t even really know what it is,” Corden said as he presented the balut to Kimmel.

The long-running game is a popular segment of Corden’s show, enlisting celebrities such as Cher, Kobe Bryant, Kim Kardashian, Harry Styles, and Justin Bieber. Chrissy Teigen made an appearance three months ago on the most recent edition of “Spill Your Guts”.

Former fan Kim Saira launched a petition on Tuesday to fight the segment’s cultural insensitivity. With over 13,200 signatures to date, the petition calls on Corden to change the game or stop it altogether. He also asks Corden to apologize and donate to support Asian businesses.

Saira recently said on the show “Today” that she stopped watching Corden after watching the segment ridicule the balut, a “sentimental food” that she eats with her family on trips to the Philippines.

“I was so confused and I felt like it was a moment where I was like, ‘Oh, my God, like, this is my culture. I don’t understand why he doesn’t care, ”Saira said.

Representatives for “The Late Late Show” did not immediately respond to a request for comment.

Comments below the video of Kimmel’s appearance, which has been viewed over 27 million times, echo a similar sentiment. “I think it’s funny that they mostly use Asian food as ‘disgusting’ foods that they will dare to eat. A bit really offensive, ”we read.

“The part where they had traditional Asian food was extremely disrespectful, they could have been more polite or subtle about it even though it was disgusting,” said another user.

On Monday, Saira also posted a TIC Tac which went viral and inspired her to create the petition. The video, which shares his commentary on clips from the balut episode “Spill Your Guts”, has been viewed over 2 million times.

“Okay, but it’s real Asian food and you go on live TV telling people how disgusting it is,” she captioned the video.

Critics also highlighted the need to reassess the presentation of the Asian food segment in the wake of the increased attention to anti-Asian violence across the country.

“Content like this continually perpetuates and encourages mischief and racism against Asian Americans in our daily lives,” Saira’s petition reads.

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Steglitz has one of the best Chinese restaurants in Berlin Fri, 11 Jun 2021 20:33:38 +0000

BerlinRetro lovers will love this Cantonese Chinese restaurant! But briefly on the genesis of this review. A few weeks ago, I introduced Da Jia Le in Schöneberg as one of the best Chinese restaurants in Berlin. Then I got an unruly email.

There, a reader wrote: “For me the best Chinese restaurant in Berlin is not the very high end / luxury restaurant in Da Jia Le, but rather a little known old school store, Hee Lam Mun in Steglitz. The original and innovative furniture alone is a dream and you feel very good and warm care. Try the cast iron dishes (57 degrees too hot) or the crispy duck or the roasted duck. Often the crowd consists of a few retirees or students. Otherwise, the store is hipster-free.

Paul max fisher

very crispy duck

Of course, I had to try. So I booked a table and headed to Steglitz. I must say: the colorful neon lights on the roof of the house on Grunewaldstrasse 23 (near the Institute for Theater Studies of the Free University of Berlin, opposite the majestic villas) convinced me. The atmosphere is warm and authentic. The owner is originally from Hong Kong, speaks Cantonese and dreams when she talks to him about her homeland. She travels to Asia every year and tests the food to keep up to date. And you can taste it!

Paul max fisher

Ente kross im China-Restaurant Hee Lam Mun.

The crispy duck is actually very, very crispy. Fresh vegetables. I was especially impressed with the meatballs filled with tender meat, which is a poem. The classic was also ordered: sweet and sour pork, cooked twice, with chunks of fresh pineapple, awesome! I must therefore make my judgment a little relative. Cantonese restaurant Hee Lam Mun is an insider tip that gives Steglitz a reason to go. They are wonderful hosts who leave nothing to be desired. A visit to a restaurant is like a vacation.

Note: 5 out of 5 points

Chinese restaurant He Lam Mun مطعم, Grünewaldstr. 23, 12165 Berlin, Tuesday to Sunday, 12 p.m. to 8 p.m.

This text appeared in the weekend edition of the Berliner Zeitung – every Saturday at the newsstand or here as a subscription.

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In My Shanghai, Betty Liu dives into the home cooking of the “city on the sea” Fri, 11 Jun 2021 13:03:03 +0000

“Each family has their own way of cooking, but that’s my family’s perspective and our experience,” says Betty Liu.

Content of the article

Our cookbook of the week is My Shanghai by Betty Liu. To try a recipe from the book, check out: noodles in scallion oil, mom’s red-braised pork belly, and seasoned steamed eggplant.

Pig’s trotters make a fantastic stock. but it is not the only reason Betty liu used the cup every week in the fall of 2017. It turned out that baby walkers are also ideal for perfecting suturing techniques. After practicing on two pig’s feet, which she bought every week for a dollar a piece, she made a soy soup on the foot. The recipe, which was a family favorite in their first cookbook, My Shanghai (Harper Design, 2021), represents a rare fusion of his medical and culinary careers.

“Honestly, practicing on those pig’s trotters really helped my technical skills,” says the Boston surgical resident, photographer and author. “They give us these faux rubber squares that are supposed to mimic skin, but the feel is really different. I apologize for being awful, but pork organs feel very similar to human tissue, so it was much better to practice.


Content of the article

Liu started writing about food on his blog,, in 2015. She had left Oregon to attend St. Louis University and found herself craving for her parents’ seasonal and home-style Shanghainese cuisine. She called and texted for instructions on how to prepare various dishes; on visits to the home, she took videos of her mother packing dumplings or zongzi (sticky rice balls wrapped in bamboo leaves) for reference.

His family’s cuisine, rooted in Jiangnan cuisine (the region includes Shanghai and the neighboring coastal provinces of Jiangsu and Zhejiang), has found a loyal following. The success of his blog led to a book deal for My Shanghai, which she wrote during her medical studies and the first two years of her residency in general surgery.


Content of the article

Writing, testing recipes, and photographing a book while training to be a surgeon can seem like an overwhelming workload, but for Liu – who turns to cooking for stress relief – the timing has worked perfectly.

“With medical school, your time is a bit more flexible; these are classes rather than having an actual job of 60 to 80 hours a week, ”she says. “It was a lot of time management, but it was great. And I had the option of going to China before the pandemic. “

My Shanghai by Betty Liu
Author Betty Liu is a general surgery resident-in-training in Boston. In My Shanghai, she celebrates the seasonality of Shanghainese home cooking. Photo by Harper Design

Seasonality is at the heart of My Shanghai, and Liu planned his research trips for the four seasons. She paid close attention to the changing daily offerings in local fresh produce markets, visited farmers, pickers and producers, and set out to transport readers through her photographs and evocative stories.


Content of the article

Liu’s parents are from Shanghai, and her husband, Alexander Xu, has relatives in Nanjing, Suzhou, and Wuxi. Her research for the book was also family time, and loved ones helped connect her with farmers and other food producers.

Tracing the progress of the year, she writes about visiting a hairy crab farm in Yang Cheng Lake during the fall harvest, rejoicing in Shanghai’s bountiful winter fruits and vegetables, foraging bamboo in the spring. and eating ban mian, “dry noodles in sauce” as an antidote to the summer heat. Taking a seasonal approach to the book was her goal from the start.

“Even before I came up with the exact list of recipes, I knew I wanted to organize it by season. When I told my mom and dad about it, they said, ‘Well, sure. Why wouldn’t you do it seasonally? because it’s so much a part of how we eat at home, ”says Liu. “And yet, this is something that we haven’t really talked about and it’s something that is not really associated with Chinese cuisine.”


Content of the article

In the West, Chinese food has long been considered a monolith, says Liu: a generic category of dishes including mapo tofu and sweet and sour chicken. In recent years, however, the number of regional Chinese restaurants has increased, as has their representation in cookbooks.

Seeing an increased interest in regional Chinese cuisines and a greater curiosity for what characterizes Shanghainese cuisine has been gratifying, she adds, as people learn more about the distinct palette of “light and refreshing” flavors and signature techniques such as hong shao ”).


Content of the article

The moment of My ShanghaiThe early March release brought unexpected layers of meaning to a very personal project. Liu had not expected that he would have such nostalgia for people who, due to travel restrictions, were unable to visit their families. Hearing so many readers in the face of a growing number of anti-Asian attacks was also particularly significant.

“It’s been another way to connect with the community and celebrate something positive in the midst of everything that’s going on,” Liu says. “Some of the messages I received were very moving, and that’s something I wasn’t really expecting when thinking about the reaction I would get.”

Jiangnan’s flavors may be more subdued than those in other parts of China, says Liu, but the food is vibrant, deep, and pure. The strength of Shanghainese home-style cuisine is its emphasis on fresh, seasonal ingredients. Soy sauce, cooking wine and vinegar are the main seasonings. And although the cooks use a few herbs (green onions, ginger, and garlic) and subtle spices, the emphasis is on enhancing the natural flavors rather than masking them.


Content of the article

“Each family has their own way of cooking, but that’s my family’s perspective and our experience. And I feel very honored to be able to share this with people in one of the first Chinese cookbooks about this region written by a Chinese, ”Liu said.

One of his goals with the book was to give context to Shanghainese cuisine; to incorporate an element of travel and illustrate what the “City on the Sea” looks like in each season. When she can return, Liu can’t wait to indulge in her favorite street foods, to which she devotes a final chapter in My Shanghai – pork bao breakfast and fan tuan (stuffed sticky rice roll) – visit family and stroll through the markets.

“There are local markets every day,” says Liu. “A lot of people, including my family and my husband’s family, start each day with a trip to the market to buy just enough produce for that day or maybe the next day as well. Everything is so micro-seasonal depending on what is available in the markets. I love to walk around and see what’s cool.




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Abbott says Texas will build border wall Fri, 11 Jun 2021 00:53:12 +0000

Texas Governor Greg Abbott on Thursday announced that the state of Texas would strengthen border security along the Texas-Mexico border, and for the first time, Abbott said that includes building a Wall.

In one interview along with Bob Price of Breitbart Texas, Abbott said the state would “immediately” begin building border fences along portions of the Texas-Mexico border where illegal immigrants cross easily. One area that will focus is the Del Rio sector. The Del Rio area has seen agents arrest 27,890 illegal immigrants. This is an increase of 1,118% from the May 2020 report of 2,289 apprehensions. recently published an article detailing the change in border crossings at Del Rio and how crime has increased due to illegal crossings.

Governor Abbott Told Breitbart Texas that the new security measures would mean more prisons would be needed.

The governor explained that the barriers serve two functions in the fight against illegal border crossings. The first being physical deterrence. The second, “If they (the migrants) move or interfere with this barrier, they have committed several crimes.

These crimes include criminal mischief, vandalism of state or local government property, and criminal trespassing.

In addition, the recent declaration of a state of emergency by the state of Texas has increased the sentences for these crimes by one level.

“That means up to 180 days in prison,” Abbott continued. “Something that might be a Class B offense right now has turned into a Class A offense. And so they can have a lot of problems.

Questions remain. How much will it cost the state? And when will these actions be completed. Also, will there be a wall or a barrier? And what is the difference. Speaking with Breitbart, the governor talked about using barriers. At the summit, the governor used the word wall.

Hopefully more information will be released in the next week.

WATCH: Here are America’s 50 Best Beach Towns

Each beach town has its own set of pros and cons, which got us thinking about what makes a beach town the best place to live. For the knowledge, Stacker consulted WalletHub data, published on June 17, 2020, which compares American seaside towns. Ratings are based on six categories: affordability, weather, safety, economy, education and health, and quality of life. The towns had a population of 10,000 to 150,000, but they had to have at least one local beach listed on TripAdvisor. Read it full methodology here. From these rankings, we selected the top 50. Readers who live in California and Florida will not be surprised to learn that many of the cities featured here are in one of these two states.

Read on to see if your favorite beach town has made the cut.

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Friyay! : What to eat, culinary news and news Thu, 10 Jun 2021 21:00:00 +0000



Call me old school, but when it comes to food, taste wins out all the time.

So while I can ooh and aah on the cute sweets that pop up frequently on social media, what really stole my heart this year is a very simple butter cake from the house baking company Joo’s (@joobakes ).

Amateur baker Pang Joo Soon has a few items in his repertoire – including a lemon squeeze, banana cake, burnt cheesecake, and a brownie – but the butter cake ($ 28 a bread) is still my favorite.

This is one of the smoothest I have tasted and its buttery aroma hits you as soon as you open the box. Sweetness is right for me too.

Pang says it’s based on his late father’s recipe, which he modified over the years. For example, he now uses exclusively French butter after completing his baking course at Le Cordon Bleu school in Paris. It adds to its cost, but that’s what makes the cakes so good.

You can arrange a pickup yourself at Ang Mo Kio or have the pastries delivered to you for a fee.

HOW TO ORDER Direct message to @joobakes or WhatsApp 8282-2722 THE PRICE $ 28 per bread, which serves four to six SHIPPING COST $ 10 (outside the central business district), $ 15 (in the CBD)



If you’re planning on celebrating Father’s Day, which falls on June 20, at home, Parkroyal on Beach Road offers take-out and delivery menus until June 30.

The hotel’s Ginger Restaurant offers a selection of Western meat dishes with prices ranging from $ 73 for two to $ 193 for six. Dishes include oxtail stew, roast Angus beef, Moroccan roast leg of lamb, and an assortment of pork, beef and lamb sausages.

At Si Chuan Dou Hua restaurant, there are sets including Sichuan and Cantonese dishes starting at $ 136 for two people. Dishes include fish face soup with crab meat, steamed cod with golden mushrooms, and braised pork belly with honey sauce.

Along with the Father’s Day sets, the hotel’s shopping website also lists other meals and a la carte options.

What’s interesting is Si Chuan Dou Hua’s Quick Noodle Home Kit ($ 28 for four servings), which lets you easily make a bowl of dan dan or onion noodles at home. It is accompanied by homemade noodles and sachets of sauces and minced meat. A QR code takes you to a video that shows you how to prepare the dishes.

OR Parkroyal on Beach Road, 7500 Beach Road HOW TO ORDER Go to SHIPPING COST $ 5. Free with a minimum order of $ 100



I have stayed at home as much as possible over the past month and have had most of my meals delivered.

I indulge myself in a treat every now and then and Fat Cow’s wagyu rice bowls are some of the most memorable.

The Beef Specialist at Camden Medical Center caters to different budgets, with prices for the bowls ranging from $ 48 to $ 138. I get the cheapest and the most expensive to see how they stack up.

The Fat Cow Donburi ($ 48) is a very decent bowl and good value for money. It is served with seasoned rice topped with thick slices of charcoal-grilled wagyu, an onsen egg and alfalfa sprouts. The restaurant does not specify where the beef is from, but it is tender and tasty.

But a bite of beef in the 21 Days Nagasaki Wagyu A5 Premium Donburi ($ 138) and I understand why it costs so much more. The meat is packed with oils and juices that linger in the mouth, which you don’t get out of the bowl cheaper.

There are other toppings as well – an onsen egg, pieces of pan-seared foie gras, ikura (salmon roe) and caviar that go perfectly with the beef. And the rice is seasoned with truffle shoyu.

The richness of the toppings makes the bowl rather filling, so it’s good for two people whether you’re adding sides or a dessert. Sharing also helps lighten the wallet.

OR Fat Cow, 01-01 Camden Medical Center, 1 Orchard Boulevard HOW TO ORDER Go to SHIPPING COST $ 15

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5 things to do when visiting Belmont Thu, 10 Jun 2021 17:41:00 +0000


“Belmont has become this gastronomic destination.

A dish at La Victoria Tacqueria, which opened in Belmont this spring. Lane Turner / Globe Staff

Massachusetts city workers share their favorite places to go for culture, nature and relaxation in towns and villages they know so well. Do you want to see your favorite city or town featured? Let us know in the investigation below or by e-mail [email protected].

Belmont, a suburb of Boston, has plenty to do within its 4 1/2 square miles, said Ellen O’Brien Cushman, longtime resident and city clerk for the past 11 years.

  • 5 things to do when visiting Lenox

  • 5 things to do when visiting Newburyport

From its expansive green spaces to its many restaurants, there are plenty of ways to enjoy your time there, she said.

“Although we have a population of 26,000, we still act and feel like a small town,” she said.

Coming up, check out Cushman’s choices for where to go and what to do in Belmont.

Dine at a variety of restaurants

“I grew up in Belmont. We used to have a pizza place and we had a Chinese food restaurant and donut shop, ”Cushman said. “There weren’t really any restaurants here. And then in the early 2000s, all of a sudden, it burst out like a flower that has just blossomed. And now Belmont has become this gastronomic destination. “

Hungry visitors will find everything from breakfast cafes and upscale restaurants to ice cream parlors, she said.

“I think there are 13 restaurants in Belmont Center, which is less than a quarter of a mile long,” she said.

Here are a handful of places Cushman likes (the full list is considerably longer): Bakehaus and Vicki lee for breakfast and lunch; Linda’s donuts, where Cushman has eaten handmade treats since he was a child; by Savino, a Mediterranean Italian restaurant; Wellington for eclectic American cuisine, Thai Patou for Thai cuisine; and Italian restaurant He Casale, located in a converted fire station and “perfect for a festive dinner and sitting on their beautiful patio,” she said. Oh, and don’t forget the Mexican street food at La Victoria Taqueria, which just opened this spring.

Bellmont Cafe, which is open for breakfast and lunch, is a great place to meet a friend, Cushman said.

“They have great salads and great sandwiches and paninis, and the patio is open 365 days a year,” she said. “Everything is homemade. It’s incredibly cool.

For dessert, go Rancatore Ice Cream & Yoghurt, or “Ranc’s,” as locals affectionately call it, Cushman said. His reference? A micro sundae with vanilla ice cream, which she described as “a mini mini mini sundae with hot fudge and marshmallow to die for.”

The Pine Driveway at Lone Tree Hill in Belmont.

Spend time at the historic Pine Alley

“Belmont’s hidden gems are our open spaces,” Cushman said.

His favorite is Belmont Conservation Land Lonely Tree Hill, which offers trails and over 100 acres.

“There’s just a really nice variety of ecological habitats ranging from grasslands to forests,” Cushman said. “This is a nice place to go to take in some great views and opportunities to see native plants and wildlife.”

Cushman, a justice of the peace, even married couples there in his historic Pine Alley.

“There is this beautiful feature on the property called Pine Alley, a very useful plantation in the mid-1800s with 300 white pines forming a great sort of driveway at the edge of the property,” Cushman said.

The terrain allows visitors to “walk on the wild side, even though we’re so close to Boston in a suburban environment,” she said.

Discover live music and art history

During the summer, visitors can listen to live music every Wednesday evening at the Payson Park Music Festival, a free outdoor concert and 30 years of Belmont tradition. Last year the festival had a shortened season due to the Coronavirus pandemic, and this year’s schedule has yet to be posted.

“People are going to put down their blankets and bring chairs, and the kids are playing on the playground equipment or running, and the music is always wonderful,” Cushman said.

It is also worth consulting the 1853 Homer House, where 19th-century American landscape painter and printmaker Winslow Homer once spent time and created art, Cushman said. It is now the seat of the Belmont Women’s Club, which saved the mansion from destruction in 1927 and hosts a series of lectures and other programs.

The house, which belonged to the artist’s uncle, was the inspiration for a number of his early illustrations and paintings, according to the Belmont Woman’s Club website.

Bring the children to a “magic pool”

A great place to spend the summer days is the Beaver Brook Preserve, with its 59 acres of open and wooded fields, sports fields and spray deck, Cushman said.

The spray deck, a popular spot for families in the summer, also includes benches, a picnic area, and a play area.

“It’s like the kids are playing on rocks and they’ve just found this magical pool,” she said. “It’s really, really, really shallow – I think it’s only up to 3 inches of water collected – and the water gushes out of those rocks, and the kids are just running around and howling and laughing. . It’s just happy.

Cushman also likes the Undergrowth pool, which his family has enjoyed for generations. Visitors can purchase daily pool passes throughout the summer.

“They provide a nice kind of oasis for the kids,” she said of the two places.

What readers are saying about Belmont:

Readers had the following food and drink recommendations:

When it comes to things to do, readers recommended the following:

Finally, @ risakim97 came up with the following itinerary for those visiting Belmont: Get Greek yogurt at Sophie’sice cream by Rancatore, or pastries and coffee at Bakehaus, then enjoy a picnic on Lonely Tree Hill.

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England’s most beautiful villages unveiled Thu, 10 Jun 2021 10:50:00 +0000

A pretty cobbled square, thatched roofs, dry stone walls, gardens full of rosebushes, a medieval church, the sound of a trickle of steam or the lapping of the waves on the harbor, children clutching crab lines , a tea room serving fresh scones, a friendly pub and tons of community spirit – all make for a quintessential English village recipe.

With stays in full swing this summer, Brits looking for a slice of traditional England in all its glory have a plethora of perfect hamlets to choose from – whether it’s a village of Cornish fishermen, a Yorkshire waterhole tucked away in a small cove or small parish in Hampshire

To help you on your way, our experts have unearthed 30 bucolic delicacies to discover.

The most beautiful villages in England to visit in 2021

Castle Combe, Wiltshire

Tom Ough explains, “This Cotswold village is worth two streets of ridiculously cute stone cottages, plus a pair of ridiculously cute pubs and a ridiculously cute church. Lush hills overlook the village. There is a low bridge over it. a river. A market cross. (No castle, really, just the remains of a very old mound and poultry yard.) Flowers caress the terraced cottages that line the narrow main road, creating the effect of a very scented blower.

“Castle Combe is therefore proclaimed the most beautiful village in England, in the same way that the US military is proclaimed the most powerful army in the world. No one really wants to test them because they know they would be wiped out. . “

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Safe Trips: Paddle the Adirondacks on the Northern Forest Canoe Trail Wed, 09 Jun 2021 18:39:11 +0000

Editor’s note: This is part of an ongoing series that features things to do in upstate New York while we still experience the Covid-19 pandemic. Before venturing out, please take appropriate precautions and check availability and any changes to the opening hours of marinas and boat launch sites. Safe travel!

Some consider it to be the river equivalent of the Appalachian Trail.

It’s the Northern Forest Canoe Trail, a 740 mile canoe route that begins in the Adirondacks and ends in Fort Kent, Maine. The course takes paddlers – canoeists and kayakers – on rivers, streams and lakes, with a few portages.

The Upstate New York section stretches for over 150 miles and offers numerous entry and exit points. Paddling the waterways along the route makes for a scenic and enjoyable day, or a multi-day paddling adventure. And yes, there are campsites and lean-tos for camping, not to mention more comfortable accommodation in neighboring villages.

The New York section begins at First Lake public beach in Old Forge and continues along the Fulton Chain of Lakes. The route continues through Long Lake to the Raquette River, then through Saranac Lakes and the Saranac River to Plattsburgh on Lake Champlain. From there, the journey continues to the northern end of Lake Champlain to the waterways of Vermont, New Hampshire and Quebec, Canada, and ends in Maine.

This article will focus only on the New York section and will contain excerpts from interviews with Chris Morris, trail director of communications, and Karrie Thomas, its executive director.

A scene at Franklin Falls Pond, which is on the Northern Forest Canoe Trail in the Adirondacks. Photo by Mike Lynch.

Is the course reserved for canoes? No, many sections of the trail for paddling by kayak – and more recently on paddle boards.

Where to stay, camp: The route passes through four villages (Old Forge, Inlet, Long Lake and Saranac Lake) and ends in Plattsburg. All of them offer motels, guesthouses and Airbnbs. Plus, there are lean-tos, DEC campgrounds, and places to pitch a tent along the Fulton Chain of Lakes and Long Lake. Campsite reservations are required for state-run campgrounds on 8th Lake, Forked Lake, Long Lake, and the Saranac Lake Islands. You can find free sites, some with lean-tos, along the Raquette River downstream from the falls, at Stony Creek Pond, and again on the Saranac River downstream from Saranac Lake.

All in all, a fairly flat water paddle? For the majority. There are whitewater rapids between Lake Saranac and Plattsburgh. It is easy to carry around them.

Northern Forest Canoe Trail

Canoeists descend rapids on the Saranac River on the North Forest Canoe Trail. Photo by Mike Lynch.

Portage: There are 10 portages between Old Forge and Saranac Lake, the longest being Forked Lake to the Raquette River (1.5 miles). Once at Saranac Lake, the road continues along the Saranac River to Plattsburgh to Lake Champlain. Most portages are less than half a mile in length. Some simply bypass dams and rapids. At lower water levels, paddlers may have to walk in the water and pull their boats to avoid scratching rocks.

Most popular stretch: From the Vieille Forge to the Lac de Saranac (ending with the Lac aux Fleurs in the village). This is the course of the Adirondack Canoe Classic competition, also known as 90 miles. This year’s competition, which is co-hosted by Northern Forest Canoe Trail, will run from September 10-11.

Entry and exit points: A seasoned and fit paddler can cover the 90 miles in a day, but for the most part, that’s unrealistic. Most lay things out for a few days or even a week. Many only do sections of the route. For maps of the sections, as well as entry and exit points, see the maps on the trail website.

Fun things to do: The villages of Old Forge, Inlet, Long Lake and Saranac Lake are teeming with music, festivals and more all summer long. Consult the websites of the chambers of commerce in each of these communities for the calendar of activities.

Landscapes, fauna: Each stretch offers revealing Adirondack scenery, Morris said. His favorite section of New York is from Long Lake to Stony Creek. “No matter what time of year you go, the Raquette River is beautiful,” he said. “At higher water levels, it almost feels like you’re in the south, paddling through the cypress trees in the bayou. In the summer it is incredibly lush and green, and of course in the fall, due to the high number of maples, the foliage is amazing.

In terms of wildlife, Morris continued, “You have a great variety of birds, from herons and eagles to hawks and all kinds of songbirds. It is quite common to see beavers, otters and muskrats, and maybe sometimes fishing cats. If you are very lucky you will see a moose, although this is much more common in Maine.

Can you rent a canoe, camping gear for paddling and camping on the course? Yes. There are five outfitters in partnership with the Northern Forest Canoe Trail between Old Forge and Saranac Lake, where you can rent a canoe or kayak for the trail, get camping gear and even a guide. The trail website also includes a map of grocery stores and other services along the way.

How are the bugs? Usually late May to early July can be tough with black flies and mosquitoes on rivers and small streams, but not as bad on large lakes on the road. Barn flies and deer flies are more of a problem later in the summer. Things calm down in the fall. It is a good idea to dress appropriately (long sleeves and pants) and be equipped with bug spray.

Deposit of food, equipment: Paddlers along the route do this in several ways. Some people send items to post offices in communities along the route or make arrangements with outfitters. Some contact the Northern Forest Canoe Trail office, which has staff and volunteers who live along the route. And others are using the Northern Forest Canoe Trail Adirondack Outpost, 84 Main Street in Saranac Lake to drop off food and gear. Contact Morris at to learn more about this.

For more information on the Northern Forest Canoe Trail, see the trail site.


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Fishing gear | Camouflage masks | Hunting equipment | Camping supplies

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17 top Chinese pantry must-haves to keep close at hand Wed, 09 Jun 2021 17:01:46 +0000

Budget Eats viewers have repeatedly asked me to make a shopping video on where I go and what I buy for my spice cabinet, but the truth is, there are just too many good things. all over for me to put everything together in a neat and succinct video. That said, a great place to start scratching the surface of delicious flavoring agents is my favorite Chinese pantry.. There are spices, condiments, and toppings I always have on hand, for good reason – they’re versatile and can be added easily to any dish, not just Chinese! And if you stick around until the end, you can see a bonus rundown of my three favorite Chinese packaged snacks.


Sichuan Pepper

There are reds and greens, and I like both. The reds are deeper and more fragrant in a toasty way while the greens are a bit brighter and lemony in their bite. Sichuan peppercorns are the basic ingredient for mala dishes, which means “numbing spice” – if you happen to chew those little peppercorns on their own (strongly do not recommended), your tongue and lips will begin to buzz and vibrate as if you are kissing a swarm of gentle bumblebees.

You can use them whole in soups as long as you promise not to accidentally chew any (unless you want to kiss bumblebees, so be my guest), or use them ground in just about anything. other. I like to sprinkle a fair amount on a Sichuan specialty, the fish-flavored eggplant, a dish with a misleading name that is actually suitable for vegans.

White pepper

White pepper is the seed of the ripe fruit of the same plant as black pepper (but not the same plant as Szechuan pepper). While black pepper can taste toasty, warm and spicy, white pepper is a bit more androgynous and elusive: floral but musty, simply floating on the palate and nose where black pepper smacks of heat. I like to sprinkle it on soups and stir-fries, especially in some crispy noodles where the white pepper tames the rich, fatty thick-sliced ​​bacon and adds some smoky intrigue.

Five spices

Think of the Chinese five spices as the East Asian pumpkin pie spice. “Five” spice blends will vary from household to household and brand to brand, with some formulas actually containing more than five spices.

They are often a harmonious blend of sweet and warm spices meant to be applied to savory meat dishes and I like to highlight them in Taiwanese chicken popcorn. The particular blend I have on hand includes cinnamon, fennel seeds, star anise, ginger, and cloves. Other common additions include nutmeg, star anise, licorice, orange zest, and Sichuan pepper.


Somehow, still controversial despite numerous scientific studies debunking its bad reputation, MSG is a trusted sidekick in raising any dish with its umami power. I made an entire video exploring this ingredient and use it in everything from crushed cucumbers in chili oil to sesame noodles. Use sparingly: a little goes a long way.


Dark aged soy sauce vs light soy sauce

The soy sauce that we’re most used to seeing in the United States is probably light soy sauce. It is dark in color but quite liquid, like a flat cola. Black soybeans, on the other hand, are much more viscous: they are thick and syrupy, and their flavor is just as intense. With a slight hint of molasses, black soy isn’t as plainly salty as light soy and is much more suited to feature as a background in heavy meat dishes like braised pork belly and roast duck.

Black vinegar vs rice wine vinegar

Chinese black vinegar looks like a cross between balsamic vinegars, apple cider and rice wine. Where rice wine vinegar is crisp and fruity, black vinegar is a bit more tannic and tangy. As black as balsamic, but nowhere as sweet, black vinegar is truly excellent on its own (like in a dumpling dip) or paired with rice vinegar (like in a sweet and sour soup) for a multidimensional flavor.

Hoisin sauce vs oyster sauce

While both are rich and bright brown sauces, hoisin is much sweeter and oyster is much saltier. It’s also worth noting that while “hoisin” literally means “seafood,” the hoisin sauce itself is generally vegan and does not contain any real seafood in its ingredients. Oyster sauce, however, actually contains oyster extracts. These thick, umami-filled sauces are popular in southern Chinese and Chinese-American cuisines, and are delicious in stir-fries, such as beef and broccoli, and General Tso’s chickpeas.

Toasted sesame oil

Widely used in Chinese, Japanese and Korean cuisine, toasted sesame oil is the perfect finishing oil to give your dish a little more nutty at the very end of cooking. Due to its low smoke point, avoid using this oil for cooking over high heat and for long periods of time. Try a fillet of tteokbokki, five-spice roast chicken, or any other stir-fry, like sweet and sour cashews.

Shaoxing wine

It’s in great demand in various Chinese recipes but let’s get right to the point: I don’t like using this variety of rice alcohol in my cooking. This is probably due to the fact that I can only find one brand and just don’t think it’s good quality Shaoxing wine. It’s a bit too strong in this alcoholic way and leaves a lingering bitterness behind. It’s often used in marinades to tame the gaminess, but I often replace it with rice wine vinegar. If you can access better Shaoxing wine, don’t let me put you off!


Fish balls

Bouncy, bouncy fish balls are a delight. They are a compound of ground white fish and starchy substances bound together in a salty-sweet marriage. I love them in soups and stir-fries, like fishball chow mein.

Crispy chili

Laoganma brand crispy chili is a household name now, and if you haven’t tried crispy chili, it’s never too late. There are many different varieties, and my favorite is the jar which has roasted peanuts and crispy tofu chunks alongside the chili oil. If you can’t find it in stores near you, you can try making homemade chili oil from the comfort of your own kitchen.

Century eggs & salted duck eggs

Century eggs, also known as Thousand Year Eggs, are dried in a clay mixture for several months until the whites of the duck eggs turn translucent green-black and the yolks turn into a creamy, olive green, brie-like center. They are an acquired taste, but if you acquire such a taste, they are a godsend in texture.

Salted duck eggs look relatively docile in comparison: the whites are still white, the yolk is still yellow, but the textures are another story. The whites take on the texture of soft tofu, but the yolks take on a creamy, grainy consistency, much like freshly ground natural peanut butter. True to their name, they are extremely salty and are meant to be eaten as a condiment, not on their own.

Both eggs are wonderful as a garnish on congee, but I love eating hundred-year-old eggs dressed in a simple dressing.

Pork bristle

Chances are, if you like cured meat, you would love pork bristle. Pork bristle is basically pork seasoned with sugar, soy sauce, and spices, dried, then separated into tiny, meaty fibers, almost like cotton candy. It is often served with rice or congee, or baked in enriched breads as a garnish. My guilty pleasure is to eat it by itself with a spoonful.

Zha cai

According to Wikipedia, zha cai refers only to the Chinese pickled mustard plant, but i grew up using this term as the cover label for any salty and spicy chinese pickle. (Maybe my mom never corrected me and gave in to my Chinglish habits over time.) Either way, Chinese pickles are always crunchy, extremely salty, tender but never wet like juicy pickles. with American cucumber, and sometimes spicy.

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These 11 Emerging Star Chefs Really Shine on Houston’s Food Scene Wed, 09 Jun 2021 15:30:39 +0000

Presentation of the nominees for the CultureMap Tastemaker Award Michelin-starred chef of the year. As selected by our panel of restaurant industry experts, these are the culinary minds to watch for in the future.

Collectively, these 11 nominees represent a wide range of culinary influences, experiences and perspectives, but they are united by a relentless spirit of creativity that drives the Houston food scene forward. As befits a city as diverse as Houston, their work spans genres from barbecue and burgers to high tasting menus.

Look for them in their restaurants; most importantly, try their food. The results of their work speak for themselves.

Who will win? Find out on July 22 at the Tastemaker Awards party. We’ll be eating bites from this year’s nominated restaurants before emcee Bun B reveals the winners. Buy tickets now.

AJ Ede – Brazil
Brazil has been a staple in Montrose for almost 30 years, but it was never quite known as a foodie destination – until Chef Ede took over the kitchen. A veteran of some famous New York City cuisines (he doesn’t like to name them), Ede knows that even casual food benefits from the right ingredients and precise technique, like in his Cheeseburger in Paradise which lifts a double cheeseburger with beef. 44 Farms and a homemade jalapeno sauce or weekly specials that use seasonal produce. Beyond the dishes he creates, Ede also serves as a mentor to cooks in Brazil, teaching them the skills they will need to continue their careers.

Benchawan Painter – From the street to the kitchen
After working at Salt Air Seafood Kitchen and Theodore Rex, Chef Benchawan Painter has transformed what she has grown with pop-up dinners and a weekly presence at Urban Harvest Farmers Market into a well-regarded new restaurant in the East End. . Known to friends and diners as ‘Chef G’, his ‘Shameless Thai’ dishes blend family recipes with carefully selected local ingredients, like Krapow Thai Basil from local urban farm Plant It Forward. The recent launch of the Street to Kitchen catering service should allow Painter to showcase his talents even further.

Chase Voelz – Bludorn
One of the reasons Bludorn has been so successful since day one is its solid consistency, which is a testament to the skill and discipline of Chef-Owner Aaron Bludorn and Chef Chase Voelz. After working for Chef Bludorn at New York’s famous Café Boulud, Voelz spent time at Roister in Chicago where he learned the techniques needed to prepare the prime rib which has become one of Bludorn’s staple dishes. As Chef Bludon begins to travel to attend culinary events, count on Voelz to help keep the kitchen running smoothly.

Christine Ha & Tony NguyenXin chao
After establishing their reputations separately – Nguyen at the Viet-Cajun Saigon House restaurant and Ha as a Masterchef winner and James Beard Award nominee for The Blind Goat – the two chefs have teamed up to create one of the most successful new restaurants. most exciting of 2020. Xin Chao blends traditional Vietnamese flavors with Texan touches in dishes such as bo luc lac with American wagyu beef, smoked duck salad and flat rice noodles with smoked prime rib . Recent additions like Soft Shell Crab with Tamarind Gastric demonstrate that this dynamic duo is just beginning.

Cuc Lam – Yelo
“The only person I would consider is Cuc Lam,” his business partner Alex Au-Yeung said when they announced Yelo last year. “If she didn’t, I wouldn’t.”

Obviously, Au-Yeung knows how to choose a collaborator – just ask everyone who flock to Katy for a taste of Lam’s creative banh mi. The chef masters both the classic varieties and brings his own touch to the shape with new tastes like the “Pho-Rench Dip” with pho vegetables and a dip and an innovative approach to Vietnamese meatballs (xiu mai) which carry the flavors of Chinese barbecue.

Jordan Economy – Dak & Bop
From fine dining to food trucks, this chef has worked in just about every class of restaurant, but Economy seems to have found its place in this Korean restaurant. Together with owner Jason Cho, Economy’s kitchen produces creative blends that blend southern, Italian, Korean and other flavors to create dishes such as French bulgogi dip, smoked kimchi fried rice, and a sammy. with hot Nashville tofu. The economy will take another step forward later this year when Cho and her business partners open Karne, a modern take on a Korean steakhouse.

Michelle Wallace – Gatlin’s BBQ
If Wallace had done nothing but create the smoked seafood okra that sometimes appears on the Gatlin menu, that would have been enough to earn this nomination. Add in the restaurant’s creative sandwiches, first weekend catfish specialties and other innovative dishes, and it’s easy to see why his culinary partnership with Gatlin pitmaster owner Greg Gatlin is generating so much buzz. . As the Gatlin brad grows beyond the barbecue, Wallace will have an even more essential role to play.

Niki Vongthong – Hidden Omakase
The talented chef has started to turn heads during her stints at Uchi and Aqui, but she has really come out on top in the past year or so. Her Sen pop-up – named after the word meaning ‘noodles’ in Thai and Lao – has shown her ability to create traditional Thai dishes like boat noodles and larb, suitable for a family member who created the legendary Houston Asia Market restaurant. Vongthong took over the kitchen from Hidden Omakase in March, where she organized sold-out seats for tastings of more than 12 dishes that bring together all of her influences.

Peter Nguyen – Riel
After working for some of Boston’s best chefs, Nguyen made his mark at Ryan Lachaine’s restaurant Montrose. The chef is responsible for some of the menu’s most exciting new dishes, like the Honey Walnut Crayfish that give the Cantonese classic a Texan twist. Nguyen’s constant presence in the kitchen also allows Lachaine to oversee his restaurant at Virgin Hotels Nashville with the confidence that Riel is in good hands.

Travis McShane – Ostia
The Kingwood native spent 10 years working for celebrity chef Jonathan Waxman in New York and Nashville before returning home to open his first solo project. At Ostia, McShane showcases the Mediterranean flavors he loves, including his version of Waxman’s famous roast chicken with salsa verde, made with ingredients that match the season. McShane’s homecoming was a resounding success, and we can’t wait to see what he does next.

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