Monday, November 30, 2009

Cold Weather Comfort Food

December tomorrow! Already! Thanksgiving in the rear mirror - so the holidays are upon us. And the cold weather is here. Remember my mother always use to say, the first time the snow sticks on the street, whatever day of the month it is - that's how many snow storms we will have that season.

Here's a recipe that appeared in the Washington Post food section several weeks ago. It might make its way into the rotation. Perfect comfort food for the winter months. Perhaps the chicken could be replaced with some leftover turkey?

Chicken and Sausage Gumbo

This gumbo recipe doubles easily; the gumbo tastes better after a day's refrigeration. Feel free to use a food processor fitted with a shredding disk to chop the onions, bell pepper and celery; exact amounts aren't necessary.

Some folks toast the flour beforehand to a light brown in a dry skillet over medium heat or in a 350-degree oven to promote a darker roux. That step is not included here, but feel free to do so.

Serve over white rice.

MAKE AHEAD: The chicken seasoning mix recipe makes more than you need for this gumbo. It can be assembled and stored in an airtight container at room temperature for up to 6 months. The gumbo can be refrigerated for up to 3 days and frozen for up to 6 months. It's best to freeze in individual portions, preferably with 1/2 cup or so of cooked rice placed in the container. 10 to 12 servings

For the chicken seasoning mix
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/4 teaspoon ground bay leaves
  • 1/4 teaspoon file powder (ground sassafras)
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon sweet paprika
For the gumbo
  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 2 large yellow onions, cut into 1/2-inch dice (about 5 cups)
  • 1 large green bell pepper, stemmed, seeded and cut into 1/4-inch dice (about 1 1/2 cups)
  • 2 ribs celery, trimmed and cut into 1/4-inch dice (about 3/4 cup)
  • 4 large cloves garlic, minced
  • 2 teaspoons chicken seasoning mix (see recipe above)
  • 6 1/2 to 7 pounds bone-in and boneless chicken parts, preferably with no skin or most of the skin removed
  • 11 cups homemade or low-sodium chicken broth
  • 3/4 pound smoked cooked andouille sausage, cut crosswise into 1/4-inch slices
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot pepper sauce, such as Crystal brand
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon file powder, plus more to taste
  • 1 bunch scallions, white and light-green parts, minced (3/4 cup)
  • Leaves from 1/2 bunch flat-leaf parsley, finely chopped (3/4 cup), for garnish
For the chicken seasoning mix: Whisk together the salt, the black, white and cayenne peppers, the garlic and onion powders, ground bay leaves, file powder, dried basil and sweet paprika in a container with a tight-fitting lid.

For the gumbo: Heat the oil in a large stockpot over high heat until the oil shimmers. Add the flour and, using a wooden spoon or spatula, stir constantly to form a roux; make sure to keep it moving. Cook for about 20 minutes, or until the roux becomes a dark reddish brown.

When the desired color is reached, add the onions, bell pepper, celery and garlic, stirring to coat. Cook for 2 to 4 minutes, stirring constantly. Reduce the heat to medium.

Use the 2 teaspoons of chicken seasoning mix to season the chicken pieces all over, then add half of them to the pot, moving the roux to the sides as needed. Cook for 5 minutes, until lightly browned, turning the pieces as needed. Transfer to a platter and add the remaining chicken; repeat the cooking process, then return all the chicken to the pot.

Add the broth, stirring until the roux is thoroughly incorporated. Add the sausage, bay leaf, dried basil, garlic and onion powders, the white, cayenne and black peppers, the hot pepper sauce and salt, stirring to combine. Increase the heat to medium-high and bring to a boil, stirring, then reduce the heat to medium-low. Cover and cook for 1 1/2 hours, stirring occasionally. Uncover and add the file powder, stirring to combine. Cover and cook for 2 1/2 hours; the gumbo will darken and thicken somewhat and the chicken will be falling off the bone. Discard the bay leaf and any bones that are free-floating or easy to pick out.

Uncover and add the scallions and parsley, stirring to combine. Cook uncovered for 7 minutes; taste and add file powder as needed. Divide among individual bowls; serve hot.

If storing, cool to room temperature and apportion with equal amounts of chicken in several containers with tight-fitting lids. Refrigerate for up to 3 days, or add servings of cooked white rice to each container, leaving an inch of headspace, then seal and freeze for up to 6 months.

Recipe Source: Adapted from "La Cuisine Cajun," by Jude Theriot (Pelican, 1986).

Friday, November 27, 2009

Christmas is Coming

It's Black Friday. I'm off, but not anywhere near a store. I'm home today looking after the boys, as their daycare is closed. Mrs. BA is off at work and I am thinking about getting the decorations out for Christmas. I'll probably hang the lights on the house this weekend. Maybe I'll multi-task and clean the gutters as I hang the lights. I don't know if my house will look like the one on the left, but it surely won't look like the one on the right.

I also have to get out the Christmas card list and get that process started as well. I lost the electronic version of the list when my computer failed earlier this year, but have been able to recreate it from an earlier version that Mrs. BA had on her computer.

The Brave Astronaut clan will likely travel for Christmas, heading for New York to see my father and hopefully my brother and sister, who will travel from their homes. My other sister lives in New York and it hopefully will mark a Christmas where we are all together for the first time in several years.

I have a few gifts to buy for the boys and Mrs. BA. I have one gift for her already but would like to have a few more under the tree as well. Speaking of trees, the Brave Astronaut and the OSG family will go out hunting for a tree next weekend. It's sure to be another great adventure.

I am participating in an Internet gift exchange, courtesy of Stinkypaw. I need to get that wrapped up so my recipient gets their gift in time for Christmas day. As mentioned here previously, Christmas is my favorite holiday, as it was my mother's also. I am looking forward to this special season and wish everyone the very best for this holiday season.

Thursday, November 26, 2009

What I Am Thankful For

It's Thanksgiving morning in America. My boys were up at a [somewhat] reasonable time this morning, so I am thankful for that. Mrs. Brave Astronaut is sleeping in this morning and I'm pretty sure she is thankful for that. When she gets up, we will have a nice breakfast of pancakes and bacon and everyone should be thankful for that (me, Mrs. BA, LBA and SoBA). I have the Macy's Parade on TV while we wait for Mrs. BA to wake and I'm watching that and looking out at a gray and foggy morning here in the DC suburbs.

A happy and blessed Thanksgiving to all my friends out there on the Interwebs. Special wishes to my family, who I am not with today, but will see most of soon at the Christmas holidays.

I am thankful for:
  • my wife. She is everything to me and there are days, most of them, in fact, where I don't know what I would do without her. She is my love, my life, and my true soulmate.
  • my sons. Despite the chaos they sometimes bring to the household and my concerns about what kind of father I am - I wouldn't trade them for the world and there isn't anything I wouldn't do for them.
  • my father. I spoke with my father last night and he is as well as an 80-year old widower can be. He is spending the day with his girlfriend, who he has been living with for the past year. She is having some of her family over for Thanksgiving Dinner.
  • my mother. My mother passed away three and a half years ago, but in her memory, because she always had to have them (even though she didn't like them herself), there will be pearled onions at Thanksgiving dinner. I miss my mother everyday and as we get into the Christmas season, even more so, as that was her favorite holiday.
  • my siblings. Despite the fact that I will not see any of them today, I will likely talk to all of them at some point. If and when my sisters read this, I was telling someone the story the other day about at least one Thanksgiving dinner started out with sherbet and melon balls in the parfait glasses and served on the horse plates.
  • my wife's family. Because of proximity, I tend to see them more than my own family. I am thankful for their help, their love and their support.
  • my friends. There are a number of my friends that I haven't seen in some time and haven't been in touch with for a while. Christmas card season is quickly approaching and I am hopeful to reconnect with a lot of my friends. I am especially thankful to C in DC (and her family) with whom we will celebrate Thanksgiving with today.
  • my home. Somedays I am not so thankful for it (ah, the joys of home ownership), but there are many people out there who don't have a roof over their heads or having trouble making ends meet and may lose their homes.
  • my job. When I got my job in June 2006, I had been out of work for a few months and was unsure about what would happen next. I was lucky enough to get into the federal government just prior to a hiring freeze and have enjoyed the work and am thankful to have a job in an economy where many are without one.

Monday, November 23, 2009

It's Turkey Day!

Mrs. Brave Astronaut's family came to the launchpad yesterday for a Faux Thanksgiving get together - as we will all be in different places on Thursday. The Brave Astronaut clan will celebrate Turkey Day with C in DC, with her husband's family, and NJM as well. Mr. C in DC has promised a Turducken in addition to the regular turkey and all the trimmings. NJM is bringing her family speciality, Cranberry Ice and is also making Brussel sprouts, possibly this recipe (hey, it's got bacon in it, it can't be bad), which appeared in the Washington Post last week.

Mrs. Brave Astronaut will make one of her killer apple cakes (I've mentioned to her that she should make that instead of the traditional apple pie). I have volunteered a cranberry relish and pearl onions (a staple that had to be on my mother's table - even though she herself didn't like them - they usually were of the frozen variety and creamed). Here are the recipes I am likely going with (although I am not happy with the pearl onion recipe - suggestions welcome!)

Cranberry Relish
  • 12 ounce package fresh cranberries
  • 1 1/2 cups sugar
  • 2 tsp grated orange zest
  • 1/4 freshly squeezed orange juice
  • 2 tsp peeled and finely minced ginger root
In a saucepan over medium heat, combine all the ingredients. Simmer, stirring occasionally, until the berries pop open, about 10 minutes. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days.

Roasted Pearled Onions
  • 1 ½ lbs. pearl onions
  • 2 tbsp. balsamic vinegar
  • 4 tbsp. olive oil
  • Salt and fresh ground black pepper to taste
  • 4 tbsp. melted butter
Heat the oven to 350°.

Heat 4-6 quarts of water to a boil in a heavy stockpot. Add the onions and blanch them in the boiling water for just one minute. Drain the onions and let them cool slightly.

Using a paring knife, cut off the root end of each onion and gently peel off the outer skin.

Place the onions in a large bowl and add the olive oil, melted butter, balsamic vinegar and salt and pepper to taste. Toss the mixture to combine.

Spoon the onions into a heavy oven casserole dish and roast in the oven until the onions are tender and slightly golden and caramelized, about 40 minutes. Immediately serve the onions hot from the oven.

Friday, November 20, 2009

I Love My Job

Working for the government certainly has its advantages. The pay is good and the benefits are varied. I get to do what I like to do and people pay me for it. Just recently, I was part of an oral history interview where we interviewed a former staff member who had worked at the archives for 40 years (retiring in 1980). Oh, the stories he told.

A week ago, the 10th Archivist of the United States was sworn in. He arrives at the National Archives with high expectations and many of us look for great things from him in the weeks and months to come.

Some time ago, this article came up in my reader. It offered up the seven best places to work. Perhaps our new Archivist could get a few ideas.
  1. Daxko - Birmingham, Alabama - perks include $1500 a year to spend on profession enrichment, a weekly free lunch, and six weeks parental leave.
  2. South Mountain Company - Martha's Vineyard - where all healthcare costs are paid by the company.
  3. New Belgium Brewing - Fort Collins, Colorado - two free six packs of beer per week. And if that weren't enough, every five years, employees have the opportunity to travel to Belgium to learn more about the beermaking process.
  4. Maya Design - Pittsburgh, Pennsylvania - employees can bring their infants to work, after a six-week fully paid maternity leave.
  5. Clark Nuber - Bellevue, Washington - the accounting firm gave out $500 grants to fund local community service projects.
  6. Seventh Generation - Burlington, Vermont - fully paid sabbatical program, money for making employee homes green.
  7. Badger Mining Corporation - Berlin, Wisconsin - a very progressive benefits package.

Monday, November 16, 2009

Orecchiette with Broccoli & Pancetta

One should begin cleansing in preparation for next week's Thanksgiving bounty, but here's a little pasta recipe that puts broccoli (I hear the boos) and bacon (pancetta) (there, don't you feel better, now?) in your pasta. Enjoy (from the Amateur Gourmet).

Orecchiette with Pancetta and Broccoli

Ingredients (Adam neglects to quantify - so use your judgment):
  • orecchiette
  • pancetta
  • broccoli
  • garlic
  • Parmesan cheese
  • dried pepper / dried red pepper flakes
Put two pots of water on the stove and get them boiling. Add salt to both. Once rapidly boiling, add the broccoli [about 1/2 lb, since I was cooking for 1, the recipe itself calls for 1 lb], chopped into little florets. Cook until soft, or if you prefer it crisper, cook for about 1 minute, then drain in the sink.

Slice one clove of garlic and cut about 2 thickish slices of pancetta into thin matchstick strips.

Add the orecchiette to the other pot of boiling water and pour 1 Tbsp of olive oil in a skillet. Heat pan and add the garlic and pancetta. Stir it around and let it cook, careful not to burn the garlic. Cook until pancetta is soft, not crispy. When the garlic starts getting golden, add the broccoli and red pepper flakes, salt and pepper to taste. Cook for a few minutes more to let all the flavors meld. You should time it so the pasta is done just when the broccoli's been in there for a few minutes. Drain the pasta and add to the skillet.

Pour into a bowl and cover with freshly grated Parmesan cheese:

[From Adam's post, which mostly appears above: "Well I have to say this is going to be a standard for me now. I loved this dish. It's wonderfully complex and the components are so simple. Here's what you get in your mouth: the smokiness of the pancetta, the flavor-charge of garlic and red pepper, the brightness of the broccoli, the perkiness of the cheese. The textures great too: orecchiette apparently means little ears. It's a nice alternative to your humdrum tubes and spirals. Make sure you only cook til al dente---taste as you go, that's what I do. How, without burning your mouth? Take it out of the boiling water with a spoon, bring it to the sink, run some cold water over it and taste. It should be firm to the tooth (that's what al dente means)."]

Friday, November 13, 2009

Hey Man - Pass that Acid [free Folder] Over!

What is it they say? Even bad press is good press? Earlier this week (on Wednesday evening), Jon Stewart of the Daily Show had a segment that he [ultimately] called, "Want Ads." In it, he discusses a recent job posting for the Grateful Dead archives at the University of California - Santa Cruz. The segment is funny, though Jon Stewart needs some help with pronouncing "archivist." It's a common error. It's ARC-hivist, not ar-KI-vist. He does take a shot or two at the advanced degree that most of us have, not clear on why we need more than a bachelor's degree (of course, there isn't a bachelor's degree in archives that I'm aware of).

The profession (and several of my colleagues) took some offense to Mr. Stewart's comments. OK, people. Let's lighten up. Jon Stewart is a comedian. He makes fun of things for a living. Let's look at it from the perspective that we had a good week and the profile of our profession has been raised. I say, thanks Jon Stewart.

Here's what several of my colleagues had to say on this:
I did send an email to Jon Hodgman (who I follow on Twitter), who frequently appears on the Daily Show to give him an opportunity to chide Stewart the next time he was on the show. I had no expectations that he would actually read the email, which read in part:
I know this is a longshot - but as you are someone I follow on Twitter and also appears regularly on the Daily Show, I though I would take a chance that you might actually read this.

You may have heard that on yesterday's Daily Show, Jon did a segment that he [ultimately] called "Want Ads." In the segment, he featured a current job posting for an archivist for the Grateful Dead papers at UC Santa Cruz.

While making sport of the idea of someone "with good organizational skills" and being a lover of the Grateful Dead was not a good combination in a job requirement, which was funny, he (in the eyes of some of my colleagues) continued to mock our profession by saying we need an advanced degree to do what it is that we do.

Stewart also needs some coaching on how to pronounce the title Archivist. It is frequently mispronounced "AR-KI-VIST", when the better (and more accepted pronunciation) is "AR-KIV-IST." The problem is common as archivists work in "AR-KI-VES."

The Twitterati and Facebook have also been alive with discussion about what to do with Jon Stewart. What can I say, we are an emotional bunch.

I thought you might like this opportunity to chide Jon Stewart for stirring the pot of controversy, although I personally found the segment funny and will continue to be a fan of the Daily Show.
Surprisingly, this morning, I received the following:
Thank you for bringing this to my attention.

I am sure that JS meant no harm. But I think your points are valid.

I am not scheduled to be on the show until next month, so I doubt we'll have a chance to revisit it.

But I shall keep it in mind.

Many thanks indeed.

Watch for yourself and judge the humor. Now if Billy Joel needed an archivist . . . .

The Daily Show With Jon StewartMon - Thurs 11p / 10c
Want Ads - Grateful Dead Archivist
Daily Show
Full Episodes
Political HumorHealth Care Crisis

Wednesday, November 11, 2009

Parents Lunch Out

Today is Veteran's Day here in the USA. It also marks a Federal Holiday and to "celebrate" Mrs. BA and I, along with a few other sets of parents are going out for lunch. We will have our children looked after by their teachers who don't mind the opportunity to look after our kids even when they have the day off.

We are likely going to a local establishment for some good burgers and beers. We are NOT going to this restaurant and we will NOT wind up with a check like this one. This is making its way around the Internet regarding the rather extreme bill of fare incurred by several people enjoying lunch at Nello's in New York. (seen many places, but captured from here)

Monday, November 9, 2009

On dieting - Try this, It's good for you!

I know I should take better care of myself. My mother suffered from adult onset diabetes and it was that awful disease that took her. Of course, it is my right as a father to liberate certain pieces of candy from my son's Halloween stash, right? I've never truly tried dieting, I do try and cook meals that are better for all of the Brave Astronaut clan, and I read ingredient labels more than I used to. There's always that nagging idea in the back of my head that I should make use of the fitness center in my building (but it's so far from my office).

Perhaps there's hope. There's a new diet out there. I spotted a while back (on kottke) an article describing the Steve Ward diet, also called the Line Diet:
"All that you need for my diet is graph paper, a ruler, and a pencil," Steve would explain. "The horizontal axis is time, one line per day. The vertical axis is weight in lbs. You plot your current weight on the left side of the paper. You plot your desired weight on a desired date towards the right side, making sure that you've left the correct number of lines in between (one per day). You draw a line from the current weight/date to the desired weight/date. Every morning you weigh yourself and plot the result. If the point is below the line, you eat whatever you want all day. If the point is above the line, you eat nothing but broccoli or some other low-calorie food."
As a data geek and lover of spreadsheets, I could get behind this. Except perhaps for the low-calorie thing. I have started wearing a pedometer and it boggles my mind when I look down at it at the end of each day and see that I've walked nearly 5000 steps (or about 2 miles and only150 calories). Well, it's something.

Here's a recipe (from Eating Well) to help you get that waistline looking like you want it to. If you think you need to. I mean, not that you need - never mind, I'm shutting up now.

Grilled Salmon & Zucchini with Red Pepper Sauce
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

4 servings
Active Time: 35 minutes
Total Time: 35 minutes

  • 1/3 cup sliced almonds, toasted
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape tomatoes , or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar , or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/4 pounds wild-caught salmon fillet, skinned and cut crosswise into 4 portions
  • 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 tablespoon chopped fresh parsley , for garnish
  1. Preheat grill to medium.
  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
  4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Friday, November 6, 2009

It's Movie Night

Fridays are movie nights here at the Brave Astronaut launchpad. Tonight, we tried LBA out on Raiders of the Lost Ark, but it was a little too scary for him. The fallback position was Bolt.

Here's a little something I found on the Interwebs the other day. Enjoy! Movie clips wherein the title of the movie is spoken in the film.

Wednesday, November 4, 2009

On the Cusp of History

So here I sit, watching game 6 of the Yankee Game - will they win their 27th World Series? Things are looking up. Mariano's in for five outs.

There are several anniversaries to mark this week:
  • On this date in 1979, the American Embassy in Tehran was stormed, resulting in the Hostage Crisis that lasted until the inauguration of Ronald Reagan in January 1981.
  • This weekend, as was noted by Chancellor Angela Merkel during her speech to a joint session of Congress this week, the world will observe the twentieth anniversary of the Fall of Berlin Wall
  • I previously noted (in a post here in 2007) about the premiere of Sesame Street on November 10, 1969
  • On HBO this week, a new documentary will remember the election of Barack Obama one year ago.
  • One of the more popular songs on the Brave Astronaut iPod is Gordon Lightfoot's "The Wreck of the Edmund Fitzgerald, a coal ship, which sank in the Great Lakes on November 10, 1975.

Monday, November 2, 2009

The World's Best Food

With Turkey Day looming just a few weeks away, no recipe this week. (I know, I know, it's a huge disappointment to so many of you) - but hey, there's still baseball to watch.

But to keep you informed, here's a list of where to find the world's best foods. From The Guardian, via kottke, of course. So if you've saved any room after Thanksgiving and you've got some travel dollars set aside, get busy. The article contains descriptions of these great culinary finds and strangely, missing number 6).
  1. Best place to eat Oysters - Strangfor Lough, Northern Ireland (Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461)
  2. Best place to eat: Aubergines - Ta Kioupa, Athens (Dinokratous & An, Polemou 22, Kolonaki, 11521 Athens, 0030 210 7400150)
  3. Best place to eat Hamburgers - Little Owl, New York (90 Bedford St, New York, 001 212 741 4695)
  4. Best place to eat Zabaglione - La Cinzianelle (Via Lago, 26 Corgeno, Italy 0039 0 331 946 337)
  5. Best place to eat Pho - Pho 24 (5 Nguyen Thiep Street, District 1, Ho Chi Minh City, Vietnam (and other locations). 0084 88226278)
  6. Best place to eat Macaroons - Laduree, Paris (16 rue Royale, 75008 Paris, 0033 01 42 60 21 79)
  7. Best place to eat Roast Chicken - L'Ami Louis, Paris (32 rue du Vertbois, 3e, 3rd arrondissement, Paris, 0033 1 48 87 77 48)
  8. Best place to drink Milkshakes - Fosselman's, Los Angeles (1824 W Main Street, Alhambra, Los Angeles, 001 626 282 6533)
  9. Best place to eat Texas barbecue - Snow's, Texas (516 Main Street, Lexington, Texas, 001 979 773 4640, Saturday only)
  10. Best place to eat Steak - El Carpicho, Jimenez de Jamuz, Spain (Paraje de las Bodegas, s/n, Jimenez de Jamuz, near León, Spain, 0034 987 664224)
  11. Best place to eat Fish and chips - The Wee Chippy, Fife, Scotland (4 Shore Street, Anstruther, Fife, 01333 310106)
  12. Best place to eat Strawberry tart - Restaurant de Bacon, Antibes, France (688 Boulevard de Bacon, 06160 Cap D'Antibes, France, 0033 4 93 61 50 02)
  13. Best place to eat Pastrami on rye - Katz's Deli, New York (205 E Houston Street at Ludlow Street, New York, 001 212 254 2246)
  14. Best place to eat Custard tart - Antiga Confeitaria de Belem, Lisbon (Rua de Belém, 84-92, Belém, Lisbon, 00351 21 363 7423)
  15. Best place to eat Leg of beef - Le Louchebem, Paris (31 rue Berger, Angle 10, rue des Prouvaires, Paris, 0033 1 42 33 12 99)
  16. Best place to drink Tomato juice - Happy Girl Kitchen, California (Ferry Plaza Farmer's Market, One Ferry Building, San Francisco, 001 831 750 9579)
  17. Best place to eat Italian slow food - Coco Lezzone, Florence (Via del Parioncino 26, Florence, Italy, 0039 05 52 87 17 8)
  18. Best place to eat Nordic food - Olo, Helsinki (Kasarmikatu 44, 00130 Helsinki, Finland. 00358 9 665 565)
  19. Best place to buy Olive oil - Turkish embassy electrical supplies, London (76 Compton Street, London EC1, 020 7251 4721) and Manni (Monte Amiata, Seggiano, Italy, 0039 069 7274787)
  20. Best place to eat Tacos - El Pastorcito, Mexico City (4503 Lorenzo Boturini Street, 24 de Abril, Mexico City, Mexico, 0051 55 5764 1185)
  21. Best place to eat Peking Duck - Quanjude, Beijing (Hepingmen Dajie, Xuanwu District, Beijing, China, 0086 10 6552 3745)
  22. Best place to eat Pork belly - Gramercy Tavern, New York (42 East 20th Street, New York, New York, 001 212 477 0777)
  23. Best place to eat Vegetarian Indian - Sagar Ratna, Delhi (18 Defence Colony Market, New Delhi, 110024, Delhi, India, 0091 11 24 33 36 58)
  24. Best place to eat Sushi - Daiwa sushi, Tokyo (Building 6, Chuo-ichiba, 5-2-1 Tsukiji, Chuo-ku, Tokyo, Japan, 0081 3 3547 6807)
  25. Best place to eat Filipino cuisine - Lighthouse Restaurant, Cebu, Philippines (Gaisano Country Mall, Banilad, Cebu city, Philippines, 0063 32 231 2478)
  26. Best place to eat California cuisine - Chez Panisse, Berkeley, California (the article notes, "it is quite simply the best restaurant in the world. Superb.") (1517 Shattuck Avenue, Berkeley, California, 001 510 548 5525)
  27. Best place to eat Algerian food - Restaurant Gnaoua, Algiers (Cite Sahraoui, les Deux Bassins, Ben Aknoun, Algiers, Algeria)
  28. Best place to eat Classic French cuisine - Close des Gourmets, Paris (16 Avenue Rapp, Paris, 0033 1 45 51 75 61)
  29. Best place to eat Tapas - Cal Pep, Barcelona (Plaça de les Olles 8, Barcelona, 0034 93 31 07 961)
  30. Best place to eat Pizza - Frank Pepe Pizzeria, New Haven, Connecticut (157 Wooster Street, New Haven, Connecticut, 001 203 865 5762) AND Pizzeria La Sorrentina, Via Domenico Pirozzi 37, Fratta Maggiore, Italy, 0039 338 3248615
  31. Best place to eat Thai curry - Krua Apsorn, Bangkok (503-505 Sam San Road, Dusit, Bangkok, Thailand 0066 2 24 18 52 8)
  32. Best place to eat Simple French food - Le Vin et L'Assiette, Besancon, France (97 rue Battant, Besançon, France, 0033 3 81 81 48 18)
  33. Best place to eat Ice cream - Corrado Costanzo, Noto, Sicily (Via Silvio Spaventa 7, Noto, Sicily, 0039 931 835 243)
  34. Best place to eat Kebabs - Bade Miya, Mumbai (Tulloch Road, Apollo Bunder, Mumbai, India)
  35. Best place to eat Ravioli - Babbo, New York (110 Waverly Place, New York, 001 212 777 0303)
  36. Best place to eat Prawns - Casa Bigote, Sanlucar de Barrameda, Spain (Restaurante Casa Bigote, Bajo de Guia, 10, Sanlúcar de Barrameda, Cádiz, Andalucía, 0034 956 36 26 96/956 36 32 42)
  37. Best place to eat Currywurst - Konnopke's Imbiss, Berlin (Schönhauser Allee 44a, Prenzlauer Berg, Berlin, 0049 30 442 7765)
  38. Best place to eat Ham - Casas, Aracena, Spain (Calle Colmenetas 41, Aracena, Huelva, Spain, 0034 959/128044)
  39. Best place to eat Chocolate cake - Pierre Herme, Paris 972, rue Bonaparte, Paris, 0033 01 43 54 47 77)
  40. Best place to eat Fried potatoes - Bomba Bar Cova Fumada, Barcelona (No 56 Carrer del Baluard, Barceloneta, Barcelona, Spain, 0034 93 221 4061)
  41. Best place to eat Octopus - Tholos, Symi, Greece (Gialos, Symi 85600, Islands, Greece, 0030 22460 72033)
  42. Best place to eat Bouillabaisse - Restaurant de Bacon, Antibes, France (688 Boulevard de Bacon, 06160 Cap D'Antibes, France, 0033 4 93 61 50 02) (that's two on the list from here!)
  43. Best place to eat Steak and kidney pie - The Hinds Head, Bray (High Street, Bray, Berkshire, 01628 626151)
  44. Best place to eat Pasta - Trattoria Caprini, Verona, Italy (9 Via Paolo Zanotti, Torbe di Negrar di Volpolicella, Verona, Italy, 0039 0457500511)
  45. Best place to eat Ceviche - Sankuay, Lima, Peru (Garcia Leon 114 (between block 3 and 4 of Av Canada), Santa Catalina, La Victoria, Lima, Peru, 0011 51 1 470 6217)
  46. Best place to eat Suckling pig - Montimar, Estellencs, Mallorca (Plaça Constitució 7, 07192 Estellencs, Mallorca, 0034 971 618 576)
  47. Best place to eat Curry - Karim's, Delhi (Jama Masjid, Gala Kababian, Old Delhi, India, 0091 11 2326 9880)
  48. Best place to eat Dim sum - Luk Yu Tea House, Hong Kong (24-26 Stanley Street, Central, Hong Kong, 00852 2523 5464)
  49. Best place to eat Ramen - Ramen Jiro, Tokyo (2-14-11 Mita, Minato-ku, Tokyo, Japan)