It's been almost a year and a half since the genesis of Cooking Carbone. It's been fun sharing all our great family meals. I come to realize how many meals have gone by that I have not shared from all my travels and great places to eat that may help the reader in their adventures. So here goes . A more disciplined expansive approach to Cooking Carbone where I share my love of eating as well as cooking.
The photos are of two of the more outrageous foods I've experienced in my travels. The goop in the bowl is a frozen dessert from Singapore which is basically an array of textures on sweetened ice; sweet bean paste, coconut sauce, with gelatinized tea, and jellied fruit "worms". The "Singapore Slime" is tastier then it looks. The other photo is of a musk melon in one of the many gourmet food marts in Tokyo. Check out the price and do the currency conversion. Obviously I did not taste this.
Happy New Year,
Papadam
P.S. I haven't committed myself to putting up recipes yet unless there is an interest out there. If you are interested in recipes please comment on the blog.
1 comment:
Buona adventura with your new blog from the eateries around the globe.
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